Asian Meatballs with Peanut Butter Ramen Noodles

Time for another round of Secret Recipe Club and most likely one of our last since we will be stopping the blog at the end of the year. This month we were assigned Amy's Cooking Adventures. I know most of you probably picked a fall dessert or something festive for Halloween to feature today but I was looking for a new idea for dinner. Amy has plenty to choose from but for some reason her Asian Turkey Meatballs Over Easy Thai Noodles caught my eye and it ended up being delicious, easy to make and a perfect change of pace for us to have last week for dinner.

Ingredients for Asian Meatballs:

1 1/4lb Ground Turkey

1/4 Cup Panko

1 Large Egg

2 Garlic Cloves - Minced

3 Green Onions - White and Green parts Diced

1 Tbsp Lime Juice

1 Tbsp Low Sodium Soy Sauce

1 1/2 Tbsp Sesame Seeds

1 Tsp Fresh Ginger - Minced

Ingredients for Peanut Butter Ramen Noodles:

3 Packages of Chicken Flavored Ramen

1 1/4 Cup Water 

1/4 Tsp Crushed Red Pepper Flakes

1/3 Cup Natural Creamy Peanut Butter

3 Tbsp Low Sodium Soy Sauce

1 Tbsp Brown Sugar

1 Tbsp Corn Starch

2 Garlic Cloves - Minced

1 Red Pepper - Diced

1 Large Carrot - Diced

1 Tsp Fresh Ginger - Minced

3 Green Onions - White and Green parts Diced

10oz Package Frozen Plain Sugar Snap Peas

1 Tbsp Canola Oil

Start by preheating your oven to 425 F, place parchment paper on a jelly roll baking tray and set aside. In a large bowl combine all of the ingredients for the meatballs. Using your hands mix everything together.

Form your meatballs and arrange them on the baking sheet. Bake about 18 minutes until light brown. I made mine a little larger than Amy and only made 16 instead of 24 but it doesn't matter as long as you try and keep them even so their cooking time is similar. 

In a medium sized bowl combine all of your ingredients for the peanut sauce (peanut butter, soy sauce, ginger, garlic, corn starch, water, crushed red pepper flakes and brown sugar) Whisk together and set aside.

In your largest pan heat up the oil and saute the vegetables for about 5 minutes until they are tender but still slightly crisp. When they are ready takes them off the heat and place them in a bowl. Return the pan to the stove over medium heat and thicken the peanut sauce while stirring frequently.  While the sauce is cooking quickly prepare the packages of Ramen according to the package but only using 1 flavor package as you drain the noddles of their cooking water.

Add the noodles, vegetables and the cooked meatballs into the thickened sauce. Using some tongs toss everything together so that it has a nice coating of sauce on it. Serve the meatballs on top the bed of peanut butter Ramen and vegetables immediately.

Enjoy!!

An InLinkz Link-up

Old Fashioned Chicken Noodle Soup

I have never made Chicken Noodle Soup before and I can tell you, you don't need much practice because this was delicious.  I wish I would have doubled this so we could have had the soup around for longer.  Now I will just have to make it again soon.  This is not a soup that has to simmer for hours.  And I used rotisserie chicken to make it even easier. The important thing is to use chicken broth that is NOT low sodium.  I made the mistake of making turkey soup with that and it tasted very bland. You can make this soup creamy by adding the milk or just make it regular and skip the milk. I wasn't sure how I would like the creaminess so I only put in a cup of milk but you could certainly add more milk or half and half to make it even more creamy. This recipe is adapted from Sally's Baking Addiction.

Ingredients:
2 tbsp unsalted butter
3 carrots peeled and sliced
2 stalks celery sliced
1 yellow onion chopped
3 cloves garlic chopped
1 potato diced
1 tbsp flour
1 tbsp parsley
1 tsp pepper
1 tsp dried thyme
8 cups chicken broth (not low sodium)
2 cups chopped cooked chicken
1 cup 2% milk
5 cups uncooked egg noodles

Heat the butter in a large dutch oven over medium heat and add onion, celery, carrots and garlic.  Saute until tender and add flour, parsley, pepper, and thyme.  Stir and cook for another few minutes.  Add potato.

Add broth and stir.  Bring to a boil over medium heat.  Reduce heat.  Cover pot and allow to simmer for 30 minutes.

Add chicken and milk.  Mix and cook for 10 minutes.

Add noodles and cook for another 12 until noodles are tender and soap has thickened.  If you want the soup creamier add more milk.  I wasn't sure how I would feel about the creaminess of the soup so I stayed with this amount of milk but you could definitely add more.

Add more pepper if desired.  Serve warm.

Enjoy!!


Linked at: http://www.thecountrycook.net/

Barilla NYC Wine & Food Festival Sweepstakes & Summer Vegetable Pasta Primavera

 I don't know about you but we are holding on to summer for as long as we can!! Although the stores are already pushing Halloween and pumpkin flavored everything is everywhere I'm not quite ready for the colder weather or fall flavors just yet. We still have lots of fresh summer produce in our local stores so that is what inspired this Summer Pasta Primavera dish.

For those of you who don't know the NYC Wine & Food Festival is Oct 16-19th and if you are a foodie it is an amazing event to go to with lots of delicious food and tons of famous Food Network personalities. Barilla is holding a Sweepstakes for ShopRite contestants to win a chance to go. This is our 1st ever Sweepstakes so we are honored to be able to get the information out to our readers for a chance to win.

The contest ends on 9/27/14 so there is still plenty of time to enter by visiting www.shoprite.com/nycbarilla and following the directions to complete the online entry form or using your smartphone to scan the QR code found at the Barilla Pasta display in participating ShopRite's. Barilla will be giving away 1 Grand Prize which includes a one night hotel stay as well as breakfast, 2 tickets to attend the Grand Tasting even presented by ShopRite on 10/18/14 and a welcome bag upon arrival at the hotel. Barilla also will be giving away 10 2nd place prizes which will be 2 tickets to attend the Grand Tasting event present by ShopRite on 10/18/14.

Ingredients:

1 Box Barilla Gemenilli Pasta

1 Large Zucchini - Halved & Sliced

1 Pint Cherry Tomatoes - Halved

1 1/2 Tbsp Minced Garlic

1/2 Large Onion - Diced

1 Red Pepper - Diced

1 1/2 Cups Low Sodium Chicken Broth

3 Tbsp Olive Oil

1/2 Cup Grated Parmesan Cheese

10-12 Fresh Basil leave - Minced

S&P to taste

Wash and prep all of your veggies (zucchini, tomatoes, onion, garlic, and red pepper). Then bring a pot of salted water to a boil and cook your Barilla pasta according to the package.  In a large pan over medium heat add the olive oil. Once the oil is hot add all of the veggies but the garlic. Saute for 5-7 minutes or so stirring frequently until the veggies begin to soften. Salt & Pepper the vegetables to taste.

Turn the heat to low and add the chicken broth. This will create a light sauce for the vegetables to cook in and to spoon over your pasta. Add the garlic and basil as well, stirring everything together to combine. Cover the pan and continue to simmer for another 10 minutes or so. By now your pasta should be done cooking, drain it and set it aside.

If your sauce has thickened too much you may can some more chicken broth or if you are living on the edge a little white wine :) If you like the constancy  of your sauce and it's time to eat sprinkle the Parmesan cheese around the whole pan and stir until it has melted into the vegetables and broth.

Spoon the pasta into bowls, tops with vegetables and sauce. Add a little extra sprinkle of Parmesan cheese or basil before serving.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Greek Orzo Salad

I love the Greek flavor profile and always need my fix regularly. Luckily a few weeks ago our local Greek Orthodox church had a festival which I attended to get us food two days in a row. Last week, I decided it was again time to ind luge in some classic Greek flavors so I threw together this orzo salad. I always love how the perfect bite has all different tastes and textures. The cool cucumber with the juicy tomato, the saltiness from the olives and the creaminess from the Feta cheese!! John and I had it for dinner with some grilled shrimp and chicken which made for a light and summery dinner. It also would be great as a side dish for a BBQ with your burgers and dogs.

Ingredients:
1/2 Box Orzo (About 1 1/4 cups)
1 Large Red Pepper - Diced
1 Pint Cherry Tomatoes - Halved
1 Large Cucumber - Peeled, Seeded & Diced
1 Cup Kalamata Olives - Pitted & Halved
12 oz Reduced Fat Crumbled Feta Cheese
1/2 Cup Olive Oil
1/4 Cup Red Wine Vinegar
1 Tbsp Minced Fresh Oregano
1/2 Tsp Salt
1/4 Tsp Pepper

Adapted from www.food.com - Christine's Yellow Kitchen

Start by bringing a pot of salted water up to a boil for the orzo and cook it according to the package. Drain the pasta and let it cool. While the pasta is cooking and cooling you can prep your veggies. Peel, seed and dice your cucumber, dice your tomatoes and dice up your peppers. The olives I bought were already pitted and sliced, I rinsed them off a bit so they wouldn't be overly salty. Put all of the vegetables in a very large bowl. Set aside.

Now it's time to make your dressing for the salad which is just a basic red wine vinaigrette. In a small bowl combine the olive oil, red wine vinegar, oregano, salt and pepper. If you don't have fresh oregano on hand it is perfectly fine to use dried oregano instead, use 3/4 Tsp. Set aside.

Once the pasta has cooled completely add it to the big bowl of vegetables and stir to combine. Pour the vinaigrette over top and toss so that it has covered everything completely. Allow the salad to sit in the in the fridge for a few hours before serving. Since we had this for dinner with grilled shrimp and chicken we just topped our bowls with the crumbled feta cheese before we ate but if I was serving this as a salad I would mix in the feta right before serving and leave a little to sprinkle on the top.

Enjoy!!

Linked at: http://www.thecountrycook.net/

Summertime Cherry Tomato Pasta

This dish is so easy to make.  By the time your pasta is done cooking, your sauce is done.  Its light and fresh and summery and I can't wait to make it next time with cherry tomatoes from our garden.  This recipe is from Coastal Living Magazine, Sept 2013.

Ingredients:
1/2 cup extra virgin olive oil
4 garlic cloves, thinly sliced
1/4 tsp crushed red pepper flakes
1 container red cherry tomatoes halved if large
1 container yellow cherry tomatoes halved if large
1/2 tsp salt and pepper
1/2 cup chopped fresh basil
1 lb thin spagetti cooked
1/3 cup freshly grated parmesan cheese

Directions:
Cook pasta according to box.

Heat oil in large skillet over medium heat.  Add garlic and red pepper flakes.  Cook stirring constantly 1-2 minutes.  Add tomatoes, salt and pepper.  Cook stirring constantly for 5 minutes.  If tomatoes stay whole during cooking pierce with a knife to break and allow juices to escape.  Remove from heat and stir in basil.

Divide pasta among serving bowls.  Top with cherry tomato sauce and sprinkle with parmesan cheese.

Enjoy!!

Spaghetti Pie

My Aunt Millie gave me this recipe when the girls were still little and at the time all the girls loved it so we had it for dinner every few weeks.  This recipe makes two but you can definitely use 1/2 of the ingredients to make just one.  We ate one and I gave the other one to Kelly since Madelyn likes nothing better than to be held.  And who wouldn't rather hold a precious baby than make dinner?  

Ingredients:
1 box thin spaghetti
1-1/2 lbs. ground beef, 85% lean
1 45 oz. jar spaghetti sauce
2 eggs
3/4 cup parmesan cheese grated
15 oz. part skim ricotta cheese
3/4 cup shredded mozzarella cheese

Directions:
Preheat oven to 350 degrees.  Spray pie pans with PAM.  Boil water for cooking spaghetti.  While spaghetti is cooking brown the beef in a frying pan until no longer pink.  Drain grease.  Add spaghetti sauce and simmer for a few minutes to blend flavors.    

Drain spaghetti.  Let pasta cool for a few minutes.  Add eggs and parmesan cheese and stir until combined.

Take 1/2 of the pasta mixture and create a pie crust with the spaghetti.  Do the same with the second pie plate.

Spread 1/2 of the ricotta cheese in the middle.  Do the same with the 2nd pie.

Top with spaghetti sauce and meat mixture.  Do the same for the 2nd pie.

Bake at 350 for 25 minutes.  Spread 1/2 of the mozzarella cheese mixture on top and bake for another 5 minutes.  Do the same for the 2nd pie.

Let the pies sit for a few minutes before slicing.

Enjoy!!

This is linked to www.ourtableforseven.com

Sausage, Spinach & Bean Soup

Yum!! This soup is going to become one of your favorite weeknight winter meals. I think a lot of people are intimidated by soup but they shouldn't be. Not only is this soup healthy but it took only about 30 minutes to make, I used only 1 pot to cook it and most of the ingredients were things we already had in our fridge or pantry. Plus it made a ton so it's perfect for a big family or folks who enjoy freezing extras, I'm not sure it gets any better than this!!

Ingredients:

8 links Italian Sausage - Casings removed

9oz Spinach

2 15oz Cans White Beans - Drained & Rinsed

2 15oz Can Diced Tomatoes

1 Large Onion - Diced

4 Garlic Cloves - Minced

10 Baby Carrots - Sliced

3 Cartons /Quarts or 96oz Low Sodium Fat Free Chicken Broth

1lb Pasta - Cavatappi

10 Fresh Basil Leaves - Chopped

1 Tsp Olive Oil

S&P

Grated Parmesan Cheese for topping

Adapted from: http://feastonthecheap.net/

In your largest stock pot heat up the olive oil. Take your sausage out of its casing and brown it in the bottom of the pot, breaking it up with a wooden spoon as it cooks. While the sausage is browning you can prep your onion, carrots and garlic.

When your sausage is almost completely browned, add in all of your veggies. Salt and pepper everything allowing the veggies to soften and cook about 7 minutes. Stir the pot occasionally so that  nothing sticks.

Now it is time to dump in both cans of the diced tomatoes, the beans that have been drained and rinsed, the box of pasta and all 3 cartons of the chicken broth. Stir the pot a few times to mix everything up.

Add the fresh basil as well as another round of salt & pepper. Bring the entire pot to a boil, once it is boiling reduce the heat to low and allow it to simmer about 7 minutes to cook the pasta.

A few minutes before serving pour all of the spinach into the pot. It will wilt into the soup as you stir it in. Serve immediately topped with grated Parmesan cheese. If you plan on making this ahead of time or having it as leftovers for more than one day keep some extra chicken stock on hand to add to your bowl as you reheat it as the pasta will continue to soak up the liquid the longer it sits.

Enjoy!!

Linked at: http://www.thecountrycook.net, asouthernfairytale.com