Dinner, Uncategorized

Cheesy Turkey Meatballs

Trying to clean out all the magazines I have stock piled. Cooking Light, Southern Living and Fine Cooking are my favorites and I have quite the stack of issues lying around. I think I have at least 8 years of Fine Cooking, if not more because I love all the information that is given in each issue. But I need to clean these out.

So now as I am Marie Kondo “ing” my life I am pulling out recipes that I want to try. This one rose to the top! Then the magazine heads to the recydle bin or possibly put aside for a big gargage sale this spring. Any one interested in old Fine Cooking magazines?

Looks good over spaghetti!

Ingredients

1 pound 93% lean ground turkey

12 ounces sweet Italian turkey or chicken sausage, casings removed (about 4 sausages)

1/2 cup whole-wheat panko (Japanese breadcrumbs)

1/4 cup chopped fresh parsley, plus more for garnish

2 tablespoons grated pecorino Romano cheese (1/2 oz.)

1 teaspoon Italian seasoning

1/4 teaspoon kosher salt

2 garlic cloves, grated

Cooking Spray

Sauce

1 tablespoon extra-virgin olive oil

2 garlic cloves, smashed

1 (28-oz.) can unsalted crushed tomatoes

Crushed red pepper to taste

3/4 cup fresh mozzarella cheese, torn into pieces

Directions

Prepare the meatballs: Combine turkey, sausage, panko, parsley, pecorino, Italian seasoning, salt, and grated garlic in a large bowl; form into 18 (2-inch) meatballs.

Heat a large nonstick skillet over medium; coat skillet with cooking spray. Working in batches, add meatballs to skillet, and cook until browned on all sides, about 2 minutes per side. Remove meatballs from skillet, and set aside.

Prepare the sauce: Reduce heat to medium-low. Add oil and smashed garlic to skillet; cook until garlic is golden, 1 to 2 minutes. Add tomatoes and crushed red pepper; return meatballs to skillet. Cover and simmer until cooked through, about 3 minutes. Uncover; add mozzarella pieces. Cover and cook until cheese is melted, about 2 minutes. If your skillet doesn’t have a lid, you can put it under the broiler until cheese is melted, 2 to 3 minutes. Garnish with additional chopped parsley.

Uncategorized

Crockpot Beef Stroganoff

Beef Stroganoff


With our son home for winter break we asked him if there were any special meals he might want prepared.  First up was spaghetti with bread crumbs and olives, then his favorite – pork tenderloin with prosciutto and lemons and then finally this one.  This is adapted from Paula Deen’s recipe and was in one her original magazines which we have kept.  We have made this so many times and it never fails to please us.  Hubby stopped in at lunch time to throw this together and by dinner time it was ready.  He heads back on Sunday and it will be back to cooking for two unless our daughter drops in.  We have to find out what her favorite meal is.  What is yours? 



 2 lbs. beef tips
1 large yellow onion, chopped
1 can golden mushroom soup
1 can cream of onion soup – ( you can find at Walmart)
1 (8oz) can sliced mushrooms, drained
1 tsp. pepper
1 (8oz) cream cheese
1 (8oz) carton sour cream
1 (16oz) package of egg noodles, cooked and hot


In a slow cooker combine beef tips, onion, onion soup, mushroom soup, mushrooms, and pepper. Cover and cook on high for 8 hours (it only took me 6 hours when I prepared this). When done cooking, stir in cream cheese and sour cream and mix until combined. Serve over hot cooked noodles.

Dinner, one pot meals, Pasta, Uncategorized

Rigatoni with Sausage and Fennel



Just by looking a this picture you can almost taste how delicious this is. My son and I were watching an old Ina Garten episode from the summer of 2017 on pasta dishes and saw her making this recipe.  My mouth was watering by the end of the episode and I knew that I needed to make this.  So off to the store this morning to get the necessary ingredients.  My pasta loving son was pleased and so was my hubby.  I even think this is foodie friends worthy.



3 tbsp. Extra Virgin Olive Oil
3 cups chopped fennel (1 large fennel bulb)
1 ½ cups chopped yellow onion
1 ¼ pounds Sweet Italian sausage, casing removed
2 tsp. minced garlic (2 cloves)
½ teaspoon whole fennel seeds, crushed with a mortar and pestle
½ tsp. crushed red pepper flakes
Kosher Salt and Freshly Ground Pepper
1 cup dry white wine
1 cup heavy cream
2/3 cups half-and-half
2 tbsp. tomato paste
1 lb. Rigatoni
½ cup chopped, fresh Italian parsley leaves
1 cup freshly grated Reggiano Parmigiano cheese, divided

Heat the olive oil in a large, heavy pot or Dutch oven, such as Le Creuset, over medium heat. Add the fennel and onion and sauté for 7 minutes, stirring occasionally, until tender. Add the sausage and cook for 7 to 8 minutes, crumbling it with a fork, until nicely browned. Add the garlic, crushed fennel seeds, red pepper flakes, 2 tsp. salt and 1 tsp. black pepper and cook for one minute.

Pour in the wine, bring to a boil and add the heavy cream, half-and-half, and tomato paste. Bring back to a boil, lower the heat and simmer for 20 minutes, until the sauce has thickened.

Meanwhile, bring a large pot of water to a boil, add 2 tbsp. salt and cook the rigatoni according to package directions. Drain and add to the sauce, stirring to coat the pasta. Cook over low heat for 5 minutes to allow the pasta to absorb the sauce.

Off the heat, stir in the parsley and ½ cup of the Reggiano Parmigiano. Serve hot in shallow bowls with passing the remaining ½ cup of Parmigiano.


Uncategorized

Chicken Francaise

A couple of weeks ago on a Saturday night I tried out a new recipe.  I like to order this as an entree when we go out to dinner, but I have never made this before.  The breading was perfect and the lemon flavor was just right.  I think the only thing I would add is some capers.  Serve this with white rice to absorb the flavor of the sauce and enjoy!

4 boneless skinless chicken breast halves
1/2 cup flour
1/4 cup olive oil
3 large eggs (cold)
3 tablespoons fresh parsley (chopped, divided + more for garnish)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 tablespoons grated Parmesan cheese (or any other hard cheese)
1/2 cup butter (cubed)
1/2 lemon
1/2 cup dry white wine



Instructions

Place chicken breasts between two sheets of plastic wrap and pound gently with a mallet to 1/2 inch thickness. Heat olive oil in a large skillet over medium heat until hot but not smoking.

While oil is heating, break the eggs into a shallow bowl and whisk lightly. Add 2 tablespoons parsley, salt, pepper, Parmesan cheese, and whisk to incorporate. Spread the flour in a shallow platter. Dredge chicken pieces in the flour (both sides), then dip into the egg batter, letting the excess drip off.

Place the chicken cutlets in the skillet, without crowding. Cook until golden brown on both sides (about 2 minutes per side). Transfer to a platter. Don’t cover, because the coating can become soggy.

Drain the oil and return the skillet to medium heat. Melt the butter. Add the wine and lemon juice, and simmer for a couple of minutes to reduce the sauce slightly. Stir in 1 tablespoon parsley.

Spoon the sauce over the chicken cutlets. Garnish with chopped parsley. You can top it with lemon slices. Enjoy!

Uncategorized

Beef Stew

With the official start of winter in just a couple of days our dinner thought turn to something hearty.  What is more hearty and comforting than beef stew.  
This is a pretty easy recipe hubby threw together last Saturday.  Who can resist a dinner with almost all your food groups in one dish.  Give this a try this week as we ramp up to Christmas.
Crock Pot Beef Stew
Ingredients
1-1/2lbs stew meat, cut into bite sized pieces
1lb white potatoes (about 1 large potato,) peeled then chopped
8oz whole mushrooms, cut into quarters or sixths if large
2 carrots, chopped
2 ribs celery, chopped
1 onion, chopped
3 cloves garlic, minced
3 Tablespoons tomato paste
1 Tablespoon gluten-free Worcestershire sauce (I like Lea & Perrins)
1 teaspoon salt
3/4 teaspoon dried thyme
1/2 teaspoon pepper
1/2 teaspoon dried rosemary
1 bay leaf
32oz gluten-free beef broth
1/4 cup gluten-free or all-purpose flour (dish will not be GF if using all-purpose flour)
1/2 cup frozen peas
Directions
Add ingredients from stew meat to beef broth into a 6-quart crock pot then cover and cook on low for 6-8 hours, or until meat is tender (mine took 6 but it will depend on how big your stew meat is cut.) I added everything to the crock pot the night before then popped into the crock pot base in the morning and turned it on.
Add flour to a bowl then add a ladleful of cooking liquid and whisk until smooth. Pour back into crock pot then stir well to combine and cook on high for 30-45 more minutes, or until broth has thickened (Note: broth will continue to thicken while cooling.) Add peas then let sit until heated through, 5 minutes, before serving.
Uncategorized

Homemade Tomato Soup with Cheddar Cheese croutons

Last Saturday morning there was a little chill in the air and it looked like it was going to rain all day.  So we planned our menu based on the feeling of fall.  I made the Awesome Mac and Cheese and Hubby made this soup that we found the recipe on top of a can of tomatoes.  So quick and easy!  This will warm your soul and your senses this fall.


P.S.  Weather turned around and it was very humid by dinner time. 


Ingredients

2 tablespoons vegetable oil
1 medium onion, chopped
2 garlic cloves, minced
2 tablespoons flour
1/2 cup milk
2 (14.5 ounce) cans petite diced tomatoes
1 (28 ounce) can  crushed tomatoes with basil
1 teaspoon dried basil
1 teaspoon dried oregano
1 (14.5 ounce) can chicken broth

Cheddar Cheese Croutons 

1 loaf baguette, small
4 tablespoons extra virgin olive oil
3/4 cup shredded cheddar cheese

Instructions

In a large saucepan, heat oil over medium heat. Add onion and garlic; cook until soft. Add flour; cook and stir until moist. Gradually add milk, cooking and stirring about 2 minutes or until smooth and bubbly.

Stir in crushed and petite diced tomatoes, basil, oregano and broth. Cover and cook on medium heat for 15 minutes. Stir frequently and do not allow mixture to boil.

To make Cheddar Cheese Croutons, cut baguette into cubes and toss with olive oil and cheddar cheese. Spread onto baking sheet and place into a preheated oven at 350 degrees. Bake until croutons are golden brown and cheese is melted. Top soup with crouton.

Uncategorized

One Pot Chicken Pesto Pasta

Another one pot wonder hit the table last week and if you were following my Instagram account I tried to show this recipe in a story.  I used step by step pictures and then the final project.  I am sure people were peeking in along the way but probably did not see the whole production process.  What they could tell was how good this recipe was.  

I surprised the hubby with this following his lawn mowing activities.  Needless to say that we really didn’t sit down until about 7:15.  He had been traveling and I didn’t get home until about 5 or after.  This came together in about an hour total with the prep time and all.  A great quick meal for the 2 of us.

Ingredients

1 tablespoon olive oil
1 package (16 oz) boneless skinless chicken breasts, cut into 1/2-inch pieces 
1/4 teaspoon salt
1/4 teaspoon pepper 
1/4 teaspoon garlic powder
3 1/2 cups  reduced sodium chicken broth (from 32-oz container)
8 oz uncooked Rotelle  (Cork-screw shape)pasta (about 3 cups)
4 oz (half of 8-oz package) cream cheese, cut into 1-inch cubes
1/2 cup refrigerated basil pesto (from 7-oz container)
1 package (8 oz) fresh spinach, coarsely chopped
1/4 cup chopped fresh basil leaves
2 tablespoons shredded Parmesan cheese 
In 5- to 5 1/2-quart Dutch oven, heat oil over medium-high heat; season chicken with salt, pepper and garlic powder. Cook chicken in oil 5 to 7 minutes, stirring occasionally, until chicken is no longer pink. With slotted spoon, transfer to plate, and keep warm.

Add chicken broth and pasta to Dutch oven; heat to boiling over high heat. Reduce heat to medium; simmer 12 to 14 minutes, stirring occasionally, until pasta is al-dente and most of liquid is absorbed.

Add cream cheese and pesto, stirring frequently, until cheese is melted. Stir in chicken; cook 1 to 2 minutes, stirring occasionally, until chicken is heated through.

Gradually stir in spinach until starting to wilt. Just before serving, garnish with basil and Parmesan cheese.