These are great party snacks or appetizers. I came up with these as a low calorie, healthy snack that explodes with great flavor. They are simple to make and will surely be a hit with your family and guests. I used fresh chicken breast as the meat to keep the calories down. Fresh vegetables to give it a crisp texture and blue cheese crumbles to bring the fat that’s required to complete the balls. I paired these with a delicious yet simple sour cream sauce.
2 chicken breasts
1/2 cup celery (Brunoise)
1/2 cup onion (Brunoise)
1 large egg
1/4 cup skim milk
2 pieces of white bread (cubed with crust cut off)
1/2 cup Blue cheese crumbles
1 Tbsp chopped parsley
2 tsp hot sauce (optional)
Grind chicken breast through the fine die in your meat grinder or use a food processor and pulse until course ground. add celery, onion, blue cheese. In a separate bowl whisk eggs and milk together then add cubed bread and hot sauce. Allow to soak for 5 min. Combine the bread mixture and meat and gently fold them together until well combined.
Roll into 1 1/2″ balls and set on a sheet tray spaced 1/4 apart. Bake for 20 minutes at 350°F or until done.
Spicy sour cream sauce.
This sauce brings a little heat with the coolness of sour cream. A great companion for these balls.
1 cup sour cream or plain yogurt
2 Tbsp hot sauce
Mix first 2 ingredients and refrigerate for 20 minutes. Add S&P to taste
Pasta has always been a staple in my home. Since childhood, I have always loved eating pasta with red sauce. It was always a treat if my mother made fresh sauce but the pasta was always out of a box or a bag. I never thought about making fresh pasta or even that it was possible. It was always something that came out of a package.
I want to share with you a very simple all purpose pasta recipe that will be an easy, go to recipe forever. There is a very easy method to double or triple the amount. The most important piece of equipment here will be a scale that displays grams, preferably a digital scale for ease of use. With only three or four ingredients, it is a very simple recipe. The rule of thumb for this recipe is one egg for every 100 grams of flour, and one part semolina flour to three parts bread flour, that’s it! You can make as much pasta as you want with that simple rule. Now lets get to it.
150 g Bread flour
50 g Semolina flour
1 tsp olive oil (optional) (evoo or whatever)
Weigh and blend the flours by pulsing it in your food processor a couple of times.
crack the eggs into a measuring cup and add the oil.
while pulsing the food processor on high (if that is an option), add the eggs one at a time and pulse until incorporated. Once all eggs are added turn the food processor to low and continue to pulse until the dough comes together or forms lumps and no egg is left.
Pulse until the dough comes together
Turn the dough out onto a dry board and push it together. Kneed for one to two minutes. The dough is done when you push your finger into it and it springs back about 3/4 of the way but still leaves a little impression.
Roll into a ball and wrap in plastic wrap. Let rest for twenty minutes and it’s ready to roll out.
Now you can hand roll it or use a pasta machine. I have done it both ways. The hand rolling is so gratifying, that I do it once in a while just because I love the feel of it and the way it responds to the rolling pin. I know that sounds weird, but I guess I am a little weird when it comes to food. It will be ready to cut when you can read the paper through it. No kidding, you can actually do that! Check out these videos on pasta making for great references. GennaroPasta rolling