Reflections from the backcounter
The weather is hot and it makes no sense but just about every year at this time, I begin to crave a turkey dinner with all the fixin's. Heavy on the stomach but delicious, this is my favorite meal of the year. A few years ago, I decided that I should treat the family to this meal more than once a year and so every summer, I pick a Sunday dinner to highlight this family favorite meal. I do concede to the heat and usually only cook a turkey breast. Cooked in an oven roasting bag, it remains moist, and is nicely browned without making a mess of the oven. Additionally, fresh cranberries are out of season so I just use canned cranberry sauce and jazz it up a little with fresh orange peel.
I realize that all home cooks are a little paranoid about the recent Salmonella outbreak...is it tomatoes? cilantro? Jalapeno or serrano peppers??? It is definitely a little nerve wracking and is making me less than enthusiastic about eating raw foods. Certainly poultry is always a worry for Salmonella and checking the internal temperature is always important to determine if the target has been achieved. The current recommeded target for a turkey breast is 165 degrees.
Oven roasted turkey breast in a roasting bag. (Click on link to get information on cooking in a roasting bag.)
Sage and onion stuffing
1 loaf of day old white bread, cubed
3-4 yellow onions chopped
small bunch of celery chopped
Salt and pepper
1 egg beaten
1/2 cup milk
Cube bread and set aside. Saute onion, celery sage and salt and pepper until soft but not brown. Add enough sage to turn the bread mixture somewhat green. There is no defined amount...add to taste. I like mine very sagey. Add to bread and mix . Add egg to milk and mix. Add milk mixture to bread and mix. Put into casserole (buttered) and cover. Before cooking dribble turkey drippings or chicken broth over the top. cover and cook at 350 degrees for one hal an hour until top is lightly browned.
Mashed potatoes and turkey gravy
The best turkey gravy.
Make a roux, whisk in turkey drippings until smooth, add chicken broth until desired quantity. Season with salt and pepper, add a generous 1-2 tablespoons of cranberry sauce and 1/4 cup of white wine. Let simmer for a few minutes.
Chuck Roast in the Crockpot
1 sliced onion
1 can El Pato sauce
1 can tomatillos with liquid
Cook on high until tender. Shred and serve with corn tortillas. Let's avoid the cilantro on this one!!!
This is an easy yet delicious light pizza that is perfect for a summer meal. Serve with a salad
1 Boboli pizza crust
3-4 chicken breasts
1/2c chopped green onions
1 tsp garlic
2 Tbsp rice vienegar
2 Tbsp soy sauce
1-2 Tbs olive oil
red pepper flake
2c jack cheese
1 can chopped black olives
2 tsp pine nuts
1/2 the amount of green onions and reaminder of ingredients up to cheese are combined to make marinade. Cook chicken and cut into pieces. Marinate.
Cover pizza with a layer of cream cheese then chicken (pour extra marinade over pizza top with olives, mucshorooms and cheese
Bake at 400 degrees for 12-15 minutes Top with remaining onions and pinemuts. cook 3-5 more minutes.
Grilled Panzanella salad
Summer Garden Salad with Chili-Garlic Shrimp
Southwestern Chicken Pasta Salad
1 pound farfalle (bow-tie) pasta
4 tablespoons olive oil
2 cups diced cooked chicken
8 green onions, chopped
6 plum tomatoes, chopped
1 15-ounce can golden hominy, drained
1 15-ounce can black beans, drained
1 12-ounce bottle mild green taco sauce
1 cup chopped fresh cilantro We may want to avoid this!!!!!
Cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain; rinse under cold running water and drain again.
Transfer pasta to large bowl. Add oil and toss to coat. Mix in chicken, green onions, tomatoes, hominy, beans, taco sauce and cilantro. Season salad generously with salt and pepper.