Thanksgiving in a meatball

 A great comfort food that is awesome in the crockpot so as family comes through the door from different activities there is warm bowl of hugs waiting.

I adapted to be gluten free friendly it also lets yo control salt content.
The second recipe is the original if you want it to be quick to make.

                             Turkey meatballs

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2                    beaten eggs

     3/4  cup           seasoned bread crumbs

     1/2  cup           finely chopped onion

     1/2  cup           finely chopped celery

     1/4  teaspoon      pepper

     1/8  teaspoon      garlic powder

   2      pounds        raw ground turkey

   2      cups          whitesauce, below

   1      cup           water

   1      tablespoon    vegetable stock, condensed

     1/2  teaspoon      bell seasoning

     1/2  teaspoon      thyme

   1                    bay leaf

In large bowl combine eggs, bread crumbs, onion, celery, pepper and garlic powder.  Add ground turkey and mix well.  Shape into 1 1/2 inch.

Bake meatballs at 425 degrees for 10 minutes.  Transfer to 3 1/2  or 4 quart crockpot. 

Make white sauce add bell seasoning thyme bayleaf and vegetable stock.  Pour over meatballs. 

Cover; cook on low heat setting for 3 to 4 hours. 

Serve over mashed potatoes or noodles a cranberry sauce on the side. Total yumm
8 servings

White Sauce

3      tablespoons   butter

   3      tablespoons   flour

     1/2  teaspoon      salt

   2      cups          milk

In a saucepan, melt butter, blend in flour, salt & pepper.  Add milk & cook over medium heat until mixture boils and thickens, stirring constantly. 

Turkey meatballs 1

Recipe By     :

Serving Size  : 1    Preparation Time :0:00

Categories    : Main Dish Crockpot               Main Dish Chicken

  Amount  Measure       Ingredient -- Preparation Method

--------  ------------  --------------------------------

   2                    beaten eggs

     3/4  cup           seasoned bread crumbs

     1/2  cup           finely chopped onion

     1/2  cup           finely chopped celery

     1/4  teaspoon      pepper

     1/8  teaspoon      garlic powder

   2      pounds        raw ground turkey

   2                    103/4 oz cream of mushroom soup

   1      cup           water

   1                    15/16oz gravy mix

     1/2  teaspoon      bell seasoning

     1/2  teaspoon      thyme

   1                    bay leaf

In large bowl combine eggs, bread crumbs, onion, celery, pepper and garlic powder.  Add ground turkey and mix well.  Shape into 1 1/2 inch.

Bake meatballs at 425 degrees for 10 minutes.  Transfer to 3 1/2  or 4 quart crockpot. 

In a bowl combine soup, water,  gravy mix, bell seasoning, thyme, bay leaf.  Pour over meatballs. 

Cover; cook on low heat setting for 3 to 4 hours. 

Serve over mashed potatoes or noodles.

8 servings

 

Garlic Chicken with Sweet Roasted Pepper Sauce

Garlic Chicken with Sweet Roasted Pepper Sauce

4 boneless, skinless chicken breasts (1 ½ lbs)

2 tbs veg oil

1 small onion sliced thin

6 garlic cloves sliced thin (I crush them)

1 jar roasted red peppers, drained and chopped I emulsify the peppers for a sauce

2 tsp sugar

1 ½ cups chicken broth (1 can)

¼ cup chopped fresh basil

2 tbs butter

Heat oil in lg skillet over medium high heat until just smoking.  Cook chicken until golden brown, about 5 minutes per side. Transfer to plate.

Add onion to fat in skillet and cook until lightly browned about 3 minutes.  Stir in garlic and cook until fragrant, about 1 minute.  Add peppers, sugar, broth, and browned chicken along with accumulated juices and bring to boil.  Reduce heat to medium and simmer until chicken is cooked through about 5 minutes.

Transfer chicken to serving platter and tent with foil.  Return skillet to high heat and simmer until sauce is slightly thickened about five minutes.  Off heat, whisk basil and butter in.  Season with salt and pepper.  Pour sauce over chicken. Serve.

Mom's Country Style Barbeque Ribs with Polenta

Barbeque Pork Ribs, Chicken or Beef

Mom's version of Barbeque Ribs is not a stick to the ribs type of sauce there is a lot of yummy sauce for serving over over polenta or noodles
 

 The original recipe calls for Country Style Pork ribs with the bone

 Mom used chicken, beef she even used sausages it all worked

 

 

while the meat is browning in the oven
simmer the sauce on the stove

 

 

the onions are a big part of the unique barbeque flavor
if your not a big fan of onions use onion powder

 

browning the ribs gives a boost of flavor

 

 

pour the sauce over the ribs and pop back into the oven

                  

 

make the polenta
the sauce is also very good over buttered elbows

yummmm that's how we had it as kids
ploenta was just to weird as a kid 

ENJOY!!!

 

Recipe By : Mom

Serving Size : 6

2 onions, chopped

2 cups whole tomatoes, 16 oz can

1 cup ketchup

1/2 cup brown sugar

1/4 cup apple cider vinegar

1 teaspoon Worcestershire sauce gf

tabasco sauce

salt and pepper

1 pound chicken, beef or pork

Put pork, beef, sausages or chicken in a 9x9" baking pan. Bake in 350 degree oven for 20 minutes.

Mix ingredients (except meat) in saucepan on stove. Simmer for 30 minutes.
Then pour sauce over meat and bake for 1 hour longer. If using boneless chicken breast cook for less time.

Serving Ideas : serve over rice or gf noodles
This is also great in the slowcooker brown the meat in a saute pan or the oven, put in the crock with the sauce ingredients cook on low 8hours or high 4 hours.  Adjust the time if using boneless chicken.

Comfort Food Chicken and Noodles

Comfort Food Chicken and Noodles

Ingredients

2 -4 cups chopped cooked turkey or chicken
4 cups chicken stock
3 tbs butter
2 whole Carrots, Diced
2 stalks Celery, Diced
1/2 whole Medium Onion, Diced (optional)
2 cloves garlic, crushed
1 teaspoon Salt
1/2 teaspoon Turmeric
1/4 teaspoon Pepper (more To Taste)
1/4 teaspoon Ground Thyme
1 tsp Italian seasoning
2 teaspoons Parsley Flakes

2 cups frozen peas

16 ounces, fresh Egg Noodles if using dry noodle add more broth

3 Tablespoons All-purpose Flour (sweet rice flour gf)

Parmesan cheese to sprinkle 

Directions

Melt butter in soup pot over medium heat.  Add the carrots, celery, onions, & garlic to the pot, followed by the herbs and spices.  Stir to combine sauté on low heat for ten minutes to meld flavors.

Add broth, increase heat and add fresh egg noodles and chicken. Cook for 8 to 10 minutes.

Mix flour and a little water. Stir until smooth. Pour into soup, stir to combine, and simmer for another 5 minutes, or until broth thickens a bit. Taste and adjust seasonings as needed.

Serve in bowls and sprinkle with parmesan cheese

Here Chicky, Chicky, Chicky................

One Pot Traditional Chicken Dinner
                                          super yummy, super simple,
                                                              put together in 15 minutes walk away
                                                                                          Dutch Oven 2hrs ready to serve
                                                                                                               Crockpot  8hrs ready to serve

 

OMG Deliciousness everyone loves

 

quarter potatoes
lay in the bottom of pot
first person that complains about skin
hand them a peeler
 

 

 

add chunked up onion
 

 

baby carrots
 if you don't feel like peeling the big guys

lots of celery big 2-3" chunks

 sweet potato, squash, mushrooms, green beans

asparagus did work since they were the big fat toughies
 all extra  yum if you want extra veggies

 

put chicken on top of veggies rub with seasonings,

forget to take photo

 

 

bake in a dutch oven

or

use an oven bag in a 13x9x2 pan

 

pop in oven, wait patiently 

 

in the oven potatoes will brown so plop a few on top

yummo

 

in the summer - chicken salad sandwiches with any leftover chicken

in the winter - the drippings make an awesome chicken soup

 

 

3 - 4  lb chicken
or
5-7  lbs roasting chicken

2 cups potatoes
1 cup onion or 1 med onion
3 cups veggies
1-2 tsp poultry seasoning

Preheat oven to 350°F.  In Dutch Oven or opened Cooking Bag placed in 13x9-inch baking pan place chicken, rub seasoning over chicken, add vegetables, I like to place some vegetables under chicken.  Bake in lower half of oven 1 ½-2 hours, depending on chicken size. Remove from oven. Let stand 5 minutes. Cut open bag. Serve chicken and vegetables with pan juices.

3 - 4  lb about 1 ½ hours with veggies
5-7  lbs about 2 hours with veggies

 

Crockpot instructions:

Place vegetables in crockpot, add deskinned chicken , rub seasoning over chicken.  Cook 8 hours on low, 4 hours on high. 

Veggies don't brown I put them all under chicken.

I take the skin off I don't like the idea of my veggies swimming in chicken fat.  Leave the skin on if you don't care where your veggies have been swimming;0)

 

Variations:

Barbeque rub is great especially if you want to make chicken salad with the leftovers

1 tsp each Rosemary and garlic, salt and pepper to taste

Rotisserie Style seasoning adapted from A Year of Slowcooking

2 tsp kosher salt (if you'd like it as salty as the ones in the store, add another 1 tsp.)
1 tsp paprika
1 tsp onion powder
1/2 tsp dried thyme
1 tsp Italian seasoning
1/2 tsp cayenne pepper
1/2 tsp black pepper
pinch of chili pepper (probably not necessary)
1 tsp garlic powder

 

Creole Chicken and Tomato Rice Dinner in 20 minutes and it tastes delish

Dinner in 20 minutes, tastes delish, it's healthy Creole Chicken with Tomato Rice

When you made the creole seasoning for the Jambalya

you doubled it to have plenty for the Creole Chicken 

Get your Tomato Rice Cooking First

  

 

don't forget the bay leaves

while its simmering

 

toss your chicken in creole seasoning

sauté about five minutes to just cook it, set aside

  

now sauté the onions and garlic, lightly browning

Add the peppers and celery 

 

cook just  a few minutes you want to keep them crisp if you like the hot

add some more creole seasoning to the veggies

  

 

the rice should be done

 

 

Add the chicken back to the veggies

 

Serve with the Tomato Rice

 

 

 

Tomato Rice

 

1 14.5 oz can Stewed Tomatoes

1 1/2 cups water

1 cup rice

1 cloves garlic, crushed

1/2 tsp celery salt

2 bay leaves

 

Add all the ingredients to a saucepan, bring to a simmer.  Simmer about 15 minutes until the rice is tender.

 

 

Creole Chicken

 

1 lb chicken, diced

1/2 red bell pepper

6 stalks celery/ 1 1/2 cups

1 cup sliced onion

1 tbs creole seasoning

2 garlic cloves, crushed

2 tbs oil

 

 

Toss the creole seasoning with the diced chicken.  Add 1 tbs oil to sauté pan, saute chicken over medium high heat about 5 minutes just until cooked, set aside.

Add 1 tbs oil to sauté pan, over medium high heat add onion and garlic browning lightly, add celery and red pepper, sauté over medium heat about 4-6 minutes keeping the celery crisp.

Add the chicken back to the pan heat through.

 

Serve with Tomato Rice

 

Creole Seasoning

1 1/2 tablespoons paprika
1 1/2 tablespoon Smoked paprika
2 tablespoons salt2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
 

Mix together, store in a small glass jar