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.