Monday, January 28, 2013

Buffalo Turkey Roll Ups


I can't say I've ever seen "buffalo turkey" recipes before, but just trust me on this one. Depending on how you prepare it, chicken breasts can dry out really easily. I've discovered that turkey is a little more resilient on that end.


The rub adds a lot of kick without a lot of chemicals. The kick comes in slow after you're done eating these. I'm a middle-of-the-road person when it comes to spicy foods. There's nothing worse to me than tearing up and not being able to taste the actual food. But I'm not afraid to sweat a little! Having some blue cheese dressing and celery on the side really helps cut intolerable heat. Plus, it's a classic combination for a very good reason.


For all of those football fans (and football food fans -me!) this is a great recipe to throw together for the upcoming Superbowl or even any weeknight when you're scrambling to get dinner on the table. It looks impressive, but is ridiculously easy. There's no doubt I'll be making this again.




Buffalo Turkey Roll Ups
Serves 4


2 1/2-3 pound turkey half breast or 4 chicken breasts, skin and bones removed if necessary
2 teaspoons chipotle powder (use half to decrease the heat)
1 teaspoon chili powder
1/4 teaspoon cayenne pepper, optional
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/2 teaspoon sea salt
1 cup crumbled blue cheese
Frank's Red Hot sauce, optional
Celery sticks, for serving
Blue Cheese Dressing, for serving

Preheat oven to 400 degrees F.

Using a meat mallet, pound the turkey breast to 1/2-inch thickness and cut into about 3 equal pieces. Mine were about as big as my outstretched hand.

In a small bowl, combine the chipotle powder, chili powder, cayenne pepper, garlic powder, onion powder, pepper, and salt.

Rub the seasoning into both sides of the turkey and place the smoothest side down in an 8 x 8-inch pan.

Sprinkle the turkey pieces with the blue cheese and use your palm to press it into the meat.

If desired, drizzle a little hot sauce over the cheese. Roll up and place the open edge down in the pan so they don't unroll as they cook.

Bake for 30-40 minutes, until turkey is cooked through and no pink remains. Don't be afraid to take some of those pan juices and pour them over the turkey with a spoon before you cut into them!

Cut with a serrated knife into 1/2-inch thick slices.

Serve with celery sticks and blue cheese dressing to cut the heat.



Pinit

I'm linking up this recipe at Taste and Tell Blog, DJ's Sugar Shack, Lady Behind the Curtain, Design, Dining & Diapers, and Lemons for Lulu.

6 comments :

  1. I love anything buffalo, these look great!

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    1. Thanks Julie! I'm with you on that one :)

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  2. "a lot of kick without a lot of chemicals" - now this is a recipe I can get on board with. And I adore buffalo flavored anything. These look amazing and definitely a perfect addition to a superbowl spread Loretta. :)

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    1. Normally while I'm eating buffalo not made by myself I get a little nervous because of the chemical factor, but not these! Glad you like them Sally.

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