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TURKEY PANCETTA WRAPS

This is soooooooooo good, especially for the coming Summer days. It’s not heavy and so fresh in flavors. You can make this the night before if you have plans the next day and want to bring food. Whether you’re going to the beach, picnic, anywhere. You don’t have to slice them up into individual small bites but if you do it’s perfect as an appetizer. I personally just love throwing it into a wrap and eating it like a burrito but you do whatever your heart desires. Feel free to use chicken and bacon instead. And if you’re not a fan of arugula, try spinach! There are plenty of variations to make so you’re not left board. Use what you love is what’s most important.


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TURKEY PANCETTA WRAPS
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the pancetta slices on a large baking dish and bake at 400 F degrees for 12-15 minutes or until crispy. Remove from heat and let cool.
  2. Cover the bottom of a baking dish with cooking spray and lay the turkey breast side by side. Sprinkle the sea salt, pepper, Italian seasoning on top and drizzle with olive oil. Bake at 400 F degrees for about 20 minutes give or take. Remove and let cool.
  3. Rough chop the turkey and place in a large bowl. Add the mascarpone cheese, whole grain Dijon, arugula, and honey. Crumble the pancetta into the bowl. Mix everything together really well.
  4. Spread the mixture onto one end of our tortilla and wrap it up.

BEEF & ARUGULA PASTA

You can spend all the time in the world cooking in the kitchen making amazing food but you can also do so in a short amount of time too. This is one of those go-to dishes for something quick but elegant. I LOVE using filet mignon for this recipe the most but you can use any kind of cut you like. I’ve tried flank steak and it works fantastic so long as you slice against the grain. Also, if you’re watching your red meat intake, feel free to use chicken breast instead.

I’ve made slightly different variations of this recipe such as caramelized onions or none at all, saute mushrooms for more heartiness. You can replace the arugula with fresh baby spinach instead. It’s just as amazing. And as always, feel free to add or replace with any other of your favorite veggies. There’s no wrong way to make it taste good!

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BEEF & ARUGULA PASTA
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Fill a large pot with water and bring to boil. Cook the pasta according to the directions on the packaging.
  2. In a bowl whisk together the balsamic vinegar, dijon mustard, the remaining herbes de provence, salt and pepper. Set aside.
  3. Cover the steak both sides with 1 tablespoon of herbes de provence, garlic powder, salt, and pepper by patting it firmly into the meat.
  4. In an iron skillet on medium-high heat, drizzle the bottom of the skillet with olive oil and sear the steak on both sides for about 5 - 7 minutes on each side depending on the thickness of the steak. Then, let it finish in the oven at 400 F degrees for about 5 - 15 minutes depending on the thickness. When done, let the steak rest for about 10 minutes.
  5. In a large, deep sauté pan cook the onions in olive oil until they become translucent. Add the sun-dried tomatoes and sauté for another 5 minutes or until the onions are caramelized.
  6. Slice the steak thin into bite sized pieces.
  7. Toss the cooked pasta, steak, and arugula in with the onions and sun-dried tomatoes. Then add the balsamic vinegar mixture together. Drizzle extra virgin olive oil generously all across the top, about 1/4 cup and gently fold everything together until everything is well coated in the balsamic sauce.
  8. Serve with pecorino Romano cheese.