Italian Wedding Soup

The term "wedding soup" comes from the Italian language phrase "minestra." 

(married soup).  It is referenced to the flavor produced by the combination marriage of

greens and meat.  This is a simple but delicious soup with escarole greens cooked

in chicken broth with tiny meatballs.

Meatball Ingredients:

2 cloves garlic, minced

1/2 tsp onion powder

1 TBS parsley, dry

1 egg, beaten

1/4 cup bread crumbs, seasoned

2 TBS grated cheese

1 lb lean ground beef (or any ground meat)

Soup Ingredients:

8 cups broth

2 cups onions, chopped

3 cloves garlic, minced

1 head escarole, rinsed and chopped

2 eggs 

3 TBS grated cheese

Directions:

1.  Add all ingredients, except the meat, into a medium-size bowl.  Mix well with a spoon.  Let sit for approx. 5 mins until bread crumbs become moist.  Add ground beef to the bowl.  Season with salt and pepper.  With a spoon or with your hands, fold together to incorporate.  With a small cookie scoop (about 1 TBS), start making meatballs.  Roll each ball in the palm of your hand to make it perfectly round.  Put aside.

2.  In a large stockpot, add broth, onions, and garlic.  Heat on med/high heat.  Chop escarole into bite-size pieces.  Place in a large strainer and rinse well.   Add to the pot.  Cook for 20 mins or until escarole is soft.  Drop meatballs into the stockpot with the soup.  Gently stir and cook for 8-10 mins.  

3.  In a small mixing bowl, beat the eggs.  Add the grated cheese and stir together.  Pour all of the egg/cheese mixtures into the soup.  Stir and cook for 5 mins.

Seared Rosemary Mint Lamb Chops

These Lamb Chops are first marinated in a citrus mojo overnight.

They are then grilled for a quick char.  The chops are then finished off

on a cast iron skillet with butter in a delicious garlic, rosemary, and mint pesto.

Ingredients:

8 Lamb chops

2 TBS olive oil

2 TBS butter

Rosemary/Mint Pesto:  (Add all ingredients to a medium-size processor, blend)

2 cloves garlic

4 TBS rosemary

4 TBS fresh mint leaves

1/8 tsp salt

1/8 tsp pepper

3-4 TBS olive oil

Directions:

1.  Heat grill.  Brush olive oil on each side of chops.  Season with salt and pepper.  Sear on the grill 

for approx. 5 mins on each side.  

2.  Heat a cast-iron skillet on the grill.  Melt the butter in the skillet.  Add the pesto to the skillet, stir.  

Add the lamb chops to the skillet to finish cooking.  Approx. 2 mins on each side.  Move chops around inside of skillet to coat with the pesto.  

Serve with rice or mashed potatoes.

Makes 4 servings.

Bacon Wrapped Pepper Jack Grilled Cheese with Cilantro Mayo

8 slices Italian Bread cut approx. 1/2 inch thick
8 slices pepper jack cheese, folded in half
4 large slices fresh tomatoes, sliced approx. 1/8 inch thick
1 lb bacon (longer strips works best)
4 pieces of lettuce leaves
1/4 cup mayo
1/4 cup fresh cilantro, chopped
salt and pepper, to taste
Directions:

1.  Lay out four pieces of toasted Italian bread.  Spread with sauce.
2.  Layer folded piece of pepper jack cheese, a slice of tomato then remaining slice of pepper jack cheese.  Top with remaining slice of bread.
3.  Take bacon strips and wrap around the sandwich, completely covering and tucking in edges.  Each sandwich will use approx. 5-6 slices of bacon.
4.  Place sandwiches carefully in heated skillet.  Grill until brown.  With tongs, flip and grill opposite side.  Stand sandwiches on sides and grill on all sides until brown.  Repeat the process until the sandwich is completely brown and crispy.  If the sandwich does not sit by itself, sandwiches can rest against another for support.
5.  Place on paper towel sheets to absorb excess grease.
6.  Cut in half and place in the center of lettuce leaf to serve.
Makes 4 sandwiches

To make the sauce:  Mix together mayo and cilantro.  Season with salt and pepper, to taste.

Shrimp Sauce

I made this sauce for Shrimp Fried Rice.  It was originally created (Kid Friendly) with my
Granddaughter Lily, years ago.  We started with mayo, mustard, and ketchup.  We used the sauce on burgers, hot dogs, or chicken tenders.  When the Grandkids aren't around I add a few more ingredients to spice it up.

Ingredients:

1 cup mayo
2 TBS Dijon mustard
1 TBS ketchup
1 TBS horseradish
1 clove garlic, minced
1 tsp lime juice, or lemon
1 tsp sugar
1/8 tsp salt
1/8 - 1/4 tsp cayenne pepper, optional

Directions:
1.  Mix all ingredients in a bowl.  It is best to let sit overnight.  Re-mix before serving.

Shrimp Fried Rice

Ingredients:
1 TBS olive oil
5 TBS butter, divided
1 1/2 cups onions, chopped
4 cloves garlic, minced
2 - 12 oz bags frozen peas and carrots mix (thawed)
4 large eggs, beaten
1 lb shrimp, peeled and deveined (tails off)
8 -10 TBS soy sauce
6 tsp oyster sauce
1 TBS ginger, minced
1 TBS lemongrass, minced 
2 TBS toasted sesame oil
8 cups cooked rice, cooled
1/2 cup scallions, chopped

Directions:
1.  In a large skillet heat oil and 1 TBS butter on med/high heat.  Add onion, stir and cook for 5 mins. Add garlic, stir and cook for 3 mins.
2.  Add peas and carrots, stir and heat for 5 mins.
3.  Spread vegetables to the inside/outer edge of the skillet making a hole in the center.  Add remaining butter, melt.  (adjust temperature, if needed).  Scramble the beaten eggs in the center of the skillet.  When the eggs are cooked move to the outside edge of the pan.  Add the shrimp to the center of the skillet and cook approx 4 mins on each side or until pink.  Stir in the soy sauce, oyster sauce, ginger, and sesame oil.
3.  Fold in rice until well blended.  Season with salt and pepper, to your liking.  Fry the rice for 5 mins.  Turn off the burner and fold in scallions.

Gyro Meat

I finally was able to find some gluten-free pita bread.  So now, its time to make Gyros.
Gyro meat is a Greek/Lebanese style meatloaf served with Pita Bread.  I have never made them before.  I was surprised how easy it really was to make.  So easy that I made a loaf two days in a row.  The only complicated part was the wait time.  The process between the steps take time, but you can do other things to make up for it.

Ingredients:
1 lb ground lamb
1 lb ground beef
1 1/2 chopped onion
1/2 tsp dry marjoram
1/2 tsp dry cilantro
1/2 tsp dry oregano
1/2 tsp dry thyme
1/2 tsp dry rosemary
3 cloves garlic, minced
 
Topping Ideas:
red onion
lettuce
feta cheese
tomatoes
tzatziki sauce
cucumbers

Directions:
1.  Add meat to a medium-size mixing bowl.
2.  Puree onions in a food processor.  Place onions on a sheet of paper towel.  Squeeze as much liquid as you can from the onions.  Add onions to meat in the bowl.  Season with salt and pepper.  Add all other ingredients.  Fold well.  Cover with plastic wrap and chill in the refrigerator for 2 hours to allow flavors to blend.
3.  Add meat to the food processor and pulse for 1 min.  Pack down meat into an 8 or 9-inch loaf pan,
removing air pockets.
4.  Bake for 1 hr in a preheated 325 degree oven.  Remove and drain grease from pan.  Slice thin and serve with your favorite toppings

Serves 8

Italian Eggplant Stew (Caponata)

Caponata is an Italian eggplant stew.  It is typically served on toasted bread.  It can also be served with pasta or rice.


Ingredients:
1 large Eggplant, cubed and roasted with skin
2 TBS olive oil
1 small can anchovy, drained
1 cup diced celery, diced thin
1 medium red bell pepper, diced
1 cup sweet onion, chopped
4 cloves garlic, peeled and minced
1/4 cup red cooking wine
1 cup assorted olives, sliced (black, kalamata, green)
1/4 cup capers
2 (28 ozs) cans crushed tomatoes
3 large basil leaves, chopped
1/4 cup parsley leaves
1/4 tsp red pepper flakes
1 cup golden raisins
1/4 cup pinenuts, toasted
Parmesan cheese, optional

Directions:
1. Preheat oven to 350 degrees.  Cube eggplant into 1-inch pieces.  Place on a baking sheet and drizzle with olive oil.  Season with salt and pepper.  Roast in the oven for approx. 25 mins.
2.  Add 2 TBS olive oil to a large stockpot.  Heat on med/high.  Add the anchovies and saute until melts down.  Add celery, peppers, onions.  Saute until soft, approx. 8 mins.
Add garlic and saute for an additional 2 mins.  Deglaze pan with cooking wine, stir.  Add roasted eggplant, olives, capers, tomatoes, basil, parsley, pepper flakes, and raisins.  Stir, reduce heat and simmer for 60 mins.
3.  Toast pinenuts on 350 degrees until lightly browned, approx. 2-3 mins.  Serve on top of the stew with parmesan cheese.



Serve on Bruschetta, as side dish or with pasta