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Italian Zucchini, Tomato & Turkey Meatball Soup

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March 22, 2022

Italian Zucchini, Tomato & Turkey Meatball Soup

I don’t know about your part of the world, but here in NJ, we have been getting a LOT of rain! These days immediately put me in the mood for a giant bowl of soup. I’m going to keep things going with the clean eating with this one as well. If you missed the post on what the heck this clean eating thing is all about, please check it out, super important steps i’m taking to lead a healthier life.

This is such a simple soup to make, so simple that my 4 year old did plenty of the work! Quick side note, don’t know if I ever mentioned, but what feels like a million years ago I actually worked as the head cook of a gourmet shoppe.. this was always a hit! Just a handful of ingredients make up this light yet filling Italian Zucchini, Tomato and Turkey Meatball Soup! Both my boys really enjoyed this soup as well… bonus!

Ingredients

For the meatballs

1 lb lean ground turkey

1 egg

3/4 cup whole grain (or whole wheat) bread crumbs

handful fresh parsley, chopped

1 tsp garlic powder

salt & pepper

For the soup

3 large zucchini, medium dice

1- 28oz can whole peeled plum tomatoes, tomatoes separated from juice

10 cups chicken broth (homemade if you have)

1 Tbsp dried oregano

salt & pepper

whole grain elbow pasta or any small pasta, cooked

Preparation

1. Start with the meatballs. In a bowl mix all the ingredients together. Form into small sized balls and bake for about 15 minutes at 375 degrees. I reserved a handful of meatballs to make a little meatball parm for the boys for the following day.

2. In a large pot, over medium heat, add in just a drizzle of olive oil and the zucchini. Allow to cook until just slightly softened.

3. This is where the big guy really had his fun. Place all the tomatoes with 1/2 the juice from the can into a bowl, get those hands in there and break up the tomatoes. I don’t mind some bigger pieces but go with what you like. Add the crushed tomatoes and juices into the pot.

4. Season with salt, pepper and oregano. Simmer for 10 minutes. Add in the broth and meatballs. Simmer for 1- 1 1/2 hours. You can serve as is or add in some cooked pasta (zumba night = pasta).

Credit: Foodista

Italian Wings

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March 22, 2022

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These wings are deceptively simple. They’re baked, not deep-fried like most traditional wings. And, despite being called Italian Wings, there’s no garlic!

Ingredients

Chicken Wings — I buy them fresh and pre-cut, because I hate cutting chicken!

Olive Oil

Parmesan Cheese

Fresh Rosemary

inch Coarse Salt — this recipe, the coarse grind makes a difference. I like the text

Coarse Ground Black Pepper

Preparation

1. Grate Parmesan until you’ve got about two cups, give or take.

2. Snip about 1/3 cup fresh rosemary.

3. Dump the chicken into a BIG bowl.

4. Add rosemary and a couple tablespoons each salt and pepper.

5. Add Parmesan and about 1/2 cup olive oil and stir/toss until chicken is well-coated. You’ll need just enough oil to hold it all together.

6. Arrange on baking sheets and bake at 350 for about 30 minutes.

7. Turn oven to broil. If you’ve got two pans of chicken in the oven, broil them one at a time. Just take one out and set it aside for a few minutes while the other broils. Broil for about 3-5 minutes, or just until they start to brown.

8. Take them out of the oven and let them sit for a few minutes before removing to serving bowl or platter.

9. Enjoy!

Credit: Foodista

Italian style stuffed pork tenderloin

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March 21, 2022

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This pork tenderloin in aromatic gravy is full of delicious stuffing, fork tender and melts in your mouth.

Ingredients

650 g pork tenderloin

60 g cream cheese spread

1 tsp granulated garlic, divided

2 tsp ground black pepper, divided

2 tsp dry Italian herbs (rosemary, thyme, oregano, basil), divided

40 g prosciutto

80 g smoked sausage or pepperoni, thinly sliced

50 g Swiss cheese slices

20 g fresh spinach leaves

1 tsp cayenne pepper, divided

60 g mozzarella, shredded

4 tbs olive oil, divided

Juice from ½ lemon

¼ cup white wine

4 garlic cloves, halved

Grated rind of ½ lemon

2 tbs bread crumbs

Gravy:

½ packet cream of mushroom soup of your choice

350 ml water

300 g button mushrooms, cleaned, and thickly sliced

Preparation

1. Make a 2.5 cm deep incision down the length of the tenderloin; do not cut all the way through. Open the meat like a book so the tenderloin lies flat. Pound with the flat side of a meat mallet until about 1 cm thick.

2. Spread a thin layer of cream cheese, season with granulated garlic, pepper and some Italian herbs.

3. Place prosciutto in a single layer, then pepperoni and Swiss cheese (or provolone).

4. Top with spinach, sprinkle with more granulated garlic and a little of cayenne pepper. Add mozzarella on top.

5. Starting with a long side, tightly roll up the tenderloin. Secure with metal or wooden toothpicks or a string. Place in a deep roasting pan.

6. Drizzle the loin with 2 tablespoons olive oil and lemon juice. Pour around ¼ cup white wine in the bottom with halves of garlic cloves. Season with more Italian herbs and grated lemon rind on top. Put this in the refrigerator covered for up to 3 hours or overnight.

7. Meanwhile make a gravy from ½ packet of cream of mushroom soup of your choice cooked in 350 ml water. Add sliced button mushrooms.

8. When ready to cook the sirloin, pour the gravy with mushrooms over the top, then sprinkle with bread crumbs and more Italian herbs. Drizzle the remaining olive oil on the bread crumbs.

Credit: Foodista

Italian Roasted Chicken (Rosemary Lemon)

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March 21, 2022

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Italian Roasted Chicken (Rosemary Lemon)

This recipe is my version, a recreation of the Italian Chicken we use to order in a Italian restaurant in Sault Ste. Marie. My favourite side with this chicken is Spaghetti Aglio E Olio.

Ingredients

2 smalls Cornish Game Hens or 2 whole chicken breasts

3 or 4 sprigs of rosemary

2 heads of garlic, peeled and cracked

Salt, pepper

Juice from one or two lemons

Lemon zest (optional)

Hot red pepper flakes

1/2 cup olive oil

Kalamata olives (optional)

Chicken broth

Preparation

1. If using roasting chickens or game hens, split the birds down the back

2. And remove the back bone.

3. Place the chicken halves or pieces in the roasting pan.

4. Toss in the garlic cloves and the sprigs of rosemary. Season with salt, pepper and red pepper flakes. squeeze the lemons over the chicken and drizzle with

5. The olive oil.

6. You can prepare the chicken up to this point and let rest in the fridge

7. For an hour or two.

8. Roast in a 450 °F

9. Check after about 20 minutes and add some chicken broth to the pan.

10. This will stop the garlic from getting burnt. (If you are using the olives add them now) Add more if needed.

11. When chicken is done, remove from pan and add a little more chicken broth, stir and serve sauce over the chicken.

Credit: Foodista

Italian Lamb and Olive Pasta

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March 21, 2022

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A warming winter dish with a rich sauce, this will leave you wanting more.

Ingredients

1 1/2 pounds leg of lamb in 1″ cubes

2 tablespoons olive oil

sea salt/cracked pepper

3 sprigs of rosemary

3 cloves garlic, in large chunks

1/2 teaspoon red pepper flakes

2 tablespoons balsamic vinegar

1/2 cup sherry or chardonnay

10 large green olives

Preparation

1. Heat olive oil in tagine or medium skillet over high heat

2. Saute lamb until brown, add in salt and pepper

3. Add in garlic and red pepper flakes, turn down to medium heat

4. Add in balsamic, cook a few minutes until it caramelizes and thickens

5. Deglaze pan with sherry/wine, add in olives and rosemary,

6. Cover with lid and cook 20 minutes until tender.

7. Serve with butter and garlic pasta noodles

Credit: Foodista

Italian Beef & Broccoli Rabe Savory Crostata

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March 17, 2022

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Italian Beef & Broccoli Rabe Savory Crostata

Slow cooked Italian beef, slightly bitter broccoli rabe and sharp provolone all wrapped up in a flaky pie crust! So good!! There is plenty of beef left over after making this, I stirred the extra shredded meat in with a basic tomato sauce for a nice hearty bolognese.

Ingredients

For the beef:

~ 1 1/2 lb london broil

1 onion, quartered

2 carrots, peeled, cut in half

2 stalks of celery, cut in half

4-5 cloves garlic, crushed

1 bay leaf

1 cup water

For the crostata:

1 refrigerated pie crust round

1/2 bunch broccoli rabe, remove some of the stem

1- 1 1/2 cups prepared shredded beef

3/4 cup shredded provolone

Preparation

1. Into the slow cooker… pour in the water, onion, carrots, celery, garlic and bay leaf. Season the London broil with Italian seasoning and place on top of the veggies.

2. Set the slow cooker on low for 5 hours. At the end, remove the bay leaf, I leave the veggies in tact in there. Shred the meat right in the pot and let it soak up all that yummy broth. Now I dare you to not dip your fingers in there and have a taste! 😉

3. Now for the savory crostata! Preheat your oven to 385 degrees.

4. Cook the broccoli rabe in boiling salted water until tender. Drain very well, you do not want mud moisture when you put it on the pie dough. I season lightly with salt, pepper and a little garlic powder.

5. Get some of that fabulous shredded beef, again draining the liquid.

6. Time to assemble! Roll out the dough onto a lined baking sheet. Layer on the shredded cheese, broccoli rabe and the beef leaving a little bit of the edge bare because we are going to fold that up.

7. Fold the edges up slightly, the center will still be open. Press the dough together a bit so it stays in place. Bake for 25-30 minutes or until the dough is golden.

Credit: Foodista

Irish Stout Lamb Stew

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March 17, 2022

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Celebrate St Patrick’s Day with a hearty Irish Stout Lamb Stew that’s slow simmered on top of the stove with red potatoes, carrots, onions, and a wonderfully smokey stout beer.

Ingredients

2 pounds lamb stew meat or lamb shoulder, cut into 2′ pieces (grass fed is preferred)

2 Tb flour

3 Tb olive or vegetable oil

6 medium sized organic whole carrots, scrubbed well and diced

1 medium onion, peeled and diced

1 large garlic clove, peeled and minced

1 tsp dried thyme

1 12 ounce bottle of dark stout beer

3 small organic red potatoes, scrubbed well and quartered

2 cups good quality beef stock, homemade or store bought

Preparation

1. In a large heavy-bottomed pot, heat 1 Tb oil over medium-high heat. Dust lamb with flour and add about a third of the lamb to the hot oil in the pan and sautÃ© until browned. Remove from pan and set aside. Repeat process two more times with the remaining oil and lamb. Set all cooked lamb aside.

2. Turn down heat to medium, add a little more oil to the pot if needed, add the diced onion and carrots and sautÃ© for about 5 minutes, or until onions are lightly browned. Add minced garlic and dried thyme, stir and cook for another minute. Turn heat back up to medium-high, add beer and stir until slightly reduced. Add potatoes, lamb, and beef stock. Bring to a boil then reduce heat to low and simmer for 2 hours, or until lamb is very tender.

3. Enjoy with some soda bread or spotted dog and extra bottles of stout beer!

Credit: Foodista

Irish Boxty

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March 17, 2022

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Irish boxty are potato pancakes that are traditionally served on the Celtic New Year, but also throughout the year.

Ingredients

1 cup raw, grated potatoes

1 cup leftover mashed potatoes

1 cup all-purpose flour

2 teaspoons baking powder

2 teaspoons salt

2 eggs, lightly beaten

1/4 cup milk

Butter or oil for frying

Preparation

1. In a clean cloth, place the grated raw potatoes and twist to remove excess moisture.

2. Whisk together flour, salt, and baking powder. Combine flour mixture into raw potatoes, mashed potatoes, and eggs. Add enough mix to make a batter.

3. Heat a heavy skillet over medium heat and add butter or oil. Drop potato batter by the tablespoon into the hot pan. Brown on both sides (about 4 minutes per side). Butter each boxty and serve hot with or without sugar.

Credit: Foodista

INSTANT POT PORK RIBS

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March 16, 2022

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Instant pot pork ribs are fall-off-the-bone tender with a succulent sauce. They turn any dinner into a backyard barbecue! This post first appeared on Food Fanatic: Pressure Cooker Pork Ribs.

Ingredients

2 racks Baby Back Ribs

For the Rub:

3 tablespoons Brown Sugar

1 tablespoon Mild Chili Powder

2 teaspoons Onion Powder

2 teaspoons Garlic Salt

1 teaspoon Mustard Powder

1 teaspoon Paprika

1/2 teaspoon Black Pepper

1/2 teaspoon Kosher Salt

1/4 teaspoon Cayenne Pepper

1/4 teaspoon Bacon Salt, Optional

For the Sauce Starters:

1 1/2 cups Ketchup

1 cup Diced Onion

1/2 cup Apple Cider Vinegar

1 cup Hard Cider

1/8 cup Soy Sauce

3 tablespoons Worcestershire Sauce

2 tablespoons Prepared Mustard

2 tablespoons Canola Oil, Or vegetable oil

1 tablespoon Mustard Powder

2 teaspoons Chopped Garlic

1/2 teaspoon Black Pepper

For the Sauce Finishers:

1 cup Ketchup

1/2 cup Brown Sugar

1/3 cup Apple Cider Vinegar

1/3 cup Honey

1/4 cup Prepared Mustard

1 teaspoon Crushed Red Pepper Flakes

Preparation

1. Make the rub: Combine the brown sugar, chili powder, onion powder, garlic salt, mustard powder, paprika, pepper, salt, cayenne pepper, and bacon salt, and mix well.

2. Cut ribs into 3-4 bone sections, and coat liberally with the rub mixture. Place vertically in your pressure cooker so they are standing up on the bones. Mine fit about 2 racks of ribs this way. Don’t overstuff.

3. Make the sauce starter: combine the ketchup, onion, vinegar, soy sauce, Worcestershire, mustard, canola oil, mustard powder, garlic, and pepper in a bowl, and pour over the top of the ribs.

4. Close the cooker and set to high pressure for 25 minutes.

5. Using the quick-release method, release the pressure. Remove the lid when safe to do so, and carefully remove the ribs from the pot. If making more than 2 racks of ribs, place more into the cooker as you did before, spoon some sauce over them, close the pot and repeat the cook cycle. If you are not cooking for an army like I do, proceed to step 6.

6. Remove the ribs to a separate plate, and either have someone grill them quickly over medium heat to get a bit of a char on them and caramelize some of the sauce on them, or place them on a parchment-lined cookie sheet and place under the broiler briefly.

7. While someone else is grilled the ribs, or right after you pull them out of the broiler (because NOPE. Don’t walk away from the broiler while you are cooking things. I have wrecked SO MANY THINGS by just looking away for a sec!) turn your pressure cooker to simmer mode and add the sauce finisher ingredients: ketchup, brown sugar, vinegar, honey, mustard, and red pepper flakes. Simmer for 2-3 minutes, stirring frequently.

8. Serve the ribs with a healthy side of the sauce, and your favorite BBQ sides.

Credit: Foodista

Instant Pot Chicken Wings

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March 16, 2022

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No doubt, Chicken Wings is one of the most popular recipes in Internet. You can make it much healthier, faster and easier if you use an Instant Pot – helpful device which combines pressure cooker and regular functions. As soon as you make this recipe once, you will fall in love with it and keep making Instant Pot Chicken Wings for every significant family event.

A traditional Crispy Honey Sriracha Chicken Wings recipe was adjusted accordingly. There is always a trade-off between different recipe components and benefits. Even though, a magic ingredient Baking Powder was lost in transition and Chicken Wings are not as crispy as they were before. Anyway, there is a good news: the cooking time is much shorter and also you reduce the amount of cleaning issues, better say you just eliminate them completely. If you are a lover of Crispy Chicken Wings, then go to our oven-made recipe. You won’t notice any difference in taste.

As you probably already know, the best recipes for busy families is the motto of our website. Be courageous and transform regular recipes into Instant Pot recipes i.e. delicious and easy meals. It is not difficult, just be a little bit patient as you might need to experiment with the same recipe more than once.

Ingredients

For coating:

4 lbs chicken wings

1/2 tbsp salt

1/2 tsp ground black pepper

1 tsp smoked paprika

2 tbsp vegetable oil to fry

For the glaze:

1/3 cup honey

1/3 cup Sriracha

1 tbsp seasoned rice vinegar

1/2 tsp sesame oil

sesame seeds to garnish

Preparation

1. Make a spice wrap by adding a half tablespoon of salt, a teaspoon of freshly ground black pepper and 2 teaspoons of smoked paprika. Mix it well.

2. Sprinkle it over chicken wings and give a toss.

4. When inner pot is hot, add about half of the chicken wings and sautÃ© them for a couple of minutes on each side. Keep moving the chicken sections around, so they won’t stick to the bottom.

5. Repeat the same process for another half of the chicken wings.

7. Add two cups of water to the inner pot and deglaze the bottom. Then setup a steamer rack and place the chicken wings on it.

8. Close the lid and turn the steam release handle to “Sealing” position.

9. Select (Pressure Cook) program. Choose “High” pressure mode. Set time to 10 minutes.

10. When time is up, make a quick release.

11. Mix up Honey Sriracha glaze. Add equal quantities of Sriracha and honey to a bowl. Add rice vinegar and sesame oil. Mix it well.

12. Toss wings with sauce while hot. Instant Pot Chicken Wings are ready now. Garnish them with sesame seeds.

Credit: Foodista

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