My kitchen refresh is well underway and by Sunday the only thing that will be left to do i s to replace the fridge. That will have to wait. It appears it’s time for a new airconditioner, darn it!
But onto less stressful things than spending money. Cooking in my newly (almost) refreshed kitchen makes me feel like a princess. It’s shiny and sleek and after having finally made a tile decision, I get to create in a kitchen space that feels luxurious. It only took me TEN YEARS to choose a backsplash!
I’ll tell you this much, it sure is nice having nothing on the counters. I am going to think long and hard before I put the utensil container, olive oil, and spice racks back. This is going to take some clever rearranging in the cabinets.
I am trying not to do much cooking until the work is complete. All that is left now is the grout work which will be done on Saturday morning. I don’t know how long it needs to dry, but I’m starting to think about what I’ll cook in the finished space.
Tonight I pulled a turkey cutlet out of the fridge and used the pesto I made the other night to serve along with a few spears of roasted asparagus. I threw together Turkey Piccata and it was delicious. It looked darn good too. Or was it the tile and range that look so good?
You decide. I’m just amazed that my favorite color is red, but everything in my house is either a version of green or brown. What does that say about me? Yeah, don’t try to figure it out. It’s likely to change at some point.
Nobody panic -- those white blips are spacers between the tiles
This delicious entreé will cost you just 7 Weight Watchers Points Plus values and is an impressive weeknight dinner. Serve with your favorite side dishes.
This is a very quick dish to prepare and makes a delicious weeknight dinner
Ingredients
1 tablespoon Olive Oil
2- 4 ounce boneless skinless Turkey Breast cutlets
1/4 cup Flour
1/2 Lemon
1/4 cup White Wine
1/2 cup No Fat Chicken Broth
1/4 cup Capers in Brine
1/4 cup Flat Leaf Parsley Leaves, chopped
Salt and Pepper to taste
Instructions
Pound a turkey breast until it becomes about 1/4 inch thick or using a knife, slice the breast to 1/4 inch thick cutlet
Heat a skillet and add olive oil
Sprinkle flour on a plate
Dredge (lightly coat) the turkey in the flour and dust off the excess
Add the turkey breast pieces to the hot pan and cook until brown on one side
Turn and continue cooking until just about cooked through (160º)
Remove to a plate and cover with foil. The turkey will continue cooking while covered and reach the safe internal temperature of 165º when it's time to eat.
Remove the pan from the heat and add the wine
Return to the heat and continue cooking, stirring for about 30 seconds, reducing the wine just a bit
Add the chicken stock and stir, cooking for 1 minute
Squeeze in the lemon juice, add the capers and parsley, salt and pepper
Stir to combine
Plate the turkey and pour the sauce evenly over both pieces
Serve hot
http://thinrecipes.com/2011/10/21/step-into-my-kitchen/
