Spaghetti & Meatballs

Spaghetti & Meatballs

A Classic Italian Dish That Everyone Has Their Own Personal Recipe!  

Difficulty: Easy

Prep Time: 30-40 minutes

Cooking Time: 1 hour +

Ingredients

6-8 cups Marinara sauce

1 cup Merlot Wine

1 1/2 lbs. ground round beef

1/2 lb. ground Italian sausage (bulk)

3/4 panko bread crumbs

1 tbsp olive oil

1 medium onion, finely minced

3 cloves garlic, minced

1 tsp dried basil

1 tsp dried oregano

salt

pepper

1 large egg, lightly beaten

1/2 cup Parmesan cheese

1 pound dried thin spaghetti (cooked according to directions)

Grated Parmesan cheese, for garnish

Cooking Tools

Stainless mixing bowl

Large cast iron pan

All Clad stock pot

All Clad medium pot 

Directions
Preheat oven to 425 Degrees F.  In a large pot on low heat, add marinara and Merlot and simmer for at least one hour to reduce sauce.  While the sauce is simmering, In a large mixing bowl; add the ground beef,  sausage, bread crumbs, olive oil, onions, garlic, basil, oregano, salt, pepper, egg, Parmesan cheese.  Mix thoroughly and shape into meatballs.  Place meatballs in a preheated cast iron pan and brown on all sides, not cooked through. Pour hot marinara sauce into the cast iron pan with the browned meatballs, cook on simmer for 1 hour.  In a serving bowl, add the cooked pasta and pour the marinara sauce and meatballs over the cooked spaghetti, shave fresh Parmesan cheese on top.
Serves 6 

 

Seafood Chowder

Seafood Chowder
Fall Is Fast Approaching, What Better Way to Celebrate!
Difficulty: Easy
Prep Time: 30 minutes
Cooking Time: 55 -60 minutes

Whole Wheat Sour Dough Boule Was Used In This Recipe!

Ingredients
4 Boule bread bowls (center scooped)
2 cups raw or steamed lobster meat,( tail & claw ) chunks
1 1/2 cups, jumbo lump crab
1/2 lb of skinless, boneless cod fillet, chunks
4 cups seafood stock
1 tbsp Better Than Bouillon Lobster base
3-4 cups half & half
1 onion, diced
2 celery, sliced
1 large carrot, diced
1 large red potato, diced
1/2 stick butter
1 tbsp olive oil
1 tsp old bay seasoning
pinch of dried thyme
2 bay leaf 
2 heaping tbsp flour
green onion, sliced (garnish)
salt
pepper

Cooking Tools

Stock pot

Directions
Prepare bread bowls and set aside.  Melt butter and oil on medium heat.  Saute carrots and potatoes for 10 minutes, then add celery and onions and cook for additional 10 minutes.  Toss in flour and coat the vegetables and cook for additional few minutes. Pour in the seafood stock and scrape the bits off the bottom of the pan and allow to cook for about 5 minutes as it will start to thicken.  Add in the half and half and reduce to a simmer and cook for 15 minutes.  Stir in the seafood base, old bay seasoning, bay leaf and thyme.  Place cod, lobster meat and crab into the soup.  cook for 10 minutes and season to taste with salt and pepper.  take caution in stiring the pot, you dont want the fish to break apart.  Ladle chowder into prepared bread bowls and garnish with sliced green onions.
Serves 4

Tandoori Chicken

Tandoori Chicken
Tender, Juicy, Flavorful Chicken!
Difficulty: Easy
Prep Time: 6 hours
Cooking Time: 45 minutes

I'm stepping out of my comfort zone in trying my attempt at cooking food from the beautiful country of India!  No, I did't invest in purchasing a Tandoori oven, my outdoor grill worked just fine.  Some of my favorite dishes are from India.  So many regions to explore and the array of spices to experiment with.  I'm looking forward to trying many other dishes and adding to my repertoire!

Serve With Some Homemade Mango Chutney And Kachumber.

Ingredients
1 1/2- 2 lbs chicken thighs, chicken breast
1 1/2 cups of plain Greek yogurt
3 garlic cloves, pressed
1 tsp ginger, grated
1 tbsp Tandoori Masala spice
2 tsp paprika
1/2 tsp ground cardamom
1 tsp onion powder
1/2 tsp allspice
1/2 tsp cinnamon
1 tsp tumeric
juice if 2 limes
1 tsp salt
Naan bread

Cooking Tools

Large mixing bowl

Outdoor grill

For Dessert, Try Some Gajar Ka Halwa!

Directions
Cut chicken thighs and breast into smaller portions.  Remove skin and if you prefer, you can have it boneless.  In a mixing bowl, whisk together yogurt with all the rest of the seasonings including the lime juice.  Place all chicken into the marinade and cover and place in the refrigerator for at least 6 hours. Preheat outdoor grill and place chicken (let excess marinade drip off back into mixing bowl) on the grill and cook for 45 minutes or until chicken is fully cooked.  Serve with Naan bread and Basmati rice.
Serves 6 

Braised Chicken In Fig Port Sauce

Braised Chicken In Fig Port Sauce
The William And Sonoma Sauce Is A Great Starter For This Tasty Dish!
Difficulty: Easy
Prep Time: 25 minutes
Cooking Time: 1 hour 25 minutes

Ingredients
8 skinless chicken thighs
1 jar William and Sonoma Fig Port Braising Sauce http://www.williams-sonoma.com/products/williams-sonoma-fig-port-braising-sauce/?pkey=ccooking-sauces%7Cslow-cooking-braising-sauce&&ccooking-sauces|slow-cooking-braising-sauce
3/4 cup port
1/2 cup fig jam
1/2 cup beef stock
3 cloves garlic, sliced thin
12 cipollini onions, blanched and peeled
14 baby bella mushrooms, halved
olive oil
salt
pepper

Cooking Tools

Large Dutch oven with lid 

Directions
On medium-high heat, drizzle olive oil in Dutch oven and sear chicken on all sides until golden brown.  Add in garlic, onions and mushrooms and saute for 10 minutes.  Pour in William and Sonoma braising liquid, port, beef stock and fig jam.  Lower heat to low and place cover on pot and cook for 1 hour, stirring on occasion.  Salt and pepper to taste. Serve with hot rice or mashed potatoes.
Serves 6 

Sweet & Tangy Mustard Chicken

Sweet & Tangy Mustard Chicken
Served With Roasted Butternut Squash!
Difficulty: Easy
Prep Time: 20 minutes
Cooking Time: 1 hour, 10 minutes

Ingredients
whole chicken, cut up
1/2 cup Taste Elevated Sweet & Tangy Mustard Seeds http://tasteelevatedshop.com/product/sweet-n-spicy-mustard-seeds/
1/2 cup honey
1 tbsp apple cider vinegar
3 tbsp apple juice
1/2 tsp fresh ginger + juices, grated
2 cloves garlic, grated
sprigs tarragon leaves
olive oil, drizzle
3 tbsp butter, melted
4 cups butternut squash, peeled & cubed
1 red onion, quartered
salt
pepper

Cooking Tools

Sheet pan

Small mixing bowl

Grater

Basting brush

Directions
Preheat oven 400 Degrees F.  Place cut up chicken, butternut squash, onions and tarragon sprigs on sheet pan and drizzle with olive oil and melted butter.  Salt and pepper evenly over chicken and vegetables and place in oven for 20 minutes.  In a small mixing bowl add; sweet & tangy mustard seeds, honey, apple cider vinegar, apple juice, grated ginger, garlic and whisk.  Baste chicken with the mustard mixture after 20 minutes of chicken cooking. Baste chicken again after another 20 minutes for final basting. Cook for a total of 1 hour- 1 hour 10 minutes.  Serve chicken with the roasted butternut squash.
Serves 4