Turkey and veggie meatloaf

The veggies are grinded up and mixed in with the meat

First blend the oats in a food processor until you get a fine texture set aside, then blend all the veggies (carrot, celery, bellpepper, garlic), in a food processor until smooth set aside...

In a large bowl add one pound ground turkey, 1/2 pound ground turkey sausage, 1 egg, the veggie mixture, the oat mixture, 2 good squirts of sweet Baby Ray's BBQ sauce and mix with you hand...its a dirty job but somebody gotta do it... then set aside.

Next... sauté 1 bag of baby spinach in 1/2 tsp + of coconut oil until done about 5-6 mins.

now...on a clean flat work surface lay out a strip of plastic wrap and flatten out your turkey meat mixture in a rectangular-ish shape...

Then...add the sauté spiach and 1/2 cup of Cheddar cheese spreading evenly on top of turkey meat...

Now....(here's the fun part) take the end of the plastic wrap nearest you and roll the turkey meat into a log folding the end caps in to hold in the filling...once you reach the end make sure the seam is on top facing you....

Now place a loaf pan (make sure there's no plastic on the turkey log) on top of the log then flip it over now the seam should be at the bottom of the 

Drizzle with more Baby Rays BBQ sauce place in a preheated over at 375 and cook for 60 minutes...

After 60 minute drizzle with more BBQ sauce turn over to broiler and cook for and additional 30-45minutes or until desired color

Allow to cool on rack in pan....

slice and ENJOY!!!

Strawberry milk cheesecake

I made this cake by request for my granddaughter's 1st birthday

Homemade buttermilk cheddar & jalapeño or Rosemary & orange muffins

This recipe were meant for mini muffins I didn't have a mini muffin pan so I just added an extra 1/2 of each ingredient ex. if called for 1 cup buttermilk I used 1 1/2 cups and filled the muffin cups with approx 1TBSP of batter . These can be served warm or room temperature....good luck on eating just one

 yield approx. 21-24 muffins if measured correctly


 

 

 Let the baking begin!!!

 

 Pre-heat oven to 375 (my oven is goofy, it cooks at a low temperature so I heated it to 400 then about 10mins before putting the muffins in the oven I reduce the temperature to 375...it worked for me so...)

- use salted or unsalted butter to grease your small size muffin pans

- 1 1/2 cup flour

- 1 1/2 cup yellow cornmeal (original recipe called for coarse yellow cornmeal)

- 1/2 cup sugar plus 1 TBSP ( can use just 1/2 cup sugar )

- 2 1/4 tsp. baking powder

- 1/4 tsp. plus 1/8 tsp. baking soda

- 1/4 tsp. salt plus 1/8 tsp. salt

- 1 1/2 cup low cultured buttermilk ( original recipe called for regular buttermilk)

-1 1/2 large egg, lightly beaten  ( how to measure a 1/2 an egg? lightly beat one egg then

                                                    measure out 2 TBSP that should be it)

- 1/4 cup plus 2 TBSP of vegetable oil (original recipe called for safflower oil)

 

****for the add-in I didn't measure I gauge it to my liking but 1/4 tsp. would be a good starting point for the following Rosemary & Orange muffins

- orange zest, finely chopped fresh rosemary,

for the Jalapeno & cheddar muffins

-1 medium finely chopped jalapeno, 1/3 cup extra sharp cheddar cheese ( original recipe called for white cheddar cheese)



 

 

                                                                        NOW...







1) butter or lightly spray (butter flavor) muffin pan, and whisk together all the dry ingredients: flour, sugar, cornmeal, baking powder, baking soda, and salt

2) in a separate bowl mix together all the wet ingredients: buttermilk, eggs, and oil

3) now add the wet mixture to the dry mixture until combined

 

 4) now, divide the batter into two (2) batches and add the "add-in" for the flavor

 

 

 

5) using a 1 TBSP measurement fill in the muffin cups ***if using 2 pan that's great but if using one muffin pan repeat step #5

6) bake on 375 for 12 minutes remove from oven place pan on rack to cool approx. 10 minutes



 

 

7) now Flip'em onto a wire rack allow to cool or serve'em piping hot

 ENJOY!!!!

Adapted from Martha Steward 

BBQ & veggies

 

This plate contains leftovers, heavy cream, Greek yogurt, butter, EVOO, herbs, bacon, garlic.....and oh yeah #veggies. I didn't want just plain ole leftovers sitting on a beautiful white plate so I spruced it up a bit with what I had in the frig. I found some recipes for bacon wrapped asparagus but they called for bigger size asparagus so I improvised and used the thin one and this is what happened....TADAH 

 

Preheat oven to 375 - 400 

 For the asparagus I started with 9 thin asparagus seasoned them with EVOO, pepper flakes, and Kosher salt. Then, wrapped them in 1/2 a slice of bacon secured them with a piece of toothpick

 

 

Using a foiled lined broiler set I baked the wraps for 12 minutes then turned over and switched the oven on Hi broil to get as much color to the bacon as possible without over cooking the asparagus (this part is done to your desired color)

 For the 'smashed red potatoes' I washed and cut 5 medium red potatoes, boiled them in salted water with 3 whole garlic gloves and 1/2 TBSP of fresh chopped rosemary. When tested for partial doneness pour the water off leaving about 2 TBSP of water return the pot to stove reduce heat, add yogurt 1 TBSP (then adjust accordingly), heavy cream 2 TBSP (then adjust accordingly), and 1/2 TBSP butter (then adjust accordingly), and salt to taste. Using a potato masher smash the potatoes but not too much and there you have

ENJOY!!!