WannaBe Chef

Recipes and randomness from Amanda's kitchen.

Meatloaf and broccoli January 10, 2012

Filed under: Side dish,Turkey,Vegetable — WannaBe Chef @ 11:39 am

Happy Tuesday!  It definitely doesn’t look or feel like January around here.  We actually went outside for a walk the other day!  Very strange.  Anyway, I’ve got two recipes to share.  First up is the best broccoli you will ever eat.  Really.  I could easily eat an entire pan of this.

Roasted Broccoli
Based on recipe HERE, found via Pinterest

Ingredients:

  • 1 head fresh broccoli (I threw some cauliflower in, too)
  • EVOO
  • salt, pepper, garlic powder
  • Shaved parmesan cheese
  • 1/2 lemon

Instructions:

  1. Do not wash the broccoli (the heat of the oven will take care of any bad stuff).  Preheat oven to 400 F.  Cut broccoli into bite size florets.
  2. Line cookie sheet with foil and spray with nonstick spray.
  3. Spread broccoli in a single layer on cookie sheet, do not overcrowd.  Use a second pan if you need to, as overcrowding will just cause the broccoli to steam instead of roast.
  4. Liberally drizzle EVOO on broccoli, and liberally season with salt, pepper, and garlic powder.
  5. Roast in oven 20-25 minutes or until broccoli is crisp-tender and starts to brown.  Keep a close eye on it, and toss halfway through.
  6. Remove from oven and squeeze some lemon juice over it and toss with a handful of shaved parmesan.  Serve immediately.

The second recipe of the day is a new (to me) twist on meatloaf.

Mozzarella and Spinach Stuffed Chicken Meatloaf
Recipe from HERE, found via Pinterest

I used turkey instead of chicken, and omitted the parsley and fennel seed.  I also used fresh spinach and wilted it in the microwave for a minute.  This meatloaf was very tasty, and it smelled like pizza while it was cooking!

 

Chow-duh October 17, 2011

Filed under: One dish meal,Soup,Turkey — WannaBe Chef @ 11:38 am

Happy Monday, folks.  So my last couple dinners have been kind of disappointing.  The teriyaki chicken thing-a-ma-bob was meh, and I made a meatloaf the other day that I’m not going to bother sharing because it was so boring.  Well, last night’s chowder made up for it! 

You’ll just have to take my word on its deliciousness, despite the not-so-great photo.  If I had an extra minute, I would have put some green onions or something on top to spruce it up. 

Corn Chowder with Sausage
Modified from allrecipes.com

Ingredients:

  • 6 cups potatoes, peeled and diced (I probably didn’t use this much.)
  • 1 pound turkey sausage
  • 1/2 large onion, chopped
  • 1 can whole kernel corn
  • 1 can creamed corn
  • 1 can (12 oz) evaporated milk (I used 2%)
  • 3 cups water
  • salt, to taste
  • pepper, to taste
  • garlic powder, to taste
  • pinch cayenne pepper
  • 1 Tbsp cornstarch + 1 Tbsp water (You may need more if you want a thicker chowder.)

Instructions:

  1. In a soup pot, brown the sausage and onions.  Drain off excess fat. 
  2. Add the water, potatoes, evaporated milk and seasonings.  Bring to a boil, then reduce heat to a simmer and cover.  Let simmer until potatoes are just tender.
  3. Stir in the corn and creamed corn and return to a gentle boil.  Stir in the cornstarch/water mixture and let the chowder bubble until thickened.  Adjust seasoning if desired. 
  4. You can let this simmer for up to an hour or two if you want.   
 

Stuffed Peppers October 6, 2011

Filed under: Turkey — WannaBe Chef @ 10:15 am

Look, it’s me again!  I have to say, I am totally not in the  habit of taking pictures of my food anymore.  A camera once filled with images of dinner and a few sporadic cat pictures is now completely filled with baby pictures.  These days, I’m lucky to be able to make dinner and wolf it down let alone plate it nicely, find some decent light, and take a photo! 

Needless to say, our dinners these days are usually quick and easy, and stuffed peppers are just that.  This version of stuffed peppers is sort of a combination of ideas from my sister, Erin, and I.  (Hi, Airy!)  I came up with the cornbread part, and she came up with the filling.  There isn’t really a “recipe” for these, more like a method.  Of course, you can make them any way you’d like, and the variations are endless.  I will say, with this version, I would recommend adding something spicy, like salsa or hot sauce, to cut the creaminess and sweetness of the cream cheese and cornbread.  You could even mix some canned green chiles into the cornbread batter.

Stuffed Peppers

Ingredients:

  • 3 bell peppers, halved and seeded
  • 1/2 pound ground turkey (or beef or chicken, any leftover meat would work)
  • 1/2 container Philly Cooking Cream, Southwest variety
  • 1/4 onion, chopped
  • 1 box Jiffy corn muffin mix (plus 1 egg and 1/3 cup milk)
  • Shredded cheese for topping

Instructions:

  1. Place peppers cut side down on a foil-lined baking sheet, add a little water.  Bake at 375 for about 10-15 minutes or until peppers are tender.
  2. Cook turkey and onions in a skillet, stir in cream cheese, set aside.
  3. Make corn muffin batter according to package directions.
  4. Fill peppers with meat mixture, then top with corn muffin batter.  You’ll probably have batter leftover… make a muffin with it or something 🙂
  5. Top batter with cheese.  Bake until corn muffin is slightly brown and cooked through.  Sorry, I didn’t time this… maybe 8-10 minutes, just keep an eye on them!
 

Hello, anyone out there? October 4, 2011

Filed under: Turkey — WannaBe Chef @ 10:23 am

Remember me?  Anyone?  I’m sure no one reads my poor little blog anymore, but that’s my own fault!  See that last entry down there?  The one with the boring coleslaw, written on May 13, 2011?  Well, I wrote that entry on just another “normal” day in my pregnancy.  I was 35 weeks and 2 days pregnant.  I wrote my blog entry, took a video of baby’s nursery to share with my family, went out to dinner with Wayne, rented movies and got ice cream.  Little did I know, I was actually in labor.  To make a long story short, I ended up having my sweet little girl at 1:26 am on Saturday, May 14th after a super fast, super surprising, and super scary labor and delivery.  So that, my friends, is why you haven’t seen me in *cough* almost 5 months!  Oh, another fun fact…one year ago, today, I found out I was pregnant 🙂

 

I’m not sure I even remember how to blog anymore.  I’ve been meaning to start up again, but little Macy is a terrible sleeper and an even worse napper, so blogging is the last thing I feel like doing if I ever have a few spare minutes.  Don’t get me wrong though, I have missed it, so I’m going to try my hardest to write in here again! 

 

My debut recipe is a delicious fall dinner.  I wish I had a better photo for you, but this is one of those dishes that just doesn’t photograph that well.  I can’t tell you enough how good it tasted, though!  It definitely has that sweet and savory thing going on, which I love.  I was afraid Wayne wouldn’t like it because of the sweetness, so I used hot & spicy sausage which I highly recommend.  He actually loved this dish, woohoo!  I can’t wait to make this again.   

Sausage, Apple, Sweet Potato Bake
Modified from THIS RECIPE

Ingredients:

  • 1.25 pounds hot italian turkey sausage, casings removed (recommended: Jennie-O brand)
  • 1 large sweet potato, peeled
  • 2 small honeycrisp apples, peeled
  • 2 Tbsp sugar
  • 1 Tbsp flour
  • 1/4 tsp salt
  • dash cinnamon
  • 1/2 cup water

Instructions:

  1. Brown and cook the sausage in a skillet, set aside.
  2. Slice the sweet potato into rounds, about 1/4″ wide.
  3. Slice the apples about the same size as the potatoes.
  4. Spray a casserole dish with cooking spray.  Layer the potatoes on the bottom (you’ll need to overlap them a little).  Layer the apples on top, then put the sausage on top of the apples.
  5. Mix the rest of the ingredients in a bowl, then pour evenly over the sausage.
  6. Cover pan with foil, bake at 375 for about 45 minutes or until potatoes and apples are tender.  It might take longer, depending on the thickness of your potatoes and apples.
 

Yummmy April 20, 2011

Filed under: Side dish,Turkey — WannaBe Chef @ 1:56 pm

Good afternoon, sweeties.  So I am officially 32 weeks pregnant today.  Holy.  Crap.  I have been thinking about making some freezer meals to have on hand for after the big event.  Last night, I made the first contribution to the stash…. mini meatloaves.  They’re easy, they freeze well, and all we have to do is throw them into the oven and whip up a quick side dish. 

I used THIS RECIPE, and doubled it… sort of.  I ended up using two pounds of lean ground turkey.  I forgot to add the rosemary, but I think they turned out just fine.  I also divided the meat into six individual loaves instead of eight so we could have slightly larger portions.  We ate two of them for dinner, then I wrapped the others in foil, put them in a freezer bag, and shoved them in the freezer! 

For a quick side, I made a sweet potato black bean hash.  It couldn’t be more simple:

Sweet Potato Black Bean Hash

Ingredients:

  • 2 medium sweet potatoes, peeled and diced small
  • 1/2 can black beans, drained and rinsed
  • 1/4 medium red onion, chopped
  • Olive oil, salt and pepper

Instructions:

  1. Heat some olive oil in a skillet over med-high heat.  Add the potatoes and onion and cover the pan so the potatoes can steam a little and cook through.  Stir occasionally.
  2. Once potatoes are tender, remove the lid and let potatoes/onions brown.  Stir in the black beans and let them heat through.  Season with salt and pepper.     
 

Quesadilla love March 9, 2011

Filed under: Turkey — WannaBe Chef @ 12:56 pm

Want a super easy, super quick dinner?  How about quesadillas?  These are just a little twist on the standard cheese or chicken version. 

Turkey and Balsamic Onion Quesadillas
I used this recipe as inspiration

Ingredients:

  • Whole wheat tortillas
  • Deli turkey slices, I used smoked turkey
  • Shredded sharp cheddar cheese
  • approx. half of a medium red onion
  • Balsamic vinegar
  • Olive oil

Instructions:

  1. Slice onions and saute in a drizzle of olive oil until softened.  Add a good splash of balsamic vinegar and let cook for another minute or so.
  2. Build your quesadilla by layering the turkey, cheese and onions.  Cook until browned on both sides.  Cut into wedges.  Serve with salsa if desired.
 

Nice Saturday March 5, 2011

Filed under: One dish meal,Soup,Turkey — WannaBe Chef @ 7:18 pm

It’s been awhile since I’ve done a weekend post!  First of all, guess what?  I (finally) got a new computer!!  If you recall, the monitor on my laptop died back in November, and since then, I’ve been using my half-dead laptop hooked up to Wayne’s desktop monitor.  It’s been pretty annoying and inconvenient, but it worked just fine and allowed me to remain in denial about needing a new one.  Well, to make a long story short, the other half of the laptop died yesterday, and we just decided to get it over with and go get a new one.  Thanks to the wisdom of a teenaged associate at Best Buy, I came out with a shiny, new laptop!  Keep in mind, I got my old laptop way back in college…. I’ve had it for approximately SIX years.  That’s like an eternity in computer years.  So, having a computer that does things quickly and efficiently is pretty foreign to me!  I’m sure I’ll get used to it though 😉 

We also had our taxes done today.  We went in expecting the worst and came out owing much less than we anticipated.  What a relief it is to have that crap done!  I have no clue how anyone can even begin to understand all that stuff….

Anyway, I’m still a little backed up on my meals, so this one was a dinner from a few nights ago.  I’ve said it a million times:  I love soup.  Love it.  This one was very similar to my uncle’s taco soup, and I loved it. 

Turkey Chili Taco Soup

Recipe from >>>HERE<<<

I omitted the kidney beans and used 1 lb ground turkey instead of 1.3 lbs.  I really like how the refried beans melted and thickened the soup.  The cheese and tortilla chips on top are a must, too 🙂