Nothing goes with spaghetti better then meatballs. I'm not talking about those bland, frozen ones you picked up on sale at the grocery store. I'm talking about yummy homemade ones that will leave people asking for more no matter how full they are. Heck these ones are so good I would eat them on a sandwich or even alone.
Homemade Meatballs
1 pound ground beef
1/2 pound ground pork
1/2 cup warm water
3/4 cup seasoned bread crumbs
1 egg, beaten
2 cloves garlic, crushed
1/4 tsp onion powder
1 tbs fresh parsley, chopped
1/2 tsp nutmeg
1 tsp basil
Carefully mix all the ingredients. Don't over mix or the meat balls will come out tough. Form mixture into 2 inch balls. Heat equal amounts of olive oil & vegetable oil in a pan (about 1/2 inch worth). Place meatball in the pan (don't put too many in) and cook through turning once. Drain them on a paper towel.
Tips
You can make your pasta sauce in the same pan that you made the meatballs. Just drain off the oil. Your sauce will then pick up the yummy bits left on the bottom of the pan.
Thursday, February 26, 2009
Tuesday, February 17, 2009
I'm back!
Sorry about the giant gap in posts. I went into full pregnancy mode and was nesting like crazy. Now that my daughter is here I'll try to post a few more recipes. Let's start off with a favorite go to at our house - Chicken Chop Suey.
While this American dish (No, this dish is NOT Chinese. It was invented here.) is usually thought to be bland and overcooked, my recipe has crisp veggies with a kick to it! It may seem like a long and complicated recipe but it really isn't. Enjoy!
Chicken Chop Suey
2 tbs oyster sauce
2 tbs soy sauce
3 tsp dry sherry (aka cooking sherry)
1 tsp sugar
1/2 tsp red pepper flakes
3 tsp cornstarch1 lb boneless, skinless chicken breast sliced into strips
1/2 cup water2 tbs vegetable oil
5 cloves of garlic, chopped
1 medium onion, sliced
1 bell pepper (color of your choice), sliced
3 stalks of celery, chopped
1/2 package of bean sprouts
1 can water chestnuts, sliced
1/2 tsp Chinese chili paste
Mix 1tbs of oyster sauce, 1 tbs soy sauce, 1 tsp sherry, sugar, red pepper flakes, 1tsp cornstarch. Toss in the chicken and let marinate for 30 minutes to 1 hour (even overnight if you want to prepare the items the night before).
Mix the remaining oyster sauce, soy sauce, sherry, cornstarch & water. Set aside. In a wok or large frying pan heat 2 tbs oil. Toss in the garlic and marinated chicken. Stir fry for 3-4 minutes. Add the onions & peppers. Stir fry for 1-2 minutes. Add the celery, water chestnuts & sprouts. Stir fry for 1 minute. Make a well in the middle of the pan. Add the sauce & chili paste. Stir to incorporate the paste & let cook until the sauce boils and starts to thicken. Stir the sauce well into the veggies & meat.
Serve over white rice.
Tips: This recipe can be jazzed up with any of your favorite vegetables. I love adding pea pods or baby corn to the mix. Broccoli is also good. To raise the spice factor you can add extra chili paste but watch out! A little of that goes a long way! I like to chop the veggies and chicken the night before to make this a quick meal to prepare.
While this American dish (No, this dish is NOT Chinese. It was invented here.) is usually thought to be bland and overcooked, my recipe has crisp veggies with a kick to it! It may seem like a long and complicated recipe but it really isn't. Enjoy!
Chicken Chop Suey
2 tbs oyster sauce
2 tbs soy sauce
3 tsp dry sherry (aka cooking sherry)
1 tsp sugar
1/2 tsp red pepper flakes
3 tsp cornstarch1 lb boneless, skinless chicken breast sliced into strips
1/2 cup water2 tbs vegetable oil
5 cloves of garlic, chopped
1 medium onion, sliced
1 bell pepper (color of your choice), sliced
3 stalks of celery, chopped
1/2 package of bean sprouts
1 can water chestnuts, sliced
1/2 tsp Chinese chili paste
Mix 1tbs of oyster sauce, 1 tbs soy sauce, 1 tsp sherry, sugar, red pepper flakes, 1tsp cornstarch. Toss in the chicken and let marinate for 30 minutes to 1 hour (even overnight if you want to prepare the items the night before).
Mix the remaining oyster sauce, soy sauce, sherry, cornstarch & water. Set aside. In a wok or large frying pan heat 2 tbs oil. Toss in the garlic and marinated chicken. Stir fry for 3-4 minutes. Add the onions & peppers. Stir fry for 1-2 minutes. Add the celery, water chestnuts & sprouts. Stir fry for 1 minute. Make a well in the middle of the pan. Add the sauce & chili paste. Stir to incorporate the paste & let cook until the sauce boils and starts to thicken. Stir the sauce well into the veggies & meat.
Serve over white rice.
Tips: This recipe can be jazzed up with any of your favorite vegetables. I love adding pea pods or baby corn to the mix. Broccoli is also good. To raise the spice factor you can add extra chili paste but watch out! A little of that goes a long way! I like to chop the veggies and chicken the night before to make this a quick meal to prepare.
Friday, December 26, 2008
Clouds of sweet goodness!
When I was a kid there was a bakery down the street from where we lived that made the most wonderful meringue kiss cookies. Since that bakery closed I have not found anyone else that makes them as good. So I decided to make my own. I think they're pretty good. I'll let you be the judge though.
Meringue Kiss Cookies
4 egg whites at room temp.
Pinch of kosher salt
1/4 tsp. cream of tarter
1 cup superfine sugar
1/2 tsp. pure vanilla extract
Preheat the oven to 350*. Place the egg whites and salt in the bowl of a stand mixer. Beat on high until eggs get frothy. Sift in the cream of tarter and continue mixing on high. Once the egg whites start turning thick and shiny add in the sugar a little at a time. Finally add in the vanilla. The mixture should have stiff peaks and be very shiny.
Line a cookie sheet with parchment paper. Dollop the batter on the sheet using 2 spoons (one to scoop, the other to slide it off the spoon onto the paper) or use a pastry bag to pipe it on the sheet in two inch rounds.
Place the cookie sheet in the preheated oven. Turn the oven temp down to 200*. Bake for 1.5 hours turning the sheet halfway through. Turn off the oven and let the cookies cool completely in the oven (usually overnight is best). Store in an airtight container.
Tips:
~ If you don't have superfine sugar you can make your own. Place 1 cup of granulated sugar in a food processor and process for 30 to 45 seconds.
~ This recipe is best made with a stand mixer. If you don't have one be sure to use your hand mixer on the highest speed you have.
~ When you separate the eggs be sure there is no sign of yolk in the whites. The whites won't stiffen up with any fat in them.
~ Make sure all of your equipment is clean, dry and free from any grease or oils.
~ Be sure to use the parchment paper. Don't use wax paper or the cookies will stick. Also don't use any kind of grease or non-stick spray. This will make the cookies burn.
~ If the cookies start to brown turn the heat down. The cookies should stay a light color.
~ This recipe will turn out best on a day with low humidity.
Now I understand this seems like a pain to make. It's really super simple though. If you take the time to follow the tips you'll have a great treat to share!
Meringue Kiss Cookies
4 egg whites at room temp.
Pinch of kosher salt
1/4 tsp. cream of tarter
1 cup superfine sugar
1/2 tsp. pure vanilla extract
Preheat the oven to 350*. Place the egg whites and salt in the bowl of a stand mixer. Beat on high until eggs get frothy. Sift in the cream of tarter and continue mixing on high. Once the egg whites start turning thick and shiny add in the sugar a little at a time. Finally add in the vanilla. The mixture should have stiff peaks and be very shiny.
Line a cookie sheet with parchment paper. Dollop the batter on the sheet using 2 spoons (one to scoop, the other to slide it off the spoon onto the paper) or use a pastry bag to pipe it on the sheet in two inch rounds.
Place the cookie sheet in the preheated oven. Turn the oven temp down to 200*. Bake for 1.5 hours turning the sheet halfway through. Turn off the oven and let the cookies cool completely in the oven (usually overnight is best). Store in an airtight container.
Tips:
~ If you don't have superfine sugar you can make your own. Place 1 cup of granulated sugar in a food processor and process for 30 to 45 seconds.
~ This recipe is best made with a stand mixer. If you don't have one be sure to use your hand mixer on the highest speed you have.
~ When you separate the eggs be sure there is no sign of yolk in the whites. The whites won't stiffen up with any fat in them.
~ Make sure all of your equipment is clean, dry and free from any grease or oils.
~ Be sure to use the parchment paper. Don't use wax paper or the cookies will stick. Also don't use any kind of grease or non-stick spray. This will make the cookies burn.
~ If the cookies start to brown turn the heat down. The cookies should stay a light color.
~ This recipe will turn out best on a day with low humidity.
Now I understand this seems like a pain to make. It's really super simple though. If you take the time to follow the tips you'll have a great treat to share!
Thursday, December 25, 2008
A Christmas Morning Tradition
For the last few years we have made it a tradition to have Pecan Roll for breakfast Christmas morning. This started because they are soooo easy to make not to mention they are soooo good!
Pecan Rolls
1 cup pecan pieces
15 frozen rolls
1 box vanilla pudding (the cook and serve kind. NOT INSTANT)
1/2 cup butter, melted
1 cup brown sugar
Cinnamon
Put the pecan pieces in the bottom of a 9x13 pan. Place the frozen rolls on top of the pecans. Sprinkle the pudding mix over everything. Mix the brown sugar with the butter and pour over the rolls. Sprinkle the top of the rolls with cinnamon (however much you like). Cover the pan lightly (the rolls need to rise) with plastic wrap and a kitchen towel. Let the rolls rise overnight. In the morning heat your oven to 350*. Uncover the rolls and bake for 20 minutes.
They are THAT easy!! When you serve the rolls you can leave them in the pan. Just be sure to scoop up the pecans from the bottom and flip the roll onto the plate.
Pecan Rolls
1 cup pecan pieces
15 frozen rolls
1 box vanilla pudding (the cook and serve kind. NOT INSTANT)
1/2 cup butter, melted
1 cup brown sugar
Cinnamon
Put the pecan pieces in the bottom of a 9x13 pan. Place the frozen rolls on top of the pecans. Sprinkle the pudding mix over everything. Mix the brown sugar with the butter and pour over the rolls. Sprinkle the top of the rolls with cinnamon (however much you like). Cover the pan lightly (the rolls need to rise) with plastic wrap and a kitchen towel. Let the rolls rise overnight. In the morning heat your oven to 350*. Uncover the rolls and bake for 20 minutes.
They are THAT easy!! When you serve the rolls you can leave them in the pan. Just be sure to scoop up the pecans from the bottom and flip the roll onto the plate.
Monday, December 22, 2008
Love is Creme Brulee
My all time favorite dessert is creme brulee. There is no better sound then a spoon cracking the sugar top. Pure heaven!
Again this recipe is from the fabulous Paula Deen. Although I have mad some modifications to help with the consistency.
Creme Brulee
2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar
Preheat oven to 300 degrees F.
In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.
Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended. Return the mixture to the pan and heat till just about boiling stirring constantly.
Pour the custard into 4 (6-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.
Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.
Tips - Be sure to strain the mixture to remove any lumps and clumps. It will help with the texture. If you don't have a torch you can caramelize the sugar in a broiler. Just keep a close eye on it so it doesn't burn.
Again this recipe is from the fabulous Paula Deen. Although I have mad some modifications to help with the consistency.
Creme Brulee
2 cups heavy cream
1 vanilla bean, split lengthwise
4 large egg yolks
1/4 cup, plus 1 tablespoon sugar
1/3 to 1/2 cup white granulated or light brown sugar
Preheat oven to 300 degrees F.
In a heavy-bottomed medium non-reactive saucepan, heat cream with vanilla bean over medium-low heat for 15 minutes, stirring to ensure it does not burn; do not let boil. Remove from heat and let steep for 15 minutes. Remove and discard the vanilla bean, or save for another use. Strain cream through a fine mesh sieve.
Meanwhile, in a mixing bowl, beat egg yolks with an electric mixer on high speed for 5 minutes, or until light and fluffy. Gradually beat in 1/4 cup plus 1 tablespoon sugar. Add about half the cream mixture, a little at a time, to the egg mixture, whisking until well blended. Then pour the egg mixture into the remaining cream mixture. Stir until completely blended. Return the mixture to the pan and heat till just about boiling stirring constantly.
Pour the custard into 4 (6-ounce) ramekins or custard cups. Place the dishes in large baking pan. Pour enough hot water into the pan to come halfway up the sides of the ramekins. Bake for 35 to 40 minutes or until the mixture is set in the center (it should still wiggle when shaken). Carefully remove the dishes from the baking pan. Let cool to room temperature and then refrigerate for at least 2 hours, or up to 24 hours. Let creme brulee stand at room temperature 20 minutes before serving.
Divide 1/3 to 1/2 cup white or light brown sugar in a thin, even layer over each custard, covering it completely. To caramelize the sugar, light a propane torch and hold it so the flame just touches the surface. Start at the center and spiral out toward the edges of the ramekins. If the sugar begins to burn, pull the torch away and blow on the sugar to extinguish the flame. Serve immediately.
Tips - Be sure to strain the mixture to remove any lumps and clumps. It will help with the texture. If you don't have a torch you can caramelize the sugar in a broiler. Just keep a close eye on it so it doesn't burn.
Monday, December 15, 2008
White Chocolate Cherry Cookies
This weekend I tried a new cookie recipe. I'm SOOOO glad that I did! Let me tell you I'll have to be making another batch very soon! They went quick! The recipe is published in the December 2008 issue of Good Housekeeping and the recipe is by Paula Deen. Enjoy!
White Chocolate Cherry Cookies
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1 cup granulated sugar
1/2 cup (1 stick) butter
2 large eggs
1 tsp vanilla extract
2 Tbs. milk
8 ounces white chocolate chunks
1 cup macadamia nuts, chopped
1/2 cup maraschino cherries quartered
Preheat oven to 375 degrees and grease a cookie sheet. Combined flour, baking soda & salt. Set aside. In a large bowl beat sugars & butter on medium speed until well blended. On low speed beat in the eggs and vanilla until just combined. Add in the milk. Slowly beat in the flour mixture until blended. Stir in by hand the chocolate, nuts & cherries. Bake for 11 to 13 minutes or until light brown. Allow to cool completely.
Tips: The original recipe calls for candied cherries. I personally don't like those so I used maraschino cherries instead. If you do this make sure to drain the cherries and pat them dry with a paper towel. Also I did not have white chocolate chunks so I used white chocolate chips instead. The recipe turned our wonderfully!! Enjoy!
White Chocolate Cherry Cookies
3 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup packed brown sugar
1 cup granulated sugar
1/2 cup (1 stick) butter
2 large eggs
1 tsp vanilla extract
2 Tbs. milk
8 ounces white chocolate chunks
1 cup macadamia nuts, chopped
1/2 cup maraschino cherries quartered
Preheat oven to 375 degrees and grease a cookie sheet. Combined flour, baking soda & salt. Set aside. In a large bowl beat sugars & butter on medium speed until well blended. On low speed beat in the eggs and vanilla until just combined. Add in the milk. Slowly beat in the flour mixture until blended. Stir in by hand the chocolate, nuts & cherries. Bake for 11 to 13 minutes or until light brown. Allow to cool completely.
Tips: The original recipe calls for candied cherries. I personally don't like those so I used maraschino cherries instead. If you do this make sure to drain the cherries and pat them dry with a paper towel. Also I did not have white chocolate chunks so I used white chocolate chips instead. The recipe turned our wonderfully!! Enjoy!
Friday, December 12, 2008
Chocolate Raspberry Bars
The holiday baking continues!! These bars are one of Ben's favorite! They're very simple to make too.
Chocolate Raspberry Bars
1 cup butter, soften
2 cups flour
1/2 cup packed brown sugar
1/2 tsp. salt
12 ounces semi-sweet chocolate chips
14 ounces sweetened condensed milk
1/2 cup chopped nuts
2/3 cup seedless raspberry jam
Preheat oven to 350 degrees. Grease a 9x13 pan. Set aside.
Beat butter until creamy. Mix in sugar and salt. Slowly add in flour. Mix well (it will be crumbly). Press half the mixture on the bottom of the pan. Reserve the rest of the mixture. Bake for 10 to 12 minutes or until the sides start to brown. It won't be fully baked.
While crust is baking heat sweetened condensed milk and half the chocolate chips over low heat until the chips are melted. Remove from heat. When the crust is done spread the chocolate mixture over the hot crust.
Mix the nuts with the reserved flour mixture. Sprinkle over the chocolate. Drop spoon fulls of the jam over the top of the crumbs (I tend to makes "rows" of jam). Sprinkle the remaining chocolate chips over the top.
Bake for an additional 25 to 30 minutes or until center is set. Cool completely before serving.
Chocolate Raspberry Bars
1 cup butter, soften
2 cups flour
1/2 cup packed brown sugar
1/2 tsp. salt
12 ounces semi-sweet chocolate chips
14 ounces sweetened condensed milk
1/2 cup chopped nuts
2/3 cup seedless raspberry jam
Preheat oven to 350 degrees. Grease a 9x13 pan. Set aside.
Beat butter until creamy. Mix in sugar and salt. Slowly add in flour. Mix well (it will be crumbly). Press half the mixture on the bottom of the pan. Reserve the rest of the mixture. Bake for 10 to 12 minutes or until the sides start to brown. It won't be fully baked.
While crust is baking heat sweetened condensed milk and half the chocolate chips over low heat until the chips are melted. Remove from heat. When the crust is done spread the chocolate mixture over the hot crust.
Mix the nuts with the reserved flour mixture. Sprinkle over the chocolate. Drop spoon fulls of the jam over the top of the crumbs (I tend to makes "rows" of jam). Sprinkle the remaining chocolate chips over the top.
Bake for an additional 25 to 30 minutes or until center is set. Cool completely before serving.
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