No, the something old, something new in this column did not evolve from a wedding. Instead, these two recipes represent situations many cooks experience. We discover a recipe we really like, use it frequently, then for some reason, forget about it because we’re always eager to try another recipe. I, like many cooks, read cookbooks like novels.
Years ago, someone told me about cooking a turkey breast in a crock pot. I tried it and we really enjoyed the taste. Gradually over time, I didn’t prepare it as often until I wasn’t cooking it at all. When I came across this recipe, in search of something else in my cookbook, I tried it again. We liked it every bit as much as we had in the past. It’s easy to put together and leftover turkey can always be used in a variety of ways.
The Northwest Salmon Chowder comes from a Better Homes and Gardens Magazine. I like the way the recipe uses frozen vegetables, peppers and hash brown potatoes. Those ingredients certainly cut preparation time. However, I don’t have easy access to fresh salmon. Therefore, I tried canned salmon, drained and with bones and skin removed. For a quick supper, it, even with canned salmon, is very tasty.
Crock Pot Turkey Breast
2 carrots, sliced
2 onions sliced
2 celery stalks with leaves cut into one-inch pieces
1 4-6 pound turkey breast
olive oil
Lawry’s Seasoning Salt
Lemon Pepper
1/2 cup white wine
4 oz can of mushrooms, drained
1 teaspoon fresh basil
Place vegetables in bottom of Crock Pot.
Rub turkey breast with oil and sprinkle all sides with Lawry’s and lemon pepper
Place turkey on vegetables. Shift position so lid can shut tightly. Cover with mushrooms. Add wine. Top with basil. Cook on high for four to six hours.
Northwest Salmon Chowder
1 tablespoon butter
2 cups assorted frozen vegetables
1 cup frozen peppers and onions
2 tablespoons seeded and finely chopped fresh jalapeno pepper
2 tablespoons all purpose flour
2 cups milk
1 cup half and half cream
2 cups frozen hash brown potatoes, thawed
12-14 oz. skinned, cooked fresh salmon (OR: 1 can of salmon, drained with skin and bone removed)
1/4 cup fresh parsley
2 tablespoons lemon juice (OR: 1/4 cup cooking wine)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
In a large kettle, melt butter over medium heat. Add frozen vegetables and jalapeno peppers. Cook for three to five minutes or until veggies are tender. Stir in flour. Gradually stir in milk and half and half. Cook and stir until slightly thickened and bubbly. Cook one minute more.
Stir in hash brown potatoes, salmon, parsley, lemon juice, salt and pepper. Heat through.
2016
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