Click To Go Back To Recipe List

BLACKENED TURKEY AND SALMON DUO OVER BRAISED GREENS WITH RED BEANS AND RICE

Ingredients
3 ounces Turkey breast
3 ounces Salmon
Vegetable spray

Blackening Spice
1 teaspoon Paprika
¼ teaspoon Salt
¼ teaspoon Cumin, ground
¼ teaspoon Thyme, ground
1/8 teaspoon White Pepper, ground
1/8 teaspoon Black Pepper, ground
1/8/ teaspoon Garlic Powder
1/8 teaspoon Cayenne

Instructions
• Heat a heavy bottom sauté pan until very hot (smoking a little).
• In a bowl, combine seasonings and sprinkle liberally onto top side of the turkey and the salmon,
• Spray the pan and add the turkey breast, searing for 2 minutes on face side. Sprinkle the other side of the turkey breast with the blackening spice. Turn it over and sear it for an additional 2 minutes.
• Place on a baking sheet and put into a 350º oven for 7 to 10 minutes, depending on the size of the breast.
• Wipe pan out with a towel and repeat above process with salmon, except cook in the oven for only 3-5 minutes.

Braised Greens

Ingredients
2 heads cleaned Collard Greens, or other hearty green like kale.
1 Onion, chopped
1 teaspoon Filippo Berio® Olive Oil
1 teaspoon White Vinegar
5 cups low sodium Chicken Broth

Instructions
Sauté onion in Filippo Berio® Olive Oil until soft. Add greens, vinegar, and chicken stock. Bring to a boil. Reduce heat to a simmer and cook for 30 minutes, or until tender.

Red Beans and Rice with Chorizo

Ingredients
½ pound dry red Kidney Beans
1 ½ cups chopped Celery
2 cups chopped Onion
2 cups chopped Bell Pepper
2 Bay Leaves
2 teaspoons White Pepper
1 teaspoon crushed Red Pepper
½ teaspoon Black Pepper
1 tablespoon Tabasco
1 ½ teaspoons Garlic
1 tablespoon Oregano
1 tablespoon Thyme
1 pound Chorizo
3 cups cooked Rice

Instructions
Cover with water filled 2-inches above beans. Soak beans overnight.
Place the sausage, celery, onions, bell peppers, bay leaves and seasonings in a 5 ½ quart saucepan or large Dutch oven and stir well. Sauté for 5 minutes then add drained beans and cover with 10 cups of water. Bring to a boil, reduce heat, and simmer 30 minutes, stirring occasionally. Add the remaining 2 cups water and simmer 30 minutes, stirring often. Cook for another 35 minutes, scraping the pan bottom fairly often. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture.)