Meatballs and Chicken Sausage

Mix together 1lb of lean ground pork and lean ground sirloin, 1 egg, 2 tbsp Italian Seasoning, salt and pepper, 1.3 cup fresh grated Parmesan, 1 tsp nutmeg, 2 slices of whole wheat bread picked into small pieces, 3 cloves of garlic minced..Form into meatballs and place on broiler pan, drizzle with olive oil and bake for 30 min at 350 degrees. Place in slow cooker with sauce, cover and cook low for about 4 hours.

I bought these beautiful italian Chicken Sausages with Fennel at Joesph’s Classic Market ( where I buy all my meats, fish and produce..so fresh and inexpensive) , that I also placed in a separate baking dish, pierced with a knife and baking along with the meatballs. When sausages done cooking slice into 1-2 inch pieces and throw them into the sauce.

I am “semi” baking the meatballs and chicken sausage, so that I can put them in a Slow Cooker or Crock Pot with sauce and cook on low for about 4 hours to incorporate all the flavors….

I also bought these nests of whole wheat linguine, which i will just add to boiling water later to cook the rest of the way..And of course extra Parmesan cheese.

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Creamy White Bean and Butternut Squash Clam Chowder


http://passionforthekitchen.com/2010/12/04/creamy-white-bean-and-butternut-squash-clam-chowder/

Published in: Uncategorized on December 4, 2010 at 7:20 pm  Leave a Comment  
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Sugar and Spice Salmon

Filet of an Atlantic Salmon

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Very excited to make this Salmon tonite for a friend of mine who loves Salmon! Adding a little sugar and spice to make it fun!

2 servings of Salmon

3 tbsp brown sugar

2 tbsp cinnamon

1 tsp nutmeg

1 tsp chili powder

salt and pepper

agave or honey

Mix ingredients in bowl except for agave or honey. Pre heat oven to 375. Rub in seasoning on each Salmon.. place in prepared baking dish and Bake for 35minutes. Drizzle agave nectar or honey over each fillet.

Serve with baked Arugula Stuffed Sweet Potatoes drizzled with balsamic glaze and olive oil.

Published in: on December 2, 2010 at 8:08 am  Comments (2)  
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Dinner Tonite Vegetarian Style

Cucurbita pepo (spaghetti squash). Location: M...

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The Monday rush is over! Wanted to make a vegetarian dish tonight to give my body a break. I could eat like a vegetarian every day ( with the exception of eggs) and not miss the meat. Its nice to give the body a break, it reduces inflammation and really allows your digestive system to regulate… Well any whoo..I used my  Spaghetti Squash Casserole recipe in mind..but you know minus the meat. I have a ton of veggies from the weekend when making my Turkey Vegetable Soup…So I cooked down the tomatoes first with onions and garlic, italian seasoning , salt and pepper for about 10 mins. and then  threw it into the food processor and gave it a good whirl. I let it sit there for a bit while I chopped up zucchini, squash, mushrooms, onions, garlic, and carrots. I cut some corners by cooking the spaghetti squash in the microwave, sliced in half and face down with a 1/2 cup of water. Nuked it for about 12 -15 minutes. When done removed the water and scooped out the squash int o the baking dish I used to cook it in. While it was cooking, I cooked the vegetable mixture that I chopped up and added in some Italian seasoning, salt and pepper, and 1 tsp red pepper flakes. I also had a bag of Soy crumbles on hand that I added to the mix.Cooked on the stove top for about 8 min. Then I poured on the tomato sauce I made in the food processor. Added it to the top of the spaghetti squash in the baking dish and  topped with 2% Mozzarella cheese.  Baked for 20 min at 375…Very good and filling with all the vegetables! I just love clean and fresh eating! It makes awesome leftovers too 🙂

Its much like my recipe for Italian Style Spaghetti Squash Casserole that I use often, but this time I pretty much used ” everything but the kitchen sink” recipe! 🙂

My Thanksgiving Menu 2010

Acer grandidentatum fall leaves. 4th of July C...

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So after the “Mock” Thanksgiving dinner, now I have decided what to cook tomorrow! Whew! So I did go with the whole turkey instead of the split turkey breasts because I’m going to utilize the rest of the cooked turkey to make a fabulous Turkey Vegetable Rice Soup this weekend…( stay tuned for that recipe) So here’s the list! ….and always subject to change due to inspiration and experimentation that always seems to occur in my kitchen!

Fresh Cranberry and Blackberry Preserves ( yes there are still leftovers, and they were so divine with my lunch this week on the Turkey Goat Cheese and Cranberry Wrap..you’ve got to try it! )

Green Bean Almondine.. I Just love the way it sounds! So basic, but so yummy too! Just boil fresh clean  and cut green beans and then saute in pan with olive oil and sliced almonds! Season with salt and pepper. add a little dash of nutmeg too 🙂

Sweet Potato Casserole with a Praline & Marshmallow Crust an experiment in the works combing two ideas I have in mind…will share with you tomorrow!

Apple and Chicken Sausage Stuffing~ 2 fresh Granny Smith apples diced with browned mild Italian chicken sausage (minus the casings) blended with herb stuffing and fresh mushrooms…MMMMmmmmm! So yummy!

And so that leaves the bird….I’m thinking Brown Sugar and Honey Glazed Turkey…..with a little soy sauce to offset all the yummy sweetness 🙂

“To stuff or not to stuff the Turkey that is the question…what will you do?”

And for the finale…Cranberry Praline Crumble..I saw this recipe for a Nantucket Cranberry Pie on Food Press and was immediately inspired and thought how could I turn it to something we would all enjoy..Crumble it is!

And I’m also thinking I’ll make with Gracie some kid approved Pumpkin Oatmeal Chocolate Chip Cookies~ just add 3/4 cup of pumpkin puree to a chocolate chip cookie  mix , 1/2 cup rolled oats, 1 tsp pumpkin spice, 1 tsp vanilla, 1 tsp cinnamon…Sure to make any child smile!

Crock Pot Kale and White Bean Soup

Curly kale

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After yesterdays fabulous feast, I did save the Pork bone to use in todays soup! My husband reminded me that this soup is very popular in Portugal but that they typically out in a couple Linguica or Chorizco sausage links…But that would take away from all the healthiness I try to maintain ( next time honey!)..However I think the pork loin will definatley add some flavor to this soup!

1 bag of Kale ( sauteed in pan with olive oil,onion,  garlic and salt and pepper)

4 cloves of garlic diced

3 carrots peeled and diced

3 stalks of celery diced

4 cups fat free low sodium chicken broth

2 cups water

1 16 oz can white beans undrained

1 tbsp Italian Seasoning

1 can of Italian diced tomatoes un drained

1 tsp red pepper flakes

salt and pepper

2 bay leaf

After sauteeing the Kale and draining on paper towels, place in crock pot with all the other ingredients. (I’m adding in pork bone with the extra trimmings, which will fall off the bone later today when I take it out! ) If you want to add some flavor, add in brown chicken sausage you buy at your local butchers or gourmet market…Peel back the casings and crumble while adding to the pan with olive oil, browning slightly and then placing in the crock pot…

Cover and Set the crock pot on low and return in 6-8 hours to a tasty and healthy meal 🙂 Top with Parmesan cheese and a little shake of hot sauce

 

Cedar Plank Grilled Salmon

 

So excited to share this recipe..a nice break from all the H0liday cooking too!

I made a rub: 1 tbsp brown sugar, 1 tsp cumin, 1 tsp paprika, 1 tsp pepper, 1 tbsp chili powder, 1 tsp sea salt..Rub in and let sit for 30 min.

You can find the cedar planks at any gourmet store…Soak for atleast an hour in water. Heat grill to med-high. Place cedar plank on grill and close cover, heat for 3 min. Flip over cedar plank and then place salmon on planks..cover and cook for about 10-12 min…. 🙂 Let sit for 5 min loosely covered with foil

I’m serving up sides of skewers of grilled vegetables and Black beans and Brown Rice . I have fresh chives to chop and place on top of Salmon cooked…

Made fresh guacamole with 2 avocados ( donated by friends at work who grow these delicious fruit!) 1 jalapeno seeded and diced, 1 small onion diced, 1 tomato, seeded and diced, 1 tbsp cumin, 1 lime juiced, salt and pepper.

( Hot sauce too if you want to be adventurous) Chill for at least 30 min.

Gingerbread and Nutella Sandwich Cookies

These are a must have around our house during that Holiday season! They always go fast, I never seem to make enough! So simple to make for someone like me who dislikes to bake so much, but these cookies are worth it! And they are quite the hit at any party and make great gifts too!

I use a standard gingerbread mix..and make the cookie dough. Chill for 30 min. Pre heat oven to 375. Roll into small balls and then roll in sugar. Press down on balking sheet covered with parchment paper with a fork..in both direction also to make a nice pattern. Cook for 8 min. Cool completely. Then the best part…Spread a tsp  of Nutella on one cookie and join with another cookie to make a sandwich…Make them all and let sit for a bit! Makes about 12 cookies….watch out they disappear fast! 🙂

Pizza Nite!

Italian style with chopped salami and prosciutto with artichoke hearts, sliced pepperchionis, fresh sliced buffalo mozzarella and dollops of 2% ricotta cheese..with fresh sliced plum tomatoes and chopped basil 🙂 = Heaven!

Lefotver’s Tonite: Whole Wheat Lasagna with Spinach and Mushrooms

Published in: on November 9, 2010 at 2:54 pm  Comments (1)  
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