dinner

Eating My Way Through the Holidays! Yuletide Favs: Roasted Turkey Breast!

Eating My Way Through the Holidays! Yuletide Favs: Roasted Turkey Breast! Life just got a little easier. Instead of cooking an entire holiday bird, it is just as rewarding to roast a turkey breast. You still get the herb seasonings and butter-basted juicy portions, along with drippings for a savory pan gravy, without all the time and effort. It’s simple, economical, and carves up nicely. One more reason to serve turkey for any occasion.

ROASTED TURKEY BREAST

Ingredients:

5-pound bone-in turkey breast, thawed

1/8 teaspoon parsley

1/8 teaspoon thyme

1/8 teaspoon rosemary

1/8 teaspoon sage

1/8 teaspoon white pepper

1 teaspoon sea salt

2 tablespoons butter, softened

Instructions:

Preheat oven to 325°. Place turkey breast side up in a roaster. Insert meat thermometer so the tip is at the thickest part of the breast meat. Brush the bird with butter. Sprinkle seasonings over all. Add enough water to cover the bottom of the pan. Do not use a lid. Every hour, baste the breast with butter or pan drippings. Turkey is done when the thermometer reads 185°, approximately 2 1/2 hours. There is no substitute for a meat thermometer for determining the doneness of a turkey, in my opinion. Remove from oven and allow it to stand for 15-20 minutes before carving. The skin will be crisp and the breast meat will be moist.

Dining Outside the Home: Gus’s World Famous Fried Chicken in Memphis, Tennessee!

Dining Outside the Home: Gus’s World Famous Fried Chicken in Memphis, Tennessee! Everyone loves fried chicken, right? Families harbor secret recipes to keep traditions alive. However, no matter where you go, southern fried chicken is considered the best in the nation. Is it because the chicken is bathed in buttermilk? Or perhaps, it’s the herbs and spices in the crispy, crunchy outer crust. Personally, I think it all boils down to frying batter-dipped tender poultry in hot oil to seal in the fat. At Gus’s World Famous Fried Chicken, where golden brown chicken is served on a slice of white bread, every customer shares the love of eating southern fried chicken.

Eating My Way Through the Holidays: Yuletide Favs!

Eating My Way Through the Holidays: Yuletide Favs! Good times naturally accompany good food. Every family has its favorites. Some indulge in time-worn traditions while others enjoy modern classics. As you embrace the holidays with companionship, nostalgia, food, or festivities, celebrate the spirit of the season. In the next few weeks, join me as I share favorite foods as well as healthy options. Bring it home for the holidays with Yuletide Favs! Follow me on Instagram @gail_dorna or check in with me on Twitter @Snapshotsincursive. 

Eating My Way Through the Alphabet: Letter Z

What’s Cooking in Gail’s Kitchen? The Chow Down: Zingy Weeknight Pasta! Don’t you love it when everything you need for a quick meal is right at your fingertips? Well, I do. This was one of those nights when everything in the fridge “must-go” simply because we were leaving on a trip the next day. I already had a jar of homemade marinara sauce, but feel free to substitute a store bought variety you probably keep in your pantry, next to the package of spaghetti. The chicken strips are frozen, grilled, and precooked. Don’t judge me. It works. Oh, and I actually served freshly grated parmesan cheese as a garnish, but we sprinkled it on at the table. 
ZINGY WEEKNIGHT PASTA
Ingredients:

1 tablespoon olive oil

1 green pepper, chopped 

1 small onion, chopped 

1 clove garlic, minced

3 cups prepared marinara 

2 cups precooked grilled chicken strips, cut into chunks

1/2 pound sliced salami, cut into pieces

4 ounces spaghetti, cooked

Parmesan cheese for garnish 
Instructions:

In a large skillet, warm olive oil over medium heat. Add chopped green pepper, chopped onion, and minced garlic. Sauté until tender, about 10 minutes. Reduce heat to simmer and add marinara sauce. Meanwhile, microwave frozen chicken to thaw. Cut into chunks. Add chicken and salami to sauce. Stir to mix. Cook spaghetti according to package directions, but remove the pasta 4 minutes earlier than directed since we are going to add the spaghetti to the sauce to finish cooking. Once the spaghetti is prepared to that point, ladle some of the pasta water into the sauce, about 1/3 cup. This will add wonderful flavor and help thicken the sauce nicely. Now drain the spaghetti and add it to the sauce mixture, without rinsing. Let the spaghetti finish cooking until it is al dente. Serve in pasta bowls. Garnish with parmesan cheese. (Freeze any leftovers to serve when you return from a day of travel.)

Eating My Way Through the Alphabet: Letter W

What’s Cooking in Gail’s Kitchen? The Chow Down: Wisconsin Beer Cheese Soup! Not only is this soup perfect for those chilly evenings ahead, but it is also more fun to eat simply because instead of saltine crackers, fresh popcorn is used. That’s right, you heard me…popcorn. It really doesn’t matter if you use the air-popped variety, microwave movie popcorn, or slightly sweet kettle-style popcorn. I know, right!?! More and more you may discover this quirky dish on a restaurant menu, even outside the state of Wisconsin. It actually dates back to when German immigrants came to America. Beer was readily available and often used in soup. Over time, more veggies, spices, and cheese were added turning supper time soup into the comfort meal it is today. If you’re up for an adventure, read on. 
WISCONSIN BEER CHEESE SOUP 
Ingredients:

2 tablespoons olive oil

1 1/2 cups carrots, chopped 

1 yellow onion, diced

1 rib celery, chopped 

2 cloves garlic, minced 

1/4 cup butter 

1/4 cup flour

1/8 teaspoon red pepper flakes 

1/8 teaspoon cayenne pepper 

1/2 teaspoon sea salt

1/8 teaspoon black pepper

1 teaspoon dry mustard 

2 cups light cream or milk, warmed

1 tablespoon Dijon mustard 

2 teaspoons Worcestershire sauce

10 ounces sharp cheddar, shredded

16 ounces beer

Popcorn for garnish 
Instructions:

In a large skillet, warm olive oil. Add chopped carrots, diced onions, chopped celery, and minced garlic. Sauté until vegetables are tender, approximately 8-10 minutes. In a 4-quart pan, melt butter on low heat. Do not burn. Increase heat to medium-high and sprinkle in flour. Stir constantly while cooking. The flour mixture will turn a light brown. Add red pepper flakes, cayenne pepper, sea salt, black pepper, and dry mustard. Mix well. Gradually pour in warmed milk, stirring constantly to avoid lumps or scorching. It will thicken nicely. Add Dijon mustard and Worcestershire sauce. Sprinkle in shredded cheese, stirring constantly to melt the cheese. Slowly add beer and bring to a boil. Stir until foam disappears. Reduce heat to low setting. Add vegetable mixture to the cheese soup. Simmer 10 minutes. Serve with popcorn garnish. 

Eating My Way Through the Alphabet: Letter T

What’s Cooking in Gail’s Kitchen? The Chow Down: Tuscan Tomato Bisque! Picture this. Autumn has set in, the air emits a crisp chill, and a warm fire is enough to make you snuggle inside for the night. For the robust concentrated flavor of tomatoes, slow-roasting them brings it all home. Earthy Italian herbs and spices add a little mystery to every bite. Cozy up to a bowl with your favorite afghan and reap the harvest. 
TUSCAN TOMATO BISQUE 
Ingredients:

6-8 Roma tomatoes, halved lengthwise 

1 tablespoon kosher salt 

1 teaspoon olive oil 

1 sweet onion, chopped

1 garlic clove, minced

1/4 teaspoon paprika 

1/4 teaspoon oregano 

1/4 teaspoon marjoram 

1/4 teaspoon basil 

1 cup water

Fresh basil leaves
Instructions:

Preheat oven to 425°. Line baking sheet with foil. Arrange tomatoes, cut side up. Sprinkle with kosher salt. Roast tomatoes until they are soft, approximately 30 minutes. In a large saucepan over medium-high heat, warm olive oil. Sauté onion and garlic until fragrant and soft, about 3 minutes. Reduce heat to low, cover, and cook 8 minutes longer. Add paprika, oregano, marjoram, and basil. Increase heat to medium-high and add roasted tomatoes. Add water. Stir. Reduce heat slightly to medium, cover, and simmer for another 20-25 minutes. Remove from heat. Carefully transfer portions to a food processor. Pulse tomatoes until somewhat smooth. Repeat. Transfer soup back into the pan to reheat. Divide tomato bisque into soup bowls. Garnish with fresh basil leaves. Serve immediately with toasted bagels, crackers, or crusty bread. 

Eating My Way Through the Alphabet: Letter L

What’s Cooking in Gail’s Kitchen? The Chow Down: Lamb Flatbread! I think I could eat my weight in flatbread simply because of the endless combination of ingredients. When I’m in the mood for something with a Greek twist, I turn to lamb meat permeated with ethnic spices such as oregano, dill, parsley, and coriander. A sprinkling of crumbled feta cheese is nice, especially when it melts around Kalamata olives grown under Grecian sunshine. At least, that’s what I imagine. Maybe you will, too. 
LAMB FLATBREAD 
Ingredients:

1 pound organic lamb, ground

1/2 cup water

1-2 beef bouillon cubes

1/2 teaspoon sea salt

1 1/4 teaspoons coriander 

1 1/4 teaspoons cumin powder

1/8 teaspoon garlic powder 

1 teaspoon dried parsley 

1/2 cup prepared ranch dressing 

1/4 cup Greek yogurt

1/4 teaspoon dill weed

2 baby cucumbers, chopped

1 garlic flatbread 

1 tablespoon olive oil

1 tablespoon cornmeal 

4 ounces mozzarella cheese, shredded

4-5 cherry tomatoes, sliced 

1 shallot, sliced

3-4 Kalamata olives, sliced

1/3 cup feta cheese, crumbled

Fresh arugula leaves

1/8 teaspoon oregano 
Instructions:

Preheat oven to 400°. In a large skillet, combine ground lamb, water, bouillon cubes, sea salt, coriander, cumin powder, garlic powder, and dried parsley. Bring to boiling, crumbling meat with a fork to cook thoroughly. Reduce heat to medium-low and cook until all moisture is absorbed and meat is browned. Set aside. In a small bowl, mix ranch dressing, Greek yogurt, and dill weed. Stir until smooth. Brush bottom of garlic flatbread with one tablespoon olive oil. Sprinkle with cornmeal. Bake 5 minutes. Remove from oven. Spread half the ranch dressing mixture over the flatbread. Add the chopped cucumbers to the remaining sauce. Set aside. Top flatbread with mozzarella cheese, crumbled lamb mixture (you will have extra to use later on), cherry tomatoes, sliced shallot, Kalamata olives, feta cheese, arugula leaves, and oregano. Bake 10 minutes longer. Remove from oven, slice accordingly, and use reserve cucumber dip as side condiment. 

Dining Outside the Home: The Library Restaurant and Pub in Indianapolis, Indiana

Dining Outside the Home: The Library Restaurant and Pub in Indianapolis, Indiana! Whether you choose private dining for celebrations, a gastro-pub atmosphere where sports abound, or tasteful seating among works of art, you’ll feel at home at The Library Restaurant and Pub. Seasonal favorites, as well as chef specialties, enhance an already extensive menu. For starters, indulge in Jumbo Shrimp Cocktail bathed in a zesty horseradish sauce. Move on to make a meal of Grilled Romaine, drizzled with olive oil, parmesan cheese, and Caesar dressing. Mmmm. There’s a method to my madness, you see. The made-in-house desserts make a grande finale. I recommend the Crème Brûlée topped with caramelized sugar. C’est Magnifique!

Dining Outside the Home: The Cheesecake Factory in Cincinnati, Ohio

Dining Outside the Home: The Cheesecake Factory in Cincinnati, Ohio! Mention the word “cheesecake” and watch pupils dilate and lips begin to smack in anticipation of heavenly bliss. After all, what’s not to love about a dessert composed of cream cheese and butter? Add to it the combination of light-as-air cake with unbelievable fillings and mind-boggling toppings! The fact that The Cheesecake Factory offers an extensive menu of healthy options just gives us one more reason to make room for dessert. If I eat salad, then I can reward myself with dessert, right? Of course you can. And if the portions are too large, no worries. That’s what doggie bags are for.