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Pasta and Meatballs

February 21, 2012 by kristineskitchen

Pasta and meatballs is one of those classic meals for which you need a great recipe in your repertoire. I know that many recipes call for a combination of meats, typically beef, veal, and pork, to create a rich flavor, but I’ve never been a fan of multiple meats together (or veal, for that matter). Plus, I like to cook as healthfully as I can, which in this case means using ground turkey for my meatballs.

Don’t start thinking that this meal is lacking in flavor because the meatballs are made with turkey, though. The meatballs are everything I expect a meatball to be. And the sauce? The sauce is amazing (and so easy!) The key to the sauce is that it is cooked in the same pan that you browned the meatballs in, so it’s full of those wonderful little browned bits of flavor left from the meatballs. The meatballs also finish cooking in the sauce, further infusing both meatballs and sauce with great flavor.

I highly recommend that you try this recipe, and soon. My only regret? That I didn’t make a double batch. It would have been really nice to have some leftovers in my freezer.

One year ago:  Baked Potato Soup

Pasta and Meatballs

Printable Recipe

Makes 4 servings

A few notes:

  • It is important to use 93% lean ground turkey in this recipe; if you use ground turkey breast (99% fat-free) the meatballs will taste dry.
  • Remember to plan ahead and allow time to chill the meatballs for about an hour before cooking them. This helps them to firm up a bit, so they will be less likely to break up when cooking.
  • Cooked meatballs and sauce can be frozen for up to 2 months in an airtight container. Thaw and gently reheat in a covered pot over medium-low heat.

Ingredients:

For the meatballs:

  • 1 slice high-quality white sandwich bread, crusts removed, torn into pieces (I used a slice of whole wheat bread)
  • 1 1/2 tbsp. milk
  • 1/4 cup grated Parmesan cheese
  • 3 tbsp. minced fresh parsley (I used 1 tbsp. dried parsley)
  • 1 large egg yolk
  • 2 garlic cloves, minced
  • Salt and pepper
  • 1 pound 93 percent lean ground turkey
  • 1 tbsp. olive oil

For the pasta and sauce:

  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1/8 tsp. red pepper flakes
  • 1 (28-ounce) can crushed tomatoes
  • 1 (14.5-ounce) can diced tomatoes
  • 12 ounces whole-wheat pasta
  • Salt
  • 3 tbsp. chopped fresh basil, if you have some on hand

Directions:

  1. To make the meatballs, mash the bread and milk together in a large bowl to a smooth paste. Stir in the Parmesan, parsley, egg yolk, garlic, 1/2 tsp. salt, and 1/4 tsp. pepper. Add the ground turkey and combine with your hands until the mixture is uniform. Gently form the mixture into 1 1/2-inch round meatballs (about 12 meatballs), and refrigerate them until firm, about 1 hour.
  2. Heat the oil in a 12-inch nonstick skillet over medium heat until just smoking. Brown the meatballs on all sides, about 10 minutes. Transfer the meatballs to a paper towel-lined plate, leaving the fat in the skillet.
  3. To make the pasta and sauce, add the onion to the fat left in the skillet and cook over medium heat until softened, about 5 minutes. Stir in the garlic and red pepper flakes and cook until fragrant, about 30 seconds. Stir in the crushed tomatoes and diced tomatoes with their juice. Bring to a simmer and cook until the sauce has thickened slightly, about 10 minutes.
  4. Add the meatballs to the sauce and simmer, turning the meatballs occasionally, until they are cooked through, about 20 minutes. Season the sauce with salt and pepper to taste.
  5. Meanwhile, bring a large pot of water to boil. Add the pasta and 1 tbsp. salt and cook until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.
  6. Add the basil (if using) and several large spoonfuls of the sauce (without the meatballs) to the pasta and toss to combine, adding some of the reserved cooking water if needed to loosen the sauce. Divide the pasta between four individual bowls, top each bowl with 3 meatballs and additional sauce, and serve.

Recipe slightly adapted from The America’s Test Kitchen Healthy Family Cookbook

Posted in Main Dish, Meat, Pasta, Turkey | Tagged , , | Leave a Comment »

Fish Tacos with Grapefruit and Avocado Salsa

February 16, 2012 by kristineskitchen

Fish Tacos with Grapefruit and Avocado Salsa

If there was one meal that could make me (almost) feel like I was on a beach vacation, it is fish tacos. Probably because I had my first ever fish tacos while on vacation in Hawaii. I liked them so much that we went back to that restaurant two more times during that trip, and I had the fish tacos again at least one of those times. I don’t usually order fish tacos when eating out at home, probably because I’m afraid they’ll never be quite as good as the ones I’ve had in Hawaii.

I do enjoy making them at home, though, where I get to decide how to prepare them and what toppings to include. Normally I wouldn’t think to put grapefruit in a fish taco, but after seeing this recipe on Shawnda’s blog, I was intrigued. I trust her judgment when it comes to fish tacos, since my other favorite recipe is one of hers as well.

I loved this meal. The fish is well complimented by the flavors and crunch of the salsa- grapefruit, avocado, red bell pepper, red onion, jalapeno, cilantro, and lime. A few dallops of cool, creamy Greek yogurt add a nice finishing touch. This time of year, it’s nice to enjoy a meal that reminds you of warmer weather, lazy days, and relaxing by the ocean.

One year ago:  Chinese Chicken Lettuce Wraps

Fish Tacos with Grapefruit and Avocado Salsa

Printable Recipe

Makes 5 tacos

Ingredients:

  • 1/2 large grapefruit, segmented and chopped
  • 1 small avocado, diced
  • 1/4 cup chopped red onion
  • 1 tbsp. lime juice
  • 2 tbsp. chopped cilantro
  • 2 tbsp. chopped jalapeno
  • 1/2 large red bell pepper, chopped
  • Salt and pepper
  • Cooking spray
  • 3/4 lb. halibut filet (or your favorite white fish)
  • 5 small corn tortillas
  • 5 tbsp. Greek yogurt

Directions:

  1. To make the salsa, toss the grapefruit, avocado, red onion, lime juice, cilantro, jalapeno, red bell pepper, and a pinch of salt in a small bowl.
  2. Spray a non-stick pan with cooking spray and heat over medium-high.
  3. Season filets with salt and pepper and cook 4 minutes each side, until the fish flakes easily and is cooked through.
  4. Remove from the pan and flake with a fork.
  5. Divide the fish between 5 tortillas and top with salsa and a tablespoon of yogurt.

Recipe from Confections of a Foodie Bride

Posted in Easy Weeknight Meals, Main Dish, Seafood, Tacos | Tagged , , , | 2 Comments »

Peanut Butter Chocolate Chip Cookies

February 14, 2012 by kristineskitchen

Peanut Butter Chocolate Chip Cookies

Yes, I know I’ve already posted a number of different peanut butter chocolate chip cookie recipes on the blog, but here’s a new recipe that I just found and love. I can’t say that it’s better than my other recipes, but it’s certainly just as good. What can I say- I love peanut butter chocolate chip cookies, so I guess I can never have too many!

As I was typing up this recipe, I realized that it is basically the Baking Illustrated recipe for Thick and Chewy Chocolate Chip Cookies (which is my all-time favorite), with peanut butter substituting for part of the butter.  No wonder I liked these cookies.  :)

This recipe is nice because it only makes about 2 dozen cookies, so it’s perfect for those times when you want freshly baked cookies but not a ton of them. The cookies have plenty of peanut butter flavor and chocolate chips throughout. So go ahead, bake up a batch and try them for yourself!

 

Peanut Butter Chocolate Chip Cookies

Printable Recipe

Makes 2 dozen cookies

Ingredients:

  • 8 tbsp. unsalted butter
  • 1/3 heaping cup creamy peanut butter
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 2 tsp. vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup chocolate chips

Directions:

  1. Preheat oven to 325 degrees F.
  2. Melt the butter and peanut butter in a microwave safe bowl at 50% power until mostly melted. Remove from microwave and stir until the butter is completely melted and smooth, then set aside to cool.
  3. In a mixing bowl fitted with the paddle attachment, mix the cooled peanut butter and butter mixture with the sugars until fully incorporated. Beat in the egg, yolk, and vanilla until combined. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the sugar/butter mixture until a dough forms. Fold in the chocolate chips.
  4. Roll just under golfball sized portions of dough and place on cookie sheets two inches apart. Bake for 10 to 12 minutes, or until the edges are golden, rotating halfway during baking. Do not over bake. Remove from oven and cool for 10 minutes on the cookie sheets, then transfer to wire racks to cool completely.

Recipe from Pennies on a Platter, who adapted it from How Sweet It Is

Posted in Cookies, Desserts | Tagged , , , | Leave a Comment »

Strawberry Sauce

February 9, 2012 by kristineskitchen

On Tuesday I posted the recipe for this New York Cheesecake, and promised to share this strawberry sauce with you as well. The cheesecake was so good it could almost stand alone, but this sauce brought the dessert to a whole new level.

After serving this strawberry sauce with the cheesecake, I still had quite a bit of sauce left. You could certainly halve the recipe, but if you make the full recipe there are plenty of good ways to use this sauce. It would be delicious on top of some vanilla ice cream, or maybe on a slice of chocolate cake or pound cake. Drizzled over waffles or pancakes? Yum. You could even use it to sweeten Greek yogurt or your morning oatmeal.

The recipe below allows you to add as much or as little sugar as you want, to adjust the sweetness level to your liking. When I made it I used somewhere between the 1/8 and 1/4 cup of sugar listed, and my sauce was both a little sweet and a little tart.

One year ago:  Valentine Sugar Cookies

Strawberry Sauce

Printable Recipe

Ingredients:

  • 16 oz. bag frozen strawberries, thawed
  • 1/8-1/4 cup sugar, to taste
  • 2 tsp. cornstarch
  • 2 tbsp. lemon juice

Directions:

  1. Place strawberries in the bowl of a food processor and puree until smooth. Transfer strawberry puree to a medium saucepan. Add sugar and cornstarch (you can start with less sugar and add more later if needed). Heat over medium-low heat, and bring to a low boil. Stirring constantly, cook for about 8 minutes. Add more sugar if needed to bring sauce to the sweetness you prefer.
  2. Remove from heat and stir in lemon juice. Chill until ready to serve.

Kristine’s Kitchen original recipe

Posted in Sauces | Tagged | Leave a Comment »

New York Cheesecake

February 7, 2012 by kristineskitchen

If you’re looking for the best recipe for a classic cheesecake, then this is it. I am very cautious about calling any recipe “the best,” but I am confident in this case, especially since this New York Cheesecake recipe comes from one of my most trusted sources, Baking Illustrated.

The cheesecake is incredibly light and creamy in texture. I served it drizzled with some strawberry sauce, and it was an amazing end to our meal. (I’ll post the strawberry sauce recipe next time. :) )

Cheesecake is one of my absolute favorite desserts, and whenever I bake one, I pretty much enjoy a slice each day until it’s all gone. (Usually, I start by serving the cheesecake when we have dinner guests, so that I only have enough slices left to myself for a few days afterwards.) If you want to make this cheesecake for just you and your Valentine, you could halve the recipe and bake it in mini springform pans. Heart-shaped springform pans would be especially cute. I don’t have any, but I’m sure someone makes them. Maybe I’ll have to look into that…

One year ago:  Giant Double Chocolate Cookies and Spaghetti with Chicken, Tomato Sauce, and Olives

New York Cheesecake

Printable Recipe

Makes 12 to 16 servings

Ingredients:

For the graham cracker crust:

  • 5 tbsp. unsalted butter, melted, plus 1 tbsp. melted unsalted butter for greasing the pan
  • 8 whole graham crackers (4 ounces), broken into rough pieces and processed in a food processor to fine, even crumbs
  • 1 tbsp. sugar

For the filling:

  • 2 1/2 pounds (five 8-ounce packages) cream cheese, cut into rough 1-inch chunks, at room temperature
  • 1/8 tsp. salt
  • 1 1/2 cups (10.5 ounces) sugar
  • 1/3 cup sour cream
  • 2 tsp. lemon juice from 1 lemon
  • 2 tsp. vanilla extract
  • 2 large egg yolks plus 6 large eggs, at room temperature

Directions:

  1. For the crust: Adjust an oven rack to the lower-middle position and heat the oven to 325 degrees. Brush the bottom and sides of a 9-inch springform pan with 1/2 tablespoon of the melted butter. Combine the graham cracker crumbs and sugar in a medium bowl; add 5 tablespoons of the melted butter and toss with a fork until evenly moistened. Empty the crumbs into the springform pan and press evenly into the pan bottom. (You can use the bottom of a glass to press the crumbs down, and then a spoon to press the crumbs into the corners of the pan to create a clean edge.)
  2. Bake crust until fragrant and beginning to brown around the edges, about 13 minutes. Cool on a wire rack while making the filling.
  3. For the cheesecake filling: Increase the oven temperature to 500 degrees. In the bowl of a stand mixer, beat the cream cheese at medium-low speed to break up and soften it slightly, about 1 minute. Scrape the beater and the bottom and sides of the bowl well with a rubber spatula; add the salt and about half of the sugar and beat at medium-low speed until combined, about 1 minute. Scrape the bowl; beat in the remaining sugar until combined, about 1 minute. Scrape the bowl; add the sour cream, lemon juice, and vanilla, and beat at low speed until combined, about 1 minute. Scrape the bowl; add the egg yolks and beat at medium-low speed until thoroughly combined, about 1 minute. Scrape the bowl; add the remaining eggs 2 at a time, beating until thoroughly combined, about 1 minute, scraping the bowl between additions.
  4. Brush the sides of the springform pan with the remaining 1/2 tablespoon melted butter. Set the springform pan on a rimmed baking sheet (to catch any spills if the pan leaks). Pour the filling into the cooled crust and bake 10 minutes; without opening the oven door, reduce the oven temperature to 200 degrees and continue to bake until the cheesecake reads about 150 degrees on an instant-read thermometer inserted in the center, about 1 1/2 hours.
  5. Transfer the cake to a wire rack and cool until barely warm, 2 1/2 to 3 hours. Run a paring knife between the cake and the springform pan sides. Wrap tightly in plastic wrap and refrigerate until cold, at least 3 hours. (The cheesecake can be refrigerated up to 4 days.)
  6. To unmold the cheesecake, remove the sides of the pan. Slide a thin metal spatula between the crust and the bottom of the pan to loosen, then slide the cake onto a serving plate. Let the cheesecake stand at room temperature about 30 minutes, then cut into wedges. Serve with strawberry sauce, if desired.

Source: Baking Illustrated

Posted in Desserts, Cheesecake | Tagged , | 2 Comments »

Fontina Mac and Cheese

February 2, 2012 by kristineskitchen

Fontina Mac and Cheese

You know what’s one of the best things about making mac and cheese for dinner? Leftovers for lunch the next day. All morning you get to look forward to a warm, creamy bowl of cheesy pasta. (Plus a salad or some other fruit or veggies to balance things out, right?)

This is one of the easiest mac and cheese recipes you’ll find. It doesn’t require you to make a roux and a cream sauce for the cheese; the shredded Fontina cheese is simply mixed into the hot cooked pasta. This works because Fontina melts really well. Oh, and did I mention that the mac and cheese is delicious? This is one of the three mac and cheese recipes that we regularly make, along with this whole wheat version and this make-ahead recipe.

One year ago:  Bean-and-Beef Chili

Fontina Mac and Cheese

Printable Recipe

Ingredients:

  • 1 lb. small or medium pasta shells
  • 5 tbsp. unsalted butter, divided
  • 1 cup half and half
  • 8 oz. Fontina cheese, shredded
  • Salt
  • Pinch of grated nutmeg
  • 1/3 cup panko bread crumbs
  • 1/4 cup freshly grated Parmesan cheese

Directions:

  1. Preheat oven to 400 degrees F. Spray a 2-quart casserole dish with cooking spray. In a large pot of boiling salted water, cook the pasta according to the package directions just until 1-2 minutes shy of al dente.
  2. Meanwhile, dice 4 tablespoons of the butter and place in a large mixing bowl. Warm the half and half in a small saucepan or the microwave. Cover to keep warm.
  3. Once the pasta is cooked, add to the bowl with the butter and toss to coat well. Stir in the warm half and half and the Fontina until the cheese starts to melt. Mix in salt to taste, and add the nutmeg.
  4. Pour the mixture into the prepared casserole dish. In a small bowl, melt the remaining 1 tablespoon of butter. Mix in the panko breadcrumbs and shredded Parmesan. Toss with a fork to coat evenly with the butter. Sprinkle the breadcrumb mixture evenly over the pasta in the baking dish.
  5. Bake until the sauce is bubbling and the topping turns golden brown, about 20 minutes. Serve immediately.

Recipe slightly adapted from Annie’s Eats.

Posted in Easy Weeknight Meals, Main Dish, Pasta | Tagged , | 1 Comment »

Blueberry Cupcakes

January 31, 2012 by kristineskitchen

Blueberry Cupcakes

I had a special reason for wanting to bake some blueberry cupcakes, so when Brad came home from the grocery store with fresh blueberries I knew it was meant to be. Although we’re in the middle of winter, the blueberries were delicious and just perfect in these cupcakes.

The cupcakes themselves are not overly sweet, and are almost more like a muffin than a cupcake. And the cream cheese frosting (oh how I love cream cheese frosting!) is sweet and tangy, and is just right with the cupcakes.

One year ago:  Brown Sugar Spiced Pork Loin

Blueberry Cupcakes

Printable Recipe

Makes 24 cupcakes (can be halved to yield 12 cupcakes)

Ingredients:

For the cupcakes:

  • 1 1/2 cups all-purpose flour
  • 1 1/2 cups cake flour
  • 1 tbsp. baking powder
  • 1/2 tsp. salt
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 3/4 cups granulated sugar
  • 4 large eggs, room temperature
  • 2 tsp. vanilla extract
  • 1 1/4 cups milk, room temperature
  • 2 cups fresh blueberries, plus more for garnish

For the cream cheese frosting:

  • 1 cup (2 sticks) unsalted butter, room temperature
  • 12 ounces cream cheese, room temperature
  • 1 pound (4 cups) confectioners’ sugar, sifted
  • 3/4 tsp. vanilla extract

Directions:

  1. To make the cupcakes, preheat the oven to 350 degrees F. Line your muffin pan with paper liners.
  2. In a large bowl, combine the all-purpose flour, cake flour, baking powder, and salt.
  3. In the bowl of a stand mixer fitted with the paddle attachment, combine the butter and sugar, mixing on medium-high speed for about two minutes. Reduce the mixer speed to medium and add the eggs, one at a time, thoroughly mixing after each one and scraping down the sides of the bowl as needed. Add in the vanilla and mix until combined.
  4. Reduce the mixer speed to low and alternately add the flour mixture (in three batches) and the milk, starting and ending with the flour mixture. Using a rubber spatula, gently fold in the blueberries.
  5. Divide the batter evenly among your prepared liners, filling each about 3/4′s full. Bake the cupcakes, rotating halfway through the baking time, until the tops are springy and a toothpick inserted into the center of a cupcake comes out clean, about 18-20 minutes. Cool the cupcakes in the pan for 5 minutes and then transfer to a wire rack to cool completely before frosting.
  6. To make the cream cheese frosting, in the bowl of a stand mixer fitted with the paddle attachment on medium speed, cream the butter and cream cheese together until smooth and light, about 2 minutes. Reduce the mixer speed to low and add the confectioners’ sugar, 1/2 cup at a time, until combined, scraping down the sides of the bowl as needed. Add the vanilla and mix until combined and smooth.
  7. Pipe as desired onto cooled cupcakes. Garnish each cupcake with fresh blueberries.

Recipe slightly adapted from The Curvy Carrot, originally from Martha Stewart’s Cupcakes.

Posted in Cakes & Cupcakes, Desserts | Tagged , , | Leave a Comment »

Baking an extra special (blueberry!) cupcake…

January 30, 2012 by kristineskitchen

I made these blueberry cupcakes for an extra special reason- our little family of three will be growing in a few months! We are expecting a baby boy in early May and couldn’t be more excited. Julia is going to be such a great big sister to her new baby brother.

Early in my pregnancy it was definitely a challenge to keep the blog going, when just the thought of many foods that I normally enjoy made me feel sick. Who would have thought that chocolate cherry scones could ever sound disgusting to me? (Still, I have trouble looking at a few of the food photos from those first trimester posts!) I’m well past all that now, and am enjoying spending time on cooking, photography, and blogging again.

I baked up these blueberry cupcakes to celebrate our soon-to-be little bundle of joy. The cupcakes were delicious, and I’ll be sharing the recipe tomorrow.

Posted in Uncategorized | 1 Comment »

Pizza Bites

January 26, 2012 by kristineskitchen

Pizza Bites

These pizza bites are the perfect appetizer to serve at a casual get-together. I’ve made them for both New Year’s Eve and Super Bowl parties, and recommend making a double batch if you’re feeding a crowd because they disappear quickly! I filled my pizza bites with slices of pepperoni and mozzarella cheese, but you can get creative and use your favorite pizza toppings. The pizza bites are great served with some homemade pizza sauce for dipping, too.  Throwing or attending a Super Bowl party?  Then please make some of these pizza bites to enjoy and share.  You’ll be glad you did.  :)

One year ago:  Cheesecake-Swirled Brownies

Pizza Bites

Printable Recipe

Makes 20-24 pizza bites

Ingredients:

  • 1/2 batch pizza dough (enough for 1 pizza)
  • 4 oz. mozzarella cheese, cubed (about 20-24 pieces)
  • Sliced pepperoni

For topping:

  • Olive oil
  • Italian seasoning
  • Grated Parmesan cheese

Directions:

  1. Preheat oven to 400 degrees F. Lightly grease a 9-inch pie plate or cake pan.
  2. Divide the dough into 20-24 roughly equal sized pieces. Take on of the dough pieces, top with a slice or two of pepperoni and a cube of cheese. Pull the edges of the dough around the fillings and pinch closed. Place seam-side down in the baking dish. Repeat with the remaining dough pieces.
  3. Lightly brush the tops of the dough balls with olive oil. Sprinkle with Italian seasoning and grated Parmesan cheese. Bake for 20 minutes, or until the tops are golden brown. Serve warm, with dipping sauce as desired.

Recipe from Annie’s Eats, inspired by Chaos in the Kitchen

Posted in Appetizers, Snacks | Tagged , , , | Leave a Comment »

Pizza Sauce

January 24, 2012 by kristineskitchen

Pizza Sauce

While I’ve been making homemade pizzas for years, pizza sauce is something that I’ve never thought too much about. I used to buy pizza sauce at the store, but didn’t like paying $4 for something that I only used a small amount of, and that wasn’t that good to begin with. Recently I’ve just been using a can of plain tomato sauce as pizza sauce, topped with a sprinkling of Italian seasoning if I was feeling fancy. But now that I’ve tried this homemade pizza sauce, I’m sure that I’ll be taking a few extra minutes to make my pizzas that much better.

The sauce can be made ahead of time and refrigerated, saving you time when you’re ready to assemble your pizza. This recipe makes more sauce than you need for one pizza, and while I haven’t tried it yet, I’m sure that it would freeze well. Just freeze pizza-sized portions individually and defrost as needed. Homemade pizza sauce also works well as a dipping sauce, and next I’ll be sharing an appetizer that’s perfect with this sauce.

One year ago:  Chicken with White Beans and Tomatoes

Pizza Sauce

Printable Recipe

Ingredients:

  • 28 oz. can diced tomatoes, undrained
  • 3 tbsp. olive oil
  • 1 tbsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. crushed red pepper flakes (or 2 tsp. if you want more heat)
  • 1/4 tsp. salt
  • 3 cloves of garlic, finely minced

Directions:

Combine all ingredients in a medium saucepan over medium-high heat. Bring to a boil, then reduce the heat to a simmer. Allow to cook for at least 15 minutes. Once finished cooking, remove from the heat. If you prefer a smoother sauce, use a potato masher or immersion blender to break up the chunks of tomato. Store in an air-tight container in the refrigerator.

Recipe adapted from Annie’s Eats.

Posted in Pizza, Sauces | Tagged , | 1 Comment »

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