Orecchiette with Mini Chicken Meatballs

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

Ingredients

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

Directions

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

Ingredients:

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

Directions:

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.

Best Beef Tacos

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

Ingredients

• 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

Directions

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.

melskitchencafe.com

Pistachio Almond Pudding Cake

Standby cake for any occasion.  Easy to make - never fails!

Ingredients

1 package yellow cake mix

1 package (4 oz) Pistachio Flavor instant pudding

4 eggs

1 1/4 cup water

1/4 cup vegetable oil

1/4 tsp almond extract

Blend all ingredients in large mixer bowl.  Beat 4 minutes at medium speed of electric mixer.  Pour into greased and floured 10 inch bundt pan.  Bake at 350  for 50-55 minutes or until cake springs back when lightly pressed and begins to pull away from sides of pan.

Cream Cheese Frosting

Mix together 8 oz cream cheese and 1 box confectioner's sugar.  Add small amount of milk if needed.

Blueberry Crisp

You will love this dessert.  Easy and satisfying!

Ingredients

Cooking spray

For the filling:

4 teaspoons cornstarch, divided

2 tablespoons brown sugar

1/2 teaspoon vanilla extract

1 pound fresh or frozen blueberries

For the crumble:

1/2 cup flour

1/2 cup brown sugar

1/4 cup old fashioned rolled oats

3 tablespoons walnuts

2 tablespoons cornmeal

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1/4 cup chilled butter, cut into small pieces

Directions

Preheat the oven to 375.  Coat an 8 inch square glass or ceramic baking dish with cooking spray.  Sprinkle 2 teaspoons cornstarch evenly in the dish.

Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl, toss. Place in prepared dish. 

Lightly spoon flour into a dry measuring cup.  Combine flour and next 6 ingredients in the bowl of a food processor; pulse twice to combine.  Add butter; pulse 5 times or until the mixture resembles coarse meal.  Spoon topping evenly over blueberries, packing down lightly.  Bake at 375 for 30 minutes.  Serve with Cool Whip or ice cream.

Pork Tenderloin Posole with Bottom of the Bowl Nacho Surprise

Excellent!

Ingredients

• 8 green New Mexico chile peppers or 6 poblano or Anaheim peppers
• 3 tablespoons EVOO
• 2 pounds pork tenderloin, trimmed and cut into 1/2-inch pieces
• Kosher salt and freshly ground pepper
• 4 cloves garlic, chopped
• 2 stalks celery, chopped
• 2 medium onions, chopped
• 4 to 5 tomatillos, husked, rinsed and chopped
• 1 tablespoon ground coriander
• 1 tablespoon ground cumin
• 1 1/2 teaspoons dried Mexican oregano, lightly crushed
• 6 cups chicken stock
• 1 tablespoon honey
• 2 cans white or yellow hominy, drained
• Tortilla chips, for serving
• 2 cups shredded asadero or Monterey Jack cheese
• 1 ripe avocado, pitted, peeled and diced
• Lime wedges, for serving
• Fresh cilantro leaves, torn, for serving

Directions

Heat the broiler. Broil the chile peppers, turning occasionally with tongs and leaving the oven door ajar to allow steam to escape, until the skins are blackened all over. Transfer to a bowl, cover and let cool.  Peel, seed and chop the 6 chiles.

Meanwhile, heat the EVOO in a large Dutch oven or other heavy pot. Add the pork and sprinkle with salt and pepper. Cook until browned and the edges are crisp. Remove the pork to a plate and add the garlic, celery and onions. Cook until soft, about 5 minutes. Add the tomatillos, coriander, cumin and oregano and season with salt and pepper; cook for 5 minutes more. Stir in the stock, honey, hominy and roasted chiles. Transfer half the soup to a food processor and puree until smooth. Return the puree to the pot along with the pork and simmer at a low bubble until the pork is tender, 20 to 30 minutes.

Preheat the oven to 350 degrees F.

Spread the tortilla chips on a baking sheet and toast in the oven until browned and very crisp. Pile a handful of chips in each of 6 shallow bowls and top with the cheese, avocado and a squeeze of lime. Top with the posole and sprinkle with cilantro. Serve immediately.

Cook's Note: The soup can be covered and refrigerated for a make-ahead meal. Reheat over medium heat, partially covered.

Vegetable Cheese Chowder

This one is a keeper!!

INGREDIENTS:

32 oz chicken broth
2 cups water
1 bunch broccoli, finely chopped
2 medium Idaho potatoes, finely chopped
2 celery stick, finely chopped 

1 small onion, shredded or finely diced

2 cups shredded cheddar cheese
2 cups regular milk
2 tsp salt
1/2 tsp pepper
1/2 cup water

2/3 cup milk

flour and water, one part flour to two parts water to thicken

DIRECTIONS:

Combine chicken broth and water in a large soup pot and add diced vegetables.  Simmer until the vegetables are tender.  Add milk.

Combine 1/2 cup flour with one cup water in a separate bowl and mix well with a whisk until all lumps are gone.  Stir in flour and water mixture into vegetable broth mixture until bubbly.  You may continue to thicken as needed.

When it has thickened to your liking, cook and stir one minute more to completely cook flour then simmer 15-20 minutes longer.  Add two cups shredded cheddar cheese.  Simmer until cheese melts.

Cheese Chilies Cornbread

Nothing goes better with chili!

Ingredients

2 eggs, lightly beaten
1 cup plain yogurt or sour cream
1/4 cup melted butter, cooled
1 cup cornmeal
1 tsp. each salt and baking powder
1/2 tsp baking soda
1 cup grated Monterrey Jack or cheddar cheese
1 cup canned cream style corn
1/4 cup minced green onion
1 can diced green chilies

Directions:

Beat ingredients together.  Place in greased 10" cake pan or heavy 10" skillet.  Bake at 350 for 40 minutes.

Roasted Tomato Soup

Tasty!!  Thanks for sharing, Karen!

Ingredients

• 1 (14-ounce) can chopped tomatoes
• 3/4 cup extra virgin olive oil
• Salt and freshly ground black pepper
• 1 stalk celery, diced
• 1 small carrot, diced
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1 cup chicken broth
• 1 bay leaf
• 2 tablespoons butter
• 1/4 cup chopped fresh basil leaves
• 1/2 cup heavy cream, optional
• 
  

Directions

Preheat oven to 450 degrees F.

Strain the chopped canned tomatoes, reserving the juices, and spread onto a baking sheet, season with salt and pepper, to taste, drizzle with 1/4 cup of the olive oil and roast until caramelized, about 15 minutes.

Meanwhile, in a saucepan, heat remaining olive oil over medium-low heat. Add the celery, carrot, onion and garlic, cook until softened, about 10 minutes. Add the roasted chopped canned tomatoes, reserved tomato juices, chicken broth, bay leaf and butter. Simmer until vegetables are very tender, about 15 to 20 minutes. Add basil and cream, if using. Puree with a hand held immersion blender until smooth.

You might want to double or triple this recipe.  This recipe only makes about 2-3 servings.

Recipe courtesy of Michael Chiarello (Food Network)

Tilapia Escabeche

You will LOVE this!!  Easy, tasty and good for you too!

Ingredients:

2 lemons
4 skinless tilapia fillets
2 different colored bell peppers, cut into 2-inch strips
3 garlic cloves, cut into thin slivers
1 (16 oz) jar salsa (Best to use:  Amy's Organic Medium Salsa or Frontera Chunky Medium Salsa)
3/4 cup orange juice
1/4 cup honey

Directions:

Grate one teaspoon of the zest from one lemon and squeeze 2 tablespoons of juice.  Cut the remaining lemon into 4 slices.  Set aside.

Spray a large nonstick skillet with nonstick spray and set over medium heat.  Add the fillets and cook until opaque in the center, 2-3 minutes on each side.  Transfer to a plate.

Add the bell peppers and garlic to the skillet; cook, stirring frequently until the bell peppers are crisp-tender, about 5 minutes.  Stir in the salsa, orange juice, honey,  and the reserved lemon zest and juice.  Bring to a simmer.  Cook, stirring occasionally until the bell peppers are just tender, about 5 minutes.  Add the fillets and spoon the vegetables and sauce over the top.  Cook until the fillets are heated through, about 2 minutes longer.  Serve at once with lemon wedges.  Serve over brown rice.

Brown Rice:

3 cups water
1 1/2 cups brown rice

Bake in oven at 350 for 1 hour 15 minutes.

Weight Watchers Shortcuts Cookbook

Slow Cooked Chili

Easy and delicious!

Ingredients:

1 lb ground beef
1/2 lb Italian sausage
1/2 cup onion, chopped
1 (28 ounce) can undrained whole tomatoes, Cut up
1 (15 ounce) can tomato sauce
1 teaspoon sugar
1 -1 1/2 teaspoon cumin
2 teaspoons chili powder
1 teaspoon dried oregano
2 (15 ounce) cans undrained mild or spicy chili beans (depends on what you like!)
Directions:

Uncase the Italian Sausage. Mix with beef. Brown in a skillet with the onions. Drain.
Combine all ingredients in crock pot and mix well.
Cover and cook on low settings for 7 to 8 hours or until thoroughly heated and the flavors have melded.
Serve with corn bread, crackers, sour cream, and/or cheese.
Enjoy!
Read more at: http://www.food.com/recipe/slow-cooker-chili-324260?oc=linkback