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Juicy, tender chicken meatballs stuffed with gooey mozzarella cheese and tossed with rich tomato sauce–yes, this is as tasty as it sounds! Try these easy mozzarella stuffed meatballs over some pasta or rice, scooped onto garlic bread, or even spooned into a sandwich.
Ingredients
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- 1 pound ground chicken, ground turkey, or lean ground beef
- 3 garlic cloves, minced
- 1 raw egg, beaten
- ½ cup grated parmesan cheese
- ⅓ cup plain breadcrumbs, plus more for later (or gluten free breadcrumbs if needed)
- 2 teaspoons dry oregano
- ½ teaspoon sweet paprika
- 1 cup fresh chopped parsley
- Kosher salt and black pepper
- 20 baby mozzarella balls, bocconcini, (if you have more, you can use them in the sauce)
- Extra virgin olive oil, the everyday California EVOO is a good option here
- Pasta sauce, homemade or 25 ounces store-bought marinara
Instructions
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Make the meatball mixture. In a large mixing bowl, combine the ground meat (I used ground chicken), garlic, egg, parmesan cheese, and breadcrumbs. Add the oregano, paprika, and parsley. Season with kosher salt and black pepper and mix to combine. (At this point, you can cover and refrigerate the mixture for later or you can proceed to finish the recipe. See prepare ahead notes).
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Heat the oven to 400 degrees F.
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Prepare a bowl with more breadcrumbs (start with ⅓ cup). You’ll roll the meatballs in this mixture later.
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Form and stuff the meatballs. Take heaping 1-tablespoons of the meatball mixture and form them into balls, making an indentation in the middle. Insert a mozzarella ball in the center of each meatball, and reform the meatball making sure the cheese is covered with the meat mixture.
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Roll the meatballs in the breadcrumbs so that each meatball is covered with breadcrumbs all over.
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Brown the meatballs in olive oil. In a large oven-safe skillet set over medium-high heat, add enough extra virgin olive oil to coat the bottom of the pan. When the oil is shimmering, add the meatballs to the skillet, making sure each meatball comes in contact with the oil. Cook the meatballs, turning over as needed, until a golden brown crust forms on the outside (about 2 to 3 minutes).
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Add the sauce. Turn the heat off, then pour the sauce all over the meatballs (carefully as it might splatter). If you have a few extra mozzarella balls to use up, you can nestle them in the sauce.
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Cover and bake. Cover with a lid (or foil if the pan does not have a lid), and transfer to the oven. Bake for about 10 to 15 minutes or until the meatballs are cooked through.
Components of Flavor:
Noodles: 8 oz (pick your preference: udon, rice, egg noodles)
Beef Base:
1 lb ground beef
2 garlic cloves, minced
1 tsp ginger, minced
1/2 cup green onions, sliced
Mongolian Melody (Sauce):
1/4 cup soy sauce
1/4 cup water
1/4 cup brown sugar
1 tsp sesame oil
1 tsp cornstarch
Vegetable Vibrancy: 2 cups mixed stir-fry veggies (like bell peppers, broccoli, etc.)
Garnish Glint: Sesame seeds and extra green onion slices
Unfolding the Fusion:
Noodle Delight: Cook as per the pack, aiming for al dente. Drain and keep aside.
Beef Bloom: In a spacious skillet, brown the beef over a medium-high flame. Pour away any extra fat.
Aromatic Awakening: Stir in garlic and ginger to the beef, letting them mingle for a minute or two.
Sauce Saga: In a separate bowl, blend the sauce ingredients smoothly, then pour it over the beef
Vibrant Vegetation: Add the veggies into the skillet. Stir till they’re tender yet crisp, and the sauce gets a thicker consistency.
Noodle Nestling: Introduce the noodles to the skillet, ensuring they’re blanketed in the Mongolian magic.
Garnish Grace: Add sesame seeds and green onion slivers atop for the perfect finish.
Secrets of Fusion Mastery:
Swap in Style: Replace beef with chicken, pork, or tofu for a taste twist.
Heat Hint: A touch of red pepper flakes or chili oil can notch up the spiciness.
Veggie Venture: Think outside the box with water chestnuts, bok choy, or baby corn.
Flavorful Ventures:
Mushroom Muse: Blend in shiitake or oyster mushrooms for an earthy undertone.
Spicy Spin: Boost the sauce with an extra garlic hint and sriracha for a fiery zing.
Peanut Pleasure: Garnish with crushed peanuts and peanut sauce for a Thai tinge.
Savoring Mongolian Ground Beef Noodles is like a culinary world tour. Every spoonful merges the beef’s richness, the vegetable’s crunch, and the noodle’s softness—all enrobed in the umami of Mongolian sauce. As you devour this masterpiece, remember: it’s not just a dish; it’s a celebration of global tastes blended in an impeccable fusion. Whether it’s a family dinner or a solitary treat, cherish the symphony of ingredients and the joy of creating and tasting culinary masterpieces. This dish is not just a recipe; it’s a testament to the magic of culinary fusion, where every morsel is a flavorful embrace of diverse traditions.
hese cheesy garlic breadsticks are so easy to make and they taste SO GOOD! They take less than 20 minutes from start to finish and go really well with your favorite soups and salads. You can even serve them on their own with a little bowl of marinara sauce.
Ingredients
- 1 (10 ounce) can prepared pizza crust
- 1 tablespoon butter, melted
- 1 cloves garlic, finely minced
- 1/2 cup mozzarella cheese, grated
- 1 tablespoon parmesan cheese
- 1 tablespoon dried basil
- salt & pepper to taste
How To Make Homemade Cheesy Garlic Breadsticks Recipe
- Preheat oven to 425.
Mix butter and garlic in a small bowl and set aside.
Unroll pizza dough onto a parchment paper lined baking sheet and brush with butter and garlic mixture. - Sprinkle cheeses and spices evenly over the dough.
Use a pizza cutter and cut dough into stick shapes (Lengthwise into 7 long strips and crosswise into 3 strips). Do not separate strips. - Bake for 10-12 minutes or until light golden brown.
Recut along each strip and remove from cooking sheet.
Serve sticks warm with marinara sauce.
Crab Rangoon. Crispy fried wontons stuffed with a delicious crab and creamy filling made of cream cheese and crab meat. These are best served with sweet Thai chili sauce.
INGREDIENTS
- 18 pcs wonton wrappers
- 2 cups avocado oil or neutral tasting oil
- water for sealing wontons
Filling:
- ½ cup + 2 tbsp imitation crab meat or canned real crab meat
- ½ cup cream cheese (I used Philadelphia Light Cream Cheese)
- 1 tablespoon green onion finely chopped
- 1 teaspoon regular soy sauce
- ½ teaspoon sesame oil omit if you’re allergic
- 1 teaspoon worcestershire sauce
- ½ teaspoon white granulated sugar
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
Serve with:
- sweet Thai Chili sauce
INSTRUCTIONS
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Chop imitation crab meat into 2 cm wide pieces and set aside.
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In a large bowl, soften room temperature cream cheese with a spatula until smooth.
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Add imitation crab meat into your bowl of cream cheese, along with the rest of filling ingredients as listed.
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With a fork, mix very well until crab meat breaks down.
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Add ¾ tablespoon of the filling into the center of the wonton wrapper. Using your fingers, dab a bit water along the edges of the wrapper.
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Then lift two opposing corners of the wrapper and pinch only the tip of it.
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Then lift the adjacent corners and seal them. Make sure to pinch them very well to prevent leakage as you fry, especially the tip of the wonton. (See step by step images in above blog post.
Deep Frying Method
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In your pan, add oil and bring to medium heat or 325 F. Once oil is hot, add crab rangoons in two separate batches. Do not overcrowd the oil. Fry 2 minutes on both sides, until golden brown. Remove and transfer to cooling rack or a paper towel lined plate. Note: Frozen Rangoons can be fried without thawing for the same amount of time.
Air Frying Method
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Spray air fryer basket with enough oil. Pre-heat air fryer to 350 F. Place uncooked crab rangoons in a single layer with enough space around each one. Do not over lap. You may need to air fry in batches. Lightly spray oil over the rangoons. Tip: Brush oil on the outside of each wonton for more crispiness! Air Fry for 6-8 minutes until crispy.
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Allow this to cool down a bit before enjoying. Serve with store bought sweet chili sauce or any sauce of your liking.
To Freeze Leftovers:
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Place a large freezer friendly bag on a large plate or small baking tray. Place leftover rangoons into the bag in a single layer giving each one enough space. Seal the bag and place bag on top of plate/tray into freezer. After 1 hour of freezing, remove plate/tray. This keeps the rangoons in a single layer and prevents them from overlapping.
They will last 2 months in the freezer (until freezer burn forms) and can be fried from frozen.
I swear buttermilk is magic. It seems to turn everything into gold: super-moist, super-delicious gold. This morning I awoke needing a simple, summery, cake-like-but-not-dessert-like breakfast treat. One of Ben’s friends had crashed here last night, and I thought it only appropriate to treat him to a proper breakfast.
Ingredients
½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
⅞ cup* + 1 tablespoon sugar for sprinkling
1 egg, room temperature
1 tsp. vanilla
2 cups flour (set aside ¼ cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk**
* ⅞ cup = ¾ cup + 2 tablespoons
** To make homemade buttermilk, place 1 tablespoon of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1-cup line. Let stand for five minutes. Use only ½ cup of the prepared mixture for the recipe.
Steps
Preheat the oven to 350ºF. Cream butter with lemon zest and ⅞ cup of the sugar until light and fluffy.
Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.
Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar. Bake for 35 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary.) Let cool at least 15 minutes before serving.
Enjoy!!
Talk about a highly decadent flavor! This Company Chicken Casserole is the bomb! You are going to love the hint of sweet, the hint of savory. This is the perfect weeknight dish and is also perfect for the weekend.
Ingredients
- 4 boneless, skinless Chicken breasts
- 1 cup chicken broth
- 2 garlic cloves, freshly minced
- 1 small onion, cut into wedges, use 2 wedges
- 4 cups Herb flavored Stuffing mix
- 4 tbsp butter
- 1 can cream of chicken soup
- 1 pint sour cream
- 8 ounces broccoli florets, frozen, but thawed
How To Make Company Chicken Casserole
FIRST STEP:
In a large pan on the stove, pour in the chicken broth, minced garlic and onion.
Place the chicken on top of that mix and allow to come to a boil
SECOND STEP:
Once it reaches the boiling point, reduce the heat to medium low and cover to cook for 20 minutes
Remove the chicken from the broth and shred each piece. Set to the side, save the broth for later
THIRD STEP:
Melt the butter and pour it over the stuffing mix in a bowl. Mix together in a large saucepan
Mix the sour cream and saved chicken broth with a hand mixer, add in the cream of chicken soup
FOURTH STEP:
Place the stuffing mix at the bottom of a casserole dish and place the chicken on top of the stuffing
Then layer the broccoli on top of the chicken
FIFTH STEP:
Pour the combined soup mixture over the top and spread a little of the stuffing mix over the top
Bake in a preheated oven at 350* for 30 minutes
Enjoy!
There are some recipes that are so good they survive many centuries. Irish soda bread is one of these recipes and it couldn’t be easier to make. Plus, the bonus to making this hearty bread is that you don’t need any yeast at all, which is pretty great news if your cupboard is lacking this baking essential.
Because this bread contains no yeast, it also doesn’t require any rise time. There’s no waiting, no kneading, and no punching down the dough. The quick prep time is just one more thing to love about soda bread.
INGREDIENTS
- 3 1/2 cups all-purpose flour, plus extra for flouring work surface
- 1 teaspoon baking soda
- 2 teaspoons salt
- 1 1/2 cups buttermilk, (make your own by following the ratio of 1 cup whole milk to 1 tablespoon white vinegar)
PREPARATION
- Preheat oven to 425˚.
- In large bowl combine dry ingredients, then slowly add buttermilk until just mixed.
- Flour work surface and turn out dough.
- Mold into a round shape and cut a large cross into top.
- Transfer to baking sheet. Bake for 35 minutes or until golden crust forms on outside. When fully baked loaf should sound hollow when knocked on.
When you think ‘gratin’ you probably think potato, but the great news is that you can gratinee pretty much anything edible, and when an ingredient is baked in a creamy, bubbly cheesy mixture you can count on it being absolutely delicious. Like this Summer Squash Gratin, for instance! It takes tender summer squash and pairs it with savory onions, a velvety rich cream sauce, and a blanket of nutty melted Gruyere so you can get your veggies in in the most delicious and comforting way.
Serves 4
5m prep time
30m cook time
INGREDIENTS
2 tablespoons butter
1/2 white onion, thinly sliced
1 medium zucchini, sliced 1/4-inch thick
1 medium yellow squash, sliced 1/4-inch thick
2 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/2 cup heavy cream
1/4 cup Parmesan, grated
1 cup Gruyere or Swiss cheese, grated
Kosher salt and freshly ground black pepper, to taste
PREPARATION
Preheat oven to 450°F.
In a 6 to 8-inch oven-safe skillet, heat butter over medium heat. Add onion and cook until soft, about 4 minutes. Add garlic and cook 1 minute more.
Stir in cream, thyme, and salt and pepper and let cook until starting to thicken.
Stir in parmesan and squash and let bubble for 2-3 minutes. Spread squash out evenly, top with Gruyere cheese and bake until bubbly and golden brown, about 20 minutes. Let rest 5 minutes before serving. Enjoy!
Old Fashioned Potato Candy – Many of us are accustomed to seeing this rolled candy around Christmas, but if you’re not, we get that it might seem a little odd. Potatoes? In candy? We know. But we promise it works.
The potato acts as a binder in the dough and the end result tastes nothing at all like potatoes. It’s just a soft, sweet (like, really sweet), no-bake candy that’s genius in its resourcefulness.
INGREDIENTS
- 6 cups powdered sugar, plus more if needed
- 1/2 cup russet potato, mashed and cooled (about 1 large potato)
- 1/3 cup creamy peanut butter
- 1 tablespoon milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
How To Make Old Fashioned Potato Candy
- In a large bowl, beat mashed potato, milk, vanilla, and salt with an electric mixer on medium speed for 2 minutes.
- Mix in powdered sugar, 1 cup at a time, until a dough has formed. Once you’ve added in 6 cups, if you need more, add in 1 tablespoon increments. Dough should be thick, slightly thicker than cookie dough.
- Form dough into a ball and dust with powdered sugar. On a sheet of wax or parchment paper, roll dough into 1/8-inch thick rectangle. Trim to 10×12-inches.
- Generously sprinkle powdered sugar over top of dough and place another piece of parchment paper over it. Invert the rectangle of dough and discard the paper that is now on top (the one you used to roll out the dough).
- Spread peanut butter evenly over dough. Roll dough tightly long-side to long-side using parchment paper to guide it, jelly-roll style. Wrap in parchment and freeze for 1 hour. Cut into 1/4-inch thick slices and serve. Enjoy! Leftover candy should be stored in an airtight container in the refrigerator.