There's change in the air.
One often thinks of honey and lemon as something to stir into tea or, maybe, hot brandy as a sore-throat remedy.
Add a bit of mustard and it makes a lovely pan sauce for turkey cutlets (or chicken breasts) – and very quickly… Perfect for a midweek dinner.
Turkey with Honey, Lemon and Mustard
Total time: 30 minutes
- 12oz (350gr) turkey slices
- 2 tbs honey
- 1 lemon
- 1 tbs whole grain mustard
- 1/4 cup chicken stock
- 1 tsp thyme
- Slice the lemon and pick the seeds out of the slices.
- In medium nonstick skillet sauté the turkey cutlets until lightly brown on both sides.
- In a small bowl whisk together the mustard, honey and chicken stock. Spread onto the turkey slices.
- Place the lemon slices on top, cover, reduce heat and simmer 10 minutes.
Now for the changes…
Well, that was it.
After finally getting a chance to look at all the crap I download all the time to read and then never do….
Now that the books are unpacked and the furniture moved and the clothes unpacked…
I decided to pay attention to what Google and Twitter and Facebook and Bing and so on have been up to lately.
It's been rather a lot.
Without boring you with all the details (if you really want to know you probably already do – havinig read the stuff when it was current), I decided to make some changes.
The biggest change, and the one you will notice, is that I'm putting the recipe first and my ranting and updating and puppy posts and all the rest second.
The other changes…. You won't notice.
Or, if you do, you shouldn't care.
As to the update for this week – mon mari is busy doing trim again. Nothing worth taking photos of. (Actually, he's avoiding an ugly job by doing the trim. When he finally does it I'll let you know)