Thursday, July 20, 2017

Chickpea Salad

Looking for a different kind of salad?  Not macaroni or potato?  Try this one my hubby whipped up that was super easy to make.  It is a crisp and cool treat.  Not your traditional summer salad by any means.  Hey, what are you waiting for?  The weekend is coming and you know you are going to cook out again?

Chickpea Salad

Ingredients

2 (19-ounce) cans chick peas, drained and rinsed
1 carrot, grated
1/2 red onion, diced
1/2 green bell pepper, diced
1/4 cup lemon juice
2 tablespoons olive oil
Salt and freshly ground black pepper
1/4 cup freshly chopped parsley leaves

Directions

Combine all ingredients in a large mixing bowl and toss to combine.


Tuesday, July 18, 2017

Pasta and Baked Meatballs



  

You never know what I am going to find when I browse through my board called Looks Yummy, Have to Try.  This one had been there awhile and when I decided to make it our daughter said, oh, I wanted to try that one night, but Dad picked another recipe.   I am glad we finally gave this one a try.  One pot pasta dished are my favorites.    Too bad the kids were working that night, because they only got the left overs!

ORECCHIETTE WITH BAKED MINI CHICKEN MEATBALLS IN TOMATO CREAM SAUCE

Meatballs
½ cup Panko bread crumbs
¼ cup milk
½ lb. ground chicken
1 egg
2 Tbsp. grated or shredded (in food processor) onion
1 Tbsp. fresh minced parsley
1 Tbsp. sour cream
½ tsp. salt
¼ tsp. black pepper

Pasta & Sauce

2 cups uncooked orecchiette pasta
¼ - ⅓ cup reserved pasta water*
1 cup jarred Tomato Basil pasta sauce
½ cup heavy cream
½ cup mini mozzarella balls 
fresh chopped parsley or basil


INSTRUCTIONS


Meatballs

In a large mixing bowl, combine Panko with milk. Let stand for about 5 minutes or until milk is absorbed. To the Panko, add the chicken, egg, onion, parsley, sour cream, salt and pepper. The mixture should be quite wet.

Turn on your broiler on HIGH.

Shape the chicken mixture into 1¼-inch meatballs (I used 1 tsp. measuring spoon) and place in a single layer on a lightly coated with cooking spray or oil baking sheet.

Broil the meatballs on HIGH for 3-4 minutes (I had my oven rack set in the middle) or until lightly golden and almost fully cooked but still slightly pink on the inside. Keep an eye on them so they don't overcook! Remove and let stand at room temperature while preparing pasta+sauce.

Pasta & Sauce

Cook pasta al dente according to package directions. Reserve ¼ - ⅓ cups of pasta water and drain the rest.

In a large saute pan, heat pasta sauce over medium heat. Add cream and bring to a simmer. Add meatballs and simmer over low/med heat for about 5 minutes or until the sauce has thickened slightly and meatballs are cooked through. (Meatballs should be super moist, tender, and white on the inside).

Add cooked pasta to the sauce and the reserved pasta water.** Give it couple stirs with a spoon and then add the mozzarella balls.




Sprinkle with fresh herbs and serve immediately.

Monday, July 3, 2017

Homemade Donut Holes

Recently there was an offer for a year's subscription to Cooking Light and Southern Living that was $10.  I like both magazines so I thought I would give it a try.  While browsing through Southern Living I found a recipe for Snickerdoodle Donut Hole Muffins.  Three things I love combined - Snickerdoodles, donuts and muffins!  I made them this past Saturday and boy, they remind me of the cinnamon donuts my mom would make when the had the diner years ago.  So much delicious cinnamon and when you eat them warm they tasted just like my childhood memories. These were so easy to make and taste so great!  Using the mini muffin tin gives them the donut hole shape.


1/2 cup sour cream
1/4 cup vegetable oil
1 large egg, at room temperature
1 teaspoon vanilla extract
1/2 cup granulated sugar
1 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon freshly grated nutmeg

Prepare the Muffins: Preheat oven to 350°F. Lightly grease a 24-cup miniature muffin pan with cooking spray. Stir together sour cream, oil, egg, vanilla, and 1/2 cup sugar in a small bowl. Whisk together flour, baking soda, salt, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg in a medium bowl. Whisk sour cream mixture into flour mixture. (Batter will be very thick.) Spoon 1 tablespoon of batter into each prepared muffin cup, keeping batter rounded on top

Bake in preheated oven until golden and springy when touched lightly on top, 10 to 12 minutes. Cool in pan 5 minutes. Remove from pan to a wire rack; cool completely, about 15 minutes.

Prepare the Coating: Place melted butter in a small bowl. Whisk together 1 cup sugar, 1 1/2 teaspoons cinnamon, and 1/2 teaspoon nutmeg in another small bowl.

Dip 1 Muffin in butter; immediately dredge in sugar mixture, and place on a serving platter. Repeat with remaining Muffins, butter, and sugar mixture.

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