Glazed Turkey Meatballs
1 1/2 pounds ground turkey
1 small onion, minced
3 tablespoons water
2 garlic cloves, minced
Salt and pepper to taste
1 tablespoon vegetable oil
2 tablespoons honey
1 to 2 tablespoons canned chopped chipotle chilies in adobo sauce (see Note)
2 teaspoons cider vinegar
Preheat oven to 375 degrees.
Mix turkey, onion, garlic, salt and pepper in a bowl with hands until well blended. Form into 16 meatballs.
Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs. Cook until browned on all sides, about 10 to 12 minutes.
Transfer skillet to oven. Bake until cooked through, about 5 minutes.
Meanwhile, combine honey, chipotle and vinegar in a small bowl.
Remove skillet from oven. Pour honey mixture over. Swirl to coat meatballs.
Return skillet to oven.
Nonstick cooking spray
1 tablespoon olive oil
2 cups chopped raw vegetables such as peppers, onions and mushrooms
2 garlic cloves, minced
1/4 cup drained, chopped kalamata olives
1 tablespoon drained, chopped capers
1 teaspoon dried Italian seasoning
Salt and black pepper
1 ball (20 ounces) pizza dough
10 ounces sliced deli meat, such as salami and ham
1 cup grated provolone or mozzarella cheese
I use Carfagnas's sauces for dipping.
Coat a large baking sheet with cooking spray.
Heat oil in large skillet over medium-high. Add vegetables and garlic and saute until tender and any liquid has evaporated, 5 to 10 minutes depending on your choice of vegetables. Stir in the olives, capers and herb blend. Season with salt and pepper. Cool slightly.
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle. Arrange the sliced meat over the dough, leaving a 1-inch border on the longer sides. Spread cooked vegetables over the meat, then sprinkle with the cheese.
Starting with the side closest to you, roll the stromboli up like a log. Pinch the seam and ends to seal. Transfer the log to the prepared baking sheet with the seam on the bottom. Using a paring knife, make three deep slits in the top of the loaf. Allow the stromboli to rest for 20 minutes while the oven heats.
Heat the oven to 375 degrees. Bake for 40 to 50 minutes, or until outside is golden brown and sounds hollow when tapped. Cool at least 20 minutes before slicing.
Roman Bread from Betty Rosbottom
4 large garlic cloves, finely chopped
1/2 cup extra virgin olive oil, plus more if needed
1 loaf Italian bread (about 13 inches long)
8 ounces gorgonzola or other blue cheese, crumbled
1 medium red onion, halved lengthwise, thinly sliced
Coarsely ground pepper
12 kalamata olives, pitted, halved
3/4 to 1 teaspoon finely chopped fresh rosemary or 1/4 to 1/2 teaspoon dried, crushed well
Preheat oven to 400 degrees. Line a baking sheet with foil.
Mix the garlic and oil in a small bowl.
Cut the bread in half lengthwise. The top half will have a slightly rounded top. Cut a lengthwise strip from the crust of the top half so the bread lies flat (save the bread strip for bread crumbs, if desired). Place the bread, cut sides up on prepared sheet.
Brush bread with garlic-oil mixture. Use extra oil if necessary. Sprinkle bread with cheese then top with onions. Season with pepper. Arrange olives over then sprinkle with rosemary.
Bake until cheese melts and bread is hot, 8 to 10 minutes. Cool 2 minutes. Cut into slices. Serve warm. I use Carfagna's sauces for dipping, if dipping is required.
Makes 6 or 7 servings
Spinach Manicotti
Do not boil the manicotti shells before filling.
Nonstick cooking spray
1 1/2 pounds ground chuck
1/4 cup dry bread crumbs
1 envelope onion soup mix
3 tablespoons chopped onion
1/2 ten-ounce package frozen spinach, thawed, squeezed dry
1 egg
1/2 teaspoon ground black pepper
1 package manicotti tubes (14 per package)
1 jar (28 ounces) pasta sauce (I like Prego) I use Carfagna's sauces.
1 package (8 ounces) shredded mozzarella or provolone
Preheat oven to 350 degrees. Spray two 13-by-9-inch pans with cooking spray.
Combine meat, bread crumbs, soup mix, onion, spinach and pepper. Stuff manicotti tubes with meat mixture, but do not pack too full.
Pour a little pasta sauce in the bottom of each pan. Arrange stuffed pasta in the pans, leaving room in between each for expansion. Pour remaining pasta sauce over. Cover with foil.
Bake 1 hour. Sprinkle with cheese and serve.
1 1/2 pounds ground turkey
1 small onion, minced
3 tablespoons water
2 garlic cloves, minced
Salt and pepper to taste
1 tablespoon vegetable oil
2 tablespoons honey
1 to 2 tablespoons canned chopped chipotle chilies in adobo sauce (see Note)
2 teaspoons cider vinegar
Preheat oven to 375 degrees.
Mix turkey, onion, garlic, salt and pepper in a bowl with hands until well blended. Form into 16 meatballs.
Heat oil in a large ovenproof skillet over medium-high heat. Add meatballs. Cook until browned on all sides, about 10 to 12 minutes.
Transfer skillet to oven. Bake until cooked through, about 5 minutes.
Meanwhile, combine honey, chipotle and vinegar in a small bowl.
Remove skillet from oven. Pour honey mixture over. Swirl to coat meatballs.
Return skillet to oven.
SUPER BOWL STROMBOLI
Makes 10 servingsNonstick cooking spray
1 tablespoon olive oil
2 cups chopped raw vegetables such as peppers, onions and mushrooms
2 garlic cloves, minced
1/4 cup drained, chopped kalamata olives
1 tablespoon drained, chopped capers
1 teaspoon dried Italian seasoning
Salt and black pepper
1 ball (20 ounces) pizza dough
10 ounces sliced deli meat, such as salami and ham
1 cup grated provolone or mozzarella cheese
I use Carfagnas's sauces for dipping.
Coat a large baking sheet with cooking spray.
Heat oil in large skillet over medium-high. Add vegetables and garlic and saute until tender and any liquid has evaporated, 5 to 10 minutes depending on your choice of vegetables. Stir in the olives, capers and herb blend. Season with salt and pepper. Cool slightly.
On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle. Arrange the sliced meat over the dough, leaving a 1-inch border on the longer sides. Spread cooked vegetables over the meat, then sprinkle with the cheese.
Starting with the side closest to you, roll the stromboli up like a log. Pinch the seam and ends to seal. Transfer the log to the prepared baking sheet with the seam on the bottom. Using a paring knife, make three deep slits in the top of the loaf. Allow the stromboli to rest for 20 minutes while the oven heats.
Heat the oven to 375 degrees. Bake for 40 to 50 minutes, or until outside is golden brown and sounds hollow when tapped. Cool at least 20 minutes before slicing.
Roman Bread from Betty Rosbottom
4 large garlic cloves, finely chopped
1/2 cup extra virgin olive oil, plus more if needed
1 loaf Italian bread (about 13 inches long)
8 ounces gorgonzola or other blue cheese, crumbled
1 medium red onion, halved lengthwise, thinly sliced
Coarsely ground pepper
12 kalamata olives, pitted, halved
3/4 to 1 teaspoon finely chopped fresh rosemary or 1/4 to 1/2 teaspoon dried, crushed well
Preheat oven to 400 degrees. Line a baking sheet with foil.
Mix the garlic and oil in a small bowl.
Cut the bread in half lengthwise. The top half will have a slightly rounded top. Cut a lengthwise strip from the crust of the top half so the bread lies flat (save the bread strip for bread crumbs, if desired). Place the bread, cut sides up on prepared sheet.
Brush bread with garlic-oil mixture. Use extra oil if necessary. Sprinkle bread with cheese then top with onions. Season with pepper. Arrange olives over then sprinkle with rosemary.
Bake until cheese melts and bread is hot, 8 to 10 minutes. Cool 2 minutes. Cut into slices. Serve warm. I use Carfagna's sauces for dipping, if dipping is required.
Makes 6 or 7 servings
Spinach Manicotti
Do not boil the manicotti shells before filling.
Nonstick cooking spray
1 1/2 pounds ground chuck
1/4 cup dry bread crumbs
1 envelope onion soup mix
3 tablespoons chopped onion
1/2 ten-ounce package frozen spinach, thawed, squeezed dry
1 egg
1/2 teaspoon ground black pepper
1 package manicotti tubes (14 per package)
1 jar (28 ounces) pasta sauce (I like Prego) I use Carfagna's sauces.
1 package (8 ounces) shredded mozzarella or provolone
Preheat oven to 350 degrees. Spray two 13-by-9-inch pans with cooking spray.
Combine meat, bread crumbs, soup mix, onion, spinach and pepper. Stuff manicotti tubes with meat mixture, but do not pack too full.
Pour a little pasta sauce in the bottom of each pan. Arrange stuffed pasta in the pans, leaving room in between each for expansion. Pour remaining pasta sauce over. Cover with foil.
Bake 1 hour. Sprinkle with cheese and serve.
