Garlic Parmesan Spaghetti with Turkey and Italian Sausage Meatballs

 Lately, I've been looking for some easy meals that my kids will eat...they are THAT picky. I'm not the mom who will cater to them; they're going to eat what I put in front of them or they don't, but I'm not cooking any more than what I do. I may be mean, but I am not a short-order cook. Anyhoo, I found this recipe on A Wicked Whisk and oh my goodness, it was fabulous. Of course I made changes to it. I was originally going to follow the directions but I couldn't find ground chicken and I had this package of Italian sausage sitting around; I figured why the heck not? So good, makes a lot, and reheats well.

Garlic Parmesan Spaghetti with Turkey and Italian Sausage Meatballs

(adapted from 'A Wicked Whisk)

Servings: 6-8                Prep Time: approx. 30 mins.                  Cook Time: 35-45 mins.

Ingredients:

Note* when I say "chop” garlic, I mean I used a chopper.

Meatballs

·       1 lb. ground turkey

·       1 lb. mild Italian sausage *

·       2 eggs

·       approx. ¼ cup of milk *

·       around 1 ¼ cups panko breadcrumbs

·       1 tsp. salt

·       2 Tbsp. dried parsley

·       1 Tbsp. garlic powder

·       ½ tsp. cayenne pepper

·       1 Tbsp. onion powder

·       1 tsp. black pepper

·       1 cup pecorino romano cheese

Spaghetti

·       1 lb. spaghetti noodles

·       2 Tbsp. olive oil

·       10 Tbsp. butter

·       1 small head of garlic; chopped.

·       1 ½ tsp. crushed red pepper

·       1 cup parmesan cheese *

·       2 Tbsp. dried parsley

·       1 Tbsp. lemon juice

** Notes **

*1. I’m sure turkey or chicken Italian sausage would work.

*2. I eyeball everything, so I am guessing here.

*3. looks like a lot, but it’s a lot of pasta and this is the sauce.

*4. I used regular ol’ Kraft in a can (take away my Italian girl status here).

Directions:

1.     Pre-heat oven to 400⸰, use a large sheet pan and cover with either parchment paper or tin foil, and spray with cooking spray.

2.     Throw all of the meatball ingredients into a large bowl. Mix with the best tool you have (aka, your hands; seriously, just mush it all together). Roll into about 1-inch meatballs and place on pan. I got a bunch on one pan; space about ½ inch apart (they will shrink). Cook for around 30-45 mins., depending on how crispy you like your meatballs.

3.     While those cook, put water in a large pot and set to boil. Add salt to the water and boil noodles according to package instructions. Drain.

4.     In a small pot, add olive oil and 2 Tbsp. of the butter along with the garlic and red pepper. Cook on medium until fragrant; making sure not to burn the garlic. Turn down to med-low and add rest of butter.

5.     Once melted, add into pot with spaghetti, add parmesan, parsley, lemon juice and toss. Add meatballs and toss those in too.

6.     Eat! So good AND my picky kids ate it too.

Spicy Beer Cheese Soup

 Hey all, since I have had many requests since posting this on my IG and FB, I figured that I would go ahead and type this recipe up here to make it easier for sharing. I am usually horrible about posting but I'll attempt to keep up with posting stuff (no promises).

This made 4-5 large bowls but because I baked pretzels on the side, it would probably feed more like 6-7?

Spicy Beer Cheese Soup

(adapted from 'A Flavor Journal')

Servings: 4-5                 Prep Time: approx. 10-15 mins.             Cook Time: 45 mins.

Ingredients:

Note* when I say "chop finely", I used my food processor because I am lazy

·       1 stick salted butter

·       4 stalks celery (chopped finely)

·       3 carrots (chopped finely)

·       1 medium white onion (chopped finely)

·       1 TBSP fresh garlic (minced-so you can use jarred or about 4 large cloves)

·       3 medium-sized jalapenos (seeds removed & chopped finely)

·       3/4 cup all-purpose flour

·       2 bottles of a light beer (I used Bud Light because that's what I had on hand)

·       3 cups chicken stock

·       1 TBSP. chicken base (I use 'Better Than Bouillon' Roasted Chicken flavored base)

·       3 bay leaves

·       1 TBSP. whole black peppercorns

·       1/2 TBSP. caraway seeds

·       1 1/2 cups milk (room temperature)

·       1 1/2 cups half and half (room temperature)

·       1 - 1 1/2 cups of white cheddar cheese; shredded **

·       salt and pepper to taste

** I used this awesome Irish aged white-cheddar I got at Costco

Directions:

1. In a deep pot, melt butter over medium heat. Cook all the veggies until soft and tender (celery, carrots, onions, garlic, and jalapenos).

2. Once veggies are soft, add flour and stir constantly to avoid burning. Let this "paste" like thing cook for a few minutes to remove that flour taste. Trust me, the paste is needed.

3. Slowly whisk in the beer and chicken stock. Add bay leaves, caraway seeds, and peppercorns.

4. Simmer for about 30 minutes.

5. Add the milk and half and half slowly and bring to a rapid boil. Once it starts boiling, lower heat to a simmer and cook for 10 minutes.

6. Slowly whisk in shredded cheese until melted. If the mix is too thick, you can add additional stock, but it should be fine.

7. Strain this mixture through a fine-meshed sieve and put into another pot. Add salt and pepper to taste. Serve hot and with bread or pretzels to dip.

 

Fried Rangoons

   Woohoo for me! 2 new recipes in a week (which means I've found my groove in life again and I can do things in the kitchen).

   If you know me, you know I have an unhealthy obsession with Chinese food. I could eat it every freaking day if my family allowed me to. One of my favorite items is rangoons; sweet ones, spicy ones, plain cream cheese, lots of crab, etc. I don't care, just give me all of the goodness. After using a lot of recipes I found off of Pinterest and testing several, I figured let me take combinations of my favorites and make my own. This one is spicy with crab (next time, I think I'll add less spice and more sweet). Here ya go!

Fried Rangoons
Approx 6 servings 

Ingredients:

This is the brand I found; any is fine

• 1 package of wonton wrappers (approx. 40-50 count; I used Nasoya brand but whatever is in your local market is good) 
• 1- 8 oz. package of cream cheese; softened 2 green onions; sliced finely 
• 2 tsp. hot sauce (I used Franks: Red Hot but another kind should be fine. My kids like this brand)
• 1 tsp. onion powder
• optional: 1-6 oz. package imitation crab meat or if you have it around, use canned crab (thats what I had and I used).

  

  This is the crab I had and used. DRAIN WELL

• optional: 1 tsp. sugar
• water for sealing edges
• oil for frying (I used vegetable oil, but whatever oil that you use to fry with a mild to no flavor is best)

 Directions:

1. Chop green onions finely. Use onion scissors if you got em! (You can get them here). If using imitation crab, chop up finely. If using canned crab, drain well. Smash through cheesecloth or my fail-safe; paper towels, to remove all water. 
   
2. Place cream cheese, hot sauce, onion powder, green onions, crab (if using), and sugar (if using) into a large bowl. Mix until well combined.
3. Take a small bowl and put water in it; you will use this for sealing the edges of the wonton wrappers.
4. Place approx 1-2 tsp. of filling in each of the wontons. Use your favorite technique for sealing wontons. My personal favorite is to fold in half and flip edges in to create a small round wonton. (see below for my version)
5. Once all wontons are filled and sealed, place aside.
6.  Fill pan with enough oil to cover at least half of wonton. Heat to med-high and fry until golden brown. Flip and cook until other side is golden brown as well. Drain on paper towels.
7. Serve and eat!!! I like to dip mine in sweet and sour sauce or duck sauce. My favorite brand is Sun Luck. 

The Way I Roll Wontons:

Place filling in center of wonton. Put water on both sides and bottom

Fold over and press to seal

Take two edges, dab with water, and press together.

Your kitchen might look like mine when you're done....sorry; I am a very messy cook 😋

Chorizo/Egg Empanadas

Yeah, yeah, yeah....it's been FOREVER!!!! But look, I have 3 kids under the age of three...I have an excuse 😋
   I got crafty in the kitchen again (let's be honest, I am always crafty in some way but this time I actually documented it for posterity's sake)! We recently relocated to the PNW (some people don't count Idaho as the PNW, but I do) and they have AMAZING Basque chorizo sausages; they're dry, slightly spicy, and not obnoxiously fatty either. I'm sure some Portuguese linguica could be substituted as well. Anyhoo, here is the recipe for my Chorizo/Egg Emapanadas!

Chorizo/Egg Empanadas
Approx 6 servings

Ingredients:

• 1 batch of Kris Galicia Brown's Versatile Empanada Dough (c/o Craftsy Blog) 
• 4 links of Falls Brand; Basque Chorizo or you could substitute Portuguese Linguica or Spanish chorizo (a mildly spicy, dry chorizo); chopped into small cubes 
• 1/2 bag of country style hashbrown potatoes (any brand will do) 
• 2 Tbsp. cooking oil 
• 2 tsp. cumin 
• 1 tsp. salt 
• 2 tsp. onion powder (you can use about a half onion here, I just don't like them; just dice and throw in) 
• 1 tsp. black pepper 
• 1 tsp. chili powder 
• 6 eggs 
• 1 cup cheddar cheese 
• enough cooking oil to fry (I used about 1 1/2 cups) 
• optional: chopped bell peppers 

Directions:

1. Prepare empanada dough ahead of time. 
2. Chop up chorizo, onions, and peppers (if you're using fresh) 
3. Put the oil into pan and heat on medium high setting; add chorizo, potatoes, onions (or onion powder), peppers (if you choose to), cumin, salt, pepper, and chili powder. Cook until potatoes are soft and golden brown. Remove from pan and place aside. 
4. Crack eggs and whisk. Scramble in hot pan. Add cheese right at the end and allow to mesh together. Turn off and remove from heat. 
5. Throw all of it (chorizo mix and eggs) into a food processor and pulse until finely chopped and mixed together. Remove and chill for at least 30 mins. 
6. Remove empanada dough from refrigerator; roll and cut into small circles. 
7. Fill circle with about 2 Tbsp. of filling, seal, and chill uncooked empanadas for 30 minutes. 
8. Heat oil and fry 4-5 empanadas at a time until golden brown. I start seal side down to ensure it stays together. 
9. Enjoy! I made a mixture of salsa and sour cream to dip them into...EVEN MY PICKY KIDS ATE THEM! 

**Side note** To make dipping sauce; mix 3 Tbsp good salsa with 4 Tbsp. sour cream along with a dash of salt.

Cajun Crawfish Pasta

So, I just created this masterpiece for dinner. I was going to use a recipe, but I didn't have half the stuff it called for; so I winged it and....YUMMY!!!! Even the kidlets and hubs (who doesn't like pasta) loved it, so I call it a success!

Cajun Crawfish Pasta

Approx.8 servings  

Ingredients:

• (I don't have exact measurement but I used about 6 handfuls) Rotini pasta or any kind you like
• 6 Tbsp. Butter
• 7 cloves of garlic chopped finely
• 2 Tbsp of Emeril’s Essence (I believe you can find the recipe for this online, I bought mine at Sam’s club)
• 1/8 tsp cayenne pepper
• 1 tsp onion powder (you can use fresh onions, I just don’t like them)
• 1 tsp salt
• ¼ cup white wine
• 2 cups heavy cream
• 1 package of crawfish tails (you can buy them in the freezer seafood section) thawed and drained
• Parsley
• Parmesan cheese

Directions:

1. Boil your pasta to your preference and drain
2. Put the 6 Tbsp of butter in a pan on medium high heat, add garlic, essence, cayenne, onion powder, and salt; cook garlic until soft.
3. Add in white wine and cook until reduced to at least half. 
4. Add cream and parsley and cook again until reduced slightly. 
5. Add crawfish and cook until heated through. 
6. Toss in pasta and Parmesan. 
7. Serve. 

**Side note** After I served the kid's portions, I added about 1 Tbsp. of Cajun seasoning and 1 tsp cayenne for heat. The measly amount added in recipe doesn't give any additional heat and hubs and I like it hot. 

Thai Beef

I found this little recipe a few years ago and it's been a staple in my house ever since. I absolutely adore this little concoction of deliciousness. They is a slight spice to it so be careful...but ENJOY!!!!

Thai Beef

Servings: about 5-1 cup servings. 

Ingredients

• 1 lb of 95% lean ground beef or ground turkey
• 1 tsp onion powder
• 3 green onions, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp crushed red pepper flakes
• 1 red bell pepper; diced
• 1 cup brown rice
• 2 cups water
• 2 Tbsp soy sauce or coconut aminos
• 1 tsp. asian fish sauce
• 1/3 cup cilantro, finely chopped

Directions

1. Rinse cup of brown rice under cold water
2. cook beef or turkey until browned
3. Add onion powder, green onions, garlic, crushed red pepper, red pepper, and 1 tbsp of the soy sauce and saute for 2 minutes
4. Add 2 cups water, fish sauce, and rest of soy sauce and bring to a boil. Reduce heat and cover.  Cook for 25-30 minutes or until all water is evaporated. Add cilantro, mix well, and let rest for 10 mins.
5. Serve while hot! 

Cracklin Chicken by Nom Nom Paleo

I freaking love chicken. I even love the crispy skin...not gonna sugar coat it. I found this recipe on Nom Nom Paleo  and I can't get enough. I'm not even going to take credit for this deliciousness....Go...get this recipe and EAT IT. SO GOOD

Recipe is found on the link above. Also here....

http://nomnompaleo.com/post/74180911762/cracklin-chicken 

I served it with quinoa and snap peas. EAT IT!!!