A quick shout out to our amazing CFMC competitors from this past weekend. CFMC was well represented by Brandon Koechlin, Rebecca Brown, Jamie Jarbeau, Rob Murden, Shaunna Williams, and Daniel Hightower at the Garage Games One in Woodstock, GA, with Trevor Brown, Opal Hammer, and Elizabeth Rocha there offering their support.
For those of you who have been skeptical of Paleo....message Shaunna who lived off of super strict Paleo all this past week and through the competition - I believe we have a convert!
So here's some yumminess for y'all to try..
serves 2
2 turkey breast cutlets, 4-6 oz each
1/4 cup apple juice (or the juice of 1 medium/large apple)
1/4 cup chicken stock
1 clove of garlic, minced
2 T fresh tarragon, minced
1/2 tsp fresh ginger, grated
salt and pepper
extra virgin olive oil
1/2 tsp of arrowroot powder, optional
Make the sauce by whisking the apple juice, chicken stock, garlic, tarragon and ginger together in a small bowl.
Heat a heavy bottomed skillet over medium high heat until good and hot. Add enough olive oil that your meat won't stick (I used about 1T in my cast iron). Salt and pepper the turkey cutlets and sear 2 minutes on each side, then remove to a plate.
Reduce the heat to medium and add the sauce to the pan. Stir to loosen any bits from the bottom, and when the sauce comes to a boil add the turkey cutlets back to the pan. Cook for a few more minutes until the turkey is done through and the sauce has boiled down. If the sauce has boiled down too far, add a little more chicken stock. To tighten up a loose sauce, dissolve the arrowroot powder in 1T cold water, whisk into the sauce and simmer until thickened.
For those of you who have been skeptical of Paleo....message Shaunna who lived off of super strict Paleo all this past week and through the competition - I believe we have a convert!
So here's some yumminess for y'all to try..
serves 2
2 turkey breast cutlets, 4-6 oz each
1/4 cup apple juice (or the juice of 1 medium/large apple)
1/4 cup chicken stock
1 clove of garlic, minced
2 T fresh tarragon, minced
1/2 tsp fresh ginger, grated
salt and pepper
extra virgin olive oil
1/2 tsp of arrowroot powder, optional
Make the sauce by whisking the apple juice, chicken stock, garlic, tarragon and ginger together in a small bowl.
Heat a heavy bottomed skillet over medium high heat until good and hot. Add enough olive oil that your meat won't stick (I used about 1T in my cast iron). Salt and pepper the turkey cutlets and sear 2 minutes on each side, then remove to a plate.
Reduce the heat to medium and add the sauce to the pan. Stir to loosen any bits from the bottom, and when the sauce comes to a boil add the turkey cutlets back to the pan. Cook for a few more minutes until the turkey is done through and the sauce has boiled down. If the sauce has boiled down too far, add a little more chicken stock. To tighten up a loose sauce, dissolve the arrowroot powder in 1T cold water, whisk into the sauce and simmer until thickened.
