Deli Turkey Breast in the slow cooker

I saw this recipe on line a couple of years ago and wanted to give it a try.  Problem was I couldn't find boneless turkey roast at the local grocery store.  Well, they finally had them!  The original recipe called for 2 roasts in a crockpot, but I just used one in a small crockpot to try it out.  You choose how much you want to make.   Another thing I will mention is that I used a meat slicer to get thin slices.  I got one as a shower gift decades ago and thought, "'Do I even need a meat slicer?"  Turns out I did.  It's one of those things I would have never bought on my own and I don't use very often, but man, I really love it when I use it!

Here is the recipe for my version using one roast.

 Deli Turkey Breast
1 frozen boneless turkey breast (like Butterball), about 3 lbs, slightly defrosted (1-2 days in the fridge)
1 T. Emeril's Cajun Seasoning (previous recipe) or any other seasoning you would like.


Remove the breast from the packaging, discard the gravy package, and remove the layer of skin and fat with a knife.

Place the breast in the slow cooker and sprinkle the breast all over with the seasoning.  You DO NOT add any liquid! This is all you have to do!

Cover with the lid and cook on high.  The recipe for 2 breasts said it would take 4 to 4 1/2 hours.   Mine only took about 3 hours in the small slow cooker.  I used a meat thermometer to make sure it was done.







Cool it completely.  I put it in the fridge overnight and then sliced it in the morning.

Emeril's Cajun Seasoning

No need to buy a spice blend--make your own!  I made a batch of this to use on the Deli Turkey recipe that follows.  But, of course you can use it for lots of things!

Emeril's Cajun Seasoning

2 1/2 T. paprika
2 T. salt
2 T. garlic powder
1 T. black pepper
1 T. onion powder
1 T. cayenne pepper
1 T. oregano
1 T. thyme

Mix it all up and store it in a spice jar.

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T = tablespoon

Egg Roll Insides Bowl

I found this on facebook on a page called Buns in My Oven.  Egg rolls are just tasty and they said this was a low carb recipe, so gave it a try.  The nutrition facts says it makes 4 servings at 324 calories each.  Not too shabby!

Egg Roll Insides Bowl

1 lb. ground pork sausage
6 c. coleslaw mix
4 cloves garlic, minced
1 T. ginger, minced or 1/4 t. dried ginger
1 T. soy sauce
1/4 c. chopped green onions
1 T. sesame oil

Heat a large skillet over medium heat and add the sausage, stirring to crumble until cooked through. Do not drain.

Add the coleslaw mix, garlic, ginger and soy sauce.  Cook until cabbage has softened a bit, 3-4 minutes.

Remove from the heat and add the green onions and sesame oil.  Serve immediately

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lb = pound
T = tablespoon
t = teaspoon
c = cup

Bean and Ham Soup

Bean and Ham Soup.  Hearty and delicious and perfect for a cold day.  This recipe was from our local Mariano's grocery store but I modified it by adding a couple ingredients, changing amounts and leaving a few out.  So, yeah.  Basically, it's not their recipe anymore.

Bean and Ham Soup

1 lb dried cannellini beans

1/4 c. olive oil

1 onion, chopped

4 carrots, diced

3 stalks celery, diced

4 cloves garlic, minced

3 T. flat leaf parsley (I just used dried.  about 2 t.)

2 bay leaves

4 c. chicken broth

2 c. water

1/8 t. black pepper

pinch of salt

1 - 1 1/2 c. chopped ham

Soak beans overnight in water to cover by 1 inch.  Drain.

Heat olive oil in a large pot over medium heat.  Add onions, carrots, celery, bay leaf, parsley and saute until veggies slightly softened.  Add garlic and saute another minute or so.

Add drained beans, ham, chicken broth, water, salt and pepper.  Bring to a simmer, cover and adjust heat so that it is barely a simmer.  Cook, stirring occasionally until beans are tender, 45 -90 minutes, depending on the age of the bean.  

Remove and discard the bay leaves.  Remove about 1/2 of the soup from the pot. Use an immersion blender to blend what is in the pot and add the 1/2 back into the pot.  Eat.

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c = cup

lb = pound

t = teaspoon

T = tablespoon

Lemoncello

So smooth.  So refreshing!

Lemoncello

10 lemons (try to buy organic so they don't have that waxy coating)
1 750ml bottle of vodka
2 1/2 c. sugar
4 c. water

 Zest the lemons.  I used a vegetable peeler to remove the peel in long strips.  Try not to get the white part.  That will make the lemoncello more bitter.

Update:  2022, I used a microplane to grate a couple of the lemons in addition to strips.  It was more lemony--definitely recommend!

Put the peels in a large glass jar or bottle.  Pour the vodka over them and cover the jar loosely.  Let the jar sit and enjoy the vodka bath for 7-10 days at room temperature.

After 7-10 days, combine the sugar and water in a medium saucepan and bring it to a boil.  DO NOT STIR (I don't know why!).  Boil for 15 minutes and allow the syrup to cool to room temperature. (I have to admit...I stirred and just boiled it until the sugar was dissolved.  I guess I messed up, but it still turned out excellent, so who knows?)

Combine the vodka mix and syrup.  Strain into glass bottles and seal.  Let mixture age for about 2 weeks at room temp.

Place bottled lemoncello in the freeze and enjoy icy cold in cute tiny cups.

Chocolate Banana Bread

Seriously.  This could be a dessert.  Think outside the box.  Whenever we have bananas that don't get used in time, I remove the peel and throw the bananas in a freezer bag.  No need to waste the bananas!  When I need them, I just thaw them out and throw the bananas and the juice that it creates in the freezer bag right into my banana bread recipes.   Works every time.


Chocolate Banana Bread

3 ripe bananas
2 eggs
1/2 c. 2% plain greek yogurt
1/3 c. honey
1 t. vanilla extract
1 t. baking soda
1 c. wheat flour
1/2 c. cocoa powder
1/2 c. chocolate chips

In a bowl, beat together bananas, eggs, yogurt, honey, vanilla, and baking soda.

Add the flour and cocoa.

Fold in the chocolate chips.

Pour te batter into a greased 9x5 inch bread pan.  Bake at 350 degrees for about 45 minutes or until toothpick comes out clean.

Creamy Chicken and Mushroom One Pot Pasta

I found this recipe on a 'Tasty' post on facebook.   The thing I like about it is that it is easy, only uses one pot, there is no pre-cooking or draining of the pasta, and has a nice rich flavor.

Would I make it to impress my foodie friends?  Probably not, but it's a good go-to family meal and I'll make it again!

Creamy Chicken and Mushroom One Pot Pasta

3 T. olive oil
1 1/2 lbs chicken breasts, cut in pieces
1/2 of an onion, diced
Salt, to taste
Pepper, to taste
2 c. cremini mushrooms (I used 3 c. of sliced white mushrooms that I had on hand)
3 cloves minced garlic
1 t. thyme
2 t. paprika
4 c. chicken broth
1 c. heavy cream
1 lb. farfalle pasta (I didn't have any so used rigate.  Any medium sized pasta will work fine!)
5 oz. spinach (I didn't put this in because I didn't have any)
1 c. parmesan cheese

In a large pot, heat 2 T. olive oil on medium heat.  Add the chicken and brown it until cooked through.  Remove the chicken from the pot.

Add 1 T. olive oil and the onion to the pot and cook down for a couple of minutes.

Add the mushrooms and cook them down a bit.  Add the garlic, salt and pepper, thyme and paprika.  Stir to evenly season.

Add the broth and cream and bring it to a boil.

Once boiling, add the pasta and cook per the pasta for the length of time as directed on the package.  Stir it every couple of minutes so the pasta doesn't stick together.    Once the pasta is done, you can add the spinach if you choose to add that, and let it wilt a bit.

Add the parmesan cheese and stir until the sauce is creamy.

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T = tablespoon
t = teaspoon
c = cup
lb = pound