It’s been a while, but check back soon for the following recipes:

• Ultimate stuffed potatoes
• Roasted tomato soup
• Stuffed pasta shells
• Chicken curry with cashews

These meatballs were inspired by my mom and Tyler Florence. From my mom I borrow the finely chopped spinach and the oven method of cooking the meatballs (browning them in a pan is a pain in the butt and doesn’t really add anything for me). From Tyler I borrow the measurements.

I made them several weeks ago (picture was an afterthought) and am ready for some more. Aaron actually said, “these are the best meatballs I’ve ever had.” (sorry, Mom) THIS IS HUGE!  For those of you who know Aaron well, he can be a bit hard to please in the food department and will often offer advice when I’m not really looking for any. In the past, the meatballs I’ve made have been too firm and bland. These came out tender and flavorful –perfect to serve with spaghetti or as a meatball sandwich. I am still surprised at how delicious these are given the simplicity of the ingredients.

These are pretty darn easy to make and freeze fabulously.  We got at least four meals out of them. Definitely freeze about 6 meatballs separately to make two meatball subs for lunch or dinner.

I cannot guarantee they will be as delicious if you use just one meat, but you could always try.  I really believe it’s the combo of meats I used that made them so tender and flavorful. My local butcher shop sells a tri-mix of equal parts veal, pork, and beef for this very purpose. If you can’t find it pre-mixed, mix your own. However, this just might be a great opportunity to get acquainted with your local butcher. If you have a problem with using veal, just use equal parts pork and beef (that’s what Tyler does).

Ingredients

• 3 lbs ground meat (1 lb each of ground veal, pork, and beef)
• 1 egg
• 1/2-3/4 cup grated parmesan/Romano blend (at TJ’s)
• 4 thick slices firm white bread, crusts removed and torn into pieces (I used 1/2 loaf of par baked French baguette from TJ’s)
• 1 good size onion finely minced (keep it raw –I had my reservations about this, but mom insisted)
• several large handfuls of spinach -(I pulsed it in my food processor to get a very fine chop –you could do it by hand)
• small handful of basil (threw it in with the spinach)
• 2-3 cloves of garlic, pressed
• 1-2 tsp kosher salt
• fresh ground pepper
• 2 cans of TJ’s Tuscano Marinara sauce or other sauce of choice.

*If you are out of garlic, you could always use some garlic salt in place of the kosher salt.

Directions

Preheat oven to 350 and take out a sheet pan.

Pour enough milk over the bread in a bowl to moisten and let it soak. Combine the meats in a large bowl. Add the egg and cheese and season generously with salt and pepper. Use your hands to squeeze the excess milk out of the bread and add that to the bowl along with the remaining ingredients. Gently combine all the ingredients with your hands or with a spoon until just mixed together. Don't overwork or the meatballs will be tough.

Using a large ice-cream scooper (the kind with the spring) or your hands, form meatballs into golf ball size and place even spaced on a large sheet pan. You might need two sheet pans depending on how large yours are. Cook in oven for approx 30 min. If using two pans you can rotate them half way through to achieve a more even cooking outcome. Don’t over cook. They are going to simmer in your tomato sauce for two hours, so it’s better to under cook them because they can always finish cooking in the sauce.

While meatballs are cooking, heat your tomato sauce of choice in a large pot. When meatballs are done cooking, place in the pot and simmer, almost covered for 2 hours. Serve over your favorite spaghetti or on a baguette with melted mozzarella.

*I can’t remember, but I think this made more than 24 meatballs, sorry :(

I don’t know where I got this recipe, but it makes a great, classic pesto every time. Freeze the extra in ice cube trays and enjoy homemade pesto in the winter when fresh basil is hard to find!  For something different, mix a dollop of pesto with mayonnaise or cream cheese and use as a spread on your next turkey or chicken sandwich.

Directions

Puree the following ingredients in a food processor (I’m sure a blender would work too) until paste forms -sometimes people gradually drizzle the oil in:

• 4 cups fresh basil leaves (loosely packed)
• 1/2 cup olive oil
• 1/3 cup pine nuts (I like to toast mine –let them cool before adding though)
• 2 cloves garlic

Stir in 1/2 cup parmesan cheese and 1 tsp of kosher salt.

To help prevent browning, store with a layer of plastic wrap pushed right up against the pesto. It should last several days in the fridge, but tastes best when consumed right away.

No exacts here. Just use what fits your preference. The key here is trying new flavors to mix it up a bit. Use the mixture in a sandwich with lettuce, avocado, and some Jarlsberg cheese or serve a large scoop over a bed of spinach and cucumbers.

Ingredients

• chopped or shredded rotisserie chicken
• chopped celery for crunch
• chooses a fruit (apples, raisins, or dried cranberries)

• choose a nut (slivered almonds or chopped cashews)

• equal parts plain yogurt and mayonnaise
• curry powder to taste
• kosher salt and freshly ground black pepper
• optional: green onions or red onions

Directions

Combine first four ingredients (sometimes I’ll add the nuts right before so they retain their crunch). Whisk remaining ingredients together in a small bowl. Taste the sauce before adding it to the chicken mixture and make adjustments where necessary. 

If you’ve never cooked with eggplant before, this is a great first recipe. This lasagna is AMAZING! It is so flavorful and filling; you will not even miss the noodles or meat.  Aaron loves when I make this–definitely a Barker favorite.  I’ve included the original recipe (thanks Danny Boome from the Food Network) with my alterations in bold.  See additional notes and tips below.  With my adaptations (more eggplant, mushrooms, sauce, and cheese) I’m able to make 1 8x8 plus a little 7x5 to freeze for later. If making for a larger group, you could probably make just 1 9x13. Goes great with a side of capellini tossed with parmesan, butter/olive oil, salt and pepper.

Ingredients

• 2 large eggplants, sliced lengthwise 3/4-inch thick  (I use 3 see picture below –I peel the eggplants before slicing so you don’t have to deal with the chewy skin)
• 5 tablespoons olive oil, divided plus more for baking dish
• Coarse salt and freshly ground black pepper
• 1 cup thinly sliced cremini mushrooms (I use at least 2 cups of thickly sliced –buy in bulk at Costco)
• 2 garlic cloves, minced
• 1 tablespoon freshly chopped thyme leaves
• 1 (15-ounce) container whole milk ricotta cheese
• 1/2-3/4 cup of shredded mozzarella
• 3 large eggs
• 1 cup grated Parmesan, divided
• 2 tablespoons freshly chopped oregano leaves (I use a heaping tsp of dried since I don’t have fresh in my garden)
• 2 cups Nona's Marinara Sauce, recipe follows (I use 1 can or TJ’s Tuscano Marinara)

Directions

Preheat oven to 400 degrees F.

Arrange sliced eggplant in a single layer on 2 sheet pans. Brush on both sides using 3 tablespoons of oil and season with salt and pepper. Roast the eggplant until it is soft and golden. Turn slices halfway through, about 25 minutes total.

Meanwhile, in a medium skillet add the remaining 2 tablespoons of oil and the sliced mushrooms. Saute until soft for about 7 minutes. (Tip-if you want a nice browned mushroom, don’t move them around while cooking.  Wait several minutes before giving them a stir) Add the minced garlic and chopped thyme. Cook for another 2 minutes. Once the mushrooms are cooked remove and set aside to cool.

In a large bowl add the ricotta, shredded mozzarella, eggs, 1/2 cup Parmesan, oregano, mushrooms, 2 teaspoons of salt and 1/4 teaspoon pepper. Mix well. Brush an 8-inch baking dish with oil.

Spread half of the marinara sauce on the bottom of the prepared baking dish. Lay 4 slices on top followed by the ricotta mixture (reserve some if you want to make an extra for the freezer). Lay another 4 slices of eggplant and finish with marinara sauce. Top with the remaining 1/2 cup Parmesan. Bake until golden brown, at 350 degrees, for 30 minutes.

Tips

I use three eggplants so that I have enough to make a little frozen one for later. Those three eggplants make two sheet pans of sliced eggplant –you can cook them at the same time in the oven.  If using two different racks, rotate the racks half way through when you take them out to flip them.

This is the best sauce.  There are 3 cups of sauce in this can.  Thus, I use the leftover cup to make my mini freezer lasagna.

If making an extra to freeze, just pop it in the oven frozen –no need to defrost.

 Whenever I have milk that’s about to go bad, or we’re going to leave on vacation before we can finish the milk, I make pudding. Super easy and almost as satisfying a dessert as ice cream. Follow the directions on the box, and don’t forget the whipped cream!

If you’re feeling a little more adventurous and have never made pudding from scratch (JELL-O Cook & Serve does not qualify as homemade) you have to try this recipe from Everyday Food Magazine: Vanilla or Chocolate Pudding You can use this basic recipe to create a variety of desserts. The peanut-butter chocolate parfaits are soooooo good –you’ll love them! 

Want something else to do with those overripe bananas besides banana bread?  Cut them in fourths (they blend easier when they’re small) and freeze them.  Use the frozen pieces in a smoothie –the frozen texture of the banana really gives the smoothie a nice frothy consistency. The frozen bananas come in especially handy when you want to use fresh fruit in your smoothie and still have it icy cold, without the addition of extra ice. They’re also great for relieving teething pain :)

Directions:

Cut bananas to desired size. Place on a small cookie sheet lined with parchment or wax. Put in freezer. Take out after a few hours and store in a freezer bag.

*this is a good practice for almost any fruit that you can't consume before it spoils (nectarines, blueberries, mango, strawberries).  Throw it in a freezer bag and use it for a smoothie.

Ingredients

• 1 package of ready to use pizza dough (I used TJ’s regular –not sure if the whole wheat would work as well)
• olive oil – use one that has a good taste to it
• kalamata olives –roughly chopped
• chopped herbs (rosemary, thyme, chives, basil, etc . . .)
• parmesan cheese
• coarse salt
• 10 inch cast iron skillet (if you don’t have one, use a baking sheet, but I can’t guarantee it will come out the same)
• optional: tomatoes –I felt like a few of them released too much liquid, which made the dough a little soggy in parts. If I do use tomatoes next time, I will slice them very thin and press out as much liquid as possible. .

Directions

Take out the pizza dough and let stand at room temp. for approx 30 min. Preheat your oven to 450 deg. If you have a pizza stone, put it in there.

Pour a generous amount of olive oil in your skillet (there should be enough that you can roll it around and see it there). First, stretch out the dough a little by holding it in your hands and rotating it while it hangs. I sprinkled a thin layer of corn meal on the bottom of the skillet (I’m not sure if it was even necessary). Plop the dough in the center of the skillet and start working it around to the edges by pressing it with the tips of your fingers.  If it seems like it’s going nowhere, keep it at. Once it’s stretched to the edges, make deep wells throughout the dough by pressing in your fingertips. The dough should look bumpy all over. Generously drizzle olive oil (it should be slick and the little wells should have oil in them) over the top of the dough –your bread will be dry if you skimp. Put on your toppings and then sprinkle with a little bit of course salt. Set your skillet or cookie sheet in the center of the oven on top of the pizza stone (if you have one) and bake for approx 15 minutes. Depending on the thickness of the dough, oven conditions, etc. . . it could take more or less time –keep an eye on it.

*although it seems like you’ve used a lot of oil, which you have, the bread doesn’t come out oily because the dough absorbs it. If your bread comes out dry, use more next time. 

Not quite in time for your 4th of July picnic, but if you’re looking for a no frills, basic potato salad to bring to your next summer bbq, look no further!  I really love the way she suggests cooking the potatoes. They come out perfect every time. I questioned the amount of dill here (seems extreme), but I gave it a go, and it really gives the salad a fresh flavor.This time I added bacon, which was delicious.  Next time I’m going to add some finely chopped sun dried tomatoes.

*this can totally be made the day before – just leave out the bacon if you want it to be crispy.

Ingredients

• 3 pounds small white potatoes (I used baby red this time)
• Kosher salt
• 1 cup mayonnaise
• 1/4 cup buttermilk
• 2 tablespoons Dijon mustard (I actually have coarse ground Dijon mustard, so I just used 4 TBS)
• 2 tablespoons whole-grain mustard
• 1/2 cup chopped fresh dill (I know this seems like a lot, but it really doesn’t overwhelm the final product –don’t use dried)
• Freshly ground black pepper
• 1/2 cup chopped celery
• 1/2 cup chopped red onion
• optional: crispy bacon to sprinkle on top

Directions

Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, depending on their size, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes, depending on their size. Don’t forget about them or they could overcook –like mine almost did! 

Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.

When the potatoes are cool enough to handle, cut them in quarters or in half, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. Add the celery and red onion, 2 teaspoons of salt (I’d start out with just 1 tsp and then check the taste) and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.

Want to make your meals taste substantially better?  STOP using table salt to season your food. Instead, consider using a kosher flake salt as your every day salt.  Sure, you could spend $12 for 6oz of fleur de sel, but a better value is a 3 lb box of kosher salt for $5. Not only does kosher salt taste smoother than table salt, which is way too harsh and bitter, but it distributes itself better and covers more surface area because of its larger shape. Morton is my favorite.

If you are a Food Network fan like I am, you’ve probably seen that some chefs use high end salts, like grey salt. I thought I’d see what all the fuss was about and I picked some up (found it for a great price at Marshall’s in the food section –who’d have thought?).  It has a moist texture and really brings out the flavor in foods. Anyways, it is pretty spectacular, but unless you have a separate salt budget, it’s probably not going to be your every day salt. I use it for special occasions or when I’m using expensive ingredients, like a nice cut or meat, fish, or heirloom tomatoes.

Any thoughts?