I am in shock that next week is Thanksgiving. Is anybody else? November seems to be moving faster than October! This time of the year is so busy with activities that sometimes I forget to stop and be thankful. I love reading my friends' "thankful for" posts on Facebook...it is a great reminder for me to tell God thank you for ALL that he does in my life! I've been especially thankful this month because my little family of four is finally together again. We moved into a rental house (actually, Raleigh did most of the moving but that is another story!) right before Halloween and it feels so good to have a "home" again. To inaugurate our new house, I decided to make us a little fall feast on our first weekend. Raleigh's co-worker, Lori, has shared some delicious recipes with me over the years and I tested out her herb-roasted turkey breast and roasted butternut squash along with some pumpkin brownies that I found on Pinterest. These are great recipes if you are looking to do a small get-together with close friends or family next week. Check them out:
Herb-Roasted Turkey Breast
- 1 whole bone-in turkey breast, 6 1/2 to 7 pounds
- 1 tablespoon minced garlic (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 good olive oil
- 2 tablespoons freshly squeezed lemon juice
- 1 cup dry white wine
Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a 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. 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. 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 with the pan juices spooned over the turkey.
This turkey was so good and juicy. I kept adding wine so it wouldn't burn and we had plenty of turkey for two adults and two tiny tummies. I think the key is cooking it low and slow. Even if you don't use this recipe for Thanksgiving, you should try it for a date night! My turkey was less than $10 so it was affordable and delicious!
Roasted Butternut Squash
- 1 large (4 lb) butternut squash, peeled, seeded and 1 inch diced
- 3 T good olive oil
- 1 T fresh thyme leaves
- 2 t Kosher salt
- 1 t fresh black pepper
Preheat oven to 400°. Place the squash on a sheet pan (Lori lined hers with parchment to help with cleanup). Add olive oil, thyme, salt & pepper & toss. Roast for 30-40 minutes until tender- toss once during cooking to help brown evenly.
Feed us mommy!!!!
The thyme was perfect with the butternut squash. I actually added some sweet potatoes in with the squash just to give it another vegetable and they tasted great too. I will say that I had to cook this after my turkey due to the higher oven temperature. Next time, I would probably cook this first and then warm it back up towards the end of the turkey cooking time. If you had double ovens, you could do this at the same time as the turkey - so easy!
I served spinach salad with the turkey and squash. We love this salad. It is just spinach, bacon, boiled eggs, cranberries, and homemade cranberry-nut croutons with raspberry vinaigrette. So good and simple.
Pumpkin Swirl Brownies
When we went to Hope at Home, Raleigh tried some pumpkin brownies and loved them. He let me taste a bite and I instantly knew that I wanted to try and re-create the brownies at home. I found this recipe from Becky Bakes on Pinterest and they were very dense and cake-like. I loved the chocolate sauce on top!
Pretty much all of my food pins consist of chocolate
adapted from Martha Stewart
- 8 tablespoons (1 stick) butter
- 6 ounces bittersweet chocolate, chopped
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 3/4 cups sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 1/4 cups canned pumpkin
- 1/4 cup vegetable oil
- 1 teaspoon cinnamon
- 1/2 teaspoon all-spice