Italian Meatballs

1/2 cup plain dried bread crumbs

1/2 cup chopped flat-leaf parsley

4 large eggs, lightly beaten

4 tablespoons milk

1 1/2 cup grated Parmesan (or can use Romano)

1 tsp salt

1 tsp black pepper

2 pounds ground beef

1 pound ground pork

1 pound ground veal

1/4 cup extra virgin olive oil ( for pan frying)

In a bowl, stir together the bread crumbs, parsley,eggs, milk, cheese, salt & pepper. Add the meats and stir to combine. Shape the meat mixture into balls and cook, browning all sides.

Bobby Flay's Spanish Spiced Chicken with Mustard-Green Onion Sauce

Mustard-Green Onion Sauce

¼ cup white wine vinegar

2 tablespoons Dijon mustard

1/3 cup olive oil

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

¼ cup thinly sliced green onions, light and dark parts

2 tablespoons finely chopped fresh flat leaf parsley

Whisk together the vinegar and mustard in a large bowl. Drizzle in the oil and whisk to emulsify. Season with salt and pepper, then stir in the green onions and parsley.

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Spanish Spice Rub

3 tablespoons Spanish paprika

1 tablespoon ground cumin seeds

1 tablespoon ground mustard seeds

2 teaspoons kosher salt

2 teaspoons coarsely ground black pepper

Whisk together all the ingredients in a bowl.

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Chicken

4 bone-in skinless chicken breasts, 8 oz each

4 teaspoons olive oil

Chopped fresh flat-leaf parsley

1. Heat grill to medium.

2. Rub each chicken breast on the top side with the rub, drizzle with the oil, and place rub side down on the grill. Grill 3-4 minutes until charred and a crust has formed. Turn the breasts over, close the cover, and continue cooking for 5-6 minutes until just cooked through. Transfer to a cutting board and let rest for 5 minutes.

3. Place the chicken breasts on a platter and drizzle 2 tablespoons of the sauce over each breast. Garnish with chopped parsley, and serve the remaining sauce on the side if desired. 

Serves 4

Zabaione Con Crema

6 large egg yolks

6 tablespoons sugar

6 tablespoons Marsala or Vin Santo

1 cup 35% cream

1/2 cup fresh blueberries

1) place egg yolks in a steel bowl. Mix in sugar and Marsala or Vin Santo.

2) Bring water to a boil. Lower the heat and place steel bowl over the water. Whisk the yolk mixture for 8 minutes or until it becomes light and creamy. Monitor your heat; otherwise you will end up with scrambled eggs. Set aside and let cool.

3) in another bowl, whip the cream with a hand mixer.

4) Gently fold the yolk mixture into the whipped cream with a rubber spatula and place in fridge for about 30 minutes or until ready to serve. Serve in glasses and garnish with blueberries.

Makes 4 servings.

Thai Pork with Peanut Sauce

One 2 lb boneless pork loin, trimmed of fat and cut into 4 pieces

2 large red bell peppers seeded and cut into strips 

1/3 cup prepared teriyaki sauce

2 tablespoons rice vinegar

1 teaspoon red pepper flakes

2 cloves garlic, minced

1/4 cup creamy peanut butter

For serving (optional):

1/2 cup chopped green onions (white part and some of the green)

1/4 cup chopped dry-roasted peanuts

2 limes, cut to make 8-12 wedges

1) Coat the slow cooker with nonstick cooking spray. Put the pork, bell peppers, teriyaki sauce, rice vinegar, red pepper flakes, and garlic in the cooker. Cover and cook on LOW until the pork is fork tender, 8-9 hours.

2) Remove the pork from the cooker and coarsely chop. (For picky eaters that don't like veggies, blend up the remaining liquid and peppers with an immersion blender). Add the peanut butter to the liquid in cooker; stir well to dissolve the peanut butter and mix with the liquid to make the sauce. Return the pork to the sauce and toss to coat the meat evenly.

3) Serve in shallow bowls over hot jasmine rice and sprinkle each serving with some of the green onions and peanuts. Pass the lime wedges.

Crock Pot Chili & Beans

1 1/2 cups beef broth

2 (14 1/2 oz) cans diced tomatoes

1 (8 oz) can tomato sauce

2 (7 oz) cans chopped green Chili peppers (I use only one can)

1/3 cup Chili powder (I used 1/2 the amount)

2 teaspoons unsweetened cocoa powder

1 jar chipotle chiles, chopped

2 teaspoons ground cumin

1 1/2 teaspoons dried oregano, crumbled

1 teaspoon fennel seeds

1 teaspoon fresh ground black pepper

1 teaspoon salt

1/2 teaspoon cayenne pepper

1-2 tablespoons sugar

4 (15 oz) cans pinto or kidney beans (I used only 2 cans)

1-3 tablespoons olive oil

2 cloves garlic, minced

1 yellow onion chopped

1 red bell pepper, chopped

2 lbs beef stew meat, cut into small cubes ( or use minced meat instead)

1/4 cup all purpose flour

1) put first 13 ingredients in crock pot with 1 tablespoon of the sugar, mix well, add the beans.

2) Turn crock pot on low.

3) Heat some olive oil in a large skillet. Sauté garlic, onions and green peppers for 4-5 minutes. Add to crock pot.

4) Dredge the beef in the flour and brown in skillet (add more oil if necessary).

5) Add to crock pot and stir well.

6) Cook for 8-10 hours

7) taste check; for acidity if necessary add more sugar. Check if there's enough salt.

Lina's Sausage Won Ton Appetizers

1 package won ton wrappers

9-10 Italian Sausages, casings off

1 pepper (red or yellow), chopped or cubed in small pieces (if using a food processor, squeeze out all excess juice)

Old Cracker Barrel cheese block (250 gr), grated

1 bottle ranch dressing (or more)

Defrost won ton wrappers. Lightly press wrappers onto the bottom and up the sides of greased miniature muffin cups. Bake at 350 degrees for 6 minutes. Let stand for about 5 minutes.

In a large pan, cook sausage on medium heat until no longer pink. Drain. Put aside in a bowl. Break up the meat while cooking or with your hands when it has cooled. Add peppers, grated cheese and 1 bottle of ranch dressing. Mix well. Pack in about a heaping Tablespoon of the sausage mixture or more into the won ton cup. Put back into the oven for about 6-7 minutes

Optional: top with grated cheese before putting in the oven.

Cauliflower Mash

1 head cauliflower, cut into florets

1 tablespoon olive oil

1 clove garlic, smashed

1/4 cup grated Parmesan cheese

1 tablespoon cream cheese

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1) place a steamer into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes.

2) meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat.

3) transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until creamy. Blend in garlic, Parmesan cheese, cream cheese, salt and black pepper.