Meatball Dinner

Meatball Dinner

Rudy is not a big fan of turkey.  I have tried many times over the years to sneak turkey into dinner and every time he asks "Is this turkey? You know I don't like turkey."  But when I saw the recipe for turkey meatballs from Ina Garten I thought I needed to try it.  I made a few changes and I have to say they were a success! I actually made my own breadcrumbs and they really made the meatballs so moist.  We had spaghetti and turkey meatballs, then used the leftovers for meatball subs.  I was never asked if the meatballs were made from turkey and I didn't volunteer that information either.  Even the girls enjoyed them!

Spicy Turkey Meatballs
adapted from Barefoot Contessa


1 1/2 cups (1-inch diced) bread cubes from a loaf of Italian Bread
2/3 cup whole milk
1 pound ground turkey (85-percent to 92-percent lean)
1/2 pound sweet Italian pork sausage, casings removed
1 cup freshly grated aged Asiago cheese
1/2 cup minced fresh parsley
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
1 1/2 tablespoons good olive oil, plus extra for brushing the meatballs
1 large egg, lightly beaten
1 (24-ounce) jar good marinara sauce,
1 pounds dried spaghetti,
Freshly grated Parmesan (or Asiago) cheese, for serving
Directions
Preheat the oven to 400 degrees. Line 2 sheet pans with parchment paper.

Place the bread in the bowl of a food processor fitted with the steel blade. Process until the bread is in medium crumbs. Transfer the crumbs to a small bowl and add the milk. Set aside for 5 minutes.

In a large mixing bowl, combine the turkey, sausage,  bread mixture, Asiago, parsley, oregano, red pepper flakes, 1 tablespoon salt, and 1 1/2 teaspoons pepper. Lightly combine the ingredients with your hands. Add the  olive oil and the eggs, and stir lightly with a fork to combine.

With your hands, lightly roll the mixture into 2-inch-round meatballs and place them on the prepared sheet pans. Brush the meatballs with olive oil. Bake for 35 to 40 minutes, until the tops are browned and the centers are completely cooked.

Pour the marinara sauce in a large, low pot, add the meatballs, and bring to a simmer.

Meanwhile, cook the spaghetti in a large pot of boiling salted water according to the directions on the package. Drain and place the spaghetti in individual bowls, and top with 3 meatballs and lots of sauce. Serve with Parmesan cheese on the side.

OK WEATHER

I woke up today to the sound of light rain and a cool breeze then put on my robe and slippers and enjoyed my coffee on the front porch. I Freaking Love this weather! It warms up a bit then when the sun goes down Michael builds a fire and we eat on the back porch. Sunday night after a BIG Easter Lunch we weren't that hungry but needed something. I had some farm fresh asparagus I needed to use and made this Pizza.

ASPARAGUS RICOTTA PIZZA

the recipe of course says make your own dough...

we all know I'm the Sandra Lee of the group, so I used store bought.

1/2 Ib asparagus (thins spears or shave if thick)

1 Tbs. olive oil + more to drizzle

1/4 tsp salt + a lil more to taste

1/4 tsp pepper

1/2 c part-skim ricotta cheese

1 clove garlic grated or minced

lemon zest

Toss the asparagus with the olive oil, and s&p. Separately mix the ricotta, garlic and s&p. Scatter asparagus over the dough and dollop ricotta mixture on top. Bake pizza according to pkg. or your dough recipe (showoffs ;-) Before serving zest with lemon add a lil more s&p and a drizzle of olive oil. 

TASTES LIKE SPRING!

On Monday night, I took a cue from Steph's Fish blog and did Salmon with a Rum-Mustard Glaze. Michael doesn't typically eat Salmon but really enjoyed this version. (Brown Sugar, Honey, Butter, Spicy Mustard, Fresh Grated Ginger, Lime Zest, Olive Oil, and Rum) saute first 3 ingredients until melted then remove from heat and add remaining ingredients. Using individual foil packets to grill Salmon pour the Glaze over Salmon and seal. Grill over med heat about 20 min. 

Tonight I work late and don't want to fuss with dinner so I have a pork butt in the crock-pot for Pulled-Pork Tacos. This recipe is from Real Simple (another magazine pull-out of mine I'm making progress) and has cocoa powder in it with store bought salsa so we will see... Hey at least it's Easy ;-)

THE PERFECT EGG

HAPPY EASTER to everyone. Hope the kids had fun hunting Easter Eggs today. A girl from work brings me these beautiful Eggs once a week, and today I was in charge of dessert so I made Custard.

EASY EGG CUSTARD

epicurious online

2 cups whole milk
2 eggs (preferably free-range)
2 egg yolks
1/3 cup sugar
1 tsp vanilla
Freshly grated or ground nutmeg

Preheat oven to 300. Place 4 ounce size ovenproof cups, ramekins, jars, or coffee cups in a deep baking pan. In a med saucepan, bring the milk to a simmer over med-low heat. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla. Slowly pour the egg mixture into the simmering milk, whisking gently to combine. Pour the mixture through a fine strainer into baking cups then lightly sprinkle with nutmeg. Pour hot water into the pan until it reaches halfway up side of cups. Bake until the custard is set about 30-35 min. I ENDED UP BAKING MINE CLOSER TO 40 - 45 min. Let the custard cool in the water bath for about 2 hours before serving. Yields 6

"Love and Eggs are Best when they are Fresh." Russian Proverb

"A Royal with Cheese"

Had a busy weekend that included eating burgers and or hot dogs 3 days/nights in a row, so when I heard Mom and Grandma Enid were coming I decided to break out of the mold and make...what else but Chicken Burgers ;-) Thanks to the Iowa Girl, I made her adaptation on a Chicken Burger and they were very tasty so much so that Michael asked if we could make them again.

CHILI LIME CHICKEN BURGERS  (Copy cat recipe of Trader Joe's)

Ingredients (serves 4)

• 1lb ground chicken
• 2 green onions, chopped
• 1/4 cup chopped red bell pepper
• 2 Tablespoons chopped cilantro
• 2 teaspoons minced garlic
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 lime, cut in half
• 4 slices pepper jack cheese
• 4 buns, toasted

Instructions

• Combine chicken, green onions, bell pepper, cilantro, garlic, salt, red pepper flakes and juice of half a lime in a large bowl. Mix until thoroughly combined, then form into 4 patties and spray each side generously with non-stick spray.
• Heat a large grill pan or skillet over medium-high heat. Grill burgers for 3-4 minutes a side, or until cooked all the way through. Place a slice of cheese on top of each burger, then cover with a large pot lid, and allow to melt for about a minute. Remove burgers to a plate, tent with foil, and allow to rest for 5 minutes. Place each burger on a toasted thin bun, then top with guacamole.

I also made and am eating RIGHT NOW a Mini Fruit Pie in a Jar. 

MINI PIES in a MASON JAR

courtesy www.paigesofstyle.com

Ingredients

4 1/2 cups mixed berries (fresh or frozen, I used cherries, raspberries, blackberries and blueberries)

1/2 cup granulated sugar

3 Tbsp. cornstarch

Zest from 2 lemons

2 Tbsp. unsalted butter plus more for brushing the tops of the pies

Sanding sugar (optional)

2 ready made pie crust, thawed according to package directions

8 wide mouth half pint mason jars 

Directions

1. Preheat oven to 375 degrees.

2. Place mixed berries, sugar, cornstarch and lemon zest in a bowl and stir gently until combined. Let sit for 15 minutes if you are using frozen berries.

3. Fill each of the mason jars about 3/4 of the way full with the mixed berries. 

4. Dot the tops of the berries with the butter. 

5. Place your thawed dough on a clean work surface and use the ring of the lid to create the perfect size top crust. 

6. Place the crust onto the mason jar and carefully push the center down a tiny bit and press the crust against the walls of the jar. 

7. Use a fork to crimp the edges of the pie crust against the wall of the mason jar and use a knife to cut two slits in the center of the crust. 

8. Brush tops with melted butter and sprinkle with sanding sugar. 

9. Place pies on a baking sheet and bake at 375 degrees for 45 minutes, rotating halfway through. If the tops start to brown too quickly, cover with foil for the remainder of the baking time.