Ground Turkey Lettuce Cups

Stuffed lettuce cups for anyone that has a crunchy savory tooth is where it's at. They are usually served at a popular Asian chain, but can be revamped at home to mom them a little healthier. I am not sure exactly what is in the ones there, but I feel like I made a decent alternative to them that is probably a bit healthier. My husband loved these and told me I should make them again soon. He also had the same reaction when I was cooking that he normally has when he isn't sure what I am making. But when he tries it he is blown away. Try them tonight !!

Start off by cooking up a pound a ground turkey. Cook it through until it is browned all over and chopped up into little bits. Use the back of a wooden spoon to easily break it up.

Then chop up 1 can of water chestnuts. And measure out 1 cup of low sodium hoisin sauce with 4 tbs of low sodium oyster sauce.

Then grab one package of bean sprouts. Rinse them thoroughly and set aside.

Pour in the sauce to the ground turkey mixture. Mix it through then add in the water chestnuts.

Stir in the bean sprouts.

Plate it up with some sugar snap peas and jasmine rice and get ready to have a fantastic dinner.

Chop up some romaine hearts. It is best if you slice it right at the stem. Then in half. So you have the top half and the middle half.

Spoon in some of your mixture and fold it up like a mini spring roll.

Enjoy !!!!

new ingredient: Swiss Chard

I have been looking for a reason to taste Swiss chard. I had heard for a long time it is very similar to spinach, but holds up a bit better in the cooking process. I have to say I was more than pleased with the result. It is crispier and has more of an earthy flavor.

Get a head of Swiss chard and trim off all the leaves and discard the stems. Chop the leaves up into smaller bits.

Then chop up one large onion and 2 large leeks.

Then heat 2 tbs of olive oil in a frypan. Cook the leeks and onion up until they become translucent. Throw in 3-4 cloves of garlic minced. Then chop up 4 chicken sausage links and add that in. Cook those up for a bit until they get a little crispy around the edges. Add in 2 cans of crushed tomatoes.

Then squeeze an orange into the mix as well. I know this doesn't make a whole of sense right now. But the slight taste of orange will compliment the Swiss chard nicely.

Then add in some cooked pasta. I used ditalini here. Throw in your Swiss chard bits and mix it thoroughly. You don't need to cook the Swiss chard ahead of time as the stirring process will heat it enough and almost cook it to the perfect texture.

Enjoy !!!!

Traditional Irish Food - Colcannon

Adapted from: Good Mood Food Blog

Colcannon (cál ceannann) is a thing of beauty in my mind. It is a traditional Irish dish. Colcannon is traditionally made from mashed potatoes, kale or cabbage, salt, pepper, and butter. You can also put several things other items like milk, buttermilk, cream, leeks, onions, and more.

The best part of Colcannon is that is so unbelievably easy to make, simple to perfect, and easy to make special with more ingredients.

You start with mashing up 4-5 large yukon gold potatoes. Or whatever potatoes you like best. I just thought yukon gold would lend itself well to this and make it creamier. Add in some butter, buttermilk, salt, pepper, garlic, and whatever else you want to spice things up with.

Then grab some cabbage or kale and chop it up to smaller bits. I used savoy cabbage when I made this batch. Which was delicious it was light, crispy, and airy.

Add in the cabbage or kale in and continue to mix it up together until it becomes smooth and deliciously creamy.

Plate up some of it, add some herbs, and cook up some shrimp/scallops to enjoy with it.

You can go wrong with this affordable meal !!!!!

Enjoy !!!!

fruit tart

Adapted from: Smitten Kitchen

This fruit tart tastes like the most delicious corncake, cornmuffin you have ever had with jam spread all over it. It is sweet, tangy, crispy, crunchy, and more than you could ask for in a desert.

It's perfect

and

I think you should try it this weekend.

In your food processor mix up 1 1/2 cups of all purpose flour, 1/2 cup of cornmeal, 2 tsp of baking powder, 1/2 tsp of salt, 9 tbs of softened unsalted butter, 2 large eggs, and 1/8 tsp of almond extract.

Once it is mixed up take out a little over a 1/4 of it and roll it into some plastic wrap. Seal it up and throw it in the refrigerator until you are done.

Pour the rest of it into your tart pan.

Now the fun part !!! Spread it all around with your fingertips and make it look pretty...

Then empty 1 jar of preserves into the center of it. You can use any kind you like. My favorite is raspberry so that is what I used here.

Then take out your log of dough from the fridge. Slice it thinly and arrange it beautifully onto the top of your tart.

Like so...

Bake it in a 375 degree oven for about 25 minutes until it is all golden brown.

Slice up a piece of heaven and enjoy. It's also great for breakfast!!

Enjoy !!!

stuffed polenta

Adapted from: Bitchin Camero

Most recently, within I would say the last year I have become infatuated with new polenta recipes. A lot people when they hear the word polenta they get a little grossed out. I'm imagining they start to think about some messy, oozy, somewhat liquefied substance that is flavorless and sort of has the essence of corn.

That is so far from the truth. Polenta when done right is out of this world. It is all about the whisking. Whatever you use as your base of chicken broth, vegetable broth, or just water once you pour the cornmeal in you must whisk away like your life depended on it.

I found this recipe for stuffed polenta and I was instantly intrigued.

I started by sauteing one onion, 1 pint of baby bella mushrooms, and 1 pack of Italian chicken sausage.

Then I added in 2 20 ounce cans of crushed tomatoes. Along with 1 large eggplant diced.

Then add in 1 cup of red wine.

Then add in 1 tsp of salt and pepper, 3 tbs of garlic, and 1 tsp of dried oregano.

Now on to the polenta. Boil 6 cups of water, 1 tbs of salt, and 3 tbs of unsalted butter in a large pot. Then whisk in 2 cups of cornmeal quickly. Then pour it into a rimmed baking pan. Let it cool completely while your sauce is cooking away.

Now, once it is completely cooled slice it directly down the middle and carefully place it in the bottom of baking dish like you see below.

Then scoop on some of your delicious sauce. Then also add in some scoops of ricotta cheese.

Then place on the other half of the polenta. Place more sauce on top and add a good amount of mozzarella cheese. Bake that in a 375 degree oven for about 20 minutes.

Slice it up just like you would a lasagna and plate it up.

You will have some extra sauce leftover. It freezes perfectly and you can use it for another day on some pasta.

Enjoy !!!

Product Review - Bad Mama's Kale Chips

This brand of Kale Chips are sold locally and they are unbelievably delicious. Kale Chips have recently come out as a healthy, crunchy, wonderful alternative for snacking.

I love them. If you are not a fan of Kale then possibly these may not be your favourite, but I love em and just wanted to share them with you.

Enjoy !!!

Delicious White Bean Dip

If you are looking for an alternative to hummus to mix it up every once in awhile try my white bean dip. I am not saying this recipe my not exist in some form somewhere else, but the day I made this I just began by throwing things into my food processor that made sense and it was out of this world...My husband and I used it for a veggie dip and to put on sandwiches for lunch.

Throw the following items into your food processor or blender

1. 1 can of cannelini beans

2. 3 tbs of garlic

3. the juice of 1 lemon

4. salt and pepper

5. 1 tsp of chili powder

6. 2-3 tbs of olive oil

Puree the dickens out of it and you will be one happy healthy camper.

Enjoy !!!

perfect breakfast and revisiting the omelet

The love I have for fresh eggs is more than just a search for a well balanced protein. Fresh eggs compared to the eggs that sit on store shelves in coolers at the perfect temperature are a completely different entity all together. Fresh eggs taste the way an egg should taste.

There is a beauty behind it too. Eggs that are fresh (maybe 1-2 weeks after being laid) cook perfectly. I think that, besides the taste, is the reason I love them the most.

The coolest part about it is that there are so many varieties. Recently, I found a workmate who has chickens and a plentiful amount of eggs. Plus, he is selling them for $2.00 a dozen. That is cheaper than the grocery store. Plus, I can know exactly which breed my eggs come from.

When I realized I could have fresh eggs whenever I wanted (within healthful nutritional guidelines) I was beyond happy. I was so eager to try them when I found out that I ordered 2 dozen.

Being that I was so excited I figured I should give an omelet another whirl. I tried perfecting the omelet here after I had watched the omelet hour with Julia Child.

My Sunday morning was complete. Hot coffee, toast, Canadian bacon, and a perfect omelet to share with my husband.

Give it a whirl !!!

Enjoy !!!

Nutella Banana cups

I'm pretty sure I shouldn't like nutella as much as I do. But I infrequently have it. I just keep a jar in the cupboard for every once in awhile when I want it.

Nutella is a chocolate and hazelnut spread that is heavenly.

One of my favorite deserts to use it with is my nutella banana cups. They are so easy and perfect for kids.

Take a glass and crumble 3-4 graham crackers into the bottom of the cup. Then slice up one banana and place it on top.

Then melt 2 tbs of nutella and drizzle it all over the top.

It is incredibly satisfying and isn't to high in calories, which makes it perfect for desert.

Enjoy !!!

english muffin pizzas

I love English Muffin Pizzas !!!!! I also love meals that make me feel like I am 9 years old sitting at my parents table in Rhode Island having dinner. This is definitely one of those meals that makes me feel like a kid.

It's so simple too and a perfect thing to make with kids. Get some English muffins and set them on a baking dish. Set up your station of all your fixin's too...

Then assemble your pizzas with a little of your homemade sauce, cheese, olives, green pepper, and turkey pepperoni.

Bake them at 375 for about 20 minutes until they are golden brown all over...

Serve them up with some tater tots and good old fashioned peas and carrots and you will certainly be a happy camper and feel quite youthful...

Enjoy !!!

homemade pizza sauce

Adapted from: My First Kitchen

I love to make things from scratch if it allows me to control the amount of salt and fat in what ever it may be that I am making. Pizza sauce is a perfect example of that being that most pre-made jar sauces that you buy at the store are filled with sodium and additives that you just don't need.

All you need is some kind of jar with a lid that screws on. Add to the jar 1 can of tomato paste, 1 cup of water, 1 tsp of dried oregano, 1 tsp of rosemary, 1/2 tsp of garlic powder, 1 tsp of sea salt, and 1/2 a tsp of red-pepper flakes.

Then all you need to do is put the lid back on and shake it up.

Unscrew the lid and get ready to make some English muffin pizzas. A good, quick, and easy recipe for them is on it's way to you tomorrow !!!

Enjoy !!!