You know what I’m thankful for? It’s a short list, but a significant one.
My friends. My family. My cat.
Good TV. Bad horror movies.
Chocolate chip cookies and multigrain Scoops.
Beach days and carefree nights.
And, meals like this one.
I know everyone has their own Thanksgiving traditions, filled with comforting side dishes, weird classics (canned cranberries anyone?) and favorite desserts. And that’s what’s so great about this holiday. That no matter what’s on your plate, there’s always something to be thankful for.
Plus, it’s the one day of the year that you get to openly stuff your face without any judgement.
Also don’t think for a minute that you have to make a giant 23 lb turkey to enjoy the splendors of Thanksgiving. By all means, go for the big bird if you’re feeding an army of hungry family and friends. But if it’s just a handful of folks, go for a turkey breast. You’ll get all of the goodness with less fuss. A simple rub like this puts a different spin on your typical turkey day feast.
Happy Thanksgiving, everyone!
Sage & Cayenne Rubbed Turkey Breast with Pan Gravy
1 3.5 to 4 lb bone-in turkey breast
1 1/2 teaspoon of sage
1 teaspoon of cayenne pepper
1 teaspoon of salt
1/4 teaspoon of cumin
1/4 teaspoon of paprika
1 cup of chicken broth
2 tablespoons of butter
2 tablespoons of flour
Salt & pepper
Rinse the turkey breast with water and then lightly pat dry with paper towels.
In a small bowl, combine the sage, cayenne, salt, cumin and paprika. Gently rub the spices all over the turkey breast and let stand for 1 hour at room temperature. (Or, if you have the time: Place in the fridge uncovered overnight. Let stand 1 hour at room temperature before roasting.)
Heat your oven to 350º.
Place the turkey breast skin-side up in a roasting pan with a wire rack. Add the broth to the pan plus 1 cup of water. Roast for 1 hour and 30 minutes, or until the internal temperature reaches 155º to 160º degrees. Occasionally baste the turkey with pan juices to keep it moist. When fully cooked, transfer to a platter or cutting board and let stand 20 minutes before carving.
While the turkey breast is resting, make the gravy. Pour the pan juices through a strainer and discard any solids. In a small skillet, heat the butter over low heat. When melted and bubbling, stir in the flour and let cook for 3 minutes. Whisk in 1 cup of the reserved pan juices, and continue cooking over low heat until the gravy thickens. Season to taste with salt and pepper.
Carve the turkey breast into large slices, top with pan gravy, and eat.
Guys, I think I have another food obsession. Everyone (everyone who regularly reads this blog, that is) knows that I’m obsessed with chicken. And eggs. Duh.
But after searching through my recipes, there are a lot that involve squash. Zucchini. Butternut. Acorn. And like this risotto, pumpkin. If you asked me when I was a kid – heck, if you asked me 5 years ago – I would have said that I didn’t like squash in any form. It was squishy and gross and bland. Oh, how naive I was. Squash is nothing like that. It’s sweet and rich and earthy. And crazy versatile.
Which brings me to pumpkin. Most people are used to seeing squashes in all kind of dishes this time of year, but pumpkin still seems to be something we just carve up or bake into a pie. Seasonal lattes aside, there’s more to pumpkin than just that. And risotto, with it’s creamy, fluffy rice, is the perfect base for this autumnal flavor. And please don’t get put off by the somewhat laborious process of making risotto. It’s worth it in the end, I promise. Would this squash fanatic lie to you?
Maple Pumpkin Risotto
2 cups of apple juice or cider
3 cups of chicken or vegetable stock
1 tablespoon of butter
1 tablespoon of olive oil
1 ½ cups of diced leeks
4 cloves of garlic, minced
1/4 teaspoon of nutmeg
2 cups of Arborio rice
1 cup of white wine
1 15oz can of pumpkin puree
3 tablespoon of maple syrup
2 tablespoon of grated Parmesan, plus more for garnish
Salt & pepper
4 slices of maple-glazed bacon, cooked & crumbled (optional)
In a medium sauce pan, combine the apple juice and stock and warm over low heat.
Heat the butter and oil in a Dutch oven over medium heat. Add the leeks and cook until soft and slightly caramelized, about 8 to 10 minutes. Add the garlic and nutmeg, and cook until fragrant, about 30 seconds. Add the rice and wine, and cook until the wine has been absorbed.
Next, add ½ cup of the juice/broth mixture to the rice and stir frequently. When fully absorbed, add another ½ cup of the mixture. Repeat this process until all of the juice/broth mixture has been absorbed into the rice, or until the rice is al dente. The rice should nearly double in size, so use that as a gauge, too.
Stir in the pumpkin puree, maple syrup and Parmesan. Season to taste with salt and pepper. Plate, garnish with extra Parmesan (and bacon), and eat.
(*Also, I realize putting maple-glazed bacon on this doesn’t make it meatless. But I’m not saying you HAVE to put it on there. But I am telling you it tastes pretty good if you do.)
Well, well, well. It’s been a long time, hasn’t it folks? Over a month if my calendar is correct.
Sidebar: Is anyone else in shock that it’s already November? 2013 has flown by. And yet, still no hover boards or flying cars. Sigh.
Luckily, I can take comfort in one of the most comforting dishes ever created – chicken pot pie. While I’m a fan of flaky pie crust surrounding a warm, saucy mixture of chicken and vegetables, I’m not a fan of making flaky pie crusts. That’s something this aspiring baker needs to work on. It would help if I actually liked fruit pies (which I don’t), but that’s a story for a different day.
But even without a pie crust, you can get the same comforting meal on your plate. Much like a crisp, this version of chicken pot pie has a crumbly topping, which takes almost no time at all to make and even has a little kick of cayenne pepper to keep things interesting. This recipe might seem like it has a lot of steps (it kinda does), but you’re basically using the same pot over and over again. Makes for easy clean up, right? And it’s also simple enough that you can enjoy this comforting meal on a weeknight. Because sometimes (many times) you need comforting on a Monday to get you through the week.
Chicken Pot Pie with Crumble Topping
For the filling:
1 ½ to 2 lbs of boneless chicken breasts
3 cups of chicken broth
1 small onion, finely diced
2 large carrots, diced
2 celery stalks, diced
8 oz of mushrooms, diced
1 teaspoon of soy sauce
1 teaspoon of tomato paste
4 tablespoons (½ stick) of butter
½ cup of flour
1 cup of milk
2 teaspoons of fresh lemon juice
3/4 cup of frozen peas
For the topping:
2 cups of flour
2 teaspoons of baking powder
3/4 teaspoon of salt
½ teaspoon of pepper
1/4 teaspoon of cayenne pepper
6 tablespoons of butter, cut into ½ inch cubes and chilled
½ cup of grated Parmesan
3/4 cup plus 2 tablespoons of heavy cream
Bring the chicken breasts and chicken broth to a simmer in a large Dutch oven over medium heat. Cook until chicken is done, about 12 to 15 minutes. Transfer chicken to a large bowl. Pour broth through a fine mesh strainer into another bowl and reserve. Don’t rinse Dutch oven.
Heat your oven to 450º.
In a large bowl, combine the flour, baking powder, salt, pepper and cayenne. Add butter cubes, and using fingers, rub butter into the flour mixture until it resembles coarse corn meal. Stir in the Parmesan, and then mix in the cream until combined. Crumble mixture onto a parchment-lined rimmed baking sheet and bake for 10 to 12 minutes, until light browned and fragrant. Remove from oven and set aside.
Heat 1 tablespoon of oil in the Dutch oven over medium heat. Add the onion, carrot and celery, season with salt and pepper, and cook until soft, about 5 to 7 minutes. While veggies are cooking, cut chicken breasts into small cubes. Add cooked veggies to the same bowl as the chicken.
Heat another tablespoon of oil in the Dutch oven over medium heat. Add the mushrooms and cook until juices are released, about 5 minutes. Stir in the soy sauce and tomato paste, increase heat to medium-high and cook, stirring frequently, until liquid has evaporated, mushrooms are well browned and a dark fond begins to form on the surface of the pan, about 5 minutes. Transfer mushrooms to the bowl with the chicken and veggies.
Heat the butter in the Dutch oven over medium heat. When foaming subsides, stir in the flour and cook for 1 minute. Slowly whisk in the milk and the reserved chicken broth. Bring to a simmer, scraping the bottom to loosen the browned bits and then cook until the sauce thickens and can coat the back of a wooden spoon. Season to taste with salt and pepper. Remove from the heat and stir in the lemon juice. Then mix in the chicken, cooked veggies and peas.
Pour the mixture into a 9×13 baking dish (or several individual pie dishes) and top with an even layer of the crumbled topping. Bake until bubbling and topping is browned, about 15 minutes. Let cool slightly and then eat.
You probably don’t think prosciutto can come from Serbia. At least I didn’t before a few weeks ago. But silly me, it does. And my friend Boris (who’s Serbian) was nice enough to bring me back some from his recent trip home. He promised it would be different from the Italian stuff: meatier, smokier, not as dry. Which, come to think of it, is a lot like Boris.
Of course you don’t need Serbian prosciutto for this dish, but it would be a great touch. Just be careful slicing your zucchini so that it’s not too thin. Then it might be too delicate to roll after sautéing. And while Serbian prosciutto isn’t a must-have, please don’t use some boring jarred tomato sauce. Making your own is so, so much better.
2 medium zucchini, sliced 1/8-inch thick lengthwise
6 to 8 slices of prosciutto
8 oz of fresh mozzarella, sliced thin
1 bunch of basil leaves
1 ½ to 2 cups of tomato sauce
Salt and pepper
8×8 baking dish, or similar
Heat your oven to 425º.
Season the zucchini slices on both sides with salt and pepper. Heat a tablespoon or so of oil in a large skillet over medium heat. Add the zucchini in batches and cook until golden on both sides, about 2 minutes. Let cool enough to handle.
Top each zucchini slice with a piece of prosciutto cut to fit, a slice (or two) of mozzarella cut to fit and 1 basil leaf. Carefully roll each stack into a pinwheel and secure with a toothpick. Place the tomato sauce in the bottom of a baking dish and then place each rollatini side by side in the dish. (You can remove the toothpicks at this point, or wait until after baking.)
Bake for 10 to 12 minutes until the cheese has melted and the sauce is bubbling. Plate and then eat.
I’ve been really busy the last handful of weekends. So busy, that I haven’t had time to enjoy a lazy Sunday at home. And as most of you probably know by now, that means loafing on the couch, and making something great for supper. Taking advantage of a cool-ish late summer day, I decided to cook some meat. I wanted one of those Sundays where the house smelled of simmering beef, with that gentle bubbling sound coming from the stove, and the feeling that in a just few hours your belly would be full and happy. That’s not asking a lot, now is it?
What I love about this recipe is that it puts a Mexican spin on a traditional pot roast. Onions, tomatoes and chipotle peppers gave the beef so much flavor. And after nearly 3 hours of cooking, it was so fork-tender, it shredded beautifully. So beautifully that the only way to really enjoy it was in a taco, so I could gaze upon it’s lovely texture while stuffing it into my mouth. Now doesn’t that paint a pretty picture?
The slaw is pretty rockin’ too. The lime juice gives it a zesty bite, and went really well with the jalapeño-lime refried beans. For another twist, you could fry a tortilla, spread a layer of beans, then stack it with beef and slaw, turning it into a tasty tostada.
Shredded Chipotle Beef Tacos with Creamy Lime Slaw
For the tacos:
3 lb boneless beef chuck roast
1 large onion, cut into wedges
2 cloves of garlic, smashed
1 28oz can of San Marzano tomatoes
3 to 4 canned chipotle peppers in adobo sauce, diced
1 tablespoon of adobo sauce
1 tablespoon of cumin
1 tablespoon of chili powder
½ bunch of cilantro
2 tablespoons of red wine vinegar
Salt and pepper
A few slices of fresh avocado, for garnish
For the slaw:
1 cup of shredded white cabbage
1 carrot, shredded
2 tablespoons of sour cream
2 tablespoons of lime juice
Drizzle the beef with olive oil and season with salt and pepper. Heat a Dutch oven on medium-high heat. When hot, sear the beef until browned on all sides. Add the onion and garlic and let cook for 1 minute. Add the tomatoes, chipotle peppers, adobo sauce, spices and cilantro plus 2 cups of water (the beef should be completely covered). Cover and simmer, stirring occasionally, for 2 ½ to 3 hours until fork tender.
While the beef cooks, mix the cabbage, carrot, sour cream and lime juice in a medium bowl. Season to taste with garlic salt and pepper. Cover and let chill for at least 1 hour.
Remove the beef from the pot and shred using two forks. Strain the cooking liquid into a large bowl, reserving 1 cup of liquid; discard the rest. Add the shredded beef and liquid to a skillet, along with the red wine vinegar and salt and pepper to taste, and simmer until the sauce thickens slightly.
To make the tacos, heat the tortillas and then add a layer of shredded beef, top with some slaw and garnish with a few pieces of avocado. Then eat.