Cooking Light magazine seems to have morphed into something new, called Eating Well. A question asked of Jim Romanoff, Food Editor, was if he could share any quick-fix sauce ideas for topping grilled meat, fish or chicken? He said he had two favorites. (The other is a Mango-Avocado Salsa which I will try soon.)
Last week, when I pulled my roast turkey breast out of the oven and plunged in the instant read thermometer, I knew I was going to have a pretty dry dinner that could use some jazzing up. I remembered this recipe and in a matter of minutes I saved my dinner and found a new favorite. You most likely have these ingredients on hand, and will be happy to have this in your repertoire. I made a bit extra and it was wonderful with my scrambled eggs the next morning.
Sizzle a chopped strip of bacon, add a thin-sliced clove of garlic and cook for 30 seconds. Add diced plum tomato and swirl in a splash of white wine or sherry. That’s it!
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