Meatball Stroganoff

Olive oil
1 onion, diced
Salt and pepper for seasoning
21 spice blend (such as Mrs. Dash, no salt added) for seasoning
1/2 tsp paprika
1/4 tsp cayenne pepper
4 cups egg noodles (I used no yolk egg noodles)
1 tbsp unsalted butter
1/4 cup white wine
2 tbsp flour
2 cups chicken broth/stock
Juice of 1/2 lemon
2 tbsp course grain mustard
1/4 cup garlic, cooking cream (or sour cream)
1 tbsp minced cilantro
10 to 15 bacon meatballs (see previous blog entry - thawed if frozen)

Bring a large pot to boil for the noodles.

Drizzle oil in a large non-stick saute pan over med-high heat.  Add onions, paprika, cayenne and season with salt, pepper and 21 seasoning blend for about 5 mins.

Add butter and melt completely.  Add wine and simmer until liquid is nearly evaporated.  Sprinkle flour over onions and stir in completely.

Stir in broth, add lemon juice, must and simmer until thick about 8 to 10 mins.  Add meatballs and cook until heated through, reduce heat while cooking pasta.

Cook pasta according to pasta directions.

Add pasta to saute pan and increase heat to med-high and mix completely.  Turn off heat.  Plate pasta with meatballs on top and garnish with cilantro.

Wine pairing....Rose or Pinot Noir.

Bacon Meatballs

All done...ready for snacking!

Resting....waiting for the freezer!

Packed with flavor and are great for appetizers or stay tuned for a couple of recipes to follow within the next week that will use these meatballs.  They are delicious all by themselves too!  They can be frozen to use at a later date since this makes a big batch.

1 lb bacon, diced
1 onion, finely diced
1 garlic clove, minced
1/4 cup dry bread crumbs
1/4 cup panko
2 lbs ground beef
1 lb ground pork (spicy if you want more of a kick)
2 tbsp cilantro, minced
1/2 tsp paprika
Salt and pepper for seasoning
21 seasoning blend (such as Mrs. Dash - no salt) for seasoning
1 egg, beaten

Preheat oven to 400 degrees.

Cook bacon until fully cooked.  Let rest on a paper towel.

Drain bacon fat until about 1/2 tsp is left in the pan.  Drizzle pan with olive oil and heat over med-high heat.  Add onion and season with salt, pepper, 21 seasoning blend and add parika.  Saute for about 5 mins.  Add garlic and saute until onion begins to carmelize.  Remove from heat.

In a large bowl, add beef, pork, cilantro, bread crumbs, panko and egg.  Add onion mixture and mix all the ingrediants together until fully blended.

Roll small amount of meat mixture into 1 inch balls and place on a broiler pan.  Once the broiler pan is full of meatballs, place in the oven and bake for 10 mins.  Remove and flip meatballs and continue to cook for an additional 10 mins.  Continue until you have made meatballs with all of the meat mixture.

Remove meatballs and place on a wire rack to cool.  Once completely cooled you can place them in a freezer zip lock bag and freeze for future use.

If you use as a appetizer, serve warm and with a side of marinara sauce for dipping.

ENJOY!

Caesar Chicken Florentine

I served this with sauteed fresh green beans.  Got great reviews from the husband.

2 cups shredded paremsan cheese
2 cups caesar salad croutons, pulsed to a crumble in a food processor
1 cup of baby spinach
1 cup creamy caesar salad dressing
4 boneless, skinless chicken breast - slice a slit down the side of each one creating a pocket
1 cup of marinara sauce for garnish (optional)

Pre-heat oven to 375.

In a large bowl combine 1 cup of cheese, 1 cup of crushed croutons, spinach and 1/2 cup of salad dressing.  Fill chicken pockets with the cheese mixture.

Place remaining dressing and crushed croutons in separate shallow bowls.  Dip chicken in dressing and then coat in croutons.  Be careful to keep the pocket closed and stuffing from falling out.

Transfer to a greased baking disch and bake uncovered for 30 mins.  Sprinkle with remaing cheese and continue to bake for 15 mins of until chicken is cooked completely through.

Serve with marinara sauce (optional) and ENJOY!

Wine pairing.....Pinot Noir or Pinto Grigio.

Broccolini and Sausage Risotto

This is a hassle free risotto because you bake it in the oven.

3 tbsp unsalted butter
Olive oil
1 bunch of broccolini, roughly chopped
1 lb spicy or mild bulk italian sausage
1 onion, diced
1 large carrot, chopped
1 cup arborio rice (risotto rice)
1 garlic clove, minced
1/3 cup white wine
3 cups chicken or vegetable stock/broth
1 14.5 oz can diced tomatoes
1 cup shredded parmesan
Salt and pepper for seasoning
21 seasoning blend (such as no-salt mrs. Dash)
Italian seasoning

Preheat oven to 450.

Heat 1 tbsp of butter and drizzle with olive oin in a dutch oven (or oven safe dish that has a lid) over med-high heat. Add broccolini and season with salt, pepper, seasoning blend and italian seasoning. Saute until tender, about 5 mins. Stirring occasionally. Transfer to a bowl and set aside.

Add onion and carrot to the pan. Season with salt, pepper, seasoning blend and italian seasoning. Saute for about 5 mins, stirring occasionally. Add sausage, break up meat to a crumble and cook until sausage is browned. Add rice and garlic and continue to saute for about another min.

Add wine and cook until evaporated, stirring occasionally. Add broth/stock and tomatoes. Bring to a boil, stirring occasionally until it is boiling. Turn off heat, cover with lid and transfer to the oven. Bake for about 25 mins or until rice is tender. You will want to check after the first 15 mins and give it a stir. If it needs more time, continue to bake. Mine needed about 25 mins total.

Once rice is tender, remove from oven (don't worry if risotto seems wet, it will thicken when you add the cheese and as it cools). Vigorously stir in remaining 2 tbsp of butter and cheese until full blended. Stir in broccolini. Serve in pasta bowls and ENJOY.

Calories are about 569 per serving (about 4 servings in this dish).

Wine pairing: this is great with a dry riesling or an italian white wine.

Chicken Tortilla Soup

You can purchase a rotisserie chicken from the store or you roast your own. I went the easy route and purchased a rotisserie chicken. If roasting your own, consider a rub spice mixture consisting of chili powder, cumin, garlic and salt and pepper. This soup would also be great with turkey too. An amazing soup for the day after Thanksgiving, something to keep in the back of your mind.

1 roasted/rotisserie chicken, meat removed and shredded (bones and skin discarded)
Olive oil
1 tsp chili powder
1/2 tsp cumin
Salt and pepper for seasoning
21 spice blend, such as mrs. Dash no-salt
1 onion, diced
2 garlic cloves, minced
1 red bell pepper, diced
1 14.5 oz can of diced tomatoes with chiles
6 cups chicken stock/broth (or vegetable)
Tortilla chips for garnish
Shredded pepper jack cheese for garnish
Cilantro, chopped for garnish
Avocado, sliced for garnish

Heat a large dutch oven (or sauce pot) over med-high heat. Drizzle with olive oil. Add onions and bell pepper. Season with salt, pepper an 21 seasoning blend. Saute, stirring ocassionally until soft. Add garlic, chili powder and cumin. Saute for about 5 mins, stirring ocassionally. Add chicken and season with salt, pepper and 21 seasoning. Continue to saute for about 5 mins, stirring ocassionally. Add tomatoes and broth/stock. Season with salt, pepper and 21 seasoning blend. Bring to a boil, stirring ocassionally. Once at a boil, turn off heat. Laddle soup into a soup bowl. Garnish with tortilla chips, cheese, avocado and cilantro. Serve and ENJOY!

Wine pairing....I say serve it with a nice cold Mexican beer or a Margarita, but if you want to have it with wine, I suggest it with a Rioja.

Lobster with Pappardelle, Tomatoes and Saffron

Every now and it is nice to treat yourself to a special meal and it is even more special when you make it yourself. This is a pretty easy recipe, despite the amount of steps and the end results are a WOW factor. I went all out and each serving had a whole lobster tail, the pasta portion can serve up to 4 with a lobster for each. For me, i was only serving two, so the rest of the pasta was used for lunch the next day.

Lobster tails (as many as you would like to use or based on how many you are serving)
Olive oil
Salt and pepper for seasoning
21 seasoning (such as no salt mrs. Dash)
Powdered garlic for seasoning
Italian seasoning
1 onion, diced
2 celery ribs, split down the middle and then diced
2 medium waxy potatoes, diced into small pieces
4 garlic cloves, thinly sliced
1 14.5oz can of diced italian style tomatoes
1/4 cup white wine
Pinch of saffron
1 package of pappardelle noodles
1/2 cup chopped chives

Preheat oven to 450.

Cut away the soft shell of the under side of the lobster tail. Remove the lobster meat from the shell leaving the very bottom closest to the tail still attached. Push the meat back into the shell (this makes it very easy for you to remove the cooked lobster meat from the shell when you are eating). Place lobsters, hard shell down into and ovensafe baking pan. Drizzle lobster with olive oil and season with salt, pepper, 21 seasoning, garlic powder and italian seasoning. Set aside for now.

Bring large pot of water to a boil for the pasta.

In the meantime, heat a large saute pan over med-high heat. Drizzle with olive oil. Add potatoes, season with salt, pepper, 21 seasoning and italian seasoning. Saute for about 5 mins while stirring occasionally. Add onions and celery, season with salt and pepper. Saute for about 5 mins, stirring occasionally. Add garlic and saute for another 5 mins, stirring occasionally.

Place lobster in the oven. You want to cook the lobster all the way through. Should take about 15 mins or so. You do not want to over cook or the lobster will turn out rubbery. Keep an eye on it, the texture should be firm when you push on the meat. Continue the rest of the steps while the lobster is baking.

Add wine, tomatoes and saffron to the saute pan. Bring to a boil and then reduce to a low simmer. You will want to stir every now and then.

Add pasta to the boiling water and cook according to package directions.

Check your lobster, if it is done, pull it out and set aside. If it is not done, continue to bake.

Once pasta is done, draind and place in the saute pan. Turn up the heat to a med-high. Add half of the chives. Toss to coat. Turn off the heat.

Place pasta in a pasta bowl, top with lobster tail and garnish with the remaining chives. Serve and ENJOY!!!

Wine pairing.....Chardonnay!

Chicken Posole

This recipe is from my dear friend Andrea.  I am definitely going to give it a try.  Looks super easy and delicious.  She gets rave reviews from her Mother-in-Law, so it must be great!  Andrea suggests serving with avocado.


1 tsp olive oil
1 onion thinly sliced
salt and pepper for seasoning
1 32oz container low sodium chicken broth
1 28oz can diced tomatoes, drained
1 dried ancho chili, thinly sliced, or 1/4 tsp crushed red pepper
2 cups shredded chicken (already roasted at the store...or roast your own)
1 15oz can hominy, rinsed
1 lime, sliced for garnish

Heat oil in a large saucepan over medium heat, add the onion and 1/4 tsp salt and pepper and cook, stirring occasionally, until soft and beginning to brown.  About 10-12 minutes.

Add the broth, tomatoes, and chili and bring to a boil. Stir in the chicken and hominy and simmer until heated through, about 3-4 minutes.

Serve with sliced lime and avocado (optional, but recommended).

I suggest serving with a nice Mexican beer, but if you want to have it wine, I would recommend an un-oaked Chardonnay or a crisp Pinot Gris.