Turkey Breast

Despite the fact that a kitchen mishap led to me removing the skin from the turkey when I should have left it on, this recipe worked out perfectly well. It even scored the "Kevin's best" award! If you don't have a mishap, you should separate the skin from the meat and then smear the butter mixture under the skin. I served this with mixed mashed potatoes, green beans, and gravy. Mmmm... Gravy...


Roasted Turkey Breast
2 turkey breasts (approximately 4 lbs)
1/2 red onion, cut into large chunks
6 tblsp butter, divided
2 cloves garlic
large handful fresh herbs (I used chives, thyme, oregano, and parsley)
salt and pepper
1 tblsp honey
Preheat oven to 450. Place turkey breasts in a lightly oiled roasting pan. In a small food processor, combine onion, 5 tblsp butter, garlic, herbs, and salt and pepper. Spread the butter mixture on the turkey breasts. Place turkey in oven and immediately reduce heat to 400. Cook for 30 minutes. Melt 1 tblsp butter in a small dish and stir in honey. Baste turkey with half of the butter/honey mixture. Cook for an additional 15 minutes. Baste again. Return to oven and cook until turkey reaches 170.

Mixed Mashed Potatoes

Okay, this is too simple to bother posting, but since it had never occurred to me to mix potato types in my mashed potatoes, I thought it might not have occurred to you either.


Mixed Mashed Potatoes
1 large sweet potato
4 small/medium red potatoes
4 small/medium white potatoes
2 tblsp butter
1/4 cup whole milk (or more depending on desired creaminess)
Peel potatoes and cut them into 2" cubes. You might want to keep the sweet potatoes a bit larger since they cook faster than the others. Cover potatoes with cold salted water and boil until fork tender. Drain and mash with butter and milk.

Ginger Peach Crisp

I bought a half bushel of peaches this weekend at the farmer's market. It was a moment of panic that peach season was ending and really, that half bushel doesn't look that big until it's sitting in your kitchen waiting for you. Anyway, a bunch hit the freezer, a few got set aside for snacking, a couple turned into bellinis, and the rest became dessert. This recipe was inspired by one in the Dishing Up Maryland cookbook, which you should totally check out.


Ginger Peach Crisp
8 medium/large peaches, peeled and sliced
1/3 cup sugar (or more to taste)
3 tblsp cornstarch
1/2 tsp almond extract
1/2 tsp minced or grated fresh ginger
1/2 tsp fresh grated nutmeg, divided
1 1/2 cup old fashioned oats
1/4 cup AP flour
2/3 cup brown sugar
1/2 tsp cinnamon
1 stick unsalted butter, melted*
Mix peaches, sugar, cornstarch, almond extract, ginger, and 1/4 tsp nutmeg in a large bowl. Pour into an 8x8 baking dish. In a clean bowl, thoroughly mix remaining ingredients (don't forget the remaining 1/4 tsp nutmeg). Sprinkle over the peaches. Bake at 375 for 45 minutes. Let cool before serving.
*Most recipes call for you to use cold, cubed butter and to mix it in with your fingers until the mixture is pea sized crumbles, but I just watched an episode of ATK where they made a crumble and used melted butter for the topping. I thought this was genius since I lose patience with the whole pea sized crumble situation. I tried it and the topping was delicious and crispy, just like I like it. I'll be using melted butter from now on! :)