Turkey Meatballs with Homemade Marinara Sauce

I got this recipe from my fabulous sister in law, and I've made this dish a number of times now.  They are delicious, and my family, except my picky eater who doesn't like anything, LOVES them.  I love how the marinara sauce is pretty easy to make, and what I love most is that I like to know what's in my food. This was my first time making marinara sauce not from a can and this is what I do all the time now.

I often hide some pureed veggies in my sauces as well, but that's not to add flavor, but to trick my 3 year old. You're welcome to try it!

Marinara Sauce

Chop 1 large onion and 3-4 cloves garlic.  Saute in a sauce pan in 2 Tbsp olive oil.  Saute until tender.  Add 3/4 cup red wine and deglaze.  Let simmer for about 3 minutes more.  Remove from pan and add to crockpot set to High.  Add to the onions , 32 oz can crushed tomatoes and one 6 oz can tomato paste.  Then add 1 tsp salt, 1/2 tsp black pepper, 1 tsp Basil,  1 tsp oregano  and 2 Tbsp chopped fresh flat-leaf parsley.  Stir together and put the lid on while you make the meatballs.
*I like to double the sauce recipe for the meatballs.



Meatballs
*I use gluten free bread so Ethan can enjoy these, and oh boy, does he gobble these up!

1 1/2 pounds regular ground turkey (Not Lean!)
2 eggs
1 cup bread crumbs (or gluten free bread crumbs)
4 Tbsp ground or shredded parmesan cheese
1/4 cup chopped fresh flat-leaf parsley
1 tsp salt
1/2 tsp pepper
1 tsp Basil
1 tsp Oregano

Place all in a large mixing bowl and mix lightly with a fork .  Don't mix with a spoon or hands or it will get to dense and the meatballs won't be as light.  Shape into golf ball sized meatballs and sautee in 3 Tbsp hot olive oil.  Turn meatballs over until all sides are browned.  You will have to do this in batches so they all get browned on all sides and you might have to add more olive oil as you go.  Then transfer meatballs to the sauce in the crockpot.  Gently push the meatballs down so they are all mostly covered with sauce.  Pour extra oil out of pan but leave any browned bits.  Add 1/2 cup more red wine to the pan and simmer about 3 minutes.  Scrape the bottom of the pan to get the browned bits off.  Then pour wine over the top of all the meatballs and cover with the lid.  Turn the heat to low and cook 5-6 hours.  If you forget to plan enough time just keep it on high and cook 3-4 hours.

Recipe courtesy of Danielle.

The best salad, EVER!

Here is the link to an amazing salad that I got from the PW, I've been into her recipes lately and everything I've made from her site has been AMAZINGLY DELICIOUS!! I've had so many people ask me for this recipe, so here it is folks!

I'm such a slacker at emailing these types of things,  so here is my free-for-all solution:

http://thepioneerwoman.com/cooking/2008/03/my_most_favorite_salad_ever_ever_ever_ever/

Moist Pumpkin Spice Muffins

I got this from the PW and they were amazing! Thought I'd share  :)  The only thing I did different was use coconut milk instead of evaporated milk

Ingredients

• Muffin Ingredients:
• 1 cup All-purpose Flour
• ½ cups Sugar
• 2 teaspoons Baking Powder
• 1-½ teaspoon Cinnamon
• ¼ teaspoons Ground Ginger
• ½ teaspoons Nutmeg
• ½ teaspoons Salt
• 4 Tablespoons Butter, cut into pieces
• 1 cup (heaping) Pumpkin Puree
• ½ cups Evaporated Milk
• 1 whole Egg
• 1-½ teaspoon Vanilla
• ½ cups Golden Raisins (optional!)
• _____
• Topping
• 2 Tablespoons Sugar
• 1 teaspoon Cinnamon
• ¼ teaspoons Nutmeg
• _____
• FOR FROSTING:
• ¼ cups Softened Butter
• 4 ounces, weight Cream Cheese
• ½ pounds Powdered Sugar
• ½ teaspoons Vanilla

Preparation Instructions

Preheat oven to 400 degrees. Generously grease 12 muffin tins.
Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Cut in butter with two knives or a pastry blender until it is fully incorporated. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Add raisins. Fold gently until mixture is just combined.
Pour into a greased muffin pan—batter hardly ever fills all twelve unless you keep it down to 1/2 full. Sprinkle with remaining cinnamon-sugar-nutmeg mixture over the top of each unbaked muffin.
Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. Ice with cream cheese frosting.
To make the frosting, mix all ingredients on high until soft and whipped. Spread onto completely cooled muffins, or place into a large pastry bag with a large star tip and go crazy! Store in the fridge, as icing will soften at room temperature.

Worlds Best Potato Salad

I cant guarantee this is the "world's best" but it's the best recipe I've tasted! Sorry, I don't have a mouth watering photo to add....but I promise its delicious!

6 medium potatoes
4-5 green onions, finely sliced
1 cup chopped celery
1 tsp salt
6 hard boiled eggs, diced
Sweet & Dill pickles, diced


2 eggs, beaten
½ cup white sugar
2 tsp cornstarch
salt to taste
½ apple cider vinegar
5 oz. milk
1 tsp yellow mustard
¼ cup butter
1 cup mayonnaise

1. Peel & Place the potatoes into a large pot and fill with enough water to cover. Bring to a boil and cook for about 20 minutes or until you can easily pierce with a fork. Cool and dice, toss with the onion, celery, hard boiled eggs & pickles. and tsp. salt.
2. Whisk together 2 eggs, sugar, cornstarch, and salt in a saucepan. Stir in the vinegar, milk and mustard. Cook over medium heat stirring frequently until thickened, about 10 minutes. Remove from heat and add in the butter until melted. Cool and refrigerate, then stir in the mayonnaise.
3. Stir in the dressing into the bowl of potato salad until evenly coated. Chill several hours before serving for best flavor.

The Nourishing Gourmet

I came across this site and am SOOO excited! I cannot wait to try some of these recipes, especially the baked goods and desserts. I love to bake, but try to do it as healthy as I can, substituting maple syrup for sugar and some other tricks I've learned, but this site has recipes that have all the natural healthy ways of baking.

Here is the link, you gotta check it out!

http://www.thenourishinggourmet.com/

Chocolate Coconut Milk Ice Cream

We bought an Ice Cream maker at the beginning of July and have loved it! I love that I can substitute healthier and fresh ingredients and still enjoy amazing ice cream. We made this last night and it is DELICIOUS!!!!

Ingredients:
3 cups coconut milk (2 cans) Taste of Thai brand is best, but don't use Lite Coconut Milk!
2/3 cup cocoa powder (I used a little less, depends on how much you love chocolate)
6 tbsp Agave Nectar, or more or less depending on your taste.
1 tsp vanilla

1. Mix the cocoa powder in 1 can of the coconut milk until smooth.
2. Add the rest of the ingredients until mixed, and pour into your ice cream maker.
3. Follow whatever instructions your maker needs.

Yummy Bread Pudding

I love bread pudding, and I tried some at a restaurant and thought to myself that I could make some changes and it would be that much better! The recipe below is a little different from the photo. I am not a huge nut person, so instead of chopped pecans on top, I added apples and raisins with some cinnamon. It turned out DELICIOUS!

Ingredients:
2 eggs
2 tablespoons melted butter
2 tablespoons vanilla
2 1/2 cups milk
1 1/4 cups sugar
3 1/2 to 5 cups sourdough bread, cut into 1-inch cubes
2 apples, sliced (I used Golden Delicious Apples)
Raisins, to taste
Cinnamon, to taste

Directions:
1. Preheat oven to 325 degrees.
2. Beat together eggs, butter, vanilla, cinnamon, and milk. Add sugar and mix until sugar is dissolved.
3. In a large bowl, dump in the bread cubes, sliced apples and raisins. Mix well and arrange bread mixture in a nine-inch baking dish, keeping the crust facing up around the edges in scattered within the dish. Pour liquid over the bread and sprinkle with cinnamon.
4. Bake for 55 to 70 minutes, or until crust is golden brown all over the top

Maple Butter Sauce

The recipe called for a Whiskey Butter Sauce, but I found this recipe to use instead. I actually did end up making it, the bread pudding tasted just fine by itself or with a scoop of vanilla ice cream, but next time I make it I'm gonna give this a try.

Ingredients:

1/2 cup maple syrup (not pancake syrup!)
1 tbsp butter, not margarine
2 tbsp heavy whipping cream

Directions:
1. In a small saucepan, bring maple syrup and butter to a boil on medium heat. Boil for 3 min, stirring constantly
2. Cool to room temperature, and then whisk in the cream
3. Store in the refrigerator