Archive | December, 2021



¼ C dry bread crumbs

3 T milk

2 cloves garlic, minced

½ small onion, minced or grated

1 T soy sauce

Freshly ground black pepper

¼ C fresh parsley, minced

3 T grated parmesan cheese

¾ # ground turkey (I used 93% lean)

2 T olive oil


¼ C dry white wine

1 clove garlic, minced

½ C low sodium chicken stock

2 T fresh lemon juice

2 T capers, drained

2 T unsalted butter

Finish with an additional squeeze of lemon juice, lemon slices and chopped fresh parsley


Prepare the meatballs:  In a large mixing bowl, stir together the breadcrumbs, milk, garlic, onion, parmesan, soy sauce and pepper.  Mix until well incorporated.  Add turkey and mix gently with wooden spoon or hands until just combined.  Form mixture into balls and let rest, refrigerated for 10 minutes. This allows the panade mixture to work its tenderizing magic.

Heat 2 T of oil in a skillet over medium high heat until shimmering.  Place meatballs in skillet and fry, turning occasionally, until golden brown on all sides.  Scoot meatballs to one side of the pan while you prepare the sauce. (You can also remove them from the pan while you prepare the sauce, but I find this step unnecessary.)

Deglaze pan with wine and add minced garlic.  Cook until garlic is fragrant and liquid is nearly gone. Add chicken stock and lemon juice.  Reduce heat to medium low and move meatballs back to the center of the pan to finish cooking.  Finish sauce by stirring in butter and capers.  Once butter melts and is incorporated into the sauce, garnish with an additional squeeze of lemon juice to taste and chopped parsley.

Serve over mashed potatoes, rice or white beans.

Serves 2 with ample leftovers



2 C cooked, diced turkey, chicken or other protein

1 C cooked corn or other cooked vegetable

1 can black beans, drained and rinsed

1 ½ C shredded cheddar, jack or mozzarella cheese, divided

1 bunch scallions, thinly sliced

1/2 jalapeno, seeded and minced (or to taste)

2 t chili powder

2 t ground cumin

1 t dried oregano

½ C sour cream

¼ C prepared salsa (homemade or purchased)

6-8 10” flour tortillas

¼ C melted butter, mayonnaise or pan spray (see video prep)

For serving: cilantro, salsa fresca, avocado, and sour cream


Preheat oven to 400 degrees.

Brush one side of 6 tortillas with a light coating of melted butter, mayo or pan spray. Place one tortilla – greased side down – in the center of a rimmed, 6 x 9 sheet pan. Arrange the remaining tortillas on the sheet pan around the perimeter of the pan so that half of each tortilla is touching the center tortilla and half is overhanging the pan.

In a mixing bowl combine diced turkey, corn, black beans, 1 C of cheese, jalapeno, sour cream, spices, scallions, and salsa. Mix gently until mixture is evenly combined. Taste and add additional seasoning if desired.

Spread the filling evenly in the prepared pan and top with remaining ½ C of shredded cheese. Fold the overhanging tortillas over the filling and top with additional tortillas – greased side up – to enclose the filling completely. Press gently to secure.

Bake for 15- 20 minutes or until filling is hot and top is lightly browned. If desired, broil quesadilla briefly until quesadilla has a glossy, crispy crunch from edge to edge.

Remove from oven and let rest briefly.  Cut into squares and serve with desired toppings.

Serves 2 with leftovers or a crowd depending on how you cut it.



2 ½ t extra virgin olive oil

½ large onion, chopped  

½ minced garlic clove

1 # pumpkin, butternut squash or other hard winter squash of your choice

Juice of 1 lemon

¼ c apple cider or apple juice

2 t jalapeno, minced (or to taste)

½ “ fresh ginger, minced

1 c  raisins (regular or golden)

½ c brown sugar

½ c apricot jam

¼ c white wine vinegar

1/2 t dry mustard

1 t cinnamon

½ t  freshly grated nutmeg

¼ t allspice


Heat the olive oil in a large saucepan over medium high heat,  add the onion and cook until softened. Add garlic and cook until aromatic but not browned. Add all remaining ingredients  and mix well to combine. Bring to a boil, reduce heat and cover.  Cook, stirring frequently until thick and jammy.  Take care to not let the mixture scorch. Leftovers will keep in the  refrigerator for up to 1 month.