Life changing Peanut Butter Burger recipe! This healthy burger recipe is easy to make with ground turkey, bacon, cheese and creamy peanut butter. Give it a try!
Peanut Butter Burger
If I ask what my husband he wants for dinner, more than likely he will say “burgers.” What can I say, the man loves his burgers! This recipe is a twist on a basic burger recipe and packs a big taste punch with the creamy peanut butter and Worcestershire sauce.
These burgers are made with ground turkey and then topped with bacon, cheese and your favorite toppings! My favorite toppings are dill pickles and tomatoes! What’s yours?
ITALIAN Ham and Turkey Sliders with ROASTED Vegetables on Hawaiian Sweet Rolls! This mini sandwich recipe is so easy to make and makes the perfect meal for dinner, potlucks and party finger foods!
You’re going to love these Italian Ham and Turkey Sliders with roasted vegetables! They are the perfect mini sandwich for dinner, potlucks and picnics!
Our family loves sandwiches, especially Italian Sandwiches. For dinner I wanted to do something fun with sandwiches, so I grabbed a pack of Hawaiian sweet dinner rolls and created mini sandwiches with ham, turkey, cheese and roasted mushrooms, peppers and tomatoes!
Easy scrambled eggs with bacon recipe! This is a quick, comforting breakfast meal!
This is not scramble eggs with bacon on the side.
Oh no.
This is scramble eggs with bacon. Together.
I hope I just scrambled your idea of breakfast. So now let’s enjoy these together.
Breakfast is one of my favorite meals of the day. On fast days I grab a bowl of cereal. In the Winter time it’s usually toast, figs and tea. But on extra special days and weekends, it’s a full on breakfast. Sometimes it’s pancakes. Sometimes it’s waffles. Sometimes it’s a egg burrito. But my favorite breakfast? Scrambled eggs. As a kid my Mother would make me scrambled eggs while she enjoyed hers “dippy” style. I would usually lather my scrambled eggs in ketchup. Ok I’m lying, I still do this.
These Baked Soy Sauce Meatballs are delicious and healthy! Recipe includes lettuce in the meatballs alongside ground beef, turkey and many herbs. They are perfect for serving over pasta or serving as finger food!
This is a meatball recipe full of flavor! It’s perfect for pasta and meatball subs!
With our big lettuce harvest, you might have heard me on Twitter exclaiming it was a Meatball Date in the kitchen! There’s Matthew, Me, 16 pounds of ground meat, dozens of eggs and a entire sink full of lettuce that was just washed. If that doesn’t sound like a romantic evening then I don’t know what is! So there we stood for the next few hours, in assembly line fashion, making meatballs! How many meatballs did we make? I’m glad you asked. We made 226 of them! After we made them, we divided them into bags for dinner and froze them. With this big lettuce harvest we were able to freeze over 25 dinner meals. Pasta and meatballs? Done! Meatball casserole? Done! Meatball subs? Done!
These meatballs are full of lettuce! Each batch of 30 meatballs calls for 4 cups chopped lettuce making it a great way to use up a ton of lettuce at once. Combined with the lettuce we’re throwing in a few tablespoons of soy sauce making them extra full of flavor. I don’t think I can go back to not adding soy sauce to meatballs now.. it makes them real special!
I hope you enjoy these Baked Lettuce Soy Sauce Meatballs!
Add 3 tablespoons of olive oil to a pan over medium high heat. Add lettuce, spices and soy sauce. Cook until your lettuce is wilted.
Put lettuce mixture, garlic, beef, turkey, bread crumbs and eggs and pulse until it's combined. Depending on food processor size you might have to do 2 batches.
Form this mixture into 1-2 inch balls.
Preheat oven to 350 degrees.
Line 2 cookie sheets with aluminum foil and spray with nonstick spray.
Put meatballs on foil and cook 35-40 minutes or until the internal temperature is 160 degrees.
I have been saving up this recipe for a few months anxiously awaiting to share it with you guys. The time has come, the best collard greens are here!
My obsession with collards came last year when I had some authentic ones down South. From there I was obsessed. I came home, got a few bunches of collard greens and promised myself I would try to learn to make them just as good (or at least close!). The outcome is a major mouth watering recipe. When I first made this exact recipe there was silence at the dinner table as we just wanted to savor the taste. Then a few days later they were requested again for dinner. Then a few days later, again. I’m at the point where I love these greens so much I would just have them for dinner, nothing else. They are so good. Just thinking about them gets me all worked up.
I’m kicking myself because we didn’t plant any collard seeds this year. What were we thinking? Don’t worry though, next season there will be collards. And lots of them!
Enjoy this delicious recipe and have a great weekend! Are you doing anything fun?
Juicy turkey recipe for Thanksgiving! Nothing fancy, just good old fashioned turkey recipe!
Juicy Turkey
You guys are just the best. All your comments you left on Essy’s post are so beautiful and caring. Reading through and seeing all the love, reliving stories of your own past losts and just being the sweetest really made me feel better. I owe you all a donut. When you’re in Brooklyn, you holla at me, we have a date. Thanks again, it really means alot to our family. <3
In the post I shared Essy’s favorite holiday because it meant her favorite food, Thanksgiving and turkey. Give that girl a whiff of turkey and she was there. From the time the turkey was taken out of the wrapper until it came out of the oven, Essy was pacing like a nervous lady. She would be on the floor staring into the oven, on the kitchen island staring at the oven, on the table staring into the oven. When we opened the oven to get the turkey in and out someone had to hold her because there was no stopping her. She wanted that turkey. The best way to honor Essy we decided was to have Thanksgiving Dinner in January. Essy would want nothing more.
Do you like the title? I hope you do. So many of my favorite meatloaf recipes are inspired by the cook’s mother or grandmother, but because this recipe is inspired by Amy’s mother’s meatloaf, and she’s not my mother, I decided to name it Not My Mom’s Meatloaf.
I don’t think meatloaf gets the love it deserves but I’m here to change that. I love meatloaf. It reminds me of my childhood, it reminds of plaid printed aprons, and mothers with perfect hair and televisions with antennas. Doesn’t it have that vintage feel to it? I like to think June Cleaver in the picture below is whisking eggs for meatloaf. Also I’d like to think that one day I will look that fabulous in the kitchen. Someone remind me to buy a strand of pearls.
Have you been to Disney World before? AKA, the greatest place on Earth (honestly, it’s amazing). At Hollywood Studios they have a restaurant named 50’s Prime Time Cafe and it’s everything you hoped it would be like, from the tables to the waiters. Everything on the menu is home cooking inspired from Dad’s Grilled Pork Chops to Aunt Liz’s Golden Fried Chicken to Grandma’s Chicken Pot Pie and of course Cousin Ann’s Traditional Meatloaf. I got the Meatloaf when I was there and it was served with green beans by our waiter Uncle Gary. Throughout the dining experience he would introduce us to our cousins and just be that Uncle we all know. When we left we we wrote him a love letter, he was so much fun.
Meatloaf is often made with ketchup but I love this recipe because it uses spaghetti sauce instead which personally I find more pleasing and tasty. The spaghetti sauce acts like a gravy that you can lather your meatloaf in which I love, I definitely will put a few spoonfuls on. Also, this meatloaf has mushrooms that are baked in it which will cause your entire dinner table to fight over who gets the mushrooms, so be sure to fight hard for them. 🙂
Hope you enjoy this delicious dinner table favorite!
Mix ground turkey, bread crumbs, egg, salt, pepper and 1/2 cup of the pasta sauce together completely. I use my hands for this to mix thoroughly.
Form turkey mixture into a loaf and put in a loaf pan.
Push mushrooms into the top of the meatloaf, pushing their stems into the loaf.
Mix the rest of the pasta sauce, brown sugar, dried mustard and worcestershire sauce together in a bowl. Pour this sauce mixture over the mushrooms and meatloaf.
Lately I’m obsessed with Chinese Vegetable Noodle Soup. Every time I go to my favorite Chinese Restaurant (which is Kum Kau in Brooklyn) I always get the vegetable shrimp soup and stuff myself on noodles and broth. But I don’t want Takeout Chinese weekly, even if it’s only soup, I want to be able to make it myself. So I came up with this recipe and I couldn’t be happier with the results. If you’re a fan of Chinese Noodle dishes, you will love this soup!
This soup is very brothy so if love broth, you will be swimming in soup heaven. Also, this soup asks for a squirt of Sriracha sauce (chili-garlic sauce), you can add or subtract if you want more or less heat, but I definitely think if possible you should add a bit, it gives the soup a real nice kick but isn’t whelming in spice.
Because I always want to add vegetables to every meal, there’s a bunch of kale and carrots in this soup. I always love the way kale looks and tastes in a brothy soup. Along with the vegetables there’s garlic and the real star: ginger. I always think using ginger in dishes really gives it that true Chinese taste. If you cook a Chinese dish without ginger and with, it’s always the ginger dish that wins – always! But don’t worry if you don’t have fresh ginger or fresh garlic, because I have something that is going to help you in cooking year round. Do you know about frozen herb cubes? They are the best. I’ve bee using them for years and they have been saving me from the issue of making a dish and then realizing halfway I don’t have fresh cilantro, ginger, parsley etc on hand. I just open up the freezer, pop out a few cubes and I have fresh herbs. And don’t stop at soups, I love using the frozen cilantro for salsas in the winter time. And frozen dill cubes are perfect for adding in Sour Pickles!
The fine folks at Dorot sent me a few packages of their frozen garlic and herbs to try out and I have to say – Dorot is totally the brand to pick. As soon as I opened up the frozen cubes of ginger the smell hit me. The ginger smelled and tasted so fresh I was amazed that this came from a frozen package. As soon as I had garlic and ginger in the soup pot, Matthew even complimented across the room how great the soup smelled. A little more about Dorot, the company was established in 1992 and is fully owned by Kibbutz Dorot in the southern part of Israel. The kibbutz has more than 3,500 acres of field crops – garlic & herbs – which are picked, and then immediately chopped, packaged and frozen in a unique fast freeze process, maintaining their taste, freshness and nutritive value. And bonus, their products are all natural, non-GMO and gluten-free. Dorot can be bought in most grocery stores, while you can find them under Pop & Cook at most Walmarts. Each packaging will tell you the frozen equivalent measurement. For ginger, 1 cube is 1 teaspoon. For garlic, 1 cube is a clove. I’m in love with these frozen cubes.
So now that we have our easy to use fresh herbs, let’s get soup making! In this recipe you can use lo mein or chow mein noodles, but I prefer lo mein noodles myself. They don’t take very long to cook, 5 minutes max.
And in not much time, you’ll have a big pot of delicious Chinese Vegetable Noodle Soup ready for dinner.
And if you have any left over (it’s hard to do), it even tastes great heated up the next day. Enjoy!
HEALTHY Ground Turkey Kale Meatball Sub! These meatballs are fried on the stove and then covered with tomato sauce and American cheese on a sub roll! This homemade recipe is easy, healthy and your family will love it! Even my Midwest husband thinks this is the BEST meatball sandwich!
Who doesn’t like a good meatball sub? It’s quick, it’s hearty, it’s sloppy, you get to eat it with your fingers. It’s meat, cheese and tomato sauce – how can you go wrong? But with this one we’re going to mix it up a little bit and add some kale to get your greens in! Don’t be alarmed by the combination of kale and meat together in this sub – once everything is mixed together, it just works. My husband is a Midwest boy who loves his hearty dinners and this sub is A+ in his book!
This meatball sub is based on my kale meatballs recipe which I first made last summer and fell in love with. These turkey meatballs are great over spaghetti, yummy grilled as a finger food on a stick, but they are delicious on a sub roll! This kale turkey sandwich is one of our dinner favorites!
A meatball sub isn’t finished until it’s slathered in tomato sauce and then American cheese is melted on top – then it’s ready to eat!
Enjoy one of my all time favorite sandwiches, Turkey Kale Meatball Sub!
HEALTHY Ground Turkey Kale Meatball Sub! These meatballs are fried on the stove and then covered with tomato sauce and American cheese on a sub roll! This homemade recipe is easy, healthy and your family will love it! Even my Midwest husband thinks this is the BEST meatball sandwich!
Ingredients
3tablespoonsolive oil
2cupsuncooked chopped fresh kale
Pinchof dried rosemaryparsley, oregano, thyme
3clovesgarlic
1poundground turkey
1egg
Sub Rolls
American cheese slices
Tomato Sauce
Instructions
Add 3 tablespoons of olive oil to a pan over medium high heat. Add kale and spices. Cook until your kale is wilted.
Put kale mixture and garlic into a food processor to mince. Add your turkey and egg and pulse until it’s all combined.
Form this mixture into 2 inch balls.
Use your same pan (its already greased) and heat to medium high.
Add your meatballs and cook until browned on all sides (make sure to flip them), about 10-15 minutes.
For the sub
Cut your sub rolls down the middle.
Add meatballs on sub roll to fit.
Add 2 slices of American cheese slices on top of the meatballs. Melt cheese in microwave or toaster oven if needed.
A Burger for Every Taste (even Vegan!) - Califf Creations | Califf Creations
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