Chef Kelli's Comfort Food Dinner - Fox 2 News Headlines

Chef Kelli's Comfort Food Dinner

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(WJBK) -

Comfort food is about more than meatloaf and macaroni and cheese. Chef Kelli Lewton, from Pure Food 2U and 2 Unique Caterers has her take on a tummy warming Winter meal.

Chef Kelli's Giant Turkey Meatballs

· 1 lb free range ground turkey

· 3 whole eggs

· ¼ cup quick oats

· ¼ cup brown rice bread crumbs (or regular if you prefer)

· 1 TB soy sauce or brag amino acid (brags for gluten free)

· 1 TB. Onion powder

· 1 TB olive oil

· ¼ cup fine dice onions

· 2 Tsps. sea salt

· ½ tsps. fresh ground black pepper

· Pinch cayenne

· 4ounces of blue cheese

Method

Heat olive oil in small sauté pan and sauté onions until golden

 Mix oatmeal, whole eggs, sautéed onions, Braggs or soy and spices in small bowl, let sit for 5 minutes

Mix egg mixture with ground turkey

Roll 8-12 large meatballs

Stuff each meatball with a heavy teaspoon full of blue cheese and then re roll to ensure cheese is not exposed

Bake at 350 degrees for 14-20 minutes until cooked through or thermometer reads 160 degrees

· 2 lbs. Yukon gold potato or about 6 potatoes

· ½ Gallic clove dipped in olive oil

· 3TB whole unsalted butter (organic if you have it)

· 1 cup chopped artichoke hearts (canned are fine)

· ½ cup organic milk (not skim!!!!)

· ¼ cup sour cream

· 1-2 Tb sea salt

· 2 Tbsp. fresh cracked pepper

Method

Place garlic ½ garlic bulb in foil and bake at 350 about 25 minutes until soft , remove garlic cloves from bulb and mash

 Boil Yukon potatoes in water with a teaspoon of sea salt until tender to fork piercing, drain

Mix potatoes with hand masher or kitchen aid with paddle, add butter, milk,artichoke, sour cream, mashed garlic and seasonings.

Adjust seasoning if needed

· 8 strips of bacon diced

· ½ onion diced

· 3 TB Braggs cider vinegar

· 3 cups of baby kale mix or regular kale chopped

· Season with sea salt and pepper to taste

 

Method

Cook/render bacon in large sauté pan until bacon starts to brown, add onion and continue to cook until bacon and onion and sauté another 3 or so minutes until onion is golden

 Drain about ½ of the grease add vinegar & kale then sauté for an additional 2-3 minutes

Season to taste with sea salt and pepper

Divide Potatoes amongst 4 plates, place a nice little nest of kale next to potatoes, and rest 2-3 meatless on top of potatoes. Warm Winter Comfort!!!!!

 

Winter Kale Sauté

Artichoke Mash Potatoes

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