Herb-Roasted Turkey Breast

• 1 whole bone-in turkey breast, 6-7 lb
• 1 tbsp minced garlic
• 2 tsp dry mustard
• 1 tbsp chopped fresh rosemary leaves
• 1 tbsp chopped fresh sage leaves
• 1 tsp chopped fresh thyme leaves
• 2 tsp kosher salt
• 1 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 tbsp freshly squeezed lemon juice
• 1 c dry white wine

Preheat the oven to 325 degrees F. Place the turkey breast, skin side up, on a rack in a roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, olive oil, and lemon juice to make a paste. Loosen the skin from the meat gently with your fingers and smear half of the paste directly on the meat. Spread the remaining paste evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours, until the skin is golden brown and an instant-read thermometer registers 165 degrees F when inserted into the thickest and meatiest areas of the breast. If the skin is over-browning, cover the breast loosely with aluminum foil. When the turkey is done, cover with foil and allow it to rest at room temperature for 15 minutes. Slice and serve with the pan juices spooned over the turkey.

Apple Butter Pumpkin Pie

• 1 c apple butter
• 1 c canned pumpkin
• 1/2 c packed brown sugar
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 3/4 tsp ground nutmeg
• 1/8 tsp ground ginger
• 3 eggs, slightly beaten
• 3/4 c evaporated milk
• 1 unbaked 9-inch pie shell
• whipped cream

Preheat oven to 425 degrees F.

Combine apple butter, pumpkin, sugar, salt and spices in a bowl. Stir in eggs. Gradually add milk and mix well.

Pour into pie shell, place tin foil around the crust and bake for 25 minutes.  Remove foil and bake for about 20 minutes more or until set.

Beef with Broccoli Stir Fry

• 1 c long-grain rice
• 1/4 c lower-sodium soy sauce
• 1 tbsp cornstarch
• 1 tbsp hoisin sauce
• 12oz boneless sirloin steak, cut into thin strips
• 2 tsp canola oil
• 2 c broccoli florets
• 1 c vertically sliced red onion
• 1 c chopped carrot
• 1/2 c water
• 2 tsp dark sesame oil
• 1/3 c sliced green onions 

Cook rice according to the package directions.

Combine soy sauce, cornstarch, and hoisin in a medium bowl. Add beef; toss to coat. Heat a large skillet over high heat. Add oil to pan; swirl to coat. Remove beef, reserving marinade. Add beef to pan; cook 2 minutes or until browned, stirring occasionally. Remove beef from pan. Add broccoli and next 4 ingredients (through sesame oil) to pan; cook 4 minutes or until broccoli is crisp-tender, stirring occasionally. Add reserved marinade to pan; bring to a boil. Cook 1 minute. Add beef to pan; cook 1 minute or until thoroughly heated. Sprinkle with green onions. Serve over rice.

Loaded Potato Soup

• 4 (6oz) red potatoes
• 2 tsp olive oil
• 1/2 c prechopped onion
• 1 1/4 c chicken broth 
• 3 tbsp all-purpose flour
• 2 c milk, divided
• 1/4 c sour cream 
• 1/2 tsp salt
• 1/4 tsp freshly ground black pepper
• 3 bacon slices, halved
• 1.5 oz cheddar cheese, shredded (about 1/3 cup)
• 4 tsp thinly sliced green onions

Pierce potatoes with a fork. Microwave on HIGH 13 minutes or until tender. Cut in half; cool slightly.

While potatoes cook, heat oil in a saucepan over medium-high heat. Add onion; sauté 3 minutes. Add broth. Combine flour and 1/2 cup milk; add to pan with 1 1/2 cups milk. Bring to a boil; stir often. Cook 1 minute. Remove from heat; stir in sour cream, salt, and pepper.

Arrange bacon on a paper towel on a microwave-safe plate. Cover with a paper towel; microwave on HIGH for 4 minutes. Crumble bacon.

Discard potato skins. Coarsely mash potatoes into soup. Top with cheese, green onions, and bacon.

BBQ Pulled Pork Pizza

• 6 oz cooked pulled pork
• Pre-made pizza crust 
• 1/4 c barbecue sauce 
• 1/2 c shredded smoked Gouda or mozzarella
• 3 scallions, cut into 1-inch pieces

Preheat an oven, along with a pizza stone if you have one, according to pizza crust directions.

Top pizza crust with the barbecue sauce, cheese, pork, and scallions. Transfer the pizza to the oven and bake until golden and crisp, 10 to 12 minutes.

Cut into wedges and serve.

Pulled Pork Soft Tacos

• 1 1/4 lbs cooked pulled pork , warmed 
• 12  6 inch corn of flour tortillas
• 3 c shredded iceberg lettuce 
• 1 c salsa

Heat a large skillet over medium heat. Place two tortillas in the skillet and cook until warm and softened, about 30 seconds per side. Fill the tortillas with about 1 1/2 ounces of the pork, 1/4 cup of the lettuce, and 4 teaspoons of the salsa.

Repeat with the remaining tortillas and serve.

Oven-Braised Pulled Pork Perfection

• 3 lb boneless pork shoulder (butt), or sirloin roast
• seasoning mixture, see below
• 1 tbsp canola oil
• 1 c chicken broth

Rub the season mixture pf your choice (see a few option below) over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside.

Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/2 to 3 hours.

Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste. 

Herb Rub

• 2 tsp sage leaves, dried
• 2 tsp thyme leaves, dried
• 1 1/2 tspsalt
• 1 tsp rosemary, dried

Combine all ingredients in a small bowl and mix well.

Simple Savory Rub

• 2 tsp garlic powder
• 2 tsp onion powder
• 1 1/2 tsp salt
• 1 tsp black pepper
• 1 tsp moregano, dried 

Combine all ingredients in a small bowl and mix well.

Chili Rub

• 2 tbsp chili powder
• 1 1/2 tsp salt
• 1/2 tsp cayenne pepper  

Combine all ingredients in a small bowl and mix well.