Best turkey meatball recipe

Growing up one of my favorite meals my mom made was her homemade Spaghetti and meatballs, one of those comfort foods that to this day brings back great childhood memories.  Thankfully 2 out of 3 kids love it, for my youngest, well, I just toss a little butter and parmesan on the noodles, easy peasy.

The best Turkey Meatball Recipe

I have modified my mom’s recipe just a little by switching out the breadcrumbs with panko and adding minced garlic.  I also have  a little tip below on how to keep those meatballs from falling apart while cooking.

Continue reading

Worlds best candied walnuts

 ~Hi Friends~

My oldest and I made some candied walnuts the other day for a spinach salad I was making.  Oh my goodness, they were delicious and so quick and easy to make.  These would also make fabulous gifts around the holidays!

1 pound walnut halves
1 cup white sugar
2 teaspoons ground cinnamon
1/4 teaspoon salt
6 tablespoons milk
1 teaspoon vanilla extract

Lay out the walnuts on a baking pan and cook in the oven for 10 minutes at 350

While the walnuts are cooking, stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for about 8 minutes. Remove from heat, and stir in vanilla.

 Add the walnuts to the mixtures and coat them well.

Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.  

Now try not to eat them all in one seating, I dare you!

Homemade Strawberry Lemonade

The kids are out of school and summer is here, I made them Homemade Strawberry Lemonade this week and they absolutely loved it!  Very tasty, perfectly refreshing and extremely easy drink to make.


  • About 3-4 cups frozen or fresh strawberries
  • Juice from 3 lemons
  • ~ ½- ¾ cup sugar, splenda or agave syrup to taste, adjust based on your preference
  • 6 cups of water mixed with ice depending on how you  like the consistency. If you use frozen strawberries you would use less ice and more water.


       Add the juice from the lemons, water, ice, sugar and strawberries to the blender and mix. Garnish with a strawberry or lemon and enjoy!


 You can see how I turned my wine crate into a serving tray here.


 Get creative and experiment with different types of  fruit, you can also add a little vodka for a adult beverage!

~Have a fabulous weekend~

Yummy Bacon Avocado Wraps

This is absolutely one of my favorite recipes. It is not low fat or quick to make BUT I promise you will love it!  Perfect finger food for the Superbowl. When I had these a few years back at California Pizza Kitchen my husband bought me the cookbook so I could make them at home. These tasty treats had me up at the pick up parking spot every week when I was pregnant! They are literally gone when the plate hits the table and people eyes roll back with delight! I’ve made a few changes from the original but not much! I snapped some pictures as I was making them as it can be a little intimidating the first time. Pour yourself a glass vino, turn on some music and set aside an hour they won’t disappoint!

Avocado Club Egg Rolls

From The California Pizza Kitchen Family Cookbook by Larry Flax and Rick Rosenfield, Wiley 2008

Makes 8 egg rolls (big rolls)

8 Egg roll wrappers (6-inch square)

1 Grilled Chicken breast, diced 3/8 inch (I buy premade chicken tenders from the deli section at the grocery store and cut them up)

2 large Roma tomatoes, seeded and diced 1/4 inch

1/4 cup Cooked bacon, chopped (1 to 2 strips)

2 ounces Monterey Jack cheese, grated

1 medium Ripe Hass avocado, peeled, pitted, and sliced

2 large Eggs

2 tablespoons cold water

2 tablespoons cornstarch

2 to 3 cups vegetable oil

4 large sprigs Italian (flat-leaf) parsley

Dipping sauce (they use ranch, I like it spicy)

1/4 cup Mayonnaise

Chipotle chili pepper (add to your liking)

Squeeze of lime

1. Place the egg roll wrappers on a flat, dry surface with one corner of each pointing toward you (i.e., as a diamond, not a square).

2. Distribute the chicken, tomatoes, bacon, and cheese on the wrappers in a row that is 1 1/2 to 2 inches wide and 5 inches long. Make sure that the filling is never less than 1 inch from the edge of the wrapper. Divide the avocado slices among the egg rolls, placing them on top of the cheese with the longer (skin) side toward you.

3. Stir the eggs in a small bowl to lightly liquify. Add 2 tablespoons of cold water and beat with a fork until evenly mixed.

4. Working with one egg roll at a time, lightly brush egg wash over 1/2 inch of each side of the wrapper. Fold the corner closest to you over the filling, pressing down and pulling tight toward the center. Press the left and right corners down to seal the edge. Lightly coat the 2 bottom corners with egg wash, then fold right and left corners inwards over the filling, pressing down to seal the edge. Add additional egg wash to the top corner creases and press down to seal. Continue rolling into a compact roll, pressing lightly to seal all edges.

5. Line a 9 x 13-inch baking dish with waxed or parchment paper. Sift half the cornstarch over the paper, and place the finished egg rolls in the dish, making sure they do not touch one another. If you’re going to fry the egg rolls later, sift the remaining cornstarch over the egg rolls, cover with plastic wrap, and refrigerate for up to 24 hours.

6. Heat the oil to 375° F in a deep 10-inch skillet. Fry the egg rolls, making sure that they are not touching (you may have to do this in 2 batches), for about 1 1/2 minutes. Turn with tongs, and fry for another 1 to 1 1/2 minutes, or until the egg rolls are golden brown all over. Remove with tongs and drain completely on paper towels. Cut each egg roll in half diagonally and garnish each pair with a sprig of parsley.

7. Make your dipping sauce by mixing mayo, chipotle and squeeze of lime




Vegetable Panini Sandwich Recipe

There is something so Delicious about a Panini Sandwich!  I’m sharing one of my favorite recipes that I think you will love too. I enjoy mine open face for more flavor but you could serve it closed as well.

olive oil
1 eggplant cut crosswise into 1/2-inch-thick slices
1 small red onion
1 Red Bell Pepper, cut into 1/2-inch-thick slices
1 Tomato thinly sliced                                                                                       
Fresh Basil
Pesto Sauce
Balsamic Glaze

You will find Balsamic glazes in many of the high end cooking stores that will run up to $20.00  I have found the $3 bottle at Trader Joe’s is just as comparable   Although I enjoy making my own pesto, the store bought jar at Trader Joe’s  is quite good as well.

Heat a  pan over medium-high heat. Drizzle the oil over the eggplant, onion and peppers and cook until tender (about 10 minutes)

Slice the baguette in half and toast for about a minute. Spread the baquette with the pesto, add the cooked vegetables on top followed by tomato slices, mozzarella, and Basil.

Cook in a 350 degree oven until cheese is melted.  Drizzle The balsamic glaze on top and enjoy!

I also wanted to say thank you for all the heartfelt comments on Bailey and the Kitchen, I enjoyed reading each and every beautiful  note from you.

If you get a chance stop by Savvy Southern Style to see what my favorite room in the house is and It’s Overflowing for our home tour.

~Enjoy the weekend~

Linking up at SHINE YOUR LIGHT