Sometimes I get what I call cooker’s block. I made that up (I know, you can’t even tell, right?! Ha!) to describe the state of having an ingredient and not being able to decide how to utilize it. I had stashed some turkey breast portions in my freezer, and couldn’t decide on what to do with them. I don’t even remember what I was thinking when I bought them. So, I finally just stuck them in the refrigerator to thaw in order to force me to come up with something! It wasn’t that I didn’t have options, but it just seemed like there were so many options, it gave me a headache trying to settle on just one.
So, I did not plan ahead for this one at all, which meant that it was necessary to rely on ingredients already in my house to dress these up a bit. I ended up with this simple but tasty recipe that made the whole family happy. The best part was that it took me all of 15 minutes of active prep/cooking time. However, I did let the turkey portions marinate for about 30 minutes, so all in all it was about 45 minutes from beginning to end.
I would have loved to grill these on our outdoor gas grill, but it is difficult to light and so I always delegate that task to my husband. He wasn’t home when I made these, so I ended up using my George Foreman grill (which I also love!).
- 1 tablespoon lemon juice
- 2 tablespoons Gourmet Garden Basil Paste (or 2 tablespoons finely chopped basil)
- 1 teaspoon Gourmet Garden Garlic Paste (or 1 teaspoon finely chopped garlic)
- 2 tablespoons grated parmesan cheese
- 2 tablespoons olive oil
- 1 tablespoon water (can use a little more if you need the marinade to be a little thinner)
- 4-6 turkey breast portions (about 1.5 pounds)
- Combine the first six ingredients in a bowl.
- Evenly distribute the mixture over each turkey portion, flipping each to cover the bottom.
- Place in the refrigerator for 15-30 minutes to marinate.
- Preheat your cooking surface to medium high. If you use a George Foreman grill, cook about 8-10 minutes. If you use a skillet or regular grill, cook about 8 minutes per side until done.
Do you ever get cooker’s block? If so, maybe you even have a better term for it that you can share!
Emails by Mad Mimi
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