Tag Archives: recipies

BAKED TURKEY & SPINACH MEATBALLS

Hello Everyone. Since adding a Facebook Page, Cooking With Hay, {please come by and LIKE my page} I have some more followers this time around and I just wanted to take this opportunity to say ‘Hello and Thank You’
I appreciate every single one of you, and any LIKE or SHARE that you can throw my way as well. You keep this fun for me.

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In just 10 days Hubby and I will be off to Nuevo Vallarta, Mexico. If you’re on my personal FB, you’re most likely annoyed with my daily countdown photos… sorry about that. I’m just super excited! The point to this rambling… I’ve been trying to empty out the freezer before we go. Don’t ask me why, because I don’t have an answer. 😜 One of the last few things In the freezer was 2 lbs of extra lean ground turkey breast!! Awesome. I bought this for one purpose and one purpose only…. our favorite meatballs, Baked Turkey & Spinach Meatballs to be exact! So lean, so good! I will serve these with some turkey gravy, garlic mashed potatoes made with no butter or milk. {I use chicken stock, salt and garlic} and sweet corn.
You may remember an older post about these meatballs, but it didn’t contain any pictures and I’ve since jacked up the spinach and the seasonings a bit. I hope you like this new tweek!

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BAKED TUREY & SPINACH MEATBALLS

INGREDIENTS:

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/4 – 1/2 teaspoon crushed red pepper flakes (optional – adjust to your preference)
  • 2 x 16 oz pkg. frozen chopped spinach (defrosted, drained, and squeezed to remove excess water)
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup chicken broth
  • 2 1/2 lbs lean ground turkey
  • 1 cup bread crumbs, {I make my own from the loaf ends if my favorite 12 grain bread.
  • 2 large eggs

 
INSTRUCTIONS:

  • Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray.
  • In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender.
  • Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out. Remove from heat and allow to cool to room temperature.
  • In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat.
  • 5. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. If you don’t need this many, you can freeze them after baking or cut this recipe in half.
  • Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.

 
20140214-142852.jpgOne my favourite smells is onions in a frying pan. Adding in the garlic and seasonings and you are suddenly transported to a very happy happy land. Haha. Ok it’s good, but maybe not that good… No, it IS that good!!

20140214-142839.jpgWhen they are done they are golden and smell divine. Here’s the before and after!
20140214-142901.jpgHa! I’m supposed to freeze some if these. Dude, by the time we are finished with these, there won’t be enough to bother freezing!!

20140214-142912.jpgLike I said ,way back there up above, I served these with garlic mashed potatoes {no butter, no milk}. I put in 1 Garlic Ball {click this link to make them yourself} add in some salt. I use Sea Salt and some of that leftover chicken stock because I know what you were thinking when you had so much stock left… “What am I going to do with this leftover stock?” {Ok maybe you’re not thinking that, but I’m always trying to use everything. Waste not want not after all.}. So you should still have stock left after the meatballs, and the mashed potatoes so tomorrow morning you can add it to some fresh cut hash brown potatoes in a ‘barely’ oiled hot pan. So you don’t need as much oil! Hahaha! Oh, I got sidetracked…. I also served this with turkey gravy, spiced up with oregano and red pepper flake because I idolize red pepper flake hahaha and sweet juicy corn!

20140214-142925.jpgHere, I used my fork and broke one of these scrumptious meatballs open. I have doubled the amount of spinach originally called for to 2 packages. This ensures lots of Popeye strength, and so much healthy goodness and flavour! Your call. I say use 2 packages of spinach and if it’s too much for you cut it down next time but it’s not like it’s intolerable, I swear, you’ll thank me! Hehe!

20140214-143048.jpgI thought there would be some sort of drippings in the pan that I could use to make some good gravy but check out this cooking sheet…. Dem are some lean mean healthy machines…. Depending on how much gravy you put on! Another reason to make a shitload of gravy at Christmas time. Freeze it in portions for occasions such as this. I just said ‘shitload’ on my blog. Is that completely inappropriate, it’s just that that seemed like the most appropriate wording. I don’t know. I’m still learning…..

20140214-143059.jpgSeriously hearty, mostly healthy and your tummy will be forever thankful! Please hit me up with a comment below if you make these and what your thoughts were! I love feedback.

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Love Haleykins
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ANOTHER SCHOOL YEAR ~ ANOTHER BAG LUNCH

  
I started this blog a few weeks ago for various reasons but I had no idea it would be used mainly to share yummy recipes with you…  I hope you don’t mind but here’s another… but it’s a gooder too!

The start of the school year reminds me of when I was in school… of course I can remember because it wasn’t THAT long ago geez… My mommy always put a lot of effort into our lunches, more specifically the snack or ‘treat’ part of it.  There was always something yummy and delicious that she had slaved over the night before…  My favorite, and a favorite of a few of my fellow classmates, was her Land O Lakes Glazed Apple Pie Bar recipe.  Like apple pie but better and you can hold it in your hand.  Once completely cooled it was just like candy!  She made these every so often and I’ve loved loved loved them.  If know me, you would know that I didn’t like food that much growing up… well not food just what it tastes like and their textures.  I was a picky eater that’s for sure but she couldn’t go wrong with these.

I made them a few nights ago in honor of the approaching school year.  Perhaps you have young children and would like to knock your kids socks off with these yummy bars in their lunch this year.   Or maybe you think it’s too much sugar… but if you do want to make them the recipe is below 😉

  

GLAZED APPLE PIE BARS

(source: http://www.landolakes.com)

60 min.prep time 1:45 total time

36 bars

Ingredients

Pastry

1 Land O Lakes® All-Natural Egg, separated, reserve egg white

1/2 cup milk

2 1/2 cups all-purpose flour

1 teaspoon salt

1 cup cold Land O Lakes® Butter, cut into chunks

Filling

1 cup crushed corn flakes

8 to 10 medium (8 cups) tart cooking apples, peeled, sliced

1 cup sugar

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1 reserved Land O Lakes® All-Natural Egg white

2 tablespoons sugar

Glaze

1 cup powdered sugar

1/2 teaspoon vanilla

1 to 2 tablespoons milk

Directions

Heat oven to 350°F. Beat egg yolk in small bowl. Add 1/2 cup milk; mix well. Set aside.

Combine flour and salt in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in egg yolk mixture with fork until dough forms a ball. Divide dough in half.

Roll out half of dough on lightly floured surface into 15×10-inch rectangle; place onto bottom of ungreased 15x10x1 inch jelly-roll pan. Sprinkle with corn flakes; top with apples.

Combine 1 cup sugar, 1 1/2 teaspoons cinnamon and nutmeg in small bowl. Sprinkle over apples. Roll remaining half of dough into 15 1/2×10 1/2-inch rectangle; place over apples.

Beat reserved egg white with fork until foamy; brush over top crust. Combine remaining cinnamon and 2 tablespoons sugar in small bowl; sprinkle over crust. Bake for 45 to 60 minutes or until lightly browned.

Combine powdered sugar, vanilla and enough milk for desired glazing consistency in small bowl. Drizzle over warm bars.

  
– If pastry dough does not form a ball easily, add up to 1 tablespoon additional milk, 1 teaspoon at a time.

– To easily transfer pastry to jelly-roll pan, fold pastry in half; fold in half again. Place folded corner at center of pan. Unfold pastry carefully.

– Top pastry should be rolled on lightly floured surface slightly larger than bottom pastry to allow pastry to cover filling easily.

   
 

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BAKED TURKEY & SPINACH MEATBALLS ~ Who doesn’t love a good meatball?

I recently purchased some lean ground turkey meat and I wasn’t sure what I was going to do with it at first… a girlfriend of mine started eating healthier and one of the things she did was eat alot of turkey…  well she looks great so I figured if I had it in my kitchen, I’d have to find someway to eat it…  I searched online and found a yummy little recipe perfect for my lean ground turkey meat.

BAKED TURKEY & SPINACH MEATBALLS

(source: http://homecookingmemories.com/)

Ingredients

  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, finely minced
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme leaves
  • 1/2 teaspoon dried oregano
  • 1/4 – 1/2 teaspoon crushed red pepper      flakes (optional – adjust to your preference)
  • 16 oz frozen chopped spinach (defrosted,      drained, and squeezed to remove excess water)
  • 2 tablespoons Worcestershire sauce
  • 1/3 cup chicken broth
  • 2 1/2 lbs lean ground turkey
  • 3/4 cup bread crumbs
  • 2 large eggs

Instructions

  1. Preheat oven to 400 degrees F. Prepare a large baking sheet by spraying with cooking spray. I actually line my baking sheet with foil and then spray with cooking spray.
  2. In a frying pan on medium heat, heat olive oil until hot. Then add onion, garlic, salt, pepper, thyme, oregano, and red pepper flakes. Sauté until onion is tender (about 5-6 minutes total time).
  3. Add spinach to pan and combine with onion mixture. Add Worcestershire sauce and chicken broth and mix well to combine. Cook until most of the liquid has cooked out (evaporated). I don’t have much liquid in my pan after I combine all these, but it will depend on how well you drained your spinach. Remove from heat and allow to cool to room temperature.
  4. In a large bowl, combine the turkey, bread crumbs, and egg. Add cooled onion/spinach mixture to the meat. I do all of this step with my hands, but you can use a spoon if you prefer.
  5. 5. With your hands, create meatballs that are about 1 – 1 1/2 inches in diameter and place them on the baking sheet. Leave a little bit of space between each meatball. When you are done shaping your meatballs, you will probably have about 40-42 meatballs from this recipe. Don’t need that many? Freeze them after baking or cut this recipe in half (but I say freeze them and then you’ve done the work only once and have a future meal).
  6. Bake until your meatballs are cooked through with an internal temperature of 160 degrees F – which was about 20 minutes for my oven. Remove from oven and serve as desired.

Oh my gosh, they were soooo good.  I made them bigger than the recipe calls for and so of course it didn’t make as many but I found them to be a bit more moist this way.  Turkey doesn’t have as much fat so I didn’t want my meatballs to be dry.  You also get your vitamins from all the spinach!   I just love spinach and I’m so glad hubby likes his greens too!

Mmmmm, if you are looking for a meatball fix, or if you are wanting a different little appy for your upcoming party… these little morsels will be a hit!

If you make them, please let me know what you think!

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YUM! ~ Chicken Fajitas

Is it too soon for another recipe?  This one is really good tho so I just have to share.  It’s late… I’ve been downtown and back reading lusty love books… yes you know the ones… I’m sad to have finished such a wonderful love story but… that’s for another time.  Time to share.  Cuz it’s yum yum in my tum tum!
 
Chicken Fajitas
I’d say this makes 6 servings?  I use the big big big giant size flour tortillas tho…
 
4 chicken breasts cut in thin strips
1 green pepper cut in thin strips
1 red pepper cut in thin strips
1 orange pepper cut in thin strips
2 jalapeno peppers cut in thin strips
1 white onion sliced in half and then in thin slices, seperating the half rings
8 cherry tomatoes sliced in half lengthwise
 
now the rest… I eyeball and adjusts to taste.  Here is my approximate guess on the measurements
2 Tbsp cornstarch
pinch of sugar
2 tsp salt
1 tsp garlic
1/2 tsp chipotle powder
2 tsp chili powder
1 tsp cumin
juice of 1/2 a lime
1/2 C of water
3 Tbsp oil
2 C  Pepper Jack/Monteray Jack Cheese
2 C cheddar cheese 
4 C cooked white rice
flour tortillas
 
 
Heat 1 Tbsp of oil in a frying pan
fry up the chicken till no longer pink. 
 
Once the chicken is cooked:
add in the onions
cover and fry for 2 minutes
add the peppers fry for 2 minutes
 
 
add the tomatoes fry for 2 minutes
 
 
add the juice of lime 
 
 
I find adding the lime juice to the chicken and veggies enhances all the flavors and gives it some bite.  Feel free to add more or omit completely.  Your call!
 
In a bowl mix the cornstarch, sugar, salt, chipotle powder, chili powder, & cumin, with the water and the remaining 2 Tbsps of oil.  Gently whisk together till fully blended
 
Cook on medium heat till the sauce thickens.
 
Heat tortillas in the oven.
 
in a line across the tortilla:
add a bit of the cheeses
then the rice
then the chicken and pepper mixture
 fold the sides in and then from the bottom up, wrap the toritilla around the filling. 
 
Heat a small amount of oil or spray oil in a pan and fry till brown and crispy on both sides.
 
serve with sour cream and salsa!
Enjoy!
 
I didn’t take a picture of the finished product cuz we were to hungry… I will take a picture tomorrow.
 
 
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BEEF & BROCCOLI STIR FRY

This is one meal that I’ve always loved!  Beef & Broccoli Stir Fry!  I used to make it with the dry packet mix and that was great but we all know how much msg is in those things.  Here’s a recipe I found tonight on About.com and luckily I had most things already in house!

Photo by House Of Haley Photography
Photo by House Of Haley Photography

Prep Time: 30 minutes  |  Cook Time: 10 minutes  |  Total Time: 40 minutes

Ingredients:

  • 3/4 pound lean beef

Marinade:

  • 1 tablespoon rice vinegar (substitute rice wine if desired)
  • 1 teaspoon sugar
  • 1 teaspoon soy sauce
  • 1 tablespoon water
  • 1 tablespoon cornstarch

Sauce:

  • 2 tablespoons oyster sauce
  • 1 tablespoon light soy sauce
  • 1 tablespoon dark soy sauce
  • 1 tablespoon water

Thickener:

  • 1 teaspoon cornstarch mixed with 1 tablespoon water
  • 1 pound fresh broccoli
  • 2 garlic cloves

To Cook Broccoli:

  • 1/2 cup water
  • 1/4 teaspoon salt, or to taste
  • 1/2 teaspoon sugar, or to taste

Other:

  • 1 1/4 cups oil, or as needed

Preparation:

Cut the beef across the grain into thin slices.
Add the marinade ingredients, adding the cornstarch last (use your fingers to rub it in).
Marinate the beef for 30 minutes.
While the beef is marinating, prepare the sauce and vegetables:
for the sauce, mix together the oyster sauce, light soy, dark soy, and water in a small bowl and set aside.
In another small bowl, mix the cornstarch and water thickener and set aside.
Wash and drain the broccoli.
Cut the stalk diagonally into thin slices. Cut the flowerets into 3 or 4 pieces.
Crush the garlic.
Heat the wok and add 1 cup oil. When the oil is medium-hot (between 300 and 325 degrees F.), add the beef.
Blanch the beef by letting it lay flat for 30 – 40 seconds, and then stirring to separate the pieces.
Remove the beef when it changes color and is nearly cooked (the entire process takes 1 – 2 minutes).
Remove the beef from the wok and drain on paper towels.
Clean out the wok with paper towels.
Add 2 tablespoons oil to the wok.
When the oil is hot, add the crushed garlic and stir fry briefly until aromatic.
Add the broccoli, sprinkle the salt and sugar over, and stir fry briefly, turning down the heat if necessary to make sure it doesn’t burn.
Add the 1/2 cup water, and cook the broccoli, covered, for 4 – 5 minutes, until it turns a bright green and is tender but still crisp.
Remove from the wok and drain.
Clean out the wok and add 2 more tablespoons oil.
Add the broccoli and the beef. Add the sauce and cornstarch mixture in the middle of the wok and stir quickly to thicken.
Mix everything together and serve hot over steamed rice.

I added mushrooms, baby corn, and onions as well, in mine.  Boil in the wok with the broccoli (you’ll need to add more water).

Beef & Broccoli Stir Fry Photo by House Of Haley Photography
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IT’S SIMPLY BEAUTIFUL! LET’S PUT IT TO WORK

I have been wanting a food processor for a long time now and I can’t hold out any longer. I took off to Home Outfitters this morning, Hubby in tow… 15% OFF SALE on all Kitchen Electronics. Cashed in my HBC Rewards points and here she is!!! She is beautiful! Can not wait to put her to work tonight!

Photo by House Of Haley Photography

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HELL’S KITCHEN ~ SEASON PREMIER

 

 

 

 

Long awaited, finally, at last…. all words I would use to explain my excitement for this television show.  PVR is set to record the hostile, violent, drama about to unfold.  I ♥ it!  I plan to finally make risotto and beef wellington this year.  It seems those are two dishes that they make on the regular.

I should explain, to those who have no idea what this show is about…. a little blurb from their website…

“Premiere chef Gordon Ramsay spices up the tenth season of Hell’s Kitchen with 18 new competitors. These aspiring restaurateurs will brave Ramsay and his fiery command of the kitchen as he once again puts the competitors through an intense culinary academy to prove they possess the right combination of ingredients to win the life-changing grand prize: a head chef position at Gordon Ramsay Steak in the Paris Hotel, Las Vegas, NV.
As the competition progresses, the teams will be reduced until only two chefs are left to compete for the ultimate prize and fulfill their dreams of working in the culinary industry as the winner of Hell’s Kitchen.”
 

This show does teach things and it’s exciting to watch as well.

I believe it starts Monday, June 4th!

Set your PVR’s people!  We’re going to hell!

Love Hay

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CAKE BATTER CRISPY TREATS

**Note:  Some of my friends on Facebook will have seen some of these recent entries as I’m going back a bit.  My new blog must have all the good stuff in it right?  So there will be this recipe and more to follow!  Some are mine, some are others.  I will do my best to give credit where credit is due.

Oh wow!  I’ve never heard of these and of course I saw them on Pinterest and had to go to the source.  The original recipie can be found on the back of some cake mixes or I found it at www.howsweeteats.com

“Cake Batter Crispy Treats”
Photo by House Of Haley Photography

Just think of all the fun you can have with cake flavours like Strawberry or French Vanilla, Chocolate Fudge!  Sweet but good!  Choose sprinkles that match your flavour… or not!

 

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SOUTHWESTERN AVOCADO & BLACK BEAN SALAD

One thing you should know about me is that I’m a 30 year old female and up until the age of about 25…. I wouldn’t eat anything that wasn’t plain jane.  Mommy has always cooked the best food.  I know this because everyone says so, and of course she made many of my favorite things.  My tastebuds or desire for food must have been broken because I didn’t like much and didn’t want to try anything new.  When I was growing up we ate as a family at the dining room table… I was always the last to finish and I was only allowed to be excused after I had  hid my food for safe disposal later.  I liked noodles with no sauce, sandwiches consisting of a slice of cheese and pickles.  I had never even tried a hot wing for fear of the spicy sauce.

Then I grew up!

I’m not sure what changed my mentality but it became quite a challenge for me in my quest for new yummy foods.  This salad is something I would never even look at before let alone eat or even make for my Hubby for dinner.  I’m quite proud of myself in this new change… The only downfall is that my waistline is growing like my recipe collection…

Hubby has always said “Move more, Eat less”  and it’s always made me angry and laugh all at the same time.

” Southwestern Avocado & Black Bean Salad “
Photo by House Of Haley Photography
Recipe from http://www.pauladeen.com

 Servings: 4  |  Prep Time: 15 min  |  Difficulty: Easy

Ingredients

1/2 cup freshly chopped cilantro leaves 1/4 cup extra-virgin olive oil 2 tablespoons freshly squeezed lime juice 2 or 3 dashes hot sauce (recommended: Tabasco) 4 cups chopped romaine lettuce 2 avocados, peeled and diced 2 cups fresh or frozen corn kernels, thawed and drained 2 (15-ounce) cans black beans, rinsed and drained 1 cup chopped cherry tomatoes About 3/4 cup (3-ounces) grated pepper jack cheese Kosher salt and freshly ground black pepper

Directions

In a small bowl, whisk together the cilantro, oil, lime juice and hot sauce.

**Note:  I like my salad dressing light so I used more lime juice, less oil and of course more hot sauce.  The hotter the better.


In a large serving bowl, add the lettuce, avocado, corn, beans, tomatoes, and cheese. Add the dressing and toss well. Season with salt and pepper, to taste, and serve.

**Note:  I added grilled chicken breast to the top of mine and I layered the salad, then a sprinkle of cheese, the grilled chicken and the dressing over top.  Please see the photo below!  I just love adding grilled chicken or fish to a salad.  Yum!

” Southwestern Avocado & Black Bean Salad with Grilled Chicken “
Photo by House of Haley Photography
Recipe found from http://www.pauladeen.com

This is the image from http://www.pauladeen.com

RECIPE FROM PAULADEEN.COM

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