Fighting the Swarm

When I was young, my brother and I would always spend a week or two during the summer visiting both sets of grandparents back in Ohio. Often we would also spend a couple of days visiting one set of cousins or another while we were back in the midwest.

One summer, I think I must have been 8 or 9, we were visiting cousins who lived in Michigan that were about the same age as my brother and I. My aunt and grandmother took the four of us to a local park where we found time to walk through the woods in exploration. Coming upon a path by a stream, we started to walk along it. I happened to be in the lead and as we followed the stream some more, I diverged from the path to stay close to the stream. Immediately following me was my brother Greg and my cousins David and Kate. Down the stream we went and after stepping over a small shrub I stopped in a small clearing.  My brother and cousins went through the shrub and then came to stop as well.

Suddenly, my cousin Kate screamed, flailed her arms and ran up the path. I looked at the others in the dim light wondering what possessed her. Right then David took off after her, also flailing his arms. Then, you guessed it, Greg followed. I was dumbfounded. What was going on? I followed up the path after them.

Coming out of the woods, in the near distance was quite a sight. My two cousins and brother were engulfed in a swarm of yellow jackets. My aunt and grandmother were desperately trying to swat them away. I slowly walked closer and while one or two landed on me, I was never stung. The others were not so fortunate with my cousin David getting the most stings at 16.

There must have been a yellow jacket nest in that shrub. The others maintain that I disturbed the nest and they paid for it. I know that I stepped over the shrub and the yellow jackets only went after those who actually disturbed the nest.

This recipe calls for honey that helps to sweeten up the chilies.

There are quite a few ingredients here.

Spicing the turkey cutlets.

And into the pan.

Carmelizing the onions.

A great, flavorful dish!

Turkey With Ancho-Orange Sauce

Prep Time: 5 M | Cook Time: 35 M | Makes: 4 servings | Difficulty: Easy

Ingredients:

• 2 pounds sweet potatoes (about 4 medium)
• 1 1/2 pounds turkey cutlets
• 2 tablespoons ancho chile powder
• Kosher salt
• 2 tablespoons extra-virgin olive oil
• 1 large Spanish onion, halved and sliced 1/4 inch thick
• 2 teaspoons ground cumin
• 1 cup low-sodium chicken broth
• 1/2 cup heavy cream
• 2 tablespoons honey
• 1 1/2 teaspoons dijon mustard
• 1/2 teaspoon grated orange zest
• 3 tablespoons fresh orange juice

Directions:

Pierce the sweet potatoes all over with a fork; put them in a microwave-safe dish and microwave until tender, about 20 minutes. Halve the sweet potatoes and scoop the flesh into a bowl. Mash with a fork until fluffy; cover and keep warm.

Meanwhile, pat the turkey dry and sprinkle with 1 tablespoon chile powder and 1 teaspoon salt. Heat the olive oil in a large cast-iron skillet over medium-high heat. Add the turkey and cook until browned, 3 to 4 minutes per side. Transfer to a plate.

Wipe out the skillet and place over high heat. Add the onion and cook, stirring, until dark around the edges, 4 to 6 minutes. Stir in the remaining 1 tablespoon chile powder and the cumin; cook 30 seconds. Add the broth, heavy cream, honey, mustard, and orange zest and juice; simmer until thickened, about 5 minutes. Add the turkey and warm through, 1 minute. Serve with the mashed sweet potatoes.

Per serving: Calories 621; Fat 20 g (Saturated 8 g); Cholesterol 115 mg; Sodium 851 mg; Carbohydrate 63 g; Fiber 9 g; Protein 49 g

Source: http://www.foodnetwork.com/recipes/food-network-kitchens/turkey-with-ancho-orange-sauce-recipe/index.html