Spring Minestrone with Chicken Meatballs

This was a delicious, flavorful soup. I have never made chicken meatballs but I have to say that these were very good. I was generous with the chives and the Parmesan cheese.  You can really use any vegetable that you have on hand. I had two ears of corn from the night before. I took the kernels off and added them to the soup.  The crisp, sweet corn added an extra element that I really enjoyed.

Ingredients

• 6 ounces ground chicken (about 3/4 cup)
• 1/2 cup fresh breadcrumbs
• 6 tablespoons finely grated Parmesan, divided, plus more for garnish
• 4 garlic cloves, 2 minced, 2 thinly sliced
• 2 tablespoons chopped fresh chives
• 1 large egg, whisked to blend
• Kosher salt, freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 1 leek, white and pale-green parts only, sliced into 1/4" rounds
• 5 cups low-salt chicken broth
• 3/4 cup ditalini or other small pasta
• 1 cup 1/2" rounds peeled carrots
• 1 cup (packed) baby spinach
• Chopped fresh basil

Directions

 Mix chicken, breadcrumbs, 3 tablespoons Parmesan, 2 minced garlic cloves, chives, egg, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl. Form into 1/2"-diameter meatballs (makes about 28).

Heat oil in a small pot over medium heat. Cook meatballs until golden all over, about 3 minutes (they will finish cooking in soup). Transfer to a plate; set aside.

Add leek to pot and cook, stirring often, until beginning to soften, about 3 minutes. Add 2 thinly sliced garlic cloves; cook for 1 minute. Add broth and 2 cups water; bring to a boil. Stir in pasta and carrots; simmer until pasta is almost al dente, about 8 minutes. Add meatballs; simmer until pasta is al dente, carrots are tender, and meatballs are cooked through, about 3 minutes. Add spinach and remaining 3 tablespoons Parmesan; stir until spinach is wilted and Parmesan is melted. Season with salt and pepper.

Ladle soup into bowls. Garnish with chopped basil and Parmesan.

Sunday Dinner: BBQ Pot Roast over Cheddar Ranch Grits

I saw this recipe on line and I had to try it. It looked like the perfect comfort food--and it was! 

I opted for an English cut roast instead of the boneless chuck roast that it called for.  The English cut was tender and juicy with not as much fat.  I cooked it for 6 hours in the crock pot, pulled it apart and added it back into the sauce.  The grits were thick and cheesy and oozing with flavor.  In my opinion, the sauce isn't really a BBQ sauce--it was more of a gravy. It was fantastic, rich with beef flavor.  If you are looking for a meal to satisfy your family, this is it! 

ROAST
2 tsp garlic salt
1/2 tsp pepper
1 (4-5 lb.) boneless chuck roast, trimmed (I used an English cut roast)
1 (12 oz) can coke
1 (12 oz) bottle chili sauce
2 Tbsp Worcestershire sauce
2 Tbsp hot sauce
3 Tbsp cornstarch
1/4 cup milk

Sprinkle garlic salt and pepper over roast. Place roast in 6-quart slow cooker.  Combine coke, chili sauce, worcestershire and hot sauce; pour over roast. Cover and cook on high 5-6 hours or on low 8-9 hours.

Remove roast from slow cooker, reserving juices in slow cooker; keep roast warm.

Combine cornstarch and milk, stirring well; stir into slow cooker. Cook, uncovered on high 15 minutes or until thickened, stirring occasionally. Serve sauce over roast.   You can also break apart the roast and add back into the sauce.


GRITS
1 1/2 cup quick cook grits (not instant)
3 cups chicken broth
2 Tbsp Ranch dressing mix
1 1/2 - 2 cup shredded cheddar cheese

In a medium pan, bring chicken broth to a boil.  Slowly stir in grits.  Reduce heat to medium low.  Cook 5 minutes, stirring occasionally  Stir in Ranch mix and cheese.  Cook until cheese is melted.  Add additional broth as needed.  Serve immediately.

Coffee-Mate Fat Free "Creamer".. WHAT???

This morning as I was waiting for my coffee to brew, I took a second to read the back of the Coffee-Mate Fat Free Coffee Creamer bottle.  "THIS PRODUCT IS NON-DAIRY." Wait, what??? Am I the only person on earth that wasn't aware that there is no cream in Cofee-Mate Creamer?  I read further, thinking that there had to be some sort of milk product in the ingredient list somewhere, right?  Wrong!  Corn syrup, modified corn starch, oil and a handful of other ingredients that I can't pronounce are lightening my morning Joe but no milk or cream-- not even a trace! 

Thankfully, I had a reserve and the news is a little better:  Land O Lakes Fat Free Half & Half. I did find the skim milk and cream that I was looking for however, it too contained corn syrup and 0.05% of some other ingredients that I can't pronounce.

Coffee-Mate: You can keep your chemical concoction. I'll be buying real cream from now on. 

Father's Day Menu

I just saw this on the Food Network today and I am almost positive that I will whip up this menu for Father's Day.  Caution:  This is not diet food!!  :-)

Roasted Fingerling Potatoes
Southern Style Steaks
Lady and Sons' Salad
Volcano Cake

Check out all of the recipes:  Father's Day Meal

Recipe of the Day-- Strawberry Trifle

Strawberry Trifle with Homemade Whipped Cream & Strawberry Sauce


You have seen me post this numerous times on Facebook. This is my daughter Cameron's favorite dessert-- she requested it for Easter and her birthday last week.  Nothing compares to homemade whipped cream (Try it once and  you'll never go back to that "popular" whipped cream in a tub!  ).  The extra time to make your own strawberry sauce is really worth it.

Store bought pound cake-- next time I will make my own!

Perfectly sliced using The Pampered Chef Egg Slicer

A few strawberries, sugar, water, cornstarch and a squeeze of lemon

Vanilla pudding & sweeten condensed milk--fold into the whipped cream

Homemade whipped cream-- worth the 5 minutes it takes to make it!

Layer the lusciousness! 

Ingredients:

2 pint baskets California strawberries, washed and hulled

1/2 cup granulated sugar

2 cups water - divided use
1 1/2 tablespoons cornstarch
1 tablespoon lemon juice

1 (14-ounce) can sweetened condense milk
1 (3.5-ounce) package instant vanilla pudding mix
2 cups whipping or heavy whipping cream, whipped
1 (12-ounce) ready-made pound cake, cubed
Mint leaves (optional)

1. Slice berries, reserving 6 for garnish. Place 1 cup of the sliced berries in saucepan with sugar and 1/4 cup water. Bring to boil. Cook 3 minutes; remove from heat. Mix cornstarch and 1/4 cup cold water. Stir into strawberry mixture. Cook and stir until thick (about 2 minutes). Add lemon juice. Cool to room temperature.
2. Combine sweetened condensed milk and remaining 1 1/2 cups cold water in a bowl. Add instant vanilla pudding mix and beat well. Chill for 5 minutes.
3. Cut pound cake into bite-size cubes.
4. Meanwhile, beat cream until stiff. Fold into the pudding mixture.
5. Layer pudding, pound cake, sliced strawberries, and strawberry mixture. Repeat the layers; garnish with reserved strawberries and mint leaves.

Makes 12 servings.

Recipe of the Day-- Sweet Corn Muffins

Sweet Corn Muffins:

I love this recipe and they are PERFECT to make in the Pampered Chef Brownie Pan. I do omit the chipotle pepper and add a hand full of shredded sharp cheddar cheese. Make sure to spray your pan well with Pam, the pan is nonstick but the spray ensures an easier release! I also let the muffins cool in the pan for a few minutes before taking them out.  My family can't get  enough of these little gems!

Corn Muffin Recipe

 

First TIme Blogger!

  I am excited to share recipes, kitchen tips/recipe ideas and all things housewife-- now that I am officially one!