Tag Archive for Panko Breadcrumbs

Meatball Sliders

Meatball Sliders

I was flipping through the January 2015 edition of Southern Living magazine recently and came across this recipe for Meatball Sliders. Can I just say, “AH-MAZING!” I made them on a Friday night when I knew the kids were having friends over since the recipes makes a lot of meatballs. I actually prepared the meatballs the night before and put them in the refrigerator. When I got home Friday afternoon after a busy day, I pulled out the meatballs to bring them to room temperature before putting them in the sauce. This could not have been more easy and everyone LOVED them! Note: I actually tried a meatball by itself and even though I am not a meatball expert, it was pretty awesome! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 10 hours

Ingredients:

2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
3 large fresh basil sprigs
2 garlic cloves, minced
2 (28-oz.) cans whole tomatoes, crushed
5 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound ground chuck
1 pound ground pork
1/2 cup panko (Japanese breadcrumbs)
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup ricotta cheese
1/4 cup loosely packed chopped fresh flat-leaf parsley
1 large egg
1 large egg yolk
24 slider buns or dinner rolls, split and lightly toasted
12 (1-oz.) provolone cheese slices, halved
Garnish: fresh basil leaves

Special Equipment and Other Items Needed:

Crock Pot

Preparing Meatball Sliders:

1. Stir together first 6 ingredients in a 7-qt. slow cooker; stir in 2 tsp. salt and 1/2 tsp. pepper. Cover and cook on LOW 8 hours. 

2. Meanwhile, place ground chuck and ground pork in a large bowl. Add next 6 ingredients and remaining 1 Tbsp. salt and 1/2 tsp. pepper; mix gently just until blended. Gently shape mixture into 24 meatballs. (Do not pack.) Place meatballs in a single layer on a baking sheet; cover well, and chill until ready to use.

3. Let meatballs stand at room temperature 20 minutes. Carefully submerge meatballs in tomato mixture in slow cooker. Cover and cook on HIGH 1 hour or until meatballs are done, stirring after 30 minutes. (I actually cooked my meatballs about 90 minutes).

4. Preheat broiler with oven rack 7 inches from heat. Arrange bottom halves of 12 buns in a single layer on each of 2 baking sheets. Place 1 meatball on each bun;

Meatball Sliders

top with sauce and 1 halved provolone cheese slice. Repeat with remaining buns, meatballs, and cheese.

Meatball Sliders

5. Broil sliders, 1 baking sheet at a time, 2 to 3 minutes or until cheese melts. Top with top halves of buns.

Meatball Sliders

Meal Ideas:

Serve with a salad and call it a day!

Haricots Verts with Prosciutto

I’m always looking for new ways to make vegetables for my family. I could eat just about any vegetable cooked any way, but I am challenged with getting greens into the kids. I gave these haricots verts with prosciutto a try with the hopes that the kids would eat them since they were similar to garlic green beans, with a few extra yummy ingredients. After I assured them that the prosciutto was not plain ham, they dug right in! 

Level of Difficulty: Easy
Time Required: Prep Time – 15 min; Cook Time – 15 min.

Ingredients:

1 pound haricots verts, trimmed

4-6 slices prosciutto (skin on), diced

1 tsp. olive oil

3 cloves garlic, chopped

1/4 c. panko breadcrumbs

Kosher Salt

Fresh Ground Pepper

Lemon Wedges (if desired)

Preparing Haricots Verts with Prosciutto:

Bring a large pot of salted water to a boil. Add the haricots verts. Cook about 3-4 minutes. Drain and immediately put them in an bowl of ice water to halt the cooking process. Drain again and dry thoroughly on a paper towel.

In a skillet, heat the olive oil over medium heat. Add the prosciutto and cook until crisp, about 6-8 minutes. Using a slotted spoon, drain on a paper towel. Add the garlic to the drippings in the pan and cook for 1 minute. Add the panko and cook, stirring constantly until toasted, about 1 additional minute. 

Add the haricots verts back to the skillet and mix all ingredients well. Season with salt and pepper. Serve with lemon wedges, if desired. 

Haricots Verts with Prosciutto

Important Tips:

Don’t forget to “shock your green beans”, otherwise they will end up mushy. 

Variations:

If you don’t have prosciutto, you could substitute bacon or pancetta for the meat. 

Meal Ideas:

I served this with balsamic chicken breasts and a simple baked potato.

 

Stuffed Pork Loin Wrapped in Prosciutto

Stuffed Pork Loin Wrapped in Prosciutto

I made this Stuffed Pork Loin Wrapped in Prosciutto for Cheesefest. In a word…AMAZING!  The pan juices that I poured on top were fantastic! The preparation was a little more labor intensive than the dishes I usually make (remember…I’m not Melissa), but it was well worth it for sure! I would do again in a heartbeat for any “big event” or holiday!! Note: This recipe was adapted from one I saw on Allrecipes.com.

Level of Difficulty: Moderate
Time Required: Prep Time – 10 min; Cook Time – 1 1/4 hours; Rest Time – 20 min.

Ingredients:

2 1/2 pound pork loin

2/3 c. panko breadcrumbs

1/3 c. shredded fontina cheese

3 cloves crushed garlic

1 T. fresh sage, chopped

4 slices prosciutto

Salt and Pepper

Preparing Stuffed Pork Loin Wrapped in Prosciutto:

Preheat oven to 350 degrees. In a small bowl, mix together breadcrumbs, cheese, garlic and sage. Stand pork loin on one end of cutting board. Using a sharp, thin blade knife, make a cut down the center and through the other side. Use your index finger to make the hole a bit larger for stuffing. Carefully pack the breadcrumb mixture into the hole from both ends.

Stuffed Pork Loin Wrapped in Prosciutto

Sprinkle generously with salt and pepper. Arrange the prosciutto slices on top of the pork loin and place in shallow roasting pan. 

Stuffed Pork Loin Wrapped in Prosciutto

Roast for 1 to 1 1/4 hours, or until the internal temperature reaches 150 Degrees. Let sit for 20 minutes before slicing. Arrange on a platter and pour the pan juices over the pork. Serve. 

Stuffed Pork Loin Wrapped in Prosciutto

Important Tips:

When you are making the slit, take your time. You don’t want it to wide, but you also don’t want it too small. 

I was never a Beavis and Butthead fan but I can so hear them in my head as you give these instructions on how to stuff the pork loin. ~Melissa 

Oh I was asked on Saturday night to give a demonstration. Things got a little nutty when…..Never mind. We are a family friend blog. ~Densie

Roasted Broccoli with Cheddar Cheese and Breadcrumbs

Roasted Broccoli with Cheddar Cheese and Breadcrumbs

My kids love broccoli with cheese sauce. You know the kind you get in the freezer section at the grocery store? Well, I’m always trying to find new ways to cook the foods that they like so they won’t get bored. I came up with this recipe for roasted broccoli with cheddar cheese and breadcrumbs below from several recipes that I have recently come across.

Level of Difficulty: Easy
Time Required: Prep Time – 5 min; Cook Time – 25 min

Ingredients:

4-5 cups of broccoli flowers, washed

3 T. olive oil, divided

1/2 salt

1/2 c. Panko breadcrumbs

1 c. cheddar cheese

1/4 tsp. nutmeg

Preparing Roasted Broccoli with Cheddar Cheese and Breadcumbs:

Preheat oven to 425 Degrees. Place broccoli on a baking sheet and toss with 2 T. olive oil and salt. Roast for 15 minutes. In a small mixing bowl, mix together breadcrumbs, cheddar cheese, 1 T. olive oil and nutmeg. Sprinkle over the broccoli.

Roasted Broccoli with Cheddar Cheese and Breadcrumbs

Roast for an additional 10 minutes. Serve hot.

Roasted Broccoli with Cheddar Cheese and Breadcrumbs