This Cucumber Salad is easy and quick to prepare. It comes out very tasty so you might want to give it a try. I used four good sized cucumbers so I’m guessing that this makes (depending on the size of cucumbers about 8 servings.

Ingredients for about 8 servings.

4 good sized firm cucumbers. – peel, cut in half longways, remove seed center with a spoon. Slice not too thin about 1/4 inch slices.

1/2 large onion – slice somewhat thin and cut the slices in half.

1 cup water

1 cup white vinegar

1/4 cup white sugar

1 teaspoon mustard powder

1 squirt honey (1-2 Tablespoons)

1 Tablespoon capers

1 Tablespoon dried dill

Directions – just mix everything together in a large bowl.

Enjoy!!!!

I got the idea in my head for Jerk Seasoned Meatballs. I worked carefully on a spice blend and came up with something special. I called them Jerk Inspired because I didn’t make them as hot as real jerk should be. Also “REAL JERK” needs to make made with Scotch Bonnet Peppers that are burning hot. They came out FORKING Fabulous. I think everyone out there would enjoy them. I carefully made up a spice mix. You need to make the spice mix first and 3/4 cup of the spice mix gets mixed into the turkey mixture and the rest flavors the sauce for the meatballs. Serving size is always difficult to determine because I don’t know if you want to make them for appetizers, lunch, or dinner. Today I made the balls a little bigger and got 67 meatballs. I guesstimate 1-2 meatballs per appetizer portion, about three meatballs per lunch portion, and 4-5 meatballs per dinner portion.

Ingredients for Jerk Spice Mix

6 Tablespoons dark brown sugar

1 Tablespoon dry ground ginger

1 Tablespoon granulated onion

1 Tablespoon granulated garlic

2 teaspoons cayenne pepper

2 teaspoons paprika

2 teaspoons sea salt

2 ground teaspoons allspice

1 teaspoon ground cloves

1 teaspoon ground black pepper

1 teaspoon ground cinnamon

1/2 teaspoon ground cumin

1/2 teaspoon ground nutmeg

1 teaspoon dried thyme

1 Tablespoon dried parsley

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Jerk Inspired Turkey Meatballs

3 pounds ground turkey

6 eggs – beaten

1+1/2 cup panko bread crumbs

8 cloves garlic – crushed to paste

3/4 cup Jerk Spice Mix

1 cup cooked chopped bell peppers and onions (a couple tablespoons oil)

1/2 cup scallions – chopped

non stick spray

olive oil spray

Directions – Preheat oven to 350 degrees F. Spray sheet pans with non stick spray. Mix together in a large mixing bowl – Turkey, eggs, panko, garlic, 3/4 cup Jerk Spice Mix, onions, peppers, scallions all get mixed together. Ball them out on already non stick sprayed pans and spray the tops of meatballs with olive oil. They go in a preheated 350 degree oven for around 15 minutes.

Sauce-

28 oz can crushed San Marzano tomatoes

Rest of Jerk Spice Mix

Big squirt of honey (around two tablespoons

Either heat up for meatballs or reheat on meatballs.

Enjoy!!!!!!!!]

I’m on a roll creating different flavors of meatballs. I use ground turkey for most of my meatball and meatloaf recipes but you can use whatever ground meat that you want. With this recipe I made about 90 meatballs. I don’t know if you want to use them for appetizers, lunches, or dinners so I can’t determine the amount of servings. I would suggest 1-2 meatballs a person if using for appetizers. 3 meatballs a person could be lunch, and 4-5 meatballs a person can be a dinner serving. They came out really delicious. You’ll be glad to try them. I would suggest serving with hummus and either pitas, rice, or couscous.

Ingredients for about 90 meatballs

3 pounds ground turkey

1 cup panko

1/2 cup chickpea flour

6 eggs – slightly beaten

1 Tablespoon canola oil

1 large onion – diced

1-2 red bell peppers – diced

8 cloves garlic – ground to paste

1 bunch parsley – remove leaves from stems and chop

1 bunch cilantro – remove most of stems and chop

1+1/2 teaspoons cayenne pepper

1 slightly heaping Tablespoon cumin

1 slightly heaping Tablespoon ground coriander

1+1/2 teaspoon ground cardamon

non stick spray

black sesame seeds for finishing

white sesame seeds for finishing

sea salt flakes for finishing

olive oil for spraying

Directions

Preheat oven to 350 degrees F.

Spray sheet pans with non stick spray.

In a sauté pan on medium high heat cook up the peppers and onions or you can cook them off in your oven on a sheet pan but it will take a little longer. When the peppers and onion are room temperature you can add them to you large bowl with the ground turkey, panko, chickpea flour, eggs, garlic, parsley, cilantro, cayenne, cumin, coriander, and cardamon and mix well.

In a small bowl mix together black and white sesame seeds and add some sea salt flakes (I didn’t measure but it seemed like about a cup of sesame seeds and maybe a tablespoon of sea salt flakes)

Scoop the balls and roll them in the seed mixture and place on the pre sprayed pans.

They need about 15 minutes in the oven if you made them the size I made them.

After I made them I froze a good amount. Then I saved some for a gathering and reheated them on a nonstick sprayed sheet pan with dipped in water wonton wrappers and served them up with hummus I whipped up.

To reheat 20-30 minutes in a 350F oven (with or without wonton wrappers) These were a great big hit!

Enjoy!!!!!

This is a twist on Chef Bud Dudhia’s recipe for Tomatillo Salsa. I often have extra Zhug leftover from visiting Mediterranean Restaurants. Zhug is usually a flavor BOMB of Cilantro, Parsley, HOT peppers, garlic, cumin, coriander, and lemon. So naturally it can enhance salsas. This salsa came out FORKING CRAZY DELICIOUS!!!!! I have no idea how many servings it actually makes. It’s delicious you can always freeze some if desired.

4 lbs tomatillos – remove skins, wash, and quarter

2 medium onions – remove skin and quarter

2 Tablespoons or to taste green zhug

2 pickled jalapeños – remove stems and chop

7 garlic cloves – grated

7 oz almonds ground or use almond flour (same thing)]

1 large or 2 medium avocados (remove skin and pit ) chopped

1/4 cup cilantro – chopped

1/2 cup jalapeño brine

1 teaspoon sea salt

Directions

Set Oven to 400 degrees F.

The tomatillos and the onions go on a sheet pan and you put them on the upper rack of your oven for abut 45 minutes or until they char a bit.

Then you blend (hand blender is safer and works better) and blend. Then add all the rest of the ingredients (Zhug, jalapeños, garlic, almonds, avocado, cilantro, jalapeño brine, and sea salt.

It’s FORKING Delicious!

A Special Thanks to Chef Nud Dudhia so I could make what I got here.

Something different. Some of the meatballs I used for appetizers and just wrapped wonton wrappers around them. Serving size is difficult to determine. I made 69 meatballs. I think for dinner depending on your appetite you need 4-5 meatballs for a dinner serving per person. Maybe three meatballs for a lunch sandwich. And only one or two a person if you are serving them as appetizers.

Ingredients for around 15 dinners

3 lbs ground turkey

4 oz mushroom powder

4 Tablespoons soy sauce

4 Tablespoons shaohsing

3 Tablespoons sesame oil

1 oz garlic cloves – ground to paste

4 oz grated ginger

1 cup scallion slices

2 Tablespoons 5 spice

6 eggs

1 cup panko

1/4 cup dark brown sugar

non stick spray

Sauce

1/2 cup hoisin

2 Tablespoons sriracha (to taste they all taste different)

2 Tablespoons tahini

2 Tablespoons date syrup

2 Tablespoons ketchup

1/2 teaspoon ground ginger

2 Tablespoons mirin

1 Tablespoon black vinegar

cilantro, scallions, chives for finishing

Directions

Preheat oven to 350 and spray sheet pans with non stick spray.

In a large mixing bowl mix together the ground turkey, mushroom powder, soy sauce, shaohsing, sesame oil, garlic, grated ginger, scallions, 5 spice, eggs, panko, and dark brown sugar. Use a meatball scooper and space them slightly. They need 15-20 in the oven.

In a small mixing bowl mix together the hoisin, sriracha, tahini, dare syrup, ketchup, ginger, mirin, and black vinegar. You can warm it up to go on fresh meatballs or apply it when cooking or serve it on the side.

Finish with cilantro and more scallions or chives.

Enjoy!

Or you can add a wonton wrapper and re-heat in oven at 350F for about 30 minutes from cold and serve like appetizers. Then top with warmed sauce.

Maybe due to the Egg Shortage Problems I really think that the eggs I buy are smaller and the dough recipe for Potato Pierogi comes out too dry. I altered the recipe so my dough will come out. My first update was only to make the potatoes the day before because I found that the pierogi were much easier to stuff with cold hard filling. This recipe will make around 20-30 pierogi. It will make up to 24 pierogi if you are a perfectionist and don’t reuse your dough ends. If you reuse dough ends you will get around 8 more pierogi but they will come out thicker no matter how good you roll the dough. (remember for best results the filling should be made the day before)

Ingredients for around 24 pierogi.

2 1/2 cups bread flour – dough

1 teaspoon baking powder – dough

1 cup sour cream – dough

2 eggs – dough

1 Tablespoon water – dough

1/2 teaspoon course sea salt – dough

1 pound potatoes – boiled in salted water and peeled and mashed well – filling

4 oz sharp cheddar – grated (or as much cheese as you feel like) – filling

2 Tablespoons butter – filling

sea salt to taste – filling

black pepper to taste – filling

white pepper to taste – filling

cayenne pepper to taste – filling

Directions

Get out your stand mixer and attach the dough hook. In the bowl goes the flour, baking powder, sour cream, eggs, water, and salt. Mix low to get it together and then – Mix on medium high 8 minutes.

(For best results the filling should be made the day before) For the filling in a large bowl combine the mashed potatoes, cheese, butter, and seasonings. Mix and mash well till smooth.

Take about 1/3 of the dough. Lightly flour the surface of table, board, or rolling sheet.

Add dough ball and cover with a sheet of plastic wrap and roll it as thin as possible. Cut 3 inch circles. Use a rolling pin and get the circles a little thinner.

Stuff each circle with a meatball size scoop of potato filling. Pinch them shut. Use a fork to get the pinched shut ends better.

Repeat till done.

Reuse dough ends only if you don’t mind them coming out thicker.

Boil pierogi till they float.

You can eat them now or take it a step further and either sauté them with caramelized onions or fry them in butter with some canola oil.

You can serve the pierogi with sour cream and or apple sauce if desired.

A Special THANKS!!! To Cooks Country so I could do what I got here!

Enjoy!!!!!!!!