Lemon Rosemary Turkey Meatballs

Now that the Christmas season is drawing to a close it is time to recover from the less than healthy snacking and eat a bit more healthy again.  Tonight I tried out these meatballs with a small side of wild rice and some fresh veggies.  It tasted so good to be having a delicious healthy home cooked meal again.  These meatballs could be served with pasta.  After making and tasting them I think they would go perfect with a nice big Greek salad.  Whatever you choose to serve them with they will be delicious!

1/4 c. finely chopped onion
2 cloves garlic, minced
2 t. lemon zest
2 T. chopped fresh rosemary
1# ground turkey
3/4 c. bread crumbs
1/3 c. grated Parmesan cheese
1/2 t. salt
1 t. lemon pepper
1/4 c. flour
2 T. olive oil
1/2 c. white wine
14 oz. chicken broth
4 t. lemon juice
1 T. butter

Combine onion, garlic, lemon zest, bread crumbs, 1 T. of the rosemary, Parmesan cheese, salt, lemon pepper and turikey.  Put the flour into a shallow bowl.  Heat olive oil in a large saucepan. Roll the turkey mixture into large meatballs, roll each meatball in the flour and place in saucepan.  Cook meatballs for about 5 minutes per side.  Add wine,  chicken broth, and rosemary.  Cook for 10 minutes,   Mix lemon juice into the remaining flour and whisk together.  Then whisk this mixture into the broth.  Cook until sauce thickens.

German Stollen

Stollen is a sweet bread filled with rum soaked candied fruit and nuts.  It is a traditional food in my family.  Every Christmas I bake a special loaf for my parents who swoon when they get it and enjoy it with numerous cups of coffee, teas, and breakfasts.  I use the candied fruit sold as a fruitcake mix when I make mine.  This recipe is a bit time consuming but the result is perfect.

For the fruit:
1 c. candied fruit
3 T. rum or orange juice
Mix these together and allow to soak while making the dough.

For the yeast sponge:
1 T. yeast
2/3 c. warm milk
1/4 c. warm water
1 T. honey
Whisk together and then add in :  1 c. flour.  Allow to sit for 30 minutes.  It will become bubbly.

For the dough:

1/3 c. honey
1 large egg
1/2 c. softened butter
1 T. lemon zest
1 t. salt
1/2 t. mace
1/2 c. chopped nuts
3-4 c. flour

For the filling:
2 T. butter, melted
2 t. cinnamon
3 T. sugar

In a mixer bowl mix fruit, honey, egg, butter, zest, salt , mace, nuts, sponge and 2 c. flour.  Beat at low speed for 2 minutes.  Add remaining flour until dough pulls away from the side of the bowl.  Add enough flour 1/4 c. at a time until the dough pulls away from the bowl.  Knead 4-5 minutes.

Put the dough into a buttered bowl.  Cover and let rise for one hour.

Turn the dough out onto a floured surface.  Roll dough out into a 9 x 13 inch oval.  Brush melted butter for filling over the surface of the dough.  Combine sugar and cinnamon and sprinkle over butter.  Fold dough in 1/2 lengthwise and carefully place on a parchment covered baking sheet.  Press on the folded side to help the loaf keep its shape.  Cover and let rise 45 minutes.

Bake at 375  for 25 minutes.  When cool sprinkle heavily with powdered sugar.

Chocolate Turtle Cookies

I originally spotted this recipe on Pinterest.  My son-in-law will be here for Christmas...and, well, he loves caramel.  So I got all the ingredients and mixed these up this afternoon.  They are really easy and would look fabulous on a Christmas cookie tray.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup cocoa powder
• 1/4 teaspoon salt
• 8 tablespoons (1 stick) unsalted butter, softened
• 2/3 cup sugar
• 1 large egg, separated, plus 1 egg white
• 2 tablespoons milk
• 1 teaspoon vanilla extract
• 1 1/4 cups pecans, chopped fine
• 14 soft caramel candies
• 3 tablespoons heavy cream

Mix sugar and butter and beat until creamy.  Add 1 whole egg, milk and vanilla.  MIx weel.  Now add in the flour, cocoa powder,  and salt.  Refrigerate for 10-15 minutes.  Beat egg whites until frothy.
Put pecan pieces in a bowl.  Roll the chocolate dough into 1" balls.  Dip into egg white and then roll into pecans.  Using a 1/2 t. measuring spoon, make a thumbprint indention in the middle of each ball.
Bake at 350 for 12 minutes.  When you take them out, push down with the measuring spoon onto the indentation once more.
Melt caramels and cream for 1 minute in the microwave, and stir unti smooth.  Spoon into the indentations in the cookies.

Shortbread

I have been enjoying shortbread lately and was able to find a shorbread pan on Amazon that imprints each cookie with a snowflake design.  Beautiful for the holidays.  But you don't need a fancy pan to make shortbread...you can use an 8 x 8 baking pan.  The following recipe comes from The Brass Sisters-two sisters who hunt for old recipes, test them and combine them into cookbooks.

1 cup (2 sticks) unsalted butter
1/2 cup sugar
1/8 teaspoon salt
2 cups flour
Grated zest of 1 orange
1 teaspoon orange extract or 1/2 teaspoon orange oil
Set oven rack in the middle position. Preheat the oven to 350 F. Line the bottom and sides of a 9-inch by 9-inch by 2-inch pan with foil. Grease the foil with butter or coat with vegetable spray.
Add flour and salt to a mixing bowl, whisk to combine, and set aside.
Cream butter (which should not be soft, but should not be ice cold, either) and sugar in the bowl of a standing mixer fitted with the paddle attachment. Add orange zest. Add orange extract or orange oil and combine. Add dry ingredients, 1/2 cup at a time, beating until completely absorbed and dough comes together. Do not overbeat or shortbread will be tough.
Gently pat dough into prepared pan. (Press down the edges with tines of fork.) Prick top of dough evenly about 20 to 25 times.
Bake shortbread 35 minutes. Cool on rack for about 20-25 minutes, or until slightly warm. Score shortbread with a knife into 1-inch by 2-inch pieces, but do not cut through entirely. When completely cool, cut into pieces along scored lines. The texture should be sandy and crumbly. Store orange shortbread in a covered tin between sheets of wax paper, at room temperature.
Shortbread will firm up as it cools. Placing shortbread in the refrigerator will help it firm up. If the shortbread is pale, continue baking another 5 minutes, watching carefully to be sure it is not browning too quickly.

Vegetarian Low Cal Chili

This is recipe is one from the Biggest Loser coaches.  It seems so simple.  It seems so easy.  But can it taste good too?  It does!  And with brown rice is has the plus of fiber.

1 can stewed tomatoes
1/2 c. cooked brown rice
1 can kidney beans, drained
1/4 c. chopped onion
1 t. chili powder
1/2 t. cumin

That's it!  Mix all ingredients in a saucepan and heat to boiling! 

Turkey Broccoli Cheese Soup

This is a take on Panera Bread's Broccoli Cheese Soup.  I mixed in leftover turkey, served it up in a toasted bread bowl...and one fabulous dinner was ready.  This is a great way to use up some of that leftover turkey from Thanksgiving.

2 c. shredded Cheddar cheese
1/2 c. butter
2-3 T. chopped shallots or onions
1/4 c. flour
2 c. each of chicken broth and half and half
1/4 t. nutmeg
1/4 c. grated carrot
2 c. frozen broccoli, defrosted
		Melt butter in a soup pot.  Add onion and saute 2 minutes.  Mix in flour.  Whisk together for 1 minute.  Slowly add in the 2 c. of half and half.  Whisk well.  Add in the 2 c. of chicken broth and carrots and nutmeg.  Whisk until it begins to thicken.  Add in the broccoli and carrot.  Cook until carrot is tender and soup is thick.  Add in  2 c. leftover turkey.  If you want it to be smooth, blend the soup before adding turkey.		2