REAL Meatballs

I only recently started liking meatballs. It's very easy to be grossed out by the frozen, processed ones they sell at the grocery store. So, I looked high and low for a good meatball recipe. I wanted them to be garlicky, moist, and perfect for a meatball sandwich. I found this recipe on Allrecipes.com which is one of my favorite recipe websites. I altered this recipe to make it my own, and I think these meatballs are the BEST ones on the planet (believe me, I am very picky when it comes to meatballs)! I cook them on my very, "seasoned" Pampered Chef stoneware pan. I love Pampered Chef stoneware and use it all the time for cooking and baking. For some reason, everything always turns out better on stoneware in my opinion. These meatballs cook up quickly and then you just add them to your favorite marinara sauce (please don't ruin them by putting them in Prego or Ragu!) You can either make a fresh marinara, which is easier than it sounds, or buy a really good jarred marinara sauce. I really like Barilla's Marinara sauce. Top your meatballs with provolone cheese for a meatball sammie, or with Parmesan over pasta. Either way, these meatballs are a HIT! 

Ingredients:

2 lb. ground beef
1tsp. salt
1 1/2 tsp. onion powder (or Tastefully Simple Onion Onion)
1 tsp. garlic powder
1 tsp. oregano
1/2 tsp. basil
1/2 tsp. crushed red pepper flakes
2-3 dashes hot sauce
3 Tbsp. Worcestershire sauce
2/3 cup milk
1/2 cup fresh, grated Parmesan cheese
1/2 c. plain bread crumbs
1/2 c. Panko bread crumbs

Directions:

1. Preheat oven to 400 degrees.
2. Mix all ingredients with hands or wooden spoon until thoroughly combined. Roll into balls.
3. Place on baking sheet (or stoneware) and bake for 25-30 minutes until centers are no longer pink.
4. Add to your favorite sauce and serve over pasta or on crusty, italian rolls.
5. Top with Provolone or Parmesan cheese.

Alissa's notes: If you have it (or can get your hands on some), I like to use Tastefully Simple's Onion Onion seasoning blend in place of onion powder. It makes a big difference since it has actual onion pieces in it. You may want to spray your baking sheet with cooking oil before putting the meatballs on. The stoneware has a natural nonstick surface so I didn't use any oil. I also popped the rolls under the broiler just for a few seconds to get the outsides nice and crusty. You can also put your provolone cheese inside of the rolls before you put them in the oven. I used a fresh marinara sauce without any seasonings added. The meatballs themselves have enough flavor to compensate for seasoning the sauce. This recipe makes 24 large meatballs.

For the Love of Basil

Before writing this post, I did lots of research on the herb, basil. There is so much to learn about this plant, which is a member of the mint family. Did you know that basil actually has antibacterial qualities? The oil from basil leaves actually has the ability to inhibit growth of certain bacteria that are very resistant to antibiotic drugs (based on research studies). In addition, basil also acts as an anti-inflammatory, providing relief for those with certain types of arthritis and inflammatory bowel diseases. Who ever would have thought that this herb wasn't only delicious, but good for you too? It is also a good source of Vitamin K, A, iron, and calcium. So next time you eat a caprese salad or some pesto spread on crusty, Italian bread, know that you are eating something healthy, as well as tasty.
So, for the love of basil, I decided to try a new recipe: Chicken Fettuccine with Pesto Cream sauce. The pesto is not too overpowering in this dish. If you've never had pesto before, this is a good way to try it!

Chicken Fettuccine with Pesto Cream Sauce


Ingredients:

1 1/2 lb. skinless, boneless chicken tenders
Half pint heavy cream
1/2 c. (packed) fresh basil leaves, stems removed
2 cloves of garlic, peeled
2- 1 1/2 inch cubes fresh Parmesan cheese
1/2 lb. fettuccine
salt & pepper to taste
Extra virgin olive oil

Directions:

1. Heat a drizzle of olive oil in a saute pan. Tenderize chicken tenders on a cutting board. (If you don't have a tenderizer, use a fork.) Cut chicken into small strips. Add to hot pan and season with salt and pepper. Cook over medium heat until brown and cooked through.
2. Cook fettuccine noodles in salted water according to packaging.
3. In a food processor, pulse together basil, garlic, and Parmesan cheese until a chunky paste forms.
4. Add heavy cream to chicken and bring to a low simmer. Add pesto mixture and stir into sauce. Cook on low for a few minutes (sauce will thicken slightly.)
5. Drain pasta and add to chicken and sauce mixture. Toss all ingredients to combine.


Alissa's notes: If you don't feel like making your own pesto (which usually has pine nuts or some type of nut in it) you can buy it pre-made at the grocery store. I swear by my Deni 56-blade meat tenderizer. It makes every piece of meat I use it on really, really tender. If you have leftover basil, you can store it wrapped in damp paper towels in a plastic bag and it should last 4 days in the refrigerator. I took leftovers of this meal to work the next day for myself and a coworker (I didn't want to see her eat another peanut butter and jelly sandwich!) This is what I found at the end of the day:

Feisty Fajitas

I am known to get cravings for Mexican food! My husband and I frequently visit two very good Mexican restaurants in our area. There is something about all that warm, spicy flavor being washed down with a nice, refreshing margarita (on the rocks with salt is how I like mine). We went to Puerto Rico on our honeymoon where we enjoyed a fabulous Mexican meal right in the heart of old San Juan. It was a cute, quaint restaurant and the food was amazing! I had the best chicken nachos there (and a tasty raspberry margarita too!) Then about one year ago, I went to the Dominican Republic with my mom and got to experience even more Spanish-style food that I had never tried before. Chorizo, a spicy sausage, was my greatest finding and I have since used it in many recipes. I've also always been a fan of fajitas, but I usually get chicken or carnitas (pork). For something new, I wanted try a recipe for Shrimp fajitas. This is the one I recently made and they were delicious! "Una comida muy buena!" 

Shrimp Fajitas

Ingredients:

1 1/4 pounds raw shrimp

1 clove garlic, chopped

Drizzle of extra virgin olive oil 

Pinch of red (cayenne) pepper, or more if you like it spicy

1/4 tsp paprika

Salt and pepper to taste

1 red bell pepper, sliced in strips

1 green bell pepper, sliced in strips

1 small onion, chopped lengthwise

6 large flour tortillas

Sour cream

Shredded Cheddar-Jack cheese

Directions:

1. Drizzle olive oil in a hot saute pan. Cook garlic in oil for 1 minute. Add raw shrimp (tails and shells removed.) Season with cayenne, paprika, salt, and pepper. Once shrimp is pink, remove from pan.

2. Drizzle more olive oil in pan and add chopped onion and peppers. Season with salt and pepper. Cook over medium heat until veggies are tender (onions will begin to brown).

3. Add shrimp back to the pan and continue to cook all ingredients for a few minutes for flavors to combine.

4. Spoon fajita mixture into flour tortillas and top with shredded cheese and sour cream.

Alissa's notes: All you need to complete this simple meal is a margarita!!! Makes great leftovers, too! You could also top these fajitas with some salsa or guacamole.

Fall = Comfort Food

I absolutely love this time of year. I get a yearning for comfort food and baked goods that contain apple or pumpkin. Most of you who know me know that as the weather gets cooler, I get happier. I've never been able to figure out why I love cold weather. Maybe because I was born in January? When I think about comfort food, here are some recipes that come to mind: rice pudding, roasted chicken, chocolate chip cookies, pumpkin bread, and CHICKEN POT PIE! I love chicken pot pie and this is the best recipe I have found for it. It's actually very easy (and very comforting)!

Chicken Pot Pie (adapted from Best Loved Casseroles)

Ingredients:
1 (14.5oz) can chicken broth
1/2 tsp salt
1/4 tsp pepper
1- 1 1/2 c. milk
3 Tbsp butter
1 small onion, chopped
1/3 c. flour
2 c. diced, cooked chicken
2 c. frozen mixed vegetables (broccoli, carrots, cauliflower)
Small dash of dried thyme
1 Tbsp chopped parsley
1 store bought, refrigerated pie crust
1 egg, beaten

Directions:
1. Preheat oven to 400 degrees.
2. Pour chicken broth, salt, and pepper into a large measuring cup. Add enough milk to equal 2 1/2 cups.
3. Melt butter in large saute pan over medium heat. Add onion. Cook 3 min. Stir in flour until well         blended.
4. Gradually stir in broth mixture. Stir until thickened.
5. Add chopped chicken, veggies, thyme, and parsley. Pour mixture into a casserole dish.
5. Place pie crust over the casserole dish (you may need to roll the crust out a little bit to fit over your dish. I usually use a 9x9 inch baking dish). Press the crust edges against the edge of the dish.
6. Brush crust with beaten egg. Bake for 30 minutes until crust is golden brown.

Alissa's notes: You can use whatever veggies you like in this pot pie. I added 1/2 c. corn and it was yummy. I usually defrost the frozen veggies in the microwave a little bit and chop them up smaller before adding them in. If you like celery, you can add 1/2 c. chopped celery in with the onion. This dish turns out better for me when I use a store-bought rotisserie chicken rather than cooking chicken breast myself. The flavor of the rotisserie chicken really compliments this dish.


RATING: 5 cupcakes

Sexy Lil' Kitchen

I've always been intrigued by the idea that food can be an aphrodisiac. Years and years ago, when Sharon Osbourne still had her own talk show, she had on a guest/author named Jacqui Malouf. They were discussing a cookbook called "Booty Food" which I went and purchased a few days later (and has been one of my favorite cookbooks ever since). The book describes booty food as "any food that causes weak knees, accelerated heartbeat, tingly body parts, and other symptoms traditionally associated with falling in love". Did I get your attention yet? Here are just a few foods that this book classifies as having aphrodisiacal qualities:


-Cheese
-Garlic
-Walnuts
-Artichokes
-Figs
-Mushrooms
-Onions
-Strawberries
-Oysters
-Shrimp
-Chocolate
-Honey
-Champagne
-Coffee
-Ruby Port


I recently made this recipe for Pork Tenderloin with Port-Infused Fig Sauce. I know, it sounds really complicated, but it's so simple and so delicious! The book suggests to prepare this meal "anytime your relationship needs a little pick-me-up".  I actually wanted to make this dish a few months ago, but had a difficult time finding fresh figs.  Fresh figs are in season right now and can be found at most grocery stores in the produce section.  Ruby port, which is also used in this recipe, can be found at any liquor store. As for the consequences of consuming this meal with your significant other, I will not be held personally responsible for whatever may happen later that evening. All I'm going to say is, well....... you can thank me later!

Pork Tenderloin with Port-Infused Fig Sauce

Ingredients:


-20 ounce pork tenderloin
-drizzle of olive oil
-2 cups ruby port
-8 ounces ripe black figs
-salt and pepper to taste


Directions:


1. Preheat oven to 375 degrees. Rub pork tenderloin with olive oil, salt, and pepper. Place on a baking sheet and cook until internal temperature reaches 160 degrees. You can also cook the pork on the grill over medium heat.

2. While pork is cooking, pour ruby port into a saucepan and cook over high heat until it reduces by half.

3. Peel and mash the figs, saving two for garnish. (The skin can be removed easily by cutting the fig in half and then simply squeezing the outside.) Add the mashed figs to the port syrup, and simmer on low heat for 10 minutes.

4. When pork is finished, let rest for about 10 minutes, then slice into medallions. Serve with fig sauce and garnish with fig halves if desired.

Alissa's notes: In case you're not sure how long to cook the pork, most pork tenderloin packages give you guidelines for how long to cook it per pound. I like to use a meat thermometer to check for doneness, because if you slice into it, all the juices run out. 

Easy Entertaining

I think I may have found one of the easiest meals for entertaining (besides pasta)! In the past I have cooked the big turkey dinner, complete with mashed potatoes, gravy, green bean casserole, and all the fixings. It may be delicious when it's all said and done, but the prep work is just too stressful! Your guests begin to arrive and you can't even enjoy yourself because you're still slaving over the stove! I put together a quick, but tasty menu to impress your guests, and cut back on your stress. London Broil isn't known for being the best cut of beef. It can typically be tough and dry, but with the right marinade, it will melt in your mouth. I found this marinade recipe on Allrecipes.com, which is one of my go-to websites when I need a new recipe. I have used this marinade for London Broil a few times now, and I absolutely love it! But before you start "marinading", you have to get your hands on a good meat tenderizer. I have the blade-style tenderizer, which cuts hundreds of "mini-slits" in the meat so all of your marinade can soak right in. The tenderizer also helps break down the fibers of the meat, preventing it from becoming chewy and tough. The combination of the tenderizer and this marinade makes the meat so tender, you might even think you're eating filet mignon. The side dish to accompany the London Broil is super simple, and no, it's not baked potatoes. It's Vidalia Onions with Bacon Butter. Isn't everything better with bacon? The onions are stuffed with a bacon, butter, and bleu cheese filling, and individually wrapped in foil packets. I'm not an onion-lover, but I could easily eat a whole one of these! The heat of the grill really brings out the sweetness of the onions. Believe me, it tastes even better than it sounds! I also made green beans to go along with this meal, but any veggie will do! Now you can entertain and enjoy yourself at the same time! What a fun concept!

The Best London Broil

Ingredients

• 3 cloves garlic, minced
• 1/2 cup soy sauce
• 2 tablespoons vegetable oil
• 2 tablespoons ketchup
• 1 teaspoon dried oregano
• 1 teaspoon ground black pepper
• 1 (2 pound) London Broil 

Directions

1. In a small bowl, mix together garlic, soy sauce, oil, ketchup, oregano, and black pepper. Pierce meat with a tenderizer (or a sharp fork) on both sides. Place meat and marinade in a large resealable plastic bag. Refrigerate 8 hours, or overnight.
2. Preheat grill for medium-high heat.
3. Lightly oil the grill grate. Place steak on the grill, and discard marinade. Cook for 5 to 8 minutes per side, depending on thickness. Use a meat thermometer to test for doneness.

Alissa's notes: Be sure to let the meat rest for at least 10 minutes before cutting. This helps the juices reabsorb throughout the meat. If you cut into meat right after it's finished cooking, all the juices run out and you're left with a dry piece of meat. Yuck!

Grilled Vidalia Onions with Bacon Butter (recipe courtesy The Neely's)

Ingredients

• 4 large Vidalia onions
• salt and freshly ground black pepper
• 1 stick unsalted butter, room temperature
• 3 slices bacon, cooked and crumbled
• 2/3 cup crumbled blue cheese
• 2 tablespoons freshly chopped thyme leaves

Directions

Special equipment: Heavy duty aluminum foil

Preheat grill to medium heat.

Cut onion top and "backtail" so onion can sit flat. Peel the onion. Using a parking knife cut a hollow cone-like shape into the center of the onion making sure not to go all the way to the bottom. Salt and pepper the cavity. Place onions on individual squares of heavy duty aluminum foil.

Add the butter, bacon, blue cheese, and thyme to a bowl and mix until well combined. Add large dollops of the butter to each cavity of the onions. Fold the aluminum foil all around the onion, gathering at the top and sealing to create a tent.

Place on the grill over direct heat and cover the grill. Cook for 30 minutes until onions are soft. Let cool for 5 minutes before opening the foil packet and serving.

Alissa's notes: The only alteration I made to this recipe was using dried thyme instead of fresh. I only used a sprinkle of thyme, because I wanted the bleu cheese and bacon flavors to really stand out. I think you are really going to love these, and they look so cute in their own little foil packets. (My dad says they look like Hershey Kisses, and they do!)

By the way, this is the meat tenderizer I use and love. It's the Deni 56-blade meat 
tenderizer. It's great for chicken, too! I literally use it EVERY time I make beef or chicken!


You can find it on QVC:
http://www.qvc.com/Deni-56-Blade-Meat-Tenderizer-Search-Results.product.K8232.html?sc=K8232-SRCH&cm_sp=VIEWPOSITION-_-1-_-K8232&catentryImage=http://images-p.qvc.com/is/image/k/32/k8232.001?$uslarge$

The "Love Apple"

There is nothing better than a nice, ripe tomato in the summertime. I bet you never knew that the tomato (berry, fruit, vegetable, whatever it may be) has quite an extensive history. In the 1600s, Americans and Europeans actually believed that the tomato was poisonous! They kept this belief for hundreds of years and would only use tomatoes for decorative purposes. It wasn't until the French starting calling tomatoes, pommes de'amore, or "love apples", that it became popular in the culinary world. The French actually believed that the tomato had aphrodisiacal qualities so that is where the term "love apple" came from. I decided to use up some of my little "love apples" from the garden by making this Rustic Tomato Tart.  If you are a pizza lover, you have got to try this one! It will literally transport your taste buds and make them believe you are at an outdoor bistro in Paris. Use as much mozzarella as you want! The tomatoes become so soft that they almost act as a sauce. How can you ever go wrong with a recipe that uses puff pastry? Yum! I'll take this buttery, flakey crust any day over traditional pizza crust! According to experts, red wine goes best with pizza, especially Chianti. So pour yourself a glass, throw on your favorite music to relax to (mine would be Michael Buble), and pretend you're in Paris!

Rustic Tomato & Mozzarella Tart

Ingredients:

• 2 or 3 ripe red and yellow tomatoes, about 8 oz. total, cored and cut into slices 1/8 inch thick
• Salt, to taste
• 1 garlic clove, finely chopped
• 1 Tbs. unsalted butter, melted
• 8-by-10-inch rectangle of frozen puff pastry, cut in half and thawed in the refrigerator
• 3/4 cup shredded whole-milk mozzarella cheese
• 4 Tbs. grated hard cheese, such as Parmigiano-Reggiano
• 2 Tbs. chopped fresh basil
• Olive oil for drizzling

Directions:

Place the tomato slices on paper towels, season with salt and let drain for 30 to 60 minutes.

Position a rack in the upper third of an oven and preheat to 400°F.

In a small bowl, stir together the garlic and butter. Place the puff pastry rectangles on a baking sheet lined with parchment paper. Brush with the garlic butter and season with salt. Leaving a 1/4-inch border, sprinkle the pastry evenly with the mozzarella and 2 Tbs. of the Parmigiano-Reggiano. Arrange the tomato slices on top and sprinkle with the remaining 2 Tbs. Parmigiano-Reggiano.

Bake until the pastry is puffed and golden, 25 to 30 minutes. Sprinkle the tarts with the basil and drizzle with olive oil. Serve immediately. Serves 6 to 8.

Adapted from Williams-Sonoma Cooking from the Farmers’ Market, by Tasha DeSerio & Jodi Liano (Weldon Owen, 2010)

Alissa's notes: Seriously, use as much cheese as your little heart desires! I think I used about 1 1/2 cups of mozzarella. Also, I used Pecorino Romano cheese instead of Parmigiano-Reggiano. Any hard cheese will do. I bought Pepperidge Farm puff pastry, but the sheet seemed kind of small, so I rolled it out a little bit with my rolling pin. If you bake this on a stone, you don't need the parchment paper. I'm making this recipe again this week, since we loved it and I still have so many tomatoes to use up!

RATING: 5 cupcakes