Tag Archive for Parsley

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


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!

Hasselback Potatoes with Bacon

Hasselback Potatoes with Bacon

I made these hasselback potatoes with bacon as part of a “back to school” dinner celebration. Little did I know how absolutely amazing they would be. Normally I would prepare one per person. However, depending on the size of the potato, you might want to make two per person. They really are JUST that good!! 

Level of Difficulty: Moderate
Time Required: Prep Time – 30min; Cook Time – 2 1/2 hours

Ingredients for 4 people (2 each):

6 pieces of thick cut bacon, cut into pieces about an inch thick

8 Yukon gold potatoes, peeled

1 stick butter, divided

Kosher salt and ground pepper

2 T. flat leaf parsley, finely chopped

2 garlic cloves, finely chopped

Special Equipment and Other Items Needed:

Pastry Brush

Preparing Hasselback Potatoes with Bacon:

1. Put the bacon pieces on a baking sheet and freeze for about 30 minutes. 

2. Preheat oven to 350 degrees while also bringing a large pot of salted water to a boil. 

3. Using a sharp knife, make horizontal slits in each potato, about 1/8 inch apart and making sure you do not cut all the way through the potato. 

4. Gently place the potatoes in the boiling water and cook for about 4-5 minutes. Using a slotted spoon, remove the potatoes and place on a baking sheet. Pat the potatoes dry. Insert 3-4 pieces of bacon in the cuts of each potato, trying to space the bacon evenly (the bacon will poke out of the top of the slits). Melt half of the butter and brush generously over the potatoes. Reserve any extra butter for basting. Season the potatoes with salt and pepper.

5. Place the potatoes in the oven and cook for 1 1/2 – 2 hours or until the outside of the potatoes start to brown. Make sure you baste with the reserved melted butter halfway through cooking. 

6. Right before you take the potatoes out of the oven, melt the other half of the butter. Mix in the parsley and garlic. After the potatoes are done and on a serving tray, spoon the butter mixture over the potatoes. Serve hot!! 



Grilled Chicken in Garlic and White Wine Sauce

Chicken in White Wine Sauce

I made this Grilled Chicken in Garlic and White Wine Sauce for Winefest this past weekend. When we were trying to come up with a name for it, we considered Chicken Awesomeness, but thought that wasn’t descriptive enough. We settled on Grilled Chicken in Garlic and White Wine Sauce because the sauce is what made this dish so fabulous!

Level of Difficulty: Easy
Time Required: Prep Time – 10 min; Cook Time – 15 min.

Ingredients for 4 people:

4 boneless skinless chicken breasts

3 T. salted butter

6 cloves garlic, minced

2 T. flour

1/2 c. chicken broth

1/4 c. fresh parsley, chopped

1/2 c. white wine (preferably sauvignon blanc)

1/2 tsp. salt (plus more for seasoning chicken)

1/4 tsp. pepper (plus more for seasoning chicken)

1 c. light sour cream

Preparing Grilled Chicken in Garlic and White Wine Sauce:

Preheat grill to medium high heat. Sprinkle both sides of the chicken with salt and pepper. Grill the chicken until no longer pink inside. The exact amount of time will depend on the thickness of the breasts.

Meanwhile, melt the butter in a medium saucepan over medium high heat. When the butter starts to bubble, add the garlic and stir for about a minute. Stir in flour and cook, stirring constantly, for one minute. Reduce heat to medium and add chicken broth, wine, parsley, salt and pepper. Cook until sauce starts to thicken (about 3-4 minutes). Stir in sour cream and continue cooking over medium heat until heated through (about 5 minutes). 

Serve the sauce hot over the chicken!!

Chicken in White Wine Sauce

Got Leftovers?:

The sauce would be good on just about any poultry. I might try it on top of steamed vegetables or roasted potatoes next!

Stuffed Chicken Breast

What do you do for dinner when you have no desire to go to the grocery store but you still have a hungry family looking to you to put something together? You wing it!

You look through your freezer/fridge/pantry and try to think of something that might all go together and not taste horrible and not take too long. Did I mention that I was a bit exhausted from my week too?

Well, you can get lucky every now and again!! Even the kids loved it including a sleepover guest! I got to finish my night with a glass (or two or something like that, who’s counting) of wine and keep my feet up! Heavenly.

Level of Difficulty: Moderate
Time Required: Prep Time – 10min; Cook Time – 20-30 min

Ingredients for 4:

4 boneless skinless chicken breasts
1 cup basil, chopped
1/2 cup parsley, chopped
1 cup feta, crumbled
salt and pepper
drizzle of olive oil
1 cup marinara

How to make stuffed chicken breasts with basil, parsley and feta:

Preheat oven to 350 degrees. Before you get your hands all yucky, chop your basil and parsley, and crumble your feta into a bowl. Add some salt and pepper and a drizzle of olive oil (maybe 2-3T). Mix it together.

Then cut a slit in the thick side of your chicken breast (not the side that tapers off and is really thin). The cut should be about 3-4 inches down the length of the breast and back towards the other side without actually going all the way across. I have a picture of this but it looks kinda x-rated so I did not add it.┬áIt at least gave Denise and I quite a laugh about the comments we might receive if I posted it. ­čÖé

Stuff 1/4 of the mixture into each of the breasts and then secure it closed with a toothpick. I used a 4 inch wooden skewer to easily do the trick.

Add some salt and pepper on the chicken. Bake for about 10 minutes then top with the marinara sauce. Place back in oven and cook until done about 10-20 minutes longer depending on the size of the breasts.

Let rest for a couple of minutes before serving.

chicken breast stuffed with feta, basil and parsley

Important Tips:

Be sure not to cut all the way through the breast. Stuffed proteins will dry out quickly if you overcook them so be sure to pull this out just as it is done.

Middle Eastern Salad

Middle Eastern Salad

As I mentioned in a very early post, I am half Middle Eastern. I am sure that is why I love garbanzo beans, feta cheese, olives, tomatoes and such. As many of you who frequent the mall food court know, Hovan makes a great side salad. Many years ago, I tried to recreate it and didn’t do a bad job at it if I do say so myself! It’s very easy to make it your own and add more or less of certain ingredients depending on your tastes.

Level of Difficulty:Easy
Time Required:Prep Time – 15 minutes. Chill time: At least 30 minutes


For the Salad (these are ideas, use them all or just some):

Roma Tomatoes, Diced
Feta Cheese, Crumbled
Small or mini cucumbers, quartered
Parsley, chopped
Fresh mint, chopped
Red onion, sliced
Chick peas, drained
Kalamata Olives, drained

For the Dressing:

Juice of 1/2 lemon
3 T. Olive oil
1/4 cup red wine vinegar
1 T. Dijon Mustard
1 tsp. dried oregano

Preparing Middle Eastern Salad:

For the salad: Combine desired quantities of chosen ingredients together in large mixing bowl.

For the dressing: Combine all ingredients together in bowl and whisk together.

Pour dressing over salad and toss to coat. Chill for at least 30 minutes before serving.

Middle Eastern Salad

Important Tips:

Most of the time, we will suggest adding “salt and pepper to taste”. However, with this dish, you need to remember that feta cheese and Kalamata olives are quite salty. If you want to add salt, do so after all of the flavors have blended together for at least 30 minutes. Otherwise, you might ruin the dish.


You can certainly eat this as a side dish by itself. I chose to put it in some radicchio for lunch one day to make it more of a “lettuce based salad”. You can also add a piece of grilled chicken to it and some nicely crisp green lettuce if you like. You really can’t go wrong. Make it your own!

Middle Eastern Salad