Momma meee --yeah!!

It's been rather challenging having an Italian husband and loathing Italian food. It has been through much trial and error that I have perfected a very simple and thrifty meatball that even I love.

Mamma Garrasi's all beef meatballs

What you will need:

2 Tbs Worcestershire sauce

3 cloves of garlic minced

1 egg

1 Tsp basil (dry)

1 Tsp garlic salt

3 turns fresh cracked salt and pepper

1/2 Cup Parmesan cheese 

1 Cup Italian breadcrumbs

1 Tbs red wine

2 Tbs Extra Virgin Olive Oil

1 Lb Ground beef

Combine all ingredients (except olive oil) in a large bowl. Preheat a saute pan with olive oil. The important thing is to make sure your pan is hot enough to create a sear on the meatball. You want to retain as much moisture as possible! Once a side is seared, rotate the meatballs until evenly seared on all sides. Once cooked, remove from pan and drain oil but DO NOT SCRAPE. Add marinara to pan and return meatballs. Simmer on low/med heat while pasta boils. AND THAT'S IT!!

*I cook a large stock pot of sauce every few months and freeze. That recipe is different post entirely which I will happily share in the future. 

 

First things first!

Much to the encouragement of my dear friend Betty, I have decided to share with the world my recipes, simplifications of them, and learn a few things along the way!

The first meal & tidbits: Tonight I am making my husband's favorite chicken dish. It is so simple and can be prepared in under 15 min. That said, I am an old fashioned grandma taught cook that measures nothing-- but I will try. 

Mark's Favorite Chicken

You will need:

1/4 cup Worcestershire sauce 

2 Tbs Extra Virgin Olive Oil

1 Tbs garlic salt

1Tbs paprika

1 Tsp rosemary (dry)

1 Tsp oregano (dry)

Fresh cracked pepper

4-6 medium red potatoes (large dice)

4-5 chicken drumsticks

2 Freezer style zipper bags

Glass baking dish

Remove chicken from packaging, wash under cold water, and pat dry.Place chicken in zipper bag with Worcestershire sauce. Allow this to marinate for at least 30 min in fridge.Place herbs and seasonings in morter & pestle (or pulse in food processor/blender) until rosemary has become fine, divide into 2. 

Next place potatoes in the other zipper bag. Add  half the olive oil and half the herbs. Shake vigorously to coat evenly. Place the potatoes on the interior of entire baking dish. Now remove chicken from the fridge and place in the bag just used for the potatoes. Add remaining herbs and olive oil and shake again. Place the chicken fatter side down (or top down) and make sure that potatoes are propping the chicken up so that every side of the chicken will be cooked the same way. This prevents the chicken from having one soggy side.Now crack some fresh pepper over potatoes and chicken. Place in preheated 375° oven for 1 1/2 hours, until juices run clear, or internal temp of 165°.