Glazed Meatballs

I think that this is a pretty standard recipe.  On the East coast, anyway.

Glazed Meatballs

2 lbs. frozen beef or turkey meatballs
12 oz. chili sauce
12-18 oz. grape jelly (some people prefer it sweeter than others)

Pour meatballs into a slow cooker.  Top with chili sauce and jelly.  Cook on low until meatballs are heated through, 3-5 hours, stirring occasionally.

Turkey Meatloaf, Roasted Root Vegetables & Swiss Chard

All three of these were new recipes. Tonight was also apparently healthy night. ;) We all liked the turkey meatloaf (my husband ate four thick slices) and the veggies. He didn't like the greens, unfortunately. The veggies were all from the farmer's market on Tuesday. Next time I won't use the turnips. None of us loved them. Oh, well. :)

Turkey Meatloaf

1 tbsp olive oil
1 small onion, chopped
1/4 tsp EACH salt and pepper
1/4 chicken broth
1/4 tsp Worcestershire sauce
1 tsp tomato paste
1 lb. ground turkey
1/2 c seasoned breadcrumbs
1 egg
1/2 c ketchup
3-4 tbsp ketchup

Saute onion with salt and pepper in olive oil, over medium-low heat, until translucent, about 15 minutes. Stir in broth, Worcestershire sauce and tomato paste. Cool to room temperature.

Using your hands, combine turkey, breadcrumbs, egg, 1/2 c ketchup, and onion mixture. Shape into a rectangular loaf and place on an ungreased baking sheet. Spread 3-4 tbsp ketchup evenly over top. Bake at 400 degrees for 45-60 minutes.

Roasted Root Vegetables

2 carrots, peeled, cut into chunks
3 potatoes, peeled, cut into chunks
2 white turnips, peeled, cut into chunks
4 red beets, peeled, cut into chunks
1 onion, halved, then halves cut into quarters
5 garlic cloves, halved
Olive oil
Salt & pepper
Italian seasoning

Place veggies on a baking sheet. Season with salt, pepper, and Italian seasoning. Drizzle with olive oil, then toss with your hands to coat. Bake at 400 degrees for 45-60 minutes.

Sauteed Swiss Chard

3 tbsp olive oil
1 bunch Swiss chard
5 cloves garlic, sliced thinly

Heat oil in a large skillet over medium-high heat. Saute garlic for one minute. Add Swiss chard. Cook for about five minutes, until soft yet crisp. Season with salt and pepper, if desired.


Oh, and we had blueberry shortcake for dessert! :)

Keilbasa two ways

Ingredients:

1 lb. turkey kielbasa
3 slices bacon
3 large potatoes
3 large carrots
3 cloves garlic
Salt and pepper to taste

Grill method:
Dice bacon, potatoes, carrots and garlic. Place in a grill basket lined with foil & sprayed with Pam. Put basket and whole kielbasa onto grill. Cook until kielbasa is heated through and vegetables are tender, stirring vegetables occasionally.

Stove top method:
Slice kielbasa, potatoes and carrots, mince garlic. Fry bacon in a large skillet. Move to paper towels; do not drain grease. Add kielbasa, potatoes, carrots and garlic to grease in skillet. Cook, stirring occasionally, until vegetables are tender and kielbasa is browned. Crumble bacon over top.

Super Moist Turkey

adapted from Trisha Yearwood

12 lb. turkey
1 onion, quartered
1 stalk celery, cut into thirds
1 carrot, cut into thirds
1/2 c butter, softened
Salt
Pepper
Poultry seasoning
1.5 c boiling water

Preheat oven to 500 degrees. Clean and dry turkey, then place in a large roasting pan. (You MUST use a roasting pan with a lid!) Season inside and out with salt, pepper and poultry seasoning. Put half of butter inside cavity, then add onions, carrots and celery. Rub remaining butter on outside of turkey. Pour boiling water around base of turkey. Immediately cover and put pan into oven.

Bake at 500 degrees for one hour. DO NOT OPEN OVEN DOOR AT ANY TIME after the turkey is put into the oven! Let turkey sit in oven until oven is cooled, 4-6 hours.

*Today we are using a 13 lb. turkey, so I am roasting at 500 for 1:20, then turning off the oven and letting it sit.

This is the juiciest turkey EVER. Even my turkey-hating husband LOVES it!