Baked Mozzarella-Stuffed Chicken Meatballs

 
Baked Mozzarella-Stuffed Chicken Meatballs
 

Feel the chill in the air? It’s officially Fall outside, and it’s time to whip out your cold-weather recipes. I might be biased, but these baked mozzarella-stuffed chicken meatballs should be on the menu!

Baked chicken meatballs on their own are great, but adding fresh mozzarella in the center is such a great treat! The mozzarella oozes out of the center when you cut into each one making it a fun and delicious surprise. Since it’s Halloween season, these could make some spooky edible eyeballs if you add a sliced black olive to the top of each! However and whenever you serve them, you’re going to love them.

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Baked chicken meatballs
Ingredients
  • 1 lb. ground chicken
  • 1/4 cup breadcrumbs
  • 1 egg
  • 1 teaspoon chopped garlic
  • 1 teaspoon dried parsley
  • ~ 11 mini mozzarella balls
  • 2 cloves garlic, thinly sliced
  • 1/2 large onion, diced
  • Red pepper flakes
  • 1 26.46 oz box of diced tomatoes
  • Grated parmesan
Instructions
Add the ground chicken, breadcrumbs, egg, chopped garlic, and dried parsley into a bowl. Grind some fresh black pepper and toss a few dashes of salt into the mixture. Mix everything together until just combined.To form the meatballs, take a piece of the mixture and press a mini mozzarella ball into the center. Wrap the rest of the mixture around the mozzarella ball until it forms a meatball. Repeat until you are out of the meatball mixture.Heat an oven-safe frying pan with a thin layer of olive on medium-high. Add the meatballs (in one layer) into the pan and fry each meatball until golden brown on all sides. You may have to do this in batches depending on the size of your pan. Remove the meatballs from the heat and onto a plate.In the same pan, add the garlic, onion and a sprinkle of red pepper flakes. Stir until fragrant, then add in the diced tomatoes. Place the meatballs carefully back into the sauce, and bring the heat up to a simmer.Meanwhile, pre-heat your oven to 400 degrees Fahrenheit. Once the meatballs have simmered in the sauce for five minutes, sprinkle the meatballs with grated parmesan and pop the whole pan into the oven. Bake until the parm just melts and enjoy warm.
Yield: ~11 meatballs
Baked Mozzarella-Stuffed Chicken Meatballs

Roasted Salt and Pepper Shrimp

 
Roasted Salt and Pepper Shrimp
 

Today we are going back to basics with an easy and simple shrimp recipe. You likely have everything you already need to make this recipe, just grab some shrimp from the supermarket before you get started! Try these peppery shrimp in simple lettuce wraps with homemade salsa, or in this recipe for shrimp with lemon pepper vinaigrette.

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Roasted salt and pepper shrimp
Ingredients
  • 1/2 pound shrimp, peeled and deveined
  • 2 tablespoons olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon ground black pepper
  • ¼ teaspoon salt
  • Sprinkle of red pepper flakes
  • 1 lemon, sliced
Instructions
Preheat oven to 350°F. Line a baking sheet with parchment paper and the lemon slices.Toss shrimp, olive oil, garlic, black pepper, salt, and red pepper flakes together in a bowl; spread onto the prepared sheet.Roast shrimp in the preheated oven for 4 minutes. Increase the heat to 400°F and continue roasting until pink, about 6 minutes more.
Roasted Salt and Pepper Shrimp

Mini Breakfast Quiches with Chard and Mushrooms

 
Mini Breakfast Quiches with Chard and Mushrooms
 

These are not your typical passed hors d'oeuvre, frozen, Costco-style quiches. These are mean, take no prisoners sort of quiches. And you deserve them.

This recipe was inspired by what was available at my farmers market, swiss chard, and lots of it! I love the variety of colors you can choose from, with beautiful pink and yellow stems. If you can't get your hands on swiss chard you can try this with fresh or frozen spinach. If you don't like mushrooms, ditch them. This would work with any of your favorite vegetables instead!

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Mini Breakfast Quiches with Chard and Mushrooms
Ingredients
  • 14 oz. frozen puff pastry, defrosted
  • 6 large swiss chard leaves (around 1.5 cups)
  • 3 oz. mushrooms
  • 1/4 large yellow onion
  • 3 large eggs
  • 1/2 cup half and half
  • 1/2 cup grated parmesan cheese
Instructions
Pre-heat your oven to 400 degrees Fahrenheit.Roll out the puff pastry on a clean surface with a sprinkling of flour to prevent it from sticking. Cut the pastry into six equal squares.Spray a 6-cup muffin tin with non-stick spray. Lay each square of pastry into each cup of the tin, and gently press the pastry down to fit into the cup. Trim the excess off of the top of each cup so it’s even. You can use the excess later, or bake it up for a puff pastry snack.Prick the pastry along the bottoms and sides, and place either baking weights or another muffin tin on top of the pastry. If using a muffin tin, make sure you weigh it down with either another heavy pan. This will prevent the pastry from puffing up too much.Bake the pastry cups for around 15 minutes. They shouldn't be completely baked at this point!Meanwhile prepare the filling by removing the stems from the swiss chard and giving it a chop. Slice the mushrooms and dice the onion. Give the vegetables a saute in a pan with 1 tablespoon of olive oil, salt and pepper, just until softened. Set the vegetables aside to cool.Whisk together the eggs, half and half and parmesan cheese. Add in the vegetables, then fill up the par-baked pastry cups with the mixture. Top each quiche with a little more parmesan. Bake the quiches once again for around 20 minutes until puffed and golden.Serve right away warm, or freeze and re-heat them for an easy morning breakfast.
Yield: 6 quiches
Mini Breakfast Quiches with Chard and Mushrooms

Corn and cucumber salad

 
Corn and cucumber salad
 

Summer recipes should all be like this: cold, crispy, and peach-filled. All you need to make is a quick whisk-friendly vinaigrette and slice some corn, cucumbers, and peaches. The corn in this recipe isn't cooked, instead it's eaten raw. Don't worry, you can enjoy corn raw! It's crunchier uncooked anyways. Eat up.

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Corn and cucumber salad
Ingredients
  • 1 cucumber
  • 1 peach
  • 1 ear of corn
  • 3 tablespoons olive oil
  • 1/2 tablespoon sesame oil
  • 1/2 tablespoon honey
  • 1 teaspoon ginger, finely chopped
  • 1 lime, juice
  • Fresh basil
Instructions
Start by preparing the produce: slice the cucumber, pit and slice the peach, and cut the kennels away from the cob of the corn.Make the vinaigrette by whisking together the olive oil, sesame oil, honey, and ginger. Squeeze in the lime juice and give the vinaigrette another whisk.Gently toss the vinaigrette together with the cucumber, peach, and corn. Top with roughly torn basil leaves. Enjoy chilled or room temperature.
Yield: 2 servings
Corn and cucumber salad

Shrimp with lemon pepper vinaigrette

 
Shrimp with lemon pepper vinaigrette
 

Popping by to share a easy summer recipe featuring shrimp, my favorite! There's a lot to like about shrimp, but for me it's definitely how quick it takes to cook them.

And even if you're not down to cook them, there's always shrimp cocktail, my friends. Here's the thing though, you can totally ditch the cocktail sauce and try something a little bit more semi-homemade. Lemon pepper seasoning is a seafood go-to, so this recipe is my take on the classic.

All you need to do is make a simple lemon pepper vinaigrette, kind of like a dressing for the shrimp. I like serving this with noodles to soak up more of the sauce, and rice noodles are great because they don't require boiling. Rice noodles can also be enjoyed cold so that's a win-win!

Enjoy this one.

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Shrimp with lemon pepper vinaigrette
Ingredients
  • 8 oz dried rice noodles
  • 3 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • .5 to 1 teaspoon cracked black pepper
  • 1/4 teaspoon honey
  • 5 oz. deveined, peeled, and cooked shrimp
  • 4-5 fresh radishes
Instructions
Bring a tea kettle full of water to a boil. Pour the boiling water over the rice noodles in a heat-safe bowl. Let the noodles “cook” for 15-20 minutes until tender. Drain them, rinse them under cold water, and set them aside to cool.In a bowl, whisk together the lemon juice, olive oil, dijon mustard and honey. Add a pinch fo salt and plenty of black pepper. Whisk together and add in the shrimp. Stir everything together to coat the shrimp in the lemon pepper vinaigrette.To serve, toss the rice noodles with the shrimp and lemon pepper vinaigrette. Thinly slice the radishes on top for color and crunch.
Yield: 4 servings
Shrimp with lemon pepper vinaigrette

No-cook chicken salad wraps

 
No-cook chicken salad wraps
 

Sweat droplets forming on your forehead when you cook in the summer? Same, and I'm frankly over it. That's why I semi-homemade style it during the summer with these no-cook chicken salad wraps.

Ok, so maybe I fabricated that this is no cook, but honestly you don't have to do the cooking for this one. I used a rotisserie chickens that you can pick up at the grocery store for these chicken salad wraps. The trick is in transforming it into something even better. If you're still feeling ultra ambitious for a weeknight, I've got a good whole roasted chicken recipe for you.

Think of this as not so much a recipe, but just a dinner hack. It's easy to get together and adds a bit of brightness into your everyday routine. There's two ways you can shred the chicken, use a fork or do what I do, use your fingers. I think they're one of the best tools you've got in the kitchen, also it's kind of fun?

...

Well, anyways...enjoy this one and let me know how it turns out when you try it!

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No-cook chicken salad wraps
Ingredients
  • 2 roasted chicken breasts
  • 3 tablespoons mayo
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon dijon mustard
  • 1/2 teaspoon dried turmeric
  • Serve with: Gem lettuce, cilantro, radish, red pepper, and red cabbage
Instructions
Start by shredding the chicken breasts. You can do this using a fork or just your fingers.To the shredded chicken, add the mayo, rice wine vinegar, dijon mustard, turmeric and a generous sprinkle of cracked black pepper. Stir everything together to combine.To serve, enjoy a generous scoop of the chicken salad in a gem lettuce cup. Top with plenty of fresh cilantro and a crunchy slaw, like thinly sliced radish, red pepper, and red cabbage.
No-cook chicken salad wraps