ROAST TURKEY BREAST ~ BLOG 366.352

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances! Not a great picture, but the flavor made up for that! Tender, juicy and super flavorful!

ROAST TURKEY BREAST

3 Pound Boneless Turkey Breast
1 tablespoon FRESH chopped lemon thyme
2 tablespoons butter, divided
FRESH ground sea salt and black pepper

  • Coat turkey breast with 1 tablespoon of the melted butter.
  • Season well with FRESH ground sea salt and black pepper.
  • Place the turkey breast in the basket of the Ninja Foodi.
  • Cook at 350° for 20 minutes.
  • Carefully turn the turkey breast, coat it again with remaining melted butter.
  • Sprinkle with chopped lemon thyme.
  • Cook for an additional 30 minutes, making sure internal temperature is 165°.
  • Rest 10-15 minutes.
  • Slice and serve.

FALL GO TO SLOW COOKER MEALS ~ BLOG 366.326

I LOVE fall. I also LOVE to cook. BUT, at this time of year I’m often looking for those meals to cook themselves so I can be outside playing. That’s where my slow cooker GO TO recipes come in. I have a handful of recipes that require only a few ingredients from your pantry or freezer, but make the most scrumptious meals in the end. It also helps me clean out the freezer and pantry for a new season as well as being photo ready and company worthy! 😀

Each dinner starts with a protein, enough to feed four people twice over so you have leftovers for another day or a second freezer ready meal for another night. As for the sauce, look to your pantry if you’re not in the mood to make it from scratch.

Most of them pair well with buttered noodles, mashed potatoes or rice and a quick salad or vegetable for a complete meal.

BLACK BEAN SALSA CHICKEN
2 pounds, 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
Ancho chile pepper, to taste

2 cans seasoned black beans, rinsed ad drained
1 LARGE onion, sliced and diced (reserve some for garnish)

16 ounce jar chunky salsa
1-2 cups shredded cheddar cheese

  • Sprinkle onions in the bottom.
  • Generously season chicken thighs with ancho chile pepper, FRESH ground salt and black pepper to taste.
  • Arrange chicken thighs in a single layer in the slow cooker.
  • Top chicken with black beans.
  • Pour salsa over and around chicken.
  • Cook on LOW 3 to 4 hours.
  • Top with cheese and allow it to melt just before serving.
  • Serve chicken with sauce from the slow cooker.

TERIYAKI is one of the MOST popular of Asian chicken flavorings. It is a marinade and yet, also a glaze at the same time that is super popular in many forms on every grocery store shelf. BUT, I find it best made from scratch! The secret is the combination of the mirin with the brown sugar and “soy” sauce base though I substitute the Bragg’s liquid aminos for the soy sauce which has virtually the same flavor and much less sodium.

CHICKEN TERIYAKI OR ORANGE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
21 ounce jar PF CHANG’s or PANDA EXPRESS teriyaki Sauce SEE NOTES FOR HOMEMADE SAUCE

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

NOTES –
HOMEMADE SAUCE:

1/4 cup Bragg’s liquid aminos
2 tablespoons Mirin
1/4 cup brown sugar
1 cloves garlic FINELY minced
Zest and juice of 1 LARGE orange

  • Mix all together, blending well.

CHICKEN TIKKI MASALA
2 pounds 6 to 8 boneless, skinless chicken thighs
FRESH ground sea salt and black pepper, to taste
12+ ounce jar Tiki Masala Sauce

  • Arrange chicken in a single layer in the slow cooker.
  • Generously season with FRESH ground seal and black pepper to taste.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.

RED OR GREEN CHILE CHICKEN
2 pounds 6 to 8 boneless, skinless chicken thighs
1 Vidalia onion, halved and sliced

FRESH ground sea salt and black pepper, to taste
12 ounce can green Chile enchilada sauce OR red enchilada sauce
Lime wedges, shredded Cheddar cheese, chopped cilantro, jalapeno slices, for garnish

  • Arrange onion slices on bottom of slow cooker.
  • Generously season the chicken thighs on both sides with FRESH ground seal and black pepper to taste.
  • Arrange chicken thighs in a single layer over the onions in the slow cooker.
  • Pour sauce around chicken.
  • Cook on LOW 2 to 3 hours or HIGH 1 to 2 hours.
  • Shred chicken and mix with sauce from the slow cooker before serving.
  • Serve with warm tortillas and lime wedges as well as your favorite Mexican garnishes.

BUTTERMILK RANCH PORK CHOPS
4 bone-in 1-1/2 inch thick pork chops
FRESH ground sea salt and black pepper, to taste
12 ounce bottle Hidden Valley Ranch Buttermilk dressing

  • Season chops to taste with FRESH ground sea salt and black pepper.
  • Arrange in a single layer in the slow cooker, overlapping as necessary. DO NOT STACK.
  • Add 1 cup of buttermilk ranch dressing.
  • Cook on LOW 4 to 6 hours for shoulder chops or 2 to 2 1/2 hours for loin chops.
  • Remove chops from the slow cooker.
  • Whisk in the remaining dressing and pour over the chops to serve.

TERIYAKI WINGS
3 pounds PLUMP chicken wings
FRESH ground sea salt and black pepper, to taste
21 ounce bottle PF CHANG’s or PANDA EXPRESS teriyaki sauce

  • Generously season wings with FRESH ground seal and black pepper to taste.
  • Add to the slow cooker.
  • Pour sauce over wings, tossing to coat well in sauce.
  • Cook on LOW for 3 to 4 hours or HIGH for 1 to 2 hours.

NOTE: If you like them crispy heat your oven broiler to high and remove wings from the slow cooker arranging them in a single layer on a baking sheet. Broil 2 to 3 minutes per side until the skin is brown and crispy. BE CAREFUL NOT TO BURN THEM. The sugars from the sauce will caramelize and burn easily. Return to the slow cooker and toss in the warm teriyaki sauce.

BEEF BARBACOA
3-4 pound flat cut beef brisket, trimmed of most of the fat cap
FRESH ground sea salt and black pepper
8 ounce jar or package mix of prepared Barbacoa sauce

  • Generously season beef with the FRESH ground sea salt and black pepper.
  • Add the beef to the slow cooker.
  • Pour sauce around beef.
  • Cook on LOW 8 to 10 hours. Transfer the beef to a clean cutting board or rimmed baking sheet.
  • When it is cool enough to handle, shred the meat into bite-sized pieces.
  • Return the meat to the slow cooker and stir to combine with sauce.
  • Serve on warm tortillas or on fluffy buns.

NOTE: Barbacoa sauce is NOT always easily found. Your favorite BBQ sauce makes a great alternative for this recipe.

PORK MEDALLIONS with ONION GRAVY ~ BLOG 366.319

PORK MEDALLIONS with ONION GRAVY serves 4

Tender pork medallions topped with a savory caramelized onion brown gravy and served over fluffy mashed potatoes makes a satisfying yet easy meal for any night of the week.

PORK
1 pound pork tenderloin, sliced into 1-inch thick medallions
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil

  • Season the pork medallions with salt and pepper on both sides.
  • Heat oil in a large skillet over medium-high heat.
  • Add the pork medallions and cook for approximately 3 to 4 minutes on each side or until they are browned and cooked thoroughly.
  • Transfer to a plate and cover them with foil to keep them warm.

GRAVY
2 tablespoons butter
1 large onion, thinly sliced
2 cloves garlic, minced
1 tablespoon WONDRA
1 cup beef broth
1 teaspoon Worcestershire sauce
1/2 teaspoon dried thyme
FRESH ground sea salt and black pepper, to taste

  • In the same skillet, melt the butter over medium heat.
  • Add the thinly sliced onion and cook 8-10 minutes until they are soft and caramelized.
  • Add the minced garlic to the skillet and cook until fragrant, about 30 seconds.

  • Sprinkle the WONDRA over the onions and garlic, stirring constantly for 2 minutes until golden.

  • Gradually add the beef broth to the skillet, stirring continuously to avoid forming lumps.
  • Stir in the Worcestershire sauce and dried thyme.
  • Adjust seasoning to taste.
  • Allow the sauce to simmer2-3 minutes until it thickens.
  • Return the pork medallions to the skillet, turning to coat in the gravy.
  • Cook until pork is well-coated and cooked through.
  • Serve over mashed potatoes.


NOTES: This recipe was written to conserve washing dishes, but I like to use 2 separate skillets. I start to onions first and coordinate so they finish at the same time.

MISSISSIPPI POT ROAST or CHICKEN updated ~ BLOG 366.273B

I have a NEW toy and I LOVE it! I’m updating many of my instant and crock pot recipes and getting rid of ALL my old appliances!

MISSISSIPPI POT ROAST

3+ pound chuck roast (3/4 pound per person to allow for shrinkage) OR chicken breasts
¼ cup avocado oil
1 Vidalia onion, chopped
1 stalk celery, sliced
2-3 cloves garlic, minced
6 Pepperoncinis
½ cup of pepperoncini juice
12 ounces of beef broth OR homemade chicken broth if using chicken
2 tablespoons dark brown sugar (omit for chicken)
1 package QUALITY AU JUS mix
1 packet HIDDEN VALLEY ranch dip mix
1 stick butter, cut into tablespoons (omit for chicken)
¼ cup WONDRA flour
1 1/2 pounds golden Yukon potatoes, washed and quartered to 1 1/2 inch pieces

  • Turn Ninja Foodi on Sauté.
  • Pour in avocado oil.
  • Cut pot roast into large chunks, 4×4 inches.
  • When oil is hot, sear roast chunks 3-4 minutes on all sides.
  • Once roast is browned on all sides, remove from pot and set aside.

 

  • Add the celery and onion to pot, stirring continuously to sauté and using a wooden spoon to “scrape” the browned bits off the bottom and side.
  • Add garlic, stirring for a minute or two more.
  • Add in pepperoncinis and pepperoncini juice.
  • Whisk Hidden Valley Ranch dip mix, Au Jus powder and brown sugar into the beef broth, stirring until all ingredients are combined well. Pour over pepperoncinis.
  • Return the roast chunks to the pot, gently stacking the meat as necessary.
  • Dot roast with 4 tablespoons of butter.
  • Set to braise for 4-6 hours.
  • At the 2 hour mark add the potatoes.

 

  • Plate roast on platter, cover and keep warm.
  • Melt remaining butter and whisk in ¼ cup of flour until smooth.
  • Change to saute function and let simmer 3-4 minutes.
  • Whisk in butter and flour mixture to the pot, simmering 3-4 minutes to desired thickness.
  • Ladle gravy over pot roast and serve immediately. I serve with mashed potatoes and glazed carrots.

NOTE: Despite appearances, DO NOT USE METAL utensils in your NINJA pot.

ORIGINALLY posted 11-10-2013 UPDATED September 2024