Herb-Stuffed Turkey Roll

Herb-Stuffed Turkey Roll
This Turkey Roll has a spiral of herb-laced dressing on the inside making it flavorful and moist. . No need to make a side dish as this one-pan meal has the yams, and Kale roasted with the Turkey Roll. Even though the recipe is written for the Cuisinart Convection Steam Oven; the Regular Oven Directions are given in the Notes section at the bottom.
Source:
Recipe type: Main Dish
Ingredients
  • 2 (4 to 5 ounces each) turkey breast fillets (about ½ inch thick) )
  • 1 cup yam diced small ½ inch
  • ½ cup Kale chopped stems veins removed
  • ¼ Red Pepper chopped or sliced thickly
  • 1 tbsp oil
  • For the stuffing
  • 2 tsp chopped fresh marjoram, or ¾ tsp dried
  • 2 tsp chopped fresh thyme, or ¾ tsp dried
  • 2 tsp chopped fresh sage, or ¾ tsp dried
  • ¾ tsp chopped fresh rosemary, or ¼ tsp dried
  • 2 slices bacon cut crosswise into ¼ inch strips
  • ½ onion finely chopped
  • ¼ cup Panko crumbs
  • ¼ cup grated Parmesan Cheese
  • ¼ tsp ground black pepper + additional to taste
  • ¼ tsp sea salt + additional to taste
  • For the Stuffing
  • ¼ cup chicken broth
  • ¼ cup apple cider or unsweetened apple juice divided
  • ½ tbsp. Corn-Starch mixed in ½ tbsp. water
Directions
  1. In a small bowl, combine marjoram, thyme, sage and rosemary. Set aside.
  2. In a small bowl place the chopped yam, kale, and Red Pepper sprinkle with salt and pepper to taste and the 1 tbsp of oil. Mix Set aside
  3. In a medium skillet on medium, add bacon and onion and cook, occasionally stirring, for 8 to 10 minutes, until onion is translucent and very soft. To a large bowl, transfer bacon-onion mixture along with cooking juices; add Panko crumbs, cheese, ¼ tsp pepper, ¼ tsp salt and all but 2 tsp fresh herb mixture or ¾ tsp dried. Set crumb mixture and remaining herb mixture aside.
  4. Arrange 1 turkey breast fillet on a work surface. Using a long, thin knife, cut almost entirely in half parallel to work surface, leaving one side attached. Repeat with remaining breast fillet. Open both fillets like a book and arrange side by side. Arrange crumb mixture on both turkey fillets, leaving a ½-inch border. Starting at one short side, roll into a log. Use kitchen string to tie at 1½- to 2-inch intervals. Sprinkle with remaining 2 tsp herb mixture, ¼ tsp pepper, and ⅛ tsp salt.
  5. Arrange turkey, seam side down, in the roasting pan. Fill the balance of the space in the pan with the chopped yam and chopped Kale and Red Pepper. Place in Cuisinart Steam Oven middle rack set Oven to Bake Steam 400° F and 25 minutes or until an internal thermometer inserted into the centermost part of a roll reads 165°F. Remove and let rest 5-10 minutes.
  6. If you do not have a Cuisinart Convection Steam Oven follow directions in the Notes Below.
  7. To Make the Apple Cider Pan Sauce
  8. In a small skillet add ¼ cup chicken broth, ¼ cup apple cider or unsweetened apple juice bring to a boil. Whisk in the cornstarch-water mixture and cook over medium heat cook until thickened and smooth about 60 seconds. Season with salt and pepper.
  9. Serve sauce drizzled over the turkey rolls and veggies.
Notes
To make in an oven
Preheat the oven to 400° F To the roasting pan, add ¼ cup broth and 2 Tbsp apple cider. Transfer to oven and immediately reduce heat to 375°F. Roast for 30 minutes.
Baste turkey with pan juices. Continue roasting and basting, until an internal thermometer inserted into the centermost part of a roll reads 165°F, (NOTE: If the pan gets dry, add broth or water to maintain ¼ inch liquid. Remove from oven and let rest, loosely covered with foil, for 5-10 minutes.
Meanwhile, place roasting pan on stove top, straddled over 2 burners if necessary, and add remaining 2 tbsp. Apple cider. Bring to a boil on medium, scraping up any browned bits in the pan. Whisk in cornstarch mixed with water mixture and cook until sauce is thickened and smooth, 30 to 60 seconds. Season with additional salt and pepper.

 

Parmesan Potato Stacks

Parmesan Potato Stacks
These potatoes will be yummy and crusty on the outside and tender and delicious on the inside. They’re great on their own or as a side with steak, chicken
Recipe type: Side Dish
Serves: Serves 4-6
Ingredients
  • 3 tablespoons of melted butter
  • 2 tablespoons of Parmesan cheese
  • 1 teaspoon of garlic powder
  • 1 teaspoon of thyme leaves
  • salt and pepper, to taste
  • 8-10 gold potatoes sliced very thin
  • muffin tin (with 12 cups)
Directions
  1. First, preheat the oven to a toasty 350° Fahrenheit and grease or butter up the muffin tin. Place all the potato slices in a large bowl and pour the melted butter, Parmesan cheese, garlic powder, thyme, and salt and pepper. Mix them all together so that everything is nice and evenly coated. Take the buttery slices and place them into the muffin cups, making sure to stack and layer them as you go. Pop the muffin tin in the oven and bake for approximately 55-60 minutes. They’ll be done when the top and edges turn golden brown. They will be super hot, so after you remove them; allow them to sit and cool for at least a couple of minutes before serving and if you’d like, sprinkle a bit more salt and pepper or Parmesan cheese on top.
Notes
If you don’t like thyme feel free to use any other herbs you prefer like rosemary, oregano or basil.

Video on how to make these delicious Potato Stacks

Roasted & Seasoned Winter Squash Fusion

Roasted Seasoned Winter Squash Fusion
A mixture of winter squashes roasted with a savory, sweet, spicy and smoky seasoning
Recipe type: Side Dish
Serves: 4
Ingredients
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne pepper
  • ½ teaspoon kosher salt
  • 2 tsp brown sugar
  • 2 lbs mixed winter squash (butternut, kabocha, etc.), peeled and cut into ¾ –inch cubes
  • 1 tablespoon unsalted butter, melted
  • 1 tablespoon olive oil
Directions
  1. Preheat oven to 400 degrees.
  2. In a small bowl, combine the onion powder, garlic powder, smoked paprika, cayenne, salt and brown sugar.
  3. In a large mixing bowl, toss squash with butter and olive oil. Add 1 tablespoon of the spice mixture to the bowl and toss well to coat. Place squash on a sheet pan lined with parchment and bake for 40-45 minutes, tossing every 15 minutes, to allow for even browning. Sprinkle with 1½ teaspoons more of spice mixture. Toss gently to coat and serve hot.
  4. Note: This recipe makes enough spice mix for a few recipes, you can store the rest in a ziplock bag to make roasted veggies or baked fries.
Notes
This recipe makes enough spice mix for a few recipes, you can store the rest in a ziplock bag to make roasted veggies or baked fries.

Adding Rutabaga to this dish is a delicious substitute for one of the squashes.
Nutrition Information
Serving size: ¾ cup Calories: 140 Fat: 6.5 g Carbohydrates: 21 g Sugar: 6 g Sodium: 54 mg Fiber: 3.5 g Protein: 2 g

 

Feel intimidated having to deal with cutting and peeling a squash?

 Here’s a video on how to make this easier.  Basically you will want to pierce the squash with a knife all over and then place in the microwave for a few minutes.  This softens the skin making it so much easier to peel.

Brussels Sprouts Parmesan in Garlic Butter

Brussels Sprouts Parmesan in Garlic Butter
Roasting Brussels sprouts like this give them so much flavor! The garlic butter sauce and Parmesan cheese is just a tasty little bonus. They’re super easy to make and even non Brussels sprouts lovers will like them.
Source:
Serves: 2-4
Ingredients
  • 15 Brussels sprouts, halved lengthwise
  • 1 ½ tablespoons butter
  • 1 ½ tablespoons olive oil
  • 3 cloves garlic, smashed with the flat of a knife
  • freshly grated Parmesan cheese (optional)
  • salt and pepper
Directions
  1. Melt butter and olive oil in a medium skillet (over medium-high heat) until butter is foamy.
  2. Reduce heat to medium, add smashed garlic and cook until lightly browned.
  3. Remove garlic and discard.
  4. Add sprouts cut side down, cover, and cook without stirring on medium-low heat 10-15 minutes or until tender when pierced with a knife.
  5. The cut side of the sprouts should get nice and browned, with a nutty, buttery flavor enhanced by garlic.
  6. Top with freshly grated Parmesan and salt& pepper to taste.
Notes
It's imperative that you use fresh sprouts, the texture would be way off with the frozen ones.

 

Roasted Rosemary Caramelized Parsnips Carrots (Cuisinart Steam Convection Oven)

Roasted Rosemary Caramelized Parsnips Carrots
For Regular oven directions see note at the bottom of the recipe.
Love that these few ingredients come together into something much more than the sum of their parts.
Source:
Serves: 4
Ingredients
  • ½ lb. parsnips, peeled, halved lengthwise, and halved again crosswise
  • ½ lb. Carrots peeled, halved lengthwise, and halved again crosswise
  • 1 tablespoons unsalted butter, melted
  • 1 tablespoons olive oil
  • ⅛ cup apple cider or unfiltered apple juice
  • ½ tablespoon apple cider vinegar
  • ½ tablespoon chopped fresh rosemary
  • Sea salt and freshly ground black pepper to taste
Directions
  1. Place the parsnips & carrots s on the baking pan in a single layer. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
  2. Place on lower rack in the Cuisinart Steam Convection Oven. Set oven to bake steam, Temp at 450° F for 20 minutes or until they are tender and caramel-colored.
  3. Remove the parsnips & carrots from the oven, season with additional rosemary, salt and pepper, and serve immediately
Notes
To bake in conventional oven:
1. Preheat oven to 400 degrees.
2. Place the parsnips on a large baking sheet with sides. Drizzle with melted butter, olive oil, apple cider, and vinegar. Sprinkle with rosemary, salt, and pepper and toss to coat.
3. Spread the parsnips in a single layer on the baking sheet. Roast, stirring or shaking the pan occasionally, for 30 to 35 minutes, until they are tender and caramel-colored.
4. Remove the parsnips from the oven, season with additional rosemary, salt and pepper, and serve immediately

Roasted Carrots with Orange Glaze and Toasted Almonds

Roasted Carrots with Orange Glaze and Toasted Almonds
Baby carrots are roasted in a sweet glaze of brown sugar and orange marmalade and then tossed with toasted sliced almonds and fresh parsley for a dish that holds its own next to turkey and mashed potatoes.
Source:
Serves: 12
Ingredients
  • 3 pounds baby carrots
  • ⅓ cup light or dark brown sugar
  • ⅓ cup orange marmalade
  • 4 tablespoons unsalted butter, cut into small pieces
  • Salt & freshly ground pepper
  • Pinch cayenne pepper
  • ½ cup sliced almonds, toasted
  • 2 tablespoons minced fresh flat-leaf parsley
Directions
  1. Toast almonds in advance. Preheat oven to 350 degrees. Spread almonds out in a single layer on a baking sheet. Bake for 10-15 minutes, stirring often. Watch closely and remove from oven as soon as they are golden.
  2. For carrots: Preheat oven to 425 degrees. Place oven rack on lowest position so that you can use the upper part of your oven for another dish. Spray a nonstick rimmed baking sheet with cooking spray. Spread the carrots over the prepared baking sheet. Sprinkle with sugar, marmalade, butter, ½ teaspoon salt, and cayenne pepper. Cover pan tightly with foil. Bake on lower rack, stirring occasionally, for 25 minutes or until the butter is melted and the sauce is bubbling.
  3. Uncover and continue to cook, stirring occasionally, until the carrots are tender and glazed, about 20-30 minutes.
  4. Transfer to a serving bowl and stir in the almonds and parsley. Season with salt and pepper to taste
Notes
A nonstick baking sheet will allow the carrots to get a nice roasted color and make cleanup a breeze. Don’t line the baking sheet with foil or you will lose some of the glaze (it will seep underneath the foil) and the carrots will not brown at all.


If you do make this in advance, don’t add the almonds and parsley until the last minute!

 

Roasted Cabbage Wedges

Roasted Cabbage Wedges
Great on Grill or Oven Roasted
Source:
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 1 medium head of cabbage
  • 1 teaspoon extra virgin olive oil
  • 2 tablespoons bacon bits (the real kind)
  • 1 ½ tablespoons lemon juice
  • 1 tablespoon Worcestershire sauce
  • ¼ tsp. kosher salt
  • ¼ ground black pepper
Directions
  1. Preheat the oven (or the grill) to 425 degrees.
  2. Mix the olive oil, bacon bits, lemon juice, Worcestershire sauce, salt and pepper to make the marinade.
  3. Cut the Cabbage head in half on the core...Then cut the halves in half again…to make quarters.
  4. Lay each wedge on a sheet of aluminum foil large enough to wrap it up in. Spoon about 2 tbsp. of the marinade on top making sure to get it in all the nooks and crannies.
  5. Wrap each wedge and bake or Grill for 30-45 minutes. You can cook them up to an hour for softer cabbage.
Notes
The wedges reheat wonderfully in the oven or the microwave!

VEGETABLE TIAN (thinly sliced veggies topped with cheese and then roasted)

 

VEGETABLE TIAN (thinly sliced veggies topped with cheese and then roasted)
The veggies were perfectly roasted, the potatoes were nice and tender and the caramelized onions were sweet and salty. The whole dish was delicious and it looked really pretty too.
Source:
Ingredients
  • 2 tbsp. olive oil (divided)
  • 1 large sweet yellow onion cut in half and sliced
  • 2 cloves of garlic, minced
  • 1-2 russet potatoes, unpeeled
  • 1 zucchini
  • 1 yellow squash
  • 3 large Roma tomatoes
  • Sea salt, freshly cracked black pepper, to taste
  • Dried thyme, to taste
  • ½ cup of grated Parmesan cheese
Directions
  1. Preheat the oven to 375 degrees. Coat a baking dish with olive oil cooking spray. Heat 1 tbsp. of olive oil in a large skillet over medium heat. Once hot, add the onions and sauté until translucent, about 8 minutes. Add the garlic and cook for another 60 seconds. Spread the onion mixture on the bottom of the greased baking dish.
  2. Slice the potatoes, zucchini, squash and tomatoes in thick slices. Layer them alternately in the dish on top of the onions, fitting them tightly into a spiral, making only one layer. Season with sea salt, black pepper and dried thyme, to taste. Drizzle the last tablespoon of olive oil over the top.

 

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