Category: Family Classics

turkey ballotine meal

Ballotine of Chicken with Roast Potatoes, Carrots, and Cabbage

 

turkey ballotine meal

Ballotine of Turkey with Roast Potatoes, Carrots, and Cabbage

Servings 1 serving
Calories 2106 kcal

Ingredients
  

Fresh Food Ingredients

  • 4 oz chicken breast turkey works too
  • 1 bratwurst
  • 4 strips bacon
  • 2 tbsp bacon grease (olive oil can substitute)
  • 8 oz chicken stock
  • 3 med potatoes red or other roasting potatoes
  • 2 cloves garlic
  • 1 sprig rosemary
  • 1 large carrot
  • 1 lemon
  • .5 head cabbage green cabbage preferred
  • 2 tbsp butter
  • 1 small onion
  • 1 clove garlic
  • 1 tbsp butter

Dry Store Cupboard Ingredients

  • salt
  • pepper
  • 1 tbsp olive oil
  • 2 oz maple syrup
  • 1 tbsp flour
  • 1 tbsp cranberry sauce
  • 2 oz red wine optional

Instructions
 

Preparation

  • Potatoes: Peel the potatoes and cut into large pieces and rinse. Place cut potatoes in a larege saucepan and cover with water. Add a dash of salt and bring to a boil. Cook potatoes until just tender, about 15 minutes. Drain and allow potatoes to cool. Cover and refrigerate until needed.
  • Carrots: Peel carrot and cut into small batons. Cover and refrigerate until needed.
  • Cabbage: Cut cabbage head in half, then quarters, and then into 1cm-wide strips. Cover and refrigerate until needed.
  • Onions: Dice one small onion. Cover and refrigerate until needed.
  • Garlic: Smash and chop garlic clove. Cover and refrigerate until needed.

Ballotine

  • Fill a large saucepan with water and bring to a boil
  • Tear off a sheet of aluminum foil, approximately 12 x 20 inches (cover with cling film on both sides?)
  • On large cutting board, lay a sheet of parchment paper. Place the chicken breast on one half and fold the parchment paper over the top of it. Use a rolling pin to bash the chicken breast until it is less than 1/4-inch thick and about 4 x 6 inches in size.
  • Uncover and season the chicken breast with salt and pepper.
  • Remove the casing around the bratwurst and then place it down the center of the chicken breast.
  • Using the parchment paper, carefully fold the chicken breast around the bratwurst, ensuring it is completely covered. Set aside for a moment.
  • On the cutting board, lay the strips of bacon so that they are slightly overlapping. Then place the chicken/bratwurst log at the bottom and roll the bacon around the log.
  • Place the meat roll onto the foil/cling wrap and roll up tightly and twist both ends like a Christmas cracker.
  • Carefully place into the boiling water. You may have to put a small plate on top of it to keep it submerged.
  • Lightly boil for 20 minutes or until the meat reaches 150ºF.
  • Remove from the boiling water (and dump the water) and let the meat rest for 5 minutes.
  • Remove meat from foil/cling wrap and drain off any excess moisture.
  • In a frying pan, heat a bit of oil and then add the ballotine and turn regularly to add color. When it starts to brown, add a tablespoon of butter to the pan.
  • When it is golden brown on all sides (and 160ºF internally) remove from the pan and let it rest for 5 minutes before carving.

Roast Potatoes

  • Peel the potatoes and cut into large pieces.
  • Place in a large saucepan and cover with water and add a bit of salt.
  • Bring to a boil and then turn down to simmer. Cook until the potatoes are tender when pricked with a fork (~15 minutes).
  • Drain carefully and allow to cool and dry.
  • Heat a roasting tray in the oven (375ºF) with a couple of tablespoons of butter.
  • When the pan is warm and the butter melted, place the potatoes, garlic, and rosemary in the tray. Turn the potatoes to make sure they are covered with the butter.
  • Place back in oven and turn every 10 minutes until golden brown.
  • Remove from oven and drain on a paper towel. Serve immediately.

Slow Roasted Carrot

  • Preheat the oven to 375ºF and line a baking tray with parchment paper.
  • Cut the carrot(s) into 5cm batons.
  • Place batons in a bolw and lightly coat with olive oil and seasonings. Toss to coat.
  • Place onto the lined tray and put into the oven.
  • Bake for about 30 minutes or until tender.
  • Remove from oven and either drizzle or toss with maple syrup (or honey).
  • Bake an additional 5 minutes.
  • Remove from the oven and drizzle with a bit of fresh squeezed lemon juice.

Buttered Cabbage

  • Cut cabbage into 1cm strips.
  • Place butter in a medium sized saucepan and melt over a medium heat.
  • When the butter is fully melted, add the cabbage strips.
  • Stir and cook until tender.

Sauce

  • Melt the butter in a small saucepan.
  • Add the onion and garlic and sweat until lightly golden.
  • Add the flour and cook for a couple of minutes.
  • Combine the stock and the wine and add a portion to the saucepan and cook until it begins to thicken. Repeat until you have added all the liquid.
  • Continue to cook on a low heat until it is reduced by half.
  • Add the cranberry sauce and cook until it is combined.
  • Drizzle the gravy over the ballotine and plate.

Notes

First made as part of Sendible's (remote) Christmas party 2020.
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Sweet Wheat Bread

Sweet Wheat Bread

Prep Time 20 mins
Cook Time 25 mins
Resting time 4 hrs
Total Time 4 hrs 45 mins
Servings 12 slices
Calories 190 kcal

Equipment

  • Nonstick loaf pan(s)
  • Large bowl
  • Whisk

Ingredients
  

  • 1 cup water warm (110-115ºF / 43-46ºC)
  • 1 oz milk
  • 2 tbsp brown sugar
  • 2 tbsp honey
  • 2 tbsp vegetable oil
  • 2 cups whole wheat flour
  • 2 cups all-purpose flour
  • 2 tsp active dry yeast
  • .5 tsp salt
  • .5 tbsp vegetable oil

Instructions
 

Mix Dough

  • In a large bowl, whisk water, milk, brown sugar, honey, and vegetable oil together.
  • Add whole wheat flour, all-purpose flour, yeast, and salt. Stir until dough holds together and doesn't stick to the spoon, adding more whole wheat flour if needed (as much as 1 cup).
  • Turn dough onto floured surface and knead until it's smooth and doesn't stick to your hands.
  • Drizzle vegetable oil into a bowl and coat the bottom and sides. (You can clean and reuse the bowl you mixed the dough in.)
  • Place dough into the bowl and turn to evenly coat with oil.

Allow Dough to Rise

  • Cover with a kitchen towel or plastic wrap and allow the dough to rise until doubled in size. This can take 1-2 hours.

Knead Dough and Prepare to Bake

  • When dough has doubled in size, turn the dough out and punch it down and then knead it 4-5 times until smooth.
  • Divide dough, if needed.
  • Form each portion into a loaf and place into a 9×5-inch nonstick loaf pan.

Allow Dough to Rise Again

  • Cover with a kitchen towel or plastic wrap and allow the dough to rise until it is 1-inch above the edge of the loaf pan. This can take from 30 minutes to 2 hours.

Bake

  • Preheat the oven to 350ºF
  • Bake in the preheated oven for 20-25 minutes until golden brown.
  • Cool slightly before turning out and slicing. (But it can still be warm to the touch.)

Notes

Note that 2 tablespoons = 1/8 cup (for milk, brown sugar, honey, and vegetable oil). So if you double the recipe these ingredients should be 1/4 cup each.
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Pumpkin Bread

 

Pumpkin Bread

Makes two loaves.
Prep Time 15 mins
Cook Time 1 hr 25 mins
Servings 24 slices
Calories 217 kcal

Equipment

  • Electric mixer
  • Loaf pans (2 - nonstick preferred)

Ingredients
  

Wet ingredients (sort of)

  • 3 cups sugar
  • 4 eggs
  • 1/2 tsp baking powder
  • 2 tsp baking soda
  • 1-1/2 tsp salt
  • 1 tsp cloves
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1 cup vegetable oil
  • 2/3 cup water

Dry ingredients (sort of)

  • 3-1/2 cup flour
  • 2 cups pumpkin (16 oz can)

Instructions
 

  • Preheat oven to 325ºF
  • In a large bowl, mix wet ingredients with electric mixer.
  • Add the dry ingredients and mix well.
  • Pour batter equally into two loaf pans.
  • Bake for 1 hour 25 minutes.
  • Cool slightly before removing from loaf pan.

Notes

Can add sprinkles on top of the batter before baking.
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Fresh Salsa

 

Fresh Salsa

Prep Time 5 mins
Chill Time 2 hrs
Course Appetizer
Cuisine Mexican
Keyword garden
Servings 2
Calories 50 kcal

Equipment

  • Food processor

Ingredients
  

  • ½ onion yellow or white
  • 2 cups tomatoes cherry
  • 1 handful cilantro fresh
  • 1 jalaepeño pepper or 1 tbsp canned
  • 2 tbsp vinegar

Instructions
 

  • First, chop the onion in the food processor
  • Add tomatoes, cilantro, pepper
  • Pulse until minced
  • Add vinegar and pulse a few times more
  • Put in covered container and refrigerate to let flavors mix
Keyword garden
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3-2-1 Ribs

 

3-2-1 Ribs

A classic way to cook ribs on the grill
Cook Time 6 hrs
Resting Time 15 mins
Total Time 6 hrs 15 mins
Course Main Course
Cuisine American
Keyword barbecue
Servings 4 servings
Calories 653 kcal

Equipment

  • Roasting pan with wire rack

Ingredients
  

  • 2 pounds pork loin baby back ribs
  • ¼ cup dry rub spices
  • ½ cup brown sugar dark preferred
  • cup honey
  • 1 cup barbecue sauce

Instructions
 

  • Pre-heat oven to 180º F.
  • Rub the rib rack with the dry spices and place on roasting rack.
  • Cook the ribs at 180º F for 3 hours.
  • Remove ribs from the oven and rack and turn the heat to 225º F.
  • Mix the brown sugar and honey.
  • Lay out enough aluminum foil to cover the ribs.
  • Spread the brown sugar/honey sauce over the ribs on both sides.
  • Seal the aluminum foil and place back on the roasting rack and put back in the oven.
  • Cook the ribs at 225º F for 2 hours.
  • Remove the ribs from the oven and rack and unwrap the aluminimum foil.
  • Place the ribs back on the rack and brush with barbecue sauce.
  • Place back in the oven, still at 225º F, for 1 hour.
Keyword barbecue
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Pasta with White Beans

Pasta with White Beans (and Maybe Salmon)

Course Main Course
Keyword potluck
Servings 4 servings
Calories 480 kcal

Ingredients
  

  • 8 ounces pasta Penne (or small shells, elbow)
  • 1 onion chopped
  • 6 plum tomatoes or cherry tomatoes
  • cup basil fresh, chopped
  • 8 ounces feta cheese
  • 15 ounces cannellini beans canned
  • cup chicken broth reduced sodium
  • ½ tsp Cajun seasoning
  • non-stick spray

Instructions
 

  • Cook the pasta. Drain and return to pot.
  • Spray non-stick skillet with non-stick spray and set on medium heat.
  • Add the onion and garlic. Cook, stirring often, for 5-7 minutes or until soft.
  • Add the tomatoes and basil. Cook, stirring occassionally, for 4-5 minutes or until the tomatoes are soft.
  • Add the feta, beans and broth. Simmer for 3-4 minutes or until slightly reduced.
  • Stir into the pasta and cover partially and warm throughout.
  • Serve.

Notes

Can also include salmon: 
Rinse and dry the skillet after adding the veggies to the pasta. Return to medium-high heat. Coat both sides of the salmon with non-stick spray. Sprinkle with Cajun seasoning. Place the salmon in the pan and cook for 4-5 minutes per side or until the fish flakes easily. Top the pasta with the salmon fillet.
Keyword potluck
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Hotdish

 

Hotdish

Family classic beef and tomato hotdish.
Cook Time 20 mins
Course Main Course
Cuisine American
Servings 4
Calories 619 kcal

Ingredients
  

  • 2 cups Elbow macaroni
  • 10-3/4 oz tomato soup
  • 28 ounces diced tomatoes
  • 15-1/4 ounces corn canned
  • 1 pound ground beef

Instructions
 

  • Cook the macaroni
  • Brown the ground beef
  • Add everything to casserole dish
  • Microwave for 5-10 minutes
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Crock Pot BBQ Meatballs

 

Crock Pot BBQ Meatballs

Potluck, game-day, all-day grazing, quick something after work. This is the go-to.
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Appetizer
Cuisine American
Keyword barbecue, potluck
Servings 10
Calories 356 kcal

Equipment

  • Crock pot

Ingredients
  

  • 24 ounces meatballs frozen, italian
  • 12 ounces chili sauce Heniz
  • 18 ounces grape jelly

Instructions
 

  • Add everything to the crock pot.
  • Cook for 4 hours on high, but 8 hours on low is better.
Keyword barbecue, potluck
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Herbed Butter

 

Herbed Butter

Prep Time 5 mins
Soften butter at room temperature 30 mins
Servings 8 tablespoons
Calories 115 kcal

Ingredients
  

  • 1/2 cup butter
  • 1/4 cup Parmesan cheese grated
  • 1 tbsp chives minced, fresh from garden
  • 2 cloves garlic
  • 1 dash salt
  • 1 dash pepper

Instructions
 

  • Soften butter at room temperature
  • Beat all ingredients until blended

Notes

Store tightly covered in the refrigerator.
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Deviled Eggs

Deviled Eggs

Prep Time 10 mins
Total Time 10 mins
Servings 24 pieces
Calories 50 kcal

Ingredients
  

  • 12 hard boiled eggs cut in half lengthwise
  • 1 1/2 teaspoon French's mustard or Coleman's
  • 3 tablespoon mayonaise
  • 1/8 teaspoon salt to taste
  • 1/8 teaspoon pepper to taste
  • 1 teaspoon paprika

Instructions
 

  • Squeeze or scoop out egg yolks into a bowl. Set aside egg whites.
  • Add all remaining ingredients, except paprika, to egg yolks and use a fork to mash until smooth.
  • Put the yolk mixture into a Ziploc bag and cut a small piece of one of the corners off. Squeeze the bag to squirt the yolk mixture into the egg white halves.
  • Sprinkle with paprika.
  • Refrigerate until ready to serve.

Notes

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