Mini Turkey Balls with Quick Chunky Tomato Sauce

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Servings: 8
Categories: Chicken & Other Poultry, Sauce & Salsa
Source: JudeTheFoodie.com

Ingredients

• 2 Cups Rolled Oats, toasted
• 1 Cup Parsley, chopped
• 3 Tbsp Onion, finely chopped
• 1 lb Ground Turkey
• 5 oz Asiago Cheese, shredded
• 1 Egg
• 1 tsp Salt
• ½ tsp Pepper
Extra Virgin Olive Oil

• 1 Onion
• 2 Cloves Garlic, minced
• ½ Cup Red Wine
• 2-28 oz cans Diced Tomatoes
• 2 Tbsp Italian Seasoning
• 1 tsp Salt
• ½ tsp Pepper

Directions

In large dry skillet, toast oats 1 cup at a time until brown. They are done when you can smell them. Toss them frequently to avoid burning. Put toasted oats in bowl to cool then toast the other cup.

In large bowl add turkey. Chop onion and add to bowl. Add cheese, egg salt and pepper.

In food processor or blender, chop oats until they are like flour. Add the parsley and chop until seasoned. Add to bowl.

With clean hands, mix the meatball mixture until fully blended.

Line a baking pan with foil. Drizzle Extra Virgin Olive Oil on bottom. With a tablespoon or cookie scoop, evenly scoop about 24 balls and place them in the pan. In a small bowl add about ¼ cup oil. Using fingers from one hand, rub som oil on the other palm then repeat with the other hand. Roll three balls, reapply oil and repeat until done.

Broil until brown on one side, flip being careful not to break them and brown on the other side. Remove into a bowl and repeat the cooking steps with the remaining meatball mixture.

Meanwhile, in large sauce pot, sauté onions until translucent then add garlic. Add red wine and turn heat to high and stir until wine is reduced by more than half.

Add tomatoes, seasoning and salt and pepper. Reduce heat to low, stirring every few minutes. After second batch of meatballs are cooked, remove them to the bowl then gently add meatballs into sauce. Stir carefully and heat through for 10 minutes.

Serve over broccoli or whole wheat pasta.

Have a yummy day!

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Grilled Zucchini Caprese Sandwich

2 Comments

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Servings: 3-4
Prep time: 0:20
Total time: 0:25
Categories: Sandwich
Source: JudeTheFoodie.com

Ingredients

• 1 medium Zucchini
• 1 Fresh Ciabatta Bread (or other flat loaf)
• D’Avolio’s Tuscan Herb Olive Oil
• 1 Garlic Clove
• 6-8 Fresh Basil Leaves (spinach is a good substitute)
• 1 8 oz ball Fresh Mozzarella, sliced thinly 1 Ripe Tomato, sliced thinly Lettuce
Italian Seasoning

Directions

Slice zucchini in 1/4 slices longwise. Brush olive oil on both sides and grill until beginning to brown.

Slice bread in half length wise. Toast under broiler until slightly brown. Remove immediately, brush with olive oil then rub with peeled garlic clove. Season with Italian seasoning.

Put basil then zucchini on bottom half of bread. Cover with half the tomato and mozzarella slices. Layer top half of bread with remaining tomato and mozzarella. Put under broiler until the cheese starts to bubble but not burn.

Remove from oven, sprinkle with more Italian seasoning and layer one half with crispy lettuce. With a hand on each half, close the sandwich quickly and press down on a flat surface to marry both sides. Slice and serve. Feeds two hungry college boys or 3-4 adults.

Have a yummy day!

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Orzo With Roasted Grape Tomatoes

4 Comments

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Orzo With Roasted Grape Tomatoes

Servings: 8
Prep time: 0:10
Total time: 0:25
Categories: Pasta, Vegetable
Source: JudeTheFoodie.com

Ingredients

• 2 pt Grape Tomatoes
• 4-6 Cloves Garlic
• 2 Tbsp Garlic Chives or Chives
• 1-2 Tbsp Olio Fresca Herb Mix
• ¼ c D’Avolio Arbequina Extra Virgin Olive Oil

• 1lb Orzo

Directions

Preheat oven to 400°

Rinse and dry tomatoes. Put in large bowl. Mince garlic and chop chives and add to bowl. Add one tablespoon herb mix and Extra Virgin Olive Oil and stir. Sample a tomato and add more seasoning to taste.

Pour the entire contents of bowl into a large sheet pan with sides. Roast for about 20 minutes until the tomatoes pop. This can also be done on the stove in a large skillet.

Meanwhile, boil a large pot of water and cook orzo according to package directions. Drain.

Add drained orzo to the tomato mixture. Mix well and pour into a serving bowl.

This is a great recipe to use left over uncooked macaroni. I put leftovers into a plastic container until I have enough for this recipe or for macaroni and cheese. Before cooking, put it all in a paper bag and pound gently with a rolling pin, meat mallet or frying pan. The pieces cook more evenly. Enjoy!

from http://therecipeboxapp.com

Have a yummy day!

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“No Cook” Tomato and Basil Pasta Toss

3 Comments

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Bring me your battered, your broken, your bruised…tomatoes and I will show you how to have a star on your table!

This no-cook sauce will become a regular in your kitchen repertoire every summer and fall. As soon as the tomatoes ripen this sauce should always be on your counter. The leftovers make a great pizza!

Click here for the recipe. Below you can see a step by step way to turn “almost bad” tomatoes into a “so good” dinner.

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Core them and gently squeeze the tomatoes into a bowl.

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20120929-083448.jpgStrain the discarded tomato pieces into a large bowl.

20120929-084416.jpgChop tomatoes and add to bowl.

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Smash a few (2-3) garlic cloves to remove the skin. We are big fans of garlic so I smash a bunch (5-6).

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20120929-085035.jpgChop it but don’t concern yourself with even pieces…part of the beauty of this dish is the lack of perfection!

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20120929-085434.jpgChop some fresh basil leaves. I clipped some from my plants outside on my deck.

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20120929-085549.jpgStir in the garlic, basil and olive oil and season with salt and pepper, to taste. Remember, you can always add but can never take away…use only a little at a time and taste as you go. Don’t worry if the garlic tastes a little sharp…it will meld with the other favors as it sits on your counter.

Please do not refrigerate this sauce…it completely changes the character. If you do not use it for a few days and must refrigerate, let it sit on the counter until it gets back to room temperature. Do this in the morning and let it sit all day stirring occasionally, gently mixing all the ingredients. If you are not home all day…no worries. It’s just fine on it’s own.
When it’s time for dinner, fill a large pot with water and cook the Penne according to package directions. Drain and add to a pasta bowl.

20120929-090239.jpgWith a ladle, gently press down on tomatoes and add 2-4 (depending on how juicy the tomatoes are) scoops to the macaroni.

20120929-090530.jpgAdd most of the cheese and toss gently.

20120929-090608.jpgAssemble into individual bowls, first a serving of Penne, a scoop or two of the tomatoes and a little more Fontinella cheese.

Have a yummy day!

When Was The Last Time You Had A BLT?

Three different people I chat with yesterday said they were going to have a BLT for dinner after I told them I was going to my mother’s house for BLT’s. And, I know you can actually smell the sandwich in your mind…heck, you can even hear it, can’t you?

20120913-131534.jpgThe bread is crisp on the outside and soft on the inside. You have to open wide because you piled the inside with crisp lettuce, fresh tomatoes and bacon perfectly cooked to crispy on the outside and soft on the inside. But bacon is impossible to cook that way, isn’t it? Nope and I’ll explain how in a minute. For now, just close your eyes and taste that first bite.

Want one for dinner tonight? Here’s what you do:

At the store buy a fresh white artisan loaf in the bakery. I bought this one at Wegman’s.

20120913-132303.jpgBuy unsliced bread so you can slice it yourself. I like my bread so think it won’t fit in the toaster.

20120913-132433.jpgPick up one big beefsteak tomato for two sandwiches. Get any crispy lettuce (I actually like Iceberg, believe it or not) but we used some Romaine my mom had in the refrigerator. I tried to get some slab bacon cut in the deli (count on 4 thick slices per sandwich) but they actually ran out earlier. Who knew there would be such a big run on bacon? Instead I bought thick sliced bacon which was just fine.
20120913-133033.jpgLast, and save the arguments and debates for my Facebook page, you need to use real mayonnaise. Not low-fat or shudder to think, non-fat because if you are blowing it on the bacon why on earth pollute it with fake mayo.

 

Also, when I say mayo you could also substitute a yummy aioli.20120913-133519.jpg

Begin by folding each piece of bacon in half and putting it into a heavy skillet on medium high heat and cooking the first side until crisp. Turn each piece and cook to crisp outside then drain on paper towels. When you fold the bacon you get the crispy outside tender inside I described earlier

 

20120913-133957.jpgTo assemble the sandwich, slice the bread into thick slices (3/4″-1″) and toast on the top rack of your broiler outside first. Turn over when golden (remember, bread goes from brown to burned in seconds so watch carefully). Put two pieces of bread on each plate. Slather each piece of bread with mayo. Cut tomato into 1/4″ slices and place on one piece of bread per sandwich. Layer four slices of drained bacon on each tomato and then the lettuce. Cover with other piece of bread.

20120913-134131.jpgPush down to smash the sandwich then cut in half in a quick motion with a sharp knife.

Admire it. Smell it. Photograph it and enjoy.

 

Have a yummy day!

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Chopped Caprese Salad

5 Comments

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Chopped Caprese Salad

Servings: 4-6
Prep time: 0:30
Total time: 0:30
Categories: Appetizer, Salad
Source: Www.JudeTheFoodie.com

Ingredients
• 6 Plum Tomatoes
• ½ Red Onion, chopped
• 2 Cloves Garlic
• 1 Cup Basil, loosely packed
• 8 Ounces Fresh Mozzarella, cubed
• 2 Tablespoons Extra Virgin Olive Oil
• 1 Tablespoon White Balsamic Vinegar
• 1 Teaspoon Sea Salt
• Fresh Ground Pepper

Directions

Slice plum tomatoes in half lengthwise and on an angle slice off the white stem. Cut in half again into wedges then cut wedges in half crosswise. Add chopped tomatoes to a medium mixing bowl.

Cut red onion in half and chop into ½ inch pieces. Add to bowl.

Remove paper from garlic and chop off stem. Mince or crush through a press and add to bowl.

Tear basil leaves off stems and lay on top of each other. Chiffonade the basil: roll them into a cigar and slice into thin strips. Add them to the mixing bowl by lightly separating them with your fingers.

Chop the mozzarella roughly into approximately ½ inch cubes. Add to bowl.

Add your favorite extra virgin olive oil and white balsamic vinegar. Season with salt and pepper. Mix lightly with clean hands. May be eaten immediately but improves as it sits covered on the counter for up to three hours. Stir lightly before serving. Be sure to have some crusty bread on hand to mop up the juice.

Made with The Recipe Box. http://www.therecipeboxapp.com/

20120730-081350.jpgHave a yummy day!

Musings While Making Sauce

1 Comment

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My son’s Facebook status: “there is nothing in the world like waking up to the smell of sauce already cooking. I love being Italian“.

It’s many hours and many hand washings later and I can still smell what I cooked all over my hands. And, that’s not a bad thing!

I am using the last of the San Marzano tomatoes I canned last fall. I guess I will need to do more this year!

The herb garden is one of the stars of the show. I love seeing the green of the parsley in my meatballs.

20120722-162406.jpgI’m very loyal. I think Contadina makes a great, consistent product. When I don’t have my own tomatoes I always use Contadina.

20120722-162517.jpgI remember as a girl watching my mother make meatballs. She would shiver with how cold the meat was. Sometimes she would ask me to roll up her sleeves (I learned about food safely as a young foodie!).

20120722-162652.jpgThis bowl of olive oil and 1/4 cup measure are my secret weapons while making meatballs. With the eggs, cheese, breadcrumbs and spices I get ten 1/4 cup meatballs per pound of ground meat. It is exceedingly predictable so planning is easy and they cook evenly when they are the same size.

20120722-162940.jpgHere are those little soldiers, all lined up in a row. The secret here is the pork fat and juice on the bottom of the foil lined pan. Before I even chop an onion or pepper I fire up my broiler, line my heavy 13″ x 9″ baking pan and cook my pork. I used pork shoulder and ribs today. They were big so I cut each into three pieces.

20120722-163256.jpgYup, that’s nutmeg. It adds a subtle flavor that no one can recognize.

20120722-211022.jpgThere are six more just like it in the freezer. These two are going to friends.

Have a yummy day! JudetheFoodie.com