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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Sugar and Spice Salmon

Filet of an Atlantic Salmon

Image via Wikipedia

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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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

 

Pan Roasted Brussel Sprouts

Brussels Sprouts

Image via Wikipedia

Here’s an idea for a delicious and  healthy side dish for your Thanksgiving feast..I love these!

1 lb brussel sprouts ( par boiled for about 5-8 min, until bright green) halved

1/2 pound of pancetta diced

4-5 garlic cloves diced

1 shallot sliced thin

1 cup of pecans toasted in oven on baking  sheet at 400 degrees then chopped up.

salt and pepper

Add olive oil to pan on med high heat. Add in shallots and garlic, cook for about 3 min. Add in pancetta and cook until the oils start to release. Put brussel sprouts in pan and cook for about 10 min, scraping bottom of pan occasionally and stiring those brussels around! Add in pecans and reduce the heat…Season with salt and pepper.

Tomato and Roasted Red Pepper Soup

When ever my mother comes to help me out in a jam with the kids, I always prepare a nice lunch for her to enjoy on her “break”. Today I used whatever I had on hand…and made a delicious and healthy soup! Heres what I found and put together…

1 package of campari tomatoes, slice in quarters

1/2 bunch fresh basil

4-5 cloves of garlic

I had a cup of left over brown rice cous cous

I found 3 cups of fat free chicken broth

1 can of white beans.. undrained

1 small jar of roasted red peppers undrained

Pre heated oven to 400…Placed quartered tomatoes, garlic, onions, basil and olive oil in pan, seasoned with salt and pepper. Baked for 30 min.  Placed beans in blender and then added the roasted tomatoes and pureed. Put into stock pot on stove to, heated to medium..added in chicken broth and 1 cup water. Added additional pepper, the cous cous and 1tbsp Italian seasoning. Cook together to a slow boil produces and then reduce to a simmer.

I have shaved Parmesan to  place on top…

Published in: on November 15, 2010 at 9:19 am  Comments (2)  
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Roasted Chicken with Rosemary

Rosemary

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Pre heat oven to 375

Clean a 4-6 lb whole chicken ( pull out the insides!)

Place in a baking dish, season and rub in salt and pepper, and season inside the  chicken as well. ( don’t forget to remove the special “stuff” left inside the chicken)

drizzle olive oil all over and rub in

Take 3-4 fresh sprigs of Rosemary and place inside chicken, half will be hanging out

Stuff 4 garlic cloves inside chicken

3 garlic cloves diced and spread over the top of the chicken

pour 1/4 cup of water into the baking dish.

Place in middle rack and bake for 55-70 min, Juices should run clear. Half way thru I pick up the chicken with thongs and empty the juices. Also at the end time, should let chicken rest out of oven for about 5-10 min.

Published in: on October 19, 2010 at 2:00 pm  Comments (1)  
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Fresh Basil Pesto

Basil plant leaves.

Image via Wikipedia

I love this recipe! Buy big bushels of basil from the farmers market to make this..Or just grow it yourself! So easy to plant and grow. You can use this pesto as a base for a pizza , cover chicken and bake it in the oven, or as a topping for pasta..Perfect alone with crackers as a delicious appetizer

1 large bushel of Basil, rinsed and leaves picked off ( about 2 cups of leaves)

8 cloves of garlic ( oh yes! So good, make sure everyone eats it so you all have the garlic breath 🙂 )

1/2 lemon juiced

salt and pepper

3/4 cup EVOO

1/4 walnuts or pine nuts

1/4 cup grated Parmesan cheese

In a food processor or blender, puree nuts with a tbsp of the olive oil, add in garlic next and puree. Squeeze in lemon juice. Add cheese and blend. In batches add in basil leaves and olive oil, until all pureed. Mixture will be thick! Season with salt and pepper.

You can make this in big batches, freezes well! 🙂

Published in: on October 16, 2010 at 2:59 pm  Leave a Comment  
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Chicken and Tomato Penne

Stravecchio Parmesan Cheese

Image via Wikipedia

1 cooked rotisserie chicken

1/2 onion diced

1 can diced tomatoes

1/2 tbsp red pepper flakes

1/2 tbsp paprika (smoked preferably)

salt and pepper

3 cloves garlic

3 tbsp reduced fat Parmesan cheese

1/4 cup fat free creamer

1 package of whole wheat penne

Cook pasta as directed. Pull chicken apart from rotisserie. In pan on medium high add garlic and onion, cook 5min. Add pulled chicken, salt, pepper and red pepper flakes, and drained can of diced tomatoes. Slowly add in fat free creamer and cook on low for 5 min, add pasta and stir ! Add additional Parmesan if needed 🙂

Published in: on October 10, 2010 at 6:58 pm  Leave a Comment  
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Crockpot Turkey Chili

2 lb ground turkey

1 tbsp chili powder

1/2 tbsp onion powder

1/2 tbsp cumin powder

1 tbsp cinnamon

1 tbsp paprika

1 small can tomato paste

1 can red kidney beans drained and rinsed

1 can diced tomatoes

3 cups water

salt and pepper

Turn crock pot on low, add all ingredients and cook 6-8 hours.

Serve over brown rice and top with chopped white onions and reduced fat sharp cheddar cheese 🙂

Shrimp Fra Diavlo

Red Pepper Flakes

Image by bvcphoto via Flickr

Another Sunday Italiano Dish to share!

1 lb medium peeled shrimp

1 large can crushed tomatoes (fire roasted preferably, use 2 cans if like extra sauce..or you can use fresh tomatoes, just dice up and throw into the sauce too)

1 small onion diced

4-6 cloves of garlic

1 tbsp oregano ( rub between palms over pan)

1 tbsp basil ( rub between palms over pan)

1 tbspn of red pepper flakes ( we like it HOT!, cut it 1/2 if you don’t)

2 tbspn EVOO

1 package of brown rice or whole wheat spaghetti

Heat olive oil in pan, add onions and garlic. Season with salt and pepper. Cook 2 mins, add shrimp cook until almost pink. Add tomatoes and seasonings, reduce heat and simmer 10 min. Cook pasta ( salt water well, adds flavor to your pasta…not just bring to a boil faster :o)  )

Ina large serving bowl..place cooked and drained pasta in bottom. Pour Shrimp and tomatos on top. Serve immedialty and have Parmesan on the side to sprinkle on top!

Goes great with my Caesar Salad and dressing ….Enjoy!

Published in: on October 3, 2010 at 12:37 pm  Leave a Comment  
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