These mini-meatballs are incredible-- they even convinced my husband to love meatballs for the first time in his life! They are so packed with flavor, incredibly moist, and would be great as a stand-alone appetizer. I added them to Albondigas Soup which was great as well! I highly recommend doubling (or even quadrupling) the recipe, baking in batches and freezing the meatballs for a later meal. It's also a great recipe to get the kids involved. My three-year old had a blast rolling the meatballs with me!
Ingredients:
2 strips bacon, diced
1/4 c. diced onion
1 clove garlic, minced
1/2 lb. ground sirloin
1/4 c. dry bread crumbs
2 T. minced fresh parsley, or 2 t. dried
1/2 t. paprika
1/2 t. kosher salt
1/2 t. black pepper
1 egg, beaten
Directions:
Preheat oven to 400. Coat a broiler pan with nonstick spray.
Cook bacon in a skillet over med-high heat until starting to crisp, about 4 minutes; remove and set aside on a paper towel lined plate. Pour off all but 1 T. drippings from skillet.
Saute onion in same skillet in the 1 T. drippings over medium heat until softened, about 3 minutes. Add garlic to skillet; cook 1 minute.
Combine sirloin, cooked bacon, onion mixture, bread crumbs, parsley, paprika, salt, and pepper in a large bowl. Stir in beaten egg.
Form mixture into 1-in. meatballs and place on prepared broiler pan. Bake meatballs until fully cooked, about 10 minutes.
Thursday, August 18, 2011
Caprese Hoagies
One of the best things about summer is fresh vegetables from the garden. This uses two of my favorites-- basil and tomatoes-- in an outstanding sandwich.
Ingredients:
2 T. olive oil
2 T. white wine vinegar
1/4 t. kosher salt
1/4 t. black pepper
6 slices fresh mozzarella
4 sliced Roma tomatoes (or 2 large tomatoes)
1/2 c. fresh basil, roughly torn
3 hoagie buns
Directions:
1. Whisk first 4 ingredients together to make the dressing.
2. Preheat the broiler and lay hoagie buns (outside facing up) on a baking sheet. Broil 2 minutes or until tops are toasted.
3. Flip the buns over and spread the inside of the buns with the dressing, top bottom with mozzarella and top with Roma slices. Sprinkle tomatoes with additional salt and pepper, if desired.
4. Broil tomato side up for about 2 minutes, or until cheese has slightly melted.
5. Add torn basil and close up the hoagie. Enjoy!
Ingredients:
2 T. olive oil
2 T. white wine vinegar
1/4 t. kosher salt
1/4 t. black pepper
6 slices fresh mozzarella
4 sliced Roma tomatoes (or 2 large tomatoes)
1/2 c. fresh basil, roughly torn
3 hoagie buns
Directions:
1. Whisk first 4 ingredients together to make the dressing.
2. Preheat the broiler and lay hoagie buns (outside facing up) on a baking sheet. Broil 2 minutes or until tops are toasted.
3. Flip the buns over and spread the inside of the buns with the dressing, top bottom with mozzarella and top with Roma slices. Sprinkle tomatoes with additional salt and pepper, if desired.
4. Broil tomato side up for about 2 minutes, or until cheese has slightly melted.
5. Add torn basil and close up the hoagie. Enjoy!
Salted Caramel Ice Cream
The flavor of this ice cream is incredible, although the consistency was a little grainy. Next time I think I'll use half and half or heavy cream in place of the milk.
Ingredients:
3 1/2 c. 2% milk
3 large egg yolks
1 1/4 c. packed brown sugar
1/4 c. heavy cream
1 T. butter
1/2 t. sea salt
1/2 t. flake salt
Directions:
1. Place milk in a medium saucepan over med-high heat. Heat to 180 deg. or until tiny bubbles form around the edge of pan. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
2. Combine sugar, cream, and butter in a large saucepan over med. heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160 deg. Place pan in a large ice-filled bown until completely cooled, stirring occasionally.
3. Pour mixture into an ice-cream maker and follow the manufacturer's instructions.
4. Pour into a freezer-safe container and freeze until firm.
5. Scoop into dishes and sprinkle evenly with flake salt before serving.
Ingredients:
3 1/2 c. 2% milk
3 large egg yolks
1 1/4 c. packed brown sugar
1/4 c. heavy cream
1 T. butter
1/2 t. sea salt
1/2 t. flake salt
Directions:
1. Place milk in a medium saucepan over med-high heat. Heat to 180 deg. or until tiny bubbles form around the edge of pan. Place egg yolks in a large bowl; stir with a whisk. Gradually add half of hot milk to yolks, stirring constantly. Return yolk mixture to pan.
2. Combine sugar, cream, and butter in a large saucepan over med. heat; bring to a boil, stirring until sugar melts. Cook 3 minutes without stirring. Remove from heat; stir in sea salt. Gradually add caramel mixture to yolk mixture, stirring constantly. Return pan to low heat; cook until a thermometer registers 160 deg. Place pan in a large ice-filled bown until completely cooled, stirring occasionally.
3. Pour mixture into an ice-cream maker and follow the manufacturer's instructions.
4. Pour into a freezer-safe container and freeze until firm.
5. Scoop into dishes and sprinkle evenly with flake salt before serving.
Spring Rolls with Peanut Dipping Sauce
This recipe has been passed from one member of our mom's group to another to another. It's so delicious! These are all the ingredients, just combine and roll together!
Rice wrappers
Napa cabbage
carrots
red pepper
bamboo shoots
water chestnuts
cilantro
green onion
bean sprouts
Dipping Sauce:
2 Tbls fresh garlic
1/2 Cup soy sauce
1/2 Cup peanut butter
1 tsp sugar
1 Tbls rice vinegar
1 Tbls hot chili oil
1/2 Cup of cilantro
Rice wrappers
Napa cabbage
carrots
red pepper
bamboo shoots
water chestnuts
cilantro
green onion
bean sprouts
Dipping Sauce:
2 Tbls fresh garlic
1/2 Cup soy sauce
1/2 Cup peanut butter
1 tsp sugar
1 Tbls rice vinegar
1 Tbls hot chili oil
1/2 Cup of cilantro
Wednesday, August 10, 2011
Sage Pesto
With an abundance of sage growing in my garden this year, I needed to figure out a way to use it. Since I was making pesto with my basil, I thought I'd try it with sage. It was delicious, and would be perfect to top a pork loin. Again, pesto also freezes well (you can put it in ice cube trays to portion it out).
1 head garlic
3 cups fresh sage leaves
1/2 cup extra virgin olive oil, plus some for drizzling
3-5 sprigs fresh Italian (flat-leaf) parsley
1/4 cup slivered almonds
2 tsp lemon juice
salt (to taste)
black pepper (to taste)
Preheat the oven to 375. Cut the top off the garlic head and place on foil; drizzle with olive oil, salt, and pepper. Close up the foil, leaving a bit of room for air, and place in oven for 45-50 minutes. (Once it's done, the cloves will squeeze right out of the papery outer layer.)
Put the sage, garlic, parsley, almonds, salt, pepper, and lemon juice in a food processor. Start the food processor and stream in the olive oil. Blend until smooth.
1 head garlic
3 cups fresh sage leaves
1/2 cup extra virgin olive oil, plus some for drizzling
3-5 sprigs fresh Italian (flat-leaf) parsley
1/4 cup slivered almonds
2 tsp lemon juice
salt (to taste)
black pepper (to taste)
Preheat the oven to 375. Cut the top off the garlic head and place on foil; drizzle with olive oil, salt, and pepper. Close up the foil, leaving a bit of room for air, and place in oven for 45-50 minutes. (Once it's done, the cloves will squeeze right out of the papery outer layer.)
Put the sage, garlic, parsley, almonds, salt, pepper, and lemon juice in a food processor. Start the food processor and stream in the olive oil. Blend until smooth.
Basil and Roasted Garlic Pesto
With an abundance of basil growing in my garden this year, I needed to figure out a way to use it. I also grew flat-leaf parsley, so pesto was an obvious choice. This recipe is super simple, you just need to take the time to roast the garlic. You could leave it raw, but I like the more muted (but enhanced) flavor of roasted garlic. Pesto also freezes really well.
1 head garlic
4 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil, plus some for drizzling
3-5 sprigs fresh Italian (flat-leaf) parsley
1/4 cup pine nuts
1/4 cup parmesan cheese
2 tsp lemon juice
salt (to taste)
black pepper (to taste)
Preheat the oven to 375. Cut the top off the garlic head and place on foil; drizzle with olive oil, salt, and pepper. Close up the foil, leaving a bit of room for air, and place in oven for 45-50 minutes. (Once it's done, the cloves will squeeze right out of the papery outer layer.)
Put the basil, garlic, parsley, pine nuts, cheese, salt, pepper, and lemon juice in a food processor. Start the food processor and stream in the olive oil. Blend until smooth.
1 head garlic
4 cups fresh basil leaves, packed
1/2 cup extra virgin olive oil, plus some for drizzling
3-5 sprigs fresh Italian (flat-leaf) parsley
1/4 cup pine nuts
1/4 cup parmesan cheese
2 tsp lemon juice
salt (to taste)
black pepper (to taste)
Preheat the oven to 375. Cut the top off the garlic head and place on foil; drizzle with olive oil, salt, and pepper. Close up the foil, leaving a bit of room for air, and place in oven for 45-50 minutes. (Once it's done, the cloves will squeeze right out of the papery outer layer.)
Put the basil, garlic, parsley, pine nuts, cheese, salt, pepper, and lemon juice in a food processor. Start the food processor and stream in the olive oil. Blend until smooth.
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