1 1/4 lb. turkey London broil
1/2 cup oil
1.4 tsp onion powder
1/2 cup orange juice
MRinTe for 4 hours or more
2 small red onions – thin slices
1 TBsp butter
1/4 cup Cabernet wine
3 TBsp balsamic vinegar
1 1/2 cups fresh NJ blueberries
My butter and add onions. Cook for 10 minutes. Add sugar and carmelize.
Add wine, vinegar, and blueberries
Bring to a boil and lightly smash.
Grill turkey for 8-19 minutes on each side or internal temp around 165 degrees
Light, tasty, flavorful and yummy. Watch the meat in the grill- it goes fast. So what’s up with turkey London broil????? It’s really a boneless turkey breast- you OK now? I didn’t want to freak you out…its moist and dicious .
Try it – top it with this sauce or just add your favorite rub and enjoy.
1 rotisserie chicken -quartered
12 mushrooms- quartered
3 carrots- 1″ pieces
3 ribs of celery-1″ pieces
1 Vidalia onion- large chunks
3/4 cup red wine
1 1/2 cups chicken stock
3 TBsp tomato paste
3 TBsp butter
2 TBsp dried thyme
1 bay leaf
Cook carrots, celery, onions on medium heat for about 14 minutes. Let it get semicarmelized.
Add mushrooms, broth, wine, tomato paste, bay leaf, thyme and cook covered until veggies are tender- about 10 minutes.
Add butter and whisk in and then nestle in your chicken. Cook covered until chicken is warm.
Super quick- about 30 minutes!!! It creates a hearty, rich and velvety sauce!
So this is not traditional- I know. My Grandmother from France is rolling in her grave! But the flavors are there like in the original. I did not add bacon. You really don’t need it but add it if you like. I used a sweet onion not pearls because that’s what I had – actually it was really tasty- it mellowed out the Cabernet….
A simple and elegant meal you can make any weeknight- don’t forget the baguette for that yummy sauce!!