Turkey Bake with Mushrooms and Blue Cheese

I have decided that I am replacing the word "meatloaf" with "turkey bake" in my cooking vocabulary.  I am hardly a vegetarian, but every time I hear the word "meatloaf", I get a pinch in my stomach. It just makes me think of a heavy brick of unhealthy meat and not the light, healthy meal that I am actually going to prepare.  I never make meatloaf with ground beef and I always bake my "meatloaf" so to me a "turkey bake" is a completely appropriate name.  I saw this recipe when I first moved to St. Louis on the food channel.  The Neelys were making this for the kids so I took a mental note and decided to finally try out the recipe this week.  I made some modifications based on what ingredients I had laying around.  I was fascinated by the idea of including blue cheese in my "turkey bake".  I thought it would be overbearing especially for Moe who likes blue cheese but in moderation.  However, this wasn't the case at all.  It was a nice compliment.


Turkey Bake with Mushrooms and Blue Cheese
Source:  Modification from Gina's Turkey Meatloaf from The Neelys

1 pound of ground turkey

1 cup of mushrooms, finely chopped

1 small green pepper

1 small white onion, finely chopped (or 2 small shallots finely chopped)

1 garlic clove, finely chopped

1/8 cup of chicken stock

1 egg, lightly beaten

1/4 cup of panko (or left over bread crumbs that have sat out for a night and hardened)

4 ounces of blue cheese (if crumbles are large, break them up into smaller pieces)

1/2 can of tomato paste

1 can of fire roasted diced tomatoes

red pepper flakes, optional

1 shallot

salt and pepper to taste

olive oil

Preheat oven to 350 degrees.  Heat oil in a saute pan and add diced white onion, green pepper, mushrooms, and garlic.  Saute until mushrooms are browned and onions are translucent, approximately 5 minutes. Crush red pepper flakes and add to pan if desired. Remove mixture from heat and set aside and allow to cool.  In a mixing bowl, combine egg, bread crumbs, blue cheese, and mushroom/onion mixture.  Fold in turkey with your hands and combine.  Careful not to over mix.  Pour turkey mixture into a bread loaf pan or casserole dish.  If in a casserole dish, shape into a rectangle.  

In a bowl, mix canned tomatoes and tomato paste together and season with salt and pepper.  Slice remaining scallion long ways.  Do not dice but keep in long pieces to place on top turkey bake.  Pour sauce over turkey mixture and top with slices of scallions. Bake for 1 hour and 10 minutes or until internal temperature is 160 degrees.    Slice, serve, and enjoy!

- Miss J 

Served with grilled eggplant and baked polenta.

Jo Ann's Famous Meatloaf

When I got married two years ago, my good family friend, Jo, gave me her famous meatloaf recipe.  Alot of people keep family recipes a secret; however, I am a firm believer that is ridiculous!  What fun is it to taste something amazing but not be able to get a copy of the recipe to replicate the meal?  Cooking is all about sharing so I am sharing this recipe with you all!


Jo Ann's Famous Meatloaf
Serves: 6
Source: Jo

1-1 1/2 lbs ground beef (I use ground turkey instead)
1 c. peppridge farm stuffing (dry)
1 c. milk
1-2 eggs
1/4 cup onion (chopped)
1 tsp salt
1/2 tsp. pepper

Sauce:
1/4 - 1/2 cup ketchup
3 - 4 tablespoons brown sugar
1 teaspoon of mustard (I use honey Dijon)
1/4 teaspoon nutmeg

Mix sauce and set aside.  Mix all remaining ingredients and form a loaf in the bottom of a glass baking dish or loaf pan.  Pour sauce over loaf before baking.  Bake 350 degrees for 45 minutes to 1 hour depending on individual oven.

Notes:  If I don't have peppridge farm stuffing, I sometimes use day old bread cubes. Dice 1-2 pieces of bread crumbs and leave out to dry out for approximately 1 day.  You can also bake them in the oven to dry them out if you are in a rush.  

Enjoy!

- Miss J

* Garlic Pine Nut Mashed Potato recipe to follow shortly!

 

Stuffed Bell Peppers

This is one of my all time favorite recipes!  My good friend served this at a dinner party, and I have been making it ever since.  Hope you enjoy it as much as we do!

Serves:  4
Source:  Sireesha

1 lb lean ground turkey or chicken
1 small onion
2 cloves of garlic
6 peppers - red, green, yellow
pasta sauce (preferably one with veggies)
red pepper flakes (optional)
mozzarella - shredded
salt and pepper

Brown turkey.  Rinse with water and leave in strainer for one minute.  Meanwhile, on medium heat in the same pan, add 1 teaspoon of olive oil, chopped onion, and garlic.  Saute until onions are tender.  Add turkey to onion mix.  Add salt, pepper, and red pepper flakes to taste.  Saute on 2-3 minutes on medium heat.  Add pasta sauce to pan on low heat.  Add enough to make mixture congeal (you don't want to make it runny).  Turn oven to 350 degrees.  Wash and remove tops of each bell pepper.  Add mixture to each bell pepper.  In a baking dish, place peppers so they remain upright.  It is best to use a larger pan than how many peppers you have and keep them close together all on one side of the pan (will help hold them upright).  Add two tablespoons of water to the bottom of the pan.  Cover peppers and pan with foil and bake peppers for 45 minutes.  While peppers are baking prepare pasta, rice, or couscous (whatever you want to serve the bell peppers on).  At 45 minutes, pull pan out.  Remove foil and sprinkle tops of the peppers with mozzarella cheese.  Place back in oven without foil for 10 minutes.  Remove and serve immediately. 

Notes:  It is important that the bell peppers remain upright so it might be helpful to slice the bottom of the pepper to make a flat service (careful not to cut into the bowl of the pepper or mixture will leak out the bottom).  I have used homemade chili as the filling in this receipe and it has worked out great.  It is an easy way to re-use leftovers!

Ratings:
Moe, 10 out 10
Miss J, 9 out 10

- Miss J

 Stuffed Bell Peppers with Israeli Couscous

Super Duper Chili

This is a recipe that my mother passed on to me a long time ago.  She actually entered it into a chili competition years ago.  It is one of my all time favorite chili recipes.  I generally make a whole pot and freeze half of it to heat up at a later date.  Hope you enjoy!

Serves 14
Source:  Mi madre

1 lb pork sausage (either Italian sausage or spicy sausage)
1 lb ground beef (I use ground turkey or chicken)
2 cans (15 1/2 oz each) hot chili beans
1 jar (16 oz) salsa (I use ones with corn and black beans in it)
1 can (16 oz) kidney beans, rinsed and drained
1 can (15 oz) pinto beans, rinsed and drained
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (10 3/4 oz) condensed cream of mushroom soup, undiluted
1 can (8 oz) tomato sauce
8 oz. Velveeta cheese, cubed
1 1/2 teaspoon chili powder
1/2 teaspoon cayenne pepper

In a saucepan or soup kettle, cook sausage and beef over medium heat until no longer pink; drain.  Stir in remaining ingredients.  Bring to a boil.  Reduce heat; cover and simmer for 1 hour for flavors to combine.

OR

Lightly brown meats and then combine all ingredients into a crock pot and cook until meat is thoroughly cooks and chili is bubbly (approximately 4 hours). I use this method when I cook as it allows more time for the flavors to meld together. If desired top with a teaspoon of low fat sour cream and a bit of cheddar cheese.

Notes:  You will want to use more or less spices depending on taste preference.  I also add a 1/2 cup of roasted corn to the chili which is not part of the original recipe. 


Ratings:
Moe, unrated as he hates beans :)
Miss J, 10 out of 10

Turkey-Jasmine Rice Meatballs

I normally buy my meatballs from Trader Joe's but I got this recipe from my personal trainer and thought I'd give them a whirl.  They turned out great. The recipe is detailed out below!

Serving Size:  3 meatballs - 220 calories + salad & couscous
Source:   Nancy Eisenman, Certified Personal Trainer

1 cup water
1/3 cup uncooked jasmine rice
1/4 cup dry breadcrumbs (seasoned if want more flavor)
1/4 cup chopped green onions
1/2 teaspoon salt
1/4 teaspoon ground pepper
1 lb ground turkey
2 large egg whites
1 garlic clove, minced
Cooking spray


To prepare meatballs: bring 1 cup water to a boil in a small saucepan. Stir in Jasmine Rice, reduce heat, and simmer for 15 minutes or until rice is almost tender. Drain; cool. Combine rice, breadcrumbs, and the rest of the ingredients through the garlic clove. Shape mixture into approx. 12-15 meatballs.


Heat a large nonstick skillet over medium; coat pan with cooking spray a little olive oil. Add meatballs; cook around until they are brown and cooked on the inside (approx. 12-15 minutes or a little more). Keep turning them and make sure they don't burn. Remove from heat; keep warm.


Cook the couscous or whole grain rice of your choice and then serve with meatballs.


Notes:  I added spinach to this recipe for some added fiber.  I also baked my meatballs after I quickly browned them in the skillet (to hold form).  I baked them at 350 degrees for 15-20 minutes.  Use a digital thermometer to ensure that turkey is cooked (160 degrees).  These meatballs were also good the next day in a tortilla wrap or pita with hummus, tomato, lettuce, and a little bit of cheese. 

Ratings:
Moe, 8 out of 10
Miss J, 10 out of 10
 
Enjoy!
 
- Miss J
 
*No pictures as meatballs generally speaking don't photograph well :)