Looks like I neglected to post the menu from our Saturday night gathering last week.
Pan-fried turkey “chops”
Foil-pack potatoes, onions and carrots with thyme
Green salad with peaches, roasted purple peppers and crook-neck squash
Brown-sugar cookies with chocolate chunks
There were 7 of us for dinner this week (5 adults; 2 child).
I cooked the turkey “chops” in a non-stick skillet in a bit of peanut oil. Before cooking I seasoned both sides of the chops with salt & pepper. I dredged them in a mix of 1 cup flour combined with 1 tablespoon of cinnamon. I think they cooked in 4-5 minutes per side.
I usually make the foil-pack vegetables on the grill however the weather didn’t cooperate. I cooked it in a 425°F convection oven for 45 minutes. In hindsight that was a bit long so maybe 30 minutes if I have to do it this way in the future.
Ted’s cookies were the hit of the night. They were awesome.