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Cheese Filled Meatballs with Creamy Polenta

I will never eat noodles with meatballs again. This meal is like a dream come true and I’ve eaten it three nights in a row as proof. POLENTA Traditional Italian Polenta (pre-cooked polenta in the log form found at most grocery stores) Milk 1/2-3/4 C Parmesan cheese S&P TOMATO SAUCE 28 oz canned tomatoes 1-2 TB sugar 1 TB Italian spices 1 jar tomato sauce MEATBALL 2 lb extra lean ground beef (96% lean) 3/4 C crumbled Caramelized onion cheddar cheese (Trader Joes) 1/2 Yellow onion, grated with zester 2 TB garlic 3 slices wheat bread, soaked in milk and crumbled 2 TB Worcestershire sauce 2 TB Italian spices (basil, oregano) S&P Heat polenta in sauce pan and add milk as needed to thin out. Add Parmesan until melted through and S&P. Heat canned tomatoes, sugar, and spices and reduce by half. Add jarred tomato sauce and continue to warm through. Combine all meatball ingredients and form into 1 1/2 inch balls. In a sauté pan sear meatballs in EVOO on a couple of sides. Add meatballs to tomato sauce…

Bruschetta Chicken Salad with Brie Croutons

Dinner last night was based on having Brie cheese that needed to be put to use before it went bad. It’s also a salad take on one of my favorite dips (that I’ve posted before). I raided the kitchen and was pretty happy with the end result! Mix of butter lettuce and arugula Sliced leftover grilled chicken beast Instead of dressing I made a bruschetta topping of tomatoes, garlic, green onion, EVOO, balsamic glaze, and s&p. Sourdough Brie cheese “croutons”. Broil your favorite bread with sliced brie cheese. Top with kosher salt and cut into squares. Top with julienned basil, more balsamic glaze, and toasted pine nuts.

Antipasto Salad

I brought this salad to a birthday party last week and it’s perfect for a big crowd. Add or subtract your favorite toppings because anything goes. It would be perfect for the B-ball game tonight! Cheese Tortellini, cooked to package directions Pesto Jarred Red Peppers, thinly sliced Pepperchinis, sliced Olives ( your favorite Mediterranean ones) Artichoke quarters, in oil and drained Grape Tomatoes, halved Mozzarella, cut into chunks Provolone, cut into long strips Salami, quartered Pepperoni, cut into chunks Mix of Arugula and Romaine Favorite vinaigrette and balsamic for dressing. After you drain the tortellini, toss it with a big helping of pesto. Cut up each ingredient and sprinkle with S&P as you go. The key to variety in this salad is to have a lot of different shapes and sizes of your cheeses, meats, and veggies so don’t keep them completely uniform. Serve with your favorite protein and dinner is served. “I believe every person should be able to make the simple foods that nourish them, that feel familiar and comforting, that tell the story of who they are….

Burrata y Melone

Pretending I’m in Tuscany for lunch today! Burrata with EVOO and cracked pepper Melon slices (TJ’s Tuscan Cantaloupe is so good) Prosciutto (I’m loving thicker slices) Basil leaves ETC. On skewers Over lettuce with balsamic and EVOO Served over asparagus Use honeydew or mozzarella instead Layer cheese, thin slice of melon and prosciutto over slice of bread Layer mozzarella ball, piece of melon, basil, and prosciutto on toothpick. Drizzle balsamic glaze.