Good morning my followers and fellow bloggers! Today’s post is covering a new recipe that I created in a slow cooker last night. But before I include the ingredients, how long to cook it forand how awesome it tasted with a lovely bottle of vino, I would like to stress the importance of where to buy your food!
My fiancé and I love living in the city. We like the convenience of walking to our grocery market and having access to great places to eat, dance and view art that is priceless. We go shopping for all our vegetables, meats, poultry and seafood in one place, Reading Market Terminal! We buy everything there except our coconut and soy milks and any toiletries that every home needs. The best part of shopping at this local haunt is that you get a definite bang for your buck! For example, at Iovine Brothers, our vegetables, bok choy, romaine lettuce, tomatoes, onions, eggplant, hot peppers (there are now three varieties that we love!), and the myriad other items are only about 30 bucks. Giunta’s is our meat and poultry dealer. We can pick up duck breast, ribeye or delmonico steaks, pork chops, and bacon for a decent amount of money. For example, this week we picked up turkey breast, chicken cutlets, chicken breast and petite steaks for about 30 dollars. Now I could go on and on about the food, but I’m going to get to the juicy part, dinner!
Last nights dinner was a slow cooker of tied turkey breast in a marsala and beef broth soup. Ingredients used are as follows!
- turkey breast (place in slow cooker, fat side up.)
- cardamom seeds.
- Italian seasoning
- herbs de provence
- vanilla extract (pour small amounts in each section of turkey)
Now the main reason you should do dry ingredients first is because you want to infuse the flavor onto the fat of the turkey to get a nice aromatic flavor after it is cooked. We now go onto fresh ingredients and vegetables used.
- parsley (I prefer curly parsley because when chopped finely, you get a beautiful scent)
- lime/lemon juice alternating (I prefer lime juice getting soaked in more because it highlights the fresh herbs more, but it is a matter of preference.)
- 3 green finger hot peppers
- 2 red finger hot peppers
- vidalia onion
- red onion
- cremini mushrooms (more earthy flavors go well with turkey breast)
- green bell peppers (slice, do not dice or finely chop it)
- marsala cooking wine (half the bottle)
- beef broth (empty entire container)
Sit the mix overnight and cook for 5 hours on high heat. If your slow cooker has a low setting that automatically starts after done cooking, leave it for 6 additional hours for evening dinner around 6-7 pm. Start cooking time is about 8:30 am.
Side dish: Grilled Eggplant
- eggplant ( slice thinly)
- 1/2 red onion
- teriyaki suace
- 2 green finger hot peppers (onion, hot peppers and sauce are in a separate container to eggplant.
Cook red onion on heated skillet until teriyaki sauce is dissolved into onion. Remove and put in container. The eggplant is seasoned with:
- herbs de provence
- extra virgin olive oil (EVOO)
Add olive oil to same pan and grill eggplant until translucent. Place batches onto serving dish and garnish with hot peppers and teriyaki onions. Bon Appetite!
Pair with a Cabernet Sauvignon. Hope everyone try’s this dish and don’t forget to let me know what you think.