Source: Buns in my oven
Ingredients for the meatballs
• 1 pound ground pork
• 1 pound ground beef
• 1 1/4 cups fresh bread crumbs
• 2 tablespoons chopped fresh parsley
• 1/2 cup freshly grated Parmesan cheese
• 2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon onion powder
• 1 large egg, beaten
• 1/2 cup warm water
• Vegetable oil
• Olive oil
The sauce
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• pinch of sugar
• 1/2 cup red wine (I used Barefoot Sweet Red)
• 1 14 ounce can tomato puree
• 1 14 ounce can diced tomatoes
• 1 tablespoon fresh parsley, chopped
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
For serving
• 1 1/2 pounds spaghetti noodles
• Freshly grated Parmesan
To make the meatballs, place the ground meats, bread crumbs, parsley, Parmesan, salt, pepper, onion powder, egg, and 1/2 cup warm water in a large bowl. Mix lightly with a fork. Use your hands to lightly form the meatballs. Mine were around 2 inches, but you can make them smaller or larger based on your personal preference.
Place meatballs in the refrigerator for at least one hour to rest. Remove from fridge 30 minutes prior to cooking to allow them to reach room temperature.
To cook the meatballs, pour equal parts olive oil and vegetable oil in a deep frying pan to a depth of 1/4 inch. Brown the meatballs in batches, turning carefully with a fork or spatula to brown all sides. Remove to a paper towel lined plate to drain. When all of the meatballs are browned, discard the oil but do not clean the pan.
To make the sauce, heat the olive oil in the same pan. Saute the onions until translucent and soft, about 10 minutes. Add the garlic and red pepper flakes and cook for 1 minute more. Turn the heat to high and add the wine, using it to deglaze the pan. Continue cooking the wine on high heat for 3 minutes, until most of the liquid has evaporated. Stir in the tomato puree, diced tomatoes, sugar, salt, pepper, and parsley.
Return the meatballs to the sauce, cover, and simmer for 25 to 30 minutes until the meatballs are cooked through.
Serve over hot, cooked spaghetti and sprinkle with Parmesan
Thursday, March 31, 2011
Creamy Lemon Chicken
Source: foodfinery
Ingredients:
4 boneless skinless chicken breasts
2 tablespoons olive oil
4 tablespoons butter
2 garlic cloves, minced
2 lemons, juiced
1 cup cream
salt and pepper to taste
3 cups rice (your choice)
Directions:
Heat oven to 350. Clean chicken, arrange in a baking dish, drizzle with olive oil and the juice of 1/2 lemon then season with salt and pepper. Bake for 30 minutes. While the chicken is baking, heat a medium skillet and melt butter until it starts to brown then add the garlic and saute for a moment. Add the juice of 1/2 lemon and simmer 1 minute. Add half of the cream and season with salt and pepper. Simmer another few minutes and add the remaining lemon juice. Combine well and add remaining cream. Season once more, with more salt and simmer 5 minutes, stirring occasionally. Cook your choice of rice. Remove chicken from oven and allow to rest 5 minutes while you prepare plates.
Divide rice among four warmed plates, place chicken on top of rice and generously pour sauce over each serving.
Ingredients:
4 boneless skinless chicken breasts
2 tablespoons olive oil
4 tablespoons butter
2 garlic cloves, minced
2 lemons, juiced
1 cup cream
salt and pepper to taste
3 cups rice (your choice)
Directions:
Heat oven to 350. Clean chicken, arrange in a baking dish, drizzle with olive oil and the juice of 1/2 lemon then season with salt and pepper. Bake for 30 minutes. While the chicken is baking, heat a medium skillet and melt butter until it starts to brown then add the garlic and saute for a moment. Add the juice of 1/2 lemon and simmer 1 minute. Add half of the cream and season with salt and pepper. Simmer another few minutes and add the remaining lemon juice. Combine well and add remaining cream. Season once more, with more salt and simmer 5 minutes, stirring occasionally. Cook your choice of rice. Remove chicken from oven and allow to rest 5 minutes while you prepare plates.
Divide rice among four warmed plates, place chicken on top of rice and generously pour sauce over each serving.
Wednesday, March 2, 2011
Zuppa Toscana
Makes: 6-8 servings
INGREDIENTS
• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve.
INGREDIENTS
• 1 lb ground Italian sausage
• 1½ tsp crushed red peppers
• 1 large diced white onion
• 4 Tbsp bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, or about 3 large potatoes
• ¼ of a bunch of kale
1. Sauté Italian sausage and crushed red pepper in a large pot. Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-medium heat for approximately 15 mins. or until the onions are soft.
3. Add chicken bouillon and water to the pot and heat until it starts to boil.
4. Add the sliced potatoes and cook until soft, about half an hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and serve.
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