Orange, Garlic and Thyme Roasted Turkey Breasts

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“An empty stomach is not a good political advisor.” Albert Einstein

Eating well takes a bit of time and thought. Usually, for me, more thought than time. These “Orange, Garlic and Thyme Roasted Turkey Breasts” are easy and quick to prepare and cook.  Lots of juicy oranges full of vitamin c, plump garlic cloves, a bit of olive oil, thyme leaves and a pinch of sea salt and freshly ground black pepper…basics that I keep on hand all the time…made this dish all the more easy.

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These are organic turkey breasts which are a bit more expensive, but there is definitely enough for leftovers for lunch sandwiches or a pot of soup the next day. Two meals out of one.

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I thinly sliced garlic cloves,  rubbed the skin with olive oil and added a generous dusting of dried thyme leave to both sides all nestled into a roasting pan with freshly squeezed orange halves left in the pan for more flavor.

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Roasted and sliced orange roasted turkey breasts, along with a salad and crusty baguette (from Dozens Bakery if you live in Nashville) and a glass of your favorite wine is a good dinner to ease into fall.  This could be good for Thanksgiving Dinner for a small gathering of family and friends. Just double or triple the recipe.

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Serve sliced with all the juices and cooked oranges.

Orange, Garlic and Thyme Roasted Turkey Breasts

  • Servings: 2-4
  • Print

Ingredients:

  • 2 organic turkey breasts
  • olive oil
  • a few small oranges like Little Cuties,  or tangerines will work
  • 4 garlic cloves, thinly sliced
  • a generous tablespoon dried thyme leaves
  • sea salt and freshly ground black pepper

Directions:

  1. Wash turkey breasts and pat dry. Rub skin all over with olive oil. Place skin side up in a roasting pan.
  2. Squeeze the juice from about 3 oranges into pan. Cut another 2 or 3 in half and snuggle around turkey breasts to bake along side.
  3. Generously scatter dried thyme leaves over each breast. Season with salt and freshly ground black pepper.
  4. Add thinly sliced garlic cloves over top of each breast. Roast for about 1 hour, at 350 degrees,  or until a meat thermometer inserted into the breast reads 160-165 degrees.
  5. Serve in a deep dish or pan sliced with all the juices and cooked oranges.

Note: double or triple this recipe for a larger group…this is a great buffet entree for the Holidays.

Teresa Blackburn     teresablackburnfoodstyling.com   www.foodonfifth.com

 

Hello October One Dish Meal – “Garlic Roasted Chicken & Root Vegetables”

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The best meals are the most simple. They are effortless & comforting in both their preparation and presentation.  Root vegetables…potatoes, carrots, onions, garlic…all roasted along side a small plump chicken…scented with fresh thyme leaves…salted & peppered…cooked in one dish so that all the juices intermingle is one of my favorite meals of this season.

A couple of things of note….Hello October my favortite month and right after my printable recipes I am now adding a section for “sources”…where to find some of the fun things you might see here at Food on Fifth from props to kitchen tools. Let me know what you think.

The vegetables came from the Downtown Nashville Farmer’s Market and the small, plump chicken from my CSA, Fresh Harvest. I buy a few of these organic chickens at one time and  keep them in my freezer so I always have them on hand.

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Well….you can’t, can you?

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After lightly browning on both sides in some olive oil on top of the stove, I sprinkle lots of chopped garlic over the top, snuggle the potatoes, onions & carrots around the chicken, add a generous grinding of black pepper, fresh thyme leaves and sea salt and it is ready for the oven.

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An hour or so later, golden brown crispy skin, just right softened vegetables & more thyme and our dinner is ready.  A glass of wine and some good crusty bread for sopping the juices…Bring it on October! Make every meal count.

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iphone image with wine and bread and our one dish dinner.

Quotation-Chicken-Little-day-today-Meetville-Quotes-7915

(quote from the Chicken Little book)

 

Garlic Roasted Chicken and Root Vegetables

  • Servings: 2-4
  • Difficulty: easy
  • Print

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Ingredients:

  • One 2-3 lb chicken, organic preferred
  • olive oil
  • 2 tbsp minced fresh garlic
  • 8 small red potatoes
  • 4 carrots, trimmed & peeled
  • 2 red onions, chopped in large pieces
  • fresh thyme sprigs & leaves
  • 1/2 cup water
  • Freshly ground black pepper and sea salt

Directions:

  1. Preheat oven to 350 degrees.
  2. Rinse and pat roasting hen dry inside and out.
  3. Heat olive oil in a pan that can go from stove top to the oven for roasting. Brown the hen on the top and bottom. Turn heat off.
  4. Pat the minced garlic and thyme leaves onto the hen.
  5. Snuggle the vegetables around the hen. Sprinkle over all with a generous amount of black pepper and sea salt.
  6. Pour 1/2 cup water into the pan. Roast for 1 1/2 hour or until the juices from the hen run clear and the root vegetables are cooked al dente soft. Garnish with thyme sprigs.
  7. Serve chicken pieces & vegetables in a bowl with some of the juices, a good crusty baguette for sopping and a glass of decent wine for optimum contentment.

 Making good stuff you see here easy to find:

All-Clad Pan Sauteuse – From Stove-top to Oven – Sur la Table, Williams Sonoma, Macy’s

Mid Century Silver Plate Serving Fork – Nashville Flea Market

Wooden Handle Knife – West Elm, Schmidt Brothers

Flatware, White Bowl, Tablecloth, Wine Glass – Food on Fifth prop collection

“You Can’t Eat Money” Artwork by C.M.L.

Figs Roasted with Orange Peel, Thyme, Maple Syrup and White Balsamic Vinegar

figsroastedI thought I would only do one fig post this summer…“First Figs….A Savory Tart” which I posted a few weeks ago. That was until I got a phone call from a neighbor, Berdelle Campbell, asking if I wanted to come and pick figs from her trees. The next morning I was at her house reaching deep into her Brown Turkey Fig trees, climbing atop a ladder to get the really ripe ones, popping many into my mouth for breakfast. An hour and 8 lbs of figs later we exhaustedly made ourselves stop…saving some for the birds.

Basket of fresh picked figs

Post fig-picking Berdelle made us warm toasted bread smeared with cream cheese. We crushed very ripe figs into the cheese and ate these little bites standing in the garden along with her friend, Betty. Have you ever eaten figs this way?

Figs Crushed onto Cream Cheese & Toasted bread

Thus began my “fig odyssey”. I ate fresh figs on salads, I canned figs turning them into sauces & jams.  I made a thick chutney-like roasted fig recipe that is best eaten on aged Cheddar or Gouda, that was inspired by my friend Nancy over at “Good Food Matters”, which is the recipe I am sharing today.

A recipe for “Figs Roasted with Orange Peel, Thyme, Maple Syrup & White Balsamic Vinegar”

Simply do this…..

1. Use 1 lb fresh ripe figs, rinsed & drained  & cut in half lengthwise.

fresh figs washed & drained

2. Spread cut figs out flat on a baking sheet. Preheat oven to 375 degrees.

figs cut in half

3. Drizzle fig halves with 1 cup Maple Syrup.

Maple Syrup

4. Add the peel from one orange and sprinkle over figs.

orange peel

5. Toss 1/2 cup coarsely chopped fresh thyme over all.

fresh thyme

6. Splash 1/2 cup White Balsamic Vinegar across figs. Place pan in oven and roast for about 30 minutes or until figs are just starting to caramelize. Remove pan from oven.

roasted figs

7. Store roasted figs in glass jars with tight-fitting lids in refrigerator until ready to eat. They will keep for up to 3 weeks chilled. If not using immediately then freeze for up to 6 month.

Print this recipe here

jarred roasted figs

Serve smeared on toasted bread, with any of your favorite cheeses….especially good with an aged cheddar, or as you would a chutney, along side roasted meats or chicken.

spoon of roasted figs

yummy bite

Do you like your figs dried or fresh?  What are some ways you use figs in recipes?  Have you ever eaten fresh figs warmed by the morning sun just picked from a tree?

Jam the Figs!!! On the first day of Spring

Fresh Figs Frozen

The first day of Spring and Figs usually do not have a lot in common. But this first Day of Spring world’s collided when I found a bag of whole figs, fresh-frozen at the end of last summer and forgotten….buried underneath jars of homemade tomato sauce, pesto, bags of New Mexico chile peppers, my ice cream freezer canister & some pizza dough! Totally hidden away to be found this morning while I was cursorily cleaning it all out. Spring Cleaning. Get it?

Now I could in no way consider tossing these figs out. There was no freezer burn. They looked like  they had been frozen yesterday. Rich, deep colors still intact. Jam the figs!

Fig Jam

Fig Jam

Recipe for figs jammed on the first day of Spring. You will need:

1. Two pounds frozen whole figs (or any other frozen whole fruit or fresh fruit) tossed with 1 cup white sugar & 1 cup turbinado or raw sugar in a non-reactive pan.

figs & sugars

2. Cover pan with plastic wrap and allow to sit for about 6 hours unrefrigerated. The sugar will dissolve and the fruit will break-down somewhat creating quite a bit of juice.

Sugared Figs

3. Put figs & syrupy juice in a non-reactive cook pot. Stir into pot 1/2 tsp. dried thyme leaves, 1/2 cup pear flavored liqueur & 1/4 cup chopped mild to medium hot New Mexico Chile peppers (fresh, canned or frozen).

dried thyme

Pear Liqueur

Hatch Chile peppers

4. Bring ingredients to a low boil, turn to simmer and cook, stirring often, until liquid is reduced somewhat and thickened. While jam is thickening get your canning jars ready. Wash in very hot soapy water, rinse well & dry in a low temp oven until ready to fill. Place lids and rings in a pan of softly boiling water over low heat until ready to put onto jars.

Fig Jam and Jars

5. Carefully fill glass jars with jam to about 1 inch from the top of the jar. Dry lids and rings with a clean cloth and top each jar, tightening gently.

Jars filled with jam

6. Allow jam jars to cool completely. Will keep for a couple of weeks in the refrigerator. Freeze for later use (make sure they don’t get hidden!) or give as surprise Spring gifts!

What might you have “hidden” in your freezer that you could give new life to?

Welcome long awaited Spring, welcome.