- 2 cups panko or plain dried bread crumbs
- 3 tablespoons finely chopped fresh flat-leaf parsley
- Salt and freshly ground black pepper
- 1/4 cup Hellmann's® or Best Foods Real Mayonnaise
- 2 tablespoons Dijon mustard
- 1 teaspoon poultry seasoning
- 4 turkey cutlets (about 1/2 inch thick)
- 4 tablespoons canola oil, divided
- Combine bread crumbs, parsley, salt and pepper in large shallow dish; set aside.
- Combine mayonnaise, mustard and poultry seasoning with wire whisk in small bowl and season, if desired, with salt and pepper.
- Season turkey, if desired, with salt and pepper. Brush 1 side of each turkey cutlet with mayonnaise mixture, then coat in bread crumbs.
- Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat and cook 2 turkey cutlets, bread side down, 3 minutes or until golden brown and a crust has formed. Turn over and cook an additional 2 minutes or until turkey is thoroughly cooked. Repeat with remaining oil and turkey.
Notes, Tips & Suggestions:
A Bobby Flay Recipe
(Family Features) The rich smell and crisp, smoky flavor of fresh sizzling bacon is a temptation few diners can resist. Indeed, some 53 percent of Americans eat bacon at least once a week, according to a recent survey by Smithfield. This love for bacon is fueling a culinary craze for bacon-infused and -inspired foods - everything from the tame (sauces) to the outrageous (ice cream).
But perhaps this trend should come as no surprise. After all, a full 78 percent of Smithfield's survey respondents agreed that bacon makes everything better.
Whether you're pairing your morning eggs with strips of their most perfect protein sidekick, loading up a BLT with an extra layer of bacon-y crunch, or following the lead of the nation's top chefs and experimenting with new flavor combinations, you're likely to achieve a crowd pleaser.
Quirky products and recipes aside, for the average consumer, the simple versatility of bacon makes it a winning addition to most meals. Even a classic pork chop, one of the most popular cuts of fresh pork, takes on a new personality when paired with the distinctly savory flavor of bacon, as in this recipe for Bacon Pork Chops with BBQ Glaze.
Image and recipe provided by The Pork Board
Bacon Pork Chops with BBQ Glaze
- 4 6-7 ounce Smithfield Boneless Pork Loin Chops (1 1/4-inch thick)
- 1 teaspoon coarse salt
- 4 slices Thick-Cut Smithfield Bacon
- 4 tablespoons barbecue sauce
- 1/2 cup lager beer
- 1 teaspoon canola oil
- 1/2 cup chicken broth, reduced-sodium
- Season pork with salt. Wrap bacon around edges of pork and secure with wooden toothpick.
- Mix together barbecue sauce and beer.
- Heat oil in oven-proof large skillet over medium-high heat. Stand chops with bacon-wrapped edges down in skillet, leaning against side of pan if needed. Using tongs, rotate chops along edges to lightly brown bacon (allow about 45 seconds to brown each section).
- Place chops flat side down in skillet and cook until underside is lightly browned, about one minute. Turn chops over. Spread equal amount of barbecue sauce mixture over each chop, letting excess run into skillet.
- Place skillet with chops in oven and bake for 10 minutes. Transfer each chop to dinner plate and let stand.
- Pour fat from skillet, leaving browned bits. Heat skillet over high heat until hot. Add broth and bring to a boil, scraping up browned bits with wooden spoon, and boil until reduced by half, about two minutes. Top each chop with spoonful of sauce and serve hot.
(Family Features) - Hot dogs, hamburgers, sausages and mustard - it's easy to forget that these "all-American" barbecue staples we crave this time of year originally came from Germany.
These traditional foods are delectable. But why not try some über-tasty, new German barbecue recipes? Each recipe uses typical German ingredients that are readily available and each is healthier than you might think.
All of these recipes use heart-healthy canola oil, which has the lowest saturated fat of all popular vegetable oils, is high in vitamin E, and is a good plant source of omega-3 fatty acids. With its light flavor, canola oil allows the summer vegetables and juicy grilled peaches to shine.
Visit www.germanfoods.org to find a local or online retailer of authentic German foods and beverages for barbecues, such as bratwurst, sauerkraut, rolls, mustards, pickles, cheeses and mineral water. Visit www.canolainfo.org for more tips on healthy summer barbecuing.
Tips for Safe Grilling
Eighty-four percent of gas grill owners say it is important to follow basic safe grilling tips when using a gas grill, however, only about one in three (35 percent) say they know a great deal about gas grills, according to the Propane Education & Research Council. To help the 74 million barbecue households in the United States enjoy a safe and healthy summer season, the propane industry has developed its top 10 tips for grilling safely with propane gas:
- When the cylinder is refilled, have the supplier check for dents, damage, rust or leaks.
- After filling or exchanging the cylinder, take it home immediately. Keep the vehicle ventilated and the cylinder valve closed and capped.
- Always use or store cylinders outdoors in an upright (vertical) position. Do not use, store or transport cylinders near high temperatures (this includes storing spare cylinders near the grill).
- Never leave the grill unattended. Always follow grill manufacturer's instructions for lighting the grill and make sure the grill top is open when attempting to light the grill.
- Before connecting the cylinder to a propane gas grill burner for the first time, use a leak-detection solution (a 50/50 mixture of water and liquid soap) to check connections for tightness. Do not use matches or lighters to check for leaks.
- If you suspect a gas leak and are able to safely turn off the gas supply valve, do so immediately and call the fire department.
- Do not allow children to tamper or play with the cylinder or grill.
- Do not smoke while handling a propane cylinder.
- Never pour an accelerant such as lighter fluid or gasoline on the grill.
- When not in use, turn off the grill's burner controls and close the cylinder valve.
For additional tips, visit www.usepropane.com.
- Canola oil for brushing grill
- 1/3 cup canola oil
- 3 tablespoons balsamic vinegar
- 1 tablespoon German mustard
- 1 garlic clove, minced
- Sea salt and freshly ground pepper to taste
- 1 red pepper, cut in 1-inch pieces
- 1 green pepper, cut in 1-inch pieces
- 2 zucchini, cut in 1-inch pieces
- 1 eggplant, cut in 1-inch pieces
- 1 pound spätzle
- Fresh basil to garnish
- Heat grill on medium heat. Brush grill with canola oil. In a large bowl, whisk together 1/3 cup canola oil, vinegar, mustard, garlic, salt and pepper. Place cut-up vegetables in dressing. Toss to coat well. Grill vegetables on skewers or in basket until tender and lightly browned.
- Cook spätzle according to directions on package. Place cooked spätzle in a large bowl and toss with grilled vegetables. If more moisture is desired, whisk together 2 tablespoons balsamic vinegar and canola oil. Toss, garnish with basil, and serve warm.
Serves 6 to 8
- Canola oil for brushing grill
- 2 tablespoons canola oil
- 2 tablespoons fresh lime juice
- 1 tablespoon brown sugar
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon cinnamon
- 4 fresh peaches, halved and pitted
- 1 lemon loaf cake sliced into 8 pieces*
- Dark German chocolate shavings
- Mint sprigs
- Heat grill on medium heat. Brush grill with canola oil.
- In a small bowl, whisk together 2 tablespoons canola oil, lime juice, brown sugar, balsamic vinegar and cinnamon.
- Grill peaches 3 to 4 minutes on each side; grill lemon loaf until grill marks appear. Remove peaches and lemon loaf from grill.
- Place peaches on top of lemon loaf slices and drizzle with prepared dressing.
- Garnish with German chocolate shavings and mint sprigs, and serve with ice cream.
Notes, Tips & Suggestions
*Find the recipe at www.canolainfo.org or buy German imported packaged cake.
- Canola oil for brushing grill
- 1 pound lean ground turkey
- 1 1/2 cups shredded German Emmentaler cheese, divided
- 1 cup German sauerkraut with wine, squeezed dry
- 1/4 cup plain breadcrumbs
- 1 egg white
- 2 tablespoons Bavarian mustard
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 pretzel rolls or other sandwich rolls, split horizontally and toasted
- 1/3 cup canola oil
- 1/4 cup German mustard
- 2 tablespoons sherry wine vinegar
- 2 tablespoons minced dried cranberries
- German pickles, red onion rings, sliced tomatoes and lettuce leaves
- Combine turkey, 1 cup cheese, sauerkraut, breadcrumbs, egg white, mustard, salt and pepper in a large bowl and mix together with hands. Shape into 4 patties.
- Heat propane grill on medium-high. Brush grill with canola oil to prevent sticking. Cook burgers, turning once, 4 to 5 minutes on each side or until cooked through. Toast rolls on the grill, and sprinkle burgers evenly with remaining cheese during the last two minutes of cooking.
- For mustard sauce, whisk together canola oil, German mustard, vinegar and cranberries.
- Place burgers on rolls, spread with mustard sauce and top with accompaniments.