Monday, December 6, 2010
First Snow, First Christmas Party, and my First Broadway Show!
Friday, December 3, 2010
Projects, Projects, Projects! Oh, and Christmas came early this year!!
Christmas Came Early For Both Rick and I this year!!!
Rick's present.....
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Rick's company had a Christmas Party Downtown last night. We went to Cafe Iberico, its a Tapas Bar. It was soo good! We loved it. It was so much fun to get out just the two of us and enjoy the city!
And just because it wouldn't be a normal post without Daci pics (and because I have to show off how sharp and bright the pics are with my new camera!)....here are a few:
Funny story: We got this snowsuit for free from a lady in the ward who was just going to get rid of it. Daci found it in her closet this week and insists on wearing it around the house. Hilarious!!
Saturday, November 27, 2010
Thanksgiving
Recipe:
ROSEMARY ROASTED TURKEY BREAST
Ingredients
½ cup butter, softened
¼ cup garlic, minced
½ bunch rosemary, chopped
½ bunch thyme, chopped
1 T. Italian seasoning
1 teaspoon paprika
1 tsp pepper
1 tsp kosher salt
1 (6-8) lb turkey breast bone in
1. Preheat oven to 350
2. In a small bowl, mix the butter, garlic, rosemary and thyme; set aside
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose, being careful not to tear the skin.
4. Using your hands or spatula, spread a generous amount of the rosemary mixture under the breast skin. Rub the remainder of the butter mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Season the outside of the Turkey breast with Italian seasoning, paprika, black pepper and kosher salt.
5. Arrange the carrot, celery and onion inside the bag to create a base for the turkey to sit on. Place the turkey on top of the vegetables breast side up. Roast in the preheated over 1 ¼ to 2 hours, or until the internal temp of the bird reaches 170 degrees.
6. Allow turkey to rest in bag for 10-15 minutes before removing from bag and carving.
ROSEMARY ROASTED TURKEY BREAST
Ingredients
½ cup butter, softened
¼ cup garlic, minced
½ bunch rosemary, chopped
½ bunch thyme, chopped
1 T. Italian seasoning
1 teaspoon paprika
1 tsp pepper
1 tsp kosher salt
1 (6-8) lb turkey breast bone in
1. Preheat oven to 350
2. In a small bowl, mix the butter, garlic, rosemary and thyme; set aside
3. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose, being careful not to tear the skin.
4. Using your hands or spatula, spread a generous amount of the rosemary mixture under the breast skin. Rub the remainder of the butter mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Season the outside of the Turkey breast with Italian seasoning, paprika, black pepper and kosher salt.
5. Arrange the carrot, celery and onion inside the bag to create a base for the turkey to sit on. Place the turkey on top of the vegetables breast side up. Roast in the preheated over 1 ¼ to 2 hours, or until the internal temp of the bird reaches 170 degrees.
6. Allow turkey to rest in bag for 10-15 minutes before removing from bag and carving.
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