Sundays with Friends: Wild Turkey in the Crock Pot

014

I hit my two-year Anniversary this week since TheOnyxPlate.com was started. Woohoo!  What an amazing two years it has been with new places, new foods, and wonderful people I’ve met along my journey that has only just begun.  I can’t wait to reflect further on it for you in a post coming up (you know how I get all mushy about reflections and such). But, for now, we have a special Sundays with Friends to get to…Thanksgiving themed!

My very good friend surprised me with a Sundays with Friends centered around her son’s first kill of a Wild Turkey. She was so very proud, and I don’t blame her one bit! Good parents, good kid, good hunter. *smile* You might remember her first submission when she taught us about making Salsa. If not, you can read that one by clicking here. So on to her second Sundays with Friends! Welcome back, Jen! Can’t wait for your Peanut Butter Balls post either this year…hint hint. *wink**wink*

***Sidenote: I’m always happy to feature any of you on here. I just need a recipe, a short story about the recipe, and at least one photograph pretty please. You can email it all to TheOnyxPlate@gmail.com. Frankly…I’ll take any recipes! *smiles*

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

In April 2012, my seven year old son and husband went turkey hunting. When they came home, my son had killed his first turkey. My son was so excited and wanted me to cook the turkey right away. I promised him that we would save it for Thanksgiving. He was happy and couldn’t wait to eat it at Thanksgiving. By him killing the turkey it saved us money from having to buy a turkey this Thanksgiving.

A week before Thanksgiving, I got a call from my mother-in-law inviting us to go out to eat on Thanksgiving. I told her that we already had plans to stay home and cook because I promised my son that I would cook his turkey.

The weekend before Thanksgiving my sister-in-law called to say that they would be able to attend our Thanksgiving gathering, and she asked if her husband could fix the turkey. I told her that was fine; however, I was still planning to cook my son’s turkey.

I was determined that I would cook this turkey regardless, which was all for my son that I love and adore.

Wild Turkey Crock Pot Recipe

  • 2 large turkey breasts
  • 1 can of cream of mushroom
  • 1 packet of onion soup mix
  • 1 small bag of baby carrots
  • 1 container of fresh sliced mushrooms
  • 1 medium white onion chopped
  • 1 ¼ cup of water
  • 1 can of turkey gravy

Directions:

Clean the turkey breasts and place them in a large crock pot. Add all of the ingredients on top of the turkey, except the turkey gravy. Cook on low for 6 to 8 hours, or until done. Check the crock pot often to see if more water needs to be added. Poor turkey gravy on top once done. Enjoy!

Oven-Roasted Asparagus…Amazing!

101_6802

This household has really become addicted to oven-roasting asparagus.  It is so delicious!  When preparing the asparagus, you are supposed to bend them towards the bottom and break the ends off.  You are supposed to trust the asparagus that it knows where to break itself off.  After I have broken all the ends off, I sometimes wonder if I am missing out on a part of something so delicious that I want more of….it feels like a waste.  Although, I believe I missed one last night, and I got it on my plate.  It was quite hard and woody on the end that I didn’t snap off……not appetizing in the least little bit.  Therefore, I will continue to snap my asparagus, but always long for the what-if’s……

Directions for Oven-Roasted Asparagus

Take each spear of asparagus and hold it towards the non-flowery end, and bend it until it snaps on it’s own.  Then place in a pan with sides.  Drizzle with a little EVOO and Sea Salt.  Then toss them around to coat them all evenly.  Place in the oven at 425 degrees for about 20 minutes or until they start to turn brown on the tips.  Once they start, they will turn very quick, so watch them.  Take out and serve!  So delicious!

This asparagus was paired with Cajun Turkey Breast, and Quinoa that I cooked in chicken broth.  We’re not quite sure about the Quinoa, yet.  It was a lot like our good Southern grits in texture.  Yet, resembled insect larvae in site….too much description?  Maybe.  The truth can sometimes be unappetizing though.  I will say this…I am sure with the correct seasonings in the liquid you cook it in, it could be more appetizing.  If you find a better way to prepare it, let me know…please.

This slideshow requires JavaScript.