Saturday, February 21, 2015

Turkey Meatball Soup

I wanted to make a big pot of soup with veggies.  But, I knew the only way my Pickiest Eater Ever Son wouldn't complain is if I stuffed it full of meatballs, too.  Here's how I did it:


Soup Base:

1 onion, chopped
2 stalks celery, chopped
2 carrots, chopped
2 medium potatoes cut into large chunks (if too small they will disintegrate in the soup)
1 quart chicken broth
2 cups water
Salt & pepper to taste


1 lb ground turkey
1 egg
1 tsp salt
1/2 tsp pepper
1 tsp onion powder
1/2 tsp garlic powder
1/2 cup bread crumbs

Preheat oven to 400 degrees.  Mix broth, water, onion, celery, carrots and potatoes in a big pot.  Salt and pepper to taste.  Bring to a boil then lower heat and simmer.

Meanwhile, in a large bowl, gently mix all of the meatball ingredients until combined.  If you over mix, the meatballs will be tough.  Roll into small meatballs (use about a tablespoon of mixture per meatball).  It should make about 30 or so meatballs.

Put them on a baking sheet with sides (I say that because my daughter baked chicken on a cookie sheet without sides once and the juices ran over and messed my oven up pretty bad and smoked up the kitchen.  You get the picture) and bake at 400 degrees for 15 minutes.

Here's how they look once baked:

Now, transfer the meatballs to the soup pot and let simmer for a few minutes and your done!  Easy peasy!

This soup is light but very filling!  It's perfect on a cold day!  And my Pickiest Eater Ever Son kept his word.  He ate it, vegetables and all, and didn't complain once!  I'd say that's a success!

Thursday, February 5, 2015

Sour Cream Pound Cake

I had been craving pound cake for days.  You know when something just pops into your head and you gotta have it?  I sent the hubby to the bakery to buy one (I thought I deserved it since I just started physical therapy and have been working oh so hard).  But, the bakery was out of pound cake.  Not one little pound cake in the whole bakery.  My craving did not understand this.  So, I decided to make my own.  It wasn't easy (well it's a very easy recipe, but hard for me because I'm still on crutches) but I did it.  And it was worth the wait!


1 1/2 cups all-purpose flour
1 1/2 cups sugar
1/2 cup butter, softened
1/2 cup sour cream
3 eggs
1 tsp vanilla extract
1/8 tsp salt
1/8 tsp baking soda

Preheat oven to 350 degrees.  Grease an 8x4 inch loaf pan.  I used vegetable shortening.

Then, add a little flour and shake it gently to totally coat the shortening with flour.  I forgot to take a pic after I floured the pan but you get it.  Just make sure it's completely covered.

Using a mixer, cream together the softened butter and sugar until light and fluffy.

You want this to be mixed very well!  Then, mix in the sour cream.  Next, beat in each egg one at a time.  Wait until each egg is mixed in well before adding the next.

Add the vanilla extract.

In another bowl, mix together the flour, salt and baking soda.  With the mixer on the lowest speed (so you don't throw flour everywhere), slowly add the flour mixture.

Mix until all the flour is incorporated, scraping down the sides
sides as needed.

Pour batter into prepared loaf pan and spread until even on top.

Bake at 350 degrees for an hour.

Let it sit in the pan for 10 minutes, then turn out and let cool on a rack.  I like to run a butter knife around the edges to loosen before I turn it out.

This cake came out great!  Moist and tender on the inside, with a sugary crust on the outside.  Delicious!  Craving crushed!