Christmas Dinners
Ahhhh…I love a big dinner because Chef Mike Rowave does all the cooking the next day.
Yesterday’s Christmas dinner turned out fabulous. I researched slow cooker turkey recipes and they all seemed to agree covering it in a rub of spices, adding a bit of water to the bottom and cooking it on low cooking it on low for 5-6 hours.
The celery I had on hand went South, so I made a layer of thick onion slices on the bottom of the crock, supplemented by a frozen veggie mix that included celery and carrots (carrots, celery and onion make a delicious mix known as mirepoix). I added a cup of boiling water and placed the 1kg turkey breast roast inside, which had plenty of room thankfully : -) I spooned a tablespoon of olive oil on top. Then, I sprinkled Greek seasoning, paprika, sea salt, pepper, and two cloves of crushed garlic on top, rubbing it all over with a silicon basting brush. Lastly, a layer of butter slices on top with my secret ingredient on top of that-pepperoncinis!
I made all the dishes on the menu except the soup because it was looking like too much food. But, we had the bacon and potato soup tonight with leftovers and it was just so delicious and warm. If I make another turkey roast, I’ll make it for 5.5 hours. It was just a touch dry.
There’s still lots leftover, so tomorrow it will become soup. For $21, it’s definitely some thrifty eats!
Now, I didn't get a great picture of my dinner plate, which is a shame. My phone just made everything look orange and over-saturated. But, I do have a picture of the dinner with my family. I gotta get Mom's stuff recipe sooner than later, LOL.
Yesterday’s Christmas dinner turned out fabulous. I researched slow cooker turkey recipes and they all seemed to agree covering it in a rub of spices, adding a bit of water to the bottom and cooking it on low cooking it on low for 5-6 hours.
The celery I had on hand went South, so I made a layer of thick onion slices on the bottom of the crock, supplemented by a frozen veggie mix that included celery and carrots (carrots, celery and onion make a delicious mix known as mirepoix). I added a cup of boiling water and placed the 1kg turkey breast roast inside, which had plenty of room thankfully : -) I spooned a tablespoon of olive oil on top. Then, I sprinkled Greek seasoning, paprika, sea salt, pepper, and two cloves of crushed garlic on top, rubbing it all over with a silicon basting brush. Lastly, a layer of butter slices on top with my secret ingredient on top of that-pepperoncinis!
I made all the dishes on the menu except the soup because it was looking like too much food. But, we had the bacon and potato soup tonight with leftovers and it was just so delicious and warm. If I make another turkey roast, I’ll make it for 5.5 hours. It was just a touch dry.
There’s still lots leftover, so tomorrow it will become soup. For $21, it’s definitely some thrifty eats!
Now, I didn't get a great picture of my dinner plate, which is a shame. My phone just made everything look orange and over-saturated. But, I do have a picture of the dinner with my family. I gotta get Mom's stuff recipe sooner than later, LOL.
