APPETIZER TURKEY MEATBALLS WITH A TANG

This recipe is for those of you who want more poultry recipes. You know I do not eat any poultry so I cannot vouch for this recipe. I do, however, have many family and friends who enjoy poultry and verify this is a good recipe.

2 cups soft bread crumbs
1/2 cup finely chopped onion
2 lbs lean ground turkey (check labels - be sure it does not include skin)
1 jar (12-oz) currant jelly
1 bottle (12-oz) chili sauce

Combine the bread crumbs, onion, and turkey in a large mixing bowl; mix together well.

Shape the turkey mixture into 1-inch size balls and place in the prepared baking dish.

In a small mixing bowl, combine the jelly and chili sauce; pour over the turkey balls. Cover with aluminum foil.

Bake at 350 degrees for 40 minutes. Remove foil and bake another 10 minutes. Be sure meat is no longer pink before serving!

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MAKE-AHEAD BERRY LEMON PIE

I am putting this pie recipe on this blog because it is quick to fix. However, be aware it does need to be refrigerated for around 8 hours before cutting to serve. That is why I have titled it a make-ahead pie. This is a recipe I got from Mr. Food many years ago.

1 cup heavy cream
1 (14-ounce) can sweetened condensed milk
2 tablespoons seedless raspberry jam
1/4 cup fresh lemon juice (about 2 lemons)
1 tablespoon lemon zest, plus extra for garnish
3/4 cup fresh raspberries, plus extra for garnish
1 (6-ounce) graham cracker pie crust

In a large bowl, beat cream until stiff peaks form. Fold in sweetened condensed milk, jam, lemon juice and zest until combined. Fold in raspberries then pour mixture into crust.
 
Cover and chill 8 hours, or overnight until firm. Garnish with extra raspberries and lemon zest. Add a mint sprig for color, if desired.

Note: Leftovers must be keep refrigerated.

FRUITED CHICKEN SALAD

This recipe was shared by "The Quilting Hen and Antiques" in Montana.

4 cups cooked chicken, diced
1 can (15-oz) pineapple chunks, drained
1 cup chopped celery
1 can (11-oz) mandarin oranges, drained
1/2 cup ripe olives, sliced
1/2 cup chopped green bell pepper
2 tbsp grated onion
1 cup mayonnaise
1 tbsp prepared mustard
1 can (15-oz) chow mein noodles

In a large bowl, combine the chicken through onion.

Blend the mayonnaise and mustard together. Toss gently with the chicken mixture; cover and chill overnight or several hours.

Just before serving, toss the chow mein noodles with the chicken salad;

Line a pretty serving bowl with lettuce leaves and place salad in the bowl.

Yield: 8 servings

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ROTINI WITH RED PEPPER SAUCE

8-oz uncooked rotini

1 cup roasted red peppers, drained from a 12-oz jar
1 tbsp olive or canola oil
2 garlic cloves, minced
1 tsp oregano
1/2 tsp salt
1/4 tsp freshly ground black pepper
Grated Parmigiano-Reggiano cheese, optional
Chopped fresh oregano for garnish, if desired

Cook pasta according to package directions; drain in a colander.

While the pasta cooks, puree the peppers in a food processor; set aside.

Heat the oil in a nonstick skillet over medium heat; add the garlic and oregano. Cook while stirring for 30 seconds. Add the processed peppers to skillet, reduce the heat and cook slowly for 2-3 minutes; season with the salt and pepper.

Toss the rotini and sauce together to coat. Before serving, sprinkle with the cheese, if desired.

Garnish each serving with the fresh oregano, if using.

Yield: 4 servings

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MUSHROOM PUFFS

3 tbsp butter

3 dozen medium-size fresh white mushrooms
1 cup mayonnaise - do not use a substitute for regular mayo
1 cup finely shredded Swiss cheese
1/4 cup Dijon mustard
1/4 cup fresh minced parsley
1/2 tsp onion powder
2 egg whites

Preheat oven to 450 degrees.

Clean mushrooms, remove and discard the stems.

Melt the butter in a skillet; add mushroom caps and sauté.

Combine the mayonnaise, cheese, Dijon, parsley and onion powder in a bowl.

Beat egg whites until stiff; fold into the mayonnaise mixture. Stuff the mushroom caps with the mixture.

Place caps in an ungreased 15" X 10" X 1" baking pan or dish. Bake at 450 degrees 8 to 10 minutes or until golden brown.

Note: This is a file photo.

ROSEMARY HONEY BUTTER

A tasty butter to spread on the inside of buns before grilling, tasty on biscuits, add some great flavor to corn-on-the-cob, etc. This butter is so good you will probably want to double the recipe!

1/4 cup butter, softened
1 tsp honey
1/2 garlic clove, minced
Dash of minced fresh rosemary

Mix ingredients together in a small bowl until blended. Keep refrigerated until serving time.

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CAULIFLOWER SPINACH SALAD

2 cups cauliflowerets

1 can (11-oz) mandarin oranges, well drained
1/4 cup chopped green pepper
2 large radishes, sliced
4 cups torn fresh spinach
1 can (5-oz) evaporated milk
1/3 cup orange juice concentrate

In a large bowl, combine the first five ingredients.

Pour the milk in a small bowl and gradually whisk in the juice concentrate.

To serve, drizzle dressing over salad and toss to coat.
Store leftovers in fridge.
Yield 8 to 10 servings

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LEMON BLUEBERRY DROP BISCUITS

1 cup all-purpose flour

1 cup white whole-wheat flour
1/2 cup granulated sugar
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 cup lemon reduced-fat yogurt
1 large egg
1/4 cup butter, melted
1 tsp grated lemon peel
1 cup fresh (or frozen) blueberries

Glaze (optional)
1/2 cup powdered sugar
1 tbsp lemon juice
1/2 tsp grated lemon zest

Preheat oven to 400 degrees.
Lightly grease baking sheet; set aside.

Whisk the flours, sugar, baking powder, baking soda, and salt together in a large bowl.

In a separate bowl, whisk the yogurt, egg, butter, and lemon peel until blended; add to the flour mixture and stir just until moistened. Gently fold in the blueberries.

Drop by tablespoonfuls onto the prepared baking sheet placing 1-inch apart. Bake at 400 degrees for 15-18 minutes or until lightly browned.

If desired, combine the glaze ingredients together in a small bowl until smooth and drizzle over the biscuits.

Yield: 12 biscuits

Note: File Photo

MUSHROOM-PEA PILAF

I love pilaf, peas, and mushrooms so this is a favorite. I got this recipe somewhere in years past from a TOH magazine.

1 pkg (6.6-oz) rice pilaf mix with toasted almonds
1 tbsp butter
1 1/2 cups fresh or frozen peas
1 cup sliced baby Portobello mushrooms

Prepare the pilaf according to the package directions.

In a large skillet, heat the butter over medium heat. Add the peas and mushrooms; cook while stirring for 6 to 8 minutes or until tender. Stir in the pilaf mix.

Note: File Photo

QUICK AND EASY ASIAN CHICKEN SLAW

1 pkg (3-oz) ramen noodles

1 store purchased rotisserie chicken, skinned, shredded
1 pkg (16-oz) coleslaw mix
6 green onions, chopped fine
1 cup reduced-fat Asian toasted sesame salad dressing

Discard (or save for another use) the seasoning packet with the noodles. Break noodles into small pieces and place in a large bowl.

Add the chicken, coleslaw mix, and green onions to the noodles. Drizzle the dressing over all and toss to coat.

Yield: 8 servings
Per serving: 267 calories, 10 g (3 g sat) fat, 18 g carbs, 2 g fiber, 26 g protein
Diabetic Exchanges: 3 lean meat, 1 starch, 1/2 fat

Source: TOH 2014

BUTTER FRIED POTATOES

We grew lots of potatoes when I was a kid and I think I loved them anyway they could be cooked.  But my all-time favorite is fried potatoes.  These butter and herb fried potatoes are especially good when fried in a cast-iron skillet!

3 tbsp butter
3 cups sliced potatoes, make slices about 1/8-inch thick
1/2 tsp dried oregano
2 tbsp finely chopped bell pepper
1 tbsp parsley flakes
2 tbsp minced onion
salt and black pepper to taste

Melt the butter in a heavy skillet (see note above).  Add the potatoes, cover and cook for approximately 10 minutes.  Carefully turn the potatoes and cook, uncovered, for another 10 minutes.  Turn to brown all sides.

In the last 5 to 10 minutes of cooking, sprinkle potatoes with the oregano, bell pepper, parsley, onion, salt, and pepper.  Stir gently to blend into the potatoes.

Yield: about 4 servings

Note: Have never thought to take a picture of my fried potatoes so this is a file photo.

BERRY PARFAIT with YOGURT and GRANOLA

3/4 cup sliced strawberries

3/4 cup blueberries
1 (6 ounce) container vanilla yogurt
1 tablespoon wheat germ
1/2 banana, sliced
1/3 cup granola


Layer 1/4 cup strawberries, 1/4 cup blueberries, 1/3 container yogurt, 1/3 tablespoon wheat germ, 1/3 of the sliced banana, and about 2 tablespoons of granola in a large bowl. Continue to build the parfait, repeating the layers until all of the ingredients are used completely.

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BAKED CAULIFLOWER FLORETS

Cooking spray

1/2 cup olive oil
1 cup Italian-flavored bread crumbs
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (10-ounce) packages frozen cauliflower florets, thawed

Preheat oven to 400 degrees F. Coat an 8-inch square baking dish with cooking spray.

Place oil in a small bowl. 

In another small bowl, blend bread crumbs, garlic powder, salt, and pepper.

Dip each cauliflower floret in oil then in bread crumb mixture. Place breaded florets in prepared baking dish and coat florets with cooking spray.

Bake 20 to 25 minutes, or until light golden.

Note: Fresh cauliflower may be used. Steam until tender then drain well and proceed as above.

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BUTTERMILK ANGEL BISCUITS

2 pkg active dry yeast

1/4 cup warm water
2 cups warm buttermilk
5 cups all-purpose flour
1/3 cup granulated sugar
1 tbsp baking powder
1 tsp baking soda
1 tbsp salt
1 cup shortening
melted butter

Dissolve the yeast in the warm water.  Let stand for 5 minutes.  Stir in the buttermilk and set aside.

Lightly grease a baking sheet; set aside.

In a large bowl combine the flour, sugar, baking powder, baking soda, and salt.  Using a pastry blender, cut the shortening into the flour mixture until it resembles a coarse meal.  Stir in the buttermilk/yeast mixture and mix well.  Turn out onto a floured surface and knead lightly 3 to 4 times.  Roll to a thickness of 1/2-inch.  Cut using a 2 1/2-inch biscuit cutter.  Place cut biscuits on the prepared baking sheet.  Cover and let rise in a warm place for 1 1/2 hours.  Bake at 450 degrees for 8 to 10 minutes.  Lightly brush the tops of the biscuits with the melted butter.

Yield: Approximately 30 biscuits.

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FRANKS AND POTATOES SKILLET

1 pkg (1 lb) quarter pound beef franks

3 tbsp canola or olive oil
3 cups chopped red potatoes, cooked and drained
1 large onion, chopped
1 medium red or green bell pepper, chopped
1 tsp ground sage
1/2 tsp salt
1/4 tsp freshly ground black pepper
2 tbsp fresh chopped parsley, optional

Make shallow cuts in the franks at 1-inch intervals (Do not cut more than halfway through.)

Heat 1 tablespoon of the oil in a medium skillet over medium-high heat. Add franks and cook about 5 minutes until browned on all sides; remove from skillet and set aside.

To the same skillet add the remaining 2 tablespoons of oil, the potatoes, onion and bell pepper. Cook, stirring often, 10-12 minutes until the potatoes are browned. Stir in the sage, salt and pepper until well mixed.

Return franks to skillet and cook another 5 minutes, turning franks once. Sprinkle with the parsley before serving, if desired.

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SPICED TOMATO JUICE

Growing up in Southern Indiana farm country, we always had lots of tomatoes.  In the summer, we would go out to the garden and pick tomatoes fresh for our meals.  When we had more tomatoes than we could eat, which was every year during the best part of the growing season, my mom and my grandmother would can them and also can homemade tomato juice.  Oh, man, that stuff was sooo good!  We weren't allowed to "drink it all up," as we used it all winter in soups and sauces.  But I loved getting a quart of tomato juice out and spicing it up for a delicious juice.  Ah, the memories!

3 quarts tomato juice
3 tablespoons sugar (Splenda for me now as an old gal diabetic!)
1/2 tsp salt (This old gal now goes with only 1/4 tsp!)
1/2 tsp celery salt
1/2 tsp garlic salt (This old gal now uses garlic powder!)
1/2 tsp onion salt (This old gal now uses onion powder!)

In a large sauce pan, combine the tomato juice with the sugar, stirring to mix well.  Stir in the salts.  Bring the mixture to a boil and reduce the heat to low.  Simmer juice until it reaches the consistency you desire.

Approximately 12 servings. 

PS This juice is also good to use in chili, vegetable soup, spaghetti sauce, etc.

GLUTEN-FREE CHOCOLATE STRUESEL BREAD

 I do not do gluten-free per my doctors advice. But for those of you who do, this looks good.

• 1 3/4 cup gluten free all purpose baking flour
• 1 cup Greek yogurt
• 1/2 cup sugar
• 1/4 cup almond milk
• 1/4 cup olive oil
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 egg
Streusel
• 1/2 cup raw walnuts
• 1/4 cup unsweetened shredded coconut
• 1/3 cup dark chocolate chips
• 1 tbsp hemp seeds
• 1 tsp cinnamon
• 2 tbsp brown sugar

1. Preheat the oven to 350°F. Grease and flour a loaf baking pan and set aside.
2. In a small mixing bowl, combine the walnuts, shredded coconut, dark chocolate chips, cinnamon and brown sugar. Set aside.
3. In a large mixing bowl, add the yogurt, sugar, milk, oil, vanilla, and egg. Mix the ingredients together with a wire whisk. Add the flour and baking powder and blend well.
4. Spread half the batter into the prepared baking pan. Sprinkle with half the streusel. Repeat with remaining batter and streusel. Sprinkle the hemp seeds over the streusel.
5. Bake for 25-30 minutes or until a tester comes out clean. Remove the bread from the oven and place pan on a wire rack to cool completely. Remove bread from the pan, serve and enjoy!

If desired, drizzle the bread with some extra melted chocolate before serving.

Source: This recipe was developed and photographed exclusively for Nuts.com by Miryam Quinn Doblas, RD, of Eat Good 4 Life.

BACON WRAPPED CHESTNUTS

1 can (8-oz) whole water chestnuts, drained

1/2 lb bacon, slices cut in half
1/4 cup soy sauce

Marinate the chestnuts for at least an hour in the soy sauce.

Wrap 1/2 of a bacon slice around each chestnut; secure with a wooden toothpick.

Bake at 375 degrees for 20 to 25 minutes until bacon is browned.

Yield: Approximately 30 bacon-wrapped chestnuts.

Note: File Photo

PINEAPPLE PECAN CHEESE BALL

One of my favorite things, especially at holiday time, is a cheese ball.  I love this one and have used it since my early married days (married 55 years)  It is just not the holidays without a good cheeseball!

2 (8-oz) pkgs cream cheese (In my later years I have started using the light cream cheese!) slightly softened
1/4 cup finely chopped green bell pepper (for Christmas I like to mix red and green bell peppers)
1/4 cup finely chopped green onions
1 small can pineapple, very well drained (I push the lid down into the pineapple to 'squeeze' dry.)
1 cup chopped pecans for rolling

In a mixing bowl mix the cream cheese, with the bell pepper/s, green onion, and pineapple.  When well mixed, refrigerate from 30 minutes up to 3 days to chill. 

To serve, remove from refrigerator and roll thoroughly in the pecans.  Place on a pretty platter and surround with an assortment of crackers.  (Now that I am diabetic, I use only whole-grain crackers.  Don't wait until you are diabetic.  Add whole-grain crackers to your platter now!)

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CHICKEN, RICE, AND VEGGIE SKILLET MEAL

When you want a quick meal and you need some comfort food, make this skillet meal.  With chicken, brown rice, carrots, broccoli, and milk, you have almost everything you need in one skillet.

1 tbsp canola oil
1 tbsp butter
1 lb skinless, boneless chicken breasts, cut into thin strips
2 cups frozen broccoli cuts
3/4 cup sliced carrots
1 can (10 3/4-oz) reduced-fat cream of broccoli soup
1 cup fat-free milk
1/8 tsp freshly ground black pepper
1 1/4 cups uncooked quick-cooking brown rice*

In a large skillet that has a lid, over medium-high heat, heat the canola oil with the butter.  When butter is melted, add the chicken and until browned.  Remove from skillet and set aside.

Add the broccoli and carrots to the skillet. Cook, stirring occasionally, until crisp tender.  Stir in the soup, milk, and pepper.  Return the chicken to the skillet and heat the mixture to boiling.  Once the mixture boils, turn the heat down to low.  Add lid to skillet and cook for 10 minutes or until the chicken is no longer pink in the center, stirring occasionally.

Stir in the uncooked rice, replace cover and remove skillet from the heat.  Let stand 5 to 8 minutes until rice is tender.  Fluff with a fork before serving.

Yield: 4 servings. 

 

File photo of this recipe.

*I suggest diabetics avoid white rice. 

GARLIC MAPLE DRESSING

2 garlic cloves, minced

1/3 cup olive oil
1/4 cup pure maple syrup
1 lemon, juiced
1 to 2 tsp Dijon mustard
1/8 tsp salt
1/8 tsp freshly ground black pepper

Combine all ingredients in a jar with a tight-fitting lid. Shake, shake, shake until thoroughly combined.

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QUICK AND EASY GREAT GARLIC BREAD

1 loaf French bread

1 cup melted butter
1/2 cup grated Romano cheese
8 garlic cloves, minced
4 tbsp fresh minced parsley

Preheat oven to 350 degrees.

Slice bread in half lengthwise and place on a cookie sheet, opened up.

In a small mixing bowl, combine the butter, cheese, and garlic; brush equal amounts over the cut sides of the bread. Sprinkle each with half the parsley.

Bake at 350 degrees for approximately 8 minutes or until lightly browned.

Slice and serve while warm.

Note: File Photo

FRESH STRAWBERRY MUFFINS

1/2 cup butter, softened

3/4 cup sugar
1 egg
2 cups flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
1/2 tsp vanilla
1 1/2 cups chopped strawberries
3 tsp sugar
1/2 tsp cinnamon

Cream butter and sugar. Add egg and mix well.

Sift flour, baking powder, and salt in a small bowl. Add flour mixture and milk alternately to butter mixture. Add vanilla. Gently stir in strawberries.

Spoon batter into muffin pans.

Combine sugar and cinnamon and sprinkle over muffins.

Bake at 400º for 20-25 minutes.

Makes one dozen muffins.

OVEN BARBECUED PORK CHOPS

1 1/2-1 3/4 pounds bone-in, 3/4-inch-thick pork rib chops, trimmed of fat

1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 teaspoons canola oil, divided
1 medium onion, diced
1 clove garlic, minced
1/3 cup orange juice
1/2 cup barbecue sauce

Preheat oven to 400°F.Sprinkle pork chops with salt and pepper. Heat 2 teaspoons oil in a large ovenproof skillet over high heat. Add the pork chops and cook until beginning to brown, 1 to 2 minutes per side. Transfer to a plate.

Add the remaining 1 teaspoon oil to the pan. Add onion and cook, stirring, until softened, 3 to 4 minutes. Stir in garlic and cook, stirring, until fragrant, 30 seconds. Add orange juice and cook until most of the liquid has evaporated, 30 seconds to 1 minute. Stir in barbecue sauce. Return the pork chops to the pan, turning several times to coat with the sauce.

Transfer the pan to the oven and bake until the pork chops are cooked through 10-15 minutes. Serve the sauce over the pork chops.