Monday, April 1, 2013

Orecchiette with Mini Chicken Meatballs

Thanks, Kathy....Wonderful recipe that I know I'll make again and again!!!


1 pound orecchiette pasta
1/4 cup plain bread crumbs
1/4 cup chopped fresh flat-leaf parsley
2 large eggs, lightly beaten
1 tablespoon whole milk
1 tablespoon ketchup
3/4 cup grated Romano
3/4 teaspoon salt
3/4 teaspoon freshly ground black pepper
1 pound ground chicken
1/4 cup olive oil
1 1/2 cups low-sodium chicken stock, hot
4 cups cherry tomatoes, halved
1/2 cup freshly grated Parmesan
8 ounces bocconcini mozzarella, halved
1/2 cup chopped fresh basil leaves


Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

In a medium bowl, stir together the bread crumbs, parsley, eggs, milk, ketchup, Romano cheese, and the salt and pepper. Add the chicken and gently stir to combine.

Using a melon baller (or a teaspoon measure), form the chicken mixture into 3/4-inch pieces. With damp hands, roll the chicken pieces into mini meatballs.

In a large (14-inch) skillet, heat the oil over medium-high heat. Working in batches, add the meatballs and cook without moving until brown on the bottom, about 2 minutes. Turn the meatballs over and brown the other side, about 2 minutes longer. Add the chicken stock and tomatoes. Bring to a boil. Using a wooden spoon, scrape up the brown bits that cling to the bottom of the pan. Reduce heat to low and simmer until tomatoes are soft and meatballs are cooked through, about 5 minutes. 

Drain the pasta, reserving about 1 cup of the pasta water. Transfer pasta to a large serving bowl and add the Parmesan. Toss to lightly coat orecchiette, adding reserved pasta water, if needed, to loosen the pasta. Add the meatball mixture, mozzarella cheese, and 1/2 cup of the basil. Gently toss to combine. Garnish with the chopped basil.

Pork Tenderloin Marinade

2 teaspoons soy sauce
2 teaspoons Hoisin sauce
2 teaspoons dry sherry
2 tablespoon brown sugar
1 tablespoon oil
1 tablespoon grated fresh ginger
2 cloves minced garlic

Sauteed Tilapia with Lemon-Caper Pan Sauce


3/4 cup chicken broth
1/4 cup fresh lemon juice
1 1/2 teaspoons capers
1 teaspoon butter
1 teaspoon vegetable oil
2-3 tilapia or sole fillets
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup flour
2 teaspoons butter
lemon wedges


Combine first 3 ingredients.

Melt 1 teaspoon butter with oil in a large nonstick skillet over low heat.

While butter melts, sprinkle fish fillets with salt and black pepper.  Place the flour in a shallow dish.  Dredge fillets in flour; shake off excess flour.

Increase heat to medium-high; heat 2 minutes or until butter turns golden brown.  Add fillets to pan; saute 3 minutes on each side or until fish flakes easily when tested with a fork.  Remove rillets from pan.  Add broth mixture to pan, scraping to loosen browned bits.  Bring to a boil; cook until reduced to 1/2 cup (about 3 minutes).  Remove from heat.  Stir in two teaspoons of butter with a whisk.  Serve sauce over fillets.  Garnish with lemon wedges, if desired.

Spicy Sparerib Dry Rub

1 tablespoon paprika
2 teaspoons chili powder
3/4 teaspoons salt
1/2 teaspoon dry mustard
1/4 teaspoon garlic powder
1/8 teaspoon pepper

Salmon Marinade

1/2 cup olive oil
1 teaspoon oregano or dill
1 clove garlic, crushed
1 lemon squeezed
salt and pepper

Marinate fish for about 1-2 hours.  Grill.

Fajita Marinade

1/2 cup Italian salad dressing
1 tablespoon chili powder
1 tablespoon cumin
1 tablespoon brown sugar
salt and pepper

This marinade is good on any meat:  chicken, beef, pork.  Marinate for at least one hour and grill.

Thursday, February 21, 2013

Best Beef Tacos

Great taco recipe.  Much less salt than using a packaged mix!

  • 2 tablespoons canola oil
  • 3/4 cup chopped onion
  • 1 pound ground beef or ground turkey
  • 1 to 3 garlic cloves
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 (8-ounce) can tomato sauce
  • 1 jalapeno, seeded and minced fine 
  • Taco shells
  • Additional taco garnishes
  1. In a large skillet over medium heat, add the oil and chopped onion. Cook, stirring often, until the onion is softened, about 4-5 minutes. Add the ground beef and cook, breaking up the meat into smaller chunks, until it is cooked through, about 5 minutes. Off the heat, drain the grease from the meat.
  2. Return the skillet to the heat and stir in the garlic, chili powder, cumin, coriander, salt and pepper. Cook for about 30 seconds and then add the tomato sauce and jalapeno. Turn the heat to low and simmer the meat mixture for about 10 minutes, stirring occasionally. Serve in taco shells with your choice of toppings.