2 pounds finely ground beef
1 cup minced grated onion
1/2 cup quick cooking rolled oats
1 teaspoon ground allspice
1/2 teaspoon salt
freshly black pepper to taste
2 tablespoon oil ( Canola with the Heart brand)
Direction – Meatballs
Place the ingredients except for the oil, in a bowl
and mix lightly and thoroughly. With moistened hands, shape into balls the size of a walnut. Heat the oil in a pan and brown the meatballs on all sides. Drain off any fat. Transfer to a bowl and set aside.
Ingredients for Sweet and Sour Sauce:
1/2 cup rice wine vinegar
1/2 cup loosely brown sugar
1/4 cup ketchup
1 tablespoon (Aloha brand low salt)
2 cups pineapple juice
1 tablespoon cornstarch
1 tablespoon Sriracha hot sauce (optional)
1 cup drained pineapple chunks
2 tablespoons of sliced green onion for garnish
In a large same skillet over medium-high heat, add the vinegar, brown sugar, ketchup and soy sauce, 2 cups of the pineapple juice, add the cornstarch whisking to make sure get out of the lump. Add meatballs that were set aside, Bring to a simmer add the sriracha (optional) stirring gently to blend. Cover cook until the sauce is thickened for 5 minutes. Add the pineapple chunks and you are now ready to serve ~ ❤ ~ Happy Cooking!!
4 to 6 chicken thighs chicken
Kosher salt calculate your salt intake
Freshly ground black pepper calculate
1 bunch fresh thyme, or 20 sprigs
1 medium lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Preheat the oven to 425 degrees F.
Rinse the chicken thighs. Remove any excess fat and leftover pin feathers and pat dry. Liberally salt and pepper the chicken. Brush both side of the chicken with the butter.
Place the onions, carrots, and fennel in a large roasting pan. add thyme and halves of lemon and all the garlic. Toss with salt, pepper, and olive oil. Spread around the bottom of the roasting pan and place the chicken skin on top.
Roast the chicken thighs for 1 hour, or UNTIL the juices run clear. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes to rest.
Serve it with the vegetables. I Love this menu especially on Sunday.
1 pound spaghetti ( I use the medium)
2 tablespoons olive oil, plus more for serving
1/2 teaspoon red pepper flakes
3 cloves garlic, smashed and sliced
2 medium shallots, sliced
1 zucchini medium cut into long, thin strands
1 yellow medium squash, cut into long, thin strands
2 teaspoon lemon zest plus 1 tablespoon lemon juice
2 cups baby arugula
1 cup grated ricotta salata
Bring a large pot of water to a boil; season well with salt. Add the pasta and stir to prevent sticking.
Meanwhile, heat a large skillet over medium-high heat. Add the oil, pepper flakes, garlic, shallots and 1/2 teaspoon salt. Cook, stirring often, for 2 minutes. Add the zucchini and yellow squash and season with 1 teaspoon salt. Toss well to coat in the flavors and cook another 3 minutes.
Using a pair of tongs, check the pasta. If it is just under al dente, it is ready to transfer. Using the tongs or a pasta fork, transfer the pasta from the water directly to the skillet with the squash and toss well to coat. Add the lemon zest and juice and 1/2 cup of the pasta water and toss well. Sprinkle with the arugula and toss to wilt slightly. Finish with the ricotta salata and a drizzle of olive oil before serving.
1 ¼ lb(s) sweet Italian sausage, casings removed
2 Tbsp olive oil
1 orange bell pepper, sliced
1 large shallot, sliced
1 clove garlic, sliced
8 oz (store-bought or homemade) tomato sauce
8 slider buns or brioche bun lightly toasted if desired
2 Tbsp coarsely chopped flat-leaf parsley
- Form the sausage into eight 1/2-inch-thick patties.
- Heat 1 tablespoon of the oil in a medium skillet over medium heat. Add the peppers, shallots, and garlic and cook, stirring occasionally, until soft, about 8 minutes. Add the tomato sauce and simmer until slightly thickened, about 3 minutes.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add the sausage patties and cook, turning once, until golden brown on both sides and cooked through, about 4 minutes per side.
- Place the patties onto the bottom buns and top with some of the pepper mixture and a sprinkling of parsley. Top with the top buns and serve immediately.
2lbs chicken wing nibbles – Drumettes and Wingettes each wing separated at the joint into 2 pieces
4 tablespoons soy sauce
2 tablespoons teriyaki base & glaze
2 tablespoons manuka honey or organic
1/2 tablespoon premium sesame oil I use hot
2 cloves fresh garlic minced
1-2 tablespoons (extra) honey for drizzle
2 tablespoons toasted sesame seeds, use for garnish
Lime wedges to serve or green onion, scallions optional
Preheat oven to grill/broil settings on high heat 400 degrees.
Wash and rinse chicken wings and pat dry. Cut the skin off of the wing drumettes, and leave it on for the wingettes.
In a large shallow dish, whisk together the soy sauce, teriyaki baste & glaze, honey, sesame oil, and garlic. Add the chicken and mix into the sauce to coat. Refrigerate to marinade for 2 hours (or overnight for best flavor).
Remove wings from marinade sauce and reserve sauce. Arrange chicken wings onto an oven tray lined with aluminum foil, and drizzle with a little extra honey. Grill/broil for 10 minutes, or until they are golden brown. Turn the wings and grill/broil for a further 6-8 minutes more, or until they are golden, sticky and cooked through.
While the wings are in the oven pour the reserved marinade sauce into a small saucepan and bring to the boil for 6 minutes.
To serve, pour honey sauce over the wings and garnish with green onion, scallion, toasted sesame seeds.
5-7 medium-size beets top removed and scrubbed
1/2 cup balsamic vinegar
1/2 cup good olive oil
2 teaspoons Dijon mustard, such as Grey Poupon
Kosher salt and freshly ground black pepper
3 ounces baby arugula
1/3 cup pine nuts, toasted
4 ounces feta cheese, crumbled
Preheat the oven to 400 degrees.
Wrap the beets individually in aluminum foil and place them on a sheet pan. Roast them for 50 minutes to 1 hour, depending on their size, until a small sharp knife inserted in the middle indicates that they are tender. Unwrap each beet and set aside for 10-12 minutes, until cool enough to handle. Peel the beets with a small, sharp knife over a piece of parchment paper to prevent staining your cutting board.
Meanwhile, whisk together the vinegar, olive oil, mustard, 2 teaspoons salt, and 1 teaspoon pepper and set aside. While the beets are still warm, cut each one in half and then each half into 4 to 6 wedges and place them in a large mixing bowl. As you’re cutting the beets, toss them with half of the vinaigrette (warm beets absorb more vinaigrette), 1 teaspoon salt, and 1/4 teaspoon pepper. Taste for seasonings.
Place the arugula in a separate bowl and toss it with enough vinaigrette to moisten. Put the arugula on a serving platter and then arrange the beets, pine nuts, and feta cheese on top. Drizzle with additional vinaigrette, if desired, sprinkle with salt and pepper, and serve warm or at room temperature.
Spaghetti is always a family favorite and such an economical meal to put on the table so it’s nice to do variations of it so you can serve it frequently without anyone getting tired of it.
The beauty of this spaghetti recipe is that it is very easy to make and you don’t have to add any seasoning to achieve wonderful flavor #goodoliveoil#garlic#italiansweetsausage#italianhotspicysausage#canofwholepeeltomato#spagittipasta#salt. If you want this recipe, snap a pic and hashtag me I love to see your creations ❤️
1 Tbsp olive oil
1 yellow onion, finely chopped
2 cloves garlic, minced
4 ounces Italian sweet sausage
4 ounces Italian hot and spicy sausage
1 large can of whole peeled tomatoes
1 lb spaghetti pasta I use thin spaghetti
2 Tbsp Salt
Sauté onions and garlic: Heat a tablespoon of olive oil in a large skillet on medium or medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the minced garlic and cook a minute more. Put pasta water on to boil. While the onions are cooking put a large pot of salted water on to boil for the pasta
Brown the sausage: Remove the cooked onion and garlic from the pan and set aside. Remove the sausage meat from the casings (if your sausage is in links) and add to the pan, breaking up the meat with your fingers as you add it to the pan. Cook on medium to medium high heat until lightly browned.
Add tomatoes, onions, garlic, Lightly purée the whole peeled canned tomatoes (and juices) in a blender, and add to the skillet with the sausage meat. Add the cooked onions and garlic. Heat to a bare simmer.
Boil the spaghetti pasta: Once the pasta water has come to a rolling boil, add the spaghetti pasta. Allow the water to return to a rolling boil. Cook, uncovered, with a vigorous boil, for as long as the directions on the pasta package say, usually about 10-12 minutes. When pasta is al dente (cooked but still a little firm), remove the pot from the heat. Drain the pasta and place it in a serving bowl.
Serve immediately. Toss with the sauce and garnish with fresh grated Parmesan cheese.
~ ❤ ~