Wednesday, July 13, 2011

Hot Weather Supper

It's hot!!! But not too hot to eat which means I still need to cook supper each evening. No one wants to spend much time over a stove in the summer and we want something a little lighter on our plates.

Last night's dinner was a favorite recipe we've used for years. A very few minutes of easy prep in the morning and then very little hands on at supper time. 20 minutes under the broiler. We've never done this on the grill but I think it would work there, too. But not on a 100 degree day!

Marinated Turkey Tenderloins

1 pkg. (about 1 pound) fresh turkey tenderloins

1/4 cup olive oil
1 lemon, thinly sliced, seeds removed
1 teaspoon dried oregano
1/4 teaspoon garlic powder

Place turkey in heavy gallon-size zip top plastic bag. Add marinade ingredients. ("Massage" marinade ingredients to mix, squeezing the lemons slightly to release some juice.) Refrigerate for 2 hours or up to 24 hours. Place turkey on a broiler pan. Move oven rack so top of turkey is 5-inches from heat.

Broil small tenderloins (4 per 1-lb. pkg.) about 10 minutes, turning once. Broil large tenderloins (2 per 1-lb. pkg.), turning once, about 20 minutes, or until juices are clear.

Serves 2-4

We finished out our dinner with vegetables from the garden and pasta salad again. Neither one of us has a problem with leftovers. To make clean up easier, I lined the bottom of the broiler pan with foil.

Here's a quick tip to use up cucumbers if you're loaded with them like we are. Mix 1cup water, 1 cup cider vinegar and 1/2 cup sugar (plus a little more--I just slightly round the sugar in the measuring cup instead of leveling it.) Stir to dissolve sugar. Pour over peeled and sliced cucumbers in a glass dish. Cover and refrigerate until ready to eat. Some thinly sliced onion is good in this mix, too.  I did this in a plastic container last week and it all ended up with an awful plastic taste. Went back to my good old Corningware dishes. Much better.)

The weatherman says a cold front is on the way. It will only be in the high 80s by Friday. By comparison, that IS cold! We're ready for it.

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