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Cook and Tell: Turkey Meatballs with Goat Cheese

24 May

It’s taken me a while to share with you a dish that I made quite some time ago. You know those pesky family and household demands, can’t get away from them. But I am finally here doing so. Quite a bit ago I happened to stumble upon one of Rachel Ray’s segments on the Food Network channel. She was sharing one of her 30-minute meals, and it was exactly what I was looking for. It was a weekday, and I needed to come up with something for dinner, pronto.

As it turns out this 30-minute meal actually takes 50 minutes to make (20 minutes for prep and 30 minutes to cook). Nevertheless, it was a great addition to my weeknights dinner repertoire. I used Rachel’s recipe idea and adapted it for the ingredients I had on hand. You can try Rachel’s original recipe for Gorgonzola Filled Meatballs, Bay and Onion Creamy Tomato Gravy or you can try my adaptation of it.

Turkey Meatballs with Goat Cheese
Ingredients
1lb Ground Turkey
Salt and Pepper (to taste)
1 Large Egg
Minced Garlic (to taste)
Bread Crumbs
Grated Parmesan cheese
Goat Cheese
Extra-Virgin Olive Oil

Preparation:
Preheat oven to 400 Degrees F.

Combine the first six ingredients. Roll the combined meat mixture into equal size balls. My meatballs were on the smaller side. Arrange meatballs on a baking sheet. Coat each meatball with olive oil. With the back of a wooden spoon, make indentations in each meatball. Place goat cheese into each indentation.

Bake for about 15-20 minutes, or until meatballs are golden and cooked through.

My version of the meatballs might just actually take 30 minutes, and they are pretty tasty.

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Posted in Food Photography

Guest Post Friday: Life is like a box of chocolates…

01 Apr

I am really excited! Today for the very first time in the short history of DimpleArts blog I get to introduce a guest blogger. My very good friend Vicky from Shrimpaholic. To say that Vicky is a lover of shrimp, is not to saying anything at all. I think her post below will give you some insight into how big a fan Vicky really is. Definitely drop by Shrimpaholic for more of Vicky’s delicious cooking and witty tales.

I never saw it. *Gasp* That’s right, I, a self proclaimed shrimpaholic, am ashamed to admit that I have never actually seen Forrest Gump. Sure the acting is magnificent, and there is incredible heart warming story, but to think that I failed to see a movie that has inspired so much greatness is just humiliation of many proportions. This greatness of which I speak? Well I can only be referring to the happiest place on earth – ~~Disneyland~~ Bubba Gumps!

Can you imagine how elated I was when I discovered a restaurant all about you-know-what?! And then to find out that there’s actually a book full of recipes?! Well let me tell you, Christmas came early this year (think February). Thanks to Amazon.com, their ability to store my credit card information, and expedited shipping, I knew that within a few days I’ll be holding that beautiful brown cardboard box we all see way more frequently than we should. No? Just me again? Common people free shipping over $25! (Sorry, slight deviation)

Now, when I was kindly asked to babble on Julia’s blog (which may have been due to judgment error) I decided that a simple link to an online reference would not suffice. Nope, just not good enough. This would be the magical moment when I debut my culinary key to happiness (cue bright spotlight and angel music).

And with that I present Bubba’s Beer-Broiled Shrimp, from The Bubba Gump Shrimp Co. Cookbook

the stuff:

- 2 lbs unpeeled large fresh shrimp
- 3/4 cup beer
- 2 tbsp chopped fresh parsley
- 2 tbsp vegetable oil
- 1 tbs plus 1 tsp Worcestershire sauce
- 1 clove minced garlic
- 1/8 tsp salt
- 1/4 tsp pepper
- 1/8 tsp hot sauce

what to do:

Peel and devein shrimp, leaving tails intact. Combine beer and remaining ingredients in a shallow dish. Add shrimp, stir to coat, and marinate in the fridge for 2-3 hrs.

Drain shrimp and discard marinade. Thread neck and tail of each shrimp onto six skewers. Place skewers on a lightly greased rack of a broiler pan. Broil 5 1/2 inches from heat for about 3 minutes. Turn and broil an addition 2 minutes, or until shrimp turn pink.

“Now, Bubba taught me everything he knew about shrimpin’, but you know what I found out? Shrimpin’ is tough”. -Forrest Gump

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Visit to Reno Part 2…Baked Chicken, Wild Rice Medley & Salad

04 Oct

Now that you’ve had plenty of time to feast your eyes (and hopefully just feast) on the Ham and Cheese Quiche, it’s time to move on to the second part of our visit…lunch.

On Saturday afternoon after a lovely hike in the near by park and a game of Cranium, we had a lovely lunch. Our lunch consisted of baked chicken drumsticks, wild rice medley and a salad.

Drumsticks-with-rice-medley

Here’s what you’ll need to create this delicious meal.

Chicken drumsticks:
1 (3 pound) whole chicken, cut into pieces
5 tablespoons chopped onion
4 tablespoons soy sauce
2 cloves minced garlic
2 tablespoons honey
To Marinate: Arrange chicken pieces in a baking dish.
In a small bowl combine the onion, soy sauce, garlic and honey; mix together and spoon mixture over chicken. Cover dish and refrigerate to marinate for 1 hour, turning pieces once.
Preheat oven to 375 degrees F
Bake chicken at 375 degrees F for 45 minutes. Turn pieces over then continue baking for about 10 minutes, or until chicken is tender and cooked through and juices run clear.

Wild Rice Medley:
Start with a wild rice mix or create your own by combining different types of wild rice. Cook in rice cooker or stovetop. Once cooked, add dried cranberries, roasted pine nuts and anything else your heart desires (onions, mushrooms, etc.)

Salad:
In a large bowl, mix together mixed greens, cut cucumbers, cut tomato pieces, raspberries and almond slivers. Add balsamic vinegar and oil, toss and serve.