Turkey and Potato Skillet

Mar 28, 2012 by

I’ve wanted to do a one-pot dish for some time now. I was tired of using ground turkey the same way all the time. Needless to say, it gets a little boring for everyone. Something new was definitely needed! Balance is always my goal, so there’s a good ratio of protein, starch and greens… and some sweet corn too, to brighten it up a bit. I love that the ingredients are what we know and love and that the recipe can be tweaked as needed. A versatile recipe is a good recipe. I also wanted a sweet sauce in the mix, to give a constant flavour throughout the entire dish, but not overpowering it. I’ve made this dish twice and I’m happy enough with the result to share with you here. It’s funny – when I’m freestyle cooking, I really need to write down what I do. The second time I made this I was hoping I got it right so that it would turn out just as good as it did the first time!

 

Turkey, White Potato, Sweet Potato, Sweet Peas

 

 

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Turkey and Potato Skillet

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients

  • 1 1/2 lb Lean Ground Turkey
  • 1 Onion, finely diced
  • 2 Cloves garlic, minced
  • 2 Tbsp Olive Oil
  • 1 Tbsp Oregano
  • 2 Tsp Dried Thyme
  • Salt & Pepper
  • 1/2 Cup Organic Ketchup (Or regular Ketchup is fine)
  • 3 Tbsp brown sugar
  • 1 Tbsp White Vinegar
  • 1/4 Cup Chicken Broth
  • 1 Large sweet Potato, cut into 1-inch cubes
  • 1 Large While Potato, cut into 1-inch cubes
  • 1 Cup Sweet Peas, thawed from frozen (or canned if you like)
  • 1/2 Cup Sweet Corn, thawed from frozen (or canned if you like)

Instructions

  1. In a hot skillet, add olive oil
  2. Add Onion, sauté until softened
  3. Add garlic, stir until softened
  4. Add Ground Turkey and use a spoon to break into small chunks
  5. Sprinkle salt, pepper, Thyme and Oregano. Stir to incorporate
  6. Brown the turkey for about 8 minutes on a medium-high heat
  7. In a small bowl or measuring cup, add ketchup, sugar, vinegar and broth
  8. Mix with a spoon until a smooth consistency is achieved
  9. Pour over the turkey, stirring to combine
  10. Add cubed potatoes, stir and cover over medium-low heat for about 15 minutes or until the potatoes are fully cooked
  11. Add the corn and peas and cover for another 5 minutes
  12. Stir to combine
https://lovelypantry.com/2012/03/turkey-and-potato-skillet/

5.0 from 1 reviews
 
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Aside from the subtle sweetness of this dish, the colours are so appealing to me. I think I’m addicted to green. There HAS to be something green in my plate. I love sweet potatoes. White potato – not so much, but each has its special place in my diet. I was happy to join the two for this Turkey and Potato Skillet dish.

 

Turkey and Potatoes in skillet

 

 

Turkey and Potato Skillet

 

 

This was so easy to make and filled with colourful goodness. Perfect for a mid-week dinner!

 

Happy Wednesday!

~Lyn

 

 

 

 

 

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Sweet & Sour Muffin Meatballs

Mar 12, 2012 by

I love when I find a good recipe. Better yet, I love when I find a good recipe that I can improve on 🙂 A while back, I wanted to make meatballs but not just regular plain meatballs – nothing boring. I came across Sweet & Sour Muffin Meat Loaves from myrecipes.com so I decided to try. The first time I made it, I wasn’t sure of the texture and it certainly did not have the colour I was hoping for. I tried again, taking notes on the changes I made and I never looked back. Instead of calling them meat loaves, I’ll say that these are awesome baked meatballs, full of flavour and a nice rich colour.

I wanted to serve it with mashed potatoes and steamed carrots but.. since the meatballs were super spectacular, I’d have to jazz up the company! This was such a great meal! It was different and comforting.

 

Sweet & Sour Muffin Meatballs, Carrots & Baked Potatoes

 

Sweet & Sour Muffin Meatballs
 
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Baked meatballs with a sweet and sour sauce
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 1½ lbs Ground Turkey
  • 1 Cup Ketchup, divided into 2½ cup portions
  • ¼ Cup brown sugar
  • 1 Tbsp White Vinegar
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Low Sodium Soy Sauce
  • 1 Egg
  • 1 Onion, finely chopped
  • ½ Cup Breadcrumbs
  • 1 Tbsp Oregano
  • 2 Tsp All Purpose Seasoning
  • Salt & Pepper
  • 4 Large Carrots, cleaned and chopped into ½ inch pieces
  • 2 Tbsp Butter
  • 2 Tbsp Maple Syrup
  • 2 White Potatoes (or any kind you like suitable for baking)
  • Olive Oil for the potatoes
Instructions
  1. Preheat your oven to 450F
  2. In a saucepan, set carrots to boil about 20 minutes until soft. Drain and then mash with butter and maple syrup. Set aside.
  3. In an oven proof pan, grease the potatoes with olive oil, then sprinkle with salt and pepper.
  4. Pierce the potatoes with a sharp knife. Cook for 1 hr, until the skin is crispy and a knife goes through the skin with no resistance
  5. Grease a 12 Cup Muffin Pan
  6. In a 1 Cup measuring cup, mix ½ cup ketchup, brown sugar and vinegar
  7. In a medium bowl, combine ground turkey, egg, onion, breadcrumbs, soy sauce and remaining ketchup
  8. Add salt and pepper, combine well with a fork or better yet, your hands
  9. Add about a tablespoon of ketchup mixture to each muffin cup, reserving about half of the liquid
  10. Form the meat into 12 meatballs, as equal in size as possible
  11. Place in each muffin cup, pressing down to flatten the top slightly
  12. Bake for 30 minutes
  13. After 20 minutes, brush each muffin with the remaining ketchup mixture and continue baking until cooked through
  14. Remove from oven and allow to rest before carefully removing the meatballs.
  15. When the potato is cool to the touch, slice and serve
Notes
The muffins can be baked alongside the potatoes once the potatoes are half-cooked. I used tongs to remove the meatballs from the muffin pan Portions can be 2 meatballs per person, with meatballs left over for lunch the following day

 

And here’s the fun part!

Add ketchup mixture into each muffin cup

 

 

Add each meatball on top of the ketchup mixture

 

After about 20 minutes, the meatballs will look something like this

 

Partially cooked meatballs

 

Brush the meatballs with the remaining sweet and sour mixture

 

Meatballs brushed with sauce

 

Pop them back in the oven for about 10 minutes or so. Your kitchen will smell marvellous. Don’t let your meatballs burn! Watch them carefully. Cover with foil if needed.

 

Sweet and Sour Meatballs - cooked!

 

I especially love the dark, caramelized sweetness of the meatballs and the sweet and sour sauce. I found that it paired well with the carrots and potato. Each component complimented each other quite nicely.

 

Dinner is served!

 

Take a bite!

 

Meatballs, Carrots and Baked Potato - Stacked

 

Seriously. I’m hungry.

 

Happy Monday, friends! ~ Lyn

 

 

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Meatloaf & Smashed Potatoes

Feb 29, 2012 by

Have you ever had meatloaf before? It may sound strange to ask. But when I had meatloaf for the first time, I knew I was missing a great deal! I saw the recipe on Everyday Food and decided to give it a go. Of course, I made changes to their recipe. I generally do. Ha! I enjoyed preparing it but found that it’s really a lot of meat! I may have to find a way to prepare it differently or make mini meatloaves or something. All in all, it tasted great and the family enjoyed it. I chose to mix the meats to get the most flavour. Originally I was going to use the usual ground turkey but felt the flavour would not be rich enough. I’m sure there are many variations of meatloaf so if you’re a food blogger, and you happen to come across my version, please leave a comment and a link to your recipe. I’d love to see.

Oh, and as for the smashed mini potatoes – I saw Laura Calder do it and I thought it was hilarious! But after the first few times I did it, I found them to be cute little things. And I LOVE the taste of baked mini red potatoes. LOVE.

I have to tell you guys that my son ate his dinner with no fuss. Knowing that he would not eat meat for so long, and finally he’s eating like a “big boy” really makes me happy. My daughter is now going through this meatless phase, so I’m being patient with her but I look forward to when she can eat just like her brother. She might even start asking for broccoli or string beans with her dinner, just like her big brother! It’s a daily task, offering her different veggies, and foods, but she’s just 2 and still trying to figure it all out. I’m here to help and show her by example. A mother’s work is truly never done.

I’m proud of my first attempt at meatloaf. Here’s the recipe and photographs.

 

Meatloaf, Smashed Mini Potatoes, Steamed Broccoli

 

 

5.0 from 2 reviews
Meatloaf & Smashed Potatoes
 
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A family favourite - Meatloaf & Potatoes
Author:
Recipe type: Dinner, Main
Serves: 6
Ingredients
  • 12 Baby Red Potatoes, washed and dried
  • ¼ Cup Milk
  • 3 Slices Whole Wheat Bread
  • 1 Small Onion, coarsely chopped
  • 3 Cloves Garlic, finely chopped
  • ½ Cup chopped spinach
  • 1 Egg lightly whisked
  • 1 Tsp Dried Thyme
  • 1 Tsp Dried Oregano
  • Salt & Pepper
  • ½ Cup Tomato Sauce + ¼ Cup for garnish
  • 1 lbs Ground Veal
  • 1 lbs Ground Beef
Instructions
  1. Preheat oven to 375F
  2. Boil the potatoes until it can be easily pierced with a fork, about 15 minutes
  3. Tear bread and place in a small bowl
  4. Pour ¼ cup milk over the bread and allow to absorb
  5. In a large bowl, combine bread, beef, veal, onion, garlic, spinach egg, thyme, oregano, salt, pepper, ½ cup tomato sauce
  6. Combine to make a loaf (I used my hands) and place into a 9" X 5" bread pan
  7. Bake for 30 minutes
  8. Take the mini potatoes and toss in olive oil and season with salt and pepper
  9. place them onto a rimmed baking tray
  10. using the bottom of a saucepan, smash the potatoes in order to flatten them a little bit, not completely
  11. After 30 minutes, remove the meat loaf and spread remaining tomato sauce on top
  12. Continue baking for another 30 minutes
  13. At this time, add the tray of smashed mini potatoes and bake alongside the meatloaf for about 30-40 minutes
  14. Test meat loaf for an internal temperature of 180F
  15. Remove from oven and allow to rest for about 10 minutes
  16. Removed from pan, and serve in slices
  17. Remove the potatoes when the skin is crispy

 

While taking into consideration the fact that some ovens are hotter than others, I wanted to ensure that the loaf was cooked through. You can never be too sure.

 

Internal temperature

 

It looked great, and smelled wonderful. I couldn’t wait to cut it into slices.

 

Meatloaf

 

The tomato sauce was so sweet… a perfect combination.

 

Meatloaf slices

 

When will you be making meatloaf for your family?

 

Meatloaf, Smashed Mini Potatoes, Steamed Broccoli

 

Take care folks! See you again soon 🙂

 

 

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Chicken And Dumplings

Feb 27, 2012 by

I seemed to have developed a strange attraction and liking to dumplings. But not the dumplings that my mom or grandmother made. These dumplings are not the Caribbean way! But I just love them! I also love the way the chicken is cooked down into a stew. My husband loves how fluffy the dumplings are, and I totally agree.

This Chicken and Dumpling meal truly makes me happy. No leftovers whenever I make this 🙂

I know you guys loved the Chicken Soup With Dumplings. But THIS is where the party is at! LOL Yes, I love it that much.

 

Chicken and Dumplings

 

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Chicken And Dumplings

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Ingredients

  • 2 Tbsp Butter
  • 1 Medium Onion, diced
  • 5 Carrots, cut into 1 1/2 inch pieces on the diagonal
  • 1 Tsp Dried thyme
  • 1/4 Cup Unbleached, All Purpose flour
  • 1 3/4 Cup Low Sodium Chicken Broth
  • 8 Chicken Thighs, Skinless, Boneless
  • Salt & Pepper
  • Grapeseed Oil (to cook chicken)
  • Dumplings:
  • 3/4 Cup Unbleached, All Purpose Flour
  • 1 3/4 Tsp Baking Powder
  • 1/2 Tsp Salt
  • 1/2 Cup Milk (I used 2%)
  • 1 Cup Peas, thawed from frozen

Instructions

  1. Season Chicken with salt and pepper
  2. In a skillet, add some Grapeseed oil and brown chicken on both sides
  3. Remove chicken from skillet and set aside
  4. In a warm dutch oven over medium heat, add butter.
  5. When butter has melted, add onion and sauté until softened
  6. Add Carrots and Thyme
  7. Stir 3-5 minutes over medium heat
  8. Add 1/4 cup flour to make a roux. Stir in gradually to combine
  9. Gently whisk in chicken broth
  10. Bring to a boil while whisking to remove any lumps of flour
  11. Add Chicken. Cover and cook for about 15 minutes
  12. In a medium bowl, add flour, baking powder, salt and milk
  13. Combine with a fork
  14. Using 2 spoons, form dumplings and place in the dutch oven (about 14-16 small dumplings)
  15. Cover and cook for 15 minutes (stir once or twice during this time to ensure chicken doesn't stick the bottom of the dutch)
  16. Add peas
  17. Cook for 5 minutes until peas warmed through and dumplings are cooked
  18. Gently stir
  19. Serve immediately
https://lovelypantry.com/2012/02/chicken-and-dumplings/

5.0 from 1 reviews
 
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Adapted from Everyday Food

 

Dumplings in the pot!

 

This is a definite favourite for me. I just need to win the kids over and then this could be a weekly item. Too bad they are going through that funny texture phase.

 

Chicken and Dumplings – Dinner is served

 

Okay, I need to back away from the computer. I’m getting hungry for dumplings.

Have a great week, everyone!

 

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Chicken Rundown

Feb 6, 2012 by

 

Chicken Rundown

 

Today’s recipe came to fruition from a simple request from a friend on Facebook. “Lyn, do you have a recipe for Rundown?” I love questions like this. Really I do.

I’ve only had Rundown twice in my life. It was Mackerel Rundown. And it tasted so GOOD. I had it with boiled dumplings and boiled green bananas. It wasn’t an attractive dish, but it was very nice. Which explains why I had it a second time. Rundown always seemed to be an exotic dish in my eyes. It was not a dish that was prepared in my own home growing up, and I had not met anyone who made it until I was an adult. Furthermore, I thought there was only one type of Rundown ~ Mackerel. As I jumped into my research, I found out that Rundown itself is in fact the sauce (Coconut Milk) in which the mackerel is cooked in. It only stood to reason that you could use Chicken. Right? I did see some recipes out there on the internet but they did not seem to be exactly what I wanted to do. So I just did it how I felt comfortable. As long as the basic ingredients are present, I’m quite happy to call my dish Chicken Rundown. Thanks to “Farmgirl” for asking me and getting my creative juices flowing!

It tasted good. Yes, I’ll make it again. I’ll even make it with scotch bonnet pepper! Maybe.

I served it with rice because I felt it paired better than if I tried to serve it with boiled dumplings.

 

5.0 from 3 reviews
Chicken Rundown
 
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Chicken Rundown, a Jamaican inspired meal
Author:
Recipe type: Main
Serves: 6
Ingredients
  • 8 chicken thighs, skinless, boneless, cut into 3-4 pieces
  • 1 Red Sweet Pepper (or green) finely chopped
  • 1 Can Coconut Milk (I used Low Fat or "light")
  • 1 Large Onion, chopped
  • 4 Cloves Garlic, chopped
  • 2 Escallion
  • 1 Small Tomato, chopped
  • 2 Tsp Dried Thyme
  • Salt & Pepper
  • 2 Tsp All Purpose Seasoning
  • Extra Virgin Coconut Oil
Instructions
  1. In a food processor, blend onion and garlic
  2. In a medium dutch oven, or heavy pot, add coconut oil. Bring to medium heat.
  3. Add blended onion and garlic and sauté for 2 minutes until softened
  4. Add tomato, thyme, sweet pepper, salt and pepper
  5. After about 2 minutes, add can of coconut milk
  6. Bring to a boil, then reduce to a simmer for about 25 minutes, allowing the sauce to thicken
  7. Season the chicken with salt, pepper & all-purpose seasoning
  8. In a skillet, brown the chicken on both sides until cooked through, about 10-15 minutes
  9. Drain the oil from the chicken and set aside
  10. If the coconut milk is of the desired consistency, add chicken
  11. Add escallion, leaving some of the green for garnish
  12. Simmer for about 15 minutes
  13. Stir, then serve over rice
Notes
If you wish to use scotch bonnet pepper, use about ¼ pepper, finely chopped. Add with the sweet pepper.

 

Chicken Rundown with Rice

 

I think this came out quite well. I’m toying with the idea of a vegetarian version using root veggies. Hmmmmm….

 

Happy Monday! Have a splendid week 🙂

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