Crockpot boneless skinless turkey breast

Cook-Boneless-Turkey-Breast-Final.jpg

 

Crockpot boneless skinless turkey breast

  • Servings: 6-8
  • Difficulty: easy
  • Print

An easy Thanksgiving recipe you can make the day before.

Recipe by gluten free lady

* wine can be omitted but it will add flavor.
*Mrs. Dash can be omitted but it will add flavor.

Ingredients

  • 1 2-3 pound
    boneless, skinless turkey breast
  • 3-4 cups
    chicken broth
  • 1/2 cup
    white wine*
  • 2 teaspoons
    ground sage
  • 2 teaspoons
    dried thyme
  • 1 teaspoon
    salt
  • 1/2 teaspoon
    pepper
  • 2 teaspoons
    Mrs. Dash original seasoning

Cooking Directions

  1. Remove turkey breast from the refrigerator at least 30 minutes before you are ready to cook it.
  2. Line a large crockpot. Preheat crockpot on low setting while you add ingredients.
  3. Remove turkey breast from packaging. Put turkey breast in crockpot.
  4. Sprinkle seasonings over turkey breast.
  5. Add enough broth to cover breast 3/4 of the way. Add wine.
  6. Cook for 4 hours until just done, turning every hour to ensure even cooking. There should be no pink inside of breast when cut in half.
  7. Remove breast from crockpot and let cool.
  8. Slice breast and put into a large container. Store the sliced breast in the broth to keep it moist.
  9. Reheat breast in microwave for 3-4 minutes or until warmed through.
  10. Use reserved broth to make gravy.
Advertisements

Lamb osso bucco (Lamb shanks) in the crockpot

lambshanksossobuco-slide11 (1).jpg

 

Osso Bucco is traditionally made with veal shanks, but it’s equally delicious with lamb.

Crockpot Lamb Osso Bucco

  • Servings: 4-6
  • Difficulty: easy
  • Print

Cooking these low and slow makes them tender and delicious.

Recipe by allrecipes.com

Ingredients

  • 2 1/2 pounds
    lamb shanks
  • 2-3 tablespoon
    oil
  • 1/2 teaspoon
    salt
  • 1/2 teaspoon
    pepper
  • 1 can
    diced or crushed tomatoes
  • 1 1/4 cups
    dry white wine, divided
  • 1 small onion
    diced
  • 3/4 cup
    chicken broth
  • 1 teaspoon each
    thyme and rosemary
  • 2 tablespoon
    dairy free spread
  • 2 tablespoons
    rice flour

Cooking Directions

  1. Heat the oil on medium high in a heavy bottomed skillet. Season lamb with salt and pepper. Brown Lamb Shanks on all sides. Add 1/4 wine to skillet to deglaze the pan and scrape up any brown bits. You can add a splash more if needed.
  2. Add Lamb Shanks to crockpot, adding any leftover wine and browned bits from the pan.
  3. Add tomatoes, onion, chicken broth, and 1 cup wine to crockpot along with herbs. Cook on low setting for 6 to 7 hours, or until meat comes away from the bone, and is easily removed.
  4. Remove Lamb Shanks, and cover to keep warm.
  5. Remove 2 cups of cooking liquid into a glass measuring cup or fat separator. Heat a skillet over medium heat and add 2 tablespoons of dairy free spread. When the spread is melted and slightly bubbling, sprinkle flour over melted spread evenly, whisking to combine. Cook for one minute being careful not to burn. Slowly add cooking liquid, whisking to incorporate roux to create a smooth sauce. Flour will clump at first; keep whisking and flour will incorporate.
  6. Serve lamb with gravy.

Easy gluten and dairy free gravy

img_0071 (1).jpg

 

I took me many years to finally make what my husband calls “plate lickin’ ” gravy.   It’s easier than you think to make really great gluten and dairy free gravy.

Easy gluten and dairy free gravy

  • Servings: 4-6
  • Difficulty: easy
  • Print

Gluten free gravy can be delicious!

Recipe by glutenfree lady

For each cup of liquid, increase melted spread and rice flour by one tablespoon.
Invest in a fat separator; it will decrease the fat in your gravy.
Keep whisking-the flour and liquid will incorporate.

Ingredients

  • 1 tablespoon
    dairy free spread
  • 1 tablespoon
    rice flour
  • 1 cup
    cooking liquid or broth
  • 1 teaspoon
    herbs of choice

Cooking Directions

  1. For each cup of cooking liquid or broth, melt one tablespoon dairy free spread in a large skillet.
  2. Sprinkle one tablespoon of rice flour over the melted spread, and whisk until flour is incorporated. No need to brown flour and spread.
  3. Slowly pour the liquid into melted flour mixture and whisk vigorously, until gravy begins to thicken.
  4. Continue to add broth until desired thickness is achieved.
  5. Stir in herbs of choice and serve.