Cinnamon Rubbed Roasted Turkey Breast

This has been one of those months that has been fast and slow at the same time. I feel a little bit like November has been here forever but when I write down the date I'm not sure how it got away from me so quickly. The leaves on our trees here are almost completely gone and we have gotten used to the annoying clanging of our old furnace, like we do every year, as it revs up, runs for a while and then turns off with a loud bang in our tiny house. Some of our neighbors have begun hanging their Christmas lights already. This is something I'm not used to seeing before Thanksgiving, but the holiday is so late in the month this year that I guess people just couldn't wait. That's OK with me since this time of year gets so brown and dull around Denver. The mountains are gorgeous, of course, but we need all the help we can get down here to make things look festive. I may not have all my holiday decorations hanging, but at least my house smells like the season. After making this cinnamon rubbed roasted turkey breast, it really felt like the holiday season around here.

I've never been in charge of making the turkey for Thanksgiving. My dad took care of that as a kid and my husband typically tackles that challenge for us now. But this year, since we are spending the holiday as just our family of three in Crested Butte, I decided it was time to at least try my hand at roasting a turkey breast.

Here's the truth: it's easy. So very, very easy.

I took inspiration from one of my favorite Greek dishes, chicken stewed in cinnamon, garlic and white wine, for this cinnamon rub. I love how the cinnamon adds a touch of unique flavor without compromising the flavor of the turkey itself. Plus, it makes the house smell incredible. There's a little mingling of dessert-type of scents from the cinnamon with the savory smell of that crispy turkey skin everyone runs to taste before the turkey makes it to the dinner table.

After reading several recipes, I also learned that putting some water in the bottom of the roasting pan not only prevents smoking during cooking, it also helps keep a good amount of moisture in the meat. And one last, very important tip that we follow with a whole turkey as well as with this turkey breast recipe: start cooking the bird at a very high temperature for about 10-15 minutes before reducing the heat and letting the bird roast. This helps crisp the skin in the beginning without burning it later on.

So, what are you all doing with your turkeys for Thanksgiving this year? If you're cooking an entire bird, you can still use this cinnamon rub- just triple my recipe to make sure you can cover the whole thing.

Happy Thanksgiving, my friends! I'm so thankful for those of you that come back here time and time again to read my ramblings, make my food, and support me in this crazy food blogging life. Love and blessings to you all!

Cinnamon Rubbed Roasted Turkey Breast

Makes 6 servings

prep time: 10 minutes

cooking time: 45-55 minutes

total time: 55-65 minutes

• One 3-4 pound turkey breast
• 1 tablespoon canola oil
• 2 teaspoons cinnamon
• 1 1/2 teaspoons kosher salt
• 1 teaspoon black pepper

Preheat the oven to 450 degrees Fahrenheit.

Pat the turkey breast dry with paper towels and spray a roasting pan with non-stick cooking spray. Pour 1 cup of water into the roasting pan.

Rub the turkey with the canola oil. Combine the cinnamon, kosher salt and black pepper in a small bowl. Rub the spice mixture all over the skin side of the turkey breast and place, skin side up, in the roasting pan.

Roast the turkey for 10 minutes and reduce the heat to 350 degrees Fahrenheit. Roast for 45-55 minutes (longer for a heavier turkey breast) until the thickest part of the meat registers at 155 degrees Fahrenheit. Transfer the turkey to a cutting board and let rest for 15 minutes. Carve and serve!

Cranberry Pecan Upside Down Cake

So Thanksgiving is in ONE WEEK. Just wanted to throw that out there. In case, you know, it slipped your mind or something. Also, cranberry pecan upside down cake. I mean, wowzers. Upside down cakes are pretty amazing in general, but this one is perfection. Tart cranberries, toasty brown sugar, and crunchy, buttery pecans make the perfect topping to a white cake batter that's been spiced up with a little cinnamon and nutmeg. I don't mind telling you that I'm eating a slice of this awesomeness as I type and I don't feel bad about it.

I'll feel bad about it at 3am when I've eaten my 5th Tums. Because pregnancy heartburn.

I've never been one of those people to proclaim what I'm thankful for each and every day during the month of November. I think it's a wonderful thing when people do, I just have never been one of those people. This year, I'm trying to be different. I'm trying to spend more time every day looking for reasons to be thankful and happy. Lucky for me, I don't have to look too far for those little things that make life sweeter.

No cake necessary.

But sometimes it helps.

While I baked this cake, Riley ran around the kitchen singing Frosty the Snowman. That was a good moment. It was a great one, in fact. There is nothing like the smell of something delicious baking in the oven and the sweet sound of an almost-3-year-old voice sweetly singing. I hope that, if you make this any time during the holiday season, this cake brings with it plenty of moments to be thankful for.

Cranberry-Pecan Upside Down Cake

Makes 1 cake (8-12 servings)

*Note: The batter for this cake is slightly adapted from David Lebovitz's recipe, which can be found here.

topping:

• 4 tablespoons unsalted butter
• 3/4 cup brown sugar
• 7.5 oz fresh cranberries
• 2/3 cup pecan halves

cake:

• 8 tablespoons unsalted butter
• 2/3 cup sugar
• 1 1/2 teaspoons vanilla extract
• 2 eggs
• 1 1/2 cups flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/2 cup milk (2% or whole)

Preheat the oven to 350 degrees Fahrenheit.

Begin by making the topping. Melt the butter in a 9 inch cast iron skillet with 2 inch sides. Add the brown sugar and bring to a simmer, stirring constantly. Remove from the heat and let sit for 5 minutes before arranging the pecan halves and cranberries over the top of the brown sugar butter mixture.

Cream the butter and sugar together in a medium bowl. Add the eggs, one at a time, and the vanilla, mixing fully into the butter and sugar.

In a separate bowl, whisk together the flour, baking powder, spices and salt. Add half the flour to the butter mixture and stir with a spoon to combine. Pour the milk into the batter and stir. Add the remaining flour and mix until just incorporated.

Pour the batter over the cranberries (directly in the cast iron skillet) and gently spread in an even layer.

Bake 35-45 minutes or until the cake is golden on top and a toothpick inserted in the center comes out clean.

Acorn Squash Polenta + Coconut & Spiced Brown Butter

I have a husband who doesn't like potatoes. To be more accurate, he will eat them but probably won't enjoy them very much. After growing up in a household where meat and potatoes happened weekly, mostly because my dad loved anything if it ended with "and potatoes", this has been quite an adjustment for me. On the plus side, it's given me a good reason to think of new, creative side dishes to serve in place of the humble potato. This acorn squash polenta is a new favorite at our house that works perfectly for the holiday season.  The coconut milk adds a little something new to a dish filled with traditional flavors and the spiced butter drizzled over the top makes it super special and festive.

Butter has a way of doing that to things.

We are having a small Thanksgiving dinner this year. We are making one last pre-baby visit to Crested Butte, where we will roast a turkey breast (recipe for that coming tomorrow!), drink hot apple cider, and hopefully watch snow fall while sitting in front of a cozy fireplace. It's going to be wonderful to have some quiet time in the mountains after what has been a month or two of insanity. It's funny how life just tends to throw all the things at you in a very concentrated amount of time, isn't it?

Not only will it be nice to unwind and refocus, it will also be wonderful to take one last trip together before our lives change dramatically. The closer we get to welcoming baby #2 into the world, the more acutely aware I am that our days as a family of 3 are quickly drawing to a close. I'm both excited and scared about that. There are so many things that I feel like we just figured out about being parents. I suppose the good news is that we have all survived and most likely will the second time around. Right? That plus we get to increase the amount of people to love in our lives. That's going to be the best thing ever. Plus the baby snuggles. I'm banking on this one being a snuggler since our oldest never has been.

Other things that will be happening in Crested Butte: lots of Christmas music, sledding with daddy (don't worry, I'll be sitting out this year lest I be confused for a ginormous snow ball rolling down the hill), and lots of good food. I'm especially excited about the Crack Fries at Secret Stash. Yes.

No matter what you are doing for Thanksgiving, I know this acorn squash polenta will be a hit! It's easy and fast to make and can feed small or large groups easily.

Bonus: it's great leftover! Pile some in a bowl and top with your Thanksgiving leftovers in the days after the feast!

Acorn Squash Polenta with Coconut & Spiced Brown Butter

Makes 6-8 servings

Prep time: 5 minutes

Cooking time: 45 minutes

Total time: 50 minutes

Notes: You can substitute pumpkin puree (homemade or canned) in this recipe. Just add 1 cup of the puree into the polenta.

• 1 large acorn squash, halved and seeded
• 2 tablespoons olive oil
• 4 cups chicken broth
• 1 12 oz can coconut milk
• 1 1/2 cups stone ground polenta (not instant)
• salt to taste
• 1 stick unsalted butter
• 1 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon nutmeg
• 1/4 teaspoon ground turmeric
• 1/4 teaspoon ground black pepper
• sage leaves for garnish

Preheat the oven to 375 degrees Fahrenheit. Place the squash, cut side down, on a foil-lined baking sheet that has been drizzled with the olive oil. Move the squash halves around a bit to coat the cut sides with the oil. Roast 30-40 minutes or until easily pierced on the skin side with a knife.

Scoop out the flesh of the squash and puree with 1 tablespoon water until smooth. Set aside.

Meanwhile, bring the chicken broth to a simmer. Add the coconut milk and return to a simmer. Gradually whisk in the polenta to avoid clumping, reduce the heat, and simmer, stirring often, until it begins to thicken. Cook about 15 minutes or until the polenta is tender. Stir the squash puree into the polenta and season to taste with salt.

In a medium saucepan, melt the butter until it begins to turn golden brown and has a delicious, nutty aroma. Stir in the spices, remove from the heat, and let cool about 5 minutes.

Ladle the polenta into a large serving bowl and drizzle with the spiced brown butter. Garnish with sage leaves and serve immediately.

Thanksgiving Stuffing with Miso Vegetables

It is snowing and freezing cold and TOTALLY AWESOME in Denver right now. I'm so happy I want to skip and hop around the house like a very small child but my gigantic pregnant belly simply won't allow it. Instead, I'm taking as much time as possible to soak it all in since there's no telling when we will get snowy weather like this again. Christmas will probably be 60 degrees and sunny and I'll be crying in my hot chocolate wishing my tears would turn into snowflakes. I know. I'm crazy. I'm OK with this and clearly I don't mind spreading the news. I will say that it is much easier to test and photograph holiday recipes with this kind of weather going on outside my window. Making this Thanksgiving Stuffing with Miso Vegetables filled the house with warmth and delicious smells. I could have sworn there would be a beautifully golden turkey in the oven when I opened the door...

We may not always think of Japanese food in the realm of comfort foods like stuffing, but there are cooking techniques that work beautifully to enhance the already addicting flavors found in many of the dishes we serve on Thanksgiving. Here, I've taken the vegetables and sauteed them until they just begin to soften. Then, I added some miso paste, a splash of cooking sake and a bit of soy sauce, allowing everything to simmer until the vegetables are nicely glazed with a beautiful sauce. I was worried that the sourdough bread I'd chosen would be too overpowering for the vegetables but they were a perfect match. A few finely diced green apples and some crunchy, earthy walnuts and this dish was a done deal. Perfect for a little something different (but not too different) for your Thanksgiving spread.

The only thing missing was a drizzle of turkey gravy and, well, turkey.

I love bringing little bits of our life in Tokyo into the traditions that make life in the U.S. so wonderful. I think that's one of the most wonderful things about food. It helps us bring all of our 'homes' with us no matter where we are. For that, I am thankful.

Thanksgiving Stuffing with Miso Vegetables

Makes 12 servings

• 24 oz sourdough bread loaf, cut into 1/2 inch cubes
• 2 tablespoons butter
• 1 tablespoon olive oil
• 4 large carrots, diced
• 4 celery stalks, diced
• 1 large onion, diced
• 4 granny smith apples, peel on, diced
• 1 cup walnut halves, roughly chopped
• 1/4 cup shiro or awase miso paste
• 1/3 cup cooking sake
• 1/4 cup soy sauce
• salt and pepper to taste
• 2 cups low sodium chicken broth
• Rosemary for garnish

Preheat the oven to 350 degrees Fahrenheit.

Spread the bread cubes on two large, rimmed baking sheets and bake until just dry but not golden brown, about 8 minutes. Remove the bread from the oven and set aside to cool.

In a large sautée pan, melt the butter with the olive oil over medium-high heat. Add the carrots, celery and onion and cook until just beginning to soften, about 4 minutes. Add the miso paste, sake and soy sauce to the pan and stir until the miso paste has completely broken down and the liquid in the pan is smooth. Reduce the heat to medium/medium-low and simmer gently until the vegetables are soft and glazed. Stir occasionally to prevent burning.

In a large bowl (or two) combine the bread with the vegetables. Add the apples and walnuts and toss to combine. Add the chicken broth and toss to make sure all of the bread has come into contact with the broth.

Transfer the stuffing to 2 9x13 inch baking dishes that have been sprayed well with cooking spray.

Bake for 35-40 minutes or until there is a nice golden topping on the stuffing.

Remove from the oven, garnish with rosemary, and serve.