Italian Meatballs on Parmesan Noodles

Servings: 4

Ingredients

• 1/2 cup Italian seasoned bread crumbs
• 1/2 cup finely grated Parmesan cheese, plus more for baking
• 1/4 cup chopped fresh parsley
• 1 tablespoon dried oregano
• 1/2 tablespoon minced garlic or garlic paste
• 1/2 tablespoon kosher salt
• 1/2 tablespoon freshly ground black pepper
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes
• 1 large egg, beaten
• 1/4 cup milk
• 1 1/4 cups beef broth, divided, or more as needed
• 1 pound 80% lean ground beef
• Parmesan Noodles
• 12 ounces egg noodles
• 1 1/2 tablespoons salted butter
• 1 tablespoon garlic paste
• 1/4 cup grated Parmesan cheese
• 1 tablespoon olive oil
• 1 teaspoon freshly ground black pepper
• 2 tablespoons chopped fresh parsley, plus more for garnish

Directions

1. Preheat the oven to 425 degrees F (225 degrees C). 
2. Combine breadcrumbs, Parmesan, parsley, oregano, garlic, salt, black pepper, basil, and red pepper flakes in a bowl and mix together with a fork. Stir in egg, milk, and 1/4 cup beef broth. Add ground beef and stir with a fork just until combined.
3. With wet hands, roll meat mixture into medium-sized balls and place in a large casserole dish. Pour in 1 cup beef broth, or enough to fill the casserole 1/4 inch deep. Sprinkle meatballs with Parmesan cheese.
4. Bake meatballs in the preheated oven for 15 minutes. Turn meatballs over, and bake until no longer pink at the center, about 15 minutes more.
5. For noodles, bring a large pot of salted water to a boil. Add noodles and cook until tender with a bite, about 10 minutes; drain.  
6. Place noodles in a bowl and immediately add butter, garlic paste, Parmesan, oil, black pepper, and parsley. Stir to combine.
7. Remove meatballs from the oven. To serve, spoon noodles onto a plate and top with meatballs. Sprinkle with more parsley. Enjoy!

From: https://www.allrecipes.com/italian-meatballs-on-parmesan-noodles-recipe-11783729

Slow-Cooked Caribbean Pot Roast

Yield: 10 servings

Ingredients

• 2 medium sweet potatoes, cubed
• 2 large carrots, sliced
• 1/4 cup chopped celery
• 1 boneless beef chuck roast (2-1/2 pounds)
• 1 tablespoon canola oil
• 1 large onion, chopped
• 2 garlic cloves, minced
• 1 tablespoon all-purpose flour
• 1 tablespoon sugar
• 1 tablespoon brown sugar
• 1 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon ground coriander
• 3/4 teaspoon chili powder
• 1/2 teaspoon dried oregano
• 1/8 teaspoon ground cinnamon
• 3/4 teaspoon grated orange zest
• 3/4 teaspoon baking cocoa
• 1 can (15 ounces) tomato sauce

Directions

1. Place potatoes, carrots and celery in a 5-qt. slow cooker. In a large skillet, brown meat in oil on all sides. Transfer meat to slow cooker.
2. In the same skillet, saute onion in drippings until tender. Add garlic; cook 1 minute longer. Combine the flour, sugar, brown sugar, seasonings, orange zest and cocoa. Stir in tomato sauce; add to skillet and heat through. Pour over beef.
3. Cover and cook on low until beef and vegetables are tender, 6-8 hours.

From: https://www.tasteofhome.com/recipes/slow-cooked-caribbean-pot-roast/

Kebab Marinates and oven cooking

  Veggie Kebab (for 8 - 10 skewers, marinade up to a few hours)

• 3 - 4 minced garlic cloves
• 1/2 C chopped fresh parsley (can sub with cilantro)
• kosher salt
• 1/2 t dried oregano
• 1/2 t red pepper flakes
• 1/3 C extra virgin olive oil
• juice of 2 lemons

Chicken Kebab (for 2 lbs of chicken breasts; marinade up to 4hrs)

• 2 T olive oil
• 1 large lemon, zested and juiced
• 2 minced garlic cloves
• 1 t dried oregano
• 1/2 t salt
• 1/4 t black pepper

Beef Kebab (for 1.5lbs beef - tri-tip, sirloin steak tips, etc; marinate up to 24hrs)

• 1 t minced garlic
• 1 t onion powder (can sub with garlic powder)
• 2 1/2 T soy sauce
• 2 T Worcestershire sauce
• 2 T balsamic vinegar
• 1 T vegetable oil
• 1/4 t black pepper

Instructions on Oven kebab cooking:

Cooking kabobs at 375F in the oven is most popular because it yields great results, and you’ll avoid burning them. Place them on a sheet pan after the oven preheats, then use this chart for approximate baking times:

Chicken: 20-25 min

Beef: 25-30min

Veggies: 20 in

Cooking kabobs at 400F shortens the baking time while still keeping the meat juicy and tender. After preheating the oven, bake them on a sheet pan and use this chart for approximate cooking times:

Chicken: 15-20 min

Beef: 20-25 min

Veggies: 15 min

Veggie Kebab marinade from: https://www.themediterraneandish.com/vegetable-kabobs/

Chicken kebab marinade from: https://www.laurafuentes.com/lemon-chicken-marinade/

Beef kebab marinade from: https://www.recipetineats.com/marinated-beef-kabobs/

Skillet-Roasted Chicken & Potatoes

Ingredients:

• 4 to 8 large bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
• Kosher salt and freshly ground black pepper 
• 2 1/2 cups buttermilk, shaken 
• Good olive oil 
• 2 tablespoons Dijon mustard (4T for 8 thighs)
• 1 tablespoon dry white wine, such as Chablis (2T for 8 thighs)
• 1 1/2 teaspoons fresh thyme leaves (1T for 8 thighs)
• 1/8 teaspoon sweet Hungarian paprika (1/4t for 8 thighs)
• 1 pound medium Yukon Gold potatoes, unpeeled, sliced 1/4 inch thick 
• 1 tablespoon minced garlic (3 cloves) 
• 2 tablespoons minced fresh parsley 
• 1 tablespoon chopped fresh chives

Directions:

1. At least 4 hours (but not more than 12 hours) before you plan to serve, sprinkle the chicken all over with 1 teaspoon (1 1/2t for 8 thighs) salt and 1/2 teaspoon (3/4t for 8 thighs) pepper. Place in a 1-gallon sealable plastic bag and pour in the buttermilk. Seal the bag and massage it lightly to be sure the chicken is coated with the buttermilk. Place in the refrigerator to marinate.
2. Preheat the oven to 350 degrees F. Pour 2 tablespoons olive oil in an unheated 12-inch cast-iron skillet and tilt the pan so the oil covers the bottom. Lift the thighs out of the buttermilk, letting any excess buttermilk drip off, and place them in the skillet, skin side up, in one layer. Discard the marinade. In a small bowl, combine the mustard and wine and brush it on the top of the chicken. Sprinkle with the thyme, paprika, 1 teaspoon salt (1 1/2t for 8 thighs), and 1/2 (3/4t for 8 thighs) teaspoon pepper. Place the skillet in the oven and roast the chicken for 30 minutes.
3. Using tongs, transfer the chicken to a plate and put the potatoes, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper into the skillet. Toss to coat with the pan juices then spread the potatoes out. Return the chicken to the skillet, placing it on the potatoes. Roast 30 minutes longer, until the chicken registers 155 degrees F on an instant-read thermometer. Transfer just the chicken to a plate and cover loosely with aluminum foil to keep warm. Return the skillet to the oven, raise the temperature to 425 degrees F, and roast the potatoes for 15 - 25 minutes, until they’re tender and starting to brown. Return the chicken to
4. the pan and sprinkle with the parsley, chives, and extra salt. Serve hot from the skillet.

From: https://www.foodnetwork.com/recipes/ina-garten/skillet-roasted-chicken-and-potatoes-11887246#reviewsTop

Reprinted from Modern Comfort Food, Copyright 2020 by Ina Garten, Clarkson Potter/Publisher. 

Garlic Confit

Ingredients

• 10 heads of garlic cloves peeled, around 2 3/4 cups (I highly suggest buying pre-peeled garlic)
• 8-10 sprigs of fresh thyme or rosemary
• 1 tbsp. black peppercorns
• 2 small bay leaves
• 2 1/2 cups pure olive oil

Instructions

1. To a medium-large sized saucepan/pot add all the ingredients and over on low (do not boil) for around 30 minutes or until garlic is perfectly buttery and creamy.
2. Use a slotted spoon to transfer
3. the garlic to a large jar and store for up to 3 weeks in the fridge.

From: https://www.foodbymaria.com/garlic-confit/

Classic Tomato Soup

Yield: 4 bowls

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 medium yellow onion, chopped
• ½ teaspoon fine sea salt
• 2 tablespoons tomato paste
• 1 large can (28 ounces) whole tomatoes, with their liquid
• 2 cups vegetable broth
• ½ cup cooked Great Northern beans or cannellini beans, rinsed and drained
• 2 tablespoons unsalted butter, cut into a few pieces
• 1 teaspoon coconut sugar or brown sugar, to taste
• Freshly ground black pepper, to taste
• For the tomato-basil variation (optional): 10 to 15 fresh basil leaves, to taste

Instructions

1. In a Dutch oven or soup pot, warm the olive oil over medium heat until shimmering. Add the onion and salt and cook, stirring occasionally, until the onions are tender and turning translucent, 7 to 10 minutes. Add the tomato paste and cook, stirring constantly, until fragrant, about 30 seconds.
2. Add the tomatoes and vegetable broth and stir to combine. Increase the heat to medium-high, and bring the mixture to a simmer. Cook for 30 minutes, reducing the heat as necessary to maintain a gentle simmer, and stirring occasionally.
3. Remove the pot from the heat and let it cool for a few minutes. Carefully transfer the mixture to a blender, being sure not to fill past the maximum fill line (blend in batches if necessary). Add the beans, butter, sugar, and several twists of black pepper. Securely fasten the lid and blend the soup until smooth, being careful to avoid hot steam escaping from the lid.
4. Since canned tomatoes vary in flavor, I always end up tinkering with this soup a bit at the end. Taste and, if necessary, add a little more sugar (to balance out the acidity of the tomatoes), pepper, and salt (I usually add another ¼ to ½ teaspoon).
5. If you’re adding basil, add it now. Briefly blend again, and serve hot. This soup keeps well for up to four days or so. You can freeze leftovers for up to 3 months.

From: https://cookieandkate.com/classic-tomato-soup-recipe/print/33104/

Creamy Garlic Chicken Recipe

Serves: 4

Ingredients

• 2 boneless, skinless chicken breasts (about 1.3 lbs. total)
• 1/2 tsp Italian seasoning
• 1/2 tsp salt
• 1/4 tsp freshly cracked black pepper
• 1/4 cup all-purpose flour
• 2 Tbsp olive oil
• 2 Tbsp butter, divided
• 1 whole garlic bulb (about 8-9 garlic cloves)
• 1 cup chicken broth
• 3/4 cup heavy cream
• 1/2 tsp garlic powder
• Salt and Pepper to taste

Instructions

1. Using a sharp knife, carefully fillet each chicken breast into two thinner cutlets (or use thin-cut chicken breasts).
2. Season each breast with Italian seasoning, salt, and black pepper. Then sprinkle the flour over both sides of the chicken breasts and rub it in until the chicken is evenly coated.
3. Heat a large skillet over medium heat and add the olive oil and 1 Tbsp of butter. Once the skillet is hot, add the chicken and cook on each side until golden brown and cooked through (about 4 minutes per side). Remove the cooked chicken to a clean plate and cover to keep warm.
4. While the chicken is cooking, peel the garlic cloves and then carefully smash them with the side of a large chef's knife by pressing down on the side of the knife with the heel of your hand.
5. Once the chicken is removed, to the same skillet add the remaining 1 Tbsp of butter, then add the garlic cloves. Turn the heat down to medium-low and sauté the garlic for 3 minutes or until lightly browned and fragrant. Make sure to stir the garlic frequently to prevent it from burning.
6. Next pour the chicken broth and heavy cream into the skillet, then add the garlic powder. Stir and scrape up any brown bits from the bottom of the skillet. Allow the sauce to simmer in the skillet for 8-10 minutes, or until it has reduced and thickened by about 50%. Taste the sauce at this point and add salt and pepper if needed (I added about ⅛ tsp of salt and ⅛ tsp of black pepper).
7. Finally, return the cooked chicken breasts to the skillet and spoon the creamy sauce over top. Allow the chicken to heat through. Serve with fresh chopped parsley (optional), and enjoy!

From: https://www.budgetbytes.com/creamy-garlic-chicken/