Italian Turkey Meatballs

Recipes

INGREDIENTS:
½ cup grated Parmesan cheese, more for serving, if desired
½ cup panko or other plain dried bread crumbs
¼ cup minced onion
¼ cup chopped chives or basil
2 garlic cloves, grated on a microplane or minced
1 ½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon dried oregano
Pinch red pepper flakes (optional)
1 ½ pounds ground turkey, very cold
1 large egg, beaten
3 tablespoons extra-virgin olive oil, more as needed
3 cups marinara sauce, more to taste

INSTRUCTIONS:
In a large bowl, combine cheese, bread crumbs, onion, chives, garlic, salt, pepper, oregano and red pepper flakes, if using, and mix well.

Add turkey and egg and blend with your hands until well mixed. If you’ve got time, cover mixture and chill for an hour or up to 24 hours.

These are easiest to form into balls while very cold. Form into 28 meatballs, each about 1 1/4-inches in diameter.

Heat 2 tablespoons of the oil in a large sauté pan. When hot, add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes.

Transfer to a plate, add another tablespoon of oil to pan and brown another layer of meatballs, transferring them to the plate as they brown. Repeat until all meatballs are browned, adding more oil to the pan as needed.

When meatballs are all browned, add marinara sauce to pan and bring to a simmer, scraping up the browned bits on the pan bottom. Return meatballs and their juices to pan, shake pan to cover the meatballs with sauce, and lower heat. Partly cover pan and simmer until the meatballs are cooked through, 15 to 20 minutes.

Serve hot, drizzled with more olive oil and sprinkled with more cheese, if you like.

Chicken Parmesan

Recipes

INGREDIENTS
4 thin boneless skinless chicken breasts
1 egg, approx
1/2 cup panko bread crumbs, approx
½ cup grated Parmesan cheese
2 tablespoons all-purpose flour, or more if needed
1 cup olive oil for frying
½ cup prepared tomato sauce
¼ cup fresh mozzarella, cut into small cubes
¼ cup chopped fresh basil
½ cup grated provolone cheese
¼ cup grated Parmesan cheese
1 tablespoon olive oil

INSTRUCTIONS

Preheat an oven to 450 degrees F (230 degrees C).

Fillet chicken breasts to 1/2-inch thickness

ALTERNATE – Place chicken breasts between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a thickness of 1/2-inch.

Season chicken thoroughly with salt and pepper.

Beat eggs in a shallow bowl and set aside.

Mix bread crumbs and 1/2 cup Parmesan cheese in a separate bowl, set aside.

Place flour in a sifter or strainer; sprinkle over chicken breasts, evenly coating both sides.

Dip flour coated chicken breast in beaten eggs. Transfer breast to breadcrumb mixture, pressing the crumbs into both sides. Repeat for each breast. Set aside breaded chicken breasts for about 15 minutes.

Heat 1 cup olive oil in a large skillet on medium-high heat until it begins to shimmer. Cook chicken until golden, about 2 minutes on each side. The chicken will finish cooking in the oven.

Place chicken in a baking dish and top each breast with about 1/3 cup of tomato sauce. Layer each chicken breast with equal amounts of mozzarella cheese, fresh basil, and provolone cheese. Sprinkle 1 to 2 tablespoons of Parmesan cheese on top and drizzle with 1 tablespoon olive oil.

Bake in the preheated oven until cheese is browned and bubbly, and chicken breasts are no longer pink in the center, 15 to 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Chocolate Chip Pancakes

Recipes

INGREDIENTS:
1 1/2 cups flour
1 Tbsp baking powder
2 Tbsp sugar
3/4 tsp salt
1 egg
1 1/4 cups milk
2 Tbsp butter melted
1 cup chocolate chips

INSTRUCTIONS:
Combine dry ingredients and sift in a bowl.

In another bowl beat egg until light. Add 1 c. milk and melted butter to bowl. Stir.

Add wet ingredients to dry ingredients and mix until moistened. At this point if it is to thick add the remaining 1/4 c. of milk to the batter a little at a time until you reach the consistency you want. Fold in chocolate chips

Heat griddle or skillet over medium-low heat. Melt about 1/2 Tbsp butter in a large non-stick skillet. Ladle the batter (about 1/4 c. batter) into the skillet making 3-4 pancakes. Cook pancakes until bubbles form on top. Flip and brown the other side.

Wipe out any excess butter with paper towels. Repeat with remaining batter.

Honey Buffalo Chicken Wings

Recipes

INGREDIENTS:
SPICE RUB:
2 Tbsp brown sugar
1 1/2 tsp kosher salt
1 tsp black pepper
1 1/2 tsp garlic powder
1 1/2 tsp onion powder or dried minced onion
1 tsp smoked paprika
1 tsp chili powder
1 tsp ground cumin
1 tsp dried parsley

HONEY BUFFALO SAUCE:
3/4 cup hot sauce
1/2 cup honey
1 Tbsp melted butter
1 Tbsp molasses (optional but recommended)

WINGS:
4 lbs fresh chicken wings, patted dry

INSTRUCTIONS:
In a small mixing bowl, add rub ingredients and stir to combine thoroughly. Spray slow cooker with non-stick cooking spray and add chicken wings.

Sprinkle rub over the top and use hands to massage the rub into all the chicken wings.

In the empty rub mixing bowl, add sauce ingredients and whisk to combine well. Pour over spiced wings and toss gently to coat.

Cover slow cooker and cook on HIGH for 2 hours, or on LOW for 3-4 hours.

Chocolate Chunk Cookies

Recipes

INGREDIENTS:
1/2 cup unsweetened cocoa powder
1 cup white granulated sugar
1/2 cup melted butter
3 tablespoons vegetable oil
1 egg
2 teaspoons pure vanilla extract
1 1/3 cups all purpose flour (or plain flour)
1/2 teaspoon baking powder
1/2 teaspoon salt
1/3 cup semi sweet chocolate chips, (add more if desired)

INSTRUCTIONS:
Preheat oven to 350°F (175°C). Line 2 cookie sheets or baking trays with parchment paper (baking paper).

In a medium-sized bowl, mix together the cocoa powder, white sugar, butter and vegetable oil. Beat in egg and vanilla until fully incorporated.

Add the flour, baking powder, and salt; stir the dry ingredients first before mixing them through the wet ingredients until a dough forms (do not over beat). Fold in the chocolate chips.

Scoop out 1-2 tablespoonful of dough with a cookie scoop (or small ice cream scoop), and place onto prepared baking sheets. Press them down as thick or thin as you want your cookies to come out. 

Bake in hot preheated oven for 10-12 minutes. The cookies will come out soft from the oven but will harden up as they cool. (Be careful not to over bake as they will dry out.)

Allow to cool on the cookie sheet for 10 minutes before transferring to wire racks to cool.