Process into fine crumbs in a blender or food processor. My chopper attachment on the immersion blender works best. Freeze any excess crumbs in 2 cup portions for future use.
1 lb ground 99% lean turkey 2 cups bread crumbs (above) 1 medium onion, finely chopped 3 eggs 1/4 cup milk 2 tsp Provence herbs or Italian herbs 1/4 tsp black pepper
If the turkey is 97-99% lean, use 3 eggs. If the turkey is 93% lean, use 2 eggs. Mix all ingredients in a medium mixing bowl.
3 Tbsp Olive oil
Line a baking tray with parchment paper. Drizzle olive oil lightly over the paper. Scoop out the meatballs using a cookie scoop or form the meat into 1 1/2 inch balls. Bake at 325 F for 12 minutes; remove from the oven and turn over the meatballs with tongs. Bake an additional 10 minutes.
These scrumptious meatballs are a family favorite.
Process into fine crumbs in a blender or food processor. My chopper attachment on the immersion blender works best. Freeze any excess crumbs in 2 cup portions for future use.
1 lb ground 99% lean turkey 2 cups bread crumbs (above) 1 medium onion, finely chopped 3 eggs 1/2 cup milk 2 tsp Provence herbs or Italian herbs 1/4 tsp black pepper
If the turkey is 97-99% lean, use 3 eggs. If the turkey is 93% lean, use 2 eggs. Mix all ingredients in a medium mixing bowl.
3 Tbsp Olive oil
Drizzle the olive oil in the bottom and sides of a loaf pan, spoon in the turkey mixture and press firmly. If you don’t have a loaf pan, use a small baking dish. Spoon the turkey mixture into the center of the dish, and press into a firm loaf in the center of the pan. Cover with foil. Bake at 325 F for one hour.
Did you know that turkey is a Super Food? It is really good for you! If you have any leftovers, use like meatballs with spaghetti or try the Meatloaf Hash or Emma’s Goulash.
1/2 lb fresh white fish such as sea bass or halibut
1/2 lb fresh salmon
1 medium onion
1-1/2 cups fresh breadcrumbs
3 eggs
1/4cup milk
4 Tbsp fresh dill
1/2 tsp salt
Remove the skin from the fish with a sharp filet knife. Chop the fish into ½ inch bits.
Chop the onion into ¼ inch dice.
To make breadcrumbs, use white bakery French loaf and process in a food processor or chopper.
Snip the dill finely with kitchen shears.
Mix all ingredients in a medium mixing bowl.
3 Tbsp Olive oil
Lemon wedges
Drizzle the olive oil in the bottom of a small baking dish or bread loaf pan, 6×9 or 9×9. Spoon the salmon mixture into the center of the dish, and press into a firm loaf in the center of the pan. Bake uncovered at 350 F for 45 minutes.
Serve with lemon.
We love the mix of two fishes, but use whatever is available.
Cover the crab legs with warm water to thaw. Cut the shells lengthwise with kitchen shears; remove the meat, check for cartilage. Chop into 1” chunks.
Fresh white bakery bread yielding 1 ½ cups fresh breadcrumbs
Place the bread in a food processor or mini chopper and spin until fine.
1/4 cup celery & leaves, fine chop
1 tsp dry mustard
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 egg
Mix gently with the crab and breadcrumbs.
Chicken broth
Add 2 T of broth and mix well. Add 1-2 T more broth if needed to form the patty. Form into patties on wax paper. Cut the paper into individual squares between the patties.
Olive oil
Heat the oil in a skillet to medium temp. Pick up the patty on the wax paper, turn over into the pan and pull off the paper. Cook 5 minutes or so just to a golden crust. Gently turn with a spatula and cook the other side.
1/2 lime
Serve with lime wedges and Avocado Verde Sauce. The sauce is delicious on rice as well!
Avocado Verde Sauce
1 ripe avocado
1/2 tsp garlic powder
1/2 lime
1/2 cup Las Palmas Mild Green Chile Enchilada Sauce
Cut the avocado in half and squeeze out the fruit. Mash the avocado and mix in the rest. If you make this ahead, lay plastic wrap on the surface of the sauce to seal out the air and refrigerate.
Purchase the mussels the same day as cooking and keep refrigerated. Allow an hour to clean the mussels as it takes a while to scrub. Ask your guests to help! Place the mussels in a basin of cold water. Scrub with a brush and remove the ‘beard’ of brown strings by gently pulling back and forth.
If the mussel is open, tap it with your finger to see if it closes. If it stays open, discard the mussel. Discard any mussels with broken shells. Drain the water and return to the refrigerator until you are ready for the steamer.
Select two large pots (about 10 quart size) to steam this large quantity of mussels. You may a number of smaller pots if needed.
3 T olive oil
1 lg sweet onion
1 red pepper
1 yellow pepper
2 cloves garlic
1 cup celery leaves
1 (14oz) can diced tomatoes
1 tsp Provence Herbs
Chop the onion and peppers into thin strips 1/4” x 2”. Dice the garlic very fine. Rough chop the celery leaves. Place everything in the steamer pot and sauté until the peppers are tender.
Divide the vegetables between the steamer pots.
2 cups white wine
Crusty French Bread
Optional:
Thin spaghetti
Place the mussels directly on top of the sautéed vegetables. Pour the wine on top. Bring to a steaming boil. Steam for about 5 minutes until the mussels open.
Remove from the steamer, ladle the broth over the shells and serve immediately. Discard any mussels that have not opened.
You will want French bread to sop up the broth. I enjoy plain spaghetti to finish up the veggie stew.
While living in Brussels, we found that mussels are the National dish of Belgium, best served with crispy potato fries “Frites”. They have many different wine-based preps and our favorite is the Provencale style.
Rinse farro under warm water. Place in a small saucepan with the broth and bring to a boil. Turn down the heat to simmer. Cover and cook about 30 minutes until tender. If the pan dries before the farro is done, add 2 T water and continue until tender to taste. Set aside, uncovered.
½ sweet yellow onion
2 celery stalks & leaves
2 cloves garlic
1 tsp Italian herbs
2 sprinkles cayenne pepper
2T olive oil
Chop the onion and celery to ¼” dice. Chop the garlic extra fine.
Pour the olive oil in a sauté pan. Add everything and sauté a few minutes on med-low. Season with cayenne pepper to taste.
1 large red bell pepper
Wash the pepper. Cut in half along the stem, leaving half of the stem on each side. Trim the white membrane and discard with the seeds.
Place the peppers on top of the onion mix. Cover and cook on low for 15 minutes. Stir midway to ensure the onions are not burning.
1 T olive oil
Grease a baking pan with the oil. Place the peppers in the pan. Mix the farro into the onions and pile on top of the peppers. Bake 15 minutes at 400 F.
Optional:
Shredded mozzarella
Top with cheese if desired. (I would never say no to cheese!)
Thaw the shrimp in a bowl with cold water for 10-15 minutes. Peel if necessary. Chop into small bites. Dry well with paper towels.
2 T olive oil
½ sweet yellow onion
2 cloves garlic
Sprinkle cayenne pepper
Slice the onion into long ribbons. Chop the garlic fine. Sauté with oil on medium heat in a cast iron skillet or heavy frying pan until tender. Season with cayenne pepper to taste. Add the dry shrimp and quickly stir fry for about one minute just until the shrimp turn opaque.
½ lime
Remove from the heat and add the lime juice. Stir and serve.
This quick and easy shrimp dish is so versatile as an appetizer, side dish or main event. Shown above along side Red Peppers with Farro.
Trim any cartilage. Butterfly cut lengthwise to create 2 thin cutlets from each half-breast. Place the fillet between 2 sheets of parchment paper and pound lightly with a mallot or edge of a plate.
Place the chicken and salad dressing in a plastic bag to marinade. Mix to coat the chicken. Set aside for 30 minutes at room temperature or up to 8 hours in the fridge.
1 apple
2 cucumbers
1 orange bell pepper
Fresh spinach
Fresh arugula
Sliced almonds
Sunflower seeds
Dried cranberries
Cranberry Sauce
Wash and chop the vegetables. Arrange the ingredients in separate bowls.
2 T olive oil
You may grill the chicken over low fire or sauté as follows: Pour the oil in a large sauté pan. Add the chicken fillets and cook over low heat, turning after 5 minutes. Cook just until the inside is turning white. Remove from the pan and slice diagonally into ½” slices.
1 lb frozen shelled edamame
Add the edamame into the pan. Cook over medium heat until the beans are warm throughout.
Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.
2 eggs
½ cup chopped onion
3 T flour
1 tsp salt
¼ cup melted butter
Mix together with the shredded potatoes.
If desired:
Ham, bacon, sausage
Mushrooms
Cheese
Broccoli, asparagus
Chili peppers
The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.
Olive oil
Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.
Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!
Wash the potatoes, slice through the skin with a knife. Place in the oven at 400 F. After about 30 minutes, turn down to 325 F when you put the chicken stew in the oven.
1 medium yellow onion
5 stalks celery
Chop the onion & celery to ½ inch size. Set aside.
12 medium white or Crimini mushrooms
Wash the mushrooms well in cold water. Trim the stems and cut into quarters. Set aside.
4 half chicken breasts, boneless, skinless
Cut the chicken crossways into ¼” thin slices.
2 cloves garlic
¼ cup olive oil
1 Tbsp Provence herbs or Italian herbs
½ can Swanson’s Chicken broth
Mince the garlic. Add the oil, garlic and herbs to a Dutch oven or heavy roasting pan. On the stovetop, heat the pan to medium, then add the chicken. Sauté the chicken for 2-3 minutes, stirring often. Add the onion, celery & mushrooms. Add ½ can (1 cup) of chicken broth. Cover the pan and bake in the oven at 325 F for 40 minutes.
Fresh green beans
Prep the green beans and steam on stove top for about 20 minutes or to your liking. Turn off heat.
2 Tbsp flour
½ can Swanson’s Chicken broth
Salt & pepper
Remove the stew from the oven. In a small drinking glass, pour ¼ cup of broth. Add the flour and blend with a fork until smooth. Add to the hot stew and quickly stir with a wooden spoon. The stew will thicken a bit. Salt & pepper to taste.
Serve the stew over the baked potato and green beans.
In England, baked potatoes are served ‘’in their jacket” which is the best part- crispy potato skin!
