"Roasted Butternut Squash Soup"

August 30, 2017 Rich at Definitely Delish

This soup recipe is a little time consuming just because of the cutting and pre-roasting of the squash, but once that's done it definitely speeds up..

The roasting concentrates the flavor and gives the squash this amazing taste that's well worth the wait..

I find this one of the toughest soups to photograph as there is little variation in color or texture unless you garnish it just right—still just tends to look orange but she's got it where it counts, and that's in taste..

This is one of my Baby's favorite soups that I make here at home; sweet, savory, cinnamon spicy and oh so good..

Definitely worth making at home, especially now that Summer is coming to close and Fall is fast approaching us..

(Just looks so pretty as a starter before thanksgiving or any dinner during those fall months)

Though in this house, regardless of the time of year, this soup is a guaranteed to be a hit..

Try it out for yourself and your family; I think you'll find that it is, without a doubt, "Definitely Delish"

"Roasted Butternut Squash Soup"

Ingredients:
4 pounds Butternut Squash Cubes
3 tablespoons Unsalted Butter
1 Green Apple
1/2 Sweet Vidalia Onion
8 fresh Sage leaves, finely chopped
1 tablespoon Sugar in the raw (turbinado sugar)
2 1/2 cups low sodium Chicken broth(see notes)
1 cup Apple Cider
1 1/2 cups water
1 1/2 teaspoons sea salt
1/4 teaspoon ground pepper
1/2 teaspoon Cinnamon
1/8 teaspoon each of Allspice and Nutmeg
1/3 cup Heavy Cream
Garnish-see Note below

Directions:
1. Heat oven to 425 degrees and arrange rack in middle..
2. Line a baking sheet with foil and fill with cut squash. Then melt 2 tablespoons of butter and brush it over top the squash pieces and then sprinkle with sugar..
3. Season with sea salt and pepper, then roast till knife tender-about 50 minutes to 1 hour approximately..
4. Meanwhile; peel, core and cut the apple into a medium dice. Follow by cutting the onion half into a medium dice as well. Then melt the remaining butter on medium heat in a deep pot, or dutch oven, large enough to hold several quarts of soup..
5. Add the apple, onion, and sage to the pot and season with salt and pepper-then cook, stirring occasionally, until softened. About 7 minutes..
6. Remove the pan from heat and set aside till squash is don in the oven..
7. When the squash is done, add it to the pot with the sauteed apples and onions; then add the broth, cider, cinnamon, spices and water to the pot. Bring it to a boil over medium high heat..
8. Reduce the heat to medium low, cover and simmer for about 15 minutes. Stir occasionally and adjust heat if necessary..
9. Remove the pot from heat and stir in the heavy cream; now with an immersion blender, puree the soup inside of the pot. (You could also use a regular blender and puree in batches but I find the immersion blender saves on time and clean up)
10. Taste and season with salt, pepper or cinnamon as needed to achieve the desired taste..

Notes:
1. You can leave it slightly chunky if you prefer it that way. Also, you can garnish it with toasted pumpkin seeds, apple slices, dollops of goat cheese (I prefer honeyed goat cheese for this) or a few dashes of cinnamon - or even a mix of all of these..
2. Substitute the chicken broth with a light vegetable stock, Coconut cream (or cream substitute) for the heavy cream and use your preferred butter substitute (margarine, oil, etc) for butter to make this a Vegan or Vegetarian friendly dish..

"Cajun-Creole Jambalaya"

May 6, 2017 Rich at Definitely Delish

It's been a long break from cooking or blogging recently..

I've been away these past few weeks on a much needed vacation to New Orleans and the Mexican Riviera..

New Orleans is one of my most favorite places in all the world to be..

I love the history, the atmosphere, the sights and sounds of this Southern U.S. city—and don't even get me started on their cuisine..

I could go on forever and a day about the food—from the coffee & chicory with beignets, the étouffée's and gumbos, the seafood and the down home southern food..

There's a never ending supply of variety and an endless parade of new food experiences to explore inside Nawlin's..

It's because of this wonderful mix of French, Spanish, American, African, Island and Native influences thrown together with all of the new culinary discoveries and imports from around the world that makes it such a special "Foodie" city..

Now though, after thoroughly devouring the streets and food scene in the Big Easy, I'm back home..

An though sadly my journey to New Orleans is over, it didn't take long before I felt the need to do a little culinary invention of my own and get back into my favorite room in the house—the kitchen..

An what better dish to make on my return from NOLA, then my own version of a Cajun-Creole standard—"Jambalaya"

Using a mix of chicken, andouille sausage and slow cooked beef stew meat with my peppers, tomatoes, onions, herbs & spices to create this "just spicy enough" version of a tasty jambalaya was the result..

Came out perfectly and such a nice addition with the beef—was practically ready to fall apart as soon as you put it in your mouth. An the heat, just perfect—spicy enough to enjoy but not so hot as to wake the dead down in Louisiana..

Just be sure leave a bottle of hot sauce on the table for those in your home that will only settle for a "Four Alarm Fire" in their mouth and nothing else..

"Definitely Delish" an definitely a dish that you, and your family, will absolutely enjoy—trust me...

"Cajun-Creole Jambalaya"

Ingredients:
For Jambalaya:
1 tablespoon extra-virgin Olive Oil
1 tablespoon Butter
1 1/2 pounds boneless, skinless white meat Chicken cut into pieces
3/4 pound andouille, sliced or diced (pre-cooked is easier to slice)
1 medium Sweet Vidalia Onion, chopped
2 ribs Celery, chopped
2 Bell Peppers, chopped (I used a mix of yellow, orange and green for color)
1 Bay Leaf, fresh or dried
1/8 teaspoon hungarian Paprika
2 to 3 tablespoons (a handful) all-purpose Flour (plus more for coating chicken and beef)
1 (14-ounce) can diced Fire Roasted Tomatoes in juice
1 (14 ounce) can crushed San Marzano Tomotoes
2 cups low sodium Chicken Stock or Chicken Bone Broth
1 teaspoon (1/3 palmful) Cumin
1/4 to 1/2 a teaspoon Chili Powder
1 teaspoon (1/3 palmful) Poultry Seasoning
1 teaspoon Worcestershire sauce
Coarse Sea salt and Black Pepper
Chopped Scallions(green onions), for garnish
Chopped Chives, for garnish
Chopped fresh Italian Parsley, for garnish
Fresh Thyme, chopped for garnish

For Beef:
1 pound Beef Sirloin, cut into a mix of 1 or 2 inch cubes
2 cups of Beef Broth
1/4 Red Wine
pinch of dried Thyme and Sage
enough Water to cover meat
1 tablespoon Butter & Olive Oil
2/3 cup Flour, 1 tsp. Sea Salt and Black Pepper for coating

For Risotto:
2 cups of Risotto rice
2 cups of Chicken Bone Broth or Stock
2 cups of Water
1 teaspoon of Sea Salt
1 tablespoon of Butter

Directions:
For Beef:
1. Mix 2/3 of a cup of flour (or gluten free alternative) with a teaspoon of sea salt and black pepper. Then slice your beef sirloin into cubes of about 1 or 2 inches in size. Toss together to coat all sides of your beef with the flour mixture..
2. Add beef broth, red wine and herbs to a small pot with butter and bring to a low boil on medium heat..
3. In your main chef's pot or saute pan with deep sides, heat a tablespoon of butter and olive oil on medium high heat--then add your beef, in batches if necessary, searing/browning all sides of your beef stew meat..
4. Remove from the beef from the pan and transfer to the simmering broth and add water, if needed, to cover completely. Bring the small pot to a boil, cover and reduce temperature to simmer. Cook for 1 1/2 to 2 hours or till almost ready to shred, then remove from heat--be sure not to over cook as we want it to retain it's shape and not have the beef falling apart..

For Risotto Rice:
1. Add two cups of risotto, 1 tablespoon of butter, 2 cups of chicken bone broth, 2 cups of water and sea salt..
2. Bring to a boil, stir and then cover. Reduce the heat to a simmer and cook on a low boil/simmer for 20 to 25 minutes, or until the rice is done and the liquid is absorbed. Remove from heat and leave covered till needed..

For Jambalaya:
1. Slice and chop your andouille sausage, chicken (small 1 to 2 inch pieces), vegetables, onions and garnish in preparation. Take several tablespoons of flour, or leftover from the beef, and toss your sliced chicken in it to coat..
2. Heat a tablespoon of butter and olive oil on medium high heat in your deep sided saute or chef's pan. Add chicken in a layer and let sit for 2 minutes before flipping to sear, cook for an additional minute to brown slightly before adding the slice sausage and cooking for 2 more minutes..
3. Add the chopped onion, celery,bell pepper, bay leaf and paprika (can sub cayenne for a spicier flavor). Saute the vegetables with meat, stirring the pan occasionally, for 5 minutes. Sprinkle 2 to 3 tablespoons of flour over the pan and cook for 1 to 2 more minutes, stirring..
4. Stir in your tomatoes and chicken bone broth(stock), then season with cumin, chili, poultry seasoning and worcestershire sauce. Bring everything to a low boil, adjusting heat if necessary..
5. Strain liquids out of the small pot of beef, then transfer beef to the main saute pan and stir to mix. Cover loosely and reduce heat to a simmer, cooking for 10 to 15 minutes..
6. Ladle servings into your serving bowls and using a small ice cream scoop, place a scoop or two of rice onto the center of the bowlfuls of jambalaya. Sprinkle with coarse sea salt, black pepper, chopped scallions, chives, minced parsley and thyme to garnish..

Notes:
1. For thicker jambalaya you can add additional flour or "Wondra" to the pan as a thickening agent near to the end of cooking..
2. I enjoy the low sodium Chicken Bone Broth for the extra nutrients, but Chicken Broth or Stock is fine as a replacement..
3. For a spicier version use a whole teaspoon of chili powder with 1/8th of a teaspoon of cayenne instead of the paprika and smaller amount of chili powder..
4. I like the sticky, creamy texture of the risotto but you can sub in plain enriched white rice. You want it to be sticky for the effect of scooping it on top, but it's not a deal breaker if it's not..

"Gluten Free Quinoa Coconut Flour Crust Pizza"

February 4, 2017 Rich at Definitely Delish

Who doesn't love pizza, I know I do—and when I get to craving, especially now that I'm older, I try my hardest to figure out ways to enjoy it without regretting it almost immediately..

This is one of them, and one of my favorite fit and healthy alternatives to the oh so tasty pizza crust—and I think you'll find that you enjoy it to..

Deciding, though, that I missed pizza was only the first hurdle and then after seeing so many of those cauliflower, and other, crusts floating around out there —well I just had to give it a try myself..

So after messing around with a recipe or two, I decided to try a completely different take on the pizza crust myself..

So after a quick mixing together of all the various ingredients; I dumped it all out onto oiled parchment paper, and using the ring of the spring form pan, formed it into a circular shape..

Into the oven, for a few minutes, on the paper till just golden brown and then time to slather with sauce and cover with toppings..

I decided to go with one of my favorite pizza styles, the "Hawaiian Pizza"—fresh cut pineapple, sliced prosciutto, shredded and fresh mozzarella with a few torn fresh basil leaves..

Back in for five or so minutes more, until the cheese has melted and then it's almost time to dig in..

Just let it sit for a minute or two; sprinkle it with shaved Parmesan if desired and some extra basil, a little salt & pepper or red pepper flakes—if that's suits your tastes..

Now time to jump in and start eating; cut up a few slices for me and my Baby—then devoured this terrifically tasty treat..

So very good and healthier for you as well..

Will be playing around more with this one in the future, from toppings to sauce—you should too..

"Definitely Delish" and definitely a dish to make again and again..

"Quinoa and Coconut Flour Pizza Crust"

Ingredients:
Crust:
1/2 cup Quinoa Flakes
1/4 cup +2 tablespoons Coconut Flour
3 Eggs, room temperature
2 tablespoons of Water
2/3 tsp Baking Soda
1/2 tsp Baking Powder
3 tablespoons Extra Virgin Olive Oil
2/3 tsp Sea Salt
1/2 tsp Garlic Powder
1/2 tsp dried Oregano and Basil, crushed between fingers
2 cloves fresh Garlic, minced
2 heaping tablespoons shredded Parmesan cheese
1/4 cup shredded 2% Mozzarella

For Toppings:
Pizza sauce, homemade or store bought
Shredded or fresh Mozzarella, or mix
2-3 fresh torn Basil leaves
Any other toppings you enjoy (I did prosciutto and pineapple with fresh basil)

Directions:
1. Place a pizza stone in the oven, or baking sheet if you don't have a pizza stone. Preheat oven to 450 degrees..
2. On a cutting board, place a large piece of parchment paper and spray it with nonstick cooking oil..
3. Dump quinoa flakes and coconut flour into a bowl. Now add Parmesan cheese, 1/4 cup mozzarella cheese, 2/3 teaspoon sea salt, 1/2 teaspoon dried basil (crush up the leaves even more between your fingers before adding), 1/2 teaspoon dried oregano (crush up the leaves even more between your fingers before adding), 1/2 teaspoon garlic powder (not garlic salt), minced fresh garlic, baking soda, baking powder and a dash of red pepper if you want..
4. Now add your egg and mix away. Hands tend to work best, I'll wear those throw away gloves sometimes so as to be able too have clean hands again when needed..

5. Once mixed together, use your hands to form the dough into a crust on your oiled parchment paper. Pat it down thoroughly, you want it nice and tightly formed together. Don't make it too thick or thin either. (I used the outer ring of a spring-form pan to ensure a nice circular crust)
6. Using a cutting board slide the parchment paper onto your hot pizza stone or baking sheet in the oven. Bake for 7-10 minutes, until it starts to turn golden brown. Remove from oven... (Just eye the crust the last few minutes to ensure you don't under or over cook it)
7. Add however much sauce, cheese, and toppings you want. I'm not gonna give you measurements for this. You should know how you like your pizza - this is your personal taste that matters.!
8. Slide parchment with topped pizza back in the hot oven and cook for another 5 to 7 minutes until the cheese is melted and slightly golden..
9. Test your patience and allow it to cool for a minute or two. Probably closer to two. Then using a pizza cutter and a spatula serve up your delicious gluten-free quinoa coconut flour crust pizza!

Notes:
1. It makes a big difference oiling the parchment paper before forming the crust on it and using a pizza stone in the oven..

2. You'll want to have the oven pre-heated well ahead to allow the stone to be heated completely..

"Roasted Cauliflower, Broccoli & Brussel Sprout Soup"

January 17, 2017 Rich at Definitely Delish

I love roasting and eating vegetables..

I mean, if I can throw it onto sheet pan and drizzle it with oil—I will..

This recipe takes a simple side dish at dinner and adds in a few ingredients to create a perfect lunchtime or supper meal that's wonderful during these cold northeastern winters..

One of the first things I started with here is deciding on a mix of vegetables—so taking two recipes from my Thanksgiving side dish post, back in October, I got to work on what would become this delish soup recipe..

Going almost half Brussels sprouts and half cauliflower, with some broccoli thrown in for good measure—I tossed it all down onto my sheet pan and drizzled it with quality extra virgin olive oil with a little fine sea salt & pepper to finish. Then into the oven it went..

Truly I love simple recipes like this with just a few dishes needed; one pan, one pot a knife and a spoon—what could be simpler and leave less work for you afterwards then that. Well a skillet meal like my frittatas, and mexi-skillet recipe, but I digress..

While my veggies went about becoming all roasty browned and tasty; I prepped the base for my soup which included some lean prosciutto, shallots, garlic & chicken stock..

Quicker than you'd think it was time to pull my roasty toasty vegetables out of the oven and spoon them into the pot with the soup base and bring it up to a nice low simmer for about 10 minutes..

Here is where an immersion blender is key if you want to save on spatters, dribbles, spills and sloshing as you attempt to blend a little of the soup at a time and then dumping into another dish—you're guaranteed to add to your after cooking clean up; and really, who wants that, right!

A few minutes of immersion blending later and you have a supremely thick soup that just needs a little seasoning for taste before it's ready to serve..

Garnish each bowl with some reserved roasted veggies, the slightly crispy cooked prosciutto and some shredded Manchego cheese an you'll have a beautiful dish that's sure to please..

I loved it and I'm sure if you try it for yourself that you will to; because it is, oh so "Definitely Delish"

"Roasted Cauliflower, Broccoli & Brussels Sprout Soup"

Ingredients:
16 oz cauliflower florets
16 oz Brussels sprouts, halved
8 oz. Broccoli florets
4 oz. lean Prosciutto, cut into small pieces (see notes for vegan options)
3-4 tbsp Extra Virgin Olive Oil
2 tablespoons Butter (see notes)
1/4 cup Shallots, chopped
2 cloves of Garlic, minced
3 1/2 cups low sodium Chicken Stock (see notes)
1 cup Vegetable Broth
1/2 teaspoon fine Sea Salt, plus more to taste
White Pepper, to taste
1 tablespoon fresh chopped Italian Parsley
Natural Olive Oil Spray

Directions:
1. Preheat oven to 450 degrees Fahrenheit..
2. Spray a large baking sheet with the Olive Oil Spray. Place the cauliflower, broccoli and Brussels sprouts cut side down on the baking sheet, drizzle with 2 tablespoons of olive oil and sprinkle with sea salt—then roast on the bottom third of the oven 25 minutes, tossing half way until slightly browned..
3. Meanwhile, add 1 tablespoon of oil to your soup pot on medium heat and add your pieces of prosciutto—cooking until browned, then remove from the pot and reserve for later..
4. Now lower the temperature of the pot to low heat and melt the butter, then add the shallots & garlic. Cook until translucent, about 5 minutes..
5. Add the chicken stock and simmer 5 minutes..

6. Shut the oven, reserve about 1 cup or more of the roasted vegetables and keep warm on the baking sheet..
7. Transfer the rest to the pot and simmer for 5 minutes, covered..
8. Now, using an immersion blender, blend until a thick even consistency is reached. You may also enjoy it chunkier, so can stop when it reaches the style you enjoy..
9. Now simmer on low heat for 5 to 10 minutes, adding up to 1 cup of vegetable broth if thinning of the soup is needed. As well as adding sea salt and white pepper to taste. (Any last minute additions such as fresh herbs, rubbed sage, etc can be added to enhance the flavor if you desire)

Notes:
1. Serve in bowls topped with the some of the roasted vegetables, cooked prosciutto, chopped parsley and a drizzle of extra virgin olive oil..
2. You can also add a bit of fresh shredded 8 month Manchego cheese, which I did. (Optionally Romano or another cheese could be substituted) Serve immediately..

3. You can remove the prosciutto (or use vegan/vegetarian friendly option if available), substitute the butter for a non dairy version (Olio olive oil spread, or another) and replace the chicken stock with vegetable broth to make this soup Vegetarian or Vegan friendly....

"Protein Packed Belgian Waffles"

January 10, 2017 Rich at Definitely Delish

Every once and awhile I get to wanting something I just don't eat anymore—usually..

When this happens; sometimes, just sometimes, I'll get creative and try to figure on how in creation I can achieve this without regretting almost immediately indulging in a treat of this kind..

Of course when I say this kind; what I'm referring too, as you can see from the photos, is nothing short of a stack of protein packed "Belgian Waffles" with "Gelato" and "Whipped Cream"

Today I was successful (though that's not always the case when trying a new technique) by using a mix of protein powder, flapjacked pancake mix, egg & egg whites, stevia, coconut oil, vanilla & almond extracts, cinnamon and almond milk..

An with a little wrangling, and a very short amount of time, I was able to create perfectly fluffy and delicious waffles..

Topped with a little low fat, no churn chocolate protein gelato made with cool whip and finished with whipped coconut cream—this delectably tasty dish was just full of protein, with none of the heavy carb regrets..

Definitely happy with this for a little "Breakfast for Dinner" after hitting the gym; because it was,
most assuredly, oh so "Definitely Delish"

"Protein Packed Waffles"

Ingredients:
2 scoops of Protein Powder (I use Quest Baking Protein-Unflavored)
1/4 cup FlapJacked Protein Pancake Mix (Any protein pancake mix, or gluten free substitute can be used)
2 Eggs, room temperature
1/2 cup of Unsweetened Almond Milk
1 teaspoon Baking Powder
1 teaspoon Baking Soda
1/4 teaspoon fine Sea Salt
1 teaspoon Vanilla Extract
1/2 teaspoon Almond Extract
1 teaspoon Sweetener (stevia, truvia, splenda, etc)
1 tablespoon Coconut Oil, liquified
Natural Cooking Spray
See Notes for Options & Additions

Directions:
1. Pre-heat waffle maker on medium high temperature. (Temperature and time may need adjustment due to differences in waffle makers)
2. Mix all dry ingredients together in a deep bowl with whisk adding any additional dry ingredients such as cinnamon..
3. Add cool liquid coconut oil (if heated to melt or another oil substitute), eggs, Almond milk, vanilla & Almond extracts..
4. Whisk ingredients together adding additional tablespoons of Almond milk if necessary and the batter was too dry. Let sit for a minute..
5. Using a spatula, gently fold any optional ingredients such as mini chocolate chips, blueberries or diced banana if so desired..

6. Spray the inside of your waffle maker with natural oil sprays (I use Pompeian brand natural grapeseed or coconut oils with no propellants)
7. Pour 1/4 to a 1/2 cup (depending on size) of batter out onto your waffle maker and close lid..
8. Cook for 1 to 2 minutes and check. (Some waffle makers are cooler on top like mine, so halfway through I'll flip my waffle with help of a small rubber spatula) Cook for another 30 seconds to 1 minute, till done..
9. Repeat with remaining batter till all waffles are finished..
10. Top with your choice of toppings or additions and enjoy..

Options:
1. Mix and match add ins such as more vanilla extract and blueberries, banana extract and diced banana, mini chocolate chips, cinnamon, pumpkin pie spice—use your imagination..
2. When I'm looking for extra protein on gym day I will substitute out some Almond milk for additional egg whites (or carton egg beaters) I'll add the 2 eggs, 1/4 cup of carton egg beater eggs (or more) and then add Almond milk till a nice batter like consistency is reached..
3. Toppings can include butter (or substitute, I use Olio light spread) pure maple syrup (or low sugar substitute), homemade whipped cream, fat free gelato (I make a fat free, naturally sweetened protein gelato) or a scoop of "Halo Top" Protein ice cream (which I love, yum)—fresh fruit, preserves or a variety of other options can be added, it's all about personal tastes..

"Herb and Cheese Frittata with Vegetables"

January 5, 2017 Rich at Definitely Delish

It's been a little bit of a skillet meal kick that I've been on recently, but who doesn't love the ease and variety of simple one pan dishes such as these—now let's get down to business..

Last night I decided to make me and my Baby some "Brinner"

You know, a little "Breakfast for Dinner"

What I ended up throwing together was a wonderfully yummy "Frittata"

Had to do a bit of scrounging, the cupboards were a little more bare then usual..

"Asparagus Cheese & Herb Frittata" — *"Asparagus Cheese & Herb Frittata"*

First I wanted to have some cheese to add, but lacking any beyond some Parmesan, I ended up having to make my own from scratch..

A little heavy cream, milk and lemon juice later and I had my homemade "Ricotta" draining thru some cloth..

Next I prepped some garlic, shallots, grated Parmesan, fresh herbs and grape tomatoes; along with some leftover steamed broccoli I had..

"Zucchini, Squash & Ricotta Cheese Frittata" — *"Zucchini, Squash & Ricotta Cheese Frittata"*

A little sautéing later; followed by pouring in the eggs and egg whites, then it was time to add a few dollops of fresh cheese and the seeded an halved tomatoes..

Under the broiler it went; and a few minutes later we had this wonderfully tasty and beautifully golden "Herb and Cheese Frittata" with vegetables...

I sprinkled on a pinch of pink salt and black pepper and then it was all ready to serve..

So very good with just the right amount of each ingredient and with nothing overpowering anything else..

"Definitely Delish" and definitely a dish to be had for dinner, for breakfast, or for both...

"Herb and Cheese Frittata with Vegetables"

Ingredients:
8 Eggs (Or a mix of Eggs and Egg Whites-more egg or whites may be needed depending on pan size)
Fresh Herbs—Rosemary, Thyme, etc...
Tablespoon Olive Oil or Coconut Oil
Homemade or Store bought Ricotta Cheese (Goat Cheese, Feta, Fontina, etc)
Himalayan Pink Salt or Sea Salt
Fresh ground Black Pepper
Grape Tomatoes, halved and seeded (Other Vegetables can be used)
Broccoli or Asparagus or other Vegetable

Directions:
1. Mix eggs (plus egg whites if cutting down on whole eggs) with whisk in bowl with pinch of pink salt...
2. Turn broiler on to 500 degrees..
3. Heat Oven Proof Pan on stove on just below medium heat. (I like using an oven proof oval pan)
4. Add Coconut Oil and Sauté Vegetables with a pinch of salt and pepper till tender. (You can add some herbs at this point if desired)

5. Pour Eggs over top the veggies and cook on medium low, till eggs begin to set—will vary depending on size of pan, depth and whether eggs are at room temperature, check with spatula if needed. (You want them to be at least halfway cooked through or more but be careful not to burn the bottom, adjust temp if needed)
6. Add Tomatoes, a few dollops of Cheese and some of the fresh Herbs...
7. Transfer pan under broiler on middle wrack of oven; cook till nice and golden with eggs being completely set. (Careful not to burn by checking often)

Notes:
There are so many options and changes available that it is not even worth listing them. Suffice it to say, pick a mix of cheeses, herbs, seasonings, vegetables and go with it—experimentation and imagination is all you need for a delicious meal the entire family will love, whether its for Brinner or Dinner...

"Mexican Skillet Dinner"

December 27, 2016 Rich at Definitely Delish

I am kind of in love with Skillet dinners lately...

They are so quick and easy to make and
you can change them up in so many different ways...

From "Frittatas" galore, to "Skillet Pizzas" and on to the recent "Oatmeal Bake" I've concocted—I just can't get enough of them..

Now with the stress of holiday cooking, presents and parties temporarily abated till this weekends New Years revelry; what better way to simplify your evening then a "Mexican Skillet Dinner"

Skillet dinners are great because you generally only get one pan dirty, and dinner can be ready in about a half an hour..

On busy weeknights when getting dinner on the table, for me and my baby, can be a struggle you don't want to have a lot of excess clean up to do afterwards—leaves more time for snuggling watching Netflix..

So, one pan dinners can be ideal and keeping a few easily customized ones that everyone likes is nice and can make for an easy night for the cook..

This "Mexican Skillet Dinner" is easy to play around with; from adding or changing the beans, type of meat, additional vegetables or variety of spices..

This one here is a pretty basic recipe for everyone but remember to be imaginative and creative in your own preparation because a meal should always be made to your own tastes..

Suffice it to say, there's an unending supply of alternatives for you to try out for yourself—to start, for the other night, I added an extra pot and cooked up some brown rice and quinoa into a healthy Spanish style rice mix separately as well as used a mix of black, pinto and dark red kidney beans in the skillet..

After a little cooking, then a sprinkling of cheese—it was under the broiler for all of two minutes and then time to dig in..

Me and my Baby loved it, and I especially love that I can change it up so easily to make an entirely different meal out of it each time..

"Definitely Delish" and definitely a dish to make again and again..

"Mexican Skillet Dinner"

Ingredients:
12 ounces Chorizo or Spicy Pork Sausage (I used lean spicy turkey sausage)
1 cup frozen Corn
1 (14 1/2 oz.) can diced Tomatoes, un-drained
1 cup uncooked Rice
1 cup Water
1 tablespoon Lime juice
1/2 small Red Onion, diced
1 1/2 teaspoons Chili Powder
1/2 teaspoon Paprika
1/2 teaspoon ground Cumin
1 (15 oz.) can Pinto beans, rinsed and drained (I used a mix of beans)
3/4 cup shredded Mexican-blend cheeses or Colby and Monterey Jack cheese

Directions:
1. If present, remove casing from sausage. In a large skillet cook sausage over medium to medium-high heat for 10 to 15 minutes or until brown..
2. Drain in a colander; set aside..
3. Add corn, tomatoes, uncooked rice, the water, chili powder, paprika and cumin to skillet..
4. Bring to boiling; reduce heat. Cover and simmer about 15 to 18 minutes or until liquid is absorbed and rice is tender..
5. Stir in beans, onion, lime juice and cooked sausage; heat through for several minutes..
6. Sprinkle with your cheese choices; cover and let stand for 2 to 3 minutes or slide under the broiler until cheese is nice and melted..

Notes:
1. I changed my skillet to spicy turkey sausage, as well as adding a variety of beans (Red Kidney, Pinto and Black). Also I added onion and a few flavorful ingredients to liven things up..
2. I cooked my rice separately, so drained the tomatoes and didn't add the water to skillet..
3. You can slide the skillet under a broiler for a minute or two to melt the cheese quickly and lightly brown, I've done this myself..
4. Experiment, changing up spices, beans, meats, cheeses, vegetaables to make whole different varieties of skillets—from shredded chicken to short ribs, use your imagination..
There's so much you can do with a little experimentation and imagination...

"Pan Fried Gnocchi In Brown Butter Sage Sauce With Pumpkin"

December 10, 2016 Rich at Definitely Delish

Not quite ready to let go of the Fall season after the Thanksgiving holiday here in the U.S.

I know, I know. We all look forward to those Winter holidays; whether it's for the presents, the snow or the camaraderie—me though, I love Fall and this year it seemed to pass all to quickly...

So as the months prepare to change and all the craziness of December shopping, cooking and running around gets prepared to start—I decided to treat myself to one more dish full of pumpkin, an spice and everything nice...

Hope you'll enjoy it and hope as well that you all have a very blessed and happy holiday season whatever you and yours may celebrate...

"Pan Fried Gnocchi" in a "Brown Butter Sage Sauce" with "Pumpkin"

Ingredients:
For the Gnocchi:
1 pound Gnocchi (Store bought or see Recipe in Notes)
3 Tbs. unsalted Butter, cut into 3 even pieces
2 tablespoons of Extra Virgin Olive Oil
1 teaspoon Sea Salt
For the Sauce:
12 Tbs. unsalted Butter, cut into 1-inch cubes
10 large fresh Sage leaves, half of them minced
1 cup Pumpkin Puree
2 tablespoons Dark Brown Sugar
1/2 teaspoon of Pumpkin Spice
Fine Sea salt & freshly ground White Pepper to taste
For the Garnish:
Fresh Pumpkin Seeds
1 tablespoon of Cinnamon Sugar
1-2 teaspoons of butter or oil-optional
Fresh chopped parsley or sage for garnish-optional

Directions:
Cook the Gnocchi:
1. Bring a large pot of well-salted water to a boil over high heat. Add about one-third of the gnocchi..
2. To get the gnocchi into the boiling water, fold the parchment ends to form a chute and gently shake the gnocchi out, taking care not to clump them together as you drop them in..
3. Give one gentle stir, wait until the gnocchi all float to the surface of the water, and then cook them for 1 minute..
4. Meanwhile, heat 1 Tbs. of the butter, and 2 teaspoons olive oil in a 12-inch nonstick skillet over medium-high heat..
5. When the butter is completely melted, use a large slotted spoon or a strainer to transfer the cooked gnocchi from the boiling water to the skillet, shaking off as much water as possible first. The gnocchi should form a single layer in the skillet. (If the butter is melted before the gnocchi cook, take it off the heat; if the gnocchi cook before the butter is fully melted, it’s fine to add the gnocchi.) Sprinkle with 1/4 tsp. salt and cook, shaking the pan occasionally to turn the gnocchi, until they’re lightly browned, about 2 minutes..
6. Transfer to a large plate. Repeat with the remaining gnocchi..
Make the Sauce:
1. Wipe the skillet clean if necessary. Put it over medium-high heat and add the butter..
2. When the butter has almost completely melted, stir in the sage leaves. 3. Cook, stirring occasionally, until the butter turns a light brown color (be careful not to let it burn) and the sage leaves darken and crisp up slightly, 2 to 3 minutes..
4. Stir in pumpkin, pumpkin spice and brown sugar then remove from heat..
5. Add the reserved gnocchi and toss to coat well. Season to taste with salt and pepper. Serve immediately.
Garnish:
1. Toast pumpkin seeds in a skillet over medium heat for several minutes, toss with cinnamon sugar and allow to cool on a piece of parchment paper till ready to use. (May add a small amount of butter or oil with the seeds when toasting to allow the cinnamon sugar to stick more, but seeds will be tacky to the touch)

Notes: "For Gnocchi Recipe"
Ingredients:
3 large baking (Idaho) Potatoes (about 1 3/4 pounds), scrubbed
1 large Egg
1 teaspoon Sea Salt
1/4 teaspoon freshly ground White Pepper
Pinch of freshly grated Nutmeg
1/4 freshly grated Parmigiano-Reggiano cheese
2 cups unbleached all-purpose Flour, or as needed

Directions:
1. Place the potatoes in a large pot with enough cold water to cover. Bring the water to a boil and cook, partially covered, until the potatoes are easily pierced with a skewer but the skins are not split, about 35 minutes. (Alternatively, the potatoes can be baked in a preheated 400 degree oven until tender, about 40 minutes.)
2. Drain the potatoes and let them stand just until cool enough to handle. (The hotter the potatoes are when they are peeled and riced, the lighter the gnocchi will be.)
3. Working quickly and protecting the hand that holds the potatoes with a folded kitchen towel or oven mitt, scrape the skin from the potato with a paring knife..
4. Press the peeled potatoes through a potato ricer. Alternatively, the potatoes can be passed through a food mill fitted with the fine disc, but a ricer makes fluffier potatoes and therefore lighter gnocchi..
5. Spread the riced potatoes into a thin, even layer on the work surface, without pressing them or compacting them. Let them cool completely.
6. In a small bowl, beat the egg, salt, pepper, and nutmeg together. Gather the cold potatoes into a mound and form a well in the center. Pour the egg mixture into the well..
7. Knead the potato and egg mixtures together with both hands, gradually adding the grated cheese and enough of the flour, about 1 1/2 cups, to form a smooth but slightly sticky dough..
8. It should take no longer than 3 minutes to work the flour into the potato mixture; remember, the longer the dough is kneaded, the more flour it will require and the heavier it will become..
9. As you knead the dough, it will stick to your hands and to the work surface: Repeatedly rub this rough dough from your hands and scrape it with a knife or dough scraper from the work surface back into the dough as you knead..
10. Wash and dry your hands. Dust the dough, your hands, and the work surface lightly with some of the remaining flour. Cut the dough into six equal pieces and set off to one side of the work surface. Place one piece of dough in front of you and pat it into a rough oblong..
11. Using both hands, in a smooth back-and-forth motion and exerting light downward pressure, roll the dough into a rope 1/2 inch thick, flouring the dough if necessary as you roll to keep it from sticking. (When you first begin making gnocchi, until your hands get the feel of the dough, you may find it easier to cut each piece of dough in half to roll it.)
12. Slice the ropes into 1/2-inch-thick rounds. Sprinkle the rounds lightly with flour and roll each piece quickly between your palms into a rough ball, flouring the dough and your hands as needed to prevent sticking..
13. Hold the tines of a fork at a 45-degree angle to the table with the concave part facing up. Dip the tip of your thumb in flour. Take one ball of dough and with the tip of your thumb, press the dough lightly against the tines of the fork as you roll it downward toward the tips of the tines. As the dough wraps around the tip of your thumb, it will form into a dumpling with a deep indentation on one side and a ridged surface on the other..
14. Set on a baking sheet lined with a floured kitchen towel and continue forming gnocchi from the remaining dough balls. Repeat the whole process with the remaining pieces of dough. At this point the gnocchi must be cooked immediately or frozen..

"Healthy Faux PF Chang's Mongolian Beef" with "Noodles"

June 25, 2016 Rich at Definitely Delish

*"Healthy Mongolian Beef with Ramen Substitute"*

Every once and awhile I will see a picture, walk by an item or think of something and say to myself—"You know what, I just have to try that"

Recently I had experienced an almost cascading avalanche of these ideas an fixations as a plethora of thoughts went tumbling through my mind...

It all started, simply enough, with a discussion of ramen noodles and how I first got into cooking as a kid by playing around with the seasoning and cooking method of this simple, cheap staple of college students and kids practically the world over...

Shortly after this; and with the thoughts of ramen still percolating through my subconscious, like magic, I wandered across the image of an Asian beef dish while skimming an article which included, amazingly enough, ramen noodles...

*"Faux-PF Chang's Mongolian Beef with Ramen"*

It was then that I truly began to get intrigued. I mean, I haven't had ramen in so long but maybe just maybe it'd be worth it—still I wasn't sold just yet...

Finally as I walked the aisles of my local market I passed, in the freezer case, what just happened to be the exact same beef dish I had just seen in the article—"PF Chang's Mongolian Beef"

This is what finally set off the shock-wave within my brain causing my thoughts to begin that headlong rush, that unstoppable tsunami, which would culminate in the creation of a new landscape and, I hoped, a new recipe worth sharing...

I began researching and almost gave up the journey; the carbs, the sugars, the sodium was just massive—I mean I just don't eat like that anymore, being on the wrong side of "40" and all that...

It was then I said to myself that it must have been "kismet" or "serendipity" that brought me here through this congruence of events, that the universe itself must be telling me to look further into this and not give up so easily—that just maybe I could find a better way to a better recipe...

And I did...

Using every trick in the book, and a few I didn't even know where an option, I eventually came up with what so closely resembles the flavors and textures of "PF Chang's Mongolian Beef" but with a vastly healthier list of ingredients and all of it finished off with my newest, favorite noodle substitute—the "Miracle Noodle" or "Shirataki Noodles"

None of the fat, sugar or heavy starches of the ramen dish I first saw but with all of that amazing flavor. Try it out yourself; I think you'll find that it is, most assuredly, oh so
"Definitely Delish"

"Healthy Faux-PF Chang's Mongolian Beef" with "Noodles"

Ingredients:
1 1/2 lb lean Sirloin, sliced/cut small (I used lean Filet Mignon cuts)
2 tbsp Cornstarch
2 tablespoons Coconut oil
1 Bell Pepper, sliced into thin strips (I used a mix of Orange and Yellow)
3 Green Onions, chopped
2 tbsp Rice Wine Vinegar
1 package Angel Hair Miracle Noodle (Shirataki Noodles)

For Sauce:
2 tbsp Toasted Sesame oil
1/2 cup Tamari Lite Japanese Soy Sauce
3-4 tbsp Truvia Brown Sugar Blend
1 1/4 cup low sodium fat free chicken broth
5 cloves fresh Garlic, minced
1/4 tsp red pepper flakes

Directions:
1. Slice the lean beef into small thin pieces against the grain, pat dry with paper towels. Then place the beef in a medium sized bowl with the cornstarch and mix together to lightly coat...
2. Prepare your "Shirataki Miracle Noodles" by first rinsing them off in a colander for 2 minutes under warm water. Then place them in a small pot of water and bring to a boil, cooking for 3 to 4 minutes. When ready drain in the colander and rinse again for 30 seconds under warm water. Finally place drained noodles in a large non-stick pan and cook on medium heat, without oil, for approximately 8 to 10 minutes to dry and toughen up the noodles, being careful not to overcook...
3. In a wok, or non stick skillet, heat the 1 tablespoon of the coconut oil on medium to medium-high heat. When the oil is hot, add beef and cook until browned on all sides. It will take 2 to 3 batches because you want the beef to brown without sticking together. Also add another tablespoon of coconut oil after the first batch and feel free to add more if needed...
4. Remove beef from the wok to a plate, covering with foil and then add the 2 tablespoons of rice wine vinegar scraping up any brown bits stuck to the pan...
5. Add the bell pepper and saute it for a couple minutes just until it begins to soften. Remove the pepper from the skillet to a plate and set aside.
6. In that same skillet add all of the sauce ingredients, the sesame oil, tamari soy sauce, truvia brown sugar, garlic, chicken broth and red pepper flakes. Stir and cook over medium heat until sauce thickens a bit and reduces by about a quarter. It can take up to about 10 minutes until the sauce thickens and reduces. You don't want to reduce it by too much because you want enough sauce to coat the noodles and beef...
7. Return the beef and bell pepper to the skillet and toss in the sauce. Add the cooked shirataki miracle noodles to the wok and toss everything together. Top with sliced green onions and serve while hot...

"Dark Chocolate Popcorn Granola Bars"

May 15, 2016 Rich at Definitely Delish

I'm always fiddling around the kitchen playing with this or that recipe and though not everything is a home run the first time out, more often than not, I will still make something worthwhile and delicious to nosh on...

This one though was a definite hit; mixing the slightly buttery & salty taste of fresh made popcorn with the crunch of granola, the sweet tang of dried cranberries and nuttiness of chopped pecans enrobed in dark chocolate and honey to create something not unlike but so much better than a rice crispy treat...

Decadent, Delectable & Delicious—truly this on the go snack, or late night treat, tastes almost to sinful to eat—but it's full of so much organic, healthy and natural goodness that you can most definitely give yourself a pass and enjoy it no matter whether you're in full on fit mode or not...

I know I'm going to love snacking on this in the days ahead and I think you would too; because it is, oh so "Definitely Delish"

"Dark Chocolate Popcorn Granola Bars"

Ingredients:
7 cups Organic Popcorn, popped
1 cup Organic Pecans, chopped
1 cup Dark Chocolate Chips
1/2 cup Cinnamon Granola (I used an Organic fresh mix from a Organic Market, but Bare Naked and other brands are good too)
3/4 cup Dried Cranberries (natural no sugar added)
2/3 cup natural, unfiltered & organic Raw Honey
1/2 cup fresh made ground Almond Butter (Natural Almond Butter is okay as well)
2 teaspoons natural Vanilla extract
1 teaspoon ground Cinnamon
1/4 teaspoon ground Cloves
1/4 teaspoon Sea Salt, finely ground

Directions:
1. Make the popcorn fresh and then mix together with the pecans, chocolate chips, granola and cranberries in a large bowl. Stir, then set aside...
2. Place a generous amount of raw honey in a medium-sized saucepan set over medium-low heat. Bring it to a gentle boil, adjusting heat if necessary...
3. After the honey is boiling then stir in your almond butter, and let it bubble for 1 minute. Turn off the heat and stir in the salt, vanilla, ground cloves and cinnamon...
4. Carefully pour the hot mixture over top of the popcorn and other ingredients, then mix together thoroughly...
5. Line a 13x9 inch baking pan with parchment paper and spray with a nonstick butter spray, then scoop out and evenly press the mixture into the pan...
6. Let it cool in the fridge for 15 minutes or more (loosely covered); then, when ready, remove it from the pan and slice it into squares or bars to serve...
7. Store in a covered container for up to 5 days—or up to a week, or more, when refrigerated...

"Pasta e Fagioli-An Amazing Italian Tradition"

April 22, 2016 Rich at Definitely Delish

"Pasta e Fagioli" is a typical Italian dish, which has its origins in the countryside tradition, and of which there are an endless supply of regional variations...

Indeed there is no actual "official" recipe for Italian pasta and beans, but there's practically a recipe for almost every area...

Maybe, in the end, it's the most "national" dish of Italy; present in all regions, from the Alps to the Mediterranean...

This is just my version, created over time and taking influences and ideas from a variety of sources and regions—in no way is this the definitive version...

Even so, though my "Pasta e Fagioli" recipe has a few personal touches outside of what you might consider the norm (the addition of arugula) - I still love it and any well made pasta and beans soup recipe...

I hope that you'll give it a try—you may just find you enjoy it as much as me and my family does; because it is, oh so "Definitely Delish"

"Pasta e Fagioli"

Ingredients:
1 (32 oz.) can of Crushed Tomatoes
1 small can of Tomato sauce (14 oz.)
1 Sweet Vidalia Onion, chopped
9 cloves Garlic, sliced thin
1 can (14 oz.) of Cannellini Beans
1 can (14 oz.) of Butter Beans
1 can (14 oz.) of Dark Red Kidney
1 can (14 oz.) of Chick Peas
10 oz. of thick cut lean Prosciutto, diced
1 pound Ditalini pasta
2 tablespoons Olive Oil
2 cups low sodium Chicken Broth
1-2 cups of Arugula
Sea Salt & Pepper to taste
Fresh chopped Parsley
Fresh Grated Parmesan or Romano cheese

Directions:
1. Sauté onion, garlic and prosciutto in the olive oil for 4-5 minutes on medium heat, till onion begins to soften and prosciutto begins to brown...
2. Add crushed tomatoes and sauce and cover, reducing heat to a simmer...
3. Meanwhile rinse off canned beans in a colander, then add to the pot—simmering for 20 minutes...
4. While the soup simmers; bring a separate pot of salted water to a boil and cook the pasta till al dente, follow the box directions...
5. Reserve 1 cup of pasta liquid and drain; then add pasta & reserved cooking liquid to the beans and sauce mixture, stirring on low heat...
6. Add salt, pepper, parsley and arugula to the pot; adjusting the salt or pepper to personal tastes, also add 2-3 tablespoons grated cheese at this time and mix well...
7. Let stand on low heat for 5-10 minutes to meld flavors; if it's too thick you may add some Chicken broth, a little at a time, to reach your desired consistency...
8. Serve while hot with crusty Italian bread and butter...

Notes:
1. I like to mix and match beans, sometimes using Roman or pink, small or large white etc—use what you enjoy best and be creative...
2. When I make Pasta e Fagioli; I prefer it nice & thick, then watery like a soup—an usually serve it as my main meal with hot crusty buttered bread and more grated cheese on the side...
3. Greens are optional, I'll occasionally add Arugula or fresh chopped Escarole for color and flavor—you could also mix the two, or add some chard or kale even but be careful it doesn't change the flavor to much...

"Veal Bolognese Balls with Pasta & Garlic in Oil"

March 3, 2016 Rich at Definitely Delish

I love coming home, or getting up on a weekend and throwing a huge pot of sauce on to simmer the whole day. Especially when it's my "Sunday Gravy" or "Bolognese Sauce" recipes; which are just full of a ton of yummy, delicious flavors & meats...

Time, though, is not always on my side. So not to long back I worked out a way of cutting the time down on my personal "Bolognese Sauce" recipe from 6 or 7 hours of slow cooking, simmering, goodness to a more manageable 3 hours or less - which has been nothing short of incredible if you ask me...

Now after years of doing certain things a certain way; my "Bolognese" perfected, my meatball recipe for my "Sunday Gravy" set - I decided it was high time to try to play around with everything and make something new out of thin air...

So taking up some of my very best, tried and true recipes; I then force-ably smashed them together, and from the scattered remnants I started picking through the fragments of tasty puzzle pieces left hither & thither across the length & breadth of my kitchen island...

From these bits and pieces of culinary invention I began to cobble together a new, imaginative, culinary creation for me and the family to enjoy - and that's where this delicious dish first sparked to life...

So fitting some of the tastes and ingredients of my "Bolognese" with my recipe for "Meatballs" and throwing that in with a slightly altered version of my "Capellini Aglio e Olio" I ended up with this extremely tasty dinner treat; which, for want of a better name, I am calling for now "Veal Bolognese Balls with Pasta & Garlic in Oil" or "Vitello Bolognesi Sfere con Capellini & Aglio e Olio"

I know, I know; I definitely need to figure a better name down the road for this tasty pasta dish but for now it'll do, because regardless of what it's called - it is, oh so "Definitely Delish"

"Veal Bolognese Style Meatballs with Pasta & Garlic in Oil"
(Vitello Bolognesi Sfere con Capellini & Aglio e Olio)

Ingredients:
For Meatballs:
1 pound ground Veal
4 ounces lean Pancetta (or Prosciutto), thick cut & diced
1/2 cup Panko Bread Crumbs
1/2 cup Parmesan, Asiago & Romano cheese, grated & mixed
1/4 White Wine
1/4 Red Wine
1 tablespoon Tomato Paste
2 cloves fresh Garlic, finely chopped
1/4 cup Fresh Italian parsley, finely chopped
2 Eggs, room temperature
1/2 sweet Vidalia Onion, minced
1/2 teaspoon each of Sea Salt and Black Pepper

For Pasta:
1 lb dried Capellini pasta
1/2 cup Olive Oil
4 tablespoons Butter
9 large garlic cloves, cut into thin slivers
1 tablespoon crushed red pepper flakes
1 cup fresh parsley, minced
3/4 cup white wine (Pinot Grigio or Sauvignon Blanc)
1 teaspoon fresh Basil, minced
1 teaspoon fresh Oregano, minced
1/4 teaspoon Paprika
1/2 cup Parmesan, Romano & Asiago cheeses, freshly grated & mixed together
1 teaspoon Pink (or Sea) Salt
1/2 teaspoon Ground black pepper
1 lemon, juiced

Directions:
For Meatballs:
1. Place ground Veal (Beef or Beef substitute if desired) in a bowl and then add both the red and white wine; mix them together, then allow to sit at room temperature for 30 minutes...
2. Meanwhile grate your cheese, chop your parsley and mince your onion and garlic in preparation...
3. At this time heat a small frying pan over medium to medium high heat and cook your pancetta (or proscioutto) till it just begins to brown, 2-3 minutes, then remove from heat. (Do not overcook, it will cook more in oven)
4. Pre-heat oven to 350 degrees Fahrenheit (see Notes for options); then add all of your meatball ingredients to the bowl containing your meat, and mix extremely well using your hands...
5. Take out a cookie sheet or baking tray with a lip and begin rolling your meatballs; I try not to pack them overly tightly, and stick to medium and small sizes so that you make a good amount of meatballs from the bowl of mix...
6. Place each meatball onto the baking tray, and once you've used up all of the meat, place them into the oven to bake for 30 minutes or cooked through. (Do not overcook to avoid drying them out) While they bake, prepare your pasta...

*"Baked Meatballs with Pasta and Garlic"*

For Pasta:
1. Bring a large pot of salted water to boil and add the pasta, cooking until al dente, about 3 minutes (for Capellini); reserve 3 cups of cooking liquid from the pot on the side, then run the pasta itself under cool water to stop the cooking process....
2. Heat olive oil in a large pan over medium heat...
3. Add garlic and stir frequently until the garlic is nice and golden...
4. Then add red pepper flakes, salt and pepper...
5. Next add 4 tablespoons of butter and melt, stirring...
6. Continue cooking for 2-3 minutes more, then add in the 3/4 cup of white wine and cook for an additional minute or two before adding the pinch of basil and dash of paprika...
7. Add the Al dente cooked Pasta directly to the pan. Toss until it is thoroughly coated with the garlic oil, add reserved cooking liquid (1/2 cup at a time) as needed to thin the butter/wine/garlic/oil sauce on the pasta...
8. Add several pinches of parsley and a couple of tablespoons of fresh grated Parmesan, Romano & Asiago cheeses along with the juice from 1 lemon and stir...
9. Now add the baked Veal Meatballs to the pot, mix in and cook - stirring to meld flavors for a couple minutes more....
10. Remove pan from heat; add the remaining parsley, grated cheeses and then toss well. Check for flavor and adjust the salt & pepper if necessary. (If needed add additional reserved cooking liquid)
11. Garnish with more Parsley and Parmesan if desired—then serve and enjoy....

Notes:
1. Serve with a nice white wine; such as a Sauvignon Blanc or Pinot Grigio. Also, hot crusty Italian bread with plenty of softened butter as well as extra grated cheese is a must in our home when serving this up...
2. Alternatively you can cook the Meatballs in a 400 degree Fahrenheit oven for approximately 20 minutes, or until cooked through...
3. If you are against veal, or dislike beef or pork you can also try this with ground turkey or chicken - though the taste will be different depending on the meat or meat mix you use...