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.

Ingredients:
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.

Meatball Sliders

Recipe From: Taste Buds Blog

These were really easy and fun to eat. More sauce the better.

Ingredients:
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.

Shrimp Scampi

Recipe From: Kitchen Cafe Blog

Ingredients:
Canola/vegetable oil
Salt
6 tbsp butter
5 tbsp olive oil
9 cloves garlic (minced)
1 lb large shrimp (peeled and deveined)
1/2 tsp freshly ground black pepper
1 tbsp salt
1/3 cup parsley (chopped)
grated zest of 1 lemon
1/4 cup lemon juice (freshly squeezed)
1/2 lemon (thinly sliced into rounds)
1/4 tsp red pepper flakes
12 ounces linguine

Drizzle some oil in a large pot of boiling salted water. Add the linguine and cook until al dente, 7-10 minutes. Meanwhile, in another large heavy bottomed pan, melt the butter and olive oil over medium low heat. Add the garlic. Saute for 1 minutes. Don't burn the garlic. Add the shrimp, 1 tablespoon salt and pepper and saute just until shrimp turns pink, five minutes. Remove from heat. Add parsley, lemon zest, lemon juice, lemon slices and red pepper. Toss to combine. Drain pasta and toss with sauce and serve.

Steamed Asparagus with Butter and Lemon
1/2 pound fresh asparagus
Salt and pepper
2-3 tablespoons butter
1 tablespoon (approx.) lemon zest
1 tablespoon (approx.) freshly squeezed lemon juice

Trim washed asparagus by snapping off approximately the bottom two inches of stem. Steam the asparagus for five minutes (I used my simple steamer set in a pan of 2-3 inches of boiling water). Meanwhile, melt butter in a skillet. When asparagus is finished steaming, transfer to skillet and add the lemon zest and lemon juice. Heat through and serve.

Pineapple Meatballs

Recipe from: Blog Chef

Meatball Ingredients:

2 lbs ground beef or turkey
2 large eggs
½ cup dry breadcrumbs
1 tsp salt
¼ tsp black pepper
1 ½ tsp Worcestershire sauce
¼ tsp garlic powder

Sauce Ingredients:
1 cup brown sugar
3 tbsp cornstarch
1 ¾ cups pineapple juice
¼ cup white vinegar
1 ½ tbsp soy sauce
1 ½ tsp Worcestershire sauce
1 (14 oz) can pineapple tidbits

Pre-heat your oven to 350 degrees. Make the meatballs by combining all meatball ingredients in a large bowl. Mix well and shape into about 1” meatballs. Brown Meatballs in a non-stick frying pan and drain on paper towels (or if you want to save time brown in the oven on a cookie sheet while you’re making the sauce). Make the sauce by combining cornstarch and brown sugar in a sauce pan. Then add 1 ¾ cup pineapple juice and blend until the mixture is smooth. Add vinegar, Worcestershire sauce, soy sauce and stir. Simmer uncovered on medium low until thickened (about 8 minutes - mine only took about 4 minutes to thicken). In a casserole dish pour sauce over meatballs and add pineapple tidbits. Lightly mix meatballs until they are coated with the sauce. Bake in the oven for 30-40 minutes or until fully cooked.

Corn Chowder

Recipe From: The Sister's Cafe Blog

Ingredients:

2 Tablespoons extra virgin olive oil
2 stalks of celery (finely chopped)
1 medium bell pepper (finely chopped)
1 medium onion (finely chopped)
1 jalapeno (finely chopped, seeds and membrane removed)
1/4 Cup ham or Canadian bacon (thinly sliced)
3 cloves garlic (minced)
2 14 oz cans chicken broth
3 Tablespoons flour
3 ears of fresh corn kernels (or frozen corn)
2 large chicken breasts (cooked and shredded)
4 oz softened cream cheese
1 Cup milk
1/2 teaspoon salt
1/4 teaspoon pepper
1 Cup shredded cheddar cheese

Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into soup along with the salt, pepper and cheddar cheese. Simmer until ready to serve.

Asian Grilled Salmon

Recipe From: My Kitchen Cafe Blog
We love eating grilled anything with fresh veggies and rice/potatoes. This was really easy and tasty. We made it with cheesy orzo.Ingredients:

1 1/2 pounds salmon fillets
lemon pepper to taste
garlic powder to taste
salt to taste
1/3 cup soy sauce
1/3 cup brown sugar
1/3 cup water
1/4 cup vegetable oil

Season salmon fillets with lemon pepper, garlic powder, and salt. In a small bowl, stir together soy sauce, brown sugar, water, and vegetable oil until sugar is dissolved. Place fish in a large resealable plastic bag with the soy sauce mixture, seal, and turn to coat. Refrigerate for at least 2 hours. Preheat grill for medium heat. Lightly oil grill grate. Place salmon on the preheated grill, and discard marinade. Cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork.

Cheesy Orzo

Recipe From: Rachel Ray

This was really good. I got to use fresh parsley from my garden!

Ingredients:
2 tbl olive oil
1/2 small onion (chopped)
2 garlic cloves (chopped)
2 (14 oz.) cans of chicken or vegetable broth
2 cups orzo pasta
1/2 cup grated parmesan cheese
salt and pepper to taste
parsley (chopped)

Preheat 8 inch pot with a tight fitting lid to moderate heat. Add oil, onion and garlic and saute for 2-3 minutes. Add chicken broth and bring to a boil. Stir in orzo and return to a boil. Cover pot and reduce heat to a simmer. Cook for 15 minutes, stirring occasionally, or until pasta is tender and liquid is absorbed. Remove lid and stir in cheese. Season with salt and pepper to taste. Your favorite herbs may be stirred in as well to strengthen the flavor to your liking. I added fresh parsley.