A Toast to Tiffany!

“Just a small town girl, living in a lonely blog world” — My hysterical attempt to blogging.

Chicken Marsala Meatballs September 25, 2015

Filed under: Chicken — tiffanyrose913 @ 1:50 pm

2015-chick marsalameatballs

I love basically any Giada recipe – and I LOVE meatballs- so I had to try this right away!  Delicious!

1/4 cup panko bread crumbs
2 tablespoons milk, at room temperature
1/3 cup plus 1 tablespoon marsala wine, divided
1 pound ground white meat chicken
1/4 cup grated pecorino cheese, plus more for serving
1 large egg, beaten
2 tablespoons fresh parsley, chopped
1 teaspoon kosher salt, divided
1/8 teaspoon freshly ground black pepper
2 tablespoons extra-virgin olive oil, divided, plus more for frying
8 ounces cremini mushrooms, sliced
1 large shallot, minced
1 1/2 teaspoons flour
1 1/4 cups low-sodium chicken broth

In a large bowl, mix together the bread crumbs, milk, and 1 tablespoon wine. Allow this mixture to soak for 5 minutes. Add the chicken, pecorino, egg, parsley, 1/2 teaspoon of the salt, and the pepper. Using your hands, gently mix together the ingredients until just combined (see Cook’s Note). Refrigerate for at least 2 hours or overnight.

In a medium, straight-sided skillet, add enough olive oil to come 1 inch up the side of the pan. Using a deep-fry thermometer, heat the oil to 350°F.

Working quickly, scoop the mixture into balls, using 2 tablespoons per ball, and gently drop them directly into the hot oil. The meatballs will better retain their shape the colder they are. Fry the balls, rotating often, until they are golden brown all the way around. They will continue to cook when added to the sauce later. Remove to a paper towel–lined tray and set aside.

In another straight-sided skillet, heat 1 tablespoon olive oil over medium-high heat. Add the mushrooms and cook, stirring often with a wooden spoon, until the mushrooms are brown on all sides, about 5 minutes. Add the shallots and remaining 1/2 teaspoon salt and cook for another 2 minutes.

Reduce the heat to medium and stir in the flour and remaining tablespoon of olive oil to form a paste. Add the 1/3 cup wine and stir until the mixture is smooth. Whisk in the chicken stock and simmer for about 5 minutes.

Add the meatballs to the sauce and simmer for an additional 5 minutes to let the flavors blend and to ensure the meatballs are cooked through. Serve warm garnished with grated pecorino cheese


Mozzerella stuffed Meatballs with Roasted Red Pepper Sauce February 27, 2008

Filed under: Beef — tiffanyrose913 @ 3:51 pm

meatballveggies.jpgcut-meatball.jpgThese were soooo good:

For the sauce I just combined a jar of roasted red peppers, a clove of garlic, few sprigs of fresh basil, and half a small container of chive and onion cream cheese.  Once combined, I then transferred to a sauce pan and simmered.

 For the Meatballs:

1 package of meatloaf/meatball mix

1/4 cup italian bread crumbs/panko mix

1 egg

couple sprigs of chopped fresh parsley

1/4 cup of milk

1/2 cup shredded parm


cubed fresh mozzerella

clove chopped garlic

1/2 chopped onion

DIRECTIONS – Mix mix with breadcrumbs and let them soak up the milk.  Add meat, egg, parsley, parm, salt.  Mix all together until blended.  Make meatballs in hand and add a cube of the fresh mozz in the middle.  Bake on cookie sheet at 350 for 30 minutes.  I served them on top of a few pappardelle noodles and a side of roasted garlic Cauliflower.