Spice Rubbed Roasted Turkey Breast

Turkey breast is fabulously lean and that means good for you! In my mind, it's the perfect protein! And much more interesting than chicken. A bone-in turkey breast is the perfect solution to feed only a few. There's no need to roast a whole bird. And since it takes much less time, it's an excuse to have roast turkey on a day other than Thanksgiving. Turkey breasts come in a variety of sizes, but my only requirement is that you buy one with the bone left in and the skin still intact. Boneless, skinless, turkey breasts will not produce the same result. I was amazed how succulent this turkey turned out. (The key being the bone and skin.) Rubbed in herb oil and an aromatic spice mixture, it was flavorful and ridiculously tender! I made a little gravy with the minimal pan juices (instructions found here) but the meat was so juicy that you didn't even need it! Remember to let your bird breast rest before carving and to slice across the grain (so I cut thick vertical chunks- yum!).

INGREDIENTS
Herb oil:
1 Tbsp. fresh rosemary, minced
1 Tbsp. fresh thyme, minced
1/2 tsp. fresh oregano, minced
1 Tbsp. extra virgin olive oil

Spice rub:
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3/4 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. sweet paprika
1/4 tsp. red chili flakes
1 3 lb. bone-in turkey breast

DIRECTIONS
1. Preheat oven to 425 F.

2. In a small bowl, combine the rosemary, thyme, oregano, and olive oil. Stir to form a paste.

3. In a separate small bowl, stir to combine the spice rub ingredients.

4. Place the turkey breast on a baking sheet or roasting pan. Carefully loosen the skin with your fingers, but do not fully remove it. Use your fingers to rub the herb oil all over the turkey breast (underneath the skin). Next, rub the entire surface of the turkey breast with the spice mix, under and over the skin.

5. Roast the turkey breast, skin side up, in the preheated oven for 45-60 minutes (time will vary depending on the size), until a thermometer inserted into the thickest part of the breast reads 165 F. Remove from the oven and let rest at least 10 minutes before slicing.

Serves 4.

(Adapted from What We're Eating)

Pistachio, Apricot, and Cranberry Quinoa

I'll never forgive my school instructors for all of the cruel assignments they inflicted on us over spring break. This week back has been a nightmare. I had a really hard time enjoying my time off, with a pile of undone schoolwork weighing on the back of my mind. We had to cut our vacation short to get back and start studying. Assignments over holidays should be forbidden. They defeat the purpose of a "break". I had the choice to sit at home and do school work, or take advantage of my week off from classes and attempt to make time for adventures and productivity. It was anything but relaxing. I just have to make it through one more test on Friday and this obnoxious week will be over!

Sunday evening I did make time for a quiet, home-cooked dinner. (I get sick of restaurants really fast when I'm traveling. Home cooking can't be beat!) I roasted a turkey breast (recipe tomorrow!) and served it with this whole grain salad of light and nutty quinoa, dressed with toasted pistachios, chewy apricots and cranberries, and a sweet sherry vinaigrette. The recipe is supposed to serve 4. We ate the whole bowlful by bedtime! It's incredibly good! And extremely easy to make.

INGREDIENTS
1/3 cup pistachios, toasted (in a dry skillet over medium-low heat until fragrant)
1 cup quinoa, toasted (in a dry skillet over high heat until lightly browned, about 5 minutes)
1 1/2 cups water
1/4 cup dried cranberries, chopped
1/4 cup dried apricots, chopped
1 stalk celery, sliced (optional, I omitted)
3 green onions, sliced
1/2 tsp. salt + more to taste
freshly ground black pepper

Honey Shallot Sherry Vinaigrette:
2 tsp. shallot, minced
2 tsp. honey
2 Tbsp. sherry vinegar
1/4 cup extra virgin olive oil
salt and pepper, to taste

DIRECTIONS
1. Add quinoa, water, and salt to a medium sized pot and bring to a boil. Cover, reduce heat, and simmer 15 minutes, until the water has been absorbed and the quinoa is soft. Fluff with a fork and let cool.

2. To make the vinaigrette, whisk together the shallot, honey, and vinegar in a small bowl. Slowly stream in the olive oil, while whisking constantly. Season to taste with salt and pepper.

3. Toss to combine the quinoa, pistachios, cranberries, apricots, celery (optional), and onions in a large bowl. Pour the vinaigrette over top and toss to coat. Season to taste with salt and pepper. Serve slightly warm or at room temperature.

Serves 4 as a side.

(Adapted from Leite's Culinaria)

Almond Sugar Cookies (and a Fruit "Pizza")

This recipe came from two places. First, my friend Lindsay who posted this sugar cookie recipe on her blog that immediately caught my eye. Why? Because instead of vanilla extract it used almond. And I love almond extract (almond anything really)! I probably shouldn't admit this, but I like to pull the bottle out just to take a whiff once and a while. I've never heard that inhaling almond extract could be dangerous, so hopefully my habit is harmless! It just smells (and tastes) so amazing! Lindsay swore this recipe made the most delicious and soft sugar cookies. So I gave it a try. A she was right! They're delectable. And super soft. And I love them!

My second inspiration for this post was my friend Chelsey. She makes a killer fruit pizza using store-bought cookie dough. I've been forever wanting to create my own homemade version. So I decided to put this sugar cookie recipe to use and try it out! I made cute little cookie cut-outs as well as a large sheet of dough that I rolled out to fit a baking pan. A few minutes in the oven (and what seems like forever to cool) and I had a soft sheet cookie. I frosted it with a sweetened cream cheese spread (also spiked with almond extract!) and topped it with fresh fruit (my first strawberries of the season!). Voila! Fruit pizza was born.

So thank you to both my friends for being so generous with your recipes and for being my inspiration! Oh, and one more thing. This recipe yields a lot of cookie dough. The cream cheese spread recipe I've provided won't be enough to go around. (It's perfect for the fruit pizza but you can use your favorite frosting if you are making traditional cookies.)

INGREDIENTS
1 cup butter, room temperature
2 cups white sugar
2 eggs
1 tsp. almond extract
1 cup sour cream
1/2 tsp. baking soda
4 tsp. baking powder
1/2 tsp. salt
4 1/2- 5 cups powdered sugar

Cream Cheese Spread (for fruit pizza):
8 oz. cream cheese
1 Tbsp. milk
3 cups powdered sugar (to taste)
1/2 tsp. almond extract

DIRECTIONS
1. Cream butter and sugar with an electric mixer until light and fluffy. Add the eggs, almond extract, and cream cheese and continue beating until smooth. Sift together the baking soda, baking powder, salt, and flour. Add the dry ingredients slowly, mixing until just incorporated. (The dough will still be slightly sticky.) Wrap in plastic or wax paper and refrigerate at least 1 hour.

2. Preheat oven to 350 F. Lightly grease or line baking sheets.

3. To roll out the cookies, lightly flour a large flat surface. Flour the dough and rolling pin before rolling out to 1/4 in. thickness. Cut into desired shapes. (If the dough is sticking, just use more flour!)

4. Place on prepared baking sheets and bake in preheated oven for 6-8 min until puffed and slightly golden on the edges. (I prefer super soft cookies so I take them out before they turn golden.) Remove cookies to cool on a wire rack. Once cooled, frost with your favorite icing and decorate! Cookies can be frozen or stored at room temperature in an airtight container.

Fruit Pizza:
Roll out dough into a thin sheet (1/4 inch thick) and place over a lightly greased pizza or sheet pan. Trim the edges to fit the pan. Bake in preheated oven for 6-8 minutes, until puffed and golden on the edges. (Once again, you want a soft, almost doughy cookie, so don't overbake!) Remove from the oven to cool on a wire rack completely before frosting.

To make the cream cheese spread, place cream cheese in a medium sized bowl and beat on high with an electric mixer until light and fluffy. Add the milk and almond extract. Slowly beat in the powdered sugar, adjusting to taste. Refrigerate until ready to use. Once the cookie has cooled, spread the frosting over the surface of the cookie and top with fresh fruit. Serve immediately. (You can refrigerate leftovers but the cookie tends to get soggy once it is decorated.)

(Cookie recipe courtesy of Lindsay Nielsen)

Grilled Vegetable Sandwich, Revisited

It had been far too long since I made this sandwich. Since I had a batch of homemade hummus, I figured I'm mix things up and try it in place of the garlic mayonnaise. Both versions are delish! I went with jarred roasted red peppers but I think I prefer them fresh. I promise that whatever you decide (hummus or mayo), you'll be satisfied!

5/2/09: Another Vegetarian dish. Yesiree! I love my veggies, and so should you! Done right, most vegetables are delicious! I say most because I realize there are a few out there that are extremely hard to like. To broaden my plant food horizon, I purchased an eggplant to include in this sandwich. I grilled it right alongside the squash, and was convinced I would love it. Nope. It was much too bitter and I couldn't handle a second bite. This is probably a case of not done right, because I have had eggplant-once before-and it wasn't so bad. (Although I couldn't really taste it beneath all the butter- typical restaurant style.) So I don't (yet) know how to make eggplant desirable, but otherwise this is a very alluring veggie sandwich.

The vegetables only took a few minutes to grill. I did them on my Cuisinart Griddler, which is not quite the same as the real outdoor thing, but still tasty. Red bell peppers were much too expensive this week, so I bought a jar of roasted red peppers instead. I didn't bother placing my roasted red pepper on the grill- it just went straight on the sandwich. But charring it for a minute wouldn't hurt. The tangy lemon-garlic mayonnaise and crumbly feta fuse this stack of colorful veggies into a delectable meatless bite.

INGREDIENTS

1 red bell pepper, sliced (or jarred roasted red peppers- no grilling required)
1 zucchini, sliced
1 red onion, sliced
1 yellow squash, sliced
extra virgin olive oil
salt and freshly ground black pepper
4 pieces whole wheat focaccia, sliced in half (or any hearty whole grain loaf)

feta, crumbled

hummus OR garlic mayonnaise (recipe below)

Garlic Mayonnaise:
1/4 cup mayonnaise
3 cloves garlic, minced
1 Tbsp. lemon juice
salt and freshly ground black pepper

DIRECTIONS

1. To make the garlic mayonnaise (if using), in a small bowl, mix the mayonnaise, minced garlic, and lemon juice. Season to taste with salt and pepper. Set aside in the refrigerator.

2. Preheat the grill for high heat. Brush vegetables with olive oil on each side. Season with salt and pepper. Brush grate with oil. Place bell peppers and zucchini closest to the middle of the grill, and set onion and squash pieces around them. Cook for about 3 minutes, turn, and cook for another 3 minutes. The peppers may take a bit longer. Remove from grill, and set aside.

3. Spread garlic mayonnaise or hummus on the cut sides of the bread, and sprinkle each one with feta cheese. Place on the grill cheese side up, and cover with lid for 2 to 3 minutes. This will warm the bread, and slightly melt the cheese. Watch carefully so the bottoms don't burn.

4. Remove from grill, and layer with the vegetables. Place tops on the sandwiches and enjoy!

Makes 4 sandwiches.

(Adapted from All Recipes)

Apple Cheddar Bacon Panini

Crisp Granny Smith apples + gooey Cheddar + crunchy bacon + toasted bread = panini happiness. Healthy? Nah, not really. Bacon usually doesn't quality as a health food. But it's good. Hearty and filling and yummy. You might think the apples sound out of place, but they're cool and crisp and slightly sweet and add just the right contrast to the sharp cheese and salty bacon. I might have a slight apple addiction (and be excessively passionate about paninis), but I'm refusing treatment as of yet.

INGREDIENTS
4 slices hearty whole wheat bread
apple, thinly sliced (Granny Smith suggested)
Cheddar, grated
red onion, thinly sliced (optional, but highly recommended)
4 slices bacon, cooked until crisp and crumbled

DIRECTIONS
1. Preheat griddle or panini press to high heat.

2. Layer two slices of bread with Cheddar, apple, onion, bacon, and more Cheddar. Top with the remaining slices of bread.

3. Spray preheated griddle or panini press with cooking spray. Grill until the cheese has melted and the bread is crisp and golden brown. Slice and serve hot.

Makes 2 paninis.

(Adapted from Food Network)

Coconut Cream Cake

This year I baked my own birthday cake. I have to admit, I didn't mind one bit! I knew exactly what I wanted. I'd been dreaming about this cake that I'd spotted on Pioneer Woman some time ago, but never justified making, because it contained coconut. Lots and lots of it- in the batter, in the frosting, and even more on top! And Dustin despises coconut. And usually, I try to please him. But this was my birthday. The one day a year I could make whatever dessert I wanted and not feel guilty for not thinking of him. So I made this beautiful coconuty cake for my family who was coming to celebrate, and mostly for me!

I give him credit, because even when he claims to dislike an ingredient, Dustin is usually willing to try at least one bite of anything. Well the silly thing is, Dustin turns out to not only like this cake, but to absolutely love it! As do the rest of us, but that was more expected. He even said it was one of the best cakes I'd ever made! That from a coconut hater.

We all agreed that this cake is incredible. Soft and moist in the middle, with three layers separated by coconut and pecan studded cream cheese frosting (that is sweetened with a generous portion of powdered sugar), and topped with golden toasted coconut. It was one of my best birthday cakes ever. (A close competitor with last year's German Chocolate Cake- another one of my favorites!)

INGREDIENTS
For the Cake:
1 stick salted butter, room temperature (I used unsalted and added 1/2 tsp. salt)
1 cup canola oil
1 cup sugar
5 whole egg, separated
1 Tbsp. pure vanilla extract
1 cup sweetened flaked coconut
2 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
1 cup buttermilk

For the Frosting:
2 packages (8 oz.) cream cheese, room temperature
1 stick salted butter, at room temperature (you can add a pinch of salt if you use unsalted butter)
2 tsp. pure vanilla extract
6 cups powdered sugar
1 cup chopped pecans (could be toasted for extra flavor)
1 cup sweetened flaked coconut
several squeezes fresh lemon juice (about half a lemon, optional but highly recommended)

1/2 cup sweetened flaked coconut, toasted (for topping the cake, optional)

DIRECTIONS
1. Preheat oven to 350 F. Butter and flour 3, 9-in. round cake pans.

2. In a medium bowl, beat egg whites until stiff and set aside.

3. In a large bowl, cream butter, oil, and sugar until light and fluffy. Mix in egg yolks, vanilla, and coconut.

4. In a separate bowl, whisk together flour, baking soda, baking powder, and salt (if using).

5. Alternate adding the buttermilk and dry ingredients to the wet ingredients. Mix until just combined. Fold in the egg whites.

6. Pour evenly into the three prepared pans. Sprinkle the top of each with 1 Tbsp. sugar.

7. Bake in preheated oven for 16-22 minutes, until a toothpick inserted into the center of the cake comes out clean. Cool on a wire rack for 15 minutes before removing from the pan to cool completely.

8. To make the frosting, in a large bowl cream butter and cream cheese until light and fluffy. Add the vanilla and lemon juice. Add the powdered sugar slowly, beating until smooth and creamy. Stir in the pecans and coconut. Store in the refrigerator until the cake has cooled completely and is ready to frost. Sprinkle the top of the frosted cake with toasted coconut (optional) and serve.

Makes 1 9-in. round, 3-layer cake.

(Adapted from Pioneer Woman)

Roasted Carrots

The first time I had a roasted carrot was last month when I made Classic Roast Chicken with Vegetables. Those were the best carrots I've ever eaten. And I like carrots. I eat them by the bagfuls raw. Or shredded on salads or steamed soft. But coated in fruity olive oil and lightly seasoned with salt and pepper, they are sensational! This time I cooked them alone on a sheet pan and the result was similar. Exposed to the high heat of the oven they develop a crisp caramel crust, while the inside turns soft and delectable. And they develop such a rich flavor. Roasted is by far the best way to eat a carrot!

INGREDIENTS
12 large carrots, chopped into 1-inch pieces on the diagonal
1-2 Tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
2 Tbsp. fresh parsley (or dill), chopped

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large bowl, toss carrots with olive oil, salt, and pepper. Spread in a single layer on a lightly greased foil-lined baking sheet.

3. Roast in preheated oven for 25-35 minutes, until golden and caramelized on the outside and soft on the inside. Toss with parsley (or dill) before serving.

Serves 4-6.

(Adapted from Food Network)

Garlic Roasted Gold Potatoes

It's chilly and rainy but despite the dreary weather we're headed to the beach! No amount of clouds could stop me from enjoying my week free from school! We made it through what has been the toughest stretch yet of dental/nursing school and now its time to relax (for a few short days anyway). Outer banks here we come! I warned that that I wouldn't be in the kitchen this week (or rather I'll be sharing one with 9 other families- we have a ten bedroom beach house and we're filling it full with students and their families!). And this last week the cooking really slowed down with the amount of school work I had on my plate. But I do have a devastatingly, sinfully delicious birthday cake to share with you. That in a few days. 

Today we'll focus on something a tad healthier- oven-roasted garlicky gold potatoes. Soft on the inside. Crunchy-crisp on the outside. Like I've mentioned before, roasting is a magical way to prepare vegetables. It's a light (low-calorie) preparation that brings out incredible flavor. These potatoes were no exception. I served them with Herb-Roasted Cornish Game Hens and Roasted Carrots (up next!).

INGREDIENTS
1 1/2 lb. small Yukon gold potatoes
1-2 Tbsp. extra virgin olive oil (enough to coat)
3/4 tsp. kosher salt
1/2 tsp. freshly ground black pepper
3 cloves garlic, minced
1 Tbsp. fresh parsley, chopped

DIRECTIONS
1. Preheat oven to 400 F.

2. In a large bowl, toss potatoes with olive oil, salt, pepper, and garlic. Spread in a single layer on a lightly greased foil-lined baking sheet.

3. Bake in preheated oven for 45-60 minutes, turning occasionally, until crunchy and golden brown on the outside and soft on the inside. Remove from the oven and toss with the parsley. Season to taste with salt and pepper before serving.

Serves 4.

(Adapted from Food Network)