Wednesday, June 21, 2017

Moist Turkey Meatloaf

In our continued effort to eat a little better and keep it "clean", I decided to make Turkey Meatloaf.  In my previous attempts it has turned out fairly flavorless and dry.  I spotted a recipe that added a bunch of mushrooms in an attempt to keep it moist and I must say it worked very well.   This Meatloaf is both moist and tasty.


5 to 8 ounces mushrooms, trimmed and very finely chopped
1/2 medium onion, peeled and finely chopped
2 garlic cloves, peeled and minced
1 tablespoon oil
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 tablespoons A1 Sauce
1 tablespoon onion powder
3 tablespoons dried onion
1 large egg, lightly beaten
1 1/4 pound ground turkey
1 large rib celery chopped finely
Bread Crumbs approximately 1/2 cup or as much needed to tighten it a bit


1/4 cup BBQ Sauce
1.4 cup Catsup
French's Jalapeno's


Place the mushrooms, onions, garlic and celery in a pan with 1 teaspoon of oil and saute until they soften, about 5 minutes.  Set aside to cool.

Mix the turkey, the mushroom/onion/celery mixture, the beaten egg, salt, pepper, onion powder and dried onion, and the the A1 and Worcestershire Sauce.  Add as much bread crumb as needed to make it a cohesive mass.

Mound it on a sheet pan and place in a 350 degree oven, bake for 40 minutes

Remove and add the topping and dried French's Jalapeno's, place back in oven for 15 minutes till internal temp is 165 to 170.  Let cool for a bit and slice.

Wednesday, June 7, 2017

Artichoke Chicken

I bought a jar of Artichokes, not sure why because we don't really use them, but I do like them.  I had seen this on Pinterest awhile ago and finally decided to make it.  I paired it with Orzo and steamed broccoli on the side.  It was quite delicious.


1 cup grated Parmesan cheese
1 cup light mayonnaise
1 teaspoon garlic powder, or to taste
1 teaspoon onion powder
ground pepper to taste
 4 (4 ounce) skinless, boneless chicken breast halves
1 (14 ounce) can artichoke hearts, drained and chopped a little smaller
1 (8 ounce) package crimini mushrooms, sliced
French's Onions - optional, my addition


Preheat oven to 350 degrees F

Mix Parmesan cheese, mayonnaise, onion powder, pepper and garlic powder together in a bowl
Arrange chicken breasts in a 9x13-inch baking dish;

Top with artichoke hearts and crimini mushrooms.

Spread cheese mixture over the artichoke and mushroom layer.

Bake in the preheated oven for 15 minutes, sprinkle the French's Onions over the top and continue to cook until the chicken no longer pink in the center and the juices run clear, about 30 minutes.

An instant-read thermometer inserted into the center should read at least 165

How to spatchcock a chicken or turkey!

Finishing some of Cheryl's drafts... Keeping spatchcocking simple. Using a VERY sharp cleaver or kitchen shears -- not scissors, carefu...