Many years ago, my husband and I first tried Romesco sauce while on vacation in Barcelona. It was served with grilled ramps. We were instant fans! Using jarred fire-roasted red peppers as a shortcut is an absolute genius way to create it. I served the meatballs and sauce in this dish with slices of sourdough baguette to sop up every last drop. 🙂
This recipe was adapted from Bon Appétit, contributed by Sara Frost. I modified the proportions. The original recipe notes that the delicious sauce can add richness to other lean proteins such as fish, pan-roasted chicken breast and can also be used as a dip for vegetables. Next time, I may serve this dish with grilled scallions. Yum.
My son ate the leftover meatballs and baguette as a luxurious sandwich with melted cheese, topped with Romesco sauce, of course. This dish could also be served as a fabulous appetizer.
Yield: Serves 4 to 6
1 3/4 lbs ground turkey
2 large eggs, beaten to blend
1/2 cup panko
2 tsp ground cumin
2 tsp onion powder
2 tsp paprika
4 to 6 T finely chopped parsley, plus more coarsely chopped for serving
1 1/2 tsp kosher salt, plus more to taste
2 T plus 1/2 cup olive oil
1/2 cup toasted almonds (I used toasted sliced almonds)
1 12 to 16-oz jar fire-roasted peppers in water, drained (I used Trader Joe’s)
2 to 4 small garlic cloves, crushed (I used a garlic press)
1 T red wine vinegar
1/4 tsp cayenne pepper
finely grated zest of half of a lemon
crusty bread, for serving, optional (I served it with a sourdough baguette)
Preheat oven to 425°. (I set my oven to convection roast.)
Using your hands, mix ground turkey, eggs, panko, cumin, onion powder, paprika, parsley, and 1 1/2 teaspoons of salt in a large bowl.
Working one at a time, use a 1 1/2-inch scoop out to ration out the mixture. (I had 28 meatballs.) Place on a plate.
Heat 2 tablespoons of oil in a large ovenproof skillet over medium. (I used a large stainless steel “all-in-one” pan.)
Working in 2 batches, cook meatballs until golden brown all over, about 2 minutes per side.
Transfer skillet with all of the meatballs to oven and bake until cooked through, 5 to 7 minutes.
While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl.
Pulse drained fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth.
Transfer to bowl with almonds and stir in remaining 1/2 cup oil; season Romesco sauce with salt, to taste.
Spoon romesco sauce onto a platter or into shallow bowls; arrange meatballs on top.
Finely grate lemon zest over and scatter coarsely chopped parsley on top. Serve with crusty bread, as desired.
I don’t typically make dishes with Asian flavors, so this dish was a nice change of pace. Tsukune, Japanese grilled chicken meatballs, and the sweet and sour sauce they are typically served with were the inspiration behind this weeknight dish. The sauce was essential to this sheet-pan meal as well- we repeatedly drizzled it over everything.
This recipe was adapted from Bon Appétit, contributed by Deb Perelman. I used freshly ground chicken thighs and omitted the water in the meatballs. The original recipe suggests using this tasty sauce on pork chops as well.
Yield: Serves 4
For the Sauce:
2/3 cup ketchup
4 T (1/4 cup) Worcestershire sauce
2 T rice cooking wine or water
2 T honey
4 tsp soy sauce
1 1/2″ piece ginger, peeled, finely grated
1/2 tsp freshly ground black pepper
For the Meatballs & Assembly:
2 heads of broccoli or 2 large broccoli crowns (about 1 1/2 lbs)
2 to 3 T vegetable oil, divided (I used canola oil)
2 1/2 tsp kosher salt, divided
crushed red pepper flakes, optional
1 to 1 1/4 lbs ground chicken (I used freshly ground chicken thighs)
1 large egg, beaten to blend
4 scallions, thinly sliced, plus more for serving
2 garlic cloves, finely grated
2″ piece ginger, peeled, finely grated
1/3 cup panko (Japanese breadcrumbs)
1 T toasted sesame oil
1/4 tsp freshly ground black pepper
cooked rice, for serving (I used brown Basmati rice)
lightly toasted sesame seeds, for serving, optional
To Make the Sauce:
Mix ketchup, Worcestershire sauce, rice wine or water, honey, soy sauce, ginger, and pepper in a small saucepan.
Measure out 1/4 cup mixture into a small bowl; set aside for glazing meatballs later.
Bring remaining mixture to a simmer over medium-high heat, stirring occasionally and reducing heat if needed, until sauce thickens, about 5 minutes. Transfer sauce to a small bowl.
To Make the Meatballs & Finish the Dish:
If freshly grinding chicken, use a meat grinder with the medium disk. Grind trimmed chunks of meat. (I used boneless, skinless chicken thighs.) Chill ground meat until ready to use.
Place a rack in upper third of oven; preheat to 450°. (I set my oven to convection roast.)
Line a rimmed baking sheet with foil.
Trim broccoli stems and remove from crown. Peel off tough outer skin; slice crosswise into ½” pieces.
Cut florets into 2″ pieces.
Toss on prepared baking sheet with 1 to 2 tablespoons of vegetable oil, 1 teaspoon salt, and a few pinches of red pepper flakes (if using). (I used a dash or red pepper flakes.)
Push broccoli to the edges of baking sheet to create a space for meatballs.
Brush space in the center of the pan with remaining 1 tablespoon of vegetable oil.
Mix chicken, egg, scallions, garlic, ginger, panko, sesame oil, pepper, and remaining 1 1/2 tsp salt in a medium bowl.
Using wet hands or a large cookie scoop, form into twelve 1 1/2″-diameter meatballs. (I placed the rationed scoops on a plate and then gently formed them into meatballs.)
Arrange the meatballs on the baking sheet; brush with some of the reserved glazing mixture.
Bake until meatballs are cooked through, 14–18 minutes, rotating halfway through the baking time
Remove from oven; heat broiler.
Brush meatballs with remaining glazing mixture; broil until broccoli is charred and meatballs are browned in spots, about 3 to 5 minutes- watching carefully.
Spoon meatballs and broccoli over rice in bowl. Drizzle with sauce and sprinkle with sesame seeds and scallion slices, as desired. Serve with additional sauce on the side to pass at the table.
I love a cheesy baked pasta loaded with greens. 🙂 This one was bursting with broccoli rabe (of which I am a huge fan) but it could have easily incorporated broccoli, baby broccolini, or other greens such as collards, spinach, and/or kale instead. We ate it with garlic bread and green salad. Great.
This recipe was adapted from Bon Appétit, contributed by Alison Roman. I was a little bit concerned about the spice level after adding an entire teaspoon of crushed red pepper flakes, but the finished result was perfect. I baked the casserole in a Dutch oven and the cheesy bread crumb topping formed an incredible crispy crust over the entire top. I may consider adding garlic next time, but it was amazing without it!
Yield: Serves 6 to 8
1 lb rigatoni, ziti, or fusilli
8 T extra-virgin olive oil, divided
3 large leeks, white and pale green parts only, halved lengthwise, sliced into 1/4-inch half-moons
minced garlic, optional
coarse salt and freshly ground black pepper
1 tsp crushed red pepper flakes, plus more to taste
2 bunches broccoli rabe or 3 bunches baby broccolini, trimmed, coarsely chopped (I cut the stems into 2-inch pieces and the leaves into 3-inch pieces)(see alternate green vegetable alternatives above)
1 cup heavy cream
12 oz sharp white cheddar, coarsely grated (about 3 cups), divided (I used 10 oz extra-sharp white cheddar and 2 oz white Beecher’s Flagship Handmade Cheese)
1 bunch chives, chopped, divided (about 1 cup)
1 cup coarse fresh breadcrumbs or panko (I used a blend of the two)
Preheat oven to 425°, preferably on convection.
Bring a large pot of water to a boil, then add a generous amount of salt. Cook pasta, stirring occasionally to keep it from sticking together, until just barely al dente, about 2 minutes less than package directions. Drain pasta, reserving 1 cup pasta cooking liquid.
While the pasta is cooking, heat 5 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large enameled cast iron Dutch oven.)
Add leeks and season with salt and black pepper. Cook, stirring occasionally, until leeks are softened (but not so much that they don’t have any texture left) and starting to brown, 5–10 minutes.
Add red pepper flakes and garlic, if using, to leeks and stir to incorporate.
Add broccoli rabe by the handful, stirring to combine and allowing each addition to wilt before adding more.
Season with salt and black pepper.
Once all of the broccoli rabe has been added, cook, stirring occasionally, until bright green and wilted, about 2 minutes. Remove pot from heat and set aside.
Add pasta to reserved broccoli rabe mixture along with cream, three-quarters of the cheese, 2/3 of the chopped chives, and reserved pasta cooking liquid; mix well. Season with salt and black pepper and add more red pepper flakes if you prefer more heat (keep in mind that the saltiness and spiciness will increase as the pasta bakes).(I didn’t add any additional heat.)
Transfer pasta to a 3-qt. baking dish (or, if your Dutch oven is ovenproof, just leave it in there). (I scraped down the sides of my Dutch oven and kept the mixture in it to bake- less dishes!)
Toss breadcrumbs and remaining 3 tablespoons of oil in a medium bowl until coated; season with salt and black pepper.
Scatter breadcrumbs over pasta, then sprinkle evenly with remaining cheese.
Bake until pasta is bubbling across the entire surface and breadcrumbs are deep golden brown, 22 to 35 minutes. Let cool slightly.
Scatter remaining chives over pasta just before serving.
The large size of these meatballs prevents them from becoming overcooked in the oven- genius. I also loved the store-bought marinara shortcut. We ate them with an entire loaf of sourdough baguette garlic bread which was essential. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I used ground turkey and modified the proportions. Easy and delicious comfort food. Everyone absolutely loved it!
Yield: 4 to 6 Servings, about 12 to 14 meatballs
3 T extra-virgin olive oil, plus more for baking sheet
3 large eggs
2 1/4 cups panko
3/4 cup milk or water
1 1/4 tsp Morton kosher salt
1 1/2 tsp garlic powder
freshly ground black pepper
1 1/2 oz Parmesan, finely grated (about 3/4 cup), plus more for serving (I used Parmigiano-Reggiano)
1 1/2 to 1 3/4 lbs ground turkey or ground beef (20% fat) (or other ground meat)(I used 1 2/3 pounds ground turkey)
warm homemade or store-bought tomato sauce (I used 28 oz jar of Rao’s marinara)
basil leaves, chiffonade or torn, for serving
Place rack in top third of oven; preheat to 425°, preferably on convection.
Lightly brush a large rimmed baking sheet with oil.
Using a sturdy wooden spoon, vigorously stir eggs, panko, milk, salt, garlic powder, several cranks of pepper, Parmesan, and remaining 3 T oil in a medium bowl until nearly a smooth paste.
Mix in one quarter of meat (combining just a small amount of meat in the beginning makes it easier to incorporate the rest without overmixing).
Add remaining meat and mix well to thoroughly combine, but don’t overwork it.
Using oiled hands or a large cookie scoop, form into 12 to 14 large meatballs and place on prepared baking sheet.
Bake meatballs until well browned underneath, about 15 minutes. Using a stiff metal spatula, pry up and turn over meatballs (they may want to stick a bit). Bake until browned on second side and an instant-read thermometer inserted into the center of each one registers 160°, 4–7 minutes.
Divide meatballs among plates and spoon some sauce over. Alternatively, warm the sauce in a large, shallow pan and place the meatballs into the sauce.
This recipe was adapted from Gourmet, via Smitten Kitchen.com. I doubled the recipe to make 12 desserts, used lemon juice instead of zest, and used potato bread instead of white sandwich bread. I measured the berries prior to slicing them.
I loved the combination of browned butter with berries in these simple tarts. We ate them with a small scoop of vanilla ice cream on top. They would also be wonderful served with a dollop of freshly whipped cream.
Yield: 6 muffin-sized desserts
3/4 stick salted or unsalted butter
1 tsp granulated sugar
6 slices potato sandwich bread or white sandwich bread, crusts removed
1/4 cup packed dark brown sugar
1/2 tsp lemon zest, finely grated OR 1 tsp fresh lemon juice
1/8 tsp coarse salt (omit if using salted butter)
1/2 cup panko
2 (generous) cups strawberries, hulled and sliced
vanilla ice cream or softly whipped cream, for serving
Preheat oven to 350°F, preferably on convection, with rack in middle.
Make the Brown Butter: In a small pot, melt butter over medium heat. Once melted, reduce heat to medium-low. The butter will melt, then foam, then turn clear golden and finally start to turn brown and smell nutty. Stir frequently, scraping up any bits from the bottom as you do. Don’t take your eyes off the pot as while you may be impatient for it to start browning, the period between the time the butter begins to take on color and the point where it burns is less than a minute. Remove from heat.
Lightly butter muffin cups with some of brown butter, then sprinkle with granulated sugar.
Roll bread slices with a rolling pin to flatten.
Brush both sides with additional brown butter, then gently fit into muffin cups.
Stir together brown sugar, zest or juice, salt, and panko.
Add strawberries to the sugar mixture and toss to coat.
Stir in remaining brown butter.
Heap strawberry mixture into the prepared bread cups, pressing gently.
Cover pan with foil, place on a rimmed baking sheet, and bake 15 minutes.
Uncover and bake until strawberries are very tender, about 10 to 15 minutes more. (I baked mine for 12 minutes more.)
Let stand 5 minutes before removing from pan. Serve warm or at room temperature.
My family would eat these delicious, crispy, katsu-style chicken sandwiches year round. They were CRAZY good.
The original recipe is meant to be a combination of a katsu sando and Nashville hot chicken. I modified the heat level for my crowd but included the original proportions in the recipe below. I actually think that my version had the perfect amount of heat. 🙂
This recipe was adapted from Bon Appétit, contributed by Chris Morocco. I modified the proportions and method. I also used chipotle Cholula hot sauce, dill pickles, and potato rolls. I served it with green salad, pickles, and a combination of roasted sweet and tiny potatoes on the side. Amazing!
Yield: Serves 6
½ cup mayonnaise
¼ cup chopped dill pickles or bread-and-butter pickles
2 T plus an additional 2 T to 4 T hot sauce, such as chipotle Cholula or Crystal
1 tsp kosher salt, plus more for seasoning sauce
1/2 cup all-purpose flour
1 T to 3 T cayenne pepper
2 tsp garlic powder
1 large egg
1 1/2 to 2 cups panko
6 skinless, boneless chicken thighs, lightly pounded to ½” thick
¼ cup (or more) extra-virgin olive oil
6 potato rolls or 12 slices Japanese milk bread or white sandwich bread, for serving
shredded iceberg lettuce, for serving
Combine mayonnaise, pickles, and 2 tablespoons of hot sauce in a small bowl. (I used chipotle Cholula.) Season with salt; set aside.
Combine flour, cayenne, garlic powder, and 1 tsp salt in a glass pie plate or medium bowl.
Whisk egg and remaining 2 T to 4 T hot sauce in another glass pie plate or medium bowl.
Place 1 1/2 cups panko on a large plate. (Reserve additional 1/2 cup to use later, if needed.)
Working one at a time, dip chicken into flour dredge, turning to coat. Shake off any excess.
Dip into egg mixture until coated, shaking off excess.
Dredge in panko, turning to coat.
Transfer to a large plate or a small rimmed baking sheet.
Heat oil in a large skillet over medium-high until shimmering. (I used a 12-inch cast iron skillet.)
Working in 2 batches, cook chicken, reducing heat to medium if it’s browning too quickly, until golden and very crisp on both sides, about 2-3 minutes per side. Transfer to a wire rack.
Spread reserved spicy mayo on one side (or both!) of each roll or slice of bread. Top with chicken and shredded lettuce, then close up sandwiches.
Note: The chicken (surprisingly) can be made ahead. We reheated the leftover fried chicken, one piece at a time, for 1 minute in the microwave with great results.
We gobbled up the original version of this classic Italian dish when it was published in Bon Appétit. I had to try this summery version of the same dish. It was absolutely incredible.
This recipe was adapted from Half Baked Harvest.com. I used boneless, skinless chicken thighs instead of chicken breasts, increased the amount of garlic, and substituted ciliegine mozzarella balls for the burrata. It is an amazing adaptation of the original recipe.
Yield: Serves 4 to 6
6boneless, skinless chicken thighs
coarse salt and freshly ground black pepper
1cupfresh basil, approximately, divided
10 thin slicesprosciutto
3large eggs, beaten
2cupsPanko bread crumbs
2cupscherry or grape tomatoes, halved
3 Textra virgin olive oil, plus more for cooking
2 T balsamic vinegar
2 T fresh thyme leaves, optional
zest of 1 lemon, optional
4 oz ciliegine mozzarella balls or 3ballsburrata cheese, torn
Working one at a time, place the chicken thighs between 2 sheets of plastic wrap. Pound to achieve even thickness.
Place the eggs and Panko in separate shallow bowls. (I used glass pie dishes.)
Rub the chicken with garlic (1 clove per chicken thigh) and season with salt and pepper.
One at a time, press 2 basil leaves on top of each chicken thigh.
Wrap 2 pieces (1 1/2 pieces if small) of prosciutto around each cutlet to secure the basil.
Dredge both sides of the chicken through the egg and then through the Panko, pressing gently to adhere. Place the chicken on a plate.
Make the marinated tomatoes: In a bowl, toss together the tomatoes, 3 tablespoons olive oil, the balsamic vinegar, 1/2 cup fresh basil (chiffonade), and a pinch of salt, as well as the thyme and lemon zest, if using. (I omitted the thyme and lemon zest.) Add the cheese, if using ciliegine. Toss to combine. Set aside.
Heat a few tablespoons of oil in a large skillet over medium-high.
When the oil shimmers, add the chicken and cook until the bottom side is golden brown, about 3-4 minutes.
Carefully flip the chicken and cook until golden brown on the other side, about 3-4 minutes.
Transfer to a plate and lightly season with salt.
Serve the chicken warm topped with the mozzarella/burrata and marinated tomatoes.