Rosie’s Kitchen Recipes - Page 2 of 3 | To page 1 | To page 3
Roasted Turkey Breast au Jus (variable servings)
- Bone - In Turkey Breast, 5 - 6 lbs
- 2 Tbs each Herbes de Provence and Poultry Primer
- Basting Sauce
- 2 1/4 cups stock or canned broth
- 1/2 cup Butter
- 1/2 tsp Kosher Salt
Prepare the basting sauce. In a sauce pan, bring stock, butter & salt to a low boil.
Preheat oven to 350. Prepare turkey breast by removing from package & rinsing with cold water. Pat dry with paper towels. Rub all sides of breast with both spice blends. Place in roasting pan.
Place in oven & baste every 1/4 hour for 1 1/2 - 2 hours. Internal temperature should be 170.
Transfer onto the cutting board & allow to rest for 10 minutes. To make the jus, Heat pan juices with any remaining basting sauce. Pour into measuring cup & remove fat layer that rises to the top.Foil Pouch Potatoes or Mixed Root Vegetables
perfect with your favorite grilled meat
- 1 russet potato per person, washed & cut into 1/2 inch chunks (or your choice of mixed carrot, beet, parsnip, turnip, rutabaga)
- 1 tsp olive oil per potato (or root vegetable)
- Rosie’s Uncle Johns' Meat Rub, to taste
Preheat Grill. Toss potatoes or veggies in bowl with olive oil & coat. Sprinkle with Uncle John's Meat Rub. Wrap in heavy duty foil & seal tightly. Place on hot grill & cook for about 20 minutes per side. Time saving idea: start the potatoes in microwave safe bowl with 1/2 inch of water on high power for 5 minutes, stir & microwave for another 3 minutes. Finish in foil on grill, about 8 minutes per side.
Sautéed Garden Vegetables
- 1 cup per person your favorite mixed veggies, cut into 1/2" (we like to use a combination of carrots, zucchini, yellow squash, mushrooms, spring onions)
- 1 tsp olive oil
- choice of Pacific Rim Fish & Vegetable Seasoning or Herbes de Provence, to taste
Blackened Salmon Tacos with Cool Fruit Salsa (serves 4)
The spicy flavor of the Olde Towne Blackening Spice and the cool contrast of the fruit salsa makes a refreshing & quick meal.
- 8 - 10 crispy corn taco shells
- 1 1/2- pound skinless, boneless salmon fillets, cut into 1-inch pieces
- Olde Towne Blackening Spice, to taste
- 3 Tbs canola oil
- 3 scallions, cleaned & chopped
- 1 cup napa cabbage, cleaned, shredded
- 2 roma tomatoes, cleaned, diced
- lime wedges
Peach - Pear Salsa Makes about 2 3/4 cups
(My recipe was previously printed in Sunset Magazine July 1997)
- 1 cup peeled, diced peach
- 1 cup peeled, diced pear
- 1/2 cup cleaned red bell pepper, diced
- 1/2 cup chopped red onion
- 1/4 cup cider vinegar
- 2 tsp honey
- 3 Tbs chopped fresh basil leaves
- 1/4 tsp ground cinnamon
- 1/4 tsp cayenne
- 1/8 tsp ground allspice
Combine all salsa ingredients in medium bowl.
Meanwhile, season the fish with Olde Towne Blackening Spice. Heat 3 tbs oil in a large nonstick skillet over high heat until hot but not smoking, then sauté scallions, stirring, 1 minute. Add fish and sauté, stirring occasionally, until just cooked through, about 3 - 5 minutes. Remove skillet from heat. Fill taco shells with shredded cabbage & diced tomatoes, warm fish & top with salsa. Serve with lime wedges.
Uncle John's Crock Pot Beef Stew (serves 4 - 6)
- 1 pound beef stew meat, cut into inch cubes
- 2 table spoons Uncle John's Meat Rub
- non-stick cooking spray
- 2 large potatoes, peeled, cut into inch cubes
- 1 large onion, sliced
- 2 carrots, sliced on the bias, 1/2" thick
- 2 medium turnips, 1/2" cubes
- 2 ribs celery, 1/2" slices
- 2 cups stock
Coat beef with Uncle John's Meat Rub. Brown all side of cubed meat in sprayed sauté pan. Place all other ingredients in the crock pot. Add the beef mixture. Turn crock pot on medium & cook for 5-6 hours. Delicious over steamed rice.
Cowgirl Brisket (serves 4)
This recipe is designed to be prepared in a crock pot, but it can also be prepared in a dutch oven over low temperature.
- 4 pound lean brisket, flat cut
- 2 tablespoons cooking oil
- Southwest BBQ Dry Rub, to taste
- 1 large yellow onion, sliced thin
- 1/2 leek, cleaned & sliced thin
- 6 cloves of garlic, cleaned, sliced thin
- 3 cups mixed root vegetables of your choice, washed, peeled & cut into 1 1/2 inch chunks - potatoes, carrots, turnips, parsnips, rutabaga
- 2 celery stalks, cleaned & sliced thin
- 1 can chopped tomatoes (optional)
- 30 ounces beef stock
Coat the brisket in the Southwest BBQ Dry Rub, to taste. We like to rub it into all sides of brisket, place in a glass pan, cover with plastic wrap & refrigerate for at least 2 hours or overnight to infuse the flavor.
Heat the oil in a large, heavy skillet over medium high heat. Carefully brown the brisket on all sides. Remove brisket & place in the slow cooker insert. Sauté the onion, leek & garlic until translucent & transfer into the slow cooker. Place mixed root vegetables on top of beef. Place 1/2 of the cooking liquid into the sauté pan to deglaze. Scrape all the bits of beef & onion into the liquid. Transfer into the slow cooker. Cook on low for 8 hours or high for 4 hours.
Uncle John's Sauerbraten (serves 4 - 6)
You'll need a little prior preparation for this recipe. Refrigerate the beef in marinade for at least 24 hours.
- 2 pound rump roast or chuck roast
- 2 Tbs Uncle Johns' Meat Rub
- 1 cup white wine
- 1/2 cup red wine vinegar
- 2 medium onions, sliced thin
- 1 lemon, thinly sliced
- 4 carrots, 1/2 inch slices
- 4 celery ribs, 1/2 inch sliced
- 1 large leek, cleaned & sliced
In non-reactive bowl, combine beef, Uncle John's Meat Rub, wine, vinegar, onions & lemon. Cover & refrigerate 24 hours, turning meat occasionally. Remove meat from marinade. Strain marinade & reserve 1 cup plus the onion & lemons. Place all additional chopped vegetables in bottom of crock pot insert. Pour reserved cup of marinade over all. Cook on medium & cook for 5-6 hours. Delicious over egg noodles.
