Chicken Shawarma

Posted on March 18, 2024 | 2 comments

I got this recipe from Pamela Salzman’s cookbook Kitchen Matters. I absolutely loved it. I made the chicken and then proceeded to turn it into a rice bowl. The rice bowl accompaniments can be whatever you like. I use Tzatziki Sauce instead of Tahini white sauce. You can also serve over salad which is quite delicious as well. Greek Salad in particular would be great! Add some delicious pita or Naan bread and it’s perfection! I made a side order of roasted peppers and onions and you can add mushrooms as well. I did this in the oven about an hour before dinner. (cut up peppers and onions add a little olive oil to coat and salt and pepper and 400 degrees for about 45 minutes )Big thumbs up on the peppers and onions in the rice bowl. Feta cheese is a must here! (buy a good one) and pepperoncini in mine!

I cooked on my outside grill but this can be cooked indoors on a baking sheet at 400 degrees for about 35 minutes. Or use a grill pan which would probably cook faster — either way it is delicious.

I also highly recommend marinating for as long as possible. I prepared the chicken in the morning and probably marinated for about 7 hours. Minimum of 1 hour and you can do overnight as well. This marinade was very flavorful.

Thanks to www.pamelasalzman.com

Marinade:

1/4 cup good extra virgin olive oil

1/4 cup freshly squeezed lemon juice– I used 2 average sized lemons

2 teaspoons kosher salt

2 teaspoons cumin

2 teaspoons paprika

1/2 teaspoon ground turmeric

1/8 teaspoon ground cinnamon — I used a heaping 1/8 teaspoon

1/8 teaspoon cayenne pepper– I used a heaping 1/8 here too

Several grinds of freshly ground black pepper –probably 1/4 teaspoon as well

4 minced garlic cloves

2 pounds boneless, skinless chicken thighs– we obviously prefer thighs but if you must use white meat go ahead but be careful it doesn’t dry out this is why we prefer the thighs to the breast especially in this recipe.

Directions:

prepare the marinade– Combine all the marinade ingredients in a large glass bowl. Add the raw chicken and toss to coat. Marinade in the fridge for as many hours as you can — this was key. Remove the chicken from the fridge about 1/2 hour before cooking.

I cooked on my outside grill for about 7 minutes on each side. I like the outside edges a little crispy since I don’t have a revolving spit to cook my chicken on this is as close as I could get. When I can’t grill ( like in the city) I cook in 400 degree pre-heated oven for about 30 mins. then broil for just a few minutes to get it all crispy. Keep an eye on it in the oven though.

*Another perfect thing to do is to double it up on the day of prep. Take out what I will need for that night and freeze the remainder of the marinated chicken. The next time we’re in the mood for this yummy dinner I just have to take it out of freezer in the morning and defrost and cook! Saves me the time of making the marinade again.

Enjoy! I know you will.

I sliced up chicken served it in a rice bowl and we each used different accompaniments. The peppers and onions were perfect with it. Highly recommend it and you can buy store bought tzatziki which would be just fine. Would be good with some delicious toasted pita or naan bread.

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Coconut Rice — Chrissy Teigen Recipe

Posted on March 15, 2024 | 2 comments

This is my go to rice recipe — sweet and salty delicious recipe. Perfect served alongside a savory BBQ or any meal for that matter. Always a hit at our house. I like Chrissy Teigen’s recipe of all the coconut rice recipes. And don’t skimp on the toasted coconut. This is not diet food — but it’s delicious and worth the few extra calories. Absolutely yummy!

Don’t forget to rinse the rice and let it dry — it takes another 1/2 hour or so and is absolutely worth it. I just rinse it through a mesh colander– run cold water over rice and move rice around a little with your hands and let it dry . Rinsing or washing rice removes that excess starch, resulting in grains that are more separate when cooked.

Enjoy and thanks again to Chrissy Teigen for this wonderful recipe.

Ingredients:

1/2 cup unsweetened shredded coconut

1 1/2 cups Jasmine Rice ( rinsed and drained)

1 14 oz. can coconut milk– full fat not light

1 3/4 cups water

1/4 cup sugar

1 1/2 teaspoons kosher salt

Directions:

In a dry pan, toast coconut over medium-low heat, stirring until lightly brown and fragrant. About 4-5 minutes. Watch carefully . Transfer to a plate to cool.

In a medium saucepan, combine all other ingredients including rice, coconut milk, water, sugar and salt.

Bring to a boil over high heat, stirring occasionally. Once it boils reduce heat to a barely simmer until rice is fully cooked and liquid absorbed keep covered. About 20 minutes. I time it for 20 and check on it at 15 minutes. Remove from heat when all liquid is absorbed and fluff with a fork. Then re-cover the saucepan and let it stand for at least 5 minutes before serving. Last night I made an hour ahead and let it sit and it was perfect.

Transfer to a sering bowl and top with toasted coconut.

Enjoy!

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Pure Wow Dump Cake aka Chocolate Bundt Cake

Posted on March 12, 2024 | 4 comments
IMG_5877 pre glaze
IMG_6406 Heavier Type Glaze–same glaze just waited till cake was completely cooled down for a few hours. Yum!
IMG_5879 post glaze but most of the glaze will disappear into the cake unless you make a heavier frosting type glaze.

IMG_5875  I love a great bundt cake and I love that they are now calling Bundt Cakes Dump Cakes. You really just throw it all together and bake it! It’s so easy anyone can do it and look good doing so. I got this particular Dump Cake from a blog I love to follow–Pure Wow so that’s why the name pure wow dump cake. Originally posted a few years back and am re-posting for those of you who haven’t seen it.   I made a change in that I added my vanilla glaze because I love a good chocolate cake infused with a glaze. It’s not really a frosting and it sinks into the cake which just gives it a little more “pure wow ” factor.  I included recipe for my Vanilla Glaze.

Just go out and buy a really good Bundt Pan, it’s a worthwhile investment. You’ll also need a cooling rack while you’re at it.

Happy Holidays from my kitchen to yours.

http://www.purewow.com

Ingredients:

2 cups sugar

3/4 cup brewed coffee

2 ounces unsweetened chocolate

1/4 cup cocoa powder

1 stick unsalted butter

2 cups all-purpose flour

1 1/2 teaspoons baking soda

1 1/2 teaspoons baking powder

1 teaspoon salt

1 cup buttermilk ( I do buy low-fat buttermilk, if you can find it)

2 eggs — room temperature for baking always (unless otherwise specified)

1 1/2 teaspoons pure vanilla extract

Vanilla Glaze Ingredients:this is totally optional

2/3 cup of confectioners sugar

4 teaspoons whole milk ( and maybe a touch more)

1 teaspoon vanilla extract

Directions:

Preheat the oven to 350 degrees.

Grease a Bundt Pan with non-stick spray ( I love Baker’s Joy)

In a medium size heat safe bowl, combine the sugar with the coffee, chocolate, cocoa powder and butter. You can heat in the microwave or on the stove top over a pot of simmering water ( about 5 minutes) that’s what I do. I mix occasionally until the butter and the chocolate are fully melted and the sugar dissolves.

In a large bowl, whisk the flour with the baking soda, baking powder, and salt to combine. Add the chocolate mixture to the dry ingredients and mix to combine. I let the chocolate mixture cool just a touch first.

Now add the buttermilk, eggs and vanilla and mix with a spoon until the batter is smooth and fully combined.

Pour the mixture into the prepared bundt pan and bake until a toothpick inserted into the center comes out clean, 40- 50 minutes. I let the cake sit for at least 15 minutes and while it’s still warm I inverted it onto a cooling rack ( which is essential to baking , so if you don’t own one get one)

I let the cake cool completely before glazing it. The glaze will melt right into the cake if you do too early. This cake was super light and super moist. I served with raspberries/strawberries and it would be awesome with some home-made whipped cream.

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Happy Birthday Julia Child – Salade Nicoise

Posted on March 10, 2024 | Leave a comment

photophoto (2)photo (3)In honor of Julia Child’s Birthday I always try to cook a recipe from her cookbooks. Julia tended to make even an easy recipe a little more difficult but this one is really not to difficult at all. I also have her ratatouille recipe on my blog and highly recommend that for a delicious dish made with fresh vegetables.  This is a delicious main-course salad, and I have to say the Nicoise is probably my favorite of all time. If I am out for lunch or dinner and it’s on the menu I almost always order it no matter where I am. No two are ever alike. In honor of Julia I am going to make this beautiful hearty salad for dinner.

This is how she did it, feel free to substitute where you’d like. I actually substituted grilled chicken for the tuna.

Here is a quote of Julia’s that I love. ” Learn how to cook–try new recipes, learn from your mistakes, be fearless and above all have fun” That says it all.

Ingredients:

1 large head Boston lettuce, I like to cut up into small pieces . Julia likes her lettuce leaves on a large platter. Your choice here.

1 pound green beans, cooked .( throw into boiling salted water for about 2 minutes till they turn bright green , then throw into ice bath to stop the cooking)

1 1/2 tablespoons minced shallots or red onions chopped small

Kosher Salt and Freshly ground black pepper, to taste

3 – 4 ripe red tomatoes , cut into wedges. Or, 10- 12 cherry tomatoes halved.

3 – 4 potatoes “boiling” ones. Peeled, sliced, and cooked. ( I actually made her French Potato Salad, so used those potatoes, plain boiled ones are just fine though) *recipe for French Potato Salad under separate listing. I have to say the French Potato Salad made the potatoes just amazing.

1 6 oz. can tuna fish, preferably oil-packed ( I substituted grilled chicken) or no protein is also just fine.

6 hard boiled eggs, peeled and halved

1 can of flat anchovy fillets , I cut up into small pieces. Use as many or as few as you’d like

1/3 cup small black Nicoise-type olives

2-3 tablespoons capers

3 tablespoons minced fresh parsley

Julia’s Basic Vinaigrette

1/2 Tbsp. finely minced shallot or scallion

1/2 Tbsp. Dijon Mustard

1/4 tsp salt

1/2 Tbsp. freshly squeezed lemon juice

1/2 Tbsp. Red Wine Vinegar

1/3 to 1/2 cup of excellent olive oil

Freshly ground black pepper

I usually use food processor or blender to mix all ingredients, adding olive oil last to emulsify. You can do by hand with a whisk, remember to add olive oil last. Correct seasonings to taste.

Directions:

You can line a platter or wide bowl with lettuce leaves or chop up lettuce leaves, whichever you like. Julia likes to drizzle a little olive oil on the lettuce, I didn’t because the dressing is enough.

Toss the beans in a bowl with a little vinaigrette . Place the potatoes on lettuce, mound the beans interspersing them with tomatoes and mounds of tuna. Ring the salad with the eggs and place an anchovy filet on top of each egg.  Spoon a little more vinaigrette over all; scatter olives, capers, and parsley . Serve as soon as possible. See photo how I did it this time, it was just for me so I obviously used less ingredients and did it my way.

Now you can do your salad however you like, I like my anchovies cut up and dispersed in salad, so you get a little bit with each bite. Make it your own Salade Nicoise.  It’s just a delightful main dish salad. Light and Beautiful.

*Serves 6 nicely as a main.

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Shrimp Marinara

Posted on March 9, 2024 | Leave a comment

I made Marinara Sauce last week and had it in the freezer but if you don’t want to make your own try and get a hold of some Raos Marinara Sauce in a jar you’ll be just fine. Raos is my go-to jarred sauce when I need sauce and don’t have my own. Making your own is super easy but I know not everyone wants to do it. I have some recipes on my site for making your own. Look for Sunday Night Red Sauce ( Marinara) .

I made this for the 2 of us and this is what I did if you have more people just simply increase ingredients , you won’t have to double Olive Oil but probably add another 2 Tablespoons if you’re doubling the recipe. No exact science here and you can make changes to suit your own preferences. I had left overs and would say that a pound of shrimp with pasta should serve 3-4 nicely. I used 1/2 a box of pasta but for more than 2 you would use a whole box and maybe increase amount of shrimp.

I used Bucatini type spaghetti because we like the ropy texture but you can use any spaghetti you like or no pasta or use zucchini zoodles.

Perfect Sunday Night Dinner or any night Dinner.

Enjoy!

Ingredients:

4 Tablespoons Olive Oil

1 lb. Shrimp — I used app. 12 large shrimp for the two of us –peeled and de-veined

4 Whole garlic cloves, peeled and minced

Kosher Salt and Freshly Ground Black Pepper

Marinara Sauce — I made my own but probably 1/2 a jar or more depending on how much sauce you like–I love Raos Marinara or Arrabiata Sauce ( spicy version)

Spaghetti –any type you like for the two of us I used 1/2 a box but if you make the whole box it’s great leftovers the next day

*Basil is really nice served chopped up in this

*crushed red pepper is a must for us but also totally optional

Directions:

I pat the shrimp dry after cleaning and de-veining it and place in a bowl and sprinkle salt and pepper and mix around with the shrimp — or lay out the shrimp on some paper towels and sprinkle S and P , just make sure you get salt and pepper all around the shrimp– I like a bowl but it really doesn’t matter.

Heat 4 Tablespoons Olive Oil in a large skillet over medium heat. Add 4 minced garlic cloves and cook till golden not burnt if heat is too high turn it down the garlic cooks very quickly so sometimes I will put in hot oil and remove from heat till garlic turns golden and softens.

I then add the shrimp into the hot oil and cook the shrimp but not all the way through– maybe 2 minutes on each side you’ll want the to start curling and turn pink around the edges. When shrimp is cooked set aside shrimp in a dish– If you’re making double the amount of shrimp don’t crowd the shrimp in the pan you want them to sear not steam

Prepare the Pasta according to the box directions– I prefer it al dente.

After you remove shrimp pour the marinara sauce into the pan and bring to a low simmer stirring up any small bit from the shrimp. I added crushed red pepper because we like it spicy this is totally optional.

When pasta is ready I put shrimp into the simmering marinara sauce and probably cook for app. 4 minutes depending on the size of your shrimp. Obviously if you’re using small shrimp this will cook faster you’ll have to watch it.

I plated up the pasta added sauce and shrimp and served immediately

 

 

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Sheet Pan Shrimp with Asparagus and Potatoes

Posted on March 6, 2024 | 2 comments

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This dinner was just delicious.  I used under 8 size shrimp. What this means is that there were about 8 to a pound , so rather large and the cooking times were perfect for them. You will probably have to adjust your cooking time depending on the size of your shrimp. Obviously the larger shrimp took a little longer to cook. Timing will vary depending on your oven and the size of the shrimp you use.  The potatoes and asparagus times will remain pretty much the same. I just love cooking on one sheet in the oven! This recipe is a keeper and one I will re-visit often and maybe use different veggies, since I am the only one who ate the asparagus anyway.

Ingredients:

1 pound large shrimp ( anywhere from 8 – 16 count) is perfect – thawed, peeled and de-veined and leave the tails on

Extra – Virgin Olive Oil

3 cloves of garlic-minced

1/4 tsp. crushed red pepper flakes if you hate the spice you can omit it

2 Lemons, 1 for zest and juice of, the other 1 thinly sliced

1 lb. Asparagus-trimmed

1 lb. Fingerling Potatoes–halved lengthwise

Kosher Salt and Freshly Ground Pepper–read directions for amounts

Directions:

Preheat oven to 400 degrees.

Spray a large rimmed baking sheet for easy clean up

Place the shrimp in a large mixing bowl and drizzle with 2 Tbsp. Olive Oil . Add in minced garlic and crushed red pepper flakes. Stir to coat and set aside.

In another mixing bowl , toss the sliced potatoes with 1 Tbsp. Olive Oil. Season generously with Kosher Salt and Freshly Ground Black Pepper. Transfer Potatoes to the baking sheet in a single layer. Roast potatoes for anywhere between 20 and 30 minutes, or until they are almost tender.

While potatoes are roasting, toss asparagus with 1/2 Tbsp.of Olive Oil and season with Salt and Pepper,  Set aside

Now add 1 Tablespoon Lemon Juice to bowl of shrimp and toss to coat. Season Shrimp pretty generously with kosher salt and freshly ground black pepper.

After 20 minutes or so remove potatoes from the oven and add asparagus and lemon slices to baking sheet. Continue to roast potatoes and asparagus for another 10 minutes,  potatoes should be tender by now , pierce a potatoe with a fork to check for tenderness. If potatoes still need time you can leave them in for a few more minutes. Using a slotted spoon add shrimp to baking sheet and put back in the oven. Roast for another 10 minutes or until shrimp are pink-opaque and firm to touch. My shrimp took about 12 more minutes, this time will depend on your shrimp. I checked after 5 minutes and using tongs turned them over and continued cooking for another 7 more minutes.

When I removed from oven I sprinkled with lemon zest. Perfection on a plate!

*one added tip– after my shrimp is peeled and de-veined and before I am about to cook I always wrap my shrimp in some paper towels to dry them off. It helps with the oil and spices sticking to shrimp.

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Sheet Pan Cashew Chicken

Posted on March 4, 2024 | Leave a comment

This is one of those perfect sheet pan meals easy to assemble and delicious to eat. Although I usually make this recipe on the stove-top I decided to experiment with it in the oven and all on one pan. Since I used white meat chicken breasts I cooked for about 13 minutes because you want to make sure not to dry out the chicken which is pretty easy to do. You can use dark meat chicken — thighs ( skinless and boneless ) if you prefer . I may use them next time out. Just make sure you spray the sheet pan with cooking spray and really spray or you’ll have a hell of a time cleaning that pan. It’s very tasty served over any rice you’d like or no rice , I used brown rice this time.

I have to say this is a perfect any-night meal.

Ingredients:

1/2 cup Soy Sauce

6 Tablespoons Honey

2 Tablespoons rice wine vinegar

2 Tablespoons toasted sesame oil

3 minced garlic cloves

2 teaspoons freshly grated ginger

2 Bell Peppers cut into chunks ( see pic) I used a Red and an Orange but you can use whatever colors you like

1 Red Onion, cut into chunks ( see pic)

2 boneless, skinless chicken breasts, cut into 1 inch chunks ( use thick breasts) or use boneless skinless thighs –thighs will definitely be less dry

1 cup cashews — I used roasted unsalted cashews don’t use salted ones you can also use raw unsalted cashews

Chopped fresh scallions and sesame seeds for topping — you can toast the sesame seeds in oven for about 7 minutes if you’d like or in a toaster oven — totally optional

*Rice — optional — any rice you like

Directions:

Pre-heat the oven to 425 degrees

In a bowl , whisk together the soy sauce, honey, vinegar, sesame oil , garlic and ginger

Place the peppers and onions on sprayed rimmed baking sheet and pour 1/2 the sauce over it and mix it well.

Roast in the oven for 15 minutes.

Place the chicken in a bowl with the remainder of the marinade.

After the first 15 minutes, remove baking sheet from the oven , move vegetables around so there is room for chicken , add the chicken and the cashews.

Roast until the chicken is cooked through– 12-15 minutes depending on the size of your chicken.

Toss everything together on the sheet before serving.

Serve over rice and sprinkle with scallions and sesame seeds.

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Easy Skillet Lasagna

Posted on March 1, 2024 | Leave a comment

This was truly one of the most epic meals! The whole meal in under an hour.  While I love a real lasagna I didn’t want to put the whole thing together and deal with it. Once you have the ingredients the prep time is minimal and you aren’t using store bought sauce.  You will be making the sauce and it will all cook together in the pan .  This can be done a few different ways and I invite you to play around with the ingredients and spices to your own liking. All I can say is Wow!  Delicious! Perfect Sunday night dinner .  All in one pot is truly a great way to cook, no fuss, no muss and no having to deal with cooking lasagna noodles!!!!!! Yeah!

This can easily be made with ricotta cheese and spinach or any veggies you like. I would even try it with cut up eggplant!

*You’ll need a large oven proof skillet with lid

*perfect for freezing leftovers

Ingredients:

1 to 1/2 Tablespoon Olive Oil–I used 1 1/2 you can start with 1 and add more to onions if you need it

1/2 lb. ground beef ( I used 80/20)

3 Italian sausage links, casings removed ( I used Hot Italian Sausage) use what you like , you can use turkey or chicken sausage as well

1 onion, diced

1 14.5 oz. can diced tomatoes

1 8oz.can tomato sauce

*Italian seasonings , if you have Italian seasonings in a jar that’s great if not use a little dried oregano and dried basil. Italian Seasonings is available in the spice department of all food stores.

*1/2 teaspoon crushed red pepper

App. 1/4 tsp. Kosher Salt and more to taste

2-3 garlic cloves, minced

app. 10 lasagna noodles, broken into 1/4’s, if it breaks up differently don’t worry it’s a very loose recipe! 8 ounces Farfalle Pasta also works if you don’t feel like using the lasagna noodles. Un-cooked Noodles!!!!!

8 oz. mozzarella balls ( fresh) I used the small ones this time. Use whatever cheese you like but these worked out beautifully.  You can always use shredded mozzarella, or just cut a large ball of mozzarella into small pieces ( as much or as little as you’d like) if using shredded mozzarella, you’ll need about 1 cup

2 cups water

Freshly grated Parmesan Cheese for serving

*you can also use 1 cup Ricotta Cheese for a very cheesy version, I would use this if I was making it with spinach and going veggie.

Directions:

Heat olive oil in a large skillet over medium-high heat. Add onions and cook till translucent, add garlic towards the end of onion process. Add ground beef to the onions, stirring occasionally till browned. I removed with slotted spoon and set aside in a bowl. I then cooked up the sausage making sure to crumble the sausage as it cooked.  I then removed sausage to bowl with meat , onions, and garlic and drained all excess fat from pan.

Pre-heat the oven to Broil.

Return meat to pan, add tomato sauce, diced tomatoes, spices, add 1/4 tsp. kosher salt to taste, if you need more add it. Add in the meat mixture and stir, bring to a simmer and add in broken lasagna pieces and 2 cups of water. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 13- 15 minutes for al dente. I stirred it gently a few times just to make certain that the noodles cooked through and didn’t stick together.

Remove from the heat . I placed my Mozzarella on top and placed in oven under broiler for about 5 mins. Check on it because you don’t want it to blacken. All ovens are different, in mine it needed about 6 minutes to just start browning without burning, but you don’t want to burn this up so set timer and keep an eye on it!

Remove from the oven and let it sit out for a few minutes. Plate it up and let everyone add their own parmesan cheese! Enjoy! you will.

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Plated up and ready to eat

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Finished Product

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adding mozzarella before placing under broiler

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placing un-cooked noodles into sauce

This would serve 4. It’s tough to double because you would need a super large pan.

This makes for an amazing leftover!

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Parm Crusted Potatoes

Posted on February 27, 2024 | Leave a comment

These potatoes are crispy, delicious and probably my all time favorites to serve alongside a rather simple chicken dinner. It elevates dinner to a new level. Maybe better than fries? Very few ingredients and pretty simple and you’ll look like a pro. And to add another layer of flavor serve them with sour cream — and they make a great hors d’oeuvre but I like them for dinner. BTW you can do the same thing with Cauliflower! All I know is they were delicious and I have made them a few times and play around with ingredients — if you don’t like Italian seasoning use oregano or omit entirely . I used garlic powder but if you prefer it without don’t use that either — just don’t omit the salt!!! Of course you can modify and play around with this recipe any way you like best. But use small potatoes which are available all over.

Enjoy and write me and lmk how much you loved these!

Ingredients:

1 lb. baby potatoes or just small potatoes –baby Yukon gold are perfect for the two of us I used 6 small potatoes and cut in 1/2 which was 12 pieces — you’ll use what you like and modify baking dish to fit the amount of potatoes you’ll be using

1/4 cup butter or 4 Tablespoons Olive Oil — melted butter

1/2 tsp. garlic powder

1/2 tsp. Italian Seasoning

1/2 cup Grated Parmesan Cheese

1/4 tsp. at least of kosher salt — we like salty so I add a little more

Directions:

Pre-heat oven to 400 degrees

Wash potatoes but leave skin on and cut in 1/2 — spray your baking dish with cooking spray for easy clean up. I prefer a glass baking dish for these little beauties.

In my baking dish I put melted butter ( or olive oil) tilt pan to spread butter or oil all over the bottom of pan. Using a spoon scatter the parmesan cheese and spices. Spread as evenly as possible. It’s tough to spread so do your best just make sure cheese is spread uniformly as you sprinkle it along with spices. Place potatoes cut side down into mixture. If easier you can put cheese and spices in a bowl first and mix then sprinkle over the bottom of the pan

Bake potatoes for about 35-40 minutes until they’re soft and the parm crust is deep golden brown. I like my potatoes very crispy so I baked a little longer but keep an eye on them after 1/2 hour. Let them rest for a few minutes then using a small flipper or even a fork cut through the small layer of palm crust around base of each potato and flip over — after 5 minutes transfer to serving dish and serve alone or with some sour cream.

Leftovers can be stored in refrigerator in an airtight container for a week and re-heat in 400 degree oven for about 5 minutes until cheese is crispy again — not quite the same as freshly made but they’re still pretty darn good.

Enjoy!

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Turkey Meatloaf

Posted on February 25, 2024 | Leave a comment

Turkey Meatloaf is definitely one of our family favorites . Perfect for a large family gathering or just the two of you with great left-overs. I love the down home flavor of meatloaf and this one is just delicious. 

I cut the recipe in 1/2 for the 2 of us using 2 lbs. of Ground Turkey and 2 eggs and cut everything else in 1/2. I still have enough leftovers the next day and it’s just enough. If you’re making for 4 or more go with the full recipe. I served with roasted (burnt brussels sprouts and roasted red potatoes) and if you do make the whole recipe you can easily freeze the leftover for another night.

Enjoy!

*original recipe from The Barefoot Contessa – Ina Garden 

*you will need a meat thermometer to check for doneness

Ingredients:

5 lbs ground turkey— I prefer chopped dark meat as it has a little fat and a lot less dry than white meat turkey. You can find 85% lean which is fine . It’s sometimes hard to find dark meat ground turkey so when I find it I buy it. It just makes for a tastier meat loaf. You can mix dark meat and white meat.

3 cups chopped yellow onions ( app. 2 large onions)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire Sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup/1 tablespoon brown sugar

Directions:

Preheat oven to 325 degrees

In a medium saute pan (frying pan) , over a medium low heat, cook the onions in the olive oil, add salt, pepper, and thyme until translucent app. 10 minutes or so. Don’t brown them. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this mixture to cool in frying pan off the heat to room temperature.

In the meantime, combine the turkey, bread crumbs, and eggs in a large bowl and mix well. Then add in the onion mixture when it’s cooled down and incorporate well. Shape into a rectangular loaf on a lightly sprayed sheet pan. When you shape as a loaf , try to make the ends even with the middle or they will dry out. ( I kind of like the ends like that but just saying…) Spread the ketchup/brown sugar evenly on top. Bake for app. 1 1/2 hours  until the internal temperature of meatloaf is 160 degrees and the meatloaf is cooked through. Once meatloaf comes out of the oven let it sit for about 5 minutes. 

Serve hot, at room temperature and delicious cold the next day.

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