Turkey Tetrazzini Bake

Another leftover remix for dinner tonight!  This week we had chicken Parm with short pasta, we had a mini Thanksgiving dinner, we had mushrooms left from the farmers market, and by the end of the week, the sauce was gone, the chicken was gone,  so were the fixings for my T-giving dinner and I am cooking up the carcass of my turkey now for stock.  Here is what was I had left.  I had a bit less than a pound of pasta, mushrooms, chicken stock, and turkey.  Isn't it obvious?  There is only one problem.  My pasta wasn't spaghetti or angel hair like traditional tetrazzini calls for, and it was already cooked, how would I be able to tell you how MUCH pasta to use?!

 

Well friends, I did as I am often advised to do in moments of questions, I "googled" it.  My niece Jessica's famous last words to me.  I found that pasta usually double in weight, so I am going to go with that.  Know, that you might need a wee bit more, or a wee bit less, but do as I do, throw some butter, salt and pepper on those leftovers and call it the cooks treat!

This really turned out fabulous, like, really fabulous.  With a couple of extra ingredients, we fed 2, and had 2 portions left for my hubby's lunch bag!

I imagine this would freeze beautifully.  Seriously, make 2, and bank one in the freezer!

For the sauce you will need:
3 T butter
4 T flour
12 oz. can of evaporated milk
2 1/2 cups chicken stock
2 T grated Parmesan cheese
salt and pepper to taste

Preheat your oven to 375 degrees F.  Spray with nonstick cooking spray, or butter a casserole dish large enough for your mixture, I used a 10 inch round, with 2-3 inch sides. 

In a medium pot, melt your butter and sprinkle in your flour.  Whisk together for 1 minute, until the raw flour taste cooks off.  Add in  your chicken stock and whisk until smooth.  When smooth add in evaporated milk and Parmesan cheese.  Let simmer until thickened.  Ok, back up, not TO thick.  Let it remain a little "loosey goosey" since the pasta will absorb some while in the oven. 

Now for the rest of the dish you will need:
12-16 ounces short cut pasta, cooked
1/2 cup frozen peas and carrots mix
1 cup mushrooms, sliced  (use a can or fresh)
2 cups cubed or shredded turkey (use chicken if you like!)
1/2 cup bread crumbs
1/2 cup grated Parmesan cheese

Into your already prepared sauce, add in pasta, peas and carrots, and turkey.  Mix until combined.  Pour into casserole dish and sprinkle the top evenly with breadcrumbs and Parmesan cheese.   Bake for 25-30 minutes. 

Let sit for about 5 minutes before serving, or don't.

One of my favorite dishes.  This came together like a beaut!

Enjoy!

Spicy Turkey Meatballs

Ahh, summer!  The season of parties, get togethers, family reunions, and all things party!  Is it any wonder you can't wait for school to start, just so you can slow down?  It is like needing a vacation from vacation.  Seems the summers are as busy or busier than any school year.

Do you always bring the same thing to parties?  You know the parties where you are asked or expected to bring a dish, or an appetizer, finger foods, etc.  Are you always pressed for time, or ideas and just end up stopping at the market on the way and buying something?  I will admit, it has happened to me a few times.  Sometimes it ISN'T my fault.  Just to clarify.  Regardless I am as guilty as the next guy for running into the store for some chips and salsa, chips and dip, some salad (gag), or a mix of all of the above.

I think it is important to have a few of these little party recipes in your arsenal, don't you?  These little cocktail meatballs are perfect, in a bowl, in your crock pot.  Yes, I said CROCK POT.  Smack a small cup of toothpicks by it and call it a party!  My husband thinks would go good on a little toasted roll for sandwiches as well.  They definitely have a kick, I rarely give you spicy recipes, but this one, you can adjust the amount of heat, but come, just do it!   These are quick and as I mentioned, you can simmer them on the stove, OR throw them in your crocky and set it and forget it!

Meatballs (makes 36 meatballs)
1 lb ground turkey
1 egg
1/4 cup breadcrumbs
1 1/2 tsp horseradish (not the sauce)
2 tbsp. grated onion
1/2 tsp black pepper
1 tsp salt
2 tsp hot sauce (I use sriracha)
2 tbsp vegetable oil

Preheat oven to 400 degrees F.  Mix all ingredients until completely combined.  Form into meatballs and place on cookie sheet.  Bake for 10-12 minutes. 

They may NOT be done all the way at this point but it is OK because they will simmer in the sauce at least an hour where they will finish cooking!

Sauce
1 cup catsup
3/4 cup water
2 tbsp. brown sugar
1/2 cup of you favorite BBQ sauce
1 tsp yellow mustard
1/2 tsp hot sauce
1/4 cup vinegar

Combine in a medium saucepan and bring just to a boil, add meatballs and turn to low, cover and simmer for at least 1 hour.

If using a crock pot, prepare sauce in the crock pot, turn to low and add meatballs, let go for 4 hours, you can serve right from the crock pot as well!
This is just one of those dishes that gets better the longer the meatballs sit in the sauce.  Make them the night before and reheat the next day even!

Your "pickys are my favorite kind of food" Chefwannabe

SouthWest Turkey Meatloaf in Pepper Rings

I love the spring!  Singing birds, gentle breezes, the smell of fresh cut grass.  OhhhHhhHhhhHH!  It makes me happy.  Spring is my favorite season, there is nothing about it I do not love.  Oh wait, did I mention I do NOT love when on May 2nd, I wake up to 3 inches of snow?  HALT that love train. 

Spring and Summer usually also means lighter food.  I don't know about you all, but, I just am not as hungry in the summer.  To many fun things to be doing and the heat, oh LAWDY the heat.  You may not think Nebraska is humid, however, I am hear to tell you, it is more humid than anywhere I have lived.  Although after my experience last summer with Georgia humidity, I will never complain again.  See, I didn't complain, I just mentioned it was humid.   Seriously though, it is definitely time for some lighter options, health wise, and weather wise. 

We are ground turkey and chicken lovin' people.  My husband almost never knows when I substitute it for ground beef.  Even if he did notice, he wouldn't mind.  We love turkey burgers and chicken burgers too!  I have been making these little meatloaf stuffed pepper rings for a long time, I just decided it was a good time to share them, since my editor (my husband) informed me I needed too.  HA   I made these in the oven, but they can easily go on your grill.  I think they would make a great wee bit fancier option to a burger too!  I have this thing with cooked peppers.  If they aren't still a little crunchy I can't eat them.  Is it wrong that I peel the burger out, add it to a toasted bun, with slices of avocado, lettuce and tomato?  Well, it is just an OPTION. 

Now, while in my family we don't groove on black beans, you could certain add some into the meat mixture.  Just please don't tell me if you did.  OK?  Or you could add some corn.  Don't tell me if you did that either.  Cilantro?  Salsa?  The options are endless, but, I guarantee the flavor is awesome, and it will be a hit, no matter how ya serve it!

1 lb ground turkey
1 egg
1/2 cup bread crumbs
1 tbsp chili powder
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 tsp garlic powder
2-3 large bell peppers (any color)
1/2 cup grated cheddar, Monterrey jack,  OR pepper jack cheese

Preheat your oven to 350 degrees. 

Get your peppers sliced.  I needed 7 rings for my mixture.  Cut them so you et 2-3 out of each pepper.  I think I even got 4 out of one pepper.  Keep the tops and very bottoms you cut off.  Cut them as thick or thin as you want them.  How thick they are determines how much mixture you need so go with it.  I know you can make it work!

Chop about 2 tbsp of bell pepper VERY fine to add to meat mixture.

In a bowl combine turkey, egg, bread crumbs, chili powder, cumin, salt, pepper and garlic salt.  Stir in minced bell pepper as well. 

Lay the rings out on your baking sheet and fill them with your meat mixture.  Pat them flat so they fill up the entire pepper ring.   Bake for 30 minutes.   Remove pan and sprinkle cheese on top of each one. 

Put back in the oven that you have turned OFF, to melt cheese.

 

I hope you enjoy this delicious, healthy dish, that you can make in the oven OR on the grill.  Maybe even serve it along with some Mexican Rice!!

 

Your "tis the season to lighten things up" chefwannabe

 



PS.  I had a few of these leftover a couple of days later.  I used a knife and cut them up pretty well and used them for tacos.  Holy..YUM! 

 

 

 



Chicken and Noodles over Mashed Potatoes

I know, I know. 

It is like a carb addict's dream.  This is a once or twice a year treat, I grew up on.  This dish will make some of you go...."WHAT is she THINKING"?  Seriously, just chill!  This is a dish I grew up on here in Nebraska.  I have never heard of anyone else eating it.  I don't know if it is just a Nebraska thing, a Midwestern thing or what but let me tell ya somethin'...NOTHING tastes better on a freezing cold, snowy day than THIS dish! 

This is not soup.  It is not "pot pie" as my easties would call it.  It is "Chicken and Noodles".  Thick and creamy and served alone or on a bed of mashed potatoes. 

When I moved to Jersey, some friends wanted a "Nebraska" kind of meal.  I made them this.  I make fresh pasta when I make this.  It is to easy and delish not too.  If you don't groove on making your own pasta, use 2  bags of good thick frozen noodles, or a large bag of egg noodles.  Makes no different to most people, makes all the difference to me.  You may need a few more noodles than I recommended.  I am not sure how many in pounds or ounces or anything else my recipe makes homemade.  So keep a few extras, you want this SUPER thick!

This recipe makes a boatload, but again, eat to your hearts desire and FREEZE, because it freezes like a dream.  In fact, when you decide to eat the rest of it up, you can always add some extra chicken stock and just have it as Chicken Noodle Soup!  This is a QUICK version so I am using store bought items.  The point is to get this baby cooking ASAP!

This is a quick version, (aside from my homemade noodles) much different than how my mom made it but, better....oh wait.  Did I say that out loud?  Anyhoodle, you decide on the noodle part.  I will give you the recipe I use, it is not the same as my Amish noodles, but those will work too!

3 eggs
3 cups flour
2 tsp salt
1 tbsp dried parsley flakes
1/3 to 1/2 cup water or chicken stock as needed (I make my broth first and just use some of that)

Mix eggs, flour, salt and parsley together.  Add water or chicken stock for more flavor until a nice, non sticky dough is achieved.  I use my kitchen aid pasta roller but you can roll it out by hand just as easy.  Roll the dough as thin or thick as you like.  Roll out 1/4 of the dough at a time.  You may need to dust your pieces with some flour if they are a bit sticky. Let the sheets sit, divided by a kitchen towel until ready to use.  There is no need to let them dry.  Use a pizza cutter to quickly cut them into the width of noodles you like!

For the rest of the soup:
3 cups shredded chicken or turkey (I am using Thanksgiving leftover)
2 cans of cream of chicken soup
2-32oz boxes of chicken stock or broth or homemade is even better!
1 tsp poultry seasoning
1 tsp onion powder

Mix all ingredients except chicken/turkey. When combined completely add poultry.  Bring to a boil and add the noodles a handful at a time until they are all in the pot!  After cooking there should be VERY little broth.  You want it thick.  Ladle over a bed of mashed potatoes and eat your heart out carb lovers!  If you don't have a great mashed potato recipe, here is mine Perfect Mashed Potatoes and Gravy!

Again I realize this is something we can't all eat everyday but that is what makes it so cozy and comforting, that once or twice a year you DO get to eat it.  Memories of childhood winters just play like a movie in my mind.  Sledding at Aubles pond, down the hill on to the frozen pond, hiking home, 3 blocks behind the older kids who wouldn't wait for me, snot running out of my nose, bawling, sled and ice skates in tote............perfection.

Your "STILL loves sledding"chefwannabe

The Soup With No Name!

Funny how this happened.  I have never speed blogged before, but I wanted it written down so I thought I might as well just do it!  For those of you who do not follow on Facebook, this is how this happened.

I posted a photo of my cup of soup I was having for lunch.  People kindly said it looked good and then, they got ugly.  They started DEMANDING a recipe!  (jk jk jk)  They asked nicely for a recipe and it actually never occured to me anyone would want it.  I never really wrote it down. 

So, since I am typing up this random, completely hurried blog post, I need something in return.  I need a name for this soup!  I love it, and it is so easy, I will make it forever!  So leave a comment below, and tell me what YOU would call this soup!

For BROTH you will need:
5 cups stock  (I do half beef and half chicken but feel free to do all chicken)
1 large carrot or 2 medium
3 ribs of celery
1 onion (sm or med)
Parlsey (dried or fresh for some color and flavor, however much you like!)

In a large pot, add in stock and finely chop all vegetables.  Let simmer covered for 15-20 minutes.

For the MEATBALLS:
1 lb ground turkey or chicken
1/4 cup breadcrumbs  (fresh or dried, seasoned or not)
1/4 cup grated parmesan cheese
1 egg
1 tsp milk
1 tbsp grated onion (yes grated!)
1 tbsp dried Italian seasoning
1 tsp parsley
salt and pepper to taste

Combine ALL ingredients and roll into mini meatballs.  Bite size is best!  Bring broth to a boil and drop them one by one carefully into your soup! After they are all in the soup, cover and let simmer another 10-15 minutes.

PASTA:
I make my pasta seperate these days.  Especially if I have a huge pot of soup, I don't want the pasta to bloat or get mushy.  Gross!   I made ditalini because it is my favorite soup pasta. 

(On a side note, this is another soup that freezes gorgeously.  Freeze just the broth and meatballs, add pasta when serving!)

Enjoy!

Your "fastest typer alive"chefwannabe

Please welcome Sara from My Imperfect Kitchen.  Sara cooks meals that are fun, full of flavor and color and all around delicious.  She is a dear friend who I think you will love!  Make sure to visit her on Facebook as well!

Buffalo Turkey Burgers

We've loved these Buffalo Turkey Burgers since we first saw them in Rachel Ray's 365 Days No Repeats Cookbook. Over time, we've modified them to fit our tastes, but they're still our hands-down favorite way to make turkey burgers!

Simple ingredients make the taste of the turkey shine through. It's like Buffalo Wings on a bun! One taste and you'll be hooked too!

Start with a pound of ground turkey meat, some diced shallots, finely diced celery and a little ground nutmeg. Shhhhh, it's the secret ingredient! It adds that "this is good, but I can't quite place the flavor" element.

Yep, that's it. Just four ingredients for these fabulous burgers! Shape them into patties. A pound will make four nice patties. We only made three this time. I won't do that again, they were just too big!

We season them with McCormick Montreal Steak Seasoning and grill five minutes per side.

Now, the not-so-healthy part of this equation. Melt equal parts butter and Franks Buffalo Wing sauce in a small pan over low heat. Once everything is melted, take the cooked burgers and coat them in the hot sauce mixture. Alternately, you could grill the burgers and simple top them with Franks Hot Sauce, leaving out the butter, but really... why would you do that? Butter makes the world better.

The toppings are simple too! A bit of blue cheese dressing on the bun, lettuce and red onion. It's a Buffalo Turkey Burger after all. I think blue cheese dressing is a requirement!

Serve them with a side salad or cut up carrots and celery! Perfect for a summer night when you're craving something spicy and a plate of hot wings just won't do it.

Buffalo Turkey Burgers

1 lb. ground Turkey (I used Jenni-O)

1 large shallot, finely diced

1 stalk of celery - with the leafy tops - finely diced

1 tsp freshly ground nutmeg

2 tsp McCormick Montreal Grill Seasoning

4 TBLS butter

4 TBLS Franks Red Hot (or Buffalo Wing) Sauce

Mix the first four ingredients together in a bowl and shape into patties.

Sprinkle seasoning mix over the burgers and grill over medium heat for five minutes per side.

While the burgers are cooking, melt the butter and hot sauce together in a pan. When the burgers are finished, coat them in the hot sauce mixture.

Serve on whole wheat buns with blue cheese dressing, lettuce and red onion slices.

Enjoy!

Guest Post - It's Yummilicious! Coffee Rubbed Turkey Burgers!

Hi Everyone!  As Chris may have already mentioned, my name is Becca.  I've been given the tremendous honor of posting a recipe for you while Chris is off vacationing with her family this week!  When I heard that she was looking for some help, I jumped up and down and waved my arms around in the air because she’s helped me out on SO many occasions that I wanted to be first in line to help HER out for a change!  I'm hopeful that she’s having a blast and will return to her kitchen refreshed, renewed, and ready for more fun!

Chris asked me if I would make up something with a coffee rub to show all of you today.  Apparently, she must have a fear of cooking with coffee, which I can appreciate, but totally don’t get.  I mean, let’s call it what it is…it’s coffee.  It’s a cup of black, liquid gold.  A jolt-you-out-of-bed cup of loveliness!  What’s to fear?  OK, this is GROUND coffee, but it’s really harmless and OH SO DELICIOUS!  Coffee adds a depth of flavor that perks up anything it’s paired with.  Like these turkey burgers!

Over at It's Yummilicious, I try to share a balance of healthy and sinfully delicious recipes.  Be that as it may, I TYPICALLY tend to lean a little more towards the sinful side, primarily because I love baking so much.  However, I snapped the elastic on another pair of stretchy pants a couple of weeks ago, forcing me to take a cold hard look in the mirror and I did NOT like what I saw.  I decided that I have been eating “all things in moderation” very well, so I’ve put myself on a healthy eating plan for a while.  That’s why this recipe for coffee rubbed turkey burgers is so awesome.   The burgers are packed with spices and grilled up until they’re juicy and incredibly Yummilicious.  The very best part of the deal is that you can fix these burgers up with any toppings of your choice.  If you like the flavors of good BBQ, add a little sauce to the top of your burgers.  If you’re a cheesy person, stuff these babies with some shredded or crumbled cheese… YUM!  In my particular case, BACON was calling my name, but I just wanted to be able to taste the tender turkey in all of its java-loaded glory, so I stuck with the basics…. a little yellow mustard, some lettuce and tomato.  WHAM BAM… a big grand slam!

COFFEE RUBBED TURKEY BURGERS:
yield: 4 burgers, 4 ounces each (weight before cooking)

INGREDIENTS:

1 pound lean ground turkey, divided equally 4 ways and formed into patties
1 Tablespoon ground coffee beans
2 teaspoons brown sugar2 teaspoons freshly ground black pepper
1 teaspoon red pepper flakes, finely ground
1/2 teaspoon dry mustard powder
1/2 teaspoon garlic salt
1/4 teaspoon ground cloves
1/2 teaspoon onion powder
1/2 teaspoon unsweetened cocoa powder

DIRECTIONS:

In a spice grinder, food processor, or using a mortar & pestle, combine all of the spices. (If you don’t have any of those tools, place the spices into a zip-top plastic bag and close the top.  Use a rolling pin to crush and blend the spices together.

Liberally apply the seasoning blend to both sides of each patty.  Rub the spices in so that it will form a nice crust when you cook it.

The burgers can be grilled, fried in a pan, or even cooked under a broiler.  Be sure to use proper food safety practices by cooking them until the juices run clear and the internal temperature reaches at least 165 degrees for optimal safety.     

Chicken w/Stuffing Casserole

Stuffing.  Not homemade stuffing, none of that stuff with oysters that my mom insists on making...but.  Stuffing straight from the box kids!  No meat, no apples, raisins, cranberries or other disgustingness.  No sausage or bacon either.  I only doctor it up with some sauteed carrots, celery and onions, sometimes.  I can taste it right now!
  

 

This recipe is a great use up, which is how it came to be.  I am trying to USE UP some stuff in the cupboards, and freezer and not let anything go to waste!  I had some chicken left from General Tso's chicken, and some herb stuffing mix leftover from only God knows when!  I needed to use up some veg in the fridge and I had some chicken stock in the freezer I wanted to use up.  I also am usually firmly against casseroles, however, I want to give some mom's and dad's recipes that are quick, and easy!  When the natives get hungry, we must deliver, quickly!

Here is what you will need:

4 cups of chicken (cooked and cubed)
1 1/4 cup chicken broth/stock
1/3 cup carrots chopped
1/4 cup celery chopped fine
1 can cream of chicken soup
1 can cream of mushroom soup
4 cups stuffing mix or 2 boxes of boxed stuffing
1/4 cup butter melted
1/4 tsp poultry seasoning
salt and pepper to taste
1/2 cup carrots, peas, green beans (optional)

Preheat oven to 375 degrees.  
In a medium pot, saute carrots and celery in 1 tbsp butter until soft. Pour in chicken, cream soups, salt and pepper.  Mix thoroughly.  Add optional veggies at this time. 

Pour into a sprayed or buttered casserole dish of adequate size for your mixture.  I used a 9x9 baking dish. 

In the same pot as you mixed your filling in,  pour in stuffing mix, chicken stock, poultry seasoning, salt and pepper.  Mix until stuffing mix is moist and top chicken mixture with it.  Even it out and drizzle melted butter all over the top.  This is for flavor and to make the stuffing get that great crunchy bite! Bake for 30-35 minutes.  

I hope you enjoy this easy, tasty little casserole!  Serve it with a salad and call it dinner!!  I did!

Your "stuffing is more than just stuffing" chefwannabe

Chris

Amazing Wonton Soup

I don't have time to beat around the bush here.  This wonton soup is the best I have ever had.  You got me?  I don't even want to drink water right now and risk losing the flavor and happiness it gave me!  Yea, I know, sort of teeters on freaky eh?  Well I am kind of stretching the truth about that part but really, I consider myself a connoisseur of wontons and frankly, I have never had any, more flavorful and perfect.

So obviously IF YOU CAN IMAGINE, we had Chinese food for dinner AGAIN.  My husband is clearly out of control on this whole thing but it is no surprise, he has been for quit some time.   I have been craving some good wonton soup that I have yet to find where I am.  It has been a gloriously beautiful day, and cooking just seemed in the air!!!  I am fine tuning my cooking techniques of Chinese food nicely if I must say so myself.  

This wonton soup makes 28 wontons.  Don't ask me how many are left over.  I will lie.  No, I am not above it.  

Also, for the wonton soup broth, you can do one of 2 things.  I am usually a maker of all things homemade when it comes to broth especially BUT I got this package at the Asian Market and decided to try it.  It was AMAZING.  I am sure it is salt laden and terrible, but this is one time, I didn't care.
  

For a homemade broth, I would use 6 cups of chicken stock, let it simmer with one whole stock of celery, 1 green onion and a tsp of soy sauce.  Let simmer 30 minutes or so before you put your wontons in.  


For the wontons you will need:

1/2 lb ground pork (or chicken/turkey)
2 tbsp FINELY minced green onion
1 SMALL carrot grated with a micro plane  (I added it last min so it isn't in the photo)
1 egg
1 tsp dark soy sauce or 2 tsp regular
1/4 tsp ground ginger
1 pkg wonton wrappers

Mix meat mixture completely.  Get a small bowl of water and add a sprinkle of cornstarch in it, you will use this for sealing.   It will seem very wet, bordering on slimy, but it is perfect!  Take your wonton wrappers, and cover them with a damp paper towel so they don't dry out.  There are several ways to fold these.  Place a small amount of the filling in the center of the wrapper.  Here are some photos illustrating (so to speak) different ways to fold them.  No laughing.  

When you are done place them on a plate, and keep on truckin' until they are all done!

Make sure your broth is boiling before you place the wontons in.  Put them in one at a time moving a spoon around the pot constantly so nothing sticks.  When they rise to the top they are done.  I boiled mine about 10-12 minutes.  You don't want mushy, slimy wontons so don't over cook!

You can slice some green onions into one inch pieces, turn vertically and cut into some onion grass for the top!

This was after we had eaten some so definitely not the full pot!

The flavor of these is amazing and I am 100% positive I can do nothing to improve on these, EVER.  They are that good.  

Enjoy guys, thanks for reading and let me know what recipes you try!!

Your "wonton wonder-woman"chefwannabe

Chris

Fried Wontons

We finally got a dusting of SNOW.  AND this morning I found out my "late" Christmas, "early" Birthday gift is on it's way from my husband.  What do you think it is?!!?  I know what I wish it would be but I can't tell him in case it ISN'T what I hoped for!   Is that being greedy or a bad wife?  Hmmm...

Ok.....let's get to the subject at hand!

More Chinese food!  My family has a rich, teetering on abnormal love for Chinese food.  It is another chefwannabe secret.   I make it at home occasionally but the fact is, our hearts belong to Hong Hing, our favorite restaurant.  

I make fried wontons often as an appetizer or for parties.  These can be made with your own spices and flavors, this is incredibly interchangeable.  Learn the method and then let your imagination run wild!

I used ground turkey, I usually use pork.  I like the pork better, but as an avid ground turkey fan, I completely enjoyed it as well.  As a cook, the pork lends a juicier filling.  You can use whatever you like, add some shrimp or crab meat!

My family is also all about the condiments.  Make sure to have some dipping sauces handy!!  Duck sauce is my husbands favorite, he mixes it with a little wasabi and he is in heaven.   This recipe made 16 wontons.  Double or triple as needed!  My preparation might be slightly different than normal, I however am VERY careful about raw poultry and want to ensure it is done.  I have a bad history with under cooked poultry.  This is why I use the egg to bind, otherwise I wouldn't.  Try them, they rock!

You will need:
Wonton wrappers
1/2 lb ground turkey or pork
1 egg
1-2 tbsp soy sauce
1/4 tsp ground ginger
1 scallion (chopped)
1 shot of Sriracha Sauce (optional)
Salt and Pepper

In a skillet brown your ground meat of choice until it is halfway to the point of done or a bit more.  Let it cool.  Add it to your food processor along with all of the other ingredients.  Let it process about 10 to 15 seconds.  Remove and fill your wontons.  How you fold them is up to you.  I usually use round ones and fold like dumplings but regardless just make sure to use water or egg to seal the edges and get them sealed up.  Heat canola or peanut oil to 350.  Fry a few at a time, and drain on paper towels.  Happy Eats!

OTHER OPTIONS:
When you brown your meat throw in a handful of schopped shrimp!
Sesame oil.  BE CAREFUL it is my opinion, when you use to much your dish will taste burned, it can overpower your flavors so easily.
Oyster Sauce.  
Garlic
Crab meat
You can also take a tiny salad shrimp whole and push it into the middle of your meat filling as a little surprise before sealing up your wonton.  

Let me know how you like them!!

Your "dippin' and trippin"chefwannabe

Chris

Italian Wedding Soup

Soup.  I have been called many things in my life, but being the "Queen of Soup" is my proudest title.  I LOVE soup, in a way that could only be compared to a mother, seeing her first borns face for the first time.  I am not kidding, my love of soup has been ongoing for as long as I can remember.  Chicken noodle soup is by far, my favorite soup.  I must eat it on at least a bi-weekly basis.  In fact, I eat soup many days of the week.  My second favorite soup.....Italian Wedding Soup.  Italian Wedding soup in fact is not a soup served at weddings.  The "wedding" part of the soup pertains to the marriage of the meat and the greens.  They go well together. Another interesting fact is that it is said it actually was a soup original to Spain.  That the "modern" Italian-American version is a much lighter soup.  Regardless of its origin, its name or its meaning, it is a beautiful thing.  

I make several variations of this soup.  This however is my solid recipe, I occasionally stray from. Its like the soup battle of poultry and beef.  I will give you the recipe and discuss variations afterward.  WARNING, you WILL want to make this immediately, its going to be chilly here in the Midwest and its a PERFECT weekend for ZUPPA!

Italian Wedding Soup

Mixture for meatballs-
2 lbs ground turkey or chicken
2 eggs
1/2 cup grated Parmesan cheese
1 cup fresh breadcrumbs, seasoned or plain
1 tbsp dried basil
1/2 tbsp dried oregano  
1 1/2 tbsp dried parsley
1 1/2 tbsp garlic salt
1/4 of small onion-GRATED
1 pinch of dried thyme
2 tsp salt
1 tsp pepper

Combine mixture.  Roll into small meatballs.  Bite size.  I am pretty adamant that these are tiny.  In this instance, impatience and hunger over took my OCD.  This makes a lot of meatballs, freeze the ones you don't use flat and then put in a Ziploc and you have meatballs for your next pot!

For the soup-

2 quarts of chicken stock

2 quarts of beef stock

1 lg carrot cut into a SMALL dice or grated

1 stalk of celery, finely diced

2 cups spinach - fresh or  1 cup frozen that has been drained of all liquid

2 cups pastina (uncooked)  Pastina=small pasta.  Orzo, ditalini,  Acini De Pepe

Bring stock to boil and add diced carrots, celery,  and meatballs. Let simmer up to 1 hour, but at least 30 minutes.  10 minutes before serving, add pasta and just before serving add spinach.   If you will not be eating this soup all at one time, you can choose to cook the pasta separate and add it in, however, I never do and the pasta doesn't bloat and stays fairly firm.  

OK.... lets talk about some possible variations.  

1.  I commonly use all ground turkey or chicken.  I do that in many dishes whenever I can sneak it in and it doesn't change the integrity of the soup and ground beef is to strong of flavor in my opinion.  I might use pork, maybe

2. I use the carrot and celery for color only. That is its sole purpose, although I enjoy both in soup, I am a bit of purist.  I think food needs color, you eat with your eyes first!

3.  This is commonly made with only chicken stock.  I like the depth of flavor adding beef stock gives it and since I can't buy pork stock its my way of making my own!

4. If you use frozen spinach, defrost it and then wring it out in a lint free dish towel, HARD.  Any spinach juice will discolor your stock.  If you use regular spinach, make sure to get rid of the tough stems, baby spinach is fine to put it all in.

5.  Orzo, is the most common pasta used for this soup in my opinion.  I prefer ditalini.  Use any short cut pasta or pastina *little pasta* We always called the star shaped pasta at our house "pastina".  

6.  I always use dried herbs for THESE meatballs.  Use garlic salt and GRATE your onion, nobody wants to bite down on a hunk of onion in a delicate meatball.

7.  I am in total disagreement with some "chefs".  I do not believe parm cheese is salty.  I find regular salt to hit a totally different note on your tongue than the "salt" in parm cheese.  I also do not believe  "overworking" meat is terrible.  I want my meatballs tough enough to hold up to a pot of soup, constant stirring and simmering for possibly hours.  

Enjoy and let me know how it turns out for you or if you have other twists you have eaten or seen!

Your "QUEEN of ZUPPA" chefwannabe

Chris