Our local supermarket often has specials on ground turkey. I also happen to have lots of turkey stock in my freezer. I was reading a Vietnamese watercress soup recipe………Then I got the idea to do something Vietnamese Inspired…… So then I read a few Vietnamese meatball recipes. This came out to be a mishmash of my thoughts and what I read. it’s different from the way I’d normally make a meatball. I do note that the meatball raw meat mixture comes out very loose and is impossible to roll into balls. I used my small scooper and didn’t even worry about rolling them. This recipe makes 4 servings.

Ingredient for around 4 servings

1 lb 93% lean ground turkey – meatballs

1/2 cup scallions – sliced thin – meatballs

1 egg beaten – meatballs

1 Tablespoon fish sauce (preferably Red Boat Brand) – meatballs

2 teaspoons ginger – grated – meatballs

1 Tablespoon sugar – meatballs

1 garlic – ground to paste – meatballs

1 Tablespoon lemongrass powder (fresh is better but it’s always rotten at the stores near me. Powdered lemongrass is easy to buy on-line) – meatballs

3/4 teaspoon sea salt – meatballs

1 teaspoon ground white pepper – meatballs

neutral non-stick spray

2 Tablespoons canola oil – soup

1 onion – chopped – soup

4 garlic cloves – ground to paste – soup

6 1/2 cups stock (I used home made turkey but you can use what you want or have) – soup

1/2 small cabbage – chopped – soup

1 Tablespoon sugar – soup

1 Tablespoon rice vinegar – soup

1 teaspoon lemongrass powder – soup

2 teaspoon ginger – grated – soup

1 teaspoon fish sauce – soup

1/2 teaspoon ground white pepper (or to taste) – soup

1/2 teaspoon sea salt (or to taste) – soup

Lime wedges for serving (1/2-one lime)

1/4 cup chopped cilantro

Directions

Set oven to 350 F degrees.

Spray a sheet pan with non stick spray and set to the side.

Put a sauce pot on medium high heat and add the canola oil. When the oil is hot add the onions and cabbage. Lightly cover with foil. Stir occasionally. Cook till vegetables are moist. Add the garlic. Cook till you smell it (around a minute). Then you can add the stock, sugar, vinegar, lemongrass, ginger, fish sauce, salt and pepper. Bring to boil and then reduce to simmer.

Make the meatballs. In a large mixing bowl combine the ground turkey, scallions, egg, fish sauce, ginger, sugar, garlic, lemongrass, salt, and pepper. Mix well. Scoop out 16 balls. This goes on your middle rack of a 360 F preheated oven for 15 minutes or until done.

Serve 4 meatballs per person with soup. Add a lime wedge or two. Top with some fresh cilantro.

ENJOY!!!

Recently Robin Miller’s recipe for crispy parmesan garlic potatoes was in our local newspaper and I thought it looked good and sounded really tasty. Safeway had some really great sales on russet potatoes so I have a bunch of them to cook with. I had to make some changes to Robin Miller’s recipe in a few different ways. One I’m using russet potatoes instead of small red skin potatoes because that is what I have. I also added the seasonings and the cheese to the tops of the potatoes instead of all the seasoning and cheese on one side because that little Emeril Lagasse quote just kept rolling threw my head…….”I dunno where you get your (insert ingredient) ……”Where I get mine it don’t come seasoned on both sides.” So I thought that the potatoes might be a little better if I seasoned them the same on both sides. I also have a fully packed spice cabinet and I make up my own blends of spices so I had to change up the spices since I used my Italian spice blend. In the end this did come out delicious and it is a variation of Robin Miller’s recipe so I have to give her credit. My Italian spice blend makes around twice the amount of seasoning that you need for the recipe. But it is amazing in sauces and on chicken.

Ingredients for around 6 servings

1 Tablespoon sea salt – Italian seasoning

1/2 Tablespoon granulated garlic – Italian seasoning

1/2 Tablespoon granulated onion – Italian seasoning

1 Tablespoon dried basil – Italian seasoning

1 Tablespoon dried oregano – Italian seasoning

1 Tablespoon fennel seeds – Italian seasoning

2 teaspoons ground black pepper – Italian seasoning

1 small Calabrian chili – crushed – Italian seasoning

4 oz unsalted butter

2 pounds potatoes – If using russets Cut Diagonal in thirds and score one side 1/8-1/4 inch deep like a hash mark.

3/4 cup parmesan cheese – grated or shredded (divided in 1/2 cup + 1/4 cup) (it will stick better if grated fine)

2 Tablespoon Italian Seasoning

2 Tablespoons olive oil

1/4 cup scallions – sliced thin

Directions

Set oven to 400 degrees F.

Make the Italian seasoning. In a small bowl combine the sea salt, garlic, onion, basil, oregano, fennel seeds, black pepper, and Calabrian chili. Mix well and set to the side.

The 4oz of butter goes on a baking dish or pan with sides. This goes in the preheated oven until it’s melted and bubbling then take it out.

In a small bowl mix together the parmesan cheese with a heaping Tablespoon of the Italian seasoning. Put at least half on the pan.

Potatoes go on pan score side down. Spray or brush the tops of the potatoes with oil. Add the rest of the seasoned parmesan on top.

This goes on the middle rack for around 40 minutes or until the potatoes are cooked and soft.

Someone thinks they smell very good.

You should let them cool a little before you scrap them off.

A special THANKS!!!! To Robin Miller for her scrumptious recipe so I could make what I got here!