Recipe: Meatballs

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I basically followed this recipe from Gimme Some Oven for meatballs with a few variations.

I make the meatballs with a combination of seasoned bread crumbs and Panko and sometimes omit the ground pork and red pepper flakes.  Form the meatballs with the help of  a cookie scoop.

I do not bake my meatballs but just pop them into the sauce which adds flavor. Refrigerate sauce and remove any fat that forms.  You can also freeze extra  sauce and meatballs for future use.  

Recipe: Spaghetti Sauce

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This recipe makes a large batch of sauce which freezes well. Measurements are approximate and to taste. 

SPAGHETTI SAUCE

1-2 pounds ground beef

salt and pepper to taste

1 large diced onion

4 sliced cloves of garlic

1/2 teaspoon Italian seasoning

1/2 teaspoon dried oregano

1/2 teaspoon of dried basil

1/2 teaspoon dried parsley

1 tablespoon Worcestershire sauce

1 tablespoon sugar

4-5   28 oz cans crushed tomatoes 

1 can of water used to rinse cans and added

1/2 to 1 cup wine

Brown onions in olive oil in large pot.  Add seasonings and garlic.  

Add beef and cook until done. 

Add Worcestershire sauce and sugar.

Add wine.

Add canned tomatoes and water.

Simmer, stirring occasionally for an hour or so.  

Add fresh basil and parsley at end.

Meatballs can be added as sauce cooks. 

Recipe: Corned Beef and Cabbage

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This Corned Beef and Cabbage recipe is delicious anytime of the year, not just on St. Patrick's Day!

Recipe: Pappardelle with Sausage Ragu

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I simplified this recipe by purchasing fresh pappardelle at the supermarket. The sauce works up quickly and the end result is very good. Enjoy!

Recipe: Savory Oven Baked Chicken

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This Land O Lakes "Savory Oven Baked Chicken" is delicious!

Try it, you'll like it!

Recipe: Cheesy Stuffed Shells

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This is a very tasty recipe for Cheesy Stuffed Shells from Cook's Country.  

I did do a full box of shells and would suggest 

doubling the sauce for both pyrex pans.  

This recipe eliminates the need to parboil the shells first.

Recipe: Lemon Garlic Scallops

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Scallops for dinner?  

This  Lemon Garlic Scallops recipe does not disappoint!

And these all natural scallops in your grocery freezer section 

are excellent. 

Recipe: Chicken Scallopini

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Yet another chicken recipe which is very good, Chicken Scallopini. 

Recipe: Chicken Parmesan

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This recipe is from a 1971 Pillsbury cookbook.  

It produces a delicious Chicken Parm!

This is a more recent copy of the recipe online.

Recipe: Chicken Marsala

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This is an excellent Chicken Marsala recipe.  Enjoy!

Recipe: Parmesan Upside Down Baked Potatoes

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I found this recipe on Facebook and tried it out tonight.  It is delicious!  I will definitely be making these again in the future.  I did not use red potatoes but Maine potatoes and they came out great.  I also poured a bit of olive oil over the top of the potatoes in addition to the melted butter.  

This is how they looked before going into the oven.

Parmesan Upside Down Baked Potatoes 

Ingredients: 

7 red potatoes, washed and cut in half

2-3 tablespoons butter

6 tablespoons shredded Parmesan cheese

garlic powder

sea salt

pepper

1. Preheat the oven to 400'.  Melt butter in bottom of 9x13 glass (pyrex) pan

2. Sprinkle Parmesan cheese and seasonings over the butter.  Place potatoes, cut side down, and 

sprinkle more seasonings on top of potatoes.

3.  Bake 40-45 mins. or until cooked through.  Allow to cool in pan for 5 mins. before serving.  

Coming out of the oven after 45 minutes, the potatoes were bubbly and after resting for about 10 minutes they looked like this.  The Parmesan cheese had firmed up a bit and formed somewhat of a crust on top of the halved potatoes.  

I served them along with a butterflied, boneless leg of lamb and roasted carrots and onions and it all made for a tasty dinner!

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Recipe: Delicious Meatloaf

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This delicious meatloaf is easy to make and baked in exactly an hour as promised.

I used 2 pounds of beef and adjusted the other ingredients accordingly.

I also added diced carrot to the onion mix and covered the

top of the meatloaf with strips of bacon which added a good deal of flavor to the finished product.  

After forming two loaves, I cooked one meatloaf and froze the other.  I baked the meatloaf in a pan which allowed the grease from the bacon to drip through.  Such a pan is available at Ocean State Job Lot for about $5.99.  You could also cook the meatloaf on a rack.  

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Recipe: Martha Stewart's One Pan Pasta

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This recipe, Martha Stewart's One Pan Pasta was recommended by a friend and it was as easy as she described.  I did omit the hot pepper flakes so the meal was a little bland.  I used garden tomatoes and basil and also added raw, peeled and deveined shrimp in the last few minutes of cooking which did enhance the dish.  I would definitely make this recipe again but perhaps add those hot pepper flakes the next time!

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Recipe: Roast Lamb

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This lamb dinner is both easy to prepare and delicious!

I combined about 2 1/2 cups of Garlic and Herb Bread Crumbs, several cloves of garlic put through a garlic press and about 1/4 to 1/2 cup of olive oil.  The mixture should hold together.  

After placing the salted and peppered flattened boneless leg of lamb on top of sliced onions, I spread the bread crumb mixture over the lamb and added cut up potatoes and carrots which had been coated in olive oil and sprinkled with paprika.

 Cover the pan with aluminum foil and roast per this recipe for a tasty feast! 

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Recipe: Chicken & Asparagus Rollatini

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I highly recommend this recipe as it turns out very tasty every time!  

I used a large can of crushed tomatoes with basil and oregano in place of the jar sauce and substituted slices of  Parmesan cheese for the provolone.

Chicken Rollatini

(printable recipe)

3 boneless, skinless chicken breasts  (6 halves)

24 Genoa salami or pepperoni slices

6 provolone slices

18 asparagus spears, trimmed

1 jar (24 oz.) Classico  Tomato and Basil Pasta Sauce, divided

1/4 cup shredded Parmesan or Romano Cheese

1. Preheat oven to 350'. Halve each chicken breast and pound to 1/4 inch thick.  Season, then place 4 salami slices, one cheese slice and 3 asparagus spears in center of each breast; roll up and secure with one or two toothpicks.

2. Spread 1/2 cup of sauce on bottom of an 11x7" baking dish.  Put chicken in dish, top with remaining sauce and sprinkle with shredded cheese.  Bake uncovered for 30-40 minutes, or until cooked through.  

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Recipe: Stuffed Shells

STUFFED SHELLS  
(printable recipe)

Ingredients: 1 box large shells 8 garlic cloves, minced, divided 3 tbsps. olive oil, divided 2 cans (28 ounces each) crushed tomatoes 2 tsps. dried basil leaves 1 tsp. dried oregano 1 tsp. dried parsley salt and pepper to taste 1 bag (16 ounces) frozen chopped spinach, thawed and squeezed dry 3 cups part skim ricotta 1 cup grated Parmesan cheese 1 cup fontina or mozzarella cheese Directions: Adjust oven rack to upper middle position and heat oven to 400'.  Cook shells al dente according to directions on box (9-10 mins.)  Drain and cool under cold water when done. Meanwhile, add 5 garlic cloves and 2 tbsps. oil to a dutch oven or deep fry pan; turn burner to medium-high.  When the garlic begins to sizzle, add tomatoes and enough water (1/2 cup or so ) for a sauce that is neither thick or thin.  Bring to a simmer, reduce heat to medium-low an continue to simmer to blend flavors, about 10 mins. Put basil, oregano, parsley and remaining 3 cloves of garlic and 1 tsbp. of oil in a large skillet on medium-high heat.  When garlic sizzles, add spinach; saute until warm, seasoning with salt and pepper to taste.  Stir in ricotta and 1/3 cup Parmesan; adjust seasonings. To assemble, spread about 2 cups tomato sauce in a 9x13 pyrex dish.  Rill cooled shells with ricotta mixture using a spoon or a pastry bag with no tip.  (Using a pastry bag is really the easiest way to fill the shells.) Drizzle remaining 2 cups of sauce over the shells and sprinkle with fontina or mozzarella and remaining Parmesan cheeses.  Cover with a cooking-spray-coated sheet of aluminum foil. Bake until bubbly, 30-35 mins.  Remove foil, and, leaving pan on u pper-middle rack, broil until golden, 3-5 mins. Serve with remaining warm tomato sauce. You can also freeze before cooking and bake at a later date, which is what I am doing. Makes about 40 large shells.

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Recipe: Chicken Divan

 

 Delicious and because it can be made somewhat ahead, it is ideal to serve at dinner parties. If you prefer more sauce, double the sauce recipe.

Chicken Divan
(printable recipe)

Ingredients:

2 cups chicken, cooked and broken up into pieces - I saute chicken chunks in olive oil
2 - 10 oz. packages of frozen broccoli, cooked and drained well or fresh broccoli, cooked.

Sauce:
6 tablespoons butter
6 tablespoons flour
3 cups chicken broth
1/2 cup heavy cream
1/2 teaspoon Worcestershire sauce
1 cup Parmesan cheese, shredded
4 teaspoons prepared mustard
2 tablespoons minced onion
2 tablespoons dry sherry (add just before serving)
salt and pepper to taste

Directions:

Sauce: In a saucepan, melt butter. Blend in flour, adding gradually. Gradually add broth, stirring until thick.

Then add heavy cream, Worcestershire sauce, cheese, mustard, and minced onion. Add salt and pepper to taste.

Stir over low heat until cheese is melted. Pour sauce over chicken and broccoli in a casserole dish. Follow cooking directions. Serve with rice.

Refrigerate or freeze. To cook, return to room temperature and cook in 400' oven 25-30 minutes. Dash sherry over all before serving.
 Note: You can make sauce 2 days ahead - cook chicken - combine both and cook day of the dinner.

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Recipe: Marinade for Loin Lamb Chops or Shrimp

This is a recipe for a marinade I use on both loin lamb chops and uncooked shrimp. I cook both either on the grill or in a skillet. Use skewers for the shrimp on the grill. Very tasty !
Try it, you'll love it !

Marinade for Lamb or Shrimp
(printable recipe)
Ingredients:
1/2 tablespoon Dijon mustard
3 tablespoons Balsamic vinegar
2 medium cloves of garlic, minced or use a garlic press
1/2 cup extra virgin olive oil
salt pepper
1 sprig or rosemary or a teaspoon of crushed rosemary


Directions: Whisk ingredients together and marinate lamb or shrimp for at least a hour or so in the refrigerator. Cook as desired.

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Recipe: Chicken Cordon Bleu

Chicken Cordon Bleu
2 whole boneless chicken breasts
4 thin slices fully cooked ham or prosciutto
4 thin slices Swiss cheese
1/4 cup all purpose flour
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. paprika
1 egg, slightly beaten

1/2 cup breadcrumbs
3 tablespoons olive oil
3 tablespoons butter
1/2 cup dry white wine or chicken stock
Optional: 1 tsp. cornstarch
1/3 cup heavy cream

Cut whole chicken breasts in half and flatten each chicken breast to 1/4 inch thickness between plastic wrap or waxed paper. Place 1 slice ham and 1 slice cheese on each of the 4 chicken breasts. Roll up carefully, beginning at narrow end. Secure with wooden toothpicks.

Mix flour, salt, pepper, and paprika. Coat rolls with flour mixture.

Dip rolls into egg and then roll in bread crumbs.

Heat oil and butter in a skillet over medium heat. Cook rolls 5-10 minutes, turning occasionally, until light brown and sealed on all sides. Add wine and reduce heat to low. Cover and simmer for 10-20 minutes until juices run clear.

Remove chicken to dish and add mix of cornstarch and heavy cream to skillet. Whisk until thickened and serve over chicken. Don't forget to have guests remove the toothpicks ! Enjoy!

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Recipe: Breakfast Casserole

This is a very tasty recipe from my son in law.  It is easy and can be frozen after cooking to enjoy at a later date.  Just defrost, allow to come to room temperature and warm in the oven or heat each serving in the microwave.
BREAKFAST CASSEROLE

(printable recipe)
Ingredients:

Bread with crust removed (sourdough recommended)

1 pound bacon, fried and crumbled

1/2 pound grated Swiss cheese

1/2 pound grated cheddar cheese

6 eggs

3 cups milk

1 1/2 teaspoons salt

Directions:

Line greased 9x12 pan with bread, cover with fried and crumbled bacon, add cheeses (shredded), beat eggs with milk and salt.   Pour over cheeses.  

Refrigerate overnight.

Bake at 350' for one hour.  Also freezes well after baking.
Note: I could not find sourdough bread so used a substitute and did not remove crust.  

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