Tuesday, May 19, 2009

Rosemary Chicken & Pearl Onions

Recipe From: Netts Nook Blog
I was really excited for this recipe because it allowed me to finally use the onions and rosemary from my garden. If only the tomatoes would grow, I could have used that fresh too. Super yummy flavor.
2 chicken breasts (cut into thin strips)
10oz pearl onions
2 tbsp olive oil
1 garlic clove (minced)
1 tomato (peeled, seeded, finely chopped)
2 tbsp flour
1 1/2 cup chicken broth
1/2 tsp fresh rosemary (finely chopped)
3/4 tsp salt
1/4 tsp pepper
nutmeg (just a pinch)

Bring a saucepan 3/4 full of water to a boil. Add the pearl onions and let stand (blanch) for 1 minute. Drain and immerse in cold water for 5 minutes to stop the cooking. Drain again and slip off the skins. Using a small, sharp knife trim away the root and stem ends. Set aside. In another saucepan, heat the olive oil over medium heat. Add the tomato and garlic and cook for about 2 minutes. Sprinkle with the flour and whisk for about 1 minute. Add the broth in a stream, continuing to whisk to keep lumps from forming. Reduce the heat to low and whisk in the chopped rosemary, salt, pepper, and nutmeg. Bring to a boil over high heat, stirring constantly until thickened. Reduce the heat to low and add the pearl onions and the chicken. Simmer until the chicken is opaque throughout, about 4 minutes. Serve immediately, garnished with the rosemary sprigs.

Tuesday, May 12, 2009

Meatball Sliders

Recipe From: Taste Buds Blog
These were really easy and fun to eat. More sauce the better.
18 Meatballs (see recipe below)
18 1 oz rolls
18 slices mozzarella cheese
1/2 jar spaghetti sauce
fresh basil

Make the meatballs (see recipe below). Heat up spaghetti sauce, add meatballs, stirring to coat. Place one meatball on each roll and top with a slice of cheese. Place under broiler or in warm oven until cheese is melted. Top with one fresh basil leaf.

Meatball Recipe:
4 lb Lean ground beef
2 eggs (slightly beaten)
1 cup dry Italian bread crumbs
1/2 cup onion (finely chopped)
1 tbsp salt
1 tsp pepper
1 3/4 cups milk
1/4 cup Worcestershire sauce

Preheat oven to 375°F. Combine all ingredients. Blend well. Shape mixture into 1-1/2" balls. Place on ungreased cookie sheet and bake 25-30 minutes until brown. Remove immediately and drain on paper towels. When cooled put into Ziploc bags. Freeze and use within 3 months. Makes about 80 meatballs.