It tastes much better then the picture does. 😉
Homemade meatballs with Spinach yes they are good. No I mean they are really good and would go so far to say they are the best meatballs I have ever made and the best tasting meatballs I have ever tasted!
1 pound Ground Chuck 85/20
1 pound Ground Pork
6 oz thawed Chopped Spinach – squeeze out as much of the liquid as you can
1 large Egg
1/2 cup Bread Crumbs – I used bread crumbs that I ground from a stale homemade French bread
1/2 cup finely grated Parmesan cheese
1 teaspoon Salt
1 1/2 teaspoons dried Parsley
1 1/2 teaspoons dried Basel
1 1/2 teaspoons Garlic powder
1/2 teaspoon Red Pepper flakes
3/4 cup Bread Crumbs for coating meatballs
Mix it, meld it, roll it, cook it
1) Add all ingredients to bowl expect the 3/4 cup of bread crumbs
2) Mix well with your finger tips trying not to squish the mix but just blending well
3) Cover with plastic wrap, pressing wrap to mix so there is no air gap
4) Store in Frig for at least a few hours to meld the flavors. Mine was in the Frig for about 5 hours
5) Form meatballs to even sizes. I used a scale ensure each meatball weighed about the same
6) Coat each meatball with remaining 3/4 cups of bread crumbs. I put the bread crumbs in a bowl and rolled each ball around after I weighed the ball. Place meatballs on a large cooking sheet.
7) Preheat oven to 400 F
8) Cook for about 20 minutes turning over halfway through the cooking time.
I served these with homemade Pasta and sauce top with Parmesan cheese (see picture below).
This recipe was inspired by Alton Browns meatball recipe and recent podcast. He knows what he is doing, even though I changed the recipe. Sorry I just won’t eat Lamb.
And this is was the leftovers!
Time to eat!
Pasta, eggs, ham and cheese who knew it could be so good and easy to make. You can also add some additional toppings such as salsa, hot sauce, veggies, or whatever floats your boat.
- 1 pound Lumaconi pasta – my favorite
- 1 pound ham steak – chopped
- 8 large eggs
- 2 tablespoons butter
- 8 oz shredded cheese reserving some for the topping – perhaps chedder thats what I used
The steps to goodness
- Cook pasta per package directions
- Preheat of to 450 F
- Break eggs into large pan and scrambled eggs making sure you cook with the butter
- In a casserole dish (greased) add pasta, ham, and egg and blend well. Don’t break up the egg to much the egg pieces should be in small bite size pieces
- Add cheese to the blend and mix well
- Flatten out blend and top with cheese
- Cook in oven for about 10 minutes or until cheese topping is a lite gold color
- When serving be sure to include topping on each plate. You can add some additional topping such a salsa or hot sauce.
Before the bake
Hows this view before the bake?
All warm and ready to serve!
Skillet Chicken Parmesan
I can not take full credit for this recipe as I somewhat followed the recipe from Betty Crocker. You can find the original recipe here: BettyCrocker.com: http://www.bettycrocker.com/recipes/skillet-chicken-parmesan/fea4063a-e494-4d75-bf8e-e88393fbfe5e
Timing is everything and Betty Crocker was in the right place at the right time. I was looking, thinking and really wandering around for something I could cook with chicken thighs. I was not having much luck when all of a sudden an email from Betty Crocker arrives with recipes for chicken. Now this could be a very good marketing team as just minutes before I was logged into the website looking for chicken recipes.
- 20 oz of Chicken thighs
- 3/4 cup Original Bisquick® mix – which I just happen to have just that much left in the box.
- 1/2 teaspoon of Basal
- 1/2 teaspoon of Oregano
- 2 tablespoons grated Parmesan cheese from the shaker container
- 1 large egg
- a couple of tables spoons of vegetable oil just enough to cover the bottom of the skillet
- Grated shredded cheeses – your choice
- Spaghetti sauce warmed. I warm mine in the microwave at 50% power until warm – I really enjoy Classico
- Penne pasta – cooked – just follow the package instructions
Building the meal is not complicated and only requires simple steps
- Add the Bisquick, Basal, Oregano and Parmesan cheese to a pie tin blending well
- In a bowl beat an egg
- Grab your chicken one piece at a time with tongs coating the chicken with Bisquik blend then coat with the egg then back to the Bisquick blend
- Heat a skillet to medium high with just enough oil to coat the bottom of the pan. When the oil starts to shimmer it’s ready for the chicken.
- Add the chicken with all pieces completely flat in the pan, no overlapping and cook for about 4-5 minutes turning once. Make sure you don’t burn the chicken so watch is closely.
- Now is a good time to cook your pasta but look at the time required and put it at the correct step.
- Put a cover on the pan and cook an additional 7 to 8 minutes turning only onetime. Again make sure you watch this carefully so it does not burn. As Betty said “Cook until juice of chicken is clear when center of thickest part is cut (170°F).” for your safety after all.
- Remove all the chicken from skillet and let it reset on a plate while you put the pasta on the serving plate.
- In this order put the pasta on each serving plate, top with spaghetti sauce, sprinkle with Parmesan cheese add the chicken then sprinkle with grated cheeses.
- Serve and oh so enjoy!
The ingredients and setup ready to go with my “cheat sheet”
The chicken is all dressed and ready for some heat
First side down cooking to a golden brown
Side one golden brown while side two takes it’s turn
Ah! The goodness is now complete and ready to eat!
Oh yes! Leftovers can be good!
I had leftovers from the “Chicken with Chick Peas and Spinach” dinner and wanted to come up with something different then the original meal. I thought (after input from a friend) that this would go great on pasta. I had some World Market® Strozzapreti Pasta in the cabinet just waiting to be used. So in the boiling water the pasta went per the directions on the package. Once the pasta was done and drained I re-heated the Chick Peas and Spinach then combined theses, could be separate meals, into a fabulous tasting dish.
More then just the main dish was needed! What better then homemade French bread! This was cooked by my 12 year old son all by himself. It came out perfect! Of course dipping the French bread into a plate of olive oil with garlic, Parmesan cheese, basal, fresh ground pepper and a splash of red wine vinegar is a must.