Turkey Cutlets with Cranberry Cream Sauce and Chocolate Pasta

I wanted to do something savory with the chocolate pasta. And, of course, it's cranberry time. And turkey...The rest just put itself together. I think it's a pretty good job!

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Turkey Cutlets with Cranberry Cream Sauce
      and Chocolate Pasta

2 turkey cutlets
1/2 tsp nutmeg
4 tbsp Persian Lime Olive Oil, divided
2 tsp Toasted Onion Sea Salt, divided
2 tbsp Cranberry Balsamic
1/2 cup sour cream
2 tbsp cream cheese (optional)
3/4 cup heavy cream or milk
1 cup (6-10) shaved brussels sprouts
1/2 cup sundried cherry tomatoes, halved
1 tbsp minced garlic
4 slices thick cut bacon
Chocolate Pasta

Preheat your oven to 375 degrees. Spread 1 tbsp of the oil over each cutlet and place them on a baking sheet. Sprinkle with the nutmeg and the Toasted Onion Salt. Bake for 45 minutes to an hour. If you are measuring with a thermometer, the internal temperature should be 165.

Take them out of the oven and let them cool. Slice thinly on a diagonal and set aside.

Prepare the pasta according to the directions, enough for 4 servings. Rinse well. Cook the bacon until is it nice and crispy and crumble it. Set those aside.

Heat the other 2 tbsp of olive oil in a sauce pan and add the garlic and the cherry tomatoes. Saute for 1-3 minutes. Add the cream or milk and the Cranberry Balsamic and bring to a light simmer. Put in the sour cream and stir to combine. Then add the cream cheese if you are using it. Simmer for another minute or two, the sauce should be nice and thick.

Sprinkle in the salt and the brussels sprouts, saving a little bit for garnish. Stir in some of the bacon, saving some of that for garnish too. Remove from the heat.

Arrange some pasta and turkey slices on each plate. Top with the sauce, a bit of brussles sprouts and bacon and a couple whole cherry tomatoes.

Enjoy!

BLT's with Fresh Basil Aioli

I got some bacon for a recipe later this week. It was beautiful thick-cut peppered bacon. I was so excited I decided to make BLT's. Since we have had them every day for lunch and dinner for the past 3 days, now I need more bacon for my recipe later this week. OOPS!

BLT's with Fresh Basil Aioli
(makes 2)

4-6 pieces thick-cut pepper bacon
4 ribs Romaine lettuce
2 medium sized campari tomatoes
2 tbsp Basil Aioli, recipe follows
4 pieces toasted bread

The easiest way to cook bacon without splattering yourself is this. You bake it. Space it out on a foil lined baking sheet and put in the oven. Turn the oven to 400 degrees, don't preheat, and wait 20 minutes. If your oven heats up faster, check after 15 minutes. It should be nice and crispy without being burnt and without splattering you.

While that is cooking, you can make the Basil Aioli.

6 Leaves fresh basil
pinch of fresh tarragon (optional)
1 clove garlic, finely chopped
1 egg
1 tsp salt
1 cup Basil Olive Oil + 1 tsp
1 tsp fresh lemon juice

Place the tsp of olive oil in a small saute pan and heat to medium. Cook the basil leaves and the garlic until the basil has softened and wilted. Place in a food processor.

Add in the lemon juice, salt and the egg. Pulse until smooth. Add the oil in a drizzle until is is this, creamy and comes completely together.

Scrape into a bowl and refrigerate for about 10 minutes before serving. It will keep for 3-4 days in a well covered container and makes a bit over a cup.

(Would be amazing to serve with fish too. Ooo! I know what I'm making on Friday now!)

Assemble your sandwich and serve!