Posts Tagged ‘pasta’

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Finally, another recipe to share

June 6, 2014

artichoke pasta iiiI’ve been neglectful.  I apologize.  Sometimes life gets in the way of other things.  Sometimes it’s so bad that you realize you have a wonderful story or recipe to share, but you haven’t.  I planned to share this recipe a year ago, or close to it.  My girlfriend Cathy makes this dish.  She made it last year for her middle son’s eighth grade graduation party.  In two weeks she’s having her oldest son’s high school graduation party.  Like I said, I’ve been meaning to share this for a while.

This is a great recipe for a large group.  I made it and brought it to a good friend’s house for a cook out.  So it’s a perfect pasta salad too.  It tastes like stuffed artichokes.  Yummy, right?

I used jar artichokes.  I buy them from Costco.  I used about 1 1/2 C of artichokes, and added enough of the liquid to prevent the pasta from being dry.  Also, if you don’t plan to serve the dish right after tossing, hold off on adding the breadcrumbs.

I’m hoping that with the start of my new job I can get back on track with sharing.  The last two years were a blur.  Mostly because my job, which was great, prevented me from spending as much time as I could with my family.

artichoke pasta ivPenne with Artichokes

  • 1-10 oz can Artichokes, reserve liquid
  • 2 T Lemon Juice
  • 5 Cloves Garlic
  • 2 T Olive Oil, divided
  • 6 oz Sun-dried Tomatoes in Oil
  • 1/2 T Red Pepper Flakes
  • 2 T Parsley, chopped
  • 3/4 C Bread Crumbs
  • 12 oz Penne Pasta
  • 1 T Parmesan
  • Salt and Pepper to taste

Prepare pasta as suggested on package.

In a medium saute pan, heat 1 1/2 T of olive oil and add garlic.  Reduce heat and add artichokes and sun-dried tomatoes.  Stir in artichoke liquid, lemon, pepper flakes, parsley, salt and pepper.  Simmer for 5 minutes.

In a separate saute pen, stir the breadcrumbs in remaining olive oil until brown.

Before ready to serve, toss pasta, artichoke mixture, breadcrumbs and Parmesan together.

 

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Italian Meatballs Revisted

January 4, 2012

I’m reposting this awesome recipe.  We’ve been talking about meatball sandwiches for the last few days.  I’m going to make these this weekend to enjoy.  That way we’ll be ready for the big game too!

I got this great recipe from my girlfriend who in turn got it from her MIL.  Her in-laws owned a restaurant at one time.  These are some serious meatballs.  So easy.  So versatile.  They pack a ton of flavor too.

I actually double this recipe, freeze them and then take out what I need when the mood strikes.

Meeshie loves them with pasta.

Not me.  I love these on a sandwich.  A meatball sandwich, with provolone on a toasted bun.  Heavenly.  The key to keeping them in the bun is to remove a small amount of bread from the bun.  That way the meatballs will stay in the divot in the bun and there won’t be a mess because of a lost meatball.   There will be a mess, but it will be so heavenly!

When I make these, my husband and Meeshie just pluck them off the plate while they drain.

 

 Italian Meatballs

  • 1-½ pound Ground Chuck
  • 1-½ pound Ground Pork
  • 1 C Seasoned Bread Crumbs
  • 3 whole Eggs Beaten
  • 1 t Salt
  • 2 t Fresh Ground Pepper
  • 2 C Grated Imported Romano Or Parmigiano Cheese
  • 1 T Garlic Powder
  • 1 bunch Fresh Parsley, Chopped
  • 5 cloves Fresh Garlic, Minced
  • 1 whole Onion, Chopped
  • 3 T Butter
  • Oil, For Frying

Sauté the fresh garlic and onion in the butter until onion is tender. Add the chopped parsley and sauté for a minute. Turn off the heat and set aside.

In a large bowl, combine the ground chuck, pork, bread crumbs, eggs, salt, pepper, cheese, and garlic powder. Add the sautéed onion mixture and mix everything together by hand.

In a deep skillet, heat about 3 inches of oil. (I actually use my deep fryer for this part. That way I can fry about a dozen meatballs at once.) I use a medium-sized cookie scoop so that the balls are uniform. If you prefer to make them larger, go for it, but I find that the medium size is perfect for sandwiches.  Scoop the mixture into the hot oil frying for about 3-4 minutes a side. The meatballs will be a nice dark golden brown color. Let them drain on a paper towel.

Once they drain and cool, I place them on a cookie sheet to freeze.  I put them in the freezer for about a half an hour or so and then put them in bags.  This way they wont stick together when you’re ready to heat them up.  When ready to eat, place them in your favorite marinara on a low heat. The longer you let them cook the more tender they’ll be.

I’ve served them when we’ve had people over for the Superbowl.  But you don’t have to wait to have friends over to eat these.

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