Recipes

preheat oven to 400 degrees. cut larger potatoes in half, leave smaller potatoes whole and place them in a sauce pot. add water to cover about 1 inch over, cover w/ lid and bring to a boil over high heat. remove the lid and simmer potaotes until tender, 12 to 15 min. drain and return to pot, then add 2 tbs of the butter, some salt and pepper, and the sour cream and chives. smash w/ a fork or potato masher until your preferred consistancy is achieved. while potatoes are coming to boil, place the turkey in a mixing bowl. put half of the onion in w/ the meat along w/ half of the garlic, chili powder, shredded cheese, cilantro or parsley, and salt and pepper. form teh mixture into 1 1/2 inch round balls and arrange on a nonstick baking sheet. drizzle the meatballs with a little oil and roast them in oven for 12 min or until they are golden and the juices run clear. once you have the meatballs in the oven, start the BBQ sauce. place a large skillet over medium-high heat w/ the 2 tbs of oil. add the rest of the onion and garlic and salt and pepper. cook, stirring frequently for 3 to 4 min. add the molasses, cider vinegar, and brown sugar; stir to combine; then stir in the fire roasted tomoatoes. brin gup to a bubble and simmer the sauce over low heat until you are ready to eat. place about 1 inch of water in a high sided skillet over high heat, put a lid on it, bring to a simmer. add some salt and the broccolini and cook for 3 to 4 min, keeping the broccolini on the crunchy side. drain and return to the skillet, season w/ salt and pepper and add remaining tablespoon of butter; stir until the butter has melted and coated all of the broccolini. remove the meatballs from the oven and add to the skillet w/ the BBQ sauce. toss to coat in the sauce. plate up the meatballs w/ a little more sauce on top and serve w/ smashed potatoes and broccolini alongside.2 lbs new potatoes or baby Yukon Gold Poatoes 3 tbs butter salt and pepper 1/2 to 3/4 c sour cream 3 to 4 tbs snipped or chopped fresh chives 1 1/4 lb ground turkey breast 1 onion, chopped 4 large garlic cloves, finely chopped 1 tsp chili powder 2 c shredded pepper jack cheese 1/4 c fresh cilantro or flat leaf parsley, coarsly chopped 2 tbs extra virgin olive oil + some for drizzling 1/4 molasses 1/2 c cider vinegar 1/4 c light or dark brown sugar 1 (28oz) can crushed fire roasted tomoatoes 1 lb broccolini

serves 4 prep time: 30 min