Meatballs

i was taking to mom yesterday and she made meatballs which inspired me to make them.  i haven't made meatballs in a long time.

Meatballs

1 pound ground beef

1/4 cup seasoned dry bread crumbs 

4 tablespoons chopped parsley
1 cup freshly grated Parmesan and Asaigo cheese
2 teaspoons salt

2 teaspoons pepper

1/4 cup toasted pine nuts

olive oil to saute the onions, garlic, and red pepper flakes
1/2 teaspoon freshly red pepper flakes
1 small onion finely diced

2 garlic clove finely diced

1 egg, beaten

mix the above ingredients in a bowl good.  form into meatballs about two inches in diameter.  bake at 350F for about 30 - 45 min.  be sure to finish the meatballs off by simmering in tomato sauce for about 30 min for doneness.

Chicken "Spiedini"

Chicken "Spiedini"

Ingredients

1/2 cup extra-virgin olive oil

1 1/2 cups dried bread crumbs

1/2 cup grated asiago cheese

1/4 cup currants, soaked in hot water for 10 minutes and drained

1/4 cup toasted pine nuts

1/4 cup pancetta, cut into very small cubes

1 bunch fresh chopped parsley leaves, reserve some for garnish
1 small onion finely diced
2 garlic cloves mashed
1/2 tsp red pepper flakes

1 large egg

2 lbs. boneless skinless chicken, cut into thin pieces, about 1 inch wide and 6-inches long, pounded. Salt and freshly ground black pepper.

Directions

Place a medium frying pan over medium-low heat. Add 1/4 cup olive oil and heat until hot, but not smoking. Add the bread crumbs. Stir constantly and cook until golden, about 5 minutes. The mixture should be moist, but not wet. Remove from the heat and place the bread crumbs in a bowl and remove in a large bowl.  In the same frying pan 1 tbsp olive oil and cook the pancetta, onion, and garlic about 5 min. while it is cooking, add to the breadcrumbs asiago, currants, pancetta, pine nuts, parsley, and egg and gently mix together.  when the pancetta, onion, and garlic cool down, add it to the breadcrumb mixture.

Preheat grill or broiler.

Spread the veal slices out onto a clean work surface. Season with salt and pepper. Spoon equal amounts of the bread crumb stuffing into the center of each chicken piece, gently patting the stuffing down. Roll each chicken piece into a small roll.

Brush the chicken with extra-virgin olive oil and cook over a preheated grill or broiled until tender and golden brown, about 10 minutes per side.

To serve, drizzle with extra-virgin olive oil and a squeeze of lemon.

Garnish with parsley.

Cheesy Cauliflower Patties

Cheesy Cauliflower Patties

1 head cauliflower
2 large eggs
1/2 cup cheddar cheese, grated
1/2 cup panko (found in the bread crumb aisle, healthier option)
1/2 tsp cayenne pepper (more of less to taste)
2 mashed garlic cloves
pepper
salt

Cut cauliflower into florets & cook in boiling water until tender about 10 minutes. Drain. Mash the cauliflower while still warm. Stir cheese, eggs, panko, cayenne & salt to taste.
 
Form the cauliflower mixture into patties about 3 inches across. butter a baking pan and bake on 350 for 30 min. or until golden brown & set.

https://www.facebook.com/AmazingSkinnyWrapTeam?ref=stream 

Key Lime Cup Cakes

this was the first time that i ever filled cupcakes.  it's easy but it's slightly messy.  i can deal with that.


Key Lime Cupcakes

• 1 box lemon cake mix
• 1 box (4-serving size) lime-flavored gelatin
• ¾ cup water
• ⅓ cup Key lime juice
• ⅓ cup vegetable oil
• 3 eggs
• 2 or 3 drops green food coloring
• 1 cup powdered sugar
• 2 to 2½ tablespoons Key lime juice
• 1 (8 oz) pkg light cream cheese, softened
• ¼ cup butter, softened
• 1 tsp vanilla
• 3½ cups powdered sugar
• 2 fresh limes, each cut into 6 slice and cut slice in half

Instructions

1. Heat oven to 350°F (325°F for dark or nonstick pan) and line 24 regular-size muffin cups with cupcake liners.
2. In large bowl, beat the cake mix, gelatin, water, juice, vegetable oil, eggs and food coloring with an electric mixer on low speed 30 seconds, then on medium speed 2 minutes.
3. Divide batter evenly among muffin cups, filling each about two-thirds full.
4. Bake at 350 for 19 to 24 minutes or until toothpick inserted in center comes out clean. Cool in pan 10 minutes. Remove from pan to cooling rack.
5. Using a toothpick, pierce tops of cupcakes in several places (about 7 to 8 times per cupcake)
6. In small bowl, mix 1 cup powdered sugar and enough of the 2 to 2½ tablespoons lime juice until glaze is smooth. Brush or spread glaze over cupcakes. Cool for 30 more minutes.
7. In large bowl, beat cream cheese and butter on medium speed until light and fluffy.
8. Add vanilla and 3½ cups powdered sugar to beat until frosting is fluffy.
9. Frost cupcakes. Store covered in refrigerator. Garnish with lime halves just before serving.
 

(i filled the cupcakes rather than frost it.  i added lime juice and extra vanilla extract to the frosting to make it creamy.  you need a pastry bag).

http://realmomkitchen.com/10663/key-lime-cupcakes/

Cajun Shrimp Scampi

adapted from Ina Garten's recipe

Cajun Shrimp Scampi

2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 tablespoons minced garlic (4 cloves)

1/2 white onion (diced)
1 pound large shrimp (about 16 shrimp), peeled and deveined
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh parsley leaves
1/4 cup freshly squeezed lemon juice (2 lemons)
1/8 teaspoon hot red pepper flakes
1 cup chicken broth

1/2 cup white wine

1 tbsp. Cajun seasoning

pinch of salt

1 tbsp corn starch

marinate the raw shrimp in the cajun seasoning, refrigerate. simmer the garlic and onions in butter and olive oil.  add in the shrimp.  cook until pink in color.  add in the chicken broth, lemon juice, red pepper flakes, pepper, white wine, and corn starch.  keep in stirring until the sauce becomes thick.  add a pinch of salt if you would like.  top with fresh parsley.

Read more at: http://www.foodnetwork.com/recipes/ina-garten/linguine-with-shrimp-scampi-recipe3/index.html?oc=linkback

Fava Bean Hummus

Fava Bean Hummus

Ingredients: 

• 2 cups dried fava beans
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1 tablespoon plus 1 teaspoon tahini
• 1 clove garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon fine sea salt

Place beans in a large bowl with enough cold water to cover by 2 inches. Let soak overnight. Drain soaked beans. Remove outer shell from each fava bean and discard. Place peeled beans in a large saucepot. Cover by 2 inches with cold water and bring to a boil. Reduce heat, cover and simmer, until beans are very tender, about 30 minutes. Drain beans and place in the bowl of a food processor.

Add oil, lemon juice, tahini, garlic, oregano and salt and process until puréed.

http://www.wholefoodsmarket.com/recipe/fava-bean-hummus

Parmesan Crusted Chicken

• 1/2 cup Hellmann's® or Best Foods® Real Mayonnaise
• 1/4 cup grated Parmesan cheese
• 4 boneless, skinless chicken breast halves (about 1-1/4 lbs.)
• 4 tsp. Italian seasoned dry bread crumbs

Directions

1. Preheat oven to 425°.
2. Combine Hellmann's® or Best Foods® Real Mayonnaise with cheese in medium bowl. Arrange chicken on baking sheet. Evenly top with Mayonnaise mixture, then sprinkle with bread crumbs.  i added more Parmesan cheese.
3. Bake until chicken is thoroughly cooked, about 20 minutes.

http://www.hellmanns.com/recipes/detail/32658/1/parmesan-crusted-chicken

Strawberry Blueberry Pie

i took a short trip this morning to the Inwood Farmers Market for some fresh strawberries and blueberries to make a pie.

Strawberry Blueberry Pie

2 pints strawberries (leafed removed and cut in two)

1 pint blueberries
1/4 cup in total sugar and Splenda®

1/2 lemon, juiced
2 - 3 tablespoons cornstarch
2 tablespoons butter, cut into bits
1 egg, beaten with a drizzle of water

sugar to sprinkle

mix the berries, cornstarch, sugar/Splenda®, and lemon juice.  mix well.  pour the filling in the pie shell.  place the cut butter on top of the berries. top it with another shell.  use a pastry brush with the egg wash and coat the top shell.  make slits.  sprinkle with sugar.

i used store bought pastry shells.

it's oozing deliciousness!!!!!

Scalloped Potato Gratin

my take on the Food Network recipe.

Scalloped Potato Gratin

1 cup heavy cream
1/2 cup half and half
3 bay leaves
1 tsp. thyme
2 garlic cloves, chopped
1/2 teaspoon freshly grated nutmeg
Salt and freshly ground black pepper
Unsalted butter
1 - 1 1/2 pounds new potatoes, cut into 1/8-inch-thick slices
Salt and freshly ground black pepper
1/2 cup each of grated Gruyere and Jarlsberg cheeses

Directions

Preheat the oven to 400 degrees F.

In a saucepan, heat up the cream with the bay leaves, thyme, garlic, nutmeg and some salt and pepper.

While the cream is heating up, butter a casserole dish. Use a slotted spoon to remove the bay leaves and thyme. Pour the heated cream into a large bowl with the potato slices. Mix gently to coat the potatoes. Dust the cheeses over the potatoes. Season the mix with a little bit of salt and pepper. Mix to gently incorporate. Spoon a little bit of the cream into the bottom of the casserole dish. Then spoon the potatoes in. Level out the potatoes for uniform cooking time. Pour the remaining cream at the bottom of the bowl over the top.  Cover the dish with aluminum foil, but pull back one corner for the steam to escape. Bake for 40 minutes.

Read more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_29349_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback

Veal Scaloppine With Prosciutto And Mozzarella

the weather was fantastic today and cooking is in order!  i got thhis recipe from cooks.com.

Veal Scaloppine With Prosciutto And Mozzarella

• 1/2 stick butter
• 1/2 tbsp rosemary
• 4-5 tbsp sherry
• 1/2 cup beef stock or canned broth 
• 1 1/2 lbs boneless veal cutlets 
• All purpose flour
• 8 paper-thin prosciutto slices
• 2-3 garlic cloves   
• 8 oz. mozzarella cheese

follow directions.

http://cooks.com/j4eq3ko