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!
- 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.
- Top with basil and more Parmesan.
Posted in Chicken (Poultry), Quick, Recipes
Tags: comfort food, dinner, easy, fast, ground beef, ground turkey, meatballs, panko, parmesan, Parmigiano Reggiano, Rao, sheet pan
Oops… I posted the skillet dessert before the skillet dinner. Now you know that I always plan dessert first. 😉
I loved the way this dish was originally described: “The only thing better than a roast chicken and a Caesar salad is a Caesar salad served with a chicken smothered in Caesar dressing and roasted until the garlic, anchovies, and mustard become deeply caramelized and flavorful.” Wow.
This fabulous, full-flavored roast chicken is from Bon Appétit magazine’s “Healthyish” column- one of my favorites. The recipe is by Molly Baz. Plating the carved chicken in the warm skillet kept the meal at a perfect temperature for serving.
For our family, the croutons were the absolute highlight. They brought a “grilled chicken Caesar salad” to the next level. 🙂 I made them using a pain au levain boule from a local bakery. I also incorporated additional romaine in the salad and garnished it with grated Parmesan. We ate the dish with roasted potatoes on the side.
Yield: Serves 4
- 8 anchovies, mashed to a paste
- 8 garlic cloves, finely grated
- 6 T mayonnaise, divided
- 1 T Dijon mustard
- 2 T extra-virgin olive oil, divided
- 1 ½ tsp freshly ground black pepper, plus more
- 1 3 ½–4-lb. whole chicken or 4 chicken legs (thigh and drumstick; about 3 lb.)
- Kosher salt
- 8 medium shallots, unpeeled, halved lengthwise
- 1 to 2 lemons, divided
- 1 oz Parmesan, finely grated, plus more for garnish
- 4 oz country-style bread, torn into 1 ½” pieces (I used 1/4-loaf Pain au Levain boule)
- 2 to 3 romaine hearts, leaves separated, torn or sliced (I used 3 Artisan hearts)
- Place a rack in lower third of oven; preheat to 450°, preferably on convection roast.
- Whisk anchovies, garlic, 3 tablespoons mayonnaise, 1 tablespoon mustard, 1 tablespoon olive oil, and 1 ½ teaspoons pepper in a small bowl.
- Set aside 1 tablespoon of the anchovy mayo in another small bowl.
- Pat chicken dry; season outside and inside all over with salt.
- Arrange breast side up in a 12-inch cast-iron skillet and tuck wings underneath.
- Arrange shallots around (if using legs, nestle under and around); season with salt and pepper.
- Brush remaining anchovy mayo all over chicken, making sure to get it into the nooks and crannies, then brush shallots with any leftover anchovy mayo.
- Place chicken in oven so legs are facing toward the back (this is the hottest part of the oven and will help the legs cook before the breast dries out) and roast until some anchovy mayo and fat begin to drip onto shallots, about 15 minutes.
- Remove from oven and, using tongs, turn shallots to coat in drippings. Return skillet to oven and continue to roast chicken, stirring shallots once or twice, until golden brown and an instant-read thermometer inserted into the thickest part of breast registers 155°, about 35–55 minutes. (I used an oven probe.) If skin starts to get too dark on the top before chicken is done, tent area with foil, leaving the rest of the bird exposed. If using chicken legs, start checking at 30 minutes (a thermometer inserted right at the joint should register 160°).
- Transfer chicken and shallots to a cutting board, leaving behind any juices and fat in skillet. If shallots need more time to soften and darken, roast a bit longer without chicken before proceeding. (I did not continue to cook the shallots.) Remove the shallot peels. Reserve skillet.
- Reduce oven temperature to 400°.
- Finely grate half of zest of 1 lemon into a large bowl; cut lemon in half and squeeze in juice.
- Add reserved 1 tablespoon anchovy mayo, remaining 3 tablespoons mayo, and remaining 1 tablespoon olive oil and whisk to combine, then stir in Parmesan. Season with salt and pepper. Set dressing aside.
- Add bread to reserved skillet with fat and turn to coat. Return skillet to oven and toast bread, tossing halfway through, until golden brown and crisp, 12–15 minutes.
- Transfer croutons to bowl with reserved dressing. Add romaine and gently toss until lettuce is well coated. Season salad with salt and pepper.
- Slice remaining lemon into wedges.
- Carve chicken and nestle back into skillet or transfer to a platter; arrange shallots and lemon wedges around. Serve the chicken with the salad. Garnish with grated Parmesan, if desired.
Posted in Chicken (Poultry), Recipes, Salads & Dressings
Tags: anchovies, caesar salad, cast iron skillet, chicken, croutons, Dijon, dijon mustard, dinner, dressing, mayonnaise, parmesan, Parmigiano Reggiano, roast chicken, romaine, salad, shallots, skillet
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My friend has been sharing her beautiful homegrown tomatoes. Lucky me! They are more delicious than my CSA tomatoes. ❤
I try to use them in a special way and I love that this risotto uses fresh tomatoes in two ways- cooked and sliced as a colorful garnish. My homegrown basil and parsley were the icing on the cake.
This recipe was adapted from The New York Times, contributed by David Tanis. I attempted to adapt the recipe to cook using my pressure cooker, as I usually do with risotto, but there wasn’t enough liquid for it to cook properly. Cooking this version in the traditional manner is the way to go. 🙂 By using boiling liquid, it was still a quick weeknight dish!
Yield: 4 servings
Posted in Recipes, Sides, Vegetarian
Tags: Arborio, basil, carnaroli, dinner, Italian, parmesan, Parmigiano Reggiano, parsley, pecorino romano, rice, risotto, side dish, summer, tomatoes, vegetarian, white wine
Pasta is definitely my go-to for quick weeknight dishes. Maybe too often! Vodka sauce is one of our absolute favorites, so this vegetarian, quick version was irresistible. I’ve already made it twice. 😉
This recipe was adapted from Bon Appétit, contributed by Claire Saffitz. On one occasion, I added mushrooms to mimic the amazing version served at Tony’s Di Napoli in NYC. I added more garlic and used mezzi rigatoni as well. Great.
Yield: Serves 4
- Kosher salt
- 1 medium yellow onion, finely chopped
- 5 garlic cloves, smashed
- 5 oz white mushrooms, sliced, optional
- 4 oz Parmesan cheese, about 1/2 cup, finely grated
- 2 T extra-virgin olive oil, plus more for drizzling
- 1 4.5-oz tube double-concentrated tomato paste
- 1/2 tsp crushed red pepper flakes
- 2 oz vodka
- 3/4 cup heavy cream
- 1 lb rigatoni or mezzi rigatoni
- basil leaves, for serving
- Bring a large pot of salted water to a boil.
- Meanwhile, heat 2 tablespoons of oil in a large Dutch oven or other heavy pot over medium. (I used a large, shallow, enameled cast iron pan.)
- Add the onion and garlic, stirring constantly, just until the onion is starting to brown around the edges, 5 to 7 minutes. *If incorporating the mushrooms, add after the onions have cooked for 2 minutes.*
- Add tomato paste and red pepper flakes and stir to coat onion. Cook, stirring often, until paste is deep red and starting to brown and stick to the bottom of the pot, about 4 to 7 minutes.
- Add vodka to deglaze the pan, scraping up browned bits; reduce the heat to low.
- Using a heatproof measuring glass, scoop out about 1/4 cup boiling pasta water from the pot. Add heavy cream to the water. (This brings up the temperature of the cream so it won’t break when you add it to the pot.)
- Stirring constantly, gradually pour cream mixture into the onion mixture and cook, stirring, until a smooth sauce forms. Remove from heat.
- Cook pasta in the pot of boiling water, stirring occasionally, until al dente. About 1 minute before pasta is done, scoop out 1 cup of pasta cooking liquid.
- Return the pot with sauce to low heat.
- Using a slotted spoon or spider, transfer the pasta to the sauce pot.
- Stir in 1/2 cup of pasta cooking liquid, then gradually add half of the Parmesan, stirring constantly to melt. The pasta should be coated with a smooth, glossy sauce.
- Season with salt; add more pasta cooking liquid if sauce is too thick.
- Top with basil and remaining Parmesan and drizzle with a little oil, as desired.
Posted in Pasta, Quick, Recipes, Vegetarian
Tags: basil, cream, dinner, easy, Italian, mushrooms, parmesan, Parmigiano Reggiano, pasta, quick, sauce, tomato paste, vegetarian, vodka
More eggplant! This dish is a great vegetarian alternative to a traditional baked ziti. A crowd-pleasing weeknight comfort-food pasta casserole. 🙂
This recipe was adapted from Food and Wine, contributed by Jonathan Waxman of Barbuto in NYC. I used San Marzano tomatoes instead of beefsteak and modified the proportions and method. I loved that it incorporated pesto.
To make the dish more healthy, Waxman replaces the traditional béchamel sauce with eggplant. The original recipe even suggests using whole-wheat pasta, if desired. Don’t worry… it is still an indulgent baked pasta dish with butter and plenty of cheese. 😉
Yield: Serves 8
- Preheat the oven to 375°, preferably on convection.
- Butter a 9-by-13-inch ovenproof baking dish. (I used cooking oil spray.)
- In a large pot of salted boiling water, cook the rigatoni until al dente, about 8 minutes. Drain, then transfer to a large bowl.
- Toss the pasta with 2 tablespoons of the olive oil.
- Meanwhile, in a large non-stick skillet or sauté pan, heat 1/4 cup of the olive oil. Add half of the eggplant and season with salt and pepper. Cook over moderately high heat, stirring occasionally, until golden brown, about 5 minutes. Add the eggplant to the pasta. Repeat with another 1/4 cup of olive oil and the remaining eggplant.
- Add the onion, garlic and remaining 2 tablespoons of olive oil to the skillet. Cook over moderate heat, stirring occasionally, until the onion is lightly golden, about 5 minutes.
- Add the tomatoes and cook, stirring occasionally, until they have broken down and thickened to a sauce consistency, 7 to 8 minutes.
- Stir in the 4 tablespoons of butter.
- Add the tomato sauce to the pasta and eggplant along with the pesto and ricotta; season with salt and pepper and toss well.
- Transfer the rigatoni to the prepared baking dish. Top with the mozzarella and Parmigiano-Reggiano and bake for about 20 minutes, until bubbling and golden on top.
- Let the pasta stand for 10 minutes before serving.
Posted in Casserole, Pasta, Quick, Recipes, Vegetarian
Tags: baked, baked ziti, casserole, comfort food, eggplant, Italian, Jonathan Waxman, parmesan, Parmigiano Reggiano, pasta, pesto, ricotta, rigatoni, tomatoes, vegetarian, weeknight, ziti
More delicious broccoli and rice. 🙂 My husband and son ate this rice bowl topped with grilled chicken. I thought that it was perfect as is!
This recipe was adapted from Sara Moulton.com. I actually doubled this full-flavored broccoli pesto and served the extra batch over penne with chopped fresh tomatoes.
Yield: Serves 4
For the Rice Bowl:
- 2/3 cup brown Basmati rice
- 1/3 cup wild rice
- 2 cups vegetable or chicken stock (or water with 1/2 teaspoon salt), divided
- 1 cup broccoli pesto (recipe below)
- 3 T extra-virgin olive oil
- 10 ounces sliced wild mushrooms (I used cremini mushrooms)
- Kosher salt and freshly ground black pepper, to taste
- finely grated Parmigiano-Reggiano, for garnish
- Combine the rice in a small saucepan with 1 3/4 cup of the stock, bring the stock to a boil, turn down to a bare simmer, cover the top with a paper towel and a lid and cook for 45 minutes. Remove from the heat and let stand for 10 minutes.
- Meanwhile, in a large skillet, heat the oil over medium heat.
- Add the mushrooms and saute, stirring occasionally, until most of the liquid the mushrooms give off is evaporated.
- Add the broccoli pesto and cook stirring for 1 minute.
- Fluff the rice with a fork and add it to the mushrooms. Cook, stirring, until combine well.
- Add the remaining 1/4 cup broth and salt and pepper, to taste.
- To serve, spoon into bowls and sprinkle with freshly grated cheese.
For the Broccoli Pesto:
Yield: about 2 cups
- 1/2 cup slivered blanched almonds or chopped walnuts
- 6 ounces broccoli, trimmed if necessary and coarsely chopped
- 1/4 cup chopped scallions
- 2 ounces Parmigiano-Reggiano, finely grated
- 3 T extra virgin olive oil
- 3 large garlic cloves, minced
- Kosher salt and freshly ground black pepper to taste
- Preheat the oven to 350 F, preferably on convection.
- Spread out the nuts on a rimmed baking sheet and toast until golden, 7 to 10 minutes. Remove to a cooling rack and let cool to room temperature.
- Combine the cooled almonds, broccoli, scallions, cheese, olive oil and garlic in the bowl of a food processor fitted with the chopping blade.
- Pulse until the mixture is finely chopped but not pureed.
- Transfer the pesto to a bowl and stir in salt and pepper to taste.
- Use as directed in recipe.
Note: The pesto will keep in the fridge for 3 days or in the freezer for up to 3 months.
Posted in Quick, Recipes, Vegetarian
Tags: almonds, Basmati, broccoli, brown Basmati rice, brown rice, cremini mushrooms, Parmigiano Reggiano, pesto, rice bowl, vegetarian, walnuts, wild mushrooms, wild rice