Main Courses | Simple By Cindy

Turkey Meatballs

May. 16
2016

My friend Tina and I share a passion for cooking and always enjoy sharing recipes with each other.

When she told me about this recipe, I knew I had to try it.

The meatballs with the sauce sounded too good to resist.

And it was! The meatballs were tender and juicy. The combination of oregano, garlic and onion, resulted in a light and flavorful dish.

The sauce was a delightful bonus. It had just the right ingredients for a sweet and tangy complement to the meatballs. I served it with whole wheat rice. The sauce, when blended with the rice was delicious.

This recipe made 13 large meatballs.

Tina was not sure from where this recipe originated, so please accept my apologies to the chef.

I will make this recipe again and again. It was so easy. If you make the meatballs into mini-meatballs, you can use them as an appetizer. That is exactly what I will be doing for Thanksgiving this year!

Ingredients for Turkey Meatballs

2 pounds ground turkey
2 large eggs
2-3 cloves of garlic, minced or 1 tbsp. garlic powder
1/2 medium onion, chopped, or 1 tbsp. onion powder
4 sprig fresh oregano, chopped, or 1 tbsp. dried oregano
1 cup parmesan cheese
1 cup breadcrumbs
1 tsp. kosher salt
1/2 tsp. pepper

For the sauce:

1 cup brown sugar (either light or dark) packed tightly
4 tbsp. white wine
4 tbsp. white vinegar
2 tbsp. rice vinegar

Preheat oven to 350.

Place all of the ingredients for the turkey meatballs in a bowl.

turkey meatballs in bowl with ingredients 1

Using a fork, mix together and blend.

Shape the turkey mixture into 2 1/2 inch balls (you can make them smaller, about 1 1/2 inch if you prefer).

Heat oil in a large pan or Dutch oven over medium heat.

Add meatballs and cook about 2-3 minutes each side, until golden brown on all sides.

Place meatballs in baking dish.

In a small bowl, place the brown sugar, white wine, white vinegar and rice vinegar. Mix well.

Transfer to a small saucepan over medium heat and cook for 10 15 minutes, until mixture boils and thickens.

Take sauce off the heat, and pour over the meatballs and toss until meatballs are coated all around.

turkey meatballs in pan with sauce before baking 6

Place into oven and bake for about 10-15 minutes.

It’s that simple!

Caramel Chicken

May. 13
2016

This chicken recipe is finger-licking good! How can I possibly describe the awesomeness of this main dish?

The chicken is browned to perfection in the skillet and is tender and juicy. Browning the chicken this way gives it a beautiful brown crust on the outside that pairs incredibly with the caramel sauce.

The sweet caramel-soy glaze thickens up perfectly. The vinegar and soy sauce create a sweet, spicy and delicious accompaniment to the chicken.

You can also add some red pepper flakes, light brown sugar or oyster or fish sauce in place of the vinegar.

Whatever you do, make this chicken tonight. It is amazing, flavorful and quick. You will be craving the leftovers!

This recipe is courtesy of Bon Appetite and serves 4.

Ingredients for the Caramel Chicken

2 tbsp. vegetable oil
2 1/2 pounds skin-on, bone-in chicken thighs
Kosher salt
8 garlic cloves, peeled
1/3 cup (packed) light brown sugar
1/4 cup (or more) unseasoned rice vinegar
2 1/4 inch slices peeled ginger
1 cup low-sodium chicken broth
1/4 cup reduced-sodium soy sauce
2 scallions, thinly sliced

Heat oil in a large wide heavy pot over medium-high heat.

Season chicken with salt and pepper and, working in 2 batches, cook until golden brown and crisp, about 7 minutes each side; transfer to a plate.

Add garlic to pot and cook, stirring often, until golden, about 2 minutes; transfer to a plate with chicken.

Pour off fat from pot.

Return pot to medium-high heat and add 1/2 cup of water, scraping up browned bits.

Add brown sugar; stir to dissolve, then cook, stirring, until mixture thickens and turns a deep amber color, about 4 minutes.

Carefully add vinegar (it may bubble up; sugar will crystallize); stir to dissolve sugar.

Add ginger, broth and soy sauce, then add chicken, skin side up and garlic.

Bring to a boil, reduce heat, and simmer gently until chicken is cooked through, about 20- 25 minutes.

Transfer chicken to a plate.

Bring cooking liquid to a boil and cook until thick enough to coat a spoon, about 8-10 minutes.

Return chicken to pot; turn to coat.

Top with scallions and serve.

It’s that simple!

Mediterranean Sole

Apr. 20
2016

An elegant mix of seasonings – lime, capers, cumin, garlic and lime lend a delicious mediterranean flavor to this wonderful sole recipe.

This recipe is courtesy of a fellow blogger- The Mediterranean Dish.

I am always looking for a good fish dish, and this one exceeded my expectations. I was immediately drawn to the combination of lime, capers and dill; three of my favorite ingredients.

If you cannot find the green onions in your grocery store, you can simply dice half a white or red onion instead. It will still be scrumptious!

It is a one-skillet meal ironically both light and filling. Most importantly, it whips up in no time and is easy to make, yet it feels like a luxurious dinner.

Serve it with some white rice or grain to soak up the buttery lime sauce.

It is simply – Fabulous!

Ingredients for the Mediterranean Sole

1 lime or lemon cut into slices
Juice of 1 lime or lemon
1/2 cup extra-virgin live oil
1/2 cup unsalted butter,melted
2 shallots, thinly sliced
3 garlic cloves, thinly sliced
2 tsp. or capers
1 tsp. kosher salt, or more to your taste
3/4 tsp. pepper
1 tsp. ground cumin
1 tsp. garlic powder
1.5 lb. Sole fillet (about 10-12 thin fillets)
4-6 green onions (scallions), top trimmed, hailed length-wise
3/4 cup roughly chopped fresh dill for garnish

Preheat oven to 375.

In a small bowl, whisk together the lime juice, olive oil and melted butter with a pinch of salt.

Baked Sole Baked sole lime juic melted butter

Stir in the shallots, garlic and capers.

In a separate bowl, mix together the salt, pepper, cumin and garlic powder.

Spice the fish fillets each on both sides with the dry mixture.

Place the fillets on a lightly oiled baking pan or dish. Cover with the buttery lime mixture.

Arrange the lime slices on top.

Bake for 10-15 minutes. SET YOUR TIMER!

You do not want to overcook the fillets.

Remove the fish fillets from the oven and garnish with the chopped fresh dill.

It’s that simple!

Cornish Hens with Maple-Mustard Glaze

Apr. 8
2016

Cornish Hen, sometimes called a poussin, Rock Cornish Hen, Rock Hen or Cornish Game Hen is a hybrid chicken sold whole. It is not a game hen at all, it is a particular breed of chicken commonly called a broiler chicken. They are smaller in size than a regular chicken, usually weighing 2-4 pounds.

They are a little more fancy than chicken, and renowned for the tenderness of their meat. The cornish hen marries well with a marinade and is also known to quickly absorb the flavors of a dry-spice rub as well.

This recipe is Courtesy of Epicurious. The maple-mustard glaze is delightful. It would be delicious to mix with white rice or couscous.

I would suggest that if possible, buy a kosher Cornish hen. They are available in the frozen section of many grocery stores.

Whether roasted, stuffed, glazed or dry-rubbed, it will present beautifully on your dinner table. It is one of my favorite entrées and is an easy, elegant main dish.

Ingredients for the Maple Mustard Glaze

2 Tbsp. maple syrup
1 1/2 tbsp. butter or margarine
1 tbsp. dijon mustard
2 tsp. fresh thyme, chopped, or 1 tsp. dried

2 Cornish Game hens
1 tsp. salt
1/2 tsp. pepper

Preheat oven to 350.

Combine first four ingredients in a small saucepan. Cook over low heat until butter melts, stirring until well combined.

Pat hens dry. Tie legs together with cooking string (optional, did not).

Place in small baking pan. Season with salt and pepper.

Brush with the maple mixture.

Roast until juices run clear when pierced in the thickest part of the thighs, basting occasionally with glaze, about 1 hour.

YUMMY!

It’s that simple!

Orecchiette with Broccoli Rabe Pesto

Mar. 28
2016

This recipe is courtesy of Anne Burrell.

I am one of her biggest fans! I love the way she writes her recipes. It feels as if she is really talking to you. She has a lively, creative and authentic personality and I always enjoy watching her on television. I would love to have lunch with her!

Ann was the chef that taught me that “brown bits are good” Yes they are Anne; I am a quick learner!

I have made so many recipes created by Anne. This one appealed to me because of the unique use of broccoli rabe as pesto. Together with the ricotta cheese and pistachio nuts I knew this would be a fabulous dish.

It was, as are most of Anne’s recipes, delightful and scrumptious. Addicting would be another way to describe it. You just continue to want one more bite and before you know it you have eaten way more than you originally intended!

I was not sorry. It was worth every mouthful. I am sure you will think so too!

Ingredients for the Orecchiette with Broccoli Rabe Pesto

1 bunch broccoli rabe, tough lower stems removed
1/2 cup pistachios, toasted
3/4 cup grated parmigiana-reggiano cheese, plus more for garnish
Kosher salt
1/4 cup part-skim ricotta cheese
1/2 pound orecchiette pasta
High-quality extra-virgin olive oil, for finishing (optional)

Bring a large pot of well-salted water to a boil. Set up a bowl of well-salted ice water.

Cook the broccoli rabe in the boiling water for 1-2 minutes.

Immediately plunge in the salted ice water. This will prevent the broccoli rabe from being overcooked and will set the lovely green color.

Reserve 1 1/2 cups of the pasta water.

Drain the broccoli rabe.

Squeeze out any excess water and coarsely chop the broccoli rabe.

Place the broccoli rabe in the bowl of a food processor and puree until it is a coarse paste.

Add the pistachios and parmigino and puree until smooth. Taste and adjust the seasoning; you will probably need more salt.

Add the ricotta cheese and pulse until combined.

Taste for seasoning once again-it should be full-flavored, slightly bitter and creamy at the same time.

Set aside.

Bring a large pot of well-salted water to a boil. (If you are making the pasta right after the pesto, just use the water you boiled the broccoli rabe in or the blanching water).

Cook the pasta 1 minute less than the cooking time on the package.

While the pasta is cooking, place the pesto in a large skillet and add 1 1/12 cups of the pasta cooking water: place over medium-high heat.

When the pasta is ready, drain and add to the skillet with the pesto. Stir vigorously to combine and cook until the sauce is creamy and heated through, about 1-2 minutes.

Add salt to taste.

Remove from the heat, add 1-2 tablespoons good olive oil, if desired, and stir vigorously.

Garnish with more parmigiano.

Now it is time to eat and enjoy!

It’s that simple!