MEET THE DILs
Jessica Coulter
Jessica lives in New York City with her Husband and Dog. When she isn't writing for this here blog, she's a copywriter at an ad agency in Manhattan.
3000 MILES AWAY...
Marites Cristobal Coulter
Marites lives in Los Angeles with her husband. When she's not dabbling as a self-proclaimed domestic wannabe, she's working in PR.
- BEVERAGES
- BREADS
- BREAKFAST/BRUNCH
- DESSERTS
- FRUIT
MEET THE MIL
Pat Tippett
MIL is a chef and food stylist in Portland, OR. For many years she owned Flaming Carrot Catering, pdx's favorite eco-conscience catering company. She takes her passion for art, travel and cuisine back to the kitchen and studio and delicious things happen.
She's currently focusing her talents on food styling and on-site chef services for film scenes and group gatherings (hey tweens - she did the food styling on the twilight movie!). Oh, and writes MIL Missions for this little blog.
Cooking with us? Let us feature a photo of you and your hard work. Email it to 3000milestildinner@gmail.com
3000 miles 'til dinner. |
♥WHEN YOUR MIL (mother-in-law) IS A CHEF, YOU EITHER GET NERVOUS OR GET COOKING.♥
----------------------------------------------- Two busy DILs living on two different coasts getting long-distance cooking lessons from their MIL. |
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recipe
1
notes Balsamic Glazed Turkey Breast (marites’ attempt)Original MIL Mission #66: Balsamic Glazed Turkey Breast
Now that I think about it… I do have turkey many times throughout the year outside of Thanksgiving. Turkey sandwiches, turkey sausage, turkey bacon. So why NOT roast a turkey during non-Thanksgiving? Plus as I previously mentioned, I’m all about easy recipes and what’s easier than buying a hunk of meat, making an easy marinade and sticking it all into a plastic bag? OK, maybe takeout… but not in LA traffic…
♥HOW I MADE IT.♥
The very simple ingredients.
I could not for the life of me find a turkey breast smaller than 4 pounds. So I guess we were going to have lots of leftovers! I had all the marinade stuff already in my pantry so we were good to go there.
I put all my marinade ingredients into a bowl, and here it is chillin’ before being whisked together.
And into a plastic baggie my turkey and marinade went into. Here’s the bag-o-meat a la marinade.
After marinating for 24 hours in my fridge, the turkey was ready to be roasted.
I put the bird into a cast iron skillet and into the oven it went. And fortunately enough, I have an oven-safe digital thermometer that we use religiously when roasting or BBQing meats. Love it!
And clearly, my turkey breast is far from being done. A chilly thirty-five degrees!
Once my digital thermometer read 165, I removed the turkey from the oven and started deglazing my pan. With some red wine, of course.
And here is done bird breast! Nice and roasty!
♥MIL MISSION #66: ACCOMPLISHED.♥
Who needs Thanksgiving anyways? Here’s my pseudo-Pilgrim dinner. I served the turkey breast with baked sweet potato and sautéed spinach, Paleo-style (which seems to be all the rage right now, along with Crossfit and Pinterest).
The deglazed sauce is a must for that extra oomph of flavor, and loads of heart-healthy butter on the yam as well! Hubby liked the meal, and there’s nothing wrong with a little nostalgia for the holidays again.
♥PLATE IT, ATE IT, GRADED IT.♥
scale: 0 (not at all) to 5 (very)
Cupboard to table time: 1 hour, 55 minutes (10 minutes prep, 1 hour, 45 minutes roasting time) + 24 hours marination time
Difficulty: 1
Deliciousness: 3.5 (my turkey breast was still a bit dry despite the thermometer, but the deglaze sauce was the saving grace)
Impressed Husband factor: 4
Leftover-friendly: 5
