Baked Chicken Meatballs

I know I've been sporadic at posting over the last year or two. (I blame pregnancy, baby, moving, etc. etc.) But lately I've been motivated to get back here more frequently and put more effort into this space of mine. I started this recipe journal 4 1/2 years ago. 600 recipes later I'm still here and still loving it. I think it's ready for some improvements though. I've started the process of moving over to Wordpress (which I currently know nothing about so I have some homework to do). I'm planning to revamp the recipe archives and add print features. And I have a few other exciting ideas! So if I seem absent for a week or two you'll know why. I'm working hard behind the scenes.

To tide you over until then, I made some meatballs. Mmmmm. With chicken and bacon (or pancetta if you're feeling fancy). I made them with the pancetta (and I've never paid so much $$$ for such a tiny slice of meat before). And they turned out wonderful but I think bacon would do the trick. My only plea is that you don't use ground chicken breast. It's just too lean and won't result in these impossibly succulent and juicy little gifts. They would be awesome over a bowl of pasta or on a toasted baguette. We devoured them with garlic mashed cauliflower (recipe coming soon) and roasted asparagus spears.

Baked Chicken Meatballs

INGREDIENTS
3 slices Italian bread, torn into small pieces (1 cup) (I used whole wheat bread)
1/3 cup milk
3 oz. pancetta or bacon, finely diced
1 small onion, diced
1 clove garlic, minced
1 Tbsp. extra virgin olive oil
1 large egg
1 lb. ground chicken (I used ground chicken thigh)
2 Tbsp. tomato paste, divided
3 Tbsp. fresh flat-leaf parsley, chopped

DIRECTIONS
1. Preheat oven to 400 F. Line a 9x13 baking pan with parchment paper or aluminum foil.

2. Soak bread in milk in a small bowl until softened, about four minutes. Squeeze bread to remove excess milk; discard milk.

3. Cook pancetta (or bacon), onion, garlic, 1/2 tsp. kosher salt and 1/2 tsp. freshly ground black pepper in 1 Tbsp. olive oil over medium heat until the onion is softened and the pancetta has rendered some of its fat, about 8 minutes. Set aside to cool.

4. In a large bowl, lightly beat the egg and combine it with the ground chicken, 1 Tbsp. tomato paste, parsley, bread, and pancetta mixture. Form into about 15 meatballs and arrange on the prepared baking pan.

5. Combine the remaining Tbsp. tomato paste with a drizzle of olive oil and brush over top of the meatballs.

6. Bake in the preheated oven until the meatballs are just cooked through, about 20 minutes.

Makes about 15 meatballs, serves 4.

(Adapted from Gourmet via Smitten Kitchen)

Roasted Vegetable Frittata

Every time I make a frittata Dustin complains that he wishes it had a crust. In other words, he wants a quiche. I get it. A flakey butter crust would improve just about anything. But the whole point of a frittata is that it's quicker (no pastry production required) and lighter (less post-breakfast regret). And I like its crust-less-ness. This one is filled with roasted vegetables (summer squash, bell peppers, mushrooms, and onion), garlic, and cheese. I added a little extra cheese. I used milk instead of half and half so I deserved the extra calories.

This makes a massive frittata. If you're only feeding 3 (I'm counting Clara as a whole person now- she eats an impressive amount for a 13-month-old), this'll probably last you a few days. But I wouldn't consider having a healthy delicious breakfast already prepared a problem exactly. Plus, I thought it tasted even better on the second (and third) day.

Roasted Vegetable Frittata

INGREDIENTS
1 small zucchini, diced
1 small yellow squash, diced
1 small red onion, diced
1 red bell pepper, chopped
1 yellow or orange bell pepper, chopped
8 oz. cremini mushrooms, chopped
extra virgin olive oil
kosher salt
freshly ground black pepper
1 Tbsp. butter
2 cloves garlic, minced
1/3 cup green onions or chives, thinly sliced
12 large eggs
1 cup half and half or whole milk (I used milk)
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/2 cup freshly grated parmesan cheese
2/3 cup Gruyere or sharp white cheddar cheese, shredded

DIRECTIONS
1. To roast vegetables (this can be done ahead of time), preheat oven to 400 F. Line two large baking sheets with aluminum foil and lightly coat with cooking spray. Toss vegetables (zucchini through mushrooms) with enough olive oil to coat and season with salt and freshly ground black pepper. Arrange in an even layer on the prepared baking sheets. Roast in the preheated oven, turning occasionally, 20-30 minutes, until tender and caramelized. Remove from the oven and set aside to cool.

2. Preheat oven to 350 F.

3. Melt butter in a large 12-inch (preferably nonstick) skillet over medium heat. Add the onions and garlic and saute for a minute. Add the roasted vegetables (should be about 3 cups) and cook for a minute to heat through.

4. In a large bowl, whisk to combine the eggs, milk, salt, pepper, and Parmesan. Pour into the skillet with the vegetables and cook for 2 minutes over medium-low heat without stirring. Sprinkle half of the remaining cheese (Gruyere or Cheddar) over the top of the eggs.

5. Transfer the pan to the preheated oven and bake for 20-25 minutes, until puffed and set in the center. Sprinkle with the remaining cheese and cook for several more minutes until the cheese has melted. Remove from the oven and set aside to cool slightly before serving.

Makes a 12-inch frittata, serves 6-8.

(Adapted from Food Network)

Pesto, Chicken, and Red Grape Pizza

Coming to you from a new kitchen. A cute new kitchen. With ample counter space and sunlight streaming in. And a big pretty fridge. Still not enough cupboard space. (But that's probably my problem. When you move and the majority of your boxes are labeled "kitchen", you have too many serving platters and cooking gadgets.) Despite the lack of space and similar inconveniences we've come to accept with city life, we're happy in our new place.

Naturally, pizza was the first thing I made. This unusual spin on chicken pesto pizza includes grapes! Sounds crazy but tastes amazing. It's garlicky and cheesy (fresh mozzarella oozing all over the place) and sweet. I used my own pesto recipe but feel free to buy it prepared. I didn't include amounts for the toppings because when I'm throwing them on a pizza, I rarely measure. Plus it all depends on how big your crust is and how much you want to pile on top. It's pizza. So it's hard to go wrong.

Pesto, Chicken, and Red Grape Pizza

INGREDIENTS
1 recipe pizza dough
prepared basil pesto (purchased or make your own)
seedless red grapes, halved
shredded boneless skinless rotisserie chicken
fresh mozzarella, thinly sliced
freshly grated Parmesan or Romano cheese
freshly ground black pepper
green onions, thinly sliced

DIRECTIONS
1. Prepare dough according to recipe directions.

2. Preheat oven and pizza stone to 450 F.

3. Top prepared crust with a thin layer of basil pesto. Top with grapes, chicken, garlic, and mozzarella. Sprinkle with Parmesan or Romano cheese, freshly ground black pepper, and green onions (reserve some to add after baking).

4. Bake on preheated pizza stone for 8-10 minutes until the crust is puffed and golden brown and the cheese is bubbling. Sprinkle with reserved green onions; slice, and serve.

Makes 1 large pizza.

(Adapted from Cooking Light)

Black Bean Burritos

We move in two days. (Less than a mile away- we're staying in Chicago for now.) So naturally the house in in chaos. The contents of my kitchen cupboards have been emptied onto my counter tops and kitchen floor. With all the stacks of boxes you can barely get into our bedroom or through the front door. Oh well. Next week order will be restored (somewhat-hopefully). Until next year when we'll do it all over again.

Needless to say, I'm not cooking. But I made these burritos last week and have a spare moment (baby is napping, so is my mom who has been an enormous help this week) to share them. I've tried quite a few bean burrito recipes before, but none were worth repeating- until now. This is a meal you need up your sleeve when despite life's crazy you still want to eat something satisfying and healthy. They could be prepared ahead and refrigerated or frozen (for weeks even, I suspect). And they use (mostly) pantry staples. (Fresh cilantro being the exception. But it's a fridge staple for me. You could always toss in some coriander instead.) You can skip the rice- although I really like it here- and stick with beans and cheese. Or throw in some vegetables. I'm thinking roasted peppers, mushrooms, and onions...mmm.

Black Bean Burritos

INGREDIENTS
1 1/2 Tbsp. olive oil
1/2 onion, finely diced
2 cloves garlic, minced
1 15-oz. can black beans (or pinto beans), drained and rinsed
1/2 cup tomato sauce
1 tsp. cumin
1/4 tsp. mexican oregano
fresh jalapeno, diced or pickled jalapeno, chopped (optional, to taste)
dash cayenne pepper (optional, to taste)
salt and freshly ground black pepper, to taste
2 Tbsp. fresh cilantro, chopped + extra for garnish

3 cups cooked brown rice
juice 1 lime
handful cilantro, chopped
salt and freshly ground black pepper, to taste

4 10-inch whole wheat flour tortillas
Monterey Jack, Pepper Jack, or Mexican cheese blend, grated
salsa, avocado/guacamole, and/or sour cream, for serving (all optional but recommended)

DIRECTIONS
1. Heat oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5-10 minutes. Add the beans and mash about half of them with the back of a wooden spoon (or potato masher). Add the tomato sauce, cumin, oregano, jalapeno (if using), cayenne (if using) and salt and pepper, to taste. Simmer for 5 minutes until thickened slightly, adding a little water to thin if necessary. Stir in the cilantro and remove from the heat.

2. To make the rice, in a medium bowl toss to combine the rice, lime juice, and cilantro. Season to taste with salt and freshly ground black pepper.

3. Preheat oven to 350 F.

4. To assemble the burritos, warm the tortillas so they are soft and pliable. Spread 1/4 of the rice on the center of each tortilla. Top with 1/4 of the bean mixture and sprinkle with cheese. Roll each burrito up (folding the ends in first) and place in a baking dish or on a cookie sheet. Sprinkle the burritos with more cheese.

5. Cover the dish with foil and bake in preheated oven for 10 minutes. Remove the foil and bake for 5 more minutes until the cheese is bubbling and the burritos are heated through. (If they have been refrigerated/frozen first they will take longer to cook.) Garnish with extra cilantro and serve with salsa, avocado/guacamole, and/or sour cream.

(Adapted from Gourmet)

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

Here's another Giada recipe. (Four of the last five I've posted have been hers- not purposefully.) And I have another one I made today that's on its way. I must be inspired by her use of fresh healthy ingredients. It's almost summer after all. Time for meals from the garden (or farmers market if you live in the city and don't have a single square foot of soil to call your own). And cooking and dining outdoors.

We had our first barbecue with friends last weekend. And this salad was my contribution. Trying something new to serve at a gathering is a bit risky. (I've had my share of public failures, too.) But this time I got lucky. This dish was phenomenal! Just the right thing to serve with burgers hot off the grill.

Israeli couscous is actually a type of pasta. The mini balls are made with semolina flour. And they're hard to find, but they also make them with whole wheat! All of the ingredients listed below (including an 8-oz. box of the couscous) can be found on a trip to Trader Joes. Regular (not white) balsamic vinegar can be used in a pinch, but white is preferred for its lighter taste and coloring. The smoked paprika (which can be found at almost any grocery store now days) is essential though. Might as well buy a big jar- you'll want to add it to everything. (I practically do.)

Israeli Couscous Salad with Smoked Paprika, Tomatoes, and Mozzarella

INGREDIENTS
1 Tbsp. extra virgin olive oil
1 1/3 cups (8 oz.) Israeli couscous, also known as pearl couscous or maftoul (whole wheat if you can find it)
generous pinch salt
2 cups packed baby spinach leaves, chopped
12 oz. grape or cherry tomatoes, halved
8 oz. fresh mozzarella, cubed (or 4 oz. feta, crumbled)
1 cup jarred roasted red peppers, drained and diced
1/3 cup sliced or slivered almonds, toasted
1/4 cup fresh flat-leaf parsley, chopped
3 Tbsp. fresh basil, chopped (or fresh mint)
1/3 cup extra virgin olive oil
2 Tbsp. white balsamic vinegar
1 1/2 tsp. smoked paprika
1/2 tsp. kosher salt
1/4 tsp. freshly ground black pepper

DIRECTIONS
1. To make the coucous, heat the oil over medium-high heat in a large saucepan. Cook the couscous, stirring frequently, until golden, 4 to 5 minutes. Add 2 cups water and the salt and bring to a boil. Reduce the heat to medium-low. Cover and simmer until the couscous is just tender and the liquid is absorbed, 9 to 10 minutes. Set aside to cool.

2. To make the dressing, whisk the oil, vinegar, paprika, salt and pepper in a small bowl until smooth.

3. Mix together the spinach, tomatoes, cheese, peppers, parsley, almonds and basil in a large bowl. Add the couscous and the dressing. Toss until all the ingredients are coated. Season to taste with additional salt and freshly ground black pepper, if needed. Transfer to a large serving bowl and serve. (Can be prepared ahead of time and served chilled.)

Serves 6-8.

(Adapted from Food Network)

Mini Frittatas

 
I've made these mini frittatas (a frittata is essentially a crustless quiche) almost half a dozen times over the last month or so. I wanted a bite-size breakfast dish for Clara's birthday brunch and these were it! I've tried them a handful of different ways- with ham and bacon and broccoli and sausage. Each was a success. Whatever you choose to fill them with, the base recipe is simple and stays the same. Whisk some eggs and milk. Add some salt and pepper (and smoked paprika, please). Sprinkle in some fresh herbs and freshly grated cheese. Bake them 'till they're puffed and golden. And eat. (Or save them for later and reheat. They're still delicious. And convenient for entertaining!)

p.s. These work just as well in a mini muffin tin. It will make enough egg mixture to fill about 1 1/2 pans. Just be sure to reduce the baking time by a few minutes as they'll cook a bit quicker.

Mini Frittatas

INGREDIENTS
8 large eggs
1/2 cup milk (whole or low-fat)
1/4 tsp. kosher salt
1/2 tsp. smoked paprika (optional but recommended)
freshly ground black pepper
fresh parsley, chopped
fresh chives, chopped
Parmesan cheese, freshly grated
sharp cheddar cheese, grated (I used white cheddar)

filling options:
ham, diced
canadian bacon, diced
bacon, cooked until crisp and crumbled
sausage, cooked and crumbled
broccoli, cooked until tender and chopped
spinach, cooked until wilted and chopped

DIRECTIONS
1. Preheat oven to 375 F. Lightly grease a 12-cup muffin pan.

2. In a large bowl, whisk to combine the eggs, milk, salt, paprika, and freshly ground black pepper.

3. Fill each muffin hole a third of the way full with filling of choice (ham or broccoli, etc.). Sprinkle with a bit of Parmesan, parsley, and chives. Fill the muffin cups almost to the top with the egg mixture. Top with cheddar cheese.

4. Bake in preheated oven for 8-10 minutes, until puffed and just set in the center. Slide a spatula around the edges to remove the frittatas from the muffin cups. Serve immediately or at room temperature. (Can also be refrigerated and reheated later.)

Makes 1 dozen muffin-size frittatas.

(Adapted from Food Network)

Farro with Cucumber and Tomato

Hello spring! Chicago keeps teasing us with gloriously warm and sunny days and then suddenly dipping back into winter-worthy temperatures. But one thing is for sure: it looks like spring! The blossoms are out and our world has turned green. Having grown up in Virginia, I need some green to feel at peace. I've lived in some beautiful places- with grand mountains and lots of sunshine. But without some trees and lush summer beauty- I am not complete.

Time for some warm weather recipes. This salad will be a staple in our summer kitchen. It's light and refreshing but not bland or boring. Dustin and I couldn't believe how much flavor this simple healthy salad delivered. He was convinced there was some cheese hiding in there. (Because in our experience, most things without cheese are just not this delicious!)

Farro can be hard to find (and expensive). Trader Joes carries little bags of it for a couple dollars. You can find the rest of the ingredients there as well. The best thing about this recipe is that it is infinitely adaptable. Use cilantro or basil instead of parsley. Add a handful of spinach. Whatever vinegar you have on hand (white wine, apple cider, etc.) should work. Add some toasted chopped walnuts or slivered almonds. I already tried it with diced avocado and it was wonderful. You could even throw in some cheese (I'm thinking goat cheese or feta or mozzarella). Cheese never hurts.

Farro with Cucumber and Tomato

INGREDIENTS
10 oz. farro (about 1 1/2 cups)
4 cups water
generous pinch salt
1 lb. tomatoes, seeded and diced
1/2 red onion, diced
1 large cucumber, peeled (optional) and diced (I used several baby cucumbers)
1/4 cup snipped fresh chives
1/4 cup fresh Italian parsley, finely chopped
1 large clove garlic, minced
2 Tbsp. white balsamic vinegar
1/4 cup extra virgin olive oil
salt and freshly ground black pepper, to taste

DIRECTIONS
1. Combine the farro and water in a medium saucepan. Add a generous pinch of salt. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the farro is tender. (This can take anywhere from 10 minute for par-boiled farro to 30 minutes for regular.) Drain well and then transfer to a large bowl to cool.

2. Once the farro is cooled, add the tomatoes, onion, cucumber, chives, parsley, and toss to combine.

3. In a separate bowl, whisk together the garlic, vinegar, and olive oil. Season with salt and pepper. Pour over the salad and toss to coat. Season to taste with salt and freshly ground black pepper. Serve chilled or at room temperature.

Serves 4-6.

(Adapted from Food Network)

Lemon Crinkle Cookies

Last week was Clara's first birthday! And so for the past month or so I've been trying out recipes to include on the menu for her party (a late morning brunch). These cookies easily made the cut. They're not-too-tart, not-too-sweet and completely lemony. I'm not fanatical about lemons, but I could eat a dozen of these. (Oh, and they freeze really well so they can be made ahead of time. Just let them come to room temperature before serving.)

Lemon Crinkle Cookies

INGREDIENTS
1/2 cup butter, softened
1 cup sugar
1/2 tsp. pure vanilla extract
1 egg
1 tsp. lemon zest
1 Tbsp. freshly squeezed lemon juice
1/4 tsp. salt
1/4 tsp. baking powder
1/8 tsp. baking soda
1 1/2 cups all-purpose flour
1/2 cup powdered sugar, for rolling

DIRECTIONS
1. Preheat oven to 350 F. Grease 2 large nonstick cooking sheets with cooking spray or line with parchment paper or a mat.

2. In a large bowl, cream butter and sugar together until light and fluffy.  Whip in vanilla, egg, lemon zest, and juice.  Scrape sides and mix again.  Stir in all dry ingredients slowly until just combined, excluding the powdered sugar.  Scrape sides of bowl and mix again, briefly.

3. Pour powdered sugar onto a large plate.  Roll a heaping teaspoon of dough into a ball and roll in the powdered sugar.  Place on baking sheet and repeat with remaining dough.

4. Bake for 8-10 minutes or until bottoms begin to barely brown and cookies look matte (not melted or shiny).  Remove from oven and cool cookies about 3 minutes before transferring to a rack.

Makes about 18 cookies.

(Adapted from Lauren's Latest and Lahatchita Eats)