Bacon wrapped turkey meatloaf with kale, apple and cheddar

This is the perfect meatloaf recipe. It combines all of the fall goodness into a tasty lean turkey meatloaf, with just a touch of sweetness from the apple, the tang of sharp cheddar, healthy kale and crispy bacon.

Hope you'll enjoy this as much as I did!



INGREDIENTS:
- 2lbs ground turkey
- 1 bunch of blanched kale
- 1 apple
- 4 oz aged cheddar
- 1 egg
- 1 cup panko breadcrumbs
- 1/4 cup ground flax seeds
- 4 strips of bacon
- 1 tsp each salt, pepper, onion powder, garlic powder, smoked paprika (you can adapt to your taste)


RECIPE:
- preheat your oven at 350F
- grate the apple, chop the blanched kale and cube the cheddar in 1/4 inch cubes
- in a bowl, add the spices and the egg to the ground turkey and mix well

- fold in the panko breadcrumbs, apple, kale and cheddar and mix until well incorporated

- shape the meatloaf in a greased form and wrap with the bacon strips

- bake for about 45 min, or until the internal temperature reads 165F

- enjoy!

Clear barley and mushroom soup

If you like mushrooms like I do (that is abnormally so), you will love this delicious, simple and healthy take on mushroom soup.
The porcini bring an out of this world earthy flavor and the barley brings a chewy texture. This recipe is just lovely and I make this every year. It takes no more than 30 minutes from start to finish and will never disappoint you!
Try it and let me know what you think!



INGREDIENTS (4 people):
- 1 8oz bucket of cremini or white button mushrooms
- 1 1oz pack of dried porcini mushrooms
- barley, 1 to 2 cups to taste
- 6 cups of chicken broth (you can use mushroom or vegetable broth to keep the recipe vegan)
- a splash of olive oil
- black pepper
- 1 cup of boiling water (not pictured)


RECIPE:
- rehydrate the porcini mushrooms with the cup of boiling water

- while the porcini are rehydrating, slice the fresh mushrooms and saute them in a pot until golden in the olive oil and a good pinch of black pepper (about 5-6 minutes on medium high heat)

Note: the mushrooms will exude moisture and look wet for a minute or two, but continue past that stage. The water will evaporate and the mushroom will eventually brown.
- drain the reconstituted porcini, making sure to reserve and filter the flavorful liquid, chop them and add them and the liquid to the fresh mushrooms

- add the chicken (or veggie) broth and bring to a simmer over medium heat

- add the barley and cook for the recommended time

- when the barley is cooked to your liking, the soup is ready!
- enjoy :)

Slow cooker olive pork stew

This is winter weekend cooking improv' at it's best. Try it and let me know what you think!

INGREDIENTS (4 people):
- 2 lbs country style pork ribs
- 3 carrots
- 2 russet potatoes
- 1 shallot
- 2 cloves garlic
- 1/3 cup dried tomatoes
- 2 bay leaves
- 1 thyme sprig
- 1 cup olives (I used a mixture of kalamata and green olives with lemon)
- 1/2 cup white wine (I used the rest of flat champagne I had from a dinner a couple weeks ago)
- 1 cup vegetable broth


RECIPE:
- peel and chop the shallot, garlic, potatoes and carrots

- put everything in the slow cooker

- cook on high for 6 hours or on low for 10 hours

Note 1: if it gets a bit too dry during cooking, you can add more wine, broth or water
Note 2: you can also cook this on the stovetop over very low heat until the pork is fork tender (about 4-5 hours)
- yes, it's that easy

- enjoy!

Chicken and dumplings

Another day, another blizzard. Here's what I do when I'm stuck home on a snow day.



INGREDIENTS (4 people):
- 1 whole chicken, cut in pieces
- 8 cups chicken broth
- 3 parsnips
- 3 carrots
- 1 bunch parsley (I used celery because I had no celery at home and was not about to brave the elements for just a couple of ribs!)
- 1 medium onion
- salt, pepper
- 1/4 cup flour, to dredge the chicken pieces
- 1/2 cup light cream
- 1 tbsp apple butter (or 1 stick cinnamon and a pinch of cloves)
- 2 tbsp butter, not pictured


for the dumplings:
- 1 cup light cream
- 3/4 cups AP flour
- 1/2 cup corn meal
- 1 1/2 tsp baking powder
- 1 tsp salt


RECIPE:
start with the chicken stew
- season the chicken pieces with salt and pepper, place in a bag with the flour and shake until completely dredged in flour and shake of the excess

- melt the butter in a dutch oven and saute the chicken pieces over medium-high heat until golden and crispy (about 2 minutes per side) and reserve on the side

Note: the chicken is still raw inside! that is normal, it will simmer for about 30 minutes later.
- dice the carrots, parsnips and onions in 1/4" cubes and saute them in the pot with the chicken drippings over medium heat until soft (abut 3-4 minutes)

- tie the parsley stems with a bit of twine (it'll be easier to remove it later) and add to the softened veggies, then add the apple butter, broth, chicken pieces, cover and simmer over medium-low heat for about 30 minutes or until the chicken is cooked through

- when the chicken is cooked through, remove from the pot and shred with forks

- return the shredded chicken meat to the pot, add the cream and keep warm on very low heat

Note: you do not want to bring it back to a boil or simmer once the cream is in, otherwise it will separate

prepare the dumplings
- mix the dry ingredients of the dumplings, add the cream and stir until just combined

Note: the dumpling dough will be chunky and on the dry side (you don't want it runny)
- with a couple of forks, form the dumplings and drop in the simmering stew

- cover and cook until the dumplings are fluffy and float to the surface (about 5 minutes)

- sprinkle chopped parsley leaves and serve hot
- enjoy!