What was a Sunday dinner at Rose’s without meatballs? This is a dish that a pinch of and a handful of that really comes to play. A dish that my side of the family would kill for, a plate of pasta topped with some of Rose’s meatballs. Lyn and I used to sneak these into Dad when he was in the hospital. Well this was my first try and Lyn says I did ok. You really have to make these every week so you get it down. But then I would be 900 lbs. Quick easy but soooooo good.
I must first say we will probably never be able to master what she did but practice is a lot of fun.
- 2 lbs. of ground sirloin I used 93% lean
- 4 eggs – 2 per lbs
- About 3 handfuls of seasons bread crumbs, each handful was about 1/4 cup
- About a tablespoon or dried parsley (about a table spoon)
- About 1/3 cup grated parmigiano reggiano cheese
- About a table spoon of dried basil (about a table spoon)
- A couple of teaspoon of garlic powder
- About a tablespoon of onion powder
- 1 tsp. Salt and fresh ground pepper
Preheat oven to 350◦
Line a backing sheet with high sides with tin foil and drizzle with then and spread olive oil
Mix all ingredients together thoroughly. Using a medium ice cream scoop, scoop out and shape into 2” balls. (Approximately) and line the pan with meatballs leaving a little space between each. Bake for about 20-30 minutes, checking after 30 minutes. The will be firm but not too firm. You can place sauce until ready to serve.
Note: for Xmas I put in sauce and let them simmer with the sauce they came out very moist and as Lyn said melted in your mouth.
In our search for a healthier lifestyle we came across the Sonoma Diet maybe six years ago. I loved the way it was set up and the huge selection of meals was great. Felt like I was cooking gourmet almost every night and in fact lost a few inches around the waist, my wife hates me I was not trying to lose weight. We have bought 3 or 4 of their cook books since and they are one of the ones I go to more often than not for ideas of what to do with whatever struck our fancy at the meat or fish market. I like to look at two or three of the same type of recipes from different sources for ideas and then make it with my own flair. Anyway this one needs no changes but I have tried cashews, pistachio and walnuts shhh don’t tell Connie.
From: Sonoma Diet wave 2 and 3 express
Makes 4 servings
Start to finish 20 minutes
- 1 lbs. salmon fillet, skinned, cut in 4-ounce portions
- 2 Tbsp. whole wheat bread crumbs
- 2 tsp. extra virgin olive oil
- 2 Tbsp. almonds, lightly toasted, coarsely chopped
- 2 tsp. parsley, chopped
- 1 tsp. thyme, chopped
- Salt and pepper to taste
- 1 Tbsp. olive oil or canola oil
Season salmon with salt and pepper. Set aside.
Combine the bread crumbs and extra virgin olive oil. Mix just to coat the crumbs. Add chopped almonds and herbs. Season with salt and pepper. Spread on a plate.
Gently press each portion of seasoned salmon into almond mixture to coat one side. Place crumb-side up on a plate.
Heat a non stick pan over medium heat. Add oil, then place the fish, crumb-side down, in the pan. Cook about 2 minutes or until the crumbs are golden brown. Carefully turn the fish and cook 2-4 more minutes until the fish is just cooked through. Remove from the pan.
I discovered grill portabellas at a friend’s house years ago at a BBQ thought he was nuts, grilling is for burgers but he made me try one and I was sold. What a great alternative to meat and I have tried many variations plain, stuffed, chop and stir fried. The other day we had these mushrooms and I was wondering what to do with them so… Lyn got us this 360 cookware 2 quart pan (need no oil or water) over the holidays and I thought what the heck I have left over cheeses from the holidays let’s see what I can do.
Stuffed balsamic portabella mushrooms
- 3 larger portabella mushrooms stem and ribs removed (mince some of the stems)
- 1 – 8 oz. package soft goat cheese room temperature
- 3-5 sundried tomatoes minced
- 1 small shallot minced
- Small amount of whole wheat bread crumbs you can judge on your own maybe 2-3 Tbsp.
- Balsamic vinegar (I used my 18 year old for this)
- Salt and pepper to taste.
Drizzle some of the balsamic vinegar on the mushrooms (top down) don’t be shy but don’t drown them and set aside
In a small sauté pan add ¾ to 1 Tbsp. olive oil sauté the shallots, minced mushroom stems and sundried tomato until the shallots are softened about 3-5 minutes. Add the bread crumbs, salt and pepper heat a little. Add to bowl with the goat cheese and thoroughly mix together. You can add some more breadcrumbs if you think it is needed at this point your looking for enough to fill the mushroom caps. Stuff the mushroom caps. Now I supposed you could do this with a nonstick pan and cover but I had a new toy (360 cookware) and wanted to try. So I heated the pan up as directed until water drops bounced across the pan, yes I dropped water in twice it was cool. Place the mushrooms, stuffed side up in covered and reduced heat to medium. Waited until the steam started turned the heat to low and spun the top and waited about 6 minutes. Yes I spun the top from time to time new toy was afraid the seal was not there. After 6 minutes they were done and put on plate and covered loosely. Then I then took some broccoli that we had in the freezer put them in the pan rinsed with water, dumped excess water out put on high cover until the steam started, spun the cover removed from heat for 6 minutes came out nice and firm not mush. You could also do the julienned poached veggies with this, kind of vegi pasta. Will post that later.
Comment: There are so many things you can use for stuffing that the dish can be different every time you make it. I was not planning this so I grabbed what I saw