Roast Turkey Breast

Вкусно получилось и все можно сделать заранее.

Ingredients

▢ 1 (about 4-6 pound) turkey breast , boneless and skin-on
▢ 1 ½ - 2 teaspoons (7.5g-10g) salt
▢ 1 teaspoon (2g) coarse ground black pepper to taste
▢ 4 ounces (113.4g) unsalted butter , softened
▢ 2 teaspoons (10g) minced garlic
▢ 5 leaves fresh sage , minced
▢ 3 large rosemary sprigs , leaves removed and minced (about 1 tablespoon)
▢ 2 sprigs thyme , minced (1 tablespoon)
▢ 1 teaspoon (2g) paprika
▢ 1 tablespoon (4g) chopped parsley
▢ 1 onion , quartered
▢ 1 celery stick
▢ 6 crushed garlic cloves

Instructions

Pat dry turkey breast with paper towels.
Season with salt and pepper, slipping salt under skin where possible.
Combine butter, minced garlic, sage, rosemary, thyme, paprika, and parsley.
Let it rest in the fridge until ready to use. You can make the herb spice a day or so in advance if desired.

Loosen up the turkey skin by carefully running your fingers between the skin and the meat; the skin is very fragile so be careful not to tear it up.
Generously rub the turkey with the herb butter combination and seasoning under the skin of the turkey breast. Let it rest in the fridge for up to 24 hours.
Remove turkey from the fridge an hour before cooking; this will bring it to room temperature.
Position the rack in the lowest part of the oven, remove any other racks.
Preheat your oven to 400ºF (200ºC).
Place onion, celery, and garlic in a 3-qt. baking dish, then place the turkey breast-side up.
Roast the turkey for 30 minutes, then reduce the heat to 325°F. Continue to roast until an instant-read thermometer registers 165°F in the thickest part of the breast; about 1 hour or more depending on the size of your turkey breast.
If the turkey is browning too fast, cover the breast, tent with a piece of foil to prevent over-browning.
Remove turkey from the oven and let it sit for about 15- 20 minutes before carving so the juices settle back into the meat. Reserve turkey drippings to make gravy here. Discard the herbs and onions.
Serve it with this gravy.

Tips & Notes:

If the turkey is browning too fast, cover the breast, tent with a piece of foil to prevent over browning.
Make sure to remove the turkey from the oven and let it sit for about 15- 20 minutes before carving.
Don't forget to reserve the turkey drippings for the gravy.
Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.

Nutrition Information:
Serving: 1lb| Calories: 730kcal (37%)| Carbohydrates: 4g (1%)| Protein: 100g (200%)| Fat: 32g (49%)| Saturated Fat: 9g (56%)| Cholesterol: 295mg (98%)|

Источник: https://www.africanbites.com/roast-turkey-breast/#wprm-recipe-container-607148

Tuna Melt

Очень вкусно получилось! Сегодня я сделала open face sandwiches with тунец с сельдереем, капирсами, красным луком, паприкой, черным перцем, соком лимона, горчицей и майонезом. Сверху положила smoked goat cheese и запекала 5 минут, а предварительно 2 минуты запекала просто хлеб с авокадовым маслом.

Ingredients

▢ 2 tablespoons (28ml) butter or olive oil
▢ 4 slices bread

Tuna Salad

▢ 6- 8 ounce canned tuna , drained
▢ 1 green onion , finely chopped, about (2 tablespoons)
▢ 1 celery stick , finely chopped (¼ cup)
▢ ½ tablespoon (2g) fresh parsley , chopped
▢ 1 teaspoon (4g) Creole seasoning
▢ 1 teaspoon (5g) minced garlic
▢ juice of ½ lemon
▢ ¼ cup (58g) mayonnaise
▢ ½ tablespoon (7.5ml) Dijon mustard
▢ salt to taste

Optional Ingredients

▢ 1 avocado , sliced(optional)
▢ 1-2 tomatoes , sliced
▢ ⅓ - ½ cup (37.67g-56.5g) shredded mozzarella

Instructions
Oven Method

Preheat oven to 375° Degrees F (190 C). While the oven is heating up, proceed with making the tuna salad.
In a medium bowl, mix together tuna, green onion, celery, parsley, Creole seasoning, garlic, lemon juice, mayonnaise, mustard, and salt to taste.
Place bread slices on a lined baking sheet, then brush one side of bread with melted butter or olive oil. Toast for about 2-3 minutes. Remove bread slices from the oven.
Top bread with tuna salad, a slice or grated cheese, and any filling (tomatoes and/or avocado). Then cover with the other slice bread.
Place on a baking sheet and bake until cheese is melty - 5 to 8 minutes.
For an open-face sandwich, DO NOT top the sandwich with the other piece of bread. Leave as is and place in the oven until both sides are melted.

Skillet Method

Divide the tuna salad equally- in half or thirds, depending on the number of sandwiches you are making.
Place tuna salad on half of the bread slices (2 or 3), and evenly spread on the slice.
Followed by cheese and additional ingredients, tomato, and avocado(optional). Brush with butter.
Heat a large cast-iron or non-stick skillet over medium-heat. Add about 1 -2 tablespoons of butter to the skillet.
Place sandwich and cook for about 2-3 minutes on one side.
Carefully flip sandwich using a spatula to aid in the process. You can equally flip without a spatula and let it cook for 2-3 more minutes until cheese melts and bread is brown and toasty.
Remove and serve warm.

Источник: https://www.africanbites.com/tuna-melt/#wprm-recipe-container-599220

Hoppin John

Очень простое домашнее блюдо, Вадим такое любит и ему понравилось. Я делала с остатками индейки, но можно использовать любую колбасу, сосиски, мясо, птицу или бекон. Я бы еще болгарский перец добавила.

Ingredients

▢ 1 pound (453grams) black-eyed peas
▢ 4 -5 thick bacon slices , chopped
▢ 2 cups smoked turkey or smoked ham hock , chopped
▢ 1 large onion , diced (about 1 ½ cups )
▢ 1 stalk celery , diced (about ½ cup diced)
▢ 1 (large ) tablespoon minced garlic
▢ 2 teaspoons fresh thyme , minced
▢ 1-2 bay Leaves
▢ 6-7 cups chicken broth or water
▢ 2 teaspoons Creole seasoning
▢ salt and pepper to taste
▢ 4 cups rice cooked rice to serve
▢ green onions for garnishing

Instructions

Rinse dry black-eyed pea beans. Add beans to a large pot covering with 3-4 inches of cold water. Cover and let sit for about 2-3 hours.
In a large heavy sauté pan, saute chopped bacon until brown and crispy about 5-6 minutes. Then add smoked ham, saute for about 2-3 more minutes. Remove bacon and ham mixture, set aside.
Throw in the onions, celery, garlic, thyme, and bay leaf and saute for about 3-5 minutes, until onions are wilted and aromatic.
Then pour in the chicken broth or water.
Drain the soaked beans, rinse, and place the beans in the pot. Season with Creole seasoning and salt to taste. Mix and bring to a boil.
Reduce heat to a simmer and cook, uncovered, for about 45 minutes or more while stirring occasionally, or until beans are tender and slightly thickened to your desire.
Add more stock or water if the mixture becomes dry and thick. The texture of the beans should be thick, somewhat creamy but not watery.
Remove the bay leaves.
Taste and adjust for seasonings with pepper, Creole seasoning, and salt if needed. Serve over cooked rice and garnish with green onions

Источник: https://www.africanbites.com/hopping-john/