Turkey Chili Meatballs

I strayed away from the usual few cookbooks this week and boy was it successful.

These chili meatballs and mashed potatoes are from Rachel Ray's "Just In Time".

And while we were very impressed with the recipe itself, I would say I'm much less enthusiastic about the cookbook.  Sadly it has little to do with the actual content and mostly related to the fact that there are only 8 pictures in the entire cookbook.  

I don't think I'm alone in today's cooking world when I say that I definitely 'eat with my eyes', hence the popularity of websites like foodgawker, foodbuzz and yumgoggle, just to name a few. It blows my mind when cookbooks have no photos!  Maybe it's just me, but it really makes me not want to cook out of them.  I am trying though, I have to, because there are really A LOT of cookbooks that have very little photos...much to my dismay.  

Mark my words, if I ever publish a cookbook (fat chance) it will have photos for EVERY recipe.  

Ok anyway, enough ranting for one day.

Besides the lack of photo for this recipe, it was pretty fantastic, check out the Logan rating.  It pretty much speaks for itself!

The mashed potatoes are so incredibly simple, yet seriously so good, I was impressed.  Usually I think I over-complicate mashed potatoes and load them with way too many ingredients. This reminded me that sometimes simpler, is better. 

And the meatballs...oh those meatballs...don't even get me started on the meatballs.

They were divine!  So impressed with how simple and amazingly flavorful these were.

You have to try them, today, tomorrow, sometimes soon!

And then let me know what you think!?! 

Also I do love Rachel Ray for reminding me that cooking is not all about precise measurement. Her recipes teach me to trust my judgement and use my taste buds more often to determine if I've got the right amount of a certain ingredient.  Thanks Rachel! 

ENJOY!

Turkey Chili Meatballs

1 1/4 lb ground turkey breast

1 onion, peeled

4 large garlic cloves, grated or finely chopped

1 T chili powder, a palmful 

2 cups shredded pepper jack cheese

1/4 cup cilantro or parsley leaves, a handful, coarsely chopped

2 T EVOO (extra virgin olive oil)

1/4 cup molasses (eyeball it)

1/2 cup cider vinegar (eyeball it)

1/4 cup light or dark brown sugar (eyeball it)

1 (28oz) can crushed fire roasted tomatoes

Sour Cream Smashed Potatoes

2 lbs new potatoes or baby yukon golds

3 T butter

S&P

1/2-3/4 cup sour cream (eyeball it)

3-4 T snipped or chopped chives

Preheat the oven to 400. 

Cut larger potatoes in half, leave smaller baby potatoes whole and place them all in a saucepot. Add water to cover by about 1 inch, cover with a lid and bring to a boil over high heat.  Remove the lid and simmer the potatoes until tender, 12-15 minutes.  Drain and return the potatoes to their pot, then add 

2 T of the butter, some S&P, the sour cream and the chives.  Smash with a fork or potato masher until your preferred consistency is achieved. 

While the potatoes are coming up to a boil, place the turkey in a mixing bowl.  Grate half of the onion into the meat along with half of the garlic, the chili powder, shredded cheese, cilantro or parsley, and S&P.  Form the mixture into 1 1/2 in round meatballs and arrange on a nonstick baking sheet.  Drizzle the meatballs with a little EVOO(I skipped this) and roast in the oven for 12 minutes, or until they are golden and the juices run clear.

Once you have the meatballs in the oven, start the BBQ sauce.  Place a large skillet over medium-high heat with 2 T of EVOO.  Chop the remaining half onion, and add it to the center of the skillet along with the remaining garlic and S&P.  Cook, stirring frequently for 3-4 minutes.  Add molasses, cider vinegar, and brown sugar; stir to combine; then stir in the fire roasted tomatoes.  Bring up to a bubble and simmer the sauce over low heat until you are ready to eat.  ( I added about 1T cornstarch mixed in 1 T water to thicken the sauce a bit). 

Remove the meatballs from the oven and add to the skillet with the BBQ sauce.  Toss to coat with sauce.  Plate up the meatballs with a little more sauce on top and serve with the smashed potatoes.  

Serves 4.

Logan Rating: *****

Fast Food

These are burritos that sort of look like enchiladas, and that taste like a hybrid of the two.

When you are craving enchiladas, but its too hot to turn the oven on, BOOM, here's your solution.

Another wonderful recipe from The Pioneer Woman, if you don't know of her, you should

These were extremely quick and very delicious, you should add this to your weekday meal plan, they are easy, versatile and delish.

You can switch up the filling ingredients and create an entirely new recipe, so if you need to you could serve these to your family twice in one week and they probably wouldn't even realize you were repeating.  Tricky!

I opted to use enchilada sauce and I think it added the perfect flavor, tomato sauce would probably be tasty too, you be the judge.  Let me know what you think!

ENJOY!

Beef and Bean Burritos

2 lbs ground beef (I used ground turkey)

1 medium onion, diced

1/2 tsp ground cumin

1/4 tsp ground oregano

1/4 tsp chili powder

1/4 tsp salt

(I doubled each of these spices, probably because turkey doesn't absorb flavors quite like beef)

Two, 7 oz cans Mexican tomato sauce or enchilada sauce

one, 28oz can refried beans

3/4 cup grated cheddar cheese, plus extra for sprinkling

12 burrito size flour tortillas

1/2 cup cilantro leaves, torn

OPTIONAL FILLING INGREDIENTS

mexican rice

sour cream

guacamole

roasted green chiles

pico de gallo

In a large skillet, over med heat, cook the beef and onion until beef is cooked through. 

Add cumin, oregano, chili powder and salt and stir to combine.

Pour 1 can of the sauce into the meat and simmer over low heat for 5 min, add a little water if it gets too dry.

Meanwhile heat the refried beans in a saucepan over medium low heat.  Add the cheese...

And stir it until its melted.  Remove from heat.

Heat tortillas in microwave for 1 min, then spread a small amount of beans on each tortilla.

Add small amount of the meat, add any other optional ingredients you may be using or just keep it simple and leave them as they are.

Fold over the ends of the tortilla, then roll them up.  Place 2 burritos on a microwave safe plate.

Drizzle some of the second can of red cause over the top, and sprinkle with more cheese.

Microwave the burritos for 1 min or until the cheese is melted.  Repeat with the rest of burritos.

Sprinkle the tops with cilantro leaves and serve immediately.

YUM!

I made this...kind of

Contrary to popular belief, Yes, I am alive and well.  

I've been working, and on vacation and working out and drinking and attending weddings.

And despite all of those excuses, really the truth is, I've just been a totally lazy cook.

Eating bagged salads and frozen pre-made turkey burgers *Gasp* and anything that is quick and easy.

I know what your thinking, Paige you always say how quick and easy your recipes are...

Well my aren't we observant, yes you are right, they are easy, but I told you, I've been lazy!

I'm ashamed, and I will try harder, starting NOW!

This was dinner tonight, cucumber salad with a turkey cheese burger.

Yes that is the aforementioned frozen turkey burger, HEY I said I was trying!

 Rome wasn't built in a day people!

This cucumber salad is a recipe from one cookbook in a set of "American Test Kitchen" books I received as a gift from my culinary master uncle Dug!

As I was paging through I saw this recipe and it hit a childhood nerve of mine (we always had some sort of vinegar cucumber salad around the house) I just had to try it. 

Not to mention its about 96 degrees in my house and I needed something light and fresh.

The turkey burger has all the fixin's and is resting on a low carb tortilla instead of a bun, yes I'm weird, but trust me its tasty!

Here is the cucumber salad recipe, and next time I'll make my own burger, sheesh.  Baby steps!

Creamy Dill Cucumber Salad

1 cup sour cream

3 T cider vinegar

1 tsp sugar

1/4 cup minced fresh dill

S&P to taste

3 medium cucumbers (sliced, salted, and drained-see illustration below)

1/2 medium red onion, sliced very thin, salted and drained with cucumbers

Kinda hard to read, but you get the idea, your essentially trying to get excess liquid out.

Whisk sour cream, vinegar, sugar, dill, and S&P in a medium bowl.  Add cucumbers and onion: toss to coat.  Serve chilled, adjusting seasonings if necessary. 

YUM!

Serves 4.

Buffalo Turkey Burgers

This was GOOD, boy oh boy this was GOOD!

I saw this recipe on one of my favorite websites www.skinnytaste.com and I knew I had to make it!

I love love love buffalo wings, but always feel guilty eating them.

This is a guilt free way to eat them along with a large amount of blue cheese (homemade might I add).

I paired these Buffalo turkey burgers with some sweet potato fries, which are a huge hit in this house.

All in all this meal was a knock out, you must try it.  They are even good leftover, however the slaw does not last long in the fridge, 2 days MAX.

Recipe here.

This was before we bought our new grill for memorial day weekend, so I used my grill pan, which worked pretty darn well if I do say so myself. 

Blue cheese broccoli slaw, super simple and DELICIOUS!

YUM YUM YUM!

ENJOY!

Logan Rating: *****

2 posts, 2 days in a row...

I'd like to fancy that that is pretty good...2 days in a row, 

however I do owe you at least that much. 

I will try to keep this up, as I am finding it quite therapeutic and fun once again.

Are you out there followers?  Give me a shout if you still are, I would love to hear from you!

Maybe it will give me the motivation to keep it up...

"Just keep blogging, just keep blogging, just keep blogging, blogging, blogging..."

That's what the blue fish says in Nemo right? 

Or maybe it was Swimming...

nonetheless, I miss you guys and I am going to be a better blogger, I promise!

Right after this I'm headed to the store to get some corned beef!!

So stay tuned for a post about the best corned beef EVER! 

This is not  a challenge meal, but something that I made in the last couple of weeks that was pretty good and I happened to take photos of it. 

I have been cooking a lot from this website, I just love her ideas, and they are figure friendly as well, which never hurts.

So here is the recipe for these delicious stuffed peppers, I would definitely make them again, pretty tasty. 

ENJOY!

Tis the season for Pumpkin Chili

I'm not sure about where you all are, but here in MT it is speeding right past fall and into winter.

However before my favorite and the shortest season in MT leaves me, I am determined to cook some fall things.  Such as cider, squash, pumpkin seeds and well really just all things pumpkin.

We made this twist on a traditional chili about a week ago.

We had our friends Tim and Maggie over, watched some football and chowed on some of this delightful stuff.

It was a hit!  I was very relieved, wasn't sure how pumpkin chili was going to go over, but it was delicious.

I got the recipe here, so not only was it delicious, but it was nutritious as well.

I pretty much enjoy just about anything that can be thrown into a crock pot and cooked for 6+ hours, especially during the week.  

Try this one out!

More actual blog recipes to come!

Hope you are still tuning in! 

ENJOY

 

Logan Rating: *****

Is it possible to be in love with a pot?

I don't care what you say...it is possible...I do love that pot!

How could I not? 

Its green and beautiful and can go from the stovetop to the oven...I've wanted one for years!

Someday I will have another one, a bigger one, maybe a yellow or orange one!

I can't wait!
Until then, I will cook anything and everything in this beaut! 

Pictured above is turkey taco chili, recipe found here

Skinny Taste is one of my favorite websites, it has lightened up versions of all of my fave foods.

However, even if you aren't looking for lightened up food...this is a DELICIOUS recipe. 

We ate it two nights in a row and still have plenty leftover

Logan gives it a ****, even though it is not a challenge recipe.

Gotta mix it up a little.

ENJOY!

I shall leave you with more pics of my new love.

Serves 9.  In my opinion 6.

mmmm Cobb

Oh followers, you've been neglected once again.

I'm so very sorry for being absent yet again, I have been ill.

It has been no fun, if that is any consolation.

Here is a Cobb salad that I made forever ago,

sorry still catching up on the posts.

It was really delicious, a great light meal.

Could be a lunch or a dinner,

we made it for dinner.

I used turkey bacon and Gorgonzola instead of blue cheese.

You could add and/or subtract any ingredients,

like the King says (the burger king that is)

Make it your way!

:)

ENJOY!

Turkey Cobb Salad

4 slices bacon 

3 T red wine vinegar

2 T olive oil

1 tsp dijon mustard

1 large head romaine lettuce, shredded

8 oz roasted turkey breast, diced

3 oz blue cheese, crumbled

2 hard cooked eggs, diced

2 plum tomatoes, diced

S&P

In a 10 in skillet, cook bacon over med heat until crisp on both sides, 3-5 min.  Transfer to a paper towel lined plate to drain.  Let cook, then crumble the bacon.

In a small bowl, whisk together the vinegar, oil, and mustard.  Place the lettuce on a serving platter and toss with the dressing.  Arrange the remaining ingredients on the lettuce as desired, and season with S&P.

Serves4.

Logan Rating: ***

PURPLE AND GOLD PASTA!

 Last Sunday we had a few people over for the coveted Vikings/Packer game.  While the result was NOT what we expected or wanted, I did make purple and gold spaghetti and meatballs!  I made the pasta like I usually do, but just added food coloring to the dough, it turned out great and it was still just as delicious as ever.  This spaghetti and meatball recipe is good, but it really is nothing special.  I ended up adding some red pepper flakes to add some flavor.  Try it out though, the meatballs, I thought were really good.

ENJOY and don't forget to cheer on the VIKES!

Spaghetti and Turkey Meatballs

3 T olive oil

4 garlic cloves, minced

5 cups canned crushed tomatoes

1/2 tsp dried oregano

1/4 tsp dried thyme

S&P

1 large egg

1/2 cup milk

1 med onion, finely chopped

2/3 cup plain dried breadcrumbs

1/2 cup finely grated parmesan

1/2 cup chopped fresh flat leaf parsley

1 lb ground turkey (at least 93% lean)

1 lb spaghetti

In a large nonstick skillet, heat oil over med high heat.  Add garlic and cook for about 1 min.  Stir in the tomatoes, oregano, and thyme, and season  with S&P.  Bring to a boil, lower the heat, and simmer, covered for 20-25 min.  

Meanwhile make meatballs; in a large bowl, whisk together egg, milk, 1 1/4 tsp salt and 1/4 tsp pepper with a fork.  Stir in the onion, breadcrumbs, cheese and parsley.  Add turkey and mix until combined.  Form the mixture into 1 1/2 in balls.

Add meatballs to skillet and spoon sauce over to coat.  Simmer over med until meatballs are just cooked through, about 8 min.

While meatballs simmer, cook spaghetti in a large pot of boiling water.  Drain pasta and transfer to skillet.  Serve with more cheese.

Serves 6. 

Logan Rating: ***

Improving on a classic

Are you confused?  Looking at this thinking, what the heck is it??  Well its meatloaf!  Yup, good old meatloaf.  I don't know why I've never seen this before, because apparently people do it all the time, but its a meatloaf sandwich.  Does it look huge in the picture?  Because it was gargantuan, not the sandwich from Jimmy John's, but just REALLY huge.  So meatloaf is one of my absolute favorite things, once again this is probably because I can use exorbitant amounts of ketchup, but nonetheless this meal was pretty great.  I am rather sad to say that it beats my moms meatloaf that I grew up on, in fact I can't believe she didn't think to put all these yummy veggies in...seems like a great way to hide them from kids.  I wouldn't have known the difference, I would have just covered it with ketchup anyway, which is also a vegetable...that is my excuse for using so much of it.  So here's the deal people, this is delicious, easy and quick to prepare.  It does take about 40 min in the oven though, so make sure you account for that cooking time.  Also they are actually supposed to be 4 mini turkey meatloaves, but who has mini loaf pans??? Not me!  So mine is a regular meat loaf.  Although I do like mini things, so maybe I should invest in some mini loaf pans...any of you have them? 

ENJOY!

Mini Turkey Meatloaves

1 T olive oil

1 onion, finely chopped

1 carrot, finely chopped

1 red bell pepper, finely chopped

1 slice sandwich bread

1/4 cup milk

1/4 cup plus 2 T tomato chili sauce (I used ketchup...come on people what did you expect!?)

1 large egg

1 tsp dried sage

S&P

Preheat oven to 350.  In a large skillet heat oil over low.  Add onion, carrot and bell pepper; cook, stirring frequently until veggies are tender, about 10 min.  Transfer veggies to a large bowl, crumble in bread; add milk and 2 T chili sauce (KETCHUP!) and stir to combine.  

Add turkey, egg, and sage; season with 1 1/2 tsp salt and 3/4 tsp pepper.  Using your hands, gently mix to combine (this is the fun part).  Divide meat mixture into four equal parts and shape into each loaf pan...or use one regular loaf pan. 

Rub remaining 1/4 cup chili sauce over tops of loaves, dividing equally.  Bake until they reach 165, about 40-45 min.

Logan Rating: ****

Pastitsio...

I promise I did not make that word up, that is really what this dish is called and its delicious!  I was first introduced to pastitsio about a year ago when I started experimenting with different cookbooks.  I made it one night and Logan and I both loved it!  The cinnamon in this dish is what really makes it a pastitsio, it sounds weird, but it is so good.  It's an awesome change of pace from your average Italian pasta dish, you must try it.  You can also use spaghetti noodles instead of penne and then you just layer it will the meat instead of mixing it all together.  I urge you to try this, its easy and a great staple to add to your basket of tricks.  Plus AGAIN you're cooking with red wine, which means you can drink it while your cooking, which always makes for a great recipe!

ENJOY!

Pastitsio

S&P

1 lb penne

2 lbs ground lamb (I used ground turkey)

2 onions, finely chopped

1/2 cup red wine

1 can (6oz) tomato paste

1/2 tsp ground cinnamon

2 cups water

6 T unsalted butter, cut into pieces

1/2 cup all purpose flour

3 cups milk

1/8 tsp cayenne pepper

1/4 cup finely grated parmesan cheese

Preheat oven to 375.  Bring a pot of water to boil; add salt.  Cook pasta, drain.

Meanwhile, cook meat in a large saucepan over med heat, breaking apart with a wooden spoon, until no longer pink, 6-8 min.  Add onions; cook, stirring occasionally, until translucent, about 5 min.  Drain off fat, if necessary. 

Add wine to meat, cook over medium heat until almost all liquid evaporates, about 5 min.

Stir in tomato paste, cinnamon and water; simmer until thickened about 15 min.  Season with S&P.

Meanwhile, make bechamel sauce.  Melt butter over med heat.  Whisk in flour until incorporated; cook, whisking, 1 min.  IN a slow, steady stream, whisk in milk until completely smooth.  Cook, whisking often, until mixture is bubbling and thick enough to coat the back of a wooden spoon, about 5 min.  Stir in cayenne and parm.

Add pasta to meat; transfer to a 9x13 backing dish.  Pour bechamel over the top, smoothing with back of spoon until level.  

Bake until browned in spots, 35-40 min.  Remove from oven and let cook 15 min before serving (this is essential or it will just fall apart on you).

Logan Rating: ****

HOMEMADE PASTA!!!!!!!!!!!!!!

That looks like professional pasta doesn't it??? OH YEAH!  That's right folks, I, Paige Cashman made my very own homemade PASTA!  There have been a lot of cooking firsts for me lately, how exciting!  So about a month ago I received a package in the mail which contained my very own kitchen aid pasta making set.  This package was sent from my mom, but the gift was from my uncle Dug who had this in his kitchen but had never used it.  THANKS DUG!!!!  I finally got around to trying it out and OH MAN is it ever fun AND easy!   I would have never dreamed it would be so easy to make homemade pasta, thanks Kitchen aid!  So I will include the pasta dough recipe in here as well as the recipe for this amazing linguine and sausage pasta, which was seriously to die for. 

Ok so while pasta making with this tool is SUPER easy, I did make one mistake that I will warn you about.  The first time I made the linguine noodles I did not lay them out flat to dry and therefor they stuck together and then I made another mistake in putting them into hot water BEFORE it was boiling and they basically turned into one big mush.  So I then made a second batch, in less than 10 min, of white pasta, fixed the mistake and they were perfect!  

Here is the recipe and some pics of my first pasta making experience!

Wheat Pasta

21/2 cups wheat flour

1 cup all purpose flour

4 eggs

2 T water

1/2 tsp salt

White Pasta

2 cups all purpose flour

2 eggs

4 T water (more or less as needed)

Mix all ingredients together in kitchen aid mixer.  If too wet add flour, if too dry add water.  The dough should stick together when pinched between two fingers, but should not stick to your fingers.  Divide dough into 8 balls.  Flatten one ball to about 1/2 in thick and feed through your pasta roller (set on number 1).  The first time it will seem like its not working, thats because you are basically kneading the dough and the gluten needs to break down in order to become a smooth dough.  Run the dough through (folding in half after each time) at least 5 or 6 times.  After it looks like a smooth sheet of pasta, switch the setting on your roller to 3 and run dough through once.  Depending on what kind of pasta you are making will determine what thickness you want.  For linguine after number 3 you will change setting to 5 and run through once.  For lasagna you would go one more time through a 6 setting.  There are instructions regarding this that come with the set.  Now change out your pasta roller and put in the linguine cutter, feed each sheet of pasta through the cutter, TADAH PASTA!  Now MAKE SURE you catch the pasta as it comes out and lay it flat onto a baking sheet or dish towel to dry.  There are also really great youtube videos explaining this exact process so check those out if you are having trouble. 

Linguine with Sausage and Peppers

S&P

1 lb linguine

1 lb turkey sausage

6 garlic cloves

4 yellow peppers (I only used 2 and it was plenty)

4 tablespoons butter (I only used 2)

4 cups arugula (I used spinach)

In a large pot of boiling salted water, cook pasta until al dente.  Drain, reserving 1 1/2 cups pasta water.

Meanwhile, cook sausage and 2 T water in large covered skillet over medium for about 5 min.  Uncover; raise heat to med-high.  Brown the sausage breaking it up, about 7 min.  

Add garlic, bell peppers, and 1/4 cup pasta water; cook until peppers are soft about 6 min.  Add 3/4 cup pasta water and butter, swirl to combine.

Transfer to pot.  Add arugula; season with S&P.  Toss; add more pasta water as desired.

Serves 6.

Logan Rating: *****