Turkey Meatloaf

I am not always a fan of things made with ground turkey and when I first saw this recipe, I was not sure how it would turn out.  The recipe below is a variation of Bobby Deen's turkey meatloaf recipe found here.  I typically just top with ketchup, but the original recipe calls for a slightly different topping so I included it below.

Printable Recipe

Ingredients
1 lb. ground turkey
¾ cup fresh bread crumbs (from whole-wheat bread)
½ cup finely chopped sweet onions
¼ cup 1% milk
¼ cup ketchup
1 large egg, lightly beaten
1 garlic clove, minced
1 Tbsp. Worcestershire sauce
¾ tsp. salt
¼ tsp. black pepper

Topping (optional or just use ketchup)
2 Tbsp. ketchup
2 tsp. light brown sugar
1 tsp. Dijon mustard

Directions
Preheat the oven to 375°F. Line a rimmed baking sheet with foil. In a large bowl, combine the turkey, bread crumbs, onions, milk, tomato sauce, egg, garlic, Worcestershire sauce, salt, and pepper. Mix gently but thoroughly. Mound the meat loaf mixture onto the prepared baking sheet, patting it into a loaf shape with your hands. To make the topping: In a small bowl, combine the ketchup, brown sugar, and mustard. Spoon the topping over the meat loaf, using the back of the spoon to spread it evenly. Bake the meat loaf for about 45 minutes, or until the meat is no longer pink on the inside and is cooked through (165°F on an instant-read thermometer). Let rest for 5 minutes, then slice and serve.

Baked Chicken

This recipe is a combination of two other recipes that I have made over the years.  One of the original chicken recipe called for cayenne and to be baked 4-5 hrs low and slow, the other called for just salt and pepper seasoning, but cooked at a higher temperature.  This recipe is has lots of flavor and bakes much quicker.

Printable Recipe

Ingredients
1 (5-6 lb) Roasting Chicken
2 tsp salt
1 tsp paprika
½ tsp thyme
⅓ tsp onion powder
¼ tsp white pepper
¼ tsp garlic powder
¼ tsp black pepper
Olive Oil

Directions
Preheat oven to 425°F.  Combine spices in a small bowl and set aside.

Remove the chicken giblets. Rinse the chicken inside and out and remove any excess fat.  Pat the outside dry. Pour a small amount of olive oil over the chicken, and then rub with spice mixture.

Place the chicken, breast-side up, in a roasting pan.  Roast the chicken for 1 ½ hours or until it reaches 165°F using an instant-read thermometer inserted into the thickest part of the thigh.

Remove the chicken from the pan and place on a platter or cutting board.  Allow to rest about 10 minutes before carving.

Note:  If you find the chicken is browning too quickly, you can cover it loosely with aluminum foil.

Crockpot Carnitas

I love crockpot recipes.  They make my life so much easier.  This is a great recipe to start early in the day and it will be ready to eat later in the afternoon.  I made this for a church small group meeting and will serve quite a few people.  If you are making it for your family, use a smaller pork shoulder and cut the spice measurement in half.  Serve with warm tortillas and your favorite add-ons for a easy meal.

Printable Recipe

Ingredients

4-5 lbs. pork shoulder, well trimmed

4 cloves garlic, minced

1 Tbsp. salt

1 tsp. cumin

1 tsp. chili powder

1 tsp. black pepper

1 tsp. oregano

½ tsp. cayenne pepper

Juice of 2 limes

½ cup orange juice

12 oz. beer or low sodium chicken broth

Directions

Place the pork shoulder in the slow cooker. Sprinkle the meat with salt, cumin, chili powder, black pepper, oregano, and cayenne. Add garlic.  Rub seasonings onto the pork.  Add lime juice, orange juice, and beer.

Cover and cook on low for 8 hours.

Remove meat from crockpot and shred with two forks.  Serve!

Chicken Taquitos

My husband loves chicken taquitos and this recipe is nice and easy since it relies on a crockpot to do the bulk of the cooking.  You can start the chicken before you leave for work, then finish these up when you get home.  They are also great as an appetizer.  I typically make extras and freeze some for another day.

Printable Recipe

Ingredients

3 boneless skinless chicken breasts

¾ cup salsa

4 oz. reduced fat cream cheese

½ cup shredded Monterey Jack cheese

12 corn or flour tortillas

1 tsp kosher salt

1 ½ cups chicken broth (if using corn tortillas)

Directions

Place chicken in crock pot. Pour salsa on top of chicken. Cook on high for 4 - 6 hours or on low for 6 - 8 hours.

Remove chicken and salsa from crock pot and place in a bowl. Shred chicken.  Stir in cream cheese, salt, and Monterey Jack cheese. 

Preheat oven to 425°F.  Spray a baking sheet with nonstick cooking spray. 

For corn tortillas: In a medium saucepan, bring chicken broth to a simmer over medium heat. One at a time, dip each tortilla into the broth for 10 to 15 seconds, just until pliable enough to roll. Transfer to your work surface and place about 3 tablespoons of the chicken mixture on the lower third of the tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

For flour tortillas: Place about 3 tablespoons of the chicken mixture on the lower third of each tortilla. Tightly roll up the tortilla, and then place it seam-side down on the prepared baking sheet. Repeat the filling and rolling process with the remaining tortillas.

Bake taquitos for 15 - 18 minutes, or until tortillas are crisp and the edges begin to brown slightly.

Homemade Potato Chips

I think I could eat my weight in homemade potato chips if I really applied myself.  They are super simple to make and are great for snacking or as a quick side dish.  I made this for Super Bowl Sunday to accompany chicken wings and baked chicken nuggets.  These are always a big hit in my house!

Printable Recipe

Ingredients
Peanut oil, for frying
3 potatoes, thinly sliced
Salt

Directions
Fill large heavy saucepan or Dutch oven with several inches of oil (not more than halfway).  Heat the oil to 350°F.  Add the potato slices in batches and fry until light golden brown, about 2 to 3 minutes. Drain on paper towels.  Season with salt and serve.

Chicken Enchiladas with Green Chili Sour Cream Sauce

A while back I posted a slightly different chicken enchilada recipe but this is the one I make most often.  You can use mild green chilis or spice then up with the hotter variety.  Since there's not very much in the enchiladas themselves, my kids have no issues eating these.

Printable Recipe

Ingredients
10 small flour tortillas
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsps. butter
3 Tbsps. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chilis

Directions
Preheat oven to 350°F.  Lightly spray a 9x13 pan with cooking spray.  Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan with seam-side down.

In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.  Remove from heat and stir in sour cream and chilies. Pour sauce over enchiladas and top with remaining cheese.  Bake for approximately 25 minutes.

To brown the top, turn oven to broil and cook for an additional 3-5 minutes.

Pasta Salad

I have been searching for quite a while for a simple, oil-based pasta salad recipe that would satisfy my family.  I have tried the ones that call for Italian Dressing and those just didn't meet expectations.  This recipe is the first one that meet their approval and it was simple and easy.  I used red and yellow bell pepper that were finely diced and those even made it passed my picky eater.  We'll definitely keep this recipe handy!

Printable Recipe

Ingredients
8 oz  tricolor spiral pasta (about 3 cups uncooked)
1 medium tomato, diced
⅓ cup bell pepper, finely diced
⅓ cup sliced black olives (optional)

Dressing:
½ cup olive oil
¼  cup minced fresh basil
1 ½  tablespoons white vinegar
2 tablespoons chopped green onions
2 tablespoons grated parmesan cheese
½ teaspoon salt
¼  teaspoon pepper
¼  teaspoon dried oregano

Directions
Cook the pasta according to package direction's rinse in cold water and drain. Place in a large bowl; add the tomato, peppers, and olives (if desired).

In a blender, combine the dressing ingredients and process until smooth. Pour over salad; toss to coat. Cover and refrigerate for about 2 hours before serving.

Honey BBQ Chicken Wings

I have now made these wings twice and while I would not consider the sauce to be what I would consider Honey BBQ, it is quite delicious.  This recipe is from Sunny Anderson, but I have scaled it down to make a few less wings.  I also purchased wings that had already been separated by the butcher into sections.  These are great as a party snack or just for a random dinner treat.

Printable Recipe

Ingredients
2 quarts vegetable shortening, for frying
3 lbs. chicken wings or drummettes
2 eggs
¼ cup heavy cream
1 Tbsp. cayenne pepper
1 Tbsp. salt
½ Tbsp. freshly ground black pepper
1 cup all-purpose flour
½ cup cornstarch

For the Honey BBQ Sauce:
1 cup ketchup
¼ cup dark brown sugar
1 ½ Tbsp. creamed honey
½ Tbsp. yellow mustard
1 cloves garlic, minced
¼ Tsp. chili powder
Salt

Directions
Line a sheet tray with a wire rack.  In a large bowl, whisk together eggs, cream, cayenne, ½ tablespoon salt and black pepper. In a paper bag, shake together flour, cornstarch and ½ tablespoon salt. Place chicken in egg mixture and toss well to coat. Place chicken in batches in the bag of flour mixture. Shake well to coat. Set on wire rack to let coating set for about 20 minutes.

While you are waiting you can make the Honey BBQ Sauce. In a small saucepan, bring the ingredients for the Honey BBQ Sauce to a simmer over medium-high heat. Reduce heat and cook until sauce has reduced by half, about 12 minutes, stirring frequently.

In a large pot, heat vegetable shortening until a deep-fry thermometer reaches 375°F.  When oil has reached the desired temperature, add chicken, working in batches, and fry until cooked through and crispy, about 13 minutes. Season chicken with salt then immediately toss in the Honey BBQ sauce.