Turkey & Ricotta Meatballs
c/o I want to be a domestic goddess
1 pound ground turkey breast
15 oz part-skim ricotta
1/3 cup grated Parmesan
3 ounces shredded fresh baby spinach
1 large egg
1/2 teaspoon salt
1 pinch dried oregano
26 ounces of the pasta sauce of your choice
Directions
Preheat oven to 350 degrees.
In a bowl, combine the turkey, ricotta, Parmesan, egg, salt, oregano and spinach. It will sort of look (but not smell) like tuna salad when combined.
Spread a thin layer of the marinara sauce on the bottom of a 9x13 pan. Using an ice cream scoop, scoop the meat and plop (I bet Martha doesn't use the word "plop" in her recipes.) it in the marinara-covered pan. Repeat until all of the meat has been scooped into the pan. Pour the remaining marinara sauce over the top of the meatballs and cook for 30 minutes.
Salsa and Baked Tortilla Chips with Lime
c/o Lauren's Latest
for the salsa-
3-10 oz. cans diced tomatoes
1 large clove garlic, roughly chopped
1/3 cup diced red onion
1 jalapeno, seeded and roughly chopped
1/2 bunch cilantro, washed {about 1 cup}
1 lime, juiced
1/2 teaspoon salt {or more to taste}
1/2 teaspoon pepper
1 1/2 teaspoons sugar
1/4 teaspoon cumin
3-10 oz. cans diced tomatoes
1 large clove garlic, roughly chopped
1/3 cup diced red onion
1 jalapeno, seeded and roughly chopped
1/2 bunch cilantro, washed {about 1 cup}
1 lime, juiced
1/2 teaspoon salt {or more to taste}
1/2 teaspoon pepper
1 1/2 teaspoons sugar
1/4 teaspoon cumin
for the chips-
4 burrito sized tortillas, sliced into wedges
1/2 tablespoon garlic infused olive oil
1/2 tablespoon salt
zest of 1 lime
4 burrito sized tortillas, sliced into wedges
1/2 tablespoon garlic infused olive oil
1/2 tablespoon salt
zest of 1 lime
Directions
Preheat oven to 350 degrees. Place sliced tortillas into a large bowl. Drizzle oil over wedges and toss to coat evenly. In a small bowl, stir salt and lime zest together and sprinkle over tortillas. Toss again to coat evenly. Place onto baking sheets in one even layer and bake 5-7 minutes or until golden brown and crispy.
For the salsa–place all ingredients into a blender or food processor. Pulse a few times until desired texture is reached. Taste, adjust seasonings, and serve with chips.
Store salsa in airtight containers for up to 3 weeks in refrigerator.
Maple Sour
Ingredients
1 1/2 ounces vodka
3/4 ounces maple syrup
1 ounce fresh lemon juice
2 dashes Angostura Bitters
Lemon peel, to garnish
Directions
Combine all ingredients in an ice-filled shaker. Shake until your hands are too cold to keep holding onto the tin. (Srsly, because that syrup is a mother to disperse well.) Strain into cocktail glass and garnish with lemon peel.
