Turkey Breast of Wonder (Slow Cooker)

If you want a turkey breast that is cooked and not dry, this is the recipe for you.  I have always enjoyed the dark meat more than the white meat on a fowl, because of the darker pieces were juicy and tender.  The breast is always dry and yes, I love it but can only take it in spurts.  I have now found a recipe that eliminates the dryness of the turkey breast.  

Turkey Breast of Wonder:

Ingredients:

One 5-6 pound turkey breast ( make sure it fits in your slow cooker)

Package of onion soup mix

1/2 cup of chicken broth

1 can of whole cranberry sauce

The first thing you will want to do is remove the turkey breast from the packaging and wash really well.  Usually there is a giblet package, remove that as well. Cut off any excess skin on the breast and place this in your slow cooker.  

Put the cranberry sauce, the onion soup mix and the chicken broth together.  

Mix really well.

Pour over the turkey and cook on low for about 8 hours.

Check to make sure that it is thoroughly done. Your thermometer should read 180 degrees.  

I lost track of time and left mine in for 9 hours and the thermometer read about 200 degrees.  I knew I defiantly wasn't going to get food poisoning but I was really concerned that I may have ruined it.  

I couldn't even take the breast out of the pot whole.  This turned out so tender, the meat was just following off of the bone.  

I made gravy with the stock that was left in the pot, by adding mixed cornstarch and cold water to the boiling pot of stock and stirring until the stock thicken up.  

This is worth giving a try.  

Enjoy,

Debra

Adapted from the recipes of: http://jamiecooksitup.net/2012/05/turkey-breast-of-wonder-crock-pot/

Marinated Mushrooms

Happy Thanksgiving Everyone!!!!!

I will be sharing quite a few recipes for the next four day.

I love this Holiday, it's a day to be thankful for all that I have and a starting of the Christmas Season.

On Thanksgiving I spend the day cooking, eating, listening to music watching marathon TV shows,  and putting up the Christmas tree, (and that means just putting it up, it takes me a week of placement and getting the branches ready, and did I mention eating?

Then the next three days are spent sharing my recipes, old and new, and wrapping presents for gifts that need to be mailed, and of course enjoying the company of family and friends.  I might as well say family, because my dearest of friends are my family.

It's a day for me to reflect on all the wonderful things that I am so blessed to receive.  I know most have huge gatherings, but I like the solitude and spending the day with my God and feeling blessed.

On that note, my first recipe to share is marinated mushrooms.

Ingredients:

12 oz of mushrooms (trim the caps and slice)
3 tablespoons of fresh oregano cut
2 tablespoons of lemon juice
2 tablespoons of white wine vinegar
4 tablespoons of olive oil

Here we go:

Add the white wine vinegar, lemon juice, and oregano in a bowl and whisk this together.  

Add the olive oil and whisk and whisk and whisk until it emulsifies.  

Pour this over the mushroom and mix really well.  Let this sit for about 20 minutes and mix every 5 minutes or so.  

Place in a sealed container.  I put mine in a tupperware container that is used for marinating. Place in the refrigerator and mix every so often.  With my tupperware, I just have to flip the container and the marinated mixture slowly drips on the mushrooms distributing it evenly.  

I make this the night before so it has plenty of time to marinate.  

This is a great side dish with a tangy punch, not to mention fresh.  

Adapted from the recipes of Martha Stewart http://www.marthastewart.com/337821/marinated-mushrooms

Blessings,

Debra