Herb-Roasted Turkey Breast

Ingredients

• 1 Whole bone-in turkey breast, 6 1/2 to 7 pounds
• 1 tablespoon minced garlic (about 3 cloves)
• 2 teaspoons dry mustard
• 1 tablespoon chopped fresh rosemary leaves
• 1 tablespoon chopped fresh sage leaves
• 1 teaspoon chopped fresh thyme leaves
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 2 tablespoons quality extra virgin olive oil
• 2 tablespoons freshly squeezed lemon juice
• 1 cup dry white wine

Instructions

Preheat oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in the roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and 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 (under the skin). Spread the remaining paste evenly on the skin.

Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, 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 (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 ith the pan juices spooned over the turkey.

Crown Pork Roast

Ingredients

• 1 pork loin crown roast (5-6 pounds about 10 ribs)
• 1/2 teaspoon seasoned salt
• 1/3 cup apricot preserves
• 1 cup whole fresh cranberries

Mushroom Stuffing Ingredients

• 1 cup sliced fresh mushrooms
• 1/2 cup diced salary
• 1/4 cup butter
• 3 cups day old bread cubes
• 1/4 teaspoon fresh ground black pepper

Instructions

Place roast, rib ends up, in a shallow roastin pan. Sprinkle with seasoning salt. Cover rib ends with foil. Bake uncovered at 325 degrees F for 1 1/2 hours.

Meanwhile, saute muchrooms and celery in butter until tender. Stir in bread cubes, salt and pepper. Spoon into the center of the roast. Brush sides of roast with preservers.

Bake 1 hour longer or until a meat thermometer inserted into meat between ribs reads 160 degrees F; remove foil.

If desired, thread cranberries on a 20-in. piece of thin string or thread. Transfer roast to a serving platter. Loop the cranberry string in and out of the rib ends. Yields 8 servings.

Arvilla's Rum Cake

Cake Ingredients

• 1 cup chopped pecans or walnuts
• 1 package yellow cake mix
• 1 package instant vanilla pudding
• 4 eggs
• 1/2 cup cold water
• 1/2 cup corn oil
• 1/2 cup dark rum (80 proof)

Cake Instructions

Preheat oven to 325 degrees F.

Grease and flour tube or bunt pan. Sprinkle nuts in bottom of pan. Mix cake ingredients together. Pour this mixture over the chopped nuts.

Bake at 325 degrees F for 1 hour. Cool. Invert onto plate. Prick top. Drizzle and smooth glaze over top and sides. Allow cake to absorb glaze. Repeat until glaze is used up.

Bake at 350 degrees F for 25-30 minutes or until nicely browned.

Glaze Ingredients

• 1/4 pound butter
• 1/4 cup water
• 1 cup sugar
• 1/2 cup dark rum (80 proof)

Glaze Instructions

Melt butter. Stir in water and sugar. Boil 5 minutes, stirring constantly. Remove from heat and stir in rum.

Dijon Parmesan Chicken

Ingredients

• 3 tablespoons Dijon mustard
• 1 teaspoon white wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 6 small skinless, boneless chicken breast havles (scant 2 pounds total), rinsed and patted dry
• 3/4 cup bread crumbs
• 3/4 cup finely grated Parmigiano-Reggiano
• 1 tablespoon unsalted butter, melted
• Special equipment: parchment paper

Instructions

Put a rack in middle of oven and preheat oven to 450 degrees F.  Line a baking sheet with parchement paper.

Whisk together mustard, vinegar, salt, and 1/4 teaspoon pepper in a large bowl.  Add chicken, tossing to coat well.

Mix cheese, butter and remaining 1/4 teaspoon pepper until well combined.  Transfer to a shallow dish.

Dredge chicken, one piece at a time in crumbs, coating completely and pressing gently so crumbs adhere then transfer to baking sheet.  Bake until golden brown, and cooked through, 15 - 20 minutes.

Stuffed Mushrooms

Ingredients

• 1 pound Jimmy Dean Original Sausage
• 24 medium white mushrooms stemmed
• 9 ounces cream cheese
• 1/2 cup bread crumbs
• 3/4 cup grated Parmigiano-Reggiano
• 1/2 teaspoon garlic salt
• 1/4 teaspoon fresh ground black pepper

Instructions

Preheat oven to 350 degrees F.

Thaw and brown off sausage in a medium fry pan. Drain off extra grease and season meat with garlic salt and pepper. Set meat mixture aside and let cool slightly.

Mix cream cheese and meat mixture in a medium sized mixing bowl.

Wash and de-stem mushrooms hollowing out the center for meat mixture filling. Place mushrooms in a 9x13 (or similar size) glass baking dish. Fill the mushrooms with the meat mixture.  Top with bread crumbs and then sprinkle on grated cheese.

Bake at 375 degrees F for 25-30 minutes or until nicely browned.

Easy Cheesey Garlic Biscuits

Ingredients

• 2 cups Bisquick
• 2/3 cup milk
• 1/2 cup shredded chedder cheese
• 1/4 cup melted butter
• 1/4 teaspoon garlic salt

Instructions

Preheat oven to 450 degrees F.

Mix Bisquick, milk, and cheese until soft dough forms; beat vigorously for 30 seconds.

Drop dough by the spoonful onto cookie sheet (spray with PAM spray).

Bake 8-10 minutes until golden brown.

Mix butter and garlic salt; brush over warm biscuits before removing from cookie sheet. Serve warm. Makes 10- 12 biscuits that taste very similar to biscuits served at a well known restaurant (known by its crimson crustation) .

Grilled Bacon Wrapped Shimp

Ingredients

• 1 teaspoon cayenne pepper
• 1 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon lemon pepper
• 1 teaspoon garlic powder
• 2 tablespoons Lea & Perrins
• 4 tablespoons fresh lemon juice
• 8 tablespoons butter, melted
• 11 strips bacon
• 32 large cooked shrimp (41-50 count)

Instructions

Cut the slices of bacon in to thirds(large enough to wrap the shrimp). Partially cook the bacon over moderate heat to render some of the fat without allowing the pieces to crisp.

Combine butter with spices, add shrimp, toss well to coat, let marinate at room temperature 30 to 60 minutes.

Remove shrimp from the marinade, reserving the marinade. Wrap a slice of bacon around each shrimp and secure with a toothpick to hold both ends of the bacon.

Place shrimp on hot grill for 8 minutes; turn and brush shrimp with reserved marinade and grill until bacon is cooked through.

French Beef Burgundy

Ingredients

• 1/4 cup flower
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 2 pounds boneless beef chuck, cut into one inch cubes
• 2 tablespoons olive oil
• 1 onion, sliced
• 8 button mushrooms, sliced
• 1/2 cup fresh fresh parsley, minced
• 3 cloves garlic, minced
• 2 bay leaves
• 1 cup burgundy wine
• 1/2 cup beef broth

Instructions

Combine the flour, salt and black pepper.

Dredge the beef cubes in the flour mixture and brown in the olive oil in a medium skillet.

Place the beef cubes and remaining ingredients into crock pot slow cooker and mix thoroughly to combine.

Cover; cook on low for 4 to 6 hours or on high for 2 to 3 hours.

Pop Overs

Ingredients

• 1 1/2 tablespoons unsalted butter, melted.
• 1 1/2 cups flour
• 3/4 teaspoons salt
• 3 large eggs, at room temp.
• 1 1/2 cups milk, at room temp.
• equipment: 2 Chicago Metallic Non-Stick Popover Pans

Instructions

Preheat oven to 425 degrees F.

Grease the popover pans with a generous amount of softened unsalted butter. Place the pans in the oven to pre-heat for exactly 2 minutes.

Whisk together the flour, salt, eggs, milk, and melted butter until smooth into a thin batter.

Fill the popover pans half full and bake for precisely 30 minutes.

Oven Baked Pork Ribs

Ingredients

• 1 teaspoon garlic powder.
• 1 teaspoon red pepper flakes.
• 1 teaspoon fresh ground pepper.
• 1/2 teaspoon paprika.
• 1 teaspoon mustard powder.
• 2 teaspoons salt.
• 3 teaspoons brown sugar.
• 4 racks or so of pork ribs.

Instructions

Preheat oven to 300degrees F.

Cut the pork ribs into sections of 2-4 bones.

Mix the dry rub ingredients well, sprinkle and rub into the ribs.

Seal the ribs sections in foil with a tablespoon of water in each foil pack and back for 3 hours on a cookie sheet in the center of the oven.

Open foil (watch for escaping steam).

Optionally ad your favorite BBQ sauce or enjoy the dry rub ribs as is!

Steamed Mussels with Tomato and Garlic

Ingredients

• 1/8 cup olive oil.
• 4 garlic cloves minced.
• 2 tablespoons chopped parsley.
• 2 cans diced tomatoes.
• 1/4 teaspoon dried thyme.
• 1/4 teaspoon dried red pepper flakes.
• 2 pounds mussels (scrubbed and debearded).
• 1/8 teaspoon fresh ground pepper.
• 1/2 cup of white wine (we like Pepperwood Pino Grigio).

Instructions

In a large pot, heat the oil over moderately low heat. Add garlic and cook 3 minutes, stirring occasionally. Add and stir in parsley, tomatoes, thyme, and red-pepper flakes. Reduce the heat and simmer, partially covered, for 15 minutes or so, stirring occasionally.

Discard any mussels that don't clamp shut when tapped and discard any mussels with broken shells. Add mussels to the pot. Cover and bring to a boil.

Cook, shaking the pot occasionally. Cook just until the mussels open (about 3 minutes). Remove the open mussels. Continue to boil, uncovering the pot as necessary to remove the mussels as soon as their shells open. Discard any mussels that do not open.

Stir the black pepper into the broth. Taste the broth and, if needed, add some salt. Ladle the broth over the mussels and serve with garlic toast.