Hey all! I am so sorry I've disappeared for so long. I was busy for few days and didn't post and time just got away from me. It's pure laziness and I will get on with updating the index
I've been sick with a bad sinus infection this past week so today is the first day I've cooked in a few days. Spring break is going on so I offered to make Kevin and Amanda dinner today. They are coming by to get it when they finish at the zoo. I made spaghetti and meatballs (I have a new recipe I will post later), salad, bread with an herb butter I made for it, a pitcher of sweet tea, and a yellow cake with mocha icing.
After all that, I decided Scott and I would have a pizza for dinner, lol.
Have a great day, everyone!
ETA:
Meatballs*
1/2 pound ground veal (I use 1lb. of ground beef, 1 lb. of ground pork. I can't find veal in 1/2 lb. here)
1/2 pound ground pork
1 pound ground beef
1 cup fresh white bread crumbs (4 slices, crusts removed)
1/4 cup seasoned dry bread crumbs
2 tablespoons chopped fresh flat-leaf parsley
1/2 cup freshly grated Parmesan cheese
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon ground nutmeg
1 extra-large egg, beaten
Vegetable oil
Olive oil
Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 cup warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-inch meatballs. You will have 14 to 16 meatballs.**
Pour equal amounts of vegetable oil and olive oil into a large (12-inch) skillet to a depth of 1/4-inch. (I would use the biggest skillet I had. Mine is about 12 inches and when I make the meatballs mini- sized, like a walnut, it took me 4 batches.) Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.
*This is a
Barefoot Contessa recipe. It has a video.
**You can make them any size you want. I made them the size the recipe called for and served them with mushroom gravy over egg noodles. I cooked them all the way when I did this. Today I made them for spaghetti. I cooked the meatballs only about halfway and let them cook the rest of the way in the spaghetti sauce.