Goldilocks was smart.
She knew when something just wasn't right, and refused to settle.
Too hot... too cold. Too soft... too hard. Too big?
Not that gal. And definitely not this girl.
Now, I'm certainly not suggesting that I've been settling this last year. But I've had some projects that I've put on the back-burner... and I just can't deny that all signs are pointing to go. And it's time. And man, that's something I've learned so much about this last year. Patience. And taking time with things, not just bulldozing in, hoping for the best. And hmmm... I'm starting to sound like my Father.
Which, if I'm anything like my Father... is a very good thing.
So, this year, I'm expanding the blog to include all things food, and more! Because, like Goldilocks, I'm celebrating things that are "just right." And in my book, that means living a well-rounded life, celebrating the little things and the grander things. And when it comes to passions, mine include so much more than food.
Fashion, health, beauty, design, travel, and even ways to live more frugally, while still feeling like you're living in luxury.
A new blog design. A new logo. And new and exciting opportunities.
Thanks for being part of it all.
So... one of my first posts of the year? Food. OK, so I realize I just said I was expanding my blogging horizons, but I couldn't resist this recipe, as I've been thinking about it for a few months now... wondering if it just might work. Bite-size pieces of pure beauty and tasty bliss. Simple ingredients that turn ordinary ground turkey into something you won't be able to stop thinking about. And think about it... I have. And so has my family.
A dish so special that you'll surely wow your guests. Yet so quick to put together, it just might become a weekday favorite, like it has in our home.
And so, I introduce my first Dandelion Greens masterpiece...
Brie Stuffed Turkey Meatballs with a Pomegranate Cranberry Thyme Sauce
1 lb. ground turkey
4 oz. brie cheese, cut into small cubes
1/2 yellow onion, diced
2 tblsp. flat-leaf parsley, chopped
Zest from 1 lemon (divided)
1 container pomegranate arils, or arils from a fresh pomegranate (these are the seeds)
1/2 c. cranberry sauce (I used Ocean Spray)
1 teaspoon fresh thyme leaves
1 tablespoon honey
1 teaspoon dijon mustard
2 tablespoons apple cider vinegar
Salt and pepper
In a large bowl, mix the ground turkey, diced onion, egg, parsley, zest from 1/2 lime, salt and pepper. Roll into about 12 meatballs. Make a small hole in the center and insert a cube of brie cheese in each. Cover over with meat and roll as necessary to make round again.
Place meatballs on a rimmed, greased cookie sheet. Bake at 350 degrees for 15-20 minutes or until cooked through.
While the meatballs are cooking, make the sauce. In a saucepan add the arils, cranberry sauce, honey, dijon, apple cider vinegar and fresh thyme leaves. Season with salt and pepper to taste. Bring to boil and then reduce heat to simmer until thickened a bit.
Pour sauce over meatballs and serve.