-
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.
Honey Baked
Ham
Recipe courtesy of The Neelys and Food
Network

Ingredients
-
6 pounds
bone-in Ham
-
1/3 cup
brown sugar
-
1/3 cup
honey
-
2
teaspoons cornstarch
-
1/4
teaspoon red pepper flakes
-
1/4
teaspoon cayenne pepper
Directions
Preheat oven
to 350 degrees F.
Place ham
on a rack in a foil lined roasting pan. Bake the rounded side
up for one hour.
In a medium
saucepan over medium heat, mix all ingredients together. Stir
until it forms a nice thick glaze.
Rub on half
of the glaze and bake for 30 minutes more. Flip the ham over
and rub on remaining glaze and bake for 1 hour more. Remove
from oven and allow the ham to rest for at least 30 minutes
before serving.
Herbed Basmatic
Rice
nocoupons
-
1 cup
uncooked long-grain (white) basmati rice (recommended:
Texmati)
-
1 3/4
cups water
-
3/4
teaspoon kosher (or regular table) salt
-
1
tablespoon unsalted butter
-
2
tablespoons minced fresh curly parsley leaves
-
1
tablespoon minced fresh dill leaves
-
1
tablespoon minced fresh scallions, white and green
parts
-
Pinch
freshly ground black pepper
Directions
Combine the
rice, 1 3/4 cups water, the salt, and butter in a small
heavy-bottomed saucepan. Bring to a boil over high heat;
reduce the heat to low, stir once, and simmer, covered
tightly, for 15 minutes. (I need to pull the pot half off the
burner to keep it from boiling over.) Turn off the heat and
allow the rice to sit covered for 5 minutes. Add the parsley,
dill, scallions, and pepper. Fluff with a fork, and serve
warm.
Oven
Roasted Red Potatoes with RoseMary and
Garlic
-
1 1/2
pounds small new red potatoes (about 15), scrubbed and
dried
-
1/4 cup
extra-virgin olive oil
-
4 to 6
cloves garlic, crushed
-
1
tablespoon fresh or 1 teaspoon dried rosemary
Directions
Preheat the
oven to 350 degrees F.
Pare a narrow
strip of peel from the middle of each potato. In a large bowl
mix the oil, garlic, and rosemary; add the potatoes and toss
well. Transfer the potatoes to a shallow baking pan and roast
until potatoes are tender when tested with the tip of a knife.
Serve hot. These can also be chilled and served with fried
chicken or ham.
Delicious Meatballs and
Spaghetti
Recipe
coutesy of the Barefoot Contessa and Food
Network
For the
meatballs: nocoupons
-
1/2 pound
ground veal
-
1/2 pound
ground pork
-
1 pound
ground beef
-
1 cup fresh
white bread crumbs (4 slices, crusts removed)
-
1/4 cup
seasoned dry bread crumbs
-
2
tablespoons chopped fresh flat-leaf parsley
-
1/2 cup
freshly grated Parmesan cheese
-
2 teaspoons
kosher salt
-
1/2
teaspoon freshly ground black pepper
-
1/4
teaspoon ground nutmeg
-
1
extra-large egg, beaten
-
Vegetable
oil
-
Olive
oil
For the
sauce: nocoupons
-
1
tablespoon good olive oil
-
1 cup
chopped yellow onion (1 onion)
-
1 1/2
teaspoons minced garlic
-
1/2 cup
good red wine, such as Chianti
-
1
(28-ounce) can crushed tomatoes, or plum tomatoes in puree,
chopped
-
1
tablespoon chopped fresh flat-leaf parsley
-
1 1/2
teaspoons kosher salt
-
1/2
teaspoon freshly ground black pepper
For
serving: nocoupons
-
1 1/2
pounds spaghetti, cooked according to package
directions
-
Freshly
grated Parmesan
Directions
Place the
ground meats, both bread crumbs, parsley, Parmesan, salt,
pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine
very lightly with a fork. Using your hands, lightly form the
mixture into 2-inch meatballs. You will have 14 to 16
meatballs.
Pour equal
amounts of vegetable oil and olive oil into a large (12-inch)
skillet to a depth of 1/4-inch. Heat the oil. Very carefully,
in batches, place the meatballs in the oil and brown them well
on all sides over medium-low heat, turning carefully with a
spatula or a fork. This should take about 10 minutes for each
batch. Don't crowd the meatballs. Remove the meatballs to a
plate covered with paper towels. Discard the oil but don't
clean the pan.
For the
sauce, heat the olive oil in the same pan. Add the onion and
saute over medium heat until translucent, 5 to 10 minutes. Add
the garlic and cook for 1 more minute. Add the wine and cook on
high heat, scraping up all the brown bits in the pan, until
almost all the liquid evaporates, about 3 minutes. Stir in the
tomatoes, parsley, salt, and pepper.
Return the
meatballs to the sauce, cover, and simmer on the lowest heat
for 25 to 30 minutes, until the meatballs are cooked through.
Serve hot on cooked spaghetti and pass the grated
Parmesan.
Caesar Salad with Parmesan
Cheese
Ingredients
-
1
tablespoon olive oil
-
1/2
teaspoon minced garlic
-
1 cup
bread, cut in 1/2-inch cubes
-
3 hearts
romaine lettuce
-
1/2 cup
Caesar Dressing, recipe follows
-
1/2 cup
shaved Parmesan
Directions
In a large
skillet heat the olive oil over medium heat. Add the garlic and
bread cubes, tossing well to coat with oil. Toast in the
skillet for 7 minutes until golden.
Tear the
romaine hearts into bite size pieces. Toss with the Caesar
Dressing making sure to coat all the leaves generously. Garnish
with shaved Parmesan and the garlic croutons.
Recipe
courtesy of The CookWorks and Food Network