Meat

Spice-Rubbed Chicken

As I’ve mentioned before, I don’t eat any beef or pork so I eat a LOT of chicken. Therefore, I’m always interested in any new way to prepare chicken that’s not boring or ho-hum. I have a fully stocked spice cabinet so this recipe for Spice-Rubbed Chicken was a no-brainer for me. Brown sugar is mixed with paprika, coriander, garlic powder, cayenne pepper, salt and pepper and rubbed on chicken breasts and baked until fully cooked. This spice mixture is sweet and spicy and utterly tasty. The recipe calls for 16 chicken breasts (really?!?) but I only baked up 3 and still made the full amount of spice mixture that it called for. I plan on keeping the rest in an air-tight container for future use because I will make this again. Whip some of this up and tuck it away for those nights when you just don’t know what to do with those chicken breasts that have been sitting in your fridge for a couple of days and either need to be made or frozen. Serve this with a salad or side of veggies and you’ve got a quick meal for last minute guests as well. They’ll be impressed!

The ingredients:

Mix the brown sugar and all of the spices in a small bowl.

Lay chicken breasts flat and light rub each side with a little bit of vegetable oil (or spray with non-stick spray). Sprinkle the spice mixture on the chicken and rub until the whole side is coated. Repeat on the other side.

Refrigerate chicken for 15 minutes and place chicken on a baking sheet. Bake for 15-18 minutes (or until a meat thermometer reads 165ºF – 170ºF) in a 400ºF oven (mine took only about 15 minutes).

Additions: None

Omissions: None

Substitutions: None

Overall Rating: Love It

Source: Better Homes and Gardens Magazine

Italian Meatballs with Smoky Tomato Sauce

I’m not really a big meat-eating person but I do love a turkey burger or turkey meatballs sometimes.  These Italian Meatballs with Smoky Tomato Sauce not only have ground turkey but they also have turkey sausage to add a little flavor.  Mixed with egg, garlic, and parmesan cheese, these meatballs can be made quickly and include one of my favorite spices – smoked paprika!  Personally, I would have preferred if there was a little more sausage in the mix but overall, I thought these meatballs were very tasty.  The tomato sauce also has smoked paprika and was a hearty, albeit garlicky, sauce.  I cut this recipe in half because I wasn’t looking to feed an army here and I still didn’t put in as much garlic as the recipe calls for.  These meatballs would make great appetizers for your next get-together – or maybe a nice topping to some whole wheat pasta!

The meatball ingredients:

In a bowl, mix together egg, garlic, bread crumbs, cheese, salt, and pepper.

Add in ground turkey and sweet turkey sausage.  Mix until just combined.

Roll mixture into balls and lay on a baking sheet.  Combine olive oil and smoked paprika and brush on each meatball.  Bake at 400°F for 25 minutes.

The sauce ingredients:

In a large saucepan, heat onion, garlic, basil, and oregano in olive oil until onion is tender.

Add crushed tomatoes, tomato paste, smoked paprika, salt and pepper.  Bring to a boil and reduce heat.  Cover and allow sauce to simmer for 20 minutes.

Top meatballs with sauce or serve it on the side.  Add more grated parmesan if you desire.

Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Better Homes & Gardens Magazine

Linguine with Easy Meat Sauce

I remember when I was younger, my mom would often make spaghetti and meat sauce for dinner. She would brown the beef in an electric skillet and let the tomato sauce simmer with the meat for what seemed like forever. This recipe for Linguine with Easy Meat Sauce tastes just as good as her spaghetti dinners and can be made in a fraction of the time. Fresh linguine, which takes no time at all to cook, is topped with a meaty, tomato-y sauce, shaved parmesan cheese and chopped parsley. I used ground turkey in place of the lean beef and the recipe still tasted great. I was really looking forward to having these leftovers to take for lunch this week but after my friend and I got home from a night on the town Saturday, we ended up devouring every last bite of it. I just might have to make more!

This is one of Cooking Light Magazine’s “Superfast” recipes (dishes that can be made in 20 minutes). I’m happy to say that I was chosen as the “Superfast Fan of the Month” for December 2011! For more Superfast recipes (and to find out how you can be a Superfast fan like me), check it out here.

The ingredients:

Cook linguine according to package directions. Meanwhile, add turkey, onion, garlic, oregano, and salt to a skillet and cook over medium-high heat until turkey is thoroughly cooked.

Stir in tomato paste and cook for 1 minute.

Add in undrained diced tomatoes and bring to a boil, cooking for 1 minute. Reduce heat and cook for 3 minutes.

Top each serving with parmesan cheese and chopped parsley.

Additions: None

Omissions: None

Substitutions:

  • Ground turkey for ground beef

Overall Rating: Love It

Source: Cooking Light Magazine

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