Mini Meatball Minestra

This is a recipe by, of course, Rachael Ray. We did have to use ground turkey instead of the meatloaf mix. I'm thinking about making my own meatloaf mix. I cannot find it in a store (especially since Stillwater is limited in grocery options). I found that it's equal parts beef, pork & veal. However, ground veal is hard to find too. If I find it, I will make my own mix, make extra and freeze it.

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1/4 pound pancetta, diced
• 1 medium-large onion, chopped
• 3 cloves garlic, grated or finely chopped
• 2 heads escarole, chopped
• Salt and freshly ground black pepper
• Freshly grated nutmeg, to taste
• 1 (15-ounce) can cannellini beans, drained
• 2 quarts chicken stock
• 3 cups water
• 1 pound ground beef, pork and veal, meat loaf mix
• 1 large egg
• 2 handfuls bread crumbs
• Splash milk
• A handful grated Parmigiano-Reggiano, plus some to pass at table
• 1 teaspoon fennel seeds
• 1/2 teaspoon allspice
• A handful fresh parsley leaves, finely chopped
• 1 cup mini penne or ditalini pasta
• 1 lemon, zested, for garnish

Directions

In a heavy bottomed soup pot heat olive oil over medium to medium-high heat. Add pancetta and cook until crisp, 2 to 3 minutes. Add onions and 2 cloves of garlic and saute 4 to 5 minutes then add the escarole and wilt. Season with salt, pepper and nutmeg. Stir in beans, add stock and water and bring to boil.

While stock comes to a boil, combine meat, egg, bread crumbs, milk, a handful of cheese, fennel, allspice, parsley, salt and pepper. Combine and roll into 1-inch balls, and add to the soup. Cook 2 minutes then add in pasta and cook 6 minutes more. Turn off the heat, garnish with lemon zest and serve with cheese passed at the table.

Hash Brown Casserole

I was looking for a recipe that reminded me of the Hash Brown Casserole that Cracker Barrel makes. This is the one I tried. I honestly don't know how close it is because I am obsessed with this recipe. It is so good to me I don't even care if it's like Cracker Barrel's recipe or not.


Prep. Time: 0:45
Serves: 8
10.25 oz. can condensed cream of chicken soup
8 oz. Colby cheese - grated
1/2 cup melted butter OR margarine
1 sm. onion - minced
1 tsp. salt
1/2 tsp. black pepper
2 lb. bag frozen shredded hash browns


-Spray a 13" X 9" X 2" baking pan with non-stick cooking spray; set aside.
-In a bowl, combine soup, cheese, butter, onion, salt, and pepper.
-Gently fold the potatoes into the mixture and pour into prepared pan.
-Bake in a 350 degree oven for 35-40 minutes, until heated through and top is browned.

Bucatini a La Surf and Surf

This is a recipe from Guy Fieri. Jerome and I made this for my family and everyone loved it. We did not have to make any alterations for the picky eaters or my grandparents who have specific dietary restrictions. If your family likes seafood, this is for you guys!

P.S. Bucatini is a hollow spaghetti. We used regular spaghetti and it was perfectly fine.

Ingredients

• Salt
• 1 pound bucatini
• 1 cup pancetta, diced
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 6 cloves garlic, sliced thin
• 1 shallot, diced
• 1 tablespoon red pepper flakes
• 16 Manila clams, scrubbed
• 1/2 bottle dry white wine
• 12 to 16 ounces tomato sauce
• 1 sprig thyme, leaves chopped
• 1 pound 16/20 shrimp, peeled and deveined, tail on
• 1/2 pound calamari, cleaned and cut into rings
• 1/2 pound large bay scallops, cleaned, patted dry
• Coarsely ground black pepper
• 2 tablespoons freshly chopped basil leaves
• 3 tablespoons freshly chopped parsley leaves

Directions

Bring a large pot of water to a boil over high heat, and add a handful of salt. Drop the pasta into the boiling water and stir to keep it from clumping together and cook until al dente. Drain and set aside.

Heat a large heavy skillet over medium-low heat, add the pancetta and cook until crispy, about 10 minutes. Remove the pancetta from the pan and drain on a paper towel. Drain fat from pan.

Add 3 tablespoons olive oil to pan over medium heat, add garlic, shallots, red pepper flakes and cook for 1 minute. Then add clams, white wine, tomato sauce and thyme to the pan and cook, covered, for 3 to 5 minutes or until clams have opened. Season the shrimp, calamari, and the scallops with salt and pepper and raise the heat to medium-high. Add the seafood and cook until the shrimp just starts to turn pink and the squid and scallops become opaque, 2 to 3 minutes.

Add the pasta into the pan and toss until coated with the sauce. Transfer the pasta and shell fish to a large serving platter and garnish with the basil, parsley, pancetta, and coarsely ground black pepper. Drizzle with extra-virgin olive oil and serve immediately.