Touchdown Turkey Meatballs & Crudites


Ready. Set. Bite! It’s football season and that spells T-A-I-L-G-A-I-T-I-N-G.  In honor of 4 downs, here are 4 of my favorite “platter-friendly” recipes for easy power-packed bites.  Each “DIY ahead of time” recipe bursts with flavor, nutrition and yum and will have you feeling like a champ! Cannellini Bean Baby Spinach Dip; Sharp Cheddar Cheese Medallions; Crunchy Cabbage Slaw in Jars; Turkey Meatballs.

Let’s Play!

Be sure to check our FacebookTwitter and Pinterest pages for updates or email to schedule:

1. Specialized private cooking lessons with kids;
2. Nutritious family-friendly Pantry Make-Overs;
3. Personal appearances and educational seminars. Don’t Worry, Eat Happy!


LOVE your life!

CELEBRATE your culinary creativity!

PLAY with a renewed vitality!

Exercise! Breathe Fresh Air! Exhale Sunshine! Listen to TUNES THAT MOVE YOUR SOUL WHILE COOKING! Music, one of my daily culinary inspirations, is not just background noise…it strikes a chord in my heart in the kitchen.

  • Get Ready for This, 2 Unlimited
  • Freeze Frame, J. Geils Band
  • We Will Rock You, Queen
  • Boom Boom Pow, Black Eyed Peas
  • Jump, Van Halen
  • Don’t Stop Believin’, Journey
  • Superbowl Shuffle, Superbowl Superstar

Cannellini Bean Baby Spinach Dip

Prepared in 10 minutes.

2 Tbs Canola oil
2 large cloves garlic, peeled and minced
12 oz baby spinach leaves
1 15 oz can Cannellini beans, drained and rinsed well (separate 5 oz)
1 Tbs fresh squeezed lemon juice
1 Tbs balsamic vinegar
1 tsp kosher salt
Pinch of ground white pepper
¼ tsp crushed red pepper flakes
**Option to garnish with minced red onion, chopped red pepper and fresh flat-leaf parsley


Heat 1 tablespoon of the oil, over medium heat in a large skillet. Add minced garlic and cook approximately 1 minute. Add half of the baby spinach leaves. Cook for 1-2 minutes or until wilted. Repeat with the remaining spinach.

Allow spinach mixture to cool for a few minutes.

Place the remaining oil, spinach mixture, 10 oz of the Cannellini beans, fresh lemon juice, balsamic vinegar, salt, white pepper and red pepper flakes in the bowl of a food processor.

Blend until the mixture is smooth. Transfer to a small serving bowl. Add remaining whole Cannellini beans on top of dip for texture.  Garnish with minced red onion, chopped red pepper and fresh parsley leaves.  Serve with endive spears, crudites and Sea Salt pita chips.

Prepared in 20 minutes of less.
8 oz Extra-Sharp cheddar cheese, shredded (2 cups)
¾ cup unsalted butter, at room temperature and cut into pieces
2 cups unbleached all-purpose flour
½ tsp ground cayenne pepper
¼ tsp ground white pepper
Preheat oven to 375°F.
Line a baking sheet pan with parchment paper and set aside.
Using an electric mixer on medium speed, in a large bowl cream the shredded cheese and butter until well combined and it appears like orange lumpy paste.
Sift together the flour, cayenne pepper and white pepper over a small bowl.
Add ½ cup of the dry flour mixture at a time to the cheese mixture while beating at high speed.  Repeat.  Gently scrape down the sides of the bowl until the mixture pulls away from the sides and naturally forms a ball.
Gently roll small portions of cheese dough between the palms of your hands and shape them into walnut-sized balls.  Place each raw dough ball onto the prepared baking sheet pan approximately 2 inches apart.
Press each ball gently with the back of a salad fork to flatten each ball.
Bake until the shortbread bottoms are browned and their tops are set, approximately 12-14 minutes.
Transfer the cheddar medallions to a wire rack and cool completely. Makes 2 dozen.
Prepared in 10 minutes of less.
2 Tbs fresh lime juice
2 Tbs rice vinegar
1 Tbs canola oil
1½ tsp light brown sugar
Pinch of salt
½ small head green cabbage, shredded
1 cup fresh cilantro leaves
4 scallions, outer layer peeled then cut into matchsticks
1 medium carrot, roughly grated
½ fresh jalapeño, minced
Lightly toasted white sesame seeds for garnish
In a large bowl, combine lime juice, rice vinegar, canola oil and sugar.  Season with salt.  Whisk until incorporated.
Add shredded cabbage, fresh cilantro leaves, matchstick scallions, grated carrot and jalapeño to dressing inside the large bowl.  Toss with tongs to combine ingredients.
Spoon slaw into individual standard-sized Mason jars.  Garnish with a sprinkle of toasted sesame seeds. Seal jars and refrigerate until ready to serve. Makes approximately 8 jars.  Can be made a day ahead.
Prepared in 20 minutes of less.
1 lbs ground turkey
¼ cup fresh basil, chopped
4 garlic cloves, peeled and minced
3 scallions, finely chopped
1 Tbs fish sauce, nuoc nam (found in Asian markets or most supermarkets)
1 Tbs hot Asian chile sauce
1 Tbs sugar
2 tsp cornstarch
1 tsp kosher salt
Fresh pepper to taste
2 Tbs sesame oil
Preheat oven to 300°F.
Stir in all the sauce ingredients in a medium bowl to blend.  Cover and chill in refrigerator 1 day in advance.
Line a large baking sheet with plastic wrap for placing uncooked meatballs.
Gently mix all meatball ingredients in a large bowl until well-combined.  Using your hands, measure approximately 2 tablespoons for each meatball.  Place on lined baking sheet.  Set aside.
Heat sesame oil in a large skillet over medium-high heat.  Sauté half of the meatballs until browned and cooked through, approximately 12 – 15 minutes.  Lower heat if meatballs brown too quickly.
Transfer meatballs to another baking sheet and place in the oven to keep warm.  Repeat process with remaining uncooked meatballs.  Arrange meatballs on a large serving platter.  Serves 6.


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