Turkey Bolognese [RECIPE]

In Italy, a true ragù alla bolognese sauce is made with beef or pork, but this recipe appeals to me because it is lower in fat (for those who need to avoid these meats for health or dietary reasons) and if you still have leftover turkey in the fridge, this is a nice way to help you utilize it. In any case, you’ll need one pound of turkey, whether you shred it yourself, buy it ground, or use Italian turkey sausage like I typically do. By definition, bolognese is a thick sauce packed with healthy veggies and served with tagliatelle pasta, however a pound of fettuccine or even spaghetti works here just as well. Continue reading “Turkey Bolognese [RECIPE]”

Jathan FinkNovember 30, 2016November 30, 20161 Comment

Food

Stacked Turkey Enchiladas [RECIPE]

Roast turkey is one of our favorite meals, but every time we cook one we inevitably have enough to live off of for a week. To vary up your menu and not waste all the proceeds from a big gobbler, try making up a batch of our stacked turkey enchiladas. Flavorful and delicious, it puts all that leftover poultry to good use and will keep a thankful grin on your family’s faces because they won’t be forking down repeats of the same old leftovers. Continue reading “Stacked Turkey Enchiladas [RECIPE]”

Jathan FinkNovember 29, 2016November 29, 20161 Comment

Food

Fiery Pork and Pineapple Skewers [RECIPE]

One of the things I love most about Asian cuisine is that it frequently pairs opposites and makes them work together as a yummy duo you rarely get anywhere else. Here, juicy pineapple is paired with marinated pork and red onion for an out of this world flavor combo that will surely knock your socks off. The best part is, you can cook these skewers up on the grill and that’s one less kitchen disaster you to have to clean up! Continue reading “Fiery Pork and Pineapple Skewers [RECIPE]”

Jathan FinkNovember 8, 2016November 8, 20163 Comments

Food

Pork Medallions with Roasted Root Vegetables and Grapes [RECIPE]

Pork tenderloin with roasted root vegetables and grapes is a low calorie, low fat way to enjoy the bounty of the harvest season. (Photo by Jathan Fink, Jadeworks Entertainment)

Few things say autumn to me like a huge platter of roasted veggies served alongside one of my favorite cuts of meat, pork tenderloin. I love it because it is a tasty cut that cooks quickly, but it also has great health benefits. If you’re watching your figure, tenderloin has only 93 calories per 3-ounce serving and is very lean. It is also rich in selenium which helps regulate your metabolism and protects the cells that line your blood vessels from damage. The addition of grapes lends moisture and a touch of natural sweetness to the meal. The best thing about this fall feast is that it looks simply gorgeous on your plate. Enjoy! Continue reading “Pork Medallions with Roasted Root Vegetables and Grapes [RECIPE]”

Jathan FinkOctober 26, 2016October 26, 20161 Comment

Food

Cheesy Corn and Ham Chowder [RECIPE]

When summer is nearing its end, I start craving soup! This one-pot wonder takes a bit of prep time because of all the chopping you have to do, but it is well worth it. It combines all my favorite things (including bacon, ham, fresh veggies and cheese) into one creamy, comforting chowder. Serve in big mugs, oversized bowls or hearty bread bowls, and you’ve got the recipe for an awesome way to start the autumn season. Now bring on the cold! Continue reading “Cheesy Corn and Ham Chowder [RECIPE]”

Jathan FinkSeptember 21, 2016September 21, 20161 Comment