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    Jerk Turkey Cutlets with Cranberry-Habanero Salsa

    Recipe Introduction

    Source: Cooking Light-11/00

    List of Ingredients

    • Marinade:
    • 1/2 cup (2-inch) sliced green onions
    • 2 tablespoons ground allspice
    • 2 tablespoons fresh or 2 teaspoons dried thyme
    • 2 tablespoons fresh lime juice
    • 2 tablespoons vegetable oil
    • 1 tablespoon soy sauce
    • 1 Tablespoon honey
    • 1 1/2 teaspoons grated peeled fresh ginger
    • 1 1/2 teaspoons black pepper
    • 3/4 teaspoon salt
    • 3/4 teaspoon Worcestershire sauce
    • 1/2 teaspoon ground nutmeg
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon habanero hot pepper sauce or other hot pepper sauce
    • 1/2 teaspoon ground cloves
    • 2 cloves garlic, minced
    • 1 habanero pepper, seeded and chopped (optional)
    • Turkey:
    • 12 (2-ounce) turkey cutlets
    • 1 1/2 teaspoons Jamaican jerk seasoning (such as Spice Islands)
    • 1 tablespoon vegetable oil, divided
    • Cranberry -Habanero Salsa (follows)


    1. To prepare marinade, combine first 17 ingredients in a blender or food processor, and process until mixture forms a paste; divide mixture in half, reserving 1/4 cup for another use.

    2. To prepare turkey, combine 1/4 cup marinade, cutlets, and jerk seasoning in a zip-top bag; seal and toss well to coat. Marinate in refrigerator 4 hours or overnight, turning bag occasionally.

    3. Remove cutlets from bag, and discard marinade. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 4 cutlets, and saute for 1 minute on each side or until done. Repeat procedure with the remaining oil and cutlets. Serve with Cranberry-Habanero Salsa.

    4. Serving size: 3 cutlets and 1/4 cup salsa Totals include salsa: 316 cal, 8 g fat, 40.7 g pro, 19.4 g carb, 1.2 g fiber, 102 mg chol, 731 mg sod.

    5. Cranberry-Habanero Salsa:1 1/2 cups fresh or frozen cranberries3 tablespoons thinly sliced green onions2 tablespoons fresh orange juice2 tablespoons honey1 tablespoon water1 tablespoon finely chopped green bell pepper1 tablespoon chopped fresh cilantro1 teaspoon sugar1/8 teaspoon salt1/2 habanero pepper or 1 serrano chile, seeded and minceddash of black pepper

    6. To prepare salsa, place cranberries in a food processor; pulse 3 or 4 times until chopped. Combine cranberries, onions, and the remaining ingredients in a small bowl. Cover and refrigerate.

    7. Yield: 1 cup serving size 1/2 cup: 60 cal, 0.1 g fat, 0.4 g pro, 15.8 g carb, 0.7 g fiber, 0 mg chol, 76 mg sod.

    Final Comments

    Serving Ideas: Serve with Vanilla Sweet Potatoes.




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