Archive | June, 2009

Turkey Meatballs

30 Jun

When I lived with my ex-bf, he didn’t cook.  When I moved away, I thought wouldn’t it be nice if I made him a cookbook?  I didn’t ever give it to him and we’re not together but I do have some fun recipes to share 🙂 like this one!

Spinach and Cheese Turkey Meatballs

This recipe is perfect for two but if you’re cooking for three or four just use a full pound of ground turkey.

½ pound of ground turkey breast (usually 99% fat free)
¼ cup of shredded Parmesan
2 cups of cooked fresh spinach
If you’re cooking spinach for the first time you can blanche it quickly by dropping
the fresh spinach into boiling water. Don’t keep it in for too long, about 2-3
minutes, or it will lose its bright green color and look like seaweed. Put spinach into a bowl of ice cold water just long enough to stop the cooking process.
1 teaspoon of salt
1 egg lightly beaten
1 teaspoon of pepper
2 teaspoons of Creole seasoning (like Tony’s but this is optional)
2 teaspoons of dried oregano
1 ½ teaspoons of dried rosemary
Remember when you’re using dried herbs that the flavor can be much stronger, so
a small amount will provide a lot of flavor. If fresh is available, then one or two
sprigs of each herb will work well.
1 cookie sheet or rectangle cake pan

Preheat oven to 400 degrees

In a bowl combine turkey breast, egg, salt, pepper, parmesan cheese, and spinach. If you touch anything after touching the turkey breast, wash your hands. To save time, you can put the spinach and dry ingredients into a bowl together to avoid a mass amount of dishes and mess. Use either a spoon or your hands to mix the ingredients. Roll mixture into meatballs of your size choice and place on a cookie sheet. Bake in preheated oven for 10-15 minutes or until cooked through. You will notice that since we’re using ground turkey breast the meat will not be as dark like it would if you were using regular ground beef. You don’t want them to dry out so make sure you check on them! These meatballs can be paired with any marinara sauce and pasta such as angel hair or ziti.



30 Jun

Ode to brinner, a.k.a. breakfast for dinner.  One of my childhood favs is a simple and comforting dish called “chipped beef” or “S.O.S.”

All you need is:

1 package of place and bake biscuits

2 packages of corned beef (sliced into strips)

3 tablespoons of flour

2 table spoons of butter

1 tablespoon of extra virgin olive oil

salt and pepper

milk (1 percent or skim)

Start by baking the biscuits according to the directions.  You can get everything else made while they are baking and serve when they are done!

Make a roux, melt the butter and olive oil and sprinkle in the flour.  I like to flavor the roux with salt and pepper before adding the milk.   You don’t want it to get too dark but when the roux is golden brown whisk in the milk.  Reduce the heat, you don’t want the roux to get too dark (we’re not making gumbo!)  If you don’t have a whisk you can use a wooden spoon but a whisk is an easy way to easily incorporate the milk and flour mixture.  Season with more pepper.  Don’t oversalt, the corned beef has its own salt.  As the sauce thickens, add the sliced corned beef.

When the biscuits are done baking serve topped with sauce and enjoy!!