Spaghetti and Meatball Pot Pie. Remember those meatballs I made for a “special idea” on Friday? Here is that idea, Spaghetti and Meatball Pot Pie. I took the concept and figured if pizza was a good pot pie, then spaghetti and meat balls would be too. This isn't as much a recipe as it is a process. I started by greasing the inside of ramekins (1 cup sized, 3 1/2” in diameter). Then I put in a mix of white and mild cheddar cheese. Next I add in two of the meatballs and sauce. Top that with some vermicelli that had been tossed in the sauce too. Another piece of cheese. For the crust, we made one order of our standard pizza dough and then cut out 3 1/2” circles. I rolled those out a little bigger and then pressed them over the top of the ramekins. Since I wanted the crust to be reminiscent of garlic bread, I made a glaze of butter, roasted garlic, parsley and thyme.
I fired up Alexis' Big Green Egg to 450f and set it up in “convection oven” mode with the plate setter legs down. About 15 minutes in, they started to brown. Big Red Kitchen: Advent Day 3: Crockpot Grinders. This is the perfect meal to fix then go Christmas shopping, errand running, or galavanting- it will be ready when you are! Growing up in New Jersey we called Subs Hoagies. After moving from Boston to NJ in the first grade, I had no idea what a Hoagie even was. I was introduced to the Hoagie when my school had announced that next Friday would be Hoagie Day and posted little signs of bears all over the school that read “Hoagie Day Friday.”
I thought we were going to eat bears. I was a bit apprehensive to say the least. But when Friday rolled around I was relieved to find out that a Hoagie was simply a submarine sandwich, yum! So I grew up calling them Hoagies and if I wanted one heated then it became a Grinder. This Grinder starts out with a round loaf of Italian Bread which is then sliced to make 6 sandwiches, but not all the way through the bottom. In assembly line fashion, make 6 piles of cheese, lunch meat, and onions and pepper rings to fit down in your bread slices. Simply Recipes: Tex-Mex Lasagna Recipe. Petite Lasagnas « Can You Stay for Dinner? Recipe slightly adapted from Hungry Girl (makes 12) 12 oz raw ground turkey ¼ tsp salt, divided ¼ tsp pepper 1 cup chopped onion ½ cup chopped mushrooms 14.5 oz can crushed tomatoes, or tomato sauce 2 cloves garlic, minced 3 tsp dried oregano, divided ½ tsp dried basil 1 ½ cups part skim ricotta cheese 24 small square wonton wrappers (the kind near the tofu in the refrigerated section of the produce dept) 1 1/2 cups shredded mozzarella cheese Preheat oven to 375ºF.
Add the crushed tomatoes and 2 tsp of oregano. In a large bowl, combine the ricotta, a pinch of salt and pepper, the remaining teaspoon of oregano, and the basil. Coat a 12-cup muffin tin with nonstick cooking spray. Using half of the ricotta mixture, divide it among the 12 muffin cups. Gently press another wonton wrapper on top of the mozzarella layer. Repeat the process by distributing the remaining ricotta, then the remaining tomato sauce, and finally the rest of the shredded mozzarella. Nutrition Info for 1 petite lasagna: Langoustine Ravioli with Citrus-Coconut Sauce, Thai Chili & Fava Beans. I’ve been in a Thai food mood lately so when I got my hands on a few langoustines I didn’t think twice about the direction I wanted to take.
After a little visit to my favorite Thai market on Mosco street in Chinatown and stocking up on Thai bird chili, lemongrass, kaffir lime leaves I decided to settle this craving in the kitchen, plus there was those wonton skins that needed to be used before I lose them to the refrigerator Gods. The tiny fava beans, the first of the season, are an incantation to mother nature to remind her we’re very much ready for the spring in this part of the world.
I just looked at the weather forecast and apparently she didn’t get the memo, the 80 degrees weather in my kitchen will do for now. I was pleasantly surprised with the outcome of this dish. Tags: Appetizer, Pasta, Seafood Sunday, April 3rd, 2011Appetizer, Pasta, Seafood. Better Than Takeout Orange Chicken. Yesterday as I stood in the kitchen trying to figure out what to make for dinner I wondered to myself, how do those people do it on those shows where they are given random ingredients and are suppose come up with something genius. I think I stood there for a solid 20 minutes looking in the cupboards and staring into the freezer hoping that I would be struck by some ingenious idea. Then I saw the oranges, and it hit me “O-raang Shh-ikun”….that is orange chicken if you can’t understand the accent.
I love orange chicken, and I almost always order # 14 Orange Chicken when we order Chinese take out and I wondered to myself if I could make it better at home. This recipe most definitely delivered! Ha ha Chinese food…delivered….get it? Am I a dork? The sauce is sweet, tangy, there is no lack in orange flavor, and the red pepper flakes give it just a touch of heat. Combine corn starch, salt, and pepper. As you finish each batch, drain cooked chicken in a paper towel lined plate. Ingredients Chicken. Sweet Sour Chicken for CNY instead of a whole chicken? For my Chinese New Year reunion dinner, I usually have another variation of chicken dish in addition to the steam chicken which my family likes.
This is because Stitch is not crazy about the steam chicken. The past years, I have made Lemon Chicken which is his favorite. This reunion I am including this dish in my menu for a change. How about you? How do you prepare yours? This dish was featured in Asian Food Channel (Official) Facebook page on 25th September 2012 1/2 lb. chicken breast (cut into bite size pieces) 1/2 green bell pepper, cut into pieces 1/2 red bell pepper, cut into pieces 2 stalks scallions, only the white part, cut into 2 inch length 1/4 fresh pineapple, cut into small pieces 1 tsp garlic, finely chopped, 1 tbs vegetable oil 1 teaspoon soy sauce 1/2 teaspoon corn flour 1/2 teaspoon rice wine 1/2 cup water 2 oz. all-purpose flour 1 oz. corn starch 1/2 teaspoon baking soda 1/2 egg 1 teaspoon cooking oil 1 small pinch of salt ½ tsp vanilla 1 1/2 tbs tomato ketchup 1 tsp plum sauce 1 tsp sugar.
Chicken with Coconut-Lime Peanut Sauce Recipe: Thai, Asian Inspired. The Super Bowl is this Sunday and I am finally diverting from my Valentine’s recipes and sharing a dish that would be great alongside all those mini bite appetizers. There have been so many awesome recipes passed around the internet the past few weeks in preparation for the game. Do I even know who is playing, no. Do I know what I will be eating, sure. This Chicken with Coconut-Lime Peanut Sauce is a fun alternative to chili. It is packed with flavor and protein. When it comes to spectator sports it is all about the food for me. I added some bright green asparagus.
This sauce tastes even better the next day after the flavors have a chance to combine. I like to make a big batch of this chicken dish so we have enough for a few days. What are you serving for the Super Bowl? Chicken with Coconut-Lime Peanut Sauce Ingredients Sauce Chicken Optional Garnishes Chopped Cilantro chopped Peanuts Green Onion toasted unsweetened Coconut Flake Srirach sauce Method Notes Peanut Sauce Recipe Links. Cast Iron Pizza. I’m not really sure why it never dawned on me to make pizza in my cast iron skillet. After all, Chicago pizzerias use cast iron to make deep dish pizza and it has qualities that are sure to make for good pie. Namely, it gets really hot and stays really hot. So, I was very happy when it destroyed all the other options in last week’s poll. I guess you guys want to know how to make pizza in a skillet! Well, I’m happy to oblige. Directions 1) To make dough, add water, sugar, salt, and yeast to a bowl and stir. 2) Use a hand dipped in water to vigorously work the dough until it forms a ball. 3) Coat the dough with olive oil and store it in a plastic bag. 4) Prepare all your ingredients: brown sausage, chop basil and scallions, and grate cheese. 5) Stir together sauce ingredients and adjust to your tastes. 6) Roll dough out into a large circle and place it in the center of your cold skillet. 7) Add sauce, sausage, scallions, and cheese to pizza. 11) Let it cool, slice it up, and serve it!