Turkey Meatballs

My husband always laughs at me when I finally find time to get in the kitchen. He always tells me he’s never seen anyone ‘wing it’ as hard as I do and come out with successful food. I can’t help it though, it’s just the way I cook. A pinch of this, a pour of that. I grew up watching my mom cook and that’s how I learned, so I don’t know the exact science behind it, although people swear there is one. I’m not going to be the next chef Ramsay, but I get by with fairly delicious food. So my husband spurred me into action when he pointed out that not everyone is able to do this and that I should start writing some of my kitchen adventures. So here we are,with one of my first recipes, other then the black beans for the crock pot which is an adaptation of many recipes.
So here’s my recipe:
1 1/2 pounds of ground Turkey
2 eggs (In the picture it shows 3 eggs, but I decided to only use 2)
2 Tbsp Parmesan cheese (fresh or not, I ain’t here to judge you, yo)
1 1/2 Tbsp of minced garlic (You can do less if you’d like, I’m just a big fan of garlic)
1 Tbsp onion powder
1/4 Tsp Paprika
20 Ritz crackers
1/2 Tbsp Worcestershire Sauce
2 Tbsp Italian Seasoning (You can use less of this, I know that this one isn’t everyone’s cup of tea)

First you are going to take the Ritz crackers, place them into a baggie and crush them into crumbs. Think bread crumbs, cause that’s the place these are going to take. I didn’t actually have bread crumbs and that’s how these ended up being used.
Add your meat, all of your spices, the 2 eggs, the cracker crumbs and roll up your sleeves (basically add all the ingredients to the bowl, I don’t think a particular order matters with this recipe)
And smush it all up with your hands..there’s no getting around this one. Using your hands mixes it all up the best, and puts love into your food. Love what your doing in the kitchen or order pizza…I’m just sayin’.
Once all the ingredients are mixed well start rolling them into meatballs, I did about a tablespoon in a half, but you can go bigger or smaller with yours, just note that you will have to cook them much more differently if you change the size of your meatballs.

Alright guys, I really tried to write everything down, but it’s really not my style and things are a little hazy. So for cooking these little balls I added 1/4 cup of water to a pan, just enough for the meatballs to sit a little in water, not enough that they were drowning and have to shoot flares up for the USS Gravy Boat. Also make sure you don’t put so many meatballs in there that they are overcrowded, they need their space. These meatballs are starting to sound like sensitive little guys.

Go ahead and cover your meatballs and cook for 6 minutes on medium high heat. If it seems like they are getting too brown you can lower the heat, if the water runs out too quick then go ahead and add a little bit more water. After the 6 minutes pull the lid off and cook for another 6 minutes (GUYS this is such a rough  plan, always cook your meat longer if you need to, do not eat under cooked meat. You can always cook these for longer if you need too, I cut one of mine in half to make sure it was good, you can do the same. And based on differences in stoves and etc you MIGHT need to cook yours longer)
During the 6 minutes uncovered, I tried to scoot them around the pan to get all the sides a good amount of brown. When they were done, I placed them on a plate and let them cool then placed them in a freezer baggie. Just pull out and microwave, or rewarm in a pan as needed.

And here’s the nutritional info based on MyFitnessPal (AGAIN, please note, I am not an EXPERT. I am not a dietician or a professional chef so there is a chance that I input something wrong, just expect there to be flaws.)


I estimated a serving of these to be ABOUT 4-5 meatballs. I hope you enjoy.

Spatulas and hot pans,


Black Bean’s without the can

We’re in the kitchen. One of my favorite, yet often neglected areas. Neglected because with a 7 month old, it’s impossible to be in the kitchen making things from scratch the way I love to do. Maybe someday you will find both the little man and I covered in flour, making homemade tortillas. Or maybe I’ll finally venture into my desire to make tamales and make it into a family tradition. “All hands on deck!”
I always have large dreams when it comes to my kitchen, like starting a sourdough starter. And making a homemade veggie broth. I did manage to accomplish the veggie broth, now I just need to get it in the freezer. The sourdough starter? Well that’s going to be added to my ‘maybe next week’ list.
With everything that was  going on, holidays being sick and etc. It’s no wonder when I went to my freezer to reach for one of my handy bags of black beans, I came up empty.
This was traumatic for me. I frantically searched my entire freezer, completely unbelieving of the fact that I had allowed us to not just run low on black beans, but to completely run out of them! I have made sure we have black beans in our freezer, we have not run out, not once, in probably over a year. Us running out of homemade black beans is like us running out of ketchup (my husband uses an ungodly mount of ketchup) it just doesn’t happen in our house. So, an emergency kitchen session happened. And I thought I’d share the recipe. Bare with me, because I’m not much for writing down what I use, I usually just throw it together.

Crock pot Black beans
2 16 0z bags of dry black beans
1-2 Medium yellow onins
2 garlic cloves
2 Tablespoons Chili Powder
1 Teaspoon garlic powder
2 Teaspoons Onion Powder
1 1/2 Teaspoons of Cumin
1/4 Teaspoon of salt
1/4 Teaspoon of pepper
1/4 Teaspoon of Thyme
3-4 Bay Leaves
2 Veggie Bullion Cubes or about 4 cups of veggie broth
You will also need to add some water, but I honestly forgot to write down how much. If you do the bullion cubes you will need to add more water. If you do the veggie broth you will probably only need a few cups of water. you want enough that the beans are covered but not drowning.

You’re going to start off with soaking your black beans over night. On the back of most packages it provides you with a basic guideline on this. But basically you are going to pour your beans into a bowl, pour enough water into the bowl to again cover but not drown them and let them sit over night. I find that I usually need to add a little more water, the bean’s seem to soak up the water after an hour or two.
After you’ve soaked them you are going to strain and rinse them, and search for any little rocks/pebbles.
Then you simply dump the black bean’s into the crock pot.

(This hellion of a cat, seriously has to be in everything I’m doing!)

Then you will move on to chopping up your onion(s). I love onion so I used all of the 2, But 1 1/2 of the onions is plenty. You have a couple options with this one. You can just chop up big chunks and toss them in. You can quarter the whole onion and toss them in, or you can use my method and dice the onion. I originally tried the quartering method, but was extremely disappointed because I really like the onion in it, and with such large chunks of Onion I just ended up pulling them out and throwing them away. You are also going to chop up your garlic cloves right now.

I like to put all my spices and stuff together so I can pull out all the spices at once, then put them all away at once too. I find it leaves less mess for me. Once you have your onion and garlic chopped you can add those into your crock pot with your black beans. Then add your spices in whichever way you  please.

(And I guess that was all the pictures I have of this. I know I took more, but my phone had to be reset, and while I thought I didn’t lose any pictures…I apparently lost a couple.)

Black beans

If you are using bullion cubes, you are going to go ahead and add those as well, and add the 4 cups of water…or however much water the packaging says. Add any additional water necessary to cover but not drown the beans. If you are using veggie broth, you are just going to add about 2-3 cups of water, again, only enough water to cover not drown.

Then set your crock pot on low for about 6 hours or until the beans can be pierced with  fork/ are tender. I went to work and so mine went for 8 hours and they turned out perfectly fine.
Allow your beans to cool, then, I take a 1 cup measuring cup and measure out 2 cups of black beans including all the juices and put them in zippy’s, I then lay them flat in the freezer and allow them to freeze, once they are frozen, I do stack them all up into a larger freezer bag. Then…black beans away!  I add these to tacos, when we have sweet potato tacos. Enchiladas, soups, salads, rices. It’s endless. I also have started to make hummus out of them.
And on that note..all I have to say is..a certain someone may have received a dehydrator for Christmas. So stay tuned if you are interested in seeing that adventure.

Black beans and Tacos,