Got a good deal on a bone-in turkey breast this week, so I spatchcocked it and grilled it.
Rubbed it with olive oil, salt, pepper, poultry seasoning and extra sage. Put it in the wood pellet grill at 400º F for 15 minutes, then turned down the temp to 350º F for an additional hour. Came out at about 162 º F and was about 165º after resting for 15 minutes.
Made cranberry sauce (recipe here) and gravy, served with fresh tomatoes from the garden.
What’s on your plate for this holiday weekend (how did that happen)? Are you sad summer is waning or is fall more your season? Most importantly, whatcha cookin’?
This steak is easy to make in the oven, but I thought I’d try it on the grill this time. Works great – just remember to cook it away from the coals or turn the grill off if it’s electric, like mine.
This steak can be prepped the day before, just wrap each one tightly in plastic wrap. Makes it great for a date night, anniversary or small dinner party. I pan-seared and finished in the oven/on the grill in the same pan, because of the cheese. The reward was great pan drippings when I was finished, which I drizzled over the potatoes before serving.
On the board:
Flank Steak Pinwheels
Cast iron skillet Continue reading
The local grocer had turkeys on clearance. They are all marked at $8 and I sorted through them until I found a smallish one at 13 lbs. So why not a turkey dinner in May?
Ropa Vieja is one of my favorite items on a local Mexican restaurant menu. I almost always have it in a salad in a tortilla bowl. So of course I had to figure out how to replicate it at home.
I have tortilla bowl molds and make them for lunch salads all the time. Although you don’t need them, use this method here.
Now to up my game with some tasty ropa vieja. Continue reading
I get gifts! One I got this year was a box of assorted large bottles of spice mixes. I’ve enjoyed each unique blend, especially the Peruvian one, since it’s been a while since we have been able to frequent our favorite Peruvian restaurant here.
Tonight’s menu features the Cantanzaro spice mix. Cantanzaro is a city in Italy. So there are a lot of herbs this Italian girl recognizes: marjoram, basil, thyme, rosemary and oregano. And garlic, lots of garlic. But the kicker is the lemon and lemon peel.
It’s all very fresh for summer and great for grilling.
On the board tonight:
I was in the kitchen cooking and when I stepped into the living room, Gabe was snuggled in between Bixby’s big ole paws, both sleeping. I was about to snap a picture when Scout came bounding in and disturbed the tableau.
Here is Gabe sitting next to the patio door wanting to join Bixby outside. He even went to the back door – which luckily I saw him because it tends to be only partially closed so the dogs can let themselves in and out (at least until I replace the damaged screen door). I pulled it shut tight and got a plaintive mew from the little guy.
Speaking of photos, totally forgot to get some of the stew prep in the Multi-pot. So also bummed about that.
Tonight’s menu is: Beef Stew, fresh bread, salad and chocolate chip cookies. I’ll have photos and recipe links tonight or tomorrow.
I used the second batch of the dough I made the other day for hamburger rolls. I like them large and flat, because I make my burgers really flat and don’t like them overwhelmed by bread. These rolls were delicious.
I’ve put together another batch of dough for tomorrow. Friends are coming to dinner and I’m making Bourbon Beef Stew and fresh bread. I’m going to use the Multi-Pot. My plan is to pressure cook it early in the day and let it sit in the slow-cooker function for the remainder of the day.
Hopefully, I’ll remember to take photos.
And guess who has her first birthday tomorrow??? Pictures for sure of the birthday girl.
I’ll update the photo if I get a good one this Christmas Eve
Tossing around ideas for my Christmas Eve party and settled on lasagna this year. It will once again be gluten-free using specialty noodles. Excited to have our traditional party in the new house.
On the board:
This recipe takes about an hour to prepare and another hour to cook. It easily serves 6 – 8. I will make it a day ahead and refrigerate. It will need additional cooking time to bring center up to temperature.
Spinach Lasagna
Sauce:
Saucepan
Add all ingredients to saucepan on medium-high, stirring constantly until it begins to boil lightly. Turn to low and let simmer while you prepare the remaining ingredients.
Lasagna:
13×9 baking dish (I prefer glass), lightly oiled
To prepare: Mix ricotta, spinach and egg until well blended. Ladle a layer of sauce on the bottom of the baking dish. Cover in a single layer of noodles. Ladle sauce over noodles. Spoon ½ of the ricotta mixture evenly (if you place large dollops evenly like putting cookie dough on a baking sheet, fairly close together, it will spread as it cooks, no need to smooth it). Layer 1/3 of the mozzarella over the ricotta. Repeat: noodles, sauce, ricotta, mozzarella, noodles. On top of the last layer of noodles, add remaining sauce, mozzarella and parmesan cheese.
Bake at 350 degrees for 45 minutes, uncovered – I like to place the baking dish on a baking sheet to catch any spills as it bubbles. Place knife through the center, if it comes out heated through, remove and let stand for 10 minutes before cutting and serving. If it needs more cooking time, you can cover with foil to keep the cheese from burning and cook 10 more minutes. Let stand uncovered before serving.
Garlic Bread
*I’m going to purchase a gluten free loaf (we have a great local bakery for that) and I’m also going to make this Slow Rise recipe. Making the garlic bread is easy. I slice the loaves in half lengthwise, melt butter, add a healthy amount of crushed garlic and brush liberally on each loaf half. Then I top with shredded mozzarella and Parmesan. Broil until cheese is melted and bread is golden brown. Slice and serve.
Tossed Salad
I try to change it up each year, and I don’t know how I’m going to do this time. Maybe spinach/raspberry or a veggie toss with romaine.
Next up: Dessert Menu
What's 4 Dinner Solutions 