Turkey Meatballs with Balsamic Vinegar Glaze

It’s the first Mitten Movie Night of 2017!  Woot, woot.  How is yours going to far?  Tonight I’ve got a great meatball recipe for you to start the year off right.  Ground turkey meatballs glazed with a thick sweet and tangy balsamic vinegar sauce.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

The movie we’re watching is Bridget Jones’s Baby.  I love this series of movies and just recently re-watched the others because I knew this was coming. For dinner with this turkey meatball recipe we are drinking Melonfest Cantaloupe Wheat from Roak Brewing.  My husband picked this beer up and I’ll be honest, I wasn’t quite sure I would like it.  I love cantaloupe but wasn’t sure how it was going to work in a beer.  I was pleasantly surprised! Light and not overly fruity makes for a very drinkable beer that’s perfectly paired with the tang of the balsamic vinegar and soy sauce in the glaze on these meatballs.

To say that I like meatballs is an understatement.  I LOVE them.  They are easy, very versatile and can come in many different combinations.  You can serve them on noodles, potatoes, as an appetizer.  In fact one of the very first recipe I made for the blog was Porcupine Meatballs and Zoodles, a recipe I’ve been making for a long time.  I even celebrated National Meatball Day last year! Ok enough about one of my favorite foods, let’s get cooking!  With less than 10 ingredients, one pan and less than 15 minutes this is a meal you can make any night of the week.

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

First for the meatballs add the turkey, egg and breadcrumbs to a bowl.  Mix all ingredients together and form into ball.  Add about a tablespoon of oil to the bottom of a pan then set to medium heat.  Place the meatballs in the pan and cook for 5-6 minutes.  Flip them and cook for 5-6 minutes more.

While the meatballs are cooking chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.  To the same pan melt 2 Tbs. butter then add onions and garlic.  Let soften for 2-3 minutes.  Add the sauce to the pan and cook until thickened, about 1 minute.  Return the meatballs back to the pan.  Easy as that.

Turkey Meataballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

To perch these little meatballs on I made some red skinned mashed potatoes and roasted Brussels spouts & carrots for the side.  If you would prefer to serve these with noodles double the sauce recipe so it can cover everything evenly.  And here you are….

Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Balsamic Vinegar Glaze adapted from Shugary Sweets

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Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten #turkeymeatball #balsamcvinegar
Print Recipe
Turkey Meatballs with Balsamic Vinegar Glaze
Turkey meatballs that cook within 12 minutes are then glazed with a sweet, tangy balsamic vinegar glaze. Serve on top of creamy red skin mashed potatoes for a cozy weeknight meal.
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Turkey Meatballs
Balsamic Vinegar Glaze
Turkey Meatballs with Balsamic Vinegar Glaze | Bottom Left of the Mitten
Instructions
Turkey Meatballs
  1. First for the meatballs add the turkey, egg and breadcrumbs to a bowl. Mix all ingredients together and form into ball.
  2. Add about a tablespoon of oil to the bottom of a pan then set to medium heat. Place the meatballs in the pan and cook for 5-6 minutes. Flip them and cook for 5-6 minutes more.
Balsamic Vinegar Glaze
  1. Chop the onions, mince the garlic and mix the balsamic vinegar glaze ingredients in a bowl.
  2. To the same pan melt 2 Tbs. butter then add onions and garlic. Let soften for 2-3 minutes.
  3. Add the sauce to the pan and cook until thickened, about 1 minute. Return the meatballs back to the pan.
  4. Serve on top of mashed potatoes or noodles. Enjoy!
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Peppermint Mocha Poke Cake

The holidays are so much fun around here.  Not only do we have Christmas coming but it’s also a time for several birthdays in our family.  Just a few days before Christmas we celebrate my Mother -In-Law’s.  After spending the week with her recently I found out she has a peppermint mocha obsession so I decided to bake her something I know she will love, Peppermint Mocha Poke Cake.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

While we were in Disney World during the week of Thanksgiving I found out that my MIL has a ‘Starbucks’ Sixth Sense.  It was like she could sniff one out from 300 feet away.  She would say “I’ll be right back!” then return with a steaming cup of Starbucks Peppermint Mocha with delight in her eyes.  I think it was her favorite thing to do next to eating at Be Our Guest.  I hope she enjoys this cake as much as she enjoyed that Starbucks!

Feel free to cook the white cake mix per package directions.  For me, that is usually just a ‘guide’.  Most boxed cake mixes call for water which I will substitute with milk.  Or for my Piña Colada Upside Down Cake I added pineapple juice.  Mix it up! And this trick works for most baked goods.  Take my Chocolate Cherry Cafe Brownies for example, I used coffee instead of milk or water.  Turned out great!

For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs.  Mix then add the batter to a 13″ x 9″ greased pan then put into a preheated 350 degree oven.  Bake for 34-38 minutes.  Take out to cool for 10-15 minutes.  Once the cake has cooled down a bit now it’s time to ‘poke’ it.  Take a straw and insert to make holes all over the cake.  Once it’s been sufficiently poked now it’s time to prepare the pudding.

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes.   Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.  Now lick the bowl, you know you want to!  Refrigerator to let the pudding set for around 2-3 hours.

Just before serving frost with the whipped cream.  Chop up the peppermint bark and sprinkle over the top.  So festive!  And here you are….

Peppermint Mocha Poke Cake | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Happy Holidays!

*Affiliate links are included in this post. Please read my Discloser Policy.

Gymboree Sale On Now!

Peppermint Mocha Poke Cake | Bottom Left of the Mitten #christmas #peppermintmocha
Print Recipe
Peppermint Mocha Poke Cake
Fluffy white cake 'poked' so Peppermint Mocha pudding fill every part. Top with whipped cream and chopped peppermint bark. A simple cake for the holiday!
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Course Dessert
Cuisine Dessert
Servings
pieces
Ingredients
White Cake
Peppermint Mocha Pudding
Topping
Peppermint Mocha Poke Cake | Bottom Left of the Mitten
Instructions
White Cake
  1. For this particular recipe I used 1/2 cup oil, 1 cup milk and 3 eggs. Mix then add the batter to a 13" x 9" greased pan then put into a preheated 350 degree oven. Bake for 34-38 minutes. Take out to cool for 10-15 minutes.
  2. Once the cake has cooled down a bit now it's time to 'poke' it. Take a straw and insert to make holes all over the cake.
Peppermint Mocha Pudding
  1. With an electric mixer blend together the milk, peppermint mocha creamer and chocolate pudding mix until completely blended, around 3 minutes. Pour the pudding over top of cake then use a spatula to spread evenly while pushing the pudding into the poke marks.
  2. Refrigerator to let the pudding set for around 2-3 hours.
Topping
  1. Just before serving frost with the whipped cream. Chop up the peppermint bark and sprinkle over the top.
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Salsa Chicken Skillet #SundaySupper

Summer certainly went by quickly.  Now that school is back into swing and football practice two nights a week I really need to make sure that I can get dinner on the table without much fuss.  This Salsa Chicken Skillet it perfect!

Salsa Chicken Skillet from Bottom Left of the Mitten

This is something that I’ve been making for years.  It’s really quick, just a few ingredients and all cooked in one pan.  So gather your ingredients….

Skillet Salsa Chicken from Bottom Left of the Mitten

Add the oil to the pan then add chicken and the onion.  Saute until chicken is cooked through.  I like to set up the rest of my ingredients next to my pan.  Once chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing.  While it’s coming to a boil cut up your tortillas like a pie.  Once it’s to a boil add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.  On top of the chicken & tortillas pour the entire jar of salsa on top.  Don’t stir.  Place cheese on top.  Cook until cheese it melted.  Serve with some lettuce and sour cream.  And here you are….

Salsa Chicken Skillet from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Thank you so much to this Sunday Supper host Liz from that Skinny Chick Can Bake.  Do you need more quick meal ideas?  Check these out……

Favorite Skillet Breakfasts

Favorite Skillet Sides

Favorite Skillet Entrees

Favorite Skillet Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 

Salsa Chicken Skillet from Bottom Left of the Mitten
Print Recipe
Salsa Chicken Skillet
A spicy addition to your busy dinner routine.
Course Main Dish
Cuisine Chicken
Servings
servings
Course Main Dish
Cuisine Chicken
Servings
servings
Instructions
  1. Add the oil to the pan then add chicken and the onion. Saute until chicken is cooked through.
  2. Once chicken is cooked pour the flour over the top then add the chicken stock and ranch dressing.
  3. While it's coming to a boil cut up your tortillas like a pie. Once it's to a boil add your tortillas to the top of the skillet and stir to combine. Cook for around 3-5 minutes.
  4. On top of the chicken & tortillas pour the entire jar of salsa on top. Don't stir.
  5. Place cheese on top. Cook until cheese it melted.
  6. Serve with some lettuce and sour cream.
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Stuffed Hatch Green Chiles

TGIF! It also means it’s time for Mitten Movie Night! I’m serving up Stuffed Hatch Green Chiles.  Loaded with a cream cheese and chicken stuffing then baked to perfection.

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

Tonight I decided to experiment with an ingredient that I’ve been seeing in the stores a lot lately, Hatch Green Chiles.  This isn’t a food that I would normally cook with, actually never had one before, I knew that my husband enjoys Jalapeno Poppers so the recipe started taking shape in my head.  Since these are large I figured they would be perfect for stuffing and I was right.  You will really enjoyed the mellow flavor of the Chile letting the chicken and corn in the stuffing come through.

And of course since it’s #MittenMovieNight so alongside it I’m having my favorite, Dirty Blonde from Atwater Brewery in Detroit.  We’re watching Shameless the start of Season 6.  They actually started putting the series on Netflix instant so if you haven’t watched it yet I HIGHLY recommend it.  William H. Macy was born to play this roll in my opinion.  Now let’s get started cooking!  Gather your ingredients….

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Really this ended up being a very simple meal.  Cut your onion and saute in a pan to brown.  Set aside and just use same pan to cook your chicken.  The recipe below calls for 1 pound chicken BUT you could easily use pre-cooked and save some time.  I prepared the chicken for this just as I did for my Blackened Chicken Green Chili Enchiladas using Zataran’s Creole Seasoning.  Here are the directions again:

Heat oil in the pan then add chicken to it.  It is very important to cook the chicken at least 8-10 minutes without turning.  This puts the ‘blackened’ portion into the recipe.  Once it is cooked flip and cook other side an additional 8-10 minutes.

Now it’s time to prepare the Chiles.  Leaving the stem on just cut horizontally down to the tip of the Chile.  With the split open remove the core and what seeds you can.  Over the sink rinse out the inside of the Chile removing the remaining seeds.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Onto a greased baking sheet place the cleaned peppers.  Once your chicken is cooked shred and cut up in smaller pieces.  Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.

Stuffed HatchGreen Chiles from Bottom Left of the Mitten

Once the mix is all combined stuff your Chiles with it.  I had 6 peppers but this amount of stuffing could have been spread over 8 but I only had 6 and they turned out great overstuffed.  On top of that add the rest of the cheese. Bake at 350 degrees for 30 minutes.  Done!  I served with sour cream that had a small amount of Chipotle pepper in it.  And here you are……

Stuffed Hatch Green Chiles from Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Get double the sweets in your first Treatsie box!

Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Print Recipe
Stuffed Hatch Green Chiles
Loaded Green Hatch Chiles with a cream cheese and chicken stuffing baked to perfection.
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Course Main Dish
Cuisine Mexican
Servings
chiles
Ingredients
Stuffed Hatch Green Chiles from Bottom Left of the Mitten
Instructions
  1. Cut your onion and saute in a pan to brown. Set aside and just use same pan to cook your chicken.
  2. If cooking your own chicken. Cover both sides of chicken generously with Cajun seasoning. Heat oil in the pan then add chicken to it. It is very important to cook the chicken at least 8-10 minutes without turning. This puts the ‘blackened’ portion into the recipe. Once it is cooked flip and cook other side an additional 8-10 minutes.
  3. Leaving the stem on just cut horizontally down to the tip of the Chile. With the split open remove the core and what seeds you can. Over the sink rinse out the inside of the Chile removing the remaining seeds. Place onto a greased baking sheet.
  4. Once your chicken is cooked shred and cut up in smaller pieces. Add to your cream cheese, half of the shredded cheese, sauteed onion, spices and your drained can of corn.
  5. Once the mix is all combined stuff your Chiles with it. On top of that add the rest of the cheese.
  6. Bake at 350 degrees for 30 minutes.
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My Dad’s Chicken & Rice

I’m serious when I say that I have been eating this meal most of my life. It’s a recipe that my dad invented, thus the name ‘My Dad’s Chicken & Rice’. He cooked it for us growing up and when I was old enough gave the recipe to me and I’ve been making it myself for about 20 years now.

My dad is a great cook! He makes the most unbelievable grilled chicken. My mouth is watering a little right now as I’m thinking about it. I want to think that he got his skills from my grandmother. On Sunday’s growing up we would have big dinners of lamb, creamed spinach and croissants. Dessert was almost always chocolate pudding with whipped cream. I loved those Sunday’s and I try and keep the tradition alive in our house where Sunday is a day for family and feasting.

Now back to the recipe because once you make ‘My Dad’s Chicken & Rice’ I know that it will quickly become a keeper you make for years yourself.  Gather up your ingredients.

2016-03-16 17.03.18

For years I made this recipe on the stovetop in a stockpot using quick cooking rice.  But this Christmas I asked for a Rice Cooker and started making it that way.  Let me tell you abut this rice cooker……

I LOVE IT!  I know a rice cooker seems like something you would use only occasionally but let me tell you that I use this thing all the time. It is a steamer, slow cooker and I pretty much haven’t used my large stockpot (with the exception of this soup) since I got it. If you do not have a rice cooker, please feel free to make this on your stovetop following the same instructions.

In the pan or in your rice cooker add the water, chicken bouillon, rice, soy sauce, water chestnuts and fancy mixed vegetables. If you are using the rice cooker it will let you know when it’s all cooked. If you are doing this on the stovetop follow the package directions for cooking 1 cup of quick cook rice.

Chicken & Rice

Now let’s cook your mushrooms and onions. I cook these separate from the chicken because the chicken will get soggy if cooked together and I like the chicken to be really crispy.  Just add a little butter or oil in the bottom of your pan and sauté until mushroom and onions have browned. Add them to your pot.

2016-03-16 18.05.02

Heat about 1 tbs. of oil in the bottom of the same pan used for the mushrooms and onions. Cut chicken into cubes and dredge into a mixture of flour, pepper and garlic powder.

Chicken & Rice
Add chicken to pan and fry until golden brown.
2016-03-16 18.15.08
Your rice should be cooked so now just add chicken as the final step and stir to combine all the goodness.

Chicken & Rice
With this recipe I make Chinese Slaw Salad to go with it. Here are the ingredient I use.

Chinese Slaw

Take your Ramen Noodles and break them up. Melt the butter and add the noodles to the pan, discard the packet you won’t be needing it. Brown the dry noodles to your liking for a crunchy topping on this salad.

2016-03-16 18.04.45

Take the wet ingredients plus the brown sugar and mix together.  Chop the lettuce and put it in a bowl.  Add the bag of coleslaw mix.  Top with dressing.  Stir to mix.  Top with Ramen Noodles.  Right before serving I cut a lime I half and squirt over the top.  It just adds a great citrus kick to it.

Chinese Slaw

Plate it all up and here you are…..

Chicken & Rice

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Amazon affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
My Dad's Chicken & Rice
Delicious Chicken & Rice meal the whole family will love. Serve with Chinese Slaw Salad, recipe included.
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
My Dad's Chicken & Rice
Chinese Slaw Salad
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
My Dad's Chicken & Rice
Chinese Slaw Salad
Instructions
My Dad's Chicken & Rice
  1. Add the water, chicken bouillon, rice, soy sauce, water chestnuts and fancy mixed vegetables. If you are using the rice cooker it will let you know when it’s all cooked. If you are doing this on the stovetop follow the package directions for cooking 1 cup of quick cook rice.
  2. Cook your mushrooms and onions using add a little butter or oil in the bottom of your pan and sauté until mushroom and onions have browned. Add them to your pot.
  3. Heat about 1 tbs. of oil in the bottom of the same pan used for the mushrooms and onions. Cut chicken into cubes and dredge into a mixture of flour, pepper and garlic powder. Add chicken to pan and fry until golden brown.
  4. Once rice is done cooking add chicken to the pan. Stir to combine all ingredients. Serve.
Chinese Slaw Salad
  1. Take your Ramen Noodles and break them up. Melt the butter and add the noodles to the pan, discard the packet you won’t be needing it. Brown the dry noodles to your liking.
  2. Take the wet ingredients plus the brown sugar and mix together.
  3. Chop the lettuce and put it in a bowl. Add the bag of coleslaw mix. Top with dressing. Stir to mix. Top with Ramen Noodles.
  4. Right before serving I cut a lime I half and squirt over the top.
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