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Posts Tagged ‘Italian’

I have four adult children, and only one is interested in cooking. You would think with my husbands obvious love of baking, and my love of cooking some of it would have rubbed off on all the children. But it was one son who has shown any interest in cooking. He started cooking with me when he was very small. He always wanted to know what was that, how do you do that, why do it that way. So I showed him and he has become a very good cook over the years. No…he is not a professional chef. He is a home cook who enjoys making his own variations on recipes he finds. This is one he found, and it is very good! He made it for me a couple of weeks ago the whole family loved it.

2 tablespoon of olive oil
1 bunch green onions (5-6)
1 red or green bell pepper sliced into thin strips
4 oz button mushrooms sliced and cleaned
1 large clove of garlic minced
6 cups fat-free reduced sodium chicken broth
1 ½ cup cooked and shredded chicken
2 cups of thinly sliced greens, such as spinach or Swiss Chard
1 package frozen cheese or mushroom tortellini
Salt and Pepper to taste
¾ to 1 cup shredded blended cheese, such as Sargento Mozzarella with sun dried tomatoes and basil
In large stockpot, heat the olive oil. Add green onions and bell pepper, and saute’, stirring occasionally, about 3 minutes.
Add the mushrooms and garlic and cook, stirring often 2-3 minutes.
Add chicken broth; cover and bring to a boil
Add the shredded chicken, spinach, and tortellini. Cover partly and simmer until the spinach and tortellini are tender about 10 minutes. Season with salt and pepper to taste. Sprinkle individual servings with cheese.

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It has been awhile since I lasted posted, my only excuse is:  The Holidays wore me out!

I also have been trying out some new recipes I found both online and in some of my mothers old cookbooks.

This one we are having tonight.   I love the simplicity of a sub.   I will serve it with a tossed salad for a complete meal.

Ingredients

* 1  egg, lightly beaten
* 1/3  cup fine dry bread crumbs
* 2/3  cup finely chopped onion (2 small)
* 1/2  teaspoon salt
* 1/2  teaspoon dried oregano, crushed
* 1/4  teaspoon ground black pepper
* 1-1/2  pounds lean ground beef
* 1  15-ounce can tomato sauce
* 1/2  cup chopped green sweet pepper (1 small)
* 2  tablespoons packed brown sugar
* 1  tablespoon yellow mustard
* 1  teaspoon chili powder
* 1/4  teaspoon garlic salt
* 1/4  teaspoon ground black pepper
* 1/8  teaspoon bottled hot pepper sauce
* 8  hoagie buns, split and toasted
* 2  cups shredded mozzarela cheese (8 ounces)

Directions

1. In a large bowl, stir together egg, bread crumbs, 1/3 cup onion, the salt, oregano, and 1/4 teaspoon black pepper. Add ground beef; mix well. Shape meat mixture into 32 balls. Arrange meatballs in a single layer in an ungreased 15×10x1-inch baking pan. Bake, uncovered, in a 350 degree F oven for 25 minutes. Drain off fat.

2. For the sauce, in a 3-1/2- or 4-quart slow cooker, stir together tomato sauce, the remaining 1/3 cup onion, the sweet pepper, brown sugar, mustard, chili powder, garlic salt, 1/4 teaspoon black pepper, and the hot pepper sauce. Add cooked meatballs, stirring gently to coat with sauce.

3. Cover and cook on low-heat setting for 3 to 4 hours or on high-heat setting for 1-1/2 to 2 hours.

4. Place four meatballs on the bottom of each bun. Top with some of the sauce and a slice of cheese. Add bun tops. Makes 8 servings.

Better Homes And Garden Magazine

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