Buffalo Turkey Meatballs

Happy Monday! I hope that everyone had a wonderful weekend. Did you do anything fun? Bryan worked on Saturday, so it was another normal day for us. We did manage to hit the mountain bike trail both days; B rode his bike, I ran. Normally 43* is about my cut-off for running outside. I sucked it up and ran with it 32* both days, which actually wasn't too bad.

Today I awoke to find snow on the ground! It is supposed to warm up and continue raining, so nothing too exciting.

On Friday, I got up early and made food for Bryan's office. They had decided on Thursday that they wanted a little something yummy and after I sent them a list of possibilities they chose buffalo-style turkey meatballs.

Buffalo Turkey Meatballs

Ingredients:

1 pound ground turkey (or chicken)

2 cloves garlic, minced

3-4 tablespoons blue cheese

1 egg

1/4 cup Texas Pete buffalo sauce

3/4 cup bread crumbs

Directions:

Preheat oven to 400 degrees.

Combine ingredients and shape into same sized balls. (About the size of a cookie scoop.)

Place on a baking dish. Roast for 15-20 minutes or until the temperature reads 165 degrees.

Top with additional hot sauce, ranch dressing, green onions.

*These would be great as an appetizer or as a main dish.

*After mine were cooked, I put them into a crockpot for B to take to work. I poured extra hot sauce, blue cheese and green onions on top. About an hour and a half before lunch they were turned on low.

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On another note, I did not watch the Grammys last night, but after all of the controversy on Facebook this morning I looked up a few YouTube videos. I am completely and totally disgusted with Nicki Minaj. After her video I watched Adele. Her performance was one that showcases true talent, class and a winner.

Hot Roast Beef Sliders

The fist time I made these little sandwiches was on Christmas Eve a couple of years ago. A few weeks back, when appetizers were being brought to girls' night, I wanted to make something slightly filling in case everyone brought fruit and veggies. That led me to remember these tasty sliders.

Hot Roast Beef Sliders

Ingredients:

1/2 cup finely chopped walnuts

2 (9.25-oz.) packages dinner rolls

2/3 cup peach preserves

1/2 cup mustard-mayonnaise blend

3/4 pound thinly sliced deli roast beef, chopped

1/2 pound thinly sliced Havarti cheese

Directions:

1. Heat walnuts in a small nonstick skillet over medium-low heat, stirring occasionally, 5 to 6 minutes or until lightly toasted. (I do not always use walnuts.)

2. Remove rolls from packages. (Do not separate rolls.) Cut rolls in half horizontally, creating 1 top and 1 bottom per package. Spread preserves on cut sides of top of rolls; sprinkle with walnuts. Spread mustard-mayonnaise blend on cut sides of bottom of rolls; top with beef and cheese. Cover with top halves of rolls, preserves sides down, and wrap in aluminum foil.

3. Bake at 325° for 20 to 25 minutes or until cheese is melted. Slice into individual sandwiches.

*Don't skimp on your mustard-mayo blend or preserves. This helps them get extra gooey and yummy with the cheese.

*Make sure to use aluminum foil. They tend to dry out more if you bake them in a dish and only cover them with foil.

Hot Spinach Dip

This is the best hot spinach dip ever. Our cook at the Kappa house in college made it and I made sure to have her write it down before she retired.

(This is not what mine looks like, it is an image from Pinterest.)

Spinach Dip

10 oz. frozen spinach, thawed and drained (press with a paper towel)

8 oz. Monterrey Jack cheese, grated

8 oz. cream cheese, softened

1/4 cup purple onion, finely chopped

1/4 cup Parmesan cheese, shredded

1 can rotel

cumin, to taste

Mix all ingredients thoroughly together in a bowl. Bake in a 12x12 baking dish at 350* for 30 minutes or until bubbly in center. Serve with pita chips or baguettes.

Warm Artichoke Shrimp Dip

 

Warm Artichoke Shrimp Dip

Ingredients:

2 (14-oz) cans artichoke hearts, drained and chopped

1 cup freshly grated Parmesan cheese

3/4 cup mayonnaise

1/2 cup fine, dry breadcrumbs

2 garlic cloves, minced

2  Tbsp. lemon juice

1/2 lb. peeled, cooked shrimp, chopped

Garnishes:

lemon zest

peeled, cooked shrimp

Pita crackers

breadsticks

Directions:

1. Combine artichoke hearts and next 5 ingredients in a large saucepan. Cook over medium heat, stirring often, 4 to 5 minutes or until thoroughly heated.

2. Stir in shrimp.

3. Transfer to a serving bowl. Garnish, if desired. Serve with crackers and breadsticks.