LEMON-CUMIN CHICKEN
Provided by Giada De Laurentiis
Categories main-dish
Time 4h30m
Yield 4 servings
Number Of Ingredients 18
Steps:
- For the marinade: In a medium bowl, whisk together the oil, lemon zest, lemon juice, garlic, cumin, salt and pepper flakes until smooth. Add the chicken and toss until coated with the marinade. Cover and refrigerate for at least 4 hours or overnight. (Can also be made in a resealable plastic bag.)
- For the pesto: In a food processor, blend the mint, spinach, cheese, walnuts, garlic, lemon juice, salt and pepper until chunky. With the machine running, slowly add the olive oil until smooth.
- Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Spray the grill lightly with vegetable oil cooking spray. Remove the chicken from the marinade. Discard the marinade. Grill the chicken until cooked through, 4 to 5 minutes on each side. Place on a platter and serve with the pesto.
CENTER CUT TENDERLOIN ROAST
Provided by Alton Brown
Categories main-dish
Time 1h15m
Yield 2 to 3 servings
Number Of Ingredients 5
Steps:
- Preheat the oven to 250 degrees F.
- Combine kosher salt, black pepper, and cumin in a shallow dish. Roll roast in seasonings, coating well.
- Preheat a cast iron grill pan over high heat. Once the pan is hot, brush the roast with the olive oil, and sear on all sides, approximately 8 to 10 minutes total cooking time. Remove the roast to a plate, cover with aluminum foil, and allow to rest for 10 to 15 minutes.
- Place the roast back onto the grill pan, put in the oven and cook until it reaches an internal temperature of 135 degrees F, approximately 15 to 20 minutes. Remove from the oven, wrap in foil, and allow to rest for 30 minutes before cutting.
BAKED CHICKEN TENDERS
Chicken tenders may be known as a kid favorite, but it's hard to find an adult who doesn't enjoy them just as much. And there's a lot to love when a crisp, golden brown coating meets juicy, tender chicken strips. This weeknight version strays slightly from the traditional deep-fried recipe: It can be pan-fried (see tip below), but it shines when baked in the oven. Proper chicken tenders, or the smaller muscle underneath the breast, can be hard to find, but boneless, skinless breasts - from chicken, or even turkey - sliced into thin strips are an excellent stand-in. For a little punch, feel free to add cayenne, crushed red-pepper flakes or fennel seed, or ground cumin to the flour mixture. Lastly, this version is paired with an herbed yogurt dip, but it can also be served with ketchup.
Provided by Alison Roman
Categories dinner, lunch, finger foods, poultry, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Make the dip: Mix yogurt, chives, parsley, dill, lemon juice and garlic in a small bowl; season with salt and plenty of pepper. Set aside.
- Prepare the chicken: Heat oven to 450 degrees. Cut chicken breasts lengthwise into about 1 1/4-inch-wide strips. Season with salt and pepper, and set aside.
- Mix together flour and paprika in a medium bowl, and season with salt and pepper. Place eggs in a large bowl and whisk with 1 teaspoon water. Season with salt and pepper. Put bread crumbs in a large bowl or shallow baking dish, and season with salt and pepper.
- Working with few pieces at a time, toss the chicken in the flour mixture, making sure it's evenly coated. Shake off excess flour, and dip into egg wash. Shake off any excess.
- Dip chicken into bread crumb mixture a few pieces at a time, pressing to adhere as many bread crumbs as possible. Shake off any excess, and set chicken aside on a large plate.
- Place breaded chicken strips on a foil- or parchment-lined rimmed baking sheet. Drizzle with olive oil, and bake until one side is beginning to brown, 6 to 8 minutes. Using tongs or a spatula, flip chicken and continue to cook until the other side is golden brown and crisp, another 6 to 8 minutes. Serve with herbed yogurt dip.
Nutrition Facts : @context http, Calories 765, UnsaturatedFat 14 grams, Carbohydrate 70 grams, Fat 26 grams, Fiber 5 grams, Protein 60 grams, SaturatedFat 7 grams, Sodium 972 milligrams, Sugar 7 grams, TransFat 0 grams
SPICY TURKEY TENDERLOIN
Here's a full-flavored dish that will really wake up your taste buds.
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 2 servings.
Number Of Ingredients 16
Steps:
- In a small bowl, combine the chili powder, cumin, salt and cayenne. Sprinkle half the spice mixture over turkey. In a skillet, brown turkey in 2 teaspoons oil for 3-4 minutes on each side. Add broth and lime juice to skillet. Reduce heat; cover and simmer until turkey juices run clear and thermometer reads 170°, turning once, 15-18 minutes., In a small skillet, saute the onion and jalapeno in remaining oil until crisp-tender. Transfer to a bowl. Add the beans, corn, tomato, picante sauce, cilantro and remaining spice mixture. Serve turkey with salsa and lime wedges.
Nutrition Facts : Calories 342 calories, Fat 9g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 767mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 7g fiber), Protein 35g protein. Diabetic Exchanges
GRILLED SPICY TURKEY OR CHICKEN TENDERLOINS
Make and share this Grilled Spicy Turkey or Chicken Tenderloins recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In small bowl, combine chili powder, cumin, salt and cayenne pepper; sprinkle one half of mixture over turkey. Note: I increase the spice mixture for the tenderloins.
- In medium, non-stick skillet over olive oil over medium-high heat; saute onion and jalapeno pepper 2 to 3 minutes or until onion softens. Add beans, corn, tomatoes, remaining chili powder mixture. Cook 25 to 30 minutes or until mixture is heated throughout. Sprinkle with cilantro.
- Meanwhile, preheat charcoal grill for direct-heat cooking. Grill tenderloins 15 to 20 minutes or until meat is no longer pink in center and meat thermometer reaches 160 degrees F.
- Allow tenderloins to stand 10 minutes before serving.
- Serve grilled tenderloins with bean/corn mixture with a squeeze lime wedge over each serving.
Nutrition Facts : Calories 325.2, Fat 4.7, SaturatedFat 0.8, Cholesterol 70.4, Sodium 652.4, Carbohydrate 35.7, Fiber 9.5, Sugar 4.3, Protein 37.5
HERB-ROASTED TURKEY TENDERLOIN WITH MANGO, LIME AND GINGER DRESSING AND ROASTED SWEET POTATOES
Provided by Robin Miller : Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- Season turkey tenderloins all over with salt, black pepper and cumin.
- In a large skillet over medium high heat, add about 2 to 3 tablespoons olive oil. Once heated, add the turkey tenderloins and saute on 1 side. Add the potatoes to the pan, flip the turkey, when ready and place the pan into the preheated oven. Roast turkey and potatoes for about 15 minutes or until a meat thermometer registers 170 to 180 degrees F. Let turkey stand 10 minutes before slicing crosswise into 1/2-inch thick slices.
- Meanwhile, in a blender combine mangoes, mint, lime juice, mustard, and ginger. Puree until blended. Add yogurt and puree until smooth. Serve 1/2 of the turkey with all of the sauce spooned over top and all of the sweet potatoes.
- Reserve remaining turkey for Thai Turkey and Rice.
CUMIN TURKEY TENDERLOINS
Make and share this Cumin Turkey Tenderloins recipe from Food.com.
Provided by Shirl J 831
Categories Poultry
Time 10m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- On large plate, combine flour, cornmeal, cumin, salt and cayenne pepper. Dip butterflied tenderloins into mixture, coating both sides well.
- In large non-stick skillet over medium-high heat, sauté coated tenderloins in oil for 3 to 4 minutes per side, until outside is golden brown and inside is no longer pink (170ºF).
- Remove tenderloins and place on cutting board. Thinly slice across the grain. Serve with salsa.
Nutrition Facts : Calories 69.3, Fat 3.8, SaturatedFat 0.5, Sodium 584, Carbohydrate 7.9, Fiber 0.5, Sugar 0.1, Protein 1.2
CUMIN CHICKEN OR TURKEY TENDERLOINS
Make and share this Cumin Chicken or Turkey Tenderloins recipe from Food.com.
Provided by gailanng
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In food processor fitted with metal blade, process cilantro, onion, lemon juice, cumin, salt and pepper until smooth. In small saucepan, over medium heat, cook mixture 1 to 2 minutes or until heated throughout.
- Season with salt, pepper and garlic powder the tenderloins. In large non-stick skillet over medium heat, saute tenderloins in oil 4 to 5 minutes per side or until the tenderloins are no longer pink in center and the internal temperature reaches 165 degrees F.
- To serve, spoon 2 tablespoons sauce on each of four plates. Place tenderloins over sauce.
Nutrition Facts : Calories 157.2, Fat 4.2, SaturatedFat 0.8, Cholesterol 65.8, Sodium 225.3, Carbohydrate 1.8, Fiber 0.4, Sugar 0.7, Protein 26.6
AIR-FRYER SPICY TURKEY TENDERLOIN
Looking for an easy turkey dish that's sure to wake up your taste buds? It's great to serve this air-fryer turkey tenderloin for Thanksgiving when you have a small group. It's easy to double if you have space in your air fryer. -Sharon Skildum, Maple Grove, Minnesota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 2 servings.
Number Of Ingredients 14
Steps:
- Preheat air fryer to 350° for 5-10 minutes. In a small bowl, combine chili powder, cumin, salt and cayenne. Sprinkle half the spice mixture over turkey. Place turkey on greased tray in air-fryer basket. Cook until a thermometer inserted into thickest portion reads 165°, 15-20 minutes. Let stand 10 minutes before slicing., Meanwhile, in a small skillet, saute onion and jalapeno in oil until crisp-tender. Transfer to a bowl. Add beans, corn, tomato, picante sauce, cilantro and remaining spice mixture. Serve turkey with salsa and lime wedges.
Nutrition Facts : Calories 290 calories, Fat 4g fat (0 saturated fat), Cholesterol 45mg cholesterol, Sodium 696mg sodium, Carbohydrate 29g carbohydrate (4g sugars, Fiber 7g fiber), Protein 36g protein. Diabetic Exchanges
TROPICAL TURKEY TENDERLOINS
I adopted this recipe from Zaar and after making it the way it was originally posted; I altered it so it would have more of a tropical flavor. The salsa really makes this quick and easy dish look and taste wonderful. I served the turkey with a side of roasted sweet potatoes and a salad. The leftovers make the best turkey salad sandwiches I have ever eaten - so make more than you will eat if you want sandwiches the next day!
Provided by NcMysteryShopper
Categories Poultry
Time 32m
Yield 2-4 serving(s)
Number Of Ingredients 18
Steps:
- Rinse Turkey Tenderloins and pat dry.
- Optional Crust: Dust tenderloins with flour, then dredge in egg white and then in the nut & breadcrumb mixture.
- Place Tenderloins in a baking pan and cook at 350 for 20-25 minutes (or until juices run clear).
- Mix all the salsa Ingredients in a mixing bowl - Except Orange Juice.
- Put orange juice in a sauce pan and heat.
- Add Salsa and gently stir until just heated through.
- Put Tenderloins on a plate and top with salsa.
Nutrition Facts : Calories 984.5, Fat 41.5, SaturatedFat 7.1, Cholesterol 281.5, Sodium 573.2, Carbohydrate 34.2, Fiber 6.5, Sugar 20.1, Protein 119.2
GLAZED TURKEY TENDERLOINS
Make and share this Glazed Turkey Tenderloins recipe from Food.com.
Provided by Chef Diva Divine
Categories Turkey Breasts
Time 30m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cook turkey breast tenderloins in oil in skillet over medium heat about 5 minutes or until brown on one side; turn turkey.
- Stir in remaining ingredients; reduce heat.
- Cover and simmer 15-20 minutes, stirring occasionally, until turkey is done & sauce is thickened.
- Cut turkey into thin slices. Spoon sauce over turkey.
Nutrition Facts : Calories 254.8, Fat 4.3, SaturatedFat 0.7, Cholesterol 88, Sodium 98.4, Carbohydrate 18.1, Fiber 0.2, Sugar 16.1, Protein 35
CUMIN CHICKEN
This zesty chicken dish comes together in a flash, so it's perfect for those busy weeknights. But it's so saucy and delicious, it's certainly good enough for company! -Margaret Allen, Abingdon, Virginia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- Mix 1 teaspoon cumin, oregano and garlic salt; sprinkle over both sides of chicken. In a large nonstick skillet, heat oil over medium heat. Brown chicken on both sides. , In a small bowl, mix picante sauce, water, bouillon and remaining cumin; pour over chicken. Bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 8-12 minutes., Remove chicken from pan; keep warm. Bring sauce to a boil; cook, uncovered, until thickened, stirring occasionally, 3-4 minutes. Serve with chicken.
Nutrition Facts : Calories 170 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 377mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
BROILED TURKEY TENDERLOINS
This recipe is perfect for weekday meals or special dinners with my grandchildren. The simple sauce gets its tang from citrus, a little kick from cayenne and subtle sweetness from molasses. It keeps well in the refrigerator, so it can be made ahead. I often fix extra to use later with other meats.-Jean Komlos, Plymouth, Michigan
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, whisk the first eight ingredients; bring to a boil. Set aside 3/4 cup for serving. Brush tenderloins on both sides with remaining sauce., Broil 6 in. from the heat for 5 minutes, basting once. Turn and broil 5-8 minutes longer or until juices run clear. Serve with the reserved sauce.
Nutrition Facts : Calories 244 calories, Fat 2g fat (1g saturated fat), Cholesterol 56mg cholesterol, Sodium 578mg sodium, Carbohydrate 30g carbohydrate (25g sugars, Fiber 1g fiber), Protein 28g protein.
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