Meatballs!

This day and age, woman are taught or pressured into believing there are certain meals they cannot or should not eat. My husband often reminds me of this when I say no to a particular food or dish, claiming that I do not like it. He will often call my bluff and force me to admit that I don't really even know if I like it, I just tell myself that so I won't want it. It is an interesting little trick that I have been unknowingly using for many years. For me, the following are some of the foods that I "don't like:"

1. Meatloaf - Although I did not try this gross-looking, bacon-encrusted, drown-the-flavor-out-with-ketchup, meat for many years, it is my husband's favorite meal and I have had to eat it once or twice since we have been married. I still do not like it. Perhaps part of the reason I still don't like it is because I believe it is bad for me, but I have given it a try and have been unable to come around. It stays on the list.

2. Hamburgers - growing up my parents did not take my siblings or me to McDonald's, Burger King, Wendy's or any of those other fast food hamburger joints (as an adult, this is something I am actually happy about and a habit I have kept). The only time we frequented these chains were on road trips and the majority of time we ended up at an Arby's where they serve "Market Fresh" sandwiches and salads. Although, I do recall that, after my tonsils and wisdom teeth were taken out, my mom brought me a Wendy's frosty. Those I like - and have no problem eating! (Sometimes, I even dip Adam's french fries in my frosty. Don't judge me; it's awesome). However, you will rarely find me ordering a hamburger and if I do it is usually of the turkey, quinoa or veggie variety. And I really do prefer those. Sorry Adam, it's true. (Although, your grilled burgers - the ones you learned from your Dad - with the worcestershire, soy sauce & garlic powder ... I'd happilly order them anytime).
3. Chipotle Burritos - Yes, I have tried them. And although most people stare in disbelief when I say I don't like them, it is true! And, I really do not like how I feel after eating them. Yes, I will admit, the fact that there is a whole day's worth of calories in just one burrito has probably influenced my taste buds. This is my husband's favorite item to argue with me on the whole "taste vs. health reason" for not eating something.
4. Real potato chips - I am more than happy to stick to the baked variety. They even taste better.
5. Bologna, Salami, Pepperoni and any other deli meat speckled with fat - overly processed, overly gross.
6. Mayonnaise - You will never find this condiment spread on a sandwich of mine. The only time I use it is as a part of a larger dish and even then, I use the light stuff. (See also: ranch dressing. Never bought it. Never will.)
7. Regular Soda - I do think it has a weird flavor, but again, I probably convinced myself of this because I know it is unhealthy. Pregnancy has, however, cured me from even diet soda. I haven't had a sip in the last 28 weeks.
8. Creamy Soups - I avoid them like the plague. I am perfectly happy sticking with broth based soups.
9. Prime Rib - I honestly really don't know if I like this or not, and since I cannot recall the last time I even had it, it makes the list.
10. Meatballs - This one I use to avoid just because I did think it was bad for me. Whenever I had meatballs, they were so rich and decedent that I knew they just had to be bad for me. Although they tasted great, my mind kept winning the argument. But....

Over the years, the more meals I have made, the more I have come to realize and appreciate that you do not have to avoid certain dishes or foods, you just have to prepare them in your own healthy way. More often than not, I even find that the healthier version tastes better. My husband has been really pushing some of the above items lately, convinced (and supported by scientific fact) that if I eat them while pregnant, our baby girl will be more likely to enjoy them when she is born and thus, as a result, he will have a partner in crime. He has requested and been denied meatloaf multiple times this year (a disappointment he took into his own hands last weekend; making and eating a whole meatloaf while I was away for the weekend). Worse yet (at least for him), I have not had any bizarre pregnancy cravings that make me want to eat any of the above items. He was really hoping that the pregnancy gods would grant him that one wish...

Last weekend though, I flew to Kansas City for a wonderful baby shower put on by my sisters. My oldest sister, Erica, created a collage of pictures of both Adam and me when we were babies. And this was one of pictures she used:

When I saw this picture of Adam eating spaghetti and meatballs as a little kid, my heart melted. He had been denied meatballs for far too long. His unborn baby girl deserved the chance to determine for herself if she liked them too. So, on Wednesday night as he and his very own "League of Dorks" (if you are a Sports Guy fan, you know what I mean by this), began their fantasy baseball draft, I happily whipped him up some meatballs and quietly served them to him, so as to not interrupt the ridiculousness that is him, his friends and their weird song about Julio Lugo.

This meatball recipe was actually discovered by Adam while watching Throwdown with Bobby Flay. He made them for me during several attempts to persuade me to take them off my list of banned food. And being the understanding husband that he is, he even agreed to my adaptations of the recipe so that it met my "healthy" standards.

So here are our very delicious version of a healthier meatball!

Preheat your oven to 350 degrees and grease two baking sheets.

In a large bowl combine 1 pound of lean ground beef (you can use a mixture of other lean ground meats if you would like, however, we have discovered that using just beef - as opposed to, say, beef and ground pork - provides the best flavor), 1/2 cup of italian flavored bread crumbs, 4 large eggs, 1/2 cup of skim milk, 4 oz of parmesan cheese, 1/2 of an onion coarsely chopped, about 2 oz of chopped fresh parsley and 3 oz of chopped fresh basil.

With your hands, mix all of the ingredients together until fully combined. You are looking for a certain consistency with these meatballs. You want enough breadcrumbs so that they will stay together, but also enough liquid so that the meatballs are moist and delicious once baked.

Once fully mixed, shape your meatballs to the size of a golf ball or a bit larger. Place on the greased baking sheets.

Bake for about 35 minutes or until cooked all the way through. Do not over bake though!

While the meatballs are baking, make your pasta sauce in a large skillet. If you are short on time, feel free to use a jarred pasta sauce of your liking. To add a little something extra to the jarred sauce, use this simple trick that I learned from Ina Garten: chop up and saute an onion, and then add the jar of (preferably good) pasta sauce. The sauted onion brings out an extra element of flavor in the sauce. Once the meatballs are cooked, transfer them into the skillet along with your pasta sauce and continue cooking for another minute or so.

Serve with chopped basil and a touch of parmesan cheese.

This healthy meatball recipe has won me over and removed meatballs from my list of "bad" foods. Now, I cannot wait to make them for my daughter, and capture a picture of her enjoying them just as her Daddy did when he was young.

Tailgate, game and a meal?

Each fall I am presented with the same old challenge. Can I wake up early on a Saturday, tailgate all day with friends and family, go to a 4 hour long football game (many times in heat, wind, rain, or snow), walk home after the game and then cook a satisfying and tasty meal? Many Saturdays in the past, especially those which have included many guests, the answer has been no. Sometimes it is just easier (and nicer) to go out or eat leftovers. But after a day of tailgate food and beer, sometimes a nice, healthy homemade meal is what everyone really needs. So this last weekend I vowed to turn that “no” into a “yes” and I had the perfect tool to do it with: a dutch oven.

As a little kid I was never a big fan of the “one pot meals.” I stuck my nose up at the beer stews I was served, I would stare in disbelief if soup was the main attraction and I only stirred my chili around in my bowl rather than eating it. Now that I am older and cook for myself, I have come to love those one pot meals with all my heart. You can throw several different ingredients into a pot, turn it on low and let it be for hours on end. The results are tender meat, flavorful gravies, perfect vegetables and a happy family after a long day. Trust me, this method of cooking can save both you and me every Saturday this fall.

Although we did not have family in for the weekend, we had lots of friends to meet  and tailgates to hit before the big game. So first thing Saturday morning I was off to the store. I grabbed beef, onions, carrots, beef stock, mushrooms and red potatoes: my staples. The rest of the meal could be created from items already at home.

Once at home I seasoned the meat with an array of spices: rosemary, onion powder, paprika, salt and pepper. I then seared the meat in a large pan to lock in the juices.

Next I chopped up my vegetables - all at once - so that the rest of the process would be simple and quick.

I heated up a little bit of olive oil in my dutch oven until hot and then added in my sliced onions. 

After letting the onions sweat for a few minutes, I then threw in the carrots and potatoes and allowed them to begin to soften. 

After a few more minutes I added in a bit of flour so that when it came time to pour in my liquids they would begin to thicken more easily.

Finally I added in the meat, beef stock and the drippings from the pan in which I had seared the meat and raised the heat to medium-high.

To add some additional flavor I added a bit of mustard, tomato paste, a touch of cooking sherry and a splash of red wine to taste. All these flavors worked together to create a full-bodied sauce. Lastly for some richness and since I had it on hand, I added Guinness (my sister, who studied abroad in Ireland last year, was a huge proponent of this addition).

After those ingredients had cooked together for about ten minutes, I added my final ingredients: mushrooms and spices to taste.

At this point everything was ready to go. All that was needed was time to cook. I turned the flame down to low and let it dutch oven work it's magic for the next 8 hours. By the time the festivities and football game were all over, the house was bursting with the succulent smell of stew. 

Right before dinner was ready to be served, I removed the meat for the pot and put the husband in charge of slicing it. I then made a simple rue out of flour and butter. Once complete, I added the liquid from the pot, turned it on high and allowed the sauce to thicken into the perfect gravy.

The only thing left to do at this point was warm up some crusty bread for dipping, strain the vegetables from the stew pot and serve! 

This was a great meal that was much needed after a long day of football activities! It filled us up and there were plenty of leftovers to save for the rest of the week. I hope you take advantage of this slow cooking method when you need a great meal on a busy day!

And here is the quick appetizer I whipped up before dinner. I simply chopped up tomatoes and added balsamic, fresh oregano from the pot I planted earlier this summer, fresh basil, pepper and sea salt. I also made an olive tapenade. I topped bread slices witch each of the toppings, a bit of the parmesan cheese and threw it in the oven for about 10 minutes. The husband loved them and they could not have been easier to make!

Happy fall cooking to all you great chefs out there!

Birthday Celebration

We celebrated the husband's birthday last week and as tradition goes, he picked the meal of his choice - with no vetoes from me. Throughout the year, he often requests certain dishes that result in disappointed, and even quizzical looks from me. Sometimes his request are granted, others, not so much. Although he does select many of our meals (think various pots 'o meat, meatballs, meatloaf, roast beef, brisket, barbecue pulled pork, etc - are you seeing a trend here?) birthday dinners are usually more extravagant and include higher quality cuts of meat or fishes, nice wines and elegant cakes. In past years, his birthday dinners have consisted of filet mignon, beef tenderloin with mushroom gravy, twice baked potatoes, mushroom risotto, glazed carrots, chocolate ganache cake, coconut cake and various pies.  This year his selection, true to form, was all boy: Chicken Pot Pie and Pumpkin Cake. So in honor of his 26th, I attempted my first ever Chicken Pot Pie.


Having never made a Chicken Pot Pie, I skimmed a few recipes, but could not find one that met my exact expectations. With a few ideas in mind I got to work. I started off by sautéing half an onion in a bit of olive oil until fragrant. 

Next I chopped and added 3 stalks of celery to the pan and allowed them to soften for several minutes.

Once the celery had softened a bit, I add roughly 3/4-1 cup of flour and allowed the flour to heat up in the pan for a minute or two. Once warmed, I scrapped the pan loosening any scraps before adding in my liquids. 

Next, I added in the liquids: approximately 2 cups of chicken stock and about 1/2 cup of white wine and mixed the ingredients together until thick and creamy in consistency.

Once I had the right consistency, it was time to add in 1/2 cup of low-fat milk as well as 2 large chicken breasts which I had chopped earlier. I allowed the chicken to cook in the pan for about 5-7 minutes.

Once the chicken was cooked through, it was time to add all of my chopped vegetables: carrots, peas and corn. I used 4-5 large carrots, 1 cup of peas and 1 cup of corn. Feel free to include as many vegetables as you would like. It is a great way to bulk up the meal and keep it healthy. Finally, I seasoned the dish with freshly cracked black pepper, a bit of salt, and a touch of paprika. 

I cooked the mixture on the stove for a few more minutes allowing the vegetables to heat up. Once this was complete, I poured the entire mixture into a glass pan to finish off in the oven.

I have seen several other cooks make Chicken Pot Pie with biscuits on top rather than in the tradition flaky crust. The birthday boy was all for this idea, so rather than whip up a pie crust, I topped my mixture with biscuits and threw it into a preheated oven 35 - 40 minutes or just until the biscuits were golden brown and the mixture was bubbling. (Note: if the biscuits are beginning to brown before the pot pie is ready, cover the pan with tin foil to avoid burning the biscuits and continue cooking until done.)

When reheating any leftovers, you can do so in a sauce pan on the stove. Feel free to add more flour or chicken stock if necessary.

While the Pot Pie was cooking, I got to work on the Pumpkin Cake. I had recently found a recipe for Pumpkin Cake at The Spice House, a wonderful spice store that I could spend far too much money in if allowed. Their recipe seemed like just the one to finish off the birthday dinner.

First, mix white sugar, brown sugar and eggs together in one bowl.

Next, add in pumpkin and oil and mix until just combined.

Lastly, add in white flour, whole wheat flour, baking soda, salt and pumpkin pie spice. 

Pour into a greased cake pan and cook at 350 degrees for approximately 40 minutes or until done. 

The cream cheese frosting for this recipe called for Brandy. I did not have Brandy on hand, so I substituted a little Cognac instead. Here is how:

Beat butter and cream cheese until smooth.

Add in a few tablespoons of pure maple and 1 tablespoon of Cognac. Although the recipe did not call for it, I also added in a bit of cinnamon. Lastly, add in powdered sugar until the frosting is thick and spreadable. 

Once the cake has cooled, top with the frosting and celebrate another great year!

Happy birthday to my wonderful husband!

Fall Cooking: Roasted Chicken

Now that summer is officially over, we have many new things to look forward to: cooler weather, the changing of leaves, football (lots, and lots, of football), a whole new line of clothes,  campfires on crisp evenings, and so much more. Even the air smells different. Everything around us is changing - including our cooking. Fall demands both rich and spicy flavors, food that warms you from the inside out and brings back childhood memories. As the air turns colder, we have a whole new selection of  food to pick from: squash, apples, pumpkin, sweet potatoes, mushrooms, and pears are all in season. Even our techniques change, as we move away from outdoor grilling and lighter dishes, and back inside with crock pots and slow roasting. Rather than salads and barbecue we can look forward to homemade soups and stews. Fall is, quite simply, a great time to get your cook on in the kitchen.

One of the first dishes I wanted to make to celebrate this change of season was a whole roasted chicken. Its easy, affordable and one bite takes me back to days long ago. Back to when the start of a new school year and "Five Star" notebooks sent me into a tizzy of excitement, to a time when raking leaves was an adventure and not a chore, when having cold hands was a result of hard play and therefore hardly noticed, to a time when I lived in my light blue soccer uniform and Umbros were definitely the "in" thing, and when bed time was determined by the setting of the sun. Back then, my siblings and I would pour into the kitchen tired, dirty and all talking at once, and be met by the aroma of a beautiful roast chicken. Those were goods days, some of the best. This recipe helps take me back there.

Ingredients:

1 whole chicken

1 lemon

1 large onion

3-4 chopped carrots

2-3 stalks of celery

Chicken Broth

Paprika

Rosemary Leaves

Fennel Seeds

Cayenne Pepper

Sea Salt

Freshly cracked ground Pepper

Butter

Your first step is to prepare and clean the chicken. This can be an intimidating task for any first timer, but it is not as difficult as it may seems. If you have a frozen chicken you will want to completely thaw it before beginning. Start by removing the neck, giblets and kidneys from the cavity of the chicken. Next, rinse the chicken under cold tap water. Be sure to rinse inside the cavity as well. Once clean, pat down with paper towels until dry. 

Slice the onion into rings and place at the bottom of your roasting pan. On top, add the chopped carrots and celery. These vegetables will be the surface on which the chicken will sit. 

After the chicken is cleaned, rub a little bit of butter of the skin. Next, prepare the rub. To do so add the juice of 1/2 a lemon, paprika, rosemary leaves, fennel seeds, cayenne pepper, salt and pepper to taste. If you prefer a spicier flavor add more paprika or cayenne. Once complete, rub the mixture all of the chicken and inside the cavity. 

Once the chicken is smothered in the rub, place the other 1/2 of the lemon in the cavity. This will help add an extra boost of flavor.

Finally, place the prepared chicken on top of the chopped vegetables in the roasting pan. Pour about a cup of chicken broth into the bottom of the pan. Sprinkle a little bit of salt and pepper over the entire pan. 

Cook at 425 degree for an hour to an hour and fifteen minutes or until the meat thermometer registers at 170 degrees. While the chicken is cooking, baste it a few times with the broth from the bottom of the pan to add both a bit more flavor and moisture.

Once the chicken is done, remove from oven and allow to sit for 5-10 minutes before slicing. Serve with sweet potatoes, spinach and the vegetables from the pan. 

Enjoy this fall dish and after the feast if there are leftovers (we had tons!), use the bounty to make another fall supper such as chicken soup or Chicken Tetrazzini. What are your favorite dishes to make from leftover chicken? Feel free to share in the comments!