So according to my brand new Food Network calendar that I got for Christmas (Thanks Kelli!) today January 4th is National Spaghetti Day. I of course was not prepared with a big delish bowl of macaroni and sauce for the family tonight. (DiGiorno pizza and left over girl scout cookies for us tonight-don't judge!) But does it count that we eat macaroni based meals at least once a week?
My mother in law makes Sunday Gravy with meatballs, sausage, veal and pork and serves it over linguine. It is to die for. It is one of the most comforting meals on earth to me. I have learned how to make a variation on her gravy that works for me. (Tip-the recipe in The Sopranos Family cookbook is an excellent reference point to start with.) I also make a lovely chicken sauteed with mushrooms in a lemon caper sauce that I serve over spaghetti.
Spaghetti is a very versatile food and is easy enough to make and there are many fresh-style varieties available in the grocery store. (If you have access to it try the Mario Batali fresh pasta's-I know they are available at BJ's...) So that said I am going to hook you up with my turkey meatball recipe that goes quite nicely with your spaghetti. My turkey meatballs are by far my best...my beef ones are good just not as tasty (or as healthy) as these are.
mangia!
Turkey Meatballs
1 lb ground turkey
1 egg, lightly beaten
salt & pepper
1/4-1/2 cup bread crumbs-seasoned is preferred
1/3 cup grated parmigiano reggiano
2-3 Tablespoons dried italian herb mix (parsley, basil, oregano)
1 Tablespoon pressed garlic
Mix all above together until the mixture is a bit dry. Experiment with flavors. I almost always add more cheese than this and definitely more garlic but this is a good baseline. (roll a little of the mix into a ball, cook in hot oil and taste it-see what you want more or less of and mix it up)
Roll the mixture into meatballs-we roll ours rather large and get about 15 meatballs per batch. Go whatever size you desire.
We fry our meatballs to develop a bit of crust all the way around then drain on paper towels and simmer in sauce to complete the cook process. For a healthier choice bake them at 350 for 20 minutes on a baking sheet and then simmer in sauce for another 15-20 minutes.
Tuesday, January 4, 2011
Saturday, January 1, 2011
A New Year a Familar Chicken
New Year's Day is a relaxed day in our house. We don't generally go wild on NYE, but we try to toothpick our eyes open to watch the ball drop before hitting the pillows so we tend to sleep in a bit and start the day lazy. Today is no different...pajama's all around, watching t.v. and contemplating the yummy food to be made later today.
Most people plan a big spread for NYE-I have family who make surf and turf every year, others throw big parties and get their drink on all while enjoying delicious eats. I actually prefer to prepare a delicious meal on NYE that we can sit and savour with some of our closest friends.
Last year I busted out my brand new Christmas gift Bobby Flay cookbook and made us all the most amazing steak dinner ever, complete with home made steak sauce. It was delicious and indulgent and a great meal. This year I was thinking about recreating that same meal or something similar but Michael put the bug in my ear about fried chicken.
I think I can honestly say that my fried chicken is pretty darn good. The process is multi-step and takes a few hours but is completely worth it. I prefer it hot out of the fry pan but I have taken it to more than one picnic cold and had great success. Today I still need to decide if I will make mac n' cheese or mashed potatoes (or both) to go with my chicken, along with a green salad and a double chocolate cake. Here is the recipe for the chicken.
Happy New Year!
10 pieces chicken (breast, leg, thigh, etc-whatever you like)
2 teaspoon salt
1 teaspoon cayenne
2 teaspoon black pepper
3/4 teaspoon each-garlic powder, onion powder, dried oregano and dried thyme
Large container Crisco
2 eggs
1/2 cup buttermilk
2 1/2 cups flour
Mix together the garlic powder, onion powder, dried oregano and dried thyme in a small bowl.
Toss chicken with salt, pepper, 1/2 the cayenne and 1 Tablespoon of dry spice mix. Cover and refrigerate for 2 hours
Heat shortening to 360 degrees in deep fryer, cast iron skillet or other deep fry pan. There should be enough room for the chicken to fully immerse in the pan.
Whisk together eggs, buttermilk and 1 Tablespoon of dry spice mix. In another bowl whisk together flour a pinch of salt and pepper, remaining cayenne and remaining spice mix.
Dredge chicken in flour mix, then milk mixture, then again in the flour. Shake off excess. Fry 2-4 pieces at a time. (10-12 min for dark meat, and 8-10 min for white meat) til golden brown.
Drain off excess oil on paper towel and enjoy!
Most people plan a big spread for NYE-I have family who make surf and turf every year, others throw big parties and get their drink on all while enjoying delicious eats. I actually prefer to prepare a delicious meal on NYE that we can sit and savour with some of our closest friends.
Last year I busted out my brand new Christmas gift Bobby Flay cookbook and made us all the most amazing steak dinner ever, complete with home made steak sauce. It was delicious and indulgent and a great meal. This year I was thinking about recreating that same meal or something similar but Michael put the bug in my ear about fried chicken.
I think I can honestly say that my fried chicken is pretty darn good. The process is multi-step and takes a few hours but is completely worth it. I prefer it hot out of the fry pan but I have taken it to more than one picnic cold and had great success. Today I still need to decide if I will make mac n' cheese or mashed potatoes (or both) to go with my chicken, along with a green salad and a double chocolate cake. Here is the recipe for the chicken.
Happy New Year!
10 pieces chicken (breast, leg, thigh, etc-whatever you like)
2 teaspoon salt
1 teaspoon cayenne
2 teaspoon black pepper
3/4 teaspoon each-garlic powder, onion powder, dried oregano and dried thyme
Large container Crisco
2 eggs
1/2 cup buttermilk
2 1/2 cups flour
Mix together the garlic powder, onion powder, dried oregano and dried thyme in a small bowl.
Toss chicken with salt, pepper, 1/2 the cayenne and 1 Tablespoon of dry spice mix. Cover and refrigerate for 2 hours
Heat shortening to 360 degrees in deep fryer, cast iron skillet or other deep fry pan. There should be enough room for the chicken to fully immerse in the pan.
Whisk together eggs, buttermilk and 1 Tablespoon of dry spice mix. In another bowl whisk together flour a pinch of salt and pepper, remaining cayenne and remaining spice mix.
Dredge chicken in flour mix, then milk mixture, then again in the flour. Shake off excess. Fry 2-4 pieces at a time. (10-12 min for dark meat, and 8-10 min for white meat) til golden brown.
Drain off excess oil on paper towel and enjoy!
Subscribe to:
Posts (Atom)