Cajun Chicken Fettuccine Alfredo (Birthday Re-Do)

Tonight we are having a Birthday Dinner for Worker #3, he turns 16 tomorrow!
For birthday dinners, the kids get to choose the menu.
I'm gonna re-post his favorite meal.
Total yumminess!

This is one of our favorite dishes.
The kids love it, the Man-of-My-Dreams loves it, I love it...
My diet does not appreciate it though!
NOT diet food.. But it sure is rich and absolutely delicious!
(It's so good that it's worth the 4 hours you'll have to do on the treadmill to work it off!)

Dana's Cajun Chicken Fettuccine Alfredo

Ingredients

1 (12 ounce) package fettuccine noodles

1 pound andouille sausage, sliced (If you can't find andouille, use your favorite smoked sausage)

1 pound skinless, boneless chicken breast halves - cut into chunks

2 teaspoons Cajun seasoning

1 teaspoon dried sage

1/2 cup chopped onion
1/2 cup chopped celery

1/4 cup chopped red bell pepper

1 tablespoon finely chopped garlic

2 (10 ounce) containers Alfredo Sauce (Or use your favorite Alfredo sauce recipe)

Directions

1. In a large skillet, brown chicken breasts, season with Cajun Seasoning & Sage.
2. Add sliced sausage, onions, celery, garlic, & peppers. Saute until vegetables are tender.
3. Pour Alfredo sauce into the chicken/sausage mixture, turn heat to low to gently warm and combine flavors.
4. cook Fettuccine noodles per package directions.
5. combine noodles and sauce.
6. Enjoy!
   

TIP... for a little spicier kick, add a can of tomatoes and green chilies (I use Rotel Brand)

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Funky Chicken & Sesame Noodles (Re-Do)

I LOVE this chicken.
I've made this more times than I can count.

This dish is to die for!
Make it today and watch your family inhale it!

It's uber Asian-comfort food.

Funky Chicken and Sesame Noodles

SERVES 4

Sesame Noodles

• 1 lb thin spaghetti noodles ,cooked al dente, drained & rinsed.
• 1/2 cup soy sauce
• 1/4 cup sesame oil
  
• 1/3 cup sugar
• 4 scallions, thinly sliced
• 1/2 tsp fresh Ginger, finely diced
• 1-2 cloves garlic, diced
  
• 1/4 cup sesame seeds (toasted)
  

Funky Chicken

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 garlic cloves, minced
• 1/4 cup brown sugar
• 1 teaspoon fresh ginger,
• 4 boneless skinless chicken breasts
• sesame oil, for sauteing

Funkying the chicken:

1. In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
2. Make sure the sugar has pretty much dissolved.
3. Add the chicken, making sure it's all coated with the sauce.
4. Cover and stick in the fridge for 2-3 hours.

Sesame Noodles:

1. Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. lightly toast sesame seeds in a skillet over med heat on your stove-top.
   
7. Toss noodles with scallions and sprinkle with the sesame seeds.
8. Set aside while you cook the chicken.

Finishing the Dish

1. Remove the chicken from the marinade.
2. Heat the sesame oil in a large non-stick pan.
3. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
4. Remove the chicken from the pan and let cool slightly.
5. Slice the chicken diagonally into thin strips.
6. Serve the chicken over the sesame noodles.
7. ENJOY!

TIP---

• This marinade makes the chicken brown beautifully!
• This marinade is AMAZING for shrimp!
• Also Salmon!
• Yum! Yum! Yum!!

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Funky Chicken and Sesame Noodles

I LOVE this chicken.
I've made this more times than I can count.

This dish is to die for!
Make it today and watch your family inhale it!

It's uber Asian-comfort food.

Funky Chicken and Sesame Noodles

SERVES 4

Sesame Noodles

• 1 lb thin spaghetti noodles ,cooked al dente, drained & rinsed.
• 1/2 cup soy sauce
• 1/4 cup sesame oil
  
• 1/3 cup sugar
• 4 scallions, thinly sliced
• 1/2 tsp fresh Ginger, finely diced
• 1-2 cloves garlic, diced
  
• 1/4 cup sesame seeds (toasted)
  

Funky Chicken

• 1/4 cup soy sauce
• 1/4 cup teriyaki sauce
• 2 garlic cloves, minced
• 1/4 cup brown sugar
• 1 teaspoon fresh ginger,
• 4 boneless skinless chicken breasts
• sesame oil, for sauteing

Funkying the chicken:

1. In a bowl mix the soy sauce, teriyaki sauce, garlic, brown sugar and the ginger.
2. Make sure the sugar has pretty much dissolved.
3. Add the chicken, making sure it's all coated with the sauce.
4. Cover and stick in the fridge for 2-3 hours.

Sesame Noodles:

1. Cook the spaghetti according to package directions.
2. Drain (I also rinse).
3. In a jar, add the soy sauce, sesame oil and the sugar.
4. Shake until well blended and the sugar has dissolved.
5. Pour this over the pasta.
6. lightly toast sesame seeds in a skillet over med heat on your stove-top.
   
7. Toss noodles with scallions and sprinkle with the sesame seeds.
8. Set aside while you cook the chicken.

Finishing the Dish

1. Remove the chicken from the marinade.
2. Heat the sesame oil in a large non-stick pan.
3. Add the chicken in batches and saute for about 10 minutes, or until done, adding more sesame oil as needed.
4. Remove the chicken from the pan and let cool slightly.
5. Slice the chicken diagonally into thin strips.
6. Serve the chicken over the sesame noodles.
7. ENJOY!

TIP---

• This marinade makes the chicken brown beautifully!
• This marinade is AMAZING for shrimp!
• Also Salmon!
• Yum! Yum! Yum!!

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Greek Pasta with Shrimp

Remember when I posted My Greek Salad recipe?
I love Greek salad!
I was cleaning out the refrigerator & looking for something to make for lunch.
I started tossing things together and ended up making one of the BEST meals I have ever eaten!

We'll call it Greek Pasta with Shrimp... creative name huh?
Yeah, I'm smart like that.
You can get as creative as you want with this dish.
Like Artichoke hearts?
Toss some in there!

Have a kid who would threaten to barf at the sight of a Kalamata Olive?
Leave em out!

Here we go...

Dana's Greek Pasta with Shrimp.

Ingredients

• 1/4 cup olive oil
• 4 teaspoons minced garlic
• 1 lb uncooked peeled and deveined medium shrimp
• 1 1/2 - 2 cups crumbled feta cheese
• 1/2 cup chopped tomato
• 4 tablespoons fresh lemon juice
• 2 Tablespoons capers
• 1 handful Kalamata Olives
  
• 3 tablespoons chopped fresh parsley
• 1 Bell pepper cut into chunks
  
• 2 teaspoons dried oregano
• salt and pepper
• 12 ounces angel hair or thin spaghetti pasta, cooked and drained

Directions

1. In a large skillet, heat oil over medium-high heat.
2. Add the garlic and shrimp to the skillet and saute for 2 minutes.
3. Add feta cheese, capers, Olives, peppers, tomatoes, lemon juice, parsley, oregano, salt, and pepper.
4. Saute for 2 minutes or until shrimp are cooked and pink.
5. In a large bowl, stir together the angel hair pasta and shrimp mixture; toss to coat.
6. Season with more salt and pepper if needed.
7. Garnish with Feta cheese and parsley.
8. Serve immediately
   
9. ENJOY!!
   

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Everybody Loves Pie! (Spaghetti Pie)

Everybody loves pie right?

Apple Pie,
Cherry Pie
Pecan Pie,
Blueberry Pie,
Lemon pie,

I could go on and on, because I love pie!
In fact, I think we should eat pie every day!

What kind of mother would I be if I served pie every night for dinner?
Well... if it's this pie, I'd say a pretty darn great one!

Take a look at this!!

Let Them Eat Pie!!!

Dana's Spaghetti Pie

• 6 ounces spaghetti
• 2 tablespoons margarine
• 1/2 cup grated Parmesan cheese
• 2 eggs (well beaten)
• 1 cup cottage cheese (or Ricotta)
• 1 lb lean ground beef
• 1/2 cup chopped onion
• 1/4 cup green pepper (chopped)
• 1 (8 ounce) can diced tomatoes
• 6 ounces tomato paste
• 1 teaspoon sugar
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic (chopped)
• 1/2 cup mozzarella cheese

Directions

1. Cook spaghetti as directed on package, Drain, set aside in a bowl.
   
2. Add margarine, Parmesan cheese and eggs to the pasta.
   
3. Mix well.
4. Press noodle mixture into the bottom of a greased 10 inch pie pan.
   
5. Spread cottage cheese over spaghetti.
6. Brown ground beef; add onion, garlic, green peppers. Drain off excess fat.
7. Add diced tomatoes, paste, sugar, spices to the meat mixture.
8. Stir to combine and heat thoroughly.
   
9. Spread meat sauce over spaghetti and cottage cheese.
10. Bake in oven at 350 for 20 minutes.
    
11. Sprinkle on mozzarella cheese and bake 5 more minutes.
12. Slice and Enjoy!
    

My Grandmother used to make a spaghetti pie.
I've tweaked it to our liking.. feel free to do the same to suit your taste!

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My Chinese Leftovers can Beat Up Your Chinese Leftovers! (Shrimp Lo Mein)

I love Chinese food.
I really love Chinese food!
But.. there is NO Chinese food in the sticks.

I have done a really good job learning how to make my favorite restaurant foods at home.

Not only can I control exactly what goes into our foods,
It's WAY cheaper to make it myself!
I can usually make a meal for my entire BIG eating family, including left-overs, for less than one or two servings would cost at a restaurant!

My burgers are better than any burger joint.
My steaks are better than any fancy steak house steaks.
I am the queen of deli-style sandwiches and Paninis!
I am thrilled with my Vietnamese spring rolls!
My Pizza is getting close!

But Chinese food always kind of intimidated me.
I didnt' even know where to start!

Until NOW!

Yummy looking huh?

I could never figure out what spices and seasonings made Chinese food taste like Chinese food.
I tried soy sauce.... nope.. something else.
I tried 5-spice.. good but not the taste I was craving.

then.. BINGO!!
Enter sesame oil & fresh ginger!!
DING DING DING!!! We Have a Winner!!

the combination of-
soy sauce
sesame oil
fresh ginger
and garlic
IS the Chinese food taste!

Now... don't let the fresh ginger scare you.
I have always said I didn't like ginger.
But.. I do!
as the subtle taste in the background that brings Chinese dishes together and makes them sing to your soul!

I did the work..
and Now.. I'm gonna show you how!
Here we go!

Dana's "Better than Take-Out"
Shrimp Lo Mein.

• 2 lbs medium shrimp, peeled and deveined
• 1/2 cup soy sauce
  
• 3 Tablespoons cornstarch
  
• 3/4 Tablespoon fresh ginger, peeled (using a knife or vegetable peeler) finely chopped or grated.
• 6 cloves garlic, minced
  
• 4 teaspoons sesame oil, divided
  
• 12 ounces snow peas
  
• 1 1/2 cups shredded carrots
  
• 1 head bok choy
  
• 1 (14-15 ounce) can chicken broth
  
• 7 green onions, sliced
• 1 small can water chestnuts, sliced
• 1 bell pepper, sliced into thin strips
• 12 ounces spaghetti noodles, cooked al dente and drained

Directions-

1. Combine first 5 ingredients in a bowl and set aside to marinate while you get the other ingredients prepped.
2. In large skillet or wok, heat 2 tsp sesame oil over high heat.
   
3. Drain shrimp, reserving marinade.
   
4. Over high heat, cook shrimp until pink, 2-3 minutes.
5. Remove shrimp from skillet into a large bowl, set aside.
   
6. Add 1 tsp sesame oil to the skillet, then add snow peas and carrots, and cook approx 2 minutes.
7. Remove from skillet add to the bowl with the cooked shrimp.
   
8. Cook cabbage, water chestnuts & pepper in skillet with the remaining sesame sesame oil for approx 2 minutes.
9. Remove cabbage mixture to a large clean bowl combine with cooked/drained spaghetti noodles & green onions, set aside.
10. Combine chicken broth and reserved marinade, stirring well to stir up the settled corn starch, add to the skillet, along with shrimp mixture.
    
11. Bring to a boil, over high heat, and cook until thickened, 2-3 minutes.
    
12. Remove from heat and pour over the noodle/veggie mixture, toss to coat.
13. Enjoy!!
    

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Spring Rolls... MY Way.

Spring Rolls?? you ask.
Yep. Spring Rolls.
I love spring rolls.But, lets face it. Living out in the boonies, there are no spring rolls. If it isn't covered in BBQ sauce, Cream Gravy, Beer batter, or catchup, you ain't gonna find it.
Unless... You make it yourself.

The problem is.
I've never made spring rolls.
I mean, I've only been somewhere I could order them twice in my adult life!

So I set out to find the ingredients I needed to make my spring rolls.
I went to the three stores within 30 minutes of the farm.
I was able to find everything I needed EXCEPT the rice paper that makes a spring roll a spring roll!
I searched online and found out that the shipping on rice paper spring roll wrappers would end up costing me more than the wrappers themselves! grrrr

Luckily my Mother and my sister live in Houston.
Houston has Asian markets.
For Christmas they brought me a big supply of spring roll wrappers! yippee!

Today was the day I dove in and made spring rolls.

Let's make some spring rolls!

I gathered my Shrimp, Avocado, Rice noodles, Carrots, Spinach, Chives, and Cilantro.
And cut them to the appropriate sizes. (small and slender)
I found the rice noodles at my local grocery store. So the directions were clear. Soak them in hot water for about 10 minutes and let them soften. Easy.

Then came the rice paper wrappers....
You know.. the ones that Mom and Sis bought me at the Asian market?
Ummm did you know that rice paper wrappers bought at an Asian market do not have directions on the package in English?? oops!

So, I treated them just like I did the rice noodles and stuck them in a bowl of warm water.
After about 5 minutes, I checked them...
They were total mush!!! uh oh!

I tried again, and found out they only have to sit in the warm water for about 10 seconds!
Then they are super soft and stretchy and rippable.
I went through several before I got my first spring roll wrapped.

I laid the softened wrapper onto the table,
On one side I stacked some baby spinach leaves, carrot shreds, avocado slices, then topped the stack with some rice noodles.
Then in the center of the wrapper, I laid three cilantro leaves, and three sliced shrimp.

I folded the sides in towards the center, making sure they overlapped and stuck to each other.
I started wrapping the roll over the spinach stack and continued to tightly roll it over the shrimp stack, and stuck in a few chives as I went.

One thing I learned was that the wrapper sticks to itself, and this helps keep it together as you roll.
I ate them with Soy Sauce and Peanut Sauce. Yum!
I think they turned out great for my first attempt!
I had a wonderful lunch.
Step out of your comfort zone.
Make something that you have never made before!
It's fun and you may just surprise yourself!

We'll see what the kids think of them tonight.

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Salad Shells, salad you eat with your hands!

I first made this salad when I was catering my sister-in-laws baby shower.
The foods were all finger foods, I had cheese balls, fruit and dip, a veggie tray, spinach dip with bread, sweets, lots of yummy foods..
But something was missing.
We needed a salad dish.

I love salads.
I especially love pasta salad!
How do you make a salad into finger food?
Instead of pasta salad....

I decided to make a salad IN pasta!

It turned out great!
It makes a wonderful presentation.
And now this is a salad I make often.

It takes a little more work than a "normal" salad.
But it is worth it and no one will forget this salad!

Dana's Salad Shells.

This is more of a technique than a recipe.
Start with a box of large pasta shells. (the ones made for stuffing)
Cook the shells per package instructions, DO NOT OVER-COOK!!

As soon as the shells are done cooking, remove them from the boiling water into an ice-water bath, to quickly cool them and halt the cooking process.

While the shells cool, make your salad.
You can put anything you want into the salad, but all of the ingredients must be shopped into very small pieces, this way you can really stuff the shells.

I used
finely shredded lettuce,
salami,
diced cucumbers,
diced tomato,
thinly sliced green onion,
Shredded cheese.

You can use any dressing you choose.
I like to use a creamy garlic Italian.

Toss the dressing with your salad ingredients.

Remove shells from ice water, and set on a towel to dry slightly.
Stuff each shell with a handful of salad.

Place your stuffed shells into a shallow baking dish and refrigerate at least 1 hour to meld flavors.
Serve these to your guests at your next party and be prepared for oooh's and ahhh's!

Tips...
Try stuffing shells with, Seafood Salad, Tuna Salad, Avocado salad, or chicken salad... the possibilities are endless!

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Cajun Chicken Fettuccine Alfredo

This is one of our favorite dishes.
The kids love it, the Man-of-My-Dreams loves it, I love it...
My diet does not appreciate it though!
NOT diet food.. But it sure is rich and absolutely delicious!
(It's so good that it's worth the 4 hours you'll have to do on the treadmill to work it off!)

Dana's Cajun Chicken Fettuccine Alfredo

Ingredients

1 (12 ounce) package fettuccine noodles

1 pound andouille sausage, sliced (If you can't find andouille, use your favorite smoked sausage)

1 pound skinless, boneless chicken breast halves - cut into chunks

2 teaspoons Cajun seasoning

1 teaspoon dried sage

1/2 cup chopped onion
1/2 cup chopped celery

1/4 cup chopped red bell pepper

1 tablespoon finely chopped garlic

2 (10 ounce) containers Alfredo Sauce (Or use your favorite Alfredo sauce recipe)

Directions

1. In a large skillet, brown chicken breasts, season with Cajun Seasoning & Sage.
2. Add sliced sausage, onions, celery, garlic, & peppers. Saute until vegetables are tender.
3. Pour Alfredo sauce into the chicken/sausage mixture, turn heat to low to gently warm and combine flavors.
4. cook Fettuccine noodles per package directions.
5. combine noodles and sauce.
6. Enjoy!
   

TIP... for a little spicier kick, add a can of tomatoes and green chilies (I use Rotel Brand)

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Mexican Lasagna

Mexican Lasagna

This is a lot like a lasagna, only Mexican-style!
It is one of our family favorite meals.
One of the best things about it is the fact that you can make any changes you like.
Don't like refried beans? Use a can of black beans instead!
Like it REALLY hot? Use more spices or extra-hot Rotel.
I have made it with chicken instead of ground beef with GREAT results!
Garnish with sour cream, salsa, lettuce and tomato.

This recipe also freezes GREAT!
So I usually make two and toss one on the freezer to have on hand for those nights I just don't feel like cooking.
Makes 16 servings.


Ingredients
--2 pounds ground beef
--1 onion, chopped
--2 teaspoons minced garlic
--1 (2 ounce) can black olives, sliced
--1 (4 ounce) can diced green chili peppers1 (10 ounce) can diced tomatoes with green chilies peppers (I use Rotel Brand)
--1 (16 ounce) jar taco sauce
--2 (16 ounce) cans refried beans ( I have substitued black beans too!)
--12 (8 inch) flour or corn tortillas (its up to you! I usually use flour)
--9 ounces shredded Colby or Cheddar cheese ( I usually just use a Mexican blend)

Directions
Preheat oven to 350 degrees F .

1. In a large skillet over medium heat, saute the ground
beef for 5 minutes. Add the onion and garlic, and saute for
5 more minutes. Drain any excess fat, if desired. Mix in
the olives, green chile peppers, tomatoes with green chile
peppers, taco sauce and refried beans. Stir mixture thoroughly,
reduce heat to low, and let simmer for 15 to 20 minutes.

2. Spread a thin layer of the meat mixture in the bottom
of a 4 quart casserole dish. Cover with a layer of
tortillas followed by more meat mixture, then a layer of cheese.
Repeat tortilla, meat, cheese pattern until all the tortillas
are used, topping off with a layer of meat mixture and cheese.

3. Bake for 20 to 30 minutes in the preheated oven, or
until cheese is slightly brown and bubbly.

Enjoy!
Ole!

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Pizza Pasta Bake

This is one of those "Everybody Loves It" recipes.
My flabby butt loves it.
My sagging from birthin all them babies gut loves it.
My flapping in the wind upper arms love it.
My double triple chin loves it.

Oh don't look so scared!
You'll only have to do about 9 hours of aerobics to make up for eating it...
It's worth it!


Pizza Pasta Bake.

• 1 lb penne, or bow tie pasta (you want to use a pasta that will remain kinda firm for baking)
• 1 lb sausage, (I used our home-made breakfast sausage. Italian sausage would be great too!)
  
• 1 large onion, chopped
• 2 (26 ounce) jars spaghetti sauce (I used home-made)
• 1/2 lb cubed cooked ham (optional)
• 1/2-1 lb of sliced pepperoni
• 3 (8 ounce) bags of shredded mozzarella cheese
• 6-8 tablespoons of grated Parmesan cheese
• 1 teaspoon garlic powder (I use 2 cloves chopped)
• 1 teaspoon dried oregano or Italian seasoning
  

** Cook pasta in boiling water until al denté.

** Cook sausage, garlic powder and oregano with onions until the juices run clear.

** In a lightly greased 9x13x3 inch pan, pour a small amount of sauce to lightly coat bottom.

** Layer ingredients in the order listed below.

** 1st layer-1/3 of the pasta, 1/3 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, sausage and onions.

** 2nd layer-1/2 of the remaining pasta, 1/2 remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese, ham.

** 3rd layer-all remaining pasta, all remaining sauce, 1 bag of mozzarella cheese, 2 Tablespoons parmesan cheese,all the pepperoni(completely covering the entire top with pepperoni).

** Bake at 375°F for 40 minutes.

** Let sit for 5 minutes before serving.

Enjoy!

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Perogi Lasagna YUMMMM

During my crazy week of Batch Cooking I made several of these babies.

If you like perogies, but are daunted by the hours of stuffing & sealing those adorable little dumpling-like bites of wonderfulness, this is the dish for you!

The Men Folk around our house love mashed potatoes!
I mean really love them! It is always the requested side dish on our table.

Whats better than pasta, potatoes , cheese and Bacon?
Really! those are 4 of our favorite food groups!
but it might not be too friendly for those who are watching carbs.. or fat... or flavor!

Dana's Perogi Lasagna

SERVES 4 -6
12 cooked lasagna noodles
2 cups cottage cheese
2 eggs
3 thinly sliced green onions with a sprinkling of salt(or 1 tsp onion salt)
2 cups grated cheddar cheese (with 1/2 cup separated out)
2 1/2 cups mashed potatoes
1/2 cup bacon (fried crisp and crumbled) OR diced ham.
1 onion, chopped and cooked until clear
8 slices bacon, fried crisp and crumbled

*Mix together cottage cheese, egg and green onion/salt.
*In another bowl, mix together 1/2 cup cheese, mashed potatoes, 1/2c. bacon crumbles/ham and onion.
*Line bottom of a greased 9 X 13 inch pan with 4 noodles.
*Spread cottage cheese mixture evenly over the noodles.
*Add 4 additional noodles and cover evenly with potato mixture.
*Repeat.
*Top with remaining 4 noodles, remaining cheese and crumbled bacon.

*Bake at 350 degrees for 30 minutes.
Serve with sour cream.


For added flavor, sometimes I will toss a little Ham base in the pasta water.

This dish is even better the next day!!!

**For Batch cooking: Bake as directed and then freeze.
Defrost overnight and bake for 30 minutes at 350 degrees.
OR bake from frozen for 1 hour 30 minutes or until heated through.**.

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Dana's BEST Italian Meat Balls

mmm mmm mmm My house smells GREAT!!
I just made 400 of these babies!!
we have enough for dinner tonight
AND 4 more meals in the freezer for later!
Spaghetti n Meatballs!
Meatball Subs!
Meatball Pizza!
I could go on and on.....
Yummm!!

Dana's BEST Italian Meat Balls

These babies can be made ahead of time , frozen, then tossed into your favorite sauce for pasta, or a great meatball sub!
Just simmer them in your favorite sauce for a bit to blend the flavors and you'll be very happy!
I promise!

makes approx 36 meatballs
(I always at least triple this recipe! we eat one then vacuum seal & freeze the rest into two other family sized meals for later!)

3 lbs lean ground beef
10-15 slices worth of soft bread crumbs (I just pulse mine in my food processor)
3 eggs, slightly beaten
1 teaspoon minced garlic (or to taste)
2 teaspoon Italian seasoning (or to taste)
2 teaspoons parsley (or to taste)
1/2 cup grated Parmesan cheese
2 teaspoon salt
1/2 teaspoon black pepper
oil (for pan frying)
sometimes I also add a few dashes of Worcestershire sauce.

Mix all ingredients in a large bowl until well combined. (I use my kitchen-aid mixer with the dough hook)
If it looks too dry .. throw in another egg.

Roll meatballs 1 1/2- 2" in diameter.
Heat about 1/4" of oil over medium heat in a large frying pan.
Fry meatballs in oil, rolling frequently, until evenly browned and juices run clear.

I bake mine in a 350 degree oven for about 18 min or till they are no longer pink inside.
On a rimmed cookie sheet with a wire rack so the grease drips off and away from the meatballs.

To freeze....
Cook , then toss family meal size portions into freezer bags, or better yet!
Vacuum seal them. and toss into the freezer for a wonderful home-cooked meal when you are short on time!


tomorrow we make 36 Bacon-Wrapped Stuffed Chicken Breasts.
some for dinner now.. some for the freezer later!

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Chicken Spaghetti Recipe

for those of you who asked.... It's posted in the recipe box this morning! Enjoy!
But.. please keep in mind I typed it at 4am so let me know if there are typos!

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