Turkey Bacon Wrapped Shrimp w/Gorgonzola
(makes 18 pieces)
18 large shrimp, tail on, butterflied
2 tbsp crumbled gorgonzola
1 tbsp parsley, finely chopped
6 slices turkey bacon, sliced crosswise in thirds
Preheat oven to 350 and line a baking sheet with foil. In a small bowl mash gorgonzola, pepper and parsley with a fork until combined, set aside.
Take a pinch of cheese mixture and stuff shrimp. Wrap bacon around and secure with a toothpick. Bake for 5-7 minutes or until shrimp turns pink.
Chicken Andouille Meatballs with Chimichurri
(makes 30-35 meatballs)
1 lb chicken andouille sausage, casing removed (I use one from Whole Foods)
1/3 c cilantro, chopped
1 egg, beaten
1/2 c potato flakes or panko
1/2 onion, finely chopped
Combine sausage, cilantro, egg and onion in a bowl. Slowly add potato flakes or panko until mixture is dry enough to mold into balls. Refrigerate mixture for at least 30 minutes.
Shape sausage mixture into small balls. Heat 1 tbsp vegetable oil in a frying pan and brown meatballs. Place on a cookie sheet and bake at 375 for 15-20 minutes.
Manchego and Rosemary Stuffed Dates with Bacon
(makes 30-40 dates)
30-40 dates, pitted
manchego cheese, cut into matchsticks
1 sprig rosemary
1 package low-sodium bacon, halved crosswise
Preheat oven to 375 and line a cookie sheet with foil. Slide manchego cheese and 1-2 rosemary leaves into dates and wrap each date with bacon. Secure with toothpick and bake for 10 minutes, draining pan of bacon fat during cooking if necessary.
Roast Turkey Breast
1 (8 lb) whole turkey breast
1 stick butter, softened
3 tbsp sage, chopped
3 tbsp thyme, chopped
2 tbsp parsley, chopped
1 tbsp white vinegar
2 cloves garlic
1 tbsp salt
Preheat oven to 375.
Pulse butter, herbs, vinegar, garlic, salt and pepper in a food processor until combined. Rinse turkey, pat dry and place on rack in roasting pan. Stuff butter mixture under skin of turkey and rub remainder on the outside. Roast breast side down, covered with foil for 1 hour. Flip bird and roast uncovered for another 1.5 hours. Let sit for at least 10 minutes before carving.
Happy cooking :)