Everybody knows that Thanksgiving dinner means turkey. Since I don’t have the kids on Thanksgiving day every year, and since I don’t want them to get all turkey-ed out, when we make our day after Thanksgiving meal, it usually includes turkey meatballs.
And, I’ll just admit it now, we are meatball lovers, we have them a lot and in all meat varieties (turkey, chicken, pork and hamburger). This recipe is our favorite, we get lots of compliments on it; and let’s just face it, juicy, little balls of seasoned ground meat–you can’t go wrong!
Thanksgiving Turkey Meatballs:
1 1/2 lbs ground turkey
1 egg
3/4 cup bread crumbs (we recommend panko)
3/4 cup milk
2 cloves garlic minced
1/2 Tablespoon italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 onions (optional)
Mix all ingredients in bowl and squish all together with your hands (kids love this part). When everything is well mixed together, form into 1 1/2 to 2 inch balls. Place on a foil covered baking sheet and bake at 350 degrees for approximately 30 minutes.
Have fun making these tasty meatballs and have a great Thanksgiving!
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Last week we shared our recipe for cheesy eggs, and now you can watch Sophia demonstrate this scrumptious omelet. Just like all our recipes, it’s a simple recipe that allows kids to make their mark on their own meal by helping.
We hope the whole family has fun cooking and eating this quick and easy breakfast.
‘Cheesy Eggs’ is what Sophia calls a cheese omelet. Like all of our recipes, we strive for kids friendliness in the preparation. With this recipe things like cracking and beating eggs along with grating the cheese leave most of the work to the child ‘chefs’. Then all the assistant/parent (yeah, I’m the assistant ) just does the frying pan work. I do let 6 yr old Sophie plate the omelet with my assistants as you’ll see when this recipe is demonstrated on Two Kids (and a Mom) Cooking.
Cheesy Eggs
2 Eggs, beaten
1/4 (or more to taste) Cheese – we like camouflage cheese (aka marble jack)
butter
Salt and pepper to taste
To start, crack the eggs into a bowl and beat with a whisk. Add the salt and pepper to taste.
While you’re preparing the eggs, you can heat up a frying pan and melt enough butter to coat the bottom so the eggs don’t stick.
Once the butter has melted, pour the egg mixture into the pan. Once the egg has firmed up enough to slide a spatula underneath, flip it over. Immediately add the cheese to one half of ‘egg circle.’ Then flip the other half over the cheese. Let the cheese melt for about 30 seconds, then flip it over one more time. Let it sit in the pan another 30 seconds or so. Once the cheese has melted to your preferred state of gooey-ness, it’s ready for plating!
We hope you try this recipe on your own and when you do, please make sure and rate it!
Alex and Soph are very particular about the kinds of eggs they eat. Alex likes Dippity Do’s an that’s about it. Soph likes Cheesy Eggs, Wet Eggs, Hard-Boiled Eggs and Dippity Do Eggs. I guess maybe it’s Alex who’s more particular and that’s why in a couple of weeks you’ll see him demonstrate this recipe on an episode of Two Kids Cooking.
Ingredients:
2 eggs
2 slices of bread
butter
salt and pepper
Bring some water to boil on the stove. Once the water is boiling, gently place the eggs in the water. Let them boil for exactly 4 minutes.
While the eggs are boiling, toast the slices of bread and butter them. Then, slice the bread into strips.
When the eggs are done boiling, remove them from the water carefully and place them in egg cups (Any small cup, like a shot glass, will work just as well. Sometimes we even build our own egg holder with tin foil). Let the eggs sit for about a minute and then, using a butter knife, cut the top part of the egg off. The yolk will still be soft, like an over-easy egg; stir it a bit and add some salt and pepper.
To eat, dip the toast strips into the yolk. Once the the yolk is gone, you scoop out the white with a spoon. Enjoy!
Let us know if you like the recipe by commenting or providing a star rating and make sure to check back on Saturday for the next episode of Two Kids (and a Mom) Cooking
Alex is a lover of tuna, fresh and canned. This recipe is a little twist on plain ‘ole fashioned tuna sandwiches that he loves and even the non-canned fish lover Sophie will eat.
Pickley Tuna Sandwiches
1 can tuna packed in water, drained
1/2 capful of lemon juice in a jar or about 1 1/2 tsp. Fresh squeezed lemon juice
2 to 3 Tablespoons Mayonnaise
A Dash of Lemon Pepper
3 or 4 mini-dill pickles or about 1/2 of large dill pickle, chopped
4 slices of bread
Mix all of the ingredients together in a bowl and then spread 1/2 on one slice of bread and 1/2 on the other. Top each with the additional slices of bread. Cut into triangles or rectangles (whichever you prefer) and serve.
Everybody knows that Thanksgiving dinner means turkey. Since I don’t have the kids on Thanksgiving day every year, and since I don’t want them to get all turkey-ed out, when we make our day after Thanksgiving meal, it usually includes turkey meatballs.
) just does the frying pan work. I do let 6 yr old Sophie plate the omelet with my assistants as you’ll see when this recipe is demonstrated on Two Kids (and a Mom) Cooking.
