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Roasted Shrimp With Rosemary & Thyme

Monday, January 2nd, 2012

If there is one thing our family loves it is anything that combines shrimp and pasta. Despite trying a lot of things in the kitchen, I had never infused oil before and used it in a dish.  When I happened upon this recipe for Roasted Shrimp with Rosemary & Thyme using the technique of infusing the oil with herbs, I just knew that it would be delicious combination of flavors.

Infused oils add so much flavor to food and can be simply done by warming the oil with a selection of herbs from your grocery store or garden.  The flavor from the herbs incorporates into the oils and adds a rich depth of flavor that is incomparable to your standard olive oil. I adapted the recipe and added my own fresh lemon juice and zest to add more fresh flavor to the pasta and the incorporation of the salty pasta water created a delicious sauce to our pasta that rivals any restaurant.

The best part was that the kitchen smelled heavenly while this was cooking and our whole family agreed that this recipe needs to be repeated often in our house. Toss this infused oil and roasted shrimp with your favorite whole grain pasta or brown rice for a healthy start to the new year or be sinful like us and really indulge with angel hair pasta and lots of bread for mopping up the sauce.

Roasted Shrimp With Rosemary & Thyme
Prep time: 5 mins
Cook time: 25 mins
Total time: 30 mins
Serves: 6
This is one of the most requested dishes in our house. I top it with fresh diced tomatoes or cherry tomatoes and a little cheese to brighten the flavors more!
Ingredients
  • 6 Tbs. extra-virgin olive oil
  • 6 fresh thyme sprigs
  • 3 large fresh rosemary sprigs, halved
  • Freshly ground black pepper
  • 1-1/2 lb. extra-large shrimp (26 to 30 per lb.), peeled and deveined
  • 1-1/2 Tbs. white wine vinegar
  • Juice & zest of 1 lemon
  • Reserved Pasta Water (a ladle or two)
  • Kosher salt
Instructions
  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Pour the oil into a 9×13-inch baking dish. Add the thyme, rosemary, 1 tsp. pepper, and zest of one lemon, and bake until the oil mixture is fragrant, about 12 minutes.
  3. Add the shrimp to the dish and toss with tongs until coated. Bake the shrimp until pink and firm, 8 to 10 minutes.
  4. Add the vinegar, 1/2 tsp. salt, and juice of one lemon; toss well, and let rest at room temperature until the oil cools slightly, about 5 minutes. Discard the herbs.
  5. Prepare your pasta or rice. If preparing pasta, toss your pasta with the shrimp and oil, adding a ladle or two of pasta water to create your sauce. Serve immediately.

Source: Adapted from Fine Cooking 

 

 

 

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Posted in Main Dishes | 4 Comments »

Magnolia Bakery’s Vanilla Cupcakes

Monday, December 19th, 2011

If there is one thing that I love it is cupcakes. Not just any cupcake though, it has to be a perfect balance of flavors for me. In my opinion, the word’s most perfect vanilla cupcake resides at Magnolia Bakery and no other cupcake could top it. While I was preparing to celebrate my daughter’s birthday, I decided to make this recipe for Magnolia Cupcakes for her birthday girl treat.  Being a little girl of sophisticated taste, I knew she would absolutely love these cupcakes for her birthday. I was right.

While I was in New York for BlogHer ’10, with my best blogging gal pal Jamie, I ended up walking right by Magnolia Bakery and just had to stop to sample the cupcakes. Sadly, there are no pictures of the actual cupcakes as I rushed right back to my hotel room and ate three of them. I have never eaten three cupcakes in a row in my life. I also had never watched Jersey Shore.  Bad things happened in that hotel room. I laid in my bed clutching my stomach with a bed full of crumbs as my brain turned quietly to mush.  I don’t think I will do either of those things again.

These vanilla cupcakes from Magnolia Bakery are divine and the buttercream icing is absolute perfection for piping and for eating. The icing hardens to add a bit of crunch texture to the top, while the vanilla cake itself remains moist and delicious.

For piping my cupcakes, I used this cupcake decorating tutorial from Glorious Treats and used a 1M tip for decorating. I also humbly bow to the cupcake queen, Liz over at Hoosier Homemade, as she always is baking up some fun cupcake that puts my cupcakes to shame.

Recipe:

Magnolia Bakery’s Vanilla Cupcakes

 

Ingredients

Cupcakes:

1 1/2 cups self-rising flour

1 1/4 cups all-purpose flour

1 cup (2 sticks) unsalted butter, softened

2 cups sugar

4 large eggs, at room temperature

1 cup milk

1 teaspoon vanilla extract

Icing:

Vanilla Buttercream, recipe follows

Directions

Preheat oven to 350 degrees F.

 

Line 2 (1/2 cup-12 capacity) muffin tins with cupcake papers.

In a small bowl, combine the flours. Set aside.

In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs, 1 at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the milk and vanilla. With each addition, beat until the ingredients are incorporated but do not over beat. Using a rubber spatula, scrape down the batter in the bowl to make sure the ingredients are well blended. Carefully spoon the batter into the cupcake liners, filling them about 3/4 full. Bake for 20 to 25 minutes, or until a cake tester inserted into the center of the cupcake comes out clean.

Cool the cupcakes in tins for 15 minutes. Remove from the tins and cool completely on a wire rack before icing.

 

Vanilla Buttercream:

The vanilla buttercream we use at the bakery is technically not a buttercream but actually an old-fashioned confectioners’ sugar and butter frosting. Be sure to beat the icing for the amount of time called for in the recipe to achieve the desired creamy texture.

1 cup (2 sticks) unsalted butter, softened

6 to 8 cups confectioners’ sugar

1/2 cup milk

2 teaspoons vanilla extract

Place the butter in a large mixing bowl. Add 4 cups of the sugar and then the milk and vanilla. On the medium speed of an electric mixer, beat until smooth and creamy, about 3 to 5 minutes. Gradually add the remaining sugar, 1 cup at a time, beating well after each addition (about 2 minutes), until the icing is thick enough to be of good spreading consistency. You may not need to add all of the sugar. If desired, add a few drops of food coloring and mix thoroughly. (Use and store the icing at room temperature because icing will set if chilled.) Icing can be stored in an airtight container for up to 3 days.

Prep Time: 5 minutes

Total Time: 8-1o hours

Serving Size: 24 cupcakes

Source: Food Network

 

 

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Posted in Desserts | 5 Comments »

Homemade Peppermint Marshmallows

Tuesday, December 13th, 2011
Photographed by– Kristen at Dine & Dish

 
Homemade marshmallows have been on my cooking bucket list for three years now. Making peppermint flavored marshmallows sounded far more intimidating that the process actually was and after making my first batch with great success, I can’t wait to try a few other flavors in my kitchen.

This year I vowed I would not talk myself out of  marshmallow making. With my big girl set to celebrate her sixth birthday, I thought I would make these for cocoa fun for her birthday party. Once I bought all the supplies, there was no turning back.

I was so nervous that I didn’t take a single picture while I made them.

What if I messed the whole thing up?

What if my marshmallows reached 241 degrees and the whole batch failed?

I followed the God of Cooking (also known as Alton Brown) and did everything exactly as instructed. Surprisingly, my stand mixer did the brunt of the work while I tidied the kitchen. Who knew that marshmallow making was so darn easy?  The taste? Better than any marshmallow I have ever tasted.

Photographed by– Kristen at Dine & Dish

 
I did pretty pink swirls through the marshmallows and added my peppermint extract to the batch to add a fun pink peppermint touch to our marshmallows.

The hardest part was waiting the four hours before I could cut them. With cornstarch and powdered sugar mixed together in a bowl next to my board, I just used my pizza cutter (dusted with the sugar mixture) and cut my marshmallows in squares. Each one was lightly dusted with  more of the sugar mixture and I stored them in a plastic container. You know…for storing….or for eating.

And eating.

And eating.

And eating.

I confess, I think I have a new food addiction.

These are fabulous, easy, and delicious.  They would make a fantastic gift to give this holiday season with a little of my favorite cocoa mix or served up with a fancy little hot cocoa bar like I did for my daughter’s birthday party.

 

Homemade Peppermint Marshmallows
Recipe Type: Dessert
Author: Alton Brown
Prep time: 10 mins
Cook time: 8 mins
Total time: 18 mins
Serves: 9 dozen
One of the easiest and most impressive gifts to give this holiday season.
Ingredients
  • 3 packages unflavored gelatin
  • 1 cup ice cold water, divided
  • 12 ounces granulated sugar, approximately 1 1/2 cups
  • 1 cup light corn syrup
  • 1/4 tsp kosher salt
  • 3/4 tsp peppermint extract
  • 1/4 cup powdered sugar
  • 1/4 cup cornstarch
  • Nonstick spray
  • 4 drops red food coloring
Instructions
  1. Place the gelatin into the bowl of a stand mixer along with 1/2 cup of the water. Have the whisk attachment standing by.
  2. In a small saucepan combine the remaining 1/2 cup water, granulated sugar, corn syrup and salt. Place over medium high heat, cover and allow to cook for 3 to 4 minutes. Uncover, clip a candy thermometer onto the side of the pan and continue to cook until the mixture reaches 240 degrees F, approximately 7 to 8 minutes. Once the mixture reaches this temperature, immediately remove from the heat.
  3. Turn the mixer on low speed and, while running, slowly pour the sugar syrup down the side of the bowl into the gelatin mixture. Once you have added all of the syrup, increase the speed to high. Continue to whip until the mixture becomes very thick and is lukewarm, approximately 12 to 15 minutes. Add the peppermint extract during the last minute of whipping. While the mixture is whipping prepare the pans as follows.
  4. Combine the confectioners’ sugar and cornstarch in a small bowl. Lightly spray a 13 by 9-inch metal baking pan with nonstick cooking spray. Add the sugar and cornstarch mixture and move around to completely coat the bottom and sides of the pan. Return the remaining mixture to the bowl for later use.
  5. When ready, pour the mixture into the prepared pan, using a lightly oiled spatula for spreading evenly into the pan. Drop red food coloring onto marshmallows and use a toothpick to swirl the food coloring into the marshmallows. Dust the top with enough of the remaining sugar and cornstarch mixture to lightly cover. Reserve the rest for later. Allow the marshmallows to sit uncovered for at least 4 hours and up to overnight.
  6. Turn the marshmallows out onto a cutting board and cut into 1-inch squares using a pizza wheel dusted with the confectioners’ sugar mixture. Once cut, lightly dust all sides of each marshmallow with the remaining mixture, using additional if necessary. Store in an airtight container for up to 3 weeks.

Source: Alton Brown, Good Eats

Special thanks to Kristen at Dine & Dish for sharing her photographs of these marshmallows with MomAdvice! What a wonderful friend!

 

What is something that you discovered was surprisingly easy to create in the kitchen that you always thought was intimidating? Feel free to share your kitchen adventures!

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Posted in Desserts, DIY, Gifts, Kid Eats, Sides | 39 Comments »

Slow Cooked Italian Beef Sandwiches For a Crowd

Monday, December 12th, 2011


With the holidays in full swing,  I am always looking for dishes that can help keep things simple when entertaining.

Anything involving my slow cooker is a surefire entertaining winner and these Italian Beef Sandwiches are an absolute hit whenever I make them for friends and family.

The best part about these is that they require very little preparation, but reap delicious rewards after simmering away in the slow cooker all day.

The beef is so flavorful as it simmers in these delicious spices all day.

After you shred the meat, you can place it back in and ladle a bit of the juice in small cups or ramekins for dipping for your guests.

The juices have a kick from the red wine vinegar and Worcestershire sauce which help to brighten the muted flavors of the dried spices.

We love to serve these sandwiches with my bacon ranch cheese ball, a tray of fresh veggies, and a batch of spinach dip with pita chips for dipping for simple and delicious entertaining.

Keep the entertaining simple this year and make these sandwiches in your slow cooker for your next holiday party!

 


Recipe:

Slow Cooked Italian Beef Sandwiches

Ingredients:

5 pound roast

3 cups water

1 teaspoon salt

1 teaspoon pepper

1 teaspoon oregano

1 teaspoon basil

1 teaspoon onion powder

1/2 teaspoon garlic powder

1 package Italian salad dressing mix (or make your own DIY Italian Salad Dressing Mix)

¼ cup red wine vinegar

1 tablespoon Worcestershire sauce

Directions:

Trim excess fat from roast. Place roast in the slow cooker. Mix water with all seasonings and pour over roast. Mix vinegar and Worcestershire and pour over all. Cover and cook on low 8-10 hours. Remove meat, allow to cool slightly and shred, discarding any fat. Return shredded meat to broth in the slow cooker and cook on high until heated through, 15 minutes to 1/2 hour.

Prep Time: 5 minutes

Total Time: 8-1o hours

Serving Size: 8

 

Slow Cooked Italian Beef Sandwiches MomAdvice.com

 

Posted in Main Dishes | 7 Comments »

Homemade Gingerbread Latte

Monday, December 5th, 2011

I absolutely love anything that has gingerbread flavors in it and I had a reader request that I share a recipe for their favorite Starbuck’s treat, the delicious Gingerbread Latte. Always up for a challenge, I went on a search for a recipe for this yummy Gingerbread Latte treat to create at home.

This drink tastes like gingerbread itself and is filled with ginger, molasses, and cinnamon within the gingerbread syrup you create for your latte. I found that if I mixed the latte together with the syrup and let it sit for a minute or two and then stirred it again, that the flavors came together more fully than if I drank it right away as the spices seemed to blend in better.

This gingerbread coffee syrup does not look like the usual simple syrup gingerbread coffee syrup that I had originally thought I would create. To me, the most important flavor is the molasses in the gingerbread though and without it, I don’t think it would taste like a true gingerbread treat. If you are looking for a simple syrup version though, I found this Gingerbread Coffee Syrup that would fit the bill beautifully.

So this holiday season whether you are sipping a Peppermint Mocha, a Salted Caramel Mocha, a Pumpkin Spice Latte, or this little version of a Gingerbread Latte, I hope you enjoy saving a little extra cash and can enjoy these homemade treats to unwind with during this busy time of year.

Recipe:

Homemade Gingerbread Latte

Ingredients:

1 cup milk, steamed
1 cup very strong coffee (4 tablespoons coffee grounds to 1 cup of hot water, I prepared this in my French Press, but you can brew a strong drip pot if you prefer)
1 tablespoon white sugar (can omit if you prefer a drink that is less sweet)
1 tablespoon gingerbread syrup (you can use the recipe provided below)
Whipped cream (optional)
Ground Cloves (sprinkled for topping, optional) or Festive Sprinkles (sprinkled for topping, these just aren’t optional)

Directions:

Prepare your hot water in a kettle. Add four tablespoons of your favorite coffee grounds to your French Press. Pour 1 cup of hot water over them and allow the coffee to steep for four minutes while you prepare the other ingredients.

In a pot, heat up one cup of milk until it is steaming. Froth the milk with a wire whisk or an immersion blender until it is nice and foamy.

In your coffee cup, add your coffee syrup and white sugar. Pour your coffee over the gingerbread syrup & sugar and then stir well with a spoon until the gingerbread syrup dissolves and the spices are incorporated well. Pour the milk foam over the top of the coffee/mocha mixture and stir again to incorporate. Allow it to merry together for a minute or two and then mix once more. Top with whipped cream and festive sprinkles or a dusting of ground cloves.

Drink.

Be Merry.

Note- This is just a base recipe that can be played with to your own tastes and preferences. It is meant to be personalized depending on how you like your latte!

Prep Time: 5 minutes

Total Time: 5 minutes

Serving Size: 1

This Gingerbread Syrup is thicker than a traditional simple syrup so this can be stored in a jar rather than a pour spout container. The molasses combined with the brown sugar, ginger, and cinnamon make it a rich and decadent treat to add to your latte.

This Gingerbread Syrup would make a fantastic gift to give to a friend or loved one. Place this syrup in a jar and tie with festive ribbon. In a basket add your syrup, coffee, and a shaker of festive sprinkles, along with this recipe. So easy and a great way to start anyone’s day.

Recipe:

Homemade Gingerbread Coffee Syrup

Ingredients:

1/2 cup molasses
1/4 cup brown sugar
1/2 teaspoon baking soda
1 teaspoon ground ginger
3/4 teaspoon ground cinnamon

Directions:

In a jar, mix together your molasses, brown sugar, baking soda, ground ginger, and ground cinnamon until well incorporated. You can store this mixture in a jar in the refrigerator for two to three weeks.

Prep Time: 5 minutes

Total Time: 5 minutes

Serving Size: 8-10 drinks

Recipe Source: Latte courtesy of MomAdvice, Gingerbread Syrup from AllRecipes.com

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Posted in Drinks | 47 Comments »

Shrimp Pasta With Oven Dried Tomatoes

Monday, November 28th, 2011

Sometimes you happen upon a recipe that you just know is going to be a winner. When I saw this recipe for Shrimp Pasta With Oven Dried Tomatoes, I just knew that our family would flip for it and could not wait to try it.  I decided to make this one for a yummy weekend meal and there were barely any leftovers because, in their words, “We just can’t stop eating this.”

This dish is restaurant-worthy and is another dish that I can add to our pool of date night meals in for my husband and I. The sweetness of the tomatoes, the creaminess of the mascarpone cheese, and the big bites of shrimp throughout make this the perfect dish to entertain with or just to share with your family around the table.

Many of my favorite dishes (like my Presto Pesto Pasta Con Pollo or my Skillet Penne & Sausage Supper) call for sundried tomatoes as an ingredient and these can be both expensive and not available at the grocery stores that I shop at. I had never thought to try oven drying the tomatoes, but this technique yielded a deliciously chewy tomato that would be perfect as a substitution in my pasta recipes.  You do need to plan ahead with this technique, but it is so simple and straightforward that you can be tackling other things around the house while you create your own dried tomatoes for your recipes.

 

Recipe:

Shrimp Pasta with Oven-Dried Tomatoes

1 pint cherry or grape tomatoes, halved

Olive oil

Small pinch of sugar

Kosher salt and pepper

1 lb. bowtie pasta

2 tbsp. unsalted butter, divided

1 lb. medium shrimp, peeled and deveined

¾ cup chopped yellow onion (I did omit these)

2 cloves garlic, minced

½ tsp. red pepper flakes

½ cup dry white wine (or chicken broth)

6 oz. mascarpone cheese*

½ cup fresh basil leaves, chopped

¼ cup grated Parmesan, plus more for serving

*Mascarpone cheese is similar to cream cheese and can be found in the specialty cheese section of most grocery stores.

Directions:

To make the oven dried tomatoes, preheat the oven to 225˚ F. Place the tomatoes in a small baking dish in a single layer, cut side facing up. Drizzle lightly with olive oil and season with a pinch of sugar, salt and pepper. Bake for about 3 hours, or until the tomatoes are mostly shriveled up. Refrigerate until ready to use.

Bring a large pot of salted water to boil. Once boiling, cook the pasta according to the package directions. Drain well.

While the pasta is cooking, melt 1 tablespoon of the butter in a large saucepan over medium-high heat. Add the shrimp to the pan and cook in a single layer, flipping once during cooking, just until opaque, about 2-3 minutes. Remove to a plate, tent loosely with foil and set aside. Melt the remaining tablespoon of butter in the pan. Sauté the onion until slightly softened, about 4-5 minutes. Add the garlic and red pepper flakes to the pan and sauté just until fragrant, about 30 seconds. Add the wine or broth and scrape any browned bits from the bottom of the pan.

Reduce the heat to medium-low. Return the shrimp to the pan and add in the drained pasta along with the oven-dried tomatoes. Add the mascarpone to the pan and stir until completely melted. Stir in the basil and Parmesan, and season with salt and pepper to taste. Serve immediately with additional Parmesan as desired.

Prep Time: 3 hours
Total Time: 3 hours 15 minutes
Serving Size: 6
Source:  Annie’s Eats (not adapted at all, absolute perfection)

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Martha Stewart’s Macaroni & Cheese

Monday, November 21st, 2011

I have heard that Martha Stewart’s macaroni & cheese is, perhaps, the best macaroni & cheese in the world. Feeling ambitious, I decided to give her mac cheese a try in our house because, goodness, what do we have to lose?

If there is one thing that I am madly in love with it is a good macaroni & cheese recipe. I have tried many, but very few are creamy enough or have that flavor that I really love in a good macaroni. Rarely do I make the homemade stuff, but even rarer do I find a homemade macaroni worth making.

For my birthday this past year, we hit a local tapas restaurant to indulge in some gourmet food. Listed among these tiny bites of deliciousness was a side of macaroni & cheese. Since it was my birthday, I selected this side for our meal and I think I ate the entire bowl all by myself. It was mac & cheese perfection and I have been thinking about it ever since.

If ever a recipe stacked close to my new restaurant favorite, it is this one. A bit more labor intensive than I would typically love on a weekday, I set out to make homemade croutons for topping, fought with my food processor to grate the cheese, made a roux, and simmered a cheese sauce.

It wasn’t the easiest dish I made.

It certainly created a lot of dishes.

I am no Martha Stewart, that is for sure.

But it tasted like heaven.

It was the perfect macaroni & cheese.

It was worth the effort.

Please try it, I believe you will agree. This is the mecca of macaroni & cheese. Perfectly creamy, oh, so cheesy, a perfect blend and merriment of flavors, a gift from Above.

Add it to your Thanksgiving menu and I promise it will not disappoint. I cut the recipe in half for our family meal, as the full recipe creates 12 generous portions, but a full tray of this would be perfect for your holiday feasting.

Recipe:

Martha Stewart’s Macaroni & Cheese

8 tablespoons (1 stick) unsalted butter, plus more for casserole
6 slices white bread, crusts removed, torn into 1/4- to l/2-inch pieces
5 1/2 cups milk
1/2 cup all-purpose flour
2 teaspoons coarse salt, plus more for water
1/4 teaspoon ground nutmeg
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
4 1/2 cups (about 18 ounces) grated sharp white cheddar cheese
2 cups (about 8 ounces) grated Gruyère or 1 1/4 cups (about 5 ounces) grated Pecorino Romano cheese
1 pound elbow macaroni

Directions:

Preheat oven to 375°F. Butter a 3-quart casserole dish; set aside. Place the bread in a medium bowl. In a small saucepan over medium heat, melt 2 tablespoons butter. Pour the melted butter into the bowl with the bread, and toss. Set the breadcrumbs aside.

Warm the milk in a medium saucepan over medium heat. Melt the remaining 6 tablespoons butter in a high-sided skillet over medium heat. When the butter bubbles, add the flour. Cook, stirring, 1 minute.

While whisking, slowly pour in the hot milk a little at a time to keep mixture smooth. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick, 8 to 12 minutes.

Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 3 cups cheddar cheese, and 1 1/2 cups Gruyère (or 1 cup Pecorino Romano); set the cheese sauce aside.

Cover a large pot of salted water, and bring to a boil. Cook the macaroni until the outside of pasta is cooked and the inside is underdone, 2 to 3 minutes. Transfer the macaroni to a colander, rinse under cold running water, and drain well. Stir the macaroni into the reserved cheese sauce.

Pour the mixture into the prepared dish. Sprinkle the remaining 1 1/2 cups cheddar cheese, 1/2 cup Gruyère (or 1/4 cup Pecorino Romano), and the breadcrumbs over the top. Bake until golden brown, about 30 minutes (though we needed a bit more time to get it brown, but your oven may vary). Transfer the dish to a wire rack for 5 minutes; serve.

Prep Time: 25 minutes
Total Time: 60 minutes
Serving Size: 12
Source: Adapted from Martha Stewart Living Cookbook: The Original Classics, Inspired by Smitten Kitchen

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Posted in Main Dishes | 6 Comments »

Herb-Roasted Turkey Breast

Monday, November 14th, 2011

To say I was nervous about cooking the Thanksgiving turkey would have been an understatement last year. Cooking the perfect turkey seemed a culinary challenge that I just was not equipped to do.  In the year’s past that I had taken on the task of hosting our Thanksgiving dinner, my grandmother would provide the turkey for us.  Last year, I really wanted to see if I could live up to the challenge of cooking the perfect turkey.

A marathon of Martha Stewart how-to television watching ensued. I read every blog and turkey website I could on how to cook the bird. Once armed with my aresenal of knowlege, I decided to cook two turkey breasts based on the fact that no one really loved the dark meat and I thought it would be a great way to dip my toe in the water of turkey roasting.

I read a lot of recipes and decided on Ina Garten’s Herb Roasted Turkey Breast. Everything about this turkey sounded delicious to me and the recipe had rave reviews. Ina had never lead me astray and so I created two of her delicious turkeys for our dinner.

This turkey is so moist and flavorful. A paste is created from fresh herbs, dried mustard, lemon juice, and minced garlic.  I relied on my inexpensive handheld food chopper to make quick work of chopping the herbs. The white wine added to the bottom of the pan offers a delicious finish on top of the turkey and keeps the meat from drying out.

Armed with this simple turkey breast recipe and my Make-Ahead Thanksgiving Side Dishes and my Make-Ahead Thanksgiving appetizers, I guarantee that you will be on track for the perfect first Thanksgiving in your house. There is no need to be nervous with great planning and fabulously foolproof recipes.

Of course, turkey isn’t just for Thanksgiving Day in our house. Don’t forget that a Weeknight Turkey Breast can yield amazing lunches for your family. These are way better than lunch meat and just as easy to prepare as any other weeknight meal.

Recipe:

Herb-Roasted Turkey Breast

1 whole bone-in turkey breast, 6 1/2 to 7 pounds

1 tablespoon minced garlic (3 cloves)

2 teaspoons dry mustard

1 tablespoon chopped fresh rosemary leaves

1 tablespoon chopped fresh sage leaves

1 teaspoon chopped fresh thyme leaves

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

2 tablespoons good olive oil

2 tablespoons freshly squeezed lemon juice

1 cup dry white wine

Directions:

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 2- 2 1/2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.) If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Prep Time: 25 minutes
Total Time: 2 hours
Serving Size: 6
Source: Adapted from Food Network (Barefoot Contessa)

How to Use a Meat Thermometer

The cooking timeline for your turkey will depend on the weight of the turkey breast you purchase.  The best investment a novice chef can buy for her kitchen is a meat thermometer that can let you know when your turkey has reached the desired temperature. I have a simple instant-read thermometer (less than $10),  but you can also make the investment into a digital thermometer that you can beep at you when your bird is done (less than $20).

Make sure you stick the thermometer into the thickest part of the turkey breast to get the most accurate reading. For this turkey breast, you want the thermometer to be at 170 degrees for a perfectly cooked breast. The turkey breast, above, recommended 165 degrees, but 170 degrees is what you should aim for. Be sure to test the bird in several spots to make sure that it is cooked through.

***************************************************

Here are some basic cooking guidelines for how long to cook that turkey breast. These turkey breast cooking guidelines are for roasting the bird at 325 degrees.

Turkey Breast Cooking Guidelines

2 to 3 pounds 1½ to 2 hours

4 to 6 pounds 1½ to 2¼ hours

7 to 8 pounds 2¼ to 3¼ hours

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Posted in Main Dishes | 6 Comments »

Splendidly Homemade Magazine

Monday, November 14th, 2011

Today I am excited to share with you a fun  online magazine that you can enjoy all winter long. Splendidly Homemade Magazine is a beautifully designed magazine filled with great tutorials and pictures showcasing some amazing bloggers crafting and sharing their recipes for a perfect and joy-filled holiday season. You can learn how to do everything from making the perfect pie crust to adding adorable yo-yo embellishments to your holiday attire to creating stockings from old sweaters.

In this issue I have created a fun and easy No-Bake Peppermint Cheesecake in a Jar that would make the perfect hostess gift.  I am also sharing some cute ways to package those jars that make this an elegant gift to share with someone special in your life.

If you want to see this project, just head on over to the magazine to get the scoop. Did I mention that this requires no baking?

Once you are done making these No-Bake Peppermint Cheesecakes, you can put your peppermint extract to work and whip up a delicious Homemade Peppermint Mocha with my easy recipe.

Just be warned…

These are highly addictive and taste like a little bit of heaven.

I had a hard time just eating one or having just one cup of coffee! You can blame me for your holiday weight this year!

You can enjoy wonderful holiday content from all of these fabulous contributors in Splendidly Homemade:

Gina from The Shabby Creek Cottage
Liz from Hoosier Homemade
 Barbara from Barbara Bakes
Holly from iGoBoGo
Tiffany from Eat at Home
Kellie from Nest of Posies
Laura from Real Mom Kitchen
Jessica from Kohler Created
Ashley from Ashley Pichea.com

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Posted in Desserts | 13 Comments »

Holiday Entertaining Made Easy (and Budget-Friendly)

Wednesday, November 9th, 2011

As I shared with you last month, I have had a wonderful opportunity to work as the brand ambassador for Minute Maid Pure Squeezed orange juice beverages. A couple weeks ago I spent the day in New York City and did a little filming on ways to make holiday entertaining easier on your family. Today, I am excited to share that segment with you, along with other tips for effortless entertaining!


When it comes to entertaining, I really believe that advanced preparation is key! For me it is all about freezing those dishes in the weeks prior to your Thanksgiving dinner, stocking your pantry with the essentials for last minute guests and finding new ways to transform that holiday dinner into delicious meals for the next day. These small things really do make the holidays much less stressful and more enjoyable!

Here are a few tips for making the most of your money and your holidays this year:


Skip the Big Cooking Day. I don’t know about you, but I just don’t have a day free anymore to do a marathon of cooking. I learned years ago that in order to make any celebration happen in our house, I needed to acquaint myself with dishes that could be made ahead of time, frozen and then pulled out on the big day.

After years of trial and error, I have found that I can make almost every Thanksgiving side dish and a plethora of holiday appetizers in the weeks prior to our Thanksgiving feast…and it tastes just like the day I made it. If you are looking for make-ahead recipes to add to your feast this year, be sure to visit my Make-Ahead Side Dishes recipes and my Make-Ahead Appetizers for those lingering guests who want to snack before or after the big meal.

Keep it Simple. When people ask me what special traditions we do for our family on Thanksgiving, I sometimes feel that my answer is too simple –we don’t have any grandiose traditions other than spending the morning watching the parade in our pajamas and snuggling together on the couch as a family. By hosting the Thanksgiving feast in the evening, it gives us time to remember what the holiday is all about… Being together. Being a family.

Now that my kids are both reading, I’ve added a little Thanksgiving Bingo to our holiday tradition. They can play and munch on some Thanksgiving snacks while I prepare our dinner.

Skip the Fancy Centerpieces. If your kids are anything like mine, they are bringing home quite a few Thanksgiving crafts.  We started a tradition of skipping the fancy centerpieces and using the kid’s fabulous masterpieces from school to decorate our tables.

If you want to create a family tradition that is low on cost, but embraces this time of thankfulness, create your own Thankful Tree. Have the kids gather branches from the yard and spray paint them your favorite color. Next, have them cut out leaves from scrapbook paper. When your guests arrive, have them all write what they are most thankful for and hang them with ribbon off of the tree.

Check Your Stock. You no doubt have a long grocery list for the multiple Thanksgiving dinner dishes you and your family will enjoy this holiday season. Don’t forget to stock your fridge with crowd favorites for those guests who stick around after the holidays. Make sure to pick up:

  • Bread – you can always whip up some French toast for breakfast or a quick leftover turkey sandwich for an easy lunch
  • Eggs –  make frittatas in the morning with your leftover vegetables or easy breakfast burritos for guests that may be heading out to do their Black Friday shopping
  • Medicine – for those guests that have had one too many glasses of wine the night before J
  • Minute Maid Pure Squeezed No Pulp 100% Orange Juice – it tastes just like a fresh ripe orange and comes in a 59 oz container, so you’ll have enough to go around for all of your guests
  • Granola bars or trail mix – either option is a great, filling snack to pack for your traveling family and friends

Use Those Leftovers. Although visitors can be a blessing, hosting out-of-towners can mean entertaining even after the holidays! Make Black Friday easier by planning a light breakfast, using holiday leftovers, for all your visiting guests so they are fueled to hit the mall or get back on the road. Some of my favorite leftovers to use include pumpkin pie, steamed veggies, turkey and mashed potatoes. Oh, and don’t forget your beverages – you’ll need a great tasting orange juice like Minute Maid Pure Squeezed to satisfy your guests!

Light & Fluffy Pumpkin Pancakes

makes 4 servings

Ingredients

  • 1 1/4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon ginger
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 pinch clove
  • 1 1/4 cup low-fat milk
  • 1/3 cup leftover pumpkin pie (just the filling from the pie)
  • 2 tablespoons melted butter1 egg

Directions

1. Whisk flour, sugar, baking powder, spices and salt in a bowl.

2. In separate bowl whisk together milk, pumpkin, melted butter, and egg. Fold mixture into dry ingredients.

3. Spray or grease a skillet and heat over medium heat: pour in 1/4 cup batter for each pancake. Cook pancakes about 3 minutes per side. This recipe makes six 6-inch pancakes.

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Turkey & Veggie Frittata (adapted from Family Fun)

makes 8 servings

Ingredients

  • Your choice of vegetables – use leftover steamed or fresh vegetables!
  • Turkey – cut your leftover turkey into cubes for this yummy breakfast
  • 8 eggs, beaten
  • 4 teaspoons olive oil
  • ½ cup Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon rosemary

Directions

1. In a 10-inch nonstick, ovenproof skillet, sauté leftover vegetables in 1 teaspoon olive oil for 3 to 4 minutes. Season with rosemary, pepper and salt to taste. Empty mixture into a medium bowl and add turkey and eggs.

2. Add the remaining olive oil to the skillet. Set over medium-low heat and pour the egg mixture into pan. Cook 10 to 15 minutes or until the eggs are set on the bottom and lightly browned. Sprinkle Parmesan cheese over top and broil 3 to 4 minutes, or until cheese is lightly browned.

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Hash Browns (Courtesy of AllRecipes.com)

makes 8 servings

Ingredients

  • 4 cups mashed potatoes – use leftover potatoes!
  • 2 eggs, beaten
  • 2 onions, finely diced
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 4 tablespoons olive oil

Directions

1. Beat egg in a medium size mixing bowl. Mix egg and onion with mashed potatoes. Add salt and pepper.

2. Heat olive oil in a medium size frying pan, over a medium heat. Scoop the potato mixture into the frying pan in 4 inch circles, pat with a spatula to flatten the mounds to approximately 1/2 to 1 inch thick. Cook until bottom is browned. Flip the patty over and brown on the other side.

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For more great tips, please watch the video, above, to learn more ways to make holiday entertaining effortless and budget-friendly!

Happy holidays to your family from our family!

Posted in Main Dishes | 3 Comments »

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