Don’t you love the elegant way they presented the meatballs with the twisted bamboo skewers and the tiny pieces of herbs? Well, if you want to stick the meatballs in a bowl and let your guests spoon them on to their plates along with a few plain toothpicks, I’m sure no one will mind!
And don't forget this recipe during football playoff and bowl game parties, too!
Turkey Orange Meatballs
- 1 pound lean ground turkey
- 1 cup whole rolled oats
- 1 Florida orange, peeled and diced
- 1 egg, beaten
- 1 1/2 teaspoons Italian seasoning
- 2 1/2 teaspoons coarse salt, divided
- 1 1/2 teaspoons ground black pepper
- 2 cups 100% Florida orange juice
- 6 tablespoons rice wine vinegar
- 1/2 cup tomato paste
- 4 teaspoons cornstarch
- 1 teaspoon ground black pepper
- Fresh herbs for garnish, optional
- In large bowl, combine turkey, oats, orange, egg, Italian seasoning, 1 1/2 teaspoons salt and 1/2 teaspoon pepper. Mix well.
- Roll mixture into walnut-sized balls, making approximately 28 meatballs.
- Place meatballs in large, nonstick skillet over medium heat. Cover and cook, turning occasionally until browned on all sides. Meatballs should be cooked through with no pink remaining in the center.
- Whisk together orange juice, vinegar, tomato paste, cornstarch, 1 teaspoon salt and 1 teaspoon pepper.
- Add orange juice mixture to cooked meatballs in skillet. continue cooking and stir gently until sauce becomes clear and coats meatballs, about 5 minutes.
- Serve meatballs on toothpicks garnished with fresh herbs, if desired.
- Serving size: 4 meatballs
- Calories: 210
- Calories from Fat: 50
- Total Fat: 6g
- Saturated fat: 1.5g
- Unsaturated fat: 4.5g
- Sodium: 800mg
- Total Carbohydrates: 24g
- Sugar: 11g
- Fiber: 4g
- Protein: 16g
- Cholesterol: 60mg
Recipe and photo used with permission.
Maybe I’m just a little out of it due to my recent follow up brain surgery. Or maybe because it barely feels like fall here in Georgia since the leaves in our backyard have just started to turn red, gold, orange and brown. Yet, it’s holiday party and entertaining time!
I’m always on the lookout for healthy and easy to make appetizers and this one from the folks at Prosciutto di Parma fits the bill. I don’t know about you, but I love the taste of bacon wrapped anything when it comes to appetizers – dates, mushrooms, scallops, and so on. But not very healthy, right? Well, you can still get that wonderful salty pork flavor, avoid the grease, and make a much more sophisticated and elegant appetizer with prosciutto. Best of all Prosciutto di Parma is 100% all-natural and gluten free – perfect since so many people have issues with gluten these days.
You can take slices of prosciutto and wrap them around asparagus spears or melon. Or try them in this recipe for Prosciutto di Parma Caramele. The prosciutto is wrapped around a simple-yet-delicious filling of fresh ricotta cheese and herbs to look just like little Italian candies, or carameles. Make this even healthier by using a low fat ricotta.
If you have dairy free guests, substitute extra firm tofu for the ricotta. Use a blender to make the tofu smooth and then add the parsley, chives, chervil, tarragon, salt and pepper to it. If you find the mixture is too dry or maybe missing a little flavor, add some fresh squeezed lemon juice to the tofu mixture.
Prosciutto di Parma Caramele
- 16 ounces ricotta, strained overnight
- 2 tablespoons fresh parsley, chopped
- 1 1/2 tablespoons fresh chives, chopped
- 1 tablespoon fresh chervil, chopped
- 1 1/2 teaspoons fresh tarragon, chopped
- Salt, to taste
- Ground black pepper, to taste
- 8 ounces Prosciutto di Parma (approximately 16 slices)
- 1/4 cup balsamic vinegar
- In a large bowl, combine strained ricotta, parsley, 1 1/2 tablespoons of the chives, chervil, tarragon, salt and pepper; mix until herbs are evenly distributed; set aside.
- On a cutting board, cut each slice of Prosciutto di Parma into 2 to 3 squares. Place a heaping teaspoon of ricotta mixture onto the center of each square; roll prosciutto around ricotta mixture so that the seam faces down. Gently pinch the two ends of the roll to achieve the shape of a caramel.
- Repeat with remaining prosciutto and ricotta mixture. Drizzle caramele with balsamic vinegar and sprinkle with remaining teaspoon of chives.
- Serving size: 1 appetizer
Recipe and photo used with permission
When my husband travels for business, he sends me pictures of the crazy food he eats. This one was especially fun – S’mores Strawberries on Sticks served with crushed graham crackers and chocolate. You could easily replicate this dessert at home. Put a strawberry on a bamboo stick, dip in marshmallow cream, and place over a grill until brown if you don’t have a culinary torch [affiliate link] or a plumbers torch [affiliate link].
This would be a fun party dessert that you could make a little bit less unhealthy by providing gluten free crushed graham crackers and melted dark chocolate – and skip the churros (I think that’s what those are), caramel sauce, and brownie!
Just because it’s fall, it doesn’t mean you have to give up summer time grilling favorites like pork ribs. No, that doesn’t mean putting on boots and a wool jacket just to get the smoker going. Instead, how about cooking up some pork loin back ribs in the slow cooker? Not only does this mean that you don’t have to check the grill or smoker all day long, but you can make this weekend favorite during the week while you’re at work! Just make sure you have a six quart slow cooker before attempting this recipe.
Sure making pork ribs in the slow cooker takes a little preparation the night before, but you’ll come home to a house that smells amazing. Plus, you’ll have a meal on the table less than 30 minutes after arriving home – much faster (let along cheaper and healthier) than hitting your favorite barbecue joint on the way home from work, too. You don’t have to worry about missing the smoky flavor either as the smoked paprika in combination with the balsamic vinegar does the trick.
This pork ribs recipe uses two of my favorite Holland House products, Balsamic Vinegar and Marsala Cooking Wine, which are both gluten free. I’ve also cooked the ribs up with some healthy sweet potatoes, which you can turn into Marsala Sweet Potato Mash if you’re in the mood. Or you can serve with a little smear of a buttery spread and a dash of sea salt. However, my favorite way is to slice up the sweet potatoes and pour on some of the Balsamic and Sorghum Drizzling Sauce, since it’s not just for the ribs. The Balsamic & Sorghum Slow Cooker Ribs goes great with a side salad and some Wine and Rosemary Quinoa, too!
This dish would also make a terrific party appetizer. Since you can fit two three pound slabs of pork loin ribs in a six quart slow cooker, just double the recipe and omit the sweet potatoes. After about five to six hours, check to see if the ribs are cooked through, but not falling apart done. Cut the ribs apart, and place the ribs back in the slow cooker for an hour or two before the party. Serve the drizzling sauce as a dipping sauce. Your guests will love ‘em!
Balsamic & Sorghum Slow Cooker Pork Ribs with Sweet Potatoes
- 1 (3 pound) rack pork loin back ribs
For the rub
- 6 large garlic cloves, minced
- 2 tablespoons finely chopped lemon thyme
- 2 tablespoons sorghum syrup
- 2 tablespoons Holland House Balsamic Vinegar
- 1 teaspoon ground chipotle chile pepper
- 1 teaspoon smoked paprika
- 2 teaspoons sea salt
- 1 teaspoon pepper
In the slow cooker
- 1 cup water
- 1 cup Holland House Marsala Cooking Wine
- 8 small sweet potatoes, wrapped in aluminum foil
For the drizzling sauce
- 1/2 cup “drippings” from slow cooker with fat skimmed off
- 1/2 cup water
- 1/2 cup Holland House Balsamic Vinegar
- 1/2 cup sorghum syrup
For the pork ribs
- To make the rub, combine minced garlic, thyme, sorghum, balsamic vinegar, chile pepper, paprika, salt and pepper.
- Rub evenly over the rack of pork ribs.
- Place the rack of ribs inside the stoneware crock so the meat side is touching the inside of the crock. Place lid on crock and place in refrigerator to marinate overnight.
- In the morning, add water, marsala cooking wine, and wrapped sweet potatoes to crock. Place stoneware crock into slow cooker on low and cook for 8 hours.
For the balsamic and sorghum drizzle sauce
- Combine drippings, water, balsamic vinegar and sorghum in a saucepan.
- Bring to a broil over medium high heat.
- Lower heat to medium low. Simmer until reduced to about 1 cup – 15 to 20 minutes. Stir occasionally.
- Serve the Balsamic and Sorghum Drizzle Sauce on the ribs, the sweet potatoes, and anything else that may end up on your plate!
- Serving size: 3 to 4 ribs and 2 sweet potatoes per person
Holland House Dutch Oven Giveaway!