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

Spring Green Sandwich

Green, I love green, if you would ever come over to my house you would realize it quite quickly! 
I love to eat green things and drink green things too. (Right Nikki? lol- she witnessed the yummy green drink yesterday...)  This is not really a recipe, more like instructions.  Some of my favorite recipe posts I find are not even recipes but just easy ideas or instructions.  Everyone knows how to make a sandwich.  Some better than others, maybe?  It is an art according to Subway....  So today I am Natasha the Egg Timer-Sandwich Artist!  This is one of our families favorite sandwiches, they love em!  A nice healthy lunch, tasty and easy meal.


Love the cutting board or what!?!

Spring Green Sandwich
Print recipe here
2 slices of sprouted wheat bread
2 TB Onion and Chives Cream Cheese
2-4 slices Boars Head Black Forest Turkey
6 slices cucumbers
1 leaf romaine lettuce
2-4 TB fresh alfalfa sprouts

Spread 1 tablespoon of cream cheese (or maybe a tad more if no one is watching ;) on each slice of bread, layer turkey (ham is good too), cukes, lettuce and sprouts.  Top with other slice of bread and glue it together with the cream cheese.  Cut in half and eat.  Lots of Spring Green color and healthy flavors.

I round my sandwich out with "Food Should Taste Good" Sweet Potato Chips and a fresh glass of grapefruit kombucha.  Lunch has never been easier or taste better!  Have you ever tried these things?  Most maybe will answer no- I highly suggest them.  Don't be afraid of new things.  New foods, new ventures, new experiences are what make life interesting and full of details.  It is Spring time, time to air it out and let knew things grow and form. Get out of any ruts and start new this Spring!

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