Turkey Meatballs & Kale

Today was an epic day.. no work.. instead went to THE CHEW with some great friends and had my first pickle dirty martini (stay tuned for an at home recipe as soon as I figure it out)! It was unbelievable how nice all the hosts were and what a great time the show is! Also one of the guest today was Ina Garten.. a personal favorite chef of mine, so that was REALLY awesome and now I am proud owner of her new cookbook! 

Inspired by the day, of course I had to cook. Tonight's dinner was Turkey Meatballs & Kale in a chicken broth. It was pretty healthy and really good! Hope you enjoy! 

What You'll Need (serving size 2): 

• 1 lb ground turkey breast
• 2 garlic cloves
• 1 tablespoon dried oregano 
• 3 cups chicken broth
• 2/3 cup shell pasta (or whatever kinda you like) 
• 2 cups of kale
• 1 tablespoon grated parmesan reggiano
• 1 tablespoon red pepper flakes

What To Do: 

1. Mix together ground turkey, garlic (crushed), oregano and season with salt & pepper (your hands are the best tool) and form about 10 meatballs. 

2. In a large skillet brown the meatballs then set aside. (At this point you can let it cool and put in the fridge for an easy make ahead dish). 

3. In a pot bring 3 cups of chicken broth to boil and cook the pasta until al dente, add in kale and the meatballs, cover with a lid for 5-7 minutes. 

4. The broth will be thick, add in parmesan, red pepper flakes and black pepper. Serve in large bowls. (make sure to include the broth)! 

Mexican Chicken Soup

It is a rainy wednesday night .. so tonight was perfect for soup. Tonight I made Mexican Chicken Soup! This meal can totally be made in 30 minutes or less. 

What You'll Need: 

• 1 tablespoon butter
• 1 jalapeno (chopped) 
• 4 gloves of garlic (chopped)
• 1 tablespoon paprika
• 1 tablespoon oregano
• 1 can of corn
• 1/2 can diced tomatoes
• 1 pound cooked and shredded chicken
• 1 box of chicken stock (4 cups)
• 1 cup ditalini pasta 
• 2 shakes of hot sauce

What To Do: 

1. In a large pot over medium heat add butter, jalapeno, garlic, paprika and oregano. Heat for 5-7 minutes. 
2. Add in corn, tomatoes and chicken, season with salt and pepper. Add 1 box of chicken stock and bring to a boil then pour in pasta and bring back up to a boil. 
3. Pour in hot sauce. Serve in large bowls & Enjoy! 

Birthday Cupcakes!

It's a co-worker, friend, banana lover and crazy girl's Birthday at work tomorrow, so birthday cupcakes are in order. Some people live by "an apple a day keeps the doctor away" this particular birthday girl would replace that apple with an afternoon banana nanner. So in honor of her birthday I made: 

Banana Chocolate Chip Cupcakes with Peanut Butter Frosting 

Peanut butter and banana go together perfectly so I figured it would be a good combo for cupcakes! 

Cupcakes: 

makes 12 cupcakes

1 cup flour

1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 stick butter, softened
1/2 cup sugar
1/4 cup milk
2 teaspoons vanilla extract
2 eggs
2 ripe bananas, mashed1 cup semi sweet chocolate chips

Preheat the oven to 350 degrees and line the cupcake pan. In a mixing bowl beat together butter and sugar. Add milk and vanilla then eggs (one at a time). Slowly add in flour, baking power, baking soda and salt. Slowly add in bananas, then stir in chocolate chips. 

Use an ice cream scoop to divide the batter among 12 cupcake cups. Bake in oven until golden, approximately 20 minutes, then remove and cool.

Peanut Butter Frosting: 

1/2 stick butter (softened) 

1/2 cup creamy peanut butter

1 tablespoon vanilla extract 

4 tablespoons milk

2 cups powdered sugar 

Cream the butter, peanut butter and vanilla together in a bowl. Slowly add in powdered sugar 1/2 cup at a time also adding in milk, until it reached the desired consistency. 

Once the cupcakes are cooled use a piping bag and pipe the icing onto the 12 cupcakes. 

Shredded Chicken Over Biscuits.. Y'ALL

Make ahead meals are perfect for weeknights in our house.. when we are running around like crazy people during the work week... One of the easiest and best tasting things to make ahead is shredded chicken. Typically I just throw some chicken in the crock pot for 3 hours and it comes out perfect and shreds on it's own. You can use shredded chicken in so many dishes and I found cooking it in the cock pot is the best way. 



Tonight I used pre-made shredded chicken for this southern night in our house.. shredded chicken over biscuits, Y'all. 

What You'll Need: 

• 1 pound cooked shredded chicken 
• 1 cup frozen peas
• 2 tablespoons butter
• 2 tablespoons flour 
• 1/2 tablespoon salt
• 1/2 tablespoon pepper
• 1 cup milk
• 1 package of biscuit dough 

What To Do: 

In a skillet add a small amount of olive oil and heat up chicken and peas. At the same time place biscuits in the oven  (honestly I used extra flaky store bought ones, followed the directions on the package and they turned out great!)

Heat the butter in a small saucepan over low heat until melted then add flour, salt and pepper and whisk until bubbly. Slowly sir in milk, continue to whisk so the sauce doesn't get lumpy. Cook for a few minutes until thick then add to the chicken mixture and mix together. 

I served this dinner as an open faced sandwich on top of the biscuits. This recipe is for a serving size of 4, but trust me, make more, its so delicious you'll eat the whole thing! 

balsamic pork tenderloin

When it comes to pork I usually stick to making pork chops or pork cutlet, for the simple fact that its quick to cook... but tonight I made balsamic pork tenderloin with lemon-honey sauce  and honestly it didn't take that much longer and was such a perfect fall meal! 

The meal was fast and flavorful... I hope you can try it! 



What You'll Need: 

For the pork: 
1/4 cup balsamic vinegar 
1 Tablespoon whole-gain mustard
1 Pork tenderloin (trimmed) 

For the sauce: 
2 Tablespoons sliced shallots 
1 Tablespoon olive oil
1 spring fresh rosemary 
1/2 cup low-sodium chicken broth
2 Tablespoons lemon juice
1 Tablespoon honey
1 Tablespoon butter 

What To Do: 

1. Preheat the oven to 425 degrees 
2. In a large bowl mix together balsamic and mustard and add pork and coat. Let the pork marinate for 10 minutes 
3. Place the pork on a baking sheet and place in the oven for 30 minutes 
4. While the pork is cooking make the sauce: cook shallots and olive oil then add in rosemary, chicken broth, lemon juice, honey and butter. Cook for 5 minutes until the sauce becomes thick 
5. When the pork is done cooking, let it rest for 5 minutes then slice serve over mash potatoes and drizzle over the sauce. 

Buffalo What?!... Buffalo Chicken Meatballs

Thank God it's finally Thursday.. that means lots of good TV (scandal, how to get away with murder, football) aka lets drink some wine and relax because Friday is almost here! 

To accompany all this good TV I made... buffalo chicken balls in pita pockets with sweet potato fries and ranch yogurt sauce. These came out so well, they might become a staple in our house from now on and honestly there not terribly bad for you especially compared to buffalo wings! 

This meal was also extremely quick & easy to make only 20-25 minutes .. cant complain about that at all when I get home close to 8!! 

What You'll Need 
(to make 14 chicken balls) 

• 1 pound ground chicken
• 1/3 cup of hot sauce 
• 3/4 cup of panko breadcrumbs
• 1 egg
• 1/2 cup buffalo sauce
• Whole Wheat Pita pockets ( I bought 100 calories ones) 
• 1/2 cup greek yogurt
• 1/2 cup ranch
• 1/2 tablespoon cilantro 

What To Do: 

1. Preheat the oven to 400 degrees 
2. In a large bowl together, ground chicken, hot sauce, panko and egg. Incorporate everything but don't over mix. Season with salt and pepper. 
3. Form 14 chicken balls and place on a cookie sheet and put in the oven. Cook for 20-25 minutes (at the same time cook store bought sweet potato fries if desired.) 
4. In a small bowl mix together greek yogurt, ranch, salt and pepper and cilantro
5. Once the chicken balls are done coat with buffalo sauce and serve inside the pita pocket and ranch sauce on the side. 
   
   

Pizza Night!

Tonight was Pizza Night! If I had to eat one food for the rest of my life it would most certainly be pizza. That is just one of the many attributes I got from my dad... guy loves pizza! 

This meal is so simple and is ready so fast! 

What You'll Need: 

• Pizza dough 
• 3 spicy sausage links 
• 1 cup of mushrooms 
• 3/4 cups of tomato sauce
• Teaspoon Oregano 
• 1 1/2 cups of shredded mozzarella 

What To Do: 

1. Add a small amount of olive oil to a pan over medium heat. Take the casing off the sausage and add to the pan (breaking it up as you go). Once cooked for a few minutes add in the mushrooms and let them cook for 5 minutes. 
2. Roll the dough into a medium sized cookie sheet, add sauce then meat mixture and top with cheese. 
3. Sprinkle with oregano and put in the oven at 400 degree for 12-15 minutes 

Pumpkin Cupcakes

Like I said in my earlier post today... October is ... pumpkin everything! In other of October and other work events today I made pumpkin cupcakes with cinnamon cream cheese frosting. The cupcake isn't too sweet and has a lot of pumpkin flavor.

What You'll Need (serving size 12 cupcakes): 

• 1 cup all-purpose flour
• 1/2 tablespoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 teaspoon ground cinnamon
• 1/4 cup butter, softened
• 3/4 cups sugar
• 1 egg
• 1/2 cup canned pumpkin
• 1/2 cup milk

What To Do: 

Cream butter and sugar until light and fluffy; beat in egg. Blend in mashed pumpkin. Stir in dry ingredients alternately with the milk, blending until batter is smooth after each addition. Use an ice-cream scoop and up batter into cupcake tin. Bake at 375° for 25 minutes. Frost with Cinnamon Cream Cheese Frosting or even leave it plain for more of a pumpkin muffin. 

Happy Oct 1st.

Happy October 1st everyone! Despite the upsetting news that all tanning will have to be done indoors and we won't see the beach/pool for a long 7 months. The fall brings a few goods things: designer boots, pumpkin everrthing, Burberry scarves and more inside cooking. (Since its not so 100 degrees out and the thought of turning on the oven just sucks!) 

With all the being said tonight we  I made an awesome fall meal! Roasted Eggplant Boats with Spicy sausage and chicken.

What You'll Need: 
(serving size 2) 

• 2 eggplants
• 2 tablespoons of olive oil
• 1/2lb ground chicken 
• 2-3 spicy sausage link (take the casing off) 
• 3/4 cup tomato sauce 
• 1 tablespoon balsamic vinegar 
• 1/4 cup fresh parsley 
• Fresh mozzarella cheese sliced

What To Do: 
1. Preheat the oven to 400 degrees, cut the eggplant in half and season both sides with EVOO, salt and pepper then place in the oven cut side down. 
2. Roast in the oven for 25-30 minutes. 

3. In the meantime, heat a large skillet over medium heat and drizzle EVOO. Add spicy sausage and ground chicken. (Make sure to break this up as you go). 
4. Cook until the chicken and sausage are browned
5. Add in tomato sauce, balsamic and season with salt and pepper. Then add in parsley. 

6. At this point all you have to do is assemble -- take the eggplant out of the oven flip them over and top with meat sauce. Stuff the meat into the middle of the eggplant. Layer on the slices of cheese and put it back in the oven for 10 minutes, until the cheese is bubbling. 

7. ENJOY!