Garlic Butter Meatballs
1 lb. ground chicken
5 garlic cloves, minced and divided
1 egg, beaten
1/2 c. grated Parmesan, plus more for garnish
2 tbsp. freshly chopped parsley
1/4 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
2 tbsp. extra-virgin olive oil
4 tbsp. butter
Juice of 1/2 a lemon
In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.
In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.
Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute.
Add cooked pasta (or zucchini noodles) to skillet and toss in garlic butter then squeeze in lemon juice.
Add meatballs back and heat just until warmed through. Garnish with Parmesan to serve.
Thanks to https://www.delish.com/cooking/a23029289/baked-chicken-thighs/
Showing posts with label Pasta. Show all posts
Showing posts with label Pasta. Show all posts
August 2, 2019
March 10, 2012
Scott's Macho Mac Salad
Ingredients
3 cups of shells, elbows, or other sturdy pasta
6 heaping TBSPs Mayo (about 8 oz)
1 and1/2 TBSPs Dijon mustard (do NOT use regular mustard!)
1/8 TSP Chopped or fresh garlic
1/2 TSP Soy Sauce
1/4 TSP Black pepper, or white, whatever
2 cups frozen veggies
Optional extras:
1 can chunk tuna
1/2 cup chopped onion
1 sliced cucumber
Hard-boiled eggs
3 cups of shells, elbows, or other sturdy pasta
6 heaping TBSPs Mayo (about 8 oz)
1 and1/2 TBSPs Dijon mustard (do NOT use regular mustard!)
1/8 TSP Chopped or fresh garlic
1/2 TSP Soy Sauce
1/4 TSP Black pepper, or white, whatever
2 cups frozen veggies
Optional extras:
1 can chunk tuna
1/2 cup chopped onion
1 sliced cucumber
Hard-boiled eggs
Instructions
Bring a large pan of water w/ a splash of oil to a boiL
Add 3 cups of shells, elbows or other sturdy pasta
Cook uncovered for 12-14 minutes to desired texture (12=al dente)
While pasta is cooking mix items 2- 6 in bowl.
When pasta is done put 2 cups frozen veggies (Scott prefers petite peas) in colander.
Strain pasta over veggies (this thaws them!)
Canned veggies are FORBIDDEN.
Add pasta and veggies to sauce and mix.
Toss in 1 can chunk Tuna, drained, and 1/2 cup chopped onion and/or cucumber if desired. Garnish with hard-boiled eggs
Bring a large pan of water w/ a splash of oil to a boiL
Add 3 cups of shells, elbows or other sturdy pasta
Cook uncovered for 12-14 minutes to desired texture (12=al dente)
While pasta is cooking mix items 2- 6 in bowl.
When pasta is done put 2 cups frozen veggies (Scott prefers petite peas) in colander.
Strain pasta over veggies (this thaws them!)
Canned veggies are FORBIDDEN.
Add pasta and veggies to sauce and mix.
Toss in 1 can chunk Tuna, drained, and 1/2 cup chopped onion and/or cucumber if desired. Garnish with hard-boiled eggs
February 1, 2012
Italian Meatloaf
Simple to put together, and fine for a family dinner. However, its showy enough to serve to company as well.
Mix together a couple of pounds of ground beef (this could be in combo with ground turkey or ground pork) with just enough milk to make it squishy. once all of the ground beef is wet, Then add italian bread crumbs and a little garlic powder until everything will clump together.
Instead of forming a loaf, create a 3/4 inch thick, 8 inch wide rectangle on waxed paper. The length will vary based on how much meat you used. Sprinkle on the rectangle some parmesan cheese, staying away from the edges. Then add a layer of mozzerella cheese. This can be slices or shredded cheese. now, the tricky part - roll up the rectangle. make sure you seal the ends well. Grease your loaf pan with non-stick baking spray, then put the rolled up bundle into the loaf pan. Bake as you would any meatloaf in the oven at 375. About 15 minutes or so into the baking, pour about a cup of spagetti sauce over the top.
Make pasta ( I use fetticini but spagetti or angel hair is great too), spagetti sauce, and garlic bread to go with the meatloaf. Cut 1 inch slices of the loaf when cooked, serve over the pasta. The cheese spiral baked into the meat looks good and tastes great too.
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Mix together a couple of pounds of ground beef (this could be in combo with ground turkey or ground pork) with just enough milk to make it squishy. once all of the ground beef is wet, Then add italian bread crumbs and a little garlic powder until everything will clump together.
Instead of forming a loaf, create a 3/4 inch thick, 8 inch wide rectangle on waxed paper. The length will vary based on how much meat you used. Sprinkle on the rectangle some parmesan cheese, staying away from the edges. Then add a layer of mozzerella cheese. This can be slices or shredded cheese. now, the tricky part - roll up the rectangle. make sure you seal the ends well. Grease your loaf pan with non-stick baking spray, then put the rolled up bundle into the loaf pan. Bake as you would any meatloaf in the oven at 375. About 15 minutes or so into the baking, pour about a cup of spagetti sauce over the top.
Make pasta ( I use fetticini but spagetti or angel hair is great too), spagetti sauce, and garlic bread to go with the meatloaf. Cut 1 inch slices of the loaf when cooked, serve over the pasta. The cheese spiral baked into the meat looks good and tastes great too.
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December 31, 2011
Ginger's Spagetti Pie
Ingredients:
12 ounces spagetti
4 tablespoons butter
2/3 cup grated parmesan cheese
4 well beaten eggs
2 pounds ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 8ounce cans tomatoes
2 6 ounce cans of tomato paste
2 teaspoons sugar
2 teaspoons dried oregano
4 teaspoons garlic salt
2 cups (16 ounces) cottage cheese
1 cup (4 ounces) mozzarella cheese
Cook spagetti and drain. Stir in butter, parmesan, and eggs. Form this mixture into a crust in 2 buttered 10 inch pie plates. Cook beef, onion and pepper until browned. Drain excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Spread cottage cheese over bottom of spagetti crust. Fie pie with tomato mixture. Bake uncovered at 350 degrees for 20 minutes, Sprinkle mozzarella cheese on top. Bake 5 minutes or longer until cheese melts.
12 ounces spagetti
4 tablespoons butter
2/3 cup grated parmesan cheese
4 well beaten eggs
2 pounds ground beef
1 cup chopped onion
1/2 cup chopped green pepper
2 8ounce cans tomatoes
2 6 ounce cans of tomato paste
2 teaspoons sugar
2 teaspoons dried oregano
4 teaspoons garlic salt
2 cups (16 ounces) cottage cheese
1 cup (4 ounces) mozzarella cheese
Cook spagetti and drain. Stir in butter, parmesan, and eggs. Form this mixture into a crust in 2 buttered 10 inch pie plates. Cook beef, onion and pepper until browned. Drain excess fat. Stir in undrained tomatoes, tomato paste, sugar, oregano and garlic salt. Heat through. Spread cottage cheese over bottom of spagetti crust. Fie pie with tomato mixture. Bake uncovered at 350 degrees for 20 minutes, Sprinkle mozzarella cheese on top. Bake 5 minutes or longer until cheese melts.
October 8, 2011
Garlic Shrimp
Not to be confused with Shrimp Scampi, Garlic shrimp is my own revved up concoction using off-the-shelf spagetti sauce. And, because I've never measured it all, it comes out slightly differently every time. This is not a low calorie, low fat low cholesterol dish by any means. It is however very yummy. WIth a Salad and garlic bread, you've got a nice dinner here for company too.
You'll need
Shrimp
Butter (real butter, not the fake stuff)
Several Cloves of Garlic
A jar of spagetti sauce (I use Ragu's Roasted Garlic but whatever will do)
Pasta (I like fetticine for this myself, but any pasta will do)
Parmesan/Romano Cheese (whichever you like or both)
I heat some butter up (2 tablespoons or so), then add about 2 minced garlic cloves. While thats getting started, I start heating a pot of water to boil the pasta in. Take the shrimp (shells completely off) rinse them, and then add to the garlic. you don't want to let the butter cook away, nor add too much so I often put a splash of white vermouth in as well. Any dry white wine would work, but I have found cooking with Vermouth works very well. Once the water comes to a boil, drop your pasta in to cook. Using Fetticine I set the timer for 12 minutes. Keep turning the shrimp so the are cooked all the way through. once they are pink (5-6 minutes), add another clove of garlic, and about a cup of the spagetti sauce. I add at this point parmesan/romano cheeses, less than a 1/4 cup, four or so shakes if you're using the quick stuff from the store. Once the shrimp, sauce, garlic and cheese are integrated, add the rest of the sauce. Stir occasionally to keep it all integrated and so the shrimp don't settle to the bottom. When the timer goes off, drain your pasta. The sauce by this point should be hot all the way through, so its time to serve dinner. I find its easier when serving the shrimp & sauce over the pasta to use a ladle so the shrimp gets evenly distributed. For those of us who really like garlic, more can be added. Enjoy!
You'll need
Shrimp
Butter (real butter, not the fake stuff)
Several Cloves of Garlic
A jar of spagetti sauce (I use Ragu's Roasted Garlic but whatever will do)
Pasta (I like fetticine for this myself, but any pasta will do)
Parmesan/Romano Cheese (whichever you like or both)
I heat some butter up (2 tablespoons or so), then add about 2 minced garlic cloves. While thats getting started, I start heating a pot of water to boil the pasta in. Take the shrimp (shells completely off) rinse them, and then add to the garlic. you don't want to let the butter cook away, nor add too much so I often put a splash of white vermouth in as well. Any dry white wine would work, but I have found cooking with Vermouth works very well. Once the water comes to a boil, drop your pasta in to cook. Using Fetticine I set the timer for 12 minutes. Keep turning the shrimp so the are cooked all the way through. once they are pink (5-6 minutes), add another clove of garlic, and about a cup of the spagetti sauce. I add at this point parmesan/romano cheeses, less than a 1/4 cup, four or so shakes if you're using the quick stuff from the store. Once the shrimp, sauce, garlic and cheese are integrated, add the rest of the sauce. Stir occasionally to keep it all integrated and so the shrimp don't settle to the bottom. When the timer goes off, drain your pasta. The sauce by this point should be hot all the way through, so its time to serve dinner. I find its easier when serving the shrimp & sauce over the pasta to use a ladle so the shrimp gets evenly distributed. For those of us who really like garlic, more can be added. Enjoy!
September 28, 2011
Chicken Diane
Ingredients
About a pound of boneless chicken
3 tablespoons Dijon Mustard
1/4 cup Lime Juice
1 tsp parsley
4 chopped scallions
2/3 cup Vermouth
1/2 cup chicken broth
1 TBSP Butter
2 TBSP Oil
Salt & Pepper
About a pound of boneless chicken
3 tablespoons Dijon Mustard
1/4 cup Lime Juice
1 tsp parsley
4 chopped scallions
2/3 cup Vermouth
1/2 cup chicken broth
1 TBSP Butter
2 TBSP Oil
Salt & Pepper
Instructions
Melt butter & oil in frying pan large enough for all the chicken at once. Salt & Pepper the chicken and then place over medium - medium low heat in butter/oil to brown. While that is browning, Mix lime juice, dijon mustard, Parsley, and scallion together. Flip chicken and brown on second side. Once lightly browned, remove shicken to plate and cover to keep warm. Deglaze pan with vermouth. Add lime-mustard mixture. Add chicken broth. blend together over medium-low heat. Return Chicken to pan and cook another 3-4 minutes. Serve.
Melt butter & oil in frying pan large enough for all the chicken at once. Salt & Pepper the chicken and then place over medium - medium low heat in butter/oil to brown. While that is browning, Mix lime juice, dijon mustard, Parsley, and scallion together. Flip chicken and brown on second side. Once lightly browned, remove shicken to plate and cover to keep warm. Deglaze pan with vermouth. Add lime-mustard mixture. Add chicken broth. blend together over medium-low heat. Return Chicken to pan and cook another 3-4 minutes. Serve.
Notes
I usually serve this with fetticine noodles in a marinara sauce.
I usually serve this with fetticine noodles in a marinara sauce.
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