Sunday, February 15, 2015

Chicken Meatballs w/Roasted Red Pepper Pesto & Yogurt Sauce

Wow...looking back at my posts, I just realized the last I posted was July of 2014. Goodness, it has been awhile! It hasn't that I haven't been cooking, it just that life has gotten away from me and I have been just so busy!

Well, today, finds me submitting a recipe for the Chopped at Home Challenge. You have to use 4 ingredients they select and supplement with your own. It was fun coming up with a recipe and and taking pictures as I went along. I am pretty sure I don't stand a chance in Hades in winning but it was sure fun to go through the motions!

The ingredients I had to use were: chicken breasts, Sargento 6 cheese Italian blend shredded cheese, red peppers and Greek yogurt.

I hope you all enjoy!

1 cup milk
½ ciabatta bread, cubed
4 boneless, skinless chicken breast
1/2 cup Sargento 6-cheese Italian shredded cheese
10 oz pkg frozen spinach
1 tbsp minced garlic
1 tbsp fresh parsley, minced
1 egg
1 tbsp crushed red pepper
¼ tsp baking soda
2 tsp salt
1 tsp pepper

Cube bread and soak in milk for about 10 – 15 minutes. Drain thoroughly. While, soaking, in a food processor (or grinder), grind the breast of chicken to a hamburger consistency. Combine all ingredients and mix thoroughly. Don’t overly mix, or your meatballs could become dry. Roll meatballs to about one inch in diameter, place on a greased cooling rack over a drip pan. Preheat a convection oven to 345 degrees (or a regular oven to 350). Cook for about 30 – 35 minutes or until cooked through.


2 tbsp olive oil
1 tbsp butter
1 cup White wine – Pino Grigio
2 garlic clove minced
1 shallot, finely chopped
4 large crimini mushrooms
4 cups chicken stock
1 cup Sargento 6-cheese Italian shredded cheese
1 tbsp fresh parsley, minced
1 tbsp Salt
1 tbsp Pepper

While the meatballs are cooking, in a large sauce pan, heat the olive oil and butter. Saut̩ shallots in olive oil and butter for about 5 Р7 minutes until soft. Add the garlic and saut̩ for another 2 Р3 minutes until the garlic becomes aromatic. Add the mushrooms and cook for another 4 Р5 minutes until the mushrooms become tender. Add the rice and brown. Deglaze with the cup of white wine. Set the stove to medium and slowly cook the Arborio rice, stirring occasionally. Add a cup of the chicken stock. Stir occasionally until the stock has been incorporated into the rice. Continue doing this until you have used up the 4 cups of stock. At each incorporation of stock, add at least 1 tsp of salt and pepper to season. In the last 5 Р7 minutes, sprinkle the cheese in and make sure it is thoroughly incorporated into the rice (not clumping).

 Roasted Red Pepper pesto and Yogurt Sauce

6 red peppers
1 3 oz pkg pine nuts
1 clove garlic, minced
1 cup Olive oil
1 cup Sargento 6-cheese Italian shredded cheese Pine nuts
1 tbsp Salt
1 tbsp Pepper
6 oz plain Fage Greek yogurt

You will be roasting all peppers, but two will be reserved for plating. Roast four peppers on a grill (preferred) or broil in the oven keeping a close eye and turning often. Remove peppers from grill (oven), de-skin (paper skin), cut off tops, de-stem and de-seed.  The two reserved peppers slice four 1-inch rings out of the two reserved peppers and grill lightly (the rings should still be firm). In a food processor, put in the four red peppers, garlic, pine nuts, and olive oil and blend until mixed well. Add in the cheese and pulse again. Add salt and pepper to taste. Slowly add in the yogurt (you want to make sure it doesn’t curdle since the peppers are still slightly hot) and continue to pulse until well blended.

To plate: Put the 1 inch pepper ring in the middle of the plate. Scoop the risotto into the center of it. Place 2 – 3 meatballs on top. Drizzle the roasted red pepper pesto and Greek yogurt sauce and garnish with parsley and pine nuts.