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Turkey-Zucchini Meatballs

July 23, 2015

The other night I brought dinner to a friend’s house just because it seemed liked a fun way to spend the night. My friend has two small children, so whatever I made needed to be kid-friendly. These turkey-zucchini meatballs were the right choice, and a great way to sneak veggies into a family meal.

You will need:

  • 1 c shredded zucchini, excess water squeezed out
  • 1 egg, lightly beaten
  • 1 t ground basil
  • 1 t ground oregano
  • 1 t ground parsley
  • 1/2 t ground garlic
  • 1/2 t pepper
  • 1/4 t salt
  • 1/4 c Panko bread crumbs
  • 1 lb ground turkey

20150623 Turkey Meatballs 03

Then you will…

  1. Preheat your oven to 350 degrees. Line a baking sheet with aluminum foil.
  2. In a medium mixing bowl, combine the zucchini with the eggs and spices.
  3. Mix in the bread crumbs and the turkey.
  4. Form the mixture into meatballs (about 1-2 inches in diameter; should make roughly 18 meatballs) and place on the prepared baking sheet.
  5. Bake 15-18 minutes until cooked through.
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Molasses Ginger Pork Tenderloin

July 15, 2015

D and I stumbled upon a big sale on pork tenderloin the other Sunday. Lucky us! We decided to marinade the pork in a sweet and spicy sauce and then grill it for some extra deliciousness. We only marinated it for a few hours, but it would be even more succulent if you could marinate it for a day or two before cooking. It was so yummy that we forgot to take a picture!

You will need:

  • 3 cloves garlic, minced
  • 3 inches fresh ginger, grated
  • 1/4 c honey
  • 1/2 c molasses
  • 1/4 c rice vinegar
  • 1/4 c low-sodium soy sauce
  • 3 T sriracha chili sauce
  • 2 t sesame oil
  • 1 t pepper
  • 1-2 lb pork tenderloin, trimmed

Then you will…

  1. In a large ziplock bag, combine everything but the pork. Seal and shake to mix.
  2. Add the pork to the marinade and toss to coat. Remove excess air from the bag, seal and refrigerate.
  3. Allow to marinate for at least 4 hours.
  4. Heat your grill to high heat. Cook to your preference. We like 7 minutes on one side and 6 minutes on the other with the lid closed. Because we have a gas grill, then we turn it off and leave the pork in for another 5 minutes.
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Parmesan Chicken Tenders

July 9, 2015

I LOVE CHICKEN TENDERS. I admit it. They are one of my favorite meals and can always turn my day around for the better. These are quick to put together and then are baked. The end result is a crispy meal that will make you smile.

You will need:

  • 2 c buttermilk
  • 1/4 c hot sauce
  • 1 lb chicken tenders
  • 1 c flour
  • 1/2 t paprika
  • 1/2 t garlic powder
  • 3/4 t pepper, divided
  • 3 eggs
  • 1 1/2 c Panko bread crumbs
  • 1/4 t salt
  • 3/4 c shredded Parmesan

Then you will…

  1. In a large ziplock bag, combine the buttermilk with the hot sauce.
  2. Add the chicken into the marinade.
  3. Allow to marinate for at least an hour.
  4. On a large plate, combine the flour with the paprika, garlic powder, and 1/4 teaspoon of the pepper.
  5. On a large plate, beat the eggs until the whites and yolks are combined.
  6. On a third plate, combine the bread crumbs with the remaining 1/2 teaspoon of pepper, the salt and the Parmesan.
  7. Preheat your oven to 400 degrees. Line a baking sheet with parchment paper.
  8. For each piece of chicken, allow the excess buttermilk to shake off. Then dredge in the flour mixture. Coat with egg and then dredge in the Parmesan mixture.
  9. Place the chicken on the prepared baking sheet.
  10. Bake for 10 minutes.
  11. Flip the chicken over and bake for another 10 minutes, or until cooked through and golden.

20150621 Parm Chicken Tender 02

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Campari-Grapefruit Popsicles

July 4, 2015

Did you like the other popsicles? Here is the second summer treat we made for the party. It also makes about 6 popsicles.

You will need:

  • 1 c sugar
  • 1 c water
  • 3 c grapefruit juice
  • 1/2 c Campari

Then you will…

  1. In a small sauce pot, combine the sugar and water.
  2. Over medium-low heat, stir until dissolved and bring to a boil.
  3. Allow the syrup to boil for 5 minutes.
  4. Remove from the heat and allow to cool.
  5. In a medium mixing bowl, combine one cup of the syrup with the grapefruit juice and Campari.
  6. Pour into popsicle molds and allow to freeze overnight.
  7. Find some friends on a warm summer night and enjoy together!

20150626 Campari Popsicle

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Strawberry Sangria Popsicles

July 2, 2015

Popsicles are one of the best summer treats. If you decide to make them at home, you can pick your favorite flavors AND your favorite shapes. A few summers ago, I found some fun sailboat and star molds online. We used them to make frozen treats for a recent party. Here is one of the recipes; it makes about 6 popsicles.

20150626 Sangria Popsicle 02

You will need:

  • 2 c red wine (fruity and juicy, if you’ve got it!)
  • 3/4 c orange juice
  • 3/4 c blended frozen strawberries
  • 3 T honey
  • 2 limes, juiced and zested

Then you will…

  1. In a large mixing bowl, combine all the ingredients together.
  2. Pour into popsicle molds and freeze overnight.
  3. Enjoy on a hot summer day with friends.
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Cinnamon Chocolate Bundt Cake

June 30, 2015

Sometimes I just want to bake a cake. Sometimes it is a layer cake. Sometimes it is a Bundt cake. The other night called for a fresh baked Bundt cake.

You will need:

  • 3 eggs
  • 2/3 c vegetable oil
  • 1/3 c unsalted butter, melted and cooled
  • 2 t vanilla extract
  • 6 oz plain Greek yogurt
  • 1 1/4 c brown sugar
  • 1 t baking soda
  • 1 T baking powder
  • 1/2 t salt
  • 1/2 t nutmeg
  • 3 c flour
  • 1 c semisweet chocolate chunks, roughly chopped
  • 1/2 c sugar
  • 1 T cinnamon

Then you will…

  1. Preheat your oven to 350 degrees. Grease and lightly flour a Bundt pan.
  2. In a large mixing bowl, whisk the eggs until light and fluffy.
  3. Whisk in the oil, butter, vanilla, and yogurt.
  4. Mix in the brown sugar, baking soda, baking powder, salt and nutmeg.
  5. Mix in the flour and chopped chocolate.
  6. In a small bowl, combine the sugar with the cinnamon.
  7. Spread half of the batter in the Bundt pan.
  8. Sprinkle with half of the cinnamon sugar.
  9. Spread the remaining batter in the pan and top with the remaining sugar.
  10. Bake 50-60 minutes or until golden and a tester inserted comes out clean.
  11. Allow to cool at least 10 minutes before inverting onto a serving plate.
  12. Optional: top with a little powdered sugar glaze.

20150610 Bundt Cake 01

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Slow Cooked Pot Roast with Herbed Tomato-Wine Sauce

June 22, 2015

Slow cooking is a great way to have a lazy dinner. You prep it ahead of time, start the slow cooker in the morning, and have dinner waiting for you that night. This pot roast becomes pull-apart tender with a rich sauce. It is perfect with some roasted potatoes.

You will need:

  • 1/2 c flour
  • 1/2 t ground pepper
  • 1/4 t salt
  • 2-3 lb pot roast, trimmed of excess fat
  • 2 T olive oil
  • 2 c baby carrots
  • 1 large yellow onion, cut into large chunks
  • 2 T unsalted butter
  • 4 cloves garlic, minced
  • 6 oz tomato paste
  • 1 c red wine (optional – if not using, add an extra cup of stock)
  • 3 c low or no sodium beef stock
  • 3 bay leaves
  • 3 T fresh rosemary, chopped
  • 2 T fresh thyme, de-stemmed

Then you will…

  1. On a large plate, mix together 1/4 cup of the flour with the salt and pepper.
  2. Lightly coat the roast with the flour mixture. Shake off any excess.
  3. In a nonstick skillet, heat the olive oil over medium heat.
  4. Sear the pot roast on each side.
  5. Meanwhile, place the carrots and onion in your slow cooker.
  6. Place the pot roast on top of the vegetables.
  7. In the same skillet used to brown the roast, melt the butter.
  8. Whisk in the remaining 1/4 cup of the flour.
  9. Stir in the garlic and tomato paste. Allow to warm up for 1-2 minutes.
  10. Whisk in the wine and allow to simmer for 5 minutes.
  11. Mix in the beef stock.
  12. Stir in the bay leaves, rosemary and thyme.
  13. Allow to simmer until starting to thicken.
  14. Season with salt and pepper.
  15. Pour the gravy over the pot roast.
  16. Cook on LOW for 8 hours.
  17. Shred the pot roast and serve to company!

20150603 Pot Roast

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