Recipe(tried): Super Size Turkey Meatballs with Spinach and Cheese and Wilted Spinach and Orange Salad

Hey Y'All!

We had a cold front go by and it was 42 degrees this morning...I love it! I threw all the sliders and windows open so my house would be nice and cold. Here's the thing about our home; it has great insulation and I do mean great!

In a few days when the weather goes back up to high 70's , low 80's, it will be warm outside but yet nice and cold inside my home. We have not turned on the heat at all this winter because I love it cold inside! We just use extra blankets and wear sweaters inside to keep warm. And it saves on electricity because when it's hot outside, I don't have to turn on the A/C. My DH hates it...but the Queen rules!

Tonight's dinner comes from Rachael Ray's new magazine, Everyday with Rachael Ray. It's filled with recipes, pictures and her wedding menu and pics from Tuscany, Italy! It is a delightful magazine! The salad is from Atlanta Cooknotes, one of my favorite Junior League cookbooks. It is bursting with flavor and a great accompaniment to meatballs and noodles.

Valentine's Day will soon be here and I have already purchased my cards for DH, friends and Mom. But I do enjoy making a homemade one for DH to find in his lunch-pak! Martha Stewart's site has wonderful ideas on how to make homemade cards as well as Better Homes and Garden's February 2006 issue...on page 146 they have WORDS TO WIN HEARTS: here are some clever lines from popular songs to put in that sweet, homemade card...

--My funny Valentine, sweet comic valentine/
You make me smile with my heart.
----Rodgers & Hart

--When we met I felt my life begin/So open up
your heart and let this fool rush in.
----Johnny Mercer

--Love me tender, love me dear, tell me you are
mine/I'll be yours through all the years til the
end of time.
----Elvis Presley

--I hope you don't mind that I put down in words
How wonderful life is while you're in the world.
----Elton Johyn

--Just to dance with you/It's everything I need.
----The Beatles

--Right beside you is where I belong/From this
moment on.
----Shania Twain

So get out the stock paper and scissors and felt pens for a fun, creative Valentine's Day!!

Happy Cooking! Gina

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SUPER-SIZE TURKEY MEATBALLS WITH SPINACH AND CHEESE
Source: Rachael Ray
Servings: 4

Serve with buttered egg noodles

1 (10 oz.) box frozen chopped spinach, thawed
2 1/2 to 2 2/3 lbs. ground turkey breast
1 medium onion, finely chopped
3 garlic cloves, chopped
1 large egg
1 3/4 cups milk
3/4 cup bread crumbs (3 handfuls)
1/2 cup freshly grated Parmigiano-Reggiano cheese (2 generous handfuls)
coarse salt and fresh ground black pepper
extra-virgin olive oil (EVOO), for drizzling
2 Tbsp. unsalted butter
2 Tbsp. all-purpose flour
1 cup chicken broth
8 oz. shredded provolone cheese or Italian cheese blend
1/2 tsp. fresh grated nutmeg
1/4 cup chopped fresh flat-leaf parsley

Preheat oven to 400 degrees.

Drain the spinach well. Place the ground turkey in a large bowl and make a well in center. Add the spinach, half of the onions, the garlic, the egg, 1/4 cup of the milk, the bread crumbs, salt and pepper, and the cheese. Mix until combined. Form into 12 large meatballs.

Arrange the balls on a non-stick baking pan and drizzle with EVOO and roast for 25 minutes.

Meanwhile, heat a small saucepan over medium heat Add a drizzle of EVOO and the butter to the pan. Melt the butter and add the remaining onions and cook for 2 minutes.

Whisk in the flour and cook for 1 minute. Then whisk in the remaining 1 1/2 cups of milk and the broth. Bring the liquid to a boil, then stir in the provolone cheese. Season the sauce to taste with salt and pepper and nutmeg.

Place 3 turkey meatballs on each of 4 dinner plates and drizzle with the sauce; garnish with the parsley and serve with buttered egg noodles.

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WILTED SPINACH AND ORANGE SALAD
serves 6-8
source: Atlanta Cooknotes, Junior League of Atlanta, Inc.

1 lb. fresh spinach, washed and patted dry
8 whole scallions, cut into pieces
8 slices bacon
3 Tbsp. bacon drippings
3 Tbsp. lemon juice
3 Tbsp. vegetable oil
1 Tbsp. sugar
1/2 tsp. salt
1 tbsp. tarragon
3 oranges, peeled and cut into bite-sized pieces, and reserved

Stem spinach and tear leaves into bite-size pieces. Toss with scallions in a salad bowl.

Fry bacon, reserving drippings. Drain well, crumble, and set aside.

Mix 3 Tbsp. drippings, lemon juice, oil, sugar, salt and tarragon in a small saucepan. Bring to a boil and pour over spinach and scallions; toss.

Add orange pieces and bacon. Toss again and serve immediately.