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Yogurt Cheese

Beef, Dinner, Italian, Recipes

Smoked Meatballs

February 18, 2018

Smoked Meatballs with Pappardelle & Red Sauce

Over the years I’ve tried and adapted a number of meatball recipes.  I have made several that we really enjoy but this smoked version is in a class of its own. Meatballs are of course one of the great “comfort foods.”  Each time I see a photo of these smoked meatballs I am inspired to make more: they are that scrumptious.  After being in the smoker for more than an hour, they take on a luxurious mahogany color.  These smoked meatballs are a breeze to make.  The finished meatballs are excellent served with homemade red sauce and pasta, or in a sandwich with melted cheese, or with grilled polenta.

Meatballs

Mix all of the ingredients together then form in to meatballs.  Stash them in the refrigerator until you are ready to put them in the smoker later in the day.

Meatballs in the smoker

We use our Camp Chef pellet smoker for these meatballs but any smoker will work or even a charcoal grill set up for indirect cooking with some wood chunks.

Smoked Meatballs

The meatballs have taken on their beautiful color and look spectacular.

 

Smoked Meatballs with Grilled Polenta

Smoked Meatballs
 
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Author:
Serves: 4
Ingredients
  • 2 pieces plain white bread, crusts removed and torn into small pieces
  • ⅓ cup milk
  • 1 pound ground chuck or ground beef 80/20
  • ½ pound ground pork
  • 1 extra large egg
  • ¼ cup finely chopped onion
  • 2 teaspoons minced garlic
  • 1 tablespoon chopped flat leaf parsley
  • 2 teaspoons chopped basil
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried marjoram
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1½ ounces shredded yogurt cheese, optional (substitute with mozzarella or provolone)
Preparation
  1. Preheat your smoker to 225 degrees when you are ready to cook
  2. Pour enough milk over the bread in a bowl to moisten and let soak for a few minutes.
  3. Place ground chuck (or ground beef), ground pork and egg in a large bowl. Gently squeeze excess milk from bread, and mash or mix until smooth. Add bread to the bowl along with the onion and garlic. Add herbs, salt, pepper and cheese. Gently stir the ingredients with your hands or two large forks being careful not to over mix it.
  4. Form mixture into 16 meatballs (or any size you prefer)
  5. Place meatballs on a lightly oiled grill pan or Bradley rack, or directly on the grill grates. The pan makes it easier to transport the meatballs to and from the smoker. Use a drip pan or heavy duty foil under the rack to keep your smoker clean.
  6. Smoke for about 2 hours or until the meatballs register 160 degrees.

 

Breakfast, Dinner, Eggs, Lactose Free, Recipes

Spinach, Mushroom & Cheese Omelet for Two

December 26, 2017

Spinach, Mushroom & Cheese Omelet

During a recent visit by our kids and grandkids, we all went out for brunch at Roy’s Humble Market Kitchin in Wailea. The menu featured a beautiful “Makahiki” omelet which included mushrooms, spinach, and white cheddar among its ingredients.  It was so tasty, we were inspired to make our own version at home.

Cremini Mushrooms

Lately the cremini mushrooms at our local Whole Foods market have been particularly gorgeous. I can’t seem to pass by the bin without buying a few to bring home.  Creminis are meatier and have a more complex flavor than white mushrooms.  They hold up nicely and there is very little moisture when sautéing them which makes them perfect for an omelet.

Fresh Spinach Leaves

The beauty of this omelet comes from the layer of spinach that covers the bottom of the pan before the eggs go in.  Once slightly wilted, pour the eggs evenly over the spinach.  All of this takes place on low heat, and a lid for your pan is essential.  Use foil if you don’t have a lid for your pan.

Spinach & Egg

Once the eggs have mostly set, pile on the sautéed mushrooms and cheese.  My first choice is yogurt cheese, which is naturally lactose free however I sometimes use sharp cheddar.  I find that yogurt cheese melts wonderfully. It is stretchy, gooey, melted perfection.

Spinach, Mushroom & Cheese Omelet

Add the mushrooms and cheese to one side of the omelet then fold over the other side on top of the filling.  Slice in to two portions and serve!

Spinach, Mushroom & Cheese Omelet

 

Spinach. Mushroom & Cheese Omelet for Two
 
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Author:
Serves: 2
Ingredients
  • 5 ounces cremini mushrooms, sliced thin
  • 4 teaspoons Buttery Sticks, divided (or regular butter)
  • kosher salt and freshly ground black pepper for mushrooms and eggs
  • 4 extra-large eggs, whisked and seasoned lightly with kosher salt and freshly ground black pepper
  • 1 ounce fresh spinach leaves
  • 1 ounce grated cheese (or more if you prefer)
Preparation
  1. Melt 2 teaspoons Buttery Sticks over medium heat in a 10-inch pan. Sauté mushrooms until softened, about 5 minutes. Season lightly with kosher salt and a few grinds of black pepper. Transfer to a small bowl.
  2. Reduce heat to low. Wipe out the pan and add remaining 2 teaspoons Buttery Sticks swirling to distribute around the bottom and sides of the pan. Lay spinach leaves in the pan, overlapping as necessary. Cover pan and wilt spinach. This will take less than 30 seconds.
  3. Pour eggs over the spinach. As the egg mixture starts to cook, gently lift the edges with a spatula and tilt the pan to allow more of the uncooked egg to flow underneath. Once the eggs have slightly set in the center, distribute the mushrooms evenly over one side of the omelet. Sprinkle cheese over the mushrooms. Fold the other half of the omelet over the filling. Cover the pan and allow cheese to melt for 30 seconds or so. Slide the omelet on to a plate and slice in half. Serve with crispy bacon, sausage or ham.

 

Chicken, Dinner, Lactose Free, Recipes

Peppadew Stuffed Chicken

September 28, 2017

Stuffed Chicken Breasts with Peppadew Peppers, Cheese and Herbs

A recipe in a recent Bon Appetit magazine caught my attention with its beautiful bright red Peppadew peppers scattered over grilled chicken skewers.  I was curious to know more about these mild & sweet peppers. Peppadew peppers are adored by many not only for their delicious flavor and vibrant color, but for their versatility in recipes.  A quick visit to the internet will reveal numerous recipes such as stuffed Peppadew peppers, Peppadew poppers, Peppadew mac & cheese, Peppadew cheese spread, and more.

I ordered a couple of jars of peppers on-line only to find out later that they are available at our local Whole Foods and Foodland Farms markets at their olive bars. Upon receiving my order I was dying to taste a Peppadew. I found  the pepper to be crisp, tangy, sweet, and quite delicious.  I’m always searching for new ways to dress up the common chicken breast.  The idea of the peppers paired with chicken sounded perfect. After a brief search, I stumbled upon this recipe at the Peppadew-USA web site. With just a few ingredients and quick preparation, I had the makings of a tasty dinner.

The recipe doesn’t note what herbs to use so I picked herbs from the garden that I thought would compliment the chicken; basil, chives, parsley, and marjoram.

Tied Chicken Breasts

After stuffing the chicken I thought it would be best to tie the chicken breasts to ensure the filling stayed put, especially the cheese.  Making a small incision in the thickest part of the breast is suggested rather than  slicing a larger incision along one side of the chicken breast which would allow more of the filling to escape while baking.

Peppadews, Herbs, Garlic & Olive Oil

Stuffed Chicken Breasts with Peppadew Peppers, Cheese and Herbs

The chicken can be marinated overnight however if you are running out of time, a few hours will suffice. The stuffed chicken is first browned on the stove top then finishes baking in the oven.  This recipe turned out to be a favorite of ours.

Stuffed Chicken Breasts with Peppadew Peppers, Cheese and Herbs

 

Peppadew Stuffed Chicken
 
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Adapted from Peppadew USA website
Author:
Serves: 2
Ingredients
  • 2½ ounces Peppadew peppers, chopped
  • 1½ tablespoons extra virgin olive oil plus more for the pan
  • 1 garlic clove, crushed
  • 2 tablespoons fresh herbs, chopped (basil, parsley, marjoram, chives)
  • 2 boneless, skinless chicken breasts
  • 2½ ounces yogurt cheese, an ideal substitute for those looking for lactose free cheese (or gouda)
  • kosher salt and freshly ground black pepper
Preparation
  1. Mix half of the chopped Peppadew peppers with the olive oil, crushed garlic, and herbs.
  2. To create a pocket in the chicken breast insert a sharp knife into the thickest part of the breast and make a 2½-inch incision without going through the opposite side. Stuff chicken with the cheese and remaining Peppadew peppers. Sprinkle chicken with kosher salt and freshly ground black pepper. Tie chicken breasts to secure filling.
  3. Transfer chicken breasts to a shallow dish and coat both sides with the marinade. Cover and refrigerate at least 4 hours or overnight.
  4. Preheat oven to 350 degrees.
  5. Heat a tablespoon of olive oil over medium to medium-high heat in a stainless steel pan or one that can be used in the oven. Add the chicken breasts and brown on each side. Transfer the pan to the oven. Bake for about 15 minutes or until the thickest part of the breast registers 165 degrees.
  6. Serve with broccolini, a salad, or other greens and saffron rice or your favorite rice pilaf.

 

Beef, Dinner, Italian, Pasta, Recipes

Cheesy Beef Stuffed Shells

April 12, 2017

Cheesy Beef Stuffed Shells

These stuffed shells are my new favorite pasta dish.  It has many flavors in common with lasagne bolognese.  Yet unlike bolognese sauce that simmers for a several hours, this meat sauce is ready in less than 30 minutes and is equally delicious.  Another time saver is to use a good store-bought pasta sauce such as Rao’s Basil Tomato Sauce. Because it is particularly tasty, I stock up when it is on sale.

Barilla Jumbo Pasta Shells

Barilla makes beautiful pasta shells that are just the right size for this recipe.  Check the box for broken pieces before purchasing it.  If the box shows signs of being damaged, the shells may be fractured and once cooked can fall apart and be unusable.

Meat Sauce for Shells

Ground sirloin is the perfect choice for the meat sauce.  It is flavorful yet lean.  However if you are unable to find ground sirloin, lean ground beef is a fine substitute.

Cheesy Beef Stuffed Shells

Cheesy Beef Stuffed Shells

I use cottage cheese in the recipe however you may substitute ricotta.  The cottage cheese is light and mild in flavor but adds a creaminess without adding too many calories. I love how it melds together with the meat sauce and becomes a luxurious filling.

Cheesy Beef Stuffed Shells

Cheesy Beef Stuffed Shells
 
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Author:
Serves: 6
Ingredients
  • Meat Sauce:
  • 1½ tablespoons extra virgin olive oil
  • 1 cup finely chopped onion
  • 2 garlic cloves, minced
  • 1 pound ground sirloin (or other lean ground beef)
  • kosher salt and freshly ground pepper
  • 2 tablespoons chopped fresh Italian parsley
  • 1 teaspoon dried oregano
  • ½ teaspoon dried marjoram
  • 1 24 ounce jar Rao's Tomato Basil Sauce, divided
  • Pasta Shells:
  • 24 jumbo pasta shells (Barilla Jumbo Shells 12 oz. box)
  • Cheese Mixture:
  • 16 ounces cottage cheese (I use Lactose Free)
  • 6 ounces (2 cups) coarsely shredded yogurt cheese (or mozzarella), divided
  • 3 ounces (1 cup) coarsely shredded sharp cheddar cheese
  • 1 large egg lightly beaten
Preparation
  1. Preheat the oven to 350 degrees. Lightly butter a 9x13" casserole dish.
  2. In a large skillet over medium heat, sauté onion in olive oil until softened, about 5 minutes. Add garlic and sauté for another minute. Add the ground sirloin and cook, breaking it up with a wooden spoon, until meat is no longer pink. Season with ¾ teaspoons kosher salt and freshly ground black pepper. Add fresh parsley, dried oregano and marjoram. Stir to combine. Remove from the heat and mix in 1¼ cups of Rao's sauce. Transfer to a bowl and refrigerate until ready to use. Spread the remaining Rao's sauce in the casserole dish.
  3. Cook shells in boiling, salted water for 10 minutes or until al dente. Rinse under cold water to stop the cooking, drain on paper towels.
  4. Combine cottage cheese, ¾ cup yogurt cheese, and all of the cheddar cheese in a large bowl. Mix in beaten egg. Add beef mixture to the bowl, stir to combine well. Spoon the filling into the pasta shells and arrange over the sauce. Sprinkle the remaining 1¼ cups yogurt cheese over the shells. Bake for 30 minutes or until the filling is thoroughly heated and the cheese is melted and bubbly.

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