Ricotta cheese Meatballs Recipe

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ricotta cheese meatball recipe 2

There are many different versions of meat balls and most of them are pretty good. When I saw this Ricotta cheese meatball recipe I decided to give it a try. The original recipe called for ground pork but because the local market didn’t have it available at this time I replaced it with ground chuck. This recipe is a little bit of work but it is well worth the effort. I chose to serve the meatballs and sauce over spaghetti but you could also use it as a standalone dish.

It just seemed like a good match to serve with spaghetti.

The next time you’re in the mood for meatballs give this one a try; they’re really good.

Ricotta cheese Meatballs Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 3-4
Ingredients
  • Meatballs
  • 2 slices white sandwich bread, crusts removed, torn into small pieces
  • ½ cup whole-milk ricotta cheese
  • 1 pound lean ground burger (I used Chuck)
  • ¼ cup grated Parmesan cheese, plus extra for serving
  • ¼ cup chopped fresh parsley
  • 1 large egg
  • 1 shallot (minced)
  • 2 garlic cloves (minced)
  • ½ tablespoon salt
  • ¾ teaspoon pepper
  • ½ teaspoon grated lemon zest
  • Sauce
  • ⅛ cup extra-virgin olive oil
  • 5 garlic cloves, smashed and minced
  • ½ teaspoon red pepper flakes
  • 1 can crushed tomatoes (28-ounces)
  • Salt and pepper
  • 3 teaspoons dried basil
Instructions
  1. Preheat oven to 450F.
  2. In a large bowl using a fork mix together the ricotta cheese and bread slices; pressing the bread into the cheese to form a paste. This may take about 10 minutes – kind of let the bread absorb the cheese and mix occasionally. Add the beef, Parmesan, parsley, eggs, shallots, garlic, salt, pepper, and lemon zest, and mix with your hands until thoroughly combined. Divide mixture into 12 portions of about ¼ cup each and roll into meatballs. Place meatballs on a baking pan covered with aluminum foil, lightly sprayed with cooking spray, and bake for 30 to 35 minutes until meatballs are nicely browned; set aside
  3. Remove meatballs from the oven and reduce oven temperature to 300F.
  4. While meatballs are baking prepare the sauce in a Dutch oven using the oil over low heat. Cook the garlic until softened, add the red pepper flakes and basil, continue cooking until fragrant. Mix in the crushed tomatoes and ½ teaspoon salt. Bring the mixture to a simmer over medium high heat and leaving the cover loose reduce heat to medium low simmer and cook until mixture just starts to thicken; salt and pepper to taste.
  5. Place the meatballs in the sauce, cover and bake for 30 minutes or until meatballs are tender.
  6. Serve with Parmesan cheese sprinkled over the top.

ricotta cheese meatball recipe

Adapted from Cooks Country

Smokehouse Burgers with Salsa and Horseradish Sauce

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Smokehouse Burgers with Salsa and Horseradish Sauce

Almino has turned into a disaster for many parts of the country, but here in Upper Michigan it has created a spectacular winter. This has allowed me to fire up the grill more than I normally would.

This Smokehouse Burgers with Salsa and Horseradish Sauce recipe is simple to put together, has a unique smoke flavor, and cooks quickly so you can have them on the table in less than an hour. I used Applewood chips in this recipe but you can use what you prefer, or whatever is available.

The next time you’re in the mood for grilled burgers, give this one a try, the burgers turn out moist and are really good. Enjoy

Smokehouse Burgers with Salsa and Horseradish Sauce 3

Smokehouse Burgers with Salsa and Horseradish Sauce
 
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Author:
Recipe type: Grilling
Serves: 4
Ingredients
  • Ingredient for Burgers
  • 1 pounds 85 percent lean ground beef (I used ground chuck)
  • 3 tablespoons thick chunky salsa (I used Pace Medium - if you want to turn up the heat use hot)
  • 1 teaspoons onion powder
  • 1 teaspoons garlic powder
  • Salt and pepper
  • 4 hamburger buns
  • 2 cups wood chips (soak in water for 15 minutes)
  • Ingredients for sauce
  • ¼ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoons prepared horseradish
  • 1 tablespoon Dijon mustard
  • 1 garlic clove (crushed and finely minced)
  • Salt and pepper
  • Hot sauce to taste
Instructions
  1. Directions for Sauce
  2. in a small bowl mix together the mayo, sour cream, horseradish, garlic, and mustard. Add the hot sauce, salt, and pepper to taste; set aside.
  3. Directions for burgers
  4. Place wood chips on top of a piece of aluminum foil large enough to form a packet, seal, and cut slits in the top of the foil to release the smoke. Place the packet between the grate and primary burner.
  5. Preheat the grill on high heat with cover closed until wood chips are smoking; prepare the grill for cooking.
  6. While grill is heating, in a large bowl using your hands, mix together the burger, salsa, onion powder, and garlic powder until well combined. Divide mixture into 4 equal size burgers and sprinkle with salt and pepper.
  7. Place burgers on grill, close cover, (do not place any burger directly over foil packed) and grill on high heat until burgers are nicely browned and slightly charred on both sides. Turn of all heat except for the burner under the foil packet. Continue cooking the burgers with indirect heat with cover closed until done (150F.)Remove burgers from grill, tent with aluminum foil, and let rest for about 5 minutes. While burgers are resting toast cut side of buns on the grill.
  8. Serve with you choice of condiments with sauce poured over the top.

Smokehouse Burgers with Salsa and Horseradish Sauce 2

Inspired by Cooks Country

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by Sylvie Shirazi at Mode

Philly Cheesesteak Pizza Recipe

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Philly Cheesesteaak Pizza Recipe

Philly Cheesesteaak Pizza Recipe2

This Philly Cheesesteak Pizza Recipe has all the ingredients you would expect to find in Philly Cheesesteak sandwich. The combination of Alfredo sauce, mozzarella and provolone cheese makes this pizza rich and delicious.
If you looking for a change from the ordinary style type pizza give this on a try.
This recipe was adapted from Blogchef.net.

Philly Cheesesteak Pizza Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 1
Ingredients
  • Dough for 1 pizza (store bought or homemade)
  • ½ cup Alfredo sauce
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded provolone cheese
  • ½ cup green pepper (thinly sliced)
  • ½ cup onion (thinly sliced)
  • 1 can chunky style portabella mushrooms (4 ounces – Drained)
  • 8 ounces skirt steak
  • Salt and ground black pepper (to taste)
  • 1 tablespoon olive oil
Instructions
  1. Preheat oven to 425F.
  2. Cut steak into a thin strip like you would for making a stir fry. Salt and pepper the meat to taste; using the olive oil, cook stake over medium high heat to desired doneness; set aside.
  3. Stretch the pizza crust over a lightly oiled baking sheet. Cut several small slits in the bottom of the crust, and bake the crust for 7 – 8 minutes.
  4. Remove the crust from the oven and spread the Alfredo sauce over the crust leaving about 1 inch on the edges. Sprinkle ½ cup each of the provolone, and mozzarella cheeses over the top followed by the steak strips, onion, mushrooms, and green pepper. Top with the remaining cheese.
  5. Bake for an additional 10-15 minutes, or until edges are browned, and cheese is melted.
  6. Serve hot.

 

Cheddar Baked Chicken Recipe

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cheddar chicken recipe

This Cheddar Baked Chicken Recipe is moist and delicious. The rice cereal and Italian bread crumbs give the chicken a good protective coating to hold the moisture in, and the cereal gives the chicken a nice crunch. I prepared the recipe as written, it doesn’t require many ingredients, and is very simple to put together.
If you looking for a simple, and quick recipe for after school or work, give this one a try it’s really good. Enjoy

Cheddar Baked Chicken Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 3
Ingredients
  • ¼ cup plus 2 tablespoons unsalted butter (melted - divided)
  • ½ cup all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon garlic powder
  • 1 egg
  • 1 tablespoon milk
  • 1 cup shredded Cheddar cheese
  • ½ cup Italian seasoned bread crumbs
  • 1 cup crispy rice cereal
  • 3 skinless boneless chicken breast halves
Instructions
  1. Preheat oven to 350F.
  2. Place ¼ cup butter in the bottom of a 9 x 13 casserole dish or shallow roasting pan. (I placed the butter un-melted in the casserole dish to melt the butter while the oven was preheating)
  3. In a shallow dish whisk the flour, salt, pepper, and garlic powder together until well combined. (A pie dish works well for this)
  4. flour coating mix
  5. In another shallow dish mix together the bread crumbs, cereal, and cheese.
  6. cereal and cheese coating mix
  7. In a bowl whisk the egg until lightly beaten and then mix in the milk until well combined.
  8. egg and milk mix
  9. Roll each chicken breast in the flour until lightly coated, dip the chicken breast in the egg mixture, and then roll in the cheese mixture pressing firmly coat. Arrange each chicken breast on the bottom of the baking dish, drizzle with the remaining 2 tablespoons of melted butter.
  10. crusted chicken ready to cook
  11. Bake for 25 to 30 minutes or until chicken is golden brown with an internal temperature of 165F.
  12. Serve hot

chedar chicken out of the oven

Adapted from Allrecipes.com

Italian Chicken and Peppers Recipe

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Italian Chicken and Peppers Recipe

This Italian Chicken and Peppers Recipe is a simple and quick recipe to prepare. This is a great recipe for after work, or school. The original recipe called for chicken breasts or boneless skinless chicken thighs – I did not have the chicken thighs available, so I used the white meat, but I think the dark meat would be real good in this recipe.

Italian Chicken and Peppers Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 teaspoon vegetable oil
  • 13/4 pounds boneless skinless chicken breasts (cut into bite size pieces)
  • 2 medium green peppers (sliced into strips)
  • 2 medium onions (finely chopped)
  • 6 cloves garlic (sliced)
  • 24 ounces traditional past sauce
  • ¼ cup white wine
  • 12 ounces spaghetti
Instructions
  1. Cook spaghetti according to package directions. Drain and set aside to keep warm.
  2. While spaghetti is cooking, in a sauté pan, or large skillet, using the oil over medium high heat cook chicken until browned on all sides. Reduce heat to medium, add the onions, green pepper and garlic, and continue cooking until vegetables are tender and chicken is done.
  3. Stir the pasta sauce into the chicken mixture, add the wine, reduce heat to a high simmer and continue cooking until heated through and bubbly.
  4. Serve the chicken and peppers over the spaghetti.

 

Adapted from: Campbell’s Kitchen

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by Julie Ruble at Mode

 

 

Baked Manicotti with Meat Sauce Recipe

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manicorri recipe1

This recipe reminds me more of a lasagna roll-up recipe more than Manicotti. This recipe uses no-boil lasagna noodles in place of the Manicotti tubes. It is a lot easier to roll the lasagna noodles than it is to stuff the Manicotti tubes and the flavor is pretty much the same.
This is a good size recipe which would make it great for a potluck dinner or party.
The next time you’re in the mood for stuffed pasta give this Baked Manicotti with Meat Sauce Recipe a try; it’s delicious. Enjoy

Baked Manicotti with Meat Sauce Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: Makes 16
Ingredients
  • Meat Sauce
  • 1 pound lean ground beef (I used ground sirloin)
  • 1 large onion (finely chopped)
  • 1 package deli style thinly sliced peperoni (chopped)
  • 5 garlic cloves (minced)
  • 1 tablespoon tomato paste
  • ¼ teaspoons red pepper flakes (or to taste)
  • 2 cans crushed tomatoes (28 ounces each)
  • Manicotti
  • 16 no-boil lasagna noodles (about 1 box) I used Barilla Oven Ready Lasagna noodles.
  • 3 cups ricotta cheese
  • 2 cups shredded mozzarella cheese
  • 2 cup shredded Italian Blend cheese
  • 1 large egg (beaten)
  • ¼ cup fresh basil (finely chopped)
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • Boiled water (enough to cover the bottom of a 13 x 9 casserole dish about 1 inch deep)
Instructions
  1. Preheat oven to 375F.
  2. In a large skillet or sauté pan lightly sprayed with cooking spray, cook onion, burger, and peperoni, breaking up the mixture as it cooks until burger is no longer pink inside. Set aside 1 cup of the meat mixture onto a plate covered with paper toweling to absorb any excess fat; drain excess fat from skillet if needed. Stir in the tomato paste, red pepper flakes, and garlic; continue cooking until fragrant. (About 30 seconds) add the crushed tomatoes and continue cooking until mixture starts to thicken. Salt and pepper to taste. Set aside.
  3. While sauce is cooking in a large bowl mix together the ricotta cheese, 1 cup reserved meat mixture, mozzarella, 1 cup Italian blend, salt, pepper, basil, and egg.
  4. Pour about 1 inch of boiling water into the bottom of a 13 x 9 casserole dish and arrange the noodles in the water. Let the noodles soak for about 5 minutes or until they become soft enough to handle. Remove the noodles from the water onto a clean dish towel separating them with a fork if needed; drain the water from the casserole dish. Pour ½ the meat mixture into the bottom of the casserole dish.
  5. Spread ¼ cup cheese mixture over each noodle, roll the noodle and place them seam side down into the casserole dish. (it will hold 16 placed side by side) pour the remaining sauce over the noodles, cover with aluminum foil, and bake for 20 minutes or until heat through, and bubbly.
  6. Remove the foil and sprinkle the rest of the Italian blend cheese over the top, return the casserole to the oven and continue baking until cheese is melted.
  7. Let rest for 15 minutes and serve hot.

manicorri recipe2

 

Adapted from Cook’s Country TV show cookbook

Beef with Cheese Ravioli Recipe

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beef and cheese ravioli

This recipe uses mostly store bought ingredients, but if you’re in a hurry to put something together after work, or school, it could be just what you’re looking for. This is a simple recipe that cooks quickly so you can have these Beef with Cheese Raviolis on the table in less than 30 minutes. Enjoy

Beef with Cheese Ravioli Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound ground sirloin
  • 1 can Hunts Roasted Garlic & Onion pasta sauce (24 ounces)
  • 1 can diced tomatoes (14.5 ounces)
  • 1 package refrigerated cheese raviolis (9-11 ounce package) If you don’t have the refrigerated available use frozen – add 10 minutes to the cooking time or precook them.
  • Grated Parmesan cheese
Instructions
  1. In a large skillet sprayed with cooking spray break up, and cook ground sirloin until browned and no longer pink inside; drain if needed.
  2. Add the diced tomatoes and pasta sauce to the skillet. Bring the mixture to a boil and gently stir in the ravioli’s. Reduce heat to simmer, cover, and cook for 15 minutes or until ravioli is tender - 5 to 10 minutes longer if from frozen.
  3. Serve hot garnished with parmesan cheese.

beef and cheese ravioli 2

Adapted from readyseteat.com

Italian Sausage – peppers and onions in a Bun

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italian sausage in a bun recipe

Use your favorite store bought Italian sausage links, or make your own. The vegetables in this recipe turn this sandwich into a delicious combination of flavors. This is a simple recipe that cooks fairly quick – if you like sausage and pepper combos give this one a try; it’s really good.

Italian Sausage peppers and onions in a Bun
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: makes 6
Ingredients
  • 5 - 6 Italian sausage links (if you use store bought there is usually 5 in a package)
  • 2 tablespoons unsalted butter
  • 1 medium yellow onion (halved and sliced)
  • ½ medium red onion (sliced)
  • 4 cloves of garlic (minced)
  • 1 large red bell pepper (sliced)
  • 1 large green bell pepper (sliced)
  • 1 tablespoon fresh basil (minced)
  • 1 teaspoon dried oregano
  • ¼ teaspoon red pepper flakes (or to taste)
  • ½ cup white wine
  • 6 brat buns
Instructions
  1. Prep vegetables and onions according to ingredients list.
  2. italian sausage in a bun prep picture
  3. In a large skillet over medium high heat brown sausage on both sides; remove from pan and set aside.
  4. browned italian sausage
  5. Cook the onions and garlic over medium heat for about 3 minutes, using the butter.
  6. cooing onions and garlic
  7. Add the wine, green pepper, red pepper, and seasonings. Bring the mixture to a boil and work the sausages into the pepper mixture. Cook covered until vegetables are tender and sausage is done.
  8. Serve with a link of sausage topped with the vegetable mixture.

Inspired by Allrecipies.com

Spaghetti with Mushroom and Tomato Sauce Recipe

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spaghetti with mushroom and tomato sauce

This recipe puts together fresh and dried mushrooms, seasoning, and tomatoes to create a light textured spaghetti sauce. This recipe is a little bit of worked compared to just opening a can of spaghetti sauce, but it is well worth the effort. If you like mushrooms this recipe is a must try; it is light and delicious. Enjoy

Spaghetti with Mushroom and Tomato Sauce Recipe
 
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Author:
Recipe type: Main
Cuisine: Italian
Serves: 4
Ingredients
  • 1 ounce dried oyster mushrooms (rinsed well)
  • 1 cup low-sodium chicken broth
  • 4 ounces bacon, cut into ½-inch pieces (about 8 slices)
  • ½ pound Portobello mushrooms (2 large), stems and gills removed and discarded, caps cut into ½-inch pieces
  • 3 tablespoons extra-virgin olive oil
  • 4 medium garlic cloves (crushed and minced)
  • 1 tablespoon tomato paste
  • 2 teaspoons minced fresh rosemary leaves
  • 1 can diced tomatoes (14.5-ounce)
  • salt and ground black pepper
  • 1 pound spaghetti
  • Grated Romano or Parmesan cheese for serving
Instructions
  1. Place rinsed dried mushrooms in a small bowl with chicken broth, cover with plastic wrap and cut several slits in the top to let out steam. Microwave mixture for 1 minute or until mixture starts to steam. Let mixture rest for about 15 minutes or until mushrooms are softened. Remove mushrooms to a cutting board using a fork or slotted spoon, and finely chop the mushrooms. Place a coffee filter inside a strainer and strain the mushroom juice into a container and set aside.
  2. In a large skillet over medium high heat cook bacon until crispy; add the garlic, portabella mushrooms, oyster mushrooms, olive oil, tomato paste, and rosemary. Cook until liquid is evaporated and tomato paste starts to brown. Add the reserved chicken mushroom broth, bring the mixture to a boil over high heat, reduce heat to a high simmer and cook until mixture is thickened; salt and pepper to taste. (Mixture will have a saucy texture)
  3. Cook pasta according to package directions for al dente, drain reserving ½ cup of the cooking water.
  4. Mix tomato mixture into the spaghetti until thoroughly combined using the reserved pasta water to adjust the mixture to your desired consistency.
  5. Serve hot garnished with Grated Romano or Parmesan cheese.

Adapted from cooks country

Slow Cooker Vesuvio Recipe

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slow cooker chicken vesuvio recipe

This Slow Cooker Vesuvio Recipe, is not quite a traditional recipe; being more on the side of what I would call a chicken stew. The main seasoning incorporated into the recipe is Zesty Italian dressing.
This is a quick recipe to put together, and because it’s cooked in the slow cooker it frees up a lot of to time to go to the beach, or work on some other things you want to get done.
The next time you’re looking to free up some time, or want to avoid the kitchen heat, give this Slow Cooker Vesuvio Recipe a try.
(I thought this dish was pretty good and wasn’t sure if I was going to post it – but my wife really liked it, and she’s the boss, so here it is. You Decide)

Slow Cooker Vesuvio Recipe
 
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Author:
Recipe type: Slow Cooker
Cuisine: Italian
Serves: 4
Ingredients
  • 1 pound new red potatoes (quartered)
  • 1 small onion (cut in half and sliced)
  • 1 red pepper (cut into strips)
  • 6 cloves garlic (sliced)
  • 6 – 8 boneless skinless chicken thighs
  • ¼ cup all-purpose flour
  • ½ cup zesty Italian dressing
  • ¼ cup lemon juice
  • 1 cup frozen peas
  • ¼ cup fresh parsley (chopped)
Instructions
  1. Arrange the red potatoes, onion, and red pepper in the bottom of the slow cooker. Add the garlic and arrange the chicken thighs on top.
  2. In a medium size bowl whisk together the zesty Italian dressing, lemon juice, and flour; pour the mixture over the chicken.
  3. Cook on low for 6 -7 hours, or until chicken is done, and vegetables are tender. Add the frozen peas and continue cooking until peas are heated through.
  4. Serve e hot garnished with parsley.

Adapted from kraftrecipes.com