Tag Archives: spring eats

Baked Turkey Meatballs w/ Sun-Dried Tomatoes & Spinach

10 Apr

It’s time for another round of Seasonal Eats: Spring Edition!  One of my favorite things about spring and eating seasonally?  The greens.  All of the greens.  I can’t get enough!  Spinach, chard, collard greens, kale, broccoli rabe – I want it all.  I had a few cups of leftover spinach this week after stuffing my face with spinach salads.


 

Baked Turkey  Meatballs w/ Sun-Dried Tomatoes and Spinach (from I Thee Cook)

  • 1/3 c. shredded onion
  • 1/4 c. sun-dried tomatoes, chopped
  • 1 cup spinach, finely chopped
  • 1 clove garlic, pressed
  • 2. T. grated Parmesan cheese
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 t. dried basil
  • 1/2 t. dried oregano
  • 1 lb. ground turkey (or chicken – either is fine)
  • marinara sauce
  • 2 slices provolone cheese

Preheat the oven to 350*F.  Place the first nine ingredients in a mixing bowl.  Stir together with a fork.

MeatballMix

Then, add the ground turkey and mix gently with your hands.  Ground turkey and chicken tend to turn to mush pretty easily, so be careful not to over-mix.  Roll into the size of your choosing and place on a greased cookie sheet.

rolledmeatballs

I cooked mine for 18 minutes.  When the meatballs are done. let them rest for a few minutes and turn the broiler on high.  I moved mine to another dish for some reason (not sure why), added a bit of sauce to the top of each one and then placed provolone .

Toppings

Broil until browned to perfection.  🙂

BakedChickenMeatballsSunDriedTomatoSpinach


Pork Chops with Balsamic Roasted Veggies and Gorgonzola

3 Apr

It’s the first installment of Seasonal Eats: Spring Edition!  I thought I would start with something seriously simple: mushrooms and onions.  Mostly, I was just craving them and they happen to be on the list.  STILL COUNTS.  I’m still working on perfecting a few other recipes that I can’t wait to share!


Pork Chops with Balsamic Roasted Veggies and Gorgonzola

Porkchops Balsalmic Veggies Gorgonzola


  • 4 pork chops
  • 1/2 t. salt, divided
  • 3/4 t. pepper, divided
  • 1/4 c. olive oil, divided
  • 12 oz. small red potatoes, halved
  • 3 T. balsamic vinegar
  • 1 t. tomato paste
  • 1 t. dried thyme (or 1 T. fresh thyme)
  • 1 medium red onion, peeled and cut into 8 wedges
  • 8 oz. baby bellas, halved
  • 2 T. chopped fresh parsley
  • 1/4 c. crumbled Gorgonzola

Preheat oven to 425*F with a large casserole dish inside (yes, we want to preheat the casserole dish, too!).

Heat a large skillet over high heat.  Add 2 T. of oil to the preheated pan and sprinkle porkchops with 1/4 t. salt and 1/4 t. pepper on both sides.  Brown on each side for about 3 minuets, then remove from the heat and let rest.

porkchops

 

Reduce heat to medium high, then add the halved potatoes to the oil – cut side down.  Cook for 2-5 minutes (depending on the size of the potato), until the potatoes are browned.

redpotatoes

Remove the pan from heat and prepare the mushroom mixture.  Whisk 1/2 t. pepper, 2 T. olive oil, balsamic, and tomato paste in a small bowl.  Combine 2 T. of this balsamic mixture with the mushrooms, onions, and thyme – toss to coat.  Add the mushroom mixture and potatoes to preheated casserole dish and bake for 10 minutes.  Stir the mixture, then cook for another 15 minutes.

roasted veggies

Place the pork chops on top of the veggies, return the dish to the oven and bake for another 10-20 minutes or until the pork chops are done.  Remove the pork from the pan and let it rest, then mix in the 1/4 c. Gorgonzola and parsley into the veggies.

roasted veggies with garnish

Before serving, drizzle the remaining balsamic mixture over the pork chops and garnish with more parsley.

PorkChopsBalsamic2


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