I was watching Giada a few Saturday mornings ago and had to wipe drool away during her “meatball” episode.  Meatballs just aren’t something I make during the summer.  When I think of meatballs, I think of spaghetti, warm sweaters and leaves turning.

So when I watched one of my favorite Food Network stars make a Meatball and Kale Pizza, I knew this was coming to a fall menu near me.

I picked up a medium dough from my favorite pizza parlour (Fellini’s in Atlanta) and used only half the batch of meatballs on the pizza.  The other half I served over fresh spinach linguine noodles with marinara later in the week.

M husband is a little wary of ground turkey, but he absolutely loved the taste of these.  I’ll definitely be making again to use in marinara, meatball subs, etc.

Tell me, how do you make your favorite meatballs?

meatballs

Browned meatballs out of the oven

pizza1

Add mozzarella and parmesan and back into the oven

pizza2

Warm and cheesy out of the oven

pizza3

Crispy kale tops off this wholesome meal!

Ingredients

Sauce:

  • 2 tablespoons unsalted butter, at room temperature
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1/8 teaspoon ground nutmeg
  • 1 dried bay leaf
  • 1 clove garlic, smashed and peeled
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper

Pizza:

  • Extra-virgin olive oil, for oiling the baking sheet and for drizzling
  • One 1-pound ball pizza dough (I used a medium dough for a 12.5 in pizza stone)
  • 3/4 cup coarsely grated whole-milk mozzarella
  • 8 Classic Italian Turkey Meatballs, recipe follows, halved
  • 1/2 cup shredded Parmesan
  • 2 medium leaves kale, ribs removed, coarsely chopped and massaged with evoo and salt and pepper

Directions

For the sauce: In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg, bay leaf and garlic. Whisk over medium heat until the mixture thickens to sauce consistency and is smooth, 2 to 5 minutes. Stir in the salt and pepper.

Remove and discard the bay leaf and garlic.

For the pizza: Preheat the oven to 450 degrees F.  Place the pizza stone in the oven, to get hot, while it is preheating.  Meanwhile, work with the dough to get it “stretched out” to go on the stone.  Honestly, this is an art.  Luckily, Jim has mastered it.  If this is your first time working with dough, you might want to buy two to play with until you get it right.

Once the oven is preheated, remove the stone and place it on a trivet.  Quickly spread the dough over the stone, being careful not to burn your fingers. Drizzle the dough with olive oil. Spoon the white sauce on top and spread evenly leaving a 1-inch border around the dough. Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top. Sprinkle with the Parmesan. Bake for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Bake until the kale is crispy, 10 minutes longer.

Cut into squares and serve.

Classic Italian Turkey Meatballs:

  • 1 cup plain breadcrumbs (I use Panko for everything these days)
  • 1/2 cup shredded Parmesan
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley
  • 1/4 cup whole milk, at room temperature
  • 1 tablespoon tomato paste
  • 3/4 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 large eggs, at room temperature
  • 2 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 pound ground turkey meat
  • 1 pound spicy ground turkey
  • Extra-virgin olive oil, for drizzling

Preheat the oven to 400 degrees F.

In a large bowl, combine the breadcrumbs, Parmesan, basil, parsley, milk, tomato paste, salt, pepper, eggs, garlic and onions. Stir to blend. Add the ground turkey and sausage meat. Using fingers, gently mix all the ingredients until thoroughly combined.

Form the meat mixture into 1 1/2-inch balls (22 to 24 meatballs). Place the meatballs on a heavy nonstick baking sheet, spacing apart. Drizzle with olive oil and bake until cooked through, 15 minutes.

For more hearty fall meal ideas, get inspiration from my fellow #SundaySupper foodies.  Check out their tasty blogs below:

Amazing Breakfasts, Brunches, and Breads

Outstanding Soups, Starters and Sides:

Comforting Main Dishes:

Decadent Desserts:

Tasty Drinks:

Sunday Supper Movement

I’m always looking to incorporate more fish and seafood in our weekly dinners and this recipe is so easy and delicious, it’s perfect for a quick, healthy meal any day of the week.

I’ve tweaked the original recipe a bit by adding shredded coconut and cayenne to the “crust” mixture and it is so tasty!  You could sub another nut if you don’t have macadamian nuts on hand. Tip:  Keep your nuts in the freezer to make them last longer. I think pistachios or cashews would also work nicely.

To bring this meal together, I like to roast a fresh veggie in the oven while it’s preheating for the fish (and while the fish is baking) and serve with a cold salad I’ve prepped on Sunday for the week, like a Farro Salad.  So you’ve got your dinner cooking in the oven with minimal clean-up.  A win-win for a weeknight meal!

mahi1

Mahi-Mahi before going in the oven

mahi2

Brushing on coconut milk

mahi3

Crusted and ready to go back in to bake!

mahi5

Easy Weeknight Meal: Macadamian Nut Crusted Mahi-Mahi served with Roasted Brussel Sprouts and Farro Salad

Macadamia Nut Crusted Mahi-Mahi

Ingredients

  • 1 1/4 cups coarsely ground, roasted macadamia nuts (I pound them in a plastic bag with a mallet)
  • 1/2 cup panko
  • 1/4 cup shredded coconut
  • a pinch of cayenne (more for more kick)
  • 2 tablespoons all-purpose flour
  • 1/4 cup butter, melted
  • Vegetable oil, for brushing foil
  • 4 mahi mahi fillets (I love the frozen fillets from Whole Foods)
  • salt and pepper
  • 2 tablespoons coconut milk

Directions

Preheat oven to 425 degrees F. In a medium bowl, stir together the nuts, panko, coconut, cayenne, flour, and butter. Set aside.

Place a piece of aluminum foil on a baking sheet and brush it liberally with vegetable oil. Place the mahi mahi on the foil and sprinkle each fillet with salt and pepper on both sides.  Bake for 5 minutes. Remove from the oven and brush each fillet with the coconut milk. Divide the nut mixture among the tops of the 4 fillets, patting the mixture to spread and adhere to the fillets. Return to the oven and bake for 10 minutes, or until the crust is golden brown.

Remove from the oven and allow to stand 10 minutes before serving.

Be sure to check out more #WeekDaySupper recipes this week from my fellow foodies!

Tuesday – Healthy. Delicious. – Thai Corn Chowder

Wednesday – Wednesday – Daily Dish Recipes – Guacamole Avocado Pasta

Thursday – Foxes Love Lemons – Squash & Ricotta Gemelli Saute

Friday – Mama’s Blissful Bites – Bacon Wrapped Pork Tenderloin with Honey Glaze

This is by far, the best Chicken Noodle Soup I’ve ever had in my life.  Jim thinks so too.  I don’t know what I’ve done in the past that’s made mine a bit on the bland side, however, I think the addition of lemon pepper seasoning to the stock is genius.  Also, I prefer organic carrots.  They are much more tender and sweet and aren’t much more expensive than the “regular” carrots at the Farmer’s Market.  Whole wheat egg noodles make it a little healthier, and if I have a lemon around, I’ll squeeze the juice of one into the finished soup at the end.  The citrus has special healing powers and if I’m making this for someone  under the weather, I feel it helps to get them on the mend that much quicker. 

Tip:  I like to make a bit extra so I have fresh broth for later in the week.  This Thursday, for instance, I’ll use the stock in my Thanksgiving Stuffing. 

Chicken Noodle Soup

Printable Recipe

Ingredients

Stock:

  • 1 (2 1/2 to 3-pound) fryer chicken, cut up
  • 3 1/2 quarts water
  • 1 onion, quartered
  • 2 teaspoons Italian seasoning
  • 1 teaspoon lemon-pepper seasoning
  • 3 cloves garlic, smashed
  • 4 bay leaves
  • Kosher salt and freshly ground black pepper

Soup:

  • 2 cups sliced organic
  • 2 cups sliced celery, with leafy green tops
  • 2 1/2 cups uncooked wheat egg noodles
  • 1 cup sliced mushrooms
  • 3 tablespoons chopped fresh Italian parsley leaves
  • 1/3 cup cooking sherry
  • 2 teaspoons chopped fresh rosemary leaves
  • 1 cup grated Parmesan, optional
  • 3/4 cup half and half, optional
  • Seasoning salt
  • Freshly ground black pepper

Directions

For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.

For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. If using fresh lemon, now’s the time to squeeze in the juice.  

Macho Tacos

November 20, 2011

For anyone that may have missed it, we’re in the midst of Movember.   Movember is the month formerly known as November, during which men are encouraged to grow a mustache in order promote men’s health awareness.  Somehow, my fiance has not yet discovered this reason to grow facial hair, and that’s just fine by me.  Shhhh…let’s keep this one a secret.

To celebrate this testosterone-laden month, try serving these manly tacos filled with brisket and cabbage.  The hearty little Mexican entrée is guaranteed to satisfy the “y” chromosome carrying residents in your household.  Just be sure to serve with extra napkins…these guys tend to get messy and you don’t want anyone disheveling their ‘stache.

Tacos to make any Mo-Bro smile

Brisket and Red Cabbage Slaw Tacos

Printable Recipe

Ingredients

  • 2 heads garlic, unpeeled and halved crosswise, plus 6 cloves garlic
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • 4 to 4 1/2 pounds brisket
  • Freshly ground pepper
  • 1 tablespoon smoked paprika
  • 1 tablespoon chili powder
  • 3 tablespoons canola oil
  • 3 large red onions, halved and thinly sliced
  • 1/4 cup packed dark brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 cup dry red wine
  • 2 cups beef stock
  • 2 bay leaves
  • 16 to 20 small flour tortillas
  • Red cabbage slaw, for topping (below)

Directions

Preheat the oven to 325 degrees F. Place the halved garlic heads in a single layer on a sheet of foil. Drizzle with the olive oil and season with salt. Fold the foil into a packet; roast until tender, about 45 minutes.

Meanwhile, cook the brisket: Pulse the 6 garlic cloves in a food processor to make a paste. Season both sides of the brisket with salt, pepper, the paprika and chili powder. Heat 2 tablespoons canola oil in a large Dutch oven over medium-high heat. Working in batches if necessary, add the meat to the pot in a single layer and brown on both sides, about 5 minutes total. Remove the meat from the pot and spread with the garlic paste.

Drain the oil and wipe out the Dutch oven. Add the remaining 1 tablespoon canola oil to the pot and warm over medium heat. Add the onions and cook 5 minutes. Season with salt and stir in the brown sugar; cook 5 minutes. Stir in the vinegar and cook 2 minutes. Return the brisket to the pot, add the wine and simmer, 25 minutes. Add the stock and bay leaves and return to a simmer. Cover, transfer to the oven and cook until the meat is tender, 2 hours to 2 hours, 30 minutes.

Remove the brisket from the pot and let rest 15 minutes. Meanwhile, discard the bay leaves and put the pot with the braising liquid over medium heat; simmer until thickened, about 20 minutes. Squeeze the roasted garlic out of its skin and whisk into the liquid. Taste and season with salt and pepper, if necessary. Thinly slice the brisket against the grain and toss with some of the roasted garlic sauce. Warm the tortillas; fill with the brisket and top with slaw.

Red Cabbage Slaw:

Combine 1 small head shaved red cabbage, 4 sliced scallions, 3 tablespoons red wine vinegar, a splash of olive oil and a swirl of Sriracha in a bowl; season with salt. Set aside to allow the vinegar to work its magic.

Cinco de Junio

June 6, 2010

Like my friend over at You are what you eat…or reheat, I love Mexican food.  So, why not celebrate Cinco de Mayo in June?  Jim mentioned seeing these mouth-watering enchiladas on Food Network, so I thought I’d surprise him and prepare them for dinner — along with refried beans and yellow rice.  These are quite possibly the tastiest enchiladas I’ve had in my life…if I do say so myself.

067

Adding chicken to enchilada filling

070

Spoon filling onto corn tortilla

071

"cigar-rolled" enchiladas lined up in baking dish

072

Cover with enchilada sauce

073

Add cheese

074

pop in the oven

077

Dinner is served!

Chicken Enchiladas with Refried Beans & Yellow Rice

  • Extra-virgin olive oil
  • 1/2 medium onion, diced
  • 3 garlic cloves, chopped
  • 1 1/2 teaspoon ground cumin
  • 1/4 cup all-purpose flour
  • 2 cups chicken stock (I like to use two cups of water and two ck bullion)
  • Two cans red enchilada sauce
  • Chopped cilantro leaves
  • 2 cooked chicken breasts (I boil and shred)
  • Salt
  • Freshly ground black pepper
  • 10 large corn tortillas
  • 1/2 pound Monterey Jack cheese, shredded
  • 2 cups sour cream
  • Chopped tomatoes and cilantro leaves, for garnish
  • Refried beans, (I use canned and heat through)
  • Yellow Rice, recipe follows

Directions

Preheat the oven to 350 degrees.

 Heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn’t burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of one can of enchilada sauce, some fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper.

 Begin assembling the dish. Take a large baking dish and a small one (I made this stretch into one a half casserole dishes) and smear the bottom with some of the reserved enchilada sauce. Now take the corn tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the enchilada sauce and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato.

 Serve hot with Refried Beans and Yellow Rice and sour cream.

Yellow Rice Ingredients:

  • 2 cups long-grain rice
  • 4 cups water
  • 2 cloves garlic, smashed
  • 1 tablespoon turmeric
  • 1 teaspoon kosher salt
  • 1 bay leaf

Directions:

Put all the ingredients into a heavy-bottomed pot, stir well, and bring to a boil over medium-high heat. Reduce the heat to a simmer, cover, and cook over low heat until the rice has absorbed the water, about 15 to 20 minutes. Remove from the heat and let sit, covered, for 5 minutes. Discard the garlic and bay leaf, fluff with a fork, and serve.  (I throw everything into my rice cooker, turn on and it’s ready in 20 minutes.)

Follow

Get every new post delivered to your Inbox.

Join 1,195 other followers