Friday, October 24, 2014

Mozzarella Stuffed Chicken Balls





Hello and Good Morning!  I have been posting a lot of dishes with sauce involved.  Call it a red sauce overload.  Italy did it to me so please know I will certainly get into some other dishes next week.  I had bought a lot of healthy ground turkey and chicken at the grocery store this week and some beef too so this week I have been ground meat recipe crazy.:)

We ate all of the turkey stew.  It was great for us since lunch gets to be a problem since we don't eat lunch meat and salads are great but they do take time when you want lots of veggies in them so a robust stew in the fall or winter works for us.  Stews heat up well and you can portion them for weight watching and package them to take with you for lunch work meals. 

Today I am making Chicken meatballs with a small piece of fresh mozzarella in the center.  I am going to add green peppers and chunky carrots to my red sauce.  The red sauce I'm making today I'm going to use some of my fresh basil pesto to start it and use diced and crushed tomatoes as well as some hot red pepper flakes.

Stews are so easy and once I get everything started on top of the stove it's into the crockpot for a meal that I don't have to stand over and watch so I can be on my way.  

Ingredients for chicken balls:
1 lb. ground chicken
3/4 cup seasoned bread crumbs
3/4 cup grated Italian cheese 
1 egg slightly beaten
1 clove minced garlic
1/4 cup chicken broth **(add more if needed) mixture should be soft and easy to form the balls.

Mix with hands or large spoon to combine
 
Place small piece of mozzarella in center of meat and top with more chicken mixture and roll into a ball.

I made large and small chicken balls and baked them at 400 degrees until slightly browned, approx. 10 minutes. 


For sauce:

1 large can crushed tomatoes
1 large can diced tomatoes
several carrots, cut in medium size pieces
2  green peppers cleaned and cut in medium size pieces
1 tsp. salt 
1/4 tsp. red pepper
olive oil and garlic and basil (if you have pesto without nuts use 1 T.)

In a large pot place pesto or olive oil and garlic.  Add carrots and peppers and saute for a few minutes.  Add tomatoes, salt and red pepper. Add baked chicken balls. Cover slightly and cook mixture until carrots are tender.  Season accordingly if necessary.




Note:  I did the above and instead of simmering on top of stove I poured all into my crockpot and set it on low and let it cook for approximately 4 to 5 hours.  Perfecto!


Wednesday, October 22, 2014

Easy Peach Cobbler

What do I do when I am bored~~~~~~~~ I bake!

Three good size peaches were starring me in the eye and I was so tempted to make a peach torte but figured cobbler would be easier and hubby would probably enjoy it better.  Aren't I a nice wife? lol  Cool weather makes me want to bake!

I didn't follow any specific recipe but I did remember to jot down what I did.  Here goes:

 






In a medium size pan place 2 cups sliced peaches, 1/2 cup sugar, 1 cup water and a teaspoon lemon juice.  Stir.  Bring the peaches to a boil and cook until peaches are tender and liquid is thickened slightly.  Set aside to cool.

  In a large bowl I placed 1 egg, 1/2 cup sugar, 3 T melted butter, 1/2 cup milk and a slight amount (approx. 1/4 cup) of cooled peach liquid and then add 2+ cups of Bisquick biscuit mix , mixing until all is blended using a large spoon.  (You have to play this safe and start with 2 cups of Bisquick and if the mixture is too thin add a slight bit more Bisquick or if it is too thick add a slight bit more of milk). I'm hoping my explanation is clear.  

Next lightly grease a small baking pan.   Place the cooked peaches juice and all in the bottom of pan.  Top with approximately 6 Large tablespoons of baking mix, sprinkle a little cinnamon on top and bake at 400 degrees approx. 20 to 30 minutes until top is browned and juice is bubbling around edges.  Cool slightly before serving. 

Enjoy!  Top with a little vanilla ice cream if desired! Yummy!



Tuesday, October 21, 2014

Soup's On: Easy Wedding Soup!

Not everyone has time to make mini meatballs for wedding soup so you avoid making it, Correct?

I make a quick version and it takes about an hour from start to finish.  Quick and Easy! I think you can handle a hearty bowl on a cool, damp or chilly day especially when it's done 1,2,3.  Enjoy!



Here's what I do.  I did it today and although I had to go out for the acne de pepe everything else was at my finger tips.  Note:  Since it's fall and winter is approaching keep large containers of chicken and beef broth for these days.




1 lb. or less good quality ground beef (today I used round)(lean)
1 medium carrot chopped
1/2 to 1 package frozen spinach(rinse and squeeze to remove as much water as possible) Note: When using frozen spinach I place a few tablespoons of water in a large bowl with the spinach and microwave for a few minutes to thaw. (fresh can be used but rinse well and cut in small pieces)
1-28 oz. Chicken or Beef Broth
2 cups water
8 oz. Acne de Pepe
Pecorino Romano cheese to taste

In a medium size pot add 1 to 2 T olive oil. Place beef in pot with a pinch of salt and pepper.  Cook slowly while breaking beef apart in small pieces until all red disappears.  Add carrots, spinach cooking for a few minutes.  Add, broth and water.  Simmer until carrots are tender.

In a separate pot cook pasta according to directions.  Drain and rinse.  Add to Soup.  Sprinkle with some grated Italian cheese

9/26/12.
1/5/13