Spiced Meatballs with Saucy Tomatoes

Boy do I have a treat for you!

How about a dish that is nice and light and healthy!  Another plus is that it doesn't require many ingredients, and most you probably have in your pantry or refrigerator already.  


MGG and I love to go out to dinner and try different cuisines.  One we particularly like is Persian or other regional Middle Eastern food.  I love the kabobs, the rice with saffron, the blends of different flavors, YUM!  


A few weeks ago we were out running around in Westwood and decided to go to dinner.  MGG knew an area that they call little Tehran, a street lined with Persian restaurants.  YEA!  So off we went to dinner and a wonderful little restaurant that was romantic and quaint.  One thing that was so cool was that there was a guy in the back making bread by hand.  Rolling out this dough, and then throwing it, literally, in an open fire oven that was shaped like a cone.  The bread was tossed on to this cone shaped wall and cooked very quickly.  The next thing I know is that we are served a basket of this wonderful bread! Not really a Lavash, more like a flatbread.    I HAVE to learn how to make this.  Obviously I don't have a cone shaped oven....but I we'll figure something out.  The entire meal was wonderful!  A great evening, good food, and excellent company.  What is better than that?


So when I came across this recipe from Good Housekeeping I was intrigued.  Spiced Meatballs with Saucy Tomatoes had all the middle eastern flavor that we love. Flavorful meatballs served with feta topped tomatoes.  The dish is served with toasted pita, or flatbread.   So I promptly made this.


Hope you will try this, it is a quick weeknight meal and can also be made ahead.  The meatballs can be refrigerated overnight before cooking.  If you choose the do-ahead method, make sure to cook them an extra 5 minutes to ensure proper cooking.


The flavors in this dish are outstanding!

Spiced Meatballs with Saucy Tomatoes
by Good Housekeeping
Serves: 4

1 pound ground beef
2 cloves garlic, crushed
3 tablespoons fresh parsley, finely chopped, plus additional for garnish
1 teaspoon ground cumin
1 cup finely chopped onion
1 1/2 teaspoons dried oregano
Salt
Pepper
1 tablespoon olive oil
2 pints grape tomatoes
2 ounces feta cheese, crumbled (1/2 cup)
Toasted pitas, for serving

In large bowl, with hands, combine beef, garlic, parsley, cumin, 1/2 cup onion, 1 teaspoon oregano, 1/2 teaspoon salt, and 1/2 teaspoon freshly ground black pepper until well mixed.

With wet hands, shape mixture into 12 small (2-inch-round, 1-inch-high), slightly flattened meatballs.

In 12-inch skillet, heat oil on medium-high until hot. Add meatballs in single layer. Cook 8 to 9 minutes or until they are browned and instant-read thermometer inserted in center registers 160 degrees turning once. Transfer meatballs to plate.

Drain fat from skillet and discard. To same skillet, add remaining 1/2 cup onion; cook on medium-high 1 minute, stirring. Add tomatoes and remaining 1/2 teaspoon oregano. Cook 5 to 7 minutes or until tomatoes soften and some burst, stirring mixture occasionally.

To serve, divide meatballs and tomato mixture among serving plates. Sprinkle feta and parsley on top of each. Serve with toasted pitas.

Asian Chicken Salad

The other day for lunch we went to a nice little place that serves rotisserie chicken, salad, and wraps.  While waiting to order I spotted a Chinese Chicken Salad on the menu.  Wow! I haven't had one of those in years.  I'm not sure why either.  I mean, I love them, especially the nice sweet dressing that just adds that zip.  


So, I decided to order it, and it was really good.  I mean, really good, and it brought back all the memories of why I used to eat it often.  The sweet, the crunch, the soft roasted chicken.  Yum!


So I got to thinking "why don't I ever make this at home?".  It's easy....


So if you recall, the other day when I was making the Cajun Chicken Pasta I grilled an extra, plain, chicken breast. 

I saved it with this dish in mind.  Planning ahead made this dish come together in a snap!  We had this for dinner and I served it with some rustic bread.  Perfect!  

Hope you enjoy my version of an Asian Chicken Salad.  Next time I'm going to add some mandarin oranges.  I didn't have any on hand this time, but they would be great in this salad.

Enjoy a healthy dinner!

Asian Chicken Salad

serves 2

1 precooked boneless skinless chicken breast half 
1/4 c chinese chicken salad dressing
2 c mixed salad greens
1/2 c snow peas, sliced diagonally 
1 carrot, cut into match like sticks or shredded
2 T. roasted cashews
fried wonton strips (optional)


Slice chicken into bites size slices.  Divide lettuce among two plates.  Top with  snow peas, carrots, and nuts.  Drizzle with dressing.  Top with fried wonton strips if desired.
  

Cajun Chicken Pasta

Wanna put some zest in your life?

This dish will do it!  I love chicken, don't you?  I mean, it's so versatile.  Yes, some people say it can be a somewhat bland, but think of it as a blank canvas that lends itself to exploration.  It takes on many, many, different flavors by using an array of spices for rubs, herbs for marinades, and sauces that lend a variety of flavors.   It can be translated in to a multitude of world cuisines.  I just love it's versatility!

Often I cook meals just for two people.  Just enough for MGG and myself...or for myself and leftovers for tomorrow's lunch.  This dish was inspired by my need for a quick meal after work, a craving for something spicy, yet I wanted comfort food.  So I created this semi-homemade dish of Cajun Chicken Pasta which satisfied all three demands!

I love the spiciness, which marries well with the Alfredo sauce.  This dish is a winner!!  It's sure to  appeal to many palates.

Please try my version of Cajun Chicken Pasta and let me know what you think.  For other great chicken dishes do a search on "chicken" in the search field in the sidebar.

Here are some pics to help you along with the process.

Kitchen Tip:  You may notice that in one picture I'm actually grilling two chicken breasts.  Doing double duty by grilling another non-spiced breast to use in a salad later in the week, which I'll post next.  This is a great time saver when you can plan meals in advance and get part of the cooking done at one time.  Don't you love that!

 

Cajun Chicken Pasta

serves 2 (Double the recipe to serve 4)

1/3 lb. pene pasta
1 boneless skinless chicken breast
1 1/2 tsp Cajun seasoning
1 10oz container of Alfredo sauce
2 tsp. fresh parsley minced

Cook pasta according to directions on the package.   Heat an indoor grill pan, or an outdoor grill to medium heat.  Rub Cajun seasoning on both sides of the chicken breasts.  Grill 6-8 minutes per side depending on thickness, until thoroughly cooked through.  Cut into bite sized pieces.  

Drain pasta and return to the pan.  Add Alfredo sauce and chicken breast, stirring to blend.  Heat on low for 5 minutes until everything is heated through.  Remove from heat.  Add minced parsley, stir, and serve.