Stuffed Mini Meatloafs w/ Veggies and Goat Cheese

These were so good and perfect little portion size.  Serve it up with this easy brown rice because they basically cook for the same amount of time.

Ingredients

• 1 1/2 pounds of lean ground turkey
• 2 tbs of balsamic vinegar
• 1 tbs of Worcestershire sauce
• 2 tsp of salt
• 1 tsp of red pepper flakes
• 2 small grated carrots
• 1/2 onion, 1/4 grated and 1/4 sliced or chopped
• 2 garlic cloves, minced
• 2 handfuls of parsley, one for the meat, one for the rice
• 1 small zucchini, cut into bite sized pieces
• 1 roasted red pepper
• 4 handfuls of arugula
• about 2 oz of goat cheese

Directions

1. Preheat the oven to 400 degrees F
2. In a bowl combine the first 9 ingredients (use the grated 1/4 of the onion).   
3. In a small skillet cook the zucchini and sliced 1/4 onion until soft. Set aside and let cool.
4. Roast your own red pepper on the stove top or used jarred. Slice into thin strips. 



From start to beginning

5. The meat should make about 4 baseball sized portions.  On a cutting board shape the meat flat and top with the cheese (reserving about a tab or small spoonful if making the rice as well), arugula, zucchini, onions and roasted red pepper.
6. Roll up the meat and then seal the edges.  Don't be afraid to get a handle on it and smoosh it around, just reshape into a small oval.
7. Place on a baking sheet coated with non stick spray and then spray the meat loaves as well.  
8. Cook for 45 mins to an hour or until cooked through and browned.

Brown Rice

Cook off the brown rice as directed, when done add the other handful of parsley and last tab of goat cheese. Stir until combined.

Turkey Stock

So after you have stripped that turkey for all its got- why not get some more out of it?  This couldn't be simplier and you can use it for my leftover turkey chili recipe. 

Ingredients

• Full turkey carcas- bones, skin, etc
• 1 large onion
• 1 large carrot
• 2 ribs of celery
• 1 lemon, sliced
• 3 bay leaves
• a couple springs of thyme and rosemary
• about 10 whole peppercorns
• water
• salt

Directions

1. Get a large soup/stock pot.  Break the turkey up so it will fit in the pot.
2. Add all other ingredients.
3. Fill the pot up with water.
4. Bring to a boil and reduce to a simmer.
5. Simmer for at least an hour skimming the fat off the top as you go.
6. Let cool and see if you need to skim any more fat.
7. Strain out into another large vessel (if you have cheese cloth I would use it here) then store accordingly.  You could even freeze it if you wanted.

Thanksgiving Dinner + Leftover Turkey Chili

So my first Thanksgiving dinner party went great.  I am so thankful the turkey (cooking it for the first time ever!) was juicy and delicious and for the friends that came over to help enjoy it.  I didn't have too many leftovers but my favorite turkey use up is chili- it is an easy one pot meal and you can use just about anything you have left over. 

I didn't take many pictures of my dinner party which I am a bit upset about, but Christmas party time is right around the corner! 

So quick recap: I defrosted the 15lb frozen turkey for 2 days, brined for another 2 days, then let dry out in the fridge over night before I roasted and basted for about 3 1/2 to 4 hours.  Then let rest for at least half an hour.  I followed Anne Burrell's brined turkey recipe for the most part.  (I also have to especially thank my brother and sister in law for letting me borrow the electric knife- otherwise I would have been cutting that thing forever!) Then when I was all done with the turkey I even made some homemade turkey stock!

See all the wonderful flavors being infused!?

I served appetizers: cheese platter, homemade olive bread, stuffed mushrooms, nuts etc.

Main course: was of course the turkey w homemade gravy, roasted regular and sweet potatoes, roasted broccoli, corn muffins, biscuits, cheesy cauliflower, stuffing, Anne Burrell's Killer Mac and Cheese with Bacon (which was the hit of the party) and the gross jelly cranberry stuff (which will not be served next time).  There could of been more, I just can't remember right this second.



Not bad for the first time!

 Dessert (which most of us didn't even have room to consume) was homemade pignoli cookies and clemetines. 

I can't wait to do this again.  And next time will come with more pictures.

Now on to the leftovers!  Remember you can swap or substitute whatever you have/want.

Ingredients

• 1 large onion, chopped
• 3 poblano chili peppers
• 1 jalapeno pepper
• 3 cloves of garlic, minced
• about 3 cups of leftover turkey chopped or sliced into bite size pieces with all bones and skin removed
• 1 cup of corn
• 1 (28oz) can of crushed tomatoes
• 28oz of homemade turkey stock (just use tomato can to measure)
• 1 (15oz) can of red kidney beans
• 2 palmfuls of chili powder
• 1 palmful of cumin
• 1/2 palmfull of coriander
• salt to taste

Directions

1. In a large pot, heat up a bit of oil.
2. Add the onion and peppers, cook for about 5-7 minutes
3. Add the garlic, cook 2 minutes
4. Add all the spices first, then everything else
5. Bring to a boil, then reduce to a simmer.  I usually like to simmer for at least 20 minutes to get the flavors married.  Longer is fine.  If it looks to thick, add a bit more stock.
6. Garnish with leftover shredded cheese, sour cream, pickled jalapenos, raw onions, crumbled corn bread, tortilla chips etc!

Eggcellent Meatloaf

Oh meatloaf, you are so misunderstood.  Long gone are the days of you being overcooked, boring and masked in so much ketchup you aren't even recognizable.  Meatloaf is so easy to make and provides a base for so much variety and creativity.  This recipe is somewhat original but the idea of hard boiled egg stuffed meatloaf is not.  Every recipe I saw similar to this- the meatloaf was wrapped in bacon as well.  That sounds delicious but I felt it was a bit much so I just threw some bacon bits in the mix instead.

I used half pork and half beef, but you can certainly use the meatloaf mix (beef, pork, veal) or use turkey or any combo of meats you like.  Just make sure you at least 2 lbs of meat.  Another note being that this takes about an hour to cook, so if you have hungry tummies try a quicker recipe.

Another easy classic that people can be wary about- hard boiled eggs.  If you follow this recipe you will have perfect eggs every time- with no gross grey yokes.

Perfect Hard Boiled Eggs: in a small pot cover the eggs completely in cold water.  Set on the stove and bring to a boil.  Once it comes to a boil shut off the heat, cover and let sit for ten minutes.  After ten minutes you can gently crack and peel.  If you have a hard time removing the shells- try cracking them, then soaking in cold water for 5 minutes and the water will get in between the shell and egg and make it easier for shell removal without tearing the actual egg.

(Again I must apologize for the horrible pictures- Cyber Monday is just around the corner and that means new camera!)

Ingredients

• 1 lb of ground beef (80%)
• 1 lb of ground pork
• 1/3 cup of blue cheese dressing (or ranch would be good too)
• 4 hard boiled eggs (see directions above)
• 1/2 cup of bread crumbs
• couple splashes of milk (about 1/4 cup)
• handful of bacon bits (homemade or from the jar)
• 3 scallions (or any small onion), sliced thin
• 3 cloves of garlic, minced
• 1 jalapeno, minced
• salt & pepper
• 2 tablespoons of adobo seasoning
• oil

Directions

1. Combine everything in bowl, except for the hard boiled eggs.  Mix just until everything comes together.
2. Split the meat into two sections.  Form the bottom layer on a greased baking sheet (with sides because there will be a lot of grease and oil after it's done).  Lay the eggs gently down the middle of the meat.  Then gently form the rest of the meat around the eggs and form to make it look like a meatloaf. 
3. Cover the whole thing in a little oil and bake at 375 degrees for about an hour.  (At the very end I put the oven to 400 to speed up the process a bit-we were hungry!) Cook until the internal temp is at 155 degrees. 
4. Slice and serve.