Garlic Butter Chicken Meatballs with Zucchini Noodles

These garlic butter chicken meatballs are low-carb, gluten free, and all around better for you without skipping out on any of the tastiness.

meatballs
Serves 4

Ingredients:
1 pound ground chicken
5 garlic cloves, minced and divided
1 egg, beaten
1/2 cup grated Parmesan, plus more for garnish
2 tablespoons freshly chopped parsley
1/4 teaspoon red pepper flakes
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons extra-virgin olive oil
4 tablespoons unsalted butter
Juice of 1/2 a lemon
1 pound zucchini noodles (zoodles)

Directions:
In a large bowl mix together ground chicken, 2 garlic cloves, egg, Parmesan, parsley, and red pepper flakes. Season with salt and pepper then form into tablespoon sized meatballs.

In a large skillet over medium heat, heat oil and cook meatballs until golden on all sides and cooked through, 10 minutes. Transfer to a plate and wipe out skillet with a paper towel.

Melt butter in skillet then add remaining 3 garlic cloves and cook until fragrant, 1 minute. Add zoodles to skillet and toss in garlic butter then squeeze in lemon juice.

Add the meatballs back to the skillet and heat just until warmed through. Garnish with Parmesan to serve.

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Spinach Salad with Pears and Gorgonzola

 pear salad.jpg

 

Pears with gorgonzola is  just one of those classic combinations. Put them in salad with any kind of greens. Pick what you like best, anything from a spicy arugula or watercress to a mild butter lettuce.We used fresh baby spinach.The same goes for the pears: Bosc, Bartlett, Anjou or Comice would all be great choices.

And since the ingredients in this pear salad are so delicious, a champagne vinaigrette with a hint of lemon juice and Dijon mustard worked best for this salad. A heavy dressing would mask the delicate flavors.  A sprinkling of cheese, walnuts and  pomegranate arils also adds flavors and makes for  delicious lighter first course to start off a meal.

Serves 4

Ingredients:
1 tablespoons minced shallot
Salt, to taste
Ground black pepper, to taste
1 tablespoon extra virgin olive oil
10 ounces baby spinach, washed and dried
4 ounces Gorgonzola cheese*
1 medium Bosc pear, cored and thinly sliced*
1/2 cup pomegranate seeds (arils), for garnish
1/2 toasted walnuts, roughly chopped, for garnish

Champagne Vinaigrette:
1/4 cup champagne vinegar
1 teaspoon Dijon mustard
1/2 teaspoon minced garlic
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly cracked black pepper
2 tablespoons olive oil

Directions:
For the Salad:
In a large bowl, add shallot,  salt and pepper. Add the olive oil, whisking constantly while drizzling the oil slowly. Add the spinach and toss with tongs until the leaves are well coated.

For Champagne Vinaigrette:
In a small bowl or glass jar, add all the ingredients except the olive oil. Mix well, then slowly drizzle in the olive oil  and whisk until the mixture is emulsified. Refrigerate until ready to use.

To serve, evenly divide spinach greens between 4 salad plates. Top each plate with cheese and garnish with pear slices, pomegranate seeds, and walnuts and serve with a drizzle of champagne vinaigrette.

*Cook’s Notes:
You can substitute Blue cheese or Roquefort cheese for the Gorgonzola.
Any variety of apple can also be used as a substitute for the pears.

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Roasted Beet Hummus

Roasted Beet Hummus recipe

Photo Credit: PhillyVoice.com, 2017

 

Did you know that the very food known as “Hummus” was derived from the Arabic  word meaning “chickpeas”, and the complete name of the prepared spread in Arabic is ḥummuṣ bi ṭaḥīna which means “chickpeas with tahini”.  Hummus is basically  a Levantine dip or spread made from cooked, mashed chickpeas or a mixture of other beans, blended with tahini, olive oil, lemon juice, salt and garlic.  It is popular in the Middle East and in Middle Eastern cuisine around the globe. It can also be found in most grocery stores anywhere in the world.

The chickpeas used in hummus make it high in fiber, protein and iron, and when lemon is added, offers your body a boost of vitamin C and antioxidants. What’s more, a thick spread of hummus will never threaten your waistline, but tahini has been known to be anti-inflammatory and lower cholesterol.

Yes, you can buy hummus at just about any local grocery store these days, but it so much better if you make for yourself at home and so easy to do as you can follow this recipe basic recipe with a few tips from Inspired Taste.

For some people, hummus is like the comic relief at an awkward dinner party. Everybody’s yearning for it, and it’s a universal pleaser. This light, savory snack is the perfect hors d’oeuvre as it  slides smoothly onto your chip, pita, pretzel, bagel, carrot or cucumber slices and rarely leaves a mess. And it is perfect for Super Bowl Parties

But for a change of pace, we switched it up a little to liven up a party in presenting this quick and easy roasted beet hummus which is a light, savory snack that will make your mouth pop with flavor.

Serves 6

Ingredients:
1 medium roasted beet, cooled, peeled, and quartered (Directions Follows)
One 15-ounce, can garbanzo beans, drained and rinsed
3 tablespoons lemon juice
1/2 teaspoon minced garlic
2 tablespoons tahini (optional)
2 tablespoons olive oil
Dash salt and pepper
Water, to thin as needed
Optional spices: dried sage, cumin, paprika

Directions:
In a food processor, blend roasted beet until smooth. Add remaining ingredients to blend, reserving olive oil and water. Drizzle in olive oil while hummus is blending. If too thick, thin out with water until you have the desired consistency.

Taste and adjust seasonings with salt and pepper, as needed.

Place in a bowl and serve with vegetables , crackers or whole grain pitas of your choice.

Directions for Roasting Beets
 Option 1 
1. Preheat oven to 400 º F. Line a baking sheet with foil.
2. If buying whole beets with stem, remove leaves and stalk.
3. Peel beets and dice.
4. Lay on baking sheet and toss with olive oil, salt, pepper, and dried sage.
5. Cover baking sheet with foil and bake beets for 1 hour or until tender.

Option 2
1. Preheat oven to 425 º F.
2. Scrub, wash, and remove leaves/stalk from beets.
3. Place whole beets on aluminum foil and drizzle with olive oil and salt.
4. Wrap in aluminum foil and bake for 45 minutes or until tender.

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Thank you so much!

 

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