Monday, October 19, 2009
Roast Chicken Sausage Meatballs
5:34 AM | 
Posted by
Kelly
Since I have some homemade sauce in the freezer, I think its a good day for pasta and meatballs! This Rachael Ray recipe has become my "go to" way to make meatballs, they are so tasty and moist. I usually cook with ground turkey breast because it is the leanest, but I love how the ground chicken tastes here.Roast Chicken Sausage Meatballs
1 1/2 pounds ground chicken
Black pepper
2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
2 teaspoons fennel seeds (I skip this because I never have them on hand)
3 cloves garlic, grated
1 teaspoon crushed red pepper flakes
1 cup ricotta cheese
1 1/2 cups grated Parmigiano Reggiano, divided
1 egg
3/4 cup bread crumbs, plus more, if needed*
Preheat Over to 450 degrees
In a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.
Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.
I adjusted the recipe for only 1 lb of ground chicken since there are only 3 of us and also added a handful of defrosted frozen spinach to sneak some veggies into dinner. I reheated my sauce in the crockpot and added the meatballs after roasting. Serving over cellentani pasta.
The meatball are hanging out in the crockpot as I type this. Cecily and I had to split one after it came out of the over because it smelled so good. She is already asking when dinner is (not typical for my picky 3 1/2 year old)!
Labels:
Sunday, October 18, 2009
Pumpkin Soup and Sunday Dinner
Most Sunday afternoons you can find my family gathered at Aunt Dale's house for dinner. Today Zach and I ran a 13 mile training run and quickly headed over for some comfort food. I decided to make Pumpkin Soup since I have enjoyed this recipe so much.Pumpkin Soup (Also a Nestie Recipe!)
Ingredients
½ stick butter
½ stick butter
1 small onion, chopped
1 clove garlic, finely chopped
2 teaspoons packed brown sugar
1 can Chicken Broth (I ditched the water and added extra broth)
½ cup water
½ teaspoon of salt
¼ teaspoon ground black pepper
1 can ( 15 oz) 100% pure Pumpkin ( do not get sweetened for pie filling)
1 can ( 12 oz) Evaporated Milk
1/8 teaspoon of ground cinnamon
Directions
Melt butter in large saucepan over medium heat. Add onion, garlic and sugar, cook for 2 mins. or until soft. Add broth, water, salt and pepper, bring to a boil, stirring occasionally. Reduce heat to low; cook, stirring occasionally, for 15-20 mins. Stir in pumpkin, evaporated milk and cinnamon. Cook for about 10 mins, stirring occasionally. Remove from heat. Blend soup mixture either in blender, food processor or use the hand held smoothie mixer (that works best because you don’t have to transfer the soup). Return to sauce pan, serve warm.
I like this recipe a lot because although I wouldn't say its "diet" it doesn't use all the heavy cream that most pumpkin soups call for. It is so creamy anyway, definitely doesnt need it!
And while I cannot take credit for the rest of the meal, I had to take some pictures and share them with you. Aunt Dale feeds us well!
Friday, October 16, 2009
Penne Vodka, an NJ Nestie Favorite
I have been a part of an online community for a long time (joined before I was married, when I was planning my wedding) called the Knot. Shortly after I got married, the Knot created the Nest, http://www.thenest.com/, to keep us married ladies around. Our New Jersey group is wonderful. We have shared our weddings, buying our first homes, having children, and of course recipes! Some recipes become famous in our group, but this one wins the prize as the most asked about Nestie recipe. I've made it for years and it always a crowd pleaser, although it isn't exactly figure friendly.
I am making it today to serve at "The Hunt" tomorrow. The Hunt is really the Far Hills Race Meeting, steeple chase races in Far Hills, NJ. My husband and I have gone for 10+ years in a row. Basically we tailgate all day long and sometimes see horses :D
AmyRob's Penne Vodka
Makes enough sauce for 1 pound of penne
1/2 cup vodka
1 tbs red pepper flakes
2 tbs olive oil
1 med onion, chopped
4 slices prosciutto (I used 1 package of pre-cubed prosciutto from Wegmans)
1 large can crushed tomatoes
1 cup Romano cheese
2 cups heavy cream
1/2 stick of butter
Soak Vodka and pepper flakes for 10 minutes - the longer the pepper flakes soak the hotter the sauce will be. Remove flakes, vodka will turn red
Saute olive oil, onion, prosciutto in pot for 8 minutes
Add Tomatoes
Add vodka, cook on low for 1/2 hour
then add Romano cheese, heavy cream, and butter
Serve over penne
I am making it today to serve at "The Hunt" tomorrow. The Hunt is really the Far Hills Race Meeting, steeple chase races in Far Hills, NJ. My husband and I have gone for 10+ years in a row. Basically we tailgate all day long and sometimes see horses :D
AmyRob's Penne Vodka
Makes enough sauce for 1 pound of penne
1/2 cup vodka
1 tbs red pepper flakes
2 tbs olive oil
1 med onion, chopped
4 slices prosciutto (I used 1 package of pre-cubed prosciutto from Wegmans)
1 large can crushed tomatoes
1 cup Romano cheese
2 cups heavy cream
1/2 stick of butter
Soak Vodka and pepper flakes for 10 minutes - the longer the pepper flakes soak the hotter the sauce will be. Remove flakes, vodka will turn red
Saute olive oil, onion, prosciutto in pot for 8 minutes
Add Tomatoes
Add vodka, cook on low for 1/2 hour
then add Romano cheese, heavy cream, and butter
Cook for another 20 minutes
Serve over penne
The finished product! I can't wait to eat it tomorrow, although I'll admit to sneaking a few tastes today!
Thursday, October 15, 2009
Fresh Veggie Kielbasa Pasta
We have been very into turkey kielbasa lately, but not served the traditional way (sauerkraut is a no go for me). We have been grilling it for for sandwiches and also in pasta sauce (a great suggestion from my father in law). My daughter calls it her "favorite steak" and it is also pretty healthy.
On Saturday, we had our friends Fabiana and Anthony over for dinner. They brought us a great gift, wonderful fresh veggies from their organic garden. Monday night I decided to make a fresh pasta sauce with the turkey kielbasa I had on hand and most of the veggies they brought us.
Tomatoes, fresh basil, peppers, onion and garlic all chopped up
I heated up approx 2 tbs of olive oil in the pan and browned the garlic. Then added the sliced kielbasa followed by the peppers and onions. Once they softened up (5-10 mins), I added about 1/2 cup of white wine and allowed it to simmer for a few minutes. Then all the tomatoes and fresh basil were added
Cooked about 1/2 lb of medium shells (Cecily's choice, she loves "helmets") and tossed with the sauce.
It was really yummy!! I love that I am at the point where I can create a meal now without following a recipe. Makes me feel like a real cook!
On Saturday, we had our friends Fabiana and Anthony over for dinner. They brought us a great gift, wonderful fresh veggies from their organic garden. Monday night I decided to make a fresh pasta sauce with the turkey kielbasa I had on hand and most of the veggies they brought us.
Tomatoes, fresh basil, peppers, onion and garlic all chopped up
I heated up approx 2 tbs of olive oil in the pan and browned the garlic. Then added the sliced kielbasa followed by the peppers and onions. Once they softened up (5-10 mins), I added about 1/2 cup of white wine and allowed it to simmer for a few minutes. Then all the tomatoes and fresh basil were added
Cooked about 1/2 lb of medium shells (Cecily's choice, she loves "helmets") and tossed with the sauce.
It was really yummy!! I love that I am at the point where I can create a meal now without following a recipe. Makes me feel like a real cook!French Onion Soup
I have been on a big soup kick the past couple of weeks. First it was sausage tortellini, then pumpkin (my fav so far), then chicken soup, and last night I felt brave enough to try my hand at French Onion. I used the following recipe from allrecipes.com, with a few changes.
French Onion Soup
INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
4 large onion, thinly sliced
1 tablespoon all-purpose flour
2 (14 ounce) cans beef broth
1/2 cup white wine
1 1/2 cups water
2 bay leaves
6 slices French bread
1 cup shredded Swiss cheese
DIRECTIONS
In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges. Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes. Preheat oven broiler. Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese. Place bowls under broiler until cheese is melted.
INGREDIENTS
1 tablespoon butter
1 tablespoon olive oil
4 large onion, thinly sliced
1 tablespoon all-purpose flour
2 (14 ounce) cans beef broth
1/2 cup white wine
1 1/2 cups water
2 bay leaves
6 slices French bread
1 cup shredded Swiss cheese
DIRECTIONS
In a large saucepan over low heat, melt butter with olive oil. Cook onions in mixture, stirring occasionally, for 30 minutes, until very soft, translucent and brown on the edges. Sprinkle the flour over the onions and stir to combine. Pour in beef broth, wine and water with bay leaves. Bring to a boil, then reduce heat and simmer, uncovered, 20 to 30 minutes. Preheat oven broiler. Toast the bread slices. Ladle the soup into 6 ovenproof bowls and place the bowls on a baking sheet. Place a toasted slice of bread over each bowl and top with Swiss cheese. Place bowls under broiler until cheese is melted.
I used thick sliced reduced fat swiss instead of shredded and used 1 cup of wine/1cup of water instead. I also added about a tbs of fresh chopped thyme, which I thought was a key addition.
The soup was tasty but a bit sweet. I think next time I make this I will use a dry chardonnay instead of sauvignon blanc or maybe even red wine. Overall, I was pleased with how it turned out and will definitely make it again! My husband prefers provolone cheese, so I will probably change that as well.
Subscribe to:
Posts (Atom)
