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.

Barb's Spaghetti

This recipe is a staple in our household!!!  Serve over wheat angel hair and sprinkle with parmesan....

Ingredients

Meatballs
2 lbs ground beef
1/2 cup grated parmesan
2 eggs
1/2 cup bread crumbs (any kind is fine)
1 tsp oregano
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried parsley
2 cloves garlic - put through garlic press

Mix ingredients, form into small balls, bake in oven for 30 minutes

Spaghetti

2 large cans tomato sauce
2 large cans water
2 small cans tomato paste
1 tsp oregano
1 tsp sugar
1 tsp basil
1/2 large onion diced
2 cloves garlic - chopped
1 green or red pepper diced
 1/2 to 3/4 lb ground beef

Directions

Prepare and bake meatballs.  Brown ground beef, add onions, peppers, and garlic.  Drain grease if necessary.  Add remaining ingredients, stir.  Cook on low for 3-4 hours.  Enjoy!!

Orzo and Artichoke Pasta Salad

Ingredients:

• 1 pound of orzo pasta

• 1/2 cup extra-virgin olive oil, divided 

• 2 small red onion, chopped

• 3 garlic cloves, minced

• 1.5 pints of cherry tomatoes, sliced 

• 8 oz. artichoke hearts in oil 

• 3 tablespoons capers, drained

• 5 tablespoons cilantro 

• 1 teaspoon sea salt and 1/2 teaspoon pepper or lemon pepper is good too (to taste)

Directions:

• Cook Orzo according to directions
• Drain, reserving about 1 cup of the pasta water. Pour the reserved liquid back in with the orzo. This liquid helps create a “sauce” when the other ingredients are added.

• In large skillet, heat 1/4 cup olive oil over medium-high heat.
• Add onion and cook until the onion becomes transparent.
• Then add garlic and cook for about 1 minute.
• Add tomatoes, chicken if you are going to use it, artichoke hearts, capers and cook until the tomatoes start to soften. They will start to get a little wrinkly about 5-8 minutes — take off the heat.
• Add pasta and stir in the remaining 1/4 cup olive oil and cilantro, chopped. Heat the whole mixture up until it’s all heated through and then take off the heat.
• Season with salt and pepper to your taste.

You can serve this dish warm, room temperature or cold.

Quick Tortellini and Spinach Soup

Ingredients

2 tablespoons olive oil
2 ounces pancetta, finely diced
3 cloves garlic, minced
1 medium onion, finely chopped
9 cups chicken broth
2 teaspoons dried Italian herb blend
9 ounces spinach or cheese tortellini
1 can (28 ounces) crushed tomatoes
8 ounces fresh spinach chopped
salt and pepper
1 cup grated Parmesan cheese

Directions


1.  Heat the olive oil in a stockpot over medium-high heat.  Add the pancetta, garlic and onion;  cook, stirring frequently, until lightly browned, 10 and 15 minutes.

2.  Add the chicken broth and Italian herbs.  Bring to a boil and stir in the tortellini.  Simmer uncovered until the tortellini is cooked, 10 to 12 minutes.  Stir in the crushed tomatoes and simmer another 5 minutes. Add the spinach and cook just until wilted, about 3 minutes.  Season to taste with salt and pepper.

3.  Ladle the hot soup into bowls and top with a liberal sprinkling of grated Parmesan.

Cold-Weather Cooking by Sarah Leah Chase

Chicken Piccata with Summer Vegetable Pasta

Ingredients:


1 cup strips red bell pepper (1 medium)
3/4 cup thinly sliced onion (about 1/2 large onion)
1 1/2 cups matchstick cut zucchini
1 1/4 cups matchstick cut yellow squash
1 cup cherry tomatoes, halved
2 garlic cloves, minced
8 ounces uncooked whole wheat spaghetti
3/4 cup grated fresh parmesan cheese
1/2 cup thinly sliced basil
4 skinless, boneless chicken breast halves
1/4 teaspoon salt
1/2 teaspoon freshly ground black pepper, divided
1/2 cup all purpose flour
2 teaspoons olive oil
1 1/2 cups chicken broth
6 tablespoons fresh lemon juice
2 tablespoons capers

1/2 cup sliced green onions
1 tablespoon butter

Preparation

1. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add bell pepper and onion; sauté 8 minutes or until tender and beginning to brown. Place onion mixture in a large bowl; keep warm. Return pan to medium-high heat. Recoat pan with cooking spray. Add zucchini and yellow squash; sauté 4 minutes or until crisp-tender. Add tomatoes and garlic; sauté 2 minutes. Add squash mixture to reserved onion mixture. Keep warm.
2. Cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid. Add pasta and reserved cooking liquid to vegetable mixture, stirring to combine. Add 1/2 cup Parmesan cheese and basil; toss to combine. Keep warm.
3. Sprinkle both sides of chicken with salt and 1/4 teaspoon black pepper. Place the flour in a shallow bowl. Dredge chicken in flour, turning to coat; shake off excess flour.
4. Heat a large nonstick skillet over medium-high heat. Coat the pan with cooking spray. Add olive oil to pan, swirling to coat. Add chicken, and cook 4 minutes on each side or until done. Remove from pan; keep warm.
5. Add broth, juice, and capers to pan, scraping pan to loosen browned bits. Bring to a boil; cook 3 minutes. Remove from heat. Add green onions, butter, and remaining 1/4 teaspoon black pepper; stir until butter melts.
6. Arrange about 1 cup pasta mixture on each of 4 plates; top each serving with 1 chicken breast half, 1/4 cup sauce, and 1 tablespoon remaining cheese. Serve immediately.