Thursday, July 21, 2016

Sicilian Meatballs






Ingredients

2/3 cup fresh breadcrumbs
1/2 cup milk
1/3 cup fresh grated Pecorino cheese with black peppercorns
1/4 cup finely diced onion
3 tablespoons minced parsley
1 large egg
1 clove garlic minced
Salt to taste
1/4 teaspoon cracked black pepper
1/2 pound ground pork sausage
1/2 pound ground veal
2 tablespoons toasted pine nuts
3 tablespoons currants or chopped raisins


Directions

Preheat oven to 350F

Lightly oil a baking sheet.

In a bowl soak the breadcrumbs in the milk; let stand a couple of minutes.

Mix in all remaining ingredients in order given and combine well.

Wet your hands and form mixture into meatballs then flatten slightly so they are disk shaped.

Place them on the baking sheet and cook until nicely browned; internal temp of 155F

Serve on bed of tomato sauce or just plain as a second course.



Recipe courtesy of CiaoItalia -- Mary Ann Esposito

This recipe is featured on Season 18 - Episode 1812.


Sunday, July 17, 2016

Chicken-Bacon-Ranch Foil Packs


Whether you make this meal in a foil pack or as a casserole, the prep is quick and easy, using a few different ingredients.

I would make this as a casserole by placing the ingredients in a casserole dish and bake covered in a 400 degree oven (which may need to be tweaked a bit).  The foil pack method is attractive as a no-mess alternative.

Many reviewers of this recipe used sliced potatoes instead of brocolli with great results.  Some used italian dressing instead of ranch.  Of course I would add fresh mushrooms!







Ingredients

3 boneless skinless chicken breasts, each cut in half lengthwise
1 cup ranch dressing
1 bag (12 oz) frozen broccoli florets, cooked 
2 cups shredded Cheddar cheese (8 oz)
6 slices bacon, cooked, crumbled


Directions

Heat oven to 400°F. Spray 6 sheets of heavy-duty foil with cooking spray.

Place 1 boneless skinless chicken breast half in center of each sheet of foil. Sprinkle each with salt and pepper. Top each with 2 tablespoons ranch dressing, 1/4 cup cooked Green Giant™ Valley Fresh Steamers™ broccoli florets, 1/3 cup shredded Cheddar cheese and 1 tablespoon crumbled cooked bacon.
Wrap each foil pack.  Bring 2 sides of foil up over chicken-broccoli mixture so edges meet. Seal edges, making tight 1/2-inch fold; fold again.  Allow space on sides for heat circulation and expansion. Fold other sides to seal. Place foil packets on ungreased large cookie sheet.

Bake 30 minutes. (Some reviewers reported having to bake longer for 50 minutes)

Remove from oven and let stand 5 minutes before serving. 

Serve with additional ranch dressing, if desired.



The photo and recipe is from Pillsbury.com.

Saturday, July 16, 2016

Best Ever Cole Slaw




Chick-Fil-A recently discontinued cole slaw from their menu.  It was a blessing in disguise since they also decided to release their recipe.

The Captain and I have made this cole slaw many times and it is THE BEST we have ever had!  Now we can make it anytime . . . and we do often!

The recipe is quick and easy to put together, but the wait time in the refrigerator is the killer.  Two hours!!  That is the only thing I don't like about this recipe.



Reprinted from: inside.chick-fil-a.com

Yield: 8 servings
Start to finish: 10 minutes

Approximate values per serving: 158 calories, 10 g fat (2 g saturated), 8 mg cholesterol, 1 g protein, 18 g carbohydrates, 2 g dietary fiber, 10 g sugar, 298 mg sodium



Ingredients

4 teaspoons distilled white vinegar
1/4 cup sugar
1/4 teaspoon dry mustard
1/4 teaspoon salt
1 cup mayonnaise
20 ounces finely shredded green cabbage, chopped
1/4 cup finely chopped carrots



Directions

Whisk vinegar, sugar, mustard and salt together until sugar is dissolved. 

Whisk in mayonnaise. Add cabbage and carrots. Mix to combine. 

Refrigerate 2 hours and serve.



Monday, July 11, 2016

Grilled Shrimp with Garlic




We have been experimenting with grilling shrimp, using different marinade and rub methods.  The results have been delicious and easy.  

Here is another grilled shrimp recipe that sounds spicy, yummy and easy courtesy of Bobby Flay and the Food Network.






Ingredients

3/4 cup olive oil
3 tablespoons freshly chopped thyme leaves
1 1/2 tablespoons ancho chili powder
6 cloves garlic, coarsely chopped
24 large shrimp, shelled and deveined
Salt and freshly ground black pepper
3 cloves garlic, thinly sliced
Special equipment: wooden skewers soaked in water



Directions

Heat the grill to medium.


In a small bowl, whisk together 1/4 cup of the oil, 2 tablespoons of the thyme, ancho powder and chopped garlic. 

Skewer the shrimp and brush with marinade.

Cook the remaining 1/2 cup of the oil in a small saucepan with the sliced garlic until the sliced garlic is lightly golden brown. 

Remove the garlic slices with a slotted spoon to a plate lined with paper towels. Reserve the oil.

Increase the heat of the grill to high.

Remove the shrimp from the marinade and season with salt and pepper.  

Grill until golden brown on each side, about 1 1/2 minutes per side. 

Remove the shrimp from the skewers, transfer to a platter and drizzle with some of the reserved garlic oil and the garlic chips. 

Sprinkle with the remaining thyme and garnish with oregano leaves.




Source

Recipe courtesy of Bobby Flay, 2007

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