Healthy Tasty Italian Meat Balls & Sauce (gravy)

Healthy  Italian meatballs !

1 lb. ground beef (90/10)
4 oz. whole milk ricotta cheese
1 cup Parmigiano-Reggiano cheese, grated
1 cup panko bread crumbs
1 egg
2 garlic cloves, minced
2 shallots, minced
1 tablespoon extra-virgin olive oil
salt & fresh cracked pepper to taste
fresh parsley for garnish

Combine all ingredients thoroughly by hand, form mixture into 3-4 oz. balls

Drop the meatballs into tomato sauce (recipe follow) and add some water so that the sauce can reduce and simmer.

Let cook for about 10 minutes on one side. Turn them over, add some more water and cook for another 10 minutes, covering in the sauce with a spoon as they simmer.

Garnish with chopped parsley, salt and pepper, more shaved parmegiano reggiano and a drizzle of olive oil.

Tomato sauce-

Ingredients

6 cloves garlic
8 tbsp. extra-virgin olive oil
1 28-oz. can of whole plum tomatoes (packed only in tomato juice)
Salt and pepper
10 basil leaves

Cooking Directions

Smash the garlic with the back of a knife. Place the garlic and 5 tablespoons of olive oil in a saucepan and cook over medium heat until the garlic is golden brown. Add the tomatoes and generous pinches of salt and pepper.

Cook over medium-high heat until the sauce is thick and no longer watery, about 10 to 15 minutes. Add the remaining 3 tablespoons of olive oil and turn the heat to high. Stir, crushing the tomatoes with the back of a wooden spoon. Cook until the oil turns red, then turn off the heat and add the basil at the very end.

Makes 2 cups

Peaches & Cream Bars

Here's  a fun summer dessert for you! Peaches are one of my favorite summer fruits. I love how juicy and delicious they are. They're extra yummy in these pie bars! Layers of pie crust, cheesecake (yes!) and juicy peaches. They're then topped off with a drizzle of glaze that finishes them off to perfection! If there is any dessert you make this summer, it has to be these bars. You won't regret it!

 

INGREDIENTS:

1 cup butter, softened

2 cups sugar

4 large Eggland's Best eggs

1 teaspoon vanilla extract

3 cups all-purpose flour

1 teaspoon salt

1 (21 oz.) can peach pie filling

CHEESECAKE LAYER: 

1 (8 oz.) block cream cheese, softened

1/2 cup sugar

1 teaspoon vanilla

1 large Eggland's Best egg

GLAZE:

1 cup powdered sugar

2 tablespoons milk

1 teaspoon almond extract (or vanilla)

DIRECTIONS:

Preheat oven to 350° F. Grease a 9x13-inch baking pan with cooking spray. 

Cream together butter and sugar in a stand-mixer until light and fluffy. Add eggs and vanilla extract; beat well. 

In a separate bowl, combine flour and salt. Slowly add to the wet mixture until just combined. Take half of batter and spread into the bottom of the prepared pan.

FOR CHEESECAKE LAYER: Beat cream cheese and sugar together. Add vanilla and egg and beat until thoroughly combined. Spread evenly over the pie batter layer.

Spread peach pie filling over the cheesecake layer. Drop remaining pie batter over the pie filling. (It will spread as it bakes so don't worry if it doesnt cover all the pie filling)

Bake 30 to 35 minutes, or until top pie crust is light golden-brown. Cool completely.

Once cooled, mix together glaze ingredients and drizzle over the top. Cut into bars and serve!

Yields: 16 bars

Mo’ Rockin’ Casserole

 Tidbit:

I like to add some roasted chicken to this dish, or just eat it alongside whatever main dish you're having, such as lamb or beef.

This is a very welcome change from your average pasta or rice dishes. It's light and subtle, sweet and nutty, and very easy to make. - Try It…you'll Like It !!!!

Ingredients

• 1 (6-ounce) package pearl couscous (also calledIsraeli couscous)
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 2 teaspoons honey
• 1/2 teaspoon kosher salt
• 1/4 teaspoon fresh ground pepper
• 4 tablespoons extra-virgin olive oil
• 1/3 cup peeled and thinly sliced red onion
• 2 tablespoons chopped fresh parsley
• 1/4 cup sliced dried apricots (5 dried apricots)
• 1/2 cup dried cranberries (or Craisins)
• 1/4 cup sliced almonds, toasted

Directions

1. Cook couscous according to package instructions. Alternatively: in a medium saucepan, over medium-high heat, bring 2 1/2 cups water to a boil. Add couscous, stir once, and reduce heat to low; simmer uncovered until water is mostly absorbed, about 12 minutes. Turn heat off. Cover and let stand 5 minutes.
2. Meanwhile, in a 1-quart dish, whisk together red wine vinegar, honey, salt, and pepper. Whisk in olive oil in a slow stream. Add onions, stirring to coat. Set aside.
3. Drain couscous and add to bowl with dressing. Add parsley, apricots, dried cranberries, and toasted almonds; stir to combine. Adjust seasoning to taste. Serve immediately.

Apple Pie Bites

Ingredients

• 1 Granny Smith apple
• 1 (8 ounce) can crescent roll dough
• 3 tablespoons butter, melted
• 3 tablespoons light brown sugar, packed
• 3/4 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/3 cup chopped pecans

1. Preheat oven to 375 degrees. 
2. Peel and core apple. Cut into 1/2 inch wedges. Set aside. 
3. Unroll crescent dough and separate triangles. Brush with melted butter. 
4. Sprinkle brown sugar, cinnamon, nutmeg and pecans on each triangle.
5. Place an apple wedge at the wide end of each triangle. Roll up and place seam side down on your baking pan.
6. Brush the tops with remaining melted butter and sprinkle with cinnamon if desired. 
7. Bake for 12 minutes or until golden brown. Cool for 10 minutes before removing from pan.

Chocolate Chip Pound Cake

 Tidbit:

Make an icing to top the pound cake before it cools by combining 3 tablespoons of hot, melted butter or margarine, with 1 cup of powdered sugar. Pour over pound cake while still hot and let cool with the cake.

With an abundance of chocolate chips and sour cream to keep it extra moist, this pound cake is a simple and foolproof dessert that you can get in the oven in only minutes (it takes a little big longer from there)! It's even better when you top it with the easy icing recipe ... 

Ingredients

• Nonstick cooking spray
• 2 sticks (1 cup) butter, softened
• 1 1/2 cups sugar
• 4 eggs
• 1/2 cup sour cream
• 2 teaspoons vanilla extract
• 1/2 teaspoon baking powder
• 1 3/4 cups all-purpose flour
• 3/4 cup milk chocolate chips

Directions

1. Preheat oven to 350 degrees. Spray a 1.7-quat  loaf pan with nonstick cooking spray.
2. In a large bowl or electric mixer, whisk butter and sugar until well combined and fluffy. Beat in eggs and sour cream a little at a time.
3. Slowly fold vanilla extract, baking powder, and flour into the mixture to create a batter.
4. Pour batter into greased loaf pan and top with chocolate chips. Gently stir chocolate chips into the batter.
5. Cover with aluminum foil and bake for 1 hour and 15 minutes. Remove foil and continue baking for an additional 45 minutes, or until cake is set and a toothpick inserted into the center comes out mostly clean. Cool completely before serving.

Golf Cookies

Golf Cookies2

Ingredients

Cookie Dough:

• 1 cup butter, soft
• 1 cup sugar
• 2 eggs
• 1/2 teaspoon vanilla
• 3 1/2 cups flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt

Icing:

• 3 ounces egg whites, room temperature
• 4 cups powdered sugar
• green food coloring
• red food coloring
• yellow food coloring
• 1 cup chocolate chips
• plastic drinking straws
• pastry bags and small tips

Directions

1. Preheat oven to 350 degrees. 
2. In the bowl of a stand mixer cream together the butter and sugar for 3 minutes. 
3. Add the eggs and vanilla and blend until smooth. 
4. Slowly mix in the flour, baking soda, baking powder and salt just until combined. 
5. Remove the dough from the bowl, wrap in plastic wrap and refrigerate for one hour. 
6. Roll dough out on a floured surface to 1/4 inch thickness. Use a 3-inch round cookie cutter to cut dough into 15 circles. 
7. Using a straw, cut a small circle at the bottom of each circle, about 1/2-inch from the edge. This will be the hole for the golf green. 
8. Lightly spray your baking pan with  non-stick spray and lay your cookies on it. You will need to bake in two batches. 
9. Bake for 12 - 15 minutes or until golden brown. Cool completely.
10. For the icing: Place the egg whites in the bowl of a stand mixer and whip until frothy, about 3 minutes. Gradually add the powdered sugar and whip until smooth. The icing will be a little runny. Take 3/4 of the icing and put in a small bowl and mix with green coloring. Split the remaining icing between 3 small bowls. Add yellow coloring to one, red coloring to one and leave one white. Mix each bowl well. Cover each bowl with a damp paper towel to prevent it from hardening. 
11. Spread the green icing on top of each cookie. Clear the small hole of excess icing so you can still see it. 
12. With the cookies in front of you on the counter, line them up with the golf hole at the 4:00 position. 
13. To make the pole, place the yellow icing in a pastry bag with a small tip. Pipe a straight vertical line about 2 inches long starting just to the left of the hole, going almost to the top of the cookie. 
14. To make the flag, place the red icing in a pastry bag with a small tip. Make a small triangle at the top of the pole with the tip going to the right side of the cookie. 
15. To make the "swoosh" decoration, melt the chocolate in the microwave until smooth. Place in a pastry bag with a small tip. Starting at the 9:00 position, make a little design to accent the golf ball. 
16. To make the ball, place the white icing in a pastry bag with a small tip. Put a small round at the end of the curly q decoration. 
17. Allow to dry for a couple of hours or overnight before serving. 

Zucchini Quinoa Fritters

Zucchini Quinoa Fritters

Ingredients

• 2 cups cooked quinoa
• 1/2 cup cannellini beans, rinsed and drained overnight, optional
• 1/2 cup parmesan cheese, grated
• 1/2 cup panko breadcrumbs (or seasoned breadcrumbs)
• 2 zucchinis, grated
• 2 cloves garlic, minced
• 1 large egg, plus 1 egg yolk
• 1 tablespoon fresh basil, chopped
• kosher salt and freshly ground pepper, to taste
• olive oil, as needed

Directions

1. Wrap grated zucchini in paper towels and wring them over the sink to squeeze out excess moisture.
2. If beans are not already dry, pat them dry with paper towels, then transfer them to a large bowl and lightly mash them.
3. Add zucchini, quinoa, garlic, parmesan, panko and basil to the bowl, and season everything with salt and pepper.
4. Add your egg and egg yolk and, using two forks or your hands, mix together until combined.
5. Heat 3 tablespoons olive oil in a large skillet over medium-high heat and let the pan get really hot.
6. Form quinoa mixture into 2-3-inch patties, then carefully drop them into the hot oil.
   Note: only fry a few pancakes at a time so that the pan stays hot.
7. Cook for 3-4 minutes per side, or until golden brown, then flip and repeat on other side.
8. Continue with remaining fritters.
9. Transfer cooked patties to a paper towel-lined plate to drain, then serve immediately as is, or with sour cream or yogurt.

Frittelle Mele

Frittelle Mele

Ingredients
6 oz- white flour
1 lemon ZEST
1 apple
1 egg
2 oz- sugar
4 tablespoons rum
salt
oil for frying
powder sugar
1/4 tablespoon baking

Preparation
Mix the flour with egg, baking powder, salt and let it rest for 15 minutes. After cutting the apples into thin slices, sprinkle the slices with the rum and add the grated rind of a lemon. Add apples to mixture. Then fry in very hot oil. Dust with icing sugar apple fritters. Serve.

Word's Easiest Cannoli Dip

It is the world's easiest recipe. It's so easy that I'm barely going to put it into a recipe format. It's simply:

2 cups whipped topping
2 cups ricotta cheese
1 cup mini chocolate chips
A dusting of cinnamon

I serve it with crushed cannoli shells. And then I pass out from happiness because I did it—I beat the system. The universe is mine.

*Delish tip: If you like it a little sweeter, you can add a pinch of confectioner's sugar.