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The Old Hen B&B closed May 31, 2014. We recommend The Roaring River B&B 425.888.4834 and The Log Cabin B&B 425.533.8278 for your North Bend get-away. Please stay tuned for Deanna's cookbook plans. Here's to starting from scratch. Talking about The Old Hen online? Our hashtag is #theoldhen .

Turkey Salad Recipe

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Done with your hot turkey sandwich, turkey noodle soupturkey fajita and turkey pot pie? If you don’t want to freeze the leftover turkey, maybe something a little lighter and refreshing is in order. Da da da daaaaa I present thee with turkey salad on, well, a salad. Use dressing if you must but it may not even be necessary when you taste this yummy turkey salad. For it alone packs a tasty punch.


INGREDIENTS:

  • 2 cups diced freshly cooked, chilled turkey (or chicken)
  • 1 rib of celery, diced
  • 1 tablespoon yellow onion, fine diced
  • 1/2 cup canned sliced water chestnuts, cut into quarters (optional)
  • 3/4 cup mayonnaise
  • Salt & pepper
  • 1/4 cup slivered almonds
  • Lemon Pepper

FOR SANDWICHES: Stir turkey, celery, onion, water chestnuts, mayonnaise, almonds, lemon pepper, salt & pepper together. Spread turkey salad on bread, add lettuce or sprouts and sliced tomatoes. Makes about 4 sandwiches.

FOR SALADS: Stir turkey, celery, onion, water chestnuts, mayonnaise, salt & pepper together. Place about 1 & 1/2 cups of lettuce on each plate. Place 1/4 of turkey salad on top of lettuce. Sprinkle with the almonds and lemon pepper. Add diced tomatoes and a little salad dressing if desired.

And, although I doubt it’s an issue, you can always freeze the leftovers if the extra turkey just won’t disappear after five turkey-filled days to save for the fun Snow on the Mountain tradition.

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Sweet and Spicy Cornish Game Hens With Cornbread Stuffing

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When I was single, I used to go for long drives in my pumpkin-orange, 76 Chevette. I would drive until I got lost and then find my way back, making stops along the way to experience new stores and new restaurants. In losing myself, I would always find a new side of myself. A sexier, spicier version of me – one who had interesting stories to share. One who could find her way around because she was no longer apt to get lost.

Somehow, stepping out of the traditional makes life a little sexier. If you haven’t taken a different route to work for years, I prescribe for you the freedom to leave early and take the backroads. If you are in need of a vacation and cannot gather the funds to take one, sneak away for a movie at a theater you’ve never tried with a friend you haven’t seen in far too long. Go to a crazy musical. Visit the zoo. Do something… anything you’ve never done before that is wild and good for your soul. Do it today. Add a little sweet and spicy to your life.


And then celebrate your break-thru to a sexier life by making this dinner for yourself and five other people who you love hanging out with.

This recipe makes dinner for six… perfect served with a gorgeous salad.

STUFFING:

  • 1 batch of Jalapeno Cornbread
  • 1 tablespoon olive oil
  • 1 pound country sausage
  • Salt & pepper
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced (or 1 teaspoon)
  • 1 teaspoon crushed red pepper
  • 2 tablespoons balsamic vinegar
  • 1/4 cup brown sugar
  • 5 leaves fresh sage, chopped
  • 1 tablespoon fresh basil, chopped
  • 1 stalk fresh oregano, chopped
  • 1 cup chicken broth
  • 3 tablespoons melted butter
  • 2 celery stalks
The day before: Bake jalapeno cornbread and place a clean paper towel on top overnight. The day of: Pour olive oil in hot pan over medium-high heat. Crumble sausage and add to pan. Add salt & pepper. Cook sausage until browned. Add diced onion. Cook until sausage is done and onions are golden. Add garlic, crushed red pepper, balsamic vinegar and brown sugar. Allow to cook down for a few minutes then turn off heat and add chopped herbs. Break cornbread into about 1 inch chunks and place in bowl. Add celery, butter and sausage mixture (including juices). Using hands, gently toss stuffing until mixed together well.
For gluten free option: Use 1 package of Bob’s Red Mill GF Cornbread Mix and use 1 1/2 cups chicken broth in stuffing recipe instead of 1.
GLAZE:
  • 1 – 10 ounce jar apricot jam (preferably not preserves)
  • 1/2 cup balsamic vinegar
  • 1 teaspoon crushed red pepper
  • 1 teaspoon ground ginger
  • 2 cloves minced garlic (or 1 teaspoon)
Whisk all ingredients together until sauce forms. Set aside until ready to use.

ASSEMBLING & BAKING CORNISH GAME HENS:

  • 6 Cornish game hens
  • 2 cups chicken broth
  • Salt & pepper

Preheat oven to 375F.

Rub game hens with salt & pepper inside and out.

Fill Cornish game hens with stuffing mixture.

Prepare roasting pan by placing rack inside. Pour chicken stock into roasting pan.

Coat outside of game hens completely with glaze and place on baking rack with legs upward. Place foil over game hans about half way through baking time (or after they are golden brown).

Bake for about 1 hour  to an 1 hour and 15 minutes or until game hens register on meat thermometer at 165 degrees in the thickest part of the bird (the thigh).

Remove game hens from pan and place on a platter. Reduce remaining sauce by cooking over medium heat (if needed) to thicken. Salt & pepper to taste and serve on the side.

While enjoying your friends, be sure to pass on your sweet & spicy challenge to them for a sexier life. Be sure to come back and comment after you have successfully lost and found yourself, Sexy You.

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Mediterranean Chicken with Quinoa Recipe

The first time I ever met Lorraine, I didn’t. Our friendship started when we met through a cream cheese contest. We both love to cook and bake so we found an instant online connection because of our hobbies. Over time we learned of many other things we shared, like our love for our pet wiener dogs and God and stuff. We have dreamed of her coming to visit my inn, The Old Hen B&B, or of me visiting Chicago so I can enjoy some of her Mediterranean Chicken with Quinoa.

Little did we know that we would both meet Joey Fatone before we would even meet one another. Lorraine was one of the original guests on Joey’s show “My Family Recipe Rocks”. She wrote me a little note afterward telling me that I just had to do the show as well. She must have left a good impression because they contacted me saying they would love to do a show with me. I may or may not have broken a bed while sharing the exciting news with my family. Joey and his amazing team (make-up artist included) made their way to the Great Northwest to my lil’ ol’ B&B this summer and our episode will air this weekend.

Lorraine and I? Well, we are still waiting until we get to meet one another in person and I cannot wait. She has changed my life for the better with her fun sense of humor, love for people and listening ear… even long before we shared an experience of being on the same cooking show with our buddy Joey Fatone. Be sure to try her dish, Mediterranean Chicken with Quinoa Recipe, and sneak a sip of white wine straight from the bottle just like Joey did while at her home.


INGREDIENTS:

  • 6 boneless, skinless chicken breasts, cut into pieces
  • Approx. 3 Tbsp. Olive Oil
  • 3 cloves garlic, pressed or finely chopped
  • 1 medium yellow onion, chopped
  • 3 cans organic diced tomatoes
  • approx. 1 cup green olives (sliced into thirds)
  • approx. 1/4 cup white wine
  • 1/2 tsp. oregano
  • 1/8 – 1/4 tsp. ground turmeric (according to your taste preference)
  • dash black pepper
  • 2 cups Quinoa and 4 cups water

Cook the quinoa according to the package.

In large skillet with olive oil, saute garlic, onion and chicken until no pink remains and chicken begins to brown. Sprinkle with black pepper.

Add white wine while scraping browned bits from pan.

Stir in tomatoes, olives, oregano and turmeric. Cover and simmer on low heat (with the lid vented slightly) for approx. 15 minutes.

When quinoa is ready, spoon into serving bowls and top with chicken mixture and serve immediately.

If desired sprinkle a little asiago or parmesan cheese on top.

It’s great accompanied with a green salad or a side of steamed broccoli (or both). It is also great for leftovers — the flavors intensify!

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Lorraine Brown’s  love for cooking began with her close relationship with her mom and she shares some of her touching memories of those precious times during her episode with Joey. 

A Midwest native and Chicagoan for many years, she has multiple interests ranging from cooking, to design, to writing poetry,short stories and song lyrics.   She has featured many of her published poems on her blog (along with her 1st place winning poems “Cheaters” and “Looking Back At Me”).  It seems that many of us wear many hats these days. Lorraine has done so all her life. She’s an Actress; Co-Founder of the Chicago Bulls Cheerleaders (The Luv-A-Bulls); Former NFL-Chicago Bears Cheerleader (The Honeybears); Writer; Decorator; Cook; Photographer; Proud owner of her beloved and talented Abby the wonderdog – (a.k.a. Abigail Von Rawhide); Blessed wife to the love of her life, Greg.” 

She shares some of her many interests on her blog, “A Multi-dimensional Life.” 

 

 

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Roasted Chipotle Chicken With Cilantro Lime Rice Stuffing

Roasted chicken is the perfect dinner for fall. A perfectly browned bird covered in Mexican spices and rice loaded with fresh confetti touches is a nice change from the typical herbed chicken. A cozy and easy-to-make combination. So easy, in fact, you can cook it while taking a much-needed nap. Not that I would know this first hand or anything.


Preheat oven to 350F. Rinse chicken off well before using. Dry a bit by patting with a couple of paper towels. Prepare roasting pan by placing a rack inside. A shallow roasting pan works best so that the chicken can crisp up rather than be surrounded by pan which will create too much moisture for a crispy skin.

Prepare chipotle spice rub for chicken. Place these ingredients in a small bowl and stir together very well.

  • 1/2 teaspoon Chile de Arbol Powder
  • 1/2 teaspoon crushed red pepper
  • 1/2 teaspoon chipotle powder (for more heat, add more)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 3 teaspoon oregano molido
  • 2 teaspoons  Rio Grande Chili Blend
  • 2 teaspoons onion powder
  • 5 teaspoons ground cumin
  • 2 teaspoons salt

Bring 1 3/4 cup of chicken broth to a boil. Add one cup of long grain white basmati rice. Stirring once & awhile, cook on low with a lid until rice has almost completely soaked up rice (about 10-15 minutes). Although rice will not be completely cooked yet, add salt and give it a stir. Try it for taste. It is best to add salt a little at a time until you reach the right amount than to put too much in and regret it afterward. When you feel good about the amount of salt used, place rice into chicken where it will finish cooking. Stuff it as tightly as possible. You can tie the chicken legs together with cooking twine to help it stay in better if you like.

Coat chicken with olive oil and then rub chipotle mix all over chicken and inside as well.

Typically chicken legs will be up when roasting, that is, unless you are not being mindful because you’re over-tired. Not that I would know.

Place chicken in oven. Turn on the Home & Garden TV. Try to force yourself to stay awake to watch an amazing room make-over; but, sadly, fall asleep. Miss approximately 3 more room make-overs. Wake up to family telling you that they think blog is done. Open your eyes when he confirms the temp of the chicken has reached 165 and declares it perfectly cooked. See? Nothing to it.

Bake chicken for about 2 hours and then check the temperature using a meat thermometer. The temp in the middle of the thigh should be at least 165 degrees. Remove the chicken from the oven and allow to set for about 20 minutes so it will be at its juiciest when you enjoy it.

To finish off the rice (while chicken sets) add a 1/2 a bunch of chopped fresh cilantro leaves, the juice of one lime and a bit of finely diced red onion and a small, diced tomato. If desired, perhaps some cumin and more salt if needed.

Spicy, crispy skin. Edible confetti. So satisfying and comforting one might even need another nap.

Trophy Cupcake Give-Away ends tonight September 8th at 8pm. Comment on this blackberry pie post to enter.

Girl Scout Cookie Give-Away ends on September 12th at noon. Comment on this Puyallup Fair post to win.

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Meat Roll With Potatoes and Mushroom Gravy Recipe

Dear Vegetarians and Vegans, Please avert your eyes for we about to embark upon the meatiest recipe I’ve ever made. I’m sorry. Love, Deanna

And all the men said, “Meat and meat and meat and meat and potatoes? Amen.”


Preheat oven to 350F.

MEAT ROLL INGREDIENTS:

  • 1 cup Panko bread crumbs
  • 1 package of your favorite dry packaged au jus mix
  • 3/4 cup milk
  • 1 cup grated parmesan
  • 1 tablespoon of minced garlic
  • 3 eggs to mixture
  • 1 pounds country sausage
  • 1 1/2 pounds ground chicken or turkey
  • Salt & pepper
  • 2 pounds sliced bacon
  • One 14 oz. package smoked beef sausage
 
Place Panko bread crumbs, grated parmesan, minced garlic, eggs, country sausage and ground chicken or turkey. Mix au jus mix into milk and then add to the rest of the ingredients. Add a little salt (not too much as the parmesan cheese already has a lot of salty flavor) & pepper. Combine until well mixed together. Set aside.
I like to use latex gloves for this job since it’s so messy.
On a half sheet baking pan covered with a layer of foil (for easy clean up), stretch bacon across pan – layering each piece a little bit over the last.
Place half of the ground meat mixture down the center of the bacon and place the sausage on top of the ground meat.
Pack the other half of the ground meat mixture over the sausage to create the circle of meat around the sausage. Lift the bacon slices over the top of the meat roll on one side, and then the other.
Use toothpicks or wooden sticks to help hold the bacon in place so it doesn’t fall during cooking time. Bake for about an hour or until ground meat mixture is 165F when measured with a meat thermometer. The most important thing to know when cooking meat is the minimum temp that it should be when done. This will insure food safety. The second most important thing to know is to make sure the temp doesn’t go much higher than the safe temp. This insures that the meat will not become dry and flavorless.
POTATOES INGREDIENTS:
  • About 4 tablespoons canola or vegetable oil
  • 2 pounds baby potatoes (smallest you can find)
  • 1-2 tablespoons turmeric
  • 1-2 tablespoons curry
  • Salt & pepper
  • 1/2 diced yellow onion (optional)
  • 1 tablespoon minced garlic (optional)
  • Freshly chopped oregano, basil, rosemary & thyme (optional)

Using a peeler, peel potatoes however you like. For a rustic look, I peeled the potatoes just around the middle this time. If using larger potatoes, simply cut into smaller, similar-sized pieces. Pour oil into frying pan and heat to medium high.

While waiting for oil to heat, coat potatoes in tumeric & curry powders.

After oil is preheated, add potatoes to pan. Toss occasionally during cooking and add salt & pepper. If desired, you can add diced yellow onions to the potatoes for the last 4-5 minutes of cooking time. Don’t add them too soon as they will burn because they cook much quicker than potatoes do.

You can also add minced garlic and freshly chopped oregano, basil, rosemary & thyme during the last minute of cooking time if you like. Potatoes are done when a fork poked into them slides out easily.

MUSHROOM GRAVY INGREDIENTS:

  • 3 tablespoons olive oil (or bacon grease)
  • 1/2 yellow onion, diced
  • 1 1/2 cups fresh mushrooms, sliced or chopped
  • 3 tablespoons flour
  • About 3 cups of chicken broth (or water)
  • Beef Better than Bouillon
  • 1/2 cup heavy whipping cream
  • 2 tablespoons butter
  • Salt & pepper to taste

Heat diced onions over medium heat in oil until somewhat translucent.

Add mushrooms and cook until browned.

Sprinkle flour over mushroom and onions. Stir and allow flour to cook for at least couple of minutes.

Stir in chicken broth and then about 2 tablespoons of beef Better than Bouillon. Heat until Better than Bouillon has melted into gravy.

Finally stir in heavy whipping cream and butter. If you’re feeling a little wild & crazy, you can add a little dry red or white wine. to the mix. What could be better? I mean really.

Oh, yes, perhaps this? When the meat roll is finished cooking, allow it to rest for about 15 minutes then remove toothpicks and slice into 1-2 inch slices, depending on how big of eaters you are entertaining.

To serve, place potatoes on plate in a little circle and cover with mushroom gravy. Adorn with a gorgeous slice of meat roll to show off its beauty.

And every vegetarian and vegan said, “Potatoes only, please.”

And every man said, “Pass the fork.”

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Chicken Marsala Recipe

Perhaps this should be called Indulgent Chicken Marsala Recipe. But I can’t help it. I love a breaded piece of chicken. And I love a gravy sauce. One would probably never guess I was born as far away as one can get from the south while still in America. Well, there was that one thing – the fact that I spelled y’all as ya’ll for forty years might have been a clue.

INGREDIENTS:

  • 6-8 whole chicken breasts
  • 1 1/4 cup flour (divided)
  • 1/2 cup canola or vegetable oil
  • 1 cup mushrooms, diced or sliced
  • 2 cups chicken broth
  • 1 cup dry Marsala wine (can use sweet Marsala wine if preferred)
  • 3 tablespoons Better than Bouillon Chicken Base
  • Juice from 1/2 fresh lemon
  • 3 tablespoons butter
  • Salt
  • Pepper
  • Leaves from 6 fresh oregano stalks, chopped

First, pound chicken breasts until about even all the way across.

For breaded chicken, just use 1 cup or so to coat each piece in flour. This is entirely optional, you know, for those who do not have a southern girl on the inside.

Heat pan with oil to medium-high heat. When hot, fry chicken until 165 degrees inside the middle.

Set chicken aside.

Fry mushrooms in same pan. Set aside as well on a separate plate after cooked.

Make sure pan has about 4 tablespoons of oil in it. If not, just add some and wait until hot again. Sprinkle 1/4 cup of flour into pan and whisk immediately. Cook a few minutes or until somewhat brown. Pour in chicken broth and continue to whisk. Sauce will thicken.

Again, thickening the gravy is optional. You can also just let it cook down for a while until it reduces to a lovely sauce.

Pour in Marsala wine.

Continue to whisk.  The whisking exercise makes the breading and the gravy okay.

Gravy will turn a beautiful brown color. Add chicken base, salt and pepper to taste. Stir until chicken base melts into gravy. Stir in lemon juice, butter and then mushrooms.

And fresh oregano.

Pour gravy over chicken and serve.

Though she is stunning served on her own, she also pairs will with pasta or a fresh green salad. She is chicken Marsala. She is indulgent. I’d imagine she originated in the southern part of Italy.

 

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Santa Fe Chipotle Burger Recipe

 If you could use a little zip and zing in your life, I have a gift for you.

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She is spicy and zesty. She is sauce-y and sweet. She doesn’t care about long walks on the beach or sunsets. She wants to party and sit by the grill with an electric ice tea. She is the Sante Fe burger. You will love her.

Burger Ingredients

  • 1 pound ground chicken or hamburger
  • 2 chipotle peppers in adobo sauce (AKA smoked chili peppers), drained & minced
  • Sea salt & pepper (don’t skimp)
  • 4 hamburger buns
  • 2 tablespoons butter
  • 4 slices pepper jack cheese
  • 3 bell peppers (1 red, 1 yellow, and 1 orange)
  • 4 romaine lettuce leaves

Remove excess sauce from adobe peppers and mince well. Then combine with the burger very well. Mix in salt & pepper as well. A large bowl and a latex glove is very handy for messy jobs like this one.

Shape into burgers and cook until middle of each burger reaches 160 degrees for hamburger and at least 165 degrees for chicken or turkey. If using ground chicken or turkey, drizzle pan or brush grill with olive oil first.


While waiting for burgers to cook, spread a little butter on both sides of each of the hamburger buns and toast under the broiler. It’s smart to keep oven door a little bit open so that these are not forgotten and burned – not that I have ever done that or anything.

When burgers are fully cooked, place a piece of pepper jack cheese on each one and cook until melted. Drain excess grease.

Green Chili Sauce

  • 1/2 cup sour cream
  • 1 -4 ounce can mild green chilis
  • 1 clove garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon fresh lime juice
  • Dash sea salt & freshly ground pepper

For a cool, refreshing sauce to balance out the heat of the chipotle peppers, we make mild green chili sauce.  Stir mild green chiles, minced garlic, cumin, lime juice into sour cream. Add salt and pepper to taste.

When the hamburger buns are finished toasting, spread green chile sauce on each one. Add lettuce and some slices of sweet bell peppers for even more deliciousness.

You don’t meet a girl like this every day.

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Cinco de Mayo Fresh Fajita Pizza Recipe

This week I’ll be sharing some mix and match recipes.  We’ll put together recipes I’ve posted before that can be combined to make new, amazing fiestas. See what I did there?

Today’s mix & match:

     Screen Shot 2016-03-15 at 11.43.35 AM     Screen Shot 2016-03-15 at 11.45.18 AM


Pizza Crust + Fajita Chicken + Pico de Gallo = Cinco de Mayo Fresh Fajita Pizza

First, make a double batch of the pizza crust here. to fill a half sheet pan. I’ve used a round pizza pan that I bought at a garage sale in Montana about 10 years ago. One of those happy memories from when my kids were little. A fifty cent pizza pan can make one feel like one is winning the lottery. I bought two and won the lottery twice.

While the pizza dough is rising, you can prepare the fresh salsa. Stir and let it rest.  I replaced the cucumbers with tomatoes for this pizza.

You can find the fajita chicken here.

Bake the crust until light golden brown. I could just sit and eat this. By myself. While watching Celebrity Apprentice.

To prepare the “pizza sauce”, just add some salt & pepper to taste to about 1 to 1 1/2 cups of  Mexican crema.

Yeah. Like that.

To assemble the pizza layer as follows:

  • Mexican crema
  • Jack & white cheddar cheese, grated
  • Fajita chicken
  • Fresh pico de gallo (Give one last stir then use a draining spoon so that the excess juices can be discarded and won’t make your pizza soggy.)

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Such a lovely and easy combination to start the week. Mucho delicioso.

Handy tip: When printing recipes, choose the “remove images” option to save on ink.

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Chicken and Spinach Lasagna With White Wine Alfredo Sauce Recipe

Does the spinach get lost in the back of your refrigerator? Perhaps it’s time to just give in and make it cheesy and buttery and try for salads again next week. As we reach the final stretch of cozy dinners before we sit in the sun and eat strictly watermelon, we might as well do it up big.

Alfredo. Yeah, that big.


Ingredients:

  • 1 cube butter (1/2 cup)
  • 1/3 cup flour
  • 2 cups milk
  • 2 cups heavy cream
  • 1 cup white wine (can be substituted with water and/or a little chicken broth if preferred)
  • 2 tablespoons garlic powder
  • 1 teaspoon lemon pepper
  • Salt (Just lightly since parmesan cheese is salty)
  • Ground pepper
  • 1 box lasagna noodles
  • 1 -2 pounds shredded chicken breast
  • 3 cups of fresh spinach, chopped
  • 1 cup grated parmesan cheese

Season chicken with salt & pepper and fry in a bit of olive oil until almost fully cooked. Set aside.

In another pan, melt butter on medium heat.

Whisk in flour.

Continue to whisk and allow to cook for a couple of minutes. Whisk in milk, cream and wine (or chicken broth).

Add garlic powder, salt, pepper and lemon pepper. Set aside. Preheat oven to 350F.

Coat a baking pan (9 x 13 or a bit larger) with non-stick spray. Scoop about one cup of the sauce and spread into bottom of the pan.  Place one layer of uncooked lasagna over the sauce. If you’re starting to feel guilty, there’s always whole-wheat lasagna.

Pour another cup of sauce over noodles then top with about 1 cup of chopped fresh spinach, a thin layer of 1/3 cup parmesan cheese, and some shredded chicken. Keep layering the same way until the pan is almost full (should make about 3 layers). Top with the remaining sauce.

If you have leftover noodles, just save them for mini lasagnas later.

If you like, add the delicious drippings from the chicken pan too. Mmmmm.

Cover snuggly with foil and place into hot oven for 40 minutes.

Fo’ sizzle.

Tomorrow, watermelon.

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Gruyère Filled Meatballs with Red Wine Mushroom Gravy Recipe

What does one do after a television appearance? I suppose one blogs about meatballs. One can never go wrong with meatballs. Well, unless, you know, one is feeding vegans or something like that.

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Ingredients:

  • 1 pound ground turkey (or chicken or country sausage)
  • 1 pound ground beef
  • 1 medium yellow onion, diced (divided)
  • 1 small container of fresh mushrooms (divided)
  • 2 eggs
  • 1/2 cup milk
  • 2 tablespoons soy sauce
  • 1/3 cup Panko breadcrumbs
  • Lemon pepper
  • House seasoning (Johnny’s or Lawry’s) – optional
  • Salt & pepper
  • 6 ounces of Gruyère cheese
  • 1 small package of croutons

Place turkey, hamburger, eggs, milk, Panko breadcrumbs, and seasonings in a large bowl. Set aside.

Dice onion & place all but about two tablespoons into the food processor.

Add all but a couple of tablespoons of mushrooms into food processor as well. Process on low until onions & mushrooms are ground together. Add to meatball mixture.

Combine meatball ingredients very well.

Place package of croutons into food processor and process until finely ground. Remove blade & set aside.

Cut Gruyère into small cubes. Preheat oven to 350F.

Create an assembly line: Meatball mixture then cheese then ground croutons then a baking sheet with edges sprayed with non-stick spray (for good measure) to bake the meatballs on.

And go…

While forming each meatball, place a piece of Gruyère in the middle. Roll meatball in the ground croutons and then place on baking sheet.

Shineeeey.

Bake for about 45 minutes. Cooking time varies depending on how large the meatballs are.

Red Wine Mushroom Gravy

Melt about 1/2 cup butter over medium heat. Dice onion finely and place into hot pan. Cook onions until golden and somewhat see-thru. After onions are cooked, stir in diced mushrooms. Let mushrooms cook for about 4 minutes.

Sprinkle about 1/2 cup of flour and stir together with the delicious butter, onions & mushrooms. Continue to stir and cook for about 5 minutes. This is called a roux. It won’t be pretty, it will look scruffy even but it will make an incredible gravy.

After flour is cooked, add about 1/2 cup of red wine and stir. Then quickly add  1-2  cups of chicken broth and 1/2 cup of milk and continue to stir. As the gravy comes to a boil, check the thickness and add water if needed.

Stir in about 3 tablespoons of beef base and continue to season to your liking with salt, pepper, and a house seasoning. Chopped fresh herb leaves such as rosemary, thyme and oregano can be nice as well. When the flavors are to your liking, pour gravy over meatballs.

Listen for the oooos and ahhhhs as you serve these savory bites of deliciousness to your guests.

These can also be served over potatoes or noodles for a lovely dinner. Simply replace the the red wine gravy with homemade spaghetti sauce for an Italian dinner. So many options.

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© Deanna Morauski 2009, 2010, 2011, 2012, 2013, 2014, 2015, 2016