Meatballs with Ricotta Cheese

 

Moist, tender, flavorful. Baked in the oven and freeze beautifully for a make-ahead meal. Thank you Italy in your Kitchen. These are by far the best Italian meatball!

Ingredients:

• 1 pound ground beef (original recipe calls for 3 parts beef, pork & veal)
• 1 pound ground pork
• 4 cloves garlic, minced
• 1 cup whole milk ricotta cheese
• 1/4 cup chopped parsley
• 1 cup breadcrumbs ( I used GF that I had browned with EVOO & spices)
• 2 eggs, beaten
• 1 cup Pecorino Romano, plus more for serving
• 1 teaspoon salt
• Marinara sauce for serving
• EVOO for drizzling

Directions:

Preheat oven to 400-degrees. Line baking sheet with parchment paper.

In a large mixing bowl, add the ground beef and pork.

Combine the beaten egg, ricotta, garlic, parsley and salt in a small bowl.

Add the ricotta mixture, breadcrumbs and cheese.

Incorporate all into the meat mixture gently with your hands. Do not over mix.

Form into 8-10 meatballs (5-6 ounces each) and place on the parchment-lined baking sheet.

Drizzle lightly with EVOO.

Bake about 15-18 minutes or until internal temperature at 160-degrees.

May freeze either cooked or uncooked. Can be baked straight from frozen, adding 5-7 minutes cooking time.

Serve on your favorite pasta with Marinara, extra Pecorino, basil and ricotta.

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Loaf Pan Chicken Power Bowl

 

This is my new favorite chef, Arasha Hashemi. He has introduced me to new flavors and spices, sumac, mint. Every recipe I have attempted are superb! This one is no exception. Seems like a lot of ingredients and it is. If you can make several recipes from one, in my book, a huge plus!

Ingredients:

• juice of 1 large lime
• 3 tablespoons tomato paste
• 2 tablespoon plain Greek yogurt
• 1 1/2 teaspoons thyme
• 1 1/2 teaspoon garlic powder
• 1 tablespoon red pepper flakes
• 1 onion, chopped in food processor
• pinch salt and pepper
• 2.5 pounds boneless, skinless chicken thighs

Directions:

Combine all the marinate ingredients in a large bowl. Add the chicken thighs and onion and toss to coat evenly. Allow to marinate in refrigerator 2-4 hours.

Grease a large metal loaf pan lightly. Pack in the chicken thighs into the loaf pan tightly.

Allow the thighs to set at room temperature 30 minutes before cooking.

Preheat oven to 425-degrees. Cook for 50 minutes.

Tilt pan to remove the accumulated juices. Save for later uses.

Cut chicken into strips.

Ingredients for Yogurt Sauce:

• 4 tablespoon plain Greek yogurt
• 2 tablespoons mayonnaise
• juice of 1 lime
• 1/2 teaspoon onion powder
• 1 teaspoon chipotle powder
• salt to taste

Ingredients for Corn Salsa:

• 2 cups corn (fresh or frozen)
• 1/2 red onion, diced
• 1 jalapeno, diced
• juice of 1 lime
• handful cilantro, chopped

Putting it all together:

I added first some fresh, shedded carrots to the bottom of a pasta bowl. 

Second layer: cooked Lundberg Wild Rice Blend, about 1/2 cup.

Layer three: serving of heated Loaf Pan Chicken.

Layer four: Corn Salsa

Lately: Yogurt Sauce

YUM!

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Sun-Dried Tomato Chicken with Pistachios & Artichokes

 This recipe is from Shred Happens cookbook, So Easy, So Good. Perfect combo of sweet and savory with the crunch of the pistachios and tanginess of the sun-dried tomatoes. Great dish folks!

Ingredients:

• 1 cup artichokes marinated in olive oil
• 14 sun-dried tomato halves in olive oil, plus 3 tablespoons of the olive oil in the jar
• 3/4 cup toasted pistachios, plus more for garnish
• 3 cloves garlic
• 6 tablespoons fresh squeezed lemon juice, I always have in the freezer
• 1 1/2 tablespoon white wine vinegar
• 6 fresh basil leaves, plus more for garnish
• salt and pepper
• 2 pounds boneless, skinless chicken thighs
• 2 tablespoons EVOO
• 1 tablespoon smoked paprika
• 1 teaspoon baking powder
• crushed red pepper flakes to taste

Directions:

In a food processor, combine the artichokes, sun-dried tomatoes, 3 tablespoon oil from sun-dried tomatoes, pistachios, garlic, lemon juice, white wine vinegar, basil and salt and pepper.

Blend well, but slightly chunky. Set aside in refrigerator.

Coat the chicken thighs with EVOO and season with the smoked paprika and baking powder, salt and pepper. Massage well ensuring all the chicken is coated. Set in refrigerator for 2 hours. Bring back to room temperature before cooking.

Preheat oven to 425-degrees. 

Top each chicken thigh with the artichoke and sun-dried tomato mixture.

Bake for 35 to 40 minutes. 

Garnish with red pepper flakes and reserved pistachios and basil.

Brownie Crisp

 

This is from Ronnie Woo on Food Network. Very easy to make gluten-free. Great with ice cream!

Ingredients:

• 6 tablespoon unsalted butter
• 1/4 cup chopped unsweetened chocolate
• 1/2 cup sugar
• 1/4 teaspoon vanilla extract
• 1 egg
• 1/4 teaspoon salt
• 1/4 cup flour (I used King Arthur gluten-free cup for cup)

Directions:

Preheat oven to 375-degrees. Line a 15x10 inch baking sheet with parchment paper.

Combine the butter and chocolate in a microwave-safe bowl. Microwave about 45 seconds. Stir and microwave in 15 seconds intervals if necessary.

Stir in the sugar, then vanilla and then the egg. Mix well. Add the salt and flour and mix until just smooth.

Spread the batter on prepared baking sheet using a icing spatula. You will spread fairly thin. There is a video on Food Network.

Bake for 30 minutes. I checked after 15 minutes and seemed to be done at 20 minutes for me.

Cut while brownies are still warm. Cool completely.

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Date Snickers Recipe

 

• 

No bake treat that truly taste like a snickers bar... Thank you Natasha's Kitchen!

Ingredients:

• 20 Medjool dates, pitted
• 3/4 cup semisweet or milk chocolate chips or whatever chocolate bar you have hanging around
• 2/3 cup creamy natural peanut butter
• 1/2 cup peanuts, chopped

Directions:

Line a baking sheet with parchment paper. Open the dates so the sticky center is facing up. 

Arrange the dates side by side on the parchment paper to form a rough rectangle. 

Place a piece of saran on top and press the dates with a rolling pin, ensuring all spaces are filled.

Remove the saran wrap and spread the peanut butter evenly over the dates.

In a microwave safe bowl, heat the chocolate until melted. I have a mode on my microwave to melt chocolate. Stir half way through. 60-90 seconds...

Drizzle the melted chocolate over the peanut butter. Spread into an even layer.

Sprinkle chopped peanuts on top and gently press into the chocolate.

Refrigerate one hour or 30 minutes in freezer.

Once set, cut int pieces.

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Carrot Ginger Soup

 

From Instagram...

Ingredients:

• 1 tablespoon EVOO
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 1 pound carrots, chopped
• 1 large sweet potato, peeled and chopped
• 4 cups chicken broth
• 1/2 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/2 teaspoon salt
• 1 small container plain Greek yogurt
• 1 tablespoon fresh lemon juice

Directions:

Heat oil in large stock pot. Add onion and saute till soft. Stir in garlic and ginger. Add carrots, sweet potato, turmeric, pepper, cinnamon and broth.

Bring to a boil, reduce heat and simmer about 20 minutes until vegetables are tender.

Blend with an immersion blender until smooth. 

Add some hot liquid to the yogurt and stir into soup. Add lemon juice.

Adjust seasonings. 

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Wild Rice and Mushroom Soup

 

Recipe from Dishing Out Health and it is delicious. Comfort food at it's finest!

Ingredients:

• 2 tablespoons EVOO
• 2 tablespoons unsalted butter
• 1 yellow onion, finely chopped
• 1 pound carrots, finely chopped ( called for celery which did not have, so used more carrots & onion)
• 8 ounces baby bella mushrooms, sliced
• 4 cloves garlic, minced
• 1 cup dry wild rice blend ( such as Lundberg)
• 1 tablespoon Italian Blend seasoning from Spice House
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 4 cups chicken stock or vegetable broth
• 3/4 cup half and half
• fresh ground Parmesan for garnish

Directions:

Heat oil and butter in large stockpot over medium-high heat. Add onions and carrot (celery if using) and cook for 8 minutes or until softened.

Add mushrooms and garlic and cook an additional 6-8 minutes.

Add dry, rinsed rice and lightly roast for 1-2 minutes. Stir in Italian Blend seasoning, salt and pepper.

Add broth and 1 cup water, stir well.

Bring to a low boil, cover and reduce heat to medium low and simmer 60 minutes, or until rice is tender.

With heat off, stir in  half and half that has been heated to warm. Adjust salt and pepper. I also added some coarse Lemon Thyme finishing salt.

Serve with fresh Parmesan.

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