Caprese Meatballs

A simple and delicious recipe from Kelsey Nixon on the Cooking Channel.  I use a few different ingredients, the Quinoa pesto is a little lighter flavor than regular pesto and gives the meatballs a less oily taste.  Mozzerella cheese sticks make easy work of stuffing the meatballs (use a size 50 scoop). Serve over Capellini pasta.

INGREDIENTS

• 1 pound ground turkey
• 1/2 cup Italian breadcrumbs
• 1/2 cup grated Parmesan
• 1/2 cup pesto (quinoa pesto from Trader Joe's)
• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper
• 1 large egg, beaten
• 4 ounces fresh mozzarella cheese, cut into 1/2-inch cubes (Fresh Mozzerella cheese sticks from Trader Joes)
• 5 cups Classic Tomato Basil Sauce, recipe follows
• 1/2 cup low-sodium chicken broth

CLASSIC TOMATO BASIL SAUCE:

• 4 pounds ripe plum tomatoes or two 28-ounce can diced tomatoes in juice, such as Organic Muir Glen
• 2 heads garlic, cloves peeled and halved lengthwise (about 25 cloves)
• 3/4 cup extra-virgin olive oil

• 1 1/2 teaspoons hot red pepper flakes
• Salt and pepper
• 1 cup chopped fresh basil

DIRECTIONS

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 

Combine the turkey, breadcrumbs, Parmesan, pesto, salt, pepper and egg in a large mixing bowl with your hands, taking care to not overwork the meat. Form golf ball-size meatballs (about 24 - a size 50 scoop works perfect) and stuff each with 1 mozzarella cube. Evenly space the meatballs on the baking sheet. Bake until just starting to brown, 15 minutes. 

Add the Classic Tomato Basil Sauce and chicken broth to the slow cooker. Transfer the meatballs to slow cooker, cover and cook on low 4 to 6 hours. 

Allow the meatballs to cool slightly before serving, and adjust with salt and pepper, if necessary.

Cut an "X" in the bottom of each tomato and blanch in a large pot of boiling water 10 seconds. Immediately transfer the tomatoes with a slotted spoon to an ice bath to cool, then peel, seed and chop. 

Cook the garlic in the oil in a small, heavy pot over medium heat, stirring occasionally until golden, 3 to 5 minutes. Add the tomatoes and red pepper flakes, season with salt and pepper, and add the fresh basil. Cover and simmer 1 hour, stirring occasionally. Yield: 6 cups.

Marinara Chicken and Pasta

This is from the Pioneer Woman Linguine with Chicken Thighs.  I didn't have linguine so we used Farfalle pasta.  And I let the sauce simmer for about an hour while we were at soccer practice then forgot to add the cheese, parsley and basil but it was still delicious!

Ingredients

1 package Linguine (or Your Favorite Pasta)
Olive Oil
8 whole Boneless, Skinless Chicken Thighs
1 whole Small To Medium Sized Onion, Chopped
3 whole (to 4 Whole) Garlic Cloves, Minced
1/2 cup White Wine (or Chicken Broth)
2 cans (15 Oz. Can) Crushed Tomatoes
Salt To Taste
Pepper To Taste
1 tsp Sugar
Fresh Parsley, Chopped, to taste
Fresh Basil, Chopped, to taste
Parmesan Cheese To Taste

Preparation Instructions

Bring a pot of lightly salted water to a boil and place the dry linguine noodles into it. Cook them until al dente (tender firm).

Begin by cutting up the chicken thighs into small pieces. Heat a large skillet until very hot and then generously drizzle in some olive oil. Swirl to coat the pan, then add half of the cut up chicken to the pan, spreading them out as you put them in. NOTE: Do not begin stirring the chicken immediately as you want to get them nice and brown.

After a minute or two, flip over the chicken with a spatula. Then let it brown on the other side. After it’s brown, remove it to a plate and set aside.

Repeat with the second half of the chicken pieces, remove from the pan and set all of the chicken aside.

Add a tablespoon or so of olive oil into the hot pan and throw in the chopped onions and the garlic and give them a stir.

Now add the wine (or chicken broth), whisking to deglaze the bottom of the skillet. Cook until the liquid reduces by half.

Add the two cans of crushed tomatoes and stir to combine. Add salt and pepper to taste and a pinch of sugar. Reduce heat and simmer for 15 minutes.

Add the chicken (and don't forget all of those yummy chicken juices), to the tomato/onion mixture and continue simmering for another 15 minutes. Toward the end of the cooking process, chop up your fresh parsley and basil and add it to the sauce, stirring to combine.

Place pasta on a platter or in a large bowl and smother with the sauce. Top with grated Parmesan cheese.

Greek Lemon Chicken

My attempt at duplicating our favorite Greek restaurant takeout.

Greek Lemon Chicken

4 boneless skinless chicken breasts
⅓ cup olive oil
¼ cup red wine vinegar
juice of 1 lemon
4 garlic cloves, minced
1 tsp oregano
2 tsp thyme
1 tsp salt
1 tsp ground black pepper

Cut each chicken breast into large pieces (maybe 3 or 4).  Combine other ingredients for marinade and pour over chicken.  Let chicken marinate for at least 1 hour.  Grill and serve with saffron rice (we use Mahatma brand).

Cajun Chicken Pasta

This is my simplified version of a Jambalaya recipe from the Neiman Marcus Cookbook.

Cajun Chicken Pasta

1 cup Marinara sauce

1 cup chicken broth

1/2 cup heavy whipping cream

1 tsp Worcestershire sauce

1 tsp Cajun spice (or more if you like it spicy)

1/4 cup grated parmesan cheese

2-3 grilled chicken breasts or 7-8 large chicken tenders grilled and sliced

1 16 oz pasta cooked and drained (we usually use penne or farfalle)

In a large nonstick pan combine the marinara sauce, chicken broth, heavy whipping cream, Worcestershire sauce, and Cajun spice.  Simmer for half an hour.  Cook pasta in salted water and drain (reserve some of the cooking liquid to thin out the sauce if you need to).  Add the hot pasta to the sauce but before stirring it in sprinkle the parmesan cheese over the pasta so it melts and sticks to the pasta which helps the sauce stick and thicken as well. Stir pasta and sauce to combine.  Add chicken into pasta mixture or serve on top or on the side.

Crunchy Parmesan Chicken and Campanella Pasta

My boys love this as long as the chicken is extra crunchy!  I have my easy version (where I just coat the chicken in the breadcrumb mixture) and the more time consuming version of dredging in flour, dipping in egg wash, and coating the chicken in breadcrumb mixture.  The chicken turns out great either way.

1 cup panko breadcrumbs
1/4 grated parmesan cheese
1 tablespoon Italian seasoning
Salt
Pepper
1 egg
1/4 cup flour
2 tablespoons butter
2 tablespoons olive oil
6-8 chicken tenders or 3-4 chicken breast cut up and pounded out to same thickness

Combine panko, parmesan, Italian seasoning, salt and pepper in a shallow dish.  If you are doing the easy version, just coat the chicken in this mixture.  If you want the other version, lightly coat the chicken in flour, then dip in egg wash, and then coat with breadcrumb mixture.

In a large non-stick skillet, combine butter and olive oil and heat over medium.  When oil/butter is hot dip one side of chicken in and then flip it over on the other side (that way you don't have to add more oil and butter to cook the other side of the chicken).  Continue this method with the rest of the chicken.  You  may have to do two batches depending on the size of your pan and amount of chicken.  When one batch is cooked through, remove from the pan and then add another tablespoon or two of oil and butter and start again.  Once all of the chicken is done, leave the pan with the dripping and use it for the pasta recipe below.

Campanella Pasta
8oz campanella pasta
1/4 cup grated parmesan
16oz can whole tomatoes, chopped using blender or hand chopper (reserve juice from can)
1 teaspoon sugar
1 teaspoon dried basil or 1 tablespoon fresh basil, chopped
Salt
Pepper

Cook pasta according to directions on package.  Once cooked, drain and then add to pan used to cook chicken.  Sprinkle parmesan cheese over hot pasta and then add chopped tomatoes, sugar, basil, salt and pepper to taste.  Stir to combine and use reserved tomato juice to thin out sauce if desired.

Chicken Potpie

This is kind of my made up version of potpie.  I love it because it's a one pot dish.  Sometimes I'll have two pans going at once and make one for us and one for a friend.
At Thanksgiving time I substitute leftover turkey for the chicken.

1/2 cup diced onion

2 carrots diced

2 stalks celery diced

2 cups chicken  - diced/shredded (can be raw or cooked, I think roasted chicken on the bone tastes the best)

1/3 cup flour

1 cup chicken broth (you might not use all of this)

1/4 cup heavy cream

1 tsp. salt

1 tsp. pepper

1/2 tsp thyme

1 Tbls butter

1 Tbls olive oil

1 tsp sugar

1/2 cup frozen corn kernels

1/2 cup frozen peas

pie crust - I just use the pillsbury ready made crust

Heat 1 Tbls. olive oil and 1 Tbls butter in a large non-stick skillet.  Add onion, carrot, and celery.  Season with salt and pepper and saute until tender.  Add chicken (if raw let it cook through) to vegetable mixture and season with a little more salt, pepper and thyme.  Add flour and stir to coat vegetables and chicken.  Add chicken broth and mix in until a sauce begins to develop (add more broth depending on how thick/thin you want the sauce).  Add heavy cream and sugar.  Add corn and peas and stir to combine.  Put mixture in an oven-proof dish and top with pie crust. Bake at 450 for 15-20 minutes or until crust is golden brown.

Apple Cider Brined Turkey & Savory Herb Gravy

This is the turkey I crave for Thanksgiving.  Even if I don't cook the big feast, I make this turkey just for us.  And the gravy is so good you'll want to drink it!  From Cooking Light

Brine:

8 cups apple cider

2/3 cup kosher salt

2/3 cup sugar

1 tablespoon black peppercorns, coarsely crushed

1 tablespoon whole allspice, coarsely crushed

8 (1/8-inch-thick) slices peeled fresh ginger

6 whole cloves

2 bay leaves

1 (12-pound) fresh or frozen turkey, thawed

2  oranges, quartered

6 cups ice

Remaining ingredients:

4 garlic cloves

4 sage leaves

4 thyme sprigs

4 parsley sprigs

1 onion, quartered

1 (14-ounce) can fat-free, less-sodium chicken broth

2 tablespoons unsalted butter, melted and divided

1 teaspoon freshly ground black pepper, divided

1/2 teaspoon salt, divided

Preparation

To prepare brine, combine first 8 ingredients in a large saucepan; bring to a boil. Cook 5 minutes or until sugar and salt dissolve. Cool completely.
Remove giblets and neck from turkey; reserve for Savory Herb Gravy. Rinse turkey with cold water; pat dry. Trim excess fat. Stuff body cavity with orange quarters. Place a turkey-sized oven bag inside a second bag to form a double thickness. Place bags in a large stockpot. Place turkey inside inner bag. Add cider mixture and ice. Secure bags with several twist ties. Refrigerate for 12 to 24 hours, turning occasionally.
Preheat oven to 500º.
Remove turkey from bags, and discard brine, orange quarters, and bags. Rinse turkey with cold water; pat dry. Lift wing tips up and over back; tuck under turkey. Tie legs together with kitchen string. Place garlic, sage, thyme, parsley, onion, and broth in the bottom of a roasting pan. Place roasting rack in pan. Arrange turkey, breast side down, on roasting rack. Brush turkey back with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 500º for 30 minutes.
Reduce oven temperature to 350º.
Remove turkey from oven. Carefully turn turkey over (breast side up) using tongs. Brush turkey breast with 1 tablespoon butter; sprinkle with 1/2 teaspoon pepper and 1/4 teaspoon salt. Bake at 350º for 1 hour and 15 minutes or until a thermometer inserted into meaty part of thigh registers 170º (make sure not to touch bone). (Shield the turkey with foil if it browns too quickly.) Remove turkey from oven; let stand 20 minutes. Reserve pan drippings for Savory Herb Gravy. Discard skin before serving; serve with gravy.

Savory Herb Gravy

2 teaspoons vegetable oil

Reserved turkey neck and giblets

4 cups water

6 black peppercorns

4 parsley sprigs

2 thyme sprigs

1 yellow onion, unpeeled and quartered

1 carrot, cut into 2-inch pieces

1 celery stalk, cut into 2-inch pieces

1 bay leaf

Reserved turkey drippings

3 tablespoons all-purpose flour

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preparation

Heat oil in a large saucepan over medium-high heat. Add turkey neck and giblets; cook 5 minutes, browning on all sides. Add water and next 7 ingredients (through bay leaf); bring to a boil. Reduce heat, and simmer until liquid is reduced to about 2 1/2 cups (about 1 hour). Strain through a colander over a bowl, reserving cooking liquid and turkey neck. Discard remaining solids. Chill cooking liquid completely. Skim fat from surface, and discard. Remove meat from neck; finely chop meat. Discard neck bone. Add neck meat to cooking liquid.
Strain the reserved turkey drippings through a colander over a shallow bowl; discard solids. Place strained drippings in freezer for 20 minutes. Skim fat from surface; discard.
Place flour in a medium saucepan; add 1/4 cup cooking liquid, stirring with a whisk until smooth. Add remaining cooking liquid, turkey drippings, salt, and pepper; bring to a boil, stirring frequently. Reduce heat; simmer 5 minutes or until slightly thickened.

Penne with Sun-Dried Tomato Pesto

Penne with Sun Dried Tomato Pesto

Ingredients
12 ounces penne pasta
1 (8.5-ounce) jar sun-dried tomatoes packed in olive oil
2 garlic cloves
Salt and freshly ground black pepper
1 cup (packed) fresh basil leaves
1/2 cup freshly grated Parmesan

Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Meanwhile, blend the sun-dried tomatoes and their oil, garlic, salt and pepper, to taste, and basil in a food processor and blend until the tomatoes are finely chopped. Transfer the tomato mixture to a large bowl. Stir in the Parmesan.
Add the pasta to the pesto and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper and serve.

*I added the pesto to some sauteed chicken and then added the pasta and pasta water.