Stuffed Cabbage Stoup

I FOUND GROUND VEAL!!!! haha. I immediately bought 1 pound as well as 1 pound of ground pork and ground beef. I went home and made 3 pounds of meatloaf mix. Oh was I excited. haha. Unfortunately, I did not realize that most recipes call for 1 1/2 pounds of meatloaf mix. However, I realized that there are not a whole lot of recipes that call for meatloaf mix. Luckily, one day this week got colder around dinner time and this recipe became the perfect solution.

Ingredients

• 4 tablespoons extra virgin olive oil, divided
• 1 cup raw white rice
• 1 quart plus 2 cups chicken stock, divided
• 1 1/2 pounds ground meatloaf mix (a combination of beef, pork and veal)
• 1/2 teaspoon allspice, eyeball it in your palm
• 1 1/2 teaspoons coriander, half a palm full
• 2 teaspoons smoked paprika, eyeball it in your palm
• Salt
• Pepper
• 1 bay leaf
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 carrot, thinly sliced with a vegetable peeler into strips then finely chopped
• 1/2-3/4 head Savoy cabbage, thinly sliced
• 1 (28-ounce) can diced tomatoes
• 1 cup tomato sauce
• Handful of flat-leaf parsley, chopped
• 3 tablespoons dill, finely chopped

Directions

Heat a sauce pot over medium-high heat with 2 turns of the pan of extra-virgin olive oil, about 2 tablespoons. Add the rice and toss to coat in oil. Add 2 cups of chicken stock, bring up to a simmer, cover and cook for 16 to 18 minutes or until the rice is tender.

Heat a deep pot over medium high heat. Add the remaining extra-virgin olive oil, once hot add meat and begin to brown, 2 to 3 minutes. Season the meat with allspice, coriander, smoked paprika, salt and pepper. Add bay leaf, onions, garlic and carrots. Cook veggies 2 to 3 minutes to begin to soften them, then add cabbage and wilt it down a bit. Add tomatoes, tomato sauce, and remaining stock and cover the pot. Raise the heat to high and bring the soup to a simmer. Simmer for about 10 minutes. Once the rice is cooked, add to the soup and continue to simmer for 2 to 3 minutes. Stir in parsley and dill, adjust salt and pepper to your taste, and serve.

Caesar Salad and Fried Ravioli

This a fantastic meal with fried ravioli and homemade caesar dressing over romaine hearts by Rachael Ray. We made just the ravioli the other day along with a pre-made favorite marinara sauce. It was a great meal that could also be a great snack if just the leftovers. Leftovers are not bad either! We have used cheese ravioli (which makes it a vegetarian meal). I know the picture makes the ravioli look burnt. However, this is how you want them to look because you know they are fully cooked and fried. They are just really browned. Trust me! If you make both the ravioli and salad, have a bite of ravioli and salad together, without the marinara of course. They taste great together.

Ingredients

• 1 pound large ravioli, fresh or frozen
• 1 cup cornmeal
• 1/2 cup Parmigiano Reggiano for coating ravioli, plus a handful for salad dressing
• Salt and lots of freshly ground black pepper
• 1/2 cup extra-virgin olive oil (EVOO), divided
• Zest and juice of 1 lemon
• 1 clove garlic, grated
• 1 tablespoon Dijon mustard
• 1 teaspoon anchovy paste
• A few shots of hot sauce, such as Tabasco
• 1 teaspoon Worcestershire sauce (eyeball it)
• 3 hearts of romaine, chopped

Preparation

Bring a large pot of water to a boil for ravioli. Salt water and
cook a minute less than package directions for either fresh
or frozen pasta, then drain thoroughly.

Heat about 3 tablespoons EVOO in a large, nonstick skillet
over medium heat. Combine cornmeal, 1/2 cup of Parmigiano
Reggiano and lots of black pepper on a plate. Coat the
 drained ravioli in the cornmeal and cheese mixture. Shake
off excess and fry the ravioli until golden on each side, 3-4
minutes total, 2 minutes on each side. Remove them to a
paper-towel lined plate and season with some salt.

For the salad, whisk together the lemon zest and juice,
grated garlic, mustard, anchovy paste, hot sauce and
Worcestershire then stream in the EVOO, about 5
tablespoons. Coat the romaine in dressing then season
with pepper and a handful of grated cheese. Top salad
with crispy ravioli and serve.

Florentine Mac and Cheese and Roast Chicken Sausage Meatballs

First off, there is no sausage in this recipe. Second, yes, it's Rachael Ray. Third, we only use the amount of spinach that looks good to us. There is no way that we could eat 2 10-oz boxes of frozen spinach. Fourth, we end up making 10 meatballs from 1 pound of ground chicken. The recipe calls for 1.5 pounds of ground chicken.

P.S. We strongly recommend ground chicken. If you can't find it, use ground turkey. However, the ground chicken tastes way better! The spices that are used for the meatballs compliment the chicken.

Ingredients

• Salt
• 1 pound cavatappi corkscrew shaped hallow pasta
• 1 1/2 pounds ground chicken
• Black pepper
• 2 to 3 sprigs fresh rosemary, leaves stripped and finely chopped
• 2 teaspoons fennel seeds
• 3 cloves garlic, grated
• 1 teaspoon crushed red pepper flakes
• 1 cup ricotta cheese
• 1 1/2 cups grated Parmigiano Reggiano, divided
• 1 egg
• 3/4 cup bread crumbs, plus more, if needed*
• 3 tablespoons extra-virgin olive oil, divided
• 2 boxes, 10 ounces, chopped frozen spinach
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken stock
• 1 cup whole milk
• 1/8 teaspoon grated nutmeg, eyeball it

Directions

Preheat oven to 450 degrees F.

Place a large pot of water on to boil for pasta. When it comes to a boil, salt it and add the pasta to cook to al dente. Strain pasta reserving 1 cup cooking liquid.

While the water is coming to a boil, in a large mixing bowl combine the chicken, salt and pepper, rosemary, fennel seeds, garlic, crushed red pepper flakes, ricotta cheese, 1/2 cup grated Parmigiano - a rounded handful, egg and bread crumbs. *If the mixture seems too wet, add a handful of bread crumbs and mix together.

Form 8 large round balls, about 3 to 4-inches. Coat balls in a couple of tablespoons of extra-virgin olive oil and lightly grease a baking sheet with 1 tablespoon extra-virgin olive oil. Arrange balls on the baking sheet and roast 17 to 18 minutes until juices run clear.

Defrost spinach in microwave 8 to 10 minutes on "defrost" setting depending on the microwave. Place the boxes in a shallow dish to catch any run off.

While the meatballs roast, in a medium sauce pot over medium heat, melt butter, whisk in flour, cook 1 minute then whisk in stock and milk, season with salt, pepper and nutmeg and thicken 5 to 6 minutes. Stir in the remaining 1 cup grated Parmigiano and reduce heat on lowest setting.

Wring spinach completely dry in clean kitchen towel then separate as you add it to the sauce. Also add the reserved 1 cup pasta cooking liquid.

Toss pasta with the spinach-white sauce and adjust seasonings.

Serve Florentine Mac-n-Cheese with 2 meatballs per person along side.

Chinese Spaghetti and Meatballs

This is a fabulous twist on spaghetti and meatballs. Rachael Ray has less sauce, more veggies and more meatballs. Bigger meatballs too. This is a great recipe. I recommend making the meatballs with ground chicken if you can find it. However, ground pork also gives it a more chinese flavor.

Ingredients

• Salt
• 1 pound whole-wheat spaghetti
• 1 pound ground pork or chicken
• 1 egg
• 2 cups puffed rice cereal
• Black pepper
• 1 teaspoon Chinese five-spice powder, 1/3 palm full
• 8 scallions, 2 finely chopped, 6 cut into 2-inch lengths
• 2 tablespoons plus 1/3 cup tamari dark soy, divided
• 4 tablespoons vegetable oil, divided
• 2 cups snow peas, thinly sliced on an angle
• 1 red bell pepper, very thinly sliced
• 2 inches ginger root, grated
• 4 cloves garlic, grated
• 1 pound triple washed spinach, leaves stripped of larger stems, coarsely chopped
• 1 tablespoon toasted sesame oil, available on Asian foods aisle of market
• 3 tablespoons toasted sesame seeds, available on Asian foods aisle of market

Directions

Preheat oven to 375 degrees F.

Place a pot of water on to boil for spaghetti. When it comes to a boil, salt the water and add pasta to cook to al dente. Heads up: reserve 1/2 cup cooking water just before draining.

Place pork in a mixing bowl. Add the egg to the bowl. Place rice cereal in food processor and pulse into a bread crumb like consistency. Add cereal crumbs to bowl.

Add salt, pepper, five-spice powder, 2 chopped scallions and 2 tablespoons soy sauce. Mix the meat balls thoroughly. Form 1 1/2-inch balls and coat with 1 tablespoon oil, scatter onto a baking sheet and roast 15 minutes.

When the meatballs are close to done and the pasta is in, heat a large skillet over high heat with enough vegetable oil to coat the bottom of the skillet, a couple of tablespoons. Add the snow peas, red pepper, remaining cut scallions, ginger and garlic, stir-fry 2 minutes add spinach and wilt, 1 minute. Add the remaining soy sauce, about 1/3 cup, and the sesame oil then drain, add in pasta cooking water and toss to combine so pasta can soak up sauce, about 1 minute. Garnish with sesame seeds and top with lots of meatballs.

Jimmy's Favorite Garlic Bread

Fantastic garlic butter recipe. Even if you don't like sun-dried tomatoes, the butter is fantastic!! Yes, this recipe makes a TON. However, it is completely worth the entire recipe. You can keep it and put it on any bread for any dish that needs that extra side of bread. =)

Ingredients

• Garlic Butter, recipe follows
• 1 loaf sourdough bread, cut in 1/2
• Basil leaves
• 8 ounces sun-dried tomatoes, chopped
• 1 1/2 tablespoons grated Parmesan

Directions

Liberally apply garlic butter to bread halves. Bake in oven until light golden brown. Remove and top with basil, sun-dried tomatoes and Parmesan.

Cut into 2-inch slices.

Garlic Butter:

2 heads garlic

Olive oil

Salt and freshly ground black pepper

3/4 pound unsalted butter, at room temperature

1/2 cup mayonnaise

Pinch paprika

1 tablespoon Italian seasoning

1 tablespoon chopped Italian parsley leaves

1 teaspoon salt

1 teaspoon crushed red pepper

1/4 cup grated Parmesan

Pre heat oven to 350 degrees F.

Slice the tops off the garlic heads, place in a piece of foil, drizzle olive oil, and season with salt and pepper. Place in oven and bake for 1 hour, or until soft.

Squeeze roasted garlic out into medium mixing bowl. Add remaining ingredients and thoroughly mix together, divide in half, and refrigerate.

Cajun Chicken Alfredo

This is a Guy Fieri recipe. It was on the same episode as the recipe I put up called Jimmy's Favorite Garlic Bread. They go great together; no wonder they were on the same episode. =) We used blackening spice that was from Zatarain's. Just make sure, whatever kind you use, use in moderation based on how spicy you want your chicken.

Ingredients

• 4 (5-ounce) boneless, skinless chicken breasts
• 1 cup blackening spice (recommended: Paul Prudhomme's Chicken)
• 2 tablespoons extra-virgin olive oil
• 3 tablespoons minced garlic
• 1 cup roughly chopped marinated sun-dried tomatoes
• 1/4 cup white wine
• 3 cups heavy cream
• 3/4 cup grated Parmesan
• 1 teaspoon sea salt
• 1 teaspoon freshly ground black pepper
• 1 pound cooked fettuccine
• 1/2 cup sliced scallions

Directions

Preheat the oven to 350 degrees F.

Dredge the chicken breasts in the blackening spice and place in a cast iron skillet over very high heat. Blacken both sides of the chicken and place in the oven for 10 minutes, or until internal temperature of chicken reaches 165 degrees F on an instant-read thermometer. Slice in strips on the bias and set aside.

In a saute pan over medium heat, add 2 tablespoons of extra-virgin olive oil. Add garlic and lightly caramelize. Then add the sun-dried tomatoes and the chicken slices. Deglaze the pan with the white wine. Add the heavy cream, increase the heat to a simmer, and reduce the cream sauce by half.

When the cream sauce is to desired consistency, stir in 1/2 cup Parmesan, salt, pepper, and pasta.

Nest the pasta on large rimmed plates, pour sauce over pasta, and garnish with scallions and the remaining 1/4 cup Parmesan.

Chili Tamale Bowls

This is an amazing recipe for your taste buds. It is a chili with polenta that ends up tasting like a tamale. One change we made was the peppers. We couldn't find dried Ancho chili peppers. Instead, we used 3 chipotles in adobo. I would recommend 1-2 if you are not a fan of spicy foods. Or you could seed them. Also, we didn't have any tomato paste at the time, so we substituted with tomato sauce.

Ingredients

• 3 Ancho chili peppers, seeds and stems removed
• 1 quart chicken stock
• 2 tablespoons EVOO – Extra Virgin Olive Oil
• 2 pounds ground pork
• 1 tablespoon ground cumin, a palmful
• 1 tablespoon ground coriander
• 1 tablespoon smoked sweet paprika
• 2 pinches cinnamon
• A pinch of ground cloves
• Salt and black pepper
• 1 onion, finely chopped
• 4 cloves garlic, finely chopped
• 1/4 cup chicken stock
• 1 cup lager beer
• 1 1/2 cups whole milk
• 1 cup quick cooking polenta
• 2 tablespoons butter
• 1 rounded tablespoon honey or agave syrup
• 2 cups shredded Pepper Jack or other soft melting cheese
• Suggested garnish: wedges of lime, fresh chopped cilantro, thinly sliced scallions
• Yields: Serves 4

Preparation

Place anchos in a pot and cover with about 2 1/2 cups stock
and bring to a boil. Reduce heat and simmer to soften peppers,
7 to 8 minutes.

Meanwhile, heat 2 tablespoons EVOO, a couple of turns of the
pan, over medium-high heat. Add pork and brown meat, breaking
into small pieces. Season the meat with cumin, coriander, paprika,
cinnamon, cloves, salt and pepper. Add onions and garlic to meat
and cook to tender 5 to 6 minutes. Stir in tomato paste, incorporate
it and then add beer to the pan.

Purée the stock and softened anchos, then stir into chili.
Reduce heat under chili to low.

Bring remaining 1 1/2 cups of stock and milk to a boil then whisk
in polenta and whisk about 2 to 3 minutes to thicken. Stir in butter
and honey and season the polenta with salt and pepper to taste.

Pour polenta into individual bowl and form a well in the center.
Fill polenta lined bowls with chili and top with shredded cheese.
Serve with lime wedges to squeeze over top of tamale bowls and
garnish with scallions and cilantro, optional.