1/2 lb ground turkey 1 egg 1/4 c mozzarella cheese, shredded 1/4 c parmesan cheese, shredded 1/4 c plain, bread crumbs 1/3 c teriyaki sauce salt and pepper Preheat oven to 400 degrees. In a large bowl, thoroughly mix all of the ingredients until they are blended. My hands are small, so I don’t have an issue making mini-meatballs. However, if you do not have small hands, you can use a tablespoon to gauge the amount of mixture to make them “mini”. Place the meatballs on a non-stick cookie sheet or pan as you make them. Once all meatballs are made, cook for about 20-25 minutes or until browned, flipping them once after 10 minutes. **I like my meatballs to have a “crusty” outside, so I fry them in a pan before I bake them. Also, I use Kikkoman brand teriyaki in the mix, as well as, the sauce for dipping.**
1/2 lb ground turkey, browned 16 oz velveeta, cubed 10 oz Rottelle Spray crockpot with non-stick spray. Add cubed velveeta and rottelle to crockpot and set temperature on medium-high to melt the cheese. Once the cheese has melted, add the browned turkey and set temperature on low. Yup!! 🙂 That’s it!! (Brown turkey in a pan before adding. **Heat a non-stick pan over medium-high heat. Add turkey, .5 tsp red pepper, .5 tsp cayenne pepper, 1 tsp garlic, salt and pepper and brown. Approximately 8-10 minutes.)
This one batch of “sausage hash” inspired FIVE DIFFERENT meal options! It’s quick, easy and great for busy families that need make ahead
meals.
**If you are in the Greenville or Anderson Area of South Carolina, I highly recommend purchasing your fresh ground sausage or ground beef from The Riddle Farm. I’ve tried a lot of places in the area, but their meat has been the best so far (all organic, pasture raised livestock). The farm has gotten so busy that Chad Riddle sells his meats at the Anderson Jockey lot. Pork: pork chops, roast, ribs, fatback, and sausage $4lb. Beef: ground beef, cube steak, roast $5lb.**
Sausage Hash 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items…or to eat by itself!!!
Option Number 1: Stuffed Bell Peppers 1 red bell pepper 1 yellow bell pepper 2 tsp parsley salt and pepper olive oil Preheat oven to 400 degrees. On a non stick baking pan (if you don’t have one, use parchment paper-I like to use it because there is no worry of anything sticking) coat the bottom with olive oil. Place the halved, deseeded bell peppers on the baking pan. Put a little more olive oil on the bell peppers. You are going to coat each side with the parsley and salt and pepper. Cook for 10 minutes, flip, and then cook for 10 more minutes on the other side. Once the peppers are thoroughly roasted, the hash stuffing can be added to each pepper. I topped my stuffed peppers with Sargento, 6 cheese italian and broiled the tops. And there you go! One idea for the Hash 🙂 **Sausage Hash** 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items…or to eat by itself!!!
Option Number 2: Roasted and Stuffed Squash 2 small squash 1/2 c hash stuffing 1/4 c shredded mozzarella cheese olive oil salt and pepper 2 tsp parsley Preheat oven to 400 degrees. Cut squash in half and hollow out the inside (I just use a small spoon). On a non-stick pan, coat with olive oil. Add the hollow squash to the pan, skin side up. Drizzle the squash with olive oil, 1 tsp of parsley and generous amount of salt and pepper. Flip the squash so it is now skin side up. Add 1 tsp of parsley to skin and coat with a generous amount of salt and pepper (the skin should already be coated with olive oil). With the skin side still up, we want to roast the inside of the squash first. Cook for approximately 5 minutes; we don’t want them to get to mushy, as we will need to add stuffing and cook for a little longer. Once the inside of the squash has been roasted (5 minutes), remove them from the oven. Flip them over so that they are now skin side down. Add the hash stuffing, top with cheese, and let bake for about 8 minutes or until cheese has browned.
Option Number 3: Roasted and Stuffed Zucchinni 1 large zucchinni 1 c hash stuffing 3/4 c shredded mozzarella cheese olive oil salt and pepper 2 tbsp parsley Preheat oven to 400 degrees. Cut zucchini in half and hollow out the inside (I just use a small spoon). Coat a non-stick pan with olive oil. Add the hollow zucchini to the pan, skin side up. Drizzle the zucchini with olive oil, 1 tbsp of parsley and generous amount of salt and pepper. Flip the zucchini so it is now skin side up. Add 1 tbsp of parsley to skin and coat with a generous amount of salt and pepper (the skin should already be coated with olive oil). With the skin side still up, we want to roast the inside of the zucchini first. Cook for approximately 8 minutes; we don’t want them to get to mushy, as we will need to add stuffing and cook for a little longer. Once the inside of the zucchini has been roasted (8 minutes), remove them from the oven. Flip them over so that they are now skin side down. Add the hash stuffing, top with cheese, and let bake for about 8 minutes or until cheese has browned. **Sausage Hash** 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items…or to eat by itself!!!
Option Number 4: Hash Stuffing Tacos 2 medium, soft tortillas 3/4 c hash stuffing 1/4 c mozzarella, shredded 1/4 c cheddar, shredded Preheat oven to 375 degrees. We are basically going to take each tortilla, add the hash stuffing, top with mozzarella and cheddar cheeses, roll the tortillas up and take toothpicks to hold the tortilla in place while it bakes. Add the tacos to a non stick pan (I like using parchment paper for these) and bake for approximately 14 minutes. **Sausage Hash** 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items…or to eat by itself!!!
Option Number 5: Hash Stuffing Taco “Boats” 2 taco “boats” (these can be found with tortillas and other taco shells) 3/4 c hash stuffing 1/4 c mozzarella, shredded 1/4 c cheddar, shredded Preheat oven to 375 degrees. We are basically going to take each taco boat, add the hash stuffing, and top with mozzarella and cheddar cheeses. Add the taco boats to a non stick pan (I like using parchment paper for these) and bake for approximately 12-15 minutes or until cheeses have browned. **Sausage Hash** 1 lb fresh sausage 1 small, sweet onion, diced 1/2 c diced mushrooms 3 medium, white potatoes (boiled for 15 minutes and then diced) 2 tbsp minced garlic 2 tbsp parsley salt and pepper to taste (generous amount of pepper, light salt) olive oil In a large skillet, coat bottom with olive oil and warm over medium high heat. Add diced sweet onion and let cook for about 10 minutes, stirring occasionally. Then, add salt and pepper, minced garlic, and 1 tbsp of parsley. Continue to cook onions for about 5 more minutes. Add mushrooms and 1-2 tbsp of olive oil to pan with onions. Let the mushrooms and onions cook for about 5 minutes, stirring frequently. Now, add the sausage, potatoes, and 1 tbsp of parsley. Cook sausage thoroughly. ***Once sausage has completely cooked, I lightly mashed the mixture to the bottom of the pan in order to get a light crust on the mix. And there you have it!!! One Hash mix that can be used as a stuffing for numerous items…or to eat by itself!!!
Growing up, I spent a lot of time with my granny and watching her cook. Because my granny comes from a generation that never wastes, she is always coming up with new ways to make meals from her leftovers. One of my favorites is her potato patties. Basically, it is mashed potatoes from the dinner before, a little egg, a bit of flour, and sometimes onions, mixed together, patted out and fried in a pan. Yes, it is as simple as that.
This past weekend, I made a pork tenderloin with mashed potatoes for a few friends that helped my boyfriend and me move. I overestimated the amount of food we would all eat, so I had leftovers of both the pork and mashed potatoes. I boxed it all up and put it in the fridge with no specific plans of what to do with it, since I was as full as a tick.
Pork and Potato Patties 1 c pork, shredded 1 c mashed potatoes 1 c vegetables (mushrooms and onions), diced 1/2 c bread crumbs 1/4 c panko crumbs 1 tbsp parsley 1 c stock from pork tenderloin (red wine and beef broth) salt and pepper to taste (generous amount) Olive oil In a large bowl, mix all ingredients together. You don’t want the texture to be too dry or too moist; if the mixture seems dry, add little more stock…if the mixture seems to moist, add more panko crumbs until the texture dries up a bit. Once ingredients are thoroughly mixed and texture is consistent, you can make the patties. To do this, grab a small handful of the mix, make a little ball, and work with the ball of mix until it is patted out. ***I place the patties on parchment paper until they are all ready to be fried. In a large frying pan, coat the bottom of the pan with olive oil and heat on medium-high heat. Once the oil is hot, add patties to the frying pan. **Be sure not to overcrowd the pan. If the patties touch, they will stick together…yes…I do know this from experience 🙂 Cook the patties for 2-3 minutes on each side or until they are golden brown. I flipped the patties twice to make sure they were cooked thoroughly without burning each side. I also added a drizzle of olive oil to each patty before I flipped them. With all of that said, the pork and potato patties should cook for a total of about 9-10 minutes. Viola! Your pork and potato patties are done. **To enhance the flavor, I always cook a little bit of fresh spinach in olive oil with salt and pepper and top the patties with this. I also make a Sriracha Ranch sauce to dip them in. Below are the ranch and Spinach Recipe. Sriracha Ranch: 3 tbsp Ranch 1 tbsp Sriracha 1 tsp parsley salt and pepper to taste Add them all to a small bowl and mix thoroughly. Spinach 3 c fresh spinach olive oil salt and pepper Preheat oven to 500 degrees. In a non-stick, baking dish, coat the bottom with olive oil. Add spinach. Coat the spinach with more olive oil and the salt and pepper. Cook in the oven for about 5 minutes. ***Pork Tenderloin Recipe can be found in the “meat” category. Mashed potato recipe can be found in the “meat” category with the pork chop recipe.
The next day, we were pretty tired from the move, but I still wanted to make dinner. I opened the fridge, saw the pork and mashed potatoes and immediately thought of my granny’s potato patties. I didn’t want to waste the pork or the stock and vegetables, so I decided to just mix it all together. And the end result; pork and potato deliciousness!
Swet Potato Fries 2 large sweet potatoes olive oil 1 tsp garlic 1 tbsp parsley 1 tbsp rosemary sat and pepper Preheat oven to 450 degrees. Cut sweet potato fries into julienne slices. On a large baking sheet (I used two), line the top with parchment paper. Add julienne sweet potatoes and coat with olive oil (make sure you give them a nice coating of the oil). Add garlic, parsley, rosemary, salt and pepper and stir again. Cook for about 15 minutes and then, flip fries and cook for 10-15 more minutes, depending on how crispy you want the fries. Grilled Corn on the Cob 4 ears of corn with the shook still on butter salt and pepper aluminum foil Since it was the first time I tried corn this way, I kind of “eye-balled” all of the ingredients. You will need to cut the shook back, but do not remove it completely. Do this to each ear of corn. Coat the corn with salt and pepper and pull shook back to the corn. Add little cubes of butter between the corn and the shook. Repeat this for each corn. Wrap in aluminum foil and grill on medium high heat for about 20 minutes. Grilled Chicken Sandwiches 4 boneless, skinless chicken breasts 8 slices of turkey bacon 1 tbsp minced garlic 1 tsp parsley 1 tsp rosemary 1 tsp paprika olive oil salt and pepper Coat both sides of chicken breasts in olive oil and above seasonings. Grill on Medium High heat for approximately 8-10 minutes, flipping at least once. **Although the grilled chicken is good by itself, I turned this chicken into sandwiches. Listed below are the ingredients I used for toppings. 4 Kaiser rolls 4 slices of provolone cheese 2 slices of turkey bacon per sandwich 1 Roma tomato iceberg lettuce mayonnaise **Butter the buns and toss them on the grill (bun side up) for extra flavor.
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