Another slow-cooker recipe? Yes, I am obsessed! I love using my slow cooker for poultry, it keeps it moist, is an easy clean-up and you can set-it and forget-it! (does anyone remember that 90’s infomercial?) Anyways, a slow-cooker is a key item for the kitchen (and they’re pretty inexpensive). I have been getting a little bored with chicken lately, but like the lightness of poultry, so my next choice is turkey. Turkey breast is a great ingredient throughout the colder months, not just for Thanksgiving. By slow-cooking the breast you can ensure that the meat will remain moist. I wanted to create a smokey, spicy, mexican-inspired Turkey breast, so here ya go!
Slow-Cooker Turkey:
2 lb Turkey Breast (organic or kosher always tastes better to me)
1 can chipotle peppers in adobo (can be found in Mexican or speciality markets)
2 carrots, peeled and roughly chopped
1 sweet onion, roughly chopped
2 vine tomatoes, cut into 6ths
1/2 bunch cilantro
1/2 lime, squeezed
sea salt and pepper
Method: Place chopped onions and carrots in bottom. Salt. Add turkey breast. Season turkey with salt and pepper. Add cut tomatoes on top of turkey. Add 3 chipotle peppers and most of the adobe sauce to the slow cooker. Lightly toss so adobe sauce can spread. Juice 1/2 lime over slow-cooker. Add salt and chopped cilantro. Cook on low for 5-6 hours or high for 3-4 hours. May sit at “warm” setting for a couple of hours.
Cilantro-Lime Wild Rice:
wild rice
1/2 bunch cilantro, chopped
1/2 lime
sea salt
Method: Cook rice to directions on package (you may also use frozen or microwave wild rice bags). I usually cook my rice in the rice cooker, as it’s easier if you cannot watch rice on stove. Once the rice is done, toss with cilantro, sea salt and lime juice.
Simple Guacamole:
2 avacados
3/4 cup pico de gallo
lime juice
sea salt
Method: Spoon meat of avocado into a bowl, mash with fork. Add pico, squirt of lime juice and sprinkle of sea salt. Mix until combined.