"Buffalo Balls"

"Buffalo Balls"

I forget how many this makes.

A recipe you could use for dinner or as an appetizer at your next party.
Source: Amazing Pinterest World


For the meatballs:1lb ground chicken or turkey2 oz cream cheese, softened2 eggs2 Tbl chopped celery3 Tbl crumbled blue cheese1/2 tsp black pepper

For the sauce:1/2 cup Frank's Red Hot1/2 stick (4 oz) unsalted butter

Combine all of the meatball ingredients in a medium bowl. Don't add salt because The Frank's is super salty as is the blue cheese so trust me you don't need to add more.   Form into balls and place them on a greased cookie sheet (with sides) and bake at 350 degrees (F) for 10 minutes.  

Meanwhile, combine the Frank's and butter in a small saucepan on medium heat, or place in a microwave safe bowl for 2 minutes on high.  After 10 minutes, remove balls from oven and dunk carefully (they are tender from the cream cheese and could fall apart if you are too rough) in the buffalo sauce.  ***I used a basting brush for this step.  

Put back onto the cookie sheet and bake for another 13 minutes.  If you have leftover sauce you could pour it over the meatballs and bake for another 3 to 5 minutes if you want them really saucy. Serve with celery stick.

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Turkey, Pesto, and Roasted Red Pepper Sandwiches

Serves 4-6.
A delicious sandwich and a great thing to serve at a party!
Inspired by: Dishing the Divine

1 loaf Ciabatta bread
1/2 cup pesto
1/2 jar roasted red peppers, thinly sliced
1 lb. roasted turkey breast
5 slices mozzarella cheese

Cut Ciabatta loaf in half.  Spread pesto over one half.  Top with roasted red peppers, turkey, and mozzarella cheese.  Complete sandwich with other half of bread.  Slice into 10 small sandwiches and serve.

Asian Lettuce Wraps

Asian Lettuce Wraps

Serves 2-4.

A good friend of mine and I are recipe swapping today from each other's blogs.  Not only do I get to tell you about this fantastic lettuce wraps recipe, but I also get to introduce you to a pretty awesome blog.  Now, before you get all critical and tell me that her photography is better than mine, and that her writing shows much more thought and humor, please know that I already know that.  And I agree with you.  :)  So check out this recipe below, and then head on over to her blog to see which one of mine she chose. 
Source: Bake, Eat, Repeat blog

2 tsp. canola oil
4 cloves garlic, minced
1 Tablespoon minced fresh ginger
1 lb. ground turkey
About 8 small mushrooms, finely chopped
1 tsp sea salt
1 cup carrots, thinly shredded
1/2 cup green onions, thinly sliced
4 Tablespoons soy sauce
1 teaspoon canola oil
1/2 lemon, zested and juiced (or 2 Tablespoons fresh lemon juice)
1 teaspoon Sriracha sauce
1/3 cup chopped cilantro
1/2 heads leaf lettuce (iceberg, Boston, or butter would work)

Dipping sauce:
4 Tablespoons soy sauce
4 Tablespoons rice vinegar
3 Tablespoons water
2 teaspoons honey
1 teaspoon finely minced ginger
Heat a very large skillet to medium high heat. Once hot, add canola oil, garlic, and ginger. Saute for 30 seconds, then add ground turkey, mushrooms, carrots, and salt. Cook until turkey is heated through, about 5 minutes. If you get too much extra liquid in the pan, tilt the pan and use a spoon to get most excess liquid out. Add green onions.  Add soy sauce, canola oil, the zest and juice from the lemon, and Sriracha sauce to taste (we ended up using more Sriracha and soy sauce then called for).
Remove from heat and stir in cilantro.

For dipping sauce, whisk all ingredients together.

To serve spread lettuce leaves on plate. Place turkey mixture in the leaves, drizzle with sauce, and devour!

Turkey Empanadas

Turkey Empanadas

Serves 4.

Yeah, yeah.  Go ahead.  Make fun of me for that ugly slit in the middle of my empanada. Well maybe if the recipe had instructed me to let the turkey mixture cool before trying to assemble the empanada on the pie crust, it wouldn't have happened.  But instead, the hot mixture "burned" right through, faster than I could assemble.  It still tasted great... the wow factor, though, was definitely lost. 
Source: Real Simple

3 tablespoons olive oil

3/4 pound ground turkey

1 onion, chopped

1 clove garlic, chopped

1 teaspoon cumin

1/3 cup raisins

1/2 cup pitted olives

kosher salt and black pepper
2 refrigerated rolled piecrusts, halved

Heat oven to 375° F. Line a baking sheet with parchment. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the turkey, onion, garlic, and cumin and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes. Stir in the raisins and olives; season with ½ teaspoon salt and ¼ teaspoon pepper. ***Let mixture cool!

Top the 4 piecrust halves with the turkey mixture; fold in half and seal the edges. Place on the prepared baking sheet and bake until golden, 20 to 25 minutes.

Turkey Sloppy Joes

Turkey Sloppy Joes

Serves 4.
Easy and quick for any busy weeknight.
Source: Real Simple

1 tablespoon canola oil

1 pound ground turkey

1 onion, chopped

1 clove garlic, chopped

1 8-ounce can tomato sauce
1/4 cup dark brown sugar
1/4 cup barbecue sauce
1 tablespoon Worcestershire sauce
kosher salt and black pepper
4 hamburger buns

In a large skillet, heat the oil over medium-high heat. Add the turkey, onion, and garlic and cook, breaking the meat up with a spoon, until browned, 3 to 5 minutes.

Mix the tomato sauce, sugar, barbecue sauce, and Worcestershire into the turkey mixture; season with ½ teaspoon salt and ¼ teaspoon pepper. Reduce heat and simmer until thickened, 3 to 5 minutes.

Serve the turkey mixture on the buns.

Turkey Meatloaf AND Meatballs

Turkey Meatloaf AND Meatballs

Makes enough for 2 meals, each with 2-3 servings.

Here's a healthier twist on two classics. Nothing can compete with the taste of traditional ground beef for me, but these are nice for a change from the usual.
Source for meatloaf: Skinny Taste blog

Here's your base recipe:
1.3 lb 93% lean ground turkey
1 large egg
1/2 small onion, minced
1 T. olive oil

Additional ingredients you'll need for the meatloaf:
1/4 c. oatmeal
1/4 c. ketchup
1 t. Worcestershire sauce
1/2 t. marjoram
salt
additional ketchup, BBQ sauce, or shredded cheese for topping

Additional ingredients you'll need for the meatballs:
1/4 c. bread crumbs
1/4 c. Parmesan cheese
salt and pepper

Preheat the oven to 350°. In a medium bowl mix turkey, onion, egg and olive oil until well combined.  Divide mixture in half and transfer one half to a second bowl.
To the meatloaf bowl, add oatmeal, ketchup, salt, Worcestershire, and marjoram.  Divide into 2-3 equal loafs and place on an ungreased nonstick baking pan.  Top with ketchup or barbeque sauce if desired.  Bake uncovered for 40-50 minutes.  Add a topping of shredded cheese for final 10 minutes, if desired.

You could also wrap individually in plastic wrap and freeze until ready to bake.  Simply thaw in the fridge overnight and bake as directed.

To the meatballs bowl, add breadcrumbs, parmesan cheese, and salt and pepper.  Bake for 15-20 minutes or freeze on a baking sheet before transferring to a freezer bag.  Thaw overnight in fridge before baking.

Beer-Braised Turkey Tacos

Beer-Braised Turkey Tacos

Makes 12 tacos.

Not your average tacos!  These have a distinct flavor, perfect for the refined palate.  Not feeling very refined?  Omit the cinnamon, as we felt that's what made these tacos taste "gourmet."
Source: Food and Wine magazine

2 T. extra-virgin olive oil
(2) 1-pound bone-in turkey thighs or drumsticks, skin and fat removed
Salt and freshly ground pepper
4 large garlic cloves, thinly sliced
1 medium white onion, cut into 1-inch dice, plus minced white onion, for serving
1 large oregano sprig
1 large jalapeño—stemmed, seeded and sliced crosswise 1/4 inch thick
1 medium tomato, coarsely chopped
1 ancho chile—stemmed, seeded and coarsely chopped or torn
One 2" cinnamon stick
One bottle Mexican dark beer, such as Modelo Negro
1 c. water
12 tortillas
2 T. toasted sesame seeds and cilantro sprigs, for serving, if desired
Additional taco toppings: shredded lettuce, cheese, etc.

In a large enameled cast-iron casserole, heat 1 tablespoon of the olive oil. Season the turkey with salt and pepper and cook over moderately high heat until richly browned all over, about 8 minutes. Transfer the turkey to a plate.

Add the remaining 1 tablespoon of oil to the casserole along with the garlic, diced onion, oregano and jalapeño and cook over moderate heat, stirring, until the onion is softened, about 8 minutes. Add the tomato, ancho and cinnamon stick and cook, stirring, until the tomato releases its juices.

Return the turkey to the casserole, add the beer and water and bring to a boil. Cover and simmer over low heat, turning once, until the turkey thighs are tender, about 1 hour. Transfer the turkey to a plate and let cool. Discard the oregano sprig and cinnamon stick and boil the sauce over high heat until reduced to 1/4 cup, about 12 minutes.

Preheat the oven to 350°. Wrap the tortillas in foil and bake for about 8 minutes, until softened and heated through. Remove the turkey meat and shred it. Transfer the sauce to a food processor and puree. Return the sauce to the pot and stir in the shredded turkey. Season with salt and pepper. Spoon the turkey onto the tortillas. Top with minced onion, sesame seeds and cilantro sprigs and serve.

Mexican Fiesta

Mexican Fiesta

The days may be getting shorter and the temperatures cooler, but summer is not over yet!  Invite some friends over and take advantage of outdoor entertaining while you still can!
New recipes posted this week.  Old recipes linked in this post.   

First, set the scene:

Mix up some drinks.  Tequila-Thyme Cocktails, anyone?

Or perhaps some Pomegranate Margaritas, Beer Margaritas, Tequila Sunrises, or Fresh Strawberry Margaritas?

And serve your favorite good-to taco dip (thanks for bringing this, Sar!):

Or maybe some guacamole?

It's always nice to make sure there are some easy munchies scattered about:

Feast on the main meal of Beer-Braised Turkey Tacos (best served with some Mexican beer):

End with something sweet, like these XXL M&M Chocolate Chip Cookies:

And enjoy the evening with good friends:

A happy baby content in her stroller is a fun addition too:

Emeril's Turkey Meatloaf

Emeril's Turkey Meatloaf

Serves 4-6.

A nice little change from the standard meatloaf. Serve traditionally with mashed potatoes and a vegetable.

Source: Everyday Food magazine

1 t. vegetable oil

4 oz. turkey bacon, chopped

1/2 yellow onion, chopped (1 c.)

1 small green bell pepper, chopped (3/4 c.)

coarse salt and ground pepper

1 garlic clove, minced

3/4 c. rolled oats (not instant)

1 c. evaporated milk

1-1/2 lbs. ground turkey (preferably 85% lean)

1-1/4 c. sweet chili sauce or ketchup

Preheat oven to 350 degrees.

In a large skillet, heat oil over medium-high heat. Cook bacon, stirring, until almost crisp, about 4 minutes. Add onion and bell pepper, season to taste with salt and pepper, and cook until vegetables are soft, about 3 minutes. Add garlic and cook 1 minute. Transfer mixture to a large bowl and add oats and evaporated milk. Let cool.

Add turkey, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 2 tablespoons chili sauce or ketchup. Stir well to combine. Transfer mixture to a 5"-by-9" loaf pan and smooth top. Spread remaining chili sauce or ketchup over top. Bake until meatloaf is cooked through (165 degree internal temperature), about 1 hour and 10 minutes. Let cool in pan 20 minutes before slicing.

Lemon-Herb Roast Turkey with Pan Gravy

Lemon-Herb Roast Turkey with Pan Gravy

Serves 6.

This was so good -- and super easy!

Adapted From: CampbellsKitchen.com

1 lemon

1 can condensed cream of chicken soup

1 T. chopped fresh rosemary leaves or 1 t. dried rosemary leaves, crushed

1 T. chopped fresh thyme leaves of 1 t. dried thyme leaves, crushed

3 cloves garlic, minced

1 turkey breast (5-7 lbs.)

1/4 c. dry white wine

1/4 c. water

Heat over to 375 degrees.

Grate 1-1/2 teaspoon lemon zest and squeeze 1 tablespoon juice from the lemon.

Stir the lemon zest, lemon juice, soup, rosemary, thyme, and garlic in a medium bowl. Reserve 1 cup soup mixture for the gravy. Place the turkey into a shallow roasting pan.

Roast the turkey for 20 minutes. Brush the turkey with 1/4 cup soup mixture.

Roast for 1 hour and 15 minutes or until the turkey is cooked through. Remove the turkey to a serving platter and keep warm.

Spoon off any fat from the pan juices. Stir the wine into the roasting pan and heat over medium-high heat to a boil, scraping up the browned bits from the bottom of the pan. Stir in the reserved soup mixture and water and cook until the mixture is hot and bubbling. Serve the gravy with the turkey.

Black Bean & Turkey Chili

Black Bean & Turkey Chili

Serves 3.

Yum! So good! It's thick and hearty -- you've never guess it was a "healthy" meal. Serve with Tostitos Scoops if you want.

Adapted from: Prevention RD, originally from The Art of Living

2 t. olive oil

1/2 onion, chopped

1/2 red bell pepper, chopped

1/2 green bell pepper, chopped

2 garlic cloves, minced

1/2 lb. ground turkey

1 (15-oz.) can black beans, drained

1 (14-oz.) can low-sodium diced tomatoes, with juice

1 small can tomato sauce

3 T. chili powder

1 T. ground cumin

1 t. dried oregano

Shredded cheddar and sour cream for serving

Heat oil in a nonstick saucepan over medium-high heat. Add onion, bell pepper, and garlic. Cook, stirring occasionally, until softened; about 5 minutes. Add the turkey and cook, breaking apart with a wooden spoon, until no longer pink.

Stir in beans, chili powder, and cumin; stir to combine. Add tomatoes and tomato sauce; bring to a boil. Reduce heat and simmer, covered, for about 20-30 minutes.

Serve with shredded cheddar and sour cream, if desired.

Drunken Italian Sausage

Drunken Italian Sausage

Serves 5.

It's always a good sign when you enjoy something one night, eat it again the next as leftovers, and still enjoy it just as much. That was the case with this meal. The original recipe suggests serving over thin pasta noodles, but I liked the idea of hoagie sandwiches with mayo and toasted cheese better. What sounds best to you?

The hoagie rolls were a last minute decision, though, and I snapped a picture pre-sandwich. Sorry for the lack of visual.

Adapted from: http://kathleenjbade.blogspot.com/2009/01/drunk-sausage.html

5 Italian sausages, pork or turkey

1 onion, sliced thin

3 cloves garlic, minced

salt and pepper, to taste

crushed red pepper flakes, to taste

1 bottle of beer (we used Great Lakes Dortmunder)

5 hoagie rolls, split

5 slices provolone cheese

Mayo, if desired

Saute onion, garlic and sausage in a wide, shallow pan on medium heat. Add salt, pepper and crushed red pepper flakes to taste. Pour in the bottle of beer and reduce the liquid down to little less than half on medium-high heat.

Prepare hoagie rolls by slathering with mayo and arranging a cheese slice on each. Serve sausages and onions in hoagie rolls, toasting under broiler to further melt cheese, if desired.

Cheesy Turkey Meatloaf

Cheesy Turkey Meatloaf

Serves 3-4.

Turkey meatloaf can't compete with traditional, but it's a nice change of pace and a healthier alternative. And on January 4, after weeks of holiday parties and Christmas cookies, that may be just what you're looking for.

Adapted from AllRecipes.com

1 lb. ground turkey

1/2 c. milk

1/2 c. Italian seasoned bread crumbs

1-2 cloves garlic, minced

1/2 onion, chopped

1 egg

1/2 t. salt

dash pepper

1 c. shredded cheddar cheese

1/4 c. ketchup

Preheat oven to 400 degrees.

Combine all ingredients in a bowl. Mix well and form into loaf shape. Bake in a loaf pan or standing alone in the middle of the baking dish for one hour and fifteen minutes. Top with ketchup, BBQ sauce, or bacon before baking if desired.

You can also form into individual meatloaves, which is what we always do with my traditional meatloaf recipe. If following this method, bake for 50 minutes-1 hour.

Thanksgiving Turkey - Ideas for Leftovers

Thanksgiving Turkey - Ideas for Leftovers

Happy Thanksgiving! Wishing you a wonderful day and weekend of good food, good family/friends, health, safety, and happiness. Here are some recipes I gathered for your Thanksgiving feast leftovers.

Something for breakfast...

From MrBreakfast.com: Maple Sweet Potato Muffins

Something for lunch...

From FoodTV.com: Turkey, Dressing, and Cranberry Panini

Something for dinner...

From Recipezaar.com: Creamy Turkey Tetrazzini

Something to freeze for later...

From Epicurious.com: The Great After-Thanksgiving Turkey Enchiladas

A recipe that incorporates ALL your leftovers...

From RachaelRay.com: Five Layer Turkey Dip

Extra pie crusts as well?

From AllRecipes.com: Turkey Pot Pie

For those who may have overindulged...

From KraftFoods.com: Harvest Salad

Pesto Turkey Burgers

Pesto Turkey Burgers

Serves 4.

This recipe is adapted from Better Homes and Gardens. The mayo-ketchup combination tastes awesome with these burgers. Try it! And like I've mentioned before, the higher the fat percentage in the turkey you choose, the juicier the burger. The pesto in these, however, adds a lot of flavor and moisture.

1 lb. uncooked ground turkey
4 T. basil pesto
1/4 c. finely shredded Parmesan cheese
3 cloves garlic, minced
1/4 t. salt
4 hamburger buns
desired toppings: I recommend at least mayonnaise and ketchup.

In a bowl, combine chicken, pesto, Parmesan cheese, garlic, and salt. Shape into four patties. Grill over medium heat.

A Note From The LL: These freeze well.

Turkey Burgers

Turkey Burgers

Makes 4 burgers

I received this recipe from a family friend at one of my wedding showers.
More fat = more juice, so keep that in mind when choosing your ground turkey. The extra lean version can sometimes lead to a burger that's too dry.

16 oz. fresh ground turkey
1/2 c. seasoned bread crumbs
1/2 c. egg substitute, such as Egg Beaters (or 2 eggs)
4 T. chopped green onions
1 t. dry mustard
2 t. dried parsley

Combine all ingredients well. Form into 4 patties. Grill or pan fry.
Dress your burger (tomato, lettuce, onion, ketchup, etc.) as desired.

A Note From The LL: These freeze well. I often keep these in the freezer (wrapped tightly in plastic wrap) for an easy meal. Just thaw and grill!