Cooking with Jason Portuondo on CH Morning Live-May 2nd, 2013

Here are the recipes using Ontario Turkey that I did on the show, check out for more great recipes with Ontario Turkey! 

Prep Time: 15 minutes
Cook Time: 10 minutes

1 lb (454 g) Ontario turkey scaloppini 
1 tbsp (15 mL) lime juice 
2 tsp (10 mL) chili powder
1 tsp (5 mL) dried oregano leaves
1/2 tsp (2 mL) freshly ground black pepper
Fresh lime wedges

Tomato Cilantro Salsa:
1 cup (250 mL) seeded and diced fresh tomatoes
2 tbsp (25 mL) minced red onion
2 tbsp (25 mL) chopped fresh cilantro
2 tsp (10 mL) lime juice
1 tsp (5 mL) seeded and minced jalapeno pepper
1/4 tsp (1 mL) salt

Tomato Cilantro Salsa: In a bowl, combine tomatoes, onion, cilantro, lime juice, pepper and salt; set aside.

Place turkey scaloppini onto a plate and drizzle both sides with lime juice. 

In a resealable plastic bag, combine chili powder, oregano and pepper. Add turkey, seal bag and toss to coat well.

Place scaloppini onto greased grill over medium high heat and grill for about 8 minutes, turning once or until no longer pink inside. Serve with salsa and top with lime wedges.

Makes 4 servings.

- 1 tsp (5mL) sesame oil
- 8 oz (227g) extra lean ground turkey
- 4 cloves garlic, minced
- 2 tbsp (25mL) minced fresh ginger
- 1 tbsp (15mL) fish or sodium reduced soy sauce
- 2 mangoes, peeled and chopped
- 1 small red bell pepper, chopped
- 2 tbsp (25mL) chopped fresh cilantro or basil
- 2 tbsp (25mL) chopped fresh mint
- 2 tbsp (25mL) lime juice
- Pinch granulated sugar
- Dash hot pepper sauce

In large nonstick skillet heat oil over medium high heat and cook, stirring often, turkey, garlic, ginger and fish sauce for about 5 minutes or until no longer pink inside. Remove from heat.

In large bowl, combine mango, pepper, cilantro and mint. Add turkey mixture to bowl and stir to combine. Drizzle with lime juice, sugar and hot sauce; stir to combine.

Makes 4-1 cup (250mL) servings.

Tip: For a bold heat, add 1/2 tsp (2mL) Asian garlic chili paste to the salad.

Per serving: About 179 cal, 12 g pro, 6 g total fat (1 g sat fat), 22 g carb, 3 g fibre, 37 mg chol, 408 mg sodium. %RDI: iron 6%, calcium 2%, vit A 8%, vit C 114%

This is a recipe I developed for the No Cook Weeknight Crunch for Longo's Experience Summer Magazine coming out next week in stores! Check it out

Chicken Feta Fajita Wraps

The fresh tasting avocado dip is an amazing base to the tender rotisserie chicken in this wrap. Make them ahead and wrap them in plastic wrap to take to the park or enjoy while watching the kids play ball.

Prep Time: 20 minutes
Yield: 6 wraps

6 Longo’s large (10 inch/25 cm) flour tortillas
1 tub (227 g) Longo’s avocado hummus dip
3 cups (750 mL) shredded Longo’s rotisserie chicken 
1 small red bell pepper, diced
1/2 cup (125 mL) crumbled feta or Longo’s goat cheese
2 green onions, sliced 
2 tbsp (30 mL) chopped fresh cilantro or parsley
1/2 tsp (2 mL) grated lemon rind

Lay all of the tortillas on work surface. Divide avocado dip among tortillas and spread evenly to coat tortillas. Divide chicken in centre of each tortilla and sprinkle with red pepper.

In a small bowl, combine feta, green onion, cilantro and lemon rind. Divide over top of chicken and roll up tortillas to serve.

Makes 6 tortillas.

Tip: You will need all the breast meat to make 3 cups (750 mL) of shredded meat. If you want to use up the whole chicken, simply divide the remaining meat among the tortillas.

Here is a delicious muffin to enjoy the local spring flavour of rhubarb and Ontario apples. Be sure to make a batch for Mom on Mother's day weekend to enjoy with her morning coffee or tea! 

Rhubarb Apple Muffins

Prep Time: 10 minutes
Cook Time: 25 minutes
Yield: 12 muffins

1 cup (250 mL) whole wheat flour
1 cup (250 mL) all purpose flour
1 1/2 tsp (7 mL) baking powder
1/2 tsp (2 mL) baking soda
1/4 tsp (1 mL) each ground cinnamon and ginger
1/4 cup (50 mL) soft non hydrogenated margarine, melted
1/3 cup (75 mL) packed brown sugar
1 egg
1 tsp (5 mL) grated orange rind
1/2 cup (125 mL) orange juice
1 cup (250 mL) chopped fresh or frozen, thawed rhubarb
1 cup (250 mL) diced apple

2 tbsp (25 mL) chopped pecans
2 tbsp (25 mL) large flake oats
Pinch ground cinnamon

Topping: In a small bowl, combine pecans, oats and cinnamon; set aside.

In a large bowl, whisk together whole wheat and all purpose flours, baking powder and soda, cinnamon and ginger.

In another bowl, whisk together margarine, sugar and egg until combined. Whisk in orange rind and juice. Pour over flour mixture and stir until just combined. Stir in rhubarb and apple. 

Divide among 12 lightly sprayed or paper lined muffin tins. Sprinkle each with a some of the topping. Bake in 375 F (190 C) oven for about 25 minutes or until tester inserted in centre comes out clean.


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