Mini Turkey Balls with Quick Chunky Tomato Sauce

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Servings: 8
Categories: Chicken & Other Poultry, Sauce & Salsa
Source: JudeTheFoodie.com

Ingredients

• 2 Cups Rolled Oats, toasted
• 1 Cup Parsley, chopped
• 3 Tbsp Onion, finely chopped
• 1 lb Ground Turkey
• 5 oz Asiago Cheese, shredded
• 1 Egg
• 1 tsp Salt
• ½ tsp Pepper
Extra Virgin Olive Oil

• 1 Onion
• 2 Cloves Garlic, minced
• ½ Cup Red Wine
• 2-28 oz cans Diced Tomatoes
• 2 Tbsp Italian Seasoning
• 1 tsp Salt
• ½ tsp Pepper

Directions

In large dry skillet, toast oats 1 cup at a time until brown. They are done when you can smell them. Toss them frequently to avoid burning. Put toasted oats in bowl to cool then toast the other cup.

In large bowl add turkey. Chop onion and add to bowl. Add cheese, egg salt and pepper.

In food processor or blender, chop oats until they are like flour. Add the parsley and chop until seasoned. Add to bowl.

With clean hands, mix the meatball mixture until fully blended.

Line a baking pan with foil. Drizzle Extra Virgin Olive Oil on bottom. With a tablespoon or cookie scoop, evenly scoop about 24 balls and place them in the pan. In a small bowl add about ¼ cup oil. Using fingers from one hand, rub som oil on the other palm then repeat with the other hand. Roll three balls, reapply oil and repeat until done.

Broil until brown on one side, flip being careful not to break them and brown on the other side. Remove into a bowl and repeat the cooking steps with the remaining meatball mixture.

Meanwhile, in large sauce pot, sauté onions until translucent then add garlic. Add red wine and turn heat to high and stir until wine is reduced by more than half.

Add tomatoes, seasoning and salt and pepper. Reduce heat to low, stirring every few minutes. After second batch of meatballs are cooked, remove them to the bowl then gently add meatballs into sauce. Stir carefully and heat through for 10 minutes.

Serve over broccoli or whole wheat pasta.

Have a yummy day!

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Quinoa Turkey Mini Balls

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I just created a recipe for mini meatballs that uses quinoa instead of breadcrumbs (the recipe is gluten free). It looks kind of strange and there is that slight crunch from the quinoa. I thought I was not going to like it because it really is not a meatball but rather a vegetable ball with ground turkey.

But, as I have been thinking of how different they are, I keep eating them.

Quinoa And Turkey Mini-balls

quinua balls

Servings: about 50 small balls
Categories: Beef, Veal, Pork & Lamb, Vegetable
Source: JudeTheFoodie.com

Ingredients

• ½ c Red Quinoa, rinsed
• 1 ½ c Chicken Broth

• ½ Eggplant, peeled, finely diced
• 1sm. Onion, finely diced
• 3 Cloves Garlic, finely minced (1 Tbsp )

• ½ lb Ground Turkey

• 1 Roasted Red Pepper, finely diced
• ½ c Parsley, 1Tbsp Thyme

• ½ Grated Cheese
• 1 Egg

• ½ -¾ c Extra Virgin Olive Oil

Directions

Rinse quinoa. In medium saucepan, add quinoa and broth and cook according to package instructions until all liquid is absorbed. Toss with fork and put in large bowl to cool.

Meanwhile, peel and dice eggplant. In heavy skillet, preheat pan on medium heat. Add oil to coat the bottom and add eggplant. Stir frequently. Dice onion and add to pan. Continue stirring frequently. After about five minutes add garlic.

Remove from head. Add diced red pepper, parsley, thyme. Salt and pepper to taste. Cool a few minutes in pan then add to large bowl with the quinoa. Toss lightly every few minutes to cool.

Add ground turkey, grated cheese and egg. With clean hands mix all ingredients together. If it is too dry, add another egg. If it is too wet, add more cheese.

Line a heavy baking pan with foil. Drizzle olive oil on foil.

Add about ¼ cup Extra Virgin Olive Oil to a small bowl.

With a tablespoon cookie scoop, scoop out 20-24 balls into oily pan. Dip fingers in oil and rub on opposite palm. Repeat with the other hand. Roll ball lightly and put back in pan. Oil hands about every three balls.

Broil until crisp on one side. Gently flip and broil until crisp. Gently remove from pan, add more olive oil and repeat until done. Makes at least 50 small balls.

I am still deciding what kind of a dipping sauce I would like to use. These would make a great hor d’oeuvre with a cup of toothpicks and some tomato vodka sauce.

I was also thinking of making some orzo, tossing it with olive oil and heating some jar tomato sauce for a delicious entree.

 Any suggestions?

Have a yummy day!!!

The Glamour of Traveling

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When I had the honor of singing the US and Canadian national anthems at Toronto’s Skydome (before Rogers amassed their billions for the naming rights) I met a woman who was to throw the first pitch. Prior to the game all of the pre game folks rehearse according to a carefully prepared and timed script.

She had to go to the mound…or many feet in front of the mound and practice throwing to the catcher. Wow, that’s hard. I was impressed she got it even near the plate. She said she had been throwing the ball to her husband for weeks to practice.

When it was my turn to practice they cued my tape and I (shudder, yes, I lip synced) sang the anthems with all my heart into a dead mic. Easy peazy lemon squeezy.

This whole process blew first pitch woman’s mind. “Wow, you sounded great! Where do you sing? Are you famous?”

“Um…I sing most often in church and I am decidedly not famous.” But, she was not buying it one bit. Not famous? Not possible. She kept at it. “How often do you sing the national anthem?” At that point I had sung for the Sabres a few times and sang at what is now Progressive Field in Cleveland for the Indians.

Of course I was famous, or so she believed. When she gushed again she declared my life must be so glamorous. By then I didn’t have the heart to tell her differently since she already didn’t believe me. Even today, whenever I clean my bathroom I think of first pitch lady and the glamour of my life.

Travel is glamorous. Traveling is not.

I write this from a hotel room in North Carolina at about 12:30 AM. A ten and a half hour journey took nearly fifteen hours today.

Apparently God picked Florida up by the Keys and shook it like a rug, flicking everyone without a Florida zip code back to the northern state where they belonged. I’m convinced that the only people left are the senior citizens and the food service folks who serve them their early bird specials.

It took 3 1/2 hours to drive through South Carolina and those that were not in their cars in post holiday gridlock were eating at the Cracker Barrel. No lie, my mom and I had to wait 20 minutes for a table at 9 PM. Thank God they have biscuits. And sweet tea. And grits.

But the trip was worth everything we experienced today because my family was mostly together last weekend (missing a nephew and family who stayed back home and a niece who was traveling through Italy).

Cousins got to make new memories, siblings and parents played Monopoly and 500 Rummy and I got to cook.

My sister and I prepared our annual seafood feast on Good Friday. The kids actually look forward to it and I don’t think we disappointed anyone. It is a hefty investment but worth the expense and time. We really kept it simple this year with only one hot side (my orzo with roasted grape tomatoes) and a “nice” salad. Our cousin brought a really cool bread bowl and cupcakes. We had a great evening.

20130414-203607.jpgHere is a quick trick for grilled shrimp: marinate them with the shells on with lemon, lots of garlic and good olive oil. Get your grill screaming hot. Instead of just one skewer, use two to create some stability. Cook each side for only a few minutes until just pink.

One of the highlights of my trip was dinner at the Chart House in Fort Lauderdale. The dinner was as good as the view. There are many of these restaurants across the country. Each one has a view of the water. My favorite is in Dana Point, California. If you ever have the chance, I highly recommend it. It will be a special dinner so be prepared for a pricey a la carte menu.

From Thursday through Monday we had nine people living in a two bedroom condo. Close! But I wouldn’t trade the joy on my mother’s face when she saw an entire pew filled with her family on Easter Sunday.

No, traveling is not glamorous, but well worth the effort knowing we once again made memories of a lifetime.

Have a yummy day!

Fusilli With Tuna And Tomato Sauce

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Servings: 4-6
Prep time: 0:15
Total time: 0:30
Categories: Fish & Seafood, Pasta
Source: JudeTheFoodie.com

Ingredients

• 1 Tbsp Olive Oil
• 2 12oz cans Solid White Albacore Tuna in water, drained
• 1 28oz can low sodium Diced Tomatoes
• 1 16oz jar Chunky Salsa (heat according to preference)
• 1 3oz jar Capers, drained
• ½ c Yellow Raisins

• 1 lb Fusilli Pasta
• 1 Tbsp Olive Oil

• Parmesan Cheese

Directions

Fill a large pasta pot with cold water and bring to a boil.

Meanwhile, heat olive oil in a heavy large skillet on medium. Add tuna immediately and break up with wooden spoon. Heat through a few minutes then add tomatoes and salsa.

Bring to a simmer and add capers and raisins. Stir and cover. Lower heat to medium low stirring occasionally.

Cook pasta according to package directions. Drain and put into bowl. Add olive oil and stir gently. Add a little sauce to bowl then divide into bowls. Shave Parmesan cheese onto top.

Have a yummy day!
JudeTheFoodie.com

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Sautéed Sea Scallops

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Sautéed Sea Scallops

Servings: 4
Categories: Fish & Seafood
Source: JudeTheFoodie.com

Ingredients

• 1 lb Sea Scallops (about 15)

• ¼ Flour
• 1½ tsp Old Bay
• 1 tsp Garlic Seasoning
• ½ tsp Sea Salt
• 5-6 Cranks Fresh Ground Pepper

• 1 Tbsp Extra Virgin Olive Oil

• 1 Tbsp Butter
• 1 c White Wine

1 bag of Arugula and Baby Spinach
1 Bunch Flat Italian Parsley
1/4 cup D’Avolio Gremolata Olive Oil
1/4 cup D’Avolio Lemon Balsamic Vinegar
Salt and pepper to taste

Directions

In a gallon zip bag add flour and seasonings. Seal and shake.

Heat a heavy skillet and add oil.

Add sea scallops to bag and shake to coat. Remove from bag and shake off excess.

Add to pan in a single layer. Sauté for about three minutes and turn over. If they are sticking to the pan cook another minute. Flip. Cook about a minute then add butter. When butter is melted add wine. Stir lightly for a minute until wine sauce is bubbly.

Dress greens with oil and vinegar, herb seasoning and salt and pepper.

Pile greens on plate and top with scallops and sauce.

Have a yummy day!

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Comfort In A Bowl – Jude’s Shredded Chicken Stew

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I love food in a bowl. Macaroni…corn flakes…ice cream…

Each one of those things makes me happy, gives me that warm fuzzy feeling that makes a great bite of something worth the time, expense or both.

When I travel and know I may never return to the area of the world I am I always ask “if I never return, what is the one bite I should remember “insert city name here” by?

In St. Louis the answer was chicken and biscuits. Gosh. That seemed pretty pedestrian but since I asked I took the advice. That bite came so long ago but I still remember the buttery biscuits over a chunky and creamy chicken stew. I was traveling alone for business and remember that evening not just for the meal but because after dinner I went to the lobby bar, busy with folks participating in the Variety Club Telethon. Lou Rawls was the celebrity host and chat with me about the mission of the organization. It was just a few short years after our son died and he was very kind. It was exactly 23 years ago this month because my best memory of that trip, however, was coming home and finding I was expecting our son.

Chicken and biscuits…food in a bowl…warm fuzzy…this is how my mind works.

My friend recently asked me if I had a good recipe for chicken and dumplings. Honestly I had no idea what the difference between chicken and biscuits and chicken and dumplings was. The Internet is a beautiful thing. I did a little research and learned dumplings and biscuits are made from the same biscuit mixture, which varies regionally, but cooked differently.

The chicken is cooked in a liquid (usually water which miraculously turns to chicken broth when simmered with a chicken and other good stuff) and then removed. The biscuit mixture (I saw some recipes where the only biscuit mixture preparation was “pop open the tube”) is dropped in the broth where it turns into moist, dense drops of goodness called dumplings. The broth is then thickened and the chicken and vegetables are added back in and simmered a bit more to cook the chicken and dumplings through.

Chicken and biscuits are a savory chicken stew finished in the oven with biscuits baked on top. If you put the mixture into a bowl, cover it with a pastry dough and bake you’ve just made chicken pot pie.
At our house we like the stew straight in the bowl. I have played around with some ingredients and offer you my twist on this savory chicken recipe which when eaten from a bowl is meant to bring back a memory of home.

Jude’s Shredded Chicken Stew

Servings: 10
Prep time: 1:00
Total time: 11:00
Categories: Chicken & Other Poultry, Soup & Stew
Source: JudeTheFoodie.com

Ingredients

• 4-5 lb Chicken Thighs, bone in, skin removed
• 2 Potatoes
• 3 Parsnips
• 4 Carrots
• 3 Stalks Celery
• 10 oz Pearl Onions**frozen are fine but see below for an easy tutorial on using fresh pearl onions
• 6-7 oz Shitake Mushrooms
• 1 12oz-16 oz bag Frozen Peas

• 2 Tbsp Butter
• ½ c flour

Directions

Peel and cube all vegetables. Clean mushrooms, remove stems, cut in half then chop. Add to slow cooker.

Boil pearl onions for three minutes, rinse in cold water and drain. With one hand remove stem while squeezing onion out with the other. Add to slow cooker.

Season vegetables with about 1 tablespoon coarse salt and fresh ground pepper. Mix with hands.

Remove skin from chicken and place on top of vegetables. Season generously with Old Bay seasoning. Cook on low for 9-10 hours.

Remove chicken from slow cooker into a bowl, saving any drippings.

Using a turkey baster, remove as much liquid as possible, at least two cups.

Add frozen peas.

Cool chicken to the touch and remove from bones. With two large forks, shred chicken and add back to slow cooker.

In medium saucepan, over medium heat melt 2 tablespoons butter. Whisk in ½ cup flour and heat through. Add 2 cups liquid from slow cooker. Whisk gravy until thick. Fold in gently to chicken mixture.

Cover and heat on medium for 15 minutes.

Serve in bowls with bread and butter.

**how to peel pearl onions

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Add to boiling water and cook about 3-4 minutes.

imageRinse.

 

Cut stem.

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Squeeze into bowl.

Easy!!image
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Ground Beef Skillet: It’s Chili / Mac & Cheese!

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This post originally appeared May 3, 2012. Since then it has gotten more hits than any other cooking post I have put up.

The beauty of this recipe/non-recipe is that when you make it you realize you can change it any way you like. Cook with me and you will learn how to rely less on the written recipe and more on your taste and the taste of the folks who share your food.

 

Please let me know if you make this and how it came out. Feel free to post pictures on my Facebook page.

May 3, 2012

Unnamed but good. Silly name, but that’s what it’s called in our house. The original recipe was on a box of Kraft Macaroni and Cheese. By the way, its macaroni and cheese not pasta and cheese, right? So why do we call it pasta? I dunno!

Anyway…

I cannot find the original recipe cut from the box but if I recall, you brown ground beef, add onion and canned tomatoes. Meanwhile you cook the macaroni. Add the cheese packet and cooked macaroni, canned corn and voila, dinner! My husband “named” it and the “unnamed” stuck.

Well, I haven’t purchased macaroni and cheese boxes since my son was in 9th grade and decided to dedicate himself to swimming and fitness. It paid off for him but denied me some good quick junk food. Ah…the perils of parenthood!

I avoid as much food with ingredients not in their natural state as possible (dried cheese powder?) so I decided to make my own version of this ground beef skillet.

Sauté a chopped onion with a little olive oil in a large skillet and add a few cloves of garlic (I use more than a few but that’s just me) coarsely chopped and stir.

Add 1-2 pounds of ground anything. I like beef but you can use any ground meat. If you do not want to use meat, sauté mixed mushrooms and add more beans. Yum!

While this is browning, put a large pot of water on to boil. Cook 8 ounces of any kind of macaroni being sure to add the longest cooking first. I like to use leftover macaroni and really like the look of the different sizes in the pot.

Once the meat is cooked through add a jar of salsa (we like medium heat), a can of corn, a can of beans (any kind you like) and a small can of tomato paste. Cook through until it has a smooth almost creamy texture. If it is too thick ladle a scoop of the water from the macaroni to get the consistency you like.

Add a bag of cheese to the mixture. I like the cheddar three cheese blend with cream cheese.

Drain macaroni and stir into the meat mixture. Enjoy!

Have a yummy week!

** Ingredient List

1 – Onion, chopped

2-3 Garlic Cloves, minced

1-2 Lbs Ground Anything (Beef, Turkey, Lamb etc) or a mixed variety of mushrooms.

8 oz (1/2 Lb) macaroni

1 – Jar Salsa, small

1 – Canned Corn

1 – Can beans

1 – Tomato Paste, small

2 – Cups Shredded Cheese Blend (preferably with Cream Cheese)

Quick Bite: Sea Scallops in White Wine

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20121130-202008.jpgHere’s the recipe: about a pound of sea scallops. Rinse them and dry them on a towel. Season with salt, pepper, garlic powder, lemon peel on the towel. In a hot skillet (cast iron perfect for this) heat about a tablespoon of olive oil on medium heat.

Put the scallops in and sear on one side for about 3-4 minutes. Turn and sear the other side. After 3-4 minutes add about a cup of wine. Glug glug glug glug. Don’t measure! I beg you!

Keep scallops in pan for a minute more then remove to serving plate. Add about a tablespoon of butter and about a tablespoon of capers. Stir removing any bits stuck in pan. When sauce is thick, pour over scallops.

I served them with Wegman’s mac & cheese (they use nutmeg) and roasted Brussels sprouts.

Have a yummy day!

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Turkey Noodle Casserole

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Put together this morning…just bake and serve tonight! Recipe to follow. Have a yummy day!!

Turkey Noodle Casserole

Servings: 6
Categories: Dinner, Main Dish, Simple
Source: JudeTheFoodie.com

Ingredients

• 12 oz Wide Egg Noodles
• 1 tsp Salt
• Large Pot Boiling Water

• 2 Tbsp Butter
• 2 Tbsp Flour
• 1 c Milk
• Pinch Salt
• 8 oz Mascarpone Cheese
• ⅓ c Shredded Mild Cheese like Cheddar and Colby

• 2-3 c cubed Turkey
• 1 c Frozen Peas
• 1 c Milk

• 2 Tbsp Butter, Melted
• ½ c Graham Cracker Crumbs (Panko would also be very good)
• ¼ c Parmesan, Grated

Directions

Preheat oven to 350°.

Cook egg noodles one minute less than package directions. Drain then put back into pan. Add a little butter or oil to prevent sticking.

Meanwhile, make white sauce.

In medium saucepan, over medium melt 2 tablespoons of butter. With a whisk, add flour and whisk for a minute or two until butter and flour mixture is cooked. Add 1 cup milk and whisk until thick, about 3-5 minutes. Add a pinch of salt. Turn heat to low. With a heavy spoon soften mascarpone cheese in the container then add to the white sauce and whisk until blended. Add cheese and whisk until blended.

Add the sauce to the egg noodles in the pot. Add turkey, frozen peas and 1 cup milk. Stir gently.

Topping: melt 2 tablespoon butter. With a fork, stir in crumbs and cheese.

Butter a 13″ x 9″ casserole dish. Pour noodle mixture in pan. Lightly top with crumb mixture.

Bake in oven, covered for about 25 minutes. Uncover and cook another 10-15 minutes until bubbly and brown.

from http://therecipeboxapp.com

Good Morning French Toast

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My son was home this summer after graduation from college. His only “job” was to study and take the CPA exam. Before two of the three tests (four in all) he took this summer I made him his favorite “go to” power breakfast.
In a large bowl, preferably a pie plate, add first five ingredients.

20121103-101052.jpgBeat until combined.

20121103-101111.jpgSlice bread in half length wise from top to bottom.

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20121103-114351.jpgAdd to the egg mixture being sure to coat all sides of the bread. Let sit while heating a griddle.

Heat a griddle (or a heavy skillet – you will have to do the toast in a few batches) to medium heat. Add butter and spread over skillet.

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Cook first side until the bread moves easily, no more than three minutes. Flip bread and cook for about two more or until bread is golden brown.

My son takes his final part of the exam on Monday…what I wouldn’t give make him some French Toast for his good luck breakfast!

Have a yummy day!

Raisin Bread French Toast

Servings: 3
Prep time: 0:20
Categories: Bread, Breakfast, Egg, Main Dish
Source: JudeTheFoodie.com

Ingredients

• 2 Eggs
• 1tsp Cinnamon
• ½ tsp Pure Vanilla Extract
• 1Tbsp Granulated Sugar
• 1Tbsp ½ and ½ or milk

• 3 Slices of Raisin Bread
• 1tsp Butter

• Pancake Syrup
• Preserves
• Flavored Whipped Butter

Directions

In a large bowl, preferably a pie plate, add first five ingredients. Beat until combined.

Slice bread in half length wise from top to bottom. Add to the egg mixture being sure to coat all sides of the bread. Let sit while heating a griddle.

Heat a griddle (or a heavy skillet – you will have to do the toast in a few batches) to medium heat. Add butter and spread over skillet.

Cook first side until the bread moves easily, no more than three minutes. Flip bread and cook for about two more or until bread is golden brown.

Plate two pieces per serving (or more :o). Top with your favorite toppings.

Francesca had hers with Einsteins Pumpkin Schmear. http://www.einsteinbros.com/

from http://therecipeboxapp.com