Coconut Turkey Nuggets

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There’s something about the smell of coconut that makes me think of summer, beaches, and fruity tropical drinks.  I don’t have any exciting plans to go to tropical locations this summer, so I thought my not bring the tropics to me?  These tasty nuggets are great for a dinner, paired with oven baked fries, or even great for a work week lunch!  See ya later Mickey Dees!

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ingredients:
1 pound ground turkey
1 egg yolk
1 teaspoon onion powder
¼ teaspoon garlic powder
¼ cup + ½ cup flour
½ cup unsweetened shredded coconut
½ cup coconut oil
salt & pepper, to taste

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directions:
Preheat oven to 375 degrees.

In a bowl combine ¼ cup flour, ½ cup coconut and salt & pepper.

In a separate bowl, combine the ground turkey, ½ cup flour, onion powder, garlic powder, egg yolk and salt & pepper. Mix well until everything is incorporated.

In a sauté pan, melt coconut oil on medium heat. Take about 2 tablespoons worth of the turkey mixture and roll into a ball and then coat with the coconut and almond mixture. Repeat with the remaining turkey. You should make about 15 to 18 turkey nugget/balls.

In small batches place nuggets into heated coconut oil and cook on each side for about 3 to 4 minutes. Transfer balls to a parchment lined bake pan and place in oven for 4 to 5 minutes to allow the turkey to cook through. Repeat with the remaining nuggets.

Serve with ketchup, ranch, or your favorite bbq sauce!

Parmesan Roasted Asparagus

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As a big meat eater, I sometimes find it difficult to eat vegetables with every meal. I am constantly searching for new recipes to trick myself into eating greens, when my body isn’t craving veggies. Not only is this recipe delicious, but it’s healthy to boot!

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ingredients:
1 Bunch of Asparagus
1 tbsp Olive Oil
2 tbsp Parmesan Cheese
Salt & Pepper, to taste

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directions:

Preheat the oven to 350. Trim the ends of the asparagus and arrange on a foiled lined pan. Drizzle oil over asparagus, sprinkle with cheese and season with salt and pepper.

Bake for 10 minutes until asparagus is wilted and cheese is melted and starting to brown.

Weekend Snapshots: Laughlin River

LaughlinWith this weekend being Memorial Day Weekend and therefore a three day weekend, what better time to take a trip to the river!  Luckily my sorority sister’s boyfriend has a family home out there, so our group of 4 couples, 8 friends, headed out to Laughlin, Arizona for fun filled weekend of water activities, booze cruising and fighting the 95 degree heat.

We were each assigned a meal for the weekend, Bill and I decided we would take the first dinner shift and grilled per-marinated tri-tip from Trader Joe’s and served it with delicious grilled corn on the cob and baked potatoes.

Overall, the weekend was a blast- we explored the lake Saturday and Sunday, and by Monday morning we were all ready to hit the road to get a little bit of relaxation in before returning to work on Tuesday!

Week 22: Turkey Meatball & Caprese Pasta

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If you couldn’t already tell, mozzarella and I are the best of friends- whether it’s in a salad or a pasta dish, or even in a brunch item, I’m on board! There’s nothing more adorable than bite-sized versions of my favorite recipes, so mini meatballs and mini mozzarella balls, were the perfect way to make this yummy meal more visually pleasing. I could see myself using this recipe for a big party served in mini sized individual bowls or cups.

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ingredients:
1/2 pound lean ground turkey
1 large egg, slightly beaten
1 teaspoon olive oil
1/3 cup freshly grated romano cheese
1 garlic cloves, minced
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup panko bread crumbs
3/4 pound pasta shells
1 tablespoon olive oil
1 garlic cloves, minced
1 can diced tomatoes
1/2 pint grape tomatos, halved or quartered
10 fresh basil leaves, chopped + more for topping
1 cup ciliegine
freshly grated parmesan cheese

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directions:

Preheat oven to 400 degrees F. Prepare water for pasta and bring to a boil. Spray a large baking dish with nonstick spray.

In a large bowl, add ground turkey, egg, oil, cheese, panko, garlic, salt, pepper, and basil. Mix to combine, gently tossing a few times with your hands. Using a teaspoon measuring spoon, roll mixture into small meatballs, about the diameter of a nickel or so. Place in the baking dish and bake for 20 minutes.

While meatballs are baking, begin to boil pasta. Heat a large skillet over medium heat and add olive oil and garlic, then stir in diced tomatoes, chopped basil and fresh grape tomatoes. Before draining pasta, reserve 1/3 cup of the water and pour into the skillet. Add the pasta into the skillet, then add the meatballs once finished. Turn off the heat and add the mozzarella. Top with some freshly grated cheese and more basil.

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Caprese Mason Jar Salad

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My latest kitchen obsession and must have is a set of mason jars. I received my first set as a birthday and gift and since then, I have ordered two more sizes. They are fantastic for everything- I make breakfast smoothies days in advance and freeze them, keep homemade pesto fresh for months in the fridge and even assemble salads in them. With proper stacking, a mason jar salad can keep fresh ad crisp for days- although mine don’t last too long because I’m so eager to eat them! This is the first of I’m sure many mason jar salad posts, so stay tuned!

ingredients:
1 tbsp olive oil
2 tbsp balsamic vinegar
1/2 cup grape tomatoes
2 oz mozzarella cheese, cubed
1/2 cup mini penne pasta
bunch spinach
salt & pepper, to taste

directions:
In an empty mason jar, combine oil, vinegar, salt and pepper. Next layer the more hearty items, starting with the tomatoes, then cheese, pasta ad finally the spinach. Securely seal jar until ready to enjoy!

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