Monday, May 21, 2012

Baked Turkey Meatballs

So I know this picture is not great, but these meatballs are awesome! They are moist and flavorful. We ate ours as a main dish with two vegetable sides but they could easily be serving over spaghetti squash as a one bowl meal. To form the balls I just used a small ice cream scoop (1 inch ball size) so I did not have to roll them all by hand. It worked out perfect and was super fast. This made enough meatballs to cook them in two batches and have leftovers. Do not be overwhelmed by the ingredient list. This is a simple, one bowl recipe.

You may have noticed I am posting recipes less often. We are at a very busy time in our lives with Evan nearing graduation so time has been more rare. I have been relying on the good old recipe box more and creating my own recipes less often. Does anyone know what I mean? All this to say please don't go away... stay tuned for more like a weekly delicious recipe post (much like the one here).

Serves: 4-5
Makes: 30 meatballs

1 lb ground turkey
1 egg, whisked
2 heaping Tbs almond flour
1/4 tsp cumin
1/4 tsp thyme
1 tsp dried ground mustard
1 tsp pepper
1/2 tsp sea salt
1/2 tsp chili powder
1/4 tsp oregano
dash red pepper
2 garlic cloves, minced
1/2 small onion, small diced
1 carrot, small diced
1 small celery stalk, leaves included, diced

1. Preheat oven to 375 degrees. 
2. Place all ingredients in a large bowl. Combine using your hands. Line a baking sheet with parchment paper. Using a 1 inch ice cream scoop, scoop meatballs on to pan. 
3. Bake 20 minutes. 

Tuesday, May 15, 2012

Pan Grilled Lime Chicken

When we were at the beach last month I had the best lime chicken. It was so good we thought about going back to that same restaurant the next night and when we did not, we were sad we hadn't. When we got home I set out to recreate the recipe. Mine, of course, was not as good because they were able to grill theirs over an open flame which made it sooo delicious and they used key limes, which my wallet could not afford. This is still some really good chicken. As you can see it is full of juicy flavor. I pan grilled the chicken but if you can grill it I suggest you do. It would make it even yummier. We ate it with the fresh corn salsa I posted a few weeks ago.

Serves: 4

1 lb skinless, boneless chicken breasts
2 limes, juiced
2 tsp honey
dash of sea salt 
1/2 tsp pepper
1 tsp gluten free soy sauce
1 tsp olive oil

1. Mix together all ingredients except chicken. Pour marinade into quart size plastic bag. Add chicken. Marinate overnight or for 6-8  hours.
2. Remove chicken from marinade to cook. Heat a cast iron skillet over medium heat. Make sure your skillet is greased, we use coconut oil. 
3. Cook chicken 10 minutes. Flip. Cook 10 minutes more. Let sit for 5 minutes before eating. Serving is half a breast.

Saturday, May 12, 2012

Cinnamon Mashed Sweet Potatoes

These are delicious! You must make them asap :)

Serves: 4

2 large sweet potatoes, unpeeled and diced
2 Tbs cinnamon
1 Tbs organic, unsalted butter
1 Tbs raw honey

1. Steam sweet potatoes until tender in a steam basket.
2. Place steamed sweet potatoes and the rest of the ingredients in a food processor. Process until smooth. Taste and add more cinnamon for flavor if needed. 
3. Eat and savor!

Monday, May 7, 2012

Fresh Corn Salad

Things have been crazy here at the White household lately. Evan is getting ready to graduate in June and things are full speed ahead! Sadly we looked back and I had cooked a full meal only once last week. We ate out twice and just pieced together raw meals the other nights. Anyone out there that can relate? Thank goodness I had this delicious recipe in my archive to share with you. This is perfect for spring and summer and comes together in no time. Plus it is all raw. The corn is sweet and crunchy, the avocado smooth and the tomatoes acidic. Perfection.

Just real quick I want to show you my cute dog. I take the pictures of the food by our office window because it has good light. This is also the window my dog always looks out. This is her patiently waiting on me to finish.

Also another reason I have been busy is that I was finishing my mom's lap quilt. It was my second quilt I have done. I have to thank Anne Nicholson for the amazing sewing lessons. I enjoyed doing this quilt for my mom so much. Love you mom!

On to the recipe!

Serves: 4

3 ears fresh corn
1 large avocado
1 tomato 
1/2 of a lime
1/2 tsp pepper
1/4 tsp sea salt
drizzle of olive oil (less than 1 tsp)

1. Cut the kernels off the ears of corn and place in a medium bowl. Dice avocado and tomato. Add to bowl. Gently toss.
2. Squeeze lime juice over bowl. Add pepper and salt. Drizzle with olive oil. Gently toss.
This is yummy eaten cold or room temperature.