Great Grandma’s Italian Meatball Recipe

meatbal

Recipe & photo courtesy of: https://www.tasteofhome.com/recipes/great-grandma-s-italian-meatballs/

Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, minced
  • 3/4 cup seasoned bread crumbs
  • 1/2 cup grated Parmesan cheese
  • 2 large eggs, lightly beaten
  • 1 teaspoon each dried basil, oregano and parsley flakes
  • 3/4 teaspoon salt
  • 1 pound lean ground turkey
  • 1 pound lean ground beef (90% lean)
  • Hot cooked pasta and pasta sauce, optional

Directions

  • Preheat oven to 375°. In a small skillet, heat oil over medium-high heat. Add onion; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute longer. Cool slightly.
  • In a large bowl, combine bread crumbs, cheese, eggs, seasonings and onion mixture. Add turkey and beef; mix lightly but thoroughly. Shape into 1-1/2-in. balls.
  • Place meatballs on a rack coated with cooking spray in a 15x10x1-in. baking pan. Bake until lightly browned and cooked through, 18-22 minutes. If desired, serve with pasta and pasta sauce.

Chocolate Oreo Tart

Photo and recipe: https://kitchenmason.com/chocolate-oreo-tart/

oreo

For the Base

  • 300g Oreos
  • 100g Unsalted Butter

For the Filling

  • 200g Dark Chocolate
  • 55g Unsalted Butter
  • 190ml Double Cream

For the Decoration

  • 4 Oreos (taken from the 300g already listed)
  • Chocolate Chips

Essential Equipment

  • 4 x 14″ (10 x 35cm) Fluted Loose Bottomed Rectangular Tart Tin
  • Food Processor

 

Chocolate Oreo Tart Recipe

Reserving 4 biscuits for decoration, tip the rest of the Oreos into a food processor and pulse until fine crumbs are formed.

Then gently melt the butter in a small saucepan then pour over the the Oreos in the processor. Pulse a few times until it starts to clump together.

Next, tip the mixture into the tart tin & press firmly into the base and sides with a metal spoon.

Place into the freezer to firm up whilst we get on with the filling.

The Filling

Next up, finely chop the dark chocolate & cube the butter. Place it all into a large glass bowl and set to one side.

Then pour the cream into a small saucepan and gently bring to the boil. (Don’t continue to let it boil – turn the heat off as soon as it starts to boil.)

Pour over the chocolate and leave to stand for 5 minutes.

Next, give the mixture a good stir with a wooden spoon. It should become a bowl of silky smooth chocolate heaven!

Pour the mixture straight over the prepared base and smooth out with either a spoon or spatula.

Finally, cut the reserved Oreos in half and press in along the top. Scatter over some chocolate chips to finish and place into the fridge to set for at least an hour before serving. (The ganache filling should become firm enough to slice.)

Peach Blueberry Crumble Tart-Taste of Home

Recipe & Photo credit: https://www.tasteofhome.com/recipes/peach-blueberry-crumble-tart/

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Ingredients

  • 1-1/3 cups all-purpose flour
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/2 cup butter, melted
  • 2 cups frozen unsweetened blueberries, thawed
  • 2 cups frozen unsweetened sliced peaches, thawed
  • 1 tablespoon honey
  • CRUMB TOPPING:
  • 1/4 cup all-purpose flour
  • 1/4 cup packed brown sugar
  • 1/4 cup old-fashioned oats
  • 1/4 cup chopped pecans
  • 1/8 teaspoon ground cloves
  • 2 tablespoons butter, melted

Directions

  • Preheat oven to 350°. In a small bowl, mix flour, sugar and cinnamon; stir in butter just until blended. Press onto the bottom and up the side of a 9-in. fluted tart pan with removable bottom. Bake 15-20 minutes or until lightly browned. Cool on a wire rack.
  • In a large bowl, combine blueberries, peaches and honey; toss to coat. In a small bowl, combine first five topping ingredients; stir in butter.
  • Spoon fruit mixture into crust; sprinkle with topping. Bake at 350° 35-40 minutes or until topping is golden brown and filling is bubbly. Cool on a wire rack at least 15 minutes before serving.

Mozzarella and Ham Panini

Photo and recipe credit: https://www.marthastewart.com/336513/mozzarella-and-ham-panini#Grilled%20Sandwich%20and%20Panini%20Recipes%7C/853311/grilled-sandwich-and-panini-recipes/@center/856055/lunch-recipes%7C336513

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INGREDIENTS

  • 1 large loaf Italian bread (8 ounces)
  • 8 ounces fresh mozzarella, thinly sliced
  • 4 ounces shaved deli ham
  • 2 ounces baby spinach (2 cups, loosely packed)
  • Coarse salt and ground pepper
  • 1 tablespoon olive oil

DIRECTIONS

  1. Preheat oven to 450 degrees. Split bread horizontally. Layer one side with mozzarella, ham, and spinach, beginning and ending with mozzarella, seasoning with salt and pepper as you go. Close sandwich. (Mozzarella being in direct contact with bread on both sides will hold sandwich together as cheese melts.)
  2. Brush a large baking sheet with some of the oil. Place sandwich on sheet; brush top with remaining oil. Place another baking sheet on top (cover bottom of sheet with aluminum foil, if necessary), and press down very firmly.
  3. Bake panini, pressing down top baking sheet once or twice during baking, until cheese has melted and sandwich is golden, 20 to 25 minutes. Cut into 4 pieces, and serve with Cherry Tomato Salad.

Raspberry Cheesecake

Recipe & Photo Credit: https://www.foodnetwork.com/recipes/ina-garten/raspberry-cheesecake-recipe-1942041

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Ingredients

For the crust:
  • 1 1/2 cups graham cracker crumbs (10 crackers)
  • 1 tablespoon sugar
  • 6 tablespoons (3/4 stick) unsalted butter, melted
For the filling:
  • 2 1/2 pounds cream cheese, at room temperature
  • 1 1/2 cups sugar
  • 5 whole extra-large eggs, at room temperature
  • 2 extra-large egg yolks, at room temperature
  • 1/4 cup sour cream
  • 1 tablespoon grated lemon zest (2 lemons)
  • 1 1/2 teaspoons pure vanilla extract
For the topping:
  • 1 cup red jelly (not jam), such as currant, raspberry, or strawberry
  • 3 half-pints fresh raspberries

Directions

Preheat the oven to 350 degrees F.

To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.

Raise the oven temperature to 450 degrees F.

To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.

Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.

To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.

Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

Creme Brulee

Recipe & Photo credit: https://www.allrecipes.com/recipe/19165/creme-brulee/

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Ingredients

  • 6 egg yolks
  • 6 tablespoons white sugar, divided
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups heavy cream
  • 2 tablespoons brown sugar

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. Beat egg yolks, 4 tablespoons white sugar and vanilla extract in a mixing bowl until thick and creamy.
  3. Pour cream into a saucepan and stir over low heat until it almost comes to boil. Remove the cream from heat immediately. Stir cream into the egg yolk mixture; beat until combined.
  4. Pour cream mixture into the top pan of a double boiler. Stir over simmering water until mixture lightly coats the back of a spoon, about 3 minutes. Remove mixture from heat immediately and pour into a shallow heat-proof dish.
  5. Bake in preheated oven for 30 minutes. Remove from oven and cool to room temperature. Refrigerate for at least 1 hour or overnight.
  6. Preheat oven to broil.
  7. In a small bowl combine remaining 2 tablespoons white sugar and brown sugar. Sift this mixture evenly over custard. Place dish under broiler until sugar melts, about 2 minutes. Watch carefully so as not to burn.
  8. Remove from heat and allow to cool. Refrigerate until custard is set again.

Triple-Layer Piña Coladas

Recipe & Photo credit: https://www.delish.com/cooking/recipe-ideas/a43153/triple-layer-pina-coladas-recipe/
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INGREDIENTS

  • 3 oz. rum
  • 1 1/2 c. pineapple
  • 3 tsp. agave syrup
  • 3 tbsp. coconut cream
  • 3 oz. lime juice
  • 1 c. ice
  • 12 strawberries, chopped
  • small peach, chopped
  • Strawberries, for garnish
  • Toasted sweetened coconut, for garnish

 

DIRECTIONS

  1. Fill blender with 1/3 of the rum, pineapple, agave nectar, coconut cream, lime juice, and ice. Set aside. Repeat two more times, first adding strawberry, and then peach.
  2. Blend mixture and pour into serving glass in layers starting with base mix, then strawberry mix, and lastly peach. Make sure to chill each layer before adding the next.