Mozzarella Meatballs with Tomato Sauce

I found this recipe in my recipe box. but didn't note where I got it.  I tried to google it so that I could give credit to the person who I copied. It could be Nigella Lawson, but I couldn't find it.










Mozzarella Meatballs with Tomato Sauce

Ingredients for Sauce:
2 Tablespoons extra virgin olive oil
6 oz. pancetta, diced
2 cloves garlic, minced
Pinch red pepper flakes
1 can crushed tomatoes
3/4 teaspoon salt and pepper
1/2 cup grated Parmesan cheese
Ingredients for Meatballs:
2/3 cup + 1/4 cup parmesan cheese
1 large egg
3 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
2 oz mozzarella, smoked and cubed
3/4 cup Italian parsley, chopped
1/3 cup bread crumbs
2 tablespoons Ketchup
1/4 teaspoon red pepper flakes
1 pound ground beef
1 lb. bucatini - (long pasta) As you can see in the picture, I used little shells, because that is what I had.
Directions for the Sauce:  Heat oil in the pan and add pancetta. Cook 5-7 minutes. Remove pancetta and set aside. Add onion and cook 5 minutes. Stir in garlic, and red pepper flakes - 30 seconds. Add tomatoes, salt, pepper, and pancetta. Simmer 15 minutes. Stir in cheese and season with more salt and pepper to taste.
Directions for Meatballs:
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with nonstick cooking spray for easy clean-up. Combine onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, Ketchup, garlic, red pepper flakes, salt and pepper. Add meat. Combine and make into meatballs. Make a depression in the center and place a cube of mozzarella. Bake 15 min in the lower 1/3 of the oven.  Cook Pasta. Drain and add to the sauce. Add 1/4 cup Parmesan cheese and serve the meatballs separately.

Grilled Moroccan Meatballs with Yogurt Sauce

This recipe comes from onceuponachef.com by Jennifer Segal.She adapted it from Curtis Stone's What's for Dinner?

We had enough left-over to have again later in the week.  Really liked the dipping sauce.  There might be some other dishes that I could serve this with sometime soon.




Printable Version
Ingredients for the Meatballs:
1 large egg
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground allspice
1/4 cup chopped fresh cilantro (optional)
1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 pound 85% lean ground beef
1/3 cup panko bread crumbs
Vegetable oil, for grilling
Ingredients for Yogurt Sauce:
1/2 English cucumber, peeled, halved lengthwise, seeded and finely diced
1 cup plain low-fat or whole milk Greek yogurt (do not use non-fat)
2 tablespoons fresh lemon juice, from one lemon
1 tablespoon chopped fresh dill
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
Instructions for the Meatballs:
1. Preheat the grill to medium-high heat (about 500 degrees).
2. Mix together the egg, garlic, cumin,l allspice, cilantro, salt and pepper in a medium bowl. Add the ground beef and panko and mix with your hands until well combined
3. Using a 1/3 cup measure, for 8 disc-shaped meatballs, (They will dome slightly on the grill, forming nicely rounded meatballs.)
4. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the meatballs, covered, for about 4 minutes per side, or until they are nicely browned on the exterior and no longer pink in the center. Transfer the meatballs to a serving plate and let rest for 3 minutes. Serve with the yogurt sauce.
Instructions for Yogurt Sauce:
1. Combine all of the ingredients in a small bowl and mix well. Refrigerate until ready to serve.

Ree Drummond's Meatloaf

Pioneer Woman's Meat Loaf


I cut this recipe in 1/2 and it made enough for 2 meals for Jud and me.  We loved it.  This is the second time I have made this meatloaf.

Short Rib Lasagna Rolls

I found this recipe on Food Network. It is from Giada de Laurentis http://www.foodnetwork.com/recipes/giada-de-laurentiis/short-rib-lasagna-rolls-recipe/index.html
I probably say this way to often, but this is a recipe that I will make again.  Jud and I both loved it. I guess what I should say is that I just love to eat and there isn't much that I don't like, but this I loved.



Printable Version

Ingredients:

Ribs:
2 tablespoons olive oil
2 1/2 pounds beef short ribs ( I used some that didn't have bones)
2 teaspoons kosher salt, plus extra for seasoning
1 teaspoon freshly ground black pepper, plus extra for seasoning
1 onion, roughly chopped4 cloves garlic, peeled and smashed
2 (4") sprigs of fresh rosemary
2 cups red wine, such as pinot noir
2 cups beef broth

Filling:
3/4 cup milk
1/2 cup heavy cream
1 1/2 cups grated Pecorino Romano (6oz)
1 cup shredded mozzarella (4oz)
1 (10oz) package frozen spinach, thawed, drained, and squeezed of excess liquid
1/4 cup chopped fresh basil
2 cloves garlic, minced
1 teaspoon kosher salt, plus extra for seasoning
1/2 teaspoon freshly ground black pepper, plus extra for seasoning
12 lasagna noodles (I only used about 9 and it was perfect for the amount of filling)
Butter for greasing baking dish (I used cooking spray)
1 (25oz) jar marinara sauce
1/2 cup freshly grated Parmesan
Olive oil, for drizzling

Directions:
For the ribs: In a large Dutch oven or heavy-bottomed stockpot, heat oil over medium-high heat. Season the ribs with 2 teaspoons salt and 1 teaspoon pepper.  Add the ribs to the pan and cook until brown, about 4 minutes per side. Remove the ribs and set aside. Add the onions, garlic, and rosemary. Season with salt and pepper. Cook until the onions are translucent and soft, about 5 minutes. Increase the heat to high. Add the wine and scrape up the brown bits that cling to the bottom of the pan. with a wooden spoon. Add the beef broth and ribs to the pan. Bring the mixture to a boil. Reduce the heat to a simmer, cover the pan, and cook until the meat is very tender, 2 1/2 - 3 hours. Remove the ribs and set aside until cool enough to handle, about 20 minutes. Discard the bones and cooking liquid. Using 2 forks, shred the meat into 2-inch long pieces (should yield about 2 1/4 cups shredded meat).

For the filling in a medium heavy-bottomed saucepan, bring the milk and cream to a simmer over medium heat. Reduce the heat to low. Add the cheeses and whisk until melted and the sauce is smooth. Remove the pan from the heat and stir in the spinach, basil, and garlic. Place the shredded meat in a medium size bowl and pour the spinach mixture on top. Add the salt and pepper. Using a fork, mix until combined. Taste and adjust the seasonings with salt and pepper, if needed.

Bring a large pot of salted water to a boil over high heat. Add the lasagna noodles and cook until just tender but still firm to the bite, stirring occasionally, 8-10 minutes. Drain and set aside. I place mine on paper towels to drain.

Place an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Butter a 9 by 13-inch glass baking dish.

Spread 1 cup marinara sauce in the bottom of the prepared baking dish. Lay the noodles flat on a dry work surface. Spread 1/4-1/3 cup of the filling mixture evenly along each noodle. Roll up and place seam-side down in the baking dish. Repeat with the remaining noodles and filling to make 9 lasagna rolls. Spoon the remaining marinara sauce on top and sprinkle with Parmesan cheese. Drizzle with olive oil, and bake until the lasagna rolls are heated through and the cheese is beginning to brown, about 25 minutes.

Our Best Chicken-fried Steak

I cut this out of a magazine years ago, but I can't find where I got it.  I think it might have been "Cooking Lite." This is not a very light recipe, so that makes me wonder where I got it. 







Ingredients:
2 1/4 teaspoons salt, divided
1 3/4 teaspoons black pepper, divided
4 (4oz.) cube steaks
38 saltine crackers (1 sleeve) crushed I used Ritz crackers because that is what I had
1 1/4 cups all-purpose flour, divided
1/2 teaspoon ground red pepper
1/2 teaspoon baking powder
4 3/4 cups milk, divided
21 large eggs
3 1/2 cups peanut oil  I used Canola Oil
Garnish: chopped fresh parsley
Directions:
Sprinkle 1/4 teaspoon salt and 1/4 teaspoon black pepper evenly over steaks. Combine cracker crumbs, 1 cup flour, 1 teaspoon salt, 1/2 teaspoon black pepper, red pepper, and baking powder. Whisk together 3/4 cup milk and eggs. Dredge steaks in cracker mixture, dip in milk mixture, and dredge again in cracker mixture. At this point, I set the steaks aside for about 15 minutes.  When I was ready to cook them, I dredged them again in the flour mixture.

Pour oil into a 12-inch skillet; heat to 360 degrees (Do not use a nonstick skillet.) Fry steaks 3-4 minutes. Turn and fry 2-3 minutes or until golden brown. Remove steaks to a wire rack in a jelly-roll pan. Keep steaks warm in a 225 degree oven. Carefully drain hot oil, reserving cooked bits and 1 tablespoon drippings in skillet.

Whisk together remaining 4 cups milk, 1/4 cup flour, remaining 1 teaspoon salt, and remaining 1 teaspoon black pepper. Add milk mixture to reserved drippings in skillet; cook, whisking constantly, over medium high heat 10-12 minutes or until thickened. Serve gravy with steaks. Garnish, if desired.
I make my gravy by adding flour to the drippings in the skillet and cooking over medium-high heat until dark brown. Then I add the milk, salt, and pepper whisking until thickened.

No Peek Beef Tips

http://www.mommyskitchen.net/2008/08/no-peek-beef-tips.html

I found this recipe on Pinterest and it is a winner.  So very easy and oh so good.  Just mix the ingredients together, pour over meat, and cover with foil and bake 3 hours. Could not be easier.

Printable Version

No Peek Beef Tips

{mommyskitchen.net}

Ingredients:
2 lb - beef tenderloin tips, stew Meat, chuck roast or chuck eye, cubed
1 - 10.5 oz can cream of mushroom soup
1 – 0.87 packet brown gravy mix
1 - 1.25 packet Lipton dry onion soup mix
1 – 4 oz can mushrooms
1 - cup water or ginger ale soda

Directions:
Add cubed meat to a 9 x 13 inch pan.

In a large bowl mix the remaining ingredients together and pour over the meat.

Add mushrooms and stir to coat. Cover with foil and bake at 300 degrees for 3 Hours.

Do not remove foil until done.

Serve over rice, mashed potatoes or egg noodles.

Thai Steak Lettuce Wraps

This is a recipe from Iowa Girl Eats

Thai Steak Lettuce Wraps  It is a great recipe.  I check her recipes often.

Printable Version

Ingredients for marinade and sauce

1/4 cup soy sauce

3 tablespoons fresh lime juice

3 tablespoons extra virgin olive oil

2 tablespoons honey

1 tablespoon + 1 teaspoon sesame oil

1/2 teaspoon red chili pepper flakes

1 1/2" knob fresh ginger, peeled and chopped

2 garlic cloves

 1 1/2 tablespoon creamy almond butter

1 pound steak (flank, skirt, sirloin)

Bibb lettuce cups

Ingredients for Quick-Pickled Cucumbers and onions:

1 small cucumber, peeled and very thinly sliced (I used 1/2 of an English cucumber)

1 small red onion, very thinly sliced (I only used about 1/5 of a red onion)

1/4 cup rice vinegar

2 teaspoons sugar

Instructions:

For the quick-pickled cucumbers and onions: Combine ingredients in a small bowl then sir to combine. Let sit on the counter and stir occasionally while preparing the rest of the dish. Can be made up to a day ahead of time.

• Combine soy sauce, lime juice, olive oil, honey, sesame oil, red chili pepper flakes, ginger, and garlic in a blender or food processor. Blend until smooth. Remove 1/4 cup of the liquid then add almond butter to blender and blend again until smooth. Add reserved 1/4 cup marinade to the steak in a plastic bag or container then marinate on the counter for 10-15 minutes.
• Preheat a grill or grill pan to high heat then grill marinated steak until medium rare.
• Remove to a cutting board to rest for 10 minutes then slice very thinly against the grain. Lay out lettuce cups then top with sliced steak, quick-pickled cucumber and onions and then drizzle with the almond butter sauce.