Go with the Flow Potato Soup

or a spoonful of carbs helps the stress level go down (read to the rhythm of the classic Mary Poppins tune..)

This can not be good, there is no way that creamy delicious potato soup can be healthy.  Well, that may be true, but that doesn't mean that we can't at least take the sting off a bit with a couple "healthier" alternatives.  Remember - I only said a couple - but every little bit helps, right? 

I started the adventure with the bone from a pork roast I made a few days earlier.  I had been slowly making stock in the crock pot and was contemplating whether I wanted to freeze it or indulge in the newly arrived Fall season right off the bat with some type of soup.  As you can see, soup won.  So what exactly do you make with pork based stock?  Bean soup?  Split pea perhaps?  Not really in the mood for either, so I thought - what soups taste good with ham?  And there it was - potato!  And why not?  You often find bits of ham or crumbled bacon a top this rich, hearty soup.  So why did all the recipes call for chicken stock?  My guess - convenience.  But regardless, pork stock it was, and potatoes were the flavor of the day.  It's not terribly complicated, don't let the ingredient list fool you, just take it step by step and you'll be fine.

6 peeled and diced golden potatoes
2 leeks, finely diced
6 cups pork/ham stock
1 cup milk
4 tbsp butter
4 tbsp flour
1 tsp celery salt
1 tsp poultry seasoning
1 tsp garlic powder
1 tsp ground pepper
2 tbsp dried minced onion
1/2 cup diced slab bacon
1 tsp minced garlic

1. Combine the potatoes, spices (celery salt, poultry seasoning, garlic powder, pepper), leeks, and stock in a slow cooker.Stir well until they all "get familiar" and then let them settle while it cooks on low for 6-8 hours or high for 3-4.  Now go away.


2. When you are just about ready for dinner, about 30 min or so before, take out a potato masher and work out those potatoes until smooth in the broth.  You'll need to use it to pull the mashed bits from the bottom and sides as you work your way through the pot.  If you like chunks, take a cupful or two out first or simply add some new very small diced potatoes at this time. If you were cooking on low, turn the heat to high.

3. In a small pan, cook bacon with minced garlic and dried minced onion.  Drain the fat and add to the crock pot, stirring to combine.


4. In a separate saucepan, melt butter over medium-low heat. Whisk in the flour and cook, stirring constantly until thick and rich golden in color, about 1-3 minutes. Gently stir in milk, as not to allow lumps to form. Continue stirring over medium-low heat until thick, 4 to 5 minutes.  If you have some clumps popping up here and there just pull out your whisk and break them up with a few times around the pot.

5. Stir the milk mixture into the slow cooker, and cook soup until heated through. Serve immediately. Season with salt and pepper to taste, top with shredded cheese and sour cream if desired.

(The picture looks a bit orange, but that's more the lighting.  It is a warm, beige color in brighter light)

Well, we took out the cream and replaced it with a roux (flour and butter) so that should help, right?  I couldn't part with the slab bacon, but I'm sure it would still be good if you decided to make it without that as well in the interest of better health.  Now, I used homemade pork stock and it had some additional base flavors from the garlic and onion I cooked with it, so you may find that it needs a bit more of those flavors if you use a pure store bought broth.  

This made a lot of soup, but it turns out that I actually like it better reheated for lunch the next day, so I take that as a win!  Hopefully sometime this chilly weather inspires you to pull out your own crock pot/slow cooker and that you try your hand at this hearty soup.  It's heavy enough for a meal or a perfect compliment to a salad at lunch.  I hope you give it a shot in your own kitchen, with your own little twists, because that's where the true joy comes in cooking.  Enjoy!

Apple "Pie" Cups

or all the comfort food, half the guilt, weekday dessert

First one thing, then another, and just when you think it's all past - boom!  Something else comes barreling in like a bull in a china shop.  We all have those times when it seems that your schedule, mind, and heart have just been overloaded for a bit too long - well, for me this has been one of those months. As you can see, in the glaring evidence in the side column, I have not been faithful in my writing over the past few weeks.  This does not mean, however, that I have ceased my experiments (though "take out" has become the dinner option more often than I would care to admit lately).  I have in fact made time to "play" with my food, sadly it has not been as enjoyable as usual because the benefit merely raises my emotions to near balance rather than the usual boost I get straight into happiness, but I pushed on all the same.  So when last night's concoction actually got me excited again I knew it was time to sit down and share it with the world (well, with the handful of people in it that may actually be reading this).

I wanted dessert. Not ice cream from the freezer or popcorn from a bag, but a real homemade dessert.  Add to that the fact that my early morning exercise routine has instilled the fear of fat into my daily food consumption and I was truly in a pickle, so to speak.  Now after several days passed of longing for cookies, pie, and frozen drinks I finally had inspiration - and came in the form of an aging bag of Gala apples on the kitchen counter.  They were just a touch soft so they had been cast aside for canning, which was hopefully in the near future, and since a fresh bag had taken their place for snacking they were the perfect canvas for my new dessert.  I didn't have time to make apple pie, or even apple crisp, since my energy was fading fast.  I knew I had to deconstruct it even more.  So out went the crust, along with the sweet pie filling, and hopefully at least a few dozen calories.  What I had left was this - apples and crumb topping.  I wasn't terribly confident, but that little voice in the back of my mind whispered hopefully "try it, this could work!"  And wouldn't you know, it was right!  These delicious little perfectly proportioned desserts brought all the comfort of dutch apple pie in a fraction of the time.  Now, I admit, I wasn't thinking this out while I was making it so some of the quantities may need to be adjusted for the ingredients.  But believe me, once I gobbled this up I made every effort to recall the information as precisely as possible.  So here we go:


6 Gala Apples
4 tbsp softened butter
6 tbsp flour
1/4 cup loosely packed brown sugar

Preheat the oven to 350 F


1. Cut the apples in half around the middle.  Use a melon baller to scoop out the seeds/core.  It's ok if it goes slightly through the bottom, just don't make a giant hole or all the delicious pie top goodness will escape while baking.

2.  In a medium sized bowl combine the butter, flour, and brown sugar.  It should look a bit crumbly but be even in texture throughout.  Don't fret about perfection, just get it all mixed in there.

3.  Line the apple halves up in a deep baking dish and top with equal amounts of the crumble mixture.  Place the baking dish in the oven carefully so that none of the topping goes overboard.  Bake for approximately 30 min or until the tops are sizzling, looking melted, and getting a touch of golden brown in color.

4.  Allow to cool for about 10 min, top with whipped cream or caramel sauce, and enjoy!  Store in the fridge and enjoy the leftovers at room temperature or heated a bit in the microwave.

One bite and I was happily transported back to the holidays and my mom's amazing dutch apple pie.  Not a substitute by any means, but certainly a delicious option for the rest of the year.  This is a fantastic weeknight dish to toss into the oven when serving dinner that will be ready just about when everyone's finishing up and looking around hopefully for dessert.  The leftovers also make a nice addition to lunches, a somewhat healthy way to indulge at work or at school just when you need that sort of escape.  I hope that you give this quick, easy dessert a try and find it as delicious as I do.  Enjoy!

Adventures in Vegetables: Spaghetti Squash Casserole

or how to play with your food the healthy way

Thanks to our local Farmer's Market the late Summer has yielded a series of experiments into the depths of the vegetable world that I had not yet dared to seek, the fresh produce has lured me away from the safety of green beans and broccoli and straight into the high stakes world of squash.  I first dabbled in zucchini to build up my strength, sauteed in a stir fry one day and then stuffed with a ricotta mix the next.  Feeling confident after a few different trial runs that I'd begun to like this once loathed vegetable, previously only acceptable in zucchini bread if - and only if - it came with chocolate chips, I began to look around for a close relative.  There I found Patty Pan.  An adorable, bright yellow squash that looked to be more for decoration than eating.  This turned out to be, however, even more delectable than the zucchini!  And it most certainly made an attractive little side or main dish stuffed and served up as it's own little bowl.  I considered this Summer Squash Success!

And then came the Spaghetti Squash.  The plain, long, heavy squash with no apparent character or visual inspiration.  I thought there must something I can do with this, but what?  Turns out there is not the plethora of recipes out there for it as there was for zucchini, and those that I did find seemed a bit daunting at first glance, so there it sat - next to the onions - day after day.  I came home from work each night, looked sadly at the squash, and then reached for the green beans or peppers or even zucchini sitting in the basket just a few inches away.  Finally the day came when I couldn't face it any longer, I had to do something - anything - with that squash.  So I cut it open, removed the seeds, and once again stared.  This could not be spaghetti squash - where were the strings?  It was just more of the same mundane color inside as out, and it certainly didn't look like pasta strands could be pulled out of it.  So I took a deep breath, chopped up te insides, and tossed it into a vegetable saute.  Not bad, not bad at all.  I was surprised to like the subtle flavor of the squash and the different texture alongside other vegetables.  But I was determined that I could do more with this, so another squash made it's way into my home and onto my kitchen counter.  Not long after, Spaghetti Squash Casserole was born.  I had intended to follow a generic squash recipe that I had found online, really I did, but when it came out of the oven a miracle had happened - the strings had appeared!  And not just the appearance of strings, but texture and color, that's where the recipe went South and I really had a chance to play with my food.  Here's what I did:

1 small spaghetti squash
2 tbsp butter
House spice blend
1 tbsp dried minced onion
1/2 tsp garlic powder
1/4 cup Panko bread crumbs
4 tbsp Italian bread crumbs
2 tbsp grated Parmesan cheese
Kosher salt

Preheat oven to 400 F

1. Place the squash on a large cutting board and carefully cut it in half lengthwise.  Put both halves of the squash cut side down in a deep baking pan and add enough water to come up about 1 inch on the sides so it has a nice little bath to soak in.  Cover with foil and bake for 45 minutes.

2. You'll know the squash is ready when it can be easily pierced through the skin with a fork, but don't push too hard there's no need for extra holes or reckless damage to the skins it will only make the next part harder.  Remove the squash from pan and allow to cool for 5-10 min on the cutting board.  Use a spoon to scoop out the seeds and discard, be careful not to pull out the flesh too much with it.  Now that the seeds are out of the way, take a fork and pull the "strands" of squash from the skin.  Once you get into the motion, you'll be able to hold the thin edges of the skin easily while maneuvering the fork around inside.

3. Put the strands of squash in a bowl and season with the spice blend, garlic, and dried onion.  Stir to incorporate, making sure the spices are spread out evenly.  Toss in the Parmesan cheese and stir again.  Add the butter first in the bottom of a small baking dish and then pour the squash over top.  

4.  Sprinkle the Panko crumbs and then Italian bread crumbs evenly over the dish.  Spray the top with a bit of olive oil or drizzle a little extra butter.  Before putting in the oven, use a fork to push some of the breadcrumbs into the squash with a gentle stabbing motion, this should create some ridges in the surface texture that will brown nicely.  Now place in the oven and broil until lightly golden on the peaks.  Remove and allow to set for a couple minutes before serving.

The picture does not do this justice.  I will work for a better image next time, unfortunately it was almost gone by the time I made it back to the kitchen to snap a picture.  It isn't the most colorful dish, that is true, but the flavor has surprising depth and the texture made an excellent compliment to the baked chicken tenders and potatoes that I served along with it.  Quite healthy and fun, not only to make but also to twirl around your fork while you eat, and it was so good that my husband made a face when I snuck the last spoonful into a container for my lunch today.  Who knew?  That long, plain, heavy squash blossomed into a light and flavorful side in less than an hour's time.  And now, sadly, I must go.  I hope that you enjoy this dish as much as we did last night, and I will this afternoon.  Take care, and remember - you're never too old to play with your food.  Enjoy!

Darling Sweet Potato Bites

or dessert with dinner anytime of the year..

Ok, so I'm a bit late on this entry, I know.  I feel appropriately ashamed and guilty.  But I have been trying to post a healthy recipe for baked "fried" chicken, for the past week, and could not seem to get the words flowing.  Then came my experiments in sweet potatoes and that's when everything changed.

Starting this process definitely took some motivation, I dislike sweet potatoes (more on principle then flavor, but still).  And by the end I had tweaked and mashed and seasoned and mixed until I found a combination that I really liked, albiet not really near any of the recipes I had drawn my inspiration from.  All those recipes tried to hold on to that seemingly essential savory side of the starch, but I am happy to say that I broke free of that grasp.  These aren't pretending to be healthy, but in all honesty they really aren't that bad for you either, they are just boldly saying
"I'm here, I'm dessert, and I am on your dinner plate."  So why not give them a chance to prove themselves?  After all they do make a good point, they are traditionally a side dish.


Now I know what you're thinking - those smelly things are just for the holidays, that's what Aunt what's-her-name makes every year, why would I ever want to make that?  Well I can tell you why, one word: marshmellows.  When else do you get to eat marshmellows for dinner?  Admittedly this falls a little more on the dessert end of the meal spectrum, but toss in a veggie or two and you can allow it on the plate with your main dish.  Give it a shot and maybe you'll discover a new found love for this forgotten starch just as I did.

Here's what you'll need:
4 medium sized sweet potatoes
1/2 cup mini marshmellows
1/2 cup brown sugar
1/4 tsp almond extract
1/3 tsp cinnamon
Nutmeg - just a dash
2 tbsp melted butter
2 egg whites
1/4 cup water
1/3 cup Panko crumbs

Prep work - I'm usually a big fan of instant gratification, but in this case it truly helps to get started a bit in advance.  The day before, while you're making dinner or popcorn or whatnot, toss the sweet potatoes in the oven on 350 F and bake until they are easily pierced with a fork.  Take them out and once they cool a bit let them rest in the refridgerator overnight, they need a little time to cool off (and let's be honest, don't we all sometimes?).

Now we're cooking - preheat oven to 400 F

1. Peel and mash the cold sweet potatoes, this is a great time to focus on any of that stress weighing down on you - just pound all that tension into the potatoes (they're tough, they can take it).  To make them a bit more smooth, first combine the melted butter and almond extract then mash the liquid into the potato mixture. 

2. Add 1/4 cup of brown sugar along with the cinnamon and nutmeg to the potatoes and stir until incorporated throughout, pockets of spice never do anyone any good.  Once it's looking pretty consistent stir in the mini marshmellows, adjust the amount as needed to ensure that there will be at least 1-2 per potato ball, and don't forget a few to munch on (you have to make sure they're still good don't you?).

3. Use a fork to mix the egg whites and water in a deep dish.  Set up a "breading station" with the bowl of potatoes, the bowl of egg whites/water, a container with the remaining brown sugar combined with the Panko bread crumbs, and a greased cookie sheet.

4. Roll balls of the potatoes about 2 inches in diameter, taking care to make sure that there are marshmellows enclosed in each, and procede to the "breading station."  A couple at a time take them down te line: a quick bath in the egg mixture, a playful roll in the dry mix until covered, then lined up on the cookie sheet.  Once all have been through the routine, spray the tops with spray butter or oil spray so they will crisp up nicely.  Escort them into the oven and allow them to bake for 15-20 minutes.

5.  Now the hard part - once they are becoming golden on top take them out of the oven, set them aside, and just walk away.  Don't look back, it will only make it harder.  Leave them there, on their own, for about 20 minutes.  They need time to settle down.

When, and only when, they are no longer hot to the touch can you bring them to the plate.  Feel free to serve with a little dusted brown sugar or drizzled melted butter on top, but personally I like just picking them up as is and enjoying.

So there you have it - the sweet potato recipe that finally won me over.  Who knows?  Maybe there's a whole world of sweet potato-y goodness out there just waiting for me to dive in..  I'm guessing not, but at least this was able to get the noble starch's "foot in the door" to my kitchen, and we all have to start somewhere don't we?  Now back to paperwork, meetings, workouts, family, and more.  I hope you enjoyed today's adventure and that you find these delightful little bites as delicious as I did!

Little Bits of Heaven Shortbread Muffins

or satisfying your sweet tooth on a non-existent budget

So much savory so little time, but life isn't all about the main course (no matter how delicious it may be).  Sometimes you just need dessert.  It's a simple undisputed truth, no matter your age or diet plan, at some point you just want something sweet.  Now before you shut me down and go in search of a "healthy" alternative to these delicious little treats consider this: will that option truly satisfy the craving for sweetness or bring that moment of comfort you are longing for that is reminiscent of childhood joy?  Think of the negative effects all that unresolved stress will have on your body.  And, if that isn't enough, just keep in mind - one little, bitty cookie muffin may well be worth the relief.  Besides, with only four little ingredients the risk falls more on your tastebuds than you pocketbook so why not give it a try?

For me shortbread is an amazingly fond memory of my childhood.  I remember happily sitting on the kitchen counter swinging my legs and singing "momma's little baby loves shortenin', shortenin', momma's little baby loves shortenin' bread" while my mom baked (it's a good thing it was a short recipe, or I very well may have driven her insane).  I couldn't help it, even then I knew the joys that resulted when butter, flour, and sugar all came to the party.  It was a delightful treat when the smells filled the kitchen and that first slice was cut from the pan.  For quite some time it seemed that my mom's famed shortbread recipe had vanished and I was stranded, forced to concoct my own.  Now, not wanting to compete with the comfort food of my childhood, I decided to try my hand at shortbread "cookies."  Not always the most successful, it was a very fussy concoction.  But I kept trying and one day I made some modifications to my most successful shortbread cookie recipe that resulted in the creation of shortbread muffins.  Reminicent of the rich dessert I loved but surprisingly light and fluffy!  Who knew shortbread could puff up like that?  

3 1/2 cups flour

3/4 cup sugar

2 cups butter, softened

1/2 tsp vanilla

 

Preheat oven to 350 degrees

First thing's first - before we start I must stress one thing, it's about the butter, it really must be softened.  You don't want it melted into a puddle in a dish but it does need to be soft all the way through in order to get the full fluffed effect we are going for, if you can't wait for it to soften just be warned that they may come out a bit more dense like traditional shortbread.  Now that we have that out of the way -

1. Using a hand mixer, blend softened butter and sugar until fluffy (should only take a couple seconds if soft).  Add vanilla and continue to blend.

2. Slowly add in the flour and blend until well mixed, should be a clumpy but mixed all the way through.

3. Grease muffin cups, mini sized work best but the regular size will work with a bit longer cook time.  Using a tablespoon, scoop out a spoonful of the mixture and compress in the palm of your hand to form a small ball shape.  Be careful not to overwork the cookie dough, if you do it will come out more dense.  Drop one ball of dough into each muffin cup, there's no need to shape any further as the cooking will help it take form.

4. Bake for approximately 12 min for small muffins and 16-18 min for regular muffins.  The shortbread should be getting golden around the corners and the center should rise a bit when done.  Pull out and allow to cool slightly on a cookie rack before removing.

There's no need to rush now, just take your time, go and get yourself a small plate.  Place a single shortbread muffin in the center of the plate, sit down, and enjoy that first bite - that rich buttery goodness, still warm in the center from baking but cool to touch on the outside - and let your mind wander past all that stress from work, all those frustrations with family, and on to that place of happiness we knew best as children. Enjoy the moment.  Just remember to take care to ease yourself back into reality before that peaceful feeling is shattered by the dog barking, kids sceaming, or traffic moving noisily outside your door.  But don't let go of that feeling, that comfort, that you felt in that first delicious bite.  I hope your day is as delicious as mine.  Enjoy!

Puttin' the Pressure on Pork Ribs

or quick flavor infused ribs for the time challenged cook.

I love ribs.  Beef, pork, bone-in, bone-out, country style, baby back, you name it - I love it!  And, true to most rib-snob forms, I will insist on grilled or smoked ribs whenever possible.  Unfortunately sometimes that just isn't possible, well quite frankly most nights that's not possible, but you shouldn't let that stand in the way of a delicious rib dinner mid-week.  Instead I offer you this: pressure cooked, BBQ flavor infused, pork ribs.  I know, I know, it isn't your tried and true cook for endless hours recipe, but this you can make just about any day of the week and for me that's a huge plus.  If you're still feeling finicky just toss them on the grill for some searing with extra sauce when you're done.  Are we all happy now?  Ok, let's move on.  Here's how it's done:

5 pounds* bone-in country-style pork ribs, cut singly

1 tsp paprika

2 tbsp canola oil

2 cup water

3 tablespoons ketchup

1-2 shots whiskey

1 tsp Worcestershire sauce
2 tbsp brown sugar

1 tsp minced garlic

2 tbsp Dried minced onion

Smoked salt, pepper

6-8 very small golden potatoes

* This can be done with any number of ribs that will fit in your pressure cooker.  The key is to have enough sauce to cover the tops and enough head space for the pressure to build (your pressure cooker instructions usually define this if it isn't marked on the pot).

 What to do, what to do... oh, right, here we go:

1. Heat the oil in the bottom of the slow cooker pot while prepping the ribs.  For the ribs - on one side season with the smoked sea salt and press in firmly.  Now I'm not huge on all the fancy salt variations but the smokiness of this type is well worth the trip to a spice shop or specialty grocer once a year, it gives that rich smoky undertone that they get from cooking on the grill whether you're indoors or out.  But if you don't have this on hand or don't want to make the trip you can substitute smoked paprika for the standard kind and kosher salt for the smoked salt and that should help.  On the other side season with paprika and pepper and press in.  If you like additional garlic flavor, add some garlic powder to one of the sides when prepping.

2. Now that those seasonings are pressed firmly into the ribs add them to the oil in the pot.  Toss in the onion and garlic to sizzle.  Allow the ribs to brown on each side before flipping.  You may need to add a little extra oil while doing this if they start to stick.  If the ribs don't fit in the bottom of the pot, no worries, just work in a couple batches, it won't take long.

3. Smell all that flavorful goodness...  While they are browning mix together the sauce base.  Start with 1 cup of water and stir in the ketchup, Worcestershire sauce, brown sugar, and whiskey until smooth.  You may need to pull out a whisk for this, an excellent opportunity to release some stress by taking out any lingering frustrations on that lumpy sauce (you'll be amazed how quickly it becomes smooth when your stress level is particularly high).  Once it is ready, and you are feeling a bit more relaxed, pour it over the ribs.

4.  Nestle the potatoes in among the ribs and add enough water to cover the meat without going over the fill line.  Secure the top according to your pressure cooker guidelines and heat to high pressure.  Maintain pressure for about 20 min then turn off heat and let set for about 10 min.  Once that time has passed release the pressure slowly.  Stir well before serving.

These ribs practically fall off of the bone, a gentle tug is all it needs to release, and with the potatoes this makes a great one-pot meal.  Just think of how productive you can, or can not, be while it's cooking.  It's almost like dinner is saying "sit back, relax, I got this handled" and who would want to argue with dinner?  Certainly not I.  Now if you happen to find yourself wanting just a little more flavor simply toss the ribs on the grill, or in a cast iron skillet, with a light coating of your favorite BBQ sauce.  That extra searing may just push them over the top but that's a risk I would be willing to take, and you should be too, all in the name of ribs.  Glorious, smoky, tender, delicious ribs.  Enjoy!

Italian Mini Meatloaves

or comfort food come healthy, meatloaves even your kids will love

Ground beef or turkey is such a versatile ingredient that I am constantly trying to find new recipes or new ways to put a twist on more traditional ones - I can't go rogue all the time or people will never venture to try the recipes on their own.  So, after several weeks of more riske ideas, today I bring to you a peace offering - a simple twist on a home style classic - meatloaf.  While I ran in fear of this dish as a child, I have since found that it can not only be made in many different and delicious variations but it can also be made to be fun.  My two favorite recipes are Italian and BBQ mini meatloaves.  Today we're going Italian.

First - the healthier side (eluded to in the subtitle above).  In place of red meat, I like to use a low fat ground turkey with reduced fat cheeses.  Another benefit is the preset size of each loaf, making it easier at mealtime to stick to the right portions/ratios.  Also, making a lighter version of this comfort classic can help prevent that heavy, weighed down feeling that often slides in stealthily post-dinner (and nobody want that).  Definitely a bonus.  Ok enough of that health food talk, on to my second point - meatloaf can be fun!  Crazy, I know, but it's true.  As I was a meatloaf phobic child myself I can relate to those that shy away from such nondescript dishes, so let's just toss that word out and replace it with "muffins."  Sound a bit more pleasant?  I thought so.  Now lets take a winding trip down memory lane, with a few creative touches added to the landscape.


1 lb ground turkey
1 egg
2 tbsp low fat ricotta cheese
1/3 cup Italian breadcrumbs
1/4 cup Panko breadcrumbs
1/4 cup Reduced Fat Parmesan Romano cheese
House spice blend
1 tbsp Dried minced onion
1/2 tsp Garlic powder
1/4 tsp Basil
1/4 tsp Parsely
1/4 tsp Kosher salt

1. Dump all ingredients except a palmful of the Panko into a large bowl.  Roll up your sleeves and remove any jewelry on your hands and wrists, this is gonna get messy.  Now dig in!  Using your hands to mash together the ingredients, folding and pressing, squeezing and turning, punching if necessary, until it is blended throughout.  Take a deep breathe and relax as all that stress you didn't realize you had is released from your body. 

2. Use non-stick spray on two 6 muffin baking pans (silicone works best, it's much easier to remove). Shape balls of the turkey mixture into evenly sized "muffins" and place in pan. If they are resisting formation just add some extra breadcrumbs to the mixture, but don't force it dry - the moistness is one of the best parts!

Optional step: To make this a more decadent treat we'll add a bit of Brie.  Use your finger to make a small indent about halfway deep in each "muffin" and press in a 1/2" cube of brie, cover with ground turkey from sides to seal securely.  Now that the "treasure" is in place, we can continue..

3. Dust tops of the muffins with the remaining Panko Crumbs and bake at 450 degrees for 15-20 min. or until internal temperature reaches 165 degrees.  Let them cool for a couple minutes before releasing from the pans.  If using silicone they will just pop out, otherwise slide a small fork gently down the side (so as not to damage the delicate package) and lift from the bottom. 

And there they are - little savory muffin delights.  Whether you opted for the Brie or not tis is still a nice way to dress up a classic weekday meal.  For an easy throw together dinner you can prep these ahead of time and store them in the fridge under plastic wrap, then all you need to do is toss them in the oven when you get home!  This is an quick and simple dinner that makes both me and my hubby happy, while being healthy at the same time. The fun shape and hidden "treasure" makes this more fun for kids at any age.  Serves great with baked potatoes or salad, and of course a side of galic bread.  Personally I like to make extra, the moistness from the ricotta results in them reheating very well for lunches.  Well, I must run off now.  I hope you take this little twist on a home stye classic into your kitchen for a spin, it's always a hit in mine.  Enjoy!