Spicy Italian Meatballs

September 19, 2020 at 6:02 AM | Posted in CooksRecipes | Leave a comment
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I have another Delicious Meatball Appetizer to pass along, Spicy Italian Meatballs. Some of the ingredients you’ll be needing are Egg, Bread Crumbs, Bottled Pepperoncini Salad Peppers, Italian Seasoning, Ground Beef, Italian Sausage, Peppers, Spices and more! I love a good Meatball! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of your recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Spicy Italian Meatballs
Juicy meatballs are precisely what your next party needs. This slow cooker recipe for the saucy favorite features spicy Italian sausage and a tangy balsamic-tomato sauce.

Recipe Ingredients:
1 large egg, lightly beaten
1/2 cup fine dry bread crumbs
1/4 cup finely chopped onion
1/4 cup finely chopped bottled pepperoncini salad peppers
1 teaspoon Italian seasoning, crushed
1 clove garlic, minced
1 pound lean ground beef
1 pound bulk Italian sausage
1 (28-ounce) can crushed tomatoes
1/2 cup finely chopped onion (1 medium)
1 tablespoon balsamic vinegar
2 cloves garlic, minced
1/2 teaspoon dried oregano, crushed
1/4 teaspoon crushed red pepper

Cooking Directions:
1 – Preheat oven to 350°F (175°C).
2 – In a large bowl combine egg, bread crumbs, 1/4 cup onion, pepperoncini peppers, Italian seasoning, and the 1 clove garlic; mix well. Add ground beef and sausage; mix gently until combined. Shape mixture into twenty-four 2-inch meatballs. Place meatballs in a 15x10x1-inch baking pan. Bake for 30 minutes; drain well.
3 – Meanwhile, in a 4 to 5-quart slow cooker combine crushed tomatoes, 1/2 cup onion, the vinegar, 2 cloves garlic, oregano, and crushed red pepper. Add baked meatballs to slow cooker; stir gently to coat.
4 -Cover and cook on low-heat setting for 4 to 6 hours or on high-heat setting for 2 to 3 hours. Skim fat from sauce before serving.
Makes 24 meatballs.

Tip: Meatballs can be served on their own, over hot cooked pasta, or in buns for meatball sandwiches.

Nutritional Information Per Serving (1/24 of recipe): 133 cal., 9 g fat (3 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 36 mg chol., 237 mg sodium, 5 g carb., 1 g fiber, 1 g sugar, 7 g pro.
https://www.cooksrecipes.com/appetizer/spicy_italian_meatballs_recipe.html

Sunday’s Pork Roast Dinner Recipe – Stuffed Pork Loin Genoa Style

April 26, 2020 at 6:02 AM | Posted in CooksRecipes, Sunday’s Pork Roast Dinner Recipe | 2 Comments
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This week’s Sunday’s Pork Roast Dinner Recipe is a Stuffed Pork Loin Genoa Style. To make this week’s recipe you’ll be using a Boneless Pork Loin Roast, Basil, Parsley, Pine Nuts, Garlic, Grated Parmesan Cheese, Ground Pork, Italian Sausage, Bread Crumbs, Milk, Egg, Kosher Salt, and Pepper. Stuffed is good! The recipe is from the CooksRecipes website. At the Cooks site you’ll find a huge selection of recipes to please all Tastes, Diets, or Cuisines so be sure to check it out today for any of recipe needs! Enjoy and Eat Healthy in 2020! https://www.cooksrecipes.com/index.html

Stuffed Pork Loin Genoa Style
This colorful, Italian-style stuffed roast makes a flavorful centerpiece to your next gathering. Treat your guests by serving this along side of sautéed patty-pan squash.

Recipe Ingredients:
4 to 5 pound boneless pork loin roast
1/2 cup fresh basil, chopped
1 cup fresh parsley, chopped
1/2 cup pine nuts
6 cloves garlic, peeled and chopped
1/2 cup freshly grated Parmesan cheese
1/2 pound ground pork
1/2 pound Italian sausage
1 cup dry bread crumbs
1/4 cup milk
1 large egg
1/4 cup fresh parsley, chopped
Kosher or sea salt to taste
1 teaspoon ground black pepper

Cooking Directions:
1 – In a food processor or blender, blend together the fresh basil, 1 cup parsley, pine nuts, garlic and Parmesan cheese. Set aside.
2 – Mix together well the ground pork, Italian sausage, bread crumbs, milk, egg, remaining parsley, salt and pepper.
3 – Butterfly pork loin by cutting through roast horizontally to within 1/4-inch of the other side. Do not cut all the way through. Open out to roughly a rectangle. Spread with the herb-cheese mixture and place the ground pork mixture along center of loin. Fold in half, tie; roast at 350°F (175°C) for 1 1/2 hours. Slice to serve.
Makes 10 servings.
https://www.cooksrecipes.com/pork/stuffed_pork_loin_genoa_style_recipe.html

Soup Special of the Day…..Tuscan-Style Sausage and White Bean Soup

September 9, 2018 at 5:02 AM | Posted in CooksRecipes, soup, Soup Special of the Day | 1 Comment
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This week’s Soup Special of the Day is a Tuscan-Style Sausage and White Bean Soup. Mild Italian Sausage and Cannellini (white kidney) Beans are just 2 of the ingredients that you’ll be using to make this week’s recipe. It’s from the CooksRecipes website which has a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and eat Healthy in 20018! https://www.cooksrecipes.com/index.html

Tuscan-Style Sausage and White Bean Soup
A bowl of this filling soup makes a great evening meal. The cannellini beans provide its wonderful texture. To enjoy its true Italian flavor, drizzle it with some olive oil and serve it warm.

Recipe Ingredients:
1/2 to 1 pound mild Italian sausage, casings removed, cooked, drained and crumbled
1/4 cup butter or margarine
1/2 cup chopped onion
2 garlic cloves, finely chopped
1/4 cup all-purpose flour
1 (12-ounce) can NESTLÉ® CARNATION® Evaporated Milk
1 (14.5-ounce) can chicken broth
1 (15.5-ounce) can cannellini (white kidney) beans, undrained
Salt
Ground black pepper

Cooking Directions:
1 – Melt butter in medium saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, for 1 to 2 minutes or until onion is tender.
2 – Stir in flour. Gradually stir in evaporated milk and broth. Cook, stirring constantly, until mixture comes to a boil.
3 – Add sausage and beans. Heat through. Season to taste with salt and pepper.
Makes 8 servings.

Nutritional Information Per Serving (1/8 of recipe): Calories: 320 Calories from Fat: 190 Total Fat: 22 g Saturated Fat: 10 g Cholesterol: 70 mg Sodium: 830 mg Carbohydrates: 17 g Dietary Fiber: 3 g Sugars: 5 g Protein: 14 g.
https://www.cooksrecipes.com/soup/tuscan-style_sausage_and_white_bean_soup_recipe.html

Soup Special of the Day…………Italian Sausage Soup SUNDAY

August 12, 2018 at 5:03 AM | Posted in CooksRecipes, Soup Special of the Day | Leave a comment
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This week’s Soup Special of the Day is, Italian Sausage Soup. You can use Sweet or Hot Italian Sausages for the recipe. You’ll also need Onion, Garlic, White Beans, Italian Style Diced Tomatoes, and Spices. The version of the recipe comes from the CooksRecipes website. The Cooks site has a huge selection of recipes so be sure to check it out! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Italian Sausage Soup
Experiment with hot or mild sausage in this soup and your family’s tastes. Serve with warm crusty bread.

Recipe Ingredients:
1/2 pound sweet or hot Italian sausage, casing removed
1 small onion, diced
1 clove garlic, crushed
1 (14.5-ounce) can chicken broth
1 (15-ounce) can Italian-style diced tomatoes
1 (15-ounce) can white beans (Great Northern or cannellini)
1/2 teaspoon dry oregano, crushed
1/2 teaspoon dry marjoram, crushed
1/2 teaspoon salt
Dash of crushed red pepper flakes, or to taste

Cooking Directions:
1 – In a large heavy saucepan brown sausage over medium-high heat; stir in onion and garlic; cook and stir until soft, about 3 minutes.
2 – Stir in all remaining ingredients, bring to a boil, lower heat and simmer for about 8 to 10 minutes.

Makes 6 (1 cup) servings.
https://www.cooksrecipes.com/soup/italian_sausage_soup_recipe.html

Favorite Diabetic Brunch Recipes

December 27, 2016 at 6:02 AM | Posted in diabetes, diabetes friendly, Diabetic Living On Line | Leave a comment
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From the Diabetic Living Online website its Favorite Diabetic Brunch Recipes. Too late for Breakfast and too early for Lunch, its Brunch! Delicious and healthy Brunch Recipes including recipes like; Italian Sausage and Zucchini Quiche, Pear-Hazelnut Coffee Cake, and Herbed Turkey Strata. You can find them all from one of my favorite recipe sites, Diabetic Living Online. Enjoy and Eat Health yin 2017! http://www.diabeticlivingonline.com/

 

 

Favorite Diabetic Brunch RecipesDiabetic living logo

Try our delicious diabetic brunch recipes to plan a scrumptious menu that includes easy egg casseroles, sweet and flaky biscuits, impressive quiches, fun drinks, and fresh and fruity desserts. Your taste buds won’t believe this brunch lineup is made up of diabetic recipes!

 

 

Italian Sausage and Zucchini Quiche

You’d never know this gorgeous cheesy quiche has only 6 grams of carb per serving. Turkey sausage, zucchini, and mozzarella cheese bring big Italian flavor to the all-in-one dish…..

 
Pear-Hazelnut Coffee Cake

Brunch guests will swoon over this stunning coffee cake. Crowned with sliced pears and crunchy hazelnuts, the decadent breakfast has a surprising 207 calories and 32 grams of carb per serving…..

 
Herbed Turkey Strata

Sage, rosemary, and thyme form a triple-threat of flavor in this simple breakfast bake. To round out the low-carb meal, we added turkey and sautéed veggies…….

 

 

* Click the link below to get all the – Favorite Diabetic Brunch Recipes
http://www.diabeticlivingonline.com/diabetic-recipes/breakfast/favorite-diabetic-brunch-recipes

One of America’s Favorites – Mortadella

August 8, 2016 at 5:07 AM | Posted in One of America's Favorites | Leave a comment
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Mortadella Bologna

Mortadella Bologna

Mortadella (Italian pronunciation: [mortaˈdɛlla]) is a large Italian sausage or cold cut (salume [saˈluːme]) made of finely hashed or ground, heat-cured pork, which incorporates at least 15% small cubes of pork fat (principally the hard fat from the neck of the pig). Mortadella is a product of Bologna, Italy. It is flavored with spices, including whole or ground black pepper, myrtle berries, and pistachios.

 

 

Mortadella with olive

Mortadella with olive

Traditionally, the pork filling was ground to a paste using a large mortar (mortaio [morˈtaːjo]) and pestle. Two Roman funerary steles in the archaeological museum of Bologna show such mortars. Alternatively, according to Cortelazzo and Zolli Dizionario Etimologico della Lingua Italiana 1979-88, mortadella gets its name from a Roman sausage flavored with myrtle in place of pepper.

The Romans called the sausage farcimen mirtatum (myrtle sausage), because the sausage was flavored with myrtle berries, a popular spice before pepper became available to European markets. Anna Del Conte (The Gastronomy of Italy 2001) found a sausage mentioned in a document of the official body of meat preservers in Bologna dated 1376 that may be mortadella.

Mortadella originated in Bologna, the capital of Emilia-Romagna; elsewhere in Italy it may be made either in the Bolognese manner or in a distinctively local style. The mortadella of Prato is a Tuscan specialty flavored with pounded garlic. The mortadella of Amatrice, high in the Apennines of northern Lazio, is unusual in being lightly smoked. Because it originated in Bologna, this contributed to the naming of the American meat “Bologna sausage”.

 
A similar commercial product that omits the cubes of pork fat, called Bologna sausage, is popular in the United States. A variety that includes olives and pimentos is called olive loaf.

Mortadella was banned from import into the United States from 1967 to 2000 due to an outbreak of African swine fever in Italy. This ban was a pivotal part of the plot of the 1971 film La mortadella starring Sophia Loren. The title for the United States release was Lady Liberty.

The ban in the United States was lifted due to the Veterinary Equivalency Agreement that allowed countries to export products that had been shown to be disease-free as part of an overall agreement that would allow products deemed safe in the United States to be exported to the European Union.

 

The Sunday Pizza – Benny’s Chicago-Style Pan Pizza

February 28, 2016 at 6:09 AM | Posted in Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is Benny’s Chicago-Style Pan Pizza. This recipe was emailed to me from Benny to pass along, so I’m calling it Benny’s Chicago-Style Pan Pizza! He said this recipe was passed along to him by a neighbor and he’s been preparing it regular ever since. So thank you to Benny, and enjoy!

 

 

Benny’s Chicago-Style Pan Pizza

Ingredients
1 (1 pound) loaf frozen bread dough, thawed
1 pound bulk Italian sausage or turkey Italian sausage
2 cups shredded reduced fat mozzarella cheese
8 ounces sliced fresh mushrooms
1 small onion, chopped
2 teaspoons extra virgin olive oil
1 (28 ounce) can diced tomatoes, drained
1 teaspoon dried oregano
1/2 teaspoon sea salt
1/4 teaspoon fennel seed
1/2 teaspoon garlic powder
1/2 cup freshly grated Kraft Reduced Fat Parmesan Cheese

 
Directions
1 – Preheat the oven to 350 degrees F (175 degrees C). Press the dough into the bottom and up the sides of a greased 9×13 inch baking dish.
2 – Crumble the sausage into a large skillet over medium-high heat. Cook and stir until evenly browned. Remove the sausage with a slotted spoon, and sprinkle over the dough crust. Sprinkle mozzarella cheese evenly over the sausage.
3 – Add mushrooms and onion to the skillet; cook and stir until the onion is tender. Stir in the tomatoes, oregano, salt, fennel seed and garlic powder. Spoon over the mozzarella cheese. Sprinkle Parmesan cheese over the top.
4 – Bake for 25 to 35 minutes in the preheated oven, or until crust is golden brown.

 

The Sunday Pizza – Pizza Provolone

February 21, 2016 at 6:23 AM | Posted in Sunday Pizza | Leave a comment
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This week’s Sunday Pizza is a Pizza Provolone. Top the pizza with a blend of provolone and fontina cheese, crumbled Italian sausage, roasted garlic and green onions. Please one and please them all with this week’s pizza! It’s from one of my favorite sites the CooksRecipes website. http://www.cooksrecipes.com/index.html

 
Pizza Provolone

Pizza topped with a cheese blend of provolone and fontina, crumbled Italian sausage, roasted garlic and green onions.

Recipe Ingredients:Cooksrecipes 2

1 (12-inch) pizza crust
4 ounces pizza sauce
2 cups shredded Wisconsin Sharp Provolone & Fontina Blend
4 ounces Italian sausage, cooked and crumbled
1 tablespoon roasted chopped garlic
8 whole green onions

Cooking Directions:

1 – Spread pizza sauce on crust. Add 7 ounces of cheese blend. Sprinkle cooked sausage, garlic and whole green onions, placed like spokes on a wheel, on top of the cheese. Finish by spreading remaining cheese on top.
2 – Bake in a preheated oven at 450°F (230°C) for 8 to 10 minutes.
Makes 4 servings.
http://www.cooksrecipes.com/pizza_recipes/pizza_provolone_recipe.html

Saturday’s Chili – Chunky Chili

June 20, 2015 at 5:16 AM | Posted in PBS, Saturday's Chili | Leave a comment
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This week’s Saturday’s Chili is a Chunky Chili. It’s from the PBS website. One of my favorite recipe sites! http://www.pbs.org/food/recipes/
Chunky Chili

Chili varies from region to region and cook to cook, with some versions using lamb and others foregoing red beans. This classic dish employs sweet Italian sausage and chunks of sirloin, for especially flavorful results.
Prep time: 30 Minutes
Total time: 2 Hours, 30 MinutesPBS3
Yield: Serves 8

 

Ingredients
2 lbs. sirloin steak cut into ½-inch cubes
12 ounces sweet Italian sausage casings removed
1 onion coarsely chopped
1 to 2 jalapeño chiles (ribs and seeds removed for less heat if desired), diced
Coarse salt and freshly ground pepper
2 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried oregano
1 can (28 ounces) whole peeled tomatoes
1 tablespoon yellow cornmeal
1 whole cinnamon stick
3 dried bay leaves
1 can (15 ounces) kidney beans drained and rinsed
Toppings such as shredded Monterey Jack cheese, pickled jalapeño chiles, sliced red onion, sour cream, fresh cilantro leaves, or hot sauce, for serving (optional)
Directions
1 – Heat a Dutch oven (a heavy 5-quart pot with a tight-fitting lid) over high heat until a drop of water sizzles upon contact. In three batches, cook sirloin until no longer pink; remove each batch with a slotted spoon. Set aside.
2 – Add sausage, breaking it up into small pieces; add onion and jalapeños. Season with salt and pepper. Cook, stirring frequently, until sausage and onion are browned, about 5 minutes.
3 – Return sirloin to pot. Stir in chili powder, cumin, oregano, tomatoes (with juice), cornmeal, cinnamon, bay leaves, and 2 cups water. Bring to a boil; reduce to a simmer. Cover; cook until sirloin easily breaks apart with a spoon, about 2 hours.
4 – Stir in beans; cook until heated through, about 5 minutes. Discard cinnamon and bay leaves. Serve, or let cool completely before freezing in airtight containers.
5 – Per serving: (without optional topppings) 435 calories; 24.8 grams fat; 33.4 grams protein; 18.6 grams carbohydrates; 4.6 grams fiber
6 – Note: Before reheating the chili (on the stove, in the microwave, or in a 325° oven), thaw it overnight in the refrigerator, or defrost it in the microwave.

 

http://www.pbs.org/food/recipes/chunky-chili/

The Sunday Pizza – Spicy Italian Sausage Pie

May 24, 2015 at 5:18 AM | Posted in CooksRecipes, pizza, Sunday Pizza | Leave a comment
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This week’s Sunday Pizza comes from the cooksrecipes website, Spicy Italian Sausage Pie. The CooksRecipes site has an endless collection of recipes for all cuisines, check it out soon! http://www.cooksrecipes.com/index.html
Spicy Italian Sausage Pie

Spicy Italian Sausage PieNot into spicy heat? This tasty recipe can be tamed by using mild Italian sausage instead.

 

Recipe Ingredients:

1 (9-inch) homemade, refrigerated or frozen pie crustCooksrecipes 2
1 pound spicy Italian sausage, casings removed
3/4 cup roasted red pepper, cut into strips
1/2 cup red onion, thinly sliced
1/2 teaspoon dried basil and oregano
Freshly ground black pepper, to taste
2 cups Wisconsin Mozzarella or Provolone Cheese, shredded
1/2 cup Wisconsin Parmesan or Asiago Cheese, grated
4 large eggs
1/2 cup whole milk

 

Cooking Directions:

1 – Preheat oven to 425°F (220°C).
2 – Place crust in 9-inch pie pan. Prick bottom of crust with fork. Line crust with foil. Bake 10 minutes. Remove from oven; remove foil. Return to oven until crust is golden brown, about 7 minutes. Cool slightly.
3 – Heat large sauté pan over medium heat. Add sausage, crumbling well. Cook through. Drain excess grease, if necessary.
4 – Add peppers, onions, herbs and pepper; cook until onions are translucent, stirring occasionally, about 10 minutes.
5 – Spoon sausage mixture into baked pie shell. Sprinkle with mozzarella and Parmesan cheeses.
6 – Whisk eggs and milk in bowl. Pour over sausage mixture.
7 – Bake until egg mixture is set, puffed and golden, about 25 to 30 minutes. Cool before slicing.
Makes 6 servings.

 

http://www.cooksrecipes.com/gmeat/spicy_italian_sausage_pie_recipe.html

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