Sultry

If you like the sultry, exotic spices of North Africa and the Middle East, you'll like this chicken meatball sandwich. No, you'll love this chicken meatball sandwich. It's got flavor boosters in every component, and your kitchen will emit all the aromas of a Moroccan spice tent. 

And please don't let the large ingredient list inhibit you, because you know if I made it- it's not hard, but it sure is delish! And there's not an ingredient in this recipe that you can't easily pick up in your local supermarket. When I'm pressed for time, I make the meatballs on day one, then put the barley salad together the day I'm ready to serve these little darlings.

Saucy Chicken Meatball Pita Sammies with Pearl Barley Salad
Serves 5

5 pita rounds 6" diameter
1 small bag of baby spinach

Meatballs
1 large egg slightly beaten
2 T tomato paste (I use the paste in a tube)
3 T chopped cilantro
1 T fresh ginger
1 tsp ground cumin
Pinch of cinnamon
1-1/2 slices Italian bread ground in spice mill
1/2 tsp kosher salt
1/4 tsp ground black pepper
1 pound ground chicken

Sauce
1 T olive oil
1/2 cup diced onion
1 T garlic minced
1 lemon zested
1/2 cup kalamata olives chopped
1/2 cup dry white wine (I use Chardonnay)
1/4 cup water
1 15 oz can tomato sauce
1 tsp brown sugar
1/2 tsp red pepper flakes
pinch of cinnamon
salt and pepper to taste

Barley Salad
2 cups cooked pearl barley
1/2 cup chopped canned artichoke hearts
1/2 cup diced feta cheese
1/3 cup raisins plumped in boiling water
1/3 cup Kalamata olives
1/3 cup sliced scallions 1/4"
2 T cilantro chopped

Dressing
2 lemons juiced
2 tsp honey
1 tsp Dijon mustard
1/2 cup olive oil
salt
pepper

Okay, lets do this with a few pictures.
To make the meatballs:
Pre heat oven to 350 degrees and prepare a baking pan with cooking spray and set aside. Combine all meatball ingredients except the chicken.

Now add the chicken and combine without working the mixture too much.

Form 15 to 16 1-1/2"meatballs and place on prepared baking pan and cook 30 minutes.

To make the sauce:
While meatballs are cooking, make the sauce. In large saucepan heat oil on low. Saute onion for 5 minutes to soften. Add garlic and cook another 2 minutes more. Now add the lemon zest and olives. Cook a few minutes more. Increase heat a bit and add white wine. Cook until wine is almost evaporated and veggies/aromatics do not burn. Stir in water, tomato sauce, sugar, red pepper flakes, cinnamon, salt and pepper. Return to low simmer, cover and wait for meatballs to be ready to take a bath in the sauce. After their 30 minutes in the oven, add the meatballs to the aromatic tomato broth. Lower heat, cover and simmer another 10 minutes. Now doesn't that look yummy?

To make the salad:
Cook barley according to package directions and cool. Add the rest of the salad ingredients and toss.

To make the dressing:
Combine all ingredients in a small jar, shake to combine and pour about half the mixture on the barley salad (save the rest to drizzle on sandwiches).

I like to grill my pita rounds on both sides so they are soft, warm and toasty. Lay a handful of baby spinach leaves on the bottom of each pita round.

To each pita round, top with 3 meatballs and an extra helping of the exotic tomato sauce. Add the barley salad, a little more lemon dressing and sprinkle with cilantro sprigs. Roll up and enjoy your meal in the casbah.

I have also enjoyed this sandwich with a Roasted Garlic, Greek Yogurt and Cucumber Tzatziki Sauce. Here's a quick recipe for that:

2 cups Greek yogurt (I never have to drain this if it's Greek yogurt, but if you use regular, drain to let the liquid escape)
1 English cucumber peeled, seeded and chopped or grated
1 T red wine vinegar
1/2 lemon squeezed
1 T olive oil
1 clove roasted garlic
pinch of black pepper

Mix all ingredients together, chill, then top your meatball pitas with it. Very yummy.

Evie's Cornbread Tamale Pie

One of my new internet cooking buddies cooks for seven on a daily basis. I cook for one- that would be me and sometimes a few good friends who enjoy my cooking. So when Evie posted her recipe for Cornbread Tamale Pie for 4, I jumped at the opportunity to give one of her recipes a whirl. I didn't follow Evie's recipe to the letter, but I kept pretty close, and wow is this a delight to the senses and tastebuds. Pleasantly spicy, meaty and cheesy inside with a simple, cool (slightly sweet) cornbread topping. What more do you need for success at the dinner table? Maybe a side salad with a cool ranch dressing. Yes, I'd recommend a salad. Here's what you'll need to put my version of Evie's lovely little pie together:

Chicken and Cornbread Tamale Pie
Inspired by Evie DB
Serves 4

1 pound ground chicken
2 jalapeno peppers diced
1 fresno chili diced
1 T cilantro chopped
2 cloves garlic finely chopped
1 T olive oil (canola oil will work fine too)
salt and pepper to taste
2 packs Goya Sazon seasoning
1-1/2 tsp Old El Paso Hot & Spicy Taco Seasoning Mix
1 cup corn
1 box Jiffy corn muffin mix (8.5 oz)
1 cup Colby cheese shredded
Cooking spray

In large skillet on medium heat add your oil and saute onions, peppers, cilantro and garlic. Add a small amount of salt and pepper if you like (I always do). Cook about 5-8 minutes until onion is transparent and peppers are cooked. Evie cooks her veggies on high, but I've burned way too many a good meal on my over ambitious stovetop.

 
Remove onion mixture from pan and set aside. To the same pan, add your ground chicken and cook until all the pink has disappeared. I usually don't have much fat accumulation from ground chicken, but if you do- please drain. Now add your Sazon and taco seasoning and incorporate with the chicken. Add the onion mixture back to the pan with the chicken and toss in your corn. Remove from heat and set aside.

Doesn't that just look good enough to eat already? Hold on, we're almost done. Pre heat oven to 400 degrees and prepare a small baking dish with cooking spray (I used my 7 inch round souffle dish and it worked like a charm). Prepare the Jiffy corn bread mixture according to package directions. Now we're ready for assembly

Into your prepared pan, place 1/2 of your cooked chicken. Top with the Colby cheese. Now add the rest of the chicken/veg mix.

Pour the cornbread mixture on top.

Bake for 20 to 25 minutes, let cool a bit and then dig in.

Garnish with sour cream, salsa, guac, or anything your little heart desires. Thanks Evie, next time you have the ladies to lunch I'll be waiting for another one of your recipes for 4.    

Souped up Ratatouille

This is becoming a broken record, so I might as well say it again, "I have the best network of internet cooking friends who are always inspiring me with their creations." Sometimes it's a burger or dessert or a casserole or dip. But tonight it was Susan B's Ratatouille Soup with Sausage and Tortellini. Her recipe is posted on JAP and the minute I saw this dish of loveliness I knew I'd be making it. Doesn't that bowl of veggies, pasta, meatballs and tomatoes look like a little bit of heaven? And best of all, it's a quick soup. I altered her recipe ever so slightly by adding my fav Old Bay Seasoning, a few red pepper flakes and the addition of mini chicken meatballs (instead of the sausage) and I'm thrilled with the results. Hearty and Healthy is what I was looking for, and that's exactly what I got!

Ratatouille Soup with Tortellini and Chicken Meatballs
Makes maybe 6 servings

4 T olive oil
1 medium onion diced
1 small green pepper diced
1 medium zucchini diced
1 small eggplant diced
4 cloves garlic chopped
1/2 tsp salt
1/4 tsp ground black pepper
2 tsp oregano
1-1/2 tsp Old Bay Seasoning
1/2 tsp red pepper flakes

1 28 oz jar Marinara sauce (I used Newman's Own Roasted Garlic and Pepppers)
32 ounces fat free/lower sodium chicken broth

1/2 pound ground chicken
3 cloves garlic grated
1 large egg beaten
1/2 tsp salt
1/3 cup Italian flavored bread crumbs
1/4 tsp ground black pepper

1 12 oz frozen bag Tri-Color Cheese tortellini

Ready to cook? I'm ready to re-live the experience and imagine the aromas in my kitchen. Let's get to it. Dice all vegetables and garlic.

In large pan on stovetop, add your olive oil and heat on medium low. Add your veggies, but not the garlic just yet. Cook a few minutes until veg starts to soften. Now add the garlic, salt, pepper, Old Bay and oregano. If you like a little heat, add a 1/2 tsp red pepper flakes. You know I did. Cook another 5 minutes.

When the vegetables are softened and seasoned (don't let them get mushy), it's time to add the liquid. Pour in your marinara.  Then your broth. Increase heat to a low simmer and cook while you make the mini meatballs.

To make the meatballs, combine beaten egg, bread crumbs, salt, pepper and grated garlic. When incorporated into a smooth mixture add the chicken and mix well. Start forming your mini meatballs abour 3/4 to 1 inch in diameter. Drop them into the broth/marinara/vegetable liquid and cook about 5-7 minutes. They are so tiny they cook in no time. Now add the tortellini. Keep the soup at a simmer and they will be done in 3-5 minutes. Ladle up and serve. I hope you enjoy!

Thanks for a great recipe Susan. I'll be making this often, and hopefully others will too. It's a another tasty way to get through these winter months.

Fein Meatballs in a very Fein Barbecue Sauce

 

Lori is coming for Thanksgiving and I am thrilled. This is the first time in maybe 7 or 8 years that I haven't spent this holiday with her in California. I love the trip out west, love the weather, her friends and the get togethers we always plan. But it sure is nice to just to be home and relax and have company for a change. Lori eats a bit like I do. Salads, nibbles, cheese and crackers and I thought before we dug into the big Thanksgiving meal I'd make a few treats for us to enjoy with a few glasses of wine while we either watch some silly tv or get down to a few serious games of scrabble. Myia and Evan, we will be missing you when it comes to the scrabble. So tonight I decided to create a perfect hors d'oerves that can be reheated with no problem and figured I'd serve it at some point early in the week.

I met a lovely man at the WFC named Adam Feinberg who was cooking there and also sells his own BBQ spice rubs and this mench was nice enough to give me a packet of his original BBQ rub. Living in a small condo, almost like an apartment I don't do much grilling. But I stuck my finger in his rub and tasted it. Yowwwsa. It was yummy. So I decided I'd make a sweet and sour barbecue sauce with his rub. Adam, all I can say is the blend of spices is perfect. This is my first recipe using your Fein Tasting Foods.

Here's my recipe for Sweet and Sour Barbecue Infused Meatballs. They are much better than fine (or fein), they are awesome!

Chicken Meatballs with BBQ Sauce
makes sixteen meatballs

To make the meatballs:
1 pound of ground chicken
1-1/2 tsp Feiny's Original BBQ Rub
1 large egg
1/2 cup seasoned bread crumbs
1/4 cup water (you can use milk if your like)
1 T red pepper flakes
1 T dried minced onions
1/2 tsp salt
1/4 tsp freshly ground pepper

To make the sauce:
2 lemons juiced
1/2 tsp vinegar
2 T Splenda Brown Sugar Blend
3 T Feiny's Original BBQ Rub
1 15 oz can tomato sauce
pinch of salt
1 15 oz can of water

Ready to put this together? It's so simple.  Pre heat oven to 350 degrees. In medium size bowl combine egg, bread crumbs, water, crushed red pepper flakes, minced onions, salt and pepper. I mix everything together except the meat to make sure the meat gets as little mixing action as possible. I like my meatballs tender.

Now add your ground chicken and combine. I use my clean hands. Form 16 meatballs and place on baking sheet prepared with cooking spray. Hint: ground chicken can be very sticky, so I wet my hands every so often to make sure my meatballs are smooth and round.

You'll want to bake them for 25 minutes. While the meatballs are cooking prepare your sauce. In medium to large pot on stove top, combine lemon juice, vinegar, Splenda Brown Sugar Blend, Feiny's BBQ Rub, tomato sauce, salt and water. Bring to a simmer. By the time this decadent sauce is coming to a boil, your meatball are ready to go into their quick BBQ spa.

Cook the meatballs in the sweet and sour tomato bath for about 10 minutes, only to let them soak up some of the flavors the Fein mixture is exuding. Remove the meatballs to a separate plate and
reduce sauce to about half (10 to 15 minutes). Plate and enjoy.

 And enjoy some more.

They're going fast . I've now snuck a third meatball (shush) just to make sure they're as delicious as I think they are. Third one down the hatch. They are goooood.  Thanks Adam, I hope to be creating more easy recipes from your hard work. Adam's website is:  www.feintastingfoods.com.

Stuffed Again

My internet cooking buddies have been into stuffing everything lately (from veggies to meat) with all things decadent, so I decided to hop on the bandwagon and make some Panko coated meatballs stuffed with mozzaralla cheese and bacon. After I made Didi's mozzarella stuffed meatloaf I had some string cheese left over and decided that was a good starting point. By the way I got Didi's recipe off her blog Dishin With Didi (on my blog roll to the right of this post). Check it out, you will be happy you did. I had ground chicken, about 1/2 cup of Rotel tomatoes and 2 slices of cooked bacon in my fridge and figured that was a good starting point. Of course you can use ground beef or turkey, I know this recipe will be delish no matter what you use.

Panko Coated Meatballs Stuffed with Cheese and Bacon
Makes 12 meatballs

1 pound ground chicken
3/4 cup fresh bread crumbs
1 large egg
1/2 cup Rotel tomatoes
3/4 tsp dried oregano
2 cloves garlic grated
2 tsp dehydrated onion flakes
1/2 tsp salt
1/4 tsp black pepper
2 strips of mozzarella string cheese, cut into 12 pieces
2 slices cooked bacon chopped
1/4 cup grated parmesan cheese
1 cup Panko bread crumbs
Cooking spray

In large bowl combine fresh bread crumbs, egg, Rotel, oregano garlic onion flakes, salt and pepper.

Now add the ground chicken and combine.

At this point I took an ice cream scoop and portioned out 12 meatballs.

Place the soon to be meatballs in your clean hands, make small indentations and add 1 piece of mozzarella cheese and a piece or two of bacon to each meatball. (Sorry for the blurry picure)

Close the meatball packages up and set aside while you combine the Panko and parmesan cheese and spritz a baking sheet with cooking spray. This would be a good time to pre heat your oven to 350 degrees. Roll meatballs in Panko/Parm mixture and place on baking sheet.

Bake 30 to 40 minutes and your meatballs are ready. Don't be surprised if some of the cheese wants to escape. Don't these look good?

I enjoyed these ooey gooey decadent little bites of heaven with even MORE CHEESE! Yes, I heated up some salsa con queso and placed the meatballs on top. Verrrry satisfying.