Honey-Chipotle Turkey Meatballs

Lately my husband has been doing amazingly well on his diet and I am so proud of him! As the chef in the house, helping him with his weight loss goals have not been easy. I am a meat loving-butter loving chef and I just cannot imagine living off of vegetables and low calorie seafood for months. For the first few weeks of his diet we ate nothing but grilled chicken and steamed vegetables. Talk about boring! I was to the point where if I had to eat another bite of chicken, I was going to scream!

My husband and I have very different dietary needs. He wants a low calorie diet with lots of protein and good carbs, while I could care less about my calories! Give me an extremely high protein-low carb-high fat diet and I am in heaven! I quickly realized if I were ever going to be successful in cooking for the both of us I needed to find ways to make dishes that would work for us both. Anyone who cooks for themselves or their families, you know how hard it can be to find new and interesting ideas that can fit the dietary needs of everyone in the family.

The other evening I came across the recipe for these Honey-Chipotle Turkey Meatballs, and knew they would be perfect! Ground turkey is extremely healthy and is also high in protein! My biggest fear was the meatballs could turn out dry, since ground turkey has a tendency to dry out easily when cooked. Oh my goodness, these meatball were heavenly! They were moist and tender, and the glaze gave them the perfect amount of heat while not burning your mouth to death! They were better (okay, almost better) than any kind of beef meatball I have ever made!

Photo by MarthaStewart.com.

Photo by MarthaStewart.com.

Honey-Chipotle Turkey Meatballs
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1 1/2 pounds Ground Turkey
1/2 cup Yellow Onion, diced small
3 Garlic Cloves, minced
1/2 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
2 tablespoons Honey
2 tablespoons Chipotle Chilies in Adobe Sauce, chopped
2 teaspoons Apple Cider Vinegar
1 tablespoon Extra Virgin Olive Oil

Preheat the oven to 375 degrees.

In a medium sized mixing bowl, mix together the ground turkey, onion, garlic, salt and black pepper until combined. Do not over mix the meat! Form the mixture into 16 meatballs.

In a small mixing bowl, stir together the honey, chilies, and vinegar. Set aside.

In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the meatball and cook until they are browned on all sides, which will take 10-12 minutes. Transfer the skillet to the preheated oven and bake the meatball for 5 minutes. Remove the skillet from the oven, pour the honey mixture on top of the meatballs and swirl the skillet to evenly distribute the sauce. Bake until the liquid is reduced and the meatball are glazed, which will take 5-10 minutes, swirling the skillet halfway through.

Source: adapted slightly from Martha Stewart.

Bacon Cheddar Deviled Eggs

For those who know me, you know the one food I always pass up at summer BBQ’s are the deviled eggs! There is something about them that I have never been able to stand. The smell, the look, and for me most importantly a majority of a deviled egg is made of crushed egg yolks and I cannot stand egg yolks. The taste and the texture just completely turn me off.

This past fall I hosted a potluck BBQ and one of my best friends brought these bacon cheddar deviled eggs as her dish to pass. After about over an hour of her begging me to try them, I finally decided to suck it up and try one! After all they were no “traditional” deviled egg and my motto is “everything is better with bacon” so they had to taste good, right? Oh my goodness I am so glad I finally broke down and tried them!! These deviled eggs were simply amazing and the best part was the filing.

These would be a perfect addition to any summer BBQ or even a nice reminder of summer during a winter gathering!! Stay tuned for a future post as I turn these deviled eggs into an amazing egg salad!

Note: I used a pastry bag with a large piping tip to pipe the filling into the eggs; however, you may also spoon the filling in if you do not have a pastry bag/tip. A plastic zip-lock bag with the corner cut off will also work as a homemade pastry bag.

Bacon Cheddar Deviled Eggs
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12 Large Eggs
1/2 Cup Mayonnaise
6 Slices of Thick Cut Bacon, cooked and chopped
1/2 Cup Finely Shredded Cheddar Cheese
1 1/2 tsp Mustard
1/2 tsp Salt
1/4 tsp Black Pepper

To Make The Perfect Hard Boiled Egg visit here!

Once the eggs have been peeled, cut the eggs in half lengthwise and dump the egg yolk into a medium sized mixing bowl. Once all the eggs have been cut and de-yolked add the mayonnaise and the mustard to the egg yolks and mash until well mixed. Once mixed well add in the bacon and the cheese and stir to combine.

Spoon or pipe the mixture into the egg white halves and refrigerate until serving.

Source: adapted from Jessica Vanier

How To: Hard Boiled Eggs

I used to dread making egg salad because that meant I had to hard boil eggs, even though hard boiled eggs are one of my favorite snack foods. For years I was not too worried with having perfectly cooked hard boiled eggs because at the end of the day I would just be chopping and mixing everything up and no one would know if the eggs were perfectly cooked or not. Most of the time I would either under or over cook the eggs. Under cooking slightly was never a big issue; however, over cooking the eggs where the green halo would appear was an issue.

Recently I decided to try and make some deviled eggs, and I knew that in order to make good deviled eggs I was going to have to learn how to make the perfect hard boiled egg. I have to say that after few different tries and methods I now have a fail safe way to make the perfect hard boiled egg which is also easy to peel!

Hard Boiled Eggs
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12 Eggs (3 to 5 days old)

Bring your eggs to room temperate before you begin to cook them but allowing to sit at room temperature for 20-30 minutes.

Place your eggs into a large stock pot in one single layer and fill the pot with enough cold water to completely cover the eggs. (Note: Do not stack the eggs and cover the eggs with approximately 1″ of water.)

Over high heat bring the water JUST to a rapid boil. As soon as the water reaches a rapid boil, immediately remove the pan from the heat and cover tightly with a lid. Set the timer for 17 minutes for large eggs or 20 minutes for jumbo eggs.

Once the eggs are done cooking remove the lid and drain the water. Immediately remove the eggs from the pan and place them into an ice bath for at least 10 minutes. This will stop the cooking time and will also make peeling the eggs much easier!

A quick test to ensure that your eggs are hard-boiled: When the eggs have cooled, spin them on a hard surface, just like you would spin a top. If the egg spins quickly and without taking off in one direction, the egg is hard boiled and finished. Under cooked eggs will have a very wobbly and unsteady spin to them.

Refrigeration is necessary for hard-boiled eggs if the eggs. You should not to peel your eggs until you are ready to eat or use them in your recipe. Hard-boiled eggs in the shell can be refrigerated for up to one week.

Peeled hard-boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about 1 week; however, you will need to change the water daily – or in a sealed container without water, cover the eggs with damp paper towels, for the same length of time.

SAFETY NOTE: It is not safe to leave hard boiled eggs, including those in their shells, out at room temperature for long. If they have been taken to a picnic, or served on a buffet, keep them cool while they are being served, and discard any leftovers.

Source: What’s Cooking America