Barefoot Contessa’s Herb Roasted Turkey Breast

I’ve never roasted just a turkey breast before and I worried that it would come out dry. Well, the turkey breast came out perfect with this recipe.  I’ve also tried the recipe with whole chicken and the roasted chicken was delicious!


Barefoot Contessa’s Herb Roasted Turkey Breast

Prep time: 15 mins    Cook time: 1 3/4 to 2 hours

Serves: 6 – 8


1 whole bone-in turkey breast
3 cloves garlic, minced
2 teaspoon dry mustard
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 teaspoons kosher salt
1 teaspoon black pepper
2 tablespoon extra virgin olive oil
2 tablespoon fresh lemon juice
1 cup dry white wine (Pinot Grigio)


Preheat the over to 325 degrees. Place the turkey skin side up on a rack in the roasting pan.

In a small bowl, combine the garlic, mustard, herbs, salt, pepper, oil and lemon juice to make a paste.
Loosen the skin on the turkey and apply half the paste directly on the meat. Apply the rest evenly on the skin. Pour the wine into the bottom of the roasting pan.

Roast the turkey for 1 3/4 to 2 hours or until the meat thermometer registers 165 degrees when inserted into the meatiest part of the breast. Loosely cover the breast with aluminum foil if the skin is browning too much.

When the turkey is done, cover with foil and allow it to rest for 15 minutes at room temperature before slicing.

Taco Seasoning Mix

Taco seasoning

Taco seasoning mix is so easy to make, I can’t believe I didn’t try making it sooner.  I still like to have a few store-bought packets in my spice rack for one of those days when I don’t have even the 5 minutes to make my own.  Otherwise, I use this mix for my turkey tacos and for my bean burritos.

A few notes.  When I looked up the recipe online, I noticed that most recipes call for the same ingredients: chili powder, cumin powder, oregano, garlic powder, onion powder, crushed red pepper, salt and black pepper.  My kids can’t handle heat so I’ve substituted chili powder with paprika.  I leave out the garlic and onion powder and use fresh garlic and onion while cooking.  I, also, like to add salt directly to the meat while cooking to better control the salt content.

Last thing, I increased cumin so that the cumin to paprika proportion is 1:1.  I cook mostly with ground turkey and sometimes I find that ground turkey has a weird aftertaste.  I find the cumin masks the aftertaste.

Play with the proportions of the spices to suit your own individual taste.

Taco Seasoning Mix

Time: 5 mins
Serving Size:  3 to 4


2 tablespoon cumin
2 tablespoon paprika
1 teaspoon crushed red pepper
1 teaspoon oregano
1 teaspoon black pepper
1 teaspoon salt
2 teaspoon garlic powder (optional or substitute with real garlic during cooking)
1 teaspoon onion powder (optional or substitute with real onion during cooking)


Place all the dry ingredients in an airtight container with a lid (i.e. spice jar).  Close the lid and give the mix a few shakes to thoroughly mix the ingredients.  Store in a cool and dry place for unto 6  months. Use 1 – 3 tablespoon according to taste per 1 pound of meat.

Butter ‘Spritz’ Cookies

A friend makes 2, 3 possibly 4 batches of these cookies every Christmas and gives them out.  I’m lucky enough to be on the receiving end of her bounty. Still, I wanted to learn how to make them in order to gift them myself.

I made them for several years, but took a break last year. Or has it been two years? In any case, I took enough of a break to completely forget that my friend’s recipe calls for confectionery sugar unlike a lot of the traditional spritz cookie recipes.

5 cups of flour seemed like such a waste that I actually try to sift the sugar out. This is what I mean when I say that I’m not a good baker. I make silly mistakes like this all the time.

I finally got my act together, albeit it was 2:30 AM before I finished baking and cleaning up. This could be it for baking since I really don’t want to look at any more flour, butter, sugar, baking sheets, sprinkles… I’m so done.

Anyway, I’ve been wanting to write this recipe up for years and I’m finally doing it! It only took like 5 years… hehe.


Butter ‘Spritz’ Cookies

Prep time: 15 mins   Bake time: 12 – 16 mins


5 cups all purpose flour
2 cups confectionery sugar
1 tablespoon baking powder
1 pound butter at room temperature
3 large eggs
1 oz almond extract or your choice flavor

Cookie press with assorted discs to form shapes
Assorted sprinkles, nonpareil, chocolate chips to decorate cookies


In a large mixing bowl, shift together the flour, sugar and baking powder. Cut in the soft butter into the flour mixture using the paddle attachment in stand mixer.

In a small bowl, beat 3 eggs and extract together. Add to the flour mixture and beat until the dough is smooth, but a little sticky to touch. If the dough is too sticky add a little more flour. Let the dough sit for 20 – 30 minutes. Meanwhile preheat the oven to 350°F.

Fill cookie press with dough and press out cookies onto an ungreased cookie sheet about 1 inch apart. Decorate with sprinkles and bake for 12 – 16 minutes or until the edges start to turn golden brown.

Remove tray and let it cool a minute before transferring the cookies to a rack to cool completely. The cookies can be stored in air tight container for up to a week or frozen for several months.