Bacon Herb Turkey

Last Thanksgiving I decided to try a new recipe. I can't remember where I got the recipe, but it turned out so good. I am going to be using the same recipe this year. Since I am only cooking for my small little family, I only cook a small Turkey Breast that is de-boned. It works out perfect for us. Even if you don't try this for Thanksgiving, please try it, it is DELICIOUS!

(this is not a photo of my turkey, just a random pic)

Bacon Herb Turkey

Ingredients:

• 3 strips thick-cut bacon
  
• 1 1/2 tablespoons minced garlic
  
• 1 tablespoon freshly chopped sage leaves
  
• 1 1/2 teaspoons freshly chopped rosemary leaves
  
• 1 teaspoon freshly chopped oregano leaves
  
• 1 teaspoon freshly chopped thyme leaves
  
• 3 tablespoons unsalted butter, softened at room temperature
  
• 2 teaspoons kosher salt, divided
  
• 1 teaspoon freshly ground black pepper, divided
  
• 1 (5 1/2 to 6-pound) whole turkey breast, rinsed and patted dry
  

Directions:

Preheat the oven to 375 degrees F and line a shallow roasting pan or baking dish with aluminum foil.

Cook the bacon in a medium skillet until crisp. Transfer to paper towels to drain, reserving 1 tablespoon of the rendered bacon fat separately. When the bacon has cooled, chop it finely and transfer to a small bowl. Add the garlic, sage, rosemary, oregano, thyme, butter, 1 teaspoon of the salt, and 1/2 teaspoon of the pepper. Using a small spoon, mix thoroughly to combine and form a paste.

Using your fingertips, gently loosen the skin on both sides of the turkey breast so that it is separated from the flesh. Divide the herb paste in half and gently spread half between the skin and flesh on each side of the breast. Season the outside of the turkey breast with the remaining teaspoon of salt and 1/2 teaspoon of pepper. Brush the turkey all over with the reserved bacon fat. Place prepared turkey breast in the prepared pan and roast, uncovered, until an instant-read thermometer inserted into the deep portion of the breast registers 165 degrees F, 1 hour to 1 hour and 10 or 15 minutes. Remove from the oven and allow to rest for 20 minutes before carving into thin slices. Serve with the pan drippings.

Taco Ring

I tried a Taco Ring the other day. It was pretty simple and a great way to break up the monotony.
Here are a couple of pictures. It is pretty self explanatory.

Afterward I added Lettuce, Salsa and Sour Cream to the middle. It was a yummy simple meal that the kids loved.

Meatballs or Chicken Sauce

(Family Favorite Recipes)

I found this recipe this week on one of my favorite recipe blogs. I looked at the meatball sauce recipe and thought it would be great on Chicken as well, so last night I took 3 chicken Breasts and seared them over high heat in some Olive Oil. Then I placed them in a pan and Baked them at 375 for 20 minutes. After 20 Minutes I poured the sauce over the chicken in a casserole dish and baked 15 more minutes.

Talk about delicious! My husband loved it and said that it was a meal that we need to keep around. We used the extra sauce to pour over our mashed potatoes, which was delicious.

So here is the Meatball recipe that I hopefully get to try soon...Anything to get my kids to eat some veggies. Supposedly the kids don't even know what is in the meatballs, they just love them.

Meatballs:
1 lb. ground beef
2-3 carrots, shredded
1 large potato, shredded (raw)
1 yellow onion, grated
1 egg
1/2 c. bread crumbs
red pepper flakes, to taste
salt and pepper to taste

Sauce:
1 can cream of chicken
1 can cream of mushroom
1/2 c. sour cream
1 can milk
1 tsp paprika
1 tsp garlic powder
salt & pepper to taste

Preaheat oven to 375 degrees. Mix meatball ingredients together. Roll into fairly large meatballs and place in a lightly greased 9 x 13 baking dish or large casserole (you will have to put them pretty close together and that's ok). Bake for 25-30 minutes (you can also brown them in a skillet instead of baking them but I am all about putting in the least amount of effort). Mix sauce ingredients together in a medium sized mixing bowl and mix with a whisk until creamy. After meatballs are browned, pour sauce evenly over the meatballs and place back in the oven for another 15-20 minutes (or until sides are hot and bubbly). Serve over rice.

Tortilla and Black Bean Pie

(Martha Stewart)

This is a great meal.

A go-to in our house.

The original recipe by Martha was meat free, which is great. Our family typically prefers to have a main dish with meat in it, so I add a little chicken.

This is my adapted recipe...

Tortilla and Black Bean Pie

Ingredients:

4 (10-inch) flour tortillas

1 c. cooked or shredded Chicken

1 tbsp. canola oil

2 T. dehydrated onion

2 cloves garlic, minced

½ tsp. ground cumin

coarse salt and ground pepper

2 (15-oz.) cans black beans, drained and rinsed

1 ½ cups water

1 (10-oz.) package frozen corn

4 scallions, thinly sliced, plus more for garnish

8 oz. shredded Mexican cheese

sour cream and salsa, for serving


Directions:

Preheat oven to 400°. Using a paring knife, trim tortillas to fit a 9-inch springform pan, using the bottom of the pan as a guide. Set aside.

Heat oil in skillet over medium heat. Add onion, jalapeno, garlic, and cumin; season with salt and pepper. Cook, stirring occasionally, until onion is softened, 5-7 minutes.

Add beans and beer to skillet and bring to a boil. Reduce heat and simmer until liquid has almost evaporated, 8-10 minutes. Stir in corn and scallions and remove from heat. Season with salt and pepper.

Fit a trimmed tortilla in the bottom of the springform pan; layer with ¼ of the beans and sprinkle evenly with some of the cheese. Repeat three times, using all of the remaining cheese on the top layer. Bake until hot and cheese is melted, 20-25 minutes. Unmold pie; garnish with scallions. To serve, slice into wedges and serve with sour cream and salsa.

Italian White Pan Sauce Chicken

Ingredients:
1 lb. Chicken Breasts
1 T. Oil
2 T. Flour
8 oz Cream Cheese
1 1/3 c. Chicken Stock
1 T. Italian Seasoning

Directions:
1. Cut Chicken into 4-6 smaller pieces. Cover in Flour.
2. Heat Oil in Skillet. Cook Chicken 5-6 minutes on each side.
3. Remove Chicken (cover to keep warm). Pour Chicken Stock and scrape drippings from the bottom of pan. Cut up Cream Cheese and Melt into Chicken Stock (2-3 minutes).
4. Add Italian Seasoning and return chicken to pan for 3 minutes to warm thoroughly.
5. Serve over rice or Egg Noodles.

Cravings Fulfilled,
Tamber

Dr Pepper Ribs

If you love Dr. Pepper or you just love tender ribs, then you NEED to try this recipe.

Pretty Simple, just give it time....

Isn't that what good meat always takes...Time!

Don't worry, these are worth the time.
Don't they look amazing?

Ingredients:
1 Rack of Ribs bone in (Pork or Beef)
3 Liters Dr. Pepper
2-3 bottles BBQ Sauce

Directions:
1. Start by separating the ribs in groups of 2 if you are doing large ribs or groups of 3 for baby back. Place into a deep pan.
2. Cover Ribs in Dr. Pepper. And bring to a boil. Boil on Med-High for 1 - 1 1/2 hours.
3. Pour out about 1/2 Dr. Pepper. Add 2 bottles (possibly 3 if you have a large rack). Bring back to a boil and lower boil to Medium.
4. Boil for 2 hours so that sauce thickens and decreases. (Prep grill while ribs cook)
5. Place Ribs on the Grill for 3-5 minutes on each side.

Enjoy!

Cravings Fulfilled,
Tamber

Busy Day Parmesan Pork Chops

If you like Pork, then these are for you. They are easy, fast and delicious. I found them in a Cooking Light Magazine a couple of years ago.

Here is the full recipe:

Busy Day Pork Chops
By:Tamber McAllister

Ingredients:

¼ c. fat-free milk

¼ c. grated parmesan cheese

¼ c. seasoned bread crumbs

¼ t. salt

¼ t. garlic powder

1/8 t. pepper

4 boneless pork loin chops (4 oz ea)

Directions:

Place milk in a shallow bowl

In another bowl combine cheese, bread crumbs, salt, garlic powder and pepper. Dip pork chops in milk, then coat with crumb mix.

Place on a baking sheet and coat w/ cooking spray. Bake at 375 for 9-11 min on each side.

"

Cravings Fulfilled,
Tamber

Semi-Homemade Clam Chowder

Some day's I really don't feel like cooking, but I am a mom and I can't starve my family. I have a couple of recipes on file that are quick and easy. This is one of them.

It is a Semi-homemade Clam Chowder.

Here are the cast of characters....

I start by boiling the water as according to the directions on the back of the Bear Creek Creamy Potato Soup. While that is warming to a boil, I chop my potatoes into somewhat small pieces. I like to leave the skin on...you don't have to.

Then I drain my Clams. I don't like to bit into my clam chowder and get a big bite of chewiness, so I go ahead and let my cute daughter chop those clams a little smaller.

Once the water comes to a boil, wisk in the amount of mix that you need. Then add the clams and the potatoes so that they can soften while you simmer the soup for 15 min. Yeah, 15 minutes. The whole process takes about 20 min. Not too Shabby. And this is what you end up with.


You don't have to use bread bowls if you dont have them. If you would like an easy recipe, use Rhodes Rolls. That is what I did for these ones in the picture. I thawed the bread the quick way (cause when do I ever plan ahead), took it out of the oven from raising, placed it on a floured surface. Then I cut the Bread Loaf in Half for the big ones and into fourths for my children, Shaped them into round circles and placed them on a sprayed cookie sheet. Make sure you give them each their own space so that they don't touch each other. Brush the rolls with a beaten egg. Cover with plastic wrap and let rise until double (30-40 min). Cook at 350 for 20 minutes.

When they are done, let them cool a little while, then cut the top off. You don't want to pull too much of the bread cause then it will collapse. Leave about 1/4 in - 1/2 in of bread around the edges.

I hope you enjoy this quick and easy meal.

Cravings Fulfilled,
Tamber

Pioneer Woman's Ranch Style Chicken

I have been wanting to try this Chicken for a while. My picture may not be as perfect as her for lack of photography skills, but it sure was a delicious meal. Even the husband praised it (which seems to happen very little). Another idea that she had...Put it on a Kaiser Roll and it would make a wonderful lunch.

For the full recipe, go here to the Pioneer Woman Cooks.

A couple of notes: I HATE and when I mean Hate....I really do Hate mustard. I can't stand it, but in this recipe, it just gives flavor. It does not taste like mustard or else I wouldn't have eaten it. I also used lime juice cause I didn't have lemon juice. It worked out great.



Cravings Fulfilled,
Tamber

Salmon

A friend of mine passed this recipe on to me a while back. It has been a family favorite at our house. I love the crust that it forms and the juiciness of it. YUM!

Yummy Crusted Salmon

By: Laura May

Ingredients:

1-2 t.. Lemon Pepper (Sprinkle as wanted)

2 Tbsp. Soy Sauce

2 teaspoons. olive oil

2 teaspoons sugar

Directions:

Sprinkle the Lemon Pepper on one side of the Salmon.

Mix the remaining ingredients in a bowl and whisk. Brush mixture on the same side that the lemon pepper is on.

Broil for 6 minutes.

Flip Salmon over and repeat Lemon Pepper and mixture on top. Then Broil the other side for 6 min.

Linking up with some great parties:

Cravings Fulfilled,
Tamber

Chicken Pillows

Chicken Pillows

By:Tamber McAllister

Ingredients:

6 oz cream cheese

2 T. margarine

1/8 t. pepper

1 c. cut-up chicken

½ c. Broccoli (optional)

2 pkgs crescent rolls

Directions:

Combine together cream cheese, margarine, pepper, chicken and broccoli if you are using it.

Flatten each crescent roll triangle and put 1 large spoonful of chicken mix at large end.

Pull 3 corners of crescent rolls and then squeeze the open edges together. Brush melted butter on top.

Bake 20 min at 375.

Serve Over Rice. You can make a sauce with Cream of Chicken Soup and Sour Cream. Pour over chicken pillows and rice.

This post is linked up to:

Recipe Swap at http://diaryofacraftaholic.blogspot.com/

Anti-Procrastination Tuesdays at New Nostalgia.

Linking up with Funky Junky Interiors at her Saturday Night Special Party.

Cravings Fulfilled,
Tamber