Thursday, November 22, 2018

Roast Turkey Breast with Gravy

Found this recipe here - and it works!


One 6-pound fresh turkey breast, on the bone, rinsed and patted dry
2 tablespoons unsalted butter, softened
Kosher salt and freshly ground black pepper
1 stalk celery, cut into 2 inch pieces
1 small carrot, peeled and cut into 2-inch pieces
2 small onions, peeled and quartered
1/4 cup unbleached all-purpose flour
3 cups turkey or chicken broth, homemade or low-sodium canned


Preheat the oven to 325 degrees F.

Rub the turkey all over with the butter, including the cavity of the breast. Season generously with salt and pepper.
Scatter the vegetables on the bottom of a roasting pan just large enough to hold the turkey.
Set the meat breast-side up in the pan.

Roast for 2 to 2 1/2 hours or until an instant read thermometer inserted into the thickest part of the roast registers 160 degrees F.
Transfer the turkey to a cutting board and tent loosely with foil for 30 minutes.
(The breast temperature will continue to rise to 170 degrees as it rests.)

Pour any pan drippings into a degreasing cup or small bowl. Reserve 3 tablespoons of the fat discarding the rest and add the juices to the stock. Add the reserved fat to the roasting pan and place on a burner over medium high heat. Scrape up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the flour and cook for 2 minutes, stirring constantly.
Whisk in the stock and continue to stir.
Bring to a boil and cook until thickened, about 3 minutes.
Strain the gravy, discarding the vegetables, and season with salt and pepper to taste.

Carve the breast and serve with the gravy.

Sunday, September 9, 2018

Cheesy Ham-and-Eggs Breakfast Casserole

Cheesy Ham-and-Eggs Casserole


1 (5-oz) pkg cheese and garlic croutons
2 cups shredded Cheddar cheese
1 cup shredded Monterey Jack cheese
2 cups chopped cooked ham
2½ cups half-and-half
10 large eggs
½ tsp salt
½ tsp pepper


Sprinkle croutons into a lightly greased 13- x 9-inch baking dish. Top with both cheeses and ham.

Whisk together half-and-half, eggs, salt, and pepper in a bowl. Slowly pour over ham in baking dish. Cover and chill overnight.

Let stand at room temperature 30 minutes. Preheat oven to 350°F.

Bake 35 to 45 minutes or until center is puffed and set. Let stand 10 minutes.

Easy Korean Beef Bowl

Serves 4-6


1 lb ground beef
1 onion, thinly sliced
3 cloves garlic, minced
1 head broccoli, cut into small florets
1 (8-oz) pkg mushrooms, quartered
⅓ cup packed brown sugar
¼ cup soy sauce
1 Tbsp sesame oil
½ tsp crushed red pepper
¼ tsp ground ginger


Cook ground chuck, onion, and garlic in a large nonstick skillet over medium heat; drain, and return to skillet.

Add broccoli and mushrooms; cook, stirring 2 minutes.

Stir in brown sugar, soy sauce, sesame oil, crushed red pepper, and ginger; bring to a boil, reduce heat, and simmer 5 minutes.

Serve over rice.

Wednesday, June 6, 2018

Chicken Piccata with Mushrooms and Brussels Sprouts

Original recipe here!

Hands-On Time
20 Mins
Total Time 30 Mins
Yield: 4 servings

8 ounces uncooked orzo pasta OR rice
4 (5-oz.) chicken breast cutlets
1 teaspoon kosher salt, divided
1 teaspoon black pepper, divided
4 tablespoons unsalted butter, divided
8 ounces fresh cremini mushrooms, sliced
8 ounces fresh Brussels sprouts, quartered
1 cup unsalted chicken stock
2 tablespoons fresh lemon juice (from 1 lemon)
1 tablespoon capers, drained and rinsed
2 tablespoons chopped fresh oregano

How to Make It

Step 1
Cook orzo according to package directions.

Step 2
Meanwhile, season chicken with ½ teaspoon each salt and pepper. Heat 1 tablespoon butter in a large nonstick skillet over medium-high. Add chicken, and cook until golden and cooked through, about 4 minutes per side. Reserving drippings in skillet, transfer chicken to a plate and loosely cover with foil.

Step 3
Return skillet to medium-high; add remaining 3 tablespoons butter and stir until melted. Add mushrooms and Brussels sprouts; cook, without stirring, until tender, about 5 minutes. Add stock, lemon juice, capers, and remaining ½ teaspoon each salt and pepper; bring to a simmer, and cook 1 minute.

Step 4
Serve chicken sliced, over orzo and vegetables. Spoon sauce over the top and garnish with oregano.

Wednesday, May 30, 2018

Ham Loaf or Ham Balls, and Pineapple Sauce

From the recipes of Sue King

Ham Loaf - from scratch!

Mix with 1 1/2 to 2 lbs ground ham:
1 1/4 c. graham cracker crumbs
3 eggs
1 c. milk

Bake at 350 uncovered, 1 hour.
Baste some.


1/3 c. apple cider vinegar
1 c. brown sugar
1 Tbs. mustard
1/3 c. water

Boil 5 minutes.

(I then cover & bake on the loaf/balls. I'm not sure if this is exactly how Sue does it.)

Saturday, February 24, 2018

Bacon-wrapped Baked Apples

Can't go wrong. Here's the original source.


1 package thick-cut bacon
3 Granny Smith apples (or whatever - you're wrapping it in bacon!)
1/4 c. lemon juice
1/4 c. brown sugar (and/or cinnamon & sugar)


Preheat oven to 425°.

Cut bacon in half, so each strip is half as long, and set aside.

Cut apples into wedges (about 8 per apple), and dip in lemon juice to keep them from browning.

Wrap each apple slice with a piece of bacon and place it on a parchment-lined baking sheet with the edge or seam of the bacon facing down.
Sprinkle with brown sugar and bake for 15 to 18 minutes, or until bacon is no longer translucent. Flip the apples halfway through cooking so the bacon cooks evenly, and serve warm.

Friday, February 9, 2018

Black Bean, Corn and Beef Soup


1 1/2 lb ground beef (I only used 1#)
2 jalapenos, seeded & minced
1 cup chopped onion
1 (32 oz) carton chicken broth
2 (15 oz) cans black beans = rinsed & drained
1 (15 oz) corn, drained
1 (15 oz) can tomato sauce
2 tsp fresh lime juice
2 tsp ground cumin


Cook beef, jalapenos, and onion in a Dutch oven over med heat until beef is browned and crumbly; drain and return to pot. 

Add broth and all remaining ingredients. 
Bring to a boil, reduce heat, and simmer 20 min.