MEATBALLS
Ground meat
Parsley
Oregano
Garlic powder
Basil
Pepper
Italian bread crumbs
Mix together with hands and shape into balls. Place on baking sheet and bake in oven at 400 degrees for 10 minutes.
This recipe is simple and delicious! For tender, juicy meatballs, place meatballs in a saucepan with the tomato sauce and let simmer before serving. The meatballs will absorb some of the sauce flavor. This dish is a crowd pleaser!
Ingredients
· 1 pound dried penne
· 2 chicken cutlets, cut into fingers
· Salt and freshly ground black pepper
· 3 cloves garlic, sliced
· 1/4 teaspoon red pepper flakes
· 3 tablespoons olive oil
· 3 tablespoons roughly chopped fresh parsley, for garnish
· 2 lemons, juiced
· 1/2 cup grated Parmesan
Directions
Cook the pasta in a large pot of boiling salted water, until al dente. Drain well.
Season chicken with salt and pepper. Heat a large grill pan over medium high and add chicken. Grill until golden and completely cooked. Remove to a plate and slice.
Add the garlic and red pepper flakes to a saute pan with 3 tablespoons of olive oil and saute until fragrant. Add the cooked pasta and turn heat off. Mix all together.
Remove pasta to a large bowl. Add chicken to the warm pasta and season with salt and pepper. Sprinkle in chopped parsley. Add the juice of 2 lemons and mix. Before serving top with Parmesan.
By far this recipe is one of the easiest I have ever made. I did a few things differently than the recipe calls for. First off, I sliced the chicken before cooking it so each individual piece would cook a bit faster. I also used a few tablespoons of EVOO to cook the chicken. I did not have any garlic cloves so I used some garlic powder, which worked fine. On the same note I did not have any fresh parsley so I used dry parsley. Using dry seasonings makes this an easy dish to pull together without having to go to the grocery store. A nice way to make this dish a little healthier is to use whole wheat penne which also adds a nice flavor. Lastly, I added a package of frozen spinach to add some green to the dish. Microwave a package of frozen spinach, wring out any water, and add to the olive oil mixture before adding the pasta. Overall this was a super delicious and easy dish to make!
Very rich and delicious, baked shrimp scampi is a treat. This recipe has a lot of butter in it, so if you prefer you can substitute half of the butter with olive oil (which is what I did). Also, save yourself the trouble of peeling the shrimp and buy already peeled and de-veined shrimp. This dish was very delicious and can be served with pasta or rice.
Ingredients
Directions
Preheat the oven to 425 degrees F.
Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.
In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.
Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.
I found this recipe at: http://www.foodnetwork.com/recipes/ina-garten/baked-shrimp-scampi-recipe/index.html
This is a very delicious dish. One of the great things about it is that you can make it diabetes friendly by using sugar free marmalade. While making the pasta I used the entire bag of edamame because we did not have use for half a frozen bag of them. However, I do not suggest you do this because there were too many. Also, make sure the pork is fully cooked through. It will most likely take longer than the recipe says to cook.
Ingredients
· Salt
· 1 pound whole-wheat or whole-grain spaghetti
· 5 tablespoons vegetable or light oil
· 5 boneless pork loin chop 1 1/2-inches thick
· Freshly ground black pepper
· 3 tablespoons orange marmalade
· 6 tablespoons teriyaki sauce
· 1 teaspoon sesame oil
· 1 bunch scallions, thinly sliced on an angle
· 1 cup shelled, frozen edamame
· 1 tablespoon black sesame seeds or toasted sesame seeds, optional
Directions
Bring a large pot of salted water to a boil for pasta, and cook pasta to al dente.
While pasta cooks, heat 2 tablespoons oil in a large skillet over medium-high heat. Season chops with salt and pepper and cook 6 minutes on the first side, 4 to 5 on the second. Remove chops to a plate and reserve, cover with foil. Add 3 tablespoons orange marmalade, a couple tablespoons teriyaki sauce and a 1/4 cup of water to the pan, bring the sauce to a bubble and combine 1 minute, stir in sesame oil remove from heat.
While the chop cooks, heat a second skillet with 3 tablespoons oil over medium high heat. Stir-fry the scallions and edamame a couple of minutes. Drain pasta and toss with scallions and edamame and remaining teriyaki sauce, about 1/4 cup. Sprinkle noodles with sesame seeds, if desired.
Slice pork or leave chop whole and top with orange-sesame glaze. Serve teriyaki noodles alongside.
This is a recipe I came up with when fooling around in the kitchen. It was really easy to make and very yummy.
Ingredients:
Extra Virgin Olive oil
Pasta
Package of frozen Langoustines
One lemon
Minced garlic
Package of frozen spinach
Mrs. Dash Italian blend
Pepper
Directions:
Bring water to a boil to cook the pasta
In a large skillet pour enough olive oil to coat the bottom let simmer on a medium heat
Add two teaspoons of minced garlic
Chop defrosted spinach and add to the skillet
Strain pasta but do not rinse
Add langoustines to the skillet
Squeeze juice from one lemon into skillet
Add pasta to skillet
Toss and serve!
CityCooker 