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Individual Turchicken Meatloaves…..

Posted by on February 20, 2012

Yup.  You guessed it, ground turkey and chicken meatloaves.  Here’s how I came up with this meatloaf.    I was watching Food Network and Rachel Ray was making turchicken burgers.  I then used my good friend Lori’s meatloaf recipe and used this combination of meat instead of ground beef.  I find boneless skinless chicken thighs really flavorful.  I bought the boneless, skinless thighs and trimmed them of excess fat.  I cut them into chunks and put them into my food processor to finely chop the meat.  Worked out perfectly.  You can skip this step, of course, and buy ground chicken.

As far as my friend Lori’s recipe, it’s awesome!  I think the ingredient list is quite unique and I love the lemon juice in the meatloaf and the lemon slice that goes on top.  It’s different than my meatloaf I’ve ever had.  I’m not sure if she got this one from her Mom, but I tell you, everything her Mom made was so delicious and so different from what I grew up eating. (and I LOVE my Mom’s cooking)  One of the most interesting things she made was barbecued  chicken with this sauce that consisted of equal parts yellow mustard, molasses and cider vinegar.  Deeeeeeelish!  She just kept basting the chicken with this interesting sauce.  She also cooked over charcoal, need I say more?

The greatest thing about cooking is you can take bits and pieces from different recipes and put them together to your own taste.  I encourage you to do this with my recipes as well.  Make little notes on your recipes so you can duplicate the next time.   Take little risks in the kitchen.  Sometimes it’s great, sometimes not so.  This is how you develop your very own unique recipes and kitchen skills.

Individual Turchicken Meatloaves

3/4 lb. ground chicken (buy ground or process boneless and skinless chicken thighs)
3/4 lb. ground turkey
4 slices stale bread or bread ends
1/4 cup lemon juice
1/2 cup finely chopped onion
1 slightly beaten egg
6 lemon slices

Sauce

2 teaspoons Lawry’s Seasoning Salt
1/4 teaspoon cloves
1/4 teaspoon allspice
1 teaspoon dry mustard
1/2 cup ketchup
1/3 cup brown sugar

1) Preheat the oven to 350′.  Foil line a cookie sheet and coat well with cooking spray, or use non stick foil.
2)  Place the bread in a large mixing bowl and add the lemon juice, onion and egg.  Squish together well with very clean hands.  Add the meats and mix well with your hands.  Shape into 6 oblong loaves and place on cookie sheet.  Place in the oven and set the timer for 15 minutes.
3)  Mix all sauce ingredients together until well blended and divide in half.  After the loaves have baked for 15 minutes, top with half of the sauce and 1 slice of lemon.  Bake an additional 40 minutes.  Serve with the extra sauce.  Serves 6.

Serve with a simple baked potato and steamed broccoli or green beans.

Have a great day!

Angie

 

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Toasted Barley Risotto With Fennel and Asparagus….

Posted by on February 17, 2012

This dish is really, really good.  I totally LOVED it!   Although I am using barley in lieu of arborio rice, this grain has plenty of starch that will give you the same creamy result as the rice version.  Enjoy as a vegetarian main or as a delicious side.  Add any vegetable combination  you like.  I think it would be really good with re-hydrated porcini mushrooms and peas.  Toasting the barley gives the dish a nutty flavor and keeps it from getting mushy when cooking.  Unlike regular risotto, this rewarms beautifully.  If you want to make it ahead, I think it best not to add the blanched asparagus to the barley until you’re ready to serve.  Adding just before serving will keep it bright green and appetizing.

When cooking risotto, it is difficult to give an exact liquid measure.  You must watch it closely and stir if often.  When you notice that most of the cooking liquid has been absorbed, add more.  When you get close to 45 minutes of cooking time, taste it before adding more liquid.  It should be creamy and the barley should be tender yet  slightly firm to bite.  You may have to add additional liquid.

Another important note on risotto.  When adding liquid to the pot, you’ll want to add hot liquid.  You can have stock on the stove over low heat or zap in the microwave.  Adding cold liquid would prolong cooking time.

Toasted Barley Risotto with Fennel and Asparagus

1/2 lb. asparagus, trimmed and cut into 3/4″ pieces

1 cup barley
1 1/2 tablespoons butter
1/2 cup chopped onion
1 cup chopped fennel, the bulb portion (about 1 medium bulb)
2 large cloves garlic, minced
5 cups chicken or vegetable broth
1 14 oz. can petite diced tomatoes, with juice
1/2 cup freshly grated parmesan cheese
1 cup chopped arugula or spinach
1/4 cup fresh parsley
Salt and pepper to taste
1 tablespoon lemon juice, fresh or bottled

1)  Cook the asparagus in a pot of boiling, salted water for about 3 minutes.  Drain and immediately plunge the drained asparagus into ice water to stop the cooking.  Drain well.  Can be made 1 day ahead.  Cover and refrigerate.
2)  Put the stock into the microwave to heat or heat in a small pot on the stove.  In a large cooking pot over medium heat add the barley and heat until lightly toasted stirring often.  About 5-7 minutes.  Transfer barley to a bowl and return the pot to the stove.  Add the butter and melt.  Add the onion, fennel and garlic, cook until tender, about 5 minutes.  Add the barley to the pot, stir to coat.
3)  Add 2 cups of the stock to the pot and reduce the heat to low.  Simmer until most of the liquid is absorbed, stirring often, about 7 minutes.  Add the rest of the stock to the pot.  Continue to stir often.  When most of the liquid is absorbed, add the canned tomatoes with the juice.  Allow the tomato juices to be absorbed.  Taste to check the doneness of the barley.  It should be creamy and the barley should be tender but still be a little chewy.  If you feel it’s too chewy, add a little more liquid and allow this liquid to absorb and taste again.  Once it’s to the right texture, add the parmesan cheese,  arugula (or spinach) and parsley.  Stir until the arugula is wilted.  Taste.  Season with salt and pepper.    Stir in the asparagus and the lemon juice.  Serve with additional parmesan cheese.  Makes 4 servings.

Enjoy!

Angie

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Frozen Artichoke Tip and Artichoke and Fennel Salad…..

Posted by on February 9, 2012

I’ve fallen in love with Trader Joe’s frozen artichokes.  I love that you only pay for artichokes and not the packing liquid as you do with the canned.

The first time I used them I tossed them with olive oil, lemon juice, garlic and salt & pepper.  I roasted them (when my oven was working!) at 375′ for about 20 minutes.  Delish!  The key ingredient here in terms of the brightness of the artichoke was the addition of the lemon (or acid.)   You do not have this issue with the canned artichokes because they add citric acid to the canning liquid. 

This spring like artichoke and fennel salad is really good alongside any fish or chicken dish.   Of course, I used the frozen artichokes in my salad.  When I steamed them in water and a little salt, they came out very gray.  Interestingly, I tossed them with the lemon dressing and poof, they returned to a more appetizing state.   Clearly acid is required in the cooking process which I found interesting that directions on the package did not mention this.

Steamed Frozen Artichokes

Rinse and drain a 12 ounce package of frozen artichokes.  Put into a pot with 1 tablespoon lemon juice and 3 tablespoons of water.  Steam covered over low heat until most of the water has evaporated, about 6-8 minutes.  Drain well and cool if you’re using in the above salad.   Great in any salad or pasta.  Roast with chicken or add to soups.   The possiblities are endless!

Artichoke and Fennel Salad with Lemon Dressing

2 fresh fennel bulbs with fronds
2 cans quartered artichokes, drained or two packages frozen, steamed, rinsed and cooled
3 tablespoons parsley, washed and chopped
3 green onions, rinsed and thinly sliced
3 tablespoons olive oil
2 tablespoons fresh or bottled lemon juice
2 cloves fresh garlic, crushed
½ teaspoon salt
¼ teaspoon pepper

1) Rinse thoroughly.  Trim off the bottom of the bulb and leave about 1″ of the fronds, slice thinly, place in a large bowl. Remove the tender frawns, the deep green portion, and chop coarsely. (Do not use the celery looking stalks, they are very tough, they would be great in soup.) Add parsley and green onions.
2) In a small bowl, whisk the olive oil through the pepper. Pour over vegetables and toss gently. Taste, add additional salt and pepper if necessary.

Have a great day!

Angie

Filed Under: How To, Salads and Salad Dressings, Side Dishes, Vegetarian | Tagged: Tagged With: , , , ,

Polenta Squares With Fontina Cheese…..

Posted by on February 4, 2012

Polenta is an amazing neutral grain that you can easily tailor to your own taste.  I love it because it’s naturally creamy and sets up perfectly when refrigerated.  It can be cut into squares, triangles, or circles.  It can be pan fried, deep fried, grilled or baked.  (I feel like Bubba in the movie Forest Gump talking about all the things you can do with shrimp!)  I added fontina cheese to the hot polenta and topped it with additional cheese.  For a little color, I did a light sprinkling of sweet paprika and dried parsley.  You could add any cheese you like.  I think it would be amazing with a sharp bleu cheese and of course, reggiano parmigiano.

It can be served a couple of different ways.  You can serve it in its creamy state, right out of the pot.  You could put a spoonful right onto your plate or into a large soup bowl and top it with a thick marinara or meat tomato sauce.  Top with additional cheese and you have dinner.  I prefer it chilled in a 9×13″ pan, then baked and cut into squares.  This method is great for entertaining because all you have to do is pop it in the oven for 35 minutes or so and serve.

Enjoy as a vegetarian main dish with an arugula salad with a tangy vinaigrette.  Serve with most any rich, braised meat, grilled chicken or fish.    I served it with braciole.  The rich tomato and garlic sauce paired beautifully with the creamy polenta.

Polenta Squares

8 cups water
1 teaspoon salt
2 cups cornmeal
1/4 cup half and half
2 tablespoons butter
1 1/2 cup cheese
1/2 teaspoon sweet paprika
1 tablespoon dried parsley

1)  Butter or coat a 9 x 13″ baking dish with cooking spray.
2)  In a large pot bring the water and salt to a boil.  Lower the heat so that it’s just simmering.
3)  With a whisk, slowly add the cornmeal to the pot, whisking quickly (and carefully)  to avoid lumps.  Once you get all of the cornmeal into the pot, you will notice it’s extremely thick.  Remove it from the heat immediately as the bubbling liquid can bubble right out of the pot and burn you!
4)  Immediately add the half and half and butter.  Whisk to combine.
5)  Add 1 cup of the cheese, stir gently to blend.  Pour into prepared pan.  Top with the remaining 1/2 cup of cheese.
Refrigerate until firm.
6)  Preheat the oven to 350′.  Bake for 30-40 minutes or until completely heated through.  Sprinkle with the paprika and dried parsley.  Cut into squares.  Makes 12 3″ squares.  Serve 2 per person.  Serves 6 total.

Enjoy!

Angie

*For grilling or pan frying,  skip topping the cooked polenta with the extra 1/2 cup of cheese until after grilling.   Cut it into squares while it’s chilled and grill or pan fry.  Grilling can be tricky because it softens up again after heating.  The grill needs to be extremely hot and you’d want to coat it lightly with vegetable oil.  For pan frying, be sure the pan and oil are extremely hot so that it browns the polenta.  Flip very carefully.

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Red Leaf Lettuce Salad With Raspberry Vinaigrette…..

Posted by on February 1, 2012

Many years ago I was invited to my good friend Lori’s for dinner and she served this amazingly delicious salad.    The flavor combination was fantastic.  You have tender red lettuce, rich and savory pine nuts, crunch from the onions and creaminess from the feta or bleu cheese.  The best part?  The dressing.  This is my all time favorite salad dressing.

I think the key ingredient here is maple syrup.  It adds the most unique sweetness to the dressing.    I like to mix it simply in a jar with a lid, give it a shake and pour.  Then right into the refrigerator for next time.    It’ll keep for weeks refrigerated.

Lori used Boston red leaf lettuce, crumbled feta, toasted pine nuts and thinly sliced red onion.  I prefer bleu cheese so I used it instead of feta.  I can’t always find Boston red leaf lettuce so I use red leaf lettuce.  Both are tender and very good.  Top with some grilled chicken and you’ve got an amazing entree salad.  It would be awesome with mixed greens and goat cheese as well, endless possibilities!

Raspberry Vinaigrette

1/4 cup raspberry vinegar
1/2 cup vegetable oil
1/2 cup olive oil
1/2 cup maple syrup
2 tablespoons dijon mustard
2 teaspoons dried tarragon, rubbed between your fingers to release the flavor
2 pinches of salt
1 pinch of pepper

For the salad

6-8 cups Boston red leaf lettuce or regular red leaf lettuce, torn into bite size pieces
4 ounces crumbled bleu or feta cheese
Toasted pine nuts
1/2 red onion, thinly sliced

1)  Put all of the dressing ingredients together in a medium size jar and shake.
2)  Assemble the salad and add the dressing sparingly, a little goes a long way.  Toss gently and serve.  Makes 4 generous servings.

Thank you Lori for sharing your recipe all those years ago!!

Angie

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Best Carrot Cake With Cream Cheese Frosting…..

Posted by on January 29, 2012

This is the most moist and delicious carrot cake you’ll ever taste!  This has just the right amount of texture.  It’s very moist and slightly dense and is amazing with cream cheese frosting!  I do not enjoy carrot cake that is loaded with thick, grated carrots and too many nuts and raisins.   Too chewy for my taste.  This recipe called for carrot baby food and crushed pineapple.  I’ve made a couple of revisions.  I pureed a 14 oz. can of sliced carrots and omitted crushed pineapple.  I added finely shredded carrots and a small amount of raisins.    Feel free to add finely chopped nuts and more raisins if you wish.   Simply irresistible!
 As with any other cake recipe, you can make cupcakes.  The recipe will make approximately 2 1/2 dozen.  The upside to cupcakes is they take less than half the time to bake and much less time to cool.  They’re easy to serve, and they’re the perfect portion.  Top with sprinkles, who doesn’t love sprinkles???

Best Carrot Cake With Cream Cheese Frosting

2 1/4 cup all purpose flour
1 3/4 cup sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1/4 cup raisins (optional)
1/4 cup finely chopped walnuts (optional)
1-14 ounce can pureed carrots or 14 ounces carrot baby food
1 cup oil
4 eggs
1 large carrot, peeled and finely grated (3/4 to 1 cup)

1)  Preheat the oven to 35o’.  Coat 2-9″ round baking pans with Pam cooking spray for baking or 9 x 13″ baking pan.  In medium size bowl combine all dry ingredients, raisins and nuts if you’re using.
2)  In large mixing bowl  add the pureed carrots through the grated carrot, mix to blend.
3)  Make a well in the center of the dry ingredients and add the wet all at once.  Mix until all dry ingredients are incorporated, do not over mix.
4)  Pour into baking pans.  For the two 9″ round pans bake 30-35 minutes.  For the 9 x 13″ bake for 45 minutes.  For cupcakes, spray the paper liners with cooking spray and bake for 18-20 minutes.  Test for doneness with a toothpick.   Cool completely.

Cream Cheese Frosting

1 8 ounce softened cream cheese
4 ounces softened butter (one stick)
1 teaspoon vanilla
3 cups powdered sugar
milk as needed

1)  With an electric mixer, beat the cream cheese and butter until creamy.  Add the vanilla and the powdered sugar.  Mix on the lowest speed of the mixer and add milk 1 teaspoon at a time to get a smooth spreading consistency.
2)  Ice the cake generously with the frosting.  Refrigerate until ready to serve and refrigerate leftovers (if any!)

Enjoy!

Angie

 

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Turkey Enchilada Casserole…..

Posted by on January 27, 2012

You’ve got to try this.  I have made many versions of enchilada casserole.  I normally use corn tortillas but this time I used whole wheat flour tortillas.  I love how nicely the casserole sliced and stayed together when I served it.   Use the Twenty Minute Turkey Taco meat recipe I posted this week.    Enjoy with my black bean and corn salad.    Perfect, simple, comfort food.

Turkey Enchilada Casserole

1 1/4 lb. taco seasoned turkey meat
4-6 8″ whole wheat flour tortillas
14 oz. mild red enchilada sauce
14 oz. tomato sauce
6 oz. shredded cheddar cheese

1)  Preheat oven to 375′.  Coat a 2 quart baking dish with cooking spray.
2)  In a small bowl, mix the enchilada and tomato sauces together, set aside.
3)  Cover the bottom of the baking dish with the tortilla.  Cut them to fit if you have to.
4)  Ladle just enough sauce to cover the tortilla.  Add a layer of the prepared turkey meat.  Repeat so that you have 3 layers, end with the remaining meat and sauce.   Top with cheese.  Bake for 45-50 minutes.  Serves 4.

When you make a batch of the turkey taco meat, reserve half of it for this casserole or for another taco night.  This casserole freezes beautifully.  You can also make it ahead and keep it refrigerated until you’re ready to bake.

I cut the enchilada sauce with tomato sauce because even the mild sauce full strength can be a bit strong tasting.

Have a great evening!

Angie

Filed Under: Poultry, Quick Weeknight Dinners | Tagged:

Twenty Minute Turkey Tacos….

Posted by on January 24, 2012

Can an old favorite be improved upon?  Of course!  Forget those little sodium packed seasoning mixes and follow this recipe instead.  Use this seasoned meat in taco or enchilada casseroles, taco salads and burritos.  I make extra for the freezer for an even easier meal down the road.  Feel free to use ground beef as well.

Turkey Tacos

1 tablespoon canola oil
1 large onion, finely chopped, or 2 teaspoons granulated onion
4 cloves fresh garlic, minced, or 1 teaspoon granulated garlic
2 1/2 lbs. ground 93% lean turkey
3 tablespoons chili powder
1 tablespoon cumin
1 teaspoon salt
1/2 teaspoon pepper
1 cup water

1)  Heat  a large skillet over medium-high heat, add the canola oil.  Add the onion and cook for 5-7  minutes.  Add the garlic and cook another minute.
2)  Add the meat and cook through.  Break up the meat with a spatula while cooking.  Add the chili powder, cumin, salt and pepper.   Stir to combine and add the water.  Allow to simmer for about 5 minutes or until most of the water has evaporated.  Serve with warmed soft or crunchy shells and your favorite toppings.

Enjoy with your happy family!

Angie

 

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Snow Frolicking And A Pizza ShortCut!

Posted by on January 21, 2012

Finally,  serious snow!  We have a small hill across the street, perfect for joyful sledding!
Ryan very much reminds me of Chris when he was 7.  He will go down the biggest hill for the first time head first!

Joe joined in the fun!  I, of course, did not wear my snow pants and just intended on taking pictures.  I went down the hill several times to the point where my boot cut jeans were completely frozen into bells at the bottom!  It was then time for hot chocolate and pizza.

Here’s a dinner shortcut I really enjoy.  I buy the take and bake pizzas, you know the ones that are refrigerated not frozen.  You can get them in most any grocery store, Sam’s Club or Costco.  I don’t buy the meat or veggie pizzas as the toppings aren’t the quality I’d prefer.  I then add my own fresh chopped mushrooms, small diced peppers and onions.  I have a meat pizza guy in the house so on one I’ll add some crumbled bacon or spicy chicken sausage.   I’ll toss a quick salad together and dinner!

I’m thinking soon we’ll make homemade pizza dough/pizza.  This is fun because you can make individual pizzas made to everyone’s personal taste.

Have a wonderful weekend!

Angie

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Asian Cabbage Salad….

Posted by on January 20, 2012

I am SO addicted to this salad.  You can’t help but be happy looking at all of these beautiful colors!   Isn’t mother nature good to us?  Add any ingredients you love.  (Pea pods and shredded carrot would be great)  I start with the dressing in the bottom of the bowl.  I then toss the salad ingredients into the bowl.  Top with chopped peanuts and fresh cilantro.  Serve with simply seasoned and pan seared chicken breast and steamed rice for a fabulous simple supper!

Asian Cabbage Salad

For the dressing:

1 tablespoon cider or rice vinegar
1 tablespoon water
1 1/2 tablespoons honey
1 teaspoon toasted sesame oil
2 teaspoons canola oil
2 pinches salt
1  pinch black pepper

Salad:

2 cups shredded red cabbage (you could also use napa cabbage)
1/2 red bell pepper, diced
1 green onion, thinly sliced on the diagonal
1 small bunch fresh cilantro, chopped
2 tablespoons chopped peanuts

1)  Whisk all dressing ingredients together until well blended.  Taste.  Add additional sweet or salt if you need to.
2)  Add the vegetables to the salad bowl and toss to coat.  Serves two.

YUMMERS!!

Have a great snowy weekend!!

Angie

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