Turkey Meatballs

Ingredients
1 large egg
1 pound 97-98% lean ground turkey
1 pound 92-93% lean ground turkey
2/3 cup (40g) Panko
3 Tablespoons (45ml) olive oil
1/4 cup (22g) grated parmesan cheese
3 cloves garlic, minced
2 teaspoons dried oregano
2 teaspoons dried basil
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 large onion sweet onion, sliced
two 28-ounce cans crushed tomatoes
chopped fresh basil for serving, optional

Directions
Beat the egg in a large mixing bowl. Add the ground turkey, Panko, 2 Tablespoons olive oil, parmesan, garlic, oregano, basil, salt, and pepper. Mix everything up just so the ingredients are combined – avoid overmixing. Roll into desired size balls – mine were slightly larger than a golfball.

Place all rolled meatballs on a large baking sheet.

Place onion slices in the bottom of the crockpot, topped with 1 can of crushed tomatoes.

Coat a large skillet with remaining Tablespoon of olive oil and bring to medium-high heat. Lightly brown the meatballs (only 6-8 meatballs at a time) for about 1 minute on each side. Do not skip this step – read above for why. Layer the meatballs into the crockpot as you’re browning each batch.

Once all browned meatballs have been added to the crockpot, pour remaining can of tomatoes on top.

Cover and cook on low for 6-6.5 hours. Serve with pasta, as meatball subs, plain, etc. No matter how I serve them, I always top with a little chopped fresh basil. Store leftovers covered tightly in the refrigerator for up to 1 week.

Make ahead tip/freezing: Prepare meatballs through the browning step; cover and refrigerate for up to 1 day or freeze up to 2 months. Add to crockpot and cook as directed. OR you may fully prepare 1 day in advance, refrigerate, then cook in the crockpot on low for 45 minutes or until warmed. Freeze cooked meatballs in sauce for up to 2 months. Defrost before reheating as desired.

Note: I cut this in half

Butternut Squash, Kale, and Quinoa Stew

Ingredients
2 tablespoons olive oil
1 large onion, diced
2 cups cubed butternut squash
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon red chile flakes
½ teaspoon smoked paprika
1 tablespoon white wine vinegar
1 (14.5 ounce) can diced tomatoes
4 cups (32 ounces) vegetable broth
½ cup dry quinoa
2 to 3 cups chopped kale
Sea salt and freshly ground black pepper

Directions

Heat the oil in a large pot over medium heat. Add the onion and a few pinches of salt and pepper and cook, stirring occasionally, until the onion is soft, about 4 minutes.

Add the butternut squash, another pinch of salt, and stir. Let the butternut squash cook for a few minutes, then stir in the garlic, cumin, coriander, paprika and red pepper flakes. Add the white wine vinegar and stir to deglaze the bottom of the pan. Add the tomatoes, broth, and quinoa.

Cover and simmer until the butternut squash is tender and the quinoa is cooked through, about 40 minutes. Halfway through the cooking time, I like to taste and adjust seasonings. Add additional spices if you like.

When the soup is nearly done, stir in the kale and cook about 5 minutes more, or until the kale is wilted. Taste and adjust seasonings again.

from Love & Lemons blog

Toddler Muffins

Ingredients
1 cup brown sugar
⅓ cup of plain or vanilla yogurt (heaping)
⅓ cup unsweetened applesauce
¼ cup butter, softened
3 eggs
1 cup pumpkin puree
1 cup finely shredded carrots (about 2 medium carrots) or 1 zucchini (shredded)
2-3 very ripe bananas, smashed (the riper the better)
1 cup quick oats
1 cup whole wheat flour
1 cup all-purpose flour
1 tsp salt
2 tsp baking soda
2½ tsp cinnamon
⅛ tsp nutmeg

Instructions
Preheat oven to 375 degrees

Cream together: sugar, yogurt, applesauce and butter

Add eggs, pumpkin, carrots, and bananas

Mix well add all dry ingredients: oats, wheat flour, all-purpose flour, salt, soda, cinnamon and nutmeg

Mix until combined

Scoop batter into greased mini or regular muffin tins. Can use cupcake liners if you prefer. Recipe can make 48 mini muffins or 20-24 regular size muffins.

Bake at 375 for 12-15 minutes for mini-muffins or 15-18 or until toothpick comes out clean for regular size muffins.
Remove from pans and cool on cooling rack.

Lemon Cookies

Ingredients
¾ cup (1 1/2 sticks) unsalted butter, at room temperature
¾ cup granulated sugar
2 large egg yolks
½ teaspoon pure vanilla extract
¼ teaspoon kosher salt
2 cups all-purpose flour
1 cup confectioners’ sugar
2 tablespoons fresh lemon juice, plus more if necessary
1 teaspoon grated lemon zest

Directions

With an electric mixer, beat the butter and granulated sugar until fluffy. Add the egg yolks, vanilla, and salt and beat to combine. Gradually add the flour, mixing until just incorporated.

Divide the dough in half and shape into 1 1/4-inch-diameter logs. Wrap in wax paper and refrigerate until firm, about 30 minutes.

Heat oven to 350° F. Slice the logs into 3/8-inch-thick pieces and space them 1 1/2 inches apart on parchment-lined baking sheets. Bake until lightly golden, 16 to 20 minutes. Let cool on the baking sheets for 5 minutes, then transfer to cooling racks to cool completely.

In a small bowl, whisk together the confectioners’ sugar, lemon juice, and zest until it forms a thick but pourable glaze (add more lemon juice if necessary). Dip the top of each cookie into the glaze and let set, about 15 minutes.

To wrap: Give a nut tin a second life. Wipe it clean with a damp towel, then peel off the label. Tie a bow with extra-wide ribbon to hide any glue remnants. Note: If nut allergies are a concern, use a coffee can instead.

To freeze: Instead of refrigerating the dough, freeze the logs for up to 2 months. To bake, follow the recipe instructions, cutting and baking the dough from frozen, and use the upper end of the time range.

Rice and Arugula Salad

Ingredients:
For the Lemon Dressing
juice of one orange
juice of one lemon
⅓ cup olive oil
salt and pepper to taste
agave or honey to taste (optional)
For the Salad
about 4-5 cups arugula, spinach, or a greens blend
about 2 cups cooked wild rice
about 2 cups chopped mangos
½ cup almonds
½ cup dried cranberries
½ cup sliced red onions

Combine dressing ingredients. Pour over salad ingredients.

Adapted from: http://pinchofyum.com/thanksgiving-salad-wild-rice-lemon-dressing

Peach Bars

Ingredients
Base Dough
1 cup unsalted butter, softened at room temperature for 1 hour
1/2 packed cup dark brown sugar
2 teaspoons vanilla
2 1/4 cups flour
1 teaspoon salt
1/2 teaspoon ginger
1/8 teaspoon cinnamon

Peach Filling
2 pounds peaches, unpeeled (about 8 peaches)
1 tablespoon sugar
1 tablespoon cornstarch
1/4 teaspoon salt

Pecan Oat Topping
1/2 cup unsalted butter, softened at room temperature for 1 hour, divided
1 cup old-fashioned oats
1/2 cup flour
1 cup pecans, finely chopped
1/4 teaspoon cinnamon
1/4 teaspoon salt
Glaze
Juice of 1 lemon, about 3 tablespoons
1/2 to 1 cup powdered sugar

Directions
Heat the oven to 350°F and lightly grease a 9×13-inch baking dish.

In the bowl of a stand mixer (or in a large bowl, using a hand mixer) cream the butter with the brown sugar and vanilla until light and fluffy. Turn off the mixer and add in the flour, salt, ginger, and cinnamon. Mix dry ingredients in just until the dough is soft and pulled together. Press the dough firmly into the bottom of the prepared baking pan and refrigerate while preparing the filling and topping.

Roughly chop the peaches into 1/2-inch pieces and toss with the sugar, cornstarch, and salt. Set aside.
Wipe out the mixer bowl and mix 1/4 cup softened butter with the oats, flour, pecans, cinnamon, and salt until soft and crumbly. Melt the remaining 1/4 cup butter and set aside to cool.

Spread the chopped peaches over the chilled dough base. Evenly crumble the topping over the peaches, and drizzle with the melted butter.

Bake for 45 minutes or until the topping is lightly browned.

Whisk together the lemon juice with enough powdered sugar to make a thin glaze. Drizzle over the bars.

Cool (or chill) for at least an hour before slicing and serving. I do recommend chilling these; they will stay fresh (and slice more cleanly) for about 5 days when stored well-covered in the fridge.

Pumpkin Muffins

Ingredients:
1 1/2 cup flour
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp nutmeg
1/2 cup milk
1/2 cup canned pumpkin
1/2 cup melted butter, cooled
1 egg

Directions:
Mix all ingredients until batter is just lumpy. Do not over mix.
Sprinkle 1/4 tsp sugar on each muffin just before baking to create a crust.

Bake at 400 degrees for 18-20 mins.

Roasted Bourbon Glazed Chicken

serves 4-6

Ingredients:
4 large, bone-in split chicken breasts (original recipe totaled 4.8lbs) (note: 1 large breast works well for two people)
1 teaspoon salt
1 teaspoon pepper
1/2 teaspoon smoked paprika
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
2 tablespoons olive oil
1 1/2 cups bourbon
1 1/4 cups brown sugar
2 garlic cloves, minced
2 teaspoons apple cider vinegar
2 tablespoons worcestershire sauce
2 tablespoons honey
1 teaspoon ground mustard
sage, if desired

Directions:

Preheat oven to 425 degrees F.

Combine the bourbon, sugar, mustard, garlic, honey, vinegar and worcestershire in a small saucepan and whisk. Heat over high heat and allow it to come to a boil. Reduce to a simmer and let simmer for 10-12 minutes, or until mixture reduces by about half. Set aside and let sit at room temperature while you prepare the chicken. The glaze will thicken a bit at this time.

In a bowl, combine salt, pepper, paprika, onion and garlic powder. Heat a skillet over medium-high heat and add olive oil. Season chicken breasts on both sides with mixture, then place skin-side down in the skillet. Cook for 2-3 minutes, or until chicken is golden brown, then flip and repeat on the other side.

When finished, add chicken to an oven-safe baking dish. Pour half of the glaze overtop of chicken, add sage leaves on top if desired, then roast for 30 minutes. Half way through cooking, brush chicken with a bit more glaze.

When chicken is finished, remove from oven and let cool for 5-10 minutes. Serve with additional glaze for topping.

(from How Sweet It Is blog)

Poblano and Corn Soup

INGREDIENTS:
2 tablespoons unsalted butter
2 tablespoons vegetable oil
2 cups white onion, chopped
5 to 6 poblano peppers, roasted, sweated, peeled, seeded and diced
2 cups corn kernels, fresh or thawed
1/2 teaspoon kosher or coarse sea salt, or to taste
Freshly ground black pepper, to taste
3 cups chicken broth
1 cup milk
Queso Fresco, crumbled, optional

DIRECTIONS:
Place a large soup pot over medium heat; add oil and butter. Once the butter melts and begins to sizzle, add the onion and cook, stirring occasionally, until the onion has completely softened, and the edges have begun to brown, about 10 to 12 minutes.

Add the poblano chiles, stir and let them cook for 3 to 4 minutes. Make some room in the middle of the pot, and add the corn, sprinkle the salt and pepper and cook for another 3 to 4 minutes.
Pour in the chicken broth, let it come to a simmer and cook for 5 more minutes, so that the flavors have had the chance to really blend.

Reduce the heat to low, wait for about a minute, and gently pour in the milk. Heat the soup through, for about 6 to 8 minutes, and serve. If you make it ahead of time, and want to reheat it, do so over low-medium heat.