My niece flew into Las Vegas from the West Coast this weekend for a little R & R before being posted somewhere. For months.
It was great to have dinner together and catch up.
I knew Eileen was coming so I brined a turkey breast for 24 hours in the refrigerator. Then I patted it dry, trimmed it and rubbed it with olive oil and a bar-b-que rub and wrapped it up in plastic wrap to sit in the refrig for a couple of days.
Macaroni and cheese is easy to make and a great way to use up the little hunks & chunks of still good cheese that accumulates in my cheese drawer. After I made my white sauce (béchamel sauce) I just melted all the cheeses and added about ½ a package of cream cheese that needed to be used. This gets poured over the cooked noodles and then scooped into a shallow casserole and baked at 350 degrees for 30 minutes.
Frozen peas were lightly cooked and then dressed with butter, salt and pepper.
I grated a head of cabbage in the food processor and made a dressing of mayo, buttermilk, white vinegar, lemon juice, sugar and S & P.
A Rose was already chilling in the refrig which I thought it would be fine with the turkey (it was). Our honored Marine opted for a Newcastle Brown Ale (hey, anything she wants!)
The turkey was grilled outside until the internal temperature reached 170 degrees and then I covered it with foil and allowed it to rest for 15 or so minutes before slicing.
Dinner was delicious. Even more importantly, we got to salute a wonderful niece and honor her for her service to our country.
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