STUFFED MEATBALLS
2 pound ground beef
1.5 cup plain bread crumbs
1 cup grated Parmesan cheese
1 cup water
4 tablespoons chopped fresh parsley
2 egg
3 teaspoons garlic powder
2 teaspoon salt
1.5 teaspoon
black pepper
4 sticks of string cheese cut into 5 pieces to make 20 cubes
20 button mushrooms
What To Do:
- Preheat oven to 350 degrees.
- Coat a baking sheet with cooking spray.
- In a large bowl, combine all ingredients except mozzarella cheese; mix well.
- Divide mixture into 20 meatballs, then put a cheese cube in each mushroom. Form each meatball around a mushroom, making sure to cover mushroom completely. Place on prepared baking sheet.
- Bake 15 to 20 minutes or until no longer pink in center. Serve immediately. We served it with sauce and spaghetti noodles
INDIAN
BUTTER CHICKEN MASALA RECIPE
Ingredients:
1lb of boneless chicken, cubed
1 onions, minced
1 can of tomato sauce
1 tbsp of butter
1 tsp of minced garlic
1 tsp of minced ginger
1 tsp of chilli powder
1 tsp of garam masala or chicken masala
1 tsp of tika masala
1 can of coconut milk
1-2 tsp salt (adjust to taste)
1/4 tsp of turmeric powder
How to Make Butter Chicken:
· Heat the butter in a pan and add the minced onions. Fry until golden brown
· Coat the chicken with the tika masala
· Add the ginger, garlic, coriander, chilli powder, turmeric, and salt. Fry for a minute until fragrant
· Add the pureed tomato and tomato paste and cook for 3-4 mins until the mixture bubbles uniformly
· Thrown in the kasuri methi, milk, and the cubed chicken. Cook covered for 8-10 mins until the chicken is soft. The chicken will let out more water, just check once or twice in between and give the curry a stir. Keep the flame on sim
· When the chicken is cooked soft, open the lid and cook for a further minute or two. If the gravy is too thick, add some water at this stage
· When done, add the garam masala or chicken masala and the coconut milk. Give it a good stir, but don't boil
· Serve with Jasmine Rice.
INDIAN MEATLOAF AND CURRY MASHED POTATOES
Ingredients:
2 lbs ground beef (or whatever ground meat you want)
4-5 slices of bread (I used whole grain)
1/2 cup of milk to soak bread
1 Tbs of fresh or dried parsley
1-2Tbs of Garam Masala
1-2 Tbs Tandoori Masala
1/2 tsp of ground turmeric
1/2 Tbs of ground cumin
red chili flakes to taste
2 eggs
1Tbs of grated ginger
1Tbs of grated garlic
3 Tbs curry powder
2 large carrots grated (see note)
1 medium onion minced (see note)
2 stalks celery minced (see note)
2 lbs ground beef (or whatever ground meat you want)
4-5 slices of bread (I used whole grain)
1/2 cup of milk to soak bread
1 Tbs of fresh or dried parsley
1-2Tbs of Garam Masala
1-2 Tbs Tandoori Masala
1/2 tsp of ground turmeric
1/2 Tbs of ground cumin
red chili flakes to taste
2 eggs
1Tbs of grated ginger
1Tbs of grated garlic
3 Tbs curry powder
2 large carrots grated (see note)
1 medium onion minced (see note)
2 stalks celery minced (see note)
Directions:
- In a large pan fry the carrots, celery and onions. When the vegetables soften add the ginger and garlic and saute for another 2 minutes. Then add the garam masala, tandori masala, cumin, curry powder, turmeric and salt and saute for several more minutes.
- Cook the water out that the vegetables will give off. The mixture should be dry. Taste for seasoning (this mixture will be a little strong, but it will balance out once mixed with the meat). Allow the mixture to cool down. In a separate bowl mix the bread and milk together and crumble. Then add the ground beef, eggs, parsley and some additional salt and pepper.
- Mix the masala vegetable mixture with the meat mixture. Free form the meatloaf mixture onto a baking tray. I suggest you cover the baking tray with some foil and spray it with cooking spray or oil first. Once the meatloaf is formed into a loaf, place in a 400 degree oven for 50-60 minutes until cooked.
- We made some mashed potatoes on the side that I added some heavy cream to instead of regular milk and I added about 2 Tbs curry powder, use as much or little as you like to taste.
CHICKEN IN GARLIC WINE CREAM SAUCE
Ingredients
4 boneless skinless chicken breasts
2 tablespoons olive oil
1/2 cup onion, chopped
3 minced garlic cloves
5 -6 fresh mushrooms, sliced
1 small jar of artichoke hearts, drained
1/4 cup butter
1/4 cup white wine
1 dash Worcestershire sauce
1 pint cream ( heavy or light)
salt and pepper
1 teaspoon basil
1 teaspoon parsley
Directions
- Grill the chicken on the George Forman or another grill type top. Set aside.
- Add oil, onion, garlic, artichoke hearts, mushrooms, and butter and saute about 4-5 minutes until onions start to become translucent.
- Add wine and Worcestershire sauce and cook an additional 2 minutes.
- Lower heat and add cream, salt, pepper, basil, and parsley.
- Too high of heat will cause the cream to curdle.
- Simmer on low 20-25 minutes until done.
- Serve with fettuccini noodles or another big noodle of your choice.
