Turkey Spinach Meatballs

I have never been a big meatball eater, so I was worried about making these. I have this pact with myself though that I will keep trying the same foods eat year that I may have disliked before, and that way some day I may chance my mind and enjoy them. These meatballs are delicious! They are good on a hoagie roll as a meatball sub or just on their own with a little marinara sauce poured on top. You can also freeze the leftovers and save them for later. I found them through Pinterest on homecookingmemories.com and tweaked it just slightly.

Serves 4 to 6

Ingredients

 2 tbsp olive oil
1/2 large onion, chopped
2 garlic cloves minced
1/4 tsp ground thyme
1/4 tsp ground oregano
9 oz fresh spinach, chopped
2 tbsp Worcestershire sauce
1/3 cup chicken broth
1 lb ground turkey
3/4 cup bread crumbs
2 large eggs

Instructions

Preheat oven to 400 degrees. Line baking sheet in foil and spray with cooking spray. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, thyme, and oregano. Sauté until onion is tender, about 5-6 minutes.

Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out. Remove from heat and allow to cool to room temperature if have time.

 Meanwhile, mash the turkey meat together with eggs and bread crumbs. I used my hands here.

 Add the onion and spinach mixture to the turkey meat. I started to combine with a spoon and then just used my hands because it was a lot easier.

Form 1 to 1 1/2 inch balls and place on the baking sheet an inch or two apart.

 Bake for about 20 minutes at 400 degrees.

I used when in a meatball sub I made for my husband, with some marinara sauce and mozzarella cheese.


From one newbie to another, enjoy!
Lindsay

Orange Chicken

This recipe is delicious! It is also super easy to make, and super quick. I found it through Pinterest on gimmesomeoven.com.

Serves 2 to 4

Ingredients

 1 or 2 large chicken breasts, cut into bit size pieces
2 tbsp olive oil
3 cloves garlic minced
1/2 cup orange juice
1/2 cup honey
1/3 cup soy sauce
1/4 cup rice wine vinegar
3 tbsp corn starch
1/2 tsp ground ginger
salt and pepper to taste
toasted sesame seeds
thinly sliced green onions

Instructions

Heat the oil in a large skillet. Season the cut up chicken with salt and pepper and cook until no longer pink in the middle, about 5 or 6 minutes.

 Whisk together the honey, soy sauce, corn starch, rice wine vinegar, orange juice, garlic, and ground ginger.

 Once the chicken is cooked, add the orange sauce mixture.

Bring to a boil and let simmer for a couple minutes, or until the sauce is a glaze.

Serve over rice and garnish with sesame seeds and green onions.


From one newbie to another, enjoy!
Lindsay

Chicken with Tomato Dressing

I am always searching for ways to make chicken more flavorful, because I get bored of it really easily. This chicken has a lot of flavor and it still light :)

Serves 2

Ingredients

6 tbsp orange juice
4 tbsp lemon juice
1 garlic clove, minced
2 chicken breasts
Handful of almonds
4 tbsp olive oil
8 dried apricots quartered
1 large tomato, diced
4 tbsp sliced mint
(Ignore the yogurt in the picture, I didn't end up using it)

Instructions

 Preheat oven to 325 degrees. In a medium skillet, add the orange juice, lemon juice,  and garlic. Stir and heat over high heat about 2 minutes.

 Line baking pan with parchment paper. Place chicken on pan and spoon 1 tbsp of the sauce mixture over each chicken breast. Bake for 9 minutes.

 Meanwhile, in a medium sized bowl, mix tomato, dried apricots, olive oil, and mint together.

 After the 9 minutes, take chicken out and sprinkle almonds over the chicken breasts and pour more of the juice mixture over the chicken. Bake for 7 more minutes.

Place chicken breasts on a plate and spoon the tomato mixture over the breasts. I served mine with roasted eggplant and bread.

From one newbie to another, enjoy!
Lindsay

Glazed Burger & Sweet Potato Fries

I found this recipe for a glazed burger in a wonderful cookbook my sister got me, Everybody Everyday by Alex Mackay. You can serve the burger with or without a bun. I made it with homemade sweet potato fries on the side.

Serves 2

Ingredients 

8 tbsp orange juice
2 tbsp barbecue sauce
4 tsp vegetable oil
1 tbsp butter
Salt and pepper to taste
Olive oil to taste
2 ground beef patties
1/2 red onion, chopped
2 medium sweet potatoes

Instructions

 Cut the sweet potatoes into small pieces, similar to fries. Preheat oven to 450 degrees.

Toss sweet potato pieces in olive oil and salt and pepper.

 Arrange on a baking sheet covered with parchment paper so that the pieces are all flat on the sheet, and not on top of one another.

 Bake for 10 minutes, then flip and bake for another 10 min.

Meanwhile, season the patties on each side. Heat vegetable oil in a large skillet. Place burgers in oil.

 Fry burgers in oil over high heat for 3 minutes on each side. Drain the fat from the skillet.

 Add butter to the pan. Fry burgers on each side over medium heat for 30 seconds each. Set burgers aside to rest for a few minutes.

 In the same skillet, add the red onion and heat until browned.

 At this point the fries should be done, and be browned. Take out and set aside.

 To finish the glaze: add 8 tbsp of orange juice to the red onions. Bring to a boil. Stir in barbecue sauce. Stir and heat until thick. Put the burgers in the glaze and turn to coat.

Serve with extra glaze poured on top and a side of sweet potato fries.

From one newbie to another, enjoy!
Lindsay

Homemade Chili

I think the easiest way to make chili is in a slow cooker. I found this recipe a long time ago, and honestly do not know what cookbook it is from. It is easy and delicious though!

Serves 4 to 6

Ingredients

 1 lb of ground beef (can also use turkey)
2 tbsp vegetable oil
2 tbsp soy sauce
1/2 tbsp ground oregano
3 cloves garlic, minced
1 medium onion, chopped
1/4 cup tomato paste
1 15 oz can kidney beans, drained and rinsed
1 tbsp brown sugar
1 cup tomato pureee
1 15 oz can diced tomatoes, with juice
Sketch the milk from the picture, I excluded it in the end.

Instructions

Heat oil in a large skillet over medium heat until hot. add diced onion, garlic, and tomato paste. Cook until onion browns.

 Add in ground beef and tomato puree. Cook until the meat is browned and no longer pink.

 This is what your meat should look like before adding to the slow cooker.

 In the slow cooker, add the kidney beans, diced tomatoes with juice, brown sugar, oregano, soy sauce, and cooked ground beef mixture. Stir together.

Cook on low for 7 to 8 hours. Serve with saltine crackers.

From one newbie to another, enjoy!
Lindsay

Slow Cooker Jambalaya

I found this recipe on Pinterest a long time ago, and I love it! It is nice because it is not spicy and I cannot handle too much spice. I found it on the website catsandcasseroles.blogspot.com and tweaked it a little bit!

Serves 4

Ingredients

2 large chicken breasts, cut into bite size pieces
14 oz smoked sausage, cut into bite size pieces
15 oz can diced tomatoes, with juice
1/2 large onion, chopped
1 large green bell pepper, chopped
1 cup chopped celery
1 cup chicken broth
1 1/2 tsp ground oregano
2 tsp dried parsley
1 1/2 tsp old bay seasoning
1/2 tsp cayenne pepper
1/2 tsp ground thyme
2 cups rice

Instructions

Put all the ingredients except for the rice in the crock pot and mix together with a spoon. Cook on low for 7 to 8 hours or on high for 3 to 4 hours.

Cook rice separately and add desired amount into each individual serving of jambalaya. Store rice separately from jambalaya.

From one newbie to another, enjoy!
Lindsay

Eggplant Pizzas

I have been seeing these on Pinterest for a long time, so I finally made them. I had never cooked eggplant before, so it was fun to try something new. These are actually extremely easy to make.

Serves 4 to 6

Ingredients

 2 large eggplants
Jar of Marinara sauce
Pepperonis
2 cups shredded Mozzarella
Olive oil for drizzling
Salt and Pepper to taste



Instructions

 Cut the eggplants into rounds with about 1/2 inch thickness, like shown. Preheat oven to 425 degrees. Line pan with parchment paper. Drizzle with olive oil and salt and pepper. Cook in oven for 5 minutes on each side.

 Spread marinara sauce on one side of each eggplant. Sprinkle mozzarella cheese and add pepperonis. Bake until cheese s melted and slightly browned.

Serve with wine and a caesar salad. These were super good, and reminded me a lot of portobello mushrooms in texture.

From one newbie to another, enjoy!
Lindsay