Sometimes I call them turkey muffins. Hahaha, I know it sounds gross but I decided to jump on the cupcake craze myself. I have a whole line of savory cupcakes... well.. actually these are oversized meatballs baked in a cupcake tin. For these I cot a container of ground turkey breast, breadcrumbs, an egg, parsley, chopped onions, chopped carrots, shredded cheddar cheese, horsradish, salt and pepper. Roll them into large balls, drop them in a cupcake pan sprayed with Pam and throw it all in the oven at 275 ish till they're nice and brown. This is a fun novelty at a dinner party or a just a GREAT idea to make a batch (as lean and healthy as you like.. or not) early in the week and take two for lunch th rest of the week (Try these with ketchup, mayo, hotsauce, wasabi- or anything else that blows your skirt up).
italian boy
Tuesday, October 13, 2009
turkey cupcakes
Sometimes I call them turkey muffins. Hahaha, I know it sounds gross but I decided to jump on the cupcake craze myself. I have a whole line of savory cupcakes... well.. actually these are oversized meatballs baked in a cupcake tin. For these I cot a container of ground turkey breast, breadcrumbs, an egg, parsley, chopped onions, chopped carrots, shredded cheddar cheese, horsradish, salt and pepper. Roll them into large balls, drop them in a cupcake pan sprayed with Pam and throw it all in the oven at 275 ish till they're nice and brown. This is a fun novelty at a dinner party or a just a GREAT idea to make a batch (as lean and healthy as you like.. or not) early in the week and take two for lunch th rest of the week (Try these with ketchup, mayo, hotsauce, wasabi- or anything else that blows your skirt up).
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About Me
- anonymous
- Hi there, my name is Giacomo and I enjoy things delicious. Long story short, my parents moved from Italy to NJ where I grew up (and loved it) but found myself in Washington, DC fourteen years ago and haven’t yet found an excuse to leave. Food has always been a huge part of my day and life… from happy times, sad times, holidays, drunken escapades and all the rest in between, I’ve usually spent a good portion of that time putting something in my mouth. I guess I started this blog a little while ago to keep track of what I was cooking and places I’d eat-- simply because my friends were always asking “how do you make this” or “where do you get that” but surprisingly over time I guess real people started reading too. SO, take a look around and let me know what you think. You’ll see that the backbone of lots of my food is Italian but I manage to cover most bases. Thanks for stopping by. BUON APPETITO!
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