Tuesday, February 24, 2026

Chicken (Turkey) Piccata Meatballs

Ingredients
1 lb ground chicken (turkey)
1 C seasoned bread crumbs, divided
3 shallots, minced, divided
3 T capers, divided (1 T chopped, 2 T whole)
¼ C grated Parmesan cheese
1 egg
2 T fine chopped parsley, more for garnish if desired
¼ t garlic powder
¾ t salt
¼ t pepper
3 T olive oil
½ C dry white wine
2 C chicken broth
¼ C butter, cubed
2 T lemon juice

Directions
In a medium bowl, mix ground chicken, 
½ cup bread crumbs, half of the minced shallots, 1 T chopped capers, Parmesan, egg, garlic powder, salt and pepper.

Roll into meatballs; roll meatballs in remaining bread crumbs.

Heat oil in large skillet. Brown meatballs on all sides, turning and rolling as needed. Remove meatballs from skillet.

Add remaining capers and shallots to oil in skillet; cook until softened. Add wine and broth, gently scraping any fond (browned bits) from the pan. Return meatballs to pan. Reduce heat to a simmer, stirring occasionally until liquidis reduced by half. Meatball should register 165° F in the center.

Gently push meatballs to one side of pan. Whisk in lemon juice and butter a little at a time. Stir in chopped parsley gently, coating meatballs with sauce.

Serve immediately over pasta, rice, potatoes, etc.; garnished, if desired, with additional parsley.

Friday, February 13, 2026

Caramel Frosting

Caramel frosting (and caramel cake!)...a southern treat. This recipe is a little thicker-but still easily spreadable--than many traditional southern caramel frostings which are poured and spread over cakes when still warm that get harder as they cool.


Ingredients
1 C whipping cream
2 T light corn syrup
½ t salt
3 C sugar, divided
¾ butter
1 T vanilla (or substitute bourbon)

Directions
Combine cream, corn syrup, salt and 21/3  C sugar in medium saucepan; cook, stirring often, until sugar is dissolved and mixture boils. Reduce heat, cover and keep warm.

Place remaining 2/3 C sugar in a skillet over medium heat. Do not stir until sugar melts and is light golden color; then stir gently until sugar dissolves, begins to simmer and is dark amber.
Quickly pour caramelized sugar into cream mixture. Stir until evenly combined.

Cook over medium heat stirring continually until mixture reaches 238°F. Remove from heat.
Pour into stand mixer bowl; add butter and vanilla, stirring until smooth. Stir occasionally while allowing mixture to cool to 110°F -- may take about an hour.

Beat using paddle attachment until lightened and thickened and cooled to 90°F.

Let stand, cooling to 75°F.
Frost cake (or cupcakes), or store in airtight container at room temperature; use within 2-3 days. If needed, stir in extra cream--a tsp at a time--until frosting is spreadale consistency.

My first try at this...frosting was a tiny bit gritty with crystalized sugar, so I may need to stir/beat more as it's cooling. I also added a bit of butter after it was cooled, mostly just to increase the amount to make sure I had enough to frost all the cupcakes I had. Worked great, and it was creamy, fluffy and, of course, buttery. Delicious garnished with flaky salt!


Sunday, January 18, 2026

Mediterranean Chickpeas & Vegetables (over couscous)

This is the recipe as I originally got it. I may try to tweak it a bit. Nothing wrong with it, just...not much 'punch' of flavor (aside, maybe, from the olives). Maybe all it needs is a little salt or a bit more lemon juice or splash of vinegar. A little of either can go a long way to waking up a dish.

Ingredients
1 cup water
3/4 cup uncooked whole wheat couscous
1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 can (15 ounces) chickpeas or garbanzo beans, rinsed and drained
1 can (14-1/2 ounces) no-salt-added stewed tomatoes, cut up
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1/2 cup pitted Greek olives, coarsely chopped
1 tablespoon lemon juice
1/2 teaspoon dried oregano
Dash pepper
Dash cayenne pepper

Directions
In a small saucepan, bring water to a boil. Stir in couscous. Remove from heat; let stand, covered, 5-10 minutes or until water is absorbed. Fluff with a fork.

Meanwhile, in a large nonstick skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Sir in remaining ingredients; heat through, stirring occasionally. Serve with couscous.