Simple By Cindy

Mini Buffalo Chicken Balls

Nov. 13
2015

This is another great “ball” recipe from The Meatball Shop cookbook.

My friend Beth, who has always known the best cookbooks, had tried this recipe herself and told me how wonderful it was. She was right as always and this is definitely blog worthy.

When paired with a blue cheese dip, these buffalo balls are delicious. I include them in many of my family gatherings and they are always a hit.

By the way, the author’s have a restaurant in New York City which is on my “to try” list. I hear that these balls, in particular, are among their favorites.

As I promised, this is another fabulous “ball” appetizer to try. You can make them ahead and freeze them. How great is that?

Ingredients for the Chicken Balls

2 tbsp. vegetable oil
4 tbsp. (1/2 stick) unsalted butter
1/3 cup Frank’s Redhot sauce (or any other favorite hot sauce)
1 pound ground chicken (preferably dark meat)
1 large egg
1/2 celery stalk, minced
3/4 cup breadcrumbs
1 tsp. kosher salt

Preheat oven to 450.

Drizzle the vegetable oil into a 9 x 13-inch baking dish and use your hand to evenly coat the surface.

Combine the butter and hot sauce in a small saucepan, and cook over low heat, whisking until the butter is melted and fully incorporated. Remove from the heat and allow the mixture to cool for 10 minutes.

Combine the hot sauce mixture, ground chicken, egg, celery, bread crumbs and salt in a large mixing bowl and mix by hand until thoroughly incorporated.

Roll the mixture into round, 3/4 inch balls, making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching each other.

Roast for about 15-20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 155F. (I changed this temperature to 10 degrees below original recipes to allow cooking time after it is taken out of the oven).

Allow the meatballs to cool for 5 minutes before serving.

It’s that simple!

Super – Easy Baked Chicken

Nov. 11
2015

This easy baked chicken is super-fast and oh so delicious!

It was given to me by who else? Yes, that would be Shelley!

When you are really pressed for time, this is a great dish. It always comes out perfectly and the prep time is just minutes! If you have young children at home they will love it. If you need to get dinner on the table quickly, this is a fabulous recipe.

The skin on the chicken comes out crispy every time and the meat is always moist. My family has enjoyed it for years!

Just make sure you make enough, because everyone will ask for more!

Ingredients for the Chicken

Preheat oven to 425.

3 0r 4 pieces of chicken (dark or white meat)
2 cups of flour
2 tbsp. onion powder
2 tbsp. garlic powder
1 tsp. paprika
1 tsp. kosher salt
1/2 tsp. pepper
4 tbsp. olive oil

Combine flour, onion powder, garlic powder, paprika, salt and pepper in a ziplock bag. Shake to combine.

Pat chicken dry with paper towels.

Add chicken to the onion powder mixture. Shake well.

Place olive oil in a baking dish or aluminum pan. Swirl around so that the bottom of the pan is entirely covered.

Place chicken, skin side down into the pan.

Bake for 30 minutes. (Set your timer!)

Turn chicken over and bake for 25 more minutes.

Done!

It’s that simple! And Fast!

Skirt Steak with Chimichurri

Nov. 9
2015

I always thought that Chimichurri was a marinade made with cilantro. Because I am not a fan of cilantro, it was something I never considered.

I came across this recipe as I was searching for something novel to prepare for dinner.

The ingredients were appealing to me, so I thought I would give it a try. I was skeptical at first, which was why I decided to use it as a sauce on the side and not as a marinade.

I was pleasantly surprised and thought it was definitely blog-worthy. I am happy to be sharing this with you and I really think you will love it too!

Chimichurri is very similar to a pesto sauce. There are many varieties (some do use cilantro) and this version is a combination of parsley, oregano, garlic, oil and vinegar. You can even add a little bit of chili pepper or red pepper flakes.

Although it is a marinade commonly used on steak, you can use it on poultry or fish. I am definitely going to try it that way as well!

Ingredients for the Chimichurri

1 bunch of flat leaf parsley
8 cloves of garlic, minced
3/4 cup of good extra virgin olive oil
1/4 cup of red wine vinegar
Juice of 1 lemon wedge
1 tbsp. diced red onion
1 tbsp. dried oregano or 4 sprigs fresh, chopped
1 tsp black pepper 1/2 tsp. kosher salt

Pulse parsley in food processor to chop.

Add remaining ingredients to the food processor and blend.

You can separate the sauce, half for cooking and half to place on steaks afterward. I choose to cook the steaks with my own ingredients, then place the sauce on the side when I served it.

Ingredients for the Steak

2 or 3 skirt steaks

Set oven to broil.

1/2 tbsp. onion powder
1/2 tbsp. garlic powder
1 tsp. paprika
1 tbsp. dried oregano
1 tbsp. salt
1/2 tsp. pepper

Mix ingredients together and rub onto both sides of steak.

Place steak in oven for 5 minutes each side.

Be careful. Try to judge how thick your steaks are. If they are thin, set your timer for 4 minutes each side.

If after 5 minutes each side is too rare for you, then set your timer for 1-minute increments, until they are cooked to your preference. Remember, they will continue to cook after you take them out of the oven!

Simply delicious!

It’s that simple!

Farro Salad with Tomatoes and Herbs

Nov. 6
2015

I am always perusing through recipes to find a healthy one. Farro is a food composed of grains and wheats. It has a hardy taste and satisfying texture.

I have become a huge farro fan.

There are several different varieties of farro. Look for the “semi-pearled” kind. I find it to be the most flavorful.

Farro can be combined with an assortment of foods like roasted fruits or vegetables. You can throw them into a pot of vegetable soup to give it a rich, hearty flavor. It is nutritious, adds a little fiber to your diet and takes little time to cook.

This recipe is courtesy of Giada De Laurentiis. All of her recipes are dependable, and this was delicious! You can use it as a side dish, salad or make it for brunch! Just make it! You will not be disappointed and maybe you will become a big farro fan like me!

Ingredients for Farro Salad

4 cups water
10 ounces farro (about 1 1/2 cups)
2 tsp. kosher salt, plus more to taste
5 tomatoes on the vine, seeded and chopped
1/2 sweet onion, chopped
1/4 cup fresh chives
1/4 cup fresh parsley leaves, chopped
1 large garlic clove (or two small), minced
2 tbsp. balsamic vinegar
1/2 tsp. black pepper
1/4 cup of good extra-virgin olive oil

Combine the water and the farro in a medium saucepan. Add 2 tsp. of salt. Bring to a boil over high heat. Once the water is boiling, reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. SET YOUR TIMER!

Once farro is done, drain and transfer to large bowl to cool.

Add the tomatoes, onion, chives and parsley to the farro and toss to combine.

In a medium bowl, whisk together the garlic, vinegar, salt, pepper and olive oil. add the vinaigrette to the salad and toss to coat.

The salad can be refrigerated overnight. Bring to room temperature before serving.

It’s that simple!

Carrot Cupcakes

Nov. 4
2015

I really prefer cooking than baking. Good baking is a skill that some people have and some do not. I, unfortunately, am in the “some who do not” category.

Every once in a while, I do give it a try. If a recipe I read seems easy I will make an attempt. This creme cheese carrot cupcake recipe caught my eye.

It is from a magazine called ” Cook’s Illustrated”. This is one of my favorites. The recipes are carefully constructed and prepared more than once to get the best results.

Although it may initially appear to have many ingredients, it was “easy and simple” to make and worth every minute of it. The trick is to measure all the ingredients out first so you have them right there when you need them.

These cupcakes are a must! They come out moist and delicious. The frosting with the pecans on top finishes them off into a delightful decadent treat!

These are great for breakfast, dessert or just to satisfy the need for something sweet. I say whatever the reason, go for it. You won’t be sorry!

Ingredients for Carrot Cupcakes

8 tbsp. (1 stick) unsalted butter, melted and cooled
3/4 cup granulated sugar
1/4 cup dark brown sugar
2 large eggs
1 1/4 cups all purpose flour
3 carrots, peeled and grated on the small hole of box grater
1/2 cup currants or chopped raisins (optional, I used currants)
1/2 cup pecans, chopped, plus extra whole for garnish
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/8 tsp. ground cloves
1 recipe Fluffy Creme Cheese Frosting (to follow)

Adjust oven rack to middle postion and preheat oven to 350.

Line 12 cup muffin tin with paper liners.

Whisk together melted butter, granulated sugar, brown sugar and eggs in large bowl until combined. Using a rubber spatula, gently fold in flour, carrots, pecans, baking powder, baking soda, salt, cinnamon, nutmeg and cloves until mixture just comes together (do not overmix).

Divide batter evenly among muffin cups.

Bake until toothpick inserted in center comes out clean about 25 minutes.

Let cupcakes cool in muffin tin for 5 minutes. They will initially come out round and fluffy, and then they drop down in the middle (at least mine did!). Remove cupcakes from muffin tin and let cool completely, about 1 hour.

Ingredients for Fluffy Creme Cheese Frosting

4 tbsp. unsalted butter, softened
1 cup (4 ounces) confectioners’ sugar
4 ounces creme cheese, softened and cut into 4 pieces
1 tsp. vanilla extract

Soften the creme cheese at room temperature for at least 15 minutes.

Do not soften the creme cheese in microwave or the texture of the frosting will be runny.

Using a stand mixer fitted with a paddle, beat the butter and sugar on medium-high speed until light and fluffy, about 2 minutes.

Add cream cheese, 1 piece at a time, beating thoroughly after each addition and scraping down the sides of the bowl as necessary. Add vanilla and mix until no lumps remain.

Mound about 2 tablespoons frosting on center of each cupcake. Using a small spatula or butter knife, spread frosting to the edge of cupcake, leaving small mound in center. Serve.

To Store: Before frosting, transfer cupcakes to airtight container and store at room temperature for up to 3 days. Or you can wrap each individually in plastic wrap, place in zipper-lock freezer bag and freeze for up to 1 month. Unwrap cupcakes, let thaw completely at room temperature, about 3 hours. Then frost on as directed above.