Tasty Recipes from Recipe Wizards

Prep time: 45 minutes

Cook time: 40 to 60 minutes for squash plus 18 minutes for glaze

Serves 6 to 8

Washington Post writer Stephanie Witt Sedgwickcame up with this recipe. To make it ahead, roast the squash and prepare the glaze an hour or two before you’re ready to serve. Let everything sit at room temperature. Then brush the squash with the glaze, using a knife to spread it if the glaze has gotten stiff. Bake in a 350-degree oven for 10 minutes to warm the squash and set the glaze.

INGREDIENTS

2 tablespoons plus 1 teaspoon olive oil

About 1/2 teaspoon freshly grated nutmeg

About 1/2 teaspoon ground ginger

1/4 teaspoon salt, divided use

Freshly ground black pepper

2 small butternut squash (1 to 1 1/4 pounds each) or 1 large (2 to 2 1/2 pounds), stem and top trimmed, small ones cut into quarters lengthwise and seeded, large one cut into sixths lengthwise and seeded

1/2 cup fresh cranberries

Juice and finely grated zest from 1/2 orange (2 tablespoons of juice and 1 teaspoon of zest)

2 tablespoons brown sugar, or more to taste

1/4 teaspoon vanilla extract

Fresh chives or flat-leaf parsley leaves, chopped (two tablespoons), for garnish

INSTRUCTIONS

Preheat the oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil. Use 2 tablespoons of oil to grease the foil.

Combine the nutmeg, ginger, 1/8 teaspoon of salt and pepper to taste in a small bowl.

Place the squash wedges cut side down on the foil, turning them to coat all of the cut sides of flesh evenly with the oil. Arrange so the cut sides are facing up, sprinkle with the seasoning blend, then bake until tender: 30 to 40 minutes for small wedges and 50 to 60 minutes for large wedges. Transfer to a serving platter as they are done and cover loosely with foil to keep warm.

Meanwhile, make the cranberry glaze: Combine the cranberries, orange juice and zest, brown sugar and the remaining 1/8 teaspoon salt in a small saucepan over medium heat. Cook for 10 to 12 minutes, until the berries pop or can be easily mashed with a spoon. Remove from the heat, making sure all berries are mashed. Add the remaining teaspoon of oil and the vanilla extract; mix well.

If necessary, preheat the oven to 350 degrees. Return the wedges to the same roasting pan, cut side up. Use all of the glaze to brush the cut sides of the squash. Bake for 5 or 6 minutes to set the glaze. Transfer the wedges to a serving platter; sprinkle chives or parsley over the wedges and serve warm.

Per serving, based on 8: 77 cal.; 1 g pro.; 17 g carb.; 1 g fat (0 sat.); 0 mg chol.; 78 mg sod.; 3 g fiber; 5 g sugar; 11 percent calories from fat.

Prep time: 45 minutes

Cook time: 40 to 60 minutes for squash plus 18 minutes for glaze

Serves 6 to 8

Washington Post writer Stephanie Witt Sedgwickcame up with this recipe. To make it ahead, roast the squash and prepare the glaze an hour or two before you’re ready to serve. Let everything sit at room temperature. Then brush the squash with the glaze, using a knife to spread it if the glaze has gotten stiff. Bake in a 350-degree oven for 10 minutes to warm the squash and set the glaze.

INGREDIENTS

2 tablespoons plus 1 teaspoon olive oil

About 1/2 teaspoon freshly grated nutmeg

About 1/2 teaspoon ground ginger

1/4 teaspoon salt, divided use

Freshly ground black pepper

2 small butternut squash (1 to 1 1/4 pounds each) or 1 large (2 to 2 1/2 pounds), stem and top trimmed, small ones cut into quarters lengthwise and seeded, large one cut into sixths lengthwise and seeded

1/2 cup fresh cranberries

Juice and finely grated zest from 1/2 orange (2 tablespoons of juice and 1 teaspoon of zest)

2 tablespoons brown sugar, or more to taste

1/4 teaspoon vanilla extract

Fresh chives or flat-leaf parsley leaves, chopped (two tablespoons), for garnish

INSTRUCTIONS

Preheat the oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil. Use 2 tablespoons of oil to grease the foil.

Combine the nutmeg, ginger, 1/8 teaspoon of salt and pepper to taste in a small bowl.

Place the squash wedges cut side down on the foil, turning them to coat all of the cut sides of flesh evenly with the oil. Arrange so the cut sides are facing up, sprinkle with the seasoning blend, then bake until tender: 30 to 40 minutes for small wedges and 50 to 60 minutes for large wedges. Transfer to a serving platter as they are done and cover loosely with foil to keep warm.

Meanwhile, make the cranberry glaze: Combine the cranberries, orange juice and zest, brown sugar and the remaining 1/8 teaspoon salt in a small saucepan over medium heat. Cook for 10 to 12 minutes, until the berries pop or can be easily mashed with a spoon. Remove from the heat, making sure all berries are mashed. Add the remaining teaspoon of oil and the vanilla extract; mix well.

If necessary, preheat the oven to 350 degrees. Return the wedges to the same roasting pan, cut side up. Use all of the glaze to brush the cut sides of the squash. Bake for 5 or 6 minutes to set the glaze. Transfer the wedges to a serving platter; sprinkle chives or parsley over the wedges and serve warm.

Per serving, based on 8: 77 cal.; 1 g pro.; 17 g carb.; 1 g fat (0 sat.); 0 mg chol.; 78 mg sod.; 3 g fiber; 5 g sugar; 11 percent calories from fat.

It’s not too early to start testing recipes for Thanksgiving, the biggest food holiday of the year.

Today’s Roasted Turkey Breast with Cider Gravy recipe is ideal.

Grilling or roasting a bone-in turkey breast is great for those who don’t want to wrestle with a whole bird. It takes less time to roast, satisfies those who prefer white meat and is ideal for smaller groups. Depending on the size of the breast and how many people you plan to feed, there should be leftovers.

Whole bone-in turkey breasts are commonly sold frozen in most grocery stores – though you can buy them fresh. Thaw frozen breasts in the refrigerator, depending on the size, for about a day. If they are small enough, you can thaw them in the microwave.

When serving a bone-in turkey breast, figure about three-quarters of a pound per person, rather than the 1-pound-per-person rule for a whole turkey. With a turkey breast, there is little waste and generally plenty of meat.

It is ideal for marinating, too. A whole one will fit in a large or jumbo plastic sealable bag. You can brine it in a saltwater solution, but check the label to see if it was injected with a solution. I tend not to brine anything that was injected with more than an 8 percent solution because doing so can make the meat too salty.

And don’t forget about the gravy. There will be some pan drippings, but not a huge amount. Add water, broth or white wine (or apple cider with today’s recipe) to the pan before you put the breast in the oven, adding more as needed so the pan drippings don’t burn off.

ROAST TURKEY BREAST WITH CIDER GRAVY

Serves: 4 (generously) / Preparation time: 15 minutes

Total time: 2 hours, 15 minutes

TURKEY

1 bone-in turkey breast, about 5 1/2 pounds

1/3 cup maple syrup

2 tablespoons Dijon mustard

Salt and fresh ground black pepper

1 teaspoon Morton Nature’s Seasons Seasoning blend or favorite all-purpose seasoning

1 cup fresh apple cider, apple juice or chicken stock

CIDER GRAVY

2 tablespoons butter

2 tablespoons all-purpose flour

2 cups (or more) turkey stock or low-salt chicken broth

1 cup apple cider or apple juice

1 tablespoon chopped fresh sage

Preheat the oven to 400 degrees. Cut out the ribs and backbone of the turkey breast, if desired, so it rests evenly in the pan.

Pat the turkey dry with paper towel. Set it on a rack in a roasting pan.

In a small bowl, mix together the maple syrup and mustard. Pour half into another bowl and reserve. Brush the other half all over the turkey . Season all over with salt, pepper and seasoning blend.

Roast turkey breast one hour and baste with any pan juices. Reduce oven temperature to 325 degrees. Pour apple cider over the turkey. Continue to roast turkey until instant-read thermometer inserted into the thickest part of thigh registers 165 degrees, about another 45 minutes depending on the size.

Transfer turkey breast to a platter and brush with the remaining maple syrup mixture. Tent loosely with foil and let rest 30 minutes.

While the turkey breast rests, make the gravy . Pour all pan juices into a large measuring cup; set aside. Spoon off and discard the fat that rises to the surface. In a medium saucepan, melt the butter. Sprinkle in the flour and stir to make a roux. Slowly pour in the reserved pan juices. Add the stock or broth and apple cider. Bring to a boil over high heat and boil liquid until reduced to 11/2 cups, about 10 minutes. Season with fresh sage.

Slice the turkey breast and serve with the cider gravy.

NUTRITION INFORMATION:

From and tested by Susan M. Selasky for the Free Press Test Kitchen. Analysis based on 4 ounces of turkey with about 1/4 cup gravy.

398 calories (34 percent from fat), 15 grams fat (6 grams sat. fat), 28 grams carbohydrates, 35 grams protein, 571 mg sodium, 98 mg cholesterol, 0 grams fiber.

HAVE LEFTOVERS?

Quick Turkey Soup: In a soup pot, saute 1/2 cup each of onions, celery and carrots. Add 2 cups leftover chopped turkey, 4 cups chicken broth and 1 cup ditalini pasta (or other small pasta). Bring to a boil and heat until pasta is cooked. Season with salt and pepper and serve.

New Orleans-style BBQ shrimp

Prep time: 25 minutes

Cook time: 15 minutes

Serves 8

Recipe by Joe Cahn, “the commissioner of tailgating.”

INGREDIENTS

1 pound butter, divided use

1 teaspoon chopped garlic

3-4 pounds shrimp, peeled and deveined

2 tablespoons all-purpose seasoning blend, or to taste

5 ounces beer

1/3 cup Worcestershire sauce

1 teaspoon lemon juice

INSTRUCTIONS

Melt 3/4 pound (3 sticks) butter in skillet, and sauté garlic, shrimp and seasoning. Cook for 2-3 minutes. Add beer, Worcestershire sauce and lemon juice. Cook for 3-6 minutes, until shrimp are cooked and liquid thickens. Add remaining butter and shake pan until butter is melted and mixture creams out. Serve with plenty of fresh bread to sop up da sauce!

Per serving, using 3½ pounds of shrimp: 640 cal.; 42 g pro.; 6 g carb.; 49 g fat (30 sat., 14 monounsat., 4 polyunsat., 1 other); 426 mg chol.; 591 mg sod.; 0 g fiber; 0 g sugar; 69 percent calories from fat.

Prep time: 15 minutes

Cook time: 12 minutes

Serves 4

Let the chops rest up to 30 minutes after applying the spice blend if you have time. Use your favorite packaged Southwest-style seasoning on the pork.

INGREDIENTS

4 boneless pork chops, about 1 1/2 inches thick

2 tablespoons Southwest-style seasoning blend

12 slices bacon, about 1/2 pound

INSTRUCTIONS

Prepare a grill for indirect, medium heat. Rub each pork chop with the spice blend. Wrap each cutlet in bacon to cover. Let rest 10 minutes.

Grill chops until cooked through (155 degrees) and bacon is crisp, about 6 minutes per side.

Per serving: 454 calories, 28 g fat (10 g sat.); 141 mg chol.; 3 g carb.;, 44 g protein; 912 mg sodium; 1 g fiber; 58 percent of calories from fat.

If you’re in the mood for lots of pig love, consider wrapping boneless pork cutlets in bacon next time you grill.

The flavor is sensational, the texture lively and the comfort indescribable. The fat in the bacon helps keep the pork moist given the heat of the grill. Do make sure to grill the meat over indirect heat to keep the bacon from burning.

Serve the pork with sliced tomato rounds, corn on the cob and a big slice of apple pie.

TIPS

Keeping the bacon on the pork may pose problems. Consider using a toothpick soaked in water for 20 minutes to hold the bacon slices in place. You also can cook the pork using a grill basket.

If you don’t want to use a spice rub, consider basting the bacon with barbecue sauce during grilling. Any smoky commercial brand of sauce is fine.

BEVERAGE SUGGESTION

The cherry notes in syrah make it the natural pairing for this dish. For non-alcoholic drinks, consider iced tea.

Bacon-wrapped pork cutlets

Prep: 5 minutes Rest: 10 minutes

Cook: 12 minutes Makes: 4 servings

Let the chops rest up to 30 minutes after applying the spice blend if you have time. Use your favorite packaged Southwest-style seasoning on the pork.

4 boneless pork chops, about 11/2-inches thick

2 tablespoons Southwest-style seasoning blend

12 slices bacon, about 1/2 pound

1 Prepare a grill for indirect, medium heat. Rub each pork chop with the spice blend. Wrap each cutlet in bacon to cover. Let rest 10 minutes.

2 Grill chops until cooked through (155 degrees) and bacon is crisp, about 6 minutes per side.

NUTRITION INFORMATION

Per serving: 454 calories, 58% of calories from fat, 28 g fat, 10 g saturated fat, 141 mg cholesterol, 3 g carbohydrates, 44 g protein, 912 mg sodium, 1 g fiber