Ground Chicken Meatballs

April 8, 2010 by

These are really delicious and don’t need to be added to a tomato sauce recipe.  I make these and serve with a garlic pasta alongside.

2 lbs. ground chicken
1 cup flavored breadcrumbs
1/2 cup grated Parmesan or Pecorino-Romano cheese
1 egg slightly beaten
1 tsp. kosher salt
1/2 tsp. ground pepper
1/2 tsp. garlic powder

Preheat your oven to 350 degrees, and lightly grease or foil a baking sheet, set aside.

In a medium-sized bowl, mix all ingredients together well, with a light but thorough touch.  If you mix it too much the meatballs will be tough.  Shape into golf-ball sized balls (or smaller if you wish) and place on baking sheet.  Place baking sheet in oven and bake for 35-40 minutes, or until done.  If you made smaller meatballs, then adjust your cooking time.

Filed Under: Chicken, Frontpage, Healthier Eating

Morning Sunshine Muffins

April 2, 2010 by

These are a quick and easy morning muffin.  Serve with jellies, jams, or butter for spreading.

2 extra large eggs
1/2 cup water
1/3 cup milk
2 Tbsp. vegetable oil
9 oz. package of yellow cake mix
7-9 oz. package corn bread/muffin mix

Preheat your oven to 350 degrees and lightly grease a 12-muffin pan; make sure to grease all around the top portion of it too so if the muffins expand over the top (and they will) they won’t stick.

In a large bowl, whisk the eggs, water, milk and oil. Stir in the 2 mixes and mix well. Fill the muffin tins and place in your preheated oven. Bake muffins about 25 minutes or until a toothpick comes out with a few crumbs attached.

Immediately turn pan over onto a cooling rack, set them right side up and serve. They are really toasted, but wait until they have cooled off before you place them in a toaster oven.

Filed Under: Breads - Quick, Frontpage Tagged With: ,

Turkey Meatballs

March 6, 2010 by

Here is a more healthy version of meatballs than using ground beef. Although I’m with Julia Child in regards to everything in moderation, some folks prefer these over beef. Therefore I am including my delicious version for my readers. Add these to spaghetti sauce and simmer for about 30 minutes, or just eat as is with a vegetable or two on the side.

1 lb. ground turkey
1 egg, beaten
3 Tbsp. grated pecorino Romano cheese
1/2 cup seasoned bread crumbs
1 or 2 (your choice) tsp. minced garlic
Sprinkling of black pepper

Preheat your oven to 350 degrees and take out a pan that’s about 11 x7 – spray with cooking spray.

In a medium sized bowl, lightly beat the egg then add everything except the meat and mix well. Add the turkey and mix well again then shape into meatballs about the size of walnuts and place in the pan. They will fit nice and tight and that’s okay. Cook for 30-40 minutes, cool.

Filed Under: Frontpage, Turkey Tagged With: ,

Ricotta Waffles

February 13, 2010 by

What? Yup, these are a ricotta cheese based waffle and are they delicious! We sometimes have them for dinners as a nice change so I usually have to double the recipe.

4 Tbsp. butter
1 3/4 cup flour
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. kosher salt
1/2 tsp. black pepper
1 cup ricotta cheese
2 large eggs
Pinch of cayenne pepper – optional
1 1/4 cups milk

Preheat your waffle iron per manufacturer’s instructions.

Melt the butter and set aside. In a medium bowl, whisk together the flour, powder, soda, salt & pepper to combine. In a large bowl, beat the ricotta for 1 full minute with mixer – it won’t be completely smooth. Add the eggs and beat for another full minute. When it is smooth & shiny looking, add the milk. Place the dry ingredients into the bowl with the cheese mixture and gently whisk to combine. Stir in the butter.

Prepare according to your waffle iron manufacturer’s directions.

Filed Under: Breads - Quick, Breakfast / Brunch, Frontpage Tagged With: , ,

Party Sausages

February 6, 2010 by

These should be called “The Disappearing Party Sausage” because that’s just what will happen once you bring these out!

2 lbs. fully cooked mini smoked sausages (Perhaps Hillshire Farms)
1 8oz. bottle French or Catalina dressing
1 8oz. bottle Russian or Thousand Island dressing
1/2 cup packed light or dark brown sugar
1/2 cup pineapple juice

In a large, deep skillet over medium-high heat, brown the sausages – this will take about 15 minutes; drain and set sausages aside in a bowl or something.

In same skillet, place all other ingredients and stir constantly until the sugar dissolves – this will take about 2 minutes. Add the sausages back to pan, cover, and keep heat on low (not simmer or boil) and cook for 1 hour.

Filed Under: Appetizers / Snacks, Frontpage, Holidays & Special Occasions Tagged With: , , ,

Cheese Sauce

February 5, 2010 by

A contribution from my sister Sandy who uses this as a sauce for broccoli and cauliflower all through the Autumn & Winter months. It’s almost difficult to eat broccoli without it; it’s unthinkable at Thanksgiving!

2 Tbsp. butter
3 Tbsp. flour
Kosher salt
Ground black pepper
3 cups milk
2+ cups shredded cheddar cheese

In a medium saucepan on medium-high heat, melt the butter then add the flour stirring constantly for at least 1 full minute. Add salt & pepper to taste (this is approximately 1 tsp. salt and 1/2 tsp. pepper). While still stirring, slowly add the milk and keep stirring until the sauce thickens – may take a couple of minutes. Then add the cheese – we just grab 2 heaping handfuls of the shredded cheddar and add it to the pot. Keep stirring & heating until thick. Pour into something like a gravy boat. Serve.

Filed Under: Autumn & Winter, Frontpage, Sauces Tagged With: , , , ,

Chicken Barley Casserole

January 28, 2010 by

A one dish meal that cooks in a little bit over an hour. Serve with big biscuits and a green salad.

2 Tbsp. extra virgin olive oil
1 pound ground chicken
1 small diced onion
1 small chopped green pepper
1/2 tsp. kosher salt
1/4 tsp. ground black pepper
1 tsp. Worcestershire
1 can (14 oz.) diced tomatoes
1/2 cup chili sauce
1-1/2 cups water
3/4 cup pearl barley

Heat the oil in a large skillet then add chicken, onions, and pepper, until chicken is lightly browned – takes about 12 minutes. Empty all the rest of the ingredients into the pan, bring to a boil then cover and simmer for 1 hour stirring occassionally. That’s it!

Filed Under: Chicken, Frontpage Tagged With:

Marinated Cucumber Slices

January 24, 2010 by

This is the same recipe used for my Marinated Tomato Slices. Get the freshest cucumbers you can find or use the English version.

1 cup vegetable oil (I use canola)
1/3 cup vinegar – white, rice, or tarragon (not cider vinegar)
1/4 cup minced fresh parsley or 1 Tbsp. dry
3 Tbsp. minced fresh basil or 2 tsp. dry
1 Tbsp. sugar
1 tsp. kosher salt
1/2 tsp. black pepper
1/2 tsp. dry mustard powder
1/2 tsp. garlic powder
1 medium sweet onion, sliced thinly into rounds
4+ large cucumbers peeled and sliced thin

In a small bowl or a jar with a tight-fitting lid, whisk or shake-up the first 9 ingredients.
Layer the cucumbers and onions in a shallow, non-plastic dish. Pour the marinade over; cover and let refrigerate for a minimum of 2 hours.

Filed Under: Frontpage, Vegetables Tagged With: ,

Eggplant Parmesan

January 20, 2010 by

Anybody can make this! The secret lies in not using watery, soggy eggplant. So, with that being said, you prepare your eggplants ahead of time and let them “dry” in the fridge overnight. It comes out so perfect that you’ll be making this easy dish a lot.

2 medium sized eggplants, peeled and sliced into thin circles
1 15 oz. container ricotta cheese
1 egg, beaten
2 20+ oz. jars marinara sauce (I use Paul Newman’s, feel free to use whatever)
1 cup shredded Parmesan
8 oz. of shredded mozzarella

Night before: take a large plate and place 3 paper towels on it; place the eggplant circles around the plate in one single layer; place 3 more pieces of paper towels and repeat until all eggplant is used.  Place another plate, or a medium sized cutting board, etc., on top of the last sheet of paper towels – this is for pressure – then place in the fridge overnight. (You won’t believe how wet those paper towels are gonna be, and that’s what always makes eggplant parm too soggy!)

When ready to cook, preheat oven to 350 degrees and get out a 9 x 13 in pan, spray it then spread about 1 cup of sauce on the bottom, set aside.

Into a medium sized bowl, empty the ricotta and mix in the egg well, then sprinkle some parm cheese in and mix again.

Now layer the eggplant, spread some ricotta mixture on top of that, some sauce and sprinkle parm cheese on top of sauce. Keep repeating until the last layer is sauce. Bear in mind that you may not use all of the sauce – I usually have about 1/2 jar leftover. Now sprinkle the mozzarella on top and cover with foil. Bake for 45 minutes, take foil off then bake for 5 more. Let set for 10 minutes.

Wow!

Filed Under: Frontpage, Vegetables Tagged With: , ,

Open-Faced Crescent Sandwiches

January 13, 2010 by

Your whole family will enjoy these and everyone will be happy! This is just a springboard recipe – add + change as you will; have fun with it. Goes great alongside my Poppy Seed Noodles for dinner or serve for breakfast with eggs on the side.

1 lb. ground turkey, chicken, or pork sausage
2 tsp. minced garlic
1/4 cup minced, roasted red peppers or pimentos
2 cans  refrigerated crescent roll dough
About 1/2 cup of pizza sauce
About 1 cup shredded cheese (I used the bag of Mexican mixed)

Preheat your oven to 375 degrees and grease 2 cookie sheets. Prepare your oven racks so that 2 cookie sheet can cook at one time; In a large skillet, cook the sausage, garlic and peppers; drain and set aside.

Unroll the doughs onto the cookie sheets and separate them into 4 rectangles each, pressing onto the perforations to seal. Spread  some sauce on on each, sprinkle the cheese over the sauce then spread some cooked sausage on top. With the back of a large spoon or your hands, gently press the mixture onto the top of each “sandwich” and place in the oven.

Bake for about 9 minutes, alternate pans and cook for about 9 minutes more or until a deep golden brown. Remove from the cookie sheets and dig in.

Filed Under: Breads - Quick, Frontpage Tagged With: , ,
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