This week it’s all about turkey! Roasted turkey fried turkey and smoked turkey! We are trying to go a little bit healthier in my house for the holiday feasts. Having said that why not just buy the turkey breast all white meat much leaner. So I came up with the perfect combo for a rub using our fresh local grown oranges and ancho chili for a little kick and three fresh herbs. Let me tell you it’s fantastic I gave myself a pat on the back with this one and so moist and juicy it melts in your mouth.
After turkey roasted for an 1 hour brush the rub on.
Perfectly roasted let it rest for 20 minutes.
Pull out the citrus wedges and add additional rosemary to the sliced turkey for a colorful presentation.
Ancho Chili Citrus Rub Turkey Breast
1(6 to 7 pound) Turkey breast
2 oranges quartered plus juice of 1 orange to equal 1 tablespoon
1 rosemary clipping
4 basil leaves
1 fresh oregano clipping
1 large ancho chili pod mild
½ cup olive oil plus 2 tablespoons
3 garlic cloves
2 tablespoons red wine vinegar
1 teaspoon sea salt
1 teaspoon paprika
½ teaspoon pepper
Preheat oven at 325 degrees. Rinse turkey breast well and pat dry with paper towels. Stuffed cavity of breast with orange pieces, rosemary, basil leaves and oregano.
Brush turkey breast with 2 tablespoons olive oil. Place turkey breast in a roasting pan on a rack. Put about ½ inch of water in the pan. Place in oven.
Place Ancho chili pod in a bowl of hot water for 10 minutes to softened the chili. Remove seeds and roughly chopped the chili.
Add to a food processor the chili, remaining olive oil, garlic cloves, red wine vinegar, and juice of 1 orange, seas salt, paprika and pepper. Pulse until forms a thick sauce.
After turkey has cooked for 1 hour remove from oven and cover with chili sauce using a brush. Return to turkey breast to oven and bake an additional 1 hour 45 minutes to 2 hours or according to package instructions.
Remove from oven place a loose piece of aluminum foil on top of turkey breast let rest 20 minutes before slicing.
That’s right we are getting cooler temperature and it is very much welcomed here in Florida after our long summers. The red tide is still thick out in the Gulf of Mexico and this happens every year so no offshore fishing for over a month and we are banking on at least a few more weeks for the water temperature to drop and kill that red tide. Well that doesn’t mean I can’t share another off the hook recipe with you all!
Can you all say pumpkin season ummmmmmmmmmmmmm I love pumpkin season don’t you all? This is a new twist on a regular pumpkin cheesecake that I think you are going to love and sure to impress your guest this holiday season.
Pumpkin Caramel Almond Cheesecake
1 ½ cup crushed graham crackers
2 tablespoons sugar
1/3 cup melted butter
2 (8oz) packs cream cheese softened
¼ cup sour cream
¾ cup sugar
1 cup pumpkin pure
½ teaspoon pumpkin spice
1 teaspoon vanilla
½ caramel topping
1/3 cup sliced almonds
Preheat oven 350 degrees.
In a small bowl mix first three ingredients. In a 9 inch spring foam pan sprayed with non stick cooking spray add graham cracker crust and pat down tight.
In a large mixing bowl add the next 7 ingredients and with hand mixer mix well until nice and smooth batter. Pour on top of crust bake for 45 minutes.
Let cheesecake cool for 15 minutes top with caramel topping and almond slices. Refrigerate 8 hours.
As you know I enter a lot of recipe contests and some are cook-offs. I was super excited to make the semi-finals for this cooking competition where we competed in Charlotte,NC this time and our judge was celebrity Iron Chef Cat Cora and what a treat to grill my Shrimp & Apricot Pork Tenderloin with a jalapeno apricot creamy sauce and have Cat judge it and she loved it but all three dishes were fantastic it was a hard decision for her. Although I didn’t win to go on to the finals I had a great experience and tons of fun! On to the next one…
1 ½ pound extra lean pork center cut filet butterflied (pork tenderloin)
1 cup Garlic & Cheese Croutons finely crushed
6 dried apricots finely chopped
4 oz. cooked salad shrimp thawed and finely chopped
¼ cup fresh parsley finely chopped
¼ teaspoon salt
¼ teaspoon pepper
4 tablespoons butter melted
1 tablespoon water
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme finely chopped
1 tablespoon fresh rosemary finely chopped
1 small jalapeno deseeded and chopped fine
½ cup apricot spreadable fruit
½ cup regular cream
¼ teaspoon salt
¼ teaspoon pepper
4(10 inches) long pieces cooking twine
Preheat grill on medium high heat.
Open up the butterflied pork tenderloin and lay flat on a clean cutting board.
In a medium bowl add the next 8 ingredients mix until well incorporated. Take the shrimp & apricot mixture and spread evenly in the middle of pork tenderloin leaving a 2 inch border on the long side of tenderloin and a 3 inch border on the short side of the tenderloin. Starting with the short end of the tenderloin roll tenderloin over stuffing. Wrap and tie the pork tenderloin with the cooking twine to keep tenderloin together.
In a small mixing bowl mix together the thyme and rosemary. Brush the pork tenderloin with olive oil to coat tenderloin well to prevent sticking sprinkle thyme and rosemary all over the tenderloin. Place tenderloin seemed side down first on hot grill close the lid and cook 40 minutes turning it every 10 minutes to cook tenderloin evenly on all sides. Remove from grill let rest 10 minutes.
In a small sauce pan add jalapeno, spreadable fruit, cream, salt & Pepper. Cook on medium heat on the side burner of the grill. Whisk until sauce comes to a light boil and cook a 2 to 3 minutes until it becomes a smooth sauce.
Cut twine off the pork tenderloin and slice into 10 pieces. Drizzle sauce over pork. Serve immediately.
This is a perfect side salad to accompany any Fish and Seafood or just as it is for lunch! Lentils are very versatile you can mix them with any veggies, fruits or in soups they are delicious and healthy for us. Try out my Tropical Lentils Salad with Shrimp and Mango you are going to love it and its super easy to make.
See the link below is Canadian Lentils facebook page where you can like my recipe! You all know I’m Canadian right guys!
15.5 oz. dried whole green lentils
1 pound cooked salad shrimp
1 mango cubed
1 red pepper chopped fine
1/3 cup fresh Italian parsley chopped fine
2 lemons zest and juiced
3 tablespoons light olive oil
1 tablespoon Dijon mustard
¼ teaspoon salt
¼ teaspoon pepper
Cooked lentils according to package instructions drained and let cool completely.
In a large mixing bowl add the first 5 ingredients. In a separate bowl add lemon zest, juice, olive oil, mustard, salt and pepper whisk dressing until well incorporated. Add dressing to lentil salad and mix well.
Corned Beef and Cabbage
Serving: 4 to 6
2 pounds corned beef
1 tablespoon pickling spices
3 bay leaves
8 small red potatoes
3 carrots peeled and sliced
1 small cabbage cut in 8 pieces
On stove top in a Dutch oven are large pot add corned beef pickling spices and bay leaves cover with water bring to a slow bowl and reduced to simmer and cook 2 hours. Add potatoes and carrots bring back to a slow boil and cook 10 minutes add cabbage and cook until vegetables are tender when inserted with a sharp knife. Drain let rest covered 10 minutes.
Spring will be here in just a few weeks and we start grilling and having outdoor cookouts and fish fry where we need tons of side dishes to go with our feast! I looked in my pantry and notice I had all kinds of beans so I decided to play around with them and came up with not only a super easy combo but super delicious baked beans. I had mine as a side with my fried fish it was superb! Try this recipe out for your next cookout you are going to love them!!
1 tablespoon extra virgin olive oil
½ cup Spanish onion diced small
1 green bell pepper diced small
15 oz. can Goya Pinto beans in sauce prepared
With olive oil, cilantro and tomato
15 .5 oz can black beans drained
15.5 oz can navy beans drained
1/3 cup molasses
1/3 cup ketchup
1 tablespoon yellow mustard
In a non-stick frying pan add olive oil, onions and green pepper sauté on medium heat just until the vegetables are tender do no brown them.
In a 3 qt. slow cooker add all ingredients mix well and cook on low 5 hours.
Perfect for Valentine’s dessert! Elegant but super easy to prepare and can be made the day before. Move over chocolate hello Strawberries!!
Prep: 25 minutes bake:12 minutes serve 6.
3 medium eggs
½ cup sugar plus 4 tablespoon extra
¾ cup flour
½ cup vanilla yogurt
½ cup Philadelphia original whipped cream cheese
1 teaspoon orange liqueur (optional)
1 tablespoon grated orange rind
1 cup strawberries, hulled and cut into quarters
Preheat the oven to 425 degrees. Lightly greased and line a 9 x 13 inch jelly –roll pan with baking parchment.
Using an electric whisk, beat the eggs and ½ cup sugar until the mixture has doubled in volume and leaves a trail across the top. Fold in the flour with a rubber spatula until well incorporated. Pour into the prepared pan and bake for 10 to 12 minutes until well risen and golden.
Place a whole sheet of baking parchment out on a clean, flat work surface and sprinkle evenly with 2 tablespoons of sugar. Turn the cooked sponge out onto the paper, discard the paper, trim the sponge, and roll up, encasing the paper inside. Set aside until cool.
To make the filling, mix together the yogurt, cream cheese and the 2 remaining tablespoon of sugar, liqueur and orange rind. Unroll the roulade and spread over the mixture. Sprinkle with the strawberries and roll up. You may garnish with sliced strawberries ( optional) This could serve up to 8 depending on thick you like you slices.