Recipes from Today’s Show: Mexican-Style Turkey Dinner

Published by

TODAY on MHTV: Turkey shouldn’t only be made on Thanksgiving and with this Mexican twist you can serve it anytime of the year. I’m using just the turkey breast (it’s faster and cheaper) and marinating it in mixture of ancho chilies, oranges and limes then slow roasting it until it’s juicy and golden. Tomatoes topped with avocado and queso fresco make a great salad, and a side of creamed corn with jalapenos is downright addictive after I mix in some Monterey Jack cheese. More from the show.

Get the recipes from this episode:

Chile-Citrus Turkey Breast

Mexican-Style Tomato Salad

Creamed Corn with Jalapenos

Get the recipes from the 11:30 a.m. ET show:

Steak and Potatoes Menu

Watch ”Mad Hungry with Lucinda Scala Quinn” Mondays at 11:30 a.m. ET/10:30 a.m. CT, Tuesdays through Fridays at 11 a.m. ET and 11:30 a.m. ET on Hallmark Channel.

  • Pat February 18, 2011 at 2:19 am

    I bought a turkey breast today. I’m going to make it this weekend. I love cooking with chilies.

  • Becky February 20, 2011 at 4:32 pm

    Could you also use the queso fresco from the tomato salad in the corn instead of using monterey jack?

  • Monie L. Skinner February 20, 2011 at 8:15 pm

    Made this for dinner tonight and was very disappointed. I marinated the breast for 2 hours (the recommended minimum amount of time). The breast was dry and quite tasteless. I would not make this again.

  • susan leach March 1, 2011 at 2:20 pm

    I made all three selections from this show and it was wonderful! I thought no way was this turkey going to be moist but it was and very tasty. The corn was devoured, the tomato salad would have been alot better if it had been made from good tomatoes rather that what is available now. I will be making this again!

  • shirley randall March 5, 2012 at 11:36 am

    i really enjoy your show. i watch it whenever i am not working.

Leave a Reply

Your email address will not be published.