Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze

Bring cozy fall flavors to the table with Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze. Easy enough for weeknights yet elegant for Thanksgiving or Friendsgiving.

Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze

The nights are starting to cool down and the days are growing shorter, and nothing hits the table quite like a dinner that’s equal parts comforting and impressive. These Savory-Sweet Roasted Turkey Tenderloins with Citrus-Honey Glaze strike that perfect balance—juicy, golden-brown turkey kissed with a sticky glaze that’s garlicky, herby, and just the right touch of sweet.

The best part? This dish looks like something you’d serve at a holiday gathering, yet it’s quick enough to pull together on a busy weeknight. Think of it as your secret weapon for easy fall dinners, with bonus points for being a lighter, fuss-free alternative to a whole bird when Thanksgiving or Friendsgiving rolls around. One bite of that citrusy honey glaze mingled with savory thyme and soy, and you’ll wonder why turkey isn’t on your menu more often.

Enjoy!

What Ingredients Do I Need?

• Turkey breast tenderloins – Lean, tender, and quick-cooking, these are the star of the dish and the perfect alternative to roasting a whole turkey.

• Garlic powder, onion powder, and paprika – A simple trio that builds savory flavor and a subtle warmth right into the meat.

• Kosher salt and black pepper – Classic seasoning essentials that enhance every bite.

• Canola oil – Helps the turkey sear to a beautiful golden-brown crust before roasting.

• Fresh garlic – Adds a rich, aromatic depth that balances the sweetness of the glaze.

• Honey – The key to that sticky, caramelized glaze with just the right touch of sweetness.

• Soy sauce – Brings salty, umami depth that rounds out the glaze.

• Dijon mustard – A tangy kick with a hint of spice to keep the glaze balanced.

• Fresh orange juice – A bright citrus pop that lifts the flavors and keeps them fresh.

• Fresh thyme leaves – Earthy and fragrant, thyme ties everything together with a cozy, herby note.

Substitutions and Variations

If you don't have everything on hand here are some suggestions:

• Thyme swaps: Use dried thyme if fresh isn’t available, or try rosemary for a different herbal note.

• Sweetener alternatives: Replace honey with maple syrup or brown sugar for a different type of sweetness.

• Lower-sodium option: Use tamari instead of soy sauce to maintain umami depth without extra salt.

• Citrus variation: Add a splash of lemon juice instead of—or alongside—orange juice for extra brightness.

• Flavor twists: Add smoked paprika for a subtle smoky undertone, or a pinch of crushed red pepper flakes for a hint of heat.

• Flexible for occasions: These swaps make it easy to adapt the dish for weeknight dinners, Thanksgiving, or Friendsgiving.

Kitchen Tips and Notes  

• Pat turkey dry: Drying the tenderloins before seasoning ensures a golden-brown sear and better flavor absorption.

• Use a hot skillet: Make sure the pan is hot before adding oil and turkey to get that deep, caramelized crust.

• Check internal temperature: Turkey is safely cooked at 165°F—use a meat thermometer for perfectly juicy results.

• Rest before slicing: Let the turkey rest 5 minutes after roasting so the juices redistribute and the meat stays tender.

• Glaze generously: Don’t skimp on the honey-citrus glaze—it’s what gives the turkey its sweet, sticky, flavor-packed finish.

• Make ahead tip: You can prepare the glaze in advance and store it in the fridge for up to 2 days.

• Serve with sides: Pairs beautifully with roasted vegetables, mashed potatoes, or a simple fall salad for a complete meal.

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7 Easy Late Summer 30 Minute Meals

A collection of 30 minute meals that help beat the kitchen heat and easily get dinner on the table!

7 Easy Late Summer 30 Minute Meals

Summer is winding down and school is back in session which calls for busy schedules and the last of warm temperatures.  Why spend a lot of time in the kitchen when my collection of 7 Easy Late Summer 30 Minute Meals allow you to soak up the last days of summer.

A collection of beef, chicken and turkey in an array of sandwiches, salads, bowls, and grilled dishes will make it easy to pick the perfect meal and get dinner on the table in a flash to leave you time to enjoy the sunsets.

Enjoy!

1. Flank Steak with Chimichurri Sauce and Sweet Potatoes - A spectacular take on steak and potatoes.  Tender juicy grilled flank steak is doused with a homemade Chimichurri sauce that's a cinch to make.  Roasted Sweet potatoes make an excellent side dish.

2. Grilled Tuscan Chicken with Green Beans and Tomatoes - Bring the flavors of Italy to this quick marinaded chicken, grilled to perfection and accompanied by an easy flavorful side dish of tomatoes and green beans.  The perfect weeknight meal.

3.  Italian Chicken Cutlet Paninis - Crunchy chicken cutlets surrounded by juicy tomatoes and gooey mozzarella are doused with a basil mayo and tucked into toasted sourdough bread.  I call this panini heaven!  Serve it with my Green Bean, Tomato, and Avocado Salad.

4.  Summer Steak Salad - A classic steak salad with a robust vinaigrette takes this 30 minute summer meal up a notch!

5.  Greek Chicken Bowls - The definition of quick and easy, this Greek flavored Chicken bowl will transport you to the Greek Isles in 30 minutes!

6.  Island Turkey Salad - Dream of island breezes with this quick and easy to make grilled turkey salad.  It's filled with tropical flavors and so quick you can make it on a weeknight!

7.  Eggplant & Chicken Sandwiches - A riff on the classic dishes, Chicken Parmesan & Eggplant Parmesan, all rolled in to one sandwich.  Grilled Chicken and Eggplant are doused with tomato-basil sauce and gooey mozzarella cheese and served open face on a slice of crusty toasted Italian country loaf bread.  Yum!

It's still hot in Southern California, so stay tuned for more last summer meals that are quick and easy!

Island Turkey Salad

A summer salad filled with island flavors that is both scrumptious and easy to make!

Island Turkey Salad

An easy way to make a quick summer weeknight meal is to make a Main Course Salad (or Entree Salad).  These are dishes that are filling enough to be full meals.  They are filled with protein, vegetables, carbohydrates, and fat which rounds out a full meal.  Today's main course salad is my Island Turkey Salad.  So easy that it will be cooked in 30 minutes, but you will have to allow for a 30 minute, quick marinade as well.  So plan ahead a little on this one and you can do the marinade right on the counter while you prep the other ingredients and the dressing.

Tender turkey tenderloin is the star of the show.  It's marinaded in teriyaki sauce to provide it with great flavor.  Then it's grilled either using an outdoor grill or an indoor grill pan for quick cooking.  Toss together a salad of lettuce, tomatoes, red onion, jalapenos, radishes, and pineapple for that zesty tropical island flavor.  Quickly make my homemade honey mustard dressing to drizzle all over the salad and dinner is complete!

You'll have a wonderful island meal in know time.  Perfect for the summer when we don't want to heat up the kitchen and dinner needs to be on the table fast so you can enjoy the long summer evenings.  I'll be out by the pool if you need me!

Enjoy!

What Ingredients do I need?

Salad:

• turkey breast tenderloin (from a 24 oz 2-pack)
• teriyaki marinade sauce
• tomatoes
• red onion
• jarred sliced Jalapeno peppers
• cilantro
• red leaf lettuce
• radishes
• canned pineapple tidbits
• Optional garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing:

• Dijon mustard
• honey
• Tablespoons apple cider vinegar
• olive oil
• lime 

Substitutions and Variations

• Greens:  choose your favorite lettuce

• Don't like cilantro:  use parsley instead

• Vegetables:  Add sliced bell peppers, broccoli, or any vegetable you like

• Dressing:  Although the homemade honey mustard dressing is simple to make you can purchase pre-made dressing from the store

• Can't handle the heat:  leave out the jalapenos (although the jarred ones are not really hot)

Kitchen Tips and Notes

• Turkey tenderloins come in a package of two.  

• Make sure to get a teriyaki marinade and not a thick sauce.

• I used this sauce to keep it keto/low carb friendly.

• Make sure to cook the turkey until the temperature reads 160 degrees.

• Rest the cooked turkey 5 minutes before slicing.

• Serve on a platter or large salad bowl for presentation.

Items you may need:

• Salad bowls - white ceramic, good for pasta

• Large Vegetable/Salad bowl - floral stoneware

• Oval platters - set of 2 white or blue

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Island Turkey Salad

serves 4

1 turkey breast tenderloin (from a 24 oz 2-pack)
1/2 cup teriyaki marinade sauce
2 tomatoes, chopped
1/4 large red onion, sliced
2 teaspoons jarred sliced Jalapeno peppers, chopped
1 Tablespoon chopped cilantro
1/4 teaspoon salt
6-8 cups of red leaf lettuce, chopped

1-2 radishes, thinly sliced
8 oz can pineapple tidbits, drained
Garnish: crispy won tons, chow mein noodles, or tortilla chips

Dressing
1/4 cup Dijon mustard
1/4 cup honey
1 1/2 Tablespoons apple cider vinegar
1 Tablespoon olive oil
1 1/2 teaspoons lime juice

Whisk together the dressing ingredients in a jar or small bowl.  Set aside.

Combine the turkey and the teriyaki sauce in a ziploc bag and allow to marinate on the counter for 30 minutes while the turkey comes to room temperature.

Mix the tomatoes, onion, jalapenos, cilantro, and salt in a medium bowl.  Chill until ready to serve.

Grill the turkey over medium-high heat (indoor or outdoor grill) until fully cooked about 8 minutes per side.  (Meat should reach 165 degree internal temperature).  Discard the marinade.  Allow the turkey to rest for 5 minutes.  Slice in to strips.

Assemble the salad by arranging the lettuce on a platter or serving bowl.  You can also arrange in 4 individual bowls.  Top with some of the chilled tomato mixture, pineapple, radishes, and sliced turkey.  Add garnish if desired.  Drizzle with the dressing and serve.

Lunch Ideas: Easy Mediterranean Turkey Pita Sandwiches

Deli turkey and slices of cucumber and red onion, sit on a bed of spinach that has been doused with a wonderful yogurt sauce.  This makes for one heck of a Mediterranean Turkey Pit Sandwich!

Easy Mediterranean Turkey Pita Sandwiches

One thing that came from the pandemic is working from home.  A whole new dynamic.  Last year they decided to give employees the option to continue working from home indefinitely.  In doing so I have found that I had to learn to make some really easy and quick lunches.  Because who wants to spend their lunch hour cooking?  Not me!  Since sandwiches are a stand-by I thought I would get creative with it while still keeping is quick and simple.

The use a Greek-style pita (the one without the pocket) is the base for this sandwich.  For a Mediterranean spin I chose ingredients such as deli sliced turkey, spinach, onion, and cucumber to keep it simple.  To jazz it up a bit I created a delicious yogurt dip that will be used in place of a sandwich spread of mustard or mayo.  Greek yogurt is mixed with lemon juice, minced garlic, and some chopped dill for a zesty flavor.  This ties all the ingredients together to make a tasty, quick and easy lunch.

Enjoy!

What Ingredients do I need?

• deli turkey slices
• cucumber
• spinach
• red onion
• Greek yogurt
• fresh lemon
• dill
• fresh garlic
• pita bread

Substitutions and Variations

• Use deli chicken, ham, or roast beef

• Substitute lettuce for the spinach or use arugula or alfalfa sprouts

• Make this on Naan, flatbread, or inside a pita pocket

Kitchen Tips and Notes

• I use Greek-style pita bread.  It doesn't have a pocket and is a bit softer and slightly thicker.  I find these hold up better when creating a wrap style sandwich.

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Easy Mediterranean Turkey Pita Sandwiches

serves 4

1 cup plain yogurt
1 tablespoon fresh lemon juice

1 small garlic clove, minced
1 tablespoon chopped fresh dill
Kosher salt and freshly ground black pepper

1/3 - 1/2 lb. deli-sliced turkey

1 English cucumber, sliced lengthwise
1 small red onion, cut into wedges
2 cups baby spinach

4 pitas

Make the yogurt sauce in a small bowl by adding yogurt, lemon juice, garlic and dill. Stir to combine.  Season to taste with salt and pepper. Set aside.


To assemble sandwiches:  Top each pita evenly about 1/2 cup of baby spinach.  Drizzle or plop yogurt mixture over the spinach.  Add 3 slices of deli turkey and layer the cucumber and onion on top and season with salt & pepper.  Serve.  

An Intimate Thanksgiving

A cozy intimate Thanksgiving menu is being planned for this year's holiday meal.  Come join the fun!

I know that the Thanksgiving holiday is going to look different to everyone this year due to the COVID-19 restrictions we are all facing during the the 2nd wave of this horrendous virus.  My thoughts and prayers go out to everyone that has been touched by this.  As sad as it is most of us must scale back our holiday guest list and that calls for scaling back your menu as well.

Most, but not all people I've talked to, are still doing some form of turkey dinner.  Although it may not be the all out traditional dinner with loads of side dishes a smaller version still seems to be the plan.  That's what we will be doing as well.  With that I wanted to bring you some ideas for creating menu for around 4-6 people that still feels like Thanksgiving.  

Enjoy your Thanksgiving!

Why not save on some of the cooking and oven time that goes into a whole turkey and cook a turkey breast, or half breast instead? A half breast will feed 4 people easily, and full turkey breast would be for 6 or more.  Everyone loves turkey breast meat and if someone has to have dark meat then you can buy turkey legs separately and cook them on the side.

Here's my favorite turkey breast recipe.  The glaze is key here so don't skip this.  It's the perfect blend of sweet and savory.  Double the recipe is cooking a full breast.

Citrus Rosemary Glazed Turkey Breast

serves 4-6

1/2 c apricot preserves
1/4 c orange juice
2 Tbls honey
1 Tbls Dijon mustard
2 tsp garlic, minced
2 sprigs fresh rosemary
1 c white wine
1/2 bone-in full turkey breast (about 3-4 pounds)
Garnish:  rosemary sprigs, thyme sprigs, orange wedges, pomegranate arils

In a medium saucepan over medium heat add apricot preserves, orange juice, honey, Dijon, garlic, and rosemary sprigs.  Bring to a boil and then remove from heat and allow to cool.  Once cooled discard the rosemary.

Preheat oven to 425 degrees.  Pat turkey breast to dry the outside.  Place rack in a roasting pan and spray with non-stick spray.  Place turkey breast on rack.  Pour wine in the bottom of the roasting pan.  

Place in oven and roast for 30 minutes.  Reduce oven temperature to 325 degrees and brush breast with glaze.  Continue roasting until a thermometer inserted into the thickest part of the breast reaches 155 degrees. (depending on size of the turkey breast possibly 1 hour more)  Brush with glaze every 30 minutes.  

Transfer turkey breast to a cutting board and tent with foil.  Allow to rest  20 minutes before slicing.  Turkey will continue to cook during this time and reach the proper temperature.  Remove the breast in one piece from the bone and then slice the breast crosswise into slices.  Place slices on a platter and garnish with rosemary sprigs, thyme sprigs, orange wedges, and pomegranate arils.

Mashed potatoes are a classic and something we can't do without at our holiday dinner.  This is a classic version that's been scaled down for an intimate dinner.

Classic Mashed Potatoes

Ingredients:

3 lb. russet potatoes, peeled and cut into 2-inch pieces
1 tsp. salt, plus more, to taste
4 Tbs. (1/2 stick) unsalted butter, cut into small pieces
3/4 cups half-and-half, heated
salt & pepper

 

Directions:

Put the potatoes and the 1 tsp. salt in a large pot, add water to cover the potatoes by 3 inches and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently cook the potatoes until they are tender when pierced with a fork, 15 to 20 minutes. Drain well in a colander.

Place hot potatoes in the large bowl of a mixer.  Mix on medium low speed until potatoes are smooth.  Add butter and a little half and half at a time until your desired consistency is reached.  Add salt and pepper to taste.   Serve immediately. Serves 4-6

A good salad is always welcome.  This one is a favorite of ours and came from Ina Garten.  This is a wonderful winter salad with the best combination of flavors.

Winter Slaw

serves 4-6

adapted from: Make It Ahead a Barefoot Contessa Cookbook

4-5 cups chopped kale leaves
3-4 oz Brussels sprouts, trimmed halved and cored
1/4 small head of radicchio, cored
1 lemon, juice freshly squeezed 
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
2 oz Parmesan cheese, shaved
1/2 cup dried cranberries
1/4 cup toasted pecans

With a sharp chef's knife cut the kale, Brussels spouts, radicchio crosswise into thin shreds, as you would cut cabbage for coleslaw, and place them in a large bowl.

In a small bowl or liquid measuring cup, whisk together the lemon juice, olive oil, 1 tsp salt, and 1/2 teaspoon of pepper. Pour enough dressing on the salad to just moisten it, reserving the rest.

Shave the Parmesan in big shards with a vegetable peeler.  Add the cheese, dried cranberries, and pecans to the salad and toss it carefully to avoid breaking up the cheese. Check for seasoning and add more vinaigrette if necessary, and serve cold or at room temperature.

Make it ahead:  Prepare the salad ingredients, store in plastic bags, and refrigerate for a day or two.  Make the vinaigrette and refrigerate for up to one day.  Toss together a few hours before serving.  

You always need something green on your plate and these Balsamic Glazed Green Beans are a winner!

Balsamic Glazed Green Beans 

serves 4-6


3/4 lb fresh green beans
1 T. butter
3 T. shallots, minced
2 T. garlic, minced
1/4 c balsamic vinegar
salt & pepper


Blanch 3/4 lb. of fresh green beans in boiling water for 4-5 minutes, until tender crisp.  Remove from water.  While beans are cooking melt 1 T. butter in a large skillet over medium heat.  Add 3 T. minced shallots and 2 T. of minced garlic.  Cook for about 2 minutes, stirring constantly.  Add 1/4 cup of balsamic vinegar, salt and pepper.  Cook for 2-3 minutes, allowing to thicken slightly.  Add green beans and toss to coat.  Serve.

You have to have something pumpkin for dessert. This dish is quicker and easier than making a pie.  Enjoy!

Pumpkin Cobbler

serves 6-8

2 eggs
1/2 15oz can of pumpkin
1/2 12 oz can of evaporated milk
1/2 c sugar
pinch of salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
2 teaspoons vanilla extract
1/2 pkg of yellow cake mix
1/2 cup butter, melted  
1/2 cup chopped pecans

Preheat oven to 350 degrees.  Beat eggs and mix in the next 7 ingredients.  Pour into an un-greased 8x8 pan.  Sprinkle the cake mix over the top and drizzle with the butter. Bake for 25 minutes.  Remove and sprinkle chopped nuts over the top. Bake another 15 minutes or until golden brown and top is set.

Summer Fresh Recipe Series: Italian Layered Picnic Sandwich

This BIG sandwich is layered with all sorts of flavor bursting ingredients making for one heck of a meal!

Here's something light and easy that requires no cooking for my 19th installment of my Summer Fresh Recipe Series.  We're making sandwiches!

Inspired by a sandwich we had down in Santa Monica at the famous "Bay Cities Italian Deli" this huge sandwich is layered to the brim with all kinds of goodies.  You can't beat a good sandwich for a light supper, lunchtime, picnic, or as a potluck item.  This sandwich is my variation of an Italian layered submarine sandwich and it is packed with flavor!

Using an uncut loaf of French bread as the starting point, you can make this sandwich ahead and take it along with you, then cut it as you serve.  Perfect for a block party or a small family reunion.  We made this one hot summer evening when it was even too hot to grill outside.  I served this with a wonderful Tangerine Salad (recipe coming) and it made a wonderful dinner.

The layers include salami, mortadella, turkey, and even chicken deli meats.  The addition of fresh basil, marinated artichokes, spinach, fresh mozzarella, and onion all add tremendous flavor and take this sandwich to new heights!  

Kids as well as adults will all love this sandwich, and the best part is there is NO COOKING involved! Gotta love that when it's even too hot to grill. So go pick up a fresh loaf of french bread, some deli items and sit back and relax with a big filing slice of heaven.

Enjoy!

Summer Fresh Recipe Series

• Spicy Grilled Eggplant
• Carrot and Almond Bulgur Salad
• Tomato Avocado & Grilled Corn Salad
• Spinach Orzo Salad with Chickpeas 
• Cherry Almond Muffins
• Watermelon Salad Mediterranean Style
• Chicken Fajita Kabobs
• Refreshing Melon Salad
• Peach Blueberry & Ginger Crisp
• Grilled Sirloin Steak with Garlic Herb Vinaigrette
• Grilled Vegetable Platter
• Sirloin Steak topped with Herb Salsa with Roasted Potatoes & Carrots
• Lemon Blueberry Scones
• Grilled Honey Ginger Glazed Pork Tenderloin with Apricots & Brocollini
• Lemon Raspberry Dutch Baby
• Simple Mediterranean Salad
• Grilled Chicken Kofta
• Greek Cobb Salad

Italian Layered Picnic Sandwich

serves: 8-10 depending on the size of the loaf

1 un-sliced loaf of French Bread
2 Tbsp olive oil
2 garlic cloves, minced
1 tsp Italian seasoning

1/4 lb cotto or hard salami, thinly sliced

6 slices fresh mozzarella

8-10 fresh basil leaves

1 1/2 roma tomatoes, thinly sliced

1/4 lb mortadella

1 6 1/2 oz jar marinated artichoke hearts, drained and quartered if whole

spinach greens

1/4 lb turkey slices

1/4 red onion, thinly sliced

1/4 lb chicken slices

kosher salt & fresh ground black pepper

Cut loaf in half horizontally.  Pull out some of the bread filling from the tops and bottoms.  Combine the olive oil and the garlic in a small bowl.  Brush tops and bottoms with oil mixture.  Sprinkle with Italian seasoning.  

Layer bottom loaf with 1/2 of each:  salami, mozarella, basil, tomatoes, mortadella, artichokes, spinach, turkey onion and chicken.  Repeat layers.  Season with salt & pepper.  Place bread tops on top.  Slice into good sized wedges.  Serve.