Chicken parm meatballs

This is one of those recipes that for once I didn't have to change the main ingredient, see I stopped eating red meat oh about 3-4 years ago. I did it for health reasons and do feel much better but.... since I can't have a big ole juicy steak I try to replace meat with say chicken or turkey whenever I can to get my fix. Ya know,  turkey tacos, turkey lasagna, turkey meatloaf, turkey stuffed peppers, seeing a trend here. Me too!! I guess I tend to gravitate more towards turkey then chicken, not sure why really but it seems there are more recipes out there with turkey as a meat substitute then chicken. I must say
that over the past few weeks I have been using more ground chicken and darn it what have I been missing.

Until I came across this little gem of a recipe by Jenny Rosenstratch  from  Dinner a Love Story  over on Pinterest, yes my obsession with Pinterest has only increased.  This is a great blog by the way so go check her out! This is a great recipe when you are craving chicken parm with out all the fuss.. The dipping, the breading, the mess!! Oh my! None of that here with these yummy Chicken Parm Meatballs.  Or should we call them chicken balls, since really they are not meat.. Hmmmm I think we shall!! I am a huge fan of chicken parm, and it happens to be one of families favorites. Maybe it's the ooey gooey cheese or the sauce whatever it is I love it and this was a great substitute for it! I of course made some changes when do I not! I used gluten free breadcrumbs and NO fennel seed, just not a fan. I also think next time I will grate the onion and garlic, for textural reaaons. I felt that the onions were to big chopped in the balls. They were sooooo good and a definite keeper recipe!!

Chicken Parm Meatballs

Adapted from Dinner a Love Story 

Preheat oven to 400 

Items needed

Foil lined baking sheet 

Baking dish 

1 1/4 pounds ground chicken 

1/2 cup breadcrumbs **

2 tbs chopped onion**

1 tbs chopped parsley**

1/2 cup Pecorino or Parm, more for topping 

Salt  & pepper to taste

1 clove garlic, minced

1 tsp fennel seeds* *

1 egg, whisked

Zest of half a lemon

3 tbs olive oil

1 14oz can pizza sauce, I used Targets new Simply Balanced Tomato Sauce 

About 4 oz fresh mozzerella, a dozen slices

Set oven rack to upper third partof oven 

In a large bowl using your hands ( ok a little messy) gently mix together the first 11 ingredients. Shape into lacrosse size balls.. (For those not in the know its between a golf and tennis ball, I had no clue lol) and place a few inches part on a foil lined baking sheet 

In a small bowl mix your tomato sauce and olive oil and brush on top of each meatball. Bake for 15 minutes. 

Remove meatballs from the oven and spoon some sauce over each meatball and cover each ball with mozzarella cheese. Broil another 3-5 minutes until cheese is bubbly and starting to brown a bit.

You can heat the remaining sauce and serve each ball with some sauce and a sprinkling of Parmesan cheese.

*** I will next time grate the onions and garlic

**** didn't have fresh parley so used dried

*** I used gluten free breadcrumbs 

Eat and enjoy! 

What's your favorite way to switch up a classic like meatballs?  

Getting back into the swing of things...

So once again I went missing... Lets see the holidays (ya know way back in November and December) of course came rolling in... first a big family Thanksgiving at our house and then Chrismakuahh for us in early December. Then of course New Years and a few days after that we were off to Walt Disney World for a fantabulous vacation! Which we each came home from with nasty colds ya know with all those pesky kid germs flying around.. fast forward a few weeks..Blizzard of 2013 hit New England. Fast forward a few more weeks stomach flu... Fast forward to end of March.... Elbow & Hand surgery.... Ouch.. Owie... Yowzers... Did ya get all that? There is going to be a quiz after this!!

Sooooo that means I wasn't really cooking or typing which is still a pain in the you know what!!!  The hubs was great and did most of the cooking while I was laid up... I am pretty much back in the kitchen but need him to do the lifting..but it was a nice break for me. This is one of those recipes that was so delicious you would never now it took 5 minutes to throw together. 

I once again have to give credit to my new obsession Pinterest which is where I found this recipe.. OMG how does anyone get anything done with Pinterest around. Thanks to the silly site I found Bridget's Blog Whats cooking in the Burbs and lots of other great recipes of hers to try. So thank you Pinterest for this recipe and a new blog to follow. 

Slow Cooker Buffalo Chicken Chili
adapted from Whats Cooking in the Burbs 

Items needed: 
Slow cooker 
I did change the amounts of a few things I will note with an * 

3 boneless skinless Chicken breasts* 
3/4 bottle Franks Buffalo Sauce (12 oz bottle)*
1 15.5 oz can Great Northern beans , rinsed
1 lg sweet onion, chopped 
3/4 c tomato sauce*
1 can creamed corn*
3/4 jar salsa *

Dump everything into the slow cooker and stir well, cook on low 5-6 hours. 
Shred chicken** and stir to combine
 
Serve with crushed or not tortillas, blue cheese and a dollop of sour cream if too spicy or just cause ya feel like it!

*** Now for my changes I uped it to 3 breasts that's how many came in the package didnt want to have 1 left over, made great leftovers for another recipe Ill post about later. Now because of this I upped the hot sauce, tomato sauce and salsa and we just dumped the whole can of corn because well we love corn..
I did not add the jalapeno, not because we are afraid of spice, but because I forgot to grab it at the store. I made up for it with the extra hot sauce. 

I also just shredded the chicken right in the crock pot, the original recipe called for taking it out.. I'm too lazy I'll admit it! 

Eat and Enjoy!!

Pesto Crusted Fish

This is another one of those recpes that once I make it I ask my hubby why I don't make it at least once a week.  Ahhhh just another one to add to the rotation, which makes me think I need to make a master rotation list so that when I am in a dinner slump I can look at the list and bam Dinner Idea!!  Sounds simple enough to do but its sticking with it that's the tough part. Not that I am admitting to starting things and not finishing them.. no not me (cough, cough) like this blog for instance.  We are talking about a list, ya know keep it with all the recipes that need to be files away, oh wait there I go again not finishing things bahahaha.. 

Ok so where was I oh yay my Pesto Crusted Fish recipe, so it is so delicious and like I said should go into the weekly rotation. There is no scientific recipe here basically 3 ingredients, fish of course , pesto and breadcrumbs now do you see why I want it in the weekly rotation soooo easy. 

Pesto Crusted Fish 
 Items Needed:
Baking Dish 

Preheat oven to 500  

•  2 Cod filets, or other white flaky fish 
•  1 small container Pesto, or fresh if ya have it, I did not.... 
•  Bread crumbs, why no measurement well you'll see  
• 2 tbsp Butter (YUMMMM) cut up

• Sprinkle fish with pepper no salt I find the pesto salty enough if you think it needs it then sprinkle with salt too
• Now this is when it gets tricky.... The pesto to breadcrumb ratio is really a personal one I think. If you love pesto then I would say use the whole container... if you are unsure then start with 3-4 tbsps of the pesto and about 2-3 tbsp breadcrumbs and continue until you get  a stiff consistency that tastes good for you, now gently place enough mixture on top to form a nice thick crust. We love pesto so I usually use a lot of pesto : ) 
• Place your butter in the baking dish and put in the oven to melt, once melted place your fish on top and bake for about 15 minutes or until flakes with a fork.

 Eat and Enjoy!!!!!