Recipes for Ground Turkey Meatballs

If you are tired of Beef Meatballs and looking for something healthier, try these Recipes for Ground Turkey Meatballs.  I change up the recipe two different ways and both are delicious. It really depends on what I have available. 

The difference between the two is whether or not I have Spinach & Parmesan Cheese and on hand.  I like to add spinach for additional nutritional benefits and flavor.  Just like any kind of meatball they are delicious served with pasta, as a sandwich, or by themselves. 

These super moist Recipes for Ground Turkey Meatballs are one of my family’s favorite meals.  It’s a meal we have at least twice a month.  It only takes 15 minutes to cook in the Pressure Cookers so I prep the ground turkey the night before so it makes for a quick after-work meal. 

What is Ground Turkey?

Ground Turkey is Turkey meat ground or minced.  Depending on the lean percentage Ground Turkey includes dark, light meat and skin.  Just like Ground Beef, Ground Turkey is available in different lean percentages. 

The difference is you will find Ground Turkey usually in a 95% lean 5% fat, for this recipe I used an 85% lean 15% fat because that is what I had.  I’ve also have made it with 95% lean 5% fat and it’s still moist and delicious.  

 

Is Ground Turkey Better Than Ground Beef?

In some ways, Ground Turkey is much better than Ground Beef, but it’s really a matter of opinion.  I enjoy them both very much but like to limit my red meat intake due to high cholesterol.  So, if you are watching your cholesterol, I would choose Ground Turkey over Ground Beef. 

Yes, Ground Turkey is a little healthier meat and can be used in burgers, tacos, chili, or meatballs.  Ground Turkey is lower in fat, high in protein, and low in calories.  Change it up and give these Recipes for Ground Turkey Meatballs a try. 

How to Cook Ground Turkey?

The leaner the meat the less fat it has to keep it moist. Ground Turkey must be cooked to an internal temperature of 165° for it to be fully cooked.  If you overcook Ground Turkey it will become dry, be sure to check the temperature with a cooking thermometer. 

Just like with Ground Beef don’t overwork it when forming the meatball or burgers.  The meat should be loosely holding itself together, if you form a firm meatball, it will become dense and dry, and we don’t want that to happen.

The benefit of cooking these Recipes for Ground Turkey Meatballs in the Pressure Cooker is it keeps the meatballs moist while cooking in the sauce. 

PRESSURE COOKER TIP:  Be sure to add 1 cup of water before adding in the pasta sauce and Turkey Meatballs.  If you don’t the Pressure Cooker will turn off if it starts to burn on the bottom.  I’ve made this mistake a couple of times and it’s not easy to clean the Pressure Cooker.  

 

Turkey Meatball Topping & Side Dishes

Here is a list of some of the toppings we like to put on our Turkey Meatballs

  • Any kind of Cheese (Parmesan, Mozzarella, Monterey Jack, etc.)
  • Sliced Onions
  • Fresh Basil
  • Sliced Bell Peppers
  • Red Pepper Seeds
  • More Sauce
  • Any kind of Hot Peppers to give your Meatballs some heat

Side Dishes for Meatballs

  • Baked Potato
  • Roasting Potatoes
  • Green Beans
  • Pasta
  • Egg Noodles
  • Corn on the Cob
  • Potato Wedges
  • Bruschetta
  • Salad
  • Rice
  • Garlic Bread
  • Asparagus
  • Broccoli 


The Secret Behind Tender Turkey Meatballs

Ground Turkey or Ground Chicken can become tough and dry when using in meatballs.  The Secret Behind Tender Turkey Meatballs are:

  • Include finely chopped ingredients in the mixture.  Adding one or two of these ingredients will add space in between the meat and not allow it to get so firm.  Adding chopped ingredients like onions, grated cheese, parsley, spinach,  peppers, breadcrumbs, etc. 
  • When forming Turkey Meatballs go easy on them, you are just forming the shape. DO NOT roll them for too long or too tight they will turn out tough. 
  • Meatballs should be a little larger than a golf ball, or about 1 inch in size.

Check out our Beef Meatball Recipes!

Easy and Delicious Crockpot Meatball

Cranberry and Chili Sauce Meatballs

Authentic Italian Meatball Recipe

Quick Easy Meatballs Recipe

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Turkey Meatballs

Keyword Delicious, Dinner, Easy Meal, Ground Meat, Ground Turkey, Italian Meatballs, Leftovers, Lunch, Sandwich, Sandwiches, Turkey Meatballs
Prep Time 10 minutes
Cook Time 15 minutes
Servings 4 People
Cost $15.00

Equipment

  • Pressure Cooker

Ingredients

  • 1 lb Lean Ground Turkey 85% Lean - 15% Fat
  • 1 cup Onion Diced White, Yellow or Red
  • 1 large Egg
  • 3/4 cup Bread Crumbs Plain or Italian Style
  • 1 tbsp Garlic Powder
  • 1 tbsp Italian Seasoning
  • 1/2 tsp Salt
  • 1/2 tsp Pepper
  • 1 24 oz jar Pasta Sauce
  • 1 cup Water

Instructions

  • Place 1lb of vground turkey in a large mixing vowl,
  • Add in the egg, diced onion, bread crumbs, garlic powder, italian seasoning, salt and pepper a mix thoroughly.
  • Roll into golf ball sized meatballs. This should make between 12-15 meatballs.
  • Pour a cup of water into the pressure cooker first.
  • Pour 1 jar of the pasta sauce into the pressure cooker.
  • Add the meatballs on top of the sauce you just added.
  • Pour the second jar of the sauce over the meatballs.
  • Set the pressure cooker to meat/stew setting.
  • Set the timer for 15 minutes.

How to Make Chicken Fajitas at Home

I am going to share How to Make Chicken Fajitas at Home that your whole family will love.  When I make Chicken Fajitas at Home the whole family gets involved.  There is some prep work that needs to get done like chopping up the onions, peppers, and chicken, but it’s simple to do. 

I use a non-stick skillet but I’ve also used a cast-iron pan either way it turns out delicious.  The fun part when making Chicken Fajitas at home is each person can customize their Fajita.

Fajitas in general are fun to make because you add the ingredients you and your family enjoy.  You can make fajitas with chicken, steak, or shrimp the choice is yours.


Chicken Fajitas Toppings Ideas

This is where you can get really creative and make it a Family Fun Meal.  Here are some of our Favorite Homemade Chicken Fajita Toppings:

 

Are Chicken Fajitas Healthy

Yes, Chicken Fajita is a Healthy Meal, as long as you don’t put too many toppings.  Chicken is a great source of protein and since we are using Chicken Breast, that is a lean cut of meat. 

Peppers have excellent sources of Vitamin A and C, fiber, folic acid, and potassium.  Onions contain antioxidants that fight inflammation and may reduce cholesterol levels. 

Flour Tortillas are a great source of fiber, calcium, folic acid, and low in calories.  Therefore, the main ingredients in the Fajita are very healthy.  Just don’t add too many of the bad toppings.  

 

Side Dishes for Fajitas

Fajitas are a delicious meal on their own, but a little sidedish can take it to the next level.  Invite some family or friends over for a Fajita Finger Food Fun!  Here are some side dish ideas:

  • Mexican Rice
  • Spanish Rice
  • Mexican Quinoa
  • Fresh Salad
  • Guacamole & Chips
  • Salsa & Chips
  • Refried Bean Dip
  • Baked Potato Wedges 

Check out our other Chicken Recipes

Chicken Marsala

Easy Shredded Chicken Sandwiches

Barbecue Chicken Quarters

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Chicken Fajitas

Easy Homemade Chicken Fajitas
Course Main Course
Cuisine American
Keyword Chicken, Chicken Fajitas, Dinner, Fajitas, Grilled Chicken, Meals
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Equipment

  • 1

Ingredients

  • lbs Chicken Breast
  • 4 Flour Tortillas 6 to 8 inch work well
  • 4 tbsp Extra Virgin Olive Oil
  • 2 tbsp Fresh Lemon Juice
  • 1 ½ tsp Seasoned Salt
  • ½ tsp Paprika
  • 1 tsp Garlic Powder
  • 1 ½ Red, Yellow, or Green Pepper Mix the Peppers up for flavor - Medium in size
  • 1 ½ tsp Fresh or Dried Oregano
  • ½ Red Onion Sliced thin
  • ½ tsp Red Crushed Peppers Flakes (Optional)
  • ½ cup Mushrooms (Optional)

Instructions

  • Slice Chicken Breast in half to about 1 in thick, and then cut in long chicken strips
  • In a large bowl, whisk together 2 tbsp of Extra Virgin Olive Oil, 2 tbsp of Lemon Juice, Seasoning Salt, Oregano, Garlic Powder, Paprika, and Pepper. Add chicken strips to mixture and cover, refrigerate for 1 - 3 hours.
  • Cut Peppers and Onions into strip-like pieces.
  • In a large skillet add 2 tbsp of Extra Virgin Olive Oil, add in Peppers, Onions and Mushrooms. Saute for about 3 minutes until everything is tender.
  • Remove the Pepper, Onions, and Mushrooms from the pan and set them aside.
  • Place Chicken Stripes in the same skillet the Pepper, Onions, and Mushrooms were in.
  • Cook chicken for about 5 or 6 minutes or until each piece is fully cooked and slightly brown.
  • After the Chicken is fully cooked add back the Peppers, Onions, and Mushrooms to the skillet. Mix together and get everything hot, now you can add in the Red Crushed Peppers (optional).
  • Warm up the Tortillas in the microwave for about 10 seconds and you are ready to serve.

Cranberry and Chili Sauce Meatballs

If you are tired of Italian Meatballs why not try something new?  Try this Cranberry and Chili Sauce Meatballs it’s my new go-to meatball recipe.  It’s a little sweet and tangy. 

When I think of Cranberry Sauce I think of Thanksgiving or Christmas. Don’t you?  I like making this delicious recipe as a Thanksgiving Appetizer, you know for the Thanksgiving Football Games. 

I’ve have gotten one of those cool Football Serving Trays to serve them in.  My Holiday guests Love it.  

When I make them as an appetizer I’ll usually cook them the day before I need them. Then refrigerate them overnight and heat them up in a crockpot.

When I serve meatballs as an appetizer I will put out toothpicks, short rolls, or crackers for guests to enjoy.

I’ve even made this as a dinner and my family loves it.  I mean who doesn’t love a delicious Meatball Sandwich? Right 🙂  

I like to make my meatball from scratch but you could also use frozen meatballs as well.  Meatballs are one of those meals where you always make enough for leftovers.  It’s a two in one meal.

I use Nabisco Premium Saltine Crackers instead of Italian Breadcrumbs for my Cranberry and Chili Sauce Meatballs just to get away from the Italian flavor.  I used a Mallet Tool to break up the saltine crackers but you could also use a food processor or a rolling pin if you have one.  

 

You could also use Ground Turkey, Chicken, or Beef and they all taste delicious. 

When I roll meatballs, I use a medium cookie scoop to make sure they are all the same size.  The medium cookie scoop is a perfect bite-size for appetizers or sandwich bun size.   

With this recipe, I cooked the meatballs in the oven first to make sure the meatballs didn’t fall apart in a thicker sauce and I was pressed for time.  Baking in the oven will give meatballs that delicious browning flavor.  

5 Tips for the Best Meatballs


1) Meat Choice

Don’t use lean meat like 90% / 10% or 93% / 7%, you want your meat to have some fat so it stays moist.  If you choose leaner meat the meatballs will turn out dense and tough. 

 

2) Rolling

Don’t roll meatballs too compact or too tightly as they will turn out tough. It will turn out like golf balls and nobody wants to eat golf balls.  This is another benefit of using a Cookie Scooper to form the meatballs, you don’t have to roll them for long because it’s already round. 

 

3) Browning

Browning on the stovetop or in the oven will give meatballs flavor and great color. This is a debate in the meatball world! I do whichever I have the time to do.  Browning and No-Browning Meatballs have benefits both ways.  If you want to get rid of some of the greases from the fat due to the meat used browning will help with that.

 

4) Seasoning

This is the fun part you can Season Meatballs any way you like.  Get creative and try different ingredients in small amounts.  You don’t want to overpower the meatballs with one seasoning you want to get the flavor of all seasoning.  

 

5) Mixing

Don’t over mix your ingredients!  When you overmix ground meat you are breaking down the pieces even more and then it just becomes mush.  I like to mix all my seasoning into a small bowl then pour over the meat.  Gently mix together with the meat to incorporate the flavors.  

 

 

 


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Cranberry Chili Sauce Meatball Recipe

Sweet and Tangy Cranberry Chili Sauce Meatballs
Course Snacks
Cuisine Italian
Keyword Meatballs
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4 people

Ingredients

Meatball

  • 1 lb Ground Beef 85/15
  • 1/3 cups Ketchup
  • 10 whole Saltine Crackers Crushed
  • 1 whole Egg
  • 1 tbsp Soy Sauce
  • 1/4 tsp Minced Garlic
  • 1/4 tsp Sea Salt
  • 1/4 tsp Black Pepper

Chili Sauce

  • 1 16 ounce can Jellied Cranberry Sauce
  • 1 14 ounce bottle Chili Sauce
  • 2 tbsp Brown Sugar
  • 1 tbsp Lemon Juice

Instructions

  • Preheat the oven to 350° F (175° C)
  • In a large bowl, mix the ground beef, crushed saltine crackers, egg, soy sauce, minced garlic, ketchup, and salt and pepper
  • Using a medium cookie scooper, scoop and roll into golf sized meatballs
  • Line a metal cookie sheet with parchment paper and place the meatballs on it
  • Put the meatballs in the preheated oven and cook bake for 30 minutes
  • In another large bowl, combine all the Sauce ingredients listed above and whisk until a smooth consistency
  • Pour sauce into the crockpot and set on low
  • After meatballs have baked for 30 minutes, add them to the sauce in the crockpot
  • Continue to cook on low for 1-hour or until completely cooked stirring once or twice

How to Make a Bruschetta?

When I think of Summertime one of my favorite recipes is Bruschetta.  It’s so simple to make and I will share my recipe on How to Make a Bruschetta?

I have seen recipes for Bruschetta made with just tomato, basil, and olive oil but I like to add more flavor. 

You only need a few ingredients for this delicious Tomato Basil Bruschetta Recipe. This is one of my favorite appetizers to make for summer gatherings because a little goes a long way.

Once you see how simple it is to make you’ll make Bruschetta a more often. 

In the spring I plant tomatoes, basil, and green onions in my garden so I have fresh ingredients for my recipes. Right around the middle of summer, my tomato plants blossom with lots of fresh juicy tomatoes.

This is when I take out my Food Chopper and start chopping tomatoes to make Bruschetta.  The quantity on this recipe is good for a family of four but I usually make it in larger quantity.  Since I get so many delicious fresh tomatoes.  

In the summer months, Bruschetta is my go-to appetizer or side dish recipe. It’s great for BBQs, Picnics, or just backyard fun. 

It’s a light and fresh recipe that goes well with meatball, hamburgers, hotdogs or chicken. Pretty much any summer meal you can think of.   

How to Pick a Good Tomato?


You want to make sure tomatoes are ripe when making Bruschetta.  If you start off with mushy tomatoes your Bruschetta will end up soggy.

See, Touch and Smell are three key factors in picking a ripe tomato. 

  • See – Look over the tomato to make sure it doesn’t have wrinkles.  If there are wrinkles then it’s starting to get overripe, you want smooth skin.
  • Touch – Pick up the tomato and place it in the palm of your hand, it should have weight to it.  DO NOT SQUEEZE the tomato you could bruise it. 
  • Smell – Put the tomato close to your nose (but not to close) it should have a sweet smell almost kind of earthy.  

I’ve made Bruschetta using ten (10) delicious tomatoes and for the weekend of fun by the pool.  It’s good to have on hand just in case you have pop-over visitors.   It refrigerates well for about three days, after that the tomatoes can get a little soggy.   

You don’t have to just use just Red Tomatoes I have mixed in the Yellow or Orange Tomatoes to really give it that summertime fresh look.  Yellow and Orange Tomatoes have less acidic and taste a little sweeter.  

So now you know How to Make a Bruschetta, why not give this recipe a try and let me know what you think in a comment below. All reviews are welcomed.  🙂

 

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Tomato Basil Bruschetta Recipe

Course Finger Food, Side Dish
Cuisine American, Side Dish
Keyword Finger Food, Side Dish

Ingredients

  • 4-5 ripe Tomatoes Tomatoes on the vine (about a 1 or 1-1/2 lbs)
  • 1/4 cup Yellow Onion
  • 8-10 whole Basil Leaves Sliced or chopped
  • 2 tsp Minced Garlic
  • 1 tsp Extra Virgin Olive Oil
  • 2 tsp Balsalmic Vinegar
  • 1 tsp Salt & Pepper to taste
  • 1 baguette French Bread
  • 1/4 cup Extra Virgin Olive Oil Used to brush on each bread slice
  • 1 tsp/each slice Grated Pecorino Romano Cheese Or your choice of grated cheese

Instructions

  • Preheat oven to 450°F (230°C) for Bruschetta Toast
  • Chop Tomatoes & Onions into square pieces and put them into a large mixing bowl
  • Chop the fresh Basil Leaves and add them to the bowl
  • Next, add the Minced Garlic, Balsamic Vinegar, and Salt & Pepper and 1 tbsp of Olive Oil
  • Mix together all the ingredients
  • Slice the Baguette diagonally into 1/4" thick slices. This should make approximately 18-20 pieces.
  • Brush Olive Oil on one side of each of the bread slices and place Olive Oil side down on a cookie sheet lined with parchment paper.
  • Place the slices into the preheated oven on the top rack and toast for approximately 5-6 minutes or until lightly browned
  • Remove the bread slices from the oven when they are lightly browned
  • With Olive Oil side up, spoon on Bruschetta mix onto each piece, about 1 tbsp
  • Sprinkle the top with your favorite grated cheese

Notes

I like to refrigerate the Bruschetta for at least 30 minutes before serving so all the flavors mix together nicely.  

 

Be sure to check out our other Appetizers/Finger Food Recipes!

 

Best Shrimp Salad Recipe Ever

In the summertime, I’m always thinking of simple and easy recipes to make.  When I think of summer I think of seafood.  One of my go-to recipes is a Shrimp Salad which my family calls The Best Shrimp Salad Recipe Ever! 

You can serve Shrimp Salad in several different ways.  It’s great with crackers, on bread, wrap with a lettuce leaf, or just eat out of the container.   

I use the Vidalia Chop Wizard Food Chopper to cut the Celery and Onion into small pieces.  It turns out to be a perfect size.   Too large of pieces can be overwhelming, I’ve learned from experience. You don’t want the pieces to be too large. 

This five-ingredient recipe packs lots of flavors.  You can customize the amounts of the ingredients to your liking. 

I used the frozen Jumbo Shrimp and just ran under some cold water to defrost. In the summer I try to make cooking very simple.  

You can purchase fresh Jumbo Shrimp and cook according to package.  Just make sure to refrigerate after you are done. 

This Shrimp Salad is a perfect recipe for parties, bbq, picnic to serve with crackers as a Finger Food.   Your friends and family will say this is the “Best Shrimp Salad Recipe Ever”.

The Best Shrimp Salad Recipe Ever is a simple and satisfying meal.  Once you give it a try it will become your go-to recipe for the summer.   Enjoy! 

Share with family and friends and let us know what you think.

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Best Shrimp Salad Recipe

Course Lunch
Cuisine Seafood
Keyword Seafood
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people

Ingredients

  • 16-18 Jumbo Shrimp Cooked
  • 1 1/2 Celery Stalks
  • 1/2 White Onion
  • 1/2 cup Mayonnaise
  • 1 tsp Old Bay Seasoning
  • Salt & Pepper to taste

Instructions

  • Chop up Jumbo Shrimp into small pieces and place in a mixing bowl
  • Chop up Celery Stalks and White Onion into small pieces add to mixing bowl
  • Add in the 1/2 cup of Mayonnaise and Old Bay Seasoning to mixing bowl
  • Mix all ingredients together
  • Add Salt & Pepper to taste

 

Mom’s Easy Classic Deviled Eggs Recipe

Mom’s Easy Classic Deviled Eggs Recipe is a perfect Finger Food for Parties, Holidays, or any type of gathering. 

They are a tasty treat around Easter because really, what do you do with all those Hard Boiled Eggs once they are found? 

The key to a delicious Deviled Egg is to start with a high-quality egg.  My personal favorite egg to use is Eggland’s Best they have 25% less saturated fat and are healthier for your family.

My personal preference is to use X-Large Eggs but if you find a sale on Large Eggs that will work also.  

To get your eggs a Perfect Hard Boiled Eggs for Deviled Eggs I use a Food Steamer to cook them.  It’s so easy to use and it takes the guessing work out of whether the eggs are done or not.  For complete instructions on Steaming Hard Boiled Eggs check it out here.  

Easy Deviled Eggs Recipe


We always start with the basic Deviled Egg ingredients and then add more flavor with other ingredients. 

Such as a Hot Sauce or Bacon are our two favorites to add but here are some other ideas:

  • Horseradish
  • Avocado and Lemon 
  • Olives
  • Relish and Ham
  • Chives and Onion
  • Honey Dijon
  • Ranch Dressing
  • Roasted Red Peppers
  • Jalapenos

The possibilities really depend on your taste buds.  Be sure to add the ingredients a little at a time so you don’t overdo a good thing.  Trust me I have done that and it can really mess things up. 

I always start out with the smallest amount first such as a 1 tsp because you can always add more ingredients but you take them out.  

Deviled Eggs Recipe with Bacon

I like piping in the yolk mixture for presentation purposes and it’s a little neater and faster to do.  It’s so simple to do and you can impress family and friends. 

Now that you know how to make Mom’s Easy Classic Deviled Eggs Recipe get creative and experiment with toppings. 

Easy Classic Deviled Eggs are great for many occasions, it’s such a simple food to make yet most people don’t think to make them. So at your next potluck or party, you are invited to bring Deviled Eggs and people will talk.  Enjoy!!

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Easy Classic Deviled Eggs

Course Finger Food
Cuisine American
Keyword Finger Food
Prep Time 2 minutes
Cook Time 20 minutes
Total Time 22 minutes

Ingredients

  • 6 X-Large or Large Eggs
  • 1 1/2 tbsp Mayonnaise
  • 1 tsp Dijon Mustard
  • 1 tbsp Sweet Relish
  • 1/2 tsp White VInegar
  • Salt and Pepper to taste
  • Bacon (optional)
  • Paprika to Garnish
  • 1/2 tsp Horserash

Instructions

  • Steam or Boil Eggs until they are hard boiled
  • Once Eggs are Hard Boiled place in a bowl of ice water. This will cool eggs faster and make for easy peeling.
  • Peel eggs and cut in halves lengthwise
  • Remove yolks and place in a small bowl, Place egg halves on a platter and set aside
  • In the yolk bowl mix together all ingredients
  • Spoon or use a piping bag to put the mixture in white egg halves
  • Optional: Top with Paprika, Olives, Bacon, Chives, etc.

 


 

Oven Fresh Seasoned Baked Potato Wedges

Seasoned Baked Potato Wedges are one of my family’s favorite side dish and they’re simple to make.  They can be customized to each family member’s favorite flavors.   

We make the basic recipe and then add in any additional ingredients depending on the mood we are in. They can be spicy, hot, cheesy, mild, or onion or garlic flavor.

To make them hot we add Crushed Red Peppers or to spice them up we add Cayenne Pepper.  Add more Garlic or more Cheese to enhance that flavor.

Potatoes are comfort foods for many families I know they are for mine. We make mashed potatoes or baked potatoes a couple of times a week and can get a little tired of that.  So, I started making Seasoned Baked Potato Wedges at least once a week. 

 

Which Potatoes are the Best?

What is a mealtime without a vegetable and a potato of some sort? Right 🙂 Potato Wedges can be made with Yukon Gold Potatoes, Russet Burbank Potatoes, or Red Potatoes depending on what you have on hand.  I like using Red Potatoes because the skin is thin. 


What Goes with Baked Potato Wedges?

Seasoned Baked Potato Wedges are a complement to many delicious meals.  We enjoy them with Hamburgers, Crab Cakes, and even Baked Salmon. What are some of your favorite meals that include Potato Wedges?

Potato Wedges are a great Finger Food for tailgating, potluck parties, or any kind of gathering.  So, forget about the French Fries and start making Crispy Oven Baked Potato Wedges for dinner.   

How to Cut Potato Wedges?

There are two ways you can cut potato wedges. The first way is to keep cutting the potato in half pieces until you have wedges.  The second way is to use a Wedge Cutter which is what I used.  It makes for easy cutting, but the potatoes can’t be too big or there won’t fit in the cutter. 


Potatoes are a healthy side dish to add to any meal because they are high in potassium and vitamin C. In this recipe the potatoes are baked instead of frying, it’s a healthier side dish.  

Tasty Dipping Sauce Ideas:

  • Sour Cream & Dill
  • Sour Cream & Chives
  • Ketchup
  • Ranch Dressing
  • Honey Mustard
  • Hot Sauce
  • Cream Cheese Dip

Once you try them please let us know what you think, we also love to hear whether your family enjoyed them as much as ours.  

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Seasoned Baked Potato Wedges

Course Side Dish
Cuisine American
Keyword Finger Food, Side Dish
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 people

Ingredients

  • 1/4 tsp Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1 tsp Locatelli Grated Pecorino Romano Cheese
  • Sea Salt
  • Pepper
  • Cooking Spray

Instructions

  • Preheat oven to 425° degrees
  • Line a baking sheet with non-stick aluminum foil this will allow the potatoes to brown without burning. Spray the aluminum foil with cooking spray just a little
  • Wash off potatoes and pat dry with a towel. Cut into wedges, we used the Prep Solutions by Progressive Veggie Cutter to make for very easy cutting
  • Pat dry all sides of each quarter potato
  • Mix together Paprika, Onion Powder, Garlic Powder, Locatelli Grated Pecorino Romano Cheese, Sea Salt, and Pepper in a zip lock bag
  • Put Potato Wedges into a bowl and lightly coat with cooking spray
  • Pour the mixture over the Potato Wedges and make sure all sides are coated
  • Cook the potatoes for 25 minutes, you DON'T have to turn them

Notes

Seasoned Baked Potato Wedges Tips

  • Roasting potatoes at a high temperature makes them soft and fluffy on the inside and crispy on the outside.
  • Low-Fat Cooking spray will make your Potato Wedges less oily and much healthier.
  • Don't overcrowd the pan or the potatoes may not cook evenly.
  • Make sure at least one of the sides are touching the foil.

 

Philly CheeseSteak Egg Roll Recipe

How does a new twist on a traditional Philly CheeseSteak sandwich sound? Turn them into Philly CheeseSteak Egg Rolls? This is a great appetizer recipe that has all the Cheesesteak flavor you and your friends will enjoy. 

 

I am originally from Philadelphia, Pennsylvania but I moved to sunny Florida in 2015.  I love the weather in Florida (except hurricane season) sunshine and rainy days are beautiful to me. 

BUT, You can not find a delicious Philly Cheesesteak anywhere. One of the reasons is the Roll, Florida doesn’t have the wonderful Amoroso’s Italian Rolls.  They just don’t make them in the south. The other thing that is hard to find in Florida is good Chinese Food.  

Philly CheeseSteak Egg Roll Recipe in Florida!

So, I decided to make my own Cheesesteak Egg Roll and I was so happy I did.  There is nothing like the Original Philly Cheese Steak, but I can’t be flying to Philly every weekend. So, the Philly CheeseSteak Egg Rolls was created.   

Combine the two great flavors of a crispy egg roll with the delicious taste of Cheese Steak in one bit.  We’re always thinking about Finger Food ideas to make before a big football game.  The Philly CheeseSteak Egg Rolls is a tasty start.

To create this recipe we used two of our current kitchen gadgets, the Copper Chef Pan and the Vidalia Chop Wizard which comes in handy and quickly chops the onions and peppers.

You can add additional flavors to make this your own, such as mushrooms, garlic, pepperoni, use your imagination. Use whatever kind of cheese you like the traditional Cheese Whiz, American, Provolone, Mozzarella, etc. 

If you enjoy this recipe try our Tasty Cheeseburger Egg Roll Recipe with a step-by-step video.

 

Cheese Steak Dipping Sauce

Here is a list of some of my Favorite Philly Cheese Steak Dipping Sauces for Egg Rolls:

  • Ketchup (it’s basic but still delicious)
  • Cheese Whiz (another Philly Favorite)

 


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Philly CheeseSteak Egg Roll Recipe

Course Finger Food, Lunch
Cuisine American
Keyword Beef, Finger Food
Prep Time 15 minutes
Cook Time 2 minutes
Total Time 17 minutes
Servings 4 people

Ingredients

  • 1 pkg Egg Roll Wrappers
  • 1 lb Beef Shaved Steak Ribeye thinly cut
  • 1 cup Diced Onion
  • 1 cup Diced Green Peppers
  • 4 cups Vegetable Oil
  • Salt & Pepper to taste
  • 2 tbsp Extra Virgin Olive Oil
  • slices or jar Cheese Provolone/American/Cheese Whiz or choice of cheese

Instructions

  • Heat 1 tbsp of Olive Oil in a pan and saute the onions and peppers until soft
  • Heat 1 tbsp of Olive Oil in a pan and cook the Beef Shaved Steak until brown, chopping it as you cook it
  • Once the beef is cooked, toss in the sauted onions and green peppers and mix well
  • Brush the entire length of each corner of the egg roll wrapper with water. The water will help seal the entire egg roll as you roll it
  • Place approximately 2 tbsp of the beef mixture onto the egg roll wrapper towards the middle
  • Place the cheese (of your choice) over the beef mixture
  • Fold the egg rolls according to package directions
  • Heat the vegetable oil until it reaches approximately 350 degrees.
  • Carefully add the egg rolls to the basket and submerge into the oil. We used the Copper Chef Pan and deep fried 2 egg rolls at a time.
  • Cook the egg rolls on one side for approximately 1 minute then flip and cook for 1 addtional minute

Notes

Gadgets used for this Recipe