Chili Rubbed Turkey Cutlets With Black Eyed Peas Recipes

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TURKEY CUTLETS: CHULETAS DE PAVO



Turkey Cutlets: Chuletas de Pavo image

Provided by Food Network

Categories     main-dish

Time 48m

Yield 6 servings

Number Of Ingredients 6

2 cups finely chopped red onion
1/2 cup finely chopped cilantro
1/2 cup finely chopped parsley
1/4 cup red wine vinegar
1 cup olive oil
1 (6 pound) turkey breast

Steps:

  • In a small bowl, combine the onions, cilantro, parsley, red wine vinegar, and olive oil.
  • Remove the backbone from the turkey breast, keeping both sides intact. Cut the breast into 2-inch steaks. Place the turkey cutlets into the marinade, cover, and marinate overnight in the refrigerator.
  • Heat a grill.
  • Grill the turkey cutlets until cooked and still juicy, about 5 to 6 minutes per side.

SWISS CHARD WITH BLACK-EYED PEAS



Swiss Chard with Black-Eyed Peas image

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Chop the stems and leaves of 1 large bunch rainbow chard. Cook 3 smashed garlic cloves in 1/4 cup olive oil in a skillet, 1 minute. Add the chard stems; cook until tender, 5 minutes. Add one 15-ounce can black-eyed peas (drained; 1/4 cup liquid reserved). Cook 5 minutes, then add the reserved liquid. Add the chard leaves and let wilt, 4 minutes. Season with hot sauce.

BLACK-EYED PEA CHILI



Black-Eyed Pea Chili image

Make and share this Black-Eyed Pea Chili recipe from Food.com.

Provided by nemokitty

Categories     < 60 Mins

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

1 tablespoon canola oil
1 onion, diced
2 garlic cloves, minced
1 lb ground turkey
1 green bell pepper, diced
1 jalapeno pepper, finely diced
1 tablespoon chili powder
1 (15 ounce) can black-eyed peas, drained and rinsed
1 (28 ounce) can fire-roasted tomatoes, crushed with juice
1/2 cup chicken broth
1/4 cup sour cream, reduced fat
1/4 cup cilantro leaf

Steps:

  • Heat the oil in a large pot over medium heat. Add onion and cook till softened. Add garlic and cook 30 seconds. Add turkey and cook till done. Stir in the bell pepper, jalapeno pepper and chili powder and cook 1 minute.
  • Add the peas, tomatoes and chicken broth. Bring to a boil, reduce heat to medium low, cover and simmer, stirring a few times, for about 20 minutes.
  • Serve topped with a dollop of sour cream and sprinkle of cilantro leaves.

Nutrition Facts : Calories 373.2, Fat 16.4, SaturatedFat 4.5, Cholesterol 85.8, Sodium 808, Carbohydrate 28.7, Fiber 7.3, Sugar 7.5, Protein 30.8

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