Rosemary Roasted Turkey Breast-Let's Dish Recipes

1 bone in turkey breast (approximately 8 pounds)
1/3 C olive oil
2 T minced garlic
2 t dried rosemary
1/2 t dried basil
1 t Italian seasoning
1/2 t ground black pepper
1/2 t salt
1 med onion quartered

1. Preheat oven to 325º.
2. In a small bowl, mix the oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt.  Set aside.
3. Wash the turkey inside and out; pat dry with paper towels.  Remove any large fat deposits.  Loosen the skin from the breast by slowly working your fingers between the breast and the skin, being careful not to tear the skin.
4. Using your hand, spread a generous amount of the rosemary and olive oil mixture under the skin.  Rub the remainder of the rosemary mixture over the outside of the breast.  Use toothpicks to seal skin over any exposed breast meat.
5. Place the turkey, breast side down, on a rack in a roasting pan.
6. Place the quartered onion pieces (as many as you can fit) inside the breast cavity.
7. Add about 1/4 inch of water to the bottom of the pan.
8. Roast in the preheated oven for approx. 3 hours, or until the internal temperature of the bird reaches 165º.
9. If desired, turn the turkey breast over with about an hour left of cooking time to allow the top to brown.  Let sit for 15-20 min before carving.

Perfect Pie Crust--Pioneer Woman

• 3 cups all purpose flour.
• 1 teaspoon salt.
• ¾ cup vegetable shortening, cut into small pieces.
• ¾ cup butter, cut into small pieces.
• 1 egg.
• 1 Tablespoon distilled white vinegar.
• 5 Tablespoons cold water.

Makes 3 crusts.  Freeze and remove 30 min prior to rolling out.

In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.

Separate the dough into thirds. ***Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half.*** Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)

When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.

With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. Go around the pie pan pinching and tucking the dough to make a clean edge.

Meatball Nirvana

Ingredients

• 1 pound extra lean ground beef
• 1/2 teaspoon sea salt
• 1 small onion, diced
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano

• 3/4 teaspoon crushed red pepper flakes
• 1 dash hot pepper sauce (such as Frank's RedHot(R)), or to taste
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup skim milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup seasoned bread crumbs

Directions

1. Preheat an oven to 400 degrees F (200 degrees C).
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.

Apple Crisp with Oat Topping

Ingredients

• 6 apples - peeled, cored, and sliced
• 2 tablespoons white sugar
• 1/2 teaspoon ground cinnamon
• 1 cup brown sugar

• 3/4 cup old-fashioned oats
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 cup cold butter
• Add all ingredients to list

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Toss apples with white sugar and 1/2 teaspoon cinnamon in a medium bowl to coat; pour into a 9-inch square baking dish.
3. Mix brown sugar, oats, flour, and 1 teaspoon cinnamon in a separate bowl. Use a pastry cutter or 2 forks to mash cold butter into the oats mixture until the mixture resembles coarse crumbs; spread over the apples to the edges of the baking dish. Pat the topping gently until even.
4. Bake in preheated oven until golden brown and sides are bubbling, about 40 minutes.

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Mom's Zucchini Bread (not my mom, but someone else's)

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs

 

• 1 cup vegetable oil
• 2 1/4 cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Directions

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F (165 degrees C).
2. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.

Healthy Zucchini Bread

Ingredients

• 1 cup white, unbleached all purpose flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1-1/2 teaspoon cinnamon
• ½ teaspoon salt
• 2 medium zucchini, about 1 pound, will be about 2 cups once shredded
• ½ cup white granulated sugar
• ¼ cup honey
• ½ cup plain, non fat greek yogurt
• 2 large eggs
• 6 tablespoons coconut oil, melted and cooled

Instructions

1. Preheat oven to 325 degrees, with the oven rack in the middle position. Line 9 x 5 inch loaf pan with 2 sheets parchment paper, 1 running the length and 1 running the width, both cut to fit. This will make it extremely easy to lift the zucchini bread out of the pan. I use binder clips to clamp down the parchment paper so it stays in place.
2. In a large mixing bowl, combine the flours, baking soda, baking powder, cinnamon and salt. Whisk to combine.
3. Shred the zucchini using the coarse holes on a box grater, both peel and flesh. Place the shredded zucchini in a clean dish towel (or strong paper towels), and squeeze out any extra moisture. Set aside.
4. In a medium mixing bowl, combine the shredded zucchini, white sugar, honey, greek yogurt, eggs, and coconut oil. Stir to combine.
5. Transfer the shredded zucchini and wet ingredients into the flour mixture. Fold until combined.
6. Transfer the batter to the parchment lined loaf pan. Bake for 60-70 minutes, or until a wooden inserted in the center comes out with a few crumbs attached. Cool in the pan for 10 minutes, then lift it out of the pan using the parchment paper and cool on a wire rack for another 10 minutes. Slice and serve.
7. Wrap bread in plastic wrap and store at room temperature for 3 days

Sour Cream Enchiladas

2 or 3 chicken breasts, cooked and cubed.
2 cans cream of chicken soup
2 cups sour cream
2 cans diced green chiles
1 cup shredded cheddar cheese (plus some for topping)

Mix together and fill 12 or 14 flour tortillas with a couple tablespoons of mixture.  Roll and place in a 9 x 13 pan.  Top with remaining mixture and more grated cheese.  Bake at 350º for 40-45 minutes.

Zucchini Brownies

Ingredients

Follow Spend With Pennies on Pinterest for more great recipes!

• ½ cup vegetable oil
• 1½ cups white sugar
• 2 teaspoons vanilla extract
• 1 egg
• 2 cups all-purpose flour
• ½ cup unsweetened cocoa powder
• 2 teaspoons baking soda
• 2½ cups grated zucchini, undrained (about one large)

1 Minute Frosting

• ⅓ cup milk
• ⅓ cup butter
• 1½ cups white sugar
• 1 cup chocolate chips

Instructions

1. Preheat oven to 350 degrees.
2. Grease and flour a 9x13 pan.
3. Combine oil, sugar, egg and vanilla. In a separate bowl, combine flour, cocoa powder and baking soda. Add the flour mixture to the sugar mixture and stir well. (It will appear quite dry). Gently stir in the zucchini and spread the mixture into your prepared pan.
4. Bake 25-30 minutes.

Frosting

1. While cake is cooling, combine butter, milk and sugar in a small pan. Bring to a boil over medium heat. Allow to boil vigorously for 30 seconds. Remove from heat and stir in chocolate chips. Immediately pour over warm brownies. Let cool completely before cutting.

Bean and Kale Ragu

Ingredients

• 
  

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 pound kale, stems removed and leaves coarsely chopped
• 1 (14 ounce) can diced tomatoes with green chile peppers
• 2 cloves garlic, minced
• 1 1/2 cups water
• 2 bay leaves

• 1/4 teaspoon ground cumin
• 1 teaspoon onion powder
• 2 (15 ounce) cans canned cannellini beans, drained and rinsed
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• salt and ground black pepper to taste
• Add all ingredients to list

Directions

Print 

• Prep
  10 m
• Cook
  1 h 15 m
• Ready In
  1 h 25 m

1. Heat the olive oil in a large deep skillet over medium-high heat. Add the onions and kale. Cook and stir until the onions become transparent and the kale wilts and reduces in volume, 5 to 7 minutes.
2. Reduce the heat to medium. Stir the tomatoes and green chiles, garlic, water, bay leaves, cumin, and onion powder into the kale mixture. Simmer the vegetable mixture until the kale is soft, about 1 hour. Stir in the cannellini beans and continue simmering until beans are heated through, about 10 minutes. Stir in the oregano and basil. Add salt and pepper to taste.

Roasted Red Pepper Hummus

Serves 12

4 cloves garlic
1 tsp sea salt
3 Tbs tahini
1/4 C fresh lemon juice
2 (15.5 ounce) cans garbanzo beans, drained
1/2 C extra virgin olive oil
1/2 C oil packed roasted red peppers, drained
1/4 C finey shredded fresh basil
2 Tbs extra virgin olive oil
1/8 tsp paprika (optional)

Place garlic, salt, tahini, and lemon juice into a food processor; process until smooth.  Pour in the garbanzo beans and 1/2 C olive oil'; Process until smooth again, scraping the sides of the bowl occasionally.  Once smooth add the roasted red peppers, and pulse until they have been chopped to very small pieces and are incorporated into the hummus.  Finally add the basil, and pulse a few times until mixed in.

Spread the hummus into a shallow serving dish, and make a few decorative grooves on top.  Refrigerate at least 1 hour, then drizzle with 2 Tbs olive oil and sprinkle with paprika before serving.

Zucchini Soft Taco Shells

• 4 cups (950ml) zucchini, coarsely grated
• 1 large egg
• 1/2 cup (120ml) grated parmesan cheese
• 1/4 cup (60ml) bread crumbs
• 1/2 teaspoon freshly grated black pepper
• 1/4 teaspoon kosher or sea salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground cumin

Directions:

1. Pre-heat oven to 450 degrees F.
2. Remove as much moisture as you can from the zucchini. Add zucchini to large bowl and mix in remainder of the taco shell ingredients (egg, parmesan cheese, bread crumbs, black pepper, salt, garlic powder, and cumin).
3. Cover baking sheets with parchment paper or oven proof baking mat. Scoop about ¼ cup of mixture and press down on baking pan into a thin circle, about 5” wide. Repeat for remainder of mixture.
4. Bake shells for about 25 minutes, or until the shells look “crisp’ and brown around the edges. We like to bake the shells a little longer for a more charred texture and flavor. Just be careful to not bake too long or else the shells dry out and are hard to peel off.
5. After zucchini soft taco shells are cool, gently peel them off the parchment paper.

Read more at http://whiteonricecouple.com/recipes/zucchini-soft-taco-shells/#7U8yxA6ryrEMq06g.99

Coconut Flour Tortillas

• 1 tablespoon coconut flour
• 1/16 teaspoon baking powder
• 2 egg whites (or, 3 tablespoons egg whites)
• 2 tablespoons water or coconut milk*
• coconut oil/butter

Mix the coconut flour and baking powder with the water (or milk) and egg whites. Whisk or blend until all lumps disappear (I usually mix, then wait a couple of minutes and mix again).

Pour all the batter on a heated pan greased with coconut oil or butter (grease well). Pour batter in center of pan. Tilt the pan around to spread the batter into a large circle, almost covering the entire bottom of the pan.

Be very careful with this part: wait until the edges are brown on the side of the tortilla, or carefully circle spatula around the bottom of tortilla until safe to flip. Once safe, flip the tortilla and cook for about 30 seconds on the other side.

Fill with cream, berries, enchilada filling – anything you like!

These are thin and delicate. Use them for low-carb enchiladas, sandwich wraps, or anything you can think of!

Salsa I want to try...

Ratatouille

INGREDIENTS

1. 3tablespoons olive oil
2. 1onion, thinly sliced
3. 4garlic cloves, peeled and sliced
4. 1small bay leaf
5. 1small eggplant, cut into 1/2-inch pieces (about 3 cups)
6. 1small zucchini, halved lengthwise and cut into thin slices
7. 1red bell pepper, cut into slivers
8. 4plum tomatoes, coarsely chopped (about 1 1/4 cups)
9. 1teaspoon kosher salt
10. 1/2cup shredded fresh basil leaves
11. freshly ground black pepper

DIRECTIONS

1. Over medium-low heat, add the oil to a large skillet with the onion, garlic, and bay leaf, stirring occasionally, until the onion has softened.
2. Add the eggplant and cook, stirring occasionally, for 8 minutes or until the eggplant has softened. Stir in the zucchini, red bell pepper, tomatoes, and salt, and cook over medium heat, stirring occasionally, for 5 to 7 minutes or until the vegetables are tender. Stir in the basil and few grinds of pepper to taste.