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Recipes
Spiced Grilled Turkey Breast
By Pollin
1. Prepare Brined Turkey: In 2-quart saucepan, heat sugar, salt, pepper, ginger, cinnamon, and 1 cup water to b...
- Brined Turkey
- 1/4 * 1/4 cup(s) sugar
- 1/4 * 1/4 cup(s) kosher salt
- 2 * 2 tablespoon(s) cracked black pepper
- 2 * 2 tablespoon(s) ground ginger
- 1 * 1 tablespoon(s) ground cinnamon
- 4 * 4 cup(s) water
- 1 * 1 (about 4 pounds) whole boneless turkey breast, skin removed and breast cut in half
- 4 * 4 clove(s) garlic, crushed with side of chef's knife
- Honey Glaze
- 2 * 2 tablespoon(s) honey
- 2 * 2 tablespoon(s) Dijon mustard
- 1 * 1 chipotle chile in adobo, minced
- 1 * 1 teaspoon(s) balsamic vinegar
- Peach Salsa
- 3 * 3 pound(s) ripe peaches, peeled, pitted, and cut into 1/2-inch dice
- 1 * 1 green onion, finely chopped
- 2 * 2 tablespoon(s) fresh lime juice
- 1 * 1 small hot red pepper (cayenne), seeded and minced
- 1/2 * 1/2 teaspoon(s) salt
- * whole green onions, for garnish
Roasted Broccoli with Smoked Paprika Vinaigrette and Marcona Almonds
By Pollin
Preheat the oven to 425 degrees
- 1 head of broccoli, cut into florets
- extra virgin olive oil, for drizzling
- kosher salt, for sprinkling
- 1/4 cup extra virgin olive oil
- 1 teaspoon smoked sweet paprika
- 1 garlic clove, minced
- 1 1/2 tablespoons sherry vinegar
- 1 pinch kosher salt
- 1/4 cup marcona almonds
Asian Salmon Sliders with Citrus Yogurt Sauce
By Pollin
1. Combine yogurt, lime juice, orange juice, and honey; set aside
- 1/2 cup plain low-fat yogurt
- juice of half a lime
- Juice of half an orange
- 1 tsp honey
- 1 lb lskinless, boneless salmon
- 1 tbsp sesame oil
- 2 tbsp low-sodium soy sauce
- 1 piece ginger (1 inch), chopped
- 2 garlic cloves, chopped
- juice of 1/2 lemon
- 1/2 cup bread crumbs
- 1/2 cup cilantro, chopped
- 2 tsp vegetable oil
- 6 small 100% whole-grain pitas
Salad Fig and Arugula w/ Pistachio Pesto
By Pollin
Make your pesto by pulsing the toasted pistachios in a food processor
- two big handfuls of arugula
- 8-10 figs, sliced into halves or quarters
- 1/2 avocado, cubed
- (optional) 1 ball of burrata, torn
- a few splashes of balsamic (or reduced balsamic, see notes)
- drizzle of olive oil
- sea salt & pepper
- pistachio pesto: (this makes extra)
- 1/3 cup toasted pistachios (reserve a few for the salad)
- 1 small bunch of basil (or 1 big handful)
- juice of 1/2 a small lemon
- sea salt & freshly ground pepper
- 1/4 - 1/3 cup olive oil
Grilled Gruyère-and-Zucchini Sandwiches with Smoky Pesto
By Pollin
1. In a mini food processor, combine the basil, garlic and paprika and process until finely chopped
- 1 . 1 packed cup basil leaves
- 2 . 1 large garlic clove, coarsely chopped
- 3 . 1/2 teaspoon hot smoked paprika
- 4 . 3 tablespoons extra-virgin olive oil, plus more for brushing
- 5 . Salt
- 6 . One 8-ounce zucchini, cut into 4 lengthwise slices
- 7 . 4 English muffins, preferably Bays, split
- 8 . 4 ounces Gruyère or Appenzeller cheese, cut into 8 thin slices
Broccoli Salad
By Pollin
1. Trim the florets off of the broccoli, cutting large pieces into bite-size pieces, and rinse in a colander
- 2 heads broccoli
- 1/2 pound bacon, cooked and crumbled
- 8 ounces cubed cheddar cheese
- 1 small onion, finely chopped
- 1 cup mayonnaise
- 1/2 cup granulated sugar
- 3 tablespoons white vinegar
Instant Pesto Torta with Bread and Vegetables
By Pollin
Line a small shallow dish or bowl with plastic wrap or waxed paper
- Vegetable spray
- 4 pieces sun-dried tomatoes
- 4 leaves fresh basil
- 3 tubs, 6 ounces each, soft garlic and herb cheese (recommended: Alouette brand)
- 1/4 cup sun-dried tomato tapenade
- 1/4 cup prepared basil pesto
- 1 baguette or whole grain baguette, pre-sliced at the bread counter
- Handful baby carrots
- Handful grape tomatoes
Penne with Tomato Vodka Cream Sauce
By Pollin
In a large heavy-based sauté pan, heat the olive oil over medium-high heat
- 2 Tbs. olive oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 cups canned crushed tomatoes
- 2 tsp. chopped fresh oregano (or 1/2 tsp. dried)
- 1 tsp. chopped fresh thyme (or 1/2 tsp. dried)
- 1/4 tsp. dried red chile flakes
- 1/3 cup homemade or low-salt canned chicken or vegetable broth
- 1/4 cup vodka
- 1/2 to 2/3 cup heavy cream
- 8 oz. dried penne, cooked and drained
- 1/4 cup freshly grated Parmigiano-Reggiano
- 1/4 cup roughly chopped fresh flat-leaf parsley (optional)
Chicken Ceasar Sandwiches
By Pollin
Place chicken in a 3-4 quart slow cooker with 1-2 cups of water, cover and cook on low heat for 4-6 hours
- 2 pounds boneless skinless chicken thighs or breasts (I used Chicken Breasts)
- 1/2 to 1 cup of your favorite Caesar dressing (I used Brianna’s Asiago Caesar)
- 1/2 cup shredded Parmesan cheese
- 1/4 cup fresh chopped parsley or 2 teaspoons of dried parsley
- 1/2 teaspoon ground pepper
- 2 cups shredded romaine lettuce
- 12 slider buns or 4-6 regular sized hamburger buns
Arnold Palmer Skinny
By Pollin
Bring 4 cups of water to a boil
- 4 cups water
- 4 tea bags (use your favorite!)
- 2 lemons, one for juicing, one for slicing
- 4 strawberries, sliced
- 5 mint leaves
- 4 tablespoons agave nectar (optional)
- I served in mason jars with a splash of Simply Lemonade and vodka