Tuesday, December 8, 2015
Preheat the oven to 350 degrees F.
Place a 1-2 boneless turkey breast, skin side up, on a rack in a roasting pan.
In a small bowl, combine 1/2 t garlic powder, 1/4 t dry mustard, 1/4 t Rosemary and sage, salt, pepper, 1 T olive oil, and 1 T lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.
Roast the turkey for 30 min, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. (I test in several places.)
If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes.
Slice and serve with the pan juices spooned over the turkey.
Saturday, August 22, 2015
Sunday, April 19, 2015
Saturday, April 18, 2015
Wash fillets in cold water and pat dry. Sprinkle with salt and pepper.
Dredge fillets in a flour, garlic powder, Cajun seasoning mixture.
Place oil and 2 tablespoons butter in flat, heavy-bottomed skillet and heat on medium-high until butter melts.
Keeping heat at medium-high, cook fish on 1 side about 3 minutes (more or less, depending on size of fillets), until deep brown and crispy. Turn fish and cook on second side, about 3 minutes. Turn fish only once.
Add lemon juice.
Options for additional flavor:
Pour in capers, liquid and all.
Tomato based topping, like a jar of "bruschetta" topping.
Monday, March 23, 2015
1) Make the tomato sauce. In a medium saucepan, heat the oil over medium-high heat. Add the garlic and cook, stirring, for 30 seconds. Add the herbs, seeds, salt, and black and red peppers, and cook, stirring, for 30 seconds. Add the tomatoes, wine and sugar, and bring to a boil. Lower the heat and simmer, stirring occasionally, until thickened, 20 to 30 minutes. Remove from the heat and let cool completely before using.
3) Oil a seasoned 12-inch round deep-dishpizza pans (or cast iron skillet) with the extra-virgin olive oil. Press 1 piece of dough into each pan, pressing to the edge and stretching about 1 1/2 inches up the sides. Let rest for 5 minutes.
4) Layer the mozzarella cheese all over the bottom of the pies.
5)Top each with half of the mushrooms, bell pepper rings, onions, or other toppings.
6) Ladle the sauce evenly over each pizza and top with Parmesan.
7) Bake until the top is golden and the cheese is bubbly and the crust is golden brown, about 30 minutes. Remove from the oven, slice and serve hot.