1 lb ground turkey 1 onion, chopped 1 red pepper, chopped 1 green onion, chopped 1/2 c ketchup 1/4 c Worcestershire 2 cloves garlic, minced 2 tbs brown sugar 1/2 tsp dried mustard or 1 tbs prepared mustard 1 tsp chili powder 1/2 tsp cayenne pepper 1 tsp bullion, beef or chicken 1/2 tsp ground ginger 2 tbs red wine 4 toasted buns
Cook the turkey in a skillet over medium heat until cooked through, breaking down while cooking. Remove from skillet and add onions and peppers. Cook until soft.
For the sauce, combine all remaining ingredients, but wine.Simmer for 10 minutes over medium heat, stirring occasionally.Add wine and bring to a low boil and let thicken until desired consistency.
Mix in with the vegetables and the turkey. Scoop onto a nicely toasted bun and enjoy.
The bread is super easy, in fact, I used the pizza dough that I usually make and let it bake free form to make more of a focaccia. It is very tasty and perfect for paninis and other fancy sandwiches.
For the bread: 1 1/2 c warm water 1 package active dry yeast 1/4 c olive oil, plus a little more 4 c flour 1 1/2 tsp salt 2 tsp dried basil 1 tsp garlic powder
In mixer, stir together yeast and water. Let sit for about 5 minutes. Add the remaining ingredients and using a bread hood attachment, blend ingredients together on low for about a minute and then on medium speed for 10 minutes. Once dough is stretchy and smooth, pour a little more oil (about a tbs) onto the dough and using a spatula, coat dough ball in oil. Cover with a towel and let sit for about an hour, until dough has doubled in size. Punch down and let rise again for a half an hour.
Preheat oven to 350. Drizzle a baking sheet with oil and turn dough out onto it. Stretch the dough out until it is about a half and inch thick. Bake for 20 minutes, until dough is light brown.
Now for the sandwiches....
Chicken, Pesto, and Roasted Bell Pepper Paninis I usually make a panini with pesto, tomatoes, and mozzarella, but I figured it was time to branch out a bit. This was delicious and the flavors were perfect.
1 chicken breast, thinly sliced 1 jar roasted red peppers 1/2 a cup of pesto (prepared or you can use the recipe here) 6 slices good mozzarella in water, about 1/4 inch thick 2 large sections of the focaccia bread
Slice the focaccia section in half and spread a couple table spoons on each side. Layer two slices of the mozarella, a few slices of the chicken, and a few sections of roasted red pepper. Top with one more slice of mozzarella and top with the other peice of bread.
Preheat a panini press to medium. Cook the panini until the cheese is melted and the bread is browned, 10-15 minutes. You can also pop it in the microwave for a minutes to melt the cheese and then cook on the panini to toast the bread.
Roasted Vegetable and Goat Cheese Sandwich This sandwich is bursting with veggies and the tangy goat cheese pulls everything together
1 zuchini, thinly sliced, lengthwise 1 yellow squash, thinly sliced lengthwise 1/2 a red onion, shalved and sliced into 1 inch slices 1 handful of asparagus 1 roma tomato, sliced 1 red pepper, sliced into 1 inch slices 1/2 an egg plant, skin removed and cut unti 1/2 inch round slices 4 tbs of goat cheese, you can also use a cheese spread like Boursin
Spread vegetable out onto a pan and drizzle with a little olive oil and sprinkle salt and pepper. Roast vegetables in a 400 degree oven for about 20 minutes.
Slice a section of the focaccia in half. Spread 1 tbs of cheese on each side and layer on the cooked vegetables and top with the other half of the focaccia.
And just because...
Spinach Salad
3 cups of spinach, well washed and dried 1/4 of a red onion, sliced A handful of cherry tomatos, halved
Combine above and top with:
Dijon-White Wine Vinaigrette 1/2 c white vinegar 2 tbs dry white wine (think Chardonnay)-this is optional, but does add a great flavor 1/4 c olive oil 2 heaping tbs Dijon mustard 1 small shallot, finely chopped (use can also use 2 tbs of finely chopped strong red onion) 1 clove garlic, minced
In a small bowl combine vinegar and wine. Whisk in oil and then whisk in Dijon. Add shallot and garlic and stir to combine. Refrigerate any extra.
Meatball Sandwiches I love to find ways to make leftovers into another dinner, otherwise things often find their way to my trash after a few days. If you have leftover Turkey Meatballs, this is an easy one!
Rolls Leftover meatballs Leftover Homemade Marinara or a fresh jar Mozzarella Cheese, the fresh kind or something not shredded
Preheat broiler. Place rolls so the flat bottom is down. Cut along the top, lengthwise, but not all the way through. Heat marinara in a pot and add meatballs, heat until warmed through. Place 4 or 5 meatballs in each roll and spoon marinara over them. Slice mozzarella into thin slices and lay over the top of the rolls. Put under broiler and cook until cheese is melted and browned, about 3 minutes.
Caeser Salad This is my mom's all the way. Enjoy this, folks.
1/2 c prepared caeser dressing (Marie's is best, but Lighthouse will work as well) 1/4 c Parmesan cheese Juice of 1/2 a lemon 2 cloves garlic 1/2-1 tsp of anchovy paste, use a little if the idea horrifies you, more if you like the salty/spicy flavor 1/2 c olive oil.
In a food processor, blend dressing, cheese, lemon juice, garlic, and anchovy. Turn the processor to 'on' and slowly drizzly in the olive oil until well blended.
Pour a little over romaine lettuce, croutons, and Parmesan for a yummy salad.
Here are my recent creations! I also wanted to include some things I do to make recipes healthier and cheaper. Grocery shopping on a budget can be hard, but once you learn a few tricks, you can cut your bill by quite a bit. I'm always open to suggestions on this topic as well!
Money Saving Tips:
*Buy whole carrots, rather than baby carrots, they are ½ the price and are just prettier in dishes than baby carrots
*If you aren’t going to use your bacon right away, or chose to buy it in bulk, freeze it! Either put a few strips into a plastic baggies with a few drops of water and thaw when ready, or freeze it use a sharp knife than you ran under very hot water to slice the bacon crosswise (one slice crosswise is about equal to one regular slice).
*Buy your dry goods in bulk. If you live anywhere near a WINCO, check out their bulk foods section… it will change your life!
*If it is on sale and you use it a lot, stock up. That might be a simple bit of advice, but people rarely do this. Freeze meat, cleaned and cut fruit and veggies, even bread!
*Use broth instead of wine if you aren’t a wine drinker, otherwise you will just waste the lefover wine.
To Make These, Or Any Recipes Healthier:
*Use low fat or fat free dairy products (I almost always do, and my recipes turn out great)
*Always use whole grain options
*Look for meat without much marbling or cut off any extra (the fat is what gives the flavor though, so you don’t want to get rid of all of it, plus a lot of it cooks off anyway)
*Get to know spices, they will add flavor when you take away the fat
*Add less fat! I find most recipes call for more oil or butter than you need. When I am looking at a recipe that seems to call for a lot of butter or oil, I will try using less to see how it works. Often time, it is fine. This does NOT work for baking though, baking is much more exact and you can’t mess around with ingredients like with cooking.
Beef Stew
1/8 c olive oil, plus more for roasting veggies
1 c flour
Salt and Pepper
1 lb stew meat or chuck roast, cubed into 1 in cubes
3/4 c red wine
4 cups chicken broth or beef broth (beef is best, but chicken works too, if that is what you have on hand)
4 cloves garlic, minced or crushed
1 c carrots, cut into 1/2 inch slices
1 onion, cut into ½ inch pieces
1c celery, cut into 1/2 inch pieces
1 small red pepper, cut into 1/2 inch pieces
1 russet potato (or the equivalent or red, new, or Yukon) cut into ½ to 1 inch pieces
1 sprig of fresh thyme or a dash of the jarred kind
1 dash of cayenne pepper
1 dash of paprika
Preheat oven to 350. Drizzle oil on a baking sheet and spread veggies on pan, season with salt and pepper. Cook in oven until veggies are soft, checking after about 30 minutes.
Heat oil in a Dutch oven or large pot over medium high. Season flour with salt and pepper, toss in meat and stir until meat is coated, remove from extra flour, shaking each piece to remove any excess. Carefully place the floured meat in the oil and brown on all sides. Add wine to pot and make sure you scrape the bottom of the pan and get all the yummy cooked on bits off. Cook until wine reduces by half. Add in veggies and stir. Pour in broth and add spices. Stir to combine and reduce to medium. Let simmer for 45 minutes to an hour, until the meat is very soft and the stew is thickened.
Perfect Polenta
I love polenta, but it needs to be creamy and smooth. I have worked on making it perfect for a while, and I am proud to say, I think I have perfected it.
4 c water
1 c dry polenta
3 cloves garlic, minced or crushed
1 tbs heavy cream, milk, or half and half (whatever you have on hand)
Up to 2 tsp (Add by ½ tsp and taste after each addition)
Pepper to taste
A handful of good Parmesan
Boil 3 cups of the water in a medium pot. Whisk in polenta and turn down to medium heat. Once polenta begins to thicken, add another ¼ c of the remaining water and stir in quickly, allow to thicken again. Repeat until you have added the remaining cup, stirring frequently. This will help the polenta become soft and creamy. Once all the water is in and the polenta is full cooked (this should take about 20-30 minutes) stir in the garlic, cream, and salt. Season with pepper and toss in the parmesan.
Chicken With Tomato Basil Sauce
This is based on a sauce my mom makes. The Cherry tomatoes are so full of flavor, and it is a really refreshing sauce.
1 tsp olive oil
2-4 chicken breasts (one per person)
½ onion, finely chopped
4 cloves garlic, minced or crushed
1 and ½ pints cherry tomatoes
¾ c of white or red wine
A handful of fresh basil, chopped
A handful of Parmesan
Salt and pepper to taste
Heat oil in a large skillet over medium high. Season chicken breast with some salt and pepper and cook on each side for about 4 minutes, until browned. Throw in onions and garlic and cook until fragrant and translucent. Add wine and stir. Cook until slightly reduced. Add tomatoes to the pan and simmer until tomatoes begin to burst. Using a fork, stab the tomatoes to pop them. Add basil then add Parmesan. Season with salt and pepper.
Serve over Perfect Polenta or pasta. Top with a little extra Parmesan if you want.
Heavenly Pasta
It’s part Primavera, part Carbonara and completely divine
3 strips bacon, cut into small pieces
1 small to medium onion, chopped
2 cloves garlic, minced
1 carrot, peeled and sliced into ½ inch pieces
1 small red pepper, cut into thin slices
½ cup of frozen peas
1 small zucchini, cut in half length wise and then sliced into ¼ inch pieces
1 small head broccoli, cut into small pieces
½ cup sun dried tomatoes, chopped
½ cup white wine
1 tbs butter
1 tbs flour
1 cup milk
2 tbs heavy cream
1 wedge of lemon for juice
A handful of basil, chopped
A handful of Parmesan cheese
Salt and Pepper to taste
Dash of paprika
Dash of garlic powder
1 lb penne pasta, cooked and drained
Fry bacon in a large pan or skillet, until just crisp. Using a slotted spoon remove the bacon, leaving the fat behind in the pan. Pour all but a tablespoon of the grease into a jar or can or however you get rid of your grease. Throw in the onions and cook for a minute, then add garlic. Cook until fragrant and translucent, but not too soft. Add the remaining veggies except peas and cook until tender crisp, about 10 minutes. Remove veggies from heat and cover to keep warm.
In a medium saucepan melt butter and whisk in flour until smooth, add the wine and cook until it thickens up. Add the cream and milk slowly while stirring. Keep over medium high heat, and stir frequently. If sauce begins to boil heavily, reduce heat some. Cook until well thickened, about 10 minutes. Squeeze in lemon juice and add in basil and Parmesan. Stir in basil and sun dried tomatoes. Sprinkle in the paprika and garlic powder. Add salt and pepper to taste. Pour over the veggies and add peas. Stir together and cook until sauce begins to bubble. Crumble bacon up a bit and add. Add pasta and stir together.
Adapted From The Pioneer Woman's Marlboro Man's Favorite Sandwich
I love the PW, I check her blog often and use her recipes a lot. She great at making super yummy recipes, she is just not so great for my waistline. So when I take a recipe I do my best to skinny it up a bit. This sandwich is a man pleaser for sure, even when it is lower fat. The original recipe calls for 2 sticks of butter, mine only calls for about 3 tbs. Also, I didn’t have seasoning salt, so I just used spices… and I added garlic powder, because it’s just who I am.
3 pats of butter
2 tbs olive oil
1 onion, halved and sliced
1-2 lbs cube steaks (about a 1 steak per person)
½ tsp paprika
A couple of good grinds of salt and pepper
A dash of cayenne
A good dash of garlic powder
½ cup Worcestershire
5-10 drops hot sauce, depending on how much you like heat (she calls for Tabasco, but we only had Tapatio)
Good rolls
Melt one pat of butter and 1 tbs olive oil in a pan over medium heat. Add onion and cook until slightly browned and mostly softened. While onions are cooking, slice the steaks, about ½ inch thick, against the grain of the steak. Season the steak with the spices. Remove onions and add another pat of butter to the pan. Put steak strips into the pan in a single layer and let brown for a minute, flip and brown again on the other side. Add the Worcestershire and hot sauce. Cook until sauce thickens a bit.
Melt a pat of butter on a skillet and place rolls cut side down. Toast until lightly browned. Turn over and heat a bit more.
Spoon meat and onions onto a roll and add some sauce. Serve with a big green salad.
I meant to start posting sooner, so I have a few recipes saved up. I figure I will throw them all in one post! Since I am just starting with this, I have forgotten to take a pictures of a few recipes. Total bummer because they were amazing, but I'll include the recipes anyway.
The following are some of my favorite recipes, that sadly, are among those not pictured.
My Favorite Mac 'N Cheese
1 lb pasta of choice (I like shells, but elbows, penne, or even rigatoni would work) 1/2 tbs olive oil 1 onion, chopped 2 cloves of garlic, minced 3 tbs butter 1/4 c flour 1 glug of white wine 3 c milk 2 egg yolks 1 c grated Gruyere cheese 1 c grated Cheddar 3/4 c grated Parmesan Salt and Pepper to taste
Preheat oven to 375
Cook pasta till al dente.
Heat oil in a pan over medium-high heat and add onion. Cook for a minute and add garlic. Cook until fragrant and the onion is translucent. Add butter and melt. Once butter is melted, slowly whisk in flower until thickened. Whisk in wine and then slowly begin to add milk. Cook until thickened. In a separate bowl, whisk the egg yolks until smooth. Add to sauce and mix in quickly. Now comes the fun part! Add 3/4 c Gruyere, 3/4 c Cheddar, and 1/2 c parm and stir until melted nicely. Add a little salt and black pepper. Add the cooked, drained pasta to the sauce and stir together. Try not to eat too much, it gets better!
Pour pasta mixture into a greased pan and top with remaining cheeses. Put in oven and cook until cheesed are melty and begin to brown.
It is the best Mac 'N Cheese you will ever have!!
Easy Balsamic Vinaigrette
1/2 c Balsamic Vinegar 3/4 c Olive Oil 1 garlic clove, minced 1 tbs honey mustard
I like to make this in my Magic Bullet, but it can be made in a blender or food processor. If making in a Bullet or blender, simply put all ingredients into a cup and blend until thickened (about 30 seconds). If using a food processor, put all ingredients except oil in, start processor, and drizzle in oil until blended and thickened.
This is my go-to dressing. It is tangy, sweet, and perfect for any green salad. It is also perfect for Caprese salads.
My Favorite Green Salad
2 cups spring mix lettuce 1/4 c sliced red onion 1/4 c cherry tomatoes 1/2 an avocado, chunked a handful of croutons Balsalmic dressing to taste
Combine and salivate.
Try this: Add some cooked bacon and chicken and you have a perfect dinner salad.
Slow Cooker Beef Tacos
1 1/2 lbs beef chuck roast 1 medium onion, halved and sliced 2 gloves garlic, sliced 1 package taco seasoning 1 c water 1 12 oz jar salsa of choice corn tortillas lettuce shredded cheese Pico de Gallo sour cream guacamole
In a slow cooker, place beef, onion, garlic, taco seasoning, water, and salsa. Stir a little to combine the liquids. Cook on low for 6-8 hours. Beef will be done when it can be easily forked apart. Remove beef from cooker and shred. Using a spotted spoon, fish out the onions and mix in with beef.
If desired, put leftover cooking liquids in a sauce pan and cook until reduced by half. Add as much or as little to the beef as desired. It makes a great sauce and keeps the meat super moist.
Soften tortillas in the microwave and fill with beef. Top with lettuce, cheese, Pico, sour cream, and guacamole.
For use of the leftovers, see my Shredded Beef Taco Sandwiches below.
Here we go friends... those who made picture day :)
Shredded Beef Taco Sandwiches
1tbs olive oil 1/2 an onion, sliced 1/2 red pepper 1/2 green pepper 1 avocado or leftover guacamole Leftover taco meat cheddar cheese Good rolls
Heat oil over medium heat, add veggies and cook until soft. Toast rolls and cut open. Spread a tbs or two of the avocado on the roll. Top with beef, veggies, and cheese.
They are SO good!
My Minestrone
2 tbs olive oil plus more for bread 3/4 c chopped carrots 3/4 c chopped celery 1 medium onion, chopped 3 cloves garlic, minced 2 spicy italian sausages, cooked, crumbled, and drained* 1 large can diced tomatoes 4 cups chicken broth 2 cans white or cannellini beans 2 cups uncooked cabbage, chunked salt and pepper to taste Good french or sourdough bread Parmesan cheese
Heat oil in a large soup pot over medium-high heat. Add carrots and celery and cook for a few minutes. Add onions and garlic and cook till onions are translucent and carrots and celery have softened. Add sausage and stir for a minute. Add in tomatoes, broth and beans. Simmer for a minute or two. Add cabbage and cook until cabbage is softened. Add salt and pepper to taste. Let simmer until bread is done.
Slice a piece of bread per person, about 1/2 inch thick. Drizzle with olive oil and sprinkle with a layer of Parmesan. Place under broiler until cheese is browned.
Place one piece of bread in each bowl and garnish with more cheese.
Spinach Lasagna
9-12 lasagna noodles 2 1/2 c bechamelsauce (see recipe below) 1 lb ricotta cheese 2 cloves garlic, minced or crushed 2 eggs, beaten 2 cups frozen spinach, thawed, drained, and squeezed dry 1/2 tsp salt 1/4 tsp pepper 2 cups Mozarella cheese 1/2 c Parmesan cheese 1 jar of marinara sauce (or 1 and 3/4 c homemade)
Preheat oven to 375. Cook lasagna noodles for 6-8 minutes until very al dente. Meanwhile, mix ricotta, garlic, eggs, spinach, salt, pepper, 1 cup of mozarella cheese, and 1/4 cup of Parmesan.
In a greased casserole, spread 1/2 c bechamel and 3/4 c marinara. Top with three or four noodles, enough to cover the bottom and overlap slightly. Top with 1/3 of the spinach ricotta mixture, spreading to cover the noodles, and spread another 1/2 c of bechamel on top. Top with another 3 or 4 noodles, another 1/3 of the ricotta and 1/2 c of bechamel. Repeat one more time, for a total of 3 layers of noodles. Top with remaining bechamel and 1 cup of marinara, then sprinkle remaining cheese on top.
Bake for 45 minutes until the top is bubbly and brown. YUM!
If desired, microwave any extra marinara and put on a plate and top with a serving of lasagna.
Bechamel Sauce: (this makes the lasagna creamier and yummier, bechamel is a GOOD thing!) 4 tbs butter 1/2 c flour 3 1/2 cups milk (best if warm) 1/2 tsp salt 1/4 tsb black pepper dash of nutmeg (do it, it is really good!)
Melt butter in a sauce pan over medium heat. Whisk in flour until smooth. Slowly add milk and cook until thickened, making sure not to boil. Add salt, pepper, and nutmeg to taste.
The following was our New Years Eve dinner. It was all superb and moderately easy. It might not be exactly authentic, but it makes for a great dinner!
Tamales
6-8corn husks 2 cups prepared masa (or make your own according to the masa packaging) 3 lb pork shoulder 1 large can red chille sauce 1 onion, halved and sliced 3 cloved galric, minced or crushed 1/2 cup salsa Salt and pepper to taste
Place pork, onions, and garlic in a crockpot and add chille sauce. Cook on low for 8 hours. I reccomend starting this either very early in the morning or start it right before bed. Once pork is done remove from crock and shred. Using a slotted spoon remove onions and mix with pork. Add salsa and salt and pepper. Begin soaking corn husks in enough warm water to cover them completely, soak for 15 minutes.
With heat on high, start a large pot with a steamer insert with a couple of cups of water. Remove a husk and add about 4 table spoons of masa and spread evenly in the middle, leaving about an inch on the top and bottom of husk and about a half inch on the sides. Top with 2-3 table spoons of meat. Roll the husk, keeping the filling in the husk, and folding one end. Place each tamale in the steamer, leaning them against the side, so the folded end is pointed down. making sure the water is not anywhere near the tamales. Turn down to medium high and steam for 2 hours. Make sure the water level does not dip too low. Tamales will be done when the masa and husk easily separate.
Marinated Beans and Rice
Beans: 1 tbs oil 1/2 medium onion, chopped 1 small red pepper, chopped 1 small green pepper, chopped 3 gloved garlic, minced or crushed 2 cans black beans, drained of excess liquid 2tbs white vinegar 1 1/2 tsp cumin
Heat oil over medium heat and add veggies. Cook until soft. Add beans and stir to combine, then add vinegar and cumin.
Rice: 1 1/2 c cooked rice (white or brown if you want to be a little healthier, it is still really good!) 2 tbs chopped onion 2tbs white vinegar 2 tbs parsley
Combine ingredients. Cover and let sit in refrigerator until ready to serve. Warm up briefly in the microwave.
Guacamole
2 acocados, mashed 1/4 cup onion, minced 2 cloves garlic, crushed a dash or two of Worcestershire sauce salt and pepper to taste
Combine. Eat. Love.
Pico De Gallo 1 onion, chopped 3 tomatoes, chopped 1 jalapeno finely chopped 1/2 lime 1 glove garlic, crushed salt to taste small bunch cilantro, chopped... if you are into that sort of thing.
Once again, combine. Eat. Love.
Tortilla Soup
1 tbs olive oil 1 c chopped carrots 1 c chopped celery 1 medium onion, chopped 2 garlic cloves, minced 1 large can diced tomatoes drained of excess liquid 4 cups broth 2-3 cooked chicken breasts shredded (or you can sub in any leftover carnitas from the tamales) 1 small can diced green chilies Salt and pepper to taste
Heat oil in a soup pot. Add celery and carrots and cook for a few minutes. Add onion and garlic, cook till fragrant and translucent and other veggies have begun to soften. Add tomatoes and stew for a few minutes. Add broth and chilies. Season with salt and pepper and simmer for 10 minutes to blend flavors.
Great garnishes: Sliced avocado, fried tortilla strips (heat about a 1/2 inch of oil in a pan, toss in strips and cook until browned, about 3 minutes, remove to a plate with paper towel and sprinkle with salt), grated cheddar, pico de gallo, sour cream, and cilantro... although you won't see cilantro or sour cream on my soup. I'm midly allergic to cilantro and sour cream just doesn't do it for me in this case.
Clam Linguine
1 lb linguine 1 tbs olive oil 1 tbs butter 1 small to medium onion chopped 3 cloves garlic, minced 2 cans clam, drained and chopped, reserving about 1/4 cup of liquid 1/2 c white wine 2 tbs lemon juice, about 1/2 a lemon 3/4 c heavy cream 2 tbs flat leaf parsley, chopped Salt and Pepper to taste Parmesan cheese
Cook linguine in salted water with a little olive oil. Meanwhile, heat oil and add onion and garlic. Cook until translucent and fragrant. Add clams and reserved juice. Cook for a minute to reduce, then add wine, cream, and lemon. Cook for a few minutes until thickened. Remove from heat and add parsley, salt, and pepper. Toss with pasta. Serve with Parmesan.
Holy Good Macaroons
3 cups flaked coconut 2/3 cup sugar 4 tbs flour 1/4 tsp salt 4 egg whites 1/2 tsp vanilla juice of one lemon wedge
Preheat oven to 325. Combine dry ingredients. Add in egg whites, vanilla, and lemon juice. Drop by tablespoon onto a greased baking sheet or silicone mat. Bake for 18-20 minutes. Makes about 18 cookies.
