Turkey, Honey Crisp Apple and Ricotta Meatballs

Home sweet home.

The past year has been pretty nuts since I switched jobs and Wesley got promoted. We have both traveled, together and for work. Wes moved (with lots of help from yours truly). We got a lot done.

With two months left in twenty-thirteen, I’m so pleased that I’m not going ANYWHERE else this year. I’m looking forward to spending my time with friends and family both celebrating and relaxing.

So yesterday, my first day in a long string of days at home, I spent the whole day lounging with Wes and my long time BFF Lindsey B, chatting and eating and cooking together. The absolute perfect Sunday.

And good vibes like that lead to good times in the kitchen and super tasty dishes.

You will need…

1 lb ground turkey

½ small onion, grated

1 honey crisp apple, peeled and grated

1 cup fresh bread crumbs (slice of French bread, chopped and pulsed in a food processor)

1 egg

2 tablespoons parsley, finely chopped

1/3 cup ricotta cheese

Salt and pepper to taste

2 tablespoons olive oil

Start by combining the turkey, onion, apple, egg, parsley, cheese and breadcrumbs together in a medium bowl. Season well with salt and pepper.

Using your hands, combine the mixture until well combined but not over worked.

Roll the balls with about 3 tablespoons of the mixture each.

Place the meatballs on a plate and refrigerate for about 30 minutes.

Heat the oil in a heavy bottomed skillet.

When the oil is hot, add in the meatballs and cook until browned on all sides and cooked through. About 10 minutes. 

Make sure not to overcrowd the pan. If you can’t do them all with out having room in the pan, cook the meatballs in two batches.

Serve hot on their own or with your favorite sauces like wild mushroom ragu or slow roasted tomato sauce. 

Love and Beer Floats

Angela   

Turkey, Honey Crisp Apple and Ricotta Meatballs

1 lb ground turkey

½ small onion, grated

1 honey crisp apple, peeled and grated

1 cup fresh bread crumbs (slice of French bread, chopped and pulsed in a food processor)

1 egg

2 tablespoons parsley, finely chopped

1/3 cup ricotta cheese

Salt and pepper to taste

2 tablespoons olive oil

Start by combining the turkey, onion, apple, egg, parsley, cheese and breadcrumbs together in a medium bowl. Season well with salt and pepper.

Using your hands, combine the mixture until well combined but not over worked.

Roll the balls with about 3 tablespoons of the mixture each.

Place the meatballs on a plate and refrigerate for about 30 minutes.

Heat the oil in a heavy bottomed skillet. 

When the oil is hot, add in the meatballs and cook until browned on all sides and cooked through. About 10 minutes. Make sure not to overcrowd the pan. If you can’t do them all with out having room in the pan, cook the meatballs in two batches. 

Serve hot on their own or with your favorite sauces like wild mushroom ragu or slow roasted tomato sauce. 

Garbanzo and Black Bean Turkey Chili

If you’ve been paying attention, you know by now that when anything with beans is on the menu, it means my dad is out of town.

My dad is with the U.S. men’s water polo team at the world championships in Barcelona, so I got the expected mid day call from my mother requesting one of her favorite things. Chili. On a ninety degree day.

Most might think this is a ridiculous request, but she gave me life and she let me live at home for free. So mommy gets what mommy wants.

Turkey makes this chili a little lighter and as “summery” as chili can get. Allright, “summery” is probably a stretch, but it was really tasty.

You will need…

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers.

Love and Beer Floats

Angela

Garbanzo and Black Bean Turkey Chili

2 tablespoons olive oil,

2 onions, cut into ½ inch dice

3 bell peppers (assorted colors), cut into ½ inch dice

1 serrano chili, seeds and membranes removed and finely chopped

5 garlic cloves, minced

1 ½ lb ground turkey

2 ½ tablespoons chili powder

1 ½ teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon cayenne pepper

¾ cup blonde beer

28-ounce can fire roasted diced tomatoes

15-ounce can garbanzo beans, drained

15-ounce can black beans, drained

Salt and pepper to taste

Your favorite chili garnishes (cilantro, avocado, cheddar cheese, diced onions)

In a large pot, heat the oil. When the oil is hot, add in the onions and bell peppers and cook over medium heat, stirring occasionally, until softened.

Add in the Serrano and garlic to the pot and cook until the garlic is fragrant.

Add in the turkey and cook, breaking up any lumps with a spoon, until the meat is white throughout, about 4 minutes.

Stir in the chili powder, paprika, cumin and season well with salt and pepper.

Add in the beer and bring the liquid to a simmer. Cook down the alcohol for 3 to 4 minutes.

Pour in the tomatoes and beans and bring the chili back to a simmer.

Simmer over medium heat until the chili has thickened. About 20 minutes.

Season well with salt and pepper and served hot topped with your favorite chili toppers. 

Ultimate Turkey Burger

If given the option, ninety-nine times out of one-hundred I would pick a straight beef burger over any other option.

I just think that the flavor of a barbequed beef burger is like nothing else.

Which is why even I was surprised the other day when I was suddenly craving a turkey burger.

Random.

And man oh man did these little suckers satisfy my craving.

This interesting mix made for an incredibly flavorful and juicy burger.

Juicy, messy and awesome.

If it doesn’t get all over the place, it doesn’t belong in your face.

You will need…

1 ½ pounds ground turkey

½ cup finely grated Gruyere cheese

4 green onions, thinly sliced

1 yellow onion, half grated and half finely chopped

¼ cup dried breadcrumbs, preferably Italian seasoned

¼ cup Dijon mustard

2 garlic cloves, minced

4 of your favorite burger buns

Butter lettuce, for garnish

Sliced tomato, for garnish

Ketchup to taste

Whole grain garlic mustard, to taste

Salt and pepper to taste

1 tablespoon olive oil plus a little extra for the barbeque grates

Start by lightly greasing your grates with a little bit of oil so the burgers will not stick. Then, heat your grill to a medium heat.

Then, in a small pan, combine the tablespoon of olive oil and the finely chopped onion. Season with salt & pepper, and heat over medium heat until the onions are very brown.

While the onions are browning, combine the turkey, cheese, green onions, grated onions, mustard, breadcrumbs, garlic and season with salt and pepper.

After the mixture has been completely combined, divide the meat into 4 equal sections. Then, form your sections into patties.

Using your spatula, make little score marks on your burgers so they don’t shrink up as much on the grill.

Place the patties on the hottest part of the grill. Sear until browned, about 1 to 2 minutes a side.

Move to a cooler part of the grill and cook until they are cooked through. About 7 to 10 minutes per side.

When the burgers are cooked through, grill your burger buns over a hot part of the grill for 20 to 30 seconds.

Layer your burger with a mixture of your sauces, tomatoes, butter lettuce and grilled onions.

Serve hot with a cold beverage.

Love and Beer Floats

Angela          

Ultimate Turkey Burger

1 ½ pounds ground turkey

½ cup finely grated Gruyere cheese

4 green onions, thinly sliced

1 yellow onion, half grated and half finely chopped

¼ cup dried breadcrumbs, preferably Italian seasoned

¼ cup Dijon mustard

2 garlic cloves, minced

4 of your favorite burger buns

Butter lettuce, for garnish

Sliced tomato, for garnish

Ketchup to taste

Whole grain garlic mustard, to taste

Salt and pepper to taste

1 tablespoon olive oil plus a little extra for the barbeque grates

Start by lightly greasing your grates with a little bit of oil so the burgers will not stick. Then, heat your grill to a medium heat.

Then, in a small pan, combine the tablespoon of olive oil and the finely chopped onion. Season with salt & pepper, and heat over medium heat until the onions are very brown.

While the onions are browning, combine the turkey, cheese, green onions, grated onions, mustard, breadcrumbs, garlic and season with salt and pepper.

After the mixture has been completely combined, divide the meat into 4 equal sections. Then, form your sections into patties.

Using your spatula, make little score marks on your burgers so they don’t shrink up as much on the grill.

Place the patties on the hottest part of the grill. Sear until browned, about 1 to 2 minutes a side.

Move to a cooler part of the grill and cook until they are cooked through. About 7 to 10 minutes per side.

When the burgers are cooked through, grill your burger buns over a hot part of the grill for 20 to 30 seconds.

Layer your burger with a mixture of your sauces, tomatoes, butter lettuce and grilled onions.

Serve hot with a cold beverage.