I think I’ll keep the healthy part a secret a bit longer.

Ingredients:

• 1¼ pounds ground turkey
• ¾ cup Italian bread crumbs
• ¼ cup finely chopped white onion
• 1 Tbsp dried, chopped parsley
• 1 Tsp Italian seasoning
• 1 Tsp Salt
• 1 Tsp ground black pepper
• 1 egg, beaten
• 3 Tbsp Olive oil
• Your favorite pasta sauce (I used Prego tomato and roasted garlic)
• 1 Cup (apx) Shredded, Low fat, partial skim mozzarella cheese
• 6 small sub rolls

Directions:

1. Mix turkey, bread crumbs, onion, parsley, italian seasoning, salt, pepper and egg in a large bowl.
2. Roll mixture into balls roughly an inch in size.  I had 18 when finished.
3. Heat olive oil in medium-large skillet, not so hot as to create smoke.
4. Place meatballs in oil, rotate frequently untill well browned all over.
5. Reduce heat, add sauce and simmer for 115-20 minutes
6. Place meatballs on rolls (I did three meatballs on each) add a little sauce and top with cheese
7. Place on wire rack or cookie sheet and put under high broiler until cheese starts to golden.

ENJOY!  Let me know if you try this one and how you like it.

Post from: Austin, Texas SEO - Jack Leblond

Turkey Meatball Subs

Related posts:

1. Chicken Cordon Bleu
2. Burgundy Beef Tips
3. Chicken Timballo

Ingredients:

• 4 Skinless, boneless chicken breasts
• Salt and pepper to taste
• ½ Cup honey
• ½ Spicy, brown mustard
• 1 Tsp dried basil
• ½ Tsp paprika
• ½ Tsp dried parsley
• 2 Tbsp unsalted butter, melted
• ½ Cup Heavy cream
• 1 Tbsp corn starch

Directions:

1. Preheat oven to 350 degrees F
2. sprinkle breasts with salt and pepper to taste
3. Place breasts in a lightly greased 9×13 baking dish
4. In a small bowl combine all ingredients except corn starch and half of the cream.  Mix well.
5. Pour half of mixture over chicken, brush to cover well.
6. Bake for 30 minutes.
7. Turn chicken, add remaining sauce making sure to fully cover chicken.
8. Bake for an additional 15 minutes, or until chicken is cooked through.
9. Drain sauce into saucepan, add remaining cream and cornstarch.  Stir continually over medium heat until thickened.
10. Pour thickened sauce over breasts to serve.

You’ll want some fresh, crusty bread to dip into your sauce.

Enjoy!

Post from: Austin, Texas SEO - Jack Leblond

Baked Honey Mustard Chicken

Related posts:

1. Chicken Fricassee
2. Chicken Cordon Bleu
3. Chicken Timballo

Ingredients:

• 2 Lbs. Beef stew meet, cut into apx ¾ inch chunks
• 3 Tbsp. Vegetable oil
• ¾ Cup Beef bouillon
• 3 Tbsp. Tomato paste
• 2 Cloves minced garlic
• ½ medium onion, chopped
• 1 Cup chopped, mixed red, green & yellow bell peppers.
• 1 Small can, sliced mushrooms
• 3 Tbsp. Worcester sauce
• ½ Tsp. Thyme
• 1¼ Cup Burgundy wine
• Salt and pepper to taste
• 2 Tbsp. Cornstarch
• 1/3 Cup Beef bouillon

Directions:

1. Sauté meat, onion, peppers and mushrooms in vegetable oil.  If much liqued builds up in pan, drain off while cooking.  Meet should be allowed to brown evenly.
2. Transfer to baking dish.
3. Deglaze skillet with a little wine, Pour over meat.
4. Mix ¾ Cup bouilion, tomato paste, garlic, Worcestershire sauce, thyme and ¾ cup wine, add to meat.  Bake covered at 300 hundred degrees for 1-3 hours, or until fork tender.
5. Wisk together 1/3 cup bouillon, ½ cup wine and cornstarch.  Heat in Sauce pan.
6. Remove meat from oven, drain off any excess fat. Drain sauce into bouillon & wine mixture.
7. Continue heating sauce, stirring continuously until sauce begins to thicken.
8. Place meat in sauce and continue stirring until sauce thickens.

Serve over egg noodles with soft italian bread for dipping into sauce.

Post from: Austin, Texas SEO - Jack Leblond

Burgundy Beef Tips

Related posts:

1. Tasty Beef Dip Sandwiches
2. Chicken Timballo
3. Chicken Fricassee

Ingredients:

• 4 Boneless, skinless chicken breasts – flattened to about ¼ inch thickness
• 4 Slices of black forest ham (or your favorite variety)
• 4 slices of cheese – traditional recipe calls for swiss, I prefer provolone.
• 1 Cup heavy cream
• ¾ Cup Chicken stock
• ½ Tablespoon cornstarch
• 1 Tablespoon (apx) Italian seasoning
• 1 Cup (apx) Italian bread crumbs
• Olive oil

Directions:

1. Use mallet or rolling pin to flatten chicken breasts.  Place inside a plastic bag to avoid having chicken spatter all over the kitchen.  Do not beat too hard, or too fast – chicken will disintegrate if you do.
2. Layout out flattened breasts, sprinkle one side with Italian seasoning.  Place one slice each of cheese and ham on top.
3. Roll breasts being careful to not let cheese or ham slide out.  You may need to pin closed with toothpicks.
4. Coat each breast with bread crumbs.
5. Heat apx two tablespoons of olive oil in skillet, temp should be around 225 degrees.
6. Add chicken breasts to hot oil.  Turn occasionally, allowing each side to brown and bread to crisp.
7. In small bowl; combine cream, chicken stock, corn starch and remaining Italian seasonings.
8. When chicken is cooked through, remove from skillet and set aside temporarily.
9. Pour cream mixture into skillet, reduce heat and stir continually until thick.
10. Return chicken to skillet, coat well with sauce.  Let simmer for 10 minutes, turning once.

When ready to serve, spoon extra sauce over chicken.

I served mine with baked potatoes and crusty bread to mop up extra sauce.

Post from: Austin, Texas SEO - Jack Leblond

Chicken Cordon Bleu

Related posts:

1. Chicken Fricassee
2. Baked Honey Mustard Chicken
3. Chicken Timballo

Ingredients

• 3 medium sized, boneless chicken breasts.   Sliced into short, thin strips
• ½ Cup Pepperoni, chopped (I bought pizza slices and quartered them)
• ¼ Cup white onion, chopped
• 1 Cup bell pepper diced (I bought a container of pre-cut, mixed red, green and yellow)
• 2 Small cloves garlic, pressed or finely chopped
• 1 Small can of sliced mushrooms
• 1 Small can of sliced olives (I used black, but green might add a nice zing)
• 1½ Teaspoons Thyme
• 2 Teaspoons Basil
• Spaghetti noodles
• 1 Medium sized jar of your favorite spaghetti sauce (I prefer Prego)
• 3 Cups shredded mozzarella cheese
• Parmesan cheese (as a topping at the table)

Directions

1. Cook spaghetti noodles, drain and set aside.  (Note: I left my noodles full length and had a hard time in steps 8 and 9.  You may want to break them in half)
2. In a large skillet, cook chicken slices in olive oil, or butter until slightly browned.
   Remove from skillet and drain off excess fat.
3. Sauté onion, peppers and garlic in same skillet until nearly cooked through.
4. Add mushrooms, and pepperoni and heat through.
5. Add chicken, Thyme and Basil. Mix in well.
6. Add Olives.
7. Add Spaghetti noodles to meat and veggie mixture.
8. Add Spaghetti sauce (more or less depending on your taste) – thoroughly mix.
9. Sprinkle small amount of mozzarella into the bottom of an oven safe baking dish.
   Alternate layers of spaghetti mixture and  a little mozzarella to get it good and cheesy throughout.
10. Top off with more mozzarella.
11. Bake for approx. 15 min. at 350 F.  Cheese should be bubbly and just starting to golden.

When done sprinkle with Parmesan cheese and enjoy.

I served mine with nice fresh bread to wipe up the extra sauce – Mmmm!

I hope you enjoy this dish, please let me know how I might improve on it.

Post from: Austin, Texas SEO - Jack Leblond

Chicken Timballo

Related posts:

1. Chicken Fricassee
2. Chicken Cordon Bleu
3. Baked Honey Mustard Chicken

Ingredients:

• 6 boneless chicken breasts
• Salt & Pepper
• 2 tablespoons olive oil
• 2 garlic cloves, pressed
• 1 bay leaf
• 3/4 cup sherry (cooking) wine
• 1 cup heavy cream
• 3/4 cup vegetable stock
• 1/2 teaspoon crushed red pepper
• 1 tablespoon Worcestershire sauce
• 1 tablespoon finely chopped tarragon
• 1/4 teaspoon fresh lemon juice
• 1/4 cup shredded Asiago cheese
• 1/2 teaspoon corn starch

Directions:

1. Rinse chicken with cold water and pat dry. Season both sides with salt and pepper.
2. Heat oil in a large pan until hot but not smoking. Add two or three chicken breasts to pan. Cook for five minutes. Turn over and cook another five minutes. Transfer to a plate. Repeat with remaining pieces of chicken. (Don’t try to cram too much into your pan)
3. Pour off all but 2 tablespoons oil from pan. Add garlic, and bay leaf to pan and cook over moderate heat, stirring occasionally, until garlic is slightly golden.  Add sherry and bring to a boil. Stir in cream, stock, crushed red pepper, tarragon, and worcestershire. Add chicken so that every piece is at least slightly submerged and simmer, covered, for 20 minutes.  Remove chicken from pan and keep warm, loosely covered. Add corn starch to sauce and simmer until thickened slightly, about 2 minutes. Discard bay leaf, then stir in lemon juice, cheese, and salt and pepper to taste.

Serve with salad and crusty bread, with sauce poured over chicken. The sauce is AMAZING for bread-dipping. Yummm! And the chicken turns out amazingly tender and flavorful with just a little “kick” from the red pepper.

Note: The sauce is so good, next time I make this I will have to increase the recipe to make more.

Post from: Austin, Texas SEO - Jack Leblond

Chicken Fricassee

Related posts:

1. Baked Honey Mustard Chicken
2. Chicken Timballo
3. Chicken Cordon Bleu

Ingredients:
1 Medium onion, sliced
1 Large green pepper, sliced
1 Large, sweet red pepper, sliced
2 tablespoons olive oil
8 Slices sourdough bread
1/2 Pound each:
Black Forest Ham
Smoked Turkey
Seasoned Roast Beef
8 Slices of Provolone Cheese
4 Slices of Swiss Cheese

Directions:

In a large skillet, saute the vegetables in the oil until tender.

Set out 4 slices of bread, add 1 slice of Swiss cheese to each, then layer on each of the meats, followed by veggies and finally 2 slices of Provolone cheese.  Add top slice of bread to finish each sandwich.

I have a Panini grill, similar to those used at Panera, I use to heat sandwiches and until golden brown with nice grill lines on both sides.  Alternatively, you can wrap sandwiches in foil and grill 4-5 minutes on each side or until heated through.

Post from: Austin, Texas SEO - Jack Leblond

Grilled Deli Sandwiches

Related posts:

1. Tasty Beef Dip Sandwiches
2. Chicken Timballo
3. Chicken Cordon Bleu

Ingredients:

• 1 Pound of seasoned roast beef (I use HEB brand).
• 4 Submarine rolls.
• 2 envelopes of aus Jus mix.
• 8 slices of provolone cheese.

Directions:

1. Pre-heat oven to 350 degrees.
2. Follow instructions for Aus Jus (I normally use a little less water than instructed).
3. While Aus Jus is heating, slice rolls in half lengthwise. Lightly butter each half and grill in skillet until just lightly browned.
4. When Aus Jus is hot, reduce heat and add roast beef one slice at a time so as to make sure slices do not stick together.Roast beef will heat quickly, do not leave too long or it will become tough.
5. When roast beef is thoroughly heated, place several slices on the bottom half of each roll. Add 2 slices of cheese on top of the roast beef.
6. Before placing top half of roll onto cheese, carefully dip (Or use a basting brush) into the Aus Jus so that cut edge is slightly wet.
7. Place sandwiches in oven until hot and cheese melted.
8. Pour hot Aus Jus into small bowls to be used for dipping sandwiches.

Enjoy.

Post from: Austin, Texas SEO - Jack Leblond

Tasty Beef Dip Sandwiches

Related posts:

1. Grilled Deli Sandwiches
2. Burgundy Beef Tips
3. Turkey Meatball Subs