Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta

Posted on October 4, 2017 by admin
Lemon-Sage Pork Meatballs over Spaghetti Squash with Herbed Ricotta
Serves 4
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MEATBALLS
  1. 1 ½ lb ground pork
  2. ¼ cup milk
  3. ½ cup breadcrumbs
  4. ½ cup onion
  5. 1/3 cup parmesan
  6. ¼ cup sage
  7. ¼ tsp cayenne
  8. 2 eggs
SQUASH
  1. 2 spaghetti squash
  2. 2 cups tomato
HERBED RICOTTA
  1. 2/3 cup ricotta
  2. 2 TBSP thyme
  3. 2 green onion
  4. 1 lemon
PREHEAT OVEN & COOK SQUASH
  1. Preheat oven to 400º
  2. Slice squash in half lengthwise then discard seeds & rub squash with oil
  3. Place squash in roasting pan, cut-side down, with ½ cup water then cover with foil
  4. Cook 30-35 min, until tender (alternatively, microwave for 10-12 min in a microwave-safe dish, without tin foil)
PREP & COOK MEATBALLS
  1. Zest lemon
  2. Juice lemon
  3. Chop sage
  4. In a large bowl, combine pork with milk, breadcrumbs, sage, 2 eggs, onion, lemon zest, half of parmesan, cayenne (HOT!), salt & pepper
  5. Form into golf ball-sized meatballs & lay on baking sheet
  6. Cook 18-20 min, until cooked through
MAKE HERBED RICOTTA & FINISH SQUASH
  1. Chop thyme leaves & green onion
  2. Chop tomatoes
  3. In a bowl, combine ricotta with thyme, green onion, lemon juice, remaining parmesan, salt & pepper
  4. With a fork, scrape spaghetti squash to form ‘noodles’
  5. Toss spaghetti squash with tomatoes, 2 Tbsp butter, salt & pepper
PLATE MEAL & ENJOY
  1. Place spaghetti squash on plate, then top with meatballs & garnish with herbed ricotta & lemon wedges
Notes
  1. ©Copyright 2017, Garnish and Gather
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Salsa Verde Chicken Pasta

Posted on September 26, 2017 by admin
Salsa Verde Chicken Pasta
Serves 6
Pasta on your Grill? With the Big Green Egg® it's not only possible, it's delicious!
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Ingredients
  1. 3 boneless, skinless chicken breasts, cubed
  2. 1½ tbsp olive oil
  3. 3 tomatillos, chopped
  4. 1 large white onion, chopped
  5. 1 large red bell pepper, chopped
  6. 1½ tsp paprika
  7. Salt and pepper to taste
  8. 3 cups uncooked rigatoni or rotini pasta
  9. 2¼ cups chicken broth (low sodium)
  10. 1½ cups salsa verde
  11. 4 tbsp chopped cilantro (save more for garnish)
  12. 5 ounces cream cheese
  13. 1 lime, juiced
  14. Diced avocado for topping
Instructions
  1. Set the EGG for direct cooking without the convEGGtor at 350°F/177°C.
  2. Preheat a Big Green Egg Cast Iron Skillet for 5 minutes. Add the olive oil, tomatillos, onions and peppers and cook for 5 minutes, stirring occasionally.
  3. Season the chicken with the paprika, salt and pepper; add to the skillet and cook for another 5 minutes.
  4. Add the uncooked pasta, broth, salsa and cilantro. Cook for 25-30 minutes until the pasta is cooked through and the liquid is reduced; swirl in the cream cheese until melted. Remove from the EGG and stir in the lime juice.
  5. Top with diced avocado and cilantro
Notes
  1. Serves 6
  2. ©Copyright 2017 Big Green Egg®
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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Slow Cook Pumpkin Latte

Posted on September 25, 2017 by admin
Slow Cook Pumpkin Latte
Yields 5
Break out your slow cooker and prepare enough pumpkin spice latte to share with friends. Bonus - your house will smell fantastic!
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Total Time
2 hr
Total Time
2 hr
Ingredients
  1. 6 cups strong brewed coffee
  2. 4 cups milk (2% or whole)
  3. ½ cup heavy whipping cream
  4. ¾ cup canned pumpkin (not pumpkin pie mix)
  5. ¾ cup sugar
  6. 1 teaspoon vanilla
  7. 1 teaspoon pumpkin pie spice
  8. Whipped cream topping, if desired
Instructions
  1. Mix all ingredients except whipped cream topping in the inner cooking pot of your Fagor LUX Multi-Cooker. Beat with whisk until well combined.
  2. Use the Slow Cook function on High. Cover and cook for 2 hours, stirring once after 1 hour.
  3. Serve in cups, and top with whipped cream.
Notes
  1. ©Fagor America, 2017
Recipes from Cooks Warehouse https://recipe.cookswarehouse.com/
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