Meatball Tortellini Soup

On a recent bone-chillingly cold day here in Birmingham, I saw this recipe on the cover of the January/February issue of Food Network Magazine, and I couldn't get the ingredients fast enough!  I love soups that are chunky, with plenty of yummy ingredients.  No wimpy soups around here.  This one is jam-packed with deliciousness like meaty meatballs, cheesy tortellini, and hearty baby spinach.  It was the perfect solution to winter's chill.

The meatballs are easy and flavorful.  They're formed into one-inch balls and browned until golden in a dutch oven.  Next, all the soup ingredients are combined through a few additional steps, and then the meatballs take a second trip into the pot and finish cooking while the soup simmers for a few minutes.  The tortellini is added at the very end, and voila!

The great thing about this soup is that it's on the healthy side.  The magazine states that there's 474 calories per serving.  You could make it even healthier by substituting ground turkey for the ground beef.  

Hopefully, this soup will help keep you warm on one of these chilly nights coming up!

Bon Appetit, my friends.  :)

Meatball Tortellini Soup
Adapted from:  Food Network Magazine

Ingredients:
8 ounces ground beef chuck

1/4 cup grated parmesan cheese, plus more for topping
1/4 cup chopped fresh parsley
1 large egg, lightly beaten
1 clove garlic, grated
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil
2 carrots, diced
2 stalks celery, diced
1 quart low-sodium chicken broth
1 9-ounce package refrigerated cheese tortellini
4 cups loosely packed baby spinach (about 3 ounces)

Directions:

Combine the beef, parmesan, 2 tablespoons parsley, the egg, garlic, 1/2 teaspoon salt, and pepper to taste in a medium bowl; mix with your hands until just combined. Form into 1-inch meatballs; set aside. 

Heat the olive oil in a pot or Dutch oven over medium-high heat. Add the meatballs and cook, turning, until golden, 3 to 4 minutes; remove to a plate. Add the carrots and celery to the pot; cook, stirring, until just softened, about 5 minutes. Add the broth and 3 cups water; bring to a boil. Return the meatballs to the pot along with the remaining 2 tablespoons parsley and 1/2 teaspoon salt. Simmer until the meatballs are just cooked through, about 2 minutes. 

Add the tortellini and cook until they float to the top, about 4 minutes. Add the spinach and cook, stirring, until wilted, 1 minute. Season with salt and pepper. Top with more parmesan. 

Chicken-Fried Steak with Cream Gravy - Lightened Up!

There's a funny story that I think of every time I have country-fried steak.  It was actually the very first meal that I ever cooked my husband, on one of our first dates.  I wanted to pull out all the stops and make him a home-cooked meal.  For some reason, country-fried steak was my meal of choice.  Can you blame me?  It's comforting, delicious and easy to make.  I figured I couldn't go wrong.  I was only about 19 years old at the time...boy, how my cooking style has changed since then!

About half-way through the meal, my clumsy self managed to spill a full glass of sweet tea all over Brad.  Boy, was I embarrassed!  He must not have minded too terribly much, because he's still hanging around.  A little spilled tea apparently wasn't enough to scare him off (thank goodness!).  :)

These days, I don't really deep-fry much anymore.  I'm always on the look-out for lighter versions of my favorite dishes, so this lightened up recipe caught my eye.  Instead of mounds of cream and butter in the gravy, it incorporates fat-free half-and-half and low-sodium beef broth.  The steaks are coated with crushed cornflakes and BAKED in the oven until cooked through.  Those techniques make this dish a wonderful, much healthier option than the classic pan-fried method.

The results were great (and we both made it through the meal completely dry!).

Bon Appetit, my friends!

Chicken-Fried Steak with Cream Gravy
Adapted from:  Bobby Deen; Food Network Magazine, Jan/Feb 2013

Ingredients:
For the steaks:
Cooking spray

1/4 cup all-purpose flour
1/4 cup 1 percent milk
1 large egg, lightly beaten
Hot sauce, to taste
3 cups cornflakes, crushed
4 cube steaks (4 ounces each)

1 tsp garlic powder

Salt & Pepper, to taste
 

For the Cream Gravy:

1 tablespoon cornstarch
1/2 cup low-sodium beef broth
1/4 cup fat-free half-and-half
Freshly ground black pepper, to taste

Directions:

Preheat the oven to 400 degrees F. Spray a rimmed baking sheet with cooking spray.

Pour the flour onto a dinner plate. In a shallow bowl, whisk together the milk, egg and a few dashes of hot sauce. Place the cornflakes on a second dinner plate.

Season the steaks with salt, pepper and garlic powder, to taste. Dredge them in the flour, patting off any excess, then dip into the egg mixture, letting any excess drip off. Finally, dredge them in the crushed cornflakes, pressing lightly to help the flakes adhere.

Place the steaks on the prepared baking sheet. Spray the tops of the steaks lightly with extra cooking spray. Bake until cooked through, about 15 minutes.

Meanwhile, in a small cup, mix the cornstarch with 1 tablespoon of the beef broth and stir until the cornstarch is dissolved. In a small saucepan, combine the cornstarch mixture with the remaining beef broth and the half-and-half. Bring to a boil over medium-high heat, stirring frequently. Let the gravy boil, stirring constantly, until thickened, about 2 minutes. Season generously with pepper and serve the steaks smothered in the gravy.

 

Martie Duncan's Arancini - Perfect for Super Bowl Sunday!

Who's ready for the Super Bowl tomorrow??  If truth be told, I'm probably more excited about the commercials (and food, of course!) than the actual football game, but hey, the commercials are usually awesome.  And they better be, especially when the average cost of a mere 30-second ad spot during the game is $4 million!

That's right...$4 Million....WOW.

Awesome party food is an absolute MUST for any Super Bowl party, and my new friend Martie Duncan, from The Next Food Network Star, knows her stuff when it comes to party food.  Martie kicked some serious butt on Season 8 of the show as a finalist, and I recently had the opportunity to help her prepare for her latest cooking segment on our local Fox 6 station here in Birmingham.  On the segment, she demonstrated how to make her A.M.A.Z.I.N.G. Arancini (AKA Italian Rice Balls).

Folks, these are simply irresistible...When you bite into that first perfectly-fried little sphere, your tastebuds are greeted by cheesy, meaty, melty goodness!  And you can't eat just one...Oh, no...I won't tell you how many I had before we left the studio that day!  Hah.

These are super easy to make and are perfect for a large crowd.  Here are some tips that I learned from Martie along the way:

1.  You can make these ahead and freeze them.  Simply thaw and fry as usual just before your guests arrive.
2.  The recipe calls for 1 lb of ground beef + 1 lb of veal.  To save money, you can simply use 2 lbs of ground beef.
3.  This recipe can easily be doubled, if feeding a larger crowd.
4.  It's best to use sticky rice.
5.  If you're pressed for time, use store-bought marinara sauce.

Now, hurry and make these very soon.  You'll thank me, I promise.  :)

CLICK HERE for the recipe.

Be sure to visit Martie's website, Martie Knows Parties, for lots of great party-planning tips, tricks and recipes!

Here's Martie in action on Fox 6 News/Good Day Alabama:

Homemade Egg Rolls

Not sure how to wrap an egg roll?  Don't worry...It's easy and fun.
Delno - This video is for you!  :)

Today, I'm excited to share with you what has always been a family favorite of ours...Homemade Egg Rolls.  My family has been making these for as long as I can remember, and we've tweaked the recipe here and there to make it just right.  

The wonderful thing is that these rolls are so much fun to make, and this recipe is enough to feed a small army of your hungriest, most favorite people.  Which, makes them perfect for a party or family gathering.

My awesome sisters were in town recently to visit, and we couldn't resist the urge to whip up a batch of these yummy egg rolls.  We tried something new this time around, by putting a few in the oven to see how they would taste baked.  Our thought was...Maybe, just maybe, they'd be just as delicious baked, which would save on calories.  But alas, the baked rolls paled in comparison to their fried counterparts (no surprise there).  I'm not one to fry much AT ALL, but this is one exception I'm very willing to make.

When we first started making these, we would chop up our own cabbage and carrots.  But, using bagged coleslaw mix is a super trick and cuts down the prep time drastically.  Sweet & Sour sauce is also an accompaniment that must not be forgotten, along with soy sauce and yellow mustard.  

Yellow mustard?!?   Yes...just trust me on this one!

And as for the Sweet & Sour sauce, Ty Ling is our favorite brand.  However, we were able to purchase a huge container of it from our favorite local Chinese restaurant.  This tasted even better and was actually cheaper!

I hope you enjoy the little video I put together to go along with the recipe.  I had fun making it.  :)

Bon Appetit!

Homemade Egg Rolls

Servings:  Makes approximately 40 egg rolls

Ingredients:

2 lbs. ground beef

2 (16oz) bags coleslaw mix

1/3 cup Worcestershire sauce

2 eggs, beaten

1 onion, diced

8 oz. white button mushrooms, diced

1/2 cup bean sprouts (optional)

Juice of 1 lemon

Garlic salt, to taste

Salt & Pepper, to taste

2 packages of egg roll wrappers

Canola oil for frying

Sweet & Sour sauce, yellow mustard and soy sauce for dipping

Directions:

In a medium skillet, brown the ground beef until cooked through.  Drain on paper towels and set to the side.

In a large bowl, mix together the coleslaw mix, Worcestershire sauce, beaten eggs, onion, mushrooms, bean sprouts, garlic salt, lemon juice, salt and pepper.  Mix together very well (Clean hands are great tools for mixing the filling and makes the job easier...Don't be afraid to get your hands a little dirty!).

Cover the bowl with plastic wrap and place the mixture in the refrigerator for about 1 hour.  This will allow the flavors to come together.

To Assemble:

1.  Place filling diagonally on wrap.

2.  Fold bottom corner over filling;  roll snugly half-way to cover filling.

3.  Fold in both sides snugly against filling; moisten edges of last flap.

4.  Roll wrap up and seal top corner;  lay flap-side down until ready to cook.

To Fry:

Add oil to a large dutch oven or saucepan, until it comes approximately 2 inches up the side of the pan.  Heat oil to 350 degrees F.  Carefully place egg rolls flap-side down into the hot oil, a few at a time.  Don't crowd the pan.  Turn the egg rolls occasionally, until golden brown, about 2-3 minutes per side.

Remove egg rolls from the oil and prop up vertically on paper towels (I do this by placing a baking sheet covered with paper towels on the counter.  Then, I prop a 2nd baking sheet behind the first, so that the egg rolls have something to lean against).  This method will allow the excess oil to drain from the egg rolls.  Rolling the egg rolls snugly and sealing them tightly will help keep the excess oil to a minimum.

Serve immediately, alongside Sweet & Sour sauce, soy sauce, and yellow mustard.

Mixed Meat Pilaf with Pomegranate Seeds

the help of recipes like this one, leftovers can indeed be exciting!  Versatility is always great in the kitchen, and this dish from Nigella Lawson is a very versatile recipe that could be different every single time that you make it.  Often, I have left-over beef or chicken from the previous night, and this is the perfect way to incorporate those leftovers and give them new life. You can add any sort of meat that you have on-hand to this dish...sliced steak, chopped chicken, shredded beef, lamb, shrimp...so many possibilities!

The flavors of this dish are interesting and wonderful with the addition of pomegranate seeds.  I haven't really added them to dishes very much in the past, but I'm excited to find new ways to use them now.  The simplicity of this meal also makes it a flash to put together on a busy weeknight when the last thing you want to do is spend hours in the kitchen.

A distinct nuttiness is added by the toasted almonds, which helps to round out the flavors, and the parsley and cilantro add a freshness to the palate that dried herbs just can't compete with.

Give this robust and satisfying meal a try...You'll love it!

Bon Appetit!

Mixed Meat Pilaf

Source:  Nigella Kitchen:  Recipes from the Heart of the Home, by Nigella Lawson

Ingredients:

1 tablespoon vegetable oil
1 onion -- finely chopped
1/2 teaspoon cumin seeds
1/2 teaspoon coriander seeds
1/2 teaspoon dried thyme
1 1/4 cups basmati rice, or a mixture of brown basmati, red Camargue, and wild rice
2 cups chicken broth (can, carton or cube), preferably organic
2 cups cold shredded meat
salt and pepper, to taste
2-3 tablespoons toasted pine nuts or sliced almonds, or a mixture
2 tablespoons chopped fresh parsley, to serve (optional)
2 tablespoons chopped fresh cilantro, to serve (optional)
2-3 tablespoons pomegranate seeds, to serve (optional)

Directions:

Warm the oil in a heavy-based saucepan which comes with a lid, then add the chopped onion and cook for 5 minutes over a lowish heat, stirring frequently, before adding the cumin and coriander seeds and thyme, and cooking, as before, until the onion is soft;  this should be about another 5 minutes, giving 10 minutes cooking time in total.

Add the rice and push it about in the oily, spiced onion with a wooden spoon or rigid spatula until it is slicked and glossy. Heat the broth until almost boiling, then pour the hot broth into the pan and bring to a boil. Cover the pan firmly with a lid and cook over the lowest heat possible for 15 minutes for regular basmati rice, or up to 40 minutes for the 3-way rice mix. 

Add the shredded meat and fork it all through, then replace the lid and leave it all to cook for another 5 minutes to let the meat heat through and the rice finish cooking. 

Check that the meat is piping hot and the rice is tender, season to taste, then take off the heat and fork through most of the pine nuts, herbs, and pomegranate seeds (if using, or tip into a dish before doing this), and decorate each bowl of pilaf with the remaining bits.

A Stellar Brunswick Stew

So, my sisters came to visit again a few weeks ago, and as usual we just HAD to spend some quality time in the kitchen trying new recipes together.  That's one of our favorite things to do.  Thankfully, I'm not the only foodie in the family!

They brought along this recipe for Brunswick Stew that they had found in their Southern Living magazine.  We couldn't think of anything that would be better for dinner than a comforting, hot bowl of meaty stew that night.

And I mean meaty!

The original recipe calls for 2 lbs. of chicken and 1 lb. of beef brisket.  We decided to kick things up a notch and add 2 lbs. of beef brisket instead.  

Yes, because we're daring like that!  

After all, an extra pound of beef brisket can only make it extra delicious, right?  Yes...I think so!

The recipe called for chopped barbequed beef brisket.  Instead of taking the easy way out and stopping by the nearest BBQ joint for our brisket, we headed to the store and bought a beautiful hunk of meat to cook ourselves.  We plopped it into the crock pot (along with beef broth, onion, garlic, salt & pepper) that morning and let it go for about 6 hours until it was melt-in-yo-mouth tender. 

I have to say that this stew is quite delicious.  It will warm you up on a cold night and put a smile on your face.

Bon Appetit, my friends!

Brunswick Stew

Adapted from Southern Living magazine

Ingredients:

• 2 large onions, chopped
• 2 garlic cloves, minced
• 1 tablespoon vegetable oil
• 1 1/2 tablespoons jarred beef soup base (Add one box of beef broth OR add another 2 cups of water in with the 1 1/2 tablespoons beef soup base...to make sure there is enough liquid in the soup)
• 2 pounds skinned and boned chicken breasts
• 1 (28-oz.) can fire-roasted crushed tomatoes (OR 2  14-oz cans)
• 1 (12-oz.) package frozen white shoepeg or whole kernel corn
• 1 (10-oz.) package frozen cream-style corn, thawed
• 1 (9-oz.) package frozen baby lima beans
• 1 (12-oz.) bottle chili sauce
• 1 tablespoon brown sugar
• 1 tablespoon yellow mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon coarsely ground pepper
• 1 pound chopped barbecued beef brisket; without sauce (We used 2 pounds)
• 1 tablespoon fresh lemon juice
• Hot sauce (optional) 

Directions:

1. If you are cooking your own beef brisket, place it into a crock pot set on high heat.  Cover the brisket with beef stock, 1 chopped onion, 1 clove minced garlic, salt and pepper.  Let it slowly cook in the crock pot for 5 - 6 hours, or until the meat is very tender and comes apart easily with a fork.  Once it's done, place the brisket on a cutting board and shred it using 2 forks.
2. Next, sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
3. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
4. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
   
   
   

Marsala Mushroom Burgers - Rachael Ray

***I am loving Rachael Ray's new cookbook, Look + Cook!  Of course, the fact that she autographed my copy just adds to my excitement.  ;-)

I've officially broken in this book by trying my first recipe - Marsala Burgers. Your family will love this dish, because it's a deliciously different take on the traditional American cheeseburger. These burgers were pretty awesome...The ground beef (I used only beef instead of Rachael's combination of sirloin and veal) is mixed with garlic, fresh parsley, nutmeg, and salt/pepper.  This makes the meat very, very flavorful.  The portabella mushrooms are sauted until golden brown and then doused with a healthy splash of sweet marsala wine....YUM!

I found some freshly baked onion rolls at the grocery store, which made the perfect accompaniment to these burgers.  Mozzarella cheese makes a great substitution here, instead of the more expensive Parmigiano-Reggiano.  That's what I had on-hand, and I simply melted a few slices on the burgers before adding the mushrooms.

Give this one a try!

Bon Appetit!***

Marsala Burgers
Source:  Rachael Ray's Look + Cook cookbook

• 1 pound ground sirloin
• 1 pound ground veal
• 2 cloves garlic, grated or finely chopped
• 1/4 teaspoon freshly grated nutmeg
• Salt and freshly ground black pepper
• 1/4 cup fresh parsley leaves, finely chopped
• 3 tablespoons extra virgin olive oil (EVOO), divided
• 4 portabello mushroom caps, thinly sliced
• 2 tablespoons fresh thyme, chopped
• 1/2 cup Marsala wine
• 2 tablespoons butter
• 4 crusty Kaiser or ciabatta rolls, split
• A chunk of Parmigiano-Reggiano cheese, for shaving

Directions:
In a large mixing bowl, combine the ground meats with the garlic, spices, salt and pepper and chopped parsley. Score the meat into four equal portions, then form four patties thicker at the edges and thinner at the center for even cooking.

Pre-heat a large nonstick skillet with 1 tablespoon EVOO over medium-high heat. Add the patties to the hot skillet and cook for about 8 minutes total for medium-rare, 10 minutes for medium, or 12 minutes for well done, turning once.

Meanwhile, heat another large skillet over medium-high heat with the remaining EVOO. Let the EVOO get hot, then add the mushrooms and sauté until golden brown. Season with the salt, pepper and thyme. (Hold off seasoning unti lthe mushrooms are brown because the salt will draw out liquids that would otherwise slow down the browning process.)  Douse the pan with the Marsala and reduce for 30 seconds, then add the butter, melt, and turn off the heat.

If the rolls are not super-crusty, warm them in the oven on low heat.

To assemble, place a patty on the roll bottom and top each burger with mounds of Marsala mushrooms. Using a vegetable peeler, shave a few curls of Parmigiano on top of the mushrooms and set the roll top in place.  Serve with fries alongside.

Giada's Classic Italian Lasagna

***Have you ever had one of those days where you knew exactly what you were going to make for dinner that night, and you couldn't wait to get into the kitchen?  Well, that was me today.  This lasagna has been in my head all day long.  One of my little sisters, Maranne, asked me for a good lasagna recipe recently.  I thought about THIS RECIPE for "Lasagna of Emilia-Romagna" that I posted back in March of last year.  It was a Daring Bakers recipe, which called for made-from-scratch pasta!  Needless to say, it's not the easiest lasagna recipe out there, although it was amazing.

After a little searching, I came across this recipe by Giada de Laurentiis.  It sounded delicious, and I adore homemade bechamel sauce.  My little sister has been on a baking/cooking phase lately, and I'm loving it!  She's constantly texting me photos of her latest successes in the kitchen.  I'm so proud of her....She's making some major progress in the kitchen, and her repertoire of homemade goodies is growing by leaps and bounds.  You might even say she's taking after her older sister.  ;-)

 Now, I just need to convince her to start a food blog.  After all, she's finally realized the powers of a KitchenAid Stand Mixer, which she wants for Christmas...That's one of the signs of a true foodie/baker, don't ya think?  

When Maranne made this lasagna a few weeks ago, she got RAVE reviews.  My dad even declared that it was some of the BEST lasagna he'd ever had.  So, I was naturally excited about making it too.  The results were just as fabulous as I had dreamed about all day!  While this recipe isn't complicated, it takes a little bit of time to put everything together.  Once it's in the oven, it only needs 30 minutes to bake up into a bubbly, cheesy, decadently delicious dish of lasagna.  The flavors are incredible, and the spinach adds the perfect layer which isn't too heavy.  Pair this with a fresh side salad and Italian bread, and you're in business!

Make this soon...I KNOW you'll love this recipe!***

Fresh out of the oven...

Classic Italian Lasagna
Source:  Giada de Laurentiis

Ingredients:
Bechamel Sauce:

• 5 tablespoons unsalted butter, plus 2 tablespoons for the lasagna
• 1/2 cup all-purpose flour
• 4 cups whole milk at room temperature
• Pinch freshly grated nutmeg
• 1 1/2 cups tomato sauce, recipe follows
• Salt and white pepper
• 1/4 cup extra-virgin olive oil
• 1 pound ground chuck beef
• Salt and pepper
• 1 1/2 pounds ricotta cheese
• 3 large eggs
• 1 pound lasagna sheets, cooked al dente
• 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed dry
• 3 cups shredded mozzarella
• 1/4 cup freshly grated Parmesan

Directions:
Preheat oven to 375 degrees F.

Bechamel sauce:
In a 2-quart pot, melt 5 tablespoons of butter over medium heat. When butter has completely melted, add the flour and whisk until smooth, about 2 minutes. Gradually add the milk, whisking constantly to prevent any lumps from forming. Continue to simmer and whisk over medium heat until the sauce is thick, smooth and creamy, about 10 minutes. The sauce should be thick enough to coat the back of wooden spoon. Remove from heat and add the nutmeg and tomato sauce. Stir until well combined and check for seasoning. Set aside and allow to cool completely.


In a saute pan, heat extra-virgin olive oil. When almost smoking, add the ground beef and season with salt and pepper. Brown meat, breaking any large lumps, until it is no longer pink. Remove from heat and drain any excess fat. Set aside and allow to cool completely.
In a medium sized bowl, thoroughly mix the ricotta and eggs. Season with salt and pepper. Set aside.

Into the bottom of a 13 by 9-inch baking dish, spread 1/3 of the bechamel sauce. Arrange the pasta sheets side by side, covering the bottom of the baking dish. Evenly spread a layer of all the ricotta mixture and then a layer of all the spinach. Arrange another layer of pasta sheets and spread all the ground beef on top. Sprinkle 1/2 the mozzarella cheese on top of the beef. Spread another 1/3 of the bechamel sauce. Arrange the final layer of pasta sheets and top with remaining bechamel, mozzarella and Parmesan cheeses. Cut the remaining 2 tablespoons of butter into 1/4-inch cubes and top lasagna.

Line a large baking sheet with aluminum foil. Place lasagna dish on top, cover and put on the middle rack of the oven and bake until top is bubbling, about 30 minutes. Remove cover and continue to bake for about 15 minutes.

Simple Tomato Sauce:

• 1/2 cup extra-virgin olive oil
• 1 small onion, chopped
• 2 cloves garlic, chopped
• 1 stalk celery, chopped
• 1 carrot, chopped
• Sea salt and freshly ground black pepper
• 2 (32-ounce) cans crushed tomatoes
• 2 dried bay leaves
• 4 tablespoons unsalted butter, optional

In a large casserole pot or Dutch over, heat oil over medium high heat. Add onion and garlic and saute until soft and translucent, about 5 to 10 minutes. Add celery and carrots and season with salt and pepper. Saute until all the vegetables are soft, about 5 to 10 minutes. Add tomatoes and bay leaves and simmer uncovered on low heat for 1 hour or until thick. Remove bay leaves and check for seasoning. If sauce still tastes acidic, add unsalted butter, 1 tablespoon at a time to round out the flavors.

Add 1/2 the tomato sauce into the bowl of a food processor. Process until smooth. Continue with remaining tomato sauce.

If not using all the sauce, allow it to cool completely and pour 1 to 2 cup portions into freezer plastic bags. This will freeze up to 6 months.

Beef, Shiitake & Snow Pea Stir-Fry with Coconut Rice

***This recipe from the Bon Appetit magazine test kitchens is packed with delicious flavors.  And the best part?  It's actually a quick and easy meal that's perfect for busy weeknights.  That might come as a surprise, but trust me...It comes together in a flash!

I was so happy when I came across this recipe...I was in search of a yummy dinner that was decidedly different.  It seemed like the perfect thing to liven up my usual dinner go-to meals.  Sirloin steak, fresh ginger, snow peas, green onions and cilantro are the stars of this dish.  They work together to create a scrumptious meal that is satisfying and fresh-tasting at the same time.

I paired the stir-fry with one of my favorites - Coconut Rice.  I've included a simple recipe for it by Sandra Lee below.  It was the perfect companion to the stir-fry.  I think you'll really enjoy this recipe!

Bon appetit!***

Beef, Shiitake, and Snow Pea Stir-Fry
4 servings
PREP: 30 minutes TOTAL: 30 minutes
Source:  Bon Appetit magazine; October 2010 Ingredients:
1 1-pound top sirloin steak, cut into 2-inch-long, 1/4-inch-thick slices
1 tablespoon Asian sesame oil
1 tablespoon minced peeled fresh ginger
12 ounces fresh shiitake mushrooms, stemmed, thickly sliced
8 ounces snow peas
1 bunch green onions, sliced, divided
1 cup fresh cilantro leaves, divided
5 tablespoons hoisin sauce
2 teaspoons chili-garlic sauce
1/4 teaspoon Chinese five-spice powder


Preparation:
Sprinkle beef with salt and pepper. Heat oil in large nonstick skillet over medium-high heat. Add ginger and mushrooms; stir-fry until mushrooms are tender, about 3 minutes. Add beef to skillet; stir-fry until beef browns but is still pink in center, about 1 minute. Add snow peas, half of green onions, and half of cilantro; stir-fry 1 minute. Stir in hoisin, chili-garlic sauce, and five-spice powder; sauté until peas are crisp-tender, 1 to 2 minutes. Season with salt and pepper. Transfer to bowl. Sprinkle with remaining green onions and cilantro.

Coconut Rice
Source:  Sandra Lee

Ingredients:

2 cups jasmine rice
1 1/2 cups water
1 cup canned unsweetened coconut milk
1 teaspoon kosher salt


Directions:
Rinse and drain rice in cold water. Place in a saucepan with water, coconut milk, and salt. Place the pot over high heat and, bring the liquid to a boil. Stir and reduce the heat to the lowest possible setting and cover the pot tightly with the lid. Continue cooking for 15 minutes.


Remove the pot from the heat and let stand 10 minutes, covered. Fluff with fork and serve.

Mouth-Watering Meatball Subs

***I was watching Sandra's Money Saving Meals on The Food Network earlier this morning, and Sandra Lee made these delicious Meatball Subs. The dish looked simple and yummy...and VERY cost effective. Not to mention, Brad loves Meatball Subs...it's one of his favorites. So, it easily made it onto my "Dishes I Want to Make Soon" list.

The only ingredient that I didn't already have on-hand was the ground beef. After a quick stop at The Fresh Market while we were out shopping today, that problem was remedied.

I found this dish to be very simple, and Brad loved it, too! Plus, it's always great to find a cheap meal that will save you money these days!! This is definitely a winner and a dish that I will be making again and again!!!***

Ingredients:
For Meatballs:
1/2 pound ground beef
1 tablespoon garlic, chopped
1/2 cup Italian seasoned bread crumbs or panko bread crumbs
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons grated Parmesan
1 egg
Salt and freshly ground black pepper
2 tablespoons canola oil
1 cup tomato sauce, jarred or homemade, recipe follows
1/2 cup shredded mozzarella

Directions:

For Sub:
2 sub rolls

Preheat oven to 400 degrees F.

For meatballs, in a large bowl mix together all ingredients (including the beef), except the canola oil, tomato sauce and mozzarella, until well combined. Using wet hands, form walnut-size pieces into balls. Heat the oil in a medium skillet over medium-high heat and fry the meatballs until browned on all sides.

Slice the rolls in half lengthwise and put on a baking sheet. Top each half with 1/4 cup of the tomato sauce, 4 meatballs and some mozzarella cheese. Put in the oven and bake for 10 minutes or until the cheese is melted. Transfer to a serving platter and serve.

Chunky Tomato Sauce:
2 tablespoons olive oil
1/2 medium onion, diced
1 tablespoon chopped garlic
1 (28-ounce) can diced tomatoes
2 tablespoons freshly chopped basil leaves
2 tablespoons freshly chopped parsley leaves
Salt and freshly ground black pepper

In a medium pot, add the oil and heat over medium heat. Add the onion and garlic and saute for 3 minutes. Add the remaining ingredients and simmer for another 15 minutes.

Yield: 4 cups

Source: Sandra's Money Saving Meals television show on The Food Network

EASY Spinach & Ricotta Tortelloni with Meat Sauce

Alrighty friends...this dish was inspired by my lunch at "I Ghibellini" in Florence, Italy on Day 10 of our European trip. I wrote about it in the post below this one.

I came across Barilla's Spinach & Ricotta Tortelloni in the grocery store the other day. It reminded me of my wonderful lunch in Italy, so I bought what I needed to re-create the dish. Although it was tortelloni instead of ravioli, it was still stuffed with ricotta and spinach...just like my yummy dish in Italy. This one was incredibly easy to cook...it was finished in a flash! The taste was wonderful. The main criteria was a meaty sauce that wasn't too thick. I think I achieved that with this dish.

If you need a quick, satisfying weekday meal...try this one! You'll love it!!!

Ingredients:

1/2 lb. ground beef

1 small onion

1 tbsp. parsley, minced

1 package Barilla Spinach & Ricotta Tortelloni

1 can Hunt's Tomato Sauce

Garlic Powder, to taste

Directions:

Brown ground beef in a skillet over medium heat. Add chopped onion, garlic powder, and parsley to the meat mixture. Stir and continue cooking until beef is cooked through. Once beef is well done, add tomato sauce until desired thickness is reached.

Cook pasta according to the package directions.

Drain pasta. With a ladle, add meat sauce to pasta and mix together well, coating the pasta.

***You may end up with extra meat sauce. Save the left-overs...it goes great on homemade pizza or pasta the following day!***

Servings - 3

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)

***The March 2009 Daring Bakers challenge is here!!! This month's challenge is hosted by Mary of Beans and Caviar, Melinda of Melbourne Larder and Enza of Io Da Grande. They have chosen Lasagne of Emilia-Romagna from The Splendid Table by Lynne Rossetto Kasper as the challenge.

Every once in a while, a recipe comes along that just knocks your socks off. This is such a recipe! If you've ever made lasagne from scratch, you know it's a labor of love...however, this is SO worth the effort. Plus, you'll get a major arm work-out from all the kneading and rolling...haha.

I was so excited when I logged on this month and read the upcoming challenge. I was sitting in our hotel room in Italy, and the challenge was none other than an authentic Italian recipe...I was thrilled. Plus, I had never before made my own pasta.

I have to say, that the whole experience of making pasta was pretty rewarding. It takes a lot of muscle (without a pasta machine!), but the results were fabulous. The pasta was a beautiful green color, thanks to the spinach in the recipe.

I made the Ragu sauce a few days in advance (you can refrigerate it up to 3 days), and then I made the pasta and bechamel sauce this afternoon. I couldn't wait to dig into this lasagne! I'm so glad that there are left-overs sitting in the fridge.

Buon appetito!***

Lasagne of Emilia-Romagna (Lasagne Verdi al Forno)

(Serves 8 to 10 as a first course, 6 to 8 as a main dish)
Preparation Time: 15 minutes to assemble and 40 minutes cooking time

Ingredients:

10 quarts (9 litres) salted water

1 recipe Spinach Pasta cut for lasagna (recipe follows)#1

1 recipe Bechamel Sauce (recipe follows)#2

1 recipe Country Style Ragu (recipe follows)#3

1 cup (4 ounces/125g) freshly grated Parmigiano-Reggiano

Method

Working Ahead:The ragu and the béchamel sauce can be made up to three days ahead. The ragu can also be frozen for up to one month. The pasta can be rolled out, cut and dried up to 24 hours before cooking. The assembled lasagne can wait at room temperature (20 degrees Celsius/68 degrees Fahrenheit) about 1 hour before baking. Do not refrigerate it before baking, as the topping of béchamel and cheese will overcook by the time the center is hot.

Assembling the Ingredients:

Have all the sauces, rewarmed gently over a medium heat, and the pasta at hand. Have a large perforated skimmer and a large bowl of cold water next to the stove. Spread a double thickness of paper towels over a large counter space. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Oil or butter a 3 quart (approx 3 litre) shallow baking dish.

Cooking the Pasta:

Bring the salted water to a boil. Drop about four pieces of pasta in the water at a time. Cook about 2 minutes. If you are using dried pasta, cook about 4 minutes, taste, and cook longer if necessary. The pasta will continue cooking during baking, so make sure it is only barely tender. Lift the lasagne from the water with a skimmer, drain, and then slip into the bowl of cold water to stop cooking. When cool, lift out and dry on the paper towels. Repeat until all the pasta is cooked.

Assembling the Lasagne:

Spread a thin layer of béchamel over the bottom of the baking dish. Arrange a layer of about four overlapping sheets of pasta over the béchamel. Spread a thin layer of béchamel (about 3 or 4 spoonfuls) over the pasta, and then an equally thin layer of the ragu. Sprinkle with about 1&1/2 tablespoons of the béchamel and about 1/3 cup of the cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and topping with a generous dusting of cheese.

Baking and Serving the Lasagne:

Cover the baking dish lightly with foil, taking care not to let it touch the top of the lasagne. Bake 40 minutes, or until almost heated through. Remove the foil and bake another 10 minutes, or until hot in the center (test by inserting a knife – if it comes out very warm, the dish is ready). Take care not to brown the cheese topping. It should be melted, creamy looking and barely tinged with a little gold. Turn off the oven, leave the door ajar and let the lasagne rest for about 10 minutes. Then serve. This is not a solid lasagne, but a moist one that slips a bit when it is cut and served.

Pasta dough...before all the rolling...

Fresh pasta...hanging so that it can dry...

#1 Spinach Egg Pasta (Pasta Verde)
Preparation: 45 minutes
Makes enough for 6 to 8 first course servings or 4 to 6 main course servings, equivalent to 1 pound (450g) dried boxed pasta.

Ingredients:
2 jumbo eggs (2 ounces/60g or more)... (I had to use 5 large eggs to make the dough come together...it came out perfectly. So, don't worry if you have to improvise.)

10 ounces (300g) fresh spinach, rinsed dry, and finely chopped; or 6 ounces (170g) frozen chopped spinach, defrosted and squeezed dry

3 & 1/2 cups (14 ounces/400g) all purpose unbleached (plain) flour (organic stone ground preferred)

Working by Hand:
Equipment:
- A roomy work surface, 24 to 30 inches deep by 30 to 36 inches (60cm to 77cm deep by 60cm to 92cm). Any smooth surface will do, but marble cools dough slightly, making it less flexible than desired.
- A pastry scraper and a small wooden spoon for blending the dough.
- A wooden dowel-style rolling pin. In Italy, pasta makers use one about 35 inches long and 2 inches thick (89cm long and 5cm thick). The shorter American-style pin with handles at either end can be used, but the longer it is, the easier it is to roll the pasta.Note: although it is not traditional, Enza has successfully made pasta with a marble rolling pin, and this can be substituted for the wooden pin, if you have one.
- Plastic wrap to wrap the resting dough and to cover rolled-out pasta waiting to be filled. It protects the pasta from drying out too quickly.
- A sharp chef’s knife for cutting pasta sheets.
- Cloth-covered chair backs, broom handles, or specially designed pasta racks found in cookware shops for draping the pasta.

Mixing the dough:

Mound the flour in the center of your work surface and make a well in the middle. Add the eggs and spinach. Use a wooden spoon to beat together the eggs and spinach. Then gradually start incorporating shallow scrapings of flour from the sides of the well into the liquid. As you work more and more flour into the liquid, the well’s sides may collapse. Use a pastry scraper to keep the liquids from running off and to incorporate the last bits of flour into the dough. Don’t worry if it looks like a hopelessly rough and messy lump.

Kneading:

With the aid of the scraper to scoop up unruly pieces, start kneading the dough. Once it becomes a cohesive mass, use the scraper to remove any bits of hard flour on the work surface – these will make the dough lumpy. Knead the dough for about 3 minutes. Its consistency should be elastic and a little sticky. If it is too sticky to move easily, knead in a few more tablespoons of flour. Continue kneading about 10 minutes, or until the dough has become satiny, smooth, and very elastic. It will feel alive under your hands. Do not shortcut this step. Wrap the dough in plastic wrap, and let it relax at room temperature 30 minutes to 3 hours.

Stretching and Thinning:

If using an extra-long rolling pin work with half the dough at a time. With a regular-length rolling pin, roll out a quarter of the dough at a time and keep the rest of the dough wrapped. Lightly sprinkle a large work surface with flour. The idea is to stretch the dough rather than press down and push it. Shape it into a ball and begin rolling out to form a circle, frequently turning the disc of dough a quarter turn. As it thins outs, start rolling the disc back on the pin a quarter of the way toward the center and stretching it gently sideways by running the palms of your hands over the rolled-up dough from the center of the pin outward. Unroll, turn the disc a quarter turn, and repeat. Do twice more.

Stretch and even out the center of the disc by rolling the dough a quarter of the way back on the pin. Then gently push the rolling pin away from you with one hand while holding the sheet in place on the work surface with the other hand. Repeat three more times, turning the dough a quarter turn each time.

Repeat the two processes as the disc becomes larger and thinner. The goal is a sheet of even thickness. For lasagne, the sheet should be so thin that you can clearly see your hand through it and see colours. Cut into rectangles about 4 by 8 inches (10 x 20 cm). Note: Enza says that transparency is a crucial element of lasagne pasta and the dough should be rolled as thinly as possible. She says this is why her housekeeper has such strong arms!

Dry the pasta at room temperature and store in a sealed container or bag.

Right out of the oven...

#2 Bechamel
Preparation Time: 15 minutes

Ingredients:

4 tablespoons (2 ounces/60g) unsalted butter

4 tablespoons (2 ounces/60g) all purpose unbleached (plain) flour, organic stone ground preferred

2 & 2/3 cups (approx 570ml) milk

Salt and freshly ground pepper to taste

Freshly grated nutmeg to taste

Directions:
Using a medium-sized saucepan, melt the butter over low to medium heat. Sift over the flour, whisk until smooth, and then stir (without stopping) for about 3 minutes. Whisk in the milk a little at a time and keep the mixture smooth. Bring to a slow simmer, and stir 3 to 4 minutes, or until the sauce thickens. Cook, stirring, for about 5 minutes, until the sauce thickens. Season with salt, pepper, and a hint of nutmeg.

Fresh Parmigiano-Reggiano...the best!!!

#3 Country Style Ragu’ (Ragu alla Contadina)
Preparation Time: Ingredient Preparation Time 30 minutes and Cooking time 2 hours
Makes enough sauce for 1 recipe fresh pasta or 1 pound/450g dried pasta)

Ingredients:

3 tablespoons extra virgin olive oil (45 mL)
2 ounces/60g pancetta, finely chopped

1 medium onion, minced

1 medium stalk celery with leaves, minced

1 small carrot, minced

4 ounces/125g boneless veal shoulder or round

4 ounces/125g pork loin, trimmed of fat, or 4 ounces/125g mild Italian sausage (made without fennel)

8 ounces/250g beef skirt steak, hanging tender, or boneless chuck blade or chuck center cut (in order of preference)

1 ounce/30g thinly sliced Prosciutto di Parma

2/3 cup (5 ounces/160ml) dry red wine

1 & 1/2 cups (12 ounces/375ml) chicken or beef stock (homemade if possible)

2 cups (16 ounces/500ml) milk

3 canned plum tomatoes, drained

Salt and freshly ground black pepper to taste

Working Ahead:

The ragu can be made 3 days ahead. Cover and refrigerate. It also freezes well for up to 1 month. Skim the fat from the ragu’ before using it.

Browning the Ragu Base:

Heat the olive oil in a 12 inch (30cm) skillet (frying pan) over medium-high heat. Have a large saucepan handy to use once browning is complete. Add the pancetta and minced vegetables and sauté, stirring frequently with a wooden spoon, 10 minutes, or until the onions barely begin to color. Coarsely grind all the meats together, including the prosciutto, in a food processor or meat grinder. Stir into the pan and slowly brown over medium heat. First the meats will give off a liquid and turn dull grey but, as the liquid evaporates, browning will begin. Stir often, scooping under the meats with the wooden spatula. Protect the brown glaze forming on the bottom of the pan by turning the heat down. Cook 15 minutes, or until the meats are a deep brown. Turn the contents of the skillet into a strainer and shake out the fat. Turn them into the saucepan and set over medium heat.

Reducing and Simmering:

Add the wine to the skillet, lowering the heat so the sauce bubbles quietly. Stir occasionally until the wine has reduced by half, about 3 minutes. Scrape up the brown glaze as the wine bubbles. Then pour the reduced wine into the saucepan and set the skillet aside.

Stir ½ cup stock into the saucepan and let it bubble slowly, 10 minutes, or until totally evaporated. Repeat with another ½ cup stock. Stir in the last 1/2 cup stock along with the milk. Adjust heat so the liquid bubbles very slowly. Partially cover the pot, and cook 1 hour. Stir frequently to check for sticking.

Add the tomatoes, crushing them as they go into the pot. Cook uncovered, at a very slow bubble for another 45 minutes, or until the sauce resembles a thick, meaty stew. Season with salt and pepper.