Author: QuiltLady

PEA & BACON SALAD with FRENCH DRESSING

PEA & BACON SALAD with FRENCH DRESSING adapted from Molly Yeh DRESSING
1/2 cup ketchup
1/2 cup full-fat Greek yogurt
1/3 cup champagne vinegar 
1 cup FRESH sliced mushrooms (optional)
2 teaspoons Dijon mustard  (optional)
1 tablespoon sugar 
1 teaspoon paprika 
1/2 small onion, coarsely chopped 
FRESH gound sea salt

  • Blend together the ketchup, yogurt, vinegar, mustard, sugar, paprika, onion and salt to taste into a high-speed blender.
  • Puree until smooth.
  • Use immediately or transfer to an airtight container and store in the refrigerator for up to 2 weeks.

SALAD
4 slices bacon
6 ounces sugar snap peas, stringed and cut on the bias (about 3 cups) 
2 cups diced rotisserie chicken pieces (optional)
FRESH ground sea salt and black pepper
1 SMALL head butter lettuce, torn into bite sized pieces
2 cups bite size torn romaine lettuce pieces
1/4 cup FRESH chopped Italian parsley leaves
Wedge of Parmesan, for grating 

  • Put the bacon in a large cold skillet and cook over medium heat until crisp, 5-7 minutes.
  • Drain on a paper towel-lined plate, and set aside.
  • Add the peas to the bacon fat, then sprinkle lightly with salt and pepper and cook over medium heat until they get a slight color, 2 to 3 minutes.
  • Remove from the heat and set aside.

ASSEMBLY

  • Scatter the peas and herbs onto a bed of butter lettuce leaves.
  • Crumble the bacon and scatter over the pea layer.
  • Finish with a grating of Parmesan and a drizzle of dressing.
  • Serve with more dressing on the side.

NOTE: This salad is another “kitchen sink” salad that allows for substitutions, deletions or additions to clean out the crisper drawer or leftover chicken.

CHICKEN THIGH FRICASSEE

Fricassee is a weird sounding word, but it’s also a fun sounding word. It’s French and literally means to lightly brown, stew and serve a meat, especially chicken or veal in a sauce made with its own stock. I saw this recipe on an episode of Guy’s Ranch Kitchen and Aaron May made this wonderful dish. I made very few changes to his recipe.  My changes are in red. 😀

CHICKEN THIGH FRICASSEE adapted from ala Aaron May

2 tablespoons olive oil (avocado oil)
1 tablespoon unsalted butter
8 bone-in, skin-on chicken thighs
FRESH ground sea salt and black pepper
1 Vidalia onion, diced
4 stalks celery hearts, diced
4 cloves garlic, thinly sliced or minced
2 cups chopped fresh tomato (grape tomatoes, halved)
1/2 cup Vermouth dry sherry
2 quarts chicken broth (I used homemade bone broth)
1 tablespoon FRESH chopped thyme
2 cups roasted red peppers, julienned
1 roasted pasilla or ancho pepper

  • Heat the avocado oil and butter in a large Dutch oven over high heat.
  • Add the chicken a few pieces at a time and brown on all sides. As they brown, sprinkle with salt and pepper and transfer to a platter.
  • Add the onions to the pot and cook over medium heat to soften.
  • Add the celery and garlic and cook until they turn a rich brown, about 5 minutes.
  • Add the tomatoes and cook, stirring, for 3 more minutes.
  • Deglaze with dry sherry, then add the chicken broth and thyme.
  • Return the chicken to the pot and bring to a simmer.
  • Lower the heat, cover and simmer for 45 minutes.
  • Add the roasted peppers and peppers, then cover and cook until the chicken is fork-tender and the thigh bones are loose, an additional 30 minutes.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 29 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope your weekend was as good as mine was. Mine was very relaxing. We slept in a bit on Saturday, but then had a nice morning at the Car and Quilt show. It was cancelled last year due to COVID, but was back this year. It’s held at a local River Park (the same one that does that amazing light show at Christmas time) so it was beautiful with the cool breeze, grassy area and the river flowing by. There weren’t quite as many cars or quilts as in years past, but you gotta start somewhere.

Sunday was spent watching the NASCAR races and catching up on some older television shows. We grilled some steaks and I made some pineapple upside down cake for dessert. It was so nice that we spent some time just relaxing on the patio and I was able to get quite a bit of reading done. 😀 It felt good to just relax a bit.

We have cooled down considerably and have had an almost regular strong ocean breeze that makes it seem even nicer than it is during the day and we’re cooling down well at night. It’s summer so it’s okay by me. I love having season changes. Unfortunately we also have several fires burning early in the season 🙁

Issues, issues, issues again 🙁 hot water and baby food squeezes are my friend

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I did the laundry yesterday, but need to vacuum
  • GROCERIES & ERRANDS I’m working out of the freezer and pantry this week, but do have a few other errands to do in town
  • PAPERWORK & PHONE CALLS I’m working my way through the pile of sorting ad filing as well as phone calls
  • RECIPE RESEARCH & MENU PLANNING I’m good though July and am starting on the first 2 weeks of August. We’re planning on being gone the last 2 weeks of August so I’m not stressing too much on any one recipe.

WHAT’S ON THE DVR/TV
  • NETFLIX Virgin River
  • CABLE Nascar, BBQ Brawl, Guy’s Grocery Games, The Good Witch, Hallmark’s Crashing Through the Snow, The Food Truck Race, Girl Meets Farm, Valerie’s Home Cooking

I just finished A Fire Sparkling by Julianne Maclean and I LOVED it! Just when you thought you had it all figured out she’d toss in a subtle plot change that made so much sense I couldn’t believe I hadn’t thought about it before. For some reason I’m drawn to WWII stories that play out in our time.

A Fire Sparkling by [Julianne MacLean]

Now I’m about two thirds through The First Wife’s Secret by Claire Amarti and while they are entirely different stories I’m enjoying it just as much.

I’m still editing the pictures from the car and quilt show we went to over the weekend, but here is one of my favorites. It transported me back to watching the movie Grease. I could just see them racing for pink slips in a car just like this 😀

Since we are in the last half of 2021 – yep, you read that right, I’ve started a Christmas wall hanging using a quilt technique, quilting each square as you go, that I have personally never done before.

And just to punctuate the point:
MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SALAD with GRILLED STEAK TIPS & LEMON ANCHOVIE VINAIGRETE
CHICKEN FRIED CHICKEN & SKILLET LATKE & GREEN CHILE GRAVY
HONEY HOT WINGS & POTATO SALAD
C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
ROAST CHICKEN with FRIED POTATOES
BAKED GENERAL TSO CHICKEN with RICE & SALAD with POPPY SEED DRESSING
????? something on the grill
DESSERT
PINEAPPLE UPSIDE DOWN CAKE & CHERRY PINEAPPLE CRUMBLE

  • CHICKEN THIGH FRICASSEE
  • PEA & BACON SALAD with FRENCH DRESSING
  • HAWAIIAN CHICKEN

LEMON THYME CHICKEN ~ 2 WAYS

This is one of those recipes that depends on what cut of chicken and/or which vegetables I have on hand as to which way I make it. 😀

SHEET PAN LEMON THYME CHICKEN (thighs)
1/3 Italian dressing
1 tablespoon FRESH chopped thyme
5-6 thyme sprigs for roasting
4 garlic cloves, FINELY minced
Juice of 1 LARGE lemon
1 LARGE lemon, cut into wedges
FRESH ground sea salt and black pepper
8-10 bone-in, skin-on chicken thighs
2 pounds red potatoes, cut into 1 inch pieces
3 LARGE carrots, peeled and rustic chopped (original)
2 tablespoons FRESH, FINELY chopped parsley

  • Preheat oven to 425°.
  • Whisk together the Italian dressing, garlic, lemon juice and FRESH ground sea salt and black pepper in a large bowl.
  • Add chicken, lemon wedges and potatoes to bowl, tossing well.
  • Add everything to a sheet pan.
  • Turn the chicken skin side up and space pieces evenly apart, nestled with the potatoes and carrots.
  • Roast 50-60 minutes until chicken is golden brown and registers 165°.
  • Remove to a platter.
  • Sprinkle with parsley.
  • Drizzle with sheet pan juices and squeeze the roasted lemon wedges over the chicken.

ROASTED LEMON THYME CHICKEN (breasts)
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper
1 pound green beans, cleaned and trimmed
1 + 1 tablespoon avocado oil
1 tablespoon FRESH chopped thyme
5-6 thyme sprigs for roasting
1 LARGE jar artichokes hearts, drained WELL and quartered
1/4 cup FRESH, FINELY (like powder) grated Parmesan cheese
1 LARGE lemon, halved
1 LARGE lemon, juiced

  • Preheat oven to 425°.
  • In a large bowl toss green beans with avocado oil, chopped thyme and FRESH ground sea salt and pepper to coat well.
  • Arrange green beans onto sheet pan.
  • Nestle artichoke pieces, cut side down along with the green beans.
  • Roast on bottom rack 8-10 minutes until golden brown and ALMOST tender.

 

  • In a LARGE oven proof skillet (preferably cast iron) heat remaining avocado oil.
  • Generously season chicken breasts with FRESH ground sea salt and black pepper.
  • Sear chicken 3-4 minutes until golden brown.
  • Flip chicken and sear 2 minutes more.
  • Add lemons cut side down to pan along with lemon juice and thyme sprigs.
  • Arrange green beans and artichokes around chicken breasts.
  • Transfer pan to oven for 5-8 minutes more until chicken is cooked through.
  • Sprinkle with remaining Parmesan cheese and serve immediately.

FOOD and FAITH FRIDAY #7 ~ JET TILA inspired Fried Rice

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER: Lord make us truly thankful for these and all other blessings. I ask this in Jesus Christ’s name. Amen.

JET TILA inspired Fried Rice
3 tablespoons avocado oil
1 tablespoon butter
1/2 cup chopped carrots
1/2 cup small radish matchsticks
1 cup frozen peas, thawed
3 LARGE eggs, lightly beaten 
4 cups day-old long-grain or jasmine rice 
1 tablespoon Bragg’s liquid aminos
1 1/2 teaspoons sugar 
1/2 teaspoon powdered chicken bouillon  
3 LARGE green onions, FINELY chopped  
1/2 teaspoons white pepper, optional 

  • In a large skillet, heat the oil until a wisp of white smoke appears.
  • Add carrots, radishes and green onions. Saute 2-3 minutes. Using a slotted spoon remove veggies from pan and drain on paper toweling.
  • Add and melt 1 tablespoon of butter to pan until a wisp of white smoke appears.
  • Pour in the eggs and add the rice immediately. Using a wide silicone spatula, work the rice into the egg in circular motions, making sure not to break the grains. After about 30 seconds, the egg will start to coagulate and surround the rice, the rice will start to dry. Keep scraping the pan and folding the rice back into the middle.
  • Add the soy sauce, sugar and chicken bouillon. Continue to fold for about a minute. Don’t be afraid to scrape up the rice stuck to the bottom of the pan. Cook until the rice absorbs the liquid and egg but is STILL fluffy.
  • Fold in the carrots, radishes, peas and green onions.
  • Season to taste with white pepper and cook for an additional minute.
  • Serve immediately.

NOTE: Make this pork or chicken by adding your favorite pieces 😀

RESCUE WRAPS

The absolute beauty of this recipe is that it can be adapted to WHATEVER you have on hand.

RESCUE WRAPS
2 cups shredded rotisserie chicken
1 scant tablespoon avocado oil
1/2 SMALL red onion, sliced thin
2 tablespoons chopped FRESH cilantro
1/2 cup marinated roasted red peppers, drained WELL, dried and chopped
1/2 cup marinated artichoke hearts, drained well, dried and chopped
1 large avocado, sliced
FRESH ground sea salt and black pepper
Juice of 1 LARGE lime
2 tablespoons Frank’s hot sauce
1 cup shredded nacho cheddar cheese
flour tortillas

  • In a bowl combine the lime juice, hot sauce, chopped red peppers, red onion slices and cilantro.
  • Season with FRESH ground sea salt and pepper to taste. Set aside.
  • Heat oil in a large skillet.
  • Add chicken, sauteing 2 minutes.
  • Add roasted red peppers and artichoke hearts, combining well.
  • Divide sliced avocado, chicken mixture, red pepper mixture and cheese into tortillas.
  • Roll up and serve.

49er CHILI & CHILI DOG CASSEROLE

Like most men, my husband LOVES chili dogs. But, we don’t eat much bread these days. So, when I saw Sandra’s recipe for Chili Dog Casserole it was right up our alley! The only thing I did different was make a batch of 49er Chili! 49er chili is an OLD scrap of a recipe I found on one of our recipe box searches in antique stores. This casserole really is like having your chili dog and fries, all in one spot and gets rave reviews from everyone. It’s perfect for picnics, BBQs, church potlucks or backyard get togethers.

CHILI DOG CASSEROLE
6 hot dogs your favorite brand, sliced into small pieces
15 ounce can chili or 1 1/2 cups homemade
14.5 ounce can diced tomatoes, drained WELL (I used spicy seasoned)
1 cup shredded or very thinly sliced, carrots (optional – hubby didn’t care for them)
12 ounces crinkle cut French fries, frozen
1 cup shredded cheddar cheese

  • Preheat oven to 450°.
  • Spray a 9 x 13” baking dish with cooking spray and set aside.
  • In a medium sized skillet, saute the sliced hot dogs until nice and fragrant and seriously browned. We like them really charred 😀
  • In a medium bowl, add the hot dogs, chili, tomatoes, and carrots.
  • Stir until evenly combined.
  • Pour this mixture into the prepared baking dish.
  • Evenly arrange French fries in a single layer on top of the hot dog mixture.
  • Bake for 30 minutes.
  • Evenly sprinkle the cheese on top of the fries, and bake an additional 3-5 minutes, or until the cheese is melted.

Chile is one of the oldest dishes around and dates back to the Aztecs in Mexico. I assume this one received its name after an old gold miner’s recipe. I have revamped it a little as time went by, but we love it.

49er CHILI
2 pounds SMALL lean beef pieces or ground beef
1 clove garlic, FINELY minced
1 medium white or yellow onion, FINELY chopped
2 teaspoons chile powder
FRESH ground black pepper, to taste
2 cups tomato sauce/puree
3/4 cup room temperature beer
1/4 teaspoon red pepper flakes
1/2 teaspoon paprika
1/2 teaspoon ground cumin
1 tablespoon sugar

  • Combine the beef, onions and garlic in a large dutch oven and brown SLOWLY.
  • Drain off any excess grease.
  • Return meat mixture to pan and add remaining ingredients and simmer for 30 minutes.

1 LARGE can chili beans (optional)

  • Stir in beans if using and and simmer 15 minutes more.

2 tablespoons corn flour
1/4 cup water

  • Whisk corn flour and water together.
  • Stir corn flour mixture into chile.
  • Simmer 20-30 minutes more.

Shredded cheese
Chopped onions
Sour cream

  • Serve HOT with topping of choice.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 28 of 2021

Be sure to join us for Happy Homemaker Monday and link up
with our host, Sandra at Diary of a Stay at Home Mom

I hope that you all had a safe and wonderful holiday weekend full of fun and relaxation too. Our was a quiet weekend since I was down and out Friday night and Saturday so we took it easy yesterday. With living in the country and the high risk of fires we tends to stick really close on the 4th just in case of firework mishaps.

We’re in a traditional summer pattern now which seems wonderful after last week’s excessive heat from the heat dome. We’ve also been having very pleasant ocean breezes almost daily that make things really, really nice.

I had a bad week and a pretty bad reaction Friday night and Saturday so am really watching what I eat A LOT! Breakfast is hot water and baby food puree.

THIS WEEK’S TO DO LIST, PROJECTS & APPOINTMENTS
  • LAUNDRY & CLEANING I’ll be doing some laundry today.
  • GROCERIES & ERRANDS I have an appointment in town on Tuesday so will be doing my errands that day also.
  • PAPERWORK & PHONE CALLS Still trying to get through last week’s pile
  • RECIPE RESEARCH & MENU PLANNING I did get the next couple weeks of menus and grocery lists done over the weekend.

WHAT’S ON THE DVR/TV

I’m in the middle of A Fire Sparkling by Julianne MacLean

A Fire Sparkling by [Julianne MacLean]

 

This guy won the patriotism award at our favorite tavern yesterday.

Since we back up to a country highway with tons of brush, hubby was ready for the potential of fireworks mishaps yesterday.

I still have touch ups to do, but I’m pretty happy with this week’s painting 😀 And it was appropriate for the holiday.

I’m trying some new recipes this week from some of my current favorite chefs 😀

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
DINNER
SKILLET CHICKEN LASAGNA & SALAD
ANTIPASTO SALAD YUM! (Valerie Bertinelli)
SNAP PEA & BACON SALAD (Molly Yeh)
CHICKEN FRICASSEE (Arron May)
Y.O.Y.O./C.O.R.N. CLEAN OUT REFRIGERATOR NIGHT
SLICED AVOCADO & LIME SALAD (Molly Yeh)
STEAK & FRIED POTATOES
DESSERT
CHERRY PINEAPPLE CRUMBLE

  • 49er CHILI & CHILI HOT DOG CASSEROLE
  • JET TILA inspired FRIED RICE
  • RESCUE WRAPS 
  • SPICY CUCUMBER SALAD 

“ASIAN KETCHUP” MEATBALLS aka HOISIN MEATBALLS

Jess is certainly right about one thing – Meatballs are the “little black dress” of party foods. They are completely adaptable and go with just about everything. Whether you serve them for a wedding reception, BBQ, picnic, church potluck, cocktail hour, graduation party or an open house you always have the perfect crowd pleaser! This recipe is made from scratch, but is easy enough and such a refreshing replacement for the typical pre-cooked frozen meatball that you find at those events.

HOISIN MEATBALLS aka ASIAN KETCHUP MEATBALLS adapted from Cooking is my Sport who adapted it from Food Network Magazine and Cooks Illustrated

MEATBALLS
3 pounds ground beef
1 pound ground sausage
2 tablespoons FINELY minced ginger root
4 cloves garlic, FINELY minced
3 teaspoons sugar
1 teaspoon FRESH ground black pepper
1/4 cup Bragg’s liquid aminos
1 bunch green onions, sliced
1 1/2-2 cups panko breadcrumbs
4 LARGE eggs

  • Preheat the oven to 400°.
  • Line two baking sheet pans with aluminum foil and place two wire racks on top of each pan. Lightly spray with non-stick baking spray.
  • In a large bowl, combine the ground beef and sausage with the ginger, garlic, sugar, pepper, and scallions.
  • Add the liquid aminos and eggs.
  • Pour in 1 1/2 cups of the panko breadcrumbs and mix together by hand, but don’t knead it too much though, or the meatballs may be tough. If the mixture seems too wet, you can always add the extra 1/2 cup more of the panko breadcrumbs to tighten it up.
  • Shape into meatballs (about 2 heaping tablespoons each).
  • Place 1 1/2 inches apart on a lightly greased (with cooking spray) rack in an aluminum foil-lined baking sheet.  
  • Bake 15 to 20 minutes on the middle rack, or until browned.

SAUCE
3 teaspoons avocado oil
1 tablespoon grated fresh ginger
3/4 cup Hoisin sauce
1 1/2 cups orange or pineapple juice
1 1/2 cups chicken broth
3 teaspoons toasted sesame oil
3 scallions, white and green parts sliced 1/8 inch thick on bias
FRESH ground sea salt and black pepper, to taste
Sesame seeds, optional

  • Melt about 3 teaspoons of avocado oil in a medium sized saucepan and heat until shimmering.
  • Add the grated ginger and cook, stirring constantly until fragrant.
  • Add the Hoisin sauce, juice, and broth and bring to a simmer, scraping the bottom of the saucepan with a wooden spoon to loosen any browned bits. Simmer until liquid reduces and thickens to desired consistency.
  • Stir in the sesame oil and the scallions.
  • Season with FRESH ground sea salt and pepper to taste.
  • Serve the sauce over the meatballs and sprinkle with sesame seeds and scallions if desired.

CHICKEN PASTA SALAD ~ FAITH and FOOD FRIDAY #6

I’m still featuring my Mary & Martha GRACE meal prayer box on Faith and Food Friday, hosted by Sandra at Diary of a Stay at Home Mom.

THIS WEEK’S PRAYER:

Bless us, O Lord, and these Thy gifts which we are about to receive, from Thy bounty through Christ our Lord. Amen.

CHICKEN PASTA SALAD
2 cups dry rotini pasta
1/2 pound snap peas, trimmed and halved
1 cup grape tomatoes, halved
2 cups rotisserie chicken pieces
1 LARGE shallot, small diced
1/4 cup FRESH chopper parsley
4 ounces mozzarella cheese, diced or rough grated
1 small jar marinated artichoke hearts, diced (optional)
3 tablespoons tarragon rice vinegar (or flavor of choice)
Juice of 1 LARGE lemon
1/2 cup avocado oil
1/4 cup Italian dressing
1 tablespoon Dijon mustard
FRESH ground sea salt and black pepper, to taste

  • Cook pasta according to package directions.
  • Drain and rinse with cold water. Drain well.
  • Whisk together the oil, vinegar, lemon juice, Italian dressing, mustard (if using), salt and pepper until emulsified.
  • In a large mixing bowl toss cooled pasta, snap peas, shallots, Parsley, artichoke heart pieces and chicken pieces together.
  • Pour vinegar mixture over and toss again.
  • Fold in tomatoes and cheese, tossing to coat well.
  • Chill several hours before serving.

CHICKEN, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE

CHICKEN, CORN & BLACK BEAN SALAD with BALSAMIC VINAIGRETTE

CHICKEN, CORN & BLACK BEAN SALAD
2 cups grape tomatoes, halved
1/3 cup FINELY sliced red onion or shallot
1/4 cup FRESH chopped cilantro
1 can seasoned black beans, drained and rinsed WELL
1 LARGE can fire roasted corn, drained WELL
1/2 cup sour cream
Juice of 1 LARGE lemon
2 1/2 cups chopped OR shredded rotisserie OR grilled chicken
1 cup shredded spicy Mexican blend cheese
4-6 cups salad greens of choice
FRESH chopped cilantro for garnish (optional)
Lime wedges for garnish (optional)
1 batch balsamic vinaigrette (see below)

  • Whisk together sour cream and lemon juice. Set aside.
  • In a large bowl toss together the beans, corn, red onion, cilantro, tomatoes and vinaigrette.
  • Toss together the chicken and sour cream mixture until well coated.
  • Fold in cheese.
  • Transfer bean mixture to platter.
  • Top with chicken mixture.
  • Sprinkle with FRESH ground pepper, cilantro and FRESH lime wedges if desired.

BALSAMIC VINAIGRETTE
GENEROUS 1/2 cup QUALITY balsamic vinegar
3/4 cup avocado oil
FRESH ground sea salt and black pepper
1 tablespoon QUALITY honey
1 tablespoon QUALITY Dijon mustard
1-2 cloves garlic, minced

  • Add all ingredients to a lidded mason jar and shake WELL.
  • Refrigerate until needed and shake WELL again before using.

PINK ALFREDO PRIMAVERA MEATBALLS

PINK ALFREDO PRIMAVERA MEATBALLS
MEATBALLS
1/2 pound ground sirloin
1/2 pound ground pork
1/2 pound sweet Italian sausage
1/2 teaspoon crushed red pepper flakes
1 teaspoon dried oregano
1/2 SMALL onion, FINELY chopped
2 LARGE cloves garlic, minced
2 tablespoons avocado oil

  • In a large bowl mix together ground meats, seasonings, chopped onion and garlic until well blended.
  • Form into golf ball sized meatballs.
  • Heat oil in cast iron skillet over medium heat.
  • Sear meatballs, turning often, until browned.
  • Transfer to paper towels to drain.

PINK ALFREDO SAUCE
2 tablespoons butter
1/2 cup heavy cream
1 teaspoon minced garlic, jar
1 tablespoon Classico sun-dried tomato paste
1 egg yolk, beaten
1/4 teaspoon thyme
salt and pepper to taste
3/4 cup grated Parmesan cheese

  • Melt butter in a saucepan.
  • Add garlic and saute until fragrant.
  • Gradually add heavy cream, stirring constantly. Stir in salt, pepper and grated Parmesan cheese and stir constantly until melted.
  • Whisk in egg quickly and heat through.

VEGETABLES
1 tablespoon butter
1 tablespoon avocado oil
1/2 pound asparagus, trimmed and cut into 2 inch pieces
2 carrots, peeled and cut into 2 inch matchsticks
1/2 cup frozen petite peas, thawed

  • Melt butter and oil in a large sauce pan.
  • Add carrots, sauteing 3-5 minutes until begin to soften.
  • Add asparagus pieces, sauteing a couple minutes more.
  • Fold in peas.

ASSEMBLY
1 /2 cup shredded mozzarella cheese

  • Spread half the sauce on the bottom of your baking dish.
  • Arrange meatballs on sauce.
  • Arrange vegetables around meatballs.
  • Pour remaining sauce over top.
  • Top with cheese.
  • Bake 10-15 minutes until heated through and cheese is melted.