Kid n Kitties

1 pound ground turkey
1/2 onion, very finely chopped
1 tsp dried cilantro
1 tablespoon sesame oil
1 tablespoon vegetable oil
2 tablespoons soy sauce
1/2 cup fine, dry bread crumbs (unseasoned)
1 egg, lightly beaten

Heat the oven to 400. Gently mix together the ingredients (hands are best for this), then form meatballs by rolling tablespoon-sized scoops between your palms. Arrange on a lightly oiled or parchment lined cookie sheet and bake for 20-25 minutes, until well-browned and cooked through. Serve with toothpicks for dipping.

Inspired by: Disney Family

I’m having some friends over for dinner on Saturday and I’m going to make a lemon-garlic roast chicken. I’ve never cooked a whole chicken before, and have been kind of afraid of it. I feel somewhat prepared since my SIL showed me how to do it last time she was here. I found a recipe that is nearly exactly what Leslie did, and it gives me a little piece of mind to be able to follow it instead of trying to wing it on my own for the first time (and in front of guests!)

1 (5 to 6-pound) roasting chicken
Kosher salt and freshly ground black pepper
2 heads garlic, cut in 1/2 crosswise
1 lemon, halved
1/2 large Spanish onion, thickly sliced
4 carrots cut diagonally into 2-inch chunks
2 large Yukon gold potatoes, cut into 6 pieces
4 tablespoons butter, melted

When you are ready to cook the chicken, first preheat the oven to 425 degrees F.

Pat the outside of the chicken dry with paper towels. Liberally salt and pepper the inside of the chicken and stuff the cavity with the all the garlic and lemon. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place it in a roasting pan just large enough to hold it and the vegetables. Scatter the onion slices, carrots and potatoes around the chicken. Brush the outside of the chicken with the butter and sprinkle with salt and pepper.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken to a platter and cover with aluminum foil. Place the vegetables back in the oven and continue cooking for an additional 15 minutes.

When the vegetables are cooked, carve the chicken and place the slices on the platter surrounded by the vegetables. Drizzle some pan juices over the chicken and vegetables.

Source: Food Network