Turkey Meatballs (And a winery adventure)

Another installment in the "Mo's Kitchen Escapades" lead me to crafting my own meatball recipe. After a day of wine tasting in the Temecula Valley, I needed something simple and easy to tackle for dinner. And as I mentioned before, I am also trying to systematically stock the freezer with easy to reheat meals.

Our adventures in wine tasting were incredibly successful. We visited three different wineries, definitely peaking at our second stop, which also included lunch. Lunch, though, if you could call it that, was exactly the reason why I needed something for dinner that would not wrek havoc on my very confused tummy.

The winery that we grabbed lunch at offered an amazing concoction--a sourdough breadbowl filled with melted brie. It may not sound that amazing, but let me tell you--this concoction was incredible. The amount of wine we had consumed may have also contributed to my awe, but I don't think my tastebuds were lying. They were rejoicing.

When we first walked into the winery, we walked by baskets that were brimming with fresh, hot and steaming loaves of sourdough. The three of us looked at each other, reached out and touched the warm bundles and instantly agreed that that bread needed to be a part of our visit. Generous pours of fruit-flavored sparkling wines (think: pineapple, raspberry, peach, etc.) and five tastes apiece that turned in to more like 10, we decided it was time to explore our sourdough future.

For $16, we received what I have concluded was bread and cheese nirvana. The sourdough was warm and the crust was crispy and perfect. Peeling back the top layer of bread revealed a buttered garlic bread layer, which thinly veiled the gooey cheese perfection below. The three of us had no problem putting away a bread bowl that was roughly the size of a soccer ball. And we were not ashamed.

We followed this winery stop with an impulse detour into a winery that boasted chocolate wines. We were intrigued when we had initially passed this winery on our way to our other stops. So, as we were headed home, we decided it was necessary to explore this chocolate option.

And necessary doesn't always mean good. We tried them. And they were chocolate. We weren't entirely sure they were "wines," but we did have a good time creating our own tasting notes. From spiked chocolate milk (or Bailey's), to stale Dollar Store chocolate, to Cherry Dimetapp and Boone's Farm and finally Chocolate Mouthwash, the samples were... eclectic? Needless to say, these flavors, on top of the bubbly, real wines and pounds of cheese and bread we had consumed, did not sit well. Turmoil was definitely taking hold in our tummies.

After some serious napping and several gallons of water, I emerged from my chocolate-cheese-carb coma and began fumbling around the kitchen to try and scrape together something for dinner that would not send my already unhappy stomach into further sickening spirals.

The fridge boasted onions, eggs, milk and ground turkey. The pantry had ample spices. It was an easy choice---meatballs were easy to make and the flavors were mild enough that my tummy ache would subside. Plus, I could easily make a large batch and put together some little pasta dishes for the freezer. Added bonus: I could take another power nap while the meatballs baked.

Turkey Meatballs

Ingredients

• 1 lb ground turkey (lean)
• 1 egg
• 1/2 cup bread crumbs (I used Italian style)
• 1 T garlic salt
• 1 teaspoon onion powder
• 1 teaspoon horseradish
• 1 T red pepper flakes
• 1/2 cup milk
• 1/4 cup shredded mozzarella cheese
• 1/4 cup diced onion
• 1 T minced garlic
• 2 teaspoons Italian seasoning
• 1 T Worcestershire sauce

1. Preheat the oven to 400.
2. Spray a baking sheet with non stick spray.
3. In a large mixing bowl, mix all of the ingredients together. If the mixture will not hold it's shape, add more breadcrumbs.
4. Shape the mixture into golf-ball sized mounds and place them on the baking sheet.
5. Bake in the oven for 25-30 minutes.
6. Toss your meatballs on top of your favorite pasta and sauce!

Kitchen Pantry Enchiladas

Every where I go, I inevitably make a home for myself. Growing up in a small town gave me a need to connect with my surroundings and find friendly faces in any crowd. While I found this smothering when I was in high school, my move to San Diego for college suddenly left me craving the familiarity of my tiny hick town.

So, naturally, I became a part of the Residential Education program (working in the "dorms," for those of you who don't speak ResEd). I started out as a Desk Assistant and eventually applied to be a Resident Adviser... Before I knew it, I had recreated my small community, more than 1,000 miles away from home. Again I had the friendly faces in the crowd, the constantly available resources and the support system that I didn't know I would miss so much.

When I finished college, I was at a loss. No longer was I living in the residence halls, surrounded by other students who relied on me and needed my assistance. I hadn't anticipated that graduation would leave me feeling lonely and abandoned (again) and I quickly resorted to my old ways to try and recreate my community. I became a property manager for graduate student housing, keeping my connection to SDSU alive and working adjacent to all my friends in the Residential Education office. I stayed active in the halls, working as an assistant to Hall Coordinators and I was never far from my old ResEd friends. Additionally, starting my credential program (along with another ResEd graduate and vet) exposed me to a whole new community to connect with. While I didn't form as many bonds in my teaching credential program as I had during my days as an RA, I became fast friends with a small group of fellow teacher candidates in my cohort. I also found a family of my own within the school communities I started working in.

I learned quickly during my time student teaching that the connections you create with your colleagues can have a huge impact on the quality of your teaching experience. Sure, the kids are a part of the equation, too, but having other teachers to vent to, laugh with, talk smack about the students with, etc. is an important outlet as well. I was very lucky to be in two different schools that had create cooperative working environments among the staff. The Matador Pride program at Mount Miguel demonstrated an entertaining, good cop/bad cop, tough love approach to team teaching. My cooperating teacher team taught at-risk students in English and Social Science. When I was at La Presa Middle School, the grade level teams that the school modeled showed me how great of a resource other teachers could be, outside of the classroom. I loved the banter between my cooperating teacher and her peers during "Lunch Bunch," and I had so much fun being a part of the ladies circle that was actually our official "prep" period--even thought it was often a group of four or five english teachers gabbing while grading.

When I completed my student teaching, finding a school with an outstanding faculty community wasn't exactly at the top of my list. At the time, I just wanted a job. Any job. And what would I know about camaraderie among the staff based on a job posting or interview?

But it didn't take me long after being hired at Orange Glen to begin to build my own family. First and foremost, I found myself an on-campus mommy. My department chair, and coincidentally one of the people on my hiring panel, took me under her wing early on and made sure that I felt supported and had resources whenever I needed them. From day one, she's been on of the people that I know has my back, believes in me and is proud of what I have been able to accomplish at OG. As such, we've become more than just work friends.

Sitting and typing this now, I am snuggled up between her two lab puppies, while she treks across the world on a European adventure. I'll be calling Rainbow home for the next several days, as I house sit and dog sit while my on-campus mommy gets to have a much-needed vacation. And while I'm here, I'm making sure my biggest supporter is taken care of. My plan for the next four days? Prep meals that are easy to freeze and reheat and leave a freezer full of delicious dinners when I go!

The first on the list are "Throw in whatever I find in the pantry" enchiladas---and they were a hit! They are exactly what they sound like. I opened the fridge, saw some tortillas, an avocado and cheese. I stuck my head in the pantry and spied some enchilada sauce and chiles and black beans and I instantly knew what was on the menu. I'd venture a guess that the items I included are found in MOST pantries... So, you don't think you know what to make for dinner? Think again.

Kitchen Pantry Enchiladas

Inspired by  Mo's Kitchen Pantry

Ingredients

• 2 chicken breasts, cooked and shredded
• 6-8 corn tortillas
• 1 T taco seasoning
• 1 avocado, diced
• 1 can black beans
• 1 can diced tomatoes
• 1 can green chiles
• 1 can corn
• 1 can sliced black olives
• 1 can green enchilada sauce
• 1/2 cup onion, diced
• 2 cups shredded cheddar cheese

1. Cook the chicken, seasoning with the taco seasoning (or a mixture of cumin, chili powder and garlic salt). Once it cools, shred the chicken into small pieces.
2. Spray an 8x8 baking dish with non stick cooking spray.
3. Pour about 1/3 of the can of enchilada sauce into a shallow bowl.
4. Drain all of the canned ingredients (except the enchilada sauce).
5. Transfer the drained ingredients into a bowl. Add the avocado and onion.
6. Take one tortilla, coat both sides with enchilada sauce (by dipping in the bowl).
7. Spoon about two tablespoons of the mixture down the center of the tortilla. Add about a table spoon of chicken. Top with cheese.
8. Roll the tortilla tightly and place it seam side down in the baking dish.
9. Repeat steps 6-8 until all the tortillas are filled and the dish is tightly packed.
10. Pour the remainder of the enchilada sauce over the top of the enchiladas.
11. Sprinkle any left over ingredients over the top of the enchiladas.
12. Top with cheese.
13. Cover with foil.
14. Bake at 375 for 45 minutes, removing the foil with 15 minutes remaining.
15. Enjoy!

Spinach & Artichoke Chicken

It's been way too long since my last post. There are many reasons why my postings came to a halt, but there is no need to waste the time or energy explaining them now. The short version is that life happened and I had to prioritize my time commitments in order to survive. Bad news for a blogging hobby that, while fun, isn't necessary for survival or sanity.

The good news, though, is that I am back. And it's summer. And I've got daylight and energy to burn.

So let's get right to it, shall we?

There are certain things that I am literally obsessed with. One of those things is artichoke hearts. I remember, as a kid, sitting at the counter in our kitchen, while my dad made artichokes in the pressure cooker. He'd scoop the veggies out (are the vegetables? Flowers? I don't really know.) and place them in front of my sister and me, with a bowl of melted butter and a bowl of mayo. And we would go to town, scraping our teeth along the leathery leaves and pulling the meat off of the fronds into our mouths. I'm not sure we even came up for air before we made it to the hearts, which we would wait for our dad to cut out of the base for us, so we could eat them with our fingers, again, dunking them in butter and mayo. I am sure that you are --sooooo-- shocked to hear that I had a weight problem growing up, right? (Somehow, though, my sister has always been svelte and petite... Clearly, I got the short end of the stick when it came to the metabolism genes.)

These days, you won't find me dousing anything in butter and the thought of mayo makes my skin crawl and the back of my throat itch. My eating habits have definitely changed (for the better) over the last several years and I have learned how to incorporate things I have always loved in much, much healthier ways.

If you're a fan of spinach-artichoke dip, then you absolutely MUST try this recipe. The flavors are spot on, rich and delicious, but the recipe significantly reduces all of the calories by leaving out fatty ingredients like cream cheese and mayo. I made this for dinner the other night and had to seriously restrain myself from having a second helping--I wasn't hungry anymore, but it was THAT GOOD.

Skinny Spinach & Artichoke Chicken

recipe adapted from EmilyBites.com

A lightened up version of something everyone loves!

Ingredients

• 4 chicken breasts
• Salt & pepper to taste
• 1/4 cup low fat cottage cheese
• 1/4 cup Greek yogurt (plain)
• 2 T minced garlic
• 1/4 chopped onion
• 1/2 cup artichoke hearts, chopped
• 5 oz fresh spinach, chopped
• 1/4 cup feta cheese
• 1/4 cup mozzarella cheese

1. Preheat the oven to 400 degrees.
2. Spray your baking dish with non-stick cooking spray.
3. Salt and pepper both sides of the chicken breasts and place them in the baking dish (it's fine if they overlap some).
4. Place the breasts in the oven and bake them for 15 minutes while you prepare the other ingredients.
5. In a large bowl, mix together all the other ingredients, except for the mozzarella cheese.
6. After 15 minutes, remove the chicken breasts from the oven. Drain any liquid that may have accumulated while baking.
7. Top the breasts with the spinach and artichoke mixture. Spread the topping evenly over the dish.
8. Sprinkle the mozzarella across the top of the dish.
9. Bake for an additional 25 minutes.

Based on the original recipe (which I have eliminated cream cheese and mayo from), this was roughly 250 calories per breast serving.

Pumpkin Pie Cobbler

My Aunt Ginny has always been my favorite. She's my mom's older sister, and maybe that's why I always felt a connection with her. She knows what it's like to be the oldest kid and deal with all that comes along with that. Plus, she was smart. She was first a high school math teacher, then a community college professor. And I always thought she was a genius. She understood math. She was witty. And she was really good at putting my mom in her place.

When I was a kid, I was chubby and loud. I was sassy and grubby. I didn't have any interest in being the cute, quiet, sweet little girl that my sister was--she had the market cornered on those traits anyway. I was smart. I was opinionated. I was a pain in the ass, and I knew it. I made no apologies and embraced what I had to work with.

My Aunt Ginny showed me it was ok--even cool--to be smart. She embraced her intelligence and I looked up to her as a strong, capable, smart and funny role model. My mom's emphasis and attention always focused on me being nice, and sweet, and girly and cute. I wasn't any of those things. Maybe it was because my aunt only saw me once or twice a year, or maybe she really understood that I had no interest in being the things my mom thought a little girl should be. Whatever it was, Thanksgiving at Aunt Ginny's house was always something that I looked forward to.

As I've gotten older, our relationship has changed, but not drastically. I still look up to her, admire her. She's still smart and funny and capable and someone that I aspire to be like. I never knew I was going to be a teacher when I was younger, but now it's another similarity that I share with my favorite aunt. I've also grown to, even more than before, appreciate how comfortable my aunt is with who she is.

Perhaps it's a shout out to her love of math, or maybe it's the quest for perfection, but my Aunt Ginny is a pie expert. Every year at Thanksgiving became increasingly more about the different pies she'd made--with the fruits from her trees--rather than the other elements of the meal. And, as a fat kid, of course, I loved this! We used to bring pies on our trek from southern Oregon to the Bay Area, but stopped because Marie Calender couldn't compete with what my Aunt churned out each year.

A love of baking, and creating things that other people enjoy, and constantly trying to improve the "perfect" recipe is another thing that my aunt and I have in common. Maybe it's just an undying drive for perfection, or getting as close to it as we can, that keeps pushing us. More likely, though, I think it is the simply joy of watching others devour something you've created and seeing how happy it makes them.

I've never dreamed of trying to compete with my aunt's pies at Thanksgiving, but this recipe is tempting me to throw down the gauntlet. It's not a pie, and it's not trying to be. But it has all the flavors pumpkin pie, but without trying so hard. It's a little sloppy. Usually kind of lopsided and lumpy. It's less than perfect looking, but the flavor, what counts, is spot on. I first made this for my colleagues a few weeks ago, and it was gone in a day. People have been asking for the recipe ever since.

Pumpkin Pie Cobbler

Adapted from Fast, Easy and Simple: Cooking for Less

For the crust:

• 1/2 cup (1 stick) unsalted butter
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 4 teaspoons baking powder*
• 1/2 teaspoon salt
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon cardamom (or nutmeg)
• 1 cup almond or coconut milk (you can use regular milk, too)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

For the filling:

• 2 large eggs
• 1 cup evaporated milk
• 2 cans (15 ounces each) 100% pure pumpkin (also called solid-packed pumpkin) or 3 cups cooked mashed pumpkin*
• 1 cup sugar
• 1/2 cup light brown sugar, lightly packed 
• 1 teaspoon vanilla
• 1 tablespoon all-purpose flour
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/2 teaspoon salt

1) Turn on oven to 350 degrees F. Place butter in a 13 X 9-inch baking pan, and place in preheating oven. When butter has melted, about 3 minutes, carefully remove pan from oven, and set aside. Allow oven to continue to preheat.

2) In a medium bowl, mix together remaining crust ingredients, and pour them over melted butter. Do not stir. Set aside.

3) In a large bowl, lightly beat eggs. Add milk and pumpkin, and stir to blend. Stir in remaining filling ingredients, and stir to mix well.

4) Spoon or slowly pour filling evenly over crust batter in pan. (The crust ingredients will almost be completely covered, this is fine.) Do not stir.

5) Bake cobbler, uncovered, for 45 to 50 minutes, or until crust has risen over the sides of filling and is golden brown and bubbly. (The crust will not cover cobbler completely, but this is fine.) Remove pan from oven, and cool for 10 to 15 minutes.Top with cool whip or vanilla bean ice cream.

White Sangria

Other than the glasses of "grape juice" my mom used to give me when I stayed home sick as a kid, I have never really had a palate for wine. But you throw some fruit in my glass, let me pretend it's a healthy fruit cocktail, and I'm sold. 

It probably also helps that I've learned what kinds of wines I do and do not like. I've always had a problem with headaches and migraines, and I've learned that, like many other people, red wine triggers those for me. I've found that I'm a much bigger fan of white wines and embraced my love for light, sweet and fruity flavors. I drink like a girl, bottom line.

In planning for a marathon cooking weekend, I knew that providing some beverages would be key to keep productivity in the kitchen in full swing. I had five girlfriends over and week cooked up a storm--for six hours. We made freezer foods that we could store and save or eat in the next few days. We made pesto. We made pot pies. We made stuff shells. And we drank. Delicious white sangria.

White Sangria

Ingredients

• 3 tablespoons sugar
• 3 shots apple liquor
• 1 lime, sliced
• 1 lemon, sliced
• 2 ripe peaches, cut into wedges
• 3 ripe green apples seeded and cut into wedges
• 1 bottle white dry white wine
• 1 pint raspberries
• Sparkling soda water, for topping off glasses 

Directions

Combine sugar, Calvados, lime, lemon, peaches and apples in a large pitcher. Cover with 1 bottle of wine and chill sangria several hours. To serve, spoon fruits into glasses, adding a few fresh raspberries in each glass, pour wine over top of the fruit. Top glasses of sangria off with a splash of soda water and serve.

Everyone Loves Brussels Sprouts

I don't know why brussels sprouts have such a bad rap. They are like the iconic food that every kid grows up hating, and every adult has scarring memories of being forced to eat. What gives? Brussels sprouts are not only delicious, but they are freaking adorable. They are like little miniature heads of lettuce... And let's be real, pretty much anything in "mini" form is stinkin' cute.

I'm a firm believer that if you hate brussels sprouts, you've just never had them prepared for you in the right way. Because I imagine that gnawing on a little rock of lettuce and trying to choke down gummy bites of a green nemesis would be pretty terrible. But caramelized brussels sprouts? With delicious seasonings? Shredded into pretty ribbons? How could that not be delicious? Have faith.

It's delicious. And it's easy. This has become a staple recipe for me, when I grab a bag of brussels sprouts at the store without a plan. This works every time.

Caramelized Brussels Sprouts

Ingredients

• 12-14 large brussels sprouts
• 1 tbsp olive oil
• 1 clove garlic, minced
• pinch sea salt
• 2 tbsp brown sugar
• 1/4 cup roughly chopped pecans or walnuts, toasted

Procedure
1. Slice each brussels sprout very thin until you have a mound of feathery brussels sprout ribbons. 

2. Heat the olive oil over medium high in a large skillet and saute the garlic for 30 seconds. 

3. Add the brussels sprouts and continue sauteing for another 4-5 minutes, until bright green and tender. 

4. Add the sea salt and brown sugar and toss together. 

5. Finish by adding the toasted nuts.

Butternut Squash Macaroni & Cheese

There is something about an afternoon spent in the kitchen that relaxes me like nothing else. That feeling of, like, almost serenity, doesn't compare to the high I get from running, the relaxation from a good massage or even the euphoria from the perfect bite of cupcake. Whirling around my kitchen like a spinning top, splattering surfaces with remnants of whatever is on my spatula, stuffing spoonfuls into my boyfriend's mouth for "tastes" (which is just code for validation), puts me at ease. Sure, I make a huge mess, I wear myself out and I end up with a sink full of dishes... But I also feel accomplished. Satisfied. Inspired. And full.

One of the things I love to do is simply open my fridge and my cupboards and see what speaks to me. Lately, my garden has been driving my kitchen activities. I have a butternut squash plant that has been going nuts, so all things squash have been coming out of my kitchen. This recipe is one that I adapted from a much heavier Rachel Ray version... And it didn't last more than 2 days before it was gone.

Butternut Squash Macaroni and Cheese

Ingredients

• 1lb penne or elbow macaroni

• 4 tbsp butter

• ½ medium onion, finely chopped

• 1 clove garlic, minced

• 4 tbsp flour

• 2½ cups milk

• 10 ounces (2½ cups) shredded cheddar cheese, or a combination of cheddar and gruyere

• 1 cup cooked, pureed butternut squash, from ½ medium squash

• ⅛ tsp nutmeg

• ⅛ tsp pepper

• salt, to taste

For topping:

• 1 cup fresh breadcrumbs or panko

• 2 tbsp minced fresh parsley (or 1 tsp dried)

• 1 tsp lemon zest, optional

• 2 tbsp melted butter

• ½ cup shredded cheddar cheese

Procedure:

1. Preheat oven to 375 degrees.
2. Cook pasta in a large pot of salted, boiling water until al dente (for elbow macaroni, that’s about 7 minutes, for penne, more like 10). Drain and set aside.
3. Meanwhile, melt butter in a large saucepan over medium heat. Add onion and cook until softened, about 3 minutes. Add garlic and cook 30 seconds. Add flour and cook, stirring constantly, 1 minute. Gradually whisk in milk, a bit at a time.
4. Bring sauce to a boil over medium-high heat, then reduce to low and cook until thickened slightly, about 5 minutes.
5. Add shredded cheese, whisking until smooth. Whisk in butternut squash puree, nutmeg, pepper, and salt to taste. Add pasta to the sauce and stir to evenly coat. Transfer pasta to a buttered 2 quart baking dish.
6. In a medium bowl, combine all topping ingredients and sprinkle evenly over pasta. Transfer dish to oven and bake until topping is golden and sauce is bubbling at edges, about 20 minutes.