Roast Turkey with Barley Pilaf and Butternut Squash, Dried Cherry, Walnut Herb Mix Salad accompanied by Lizzie Rolls!

Meal #2:

Today Dad had dinner with us.  I made roast turkey breast with butter and Penzeys' Greek Seasoning,  Mel's Kitchen Barley Pilaf and a Butternut Squash and herb mix salad.  And Lizzie made her "Lizzie Rolls" aka crescent rolls.  Tonight we tried the Trader Joe's version and they were quite good, although the consensus was they should have cooked a bit longer (15 minutes at 350 next time).

I really enjoy cooking and am fortunate enough to have the time to do so regularly.  Whenever I construct the night's dinner menu, I always think it will take less time to prepare than it actually does.  Luckily my dad was here to watch the girls as I prepared the salad, barley and turkey.

I roasted the squash first in the oven.  I then prepared the barley pilaf and cooked that in the toaster oven at 375.  The turkey, which cooked at 350 in the oven, went in last.  Looking back on it, mashed potatoes and corn would also have paired well with the turkey and would've taken a lot less effort to prepare.  However, in the end everything came out really good (so I would do it again...if I had a babysitter😀)

Butternut Squash, Dried Cherry, Walnut and Herb Mix Salad

Ingredients

For the Salad:

• 1 small butternut squash, peeled, deseeded and chopped into small chunks
• olive oil
• salt
• 1/4 cup dried cherries
• 1/4 cup walnut pieces
• 5 oz. herb salad mix or any other mix you prefer

For the Dressing:

• 2 Tablespoons freshly squeezed lemon juice (if you put the lemon in the microwave for 4 seconds, it will yield more juice)
• 1 Tablespoon Balsamic Vinegar
• 2 1/4 Tablespoons Olive Oil
• Salt to taste

Instructions

1. Preheat oven to 375.
2. For the butternut squash: Peel, deseed and cut up the butternut squash into small chunks and place on a parchment paper lined baking sheet.
3. Lightly drizzle olive oil over the squash.  Season with salt and mix with your hands to ensure that all the squash is lightly coated in oil.
4. Place in the oven and cook for about 45 minutes or until you can easily put a fork through the squash.  Half way through baking, use a spatula to flip the squash to ensure it cooks evenly and the bottom doesn't burn.
5. For the dressing: Place 2 Tablespoons of freshly squeezed lemon juice, 1 tablespoon of balsamic vinegar and 2 1/4 Tablespoons of olive oil in a small bowl and whisk together.  Add salt to taste.  When it is time to dress the salad, just whisk a few more times to combine.  
6. Once the squash is cool, add it the salad.  Throw in the dried cherries, walnuts, dressing and toss. 

Mel's Kitchen Simple Barley Pilaf

I basically followed Mel's recipe except I added a mixture of chicken and beef broth because they both were open in the refrigerator and collectively produced 3.5 cups.  I also omitted the pepper because Lizzie isn't fan.  We used about 1/3 cup of almond slivers and I really think that made the dish. 

Roasted Turkey

Ingredients

• 3 pound turkey breast
• 4 Tablespoons unsalted butter
• 1.5 Tablespoons of Penzeys' Greek Seasoning
• Salt to Taste

Instructions

1.  Remove the 3 pound turkey breast from the refrigerator and let it come to room temperature. 
2. Preheat the oven to 350.  
3. Melt 4 tablespoons of butter in the microwave and mix with salt (to taste) and Penzeys' Greek Seasoning (which is basically oregano, garlic and lemon).
4. Place the turkey breast in a roasting pan, skin side up and rub half of the butter mixture under the skin and the rest on top.
5. Cook the turkey in the oven for about 1.5 hours.  The turkey is done when the meat thermometer reads 165.
6. Let the turkey rest under tin foil for 10-15 minutes.
7. Carve and enjoy!  

I really think the butter made the turkey quite juicy.  Lizzie told me I should make the turkey all the time, adding that I am the "best cooker."😍