Sweet & Sour Turkey Meatballs with Cranberries & Peppers (Slow-Cooker)

If I keep this one really short, you’ll forgive me, right? It’s been a long week, and I’m just ready to put my (puffy) feet up and sink a fork into a bowl of these comforting and totally satisfying sweet and sour turkey meatballs. I managed to freeze a meal’s worth of them for when the baby comes, which, apparently, could be any day now.

The days leading up to baby are both exciting and terrifying. Each evening as I go to bed the thought crosses my mind that this could be the last night of uninterrupted sleep for a while. So I pull the down comforter up to my chin, silence my iPhone, and close my eyes, searching for rest.

As circumstance would have it, the night is never without interruption though. I’m in my ninth month and there’s a string of delightful indicators to prove that, yes indeed, this is the most trying stretch.

At least there are turkey meatballs, studded with cranberries, flavored with orange zest, and served over a bed of rice. Meatballs which you should add to your menu soon. After all, everyone could use a bowl of comfort in February.

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The Best Way to Roast a Turkey (the simple way)

Whether you’re planning on roasting a turkey for Thanksgiving, Christmas or New Year’s Day, you can always use a few helpful tips to make it the best it can be. Since roasting a gargantuan bird is not on the usual M-F menu plan, it can cause even the most experienced cook to hesitate before proceeding. Fortunately, I think I can help you relax and boost your confidence in preparing your event’s main attraction.

My Crash-Course on Turkey

You may be wondering what a relatively young lady such as myself could have to add to everything that has already been said about turkey, and you would be right to wonder. After all, how many Thanksgivings have I been cooking? Not nearly as many as some experts out there…right?

But here’s the thing: I’ve been to Turkey Boot Camp.

When I was nineteen, I had the privilege (?) misfortune (?)  – honestly, it was a mix of both –  of working a summer at a remote fly-in fishing resort on the Pacific Ocean. Another fellow and I were the chefs for the camp, cranking out three square meals for over forty people, seven days a week, eleven weeks straight. Every three days, a couple of float planes would fly in carrying a new group of clients – and a frozen turkey. Along with the requisite pancake breakfast, shrimp bisque lunch, and other culinary highlights, we were obliged to prepare a well-rounded turkey dinner for each group of guests.

Two groups per week, eleven weeks of work. Yes, that’s right, in the span of one summer, we cooked twenty-two turkeys!

If that doesn’t make me qualified to talk turkey, then I don’t know what does!

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