DAY 69 RECIPE: TURKEY SURPRISE MEATBALLS.

Tonights recipe is actually one I have made in preperation for tomorrow. Tomorrow is my dear friend Heathers baby shower. She had her son, little baby Roxton on Tuesday! So I am making these deliscious little treats to bring to the shower.
Tasty turkey meatballs with a lovely cheesey melty surprise in the middle!
Again, I apologize for no photos, camera is still on the fritz!
I would definately suggest trying these tasty little delights!
DAY 69 RECIPE:
TURKEY SURPRISE MEATBALLS


INGREDIENTS:
1.5 - 2 lbs Ground Turkey Thigh
1 Egg, slightly beaten
1/2 Cup Fine Bread Crumbs
1/4 Cup Parmesan Cheese
1/2 Tsp Salt
1/2 Tsp Pepper
2 Tbsp Minced Fresh Dill
1 Tbsp Minced Fresh Sage
1 Tsp Garlic Powder
1 Tsp Onion Powder
4 Tbsp Vegetable Oil
1/4 Cup Flour
6 OZ Dill Havarti Cheese, cut into 28-30 like-sized cubes.

DIRECTIONS:
In a mixing bowl, dump in turkey, bread crumbs, parmesan cheese, salt, pepper, dill, sage, garlic powder, and onion powder. Toss together lightly with your hands. Add egg and mix thoroughly.
Take about 1 tbsp of turkey mixture in your hand and make a flat circle. Press a cube of havarti in the middle. Squish turkey around and roll in your hands to form a ball. Repeat until all havarti cubes are gone.
Roll meat balls lightly in flour to completely cover.
Heat oil in a non stick fry pan over medium high heat.
Add meatballs. Best done in two batches, so as not to crowd the pan.
Brown meatballs on all sides and transfer to a casserole dish.
Bake in a pre heated oven for 25 to 30 minutes, until fully cooked through.

DAY 68 RECIPE: PEACHY PINEAPPLY SLOW ROASTED PORK

I think I have to start coming up with some catchier names for my recipes! Ha ha.
Well, it seems that again, I have missed a few days here! My apologies! Things have been pretty crazy for the last little bit and it just seems to get crazier and busier all the time! I had to take a few days off, as two amazingly fabulous ladies in my life BOTH gave birth to some amazingly fabulous little boys on Tuesday, March 30:)
My older sister, Bonnie who is out in Ontario, had her son, Cameron Jones Davies!!!!! Yay!!!
And one of my oldest, dearest friends, Heather, who is here in the same town as me, had her son, Roxton Don Blanchard!! Yay!
Welcome to the world Boys!!!!
Anyhow, now, without further adue, tonights recipe!
Tender and tasty. Fills the house with an amazing and wonderful smell! An experiment gone horribly RIGHT! Check it out!

DAY 68 RECIPE:
Peachy Pineapple Slow Roasted Pork


PART ONE:
1-14 0z Can Peach slices, juice drained and reserved.
1 Cup Fresh Pineapple, diced
1 Tsp Whole Cloves
1 Cup Brown Sugar
1 Tsp Pepper
1/2 Tsp Salt
1 Tsp Ginger
1 Sprig Rosemary, stem removed

Throw everything but the rosemary into a sauce pan. Heat over med heat, slowly letting come to a boil. Stir every 4 or 5 minutes. Cook for 20 minutes. Remove from heat. Add rosemary and stir. set aside.

PART TWO:
1 & 1/2 LBS Pork tenderloin, or pork "country style ribs;
any bone pieces removed, and cut into large cubes
1 tsp Salt
1 Tsp Pepper
1 Tsp Garlic Powder
1 Tbsp Oil
1 Cup Chicken Stock

Pre heat oven to 325 degrees.
In a non stick fry pan heat oil over high heat.
Season pork pieces with salt, pepper, and garlic powder, 1/2 tsp of each on each side of pork pieces.
Sear pork pieces in oil, about 1 minute per side; or until golden brown.
Remove pork from pan.
Reduce heat to medium low. Pour in chicken stock, stir constantly and cook for about 2 minutes.
Add chicken stock to peach mixture and stir well. Pour into a small but deep casserole dish. Place pork pieces in sauce. Spoon sauce over the pork. Cover and bake 3 hours. Turning pork and basting every 45 minutes to an hour.

DAY 67 RECIPE: LEMON AND ROSEMARY ROASTED CHICKEN

Todays recipe is really a beautiful specimen! A quick few tips: If the chicken is getting really brown, cover for the last portion of roasting.  AND; if you don't have a wire rack for your raosting pan, you can chop up a few big carrots  and onions (chop in large pieces) and line the bottom of your roasting pan with those, and stick your chicken on top. The carrots make a nice side as well.
I hope you all like this one as much as the fam did today!
DAY 67 RECIPE:

LEMON AND ROSEMARY ROASTED CHICKEN


INGREDIENTS:
BRINE:
1/4 Cup Sea Salt
1/4 Cup Brown Sugar
2 Cups Hot Water
4 Garlic Cloves, crushed
3 Fresh Rosemary Sprigs
4 Tbsp Peppercorns
1 Small Onion, quartered
1 Lemon, quartered
10 cups Cold Water
1 3.5 LB Roasting Chicken
ROASTING:
1 Brined Chicken, 3.5 lbs
1 + 1/2 Fresh Rosemary Sprigs, (1/2 sprig finely minced)
1 Lemon, zested and chopped, zest reserved
1 Tsp Pepper
1 Tbsp Canola Oil
1/2 Onion, sliced roughly
2 Garlic Cloves, crushed

DIRECTIONS:
BRINE:
In a large container or roasting pan dissolve salt and sugar in the hot water.
Throw in garlic, rosemary sprigs, peppercorns and onion. Squish juice from lemon pieces into the pot and throw the skins in as well.
Stir everything around. Pour 8 cups of cold water in and stir. Place chicken in, breast side DOWN. Pour remaining water over top, making sure to completely cover chicken. Cover and refrigerate UP TO 4 hours.
ROASTING:
Pre heat oven to 400 degrees.
Remove chicken from brine (discard brine solution). Pat chicken dry with papertowels.
Place Onion, lemon pieces, garlic and the whole rosemary sprig into the cavity of the chicken.
Toss together lemon zest, pepper and minced rosemary.
Place chicken in a roasting pan on a wire rack breast UP.
Brush oil over entire chicken. Sprinkle lemon zest mixture over the chicken and rub it in a little bit.
Place chicken in the oven and roast for about1 hour 45 minutes or until internal temperature is 165 degrees.

DAY 66 RECIPE: THICK AND CHUNKY SAUSAGE SOUP

Hello Hello! I am FINALLY back at it! Some strange things havetranspired in the last two weeks or so that forced me to take a brief hiatus from my blog(though it felt like FOREVER). Now I have returned and tonights recipe is a new one.....A new experiment you may say! Thankfully, this experiment turned out quite well, and the soup received rave reviews! Sadly, I could not come up with a better name for it....I think the name sounds not too appealing...so if anyone has any new suggestions for a name, please feel free to share!!! I hope you all like this new soup, it is easy, and really quite inexspensive to make:)

DAY 66 RECIPE:

THICK AND CHUCKY SAUSAGE SOUP


INGREDIENTS:
6 Pork Sausage Links, casings removed
1 Tbsp Canola Oil
1 Medium Onion, sliced
2 Ribs Celery, sliced
2 Large Carrots, sliced
3 Garlic Cloves, minced
1 Red Pepper, diced
1- 28 OZ Can DICED Tomatoes
1 Can Sliced Mushrooms, drained with liquid reserved.
3 Cups Chicken stock
2 Tsp Rosemary
1 Tsp Sage
1 Tsp Pepper
2 Tsp Chilli Powder

DIRECTIONS:
In a large soup pot heat oil over medium high heat. Add sausage, break up with a spoon and brown for about 5 minutes.
Add celery, onion, garlic, carrots and mushrooms. Sauté another 5 minutes.
Add red pepper, cook one more minute.
Pour in diced tomatoes, with their juices; as well as reserved mushroom liquid, and chicken stock. Stir together. Add seasonings, reduce heat to low and continue to cook for up to one hour, stirring occasionally.