crock pot turkey and other recipes

last thursday was a crazy day. crazy good but completely exhausting. i partly do it to myself. oh well! i was determined to make a turkey breast that had been staring at me from the freezer. i also bought an acorn squash that was on sale. we had never had acorn squash but i saw a recipe where it was drizzled with maple syrup. so i ask you, can anything be bad if it is drizzle in maple syrup? i think not.

the problem was with all our crazy i forgot to thaw the turkey. oops! so i had the light bulb moment to just throw it in the crock pot and hope for the best. it did take a while but it may have been the most tender turkey breast we have ever eaten. here is what i did … took packaging off turkey. this was by far the most difficult part. i mixed the gravy that came with it, with some vegetable stock to make it a bit liquid. then i place turkey in crock pot, frozen. i put it on high for 2 hours and then low for 2 hours. it was done at 170 degrees. easy. delicious.

the acorn squash was simple and looked like i was a pro in the kitchen. i love dishes that make you look like you spent hours but you didn’t. here is this recipe …

1 acorn squash
1 tbsp butter
2 tbsp brown sugar
2 teaspoons maple syrup

1- preheat oven to 400°F.

2- using a strong chef’s knife, and perhaps a rubber mallet to help, cut the acorn squash in half, lengthwise, from stem to end. use a spoon to scoop out the seeds and stringy stuff in the center of each half. Score the insides of each half several times with a sharp knife. place each half in a baking pan, cut side up. add about a 1/4 inch of water to the bottom of the baking pan so that the skins don’t burn and the squash doesn’t get dried out.

3- the inside of each half with 1/2 a Tbsp of butter. add a Tbsp of brown sugar to the cavity of each half. dribble on a teaspoon of maple syrup to each half.

4- in the oven for 1 hour to 1 hour 15 minutes, until the squash is very soft and the tops are browned. do not undercook. when finished, remove from oven and let cool a little before serving. spoon any buttery sugar sauce that has not already been absorbed by the squash over the exposed areas.

next up i wanted to include something green. so a broccoli bake it was. here is the recipe …

2 large bunches broccoli, roughly chopped (about 12 cups)

4 tablespoons butter (1/2 stick)

1/4 cup all-purpose flour – i substituted my pamela’s gluten-free baking mix

2 cups milk

2 cups grated Gruyere (8 ounces)

kosher salt and black pepper

1-Heat oven to 375° F. Fill a large saucepan with 1 inch of water and fit with a steamer basket (or fill a large pot with ½ inch of water). Bring to a simmer. Place the broccoli in the steamer basket, cover, and steam until just tender, 3 to 4 minutes; transfer to a large bowl.

2-Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring, for 2 minutes (do not let it darken). Whisk in the milk and simmer until slightly thickened, 3 to 4 minutes. Remove from heat and stir in 1 cup of the cheese, ½ teaspoon salt, and ¼ teaspoon pepper. Toss with the broccoli.

3-Transfer the broccoli mixture to a shallow 3-quart baking dish and sprinkle with the remaining cup of cheese. Bake until bubbling and golden brown, 35 to 40 minutes. Let sit 10 minutes before serving.

lots of leftovers and lots of yum.