Korean Meatball Rice Bowls *

For Meatballs:

1 pound ground turkey
1 egg
2 Tbsp soy sauce, divided
4 cloves garlic, minced
1 Tbsp finely chopped ginger
4 Tbsp gochujang, divided
1/2 cup breadcrumbs
2 green onions, thinly sliced
2 Tbsp cilantro, roughly chopped
2 Tbsp honey
1 Tbsp rice wine vinegar
1 Tbsp toasted sesame seeds

For Vinaigrette:

2 Tbsp rice wine vinegar
1 Tbsp kimchi brine
1/4 cup kimchi, drained and diced
2 Tbsp soy sauce
2 Tbsp toasted sesame oil
1/4 cup EVOO
2 Tbsp honey
2 garlic cloves, minced
1 Tbsp ginger, grated
2 Tbsp toasted sesame seeds

For Herb Salad:

2 ups mixed greens
1/4 cup cilantro leaves
4 green onions, thinly sliced
2 persian cucumbers, thinly sliced
1 asian pear, thinly sliced (or a pink lady apple)
2 cups cooked white rice

Meatballs:  Heat oven to 350.  Line a baking sheet with parchment paper.  In large bowl, combine ground turkey, egg, 1 Tsp soy sauce, garlic, ginger, 2 Tbsp gochujang, breadcrumbs, green onions and cilantro.  Carefully combine everything with your hands until ingredients are evenly mixed.  Form the mixture into meatballs about 1 1/2 inch in diameter, about 2 heaping Tbsp each.  If meat mixture is too moist to hold ball shape, add additional bread crumbs 3-4 Tbsp at a time until consistency is right.  Combine remaining 2 Tsp gochujang, remaining 1 Tbsp soy sauce, honey and rice wine vinegar in a small bowl, toss the meatballs into the sauce and place onto baking sheet.  Bake 20-25 minutes.  Remove from oven and sprinkle with toasted sesame seeds.  

Vinaigrette:  Whisk all ingredients together and set aside.  

Salad:  Combine salad ingredients in a large bowl

Assembly:  Portion rice into equal amounts in 4 bowls.  Add equal amounts of the salad and meatballs.  Drizzle with vinaigrette and serve immediately.  Serve additional kimchi on the side.  

Serves 4

Italian Braciole *

2/3 cup shredded parmesan cheese
1/2 cup bread crumbs
1/3 cup chopped fresh parsley
3 garlic cloves, minced
1/2 tsp crushed red pepper flakes
1/4 cup EVOO
1 1/2 pounds top sirloin steak
1 tsp salt
1/4 tsp freshly ground black pepper
6 slices prosciutto
2 Tbsp EVOO
24 oz jar spaghetti sauce
1/4 cup shredded parmesan cheese
2 Tbsp chopped fresh parsley

Preheat oven to 325.  In medium bowl, combine 2/3 cup parmesan, bread crumbs, 1/3 cup parsley, garlic, red pepper flakes and 1/4 cup EVOO.  Stir until mixed and set aside.  Trim any excess fat off sirloin.  Cut sirloin pieces to make 6 equal pieces.  Flatten each sirloin piece with mallet to 1/4 inch thickness.  Season both sides of filets with salt and pepper.  Place a slice of prosciutto on top of each filet.  Evenly divide parmesan filling over each slice.  Carefully roll up each slice to make a roulade.  Place toothpick in each piece to keep closed.  In a large skillet, heat EVOO over medium high heat.  Transfer beef to skillet and sear on all sides until a golden brown crust forms, about 2-3 minutes on each side.  Transfer browned roulades into 9x13 dish.  Arrange them into a single layer.  Pour spaghetti sauce evenly, making sure each piece is covered.  Cover the dish tightly with foil and bake until beef is very tender, about 45 minutes.  Remove the foil and remove toothpicks.  Sprinkle with parmesan and parsley and let rest for 5 minutes before serving.  

Peanut Butter Blondies *

 1 cup creamy peanut butter (can sub with almond butter or cashew butter)
1/2 cup pure maple syrup
2 tsp vanilla
2 large eggs
1 Tbsp avocado oil
2 Tbsp flour
1/2 tsp baking soda
1/4 tsp salt
1 cup white chocolate chips
1/2 cup coconut flakes
1/2 cup chopped pecan pieces

Preheat oven to 350.  Spray 9x9 dish with nonstick cooking spray.  In large bowl, combine the almond butter, maple syrup, vanilla, eggs, and avocado oil and stir until smooth.  Add flour, baking soda, and salt and stir until well combined.  Fold in white chocolate chips and coconut.  Pour into prepared baking pan and spread into an even layer.  Sprinkle with chopped pecan pieces.  Bake until cooked through and toothpick inserted into the center comes out clean, about 30-40 minutes.  

Green Chile Cheeseburger Meatballs *

 1 pound ground turkey
1 egg, lightly whisked
2 garlic cloves
3/4 cup breadcrumbs
2 Tbsp chipotle ranch dressing (plus more for serving)
1/2 cup shredded cheddar cheese
1 (4 oz) can green chiles, undrained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
Olive oil
Slider style buns

Line a large sheet pan with parchment paper and set aside.  Preheat oven to 400.  In a large bowl, combine turkey, egg, garlic, panko, chipotle ranch, shredded cheddar, green chiles, cumin, smoked paprika, cayenne, salt and black pepper.  Using clean hands, mix until just combined.  Form the mixture into 1 1/2 to 2 inch balls and place them on prepared sheet pan.  If meatballs are too moist to hold shape, hand mix in additional breadcrumbs 2-3 Tbsp at a time until they hold shape.  Brush each meatball lightly with oil.  Bake for 16-20 minutes or until browned and cooked through.  (You may need to adjust your cooking time based on your meatball size....less time if they are smaller or more time if they are bigger). Brush slider buns with additional chipotle ranch dressing and serve meatball in bun.  

You could also serve meatball as an appetizer with no bun and chipotle ranch dressing as a dipping sauce.

  

Mexican Cheesecake *

 2 (8 oz) packages of cream cheese, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 (8 oz) cans crescent rolls
6 tsp butter, softened
4 tsp cinnamon

Preheat oven to 350.  Mix cream cheese, eggs, 1 cup sugar, and vanilla.  Roll out 1 can of crescent rolls and places on bottom of greased 13x9 baking dish.  Pour mixture on top of crescent rolls.  Roll out other can of crescent rolls and place on top of mixture.  If seams come apart, pinch together.  Mix 1/2 cup of sugar and 4 tsp cinnamon in different bowl.  Spread softened butter on top of crescent rolls.  Sprinkle sugar mix on top of butter.  Place in oven for 35-45 minutes until knife inserted in center comes out clean.  Texture is more like a moist regular cake than a cheesecake.

Sun Dried Tomato Basil Chicken *

4 small boneless, skinless chicken breasts, cut into chunks
1 tsp salt
1/2 tsp black pepper
2 Tbsp flour
2 Tbsp EVOO
1 pint cherry tomatoes
1 tsp crushed red pepper flakes, adjust to your heat preference
2 garlic cloves, minced
1/2 cup shallot, thinly sliced
3/4 cup juilienne cut sun dried tomatoes
2 Tbsp tomato paste
1 cup chicken broth
1 cup plain greek yogurt
2 tsp chopped dried basil

Season chicken with salt and pepper.  In a medium bowl, place flour and chicken and toss to coat.  In large deep skillet, heat oil over medium heat.  Place the chicken into the skillet and cook until lightly golden brown, about 3-4 minutes.  Add cherry tomatoes, red pepper flakes, garlic, shallot, and sun dried tomatoes to skillet.  Cook, tossing often, until tomatoes begin to blister and soften and until chicken is cooked through, about 4-5 minutes.  Add tomato paste and stir until well combined.  Tomatoes may begin to burst open and that's ok.  Stir in chicken broth until the tomato paste is well incorporated and  sauce is reduced by half, about 3-4 minutes.  Stir in greek yogurt and bring to a rapid simmer.  Once simmering, reduce heat to low to achieve a light but steady simmer.  Top with basil.  Cook, simmering uncovered, until sauce has thickened.  

Serves 4

Chili Cheese Dip *

 8 oz cream cheese, softened

1 can (15 oz) chili

1 cup shredded cheddar cheese

1/2 can rotel, drained

1/3 cup sliced green onions

Fresh jalapeno slices, if desired

Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.  Microwave on high for 3 minutes or until dip is heated through and cheese is melted.  Top with rotel and onions.  Add a few fresh jalapeno slices if desired.  Serve with tortilla chips.