Friday, June 28, 2013

On The Menu: Turkey Pesto Meatballs

This is a recipe adapted from Baked Bree (her original uses 2 lbs of turkey and makes quite a bit) to serve 4 people. I like this one because you can easily adapt it - we either serve it with a marinara pasta or an alfredo pasta. This past time I made it, I happened to have a box of Butter & Garlic Pasta Roni on hand, so I took the easy way out and served the meatballs with that instead! But even this cut down version makes quite a few meatballs (about 25), so you could always freeze half if you're serving for two. This is also one of Judah's favorite meals!

1 lb. Ground Turkey
3/4 C. Bread Crumbs
1/2 C. Pesto (we buy a large jar at Costco, but you can make your own if you prefer)
1/3 C. Grated Parmesan Cheese
1 egg
Salt and Pepper to taste
A Handful of Grated Mozzarella Cheese

1. Set up: preheat your oven to 375°F. Line a baking sheet with foil. Place a wire cooling rack on top of the cookie sheet and spray with olive oil or pam. This allows the cooking grease to drain onto your cookie sheet and for easy clean up. It also makes it so you don't have to turn your meatballs over during cooking time.
2. Combine all meatball ingredients in a bowl, mixing well.
3. Form into walnut-sized meatballs and place on wire rack on cookie sheet. I usually get between 25 - 30 meatballs.
4. Bake at 375° for 20-25 minutes or until slightly golden brown.
5. Serve by themselves with marinara sauce or with pasta and your choice of sauce.

Tuesday, June 25, 2013

On The Menu: Crispy Cornflake Chicken & Creamy Bowtie Pasta

Another day, another Pinterest Recipe. This one courtesy of the blog Jamie Cooks it Up. You can view her original recipe or use my slightly adapted one below. I've changed the proportions to serve about 3 people. This one tastes delicious and is extremely filling, so I don't make a side for this one.

Clockwise starting from the top left: 1.) My set up - 1 large deep pot, a pasta pot, and an aluminum foil covered baking sheet 2.) My three Tupperware containers for coating chicken 3.) No need for a meat tenderizer - I just use a rubber mallet 4.) The finished product (and Judah's portion for the next day) 5.) Frying up my chicken

• 2 Large Chicken Breasts
• 3 Cups Frosted Flakes (You can use Cornflakes, but I'll actually eat the leftover Frosted Flakes and the sugar helps caramelize the chicken a little more)
• 1/3 Cup All Purpose Flour
• 1/2 Cup Milk
• Salt and Pepper
• 6 T Vegetable Oil
• 8oz Farfalle (Bowtie) Pasta

Sauce Ingredients:
• 1/2 Container of Italian Herb Philadelphia Cooking Crème
• 1 Can Condensed Cream of Chicken Soup
• 1/2 Cup Chicken Broth
• 1/4 Cup Milk
*Optional Fresh Chopped Parsely

1. Get set up ready. Line a baking sheet with foil and set to the side. Fill your large pot or pasta cooker with water, and put your oil in your deep pan or skillet. Place your ingredients for your chicken coating in three separate containers - one for your milk, one for your flour, and one for your cornflakes/Frosted Flakes.

2. Place the chicken breasts into a large Ziploc bag and pound thin with a meat tenderizer or rubber mallet. You'll want them about 1/4" thin. Then cut each one in half so you have four pieces of chicken.

3. Season chicken with salt and pepper. Coat the chicken in flour and place them on a plate in the freezer for about 5 minutes. Meanwhile, crush your cornflakes by hand or with a food processor, get your water boiling, and heat up your oil (over about medium high). Preheat your oven to about 300°F.***

4. Get your pasta cooking. Meanwhile, take your chicken out of the freezer. Place each side in the milk and then immediately into the crushed cornflakes. Coat well. Cook your chicken in the hot oil over medium high for about 5 minutes. Turn the chicken over, REDUCE the heat to medium, COVER your pan/pot and cook for 7 more minutes, being careful not to burn the bottoms.

5. Remove the chicken from the pot and place onto your tinfoil lined baking sheet and slide in the oven for 5 minutes or so. Meanwhile use the same pot your chicken was cooking in to get your sauce ready.

6. Combine all sauce ingredients with a whisk until bubbly - about 3-5 minutes.
7. Combine cooked pasta and sauce. Top with your crispy chicken and enjoy a very filling meal.

***Note that because all ovens/ranges are different, cook times are approximate and may vary.