Grilled Meatballs Stuffed with Fontina and Some Exciting News!

April 10, 2013 by 25 Comments

grilled meatballsThis past weekend the weather finally felt like spring so it was time to clean the grill and fire it up for the first time since winter.
Fontina stuffed meatball I decided I was going to try grilling meatballs, I’ve been wanting to try it, something different. I mixed them up the way I always make them minus the breadcrumbs. I cubed up some Fontina cheese and placed a hunk right in the middle. For my grilled meatballs I used ground turkey because that’s what I had, but you could use any ground meat mixture that you like. Just make sure your grill is nice and clean, rub some oil on the grates and because I used ground turkey I sprayed my meatballs beforehand with olive oil. I had no fancy gadgets I just plopped them right onto the grill, but here’s the thing, don’t get anxious and start moving them, let them form a crust on the bottom. For extra precaution I checked the bottom using a sharp edged spatula before I flipped them over.

I have a gas grill and I put all my burners on low. I made a roasted tomato and garlic sauce to serve with my meatballs, a great combination that enhanced all the flavors of the entire dish. We loved how they tasted! The slightly smokey flavor the grill added was a plus along with the nice crispy outer crust that formed. Moist and flavorful inside with gooey Fontina cheese oozing out. This would be great for a party, you could even make them as kabobs!

 And now for my exciting news! I wrote an ebook/cookbook! I can hardly believe it myself but I really did! Within a couple of days I will be releasing it here on my blog. So please come back and read all about it, I can’t wait to share it with you!

Ironically, and I didn’t even plan it this way, both my favorite meatball recipe and the sauce I made here will be featured in my ebook. So feel free to use your own  special meatball recipe along with your favorite sauce, but I really encourage you to make some meatballs on the grill next time next time you fire yours up, I promise you will love them!

If you haven’t already done so please “like” my Facebook page or share my post over there, I’ll be giving away 10 copies to my Facebook friends. In the very near future I’ll also be having a giveaway right here on my blog for some free copies.

Thank you all for your support!

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25 Comments Filed Under: Meats, Summer Tagged: , ,

Non-Traditional Corned Beef and Cabbage

March 12, 2013 by 19 Comments

corned beef Traditional corned beef and cabbage is a slow boiled one pot meal, and although I like corned beef I’ve never been a big fan of the boiled vegetables in this dish which are usually potatoes and carrots. So today I’m sharing with you my fuss free, non-traditional corned beef and cabbage, just a little twist on the classic!
roasted cabbage slices

It’s no secret that I love to roast vegetables, so it was a no-brainer on roasting the cabbage in thick slices especially after I saw it done on Pinterest more than a few times. It’s very similar to roasting slabs of cauliflower which I’ve done in the past. Roasting the cabbage intensifies all the flavors, it becomes tender, perfectly caramelized and it gives you the ideal surface to top with your favorite ingredients.

Trader Joe's corned beef

This recipe was fuss free for me because I happened to pick up a fully cooked corned beef brisket at my local Trader Joe’s the other day after tasting a free sample. It was nice to just open up the package, slice it while it was still cold and then give it a quick warm up.

corned beefI used savoy cabbage because I love the crinkled leaves plus it gave me a little Italian addition, just be careful when you turn the slabs over during the roasting process, just take your time and use a nice wide spatula.

In a separate pan I roasted potato wedges and carrots to eat alongside it.

corned beef

Spicy grainy mustard slathered on the surface of the cabbage gave a nice kick to the corned beef, Just grab a knife and fork and dig in!

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Non-Traditional Corned Beef and Cabbage

Ingredients

  • 1 medium head of savoy cabbage, cut into 1 inch slices
  • a few carrots
  • 2 potatoes, cut into wedges
  • cooked and sliced corned beef
  • grainy mustard

Instructions

  1. Drizzle a baking sheet with olive oil, place cabbage slices single layer on top, drizzle the cabbage with more olive oil, salt and pepper. Roast in a 400 degree oven. Check after 15 to 20 minutes if golden on bottom carefully flip slices over and continue roasting until tender and golden on the other side.
  2. Roast potatoes and carrots in a separate baking sheet with olive oil, salt and pepper.
http://www.prouditaliancook.com/2013/03/non-traditional-corned-beef-and-cabbage.html

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19 Comments Filed Under: Meats, Vegetables Tagged: , ,

Pork Chops Marsala

January 22, 2013 by 45 Comments

Sweet Marsala wine sauce is like nectar of the gods, it transforms simple chicken, veal and beef into something extraordinary, and now I’m here to tell you it does exactly the same for pork!

The second the Marsala splashes into the pan your kitchen will smell absolutely amazing, the aroma is deep, rich and bold and as it simmers down it gets even better. It doesn’t take much time at all to get this flavorful meal on the table so it’s really good for mid week as well as for guests, the other bonus is everything goes into one pan!

Dollops of mascarpone cheese gets whisked into the Marsala, it thickens the sauce to the perfect consistency as it slowly cooks down, the end result is a sauce so rich and creamy that you’ll want to drink it!

You can serve this with angel hair pasta, it’s divine with garlic mashed potatoes, or if you prefer no carbs at all try it along side sauteed spinach or kale in garlic and olive oil. Which ever way you choose you can’t go wrong!

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Pork Chops Marsala

Ingredients

  • 2-4 pork chops
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 minced garlic cloves
  • 1 yellow or red onion cut into rings
  • 1 box of crimini mushrooms left whole, stems removed
  • 3/4 cup sweet Marsala wine
  • 3/4 cup chicken broth
  • 3 tablespoons mascarpone cheese
  • fresh thyme and parsley

Instructions

  1. Sprinkle chops with salt and pepper, add to a heated skillet with 1 tablespoon of melted butter and 1 tablespoon of olive oil, remove when brown.
  2. Add remaining oil and butter, brown your garlic and onion rings, remove.
  3. Add mushrooms and saute till all juices evaporate then add Marsala, deglaze pan and reduce by half.
  4. Add broth and a couple sprigs of thyme and let that reduce.
  5. Add chops and all juices back in the pan along with the mascarpone cheese, whisk in until melted, then cover and simmer until chops are cooked through and sauce has thickened.
  6. Garnish with chopped parsley and thyme.
http://www.prouditaliancook.com/2013/01/pork-chops-marsala.html

Note: I hope you like my new recipe plugin, I’m still learning how to use it, so please bare with me!

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45 Comments Filed Under: Meats Tagged: , ,
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