Cran-turkey Meatballs

Cran-turkey Meatballs

adapted from Hungry Girl to the Max ©

The dried cranberries add a nice pop of sweetness to the meatballs. Be careful when turning the meatballs; due to the lack of binder they are rather fragile.

Served with Roasted Cauliflower Mashed Potatoes & Fat Free Gravy

Makes 4 servings

1 lb. ground turkey breast
1/2 cup chili sauce, use your favorite
1/3 cup dried cranberries
1/2 tsp. Kosher salt
1/4 tsp. freshly ground black pepper
Cooking spray

1. Preheat the oven to 350F.
2. Place a baking rack on a baking sheet and coat with cooking spray.
3. In a bowl combine the turkey, chili sauce, cranberries, salt and pepper; mix thoroughly.
4. Divide the turkey mixture into 20 meat balls and place on the baking sheet.
5. Bake for 10 minutes. Gently flip the meatballs and cook for an additional 5 minutes.
6. Serve with your favorite Thanksgiving sides.

Enjoy!

Korean Style Barbecued Pork Chops

Korean Style Barbecued Pork Chops

adapted from MyKoreanKitchen.com

To prepare a grill for indirect cooking, pile coals on one side of the grill if using charcoal. If just propane, preheat with all burners on high, turn off half of the burners.

In 2020 the USDA changed their recommended pork cooking temperature to 145F, however chefs have been touting this temperature for years. By pulling it off the heat at 135F and resting it for 3-5 minutes, it reaches the perfect 145F.

Makes 2- 4 servings

2 bone-in pork loin chops (approximately 2 lbs.)

1/2 Tbsp. minced ginger
2 Tbsp. minced garlic
2.3 oz. minced onion 
0.3 lbs. apple, grated
1/2 cup + 2 1/2 Tbsp. soy sauce
2 Tbsp. Truvia brown sugar blend™

3 1/2 Tbsp. unseasoned rice wine vinegar
1/2 Tbsp. Gotchu™ (Korean chili sauce)

1/8 tsp freshly ground black pepper

Kosher salt and freshly ground black pepper

1. Make the marinade by combining the ginger, garlic, onion, apple, soy sauce, brown sugar blend, vinegar, chili sauce and pepper in a bowl.
2. Coat the chops with the marinade and place in a large sealable container; Add the remaining marinade to the bag. Marinade in the refrigerator at least overnight, longer if time permits.
3. Take out the chops out of the refrigerator 30 minutes before cooking. 
4. Preheat a grill to high, in preparation for indirect cooking 
5. Sear both sides of the chops 2 to 3 minutes each on direct heat. then move them to the indirect heat area. Close the grill lid and cook the meat until it reaches an internal temperature pf 135 degrees F. or to your desired level of doneness.
6. Place the cooked meat on a plate and cover it with foil and allow it to rest for 5 mins.
7. If serving 4 people, cut the meat from the bone and slice against the grain.
8. Season to taste with salt and pepper.

Enjoy!

Crab Louie Dressing

Crab Louie Dressing

adapted from Sonoma Magazine

Crab Louis dressing can be used as a dipping sauce for Dungeness crab or Kings Crab legs or use it to make a Crab Louis Salad.

Makes about 2 1/2 cups                                            1 WW Blue point / 2 Tbsp.                                        

2 Tbsp. sweet pickle relish

1/2 cup mayonnaise

1/2 cup homemade chili sauce

1/2 cup fat free evaporated milk

1 1/2 tsp. brandy

1. Put the evaporated milk and the beaters of the mixer you are going to use in the freezer for about 30 minutes before making.
2. Combine the relish, mayonnaise, and chili sauce in a medium bowl.
3. In another bowl, whip the evaporated milk and brandy to stiff peaks.
4. Gently fold the whipped milk into the chili mixture.

Enjoy!