OXO recently made that promise and asked me if I’d be interested in trying out some of their new products. Obviously, I couldn’t say no. They sent me their Microwave Omelet Maker, Microwave Bacon Crisper, Good Grips Pour-Over Coffee Maker, and Clarity Adjustable Temperature Kettle, and I used all four of them to make the spinach artichoke omelet, bacon, and coffee pictured here.

Here are my thoughts on the items they sent:

1. The Clarity Kettle is definitely my favorite item received. Prior to receiving this kettle, I used a stovetop kettle that had a broken whistle. I was always left guessing when my water was ready, and it was pretty annoying. The Clarity Kettle was definitely an upgrade! It’s really intuitive to use, and you can select the exact temperature (between 170º and 212ºF) you want your water to be by spinning the knob on the front. There’s even a handy cheat sheet printed on the base of the kettle so you don’t need to memorize what temperatures work best for different teas or coffees. And once your water is heated, the kettle holds it at that temperature for 30 minutes – so your second drink is just as perfect as the first.
2. The pour-over coffee maker is also right up my alley – you know how I feel about coffee! I use my Nespresso maker every morning, but recently I’ve been enjoying pour-overs on the weekend. I love that this gadget has a built in water tank so you don’t need to guess how much water you’re pouring in. The tank regulates the water distribution and distributes it evenly over the coffee grounds for an amazing cup of coffee. This is great for people like me who normally use a coffee system but want to have another option. For $15.99, you really can’t go wrong!
3. At first I thought the Microwave Bacon Crisper was silly, but I actually like it a lot. It cooks your bacon really quickly, and you can make just a few pieces at at time, which is great for portion control. I didn’t think the bacon would crisp the way I like it, and was surprised that it did. The adjustable kickstand allows grease to drain into a built-in reservoir, so your bacon isn’t super greasy either. It reminds of of baked bacon, in a fraction of the time. My biggest complaint about this is that it’s pretty bulky, so it’s not easy to store.
4. The Microwave Omelet Maker has a major nostalgia factor for me. We had a little microwave egg cooker when I was a kid, and I loved that thing! You won’t mistake a microwave omelet for one made on the stovetop, since it won’t brown the same way, but they’re decent for a quick breakfast. You can steak your vegetables right in the device before adding your eggs, and the folding design turns out perfect looking omelets every time.

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3-Minute Spinach Artichoke Omelet

Cook Time 2 hours hours 30 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 1

Calories 257kcal

Author Lauren Keating

Instructions

To make the omelet in an OXO omelet maker:

• Spray the omelet maker with olive oil. Add the spinach and artichokes to the maker and clasp closed. Microwave on high for 30 seconds. Transfer the vegetables to a plate.
• Crack the eggs into the omelet maker. Add the water and whisk well to combine. Season with salt and pepper. Keeping the omelet maker open, microwave for 1 1/2 to 2 minutes, or until the center is set.
• Top the egg with the cooked vegetables and mozzarella cheese. Clasp the omelet maker closed and microwave for 30 seconds to melt the cheese. Serve immediately.

To make the omelet on the stovetop:

• In a small bowl, beat the eggs and water with a fork until well combined. Season with salt and pepper.
• Melt a pat of butter in an omelet pan set over medium to medium-low heat. Once the butter is melted, add the eggs to the pan. Once the eggs start to set, shake the pan back and forth, so the runny egg fills in any gaps or holes on the bottom. This will take 5-7 minutes.
• Once the egg has almost set, top half of the omelet with the spinach, artichokes, and cheese. Using a spatula, fold the omelet over the filling. Cook for another 30-40 seconds, or until the cheese is melted.

Nutrition

Calories: 257kcal | Protein: 22g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 390mg | Sodium: 551mg | Fiber: 5g | Sugar: 2g

Every November I see people get excited about what they’re going to do with their Thanksgiving leftovers, and I can’t help but be a little jealous. One of the downsides of not hosting Thanksgiving dinner myself is that once the meal is done, it’s done. I don’t get any leftover turkey or cranberries or green beans to play with (let’s be real, there’s never any leftover stuffing – that’s just as much of a fantasy as unicorns.)

That’s where these meatballs come in. They taste like little bites of Thanksgiving goodness, without the need for any leftovers. In fact, they taste so much like Thanksgiving dinner, that I’m calling them Thanksgiving meatballs. It just feels right.

So, what goes in them? Turkey, obviously. But also cranberries, bread, spinach, and all of the seasonings that you might find in your favorite stuffing. Since Thanksgiving dinner isn’t complete without gravy, there’s some of that, too – a rich, creamy version like you might find on Swedish meatballs.

It’s basically your entire Thanksgiving dinner, in meatball form and ready in under an hour. Now that’s  something to be Thankful for!

There’s no such thing as too many meatball recipes. Try: Tandoori Chicken Meatballs//Pork Meatballs in Enchilada Sauce//Buffalo Chicken Meatballs// Meatball Style Veggie Burgers

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Turkey and Cranberry Meatballs

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 slice white bread or 1 dinner roll torn into 1-inch pieces
• ½ cup milk
• 1 Tablespoons olive oil divided
• 1 onion minced
• 2 celery ribs diced small
• 1 clove garlic minced
• 1 cup fresh or frozen cranberries
• 1 cup fresh spinach chopped
• 2 Tablespoons pine nuts
• 1 pound ground turkey
• 1 egg
• 2 Tablespoons grated parmesan cheese
• ¼ cup chicken stock
• 2 Tablespoons heavy cream

Instructions

• In a large mixing bowl, combine the bread and milk. Set aside.
• Heat 1 Tablespoon of oil in a large skillet over medium heat. Sauté the onion and garlic until soft, about 5 minutes. Add the cranberries, spinach, and pine nuts.Cook, sitting occasionally, until the cranberries begin to pop and the spinach is wilted. Remove from heat and let cool.
• Add the turkey, egg, sautéed vegetables, rosemary and grated cheese to the bowl with the soaked bread. Season with salt and pepper. Mix until thoroughly combined. Form the turkey mixture into 1-inch balls.
• Add the remaining oil to the skillet. Add the meatballs and cook 8 minutes, or until cooked through, turning to brown on all sides.
• Remove the meatballs from the pan and whisk in the stock and cream. Bring to a simmer and let cook until reduced by half, about 5 minutes. Return the meatballs to the pan and serve immediately.

Notes

Click for Nutrition Information