Chicken Meatballs with Basil and Sun-Dried Tomatoes

This is a delicious and healthy way to make meatballs.  These work very nicely for dinner in a marinara sauce over pasta or for guests at a cocktail party.  I've served them with everything from a yogurt cucumber sauce or spicy barbecue glaze to just by themselves.  

Makes 24-30 meatballs

2# ground chicken
2 Tbsp. Olive oil
1 small onion, minced
3 cloves garlic, minced
1/2 C. Sun-dried tomatoes, chopped
1/4 C. milk
1/2 C. Bread crumbs
1 slightly beaten egg
2 Tbsp. fresh basil, fine chopped
2 Tbsp. fresh parsley, fine chopped
1 Tbsp. fresh Oregano, fine chopped
Kosher salt and fresh ground black pepper, to taste



In a medium skillet heat the olive oil and sauté the onion and garlic for 2 minutes or until softened. Remove from the heat and let cool for 10 minutes. In a large bowl place the ground chicken. Add the onion mixture, sun tomatoes, herbs, milk, bread crumbs, egg, salt, and pepper.

Gentle mix until ingredients are well combined. Cover and refrigerate, for 1 hour.

Preheat the oven to 375 degrees

Take a heaping tablespoonful, of the mixture, and shape it into a meatball, and roll between the palms of your hands to shape. Place the balls ½ inch apart on a greased cookie sheet and bake for 40 to 45 minutes, turn once while cooking. Remove from the oven and let rest for 10 minutes.  Serve & Enjoy!

Chicken Cacciatore

 4 chicken thighs
2 chicken breasts with skin and backbone, halved crosswise
2 teaspoons salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/2 cup all purpose flour, for dredging
3 tablespoons olive oil
1 large red bell pepper, chopped
1 onion, chopped
3 garlic cloves, finely chopped
3/4 cup dry white wine
1 ( 28-ounce) can diced tomatoes with juice
3/4 cup reduced-sodium chicken broth
3 tablespoons drained capers
1 1/2 teaspoons dried oregano leaves
1/4 cup coarsely chopped fresh basil leaves
Fresh grated Parmesan Cheese


Sprinkle the chicken pieces with 1 teaspoon of each salt and pepper. Dredge the chicken pieces in the flour to coat lightly.

In a large heavy sauté pan, heat the oil over a medium-high flame. Add the chicken pieces to the pan and sauté just until brown, about 5 minutes per side. If all the chicken does not fit in the pan, sauté it in 2 batches. Transfer the chicken to a plate and set aside. Add the bell pepper, onion and garlic to the same pan and saute over medium heat until the onion is tender, about 5 minutes. Season with salt and pepper. Add the wine and simmer until reduced by half, about 3 minutes. Add the tomatoes with their juice, broth, capers and oregano. Return the chicken pieces to the pan and turn them to coat in the sauce. Bring the sauce to a simmer. Continue simmering over medium-low heat until the chicken is just cooked through, about 30 minutes for the breast pieces, and 20 minutes for the thighs.

Using tongs, transfer the chicken to a warm platter. If necessary, boil the sauce until it thickens slightly, about 3 minutes. Spoon off any excess fat from atop the sauce. Spoon the sauce over the chicken, then sprinkle with the basil and grated Parmesan.  Serve & Enjoy!

Weekly Menu March 9th - March 15th

Saturday-
Oven Roasted Salmon Topped with a Five Onion Jam
Quinoa with Spring Onions
Asparagus with Red Pepper and Shallots

Sunday-
Thai Chicken Lettuce Wraps
Shredded Radicchio and Kale Slaw, Sesame Vinaigrette

Monday-
Turkey Sausage Hash with Eggs

Tuesday-
Texas Style Beef Chili
Vegetable's O'Brien with Apple Smoked Bacon

Wednesday-
Cauliflower Crust "Pizza" with Veggies and Sausage
Chopped Italian Salad with Basil Vinaigrette

Thursday-
Chicken cacciatore with Zucchini Pasta

Friday-
Dinner out with Friends

Baja Fish with a Chopped Salad, Cilantro-Lime Vinaigrette

This recipe originally comes from The Culinary Institute of America.  I'm substituting Talapia for the Mahi-Mahi and to make this a lighter version, I am grilling the fish.  Traditionally the fish is battered, fryed and served in a warm soft taco.  I'm omitting the taco and serving it over a very favorable salad tossed in a Cilantro-lime vinaigrette.  This will serve 8.

2 # Talapia
1/2 cup vegetable oil
3 tbsp lime juice
5 tsp chili powder
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 1/2 tsp minced garlic
Salt and fresh ground black pepper, to taste

SALAD:
8 cups romaine lettuce, washed, spun dry, and chopped
1 cup shredded red cabbage
1/2 cup Sliced radishes
1/2 cup Shredded carrot
1/2 cup sliced celery, crosswise on the bias
1 red bell pepper, sliced thinly
1 pint cherry tomatoes
2 avocados, peeled, pitted, and sliced
GARNISHES:
Sliced Jalapeños, optional
Lime wedges, optional
1/2 cup vinaigrette (recipe to follow)
1/2 cup Frontera Mango Key Lime Salsa (any store bought fruit salsa you like)
1/2 cup Mexican Crema or sour cream slightly thinned with some water
Queso Fresco


Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.

While waiting for the grill to heat, make dressing.  Juice two limes into a small mixing bowl.  Add the zest of 1/2 of one of the limes, 1 tablespoon minced shallot, 1 clove garlic minced, 1 tablespoons of honey, 1 teaspoon Dijon mustard, 1/4 cup chopped Cilantro, dash of Coriander and mix.  Slowly drizzle in 1/2-3/4 cup good olive oil, while whisking, to form the dressing.  Correct seasoning with salt and freshly ground black pepper.  Reserve.

In another bowl combine all of the salad ingredients.  Reserve cold. Toss with the vinaigrette just before bringing it to the table.

Cut the Talapia into 16 equal slices.  In a large bowl combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the fish with the marinade.

Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 1-2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.

Dress the salad with vinaigrette and toss.  Arrange a serving of greens on each plate and top with grilled fish.  Spoon a little fruit salsa on top, sprinkle with Queso Fresco and add a dollop of Mexican Crema.  Garnish with a couple of jalapeño slices and a lime wedge, serve immediately.  Enjoy!

Gluten Free Lava Cake

We recently went to a dinner party and our host prepared these fantastic desserts.  They are decadently rich and gooey and awesome.  I did everything in my power not to lick the plate when done!  Any chocolate lover will flip with this one.

8 ounces semisweet chocolate (1 1/2 cups chocolate chips)
1/4 lb butter (1 stick)
4 eggs
4 tablespoons brown sugar
2 teaspoons vanilla
1 tablespoon cocoa powder
1/8 teaspoon salt

Preheat the oven to 400 degrees F.

Prepare four 6 ounce ramekins or creme brûlée dishes by covering the insides with a thin film of butter, then add enough white sugar to coat the film of butter. Remove excess sugar.  Reserve to the side.

Melt the chocolate & butter together in a double boiler. In the meantime, whisk together the rest of the ingredients in a separate bowl. 

When the chocolate and butter have melted, pour them into the egg mixture and whisk together. The batter will thicken as you whisk it together. Fill the ramekins 3/4 full, leaving enough room for the cake to raise. Because this desert is served straight out of the oven, refrigerate until just before you need them.  When ready to bake, place the ramekins on a rimmed sheet tray.

You'll want to under bake them so that the center stays soft. If you've refrigerated them beforehand, it will take a little longer, about 15 to 20 minutes. If you are baking them right away, 10 to 15 minutes should do it.

Check them every 5 minutes or so, and more often near the end. You don't want to overdo it, because then the center isn't soft and runny.

To serve, gently invert the ramekin onto a plate and dust with powdered sugar. Vanila ice cream goes really well with this rich chocolate dessert.  Serve and Enjoy!

Flourless Peanut Butter and Chocolate Chip Cookies

In our search for wheat-free dessert alternatives my wife found this excellent recipe in a 1999 Bon Appétit.  They are terrific and super easy to make (the reason my wife loves to make them.

1 cup super chunky peanut butter
1 cup (packed) golden brown sugar
1 large egg
1 teaspoon baking soda
1/2 teaspoon vanilla extract
1/2 cup miniature semisweet chocolate chips (about 3 oz.)

Preheat oven to 350°F. 

Mix first 5 ingredients in medium bowl. Mix in chocolate chips. Using moistened hands, form generous 1 tablespoon dough for each cookie into ball. Arrange on 2 ungreased baking sheets, spacing 2 inches apart.

Bake cookies until puffed, golden on bottom and still soft to touch in center, about 12 minutes. Cool on sheets 5 minutes. Transfer to racks; cool completely.  Serve and Enjoy!

Weekly Menu March 3rd - March 8th

Sunday-
Baja Fish served over a chopped Salad tossed in a Cilantro-Lime Vinaigrette
Spicy Black Beans
Salsa Fresco

Monday-
Barbecue Pulled Chicken
Garden Salad with a Creamy Honey Mustard Dressing

Tuesday-
Thai Style Red Curry and Coconut Vegetables
Brown Rice Pasta with Ginger and Cilantro

Wednesday-
Indian Red Lentil Stew with Vegetables
Roasted Potatoes with Bell Peppers and Onions

Thursday-
Oven Roasted Salmon Topped with a Five Onion Jam
Quinoa with Spring Onions
Asparagus with Red Pepper and Shallots

Friday-
Texas Style Beef Chili
Vegetable Hash with Apple Smoked Bacon