The Pioneer Woman Tasty Kitchen
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Pumpkin Butter

Posted by in Holidays, Step-by-Step Recipes

Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

 
With gift season quickly approaching, Marie has provided this incredibly easy recipe for Pumpkin Butter that is sure to stand out in the sea of jarred food gifts. It should be illegal how simple this is!

 
 
 
Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

For each jar you plan to pack, you will need: pumpkin puree, brown sugar, apple juice, vanilla extract, cinnamon, ground ginger, ground nutmeg, allspice, and lemon juice.

 
 
 
Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

In a saucepan, pour in the pumpkin, brown sugar, apple juice …

 
 
 
Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

Vanilla extract …

 
 
 
Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

Cinnamon …

 
 
 
Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

Ground ginger …

 
 
 
Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

And allspice.

 
 
 
Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

Stir to combine ingredients. Allow mixture to come to a boil, reduce heat to low, then simmer for 30 minutes, stirring occasionally. I recommend keeping a close eye on your butter to ensure it doesn’t burn. Remove from the heat.

 
 
 
Tasty Kitchen Blog: Pumpkin Butter. Guest post by Georgia Pellegrini, recipe submitted by TK member Marie of Citron Limette.

Stir in the lemon juice, allow to cool, then transfer to a jar. Now you have a lovely, versatile pumpkin butter to share (or not, no judgement here!). Visit Marie’s beautiful site Citron Limette for other holiday treat ideas, as well as hundreds of other creative recipes.

 
 

Printable Recipe

Pumpkin Butter

See post on Marie @Citronlimette’s site!
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Difficulty: Easy

Servings: 5

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Pumpkin butter! This is a sweet spread perfectly spiced that can be used as a jam, on top of yogurt or to mix with your oatmeal.

Ingredients

  • 1 can Pumpkin Puree (29 Oz. Can)
  • 1 cup Brown Sugar
  • ¾ cups Apple Juice
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1 teaspoon Ground Ginger
  • 1 teaspoon Ground Nutneg
  • ⅛ Tablespoons Allspice
  • 2 Tablespoons Lemon Juice

Preparation Instructions

Combine all ingredients, except for lemon juice, in a large saucepan. Bring mixture to a boil. Reduce heat to low and simmer for 30 minutes, stirring occasionally.

Remove from heat, stir in lemon juice and let it cool. Pour into airtight jar(s) and store in refrigerator.

Make five 1/2 pint jars.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

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Apple Pie Dip

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

 
I immediately fell in love with just the idea of this Apple Pie Dip from TK member Jennifer. There’s nothing better than soft roasted apples with warm, sweet and creamy cheese in the cool months.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Here’s what you’ll need: apples, lemons, cream cheese, vanilla extract, ground cinnamon, sugar, all-purpose flour, light brown sugar, ground nutmeg, and vanilla yogurt.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Preheat the oven to 350F, and then peel and chop the apples.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Add the apples to a medium bowl and toss with lemon juice.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

In a small bowl, add the brown sugar.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Add the flour …

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Then the cinnamon …

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

And nutmeg.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Sprinkle mixture over the apples. Toss to coat, and then set aside.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

You’ll begin the cream cheese layer by adding the cream cheese and yogurt in a medium bowl.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Add the sugars and cinnamon …

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

And the vanilla extract.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Mix well.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

It should have a creamy consistency such as this.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Spread mixture into a pie dish.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Layer the apples on top.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

Gently push the apples into the cream cheese layer as you pile it on. Bake for 20 minutes until hot and bubbly and apples are slightly tender.

 
 
 
Tasty Kitchen Blog: Apple Pie Dip. Guest post by Georgia Pellegrini, recipe submitted by TK member Jennifer of Mother Thyme.

This wonderful dip can be served warm or cold. Either way, your guests will come crawling back for more. For other creative recipes such as this, visit Jennifer’s blog at Mother Thyme.

 
 

Printable Recipe

Apple Pie Dip

See post on Jennifer | Mother Thyme’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

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Difficulty: Easy

Servings: 8

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A creamy dip topped with crisp apples and baked until hot and bubbly. You will want to serve this at all your fall gatherings.

Ingredients

  • FOR THE APPLE LAYER:
  • 3 cups Granny Smith Apples, Peeled And Chopped (about 3-4 Apples)
  • 1 teaspoon Lemon Juice
  • ⅓ cups Light Brown Sugar
  • 2 teaspoons All-purpose Flour
  • ½ teaspoons Ground Cinnamon
  • 1 pinch Ground Nutmeg
  • FOR THE CREAM CHEESE LAYER:
  • 8 ounces, weight Cream Cheese (regular Or Light)
  • ¼ cups Vanilla Non Fat Yogurt
  • 2 Tablespoons Sugar
  • 2 Tablespoons Light Brown Sugar
  • 1 teaspoon Vanilla Extract
  • ½ teaspoons Ground Cinnamon

Preparation Instructions

Preheat oven to 400ºF.

For the apple layer:
In a medium bowl, toss apples with lemon juice. In a small bowl, mix brown sugar, flour, cinnamon, and nutmeg. Sprinkle mixture over apples and toss to coat. Set aside.

For the cream cheese layer:
In a medium bowl, mix cream cheese, yogurt, sugars, vanilla and cinnamon until creamy. Spread mixture on the bottom of a 9-inch pie dish. Top cream cheese layer with apples and gently push apples slightly into the cream cheese.

Bake in preheated oven for about 20 minutes until hot and bubbly and apples are slightly tender. Serve warm or cold.

Notes: Drizzle with caramel sauce if desired. Serve with pie crust chips, cinnamon pita chips, Nilla wafers or graham crackers. To make pie crust chips, cut “chips” from pre-made pie crust dough. Place on baking sheet and bake in a 400ºF oven for 6-8 minutes until golden brown.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

Profile photo of georgiapellegrini

Twice-Baked Stuffed Butternut Squash

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

 
Seeing as superfood quinoa is all the rage these days, I was excited to try this Twice-Baked Butternut Squash with Quinoa, Pecans, and Parmesan recipe from TK member Jess. This deliciously comforting dish incorporates the season’s sweet butternut squash with cheese, pecans, and of course, the all-mighty quinoa.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

To make it, you will need: butternut squash, salt, pepper, water, uncooked quinoa, pecan halves (roughly chopped and toasted in a pan; I used almonds since I had those on hand), a shallot that has been chopped and sautéed in olive oil, dried oregano, panko breadcrumbs, unsalted butter (melted), and shredded Parmesan.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

After washing the butternut squash, cut length-wise.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Scoop out the seeds.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Sprinkle salt and pepper on top …

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

And place the squash halves cut-side up in a large baking dish. Pour ¼ inch of water in the bottom of the pan.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Cover tightly with foil. Bake for 30 minutes, or until tender, in an oven that’s been preheated to 450ºF.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Meanwhile, prepare the quinoa according to the directions on the box.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

It will turn out fluffy like this.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Scrape the flesh out of the roasted squash halves, leaving a layer of about ¼ inch.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Then transfer the squash and cooked quinoa to a mixing bowl.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Add oregano, toasted pecans …

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Salt …

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

And half of the cheese.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Stir it all to combine!

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

In a separate bowl, combine the breadcrumbs, butter, and remaining Parmesan. The breadcrumb topping will look something like this.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Spoon the squash mixture into the shells, making it as compact as you can.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

Sprinkle the breadcrumb mixture on top. Bake uncovered until the tops are browned, about 20-25 minutes.

 
 
 
Tasty Kitchen Blog: Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan. Guest post by Georgia Pellegrini, recipe submitted by TK member Jess of Inquiring Chef.

You now have a flavorful and healthy dish to serve to your family. It is absolutely delicious! For more beautiful recipes from Jess, visit her Inquiring Chef website! She’s a Kansas native currently residing in Bangkok, and her site is just bursting with flavors from all over the world.

 
 

Printable Recipe

Twice-Baked Butternut Squash with Quinoa, Pecans and Parmesan

See post on inquiringchef’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

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Stuffed butternut squash with quinoa, pecans and Parmesan cheese. A pretty side dish for a holiday meal.

Ingredients

  • 4 pounds Pounds Of Butternut Squash (4 Pounds Is Roughly 2 Regular, Or 4 Small)
  • Salt And Pepper
  • 1-⅓ cup Water
  • ⅔ cups Uncooked Quinoa
  • ⅔ cups Pecan Halves, Roughly Chopped
  • 2 teaspoons Olive Oil
  • 1 whole Small Shallot, Minced
  • ½ teaspoons Dried Oregano
  • ¼ teaspoons Salt
  • ¾ cups Panko Breadcrumbs
  • 3 Tablespoons Unsalted Butter, melted
  • 4 ounces, weight Shredded Parmesan Cheese

Preparation Instructions

Preheat the oven to 450 F. Wash the outside of the squash. Cut the squash in half lengthwise and scoop out the seeds (I use an ice cream scoop). Place the squash halves cut-side up in a large baking dish. Sprinkle the surface of the squash with salt and pepper. Pour ¼ inch of water in the bottom of the pan and cover the pan tightly with foil. Bake the squash until it is tender when pierced with a fork, 30-50 minutes depending on the size (my little ones were done in 30 minutes). Remove from the oven, discard foil and allow the squash to cool.

Reduce oven temperature to 400 F.

Meanwhile, cook the quinoa by bringing 1 and ⅓ cup water to boil in a small pot. Add the quinoa, reduce heat to a simmer and put a lid on the pot. Simmer for 15 minutes. Remove the pan from the heat.

Heat a skillet over medium heat. Toast the pecans until fragrant, about 5 minutes. Set pecans aside in a bowl. In the same skillet over medium heat, combine the olive oil and shallots. Cook, stirring frequently, until the shallots soften, about 5 minutes. Remove the skillet from the heat.

Using a spoon or an ice cream scoop, gently scrape the flesh out of the roasted squash halves, leaving a layer of about ¼ inch of squash remaining in the shell. (Leave the squash shells in the baking dish.)

In a large bowl combine the squash, cooked quinoa, pecans, shallot, oregano and salt. In another small bowl whisk together the panko breadcrumbs and butter. Add 2 tablespoons of the Parmesan cheese to the panko. Add the remaining Parmesan to the squash mixture and stir to combine all of the ingredients.

Gently spoon the squash mixture into the squash shells. Sprinkle the panko and Parmesan mixture over the top. Return squash to the oven and bake, uncovered, until the tops are golden brown, 20-25 minutes.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

Profile photo of georgiapellegrini

Apple Meatballs in Wine Sauce

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

 
I love discovering new, creative ways to incorporate seasonal fruits into traditional dishes, like these Apple Meatballs in Wine Sauce from Tasty Kitchen member Nancy. You are going to love these—they’re full of texture and sweet and tangy flavor.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

For the meatballs, you will need: ground turkey, ground pork, a diced apple (I recommend a finer dice), diced onion (a finer dice as well), a diced clove of garlic, grated fresh ginger root, breadcrumbs, an egg, red pepper flakes, ground black pepper, and olive oil.

For the wine sauce, you will need red wine, barbecue sauce, and teriyaki sauce.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Add all the meatball ingredients into a bowl except the olive oil.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Now go on and get in there with those pretty little hands, combining all ingredients.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Form your meatballs, about golfball-sized like so.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Pour olive oil into a skillet so that it covers the bottom of the pan.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Once the oil is hot, carefully place your formed meatballs into the skillet. Don’t worry if they’re a little snug in there.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Cook for several minutes until browned on the outside, cooked through, and no longer pink on the inside. Then set the meatballs aside on a plate.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Keeping all of the crunchy leftovers in the pan, mix in the wine and stir.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Now stir in the barbecue sauce …

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Then the teriyaki sauce.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Once the wine sauce is heated through, gently place the meatballs back into the skillet of sauce.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Carefully mix the meatballs in the wine sauce, spooning the sauce over the meatballs to heat them through.

 
 
 
Tasty Kitchen Blog: Apple Meatballs in Wine Sauce. Guest post by Georgia Pellegrini, recipe submitted by TK member Nancy of Coupon Clipping Cook.

Put these on the dinner table, and watch them disappear like magic!

Thanks for the recipe, Nancy! For other wonderful dishes like this, visit her site Coupon Clipping Cook.

 
 

Printable Recipe

Apple Meatballs in Wine Sauce

See post on Nancy @ Coupon Clipping Cook’s site!
5.00 Mitt(s) 2 Rating(s)2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 6

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Meatballs made with diced apples, ground turkey and pork in a wine sauce.

Ingredients

  • FOR THE MEATBALLS:
  • 1-¼ pound Ground Turkey
  • ¾ pounds Ground Pork
  • 1 whole Apple (Granny Smith Works Well)
  • ½ cups Diced Onion (or 1/2 Of A Small Onion)
  • 1 clove Garlic
  • 1 teaspoon Diced Fresh Ginger Root
  • ½ cups Bread Crumbs (panko Works Well)
  • 1 whole Egg
  • 1 teaspoon Red Pepper Flakes
  • 1 teaspoon Ground Black Pepper
  • ¼ cups Olive Oil (enough To Cover The Bottom Of Your Skillet)
  • FOR THE SAUCE:
  • 1 cup Red Wine
  • ¾ cups Barbeque Sauce
  • ¾ cups Teriyaki Sauce
  • Sesame Seeds, Chopped Green Onions, Chives, For Garnish (optional)

Preparation Instructions

For the meatballs:
Peel and dice the apple. Dice the onion, garlic and ginger root.

Put the ground turkey and pork into a large bowl. Add to the bowl all of the prepped veggies and the remaining meatball ingredients – everything except for the olive oil.

Roll the meat into balls that are a little bit smaller than a golf ball and set them on a plate.

In a large skillet pour in the olive oil so that it covers the bottom of the pan. Heat it over medium heat and once it’s hot, cook the meatballs for several minutes until browned on the outside and no longer pink on the inside. Once cooked, set the meatballs aside on a clean plate.

For the wine sauce:
From the skillet where the meatballs were cooked, keeping all of the crunchy leftovers in the pan, carefully drain out just the excess oil into a separate heat proof container such as a coffee mug (when the excess oil is cool, discard it).

In the skillet with the crunchy leftovers, mix in the wine and stir. Stir in the teriyaki and barbeque sauces and heat the mixture through. Then put the meatballs back into the skillet with the wine sauce. Gently mix the meatballs in the wine sauce until the meatballs are covered with the sauce and the meatballs are heated back up.

Serve over white rice.

Garnish with sesame seeds, chopped green onions and/or chives.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

Profile photo of georgiapellegrini

Cream of Broccoli Soup

Posted by in Step-by-Step Recipes

   I had oceans of frozen broccoli in my freezer recently, and I was looking for new ways to cook it up into something delicious. There’s only so many times a girl can eat broccoli with melted cheese. Well, maybe not, but still this Cream of Broccoli Soup from Rebecca caught my eye as […]

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Incredible 10-Minute Garlic Shrimp

Posted by in Step-by-Step Recipes

  Colleen is my new recipe hero. This Incredible 10-Minute Garlic Shrimp will hardly make it to the table; it is filled with such flavor, you’ll be eating it from the pan. It is also great served room temperature or cold the next day on salads.       To make it you will need: […]

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Red Lentils and Coconut

Posted by in Step-by-Step Recipes

   This Red Lentil Coconut Soup from TK member Casey was the first time I’ve made lentils with such complex flavor, and now I am never going back. The richness from the coconut milk along with the spices make it wonderful not just as a soup but also tossed into salads and with other […]

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Smoked Salmon Dip

Posted by in Step-by-Step Recipes

  Thanks to TK member (and fellow TK Blog contributor) Faith, I am now addicted to this Smoked Salmon Dip. It is perfect for a party appetizer, or to keep in the fridge all week long as a snack. The smokiness from the salmon infuses into the cream cheese and sour cream over time and […]