A Trip To España...

Good evening everyone! So for tonight's dinner I took a little trip to Spain! On the menu tonight was Rachael Ray's "Piquillo Pepper Chicken with Spanish Rice". Olé!!

First up you start the rice. To begin with you place a good handful of sliced almonds into a skillet to toast them. Rachael Tip: Watch the almonds closely. This goes really quickly and they can burn. As Rachael says "Your nose will know when they are done"! When the nuts become fragrant and slightly browned, take them off the heat and reserve them. Also, to get the greatest shelf life out of your nuts keep them in the freezer. Nuts have oil and oil can spoil so keeping them in the freezer gets you the longest use out of them! In the meantime, put the chicken stock, saffron, turmeric, golden raisins, salt and pepper in a pot and bring it to a boil. Drop the rice, reduce the heat to simmer and let it cook for about 18 minutes. Once the rice is done, add in the sliced almonds and flat leaf parsley and it's good to go! 

While the rice is cooking, prepare the chicken. The chicken is really simple. Season it with salt and pepper, and when the EVOO ripples and wafts a little bit of smoke, add the chicken breasts in. If the breasts are 6oz, they should cook about 6 minutes on each side. Luckily the breasts i bought were really close to this. Two of them were a little big so I pounded them out with a meat mallet to get them to a uniform thickness with the smaller chicken breasts. Worked perfectly! Obviously, if the breasts are smaller they will take less time and if they are larger allow a little more time to cook. Once the chicken is done, you can remove it to a plate and cover with foil to keep it warm. Into the skillet you cooked the chicken in, add the piquillo peppers and let them heat through a minute or two. Piquillo peppers are a small spanish pepper that is usually in the same section of the grocery store as the roasted red peppers. The small grocery store next to my apartment didn't have them so I had to use roasted red peppers instead. If your market has the piquillos go with those but if not feel free to substitute roasted red peppers. Next, add the dry sherry and deglaze. I would recommend cooking the chicken in a stainless steel pan or cast iron pan if you have it. Using a non stick skillet won't allow the drippings to stick well to the bottom of the pan. When you use cast iron or stainless steel, deglazing with the wine pulls up all the bits on the bottom of the pan and adds tons of flavor to the sauce. If you have only non stick, that's fine. Still gonna taste great. But when i need to deglaze, i prefer a cast iron or stainless steel pan. Anyway, deglaze with the sherry and let it reduce a minute or two. I didn't have sherry and this small grocery store didn't have a wine section. Since I didn't feel like stopping by the wine shop and getting sherry, I simply used white wine. Sherry is a more spanish ingredient to use and if you have it use it and if you're gonna have to buy wine anyway, go ahead and pick it up. Rachael Tip: DO NOT use the cooking sherry that you might find over on the vinegar aisle. Cooking wines tend to be overly sweet and when you cook with wine it concentrates the flavor. As a general rule, if you wouldn't drink it, you shouldn't cook with it. Once the sherry reduces a little bit turn off the heat, add in the butter and parsley and stir around to melt the butter and it's done!

To serve this up simply plate the rice, then lay a chicken breasts on top and top with the pepper and sauce mixture. This one was a really tasty meal. It took me back to when I was a kid and my mom used to buy the yellow rice packages in the grocery store that she used to serve up with her baked chicken and green beans! That's the great part about cooking! It can instantly take you back! As Rachael says, cooking is good for the soul and after the day i've had, it was much needed! The almonds in the rice add a nice bit of crunch and earthiness and the golden raisins give a nice sweet bite here and there! The sauce over the chicken has great flavor and is a real winner! Hope you guys enjoy your own little trip to Spain! Until next time, Happy cooking!!

Recipe: This recipe is featured in Rachael Ray's "Look + Cook" cookbook! However, it was also featured on her talk show so the link is below!! Enjoy!!

http://www.rachaelray.com/recipe.php?recipe_id=1407

Maybe I am Italian..

So my friend Dawn used to tell me that she was convinced there was Italian in my heritage because my Italian food seems to always be a hit! After tonight, I think she may be right. On the menu tonight was Rachael Ray's "Pork Chops Smothered with Peppers & Onions and Buttery Tomato Spaghetti".

The first thing I did was start the pasta side dish. Put on the pasta water to boil and then start the sauce. The sauce for this is probably one of the easiest pasta sauces you'll ever make. This sauce comes from Rachael's mother. Her mother doesn't like to chop and so she created this tomato basil sauce that doesn't require any chopping! Almost no chopping at all involved in this one!! Start out by melting 6 Tbs. of butter in a pot over medium heat. Yes, 6 Tbs. is correct, after all it is called "Buttery" tomato spaghetti. So melt the butter and then add the tomatoes and veggies. You simply peel an onion, cut it in half and toss it in, grate one clove of garlic in, add a few leaves of torn basil and season with salt. Now a couple things. I also add a bay leaf. The recipe doesn't call for it but I love the flavor of bay with onion and tomato. Secondly, I actually roll up the basil leaves and chiffonade them.  When you chiffonade you slice the basil leaves into very thin strips like a basil confetti. I don't like biting into big pieces of basil so I go with the chiffonade. If you don't mind the bigger pieces, just tear them  and throw them in. Let it reduce over medium heat for about 20 minutes and it's done. The recipe calls for crushed San Marzano tomatoes. San Marzano tomatoes are imported from a specific region in Italy and are a rich sweet tomato. Rachael Tip: Make sure if you buy San Marzano tomatoes that you are actually buying a product from Italy. Look for DOP on the label or make sure that San Marzano isn't the brand name. Some companies use San Marzano as their name but the tomatoes are not imported. I couldn't find crushed San Marzano so I substituted crushed Italian plum tomatoes and it was still fantastic. If you start the pasta water to boil and then begin the sauce, you should drop the pasta and finish the sauce and just about the same time. Once the pasta reaches al dente, reserve a cup or so of the starchy cooking water and then drain the pasta. Add the starchy water to the sauce and then toss with the pasta until it forms a nice sauce on the pasta. The starchy cooking water is essential in this. It is what helps the sauce to stick to the pasta.

Rachael Tip: This tip is for the storage of your basil. Most herbs can be washed, dried, placed in a plastic food storage bag and put in the refrigerator. Basil doesn't tend to like the cold as much so the best way is to place in a cup or vase of water and keep it on the countertop. I brought mine home today and did just that and in about an hour, it was drooping. Rachael's tip to extend the life of the basil is to take a plastic food storage bag and place it over the cup of basil. This creates a greenhouse effect and can help to extend the life of the basil by a few days!

Once you have the pasta sauce underway you are ready to start the pork chops. Preheat the oven to 400 degrees to begin with. Before you start cooking at all, take the chops out of the refrigerator to knock the chill off of them. Rachael Tip: Bring the chops up to room temp before you put them in the hot pan. Placing super cold meat in a screaming hot skillet will cause the meat to seize up. Also, pat it dry before seasoning and placing in the skillet to get a great caramelization on the meat! Once the chops are at room temperature and you've started the pasta sauce, heat the EVOO in the skillet until it begins to ripple and waft it's first bits of smoke. At this point it's ready for the pork chops. Add them to the skillet and leave them alone! You want to leave them on one side for a few minutes to develop a nice brown before you flip them to side two. Once they are browned on both sides, remove them to a plate. While the chops brown slice the onion, peppers, chile pepper and chop the garlic. The chile pepper for this is a red fresno chile pepper.

Rachael Tip: Fresno's are a mild chile that have a sort of fruity heat to them. If you have a higher heat tolerance you can slice it with the seeds and ribs left in. If you have a lower heat tolerance, remove the seeds and ribs from the pepper and then slice. The seeds and ribs are where the heat lives in any chile pepper.  Once the chops come out add another drizzle of oil and add in the veggies and add in the fennel seeds. Cook until the veggies soften up a bit and then add in the tomato paste and cook it out for a minute. At this point you can deglaze the pan with wine. You can use either a white or red for this dish. I prefer red and my favorite red wine is Nero D'Avloa. Nero D'Avola is a red wine from Sicily that is great. It's usually inexpensive but if you have a red wine that you really enjoy, by all means, use that. Once the wine cooks out for a minute, add the chicken stock to the pan. Slide the chops back in, including all the juices that have collected on the plate, and then place the onions and peppers on top. Put the chops in the oven and then let them finish cooking through for about 10 minutes or so. 

This one turned out to be really good. If you enjoy the drinking wine, it would be great with a glass of the Nero D'Avola. I myself don't like drinking wine so for me a nice glass of sweet tea was enough. This one was really good and I think you'll all love it. Until next time, happy cooking!!

Recipe: Both recipes were featured in Rachael Ray's book "My Year In Meals". The buttery tomato spaghetti was also featured on her Food Network program "30 Minute Meals". The recipe for the spaghetti can be found at the link below! Enjoy!

http://www.foodnetwork.com/recipes/rachael-ray/buttery-tomato-spaghetti-recipe/index.html

It was a sloppy kind of night!

Hello all!! So tonight's dinner was a sloppy one, but it was a good one. Tonight was the first time cooking out of Rachael's "Book of Burger" and it turned out great!! On the menu tonight was Rachael Ray's "Sloppy Chipotle Joes & Double-Baked Crazy-Crisp Oven Fries with Balsamic Ketchup & Green Sour Cream".

First up are the oven fries. These were really great and reminded me of when my mom used to make homemade french fries at home when I was growing up! You start out with russett potatoes. You skin the potatoes leaving a little bit of skin at each end of the potato. This is done for esthetic reasons only, but if you like the skin you can leave more of it or if you don't like skin on the potatoes, you can remove all of it. Once peeled, you slice the potatoes into think planks no more than 1/4" thick. Once the planks are sliced, you slice each plank into thin strips. Throw the potatoes in a bowl and mix with EVOO (Extra Virgin Olive Oil for those who don't speak the Rachael Ray lingo), salt and pepper. Place the fries on two cooling racks placed on top of a baking sheet in a single layer, without crowding the potatoes. Rachael Tip: Placing the potatoes on a cooling rack on top of a baking sheet allows the heat in the oven to circulate all around the potatoes allowing them to get crispy all over. If you just place them on a baking sheet, one you'll have to turn them and if you don't they will not get crispy on one side. The potatoes go into the oven at 350 degrees for 30 minutes. Once they come out you can add the flavoring of choice. The recipe in the book lists several choices. Rachael's favorite is Garlic and Rosemary. I chose to go with melted butter, garlic and parmigianno-reggiano cheese! When the potatoes come out of the oven, turn the oven up to 425 degrees. Melt 1/2 stick of butter and add two crushed garlic cloves to the butter. Let it melt and cook over medium-high heat for 4-5 minutes. At this point, discard the garlic cloves and drizzle the butter over potatoes and add in the parmigianno-reggiano cheese and toss it all together. Scatter the potatoes back onto the cooling racks and when the oven comes up to temperature, put them back in for 15-20 minutes or to your desired crispiness! When you place the fries back in the oven for the second time, you can whip up the Chipotle Sloppy Joes!! They take absolutely no time at all! 

So the sloppy joes couldn't really be any easier! Take the ground chuck and place it in a skilled with EVOO and brown up. Rachael Tip: When you are browning meat, you want to get a great caramelization on the meet which gives great flavor! The best way to do it is first get you pan screaming hot! When the oil ripples and begins to waft it's first bit of smoke, it's ready! Secondly, pat the meat dry! If the meat is wet, it won't caramelize. Pat the meat dry with a paper towel and when the oil is ready, add the meat to the skillet and LEAVE IT ALONE! Don't mess with the meat for a few minutes. This allows the sugars to develop on the meat and give you a great caramelization and crust! While the meat caramelizes, chop the onion, garlic and red bell pepper. Once the meat is caramelized you can begin breaking it up. Rachael Tip: You can break the meat up with a wooden spoon as it browns or you can use a potato masher! The potato masher does a great job of breaking the meat up! Once the meat is browned, add in the onion, garlic, red bell pepper and chipotle in adobe puree. For info on how to make the chipotle in adobe puree, check out my blog from September 21st. It's in there as a Rachael Tip. Toss the veggies, chipotle and meat together and let the veggies sweat out and get tender. While the veggies are cooking, mix together the tomato sauce, worcestershire sauce and brown sugar with a little salt and black pepper. When the veggies are tender, mix in the sauce and let it simmer until it is thickened! At this point they are ready to serve! Take whatever type of burger bun you prefer and add the meat mixture and you are ready to go!

The sloppy joes can be served with a few different toppings. Of those suggested I chose extra sharp cheddar cheese and I also made a green sour cream! The recipe calls for just sliced avocado but I'm not a big fan of avocado. This green sour cream was made the first time when I made Rachael's Chorizo strata for my two fav nursing school classmates, Taylor and Jessica!  It's incredibly easy and it tastes amazing! Take one cup of sour cream, one ripe avocado, juice of one lime, salt and pepper. Mix it together in the food processor and it's good to go. Absolutely delicious! I used it as the glue on the top of the bun to make it stick to the sandwich. I also made a dipper for the fries. I made Rachael's balsamic ketchup. Again, incredibly easy. Take 1 cup of organic ketchup and add 3 tablespoons of Balsamic Drizzle. Rachael Tip: You can find balsamic drizzle in several supermarkets or you can make it yourself. Take 1/2 cup of a good, aged balsamic vinegar and 2 tablespoons of dark brown sugar. Mix it together and reduce it over medium heat until it is reduced by half, and thick and syrupy. Super easy! Mix together the ketchup and the 3 tablespoons of balsamic vinegar and a little black pepper and that's it!. Delicious dipper!

This one had a lot of flavor and was a lot of fun to make! It would be a great menu for a small get together with friends. Something Rachael recommends is getting slider sized buns which would make it a fun party meal! Hope you guys enjoy this one! Until next time, happy cooking!

Recipe: The recipes for this dinner are all found in Rachael Ray's "Book of Burger" with the exception of the green sour cream. That however is outlined in the blog, no recipe needed!

Chicken, Potatoes, Fruit & Cheese....Enough Said!

Good evening all! So dinner tonight incorporated a lot of my favorite things and turned out to be a real winner! On the menu tonight was Rachael Ray's Sliced Chicken with Apples, Pears, & Camembert Mashed Potatoes!!

First up start the potatoes. You can use any potato you like to make mashed potatoes. The recipe calls for yukon gold potatoes and that's what I always use unless the recipe specifically calls for a different potato. Reason being, the yukon gold potatoes have such a soft skin there is no need to peel them. Simply chop the potatoes into like shapes and sizes, place them in a pot and cover with cold water. Place them on the stove, put the lid on them and bring them to a boil. Rachael Tip: Two tips in one here. First tip, Do not fill the pot with water before you place the potatoes in the pot and don't cover them in warm water. Place the potatoes in the pot first and cover with cold water to ensure even cooking for all the potatoes. Second tip is to be sure and take the lid off the potatoes when they start to boil. The potatoes have a lot of starch in them and if the lid is left on after they start boiling, the starch in the potatoes will cause the pot to overflow. Once the potatoes are done, drain them and return them to the hot pot. Rachael Tip: Returning the potatoes right back to the hot pot will evaporate the remaining water on the potatoes and prevent having runny mashed potatoes. Season the potatoes with salt and pepper and mash with the milk, cream or half and half, whichever you prefer, and the Camembert cheese. Camembert is a soft brie cheese that is widely available in most supermarkets today, but if you can't find Camembert specifically, you can use any ripe brie cheese. While the potatoes are cooking, you can move on to the chicken!

The chicken really couldn't be any easier. Take 4 chicken breasts, season with salt and pepper on both sides and cook them until done, about 12-15 minutes depending on the size of the breasts, turning once. Heads up on the chicken breasts. Make sure to get chicken breasts that are not overly large. They should be about 4-6oz. each. The chicken breasts I bought were much larger than that, took much longer to cook, and wouldn't all fit in the pan at the same time so I had to cook them in two batches, thus causing me to take a lot more time to make dinner than I wanted to. If you have a market locally that has fresh chicken in a case like going to a butcher, that is where I would recommend going to purchase (Whole Foods is my fav place to go). Buying prepackaged can lead to random weight chicken. But, I digress. Once the chicken is cooked remove it to a plate, Cover with aluminum foil and allow the juices to redistribute in the chicken while you prepare the apple and pear. 

In the same skillet you prepared the chicken melt the butter and add your apple and pear to the pan. There are a couple different apples you can use for this recipe. Thankfully, living in New England now, apples are plentiful here. I really love the honey crisp apples and that is what i used for the dish. Of the apples listed in the recipe, 

use whichever you have access to and whichever have the best price at the market! Once they are in the pan, season with salt and nutmeg. I recommend using freshly grated nutmeg if you have it. You could substitute already grated nutmeg if you have it and don't want to purchase whole cloves of nutmeg, but the freshly grated nutmeg has a stronger flavor and the aroma is amazing! Squeeze in the lemon juice and give everything a toss. Heads up!! You're going to need the zest of the lemon for garnish so be sure to zest it before you cut it and squeeze out the juice! Once the apple and pear are tender crisp squeeze in the honey and toss and let it cook out for about a minute longer. I actually add most of the thyme at this point as well. The recipe calls for you to simply garnish the plates with the thyme and lemon zest but i actually threw some of the time into the apple and pear while the honey cooked out and saved a little of it for garnish. 

When the apples are done, remove the chicken breasts from the foil and slice each breast on an angle. Plate the potatoes on the plate and fan the chicken breast slices around the potatoes. Top them with the apple and pear and garnish the plate with a little of the thyme and some lemon zest. The end result is really great! The chicken has a nice salty and peppery taste and the fruit has a sweet and tart flavor that balances out perfectly! The potatoes are rich and creamy and make a great compliment to the chicken and fruit. This one was great and I hope you all enjoy it! Until next time, happy cooking!!

This recipe can be found in Rachael Ray's cookbook "Look + Cook"

Good to be back....

Hello! So, it's hard to believe that it's been nearly two years since I've posted in this blog. A lot has changed in that time. I am now finished with nursing school!! Praise the Lord! Now that I am finished with school, I actually have free time and can get back into this blog! One of the ways I dealt with the stress of nursing school was through cooking, and of course it was all Rachael Ray! Since finishing school I have also moved to New York! Always wanted to move somewhere else and now I have that opportunity! I've only cooked a few times here but decided tonight to get back into the blog so here is the first recipe to go in..."Chicken Tortilla Soup with Chipotle and Fire Roasted Tomatoes".

So first off is the chicken. Couldn't be simpler. Take the chicken and place it in a pot with the chicken stock and a bay leaf. I suggest buying fresh bay leaf. They keep for forever in the fridge and give so much more flavor than dried. If you have dried and don't want to buy the fresh, by all means, use the dried, but I think you'll really like the fresh ones! Bring the chicken stock up to a gentle simmer, not a rapid, rolling boil. Because these are chicken tenders, they aren't going to take very long. 

Next comes the soup. You start it with bacon. Let me just say, nothing smells better than bacon cooking up in a soup pot or skillet, but I digress. Crisp up the bacon and then take it out using a slotted spoon and drain all the bacon grease but a couple of tablespoons. Next you add in the onion and the garlic and let them cook until they are tender and the onions are translucent. Next comes the tomatoes and the chipotle peppers. The peppers are chipotles in adobe sauce. If you've never used them before these come in a small can. They are smoked peppers that come in a sauce made of of vinegar and spices. Most recipes call for 1 or 2 peppers and then you are left with the rest of them to figure out what to do with them.

Rachael Tip: Take the remaining peppers. Cut the end off and remove the seeds and the ribs (The seeds and ribs are where the heat lives in the pepper. Leaving them in may make them too hot for some peoples palates). Once the seeds and ribs are removed, add the peppers and the sauce into a food processor or blender and process them. You may need a little water added as well in order to get the processor to process the peppers. Once processed, add them into a plastic food storage bag and freeze it. In the future when you need chipotle in adobe, you can cut off about an inch of the frozen mixture and toss it into whatever you are making! 

Once you have chopped the two peppers for the recipe add them into the soup along with the fire roasted tomatoes. The recipe calls for crushed fire roasted tomatoes. Most grocery stores have either diced or crushed, not both. If they have crushed great, if they have diced that is fine too. The point is to use fire roasted tomatoes. At this point, the chicken should be poached and ready to use. You can either cube the chicken up or shred it. I enjoy it shredded so that is what i did. Add the shredded or chopped chicken into the soup and strain the stock through a strainer and add it to the soup. Mix everything together and let it simmer for a few minutes to combine all the flavors. 

To plate it up, take a handful of tortilla chips and crush in the bottom of your bowl. You can use whatever kind you like. I love blue corn tortilla chips so that's what I used. Next add a layer of cheese on top. The recipe calls for smoked mozzarella. I LOVE smoked mozzarella so that is what I used. It just helps to reinforce the smoky flavor of the soup. If you don't groove on smoked mozzarella, any easy melting cheese would work such as white cheddar, monterey jack, or even manchego. If you do use the smoked mozzarella, put it in the freezer while you prepare the soup to let it firm up a little. It's a very soft cheese and can be a little difficult to grate. Ladle the soup on top of the chips and cheese. You can top with whatever you want. I top it with the crispy bacon, some more cheese, a squeeze of lime juice and a sprinkle of italian flat-leaf parsley. The recipe calls for cilantro, but i'm not a huge fan of it when it's a garnish and the flavor comes through so strong. If you like cilantro however, go for it! 

I've had this recipe for a few years now and had just never made it, but, glad I did! It's yumO! Hope you guys enjoy it! Until next time, happy cooking!

Recipe:
http://www.foodnetwork.com/recipes/rachael-ray/chicken-tortilla-soup-with-chipotle-and-fire-roasted-tomato-recipe/index.html

Pepper Steak from..the crockpot?!

Hello all!!!! So let me start by saying that I am beyond sorry for not posting in almost a year! To my 5's - 10's of followers, I apologize for the wait. School took over my life and it's been hard to work in a post, but, i'm going to try to get better about posting again. Since I am now going to be in nursing school, I could fall by the way side again, but I'm gonna do my best! The first recipe back is a winner. It's Rachael's "Slow Cooker Meal: Asian Pepper Steak"!


So first up, is searing the meat. The cut here is sirloin. Rachael Tip: Bring the meat up to room temp. Putting really cold meat into a pan can cause it to seize up. Letting it come to room temp will combat that. Sear the meat on both sides and get a nice caramelization. Then you take ti out of the skillet and slice it. Let the meat rest for a few minutes to redistribute the juices. Otherwise, if you cut into it right away, all the juices will run out and you'll lose all those natural flavors! Once the meat is sliced up place it in the crockpot and then dust it with cornstarch and toss it to combine. The cornstarch acts as a thickening agent for the sauce as it develops  in the crockpot. Chop your veggies and add to the crockpot along with the sauce ingredients. I combined the sauce ingredients in a bowl first and then added them. This way the brown sugar has a chance to dissolve before adding it to the dish. Once all the ingredients are added you put the lid on the crockpot and cook it for 4 - 6 hours, depending on whether you cook on high or low. Now I made the mistake of adding in chicken stock to my pepper steak. The recipe didn't call for it but it looked dry to me while it was cooking so I added it. By the time it finished, it released all the juices out of the meat and the veggies and the added chicken stock made it a little too soupy for my taste. A couple more teaspoons of cornstarch fixed this a little but was still just a little bit too soupy for me. If you like soupy, you may want to add a little chicken stock but next time I won't. In the last bit of cook-time cook your rice. I had brown rice in the pantry so that is what I used. I actually prefer brown rice with pepper steak so it worked out great, but by all means if you want white rice go with that. The recipe isn't specific about which type to use. When the rice and pepper steak are done, toss together the topper ingredients  and then plate the dish!

Anyone who knows me knows that asian cuisine is my FAVORITE ethnic cuisine. This dish didn't actually have an overtly asian flavor to me until adding the topper ingredients. The topper to me gave it that little bit of asian edge. If you enjoy pepper steak and the ease of using a crockpot, give this one a try. You'll be glad you did. As always, the recipe link follows at the bottom. Until next time...






Slow Cooker Meal: Asian Pepper Steak:
http://www.rachaelray.com/recipe.php?recipe_id=3226

Meatballs....doesn't get much better!

As promised, here is the second one in one night! This one was made this past Monday night for weekly dinner night and it's actually one of the first Rachael Ray meals I ever made!! So, on the menu was "Gorgonzola Filled Meatballs with Bay & Onion Creamy Tomato Gravy" and "Smashed Potatoes with Garlic and Spinach".

First up the potatoes. So these actually call for 4 large Idaho potatoes, 1 per person. I actually used the baby yellow potatoes instead. Mostly because I forgot to read the recipe but i also love that I don't have to peel the baby yellow ones. The recipe calls for you to defrost 2 boxes of frozen spinach. I left the spinach out of this meal because some of my friends aren't really fond of it, but I have made these with the spinach and it rocks!! But for his meal, I cut the potatoes and put them in a pot with just enough water to cover, brought them to a boil and then let them go for about 15 minutes till they were done. At this point, drain the potatoes and add the butter. When it melts, add in your garlic and let it cook for a couple minutes. If you are following the recipe and using the spinach, you would want to get the excess water out of the spinach. Rachael Tip: To get the water out, put the spinach in a kitchen towel and wring out over your garbage bowl. Be careful, there can be hot spots in the spinach and you don't want to burn yourself. Add the cream and spinach and separate the greens as you add them. Season with salt, pepper and nutmeg and then mash in the potatoes to your desired consistency. For me, i didn't do the spinach, I just mashed the potatoes with the cream, butter and garlic and seasoned it with the salt, pepper and nutmeg. 

While the potatoes cook you get the meatballs started. Combine your meat in a bowl with salt, pepper, bread crumbs, sage, parmigiana-reggiano and egg. Combine the meat well, but don't over mix it. The recipe here calls for ground beef and ground veal. I actually just used ground beef this time, but the first time i used the ground veal too and either way, they rock! So once the meat is combined you are ready to make your meatballs. Rachael Tip: Score the meat!!! This is a great way to get all the balls to be about the same size. Divide the meat into halves and then divide those into halves. You'll get two meatballs from each fourth and by scoring the meat, you get more equal sized balls rather than a few large ones and the last ones being skimpy. Once you have scored the meat, form 8 large meatballs, place them on a baking sheet. If you are following the recipe, this is where you make and indentation and fill it with your gorgonzola. When i made this the first time, i couldn't find gorgonzola in a brick, so if you can't you could always use gorgonzola crumbles. This time i actually used bocconcini. These are little bite sized balls of fresh mozzarella packed in water. You may have a hard time finding these as well. But, I have seen them in SAM's for about $5.99 for a large tub. I actually got mine at Whole Foods, my food mecca, because SAM's was out. What i did was formed the meatballs around the bocconcini. I used it, again, because of the taste preferences of my guests, but go with whichever you like. They are each delicious!! Once you get the cheese inside, drizzle the balls with EVOO and place in the oven for 15 - 18 minutes or until golden brown and cooked through.

While the meatballs are cooking, you can make your creamy tomato gravy.  Finely chop your onions and place them in a skillet with a tablespoon of EVOO and a bay leaf. Season them up and let them cook till the onions are soft. At this point, add in the chicken stock and crushed tomatoes and stir together and let them simmer for a couple minutes. At this point, blush the sauce with the cream, turn down the heat and let the sauce thicken up. When the meatballs come out of the oven, the sauce should be just about right!I had a good bit of sauce left over so what i did the next day was put the gravy in a food processor and processed it to puree the onions and turned it into a creamy tomato soup. It was actually pretty good. Little bit of an odd texture because of the pureed onions but the taste was great!

This one is a real crowd pleaser. James says this is one of his favorite Rachael recipes that i make. The flavors are so hearty and seriously, who doesn't love cheese stuffed meatballs. I hope you guys enjoy this one as much as we did. I actually deviated from the recipe quite a bit, which is odd for me, but that's what is so awesome with Rachael's meals. They are usually open to variation and enable you to customize them to the tastes and likes of you and your guests. After making it strictly by the recipe and this way, I can say both times they were fantastic. Again, i'm gonna post the links to the recipes rather than retyping the recipe so have a look and get cooking! Have fun with this one and until next time, Happy Cooking!!!

Smashed Potatoes with Garlic and Spinach:  http://www.foodnetwork.com/recipes/rachael-ray/garlic-mashed-potatoes-with-spinach-recipe2/index.html

Gorgonzola Filled Meatballs with Bay and Onion Creamy Tomato Gravy: http://www.foodnetwork.com/recipes/rachael-ray/gorgonzola-filled-meatballs-bay-and-onion-creamy-tomato-gravy-recipe/index.html