CEiMB- (rewind) Mom's Turkey Meatloaf

This week for CEiMB the recipe was Confetti Chili and was chosen by Lauren over at I'll Eat You.
I did not make chili, obviously. Mainly because I made this pumpkin bean chili a couple weeks ago and my hubby is not a big fan of chili.
Instead I am posting Ellie's recipe for her Mom's Turkey Meatloaf.

Going back and making this recipe, which was the first recipe that was chosen for CEiMB, was Kayte's idea. She was working on making all the CEiMB recipes that were chosen before she joined the group. She mentioned she was making this on twitter and I already had ground turkey breast in my fridge, so I decided to jump in and make it too.

I have only made meatloaf once before in my life. It was when I was a newlywed and my husband was not a fan. I remembered that all these years, so I never made it again. Not to mention I am not a huge meat fan, so it has never really appealed to me.
I made a 1/2 recipe of this meatloaf and it was a big hit with my family.
I didn't have any tomato sauce, so I topped it with ketchup. I thought this made it just a little bit too sweet and I think it would have been better topped with tomato sauce.
My son really loved this. He asked for the leftovers in his lunch for school.

I thought the onion should have been diced thinner- it was too prominent. I do think this was a great way to get some oats into a meal, a real secret ingredient.

While this was ok for me and definitely a crowd pleaser for my family, I don't think I will be making it regularly- too many other exciting dishes to make.
But, if you make meatloaf regularly, this is a really nice way to lighten it up.

Check out the CEiMB Blogroll to see what everyone thought of the chili!


Recipe for Mom's Turkey Meatloaf

Asian Patties

I found this recipe quite a few years ago, in Parents Magazine and I have been making variations of it ever since. It is easy and gets lots of veggies into a nice meal.
The original recipe uses ground sirloin and I have made it in the past with beef. I don't really eat beef anymore, so the past few times I have made it, I have used ground turkey breast.
Basically, any ground meat would work. If you use ground turkey breast, you just have to watch the patties close, because if you cook them too long, they will be dry.
Sometimes, I add a little chicken broth to the pan while they are cooking, just to keep them moist.
The cream of coconut and anchovy paste really makes the flavors great. My kids really enjoyed this meal because it is something that you can eat with your fingers and everything is close to bite size.

Asian Patties adapted from Parents Magazine
2 Tbls cream of coconut
1 Tbls plain bread crumbs
1 Tbls soy sauce
1 tsp. grated fresh gingerroot
1 garlic clove, minced
1 tsp anchovy paste
3/4 pd. ground turkey breast
1 1/2 cups cucumber slices
1 cup carrot slices
1 cup red pepper slices
1/2 cup seasoned rice vinegar
2 Tbls sugar
1 tsp salt
Lettuce leaves

1. In a bowl, combine coconut cream, bread crumbs, soy sauce, ginger, garlic and anchovy paste. Add turkey and gently combine until well mixed. Shape meat into 12 small patties, cover and refrigerate until ready to cook.

2. In another bowl, combine cucumber, carrot and red pepper. In a medium saucepan, combine vinegar, sugar, salt and 1 cup water. Bring to a boil, remover from heat and pour over veggies. Let sit for 3 minutes, then drain, reserving liquid.

3. Heat grill or skillet over medium high heat. Grill patties until cooked through, about 3 minutes per side. Serve in lettuce leaves with vegetables and rice on the side. Dip in reserved liquid.


Coming Tuesday- TWD- Honey Peach Ice Cream

Turkish Turkey Pizza

Since I made Pomegranate Molasses about a month ago, I have been looking online for different ways to use it in savory or sweet recipes. I found this recipe for Turkish Pizza at myrecipes.com and thought it looked good. My kids love any kind of pizza and although this isn't really a traditional recipe for pizza, we really liked it.
I made Whole Wheat Pitas and we used those as the base for the pizzas.
You cook up the ground turkey with red bell pepper and tomatoes and then add some spices and the pomegranate molasses. You top the the pitas with a subtley spicy yogurt mixture, then add the turkey/veggies and pop them in the oven for a few minutes.
In just a few minutes, you have a nice, healthy dinner.

Turkish Turkey Pizza from Cooking Light
Total time: 36 minutes.
Pomegranate molasses may be sold as concentrated pomegranate juice. Look for it in Middle Eastern markets, gourmet shops, and some large supermarkets. Its unique flavor makes it well worth seeking out, and a bottle lasts indefinitely in the refrigerator. If you can't find it, combine two tablespoons fresh lemon juice and two teaspoons honey, stirring until blended.

1 tablespoon olive oil
3/4 cup chopped red onion
1/2 cup chopped red bell pepper
1/2 pound lean ground turkey (I used ground turkey breast)
1 cup diced canned tomatoes, drained
1/4 cup chopped fresh flat-leaf parsley, divided
1 tablespoon tomato paste
1 1/2 teaspoons pomegranate molasses
1/4 teaspoon ground cumin
1/8 teaspoon ground allspice
4 (4-inch) pitas
1/4 cup plain low-fat yogurt
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground red pepper

Preheat oven to 450°.
Heat oil in a large nonstick skillet over medium-high heat. Add onion and bell pepper; cook 2 minutes or until tender. Add turkey; cook 3 minutes. Add tomato, 2 tablespoons parsley, tomato paste, and next 3 ingredients (through allspice) to pan; reduce heat to medium. Cook 5 minutes or until liquid almost evaporates.
Place pitas on a baking sheet. Combine low-fat yogurt, salt, black pepper, and red pepper in a small bowl; spread evenly over pitas. Divide turkey mixture evenly over pitas; sprinkle evenly with remaining 2 tablespoons parsley. Bake at 450° for 5 minutes; serve immediately.

Coming Tomorrow- Tuesday's with Dorie- Mini Banana Creme Pies

Barefoot Bloggers-Chicken Piccata and Bonus- Sauteed Broccolini and Craving Ellie- Greek Style-Stuffed Peppers

I feel really lame. I chose the Barefoot Bloggers Bonus recipe for this week, Sauteed Broccolini and I couldn't find any broccolini anywhere! I really searched. I went to every grocery store available to me in my small town and then drove 45 minutes and checked out other grocery store possibilities. I am so disappointed that I didn't find any. I am going to keep checking and make this recipe as soon as possible. I am going to post the recipe anyway because I want to.
I did get to the Chicken Piccata that Lindsey of Noodle Nights and Muffin Mornings chose for last week and it was really good. Super easy too. I used thin-sliced chicken which meant I didn't have to pound it, making it all that much easier. The sauce was a little bit tangy-I think I used a little too much lemon juice, but we all really liked it.

I made the Greek-Style Stuffed Peppers chosen by The Healthy Hostess for Craving Ellie a couple of months ago, just because I thought they sounded interesting. You can get the recipe on from this POST, The Healthy Hostess, or from this LINK. I made a couple of changes when I made them. I used ground turkey breast instead of ground beef and added a can of drained cannellini beans. They were really good and great-tasting as leftovers. Check out what the other Ellie's thought by checking out the Craving Ellie blogroll.

Sauteed Broccolini 2005 Ina Garten
Directions
1 bunch broccolini
Kosher salt
2 tablespoons unsalted butter
1/2 lemon, zested
1 teaspoon minced garlic
1 tablespoon lemon juice
1/4 teaspoon freshly ground black pepper

Blanch the broccolini in a large pot of boiling salted water for 2 minutes. Drain immediately and immerse in a bowl of ice water.
Melt the butter in a large saute pan. Add the lemon zest and garlic and stir. Drain the broccolini and add it to the garlic mixture and heat for 2 minutes. Add the lemon juice, 1/2 teaspoon salt and the pepper, and toss well before serving

Chicken Piccata 2007, Ina Garten
Ingredients
2 split (1 whole) boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 cup all-purpose flour
1 extra-large egg
1/2 tablespoon water
3/4 cup seasoned dry bread crumbs
Good olive oil
3 tablespoons unsalted butter, room temperature, divided
1/3 cup freshly squeezed lemon juice (2 lemons), lemon halves reserved
1/2 cup dry white wine
Sliced lemon, for serving
Chopped fresh parsley leaves, for serving
Directions
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Place each chicken breast between 2 sheets of parchment paper or plastic wrap and pound out to 1/4-inch thick. Sprinkle both sides with salt and pepper.
Mix the flour, 1/2 teaspoon salt, and 1/4 teaspoon of pepper in a shallow plate. In a second plate, beat the egg and 1/2 tablespoon of water together. Place the bread crumbs on a third plate. Dip each chicken breast first in the flour, shake off the excess, and then dip in the egg and bread crumb mixtures.
Heat 1 tablespoon of olive oil in a large saute pan over medium to medium-low heat. Add the chicken breasts and cook for 2 minutes on each side, until browned. Place them on the sheet pan and allow them to bake for 5 to 10 minutes while you make the sauce.
For the sauce, wipe out the saute pan with a dry paper towel. Over medium heat, melt 1 tablespoon of the butter and then add the lemon juice, wine, the reserved lemon halves, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Boil over high heat until reduced in half, about 2 minutes. Off the heat, add the remaining 2 tablespoons of butter and swirl to combine. Discard the lemon halves and serve 1 chicken breast on each plate. Spoon on the sauce and serve with a slice of lemon and a sprinkling of fresh parsley.

Coming Tomorrow- The Cake Slice- Triple Lemon Chiffon Cake

Fun for Kids- Turkey Burger on a Stick, Parmesan Popcorn and Peanut Butter-Oat Bars

Here are a couple of fun recipes for kids. I saw these Turkey Burgers on a Stick in the most recent issue of Everyday with Rachael Ray and thought that they looked like a really fun lunch. I used smoked gouda as the medium-hard cheese inside and cooked them in my electric skillet. My kids really enjoyed them, dipped in ketchup. I tried one too and they were okay. The flavor of the evaporated milk, cornflakes and cheese was a little strange for me. Cute idea anyway. If I made them again, I would definitely play around with the ingredients.
My kids love popcorn. They want me to pop it constantly. I do it the old-fashioned way. I heat 3 Tbls of oil in a heavy-bottom pot and add 1/2 cup popcorn kernels. Then I put the lid on, but leave a tiny crack so some of the air can escape. My 2 year old loves watching it pop. I remember a neighbor growing up that used to make us popcorn smothered in butter and then she would sprinkle Parmesan on top. I reduced the amount of butter a little bit and this popcorn reminded me of being a kid.
The Peanut Butter Bars came about on a whim. We wanted a quick treat, preferrably a bar cookie. I just threw in whatever nuts I had, I think walnuts and put the mini chocolate chips on top. They were good. We got alot more than 20 bars though. I guess we cut them into smaller pieces.

Turkey Burger "Drumsticks"Jean Grub adapted From Every Day with Rachael Ray

February 2009
1 pound ground turkey breast
one 5-ounce can evaporated milk
1/4 cup onion, finely chopped
2 cups crushed cornflakes
2 ounces medium-hard cheese (I used smoked gouda)

In a bowl, mix the turkey, 1/4 cup evaporated milk, the onion and 2/3 cup cornflakes; season with salt and pepper. Divide into 12 portions.

Cut the cheese into 12 small sticks and thread onto each of 12 skewers.

Wet your hands with evaporated milk, then mold some meat around each cheese piece, shaping into 3-inch ovals.

Pour the remaining milk into a bowl. Add the remaining cornflakes to a plate. Dip each "drumstick" into the milk, then coat with the cornflakes. Heat 2 tablespoons olive oil in a large skillet over medium heat and fry each drumstick until browned, about 12 minutes.

Parmesan Popcorn by Mary Ann

10 cups popcorn

1/2 stick butter, melted

grated parmesan cheese

Pour melted butter over freshly popped popcorn. Sprinkle generously with parmesan cheese and toss to coat well.

Peanut Butter-Oat Bars from myrecipes.com

Prep and Cook Time: about 1 hour.

1 cup (1/2 lb.) butter, melted

1 1/2 cups firmly packed brown sugar

2 cups all-purpose flour

2 cups regular rolled oats

2/3 cup chopped unsalted roasted peanuts

2/3 cup unsweetened shredded dried coconut

1 1/3 cups peanut butter

1/2 cup semisweet chocolate chips (I just sprinkled these on top instead of melting them)

1. In a bowl, mix butter and brown sugar until smooth. Stir in flour, oats, peanuts, and coconut until well blended.

2. Press dough evenly into a buttered and floured 10- by 15-inch baking pan. For chewy bars, bake in a 350° oven until edges are lightly browned, about 20 minutes; for crisp bars, bake until slightly darker brown, about 5 minutes longer. Spread with peanut butter. Let cool about 15 minutes.

3. Seal chocolate chips in a heavy 1-quart zip-lock plastic bag. Heat in a microwave oven at 30% power until chips are soft, about 2 minutes. Squeeze chocolate to one corner of bag, then use scissors to snip a very small hole in the corner. Squeeze chocolate in thin lines over peanut butter. Chill until the chocolate is firm, about 20 minutes. Cut into 20 bars

Up Next- Tuesdays with Dorie

Cooking Light Night- Chinese New Year- Stir Fried Shrimp, Stir-Fried Bok Choy, Chinese Dumplings, Long Life Noodles, and Double Mango Pudding

Happy Chinese New Year!

When I got the January 2009 issue of Cooking Light, the Chinese New Year menu caught my eye. It looked like the perfect menu to serve up at a party. I have never celebrated Chinese New Year, but thought that this menu was a good excuse to invite people over and have a party. We actually celebrated the Monday before since everyone was out of school and a few people were off of work. We had 12 adults and 5 kids that ate with us and the amount of food was perfect. This menu appealed to me because we love to eat stir fry and potstickers are also a family favorite. Also, all of these dishes came together really fast, so we didn't have to spend all day in the kitchen. I made the Mango pudding the night before and got the potsticker filling ready early in the day.

Overall, we loved this menu. The stir fries were delicious and the sauces were flavorful. We topped the pudding with whipped cream when we served it and it was a big hit.

I asked my husband if he liked these potsticker more than the ones that I make very frequently (Check them out HERE) and he wasn't sure because these ones were really good. If you need something quick to celebrate Chinese New Year tonight, try one of these- any or all of them are real crowd pleasers!

Just click on these links for the recipes:

Chinese Pot Stickers
Stir-Fried Bok Choy and Lettuce with Mushrooms

Long Life Noodles
Stir-Fried Shrimp with Garlic and Chile Sauce

Double Mango Pudding from Cooking Light January 2009

Orange mangoes symbolize gold and riches. Prepare and chill pudding the night before. Whip the cream just before serving, and allow guests to dollop some on their own desserts.

3 mangoes, peeled and divided

2 1/4 cups water, divided

1/2 cup sugar

1 tablespoon unflavored gelatin

1/4 cup whipping cream

1. Coarsely chop 2 mangoes. Dice the remaining mango.
2. Combine coarsely chopped mangoes and 1/4 cup water in a blender; process until smooth. Press puree through a fine sieve over a bowl; discard solids.
3. Bring 3/4 cup water to a boil in a medium saucepan. Add sugar to pan, stirring until dissolved. Remove from heat. Stir in the remaining 1 1/4 cups water. Sprinkle unflavored gelatin over water in the saucepan; let stand 1 minute. Add the mango puree, stirring with a whisk. Pour the mixture evenly into each of 8 (6-ounce) ramekins or custard cups. Cover and chill overnight or until set. Top evenly with diced mango.
4. Place cream in a medium bowl; beat with a mixer at high speed until stiff peaks form. Serve with pudding.

Up Next- Tuesday's with Dorie- Fresh Ginger and Chocolate Gingerbread