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Turkey Meatballs

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Turkey Meatballs

Turkey Meatballs
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Ingredients

  • 3 lb ground turkey
  • 1 1/2 cups bread crumbs, panko, or rolled oats
  • 1 cup minced onion
  • 3/4 cup minced fresh parsley
  • 3 large eggs
  • 1/2 tsp garlic powder
  • 1 tablespoon Worcestershire sauce
  • 3/4 teaspoon dried basil
  • 3/4 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon freshly ground black pepper


Instructions

    In a large bowl, combine ground turkey, bread crumbs, onion, parsley, eggs, garlic, Worcestershire sauce, basil, oregano, salt, and pepper. 

    Using a strong spatula or your hands (I like to wear latex gloves), mix well. Shape the mixture into 1-inch balls (you should have around 48 total).

    To bake the meatballs:
    Preheat oven to 400 degrees. Line a rimmed baking sheet with foil for easy cleanup. Coat a wire rack with nonstick spray and set on prepared baking sheet.

    Arrange meatballs on rack, brush with oil, and bake until browned with crispy edges, about 15 to 20 minutes (an internal thermometer should read 165 degrees for 15 seconds).


Notes

All ingredients have been increased proportionally from the original 2-pound recipe.
Tip: If you're making turkey meatloaf or meatballs, I recommend panko rather than rolled oats for a lighter, more tender texture. Cook ground turkey to an internal temperature of 165°F.

Mix all ingredients and make meatballs. Bake at 400F until 165F internal temp.

=====ORIGINAL RECIPE BELOW=====

https://www.culinaryhill.com/turkey-meatballs/#wprm-recipe-container-33648

2 pounds ground turkey 93% lean
1 cup bread crumbs or panko or rolled oats
2/3 cup minced onion
1/2 cup minced fresh parsley
2 eggs
3 cloves garlic minced
2 teaspoons Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup olive oil (for frying)

© kitchen

Roasted Chicken with Vegetables

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Roasted Chicken with Vegetables

Roasted Chicken with Vegetables
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Ingredients

  • * 1 whole chicken (4–5 lb), spatchcocked
  • * 2 tablespoons olive oil
  • * 1 tablespoon Diamond Crystal kosher salt (or 1½ teaspoons Morton kosher salt)
  • * 1 teaspoon freshly ground black pepper
  • * 1 teaspoon dried thyme
  • * 1 teaspoon dried rosemary, crushed
  • * 1 lemon, sliced
  • * Unpeeled red potatoes, cut into 1½-inch chunks. Use the amount you like, typically 4 large or 6 medium does the job.
  • * Carrots, cut into thick pieces Use the amount you like, typically 4 does the job.
  • * 1 large yellow onion, cut into wedges
  • * 3 celery stalks, cut into 2-inch pieces
  • * 6 garlic cloves, peeled
  • * 2 tablespoons olive oil
  • * ¾ teaspoon kosher salt (Diamond Crystal; use about half as much Morton)
  • * ½ teaspoon black pepper
  • * ½ teaspoon dried thyme


Instructions

    . Prepare the chicken
    Preheat oven to 425°F. Remove the backbone with poultry shears, turn the chicken breast-side up, and press firmly on the breastbone until it lies flat. Pat the skin thoroughly dry with paper towels.
    2. Season the chicken
    Combine the salt, pepper, garlic powder, onion powder, paprika, thyme, rosemary, and lemon zest. Rub the chicken with olive oil, then season thoroughly on both sides, including underneath the wings and thighs.
    3. Prepare the vegetables
    Toss the potatoes, carrots, onion, celery, and garlic with olive oil, salt, pepper, and thyme. Spread evenly over a large rimmed baking sheet or shallow roasting pan.
    4. Arrange and roast
    In the enamel steel turkey roaster, place the chicken breast-side up over the vegetables, with the legs spread outward. Placed sliced lemon around the top of the chicken. Roast on the middle rack at 425°F for approximately 45–60 minutes. Start checking temperatures after 40 minutes.
    ===COOK UNCOVERED THE ENTIRE TIME===
    5. Check doneness and rest
    The thickest part of the breast should reach 165°F and the thighs ideally 175–185°F for better texture. Check without touching bone. Remove the chicken and rest 10–15 minutes before carving. Return the vegetables to the oven if they need additional browning.
    My recommendations for the best results
    * Salt ahead of time: For especially crispy skin, season the chicken 8–24 hours before roasting and refrigerate uncovered on a rack. If doing this, don't salt it again before roasting.
    * Use a large metal roasting pan: A 13 × 18-inch rimmed sheet pan works well. Crowding causes the vegetables to steam rather than brown.
    * Don't add broth or water: The chicken will release enough juices to flavor the vegetables. Adding liquid will interfere with browning.
    * For crispier vegetables: Arrange most vegetables around the chicken rather than completely underneath it, where they will become softer.
    * Finish with lemon butter: Mix melted butter with a tablespoon of lemon juice and brush over the chicken immediately after removing it from the oven.



Lemon Ricotta Pasta

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Lemon Ricotta Pasta

Lemon Ricotta Pasta
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Ingredients

  • 15 ounces whole milk ricotta cheese
  • 1 ½ cups finely shredded parmesan cheese, plus additional for optional garnish
  • 2 tablespoons olive oil, extra virgin
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest, plus additional for optional garnish
  • 1 teaspoon grated garlic
  • ½ teaspoon salt
  • ¼ teaspoon fresh cracked black pepper,plus additional for optional garnish
  • ½ pound spaghetti noodles, cooked according to package directions (approximately 2 quarts water with 2 teaspoons salt)
  • 5 ounces fresh baby spinach leaves(approximately 4 to 4 ½ cups)

Instructions

    To a large mixing bowl, add the whole milk ricotta cheese, finely shredded parmesan cheese, extra virgin olive oil, lemon juice, lemon zest, grated garlic, salt and black pepper stirring to combine then set aside.

    To a large pot of boiling salted water (approximately 8 cups water with 2 teaspoons salt), cook the spaghetti noodles according to package directions to al dente or approximately 9-10 minutes. Remove ½ cup of the starchy pasta water and set aside. Before draining, add the fresh baby spinach to the pot and blanch for 30-45 seconds until just wilted. Turn off the heat to the pot, drain the pasta and baby spinach leaves into a colander then set aside. Return the pot to the stove top.

    To the empty pasta pot, add the ricotta cheese mixture and ¼ cup of the starchy pasta water. Stir to combine to a smooth and thick sauce. Return both the drained pasta and spinach leaves to the pot and toss to combine until all the spaghetti noodles are coated in the lemon ricotta sauce. If needed, you can add an additional 2-3 tablespoons, one tablespoon at a time stirring with each addition, of the starchy pasta water to thin the sauce if desired.

    Transfer the lemon ricotta pasta to a large serving bowl and garnish with additional finely shredded parmesan cheese, lemon zest and fresh cracked pepper if desired before serving.

© kitchen

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Feta Pasta with Tomatoes

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Spaghetti Squash Feta Pasta

Spaghetti Squash Feta Pasta
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Ingredients

  • 20 oz Cherry tomatoes
  • 6 tbsp Olive oil (divided into 4 tbsp and 2 tbsp)
  • 1 8-oz block Feta cheese
  • 1/2 tsp Crushed red pepper flakes
  • 1 medium Spaghetti squash
  • 1/2 tsp Sea salt
  • 4 cloves Garlic
  • 1/2 cup Fresh basil (packed, cut into ribbons)
  • Parmesan cheese (shredded; optional, for garnish)

Instructions

  1. Preheat the oven to 400 degrees F (204 degrees C).
  3. Place the tomatoes into a 9x13 baking dish. Drizzle with 4 tbsp (59 ml) olive oil. Toss or stir to coat.
  4. Push the tomatoes aside to make a space in the center of the pan and place the block of feta in the center. Sprinkle the tomatoes and feta with crushed red pepper.
  5. Cut the spaghetti squash in half, scoop out the seeds, and place on a 2nd 9x13 baking dish, or a 10x15 jelly roll pan, cut side up. Drizzle the halves with the remaining 2 tablespoons (30 ml) olive oil. Season with salt. Flip the halves over, cut side down on the pan.
  6. Place the pans with spaghetti squash and cheese side by side in the oven. Bake for about 30 minutes, until tomatoes pucker and burst, and a knife inserted into the spaghetti squash skin goes in with only a little resistance. (Depending on the size of your squash, you may need to take it out 5-10 minutes earlier or longer than the tomatoes and cheese.)
  7. After removing both pans from the oven, quickly turn the spaghetti squash halves cut side up. Set aside to cool.
  8. Meanwhile, before the tomatoes and feta has the chance to cool, use a garlic press to press the garlic cloves over the feta. Add the fresh basil and immediately stir together, forming a creamy sauce.
  9. When the squash is cool enough to handle (but still hot), use a fork to pull the spaghetti squash strands out of the shells and add to the baking dish with the sauce. Stir to coat in sauce. Sprinkle with parmesan, if desired.
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Cream of Everything Mix

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Yield: Multiple

Cream of Everything Mix

Cream of Everything Mix
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Ingredients

  • 2 cups milk powder
  • 1 1/2 cups cornstarch — I personally prefer using arrowroot powder
  • 4 tablespoons onion powder
  • 2 teaspoons dried basil
  • 2 teaspoons dried thyme
  • 1 teaspoon black pepper
  • 2 teaspoons dried parsley
  • 1/4 cup chicken bouillon

Instructions

    Mix everything together really well and store it in an airtight container or jar of your choice.
    When ready to use it, measure out 1/3 cup of the dry mix and slowly whisk in cream, milk, or water until it reaches the consistency wanted. It can be made thicker or thinner depending on the use.

Notes

It works great anywhere you would normally reach for a cream-style soup in casseroles, sauces, gravies, or other recipes.

© kitchen

 

Creamy Balsamic Vinaigrette

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Creamy Balsamic Vinaigrette

Creamy Balsamic Vinaigrette
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Prep Time 5 minutes

Ingredients

  • 1/4 cup balsamic vinegar
  • 1/4 cup olive oil
  • 1/4 cup plain Greek yogurt
  • 1 tsp Dijon mustard
  • 1 tsp honey
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp pepper

Instructions

  1. Add all ingredients and whisk until combined.
  2. Storage: Store in refrigerator up to 5 days.

Chicken Soup

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Chicken Soup

Chicken Soup
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 2 chicken wings, legs, thighs (each)
  • 8 cups water
  • 4 chicken bouillon cubes
  • salt
  • pepper
  • 4 celery stalks halved
  • 1 onion quartered
  • 2 carrots halved
  • pinch oregano
  • 1 tsp dried parsley
  • 16 oz. egg noodles

Instructions

    1. Add everything except egg noodles to Instant Pot and cook on high pressure for 25 min. Use pulse release.

    2. Strain liquid in the big stainless bowl using the big stainless strainer. Return liquid to pot.

    3. Pick over chicken meat once it has cooled off but do not add it back to the pot at this time.

    4. Add chopped carrots and celery to the pot. Cover and cook on high for 5 min. Use normal release.

    5. Uncover pot. Add chicken and egg noodles. Set the pot to saute and cook to desired noodle doneness.

Sweet Potato Fries

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Sweet Potato Fries

Sweet Potato Fries
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Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes

Ingredients

  • 2 sweet potatoes, cut into French fries
  • 1.5 tablespoons olive oil
  • 1 tablespoons taco seasoning mix or Tony Chacheres
  • ¼ teaspoon cayenne pepper

Instructions

  1. Preheat the oven to 425 degrees F (220 degrees C).
  2. In a plastic bag, combine the sweet potatoes, oil, seasoning, and cayenne pepper. Close and shake the bag until the fries are evenly coated. Spread the fries out in a single layer on a large baking sheet.
  3. Bake for 30 minutes, or until crispy and brown on one side. Turn the
    fries over using a spatula, and cook for another 30 minutes, or until
    they are all crispy on the outside and tender inside. Thinner fries may
    not take as long.

Corn Chowder

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Yield: 8

Corn Chowder

Corn Chowder
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Ingredients

  • 2 (14.5 ounce) cans chicken broth
  • 2 (15 ounce) cans whole kernel corn
  • 4 slices bacon
  • 1 large white onion, diced
  • 3 cups diced potatoes
  • 2 (12 fluid ounce) cans evaporated milk
  • ⅓ cup butter
  • salt and pepper to taste

Instructions

  1. Cook bacon slices and crumble.
  2. In a large pot over medium heat, combine broth, corn, onion and
    potatoes. Bring to a boil, then reduce heat, cover and simmer 15 to 20
    minutes, until potatoes are just tender; add bacon crumbles.
  3. Stir in evaporated milk and butter until butter is just melted. Season with salt and pepper and serve at once.




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Salmon Casserole

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Yield: 6 servings

Salmon Casserole

Salmon Casserole
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 (12 ounce) package egg noodles
  • 2 (10.5 ounce) cans condensed cream of mushroom soup
  • 2 cups shredded Cheddar cheese, divided
  • 2 (5 ounce) cans salmon, drained
  • 1 cup frozen green peas
  • ½ (4.5 ounce) can sliced mushrooms
  • ¼ cup chopped onion
  • 1/3 cup breadcrumbs

Instructions

  1. Gather all ingredients.
  2. Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes; drain.
  3. Meanwhile, preheat the oven to 425 degrees F (220 degrees C).
  4. Mix noodles, condensed soup, 1 cup cheese, salmon, peas, mushrooms, and onion in a large bowl until well combined.
  5. Transfer the mixture into a 9x13-inch baking dish.
  6. Top the mixture with remaining 1 cup of cheese and breadcrumbs.
  7. Bake in the preheated oven until cheese is bubbly, about 15 to 20 minutes.