BBQ Turkey Meatball Bowls

 

BBQ Turkey Meatball Bowls (adapted from Budget Bytes)

For meatballs:
1 pound ground turkey

1 large egg

1/4 cup panko

2 T BBQ sauce

1/2 tsp smoked paprika

1/2 tsp salt

1/4 tsp garlic powder

Several grinds black pepper

For vegetables:

20 oz can pineapple rings

1 small yellow onion

1 bell pepper

1 T oil

Generous pinch of salt

To finish:

1/4 cup BBQ sauce

Cooked rice

Preheat the oven to 400 degrees and line two baking sheets with foil.

Mix all the meatball ingredients together and form into 16 small meatballs. Arrange on one baking sheet.

Pat the pineapple dry. Arrange the pineapple on the other baking sheet. Toss the onion and bell pepper with the oil and salt, and then spread out on the sheet with the pineapple.

Roast 15 minutes, then remove from the oven. Brush the pineapple and meatballs with the 1/4 cup BBQ sauce.  Toss the peppers and onions.

Roast a further 10-15 minutes, then serve everything over rice.

Super-Stuffed Street Corn Quesadillas

 

Super-Stuffed Street Corn Quesadillas (adapted from Ree Drummond)
Serves 2

Mayonnaise
2 large flour tortillas
1 cup grated Monterey Jack cheese
1 cup frozen elote street corn, fully cooked
1/2 cup crumbled cojita cheese
3 T minced fresh cilantro
1/2 tsp chile powder

Toppings of choice: shredded romaine, avocado, tomatoes, salsa, etc.

Spread the mayo on one side of each tortilla.  Stir all the other ingredients together.  Place one tortilla mayo-side-down in a hot skillet. Top with the cheese-corn mixture and spread evenly. Top with the other tortilla and cook until crispy on both sides.

Lemon-Blueberry Muffins

 

Lemon-Blueberry Muffins (adapted from Inspired Taste)
Makes 1 dozen muffins

3/4 cup sugar
Zest of 1 lemon
1-1/2 cups flour
2 tsp baking powder
1/4 tsp salt
1/3 cup canola oil
1 egg
1/3 to 1/2 cup milk (see below)
1 tsp vanilla extract
Juice of 1/2 lemon
1 cup blueberries, fresh or frozen
Sanding sugar, to sprinkle on top

1. Preheat oven to 400 degrees and line a standard 12-cup muffin tin with papers.

2. Rub together the sugar and lemon zest in a large bowl. Whisk in the flour, baking powder, and salt.

3. In a large measuring cup, add the oil and egg. Add enough milk to bring the measuring cup to 1 cup.  Add the vanilla and lemon juice and whisk to combine.

4. Fold the wet into the dry ingredients and then fold in the blueberries.

5. Divide batter among the muffin tins and sprinkle with sanding sugar. Bake 15-20 minutes or until a tester comes out clean.

Cheesy Bean Chili in the Instant Pot

Cheesy Bean Chili in the Instant Pot

1 T olive oil

1 large bell pepper, chopped

1/2 large onion, chopped
2 garlic cloves, minced
1-1/2 tsp chili powder
1/2 tsp ground cumin
15 ounce can pinto beans, drained and rinsed
15 ounce can fire roasted diced tomatoes
1 cup chicken broth
1/2 tsp salt
1 cup shredded Cheddar or Mexican blend cheese
2 oz. cream cheese, cubed and softened
1 T lime juice

Lime wedges, tortilla chips, and pickled red onions, to serve

Saute the peppers, onions, and garlic in the Instant pot for a few minutes, until starting to soften.  Add the chili powder and cumin and stir 1 minute. Sitr in the beans, tomatoes, broth, and salt.

Cook on high pressure 10 minutes, then quick release.

Mix in the shredded cheese and cream cheese, and stir until smooth. Stir in lime juice.

Serve with lime wedges, tortilla chips, and pickled red onions (or any toppings you prefer).

BBQ Chicken Dip

BBQ Chicken Dip (adapted from Closet Cooking)

1 T oil

1/2 large onion, minced

1 bell pepper, minced

1 cup shredded cooked chiken

4 ounces cream cheese at room temperature

1/2 cup sour cream

1/4 cup mayonnaise

1/4 cup BBQ sauce, divided

1-1/2 cups cheddar cheese, divided

1. Saute the onion and pepper in oil until softened.  Mix with the chicken, cream cheese, sour cream, mayo, half the BBQ sauce, and half the cheese.

2. Spread into an 8x8 baking dish.  Spread the remaining BBQ sauce on top and sprinkle with the cheese.

3. Bake at 350 degrees for about 30 minutes.

Serve with tortilla chips and/or veggies for dipping.

Shredded Beef Burrito Bowl

Shredded Beef Burrito Bowl (adapted from The Defined Dish)

Cut about 2 pounds skirt, flap, flank, or flat iron steak into 4 pieces. Season with salt and pepper and brown on all sides. Cover with 1 cup of salsa verde and slow cook on low for 6-8 hours. Serve with whatever burrito bowl fixings you like.

 

Greens and Bacon with Polenta

Greens and Bacon with Polenta (adapted from Molly Yeh)

Make a big pot of polenta and stir in softened cream cheese; season with salt and pepper. Top with sauteed Swiss chard, crispy bacon, and soft boiled eggs.

Baked Ricotta with Roasted Vegetables

 Baked Ricotta with Roasted Vegetables (adapted from A Modern Cook's Year)

Drain a container of whole-milk ricotta and place in the middle of a baking sheet. Surround with chopped sweet potatoes, new potatoes, red onion, and chickpeas. Season everything with salt, pepper, lemon zest, and smoked paprika. Drizzle olive oil on top and a splash of broth to the pan.  Roast 55 minutes at 425 degrees.  Squeeze fresh lemon juice over everything.

Baked Gnocchi

 

Baked Gnocchi

Saute a pound of ground beef and drain excess fat. Saute minced bell pepper, onion, and garlic. Add a 28-oz. can of crushed tomatoes, Italian seasoning, and salt and pepper.  Simmer everything together for 15-20 minutes, adding more water as needed. Stir in a pound of gnocchi (no need to pre-cook). Transfer everything to a 9x13 pan. Sprinkle with whole-milk shredded mozzarella and grated Parmesan.  Bake 30 minutes at 425 degrees. Let sit 10 minutes before serving.

Giant Bakery Style Chocolate Chip Cookies

 

Giant Bakery Style Chocolate Chip Cookies (adapted from I Am a Food Blog)

1-1/2 cups flour

1/2 tsp baking soda

1/2 tsp salt

1 stick melted butter

3/4 cup brown sugar

1/4 cup white sugar

1 egg

1 tsp vanilla

1-1/2 cups chocolate chips

Whisk wet and dry separately and then combine. Stir in chocolate chips. Split into 4 portions and arrange on 2 parchment-lined baking sheets. Bake 8 minutes at 350 degrees. Tap on counter to deflate. Bake another 5-8 minutes, until golden brown.

Brown Butter Summer Squash Saute

Brown Butter Summer Squash Saute

Brown butter in a skillet. Add sliced summer squash and saute until starting to brown. Add minced garlic and season with salt and pepper, and cook until nicely browned. Add minced fresh mint at the last minute. Sprinkle with crumbled goat cheese and toasted almonds before serving.

Parmesan-Crusted Summer Squash

Parmesan-Crusted Summer Squash

Mix olive oil, salt, minced garlic, and Italian herb blend.  Toss with sliced summer squash and arrange in a sinle layer on a baking sheet.

Toss together some panko and grated Parmesan in the same bowl and sprinkle over the squash rounds.

Bake 20-30 minutes at 375 degrees.