Hope everyone had a great 4th of July weekend! We took ourselves and the kitties to Barnegat Light, Long Beach Island. Oh, what a beautiful and relaxing time we had. Now it's back to reality...and this dreadful 105 degree weather!
Tonight's dinner was scrumptious. We had Erv's fresh garden salad with olive oil and vinegar. So simple, yet so good. The main course was turkey meatballs in a herbed goat cheese, shallot and mushroom sauce served over wild rice. I made the sauce by sautéing shallots in some butter and olive oil. Then I tossed in some button mushrooms, sherry wine and herbed goat cheese. As the cheese started to melt, I added some beef broth and a dash of thyme. Lastly, I tossed in the turkey meatballs and some scallions and cooked until nice and bubbly. Yum!
Recipe:
1/2 PKG turkey meatballs ( I love Stony Brook Farms)
Pre-cooked wild rice ( 1.5 cups dry - made with chicken stock and bay leaf )
4 small shallots
Handful button mushrooms
3 TB herbed goat cheese
2 scallions
1 TB butter
1 TB olive oil
1 TB Sherry wine
1/4 cup beef or chicken broth
Dash of dry thyme
S & P to taste
Heat olive oil and butter in large skillet. Add finely sliced shallots and cook until lightly browned. Add mushrooms and sherry. Cook 2 minutes. Add herbed goat cheese and beef broth. Mix well. Top with thyme and chopped scallion. Thaw turkey meatballs for 1 minute in microwave. Chop into cubes and add to sauce. Cook another 2 minutes. Serve over wild rice pilaf. Enjoy!
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