Photo by The Souper at Prep2eat
What makes this recipe different from my usual turkey meatballs? The ground turkey is mixed with an egg, Parmigiano Reggiano cheese and Panko Crumbs. I am beginning to prepare food with hard cheeses as I have heard a person with lactose intolerance can digest the cheese. Hard cheeses are aged and supposedly have less lactose.
Once the turkey meatballs are formed, they are cooked in the prepared tomato sauce, same pot.
I will post a few more of my photos from this recipe process. I altered and added ingredients at times during prepping. This meal can be as easy as using prepared sauce from a jar or make your own favorite marinara sauce. I made my own sauce which had some vegetables added during the cooking process. (onions, carrots, red peppers)
Here is the original recipe I was using as a guide.
It is refreshing to enjoy a new chicken dish. Many of my recipes are inspired by Ina Garten, aka The Barefoot Contessa on the Foodnetwork shows. This post is a similar version of Ina’s Crispy Mustard-Roasted Chicken. I chose boneless, skinless chicken breasts. Ina used cut chicken parts on the bone with the skin on.
I chose a mustard-horseradish rather than Ina’s choice of Dijon mustard. The remainder of the recipe is basically the same. One difference in the breading process is Ina dipped the chicken in a mixture of white wine and the mustard, therefore, eliminating the popular egg mixture for dipping.
The crispness of the breaded, baked chicken provided a very flavorful tang from the mustard-horseradish, lemon zest, Panko crumbs and garlic. A very nice surprise and definitely not a boring chicken dish.
i can’t wait to serve this chicken dish to unsuspecting guests
Above is my photo of Crispy Mustard-Horseradish Baked Chicken (The Souper at Prep2eat)
Here is the link to Ina Garten’s chicken recipe which I followed except for the exchanges mentioned above: http://www.foodnetwork.com/recipes/crispy-mustard-roasted-chicken.html
My first attempt at Quinoa Kale Patties did not produce a perfect look but were so tasty I prepared them once again.
I was trying to cut down on the number of egg yolks so used only egg whites. I now realize a yolk or two would help the binding of the mixture to produce prettier patties.
Below is the link to the exact recipe:
I will definitely continue to make these healthy, full-flavored patties as a side dish or appetizer. Can’t wait for more, Mmm.
Easy prep, quick cook, huge flavor…try some soon!
Photo above by “The Souper” at Prep2eat
Inspired by Foodnetwork’s Guy Fieri, I followed his recipe for Turkey & Quinoa Stuffed Peppers and thought why not enhance the mixture with Chicken Sausage with Spinach & Cheese? Yes, the sausage addition put this dish over-the-top on the flavor scale.
Here is my photo of the Chicken Sausage with Spinach & Cheese:
Here are some more photos of the recipe process for my Stuffed Peppers. Included in the mixture is ground turkey, chicken sausage, quinoa, kale, garlic, chicken broth, red pepper flakes, Panko crumbs mixed with grated cheese.
Some ingredients for my Stuffed Peppers
Heating up Chicken Sausage with spinach & cheese already in the sausage. As the cheese melts from the sausage, it flavors the fat from the sausage therefore no additional oil is needed to brown the ground turkey.
Adding garlic and red pepper flakes to the browning ground turkey.
Above is Quinoa and fresh, chopped Kale added to the browned ground turkey. Low-sodium chicken broth (or white wine) was added to the cooked ground turkey to add liquid to the cooking mixture.
Filled peppers are topped with a mixture of Panko crumbs & grated cheese, ready to be baked in the oven until brown on top.
Finished peppers above. A lot of mixture was left over for the three peppers I had in the refrigerator at the time. I put the leftover cooked mixture in a container to keep in the refrigerator. The quantity of mixture from the original recipe by Guy Fieri would have filled 4-6 peppers. My recipe with the added chicken sausage made the original recipe stretch to several more peppers.
This recipe came together easily with organization of ingredients and cooking utensils. Prepping the ingredients before beginning the cooking process made the cooking process flow with very little stress.
The presentation of this meal-in-a-pepper is an excellent buffet item for an informal gathering of family and friends.
Here is the link for the Stuffed Peppers by Guy Fieri of The Foodnetwork:
Inspired by a recipe from foodnetwork.com, specifically by Giada DiLaurentis, I prepared Braised Short Ribs with Penne Pasta. It is a multi-step process but oh so worth it. Tender meat does fall of the bone, easy to shred with two forks. The braising sauce is hearty and bursts with flavor to mix well with the penne pasta.
Our wine of choice to cook with and drink with our meal was excellent. A Cabernet Sauvignon from California called HandCraft from an artisan collection, 2011. A perfect blend of flavors.
Here are just a few photos by me, “The Souper” at Prep2eat
Photo by “The Souper” at Prep2eat
Today’s project for an extremely cold day in New England. This recipe is a combination of a Minestrone and Beef Barley Soup. Brown rice was added in place of barley, which for me is difficult to digest. Canned crushed tomatoes added to a hearty beef soup recipe.
This is a rich soup with lots of flavor. Meat plus a beef shank with marrow enhanced the texture of this soup.
Hope you give this soup project a try. It is very rewarding.
Just prepared a sweet treat for our New Year’s Eve gathering with friends. This recipe inspired me as I watched Chef Alex Guarnaschelli prepare her recipe for Chocolate Rum Balls. It looked like a fun recipe and no cream involved and no baking. There is butter in this recipe, just thought you should know. The binding of melted chocolate-butter mixture is powdered sugar (sifted).
Above is the video link on preparing Chocolate Rum Balls by Chef Alex
Photo by “The Souper” at Prep2eat
The recipe in the video makes approximately 50 small Chocolate Rum Balls. These are not too sweet as two kinds of chocolate are used. They melt in your mouth. Mmm
Happy New Year to All
Here is a new version of a traditional Rum Pound Cake served at our new year’s celebration with friends. The original rum cake was prepared by the mother of my friend, Marie. Many small rum cakes were flown around the country to a very large family. A wonderful gift to start off a new year with some confection love.
We all anticipated the first aromatic inhaling of rum vapors saturating the small rum cake. The rum enhanced the sweet, plain pound cake. Let the new year begin
My updated version of this rum cake is combining my favorite lighter white cake mix which includes pudding mix, therefore eliminating one step in the preparation of ingredients. Also, I will be making cupcakes instead of a Loaf or Bundt Cake. (The photos below were a test of my cake mix in loaf form.)
This white cake mixture is soft, sweet and enjoyable as is. One option is to top the cake or cupcakes with a thin white Royal Icing with either a drop of rum mixed in the icing OR fresh lemon juice mixed in the icing.
Original Rum Cake Recipe by Virginia P.
1 package yellow cake mix
1 3-ounce package of instant pudding (flavor of choice)
1/2 cup cold water
1/2 cup veg. Oil
1/2 cup Rum
1/4 cup butter (one stick)
1/4 cup water
1/2 cup sugar
1/2 cup Rum
The Cake Process
Preheat oven to 325 degrees F.
Grease and flour baking pan(s)
Mix all cake mix ingredients together for two minutes with hand mixer at medium speed.
Pour mixture into two-three loaf pans, Bundt Pan or cupcake wrappers in cupcake pans. (See recipe on cake mix box)
Bake above mixture for about an hour or for amount of time on cake mixture box
The test for the cake fully baked is a tooth pick coming out clean with no batter sticking to it after being pushed into the center of the cake.
Cool the cake before topping with prepared Glaze.
Preparing the Glaze
In a small pot on stovetop at low-medium heat setting, melt butter, stir in water and sugar while bringing mixture to a boil for five minutes, constantly stirring!!!
Add Rum from Glaze Recipe after butter, sugar mixture cools a bit.
Glazing the Pound Cake
With a tooth pick, poke holes all over the cooled cake, drizzle slowly all of the prepared Glaze.
Top the finished cake(s) with plastic wrap or foil.
Refrigerate in advance to help absorb the rum into the cake, then serve at room temperature.
My Rum Cake Version In Photos (made two pound cake loaves)
Same cake mix and process poured into cupcake pans with liner paper. After baking and cooling put cupcakes on a baking sheet, poke some holes with a tooth pick, and gently spoon cooled glaze with rum on to each cup cake. Since the run off of glaze is a bit messy, peel away the paper liners and serve on a cake plate.
I sprinkled some gold sugar to add a little sparkle for New Year’s Eve Party.
Here is my photo: by “The Souper” at Prep2eat
Photos by “The Souper” at Prep2eat
Perfect pancakes every time with Bisquick. We use Heart Smart Bisquick for a bit healthier version. Use fat-free milk in the recipe.
Recipe on the box:
Bisquick Heart Smart Mix, 2 cups
Fat-free milk, 1-1/4 cups
Egg, 1 whole
Put all ingredients in large mixing bowl, mix together, spoon into a heated, greased fry pan on medium-high heat until browned.