Roast Turkey Breast with Zesty Dry Rub

I’ve been cooking for a client who is on a VERY restricted diet. Their aren’t many things he can eat. A few weeks ago, I made an Herb Roasted Turkey Breast.  Here is a new version from Family Circle magazine, using a dry rub.  There is a gravy recipe included, but I skipped the gravy.


Roast Turkey Breast with Zesty Dry Rub

Serves 6 to 8

1 whole turkey breast on the bone (6 to 7 lbs)
2 Tbs olive oil
2 Tbs fresh lime juice

Dry Rub
2 tsp onion salt
2 tsp chili powder
1 tsp dried oregano
1 tsp ground cumin
1/2 tsp garlic powder
1/4 tsp ground allspice
1/4 tsp cayenne pepper

2 Tbs all-purpose flour
14.5 oz can chicken broth

Preheat oven to 350 degrees F.

Coat large roasting pan with nonstick vegetable-oil cooking spray. Rub turkey on all sides with olive oil and lime juice.

Dry Rub
Mix onion salt, chili powder, dried oregano, cumin, garlic powder, allspice and cayenne in small bowl. Rub 1 1/2 tablespoons mixture over turkey.

Roast turkey in the oven for 1 1/2 to 2 1/2 hours or until the internal temperature registers 165 degrees F on instant-read thermometer. Remove turkey to a warm place; let stand 10 minutes.

Pour off all but 2 tablespoons drippings from roasting pan. Sprinkle flour and 1/2 teaspoon of remaining dry rub over bottom of roasting pan; cook over medium-high heat, scraping up any browned bits from bottom of pan, for about 1 minute. Gradually whisk in chicken broth until smooth; cook, stirring occasionally, until thickened, about 2 minutes. Strain gravy through sieve into gravy boat; keep warm.

Cut off each 1/2 of the turkey breast from the bone. Wrap one 1/2 and refrigerate for up to 3 days or freeze for up to 4 months, for later use. Slice other 1/2 of turkey breast and serve with the gravy.

Barbecue Pulled Chicken

Pulled pork sandwiches are high on my list. I love them. This is a “healthier” version. To reduce more of the fat, I used chicken breasts instead of thighs. You can serve these sandwiches on those super thin “buns” to ease the guilt! Also, you can throw it in the crockpot and forget about it!

Barbecue Pulled Chicken

Serves 8

8 oz can reduced-sodium tomato sauce
4 oz can chopped green chiles, drained
3 Tbs cider vinegar
2 Tbs honey
1 Tbs sweet or smoked paprika
1 Tbs tomato paste
1 Tbs Worcestershire sauce
2 tsp dry mustard
1 tsp ground chipotle chile
1/2 tsp salt
2 1/2 lbs boneless, skinless chicken thighs, trimmed of fat
1 small onion, finely chopped
1 clove garlic, minced

Stir tomato sauce, chiles, vinegar, honey, paprika, tomato paste, Worcestershire sauce, mustard, ground chipotle and salt in a 6-quart slow cooker until smooth. Add chicken, onion and garlic; stir to combine.

Put the lid on and cook on low until the chicken can be pulled apart, about 5 hours.

Transfer the chicken to a cutting board and shred with a fork. Return the chicken to the sauce, stir well and serve.

Make Ahead Tip
Cover and refrigerate for up to 3 days or freeze for up to 1 month.

Shake Shack ShackBurger

Shake Shack originated as a hot dog cart in Manhattan in 2004 and has now grown to 21 locations across the United States with another 13 international locations.

They are known for their shakes, fries, hot dogs and of course burgers.  The secret to the ShackBurger is the blend of sirloin, chuck and brisket beef.

This is the Shake Shack at Grand Central Station, my favorite building in the world.


Shake Shack ShackBurger

Serves 4

16 oz ground beef (ask your butcher for a mixture of sirloin, chuck and brisket)
2 Tbs butter, melted
4 Martin’s Sandwich Rolls
4 Tbs Shack Sauce (see recipe below)
4 leaves of green-leaf lettuce, clipped
8 center-cut slices ripe plum tomatoes
1/2 tsp vegetable oil
Kosher salt and fresh-ground black pepper
4 slices yellow American cheese

1/2 cup mayonnaise
1 Tbs ketchup
1 Tbs yellow mustard
4 slices kosher dill pickle
1/4 tsp garlic powder
1/4 tsp paprika
Pinch cayenne pepper

Form into four round patties, about 2-inches tall, and 2.5-inches wide. Refrigerate until ready for use.

Open buns but do not split hinge. Brush lightly with butter, then place under broiler or in toaster oven until golden brown, about 1 minute. Spread 1 tablespoon Shack Sauce on top half of each bun. Place 1 leaf lettuce and 2 slices tomato on top half of each bun.

Rub inside of heavy-bottomed 12-inch skillet with vegetable oil, then place over medium-high heat until just beginning to smoke. Season beef pucks on top side with salt and pepper, then place, seasoned side down, in skillet. Using back of heavy, flat spatula, press down on beef pucks firmly to form 4-inch round patties, being careful not to let it stick to bottom of spatula. Season top side with salt and pepper. Cook until crisp brown crust has formed about 2-minutes.

Carefully scrape patties from skillet, and flip. Top each patty with 1 slice American cheese. Cook until cheese is melted, about 1 minute longer. Transfer patties to burger bun bottoms, close sandwiches, and serve.

Shack Sauce
Combine all ingredients in blender until smooth, scraping down sides of blender with rubber spatula as necessary. Makes about 3/4 cup sauce.

Sloppy Joes

A sloppy joe is a sandwich, originating in the United States, consisting of ground beef, onions, tomato sauce or ketchup and other seasonings, served on a hamburger bun. It’s a loose meat sandwich!

Several variations of the sloppy joe exist in North America. In Quebec, Canada, a sandwich of stewed ground beef called pain à la viande, which is usually served on a hot dog bun. A similar sandwich, the “dynamite“, exists in the area around Woonsocket, Rhode Island, and is distinguished by the use of onions, bell peppers, and sometimes celery. Since my daughter, Zoe, goes to school in Rhode Island, I am sending her on an expedition! I want a full report!

I have several different sloppy joes recipes (Sloppy Bombay Joes and Slow Cooker Sloppy Joes), but this is the classic.


Sloppy Joes

Serves 4

1 lb ground beef
1 Tbs olive oil
1 cup onion, chopped
1 rib celery, chopped
1 green pepper, chopped
½ cup ketchup
½ cup tomato sauce
¼ cup water
2 Tbs apple cider vinegar
1 Tbs Worcestershire sauce
1 Tbs dark brown sugar
1 tsp salt
dash of black pepper
Tabasco sauce, to taste (optional)
Hamburger buns

Brown the beef in a skillet and drain the fat. Remove the beef from the pan and set aside. Sauté the onion, celery and green pepper in olive oil until soft.

Stir in remaining ingredients and cook for 10 minutes. Serve on hamburger buns.

Toasted Brie & Mushroom Open Faced Sandwich

Last weekend, we had lunch at The Little Flower Candy Company in Pasadena.  I ordered this mushroom and brie sandwich that was absolutely delicious.  I don’t think of using lemon with mushrooms, but it really works to add a brightness to the dish.

This is what is says on the menu:
garlic mushrooms and brie toasted and served open faced on baguette with fresh thyme and lemon zest


Toasted Brie & Mushroom Open Faced Sandwich

1/2 loaf bread loaf of choice sliced in half
1 cup cremini mushrooms, sautéed
2 cloves garlic, minced
1 Tbs extra virgin olive oil
sea salt to taste
2 oz brie, cut into slices
Zest of one lemon
1 ½ tsp fresh thyme leaves

Preheat oven to 350 degrees. Heat olive oil in a small saucepan. Add mushrooms and saute for about five minutes. When mushrooms are nearly cooked, add minced garlic and sea salt and cook for a minute or two. Set aside mushrooms. Place bread face-up on a parchment-lined baking pan. Spread mushrooms on bread. Arrange brie slices on top of mushrooms. Bake for five minutes or until brie is melted. Remove from oven, and sprinkle with thyme and lemon zest.

Egg Salad with Dill & Chives

There is nothing like a really good egg salad sandwich. I think adding some fresh dill takes it to the next level. This was another sandwich I served at the Serafina trunk show event.


Egg Salad with Dill & Chives

Makes 40 sandwiches

8 hard-cooked eggs
1/2 cup mayonnaise
Salt and pepper to taste
1 Tbs finely-chopped fresh dill
6 Tbs unsalted butter, room temperature
20 white bread
chives, chopped

Peel eggs and place into a medium bowl. Slice eggs and then coarsely mash them with the back of a fork. Add mayonnaise, salt, pepper, and dill; stir until well blended.

Note: This mixture can be refrigerated, covered, up to two days.

Spread butter onto one side of each slice of bread. Spread the buttered side of 10 slices of bread with 2 tablespoons egg mixture. Top with remaining slices of bread, buttered side down.

Carefully cut the crusts from sandwich with a long, sharp knife. Cut in half diagonally, then cut in half again.

Put chopped chives on a small plate and spread one edge with mayonnaise to coat well. Roll edges in chives.

Chicken Salad Tea Sandwiches with Smoked Almonds

Last week, I catered a trunk show at a wonderful clothing store in San Marino, CA called Serafina. If you live in the area, you must stop by, their things are exquisite.  I made tea sandwiches. The Chicken Salad sandwiches were a big hit.


Chicken Salad Tea Sandwiches with Smoked Almonds 

Makes 24 tea sandwiches

3 cups chicken broth or water
2 whole boneless chicken breasts with skin (about 1 1/2 lbs), halved
1 cup mayonnaise
1/3 cup minced shallot
1 tsp minced fresh tarragon leaves
24 very thin slices homemade-type white bread
1/2 cup finely chopped smoked almonds (about 2 oz)

In a deep 12-inch skillet bring broth or water to a boil and add chicken breasts in one layer. Reduce heat and poach chicken at a bare simmer, turning once, 7 minutes. Remove skillet from heat and cool chicken in cooking liquid 20 minutes. Discard skin and shred chicken fine.

In a bowl stir together chicken, 1/2 cup of mayonnaise, shallot, tarragon, and salt and pepper to taste.

Make 12 sandwiches with chicken salad and bread, pressing together gently. With a 2-inch round cutter cut 2 rounds from each sandwich.

Put almonds on a small plate and spread edges of rounds with remaining 1/2 cup mayonnaise to coat well. Roll edges in almonds. Sandwiches may be made 2 hours ahead, wrapped in plastic wrap, and chilled.

Tuna Melt

It is said that the Tuna Melt was born in 1965 on King Street in Charleston, South Carolina at the Woolworth’s lunch counter. Apparently, there was a bowl of tuna salad on the edge of the griddle shelf and the contents tipped over onto the grilled cheese sandwich being made at the time. I guess the tuna melt is a mistake.

A tuna melt sandwich is tuna salad and a layer of cheese, sometimes grated. The sandwich is then grilled or broiled open-faced until the cheese is melted.

I wish I liked tuna, but I made this for my husband, Eric, who loves them.  You can also add a slice of tomato, use any kind of bread and any kind of cheese.  Our “house” cheese is Tillamook Cheddar.




Tuna Melt

Serves 4

2 (6 oz) cans solid white tuna in water, drained
1/4 cup mayonnaise
1/4 cup finely chopped celery
1 pinch salt
1 pinch freshly ground black pepper
4 slices of bread or your choice, I used sourdough
4 slices of cheese, I used cheddar

Preheat the oven broiler.

In a bowl, mix the tuna, mayonnaise, and celery. Season with salt and pepper.
Place the bread slices on a baking sheet, and broil 1 minute in the preheated oven, until lightly toasted. Remove from heat, and spread with the tuna salad. Place 1 cheese slice over the tuna salad on each piece of bread.

Return layered bread to the preheated oven, and broil 3 to 5 minutes, until cheese is melted. You can also just grill these as you would a grilled cheese sandwich.

Egg & Avocado Salad

Being a huge fan of egg salad and avocados, this is a marriage made in heaven. You can adjust this recipe to your own tastes.

photo © 2012 You As A Machine , Flickr

Egg & Avocado Salad

Serves 2

4 hardboiled eggs, peeled and chopped
1 medium avocado, diced
2 Tbs green onion, diced
1 celery stalk, diced
1/4 cup cucumber, seeded and diced
1-2 Tbs Dijon mustard
2 tsp white wine vinegar
Sea Salt and pepper to taste

Combine all in a bowl, stirring well to combine mashing some of the avocado and egg a little bit. Taste and adjust mustard, vinegar, salt and pepper to liking.

Barbecue Chicken Sandwiches

Last week, Zoe made these incredible BBQ Chicken sandwiches. The recipe is from the Pioneer Woman.  You could also make this in a crockpot.





Barbecue Chicken Sandwiches

Serves 8

1 whole cut up fryer chicken
salt dnd pepper, to taste
2 Tbs canola oil
1 bottle (large) barbecue sauce
1 whole onion, sliced
8 whole cloves garlic

1/2 head cabbage, sliced thin
1/2 head purple cabbage, sliced thin
Jalapeños, to taste
1/2 cup whole milk
1/2 cup mayonnaise
1 tsp white vinegar
1 Tbs sugar
1/4 tsp salt
1/4 tsp cayenne pepper

8 Kaiser rolls

Combine shredded cabbage and sliced jalapeños in a bowl. In a separate bowl mix milk, mayonnaise, vinegar, sugar, salt, and cayenne. Pour over cabbage. Toss to combine. Cover and refrigerate two hours.

Before serving, toss in cilantro leaves.

Heat canola oil in a heavy pot over medium high heat. Season chicken, then sear on all sides until skin is golden brown and some fat is rendered. Remove chicken from pot and pour off excess grease.

Add sliced onions and whole garlic cloves to pot and stir around to cook for 2 minutes. Pour in barbecue sauce, add chicken to the sauce, and place lid on the pot.

Place in a 300 degree oven for 1 1/2 hours, or until chicken is falling off the bone.

Remove the whole garlic cloves from the pot and set it aside. Remove chicken from pot and allow to cool enough to handle. Using hands or two forks, remove the meat from the bones. Finely shred the chicken using your hands or two forks.

Carefully skim off the excess fat that has risen on top of the sauce. Return shredded chicken to the pot and stir into the sauce. Reheat so that it’s warm.
Spread butter on kaiser rolls and toast on the griddle.

To serve, place a good amount of chicken on the bottom half of the roll. Top with one or two garlic cloves, then a good helping of slaw. Top with the other half of the bun.