Chicken Spinach Meatballs

Meatballs have always been a staple in my Italian-American family. I grew up loving my nana's all-time tastiest meatballs and it's her recipe that I use when I make my own. This recipe is a spin on the traditional meatball and makes a great addition to a pasta meal or as an appetizer, as well. Chicken and spinach meatballs are delicious, healthy and versatile and once you try em', you're surely gonna love em'!

Ingredients: 

1 lb. ground chicken 
2 eggs 
1 pkg. frozen chopped spinach, thawed 
Handful of breadcrumbs 
Handful of grated Parmesan cheese 
1/2 small chopped onion 
1 slice of any type of bread, pre-soaked in water 
A dash of allspice 
A dash of Worcestershire sauce 
Salt, pepper, garlic powder, to taste

Click here for the recipe.

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Delicious Homemade Mac n Cheese

Here is an old favorite of mine. Ever since I learned this recipe, or I should say, this method, from Rachel Ray, I've been experimenting with different sorts of cheeses and other fine ingredients in this delectable comfort dish. Never again will I eat the boxed, powdered stuff from the supermarket, as with this recipe I know all of the fresh goodness I put into my mac n cheese...

To make this dish, you'll need the following ingredients:

- 1 lb. boxed pasta (I find that the thicker pastas, like Rotini, Fusili, or Rigatoni work best)

- 2/3 tablespoons butter

- 2/3 tablespoons flour

- 1 cup milk

- Approximately 2 cups of any style cheese

- A dash of nutmeg

- A handful of bread crumbs

- Various spices

- Olive oil

Once you've gotten these, click on the following link to learn the process:

Delicious Homemade Mac n Cheese



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Tacosagne

Sometimes cooking the same dinners over and over again can get boring. Putting a new spin on an old recipe every once in awhile can shake things up a bit and give you a whole new way to enjoy some of your favorite evening meal ingredients. If you love Mexican food, check out this great recipe that’s easy to follow, delicious and versatile:

Tacosagne

Ingredients:


Olive oil
1 small onion, chopped
1 lb. ground beef
1 tomato, chopped
1 pkg. taco seasoning
1 small jar of salsa verde
1 cup water
9 flour tortillas
1 small container sour cream
1 can refried beans
1 bag shredded cheddar cheese

Check out the directions by clicking the link:

Tacosagne

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Stuffed Peppers

Mix ground beef with the following:

½ small chopped onion
¼ cup bread crumbs
¼ cup grated parmesan cheese
1 egg, beaten
Salt, pepper, and parsley, to taste

Hollow out 4 large bell peppers, any color and stuff the beef mixture into the peppers. Place on a non stick cooking pan in a 350 degree oven for 30 – 40 minutes. For added flavor, place some shredded mozzarella over the peppers for the last couple of minutes or so. Serve the peppers over a bed of pasta, any type, along with tomato sauce.

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Chicken Cordon Gold

Looking for a fresh and different, yet familiar chicken breast recipe? Chicken Cordon Gold is a new and flavorful twist on an old favorite. The traditional “Cordon Blue” chicken breast recipe is a classic, fried formula that incorporates the tender goodness of chicken with the tasty goodness of ham and melted Swiss cheese. This concoction marries the same types of flavors, with an Italian twist.

Grocery List

- 1 package of boneless chicken breast, sliced thin
- One egg
- Couple of handfuls of bread crumbs
- Several slices of prosciutto di Parma
- Several slices of provolone cheese
- 2-3 tablespoons, Canola or Vegetable oil
- Several toothpicks

Process

- Place chicken cutlets in a Ziploc bag and pound them with a kitchen mallet to make them as thin as possible.
- Lay cutlets flat on a plastic cutting board, and layer one slice prosciutto and provolone, respectively.
- Grab one end of cutlets and roll into a pinwheel-like shape, with the prosciutto and provolone on the inner side. Place toothpick through the cutlet to hold together.
- Dip the cutlets into egg, then coat with breadcrumbs. In the meantime, heat the oil in a skillet.
- Fry the cutlets 7-10 minutes, turning every couple of minutes to cook all around.
- Remove chicken breast from pan and place in a baking dish.
- Place in a preheated 350 degree oven for 10-15 minutes.
- Melt another slice of provolone, or even mozzarella over the cutlets and grnish with chopped fresh parsley to finish.

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