Easy Italian Style Meatballs

I was preparing my menu last week and realized I hadn't made meatballs in a really long time.  This is the recipe I use for spaghetti and meatballs subs. They can be made into whatever size you want just adjust the cooking time. They are flavorful and easy to throw together for a weeknight meal.

What you need:

• 1 egg
• 1 Tablespoon each parsley, oregano basil
• 1 teaspoon each salt, black pepper
• 1/4 cup finely chopped onions
• 2 Tablespoons finely minced garlic
• 1/4 cup grated Parmesan
• 1/4 cup plain bread crumbs
• 4 Tablespoons whole milk
• 1.5 - 2 lbs ground beef

What to do:

• Preheat oven to 400 degrees
• Mix all of the ingredients, except the ground beef
• Add the ground beef to the seasoning mixture. 
• Using your hands gently mix the ground beef into the seasoning mix. Be careful not to over mix
• Take about two tablespoons of the meat mixture and shape into a ball. Do this until you have shaped all of the meat mixture
• Place the meatballs on a cookie sheet and place in the preheated oven for 20-25 minutes or until the meatballs are cooked through

Spicy Italian Sausage and Tequila Pappardelle

This super easy pasta dish is packed with flavor and given a little kick with a hit of tequila! This was a great meal to round out our easy going weekend! The leftovers weren't too shabby either!

What you need:

• 2 teaspoons olive oil
• 1 pound spicy Italian sausage, casings removed (See note)
• 1 cup large onion, sliced (about half of a large onion)
• ½-1 cup EACH red, yellow and orange bell peppers
• 3 garlic cloves diced
• 1 tsp. thyme
• 1 tsp. oregano
• 1 tsp. red pepper flakes, or to taste
• 1 cup tequila (See note)
• 1 16 ounce can of diced tomatoes
• Salt and pepper to taste
• Handful of fresh basil cut into ribbons
• 8-12 ounces of pappardelle or any wide pasta noodle (orecchiette would also be really good)
• Romano or Parmesan cheese for serving

What to do:

• Start the water for your pasta
• In a separate large pan over medium heat, add the olive oil and Italian sausage. With a potato masher, mash the sausage into chunks. Cook through.
• Remove the cooked sausage from the pan and add the onions. Cook the onions until they begin to lightly brown, about 5-7 minutes
• Add the bell peppers and cook for another 2-3 minutes
• Add the garlic, thyme, oregano and red pepper flakes if using. Give the mixture a good stir
• Deglaze the pan with the tequila making sure to scrap up all the browned bits from the bottom of the pan. The liquid should reduce by about half
• Add the diced tomatoes and the sausage to the pan, stir the mixture and check seasonings
• Reduce the heat to low and let the sauce simmer while you prepare the pasta
• Prepare pasta according to directions on the package. Drain REALLY well and add pasta directly to the sauce pan once cooked. Remove from heat, stir in fresh basil, top with freshly grated cheese and serve hot!

*Notes – if you prefer using Italian turkey sausage use a touch more oil to cook the sausage as turkey sausages typically have less fat than traditional pork Italian sausage.  Also, if you prefer to not use tequila, deglaze with chicken or vegetable stock*

 

Baked Macaroni and Cheddar

  Confession: before I learned how to, sho nuff, cook and well before I took my high blood pressure seriously, I was a FAITHFUL processed cheese user.  There was something about that melty 'goodness' that made every cheeseable food taste better!

  Well, the more knowledgeable I became about my high blood pressure and about food in general, the more things I completely eliminated out of my diet.  Processed cheese food was part of the first wave of eliminations. 

However, I did not want to give up my occasional comfort foods like macaroni and cheese. So I had to learned how to make creamy goodness without the artificial stuff.  Can I tell you that in the beginning it was a struggle! I just couldn't wrap my had around a béchamel sauce for mac and cheese.  When I was learning the proper way to make the sauce it was terrible! I never cooked the flour mixture long enough, the cheese wouldn't properly incorporate and the end result was just gross!

Well I guess practice makes perfect because this is my go to recipe for mac and cheese. It is full of flavor,

easy to make and just full of plain old ooey, gooey goodness!

Baked Macaroni and Cheddar

What you need:

• 1 (8 ounce) package macaroni
• 4 tablespoons butter
• 4 tablespoons flour
• Fresh ground black pepper and salt to taste
• 1 cup half and half
• 1 cup cream
• 2 cups shredded medium cheddar cheese
• 1/2 cup buttered and lightly toasted breadcrumbs (I browned mine in browned butter!)

What to do:

• Preheat oven to 400°F.
• Cook and drain macaroni according to package directions; set aside
• In a large boiler melt butter
• Add flour, pepper and salt using a whisk to stir until well blended
• Pour half and half and cream in gradually; stirring constantly
• Bring to a boil. Boil 2-3 minutes, stirring constantly
• Reduce heat to low and cook 5-7 minutes, stirring constantly
• Add shredded cheddar, small handfuls at a time until cheese melts
• Off the heat add the macaroni to the saucepan and stir to coat with the cheese sauce, it will be thick
• Transfer macaroni to a buttered baking dish
• Sprinkle with breadcrumbs
• Bake 20-25 minutes until the top is golden brown and cheese is hot and bubbly

Easy Meatball (or Ground Beef) Stroganoff

So in an effort to eat up as much random foods in my pantry as possible before the big redo, I've been cooking up a storm. I have been pleasantly surprised with the items I've forgotten in my pantry.  Egg noodles are a perfect example. I don't care for them much but B enjoys a bowl of chicken noodle soup on occasion.  I prefer the hearty Papperdelle noodle.  There was only about four ounces of egg noodles in the package so I mixed it with some leftover Pappardelle, that I broke up in my hand and viola...creamy, delicious dinner in 30.  It helped that I had meatballs from a previous meal already defrosted!

Easy Ground Beef Stroganoff

What you need:

• 1 lb ground beef
• 8-12 ounces  Pappardelle, broken up or other wide noodle
• 1 1/2 cups milk, I used 2%
• 1/2 cup heavy cream
• 1 1/2 cups beef stock
• 1 tablespoon cornstarch
• 1 teaspoon salt
• 1/2 teaspoon fresh cracked black pepper
• 1 teaspoon paprika
• 1 teaspoon granulated garlic
• 1/2 teaspoon thyme
• 2/3 cup sour cream

  What to do:

• Heat a large skillet over medium-high heat and brown the ground beef
• Discard all but 1 tablespoon of fat
• Add the noodles, milk, heavy cream, beef stock, cornstarch, salt, pepper, paprika, granulated garlic and thyme.
• Stir to combine and cover. Lower the heat to medium and allow to simmer for 10-12 minutes, or until the noodles are cooked through
• Add the sour cream and simmer for 5 more minutes.
• Serve immediately

 

 

 

Creamy Bolognese over Pappardelle

So I'm trying this new, free (for now) photo editing software...see how fancy I keep it for ya'll! It has all kinds of fun tools.  One day I will read the instructions for the camera I received for Christmas.  Until then it will be all trial and error around these parts! There is just so much to learn about photography it's alot a bit intimidating. Besides, I have so much on my plate right now I wouldn't be able to give it the full attention that I would like.

My plate was also filled with this delicious comfort food! This was so good.  Pappardelle is my favorite pasta...it can do no wrong! This slow simmering sauce was the perfect companion to this hearty pasta. I mean, make this when you have several hours to be in the house...the longer it simmers the better the flavors meld together...making it a day ahead is even better! Oh the goodness!

Creamy Bolognese over Pappardelle
http://www.fureyandthefeast.com/2009/11/low-and-slow-meat-sauce/

What you need:

• 1/2 pound ground beef
• 1 tablespoon olive oil
• 1/2 cup onion, minced
• 1/4 cup carrot, minced
• 1/4 cup celery, minced
• 3 cloves garlic, minced
• 2 tablespoons tomato paste
• 1/2 cup red wine
• 1 3/4 cup (about 14 ounces) crushed Italian tomatoes
• 1/4 cup water
• 1/4 cup fresh basil leaves, chopped
• 1/2 teaspoon oregano
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1/4 cup heavy cream
• 1 tablespoon butter
• Salt and pepper, to taste

What to do:

• In a 3-quart pot over medium-high heat, brown the ground beef. Remove from pot and drain. Set aside.
• Add olive oil, onion, carrot, celery and garlic to pot and sweat for 2 minutes. Add tomato paste and cook for about 5 to 6 minutes, or until tomato paste darkens in color.
• Add red wine to pot and use wooden spoon to scrape any bits of food that may be stuck to the bottom of the pot. Let wine reduce in half, about 3 to 4 minutes.
• Add tomatoes, water, brown sugar, oregano, basil and ground beef. Bring sauce to boil, then reduce heat to low cover with pot lid slightly ajar so steam can escape. Simmer for 3 hours, stirring occasionally. Taste sauce and adjust seasonings to preference. Add heavy cream and butter to finish, and serve with your favorite pasta noodles

CLEARLY, I need move photography further up my long list of to do...most especially photo editing! LOL

Italian Sausage Ragu

So day two of Cook Something New has me once again turning to my most favorite cooking mag - Cuisine at Home! Although I made this the day before, this is a definite Weeknight Winner. Chunky, fresh and super good! I served this over penne but any pasta will do.

Italian Sausage Ragu

Adapted from Cuisine at Home, Issue #65, October 2007



What you need:

• 8 oz penne pasta 


• 1 lb Italian sausage casings removed


• 1/2 yellow bell pepper, diced


• 1/2 onion, diced


• 2 tsp tomato paste


• 2 tsp garlic, minced


• 1/2 cup good dry white wine


• 14 oz can diced tomatoes


• 1 tsp sugar


• 1 pinch red pepper flakes


• 1/4 cup chopped parsley, fresh or dried


• Grated Parmesan cheese, optional

What to do:

• Bring a large pot of salted water to a boil for the penne.


• Cook pasta according to package directions; drain and set aside.


• Brown sausage in a large saute pan over medium-high heat for 5 minutes, crushing it into small pieces using a potato masher.


• Add the bell pepper and onion; cook 5 minutes or until sausage is cooked through.


• Stir in tomato paste and garlic. Saute 2 minutes, stirring frequently.


• Deglaze with wine, then increase heat to high and cook until liquid is nearly evaporated.


• Add tomatoes, sugar, and pepper flakes; bring to a simmer and cook 5-8 minutes, or until thickened.


• Season stir in parsley, and serve over penne. Garnish with Parmesan.

Originally posted August 2011