Stuffed Turkey. NOT a Thanksgiving Dinner...

Maybe I've been watching too many Food Network shows lately or something, but I've recently become obsessed with stuffing things. Stop it.  Inappropriate.  Anyway, MOVING ON...

I made a huge batch of my tomato basil sauce the other day (the recipe is on my blog), and I've been trying to think of what I can use it with.  Then, it occurred to me that I had two packages of ground turkey in my freezer; so, what do I do?  I decide to make some turkey meatballs.  Then, I take it one step further.  I stuff them.  Ohhhhh yeahhhhh.


Mozzarella Stuffed Turkey Meatballs

Ingredients:

-2 lb. ground turkey breast
-2 eggs
-1/4 c. Italian seasoned bread crumbs
-1 t. paprika
-1 t. Herbs de Provence
-1 T. fresh basil, finely chopped
-1 T. fresh oregano, finely chopped
-1/2 t. crushed red pepper
-1/4 c. parmesean cheese
-1 t. garlic powder
-1 t. onion powder
-1 c. shredded mozzarella
-salt and pepper to taste

Combine all ingredients, except for the mozzarella cheese, in a large mixing bowl.  Do not overmix, but make sure all ingredients are blended together well. The mixture should make about sixteen decent-sized meatballs.  I find that it is easiest to roll the mixture into standard meatballs first, and then, using your thumb, poke a hole into the center of the meatball.  Place about a tablespoon of shredded cheese into the center of the meatball and spread the meat back over the hole to seal. The meatballs should bake on a greased cookie sheet for about twenty minutes at 350 degrees.  After twenty minutes, take the meatballs out of the oven, and allow them to rest (you can check for thorough cooking at this point if you'd like).  Enjoy them with your favorite pasta, sliced up in an omelet, or on a bun for a delicious sub.  I really recommend topping with my tomato basil sauce. :)

When I Say Apple, Y'all Say Cheddar!

Alright, so this post is going to be short and sweet.  Why, you ask?  Well, I'm just flat out exhausted!  A long, testing-filled day at school, combined with a tiring (in a good way) aerobics video makes for one wiped-out teacher. I know that I've posted a turkey burger recipe before, but if you're like me, and you like to keep things healthy, then you can never have too much of a good thing.  I enjoy recipes where you have one protein to buy but countless ways to prepare it.  The apples keep the turkey moist, and the low-fat cheese oozes just enough to create the perfect crust on the outside of the patty.  Y-U-M.  YUM.


APPLE CHEDDAR TURKEY BURGERS

Ingredients (4 servings):

-1 lb. extra lean ground turkey
-1 gala apple (finely diced)
-1/2 c. 2% shredded sharp cheddar cheese
-salt and pepper to taste
-1/2 t. garlic powder
-1/2 t. ground sage
-1/4 t. crushed red pepper
-1/2 t. lemon pepper
-1 egg white

Combine all ingredients together in a large mixing bowl.  Separate the meat into four equal portions.  press into patties about a half an inch thick.  Over medium high heat, cook the burgers for 5-7 minutes per side.  The turkey should be completely white on the inside.  Pink is NOT okay! Enjoy :)

You Can Never Have Enough Salmon!

So, my school started its own version of The Biggest Loser last week, and I decided to enter it with my team lead as my partner.  I have since been like a crazy scientist in the kitchen, trying to find new ways to prepare protein and veggies.  I've completely given up carbs, whole grain and all for the time being.  As you can imagine, food starts to get a little boring when the protein options are limited to boneless/ skinless chicken breasts, extra lean turkey, salmon, any white fish, and tofu.  I love all of the above minus the tofu, but it can get a little boring eating the same thing all the time. Yesterday, right before I threw in an aerobics dvd, I threw a filet of salmon, fresh green beans, and baby carrots on a baking sheet.  I waved my magic wand of spices and ended up with a delicious, healthy dinner.


HERB-COATED SALMON WITH ROASTED VEGGIES

Ingredients (serves 2):

10-12 oz. salmon fillet, skin removed
1 lime
1 T. herbs de provence
2 t. olive oil
1 t. garlic powder
salt and pepper to taste
1 1/2 c. baby carrots
1 1/2 c. green beans

Combine spices with olive oil and smooth "paste" over the top of the salmon fillet.  Squeeze the juice of a lime over the top of the coated salmon.  Sprinkle on some salt and pepper.  Place the salmon fillet in the center of a baking sheet.  Surround the salmon with the carrots and green beans.  Lightly drizzle some olive oil over the veggies, and season them with salt and pepper as well. Bake for 30 minutes at 350 degrees.  Enjoy!

I Bet You Can't Say It 10 Times Fast... Spicy Citrus Salmon Pasta Salad

Have you ever had one of those days where you were literally down to the last few items in your refrigerator?  Well, that was me today.  Since sugar-free Jell-O isn't really the dinner of champions, I had to think a bit outside of the box on this one.  I have a well-stocked kitchen in the spice deparment; so, as long as I have some kind of meat in the freezer, I can usually whip up a tasty dinner at the last minute.  Today was no different.  I found myself staring aimlessly into the spice cabinet, pulling out cayenne pepper, lemon pepper, garlic powder, and just about anything else that sounded remotely appetizing.  So, here I am chillin' with about six different spices and a bottle of olive oil.  I suppose a spicy paste isn't a meal on its own; so, I shifted over to the freezer.  The first thing I saw was a lovely salmon fillet.  PERFECT.  Now, I usually try to watch my carbs, but since my mom just bought mw some homeade linguine from a little shop in Pinetop, I figured I would make an exception and create something new and fresh for the summer.  Mission accomplished.  Light, packed full of protein, and simple, this is a last-minute recipe to be proud of.


SPICY CITRUS SALMON PASTA SALAD

Ingredients (3 generous servings):

- 8-10 oz. salmon fillet (thawed, skin removed)
- 1/4 t. cayenne pepper
- 1 t. herbs de provence
- 1/2 t. paprika
- 1/2 t. garlic powder
- 1/2 t. lemon pepper
- salt to taste
- 3 T. olive oil (separated, one T. for salmon, two for pasta)
- juice of 1/2 a grapefruit
- juice of 1/2 an orange
- juice of 1/2 a lemon
- zest of a lemon
- 1 box of whole wheat linguine
- 1/4 c. fat-free feta
- 3 T. reduced-fat parmesean
- 2 c. spinach
- 1 c. steamed brocolli

Rub salmon with olive oil.  Then, sprinkle on all of the spices listed above.  Squeeze the grapefruit juice over the salmon, and pop on a foil-lined baking sheet.  The salmon will bake for roughly 20 minutes at 350 degrees. While the salmon is in the oven, cook the linguine until al dente. Drain the pasta, and put it back into the hot pot.  Add in the reserved two tablespoons of olive oil, fat-free feta, parmesean, spinach, brocolli, lemon zest/ juice, and orange juice.  Gently combine, allowing the spinach to wilt a bit.  When the salmon is done, flake it up with a fork, and add to the pasta mixture.  Do not overwork.  The salmon will break down too much, and lose its texture.  Serve either warm or room temperature.  Enjoy. :)

Tomato Basil Sauce With a KICK!

Alright, so, I know that most people tease me because I call myself a mutt.  It really is true though.  I have a little bit of everything in my blood.  There is one nationality that I am lacking though... ITALIAN!  Seriously?  Some of my best recipes are my versions of classic Italian dishes.  What is one of the most important parts of a good Italian meal?  The sauce, of course!  I developed this recipe over six years ago, and I haven't changed it since.  For my friends that are a little wimpy in the spice department (especially my friends from WISCONSIN), this sauce is equally as delicious without the crushed red pepper.   Whether you pair this simply with some al dente pasta, or it becomes a vital element of a chicken parm, this sauce will not disappoint. 



SPICY TOMATO BASIL SAUCE

Ingredients:

- 2 28oz. cans of crushed tomatoes
- 1 6oz. can of tomato paste
- 1/2 c. fresh basil leaves, torn
- salt and pepper to taste
- 1 T. olive oil
- 1 T. fresh chopped parsley
- 1 T. fresh oregano
- 1 T. fresh marjoram
- 1 T. minced garlic
- 1 t. paprika
- 1 T. sugar
- 1 t. onion powder
- 1/4 t. ground nutmeg
- 1/2 t. crushed red pepper flakes
- 5 roasted Roma tomatoes, roughly chopped (15 min. at 350 degrees)


Combine all ingredients together.  This recipe can either be cooked in a crock pot for six hours on low, or stove top over medium-low heat for two hours.  Yes, those are seriously the only directions.  ENJOY. 

Mad About Mangos! (Chicken Edition)

I'm pretty sure that combining sweet and spicy was the greatest invention ever.  Okay, so maybe Facebook would come before it, but that's about it.  My friend, Thea was actually the inspiration behind this dish.  See, she has a bit of an obsession with mangos.  It's totally cool though.  I mean, it's not like she has mango flavored toothpaste, or sleeps with a mango on the pillow next to her, or anything like that.  The woman just likes her mango! So, one Sunday afternoon, as I was doing my weekly grocery shopping, I decided to take advantage of mangos being 48 cents.  The wheels started turning in my head (yes, they occasionally do that) about what other types of flavors I could pair with mango.  I walked by the chili peppers section of the produce department, and I was instantly inspired.  POBLANO.  Yum, it is one of my absolute favorite peppers.  Naturally, I decided to pick up some chicken breast tenders and go from there.  This recipe is Thea and Mom approved; so, it must be good. :)


MANGO POBLANO CHICKEN

Ingredients (2 servings):

-6 chicken tenders or 2 medium-sized chicken breasts (defrosted)
-the juice of 1/2 a lemon
-1 navel orange
-1 t. garlic powder
-1 t. onion powder
-1/2 t. chili flakes
-1 t. paprika
-1 t. fresh parsley, chopped finely
-1 large mango, diced
-1 Poblano pepper, roasted (10 minutes at 350 degrees, turn once) and chopped
-3 T. olive oil
-salt and pepper to taste

Mix a marinade for the chicken by combining two tablespoons of the olive oil, garlic powder, onion powder, chili flakes, paprika, parsley, salt and pepper, and lemon juice together in a bowl.  Add in the chicken tenders.  Cover and refrigerate for half an hour. 

In a large fry pan, heat the remaining tablespoon of olive oil over medium-high heat.  Add in the chicken tenders.  Cook for five minutes on the first side, and turn the chicken over. Add in the mango and Poblano, and cook for another five minutes, stirring the mango and Poblano around frequently (both should break down and soften quite a bit).  Next, in order to get all of the "yummy" spices and juices up from the bottom of the pan, squeeze in the juice of an orange. Flip the chicken tenders one more time. When the juice has mostly evaporated, remove your pan from the heat and enjoy.

Say It With Me... Bru-sche-tta

About a week ago, I received a text from my department lead at school.  She was reminding us of our upcoming meeting/ lunch/ five hour chat fest. Her text instructed us to bring either an appetizer or dessert.  Yes, in case you didn't know, text messages really can tell you what to do.  I swear, I'm not crazy. Since one of my colleagues is a fabulous cupcake queen, I opted to go with an appetizer.  Now, here came the hard part... WHAT ON EARTH SHOULD I MAKE?! Well, many of you have had the privilege of tasting Postino's famous bruschettas. I decided it was about time for me to try and come up with my own version of their now-famous dish. I combined a couple of the different varieties into one.  I love the sweetness of fig jam.  Prosciutto's salty nature is delightful, and of course, Brie cheese makes everything better.  So, off I went, armed with a grocery bag of goodies from AJ's and a large loaf of freshly-baked French bread...


PROSCIUTTO AND BRIE BRUSCHETTA

Ingredients:

-1 large loaf of French bread
-1 (8 oz.) jar of fig jam, available at Trader Joe's or AJ's Fine Foods
-1 package of sliced prosciutto
-1 (8-10 oz.) package of Brie cheese
-2 T. olive oil


Preheat oven to 350 degrees.  Slice the loaf of French bread into slices approximately 1" thick.  Coat each side of the bread slices with olive oil (I recommend using a basting brush, but you can also drizzle it on). Once the oven is preheated, place the bread on a baking sheet or pizza stone.  Allow the bread to toast for five minutes, and then turn each piece over.  Return the bread to the oven for another five minutes.  While the bread is finishing up toasting, take the prosciutto out of the package, and tear each slice into half, lengthwise.  Then, slice the rind off of the Brie.  The Brie should be sliced into thin slices, running down the length of the wedge.  When the bread is done, spread between 1 and 11/2 T. fig jam on each slice.  Then, place a few slices of Brie over the jam (it doesn't need to cover it completely).  Top it off with a few folded slices of prosciutto, and return to the oven until the cheese is slightly melted (between 5-7 minutes).  Brie holds its texture; so, don't expect it to be oozing all over the place like nacho cheese.  Serve either warm or room temperature.