Friday, June 11, 2010

Tarragon Turkey & Pasta






The first day of summer is only a week away, so we generally think about grilling out but have you thought about the Crock Pot? Usually, the Crock Pot brings up images of winter stews, soups, and pot roasts simmering away on a cold winter day. But if you have a busy schedule like I do, some days, firing up the grill is almost too much to handle.
I'm getting ready to move, and the decisions on what to keep and what to throw out are almost overwhelming. My latest tough decision is should I sell or keep the antique oak bed and matching vanity and if so, does that mean the highboy has to go, too? I love it all but the next house will be smaller than this one and there's just no room.
After spending a full day of going through closets, drawers,and boxes in the attic, I just don't feel like making supper. That's when I'm glad I had started the Crock Pot in the morning.
Here is a light pasta dish I'm sure you'll enjoy. Pour a glass of white wine and take your meal out on the patio to enjoy in the fresh spring air. Now that's a plan for a busy moving day.

1 1/2 to 2 pounds turkey tenderloins
1/2 c. thinly sliced celery
1/4 c. thinly sliced green onions
4 T. minced fresh tarragon, divided
1/4 c. dry white wine
1 t. salt
1 t. black pepper
1/2 c. plain yogurt
2 T. minced fresh Italian parsley
2 T. lemon juice
1 1/2 T. cornstarch
2 T. water
4 c. pasta of your choice, cooked al denté

1. Combine turkey celery, green onions, 2 T. tarragon, wine, salt, and pepper in the Crock Pot. Mix thoroughly. Cover; cook on LOW for 6-8 hours or on HIGH for 3 1/2-4 hours or until turkey is no longer pink.

2. Remove the turkey from the stoneware and cut it into 1/2 in.-thick medallions. Turn the Crock Pot to High. Add the yogurt, remaining 2 T. tarragon, parsley, and lemon juice to the juices in the stoneware.

3. In a small bowl, combine the cornstarch and water. Add the mixture to the stoneware and cook until the juices thicken. Serve the turkey medallions over the pasta with the tarragon sauce.

YIELD: 4 servings





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