Whole 30 Turkey Breast stuffed with Chorizo

It's that time of year again - Whole 30 Time! This one is labor intensive but delicious.

Frozen spinach, thawed and drained of water

1 T chili powder

1 T paprika

1 t dried oregano plus 2 T for finishing

1/2 t cumin

S&P

1/8 t ground cinnamon

1/8 t ground cloves

1/4 onion chopped, plus half an onion sliced

Shredded or chopped carrots

1/2 lb ground pork

1 large garlic clove

2 T apple cider vinegar

1 boneless turkey breast half

Lemon

Olive oil

1. Preheat oven to 425. 

2. For the chorizo, in a large bowl, stir together the chili powder through cloves and mix with ground pork. Add the garlic and apple cider vinegar, mix. 

3. Cook the chopped onions, carrots, and turkey for around 10 minutes, until cooked through and onions are softened. Add chopped spinach and set aside to cool.

4. Place the breast skin side down on a cutting board. Cut slits into the thick portion of the turkey and stuff with chorizo mixture.

5. Slide pieces of string and tie tightly to secure the filling. 

6. Place sliced lemon and sliced onion in the center of a roasting pan. Please the breast on the onion and lemon, skin side up. Brush the skin with olive then sprinkle the top and sides with salt and paprika.

7. Roast for 1 hour or more, until thermometer registers 160. Tent the turkey with foil if it browns too quickly.

8. Allow the turkey to cutting board and rest for 20 minutes. Slice to serve.

E's Chili

 E died on October 25, 2023. He gave me his chili recipe and made me swear up down and sideways not to share it with anyone. No one but me reads this thing, so I am saving it for ease of finding it. 

1 lb ground beef, browned

1 lb hot sausage, browned

4 large cans Hunts crushed tomatoes

2-3 cans kidney beans (he always liked a mix of light and dark red)

1 sweet onion, chopped

1 red or yellow bell pepper, chopped

4-5 serrano peppers, chopped

2 whole habanero

4-5 T chili powder

1-2 t cumin

Classic Spaghetti and Meatballs with Red Sauce

 Needless to say, you need to cook the pasta. Sauce and meatballs follow.

Sauce

2 28 oz cans whole tomatoes with juices

1 T olive oil

1 T butter

1 onion, chopped

4 cloves garlic, minced

Italian seasoning

1 t dried oregano

1 t sugar

Crushed red pepper flakes

S & P

Meatballs

1/3 cup Italian seasoned breadcrumbs

1/3 cup whole milk

1 lb ground beef

1/2 lb Italian sausage, ground

1 large egg

3/4 cups freshly grated parmesan cheese

4 cloves garlic, minced

S & p

1/2 t onion powder

1. Add olive oil, butter, and onion to a Dutch oven and saute over medium heat for approx. 5 minutes. Add garlic and cook for 30 seconds.

2. Add the tomatoes, Italian seasoning, oregano, sugar and red pepper flakes. One the sauce starts to bubble, cover the pot and reduce the heat and simmer for 30 minutes. 

3. While sauce is cooking, make the meatballs. Add the breadcrumbs and and milk and mix until you've got a paste.

4. Add the remaining meatball ingredients to the bowl. Mix it together and then form meatballs. 

5. Stir the sauce, then place meatballs in the pot, gently, so they are submerged. Cook for 45 minutes then serve with spaghetti, more freshly grated parmesan cheese and fresh basil. 

Easy Corn Pudding

I can't believe I haven't posted this before. It's an age old recipe I have made for Thanksgiving since before Ray and Chay were born. I am going to revise it tonight and add some paprika and maybe some other things like onion or garlic powder. 

1/2 can creamed corn

1/2 cup drained kernel corn

4 T flour

2 T sugar

Salt and pepper

1/4 cup melted butter

3-4 beaten eggs

1 cup milk

1. Mix all except eggs and milk in 2 quart souffle or baking dish. Add eggs and milk 

2. Bake at 350 for one hour.

Apple Cider Pork Stew

Pork Loin

2 cups apple cider

2 t ground cinnamon

1 t ground nutmeg

Salt and pepper 

Onion, sliced

Carrots

Garlic

Red potatoes

Butter

Flour

1. Season pork with salt, pepper, cinnamon and nutmeg and brown in skillet.

2. Chop vegetables and place in slow cooker.

3. Place browned pork in slow cooker.

4. Cook for 6 hours. Once complete, remove pork to let rest and then slice.

5. Make a roux from 3 T butter and flour. Add cooking liquid a half cup at a time and stir. Thicken for approx. 7-8 minutes. 

Monkey Bread

E's mom, Elaine, wrote out by hand an entire recipe box full of food her boys loved growing up. Audrey loves Monkey Bread, so below is based on Elaine's recipe with a modern day tweak (biscuits instead of frozen bread).

3 (16.3-ounce) package refrigerated buttermilk biscuit dough

1 cup granulated sugar

1 tablespoon ground cinnamon

1 cup unsalted butter

¾ cup packed light brown sugar

• Preheat oven to 350F.
• Separate the biscuit dough rounds, cut each biscuit into quarters, and place the pieces in a large zip-top bag. Add the sugar and cinnamon, seal, and shake until the biscuit pieces are evenly coated (you can do this in batches if needed).
• Lightly grease a 10-inch bundt pan and place the coated biscuit pieces in the pan.
• In a small saucepan, combine the butter and brown sugar. Cook over medium heat, stirring occasionally, until the mixture starts to boil and the butter is completely melted. Pour the hot sugar mixture over the biscuit pieces in the pan.
• Bake for 40 to 45 minutes or until the top is deep golden brown. Place the pan on a wire rack and let cool for 10 minutes. After cooling, place a large serving plate on top of the pan and carefully flip the pan over to invert the bread onto the plate. Remove the pan and let the bread cool for a few more minutes before serving warm.

Air Fryer breaded chicken tenders for Whole 30

1 lb chicken tenders

2 eggs, beaten

1 cup almond flour

Paprika

Garlic powder

Salt and pepper

celery salt

onion powder

ground mustard

Oregano

1/4 t baking powder

Avocado or Olive oil

1. Preheat air fryer to 400 degrees. 

2. Beat eggs.

3. Combine almond flour with spices and baking powder.

4. Dip chicken into egg wash and then almond flour to coat all sides.

5. Place each tender in the basket. and spray the top of the chicken tenders lightly with oil. Cook 6 minutes on each side (total of 12 minutes).