Monday, January 31, 2011
*This was really really yummy. It made a lot of extra meatballs- enough for another meal! The leftover meatballs are in the freezer ready to be cooked. So good. Chay loved them. Thumbs up on that one.
Linguine with Italian Turkey Meatballs
Recipe adapted by Our Best Bites from Domestication in Progress
1 lb. extra-lean ground turkey
2 oz. pancetta or 3 strips lean bacon (not maple or brown sugar), finely diced
1 small yellow onion, finely diced
1/2 c. freshly grated Romano cheese
1/4 c. fresh flat leaf (Italian) parsley
1/4 c. plain bread crumbs (I used panko bread crumbs)
1/4 c. chopped sun-dried or oven-roasted tomatoes (I just used diced tomatoes)
2 eggs, lightly beaten
3/4 tsp. kosher salt
3/4 tsp. freshly ground black pepper
2 tsp. extra-virgin olive oil
1 28-oz. can diced tomatoes
4 garlic cloves, minced or pressed
1/4 c. chopped fresh flat-leaf parsley
1 6-oz. can tomato paste
6 oz. water (just use the tomato paste can to measure the water)
1/2 tsp. Kosher salt
1/2 tsp. freshly ground black pepper
1/2 tsp. dried basil
Linguine noodles- we used angel hair pasta
Preheat the oven to 450 and line a baking sheet with parchment or aluminum foil. In a large skillet, cook the chopped bacon or pancetta with the minced onion and garlic until the meat is crispy and the onions and garlic are tender and fragrant. Set aside and allow to cool. Combine the remaining meatball ingredients and then add the bacon/onion/garlic mixture. Shape scant tablespoons into balls and place them on the prepared baking sheet. Place the baking sheet in the oven for 20 minutes or until the meatballs are golden brown.
While the meatballs are cooking, bring a large pot of salted water to a boil for the pasta. In the same skillet used to cook the bacon, heat about 2 teaspoons of olive oil over medium heat and cook the garlic for 1-2 minutes or until it's fragrant. Add the remaining sauce ingredients and simmer until the meatballs are done. Transfer the meatballs to the sauce and serve over hot linguine noodles. Makes 8 servings.
Friday, January 14, 2011
This was so good. I'm in love with Panko bread crumbs now. This is a Rachel Ray recipe but got the recipe from: whatsonmymenu.blogspot.com. I served the chicken and stuffing inside Pitas. Super Yummy.
2 T EVOO
1/2 medium onion, finely shopped
3 large cloves garlic, finely chopped
1 10oz package frozen chopped spinach, thawed salt and pepper
freshly grated nutmeg, to taste (didn't have, so didn't use)
3 T butter
1 c panko breadcrumbs
1 t dried oregano
4 skinless, boneless chicken breasts
1/2 c crumbled feta cheese (mine was a garlic and herb kind)
-Preheat oven to 425 degrees.
-Heat 1 T EVOO in small skillet over med heat. Add the onion and 2/3 of the garlic and cook until softened, 3-4 minutes.
-Transfer to a bowl to cool, then add the spinach and season with salt, pepper, and nutmeg.
-Melt the butter in the same pan, turn off the heat and add the panko, oregano and remaining garlic; toss.
-Drizzle baking dish with remaining 1 T EVOO. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach and feta, letting the stuffing overflow at the edges.
-Place chicken pieces in the baking dish and top with the breadcrumbs. Bake until the juices run clear, about 20 minutes.
Tuesday, January 11, 2011
Friday, January 7, 2011
My friend and fellow YW Presidency member Jennifer made this soup for our Secret Grandma Reveal a few days ago. It was so good! She calls it Blue Moose because they copied it from the Blue Moose Restaurant and didn't know what it was really called. Try it...you will love it!
1 pkg Jimmy Dean sausage--prefer either spicy or italian
1 onion chopped
1 large can crushed or chopped tomatoes
2-3 cans chicken broth
oregano, cayenne pepper, black pepper, and salt to taste.
2-3 cups cooked rice (can put 1 cup uncooked rice in with soup, but I think it takes too long to cook; easier to cook the rice simultaneously or before hand)
1 can garbanzo beans
1 pkg frozen chopped spinach
1 pkg feta cheese
Cook the sausage and onion together in a large sauce pan. When sausage is done, add the tomatoes, 2 cans chicken broth, garbanzo beans, and spices. Let simmer 10 minutes. Add cooked rice and spinach and simmer until spinach is ready. May want to add additional can of chicken broth if it is too thick. To serve, top with crumbled feta cheese. (It really needs the feta to taste right. So add plenty on top!)
**Keeps well in the fridge for 5-7 days, also freezes well. Over time the rice soaks up a lot of the moisture; for leftovers add a little water and salt.**