Turkey, Cranberry and Brie Sandwich

Someone get the police on the phone, I need to report 14 missing days from this month.  I guess that's what happens when you are off having so much fun.  I guess it's time for me to correct that bad behavior and launch into full-on Turkey Day prep mode.  I'm not gonna cop to being completely OCD, but I have my moments.  I spent a couple hours in a relaxing meditative state called dusting, so we don't have a repeat of last years' "Turn on the chandelier and see cobwebs all over it incident".

I've been trying out a few new recipes I might want to add to the menu this year, one of them was a Cranberry-Orange Sauce I found over at Liv Life.  I thought why not start off the holiday backwards by showing you a sandwich you could make with the leftovers from the big feast.

Turkey, Cranberry and Brie Sandwich

(1) - 2 1/2 pound turkey breast

Olive oil

Salt

Freshly ground black pepper

1 recipe Cranberry-Orange Sauce (here is the recipe, I did add a little extra sugar though)

Arugula

8 ounces Brie cheese

2 sourdough seeded baguettes - Trader Joe's has some par baked ones that are excellent

Preheat the oven to 375 degrees F.

Place the turkey breast skin side up in a heavy pan and rub with a little bit of olive oil and sprinkle with salt and pepper. Bake for 1 hour 15 minutes or until the turkey reaches an internal temperature of 160 degrees F. Remove the turkey from the oven and let it rest for 15 minutes or so.

Warning:  This next photo contains graphic nudity!

Remove the skin from the turkey and slice it into 1/2 - inch slices.  See all that juice running out, it's because you didn't over cook it.

Split a baguette and cut it into sandwich sized pieces.  My size is 1/2 a baguette, but I like to live a little bit on the sandwich wild side.

Place a generous amount of the cranberry sauce on the bottom half of the baguette.  Add a layer of turkey, top with a few slices of Brie.  Place the sandwich in the microwave for 40 seconds or so until the Brie starts running and screaming for Merci. Add a bit of arugula and top with the other half of the baguette.

Serves 4.

I'm heading back into the kitchen to work on dessert.  Let me know if there is a recipe that you think has to go on my menu. 

Enjoy,

Gina

Tri-Tip & Artichoke-Jalapeno Cheese Sandwich

Just when you think you have everything under control the unexpected happens; Monday night at cheer my daughter landed her back handspring and broke her elbow. So between doctors visits and planning the party I'm having this weekend, I've decided it's a fine evening for a sandwich. Did you really think I'd eat some cold cuts though?

I fired up the grill and threw on a tri-tip; if you can't even muster that, please use some store bought roast beef.

I stuffed mine in a pita due to the fact there is a complex algorithm you must follow to ensure the proper ratios of meat, cheese, condiments and bread. I just hate more bread than meat, if you get my drift.

Plain and me aren't best friends, so I made this tasty cream cheese spread; it will be great on some crackers tomorrow.

Artichoke-Jalapeno Cheese

1 - 8 oz. package cream cheese, room temp. (I used low fat)

1/4 cup sliced pickled jalapenos

1/2 cup marinated artichokes (I think it's required by law, that these be in the pantry; at least according to my mother!)

2 cloves garlic, minced

1/2 tsp. kosher salt

1/2 tsp. freshly ground black pepper

Throw everything in the food processor and let the magic happen.

I love arugula in sandwiches, but my local store can't seem to stock it lately; so I used some baby greens. I found one lonely tomato on my plants; it's been a bad year for them. Dinner was so easy it left me with a few minutes to catch Master Chef. I was so bummed for my friend Azmina of Lawyer Loves Lunch being sent home, it's their loss Azmina!

While sitting there watching everyone make eggs on Master Chef my daughter says, "Mom I want some eggs"! I don't know what was worse, the fact she requested them after my kitchen was clean, or the fact I got up and made them. She is injured after all I kept repeating to myself.

Tomorrow it's casting for me for my daughter's elbow, no I didn't get a call from Food Network; maybe next year.

Enjoy,

Gina