Thread: What's for dinner tonight?

Baked Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella and Basil and it was darn good. The recipe is linked


http://themissingingredient.wordpres...lla-and-basil/

Originally Posted by elsid13

Baked Prosciutto-Wrapped Chicken Stuffed with Fresh Mozzarella and Basil and it was darn good. The recipe is linked


http://themissingingredient.wordpres...lla-and-basil/

i'll have to try that sometime, looks good.

Originally Posted by chazoe60

I'm making spaghetti and meatballs for dinner tonight. We have four kids in the house instead of the usual two so I have to make a bunch of it. What's a good meatball recipe Zam?

sorry I missed thisa post! a mix of bulk sausage and hamburger even cround turkey works well for meatballs.
I always add 1 egg for every 2 pounds of meat as a binder. you can also add seasoned breadcrumbs or crush some flavored croutons as well 1/4 cup for every pound of meat, but i consider this optional! as i mentioned the sicilians add minced raisins, i lie that along with a pinch of tarragon and oregano, I always season with garlic powder and freash grated pepper.
I like the golf ball sized meatballs, hand rolled, placed on a lightly greased baking sheet and into the oven 400 F for 20 minutes.
roll them around every 5 min to got them nicely browned all around.
then simmer them in the sauce after draining while you cook the pasta.
Sorry i did not respond sooner, I just read your request, I am sure the kids loved whatever you made.
fresh grated parmesian essential to any great pasta dish do not buy the shit in the shaker !

I buy the shit in the shaker

Originally Posted by Chef Zambini

sorry I missed thisa post! a mix of bulk sausage and hamburger even cround turkey works well for meatballs.
I always add 1 egg for every 2 pounds of meat as a binder. you can also add seasoned breadcrumbs or crush some flavored croutons as well 1/4 cup for every pound of meat, but i consider this optional! as i mentioned the sicilians add minced raisins, i lie that along with a pinch of tarragon and oregano, I always season with garlic powder and freash grated pepper.
I like the golf ball sized meatballs, hand rolled, placed on a lightly greased baking sheet and into the oven 400 F for 20 minutes.
roll them around every 5 min to got them nicely browned all around.
then simmer them in the sauce after draining while you cook the pasta.
Sorry i did not respond sooner, I just read your request, I am sure the kids loved whatever you made.
fresh grated parmesian essential to any great pasta dish do not buy the shit in the shaker !

No problem Chef. They turned out pretty good actually. Next time I am definitely using a mix of sausage and beef though.

I bought some mozzarella and basil chicken sausage at Sams just now and I think I'm going to make some home made pasta sauce in the next week or two. I plan on soaking the chicken sausage in the sauce for a couple hours. Best thing about this sausage is one link is only 140 calories and 16g protein. They're about the size of a johnsonville bratwurst.

Halibut fish and chips...cajun style

Originally Posted by SeeingRed

I bought some mozzarella and basil chicken sausage at Sams just now and I think I'm going to make some home made pasta sauce in the next week or two. I plan on soaking the chicken sausage in the sauce for a couple hours. Best thing about this sausage is one link is only 140 calories and 16g protein. They're about the size of a johnsonville bratwurst.

pierce the sausage with a fork a few times evenly around the entire sausage. brown it in a pan whole, then slice it on the bias after it has cooled. NOW it is ready to steep in the sauce.
forgive me for offering unsolicited advice, enjoy your sausage.

Originally Posted by Chef Zambini

pierce the sausage with a fork a few times evenly around the entire sausage. brown it in a pan whole, then slice it on the bias after it has cooled. NOW it is ready to steep in the sauce.
forgive me for offering unsolicited advice, enjoy your sausage.

Its pre cooked and I was going to stab em with a fork to help flavor, but I'm not going to cut them up. I'll toss them in whole. Easier for me to maintain a good calorie count

Originally Posted by Nomad

Halibut fish and chips...cajun style

how do you make yours cajun style?

Originally Posted by NightTerror218

how do you make yours cajun style?

Mmmm...blackened seasoning. I use Emeril's recipe for putting my blackened rub together. Use it on chicken a lot.

Originally Posted by MOtorboat

Mmmm...blackened seasoning. I use Emeril's recipe for putting my blackened rub together. Use it on chicken a lot.

I have never used blackened seasoning. I do need to try it. Never thought about using it on chicken, only fish. What else do you use it on? I do like Emeril's seasoning.

My dad is a Chef (barely taught me anything) but blackened seasoning is one he has taught me to stay away from when it comes to fresh fish. he told me to use it on slightly less fresh fish since it has a strong taste. He used to use it on fish in his restaurants on fish that was not as fresh.

Originally Posted by NightTerror218

how do you make yours cajun style?

I like to use "SlapYaMomma" seasoning. I use Alaskan Amber for the beer batter....I've found it makes a great batter.

Originally Posted by Nomad

I like to use "SlapYaMomma" seasoning. I use Alaskan Amber for the beer batter....I've found it makes a great batter.

I have a batter from Sportsman that has a lemon zing to it. It is actually really good. I am going to order some beer batter from Bass pro Shop. I have failed with Alaskan Amber in cooking before but if you found something it works well in.

Originally Posted by NightTerror218

I have never used blackened seasoning. I do need to try it. Never thought about using it on chicken, only fish. What else do you use it on? I do like Emeril's seasoning.

My dad is a Chef (barely taught me anything) but blackened seasoning is one he has taught me to stay away from when it comes to fresh fish. he told me to use it on slightly less fresh fish since it has a strong taste. He used to use it on fish in his restaurants on fish that was not as fresh.

I only put it on chicken (don't really eat fish). I do like to put some in alfredo sauce for a bit of a kick.

If I actually get fancy (which is rare), I'll go for blackened chicken alfredo...and I grill/pan roast chicken with the blackened seasoning, and add some to the alfredo sauce too.