Baked Meatball Sub

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turkeymeatball2So…as you all know, I don’t fry.  I bake. Tonight was the kind of night, where I’m on the way home, and Brad text me saying he’s hungry. This is weird. This is super weird. It’s hardly 5:15, at least two hours before he’s even considering dinner normally. Due to this information, I know I know have two options:

1. He wants Mac & Cheese or Spaghetti O’s.

2. If I don’t come up with something a little hearty, we’re eating some parts of #1.

Well ground turkey is sitting in front of me all thawed out (He’s having anti-chicken phase again) and last time I checked, there isn’t ground turkey in Mac & Cheese or Spaghetti O’s. Boom, ground chicken, pork, or turkey…perfect for baked meatballs. One of Brad’s go-to meals if we go to Subway is their Meatball Sub, so….Brad approved, and hearty. Dinner Win!

Growing up we NEVER had meatballs, it was not something ever on our home menu, nor anything that we would order going out. Not sure why. Somewhere along the line I’d sampled some meatballs appetizer style, and absolutely feel in love. I’ve been trying different versions and techniques ever since.

Alright, simple, hearty, and baked. Everyone wins here.

Baked Meatball Subs

yield: apprx 10 large meatballs

1 lb ground turkey

1 egg, lightly beaten

1/2 cup bread crumbs (I used 1/4 cup bread crumbs and 1/4 cup ground Corn Flakes)

1 tbsp crushed red pepper

1 tbsp soy sauce

1 tbsp parsley

1 tsp oregano

1 tsp basil

1 tsp garlic powder

1/4 tsp pepper

salt to taste

For the Sandwiches (2)

2 Brat Buns

4 very thin slices of Di Lusso Pepperjack Cheese

1/2 cup red sauce

1. Preheat oven to 400 degrees

2.  Combine all of the ingredients for the meatballs except for the turkey and stir together. Then add the turkey, it’s messy, but you’ll work everything in better if you use your hands from here to combine everything. I do a couple of squishes and then do a kneading technique with my fist and then rotating it in a large bowl until well combined.

3.  About 2 heaping tbsp will give you a decent medium size ball. I usually get about 10 medium ones out, but if you want smaller ones, just  half and cut your baking time in half as well.

4. Place on a baking sheet lined with parchment paper, bake for about 21 minutes.

5. Take your brat buns and hollow out the top half of the bun, this will leave more room for the meatballs and keep your meatballs from sliding off your sandwich. Place your bun in a  shallow baking dish. Align three meatballs on the bread, top with sauce, then two slices of your cheese.

6. Place the pan with your assembled sandwiches in the oven for about 3-5 minutes.

Tortellini Bake

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tortellinibakeThe real reason this dinner came about is because I’ve been dying to use my herbs I planted this year. Rosemary, Chives, Hot and Spicy Oregano, Sweet Basil and cilantro. They’re so pretty:) There is just something about walking out onto the deck and trimming exactly what I need from my own plants for dinner that makes me happy, I just thought you should know.

A recent that has made its way into our house is Ronzoni’s mini cheese tortellinis. We usually use these with our imitation of Gristanti’s (local to Nebraska) Tomato Basil with Tortellinis, but it doesn’t take the whole bag. A serving size is one cup, but that is way more than enough for one person, really a half a cup is perfect coming in at 70 calories per portion (15 carbs), so these little devils aren’t even bad for ya. Indulge….with proper portions of course.

As you know I’m not a big casserole person, so this is the perfect way for me to get close to making one… without totally making one. Not to mention, a quick fridge to dinner meal in about 30 minutes. With so much going on lately, we have been progressively eating later and later. It seems like we don’t even think about dinner anymore until about 8pm, and when we do, hunger hits us like a freight train. As much as I love cooking and baking, the last thing I want after working all day, a cardio workout, a weight lifting session, then working on wedding stuff is to make a formal dinner.

Although I still strive for homemade and fresh meals, they have been much simpler recently, which has been a mental adjustment on my part! I hate too many repeat meals within a couple of weeks time span, but shredded chicken tacos on corn tortillas in some flavor seem to hit our plates a lot anymore! My creative juices will reappear I’m sure after the wedding bells have rung, and we have nothing to plan or schedule :)

So with that, here is this meal, simple, hearty, but still good for you without tipping your calorie and carb limit for the day!

Tortellini Bake

2 cups of Ronzoni’s 3 cheese mini tortellinis (half the package)

1 can of Hunt’s Zesty and Spicy Pasta Sauce **

1/2 lb hamburger browned

1/2 onion diced

1 tbsp olive oil

1 clove garlic

1 tomato chopped

1 tbsp crushed red pepper

1/4 cup white wine

s/p to taste

1/2 cup shredded cheese

Fresh Mozzarella: enough to add some dollops on the top ( if you don’t have this, just add another 1/2 cup of shredded cheese)

Fresh Oregano and Basil and Rosemary: I just pull some from my garden, use to your taste! I used one sprig of Rosemary, about a 3 inches sprig of oregano, and 3 large basil leave.                         *If you don’t have access to fresh, dried amounts: 1/4 tsp of Oregano with the onions, and 1/4 tsp of basil just to garnish

1. Over medium low heat, add olive oil, a few shakes of s/p, diced onions, tomatoes, and 1 clove of smashed garlic. Let this cook until fragrant, about 5 minutes.

2. Add wine, and let cook down, about 5 minutes.

3. Place the onion/wine mixture in a bowl to the side, in the same pan brown your hamburger, then drain of fat.

4. Once you’ve drained the fat, add the hamburger back to pan as well as the onion mixture. Add your crushed red pepper, herbs, half the can of sauce, and 4 tbsp of water, let this simmer on low until the tortellinis are finished.

5. In another pan, bring your water to a boil, cook the tortellinis for 9 minutes on a low boil. Preheat oven to 450.

6. Pour the remaining pasta sauce in the bottom of an oven safe dish. Then add your cooked and drained tortellinis. Top with 1/2 cup shredded cheese, then pour the hamburger sauce mixture over the top, then dollop your fresh mozzarella.

1 Hour Cinnamon Rolls

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Is there anyone that dislikes a Cinnamon Roll? How many people can actually make a cinnamon roll? I feel like there aren’t many hands raised here. I come from a Cinnamon Roll family. A German one. Meaning, they aren’t just Cinnamon Rolls, they’re sweet rolls. My Grandma can make them, my aunt can make them, my mom can get pretty close, I….can’t. As someone who spends a lot of time in the kitchen it’s an insult. I feel like when the recipe was given to me they left out an ingredient or changed the amounts or something, I just can’t get them to work. It took me a month to get the dough right (the bad batches hit the wall, soooo not kidding, but I still haven’t perfected the perfect roll my Aunt and Grandma can probably crank out in their sleep.

I’ve for now given up on the recipe, I’ll come back to it, but for now I’m going to pout in the corner and play with other ones instead. So it’s a Thursday at 9pm, waaaaay too late to make a perfect 4-5 hour cinnamon roll batch. Wait…I have an hour, and I don’t need….yeast?! Get out of town! I’m not sure you can even qualify them as a Cinnamon Roll or a Sweet Roll if they don’t have yeast, but guess what, I don’t care…these are freakin’ amazing. They are oooey and gooey, and just melt at every bite.

Family show up at your doorstep Saturday at 9am for breakfast? NO PROBLEM! Need a backup plan for your failed quiche…I got you covered. Having people over for brunch and everyone trips up your front stair and spills their dishes? YOUR WELCOME. Make these.

1 Hour Cinnamon Rolls

Adapted Slightly from Bakingdom

Filling

3/4 cup brown sugar

1/4 sugar

2 tsp cinnamon

1/8 cloves

1/8 tsp salt

1/2 tsp vanilla

1tbsp butter, melted

Dough

3 cups flour

3 tbsp sugar

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 cup buttermilk (don’t have any? 1 cup milk + 1 tbsp lemon)

6 tbsp butter, melted

1/3 cup maple syrup (I warm it a tad so it pours/mixes better)

Icing

2 tbsp butter, melted

3 tbsp maple syrup

3-4 tbsp milk

1 cup powdered sugar

1. Filling: mix all the dry ingredients with whisk or fork. Add the melted butter and vanilla last and mix. It will have the consistency of wet sand.

2. Dough: Add the first dry ingredients in a bowl and combine. Then add the buttermilk, syrup, and  TWO tbsp of the melted butter, just until combined.

3. Transfer dough to a flour surface and knead until soft and smooth. Note: It will be a touch sticky, thats ok, it’s dough right?! Don’t over flour. Once smooth, place the dough in floured or greased bowl and refridegerate for 20-30 minutes.

4. Take your chilled dough, flatten out unti you get about a 12×18” rectangle. Spread 2 tbsp of melted butter over the top, leave 1inch clear around the edge. Sprinkle the filling evenly. Here I like to add some toasted almonds for extra flavor, but totally optional. Press the filling with your fingers lightly into the dough.

5. Starting with the long side, roll the dough up tightly into a log. Pinch the seam closed, and place the log seam down. Cut into 8-10 equal pieces (I do 10 if I’m trying to stretch it out)

6. Brush the dough with the remaining 2 tbsp of butter , place in a in a greased 9″ cake pan and bake for 20 minutes or until golden brown.

7. Icing: Cream the butter, then add the powedered sugar and milk and mix until completely smooth (use a mixer). Add the syrup, mix well. If you need to thin it out, add a tsp of milk at a time. Wait about 10 minutes before drizzling the cinnamon rolls. Serve warm!

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Grilled Sriracha Wings

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srirachawing1WINGS. I’ve never been a huge wing fan, until recently. It’s something that Brad and I have gotten to go out an enjoy together on our date-nights. Every other week we try to fit in a fun date-night. Hitting up all the local spots in angst trying to locate ‘the best wings’ in town, according to us of course.  Scouring for every spot’s ‘wing night’ specials has become something that we look forward, and has become our thing. A bunch of wings, a cold Sam Adams (or local IPA), and some basketball (Go Heat!!) has us pretty content! :)

Wings are great, but they can be very overpriced if you don’t get them on a ‘wing night special’. A dozen wings should never cost $12 bucks. That’s just silly. We bought a HUGE bag at Sam’s Club awhile back and have been slowly picking away at it, trying to find just the right flavor profile favorite. I’ve tried traditional BBQ several times, not bad, but it’s never been great. I did a little research and tapped into my personal taste buds which LOVE spicy, by the way. Turns out, apparently I really love spicy Asian zing. Raise your hand if you’re surprised….ya, me neither.

These wings are zesty, pack some heat, but also tons of juicy flavor locked in around the crispy outside seared on the grill.  Don’t get me wrong, I enjoy a killer dipping sauce just like every other normal person in America, but making bland wings then covering them in a goopy sauce…isn’t skill, its appropriate goopage. All great wings, start with a great marinade. You want to let them soak in all that flavor to make the perfect tasting wing. THAT is what I want. If all need be, a little Sweet Thai Chili dipping sauce from Trader Joe’s can be applied after if all necessary :)

Sriracha Wings
9 wings, thawed
1 tbsp vegetable oil
1 1/2 tbsp soy sauce
1 tbsp sriracha
1/2 tsp ginger
1 tbsp crushed red pepper
1 tsp chili powder
1 tsp paprika
1 tsp Chinese Spice
1 tbsp Chili Oil
1 diced Serrano (for hotter) or a jalapeno Don’t toss the seeds, leave em!
 
1. Thaw out the wings, and trim the excess fat.
2. Mix all the liquid ingredients and stir in a bowl large enough for the wings.
3. Pat the wings dry, add them to the bowl, then add all your spices, mix well with your hands, cover marinade in the fridge for 2-24 hours.
4. Set grill on Med to Med-Low, oil the grates before adding the wings. Mine were done at about 11 minutes a side, but you’ll need to watch them depending on your heat/grill.
5. Serve with Sweet Thai Chili Dipping Sauce (Trader Joes)
Marinade

Marinade

TWEET! @clairevskitchen

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imagesI caved. It has taken years, but I’ve done it. I started my first Twitter account, for ClairevsKitchen.

I’ve never understood having a Facebook, a blog, and a Twitter account all for the same thing, essentially, but what do I know. I’m still standing my ground on ClairevsKitchen not needing a Facebook- yet. Isn’t that what subscribing to a blog is for, I’m confused?!

However, IF,  you want to know waaaay to much information about what’s going on in my kitchen, more fun (and food) pictures, flour distasters, cats, or just my random thoughts on cinnamon rolls…you should probably start following!!!

@clairevskitchen

 

 

Strawberry Compote

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Enter stage left, spring, finally, well until I was driving thru a blizzard a few days ago… I was out-of-town for work this last week and this is what happened- Saturday, I bought 5 lbs of strawberries, because it was … Continue reading →

Whole Wheat Waffles

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Waffles, YES! End of post. (just kidding) Pancakes are great and all, but my breakfast heart belongs to waffles and french toast. Put a fried egg over easy on the top, and my weekend morning is absolutely complete (as long … Continue reading →

Asparagus Week: Jyoti Bowl

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JyotiIndian2Like Indian food? Every awesome person does. ‘Cakes’ doesn’t, so he’s not awesome. More than that, the only time I get it is when he’s out-of-town or if I”m at ‘Girls Night Out’. This last week ‘Cakes’ was out-of-town in Vegas for March Madness, and the local HyVee’s here now carry Jyoti. I’ve seen it here for last 6 months or so but haven’t really given it too much attention. BIG MISTAKE.  As you know, I try to stay away from pre-made, boxed, or frozen dinners. About the only thing we keep in our cabinets on the regular is Kraft Mac and Cheese (Cakes would probably get rid of me if I didn’t have them on reserve).

If you’re going to be purchasing goods or meals that are pre-made, at least read the label. Do yourself and your body the favor, all the preservative and sodium levels are usually thru the roof. Well, I picked up the can, I liked the picture (I judge books by their covers too), and I checked the label. Not only do they all have an actual list of REAL ingredients that didn’t stretch a mile long, but they are also low in sodium and calories (almost all of their varieties are gluten and wheat free as well if that applies to you). How else could this brand me amazing, well…it has a great spicy kick, it’s perfect, and everyone needs a little zing!!!

Pssht, OK you got me. I cooked the can and made it for dinner. The pre-made, heat-up meal. Guilty.

I purchased the Jaipur Karhi, or Potato Dumplings in a Buttermilk Sauce. It was actually one of very few that have dairy in them in case you are dairy sensitive. The serving size per can is 4, but i added about a 1/3 cup of water to spread it out a little because it definitely wouldn’t serve 4. I paired my Rice Bowl with some whole grain brown rice as well as,  you guessed it…asparagus.

If you haven’t tried any of the Jyoti flavors….do it, it’s worth the 3 bucks, and it’s delicious Indian food without dropping the $15-20 bucks you normally pay for the same serving size at any local establishment. I

Jyoti Bowl

1 can of Jyoti ( I bought the Potato Dumplings w/ Buttermilk Sauce)

1/3 cup of water

Leftover Shredded Chicken (feel free to omit this)

Asparagus

s/p

olive oil

ginger

cumin

whole grain brown rice

1. Cook your rice ahead of time, because the rest of your meal won’t take but 10 minutes to put together. Also Preheat oven to 400 degrees.

2. Start on med-low heat and heat it slowly, you don’t want to go to fast because it will burn to the bottom of the pan. It still should only take about 10 minutes to heat it, you want to heat it up, not boil it.

3. While the Jyoti is warming, break the ends of your asparagus and toss with a drizzle of olive oil and place on parchment paper on a cooking pan. Sprinkle with salt/pepper, ginger, and cumin. By sprinkle…I mean a couple shakes, you don’t want to over season them.

4.When your rice is finished and the Jyoti is warmed thru, add 1/4 cup of rice to your bowl, top with 1/2 cup of Jyoti, chicken, and your roasted asparagus. The perfect at-home rice bowl, and under 15 minutes!