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November 3, 2013

Recipe for slow cooker turkey breast stuffed with wild rice and cranberries {gluten-free}

Slow cooker turkey breast with wild rice stuffing.

In real life, retail dictates the start of the seasons, which is why Halloween costumes arrive on the shelves in August, and Santa slides down store chimneys in October. In the mail order catalogs, Thanksgiving arrived two months ago, but I'm old-fashioned and wait until the calendar page flips to November. Now it's officially Thanksgiving season, so I offer the first of two recipes for stuffed turkey breast. I began experimenting with turkey breast in the slow cooker last year, when we hosted a very small holiday gathering of people who, it turned out, weren't huge dark meat fans. This gluten-free stuffing packs in all of the flavors of a New England harvest -- apples, thyme and cranberries -- and the slow cooker keeps the meat moist. If you're not buying directly from a farm, be sure to look for an organic turkey breast that hasn't been impregnated with brining solution or stabbed with a plastic pop-up timer. The butcher at my local supermarket's fantastic meat department happily butterflied the turkey breast for me.

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October 20, 2013

Slow cooker hoisin chicken, bok choy and sesame brown rice bowl recipe

Hoisin chicken, bok choy and sesame brown rice bowl.

On a wire rack in the corner of my kitchen, you'll find dozens of stacked blue-and-white Chinese bowls in almost every size and shape and pattern you've ever seen. (No, I'm not running a store. Yes, I have a little bowl problem.) However, the bowl in these photos is one-of-a-kind in my collection -- it was made for export, and obviously hand-painted, though it isn't precious -- and it happens to be the absolutely perfect size for a rice bowl dinner for one. This slow cooker hoisin chicken, so easy to make with just three ingredients, is a component I like to make ahead and freeze in small portions. Then, when I'm craving a rice bowl, I fire up the rice cooker, and at the end of the cooking time, I toss the chicken and bok choy on top of the rice, close up the cooker, and let them steam together for 15 minutes. It's Chinese take-out at home, and it couldn't be easier.

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October 17, 2013

Chili powder (Recipe: turkey tacos)

First published in August 2006, this updated ingredient post features new photos and links. We love this spicy turkey filling in tacos, on salads, or as the topping for a rice bowl with a dollop of guacamole and a big plop of sour cream. 

Super easy turkey tacos.

Some like it hot.

I like it really hot.

I like it hot enough to make my scalp tingle, my sinuses drip, and my eyes water. (Do I need to mention that I'm talking about food now, not the weather?) I wasn't always like this, but a trip to New Orleans years ago started me down the pepper path, and there is no turning back.

Sometimes, though, unadulterated heat isn't the goal. When I want a more complex depth of flavor in Mexican and Southwestern dishes, I often reach for chili powder.

Are you confused by the whole chili/chile thing? Many people are, and product packaging doesn't really help, with the willy-nilly and often interchangeable use of chile, chili, chillie and chilli.

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October 13, 2013

Recipe for Canadian breakfast turkey meatballs with maple and bacon

Canadian breakfast turkey meatballs with maple and bacon.

Later this morning, our family from up North will crowd around the small dining table here at the log house for coffee and juice and fried eggs, and Canadian breakfast turkey meatballs with maple and bacon. My husband Ted requested a Canadian recipe for my latest e-book, A Flock of Meatballs: Easy turkey recipes with around-the-world flavors, and when I asked him what, exactly, a Canadian meatball might contain, he didn't hesitate: "maple syrup, bacon and beer!" These turkey meatballs coated with a maple-bacon-(non-alcoholic)-beer glaze have it all, and happily take the place of bacon and sausage on any breakfast menu. They're actually quite good atop a green salad, too, so don't limit your meatball intake to first thing in the morning. You can make the basic meatballs ahead and keep them in the freezer. Then, when you're ready to serve, defrost the meatballs and boil the glaze, which takes only a few minutes on the stove top.

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About The Perfect Pantry®

  • My name is Lydia Walshin. From my log house kitchen in rural northwest Rhode Island, I share recipes that use what we keep in our pantries, the usual and not-so-usual ingredients that spice up our lives.

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