Friday, 1 March 2013

Baked Chicken Meatballs

Well.... you would think that having time off would mean a relaxing day or two.... NOT in my house!  Today Avery went to daycare, so my mom and I went shopping, shopping, shopping.  Michaels, Costco, Dollar store, home for lunch, a few crafts, pick up Avery, Walmart trip, home to make dinner.  After all of that, what did I make for dinner?  Baked Chicken Meatballs!

I had seen the recipe on Pinterest (no surprise there) and I wanted to make them yesterday; however, I did not have any bacon!  If a recipe calls for bacon, you CANNOT make it without the bacon! LOL.  The recipe was pretty easy, as usual I made a few changes, but they were/are DELICIOUS.  Avery did not eat hers, but she did not eat a thing on her plate this evening!


  1. 1 lb ground free range chicken, or 2 boneless skinless chicken breasts cut into strips and pulsed in a food processor until ground  - I used ground turkey, and i didnt quite have 1lb
  2. 1 small yellow onion, diced - forgot to buy this so i skipped it
  3. 1 clove garlic, minced - being lazy i used the pre-diced stuff in the fridge
  4. 3 strips bacon, diced - I may have used 6 slices :-)
  5. 1 egg yolk
  6. 1 tablespoon extra virgin olive oil - whoops, forgot to measure this
  7. 2 tablespoons homemade tomato sauce - I used tomato paste
  8. 3 tablespoons chopped Italian parsley - or as much as you would like
  9. Oh I added mushrooms too!!

  1. Preheat your oven to 400ยบ and place a rack in the upper third of your oven.
  2. In a medium skillet over medium heat, add the diced bacon and cook until a good amount of fat has been rendered out, about 1 tablespoon or so.    - this is where i added mushrooms
  3. Add the diced onion and the garlic and cook until the onion is translucent and the bacon is crispy.  Remove from the heat and cool slightly. meh- i just dumped them in my meat mixture
  4. Combine the ground chicken, egg yolk, 1 tablespoon of tomato sauce, parsley and the bacon, onion and garlic in a large bowl.   
  5. Season with salt and pepper and mix well.   whoops, i forgot this too!
  6. Form meatballs and roll into little balls, about 1 tablespoon of mixture per ball.  Place the formed meatballs into a large baking dish about one inch apart.  I lined my baking dish with aluminum foil and sprayed it with olive oil - I like an easy clean up
  7. Combine 1 tablespoon of olive oil and 1 tablespoon of tomato sauce together in a small bowl and brush on top of each meatball.  Pop into your preheated oven, and bake for 15 minutes. my sauce was quite a bit thicker than what seemed to be in the original recipe, but i quite enjoyed it!
Original Recipe:

Hope you enjoy them!!


Sunday, 24 February 2013

Curried Spinach - 2 Ways (Sort of)

Well,  this recipe was originally curried shrimp and spinach, but I enjoyed the spinach so much cooked this way, that I continued to cook just the spinach (oh, and of course I added a few extra treats in there)

The first few times I made this recipe I actually left out the coconut milk, and that is how we got the spinach 2 ways.  It can be a creamy curried spinach, or a lighter coated curried spinach.  Either way was delicious.  I suppose how I was going to cook with would depend on what I wanted to eat with it.  (the picture of the spinach with the chicken - the liquid is from the orange chicken sauce not the spinach)

The first time I made the spinach I realized I did not have any curry powder, so I used Thai red curry paste.  I have tried it with curry powder, but much prefer it with the curry paste!  I felt my spinach looked a little lonely in the pan without the shrimp, so I chopped up some chunks of mushrooms and it was soooooo good!

Curried Spinach (with coconut millk)


  1. 2 lbs shrimps, peeled and deveined; (optional)
  2. 2 tbsp ghee, butter or coconut oil; I use coconut oil
  3. 1 onion, chopped;I didnt have any onion so Ive never used it
  4. 2 tsp curry powder; I use thai red curry paste
  5. 2 tsp tomato paste;
  6. 1/2 cup homemade chicken stock;
  7. 1 cup full-fat coconut milk; optional
  8. 2 tightly packed cups shredded spinach;
  9. Sea salt and freshly ground black pepper to taste;
  10. chopped mushrooms (those big meaty ones)


Curried Spinach without coconut milk 
  1. Heat a large skillet over a medium-low heat and cook the onion in the ghee, butter or coconut oil until it begins to soften, about 3 minutes.
  2. Season to taste with sea salt and freshly ground black pepper, stir in the curry powder and continue cooking for a minute. It takes some time to mix in the curry paste nicely so be patient
  3. Place mixture in a blender or a food processor, add the tomato paste as well as the chicken stock and coconut milk. Process or blend until smooth. I skipped this step even when i used the coconut milk. too many unnecessary dishes. just simmer and stir, it will blend together
  4. Pour the mixture back in the skillet and bring to a simmer.
  5. Add the shrimps and spinach and cook, covered, for about 5 minutes, until the shrimps are just cooked. the time means nothing to me.  cook until the spinach cooks down to how you like it, or until the shrimp are as cooked as you like them.  I tend to like mine well cooked.
Original Recipe:

I hope you enjoy this as much as I did, both ways!

Happy Eating!!