Colorado whiskey-peach glazed smoked turkey breast

friends. I have a recipe for you. I have a recipe that has SO much flavor, it’s crazy.

 

Last summer, Scott and I bought a Big green Egg. For those who don’t know what that is, Its a Grill/smoker/pizza oven.

It’s a dream.  I’ve wanted one for years. 

It’s my personal ‘Green Monster’ … a little bit o’ Bosssston right here on my back porchbig green egg

Since owning this sweet little darling, I have become more adventurous with my outdoor cooking. I actually cook outdoors all winter long.

 

Snow storm? Kewl…. let’s fire that baby up a get a steak on there!

I was slow to start to smoke things, but since I’ve actually learned, I’m hooked.  ( or as my friend from River Cat Chili says, I’m smokin’ crazy)

Since Scott was home doing taxes this weekend ( big time boo 😦 ) I was able to get out of the house to go food shopping ( must be something wrong with me,becauseI REALLY enjoy grocery shopping! )

I didn’t have a plan

I didn’t have a list

I was just so excited to get out of the house after being pup-bound all week

( our girl is healing really well 😉 Fenwayall decked out in her Easter-inspired bandana 🙂

 

I stumbled upon a half turkey breast and that was it. I knew what I was doing.

sort of.

I began by brining the turkey ta-ta.

I used kosher salt,( 1/2 cup)

agave ( 1/8 cup ) ( you can swap out for sweetener of your choice)

pepper (dash)

and herbs de Provence ( 1 tablespoon )

If you want to make this, use what you have, just start with the salt/ water/ sugar mixture

 

I boil about 1/2 cup water, mix with the salt and agave , then add about a gallon of ice water to chill mixture and spices of choice.

In the past I’ve added various citrus, fresh herbs.. use what you have.. make it your own!

 

Brine turkey breast for 24 hours in the fridge.

about an hour or two before cooking, soak wood chips in water ( you need the water to create the steam to create the smoke 😉 )  I found pecan wood chunks and that was what I used. Check your hardware store, they are lousy with different flavors…. all of which I want to try

I set up my smoker so that it was at a steady 225 degrees

NOTE * if you do not have a smoker, you can bring your grill to this low temp or your oven and soak wood chips of choice and make a foil packet with      the chips and a bit of water. this will create the smoke and as long as you grill top is closed and over door is shut, the smoke will create a smoky taste in your food. Just make sure that the temp stays low.. 250 max.

I inserted a meat thermometer ( an absolute necessity )  

 

and place turkey breast on grill, add the soaked ships to the fire and shut the lid… and inhale.

( your neighbors will come out of the woodwork 😉 )

smoked turkey breast

 

The finished temp on the turkey ( or any poultry, including ground) needs to be 165 degrees.

When the temp reached 155, I placed some Peach- whiskey jam in am oven safe stoneware dish and place next to turkey so that it can melt a little

 

colorado peach whiskey jamthis is what I used. Scott and I picked this up at the farmers’ market this summer ( along with some other fun flavors  jalapeno-tequilia anyone ? )

 

you can buy it Here or you can use peach jam and add your own whiskey.

It is a bit on the pricey side, but trust me, this is like no other jam that you’ve ever tried. And a little bit goes a loong way.

 

smoked turkey and baby carrotsafter about 5 mintues, baste the trukey with the melted jam, ( reserve a little for the carrots )

remove stoneware and add some carrots

I  peeled baby carrots , tossed them in olive oil, salt, pepper and herbs de Provence  and place around the turkey

 

close lid and when temp comes up to 165, using tongs, remove turkey from smoker ( don’t pull the thermometer out just yet )

 

Place under broiler for about 4 minutes to get a final crispy crust

 

place on cutting board to rest and close lid to finish cooking carrots ( I like mine al dente.  cook to what your preference) when cooked to your desired crunch, glaze carrots with remaining melted jam

 

Colorado peach whiskey glazed turkey breast

 

look at that baby!

When ready to serve, cut the entire breast off of the bone by carefully insert knife along the breast bone, then slice horizontally so that each piece has a small bit of that amazing glazed crust

 

peach glazed turkey breast

 

here’s a napkin for you 😉

 

A friend asked me recently what was the biggest thing that I took  away from culinary school

 

I’ve been thinking a lot about this.  The number one thing that I learned?

 

I love to write. One of the core classes that I had to take was English Lit and I was scared to death. I hadn’t written since high school ( I was 32 when  I attended J & W )  My first paper that I had to write was about myself.  I approached it in the 3rd person and wrote a summary of my life on 2 pages

When the professor handed it back to me he said, ” I’ve been teaching for over 30 years, this was one of the best papers that I have ever had the pleasure of grading”

those were his exact words. I’ll never forget them.

From then on  I looked forward to every writing assignment.

 

The second thing that i took away.. not so much recipes, but Flavor Profiles. I understand what flavors complement each other. How to take simple ingredients and bring them together to make some tasty food.

 

Like here.. you notice that I used the herb de Provence in both the turkey brine and the carrots. I used the same glaze on both.

I made a kale salad to go along with this, and added golden raisins and slivered almonds, adding about a teaspoon of the jam to the dressing to bring the whole dish together.

 

I learned how to make a dish mine and to have fun in the kitchen!

So go ahead, use some of my recipes as a guide, but fins a way to put your personal touch on them. You’ll start to see how much fun it can be and you’ll go from making dinner to making a little bit of love on a plate.

bon apetit!

Advertisements

massaged kale salad

massaged kale salad

 

click link for recipe

lentil love

I expressed a few weeks back about how much I truly enjoy LENTILS.
The bonus is that they are so GOOD for you! .. back in my previous life of being a cosmetologist, I had a client who was in her mid to late 50’s and looked AMAZING. Simply Amazing. I asked her how she did it… she told me that she ate a lot of lentils.. I know this sounds silly, but I swear to you , this is true.

I don’t think that I had really eaten lentils except for maybe in soup? They are readily available in just about every grocery store, there are many different kinds, they are quick and easy to make and if you live near a Trader Joe’s ( field trip there for me tomorrow… suggestion on what I should get??) you can buy already cooked lentil in the refrigerator section at Tj’s.

could it be easier? I think not.

My sweet, daughter in law, Amanda ( and future nurse:) *congratulations on Nursing School acceptance!* Started changing her diet earlier this year and has discovered a whole bunch of new foods in the process ( and also lost over 30 pounds in the process!) One of the companies that she discovered was Laurel Hill.

I bought a bag and….. I’m hooked. ( I found these at Whole foods) And as silly as this little recipe is, I feel the need to share this with you because I eat it 3-4 times a week. True love, I tell ya… true love ❤

[amd-zlrecipe-recipe:3]

* side note…after an embaressing weight gain I am going to be re joining weight watchers… as soon as I do I will figure out the point plus info for this recipe and come back and edit it for those who are interested*

I have been using coconut oil for about a year now. This is some good stuff. Coconut oils had gotten a bad rap for many years, but researchers are finding that it has amazing health benefits

It can be a little pricey ( around 10 buck a jar) but it lasts a long time and I swear.. it’s worth every penny… I use it to cook my eggs & fry my tofu. If i had a must -have 20 item list in my kitchen, this would be on there 🙂

If you are new to lentils, I urge you to try them 🙂

don’t they look purty on my beans and grains shelf?

xooxox

~shel

Kale soup

mmm…. Kale…. one of my absolutely favorites. I don’t really know when this happened.. I don’t exactly remember eating kale as a child, but somewhere along the open road of life, kale & I met and  the rest is history..

So when our CSA share from Plato\’s Harvest Organic farm contained not only one, but TWO types of kale to chose from. I was a bit delirious

and leeks!!!

I could barely contain with the excitement of making kale soup!!

I’m serious.  this was possibly the highlight of my week.

my recipe..

1/4 cup olive oil

2 onions, halved & sliced thinly

6 links of Hot sausage, cut in half lengthwise & cut into half-moons

3 garlic cloves, smashed

2 quarts chicken stock ( I had one quart homemade & 1 quart reduced-sodium store bought)

large can of whole tomatoes ( or fresh prepared)

2 bay leaves

2 pounds potatoes, scrubbed clean & cut into quarters (I used baby potatoes.. if you used larger ones, cut in inch size pieces

1 large bunch of kale , rinsed & leaves torn form stems into bite size pieces

I parmesan cheese rind ( I save them when I get to to the end of the cheese & freeze them just for soups like this 😉

1 can each red kindney beans & white cannelloni beans, rinsed & drained

1 teaspoon paprika

cayenne pepper to taste ( I like mine on the HOT side )

salt & pepper

Heat oil over medium heat in large dutch oven; add onion, sausage & potatoes. Sprinkle with salt & pepper.

Allow to cook for about 5 minutes, stirring occasionally (everything will start to caramelize)

Add the garlic, stirring immediately then add the stock, tomatoes, bay leaves & cheese rind; bring to a boil.

Add the kale all at once and push down into the hot liquid. Add the remaining spices, reduce to a simmer & cover.

Cook until taters are tender.

Remove bay leaves  and enjoy!!


I served it with bread from our bread share…

and individual apple crisps for dessert

topped with whipped cream & apple butter

oh.

yeah.

%d bloggers like this: