Savory Slow Cooker Turkey Breast

Savory Slow Cooker Turkey Breast | Dinner Is ServedPretty sure I have mentioned on more than one occasion that I have a small kitchen, with about 5 ft. of usable but non-continuous counter space. It’s something that to be honest, I use to complain about. A lot.  But as with many struggles in life, you grow to accept the limitations, and these days instead of complaining, I just find creative ways of dealing with it.

That said, Thanksgiving has always proven to be a challenge. Definitely “think outside the box” time. And more than ever the appliance for which I am most thankful is my slow cooker.Savory Slow Cooker Turkey Breast | Dinner Is Served

In the past, I’ve put mine to use for preparing and serving mashed potatoes. ( Highly recommend this recipe from Cooking Classy! )  I’ve also put my smaller cooker to use to keep gravy warm.

This year with a larger-than-average group assembling at my house and most of them white-meat lovers, I’ve decided to cook an extra turkey breast guessed it: the slow cooker!Savory Slow Cooker Turkey Breast 2 Dinner Is Served

You’ll definitely want to boost the flavor a bit and for that, I love this garlic and rosemary paste.Savory Slow Cooker Turkey Breast 3 Dinner Is Served

Just spread a little underneath the skin and again on top of the breast after browning. It adds just the right amount of savory touch.

Really that’s all there is too it.  Just simmer away in some chicken stock for about 5-6 hours. You can make slice the breast ahead of time and re-heat. Added bonus too: the reserved liquid makes a fantastic gravy (instructions follow recipe).

Of course you can make a slow cooker turkey breast any day of the year! But especially on Thanksgiving, if you are also blessed with a small kitchen, large crowd and need a little extra turkey to serve, this recipe is a lifesaver.

Savory Slow Cooker Turkey Breast 4 Dinner Is Served

Savory Slow Cooker Turkey Breast

  • 1 bone-in or boneless (rolled and tied) fresh turkey breast (about 5#)
  • 6 cloves garlic
  • 1 TBS fresh minced rosemary
  • 1/2 tsp Kosher salt
  • 1/2 tsp black pepper
  • 1/4 tsp paprika
  • 4 TBS olive oil, divided
  • 1 cup roughly chopped celery
  • 1 cup roughly chopped onion
  • 3/4 cups chicken or turkey stock

Puree the garlic, rosemary, salt, pepper & paprika in a mini food processor. Add 2 TBS of the olive oil ad process until a paste forms (this can also be done with a mortar and pestle).

Rinse the breast under cold water and pat thoroughly dry with paper towels.

Using your fingers, loosen the skin on the turkey breast and spread about half of the paste onto the meat, distributing evenly. Pull skin back over meat (use toothpicks to secure skin if necessary). Sprinkle with a little extra salt and pepper.

Heat the remaining 2 TBS olive oil in a large skillet over medium-high heat. Sear turkey breast on all sides until golden.

Place celery and onions in the bottom of the slow cooker. Place turkey on top of vegetables, breast side up. Spread remaining paste over top of breast, distributing evenly.  Pour in chicken broth.  Cover and cook on low for 5-6 hours, until internal temperature reaches 160 degrees.

Remove breast from slow cooker and let rest for about 10 minutes before slicing.

Serves 6

~~~~~~~~For Gravy~~~~~~~~

Strain the solids from the slow cooker and skim off any fat. You should have about 1-2 cups of stock,  Add additional chicken or turkey stock to bring to 4 cups. Bring to a simmer over low heat for about 5 minutes. Keep warm.

In a second saucepan, melt 2 TBS unsalted butter over medium heat. Whisk in 2 TBS all-purpose flour and continue to cook, stirring constantly, for about 5 minutes or until mixture is golden.  Slowly whisk in reserved stock, whisking constantly, until smooth.

Reduce heat to low and simmer gravy, stirring occasionally, until it has thickened. If desired, add in a few drops of Kitchen Bouquet® in for a deep rich brown color.  Season to taste, adding additional salt and black pepper if desired.

Perfectly Roasted Pumpkin Seeds

Perfectly Roasted Pumpkin Seeds Dinner Is Served

I seriously LIVE for these.  Halloween to me is not about dressing up, trick or treating, candy, haunted houses. Nope, it’s all about the seeds my friends.

The family is hooked as well and a batch of roasted pumpkin seeds will last a day, if that.  I suppose there are far worse things to be addicted to.  Perhaps it’s a blessing they come around but once a year.

Perfectly Roasted Pumpkin Seeds 2

Either way, should you find yourself in the carving mode this week here is my ultra simple and foolproof method for roasted pumpkin seeds.


  • Seeds from about 2 large pumpkins, separated from flesh
  • Olive oil
  • Kosher Salt
  • Cayenne Pepper
  • 1 large sheet pan

Place seeds in a large bowl and cover with water. Swish around a few times to remove any excess pulp.  Drain.  Spread seeds out on sheet pan in one layer (using two pans if necessary).  Pat dry with paper towels.  Leave at room temperature, uncovered, for 24 hours, tossing occasionally.

Preheat oven to 350 degrees.  Transfer seeds to a large mixing bowl. Drizzle with a little olive oil then sprinkle with salt and a few pinches of cayenne pepper.  Gently combine with your hands.

Transfer seeds back to the sheet pan.  Place in the center rack in the oven and bake for 25 minutes.  Remove from oven and stir.  Return to oven and continue to roast and stir about every 5 minutes until just golden (my seeds usually take about 40 minutes in total, but all ovens vary so best to just check on them every couple minutes).

Remove from oven and let cool slightly then devour.

Perfectly Roasted Pumpkin Seeds - Dinner Is Served

Linguine with Sun Dried Tomatoes

Linguine with Sun-Dried Tomatoes 1

With fall approaching peak splendor and the final bunches of herbs being picked, I find myself reflecting on the my little backyard garden.  I am  always happy for our successes but the failures nag at me.  Sometimes overshadowing the good and causing me to rethink just about every move I made. And of course there’s the cursed weather. Too much rain, not enough rain, too hot, too cool a spring. WHY CAN’T IT EVER BE PERFECT!

Last year I was lamenting our dismal crop of tomatoes (see Spice Rubbed Chicken with Fresh Tomato, Olive & Basil Salad made with tomatoes not from my garden).  This year?  COMPLETELY different story.  The tomato gods cooperated and the  produced a bumper crop!Linguine with Sun Dried Tomatoes

An interesting variety too, although I can’t remember the specific name but for about a 4-week period, the plants produced a near record amount of sweet, little Roma-shaped fruits that ended up in salads and salsas. In hopes of preserving these little gems beyond harvest time, we turned to our old, trusty Ronco Food Dehydrator and got busy.Linguine with Sun-Dried Tomatoes 2

Seasoned with a little dried herbs and packed with extra virgin olive oil and fresh herbs, these chewy tomatoes have a burst of intense tomato flavor in every bite.Linguine with Sun-Dried Tomatoes 4

Oil packed tomatoes have countless uses but our favorite way to enjoy them is very simply with linguine, garlic and a little parsley. It’s a dish we used to cook frequently back in our downtown-Chicago-condo-no kids days. Although back then we used store bought brand oil packed dried tomatoes. And hey, nothing wrong with that! Just be sure you select a top notch brand (our favorite after much trial and error, is still California Sun-Dry Brand).

I still recommend trying your hand at drying tomatoes at home.  You will be amazed how easy it is and how even with off-season grocery store tomatoes, you can achieve fresh, intense flavor.  Having a dehydrator is handy, but your oven and a baking sheet work just as well.  Instructions for drying your own tomatoes at home come after the recipe.

Other than canning sauce this is the next best way (in my opinion) to preserve the summer tomato bounty. It was a good harvest indeed.

So what’s up next at Dinner is Served? Hint: I got out my slow cooker today ;) Linguine with Sun-Dried Tomatoes 3

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  • 12 ounces dried linguine pasta
  • 1 jar (about 8 oz.) oil-packed sun dried tomatoes
  • 3 large cloves of garlic, very thinly sliced
  • 1/4 cup chopped fresh parsley or basil
  • Kosher salt and coarsely ground black pepper

Drain tomatoes and reserve oil. Place about 2 TBS of the reserved oil in a non-stick skillet over medium heat.  Add sliced garlic and saute just until fragrant, under 1 minute (do not let the garlic brown). Add reserved tomatoes and turn heat to low. Stir to combine then turn off heat and cover pan.

In the meantime, cook linguine according to package directions until al dente. Drain pasta but do not rinse.  Add pasta and parsley to the pan with the tomatoes and the garlic, stirring to combine.  Add additional reserved oil if desired, and salt and pepper to taste. Serve immediately.

Serves 2 as a meatless entree, or 4 as a side dish

~How to Make Dried Tomatoes at Home~

  • About 6 cups fresh cherry tomatoes
  • Italian seasoning blend, about 1 TBS
  • Kosher salt
  • Extra Virgin olive oil
  • Sprigs of fresh basil or thyme

Prepare the tomatoes by cutting each in half, trimming out the core in the middle. Using a paring knife, carefully scrape seeds from each tomato. Sprinkle each tomato half with some of the herb mixture and a pinch of salt.


Arrange tomatoes cut side up onto drying trays.Linguine with Sun Dried Tomatoes Dry for about 4-5 hours, then turn halves over and press flat with our finger or a spoon and return to drying.  Check occasionally, rotating racks and removing tomatoes that are finished.  Finished tomatoes should be dried, but still pliable and chewy.


Preheat oven to 170°. Arrange tomato halves, cut side up on a rack set inside a sheet pan). Bake for about 10 hours, checking every couple of hours or so and flipping over if necessary. Depending size of tomatoes, they may take longer to dry.  Just make sure they are shriveled but still chewy.

Place dried tomatoes in a glass jar.   Add in a few sprigs of basil or thyme, then pour in olive oil to cover. Cover jar and store in refrigerator if not using within 24 hours.

Farro Salad with Tomatoes, Cucumbers & Feta

Farro Salad with Tomatoes, Cucumbers & Feta Dinner Is ServedWhile I love each and every recipe that I post, I must say that the ones I create entirely in my mind, with ingredients grown in my garden are my most favorite. When I can incorporate some personal pieces into the photos, even better! In this post,  the ceramic dishes in the photos are pieces my son made in class last year and the weathered wood is a picnic table my husband made years ago.

Featured in this recipe are tomatoes, cucumbers, mint and parsley..all from my garden which has had a pretty terrific late season surge in productivity.Farro Salad with Tomatoes, Cucumbers & Feta 2

Farro Salad with Tomatoes, Cucumbers & FetaI have been making versions of this salad all summer long, but with the tomatoes and cucumbers in abundance, that seemed like a winning combination. Chickpeas add a nice texture a healthy dose of fiber:Farro Salad with Tomatoes, Cucumbers & Feta 6And yes there must always be cheese! With cucumbers and mint in the dish, that says “Greek” to me, so feta was the logical choice.

The one ingredient that may throw you a bit is the farro. Trader Joe's FarroThis very ancient grain has enjoyed a renaissance here in the U.S. thanks to the focus on whole grains. It’s deliciously nutty and has a nice bite to it.  While it may not have the same kind of name recognition as “quinoa,” it’s made its way to Trader Joe’s lineup which means fame and fortune are not far behind. Note that TJ’s farro is a “quick cook” variety (ready in just 15 minutes!)  Other brands and types of farro grains may take longer.

The final element of this dish is a very simple sherry vinaigrette dressing.  If you don’t have sherry vinegar on hand, apple cider vinegar or white wine vinegar are good substitutes.Farro Salad with Tomatoes, Cucumbers & Feta 3

As with most grain salads, this can be made ahead and held at room temperature (without the cheese) for up to two hours.  Just toss the cheese in before serving. Leftovers can be stored in the fridge for several days and make a wonderful lunch or side dish.  Finally, if you’re craving more protein than just the cheese, feel free to toss in some grilled chicken strips or shrimp or whatever you have on hand.

This one has Dinner Is Served’s name written all over it. Enjoy!

Farro Salad with Tomatoes, Cucumbers & Feta Dinner Is Served Cover

Farro Salad with Tomatoes, Cucumbers & Feta

  • 1 cup quick cooking faro
  • 1 cup diced fresh tomatoes (seeded)
  • 1 cup diced fresh cucumber (peeled and seeded)
  • 1 cup drained chick peas (aka garbanzo beans)
  • 1 cup crumbled feta cheese
  • 1/4 cup chopped scallions
  • 1/4 cup chopped fresh parsley
  • 1 TBS chopped fresh mint
  • 2 TBS sherry vinegar
  • 6 TBS extra virgin olive oil
  • Kosher salt and coarse ground black pepper

Cook farro according to package directions (for Trader Joe’s brand, simmer in 2 cups lightly salted water, covered, for ten minutes. Remove from heat and let stand, covered, for 5 minutes. Drain excess water).

After farro has cooked, place on a sheet pan or in a large bowl to cool down to room temperature.  While farro is cooling, make sherry vinaigrette by whisking sherry vinegar and olive oil in a bowl. Season with a little salt and pepper and set aside.

Combine the farro with the tomatoes, cucumbers, scallions, chick peas, fresh herbs and feta cheese (if serving right away). Toss gently.  Drizzle just enough of the dressing to flavor the salad but not drown it.  Add additional salt and pepper if desired.

Yields: About 3 people as a meatless main, 4-5 as a side dish

Creamy Buttermilk Dressing with Lime and Cilantro

Creamy Buttermilk Ranch Dressing with Lime and Cilantro1With one child already starting school, and another starting in a week, I’m beginning to feel the emotional let down of summer’s end.  Then Labor Day up in Wisconsin and the quiet rite of summer passage: swim rafts being towed ashore for their winter storage.

Some years I beg for fall to come. Those years when Chicago bakes under the hot August sun and sucks every last bit of energy out of me.  Then, there are summers like this: a bit of a rocky start in June, but July and August, oh my. Only a handful of days in the 90+ range. Cool nights spent on the patio. Just enough rain to keep my garden lush.

Please can we just make it last a bit longer?

Or perhaps, I’ll just continue to cook like it’s summer. And fresh salads certainly bring summer into the kitchen and are deserving of the most refreshing dressing (SOMETHING NOT IN A BOTTLE!).  Which brings me to this cool buttermilk ranch dressing that I could literally eat with a spoon (not ashamed).

It begins with the simplest of ingredients, most of which you probably already have on hand:IMAG1892

What takes this dressing to the next level though, is the lime/cilantro combination. Oh so good:IMAG1895

By the way, if you don’t have one of these fancy lime juicers  ^^, you’re missing out on one of the greatest kitchen gadgets that ever lived! Also note the custom Dinner Is Served cutting board (available online at Personalizationmall.Com  A birthday gift from my sister.

It all comes together so quickly and so easily. Just throw everything into the blender or food processor (my Ninja blender does a fantastic job).  The result is a cool, tangy dressing that can serve as a salad dressing or as a dip for fresh vegetables, chicken tenders or wings, poached shrimp. I know the phrase “the possibilities are endless” is overused but in this case it really does apply!Creamy Buttermilk Dressing with Lime and CilantroSo yes summer, I’m talking to YOU!  Even if you’re heading out of town soon, I can still imagine your presence in my kitchen each and every day.

Creamy Buttermilk Dressing with Lime and Cilantro

3/4 cups mayonnaise (either light or regular)

3/4 cup Greek-style yogurt

2 TBS fresh lime juice

1/3 cup buttermilk

1 TBS olive oil

1/3 cup coarsely chopped fresh cilantro

2 TBS coarsely chopped fresh chives

2 large cloves of garlic, minced

1/2 tsp salt

Freshly ground black pepper

Place all ingredients into a blender or food processor and process until smooth. Keep refrigerated until serving.

Yields: About 2 cups of dressing

500+ Likes Celebration & Weber Grill Pan Giveaway!

Five Hundred LikesLast week my little food blog not only hit 500 *likes* on Facebook, it exceeded it. Big time!

Who knew my Farmers Market Pasta with Grilled Vegetables, Blue Cheese & Basil would be so popular?  Or that word would spread so quickly after mentioning my blog page on a local Facebook “Mom’s” page?

So in honor of this recent accomplishment, I think a GIVEAWAY is in order!  And since we are still at the height of grill season, I would love to give away to one of my very favorite grill accessories: this Weber Professional Grade Stainless Steel Grill Pan


I only recently discovered the wonders of this grill pan after America’s Test Kitchen gave the pan a “Highly Recommended” in a review.  A year ago, I featured this pan in my fantastic Grilled Potato & Zucchini Salad with Mustard Vinaigrette

Grilled Potato & Zucchini Salad with Mustard Vinaigrette | Dinner Is Served

The other night I used it to grill some shrimp seasoned with Savory Spice Shop’s Cherry Creek Seafood Seasoning (LOVE this seasoning btw) and fresh asparagus.  Perfectly even cooking and no slipping through the grill grates.  This is definitely my GO TO pan for veggies and seafood on the grill!

To enter for a chance to win, just leave a comment here or on my Facebook page and let me know what kind of recipes you would like me to feature in the future. Seafood? Salads? Chicken? Slow cooker dinners?  Desserts (I add reluctantly)?

I will select a winner at random a week from today. And once again THANK YOU ALL for your support and for giving me the opportunity to share my love of food. One recipe at a time.

Ann Baker

Dinner Is Served

Farmers Market Penne Pasta with Grilled Vegetables, Blue Cheese & Basil

Farmers Market Penne Pasta with Grilled Vegetables, Blue Cheese & Basil| Dinner Is Served

Ahhh sweet corn season is upon us. FINALLY!  And the little cherry tomatoes in my garden are just coming ripe.  The basil is flourishing.  Those of us who suffer through long winters with tasteless produce flown in from far away lands, well we LIVE for the summer bounty.

I am forever looking for creative ways to combine my farm finds.  Many of my meals this time of year consist of an  impromptu combination of vegetables, fruits and fresh herbs.  Often grilled. Sometimes roasted or raw.  Combined with grains or various cheeses and herbs. Salads become crazy concoctions of fruit and greens.  Toss out the measuring cups and recipes kind of cooking.

This pasta dish started with some of the sweet corn we brought home from Wisconsin last weekend.
Farmers Market Grilled Vegetable Pasta 1Farners Market Grilled Vegetable Pasta 2Freshly shucked. A blank slate as it were. With nothing immediate coming to mind, I decided to rummage around the fridge.   Ah ha!  Some cute little sweet peppers. Both perfect for the grill. Now I was getting somewhere.  A few little cherry tomatoes from my garden would add some color and freshness. Some blue cheese the spouse picked up from our local French Market.  Well yeah, I think that would work!  The dish was coming together nicely. Just needed to add a bit of carb and finish it off with fresh basil from my garden.Farmers Pasta 5

The prep here is so easy.  Just brush the peppers and corn with a bit of olive oil and season with salt and pepper. Medium heat works well for veggies on the grill but careful monitoring and frequent turning and checking for hot spots is always a good plan.Farmers Market Grilled Vegetable Pasta 3

Once the vegetables are nicely charred. Let them rest a bit to cool, then chop the peppers and cut the kernels off the corn. The rest is a piece of cake except that cake baking is hard and this is not!  Just toss with some cooked pasta, fresh tomatoes, crumbled blue cheese (or another cheese of your choice) and slivered basil.  I like to finish my pasta with a simple drizzle of olive oil and serve warm or at room temp. If you happen to have some basil-infused olive oil on hand, all the better.

As for substitutions?  You bet!  You can substitute or add almost any fresh summer vegetable to this dish.  Summer squashes, eggplant and onions would be great additions/substitutions.  Larger tomatoes can also be charred on the grill and added.  If you want to go the meat route, some sliced grilled chicken goes well with this pasta. As does a nice glass of chardonnay.Farmers Pasta 3

Enjoy summer in all its glory.  Even if your meals end up a little crazy :pFarmers Market Pasta with Grilled Vegetables Cover 2

Farmers Market Penne Pasta with Grilled Vegetables Blue Cheese & Basil

  • 8 oz. dried penne pasta (regular or whole wheat)
  • 4 ears fresh sweet corn, shucked
  • 2 cups of mini sweet peppers
  • 1 cup cherry or grape tomatoes, halved
  • 1/3 cup crumbled blue cheese (or more to taste)
  • 1/4 cup slivered fresh basil
  • Extra virgin olive oil (or basil-infused olive oil)
  • Kosher salt and coarse ground pepper to taste

Preheat a gas or charcoal grill to medium.  Lightly brush all sides of corn and peppers with olive oil and season with salt and pepper.  Place on grill and cook until charred, checking frequently and turning as necessary.  Remove from grill and let cool to room temperature.

In the meantime, cook pasta according to package directions. Drain and toss with a few drops of olive oil to prevent sticking.

Cut the stems off of the peppers and chop (no need to seed the mini peppers).  Using a chef knife, carefully cut the kernels away from the corn.  Combine with the pasta then add the tomatoes.

Add the blue cheese, then swirl in a little olive oil just to coat and flavor the ingredients.  Add additional salt and pepper to taste.  Garnish with slivered basil.  May be served warm or at room temperature.  Refrigerate leftovers for a wonderful pasta salad the next day!

Serves 2-3 as a meal or about 4 as a side dish.

Strawberry Arugula Salad with Goat Cheese and Honey Lemon Dressing

Strawerry Arugula Salad with Honey Lemon Vinaigrette | Dinner Is ServedI have always had a weird love/dislike thing going on with fruit. When it’s fresh and in season, I can’t get enough of it.  When it’s not, I don’t even bother. This is especially true with berries and ESPECIALLY true with strawberries. They’re such a tease in the off season, too, aren’t they?  Always vibrant red and beautifully formed, flown in “fresh” from somewhere in South America.  Yet the taste is forever a disappointment and unless they’re drenched in sugar, you might as well be eating a cereal box.

My summer salvation?  Turners Fresh Market in Waupaca, Wisconsin.

Turners Farm Waupaca, Wisconsin

Located just about ten minutes from my family’s cottage on the beautiful Waupaca Chain O’ Lakes.  My childhood summers were spent going to Turners for fresh, locally grown berries, corn and melons. I can’t say that I loved or appreciated the fresh strawberries as a child but now as an adult, I treasure them.

Strawberry Arugula Salad Dinner Is Served 2

This year, they were the inspiration for this wonderfully fresh salad I made last night with ingredients I happened to have on hand in the fridge: organic arugula and crumbled goat cheese from Trader Joes.  Just needed a simple little lemon vinaigrette with a touch of honey for added sweetness, to finish. Lemon Honey Vinaigrette Dressing | Dinner Is ServedLemon Honey Vinaigrette Dressing | Dinner Is Served

In my morning after “post game” analysis, I decided that some slivered almonds would be a nice addition. I also think any kind of berries could be substituted for the strawberries as long as they’re fresh and sweet.  And of course the dislikers of arugula can substitute baby spinach or the tried and true “spring mix.”

Bottom line is that with fruit season up and running across the country, now is THE perfect time to visit your local farmers markets and add fruit to your salads!Strawberry Arugula Salad | Dinner Is Served

Strawberry Arugula Salad with Goat Cheese and Honey Lemon Dressing


  • 4-5 ounces arugula (preferably organic)
  • 1 cup fresh strawberries, halved (or quartered if large) (see Note>)
  • 3 scallions, thinly sliced
  • 1/4 cup crumbled goat cheese
  • 2 TBS slivered almonds toasted (optional)
  • Freshly ground black pepper


  • 1 tablespoon plus 2 teaspoons fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1 tablespoon honey
  • 1/4 cup extra-virgin olive oil
  • Kosher salt and freshly ground pepper

Combine ingredients for dressing in a glass jar and shake to combine. Adjust seasonings as necessary.

For salad, place all ingredients in a bowl.  Drizzle some of the dressing over and very lightly toss.  Serve immediately.

Serves 4

Note> This salad works best with very sweet, farm fresh strawberries.  If preparing in the off season, toss berries with a little bit of sugar and let stand for about 30 minutes before adding to salad.

Smash Roasted New Potatoes with Lemony Herb Butter Sauce

Smash Roasted Potatoes with Lemony Herb Butter Sauce | Dinner Is ServedI grew up in what I like to refer to as the “Tang era.”   That powdery orange drink was all the rage in the 1960’s and 1970’s. It went to the moon so what’s not to love about it, right?  Unfortunately, Tang was the tip of the convenience food iceberg that consisted of over processed, industrialized food with colors not found in nature. Why enjoy freshly squeezed orange juice when you could be drinking….Tang!

Convenience food was IN, but on the whole, the food landscape during my childhood was pretty bleak.

Those dark days of cooking were eventually salvaged by the likes of Julia Child and Alice Waters who taught us that cooking could not only be fun, but cooking with natural/real ingredients and a handful of solid techniques could be even better.  Thank heavens my mom (who of course gave in to our constant clamoring for Pop Tarts, Snack Pack Pudding and the “Holy Grail” of convenience food: Swanson’s Frozen TV Dinners), regularly prepared dishes from scratch. And her buttery, new potatoes with dill were one of my absolute favorites.New Potatoes

In praise of mom’s Dill Potatoes, I’ve created my own *updated* version here using my latest most favorite smashed and roasted technique for the potatoes and finished with a lemony fresh sauce with honest to goodness real fresh dill and also some chives.  Actually the roasted potatoes are outstanding all on their own.  Just parboiled for about 20 minutes, then gently pressed (perhaps “smashed” is too violent a term here?), brushed with a little olive oil and finished in a 425° oven for about 30 more minutes:

Smash Roasted New Potatoes | Dinner Is Served

Tempted as I was to just stop with the plain roasted potatoes, I felt the need to take it to the next level with some of the herbs that were popping up in my spring garden.

Smash Roasted New Potatoes with Lemony Herb Butter | Dinner Is Served

With some butter of course, and fresh lemon, all gently melted together just to blend

Lemony Herb Butter Sauce | Dinner Is Served

This simple little sauce can be used on just about anything:  Vegetables, chicken, fish, grilled shrimp and pasta.  You can also vary the herbs based on what you have available.  Any delicate herb, like parsley, basil, tarragon, chervil, etc will add a uniqueness to the sauce.

As the French say “master a good butter sauce and you’ve conquered the culinary world.”

Well ok actually the French may not have said exactly that but the point remains that fresh is always best and my mom’s dill potatoes ruled the day.  In total gratitude, I salute you:Smash Roasted Potatoes with Lemony Herb Butter Sauce |  Dinner Is Served

Smash Roasted New Potatoes with Lemony Herb Butter Sauce

  • 2 # red skinned potatoes, scrubbed and left whole
  • 1/8 cup + 1 TBS olive oil
  • Kosher salt and cracked black pepper
  • 1/4 cup unsalted butter
  • Chopped fresh dill and chives (about 1/4 cup in total)
  • 1/4 tsp. flour ** (for Gluten Free – substitute rice flour)
  • 3 TBS fresh lemon juice
  • 1/2 lemon, zest of
  • Salt and pepper to taste

Preheat oven to 425°

Place potatoes in a large saucepan with cold water to cover and a pinch of salt.  Bring to a boil over high heat.  Then lower the heat and simmer for 20 minutes.  Drain well.

Spray a sheet pan with non-stick spray or line with non-stick foil.  Place potatoes onto pan and using a glass or jar gently press down on each potato so it is slightly flattened and a little cracked. Using the 1/8 cup olive oil, lightly brush the tops of the potatoes and season with salt and pepper.  Roast in the oven for an additional 30 minutes.

While the potatoes are roasting, melt the butter with the remaining 1 TBS olive in a skillet over very low heat until just melted.  Add remaining ingredients until just blended then take off heat.

Spoon sauce over roasted potatoes and sprinkle with some additional fresh herbs just before serving.

Serves 4-6

Perfect Little Lemon Blueberry Tartlets

Perfect Mini Lemon Blueberry Tartlets - Dinner Is ServedThings I am willing to fuss over for many hours or days: cassoulet; demi glace, a perfectly smoked pork shoulder. Things I can barely stand to spend more than 30 minutes preparing…. dessert.

Which is why these little tartlets are nothing short of perfect. Light and lemony and bite sized. Best of all, they fall well under my 30-limit prep time requirement.  In fact, thanks to two special “short cut” ingredients, they can be prepared in about 15 minutes, which alone makes me jump for joy.

The first special ingredient is store-bought lemon curd:

Perfect Mini Lemon Blueberry Tartlets - Lemon Curd

If you’re ambitious and a stickler for doing everything from scratch, homemade lemon curd is pretty wonderful (Ina Garten’s Lemon Curd recipe works well).  But of course then you’ll most certainly blow my “30 minute dessert” rule. For me, I am more than happy to go with whatever I can find in the store!

The second secret ingredient: frozen phyllo cups: Perfect Mini Lemon Blueberry Tartlets | Dinner Is Served

I cannot even begin to tell you how much I love these shells. Just crisp them up in an oven or toaster oven, for five minutes and they’re ready to fill!  Having been brought to tears once in my pre-culinary school days after doing battle with some uncooperative phyllo dough, I am more than happy to take advantage of this convenience.

Armed with these two incredibly time-saving ingredients, preparation is very simple.  Just whip some heavy cream with a little bit of powdered sugar and vanilla, stir in the lemon curd, fill the cups and top with your favorite berries, a dash of lemon zest and a final sprinkle of sugar:Perfect Mini Lemon Blueberry Tartlets - Lemon Curd 2

Of course the fun is just begininning this recipe. You can substitute any kind of fresh berry, add a dollop of sour cream, a sprig of fresh mint. The lemon cream is also a very versatile ingredient. Spoon it over angel food or pound cake then top with mixed berries.  Spoon it over sweet biscuits and strawberries for an instant shortcake. Or layer it with cake and fruit in glasses and top with slivered almonds for a quick trifle.

The tartlets can be made several hours in advance and the lemon cream will hold for several days in the fridge. And if my family’s response to these last night is any indication: MAKE EXTRA!  They may take 15 minutes to make but trust me, they’ll disappear in a fraction of that time! Perfect Mini Lemon Blueberry Tartlets - COVER

Perfect Little Lemon Blueberry Tartlets

1 package (15 count) frozen Phyllo shells (I use Athens® brand Mini Fillo Shells)

1/2 cup chilled whipping cream

1 1/2 tsp powdered sugar (plus more for dusting)

1/2 tsp. pure vanilla extract

1/4 cup lemon curd (I use Dickenson’s® Lemon Curd)

1 pint fresh blueberries

1 tsp fresh lemon zest

Pre-bake frozen phyllo shells according to package directions and set aside

Place a medium-sized metal bowl and beaters in the freezer for about ten minutes. Then remove.  Add heavy cream to bowl along with 1 1/2 tsp powdered sugar and vanilla extract.  Beat until medium peaks form. Place lemon curd in a separate bowl and whisk until smooth.  Add curd to whipped cream.  Beat until well combined and smooth.

Spoon lemon cream into shells.  Top with fresh blueberries and lemon zest.  Dust with powdered sugar and serve*

Serves 5-7

*I think these benefit from chilling in the fridge about 30 minutes prior to serving. Can be made up to 8 hours in advance.  Cover loosely and refrigerate. Leftover lemon cream will keep for several days in the fridge.