Lemon Herb Turkey Breast < Slow Cooker > and Caramelized Sugar Snap Peas

We have all heard of Christmas in July celebrations and store gimmicks?  Sure we have.
What about Thanksgiving?  Does it feel left out?  I officially mark June as Thanksgiving in June month.  Well the last 2 days of it at least...can you tell this was in the earlier month plans and got pushed back a bit? 

I found a great sale on a turkey breast and thought it would be perfect, needing to keep it summer fresh I combined this nice summer Thanksgiving in June dinner.  Leave your oven off,  no need to furnace your kitchen on a hot summer day!  This is a slow cooker meal and one pan.  Even the busiest of families can pull this one off in the middle of the week. The light, zesty flavors of the tender turkey is great for summer.  Use your fresh farmers market Sugar Snap Peas to combine a practically-perfect, seasonal-out-of-season dinner. 

Lemon Herb Turkey Breast < Slow Cooker >
Print recipe here
5-8 pound whole turkey breast (make sure it fits in your slow cooker!)
1 whole red onion
2 lemons
4 sprig fresh rosemary
1 tsp dried thyme, divided
1 tsp garlic, minced
1 ½ tsp celtic sea salt, divided
1 tsp fresh cracked black pepper, divided
2 TB water
2 TB corn starch, non gmo is best

1. Peel and quarter a whole onion to place in the bottom of a larger sized slow cooker. Rinse and paper towel, pat dry your turkey breast, set turkey over top of the onions.

2. In a small dish, combine garlic, 1 teaspoon salt, ½ teaspoon pepper and ½ tsp thyme with a fork to make a paste. Rub inside the turkey cavity. Wash the outside of one lemon and place inside the turkey cavity. (Do not slice or cut this lemon, it will make your meat bitter) Place 2 sprigs of rosemary inside the cavity, one on each side. Place turkey breast side up.

3. Lift each side of the breast skin up enough to place 1 sprig of rosemary under each side, lay skin back down over the breast. Cut remaining lemon in half and juice over the top of the turkey, then zest the lemon over top of breast meat and discard remaining peel.  Sprinkle the top with remaining ½ teaspoon salt, ½ tsp pepper and ½ tsp thyme.

4. Turn slow cooker onto low and cook for 8-10 hours. Do not lift the lid until 8-10 hours is done! It will let out the heat, pressure and steam and result in a longer cooking time. When done cooking, turn off the slow cooker and lift lid to cool slightly before removing. Lift the turkey out carefully as it is very tender. Place onto a large plate or platter to cut or shred.

5. With a slotted spoon, scoop out remaining, turkey 'leave behinds' and onions.  Turn slow cooker to high.  Mix corn starch and water in a cup with a fork until smooth, pour and whisk into the slow cooker where juices remain. Cover and let thicken for 30 minutes, spoon over chicken and veggies when serving if desired, or simply skip the gravy steps to save turkey broth to flavor a later dish. 

Caramelized Sugar Snap Peas
Print recipe here
1 pound sugar snap peas
2 TB unsalted butter
2 TB minced shallots or onion
½ tsp dried thyme
½ tsp celtic sea salt

1. Heat butter in a large skillet over medium high heat. Add shallots and thyme, saute for 2 minutes. Pour in the sugar snap peas and toss for 5-7 minutes until golden and slightly caramelized on the outside but still slightly crunchy. Serve hot.



Practically-Perfect, Seasonal-out-of-season dinner...



Today's recipes where brought to you by, inspired or adapted from: Real Food, Allergy Free, and Allrecipes.

Linked up at: Real Food Wednesdays

Beef and Broccoli

Happy Chinese & Vietnamese New Year!  (including all other countries that celebrate this day too!)

My Chinese (year of the rabbit) New Year's Resolution will be:  to break you of the habit of bad Chinese take-out!  Not to be confused with good Chinese take-out.  There is a huge difference between the good, the bad and the very ugly of Chinese take-out.  I am sure you will agree.  Regardless, this will be the end of the road for the bad and very ugly for you. 

Go home and make your own very good Chinese take-out instead.  To make it more authentic, you are even allowed to eat on the coffee table in front of your television.

Let's start with a good basic.  This passes the test in my my house, not too hard either.  Once you get the steps down, it's just stirring everything in at the right time. 

Beef and Broccoli
Print recipe here
1 ½ lb. top sirloin or top round steak (Cut thin across grain)
2 heaping TB corn starch
1 tsp sesame oil
1 tsp. peanut oil
1 TB garlic, minced
¼ C water
¼ C soy sauce/ tamari
¼ C organic brown sugar
½ tsp ginger, minced
1 tsp chili garlic sauce (like this)
1 medium onion, sliced
1- 16 oz. bag frozen broccoli florets
¼ C peanut oil
2 tsp garlic, minced
fresh steamed jasmine rice

1. Slice meat thin (Kitchen Technique #7), put in bowl, sprinkle with cornstarch and mix in. Pour sesame oil over and mix to coat, set aside minimum of 10 minutes. This must be done first so the meat has time to tenderize with the starch.

2. Slice onion and set aside. Cook 1 whole bag of frozen broccoli for only half the cooking time on instruction, drain water and set aside. (If the bag states it will take 8 minutes to cook then only cook 4 minutes.)

3. Heat 1 teaspoon oil in small sauce pan over medium heat. Add garlic and cook 1 minute until fragrant and golden. Add water, soy sauce, brown sugar and ginger, stir until sugar dissolves and slight boil for 2 minutes. Take off heat and stir in chili garlic sauce. (This amount does not make it very spicy.  Add to your taste or can add more over dish when plated and served.) Set sauce aside until later.

4. Add ¼ cup peanut oil to large frying pan or wok on high heat, add 2 teaspoons minced garlic and cook 1 minute until fragrant and golden. Add beef, stir fry until almost done and meat juices are coming out and thickening from corn starch. This time will depend on how thick you cut it. Add onion and broccoli, stir fry 2 minutes. Add sauce and stir fry 2 minutes, turn off heat and let bubble and thicken but careful not to overcook broccoli.

Serve over fresh steamed jasmine rice There will also be enough sauce for spooning over rice and trust me you will want to!  
 

良好的食物- Liánghǎo de shíwù,  meaning good food!

 

Today's recipes where brought to you by, inspired or adapted from:   Saved by the Egg Timer: Original

Curried Chicken Stir Fry

Did everyone have wonderful Christmas celebrations? Are you done or still going strong until January 1st?  After all the eating and stuffing of your face with cookies and sweets, feel good and festive when making this health filled dinner with visual culinary splendor.  Use whatever combination of veggies and meats you have readily in your kitchen. 

Simple, flavorful, fresh and easy in a one dish meal.

Curried Chicken Stir Fry
Print recipe here

2 TB grapeseed oil
1 ½ tsp curry powder
½ tsp celtic sea salt and fresh cracked pepper
1 pound boneless, skinless chicken breasts, sliced thin
½ onion, sliced thin
1 red bell pepper, sliced thin
2 C snow peas, ends removed
1 C coconut milk
1 tsp chili garlic sauce (optional)
1 lime, juiced
steamed rice

1. Heat skillet or wok over medium high heat with oil. Add chicken and sprinkle 1 tsp curry powder, salt and pepper. Toss and cook 5 minutes.

2. Add onion, peppers, snow peas and ½ tsp curry powder. Saute and cook 1 minute.

3. Stir in coconut milk and chili garlic sauce, once it comes to a boil reduce heat to medium low and simmer 3-5 minutes. Remove from heat once slightly thickened. Squeeze half of a lime over whole dish.

4. Serve over fresh steamed rice and top with more lime as desired.
 

Today's recipes where brought to you by, inspired or adapted from:  Cooking Light Magazine