Today I tried another recipe from the August issue of Gourmet. Here is tonight's menu:
Baked Chicken Meatballs with Peperonata
Roasted Herbed Summer Squash
Garlic Bread
Here is the recipe from the Epicurious website http://www.epicurious.com/recipes/food/views/Baked-Chicken-Meatballs-with-Peperonata-354471
I added twice as much onion and garlic as the recipe called for, 3 Tbsp of grated parmesan cheese, and about 1/2 cup chopped fresh herbs-oregano, parsley and basil.
For the squash, I used a combination of very small green and yellow zucchinis and yellow summer squash. I cut them in about 1 inch pieces, tossed them with some olive oil, and roasted them on a sheet pan in the same 400 degree oven. Once they were done, I seasoned them with some salt and pepper and also tossed in about 1/4 cup of the same chopped herbs as I used in the meatballs.
I also heated up some bottled tomato sauce to serve with the meatballs.
They were juicy and delicious! Another successful meal! Yay me!
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