Skinny Szechuan Chicken with Noodles

Recipe
•2 7 ounce boneless skinless chicken breasts, cut into skinny strips
•2 tablespoons extra virgin olive oil
•1 onion, chopped
•1 red bell pepper, chopped
•4 garlic cloves, minced
•10 ounces of broccoli slaw
•1 t teaspoon crushed red pepper
•4 ounces cooked rice noodles
•2 tablespoons reduce sodium soy sauce
•1 tablespoon hot pepper paste
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•Heat 1 tablespoon oil in a large nonstick wok on medium high heat.
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Add onions and cook
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until softened, about 3 minutes. Add chicken
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and bell pepper and cook until chicken is fully done, about 7 minutes. Remove from pot.
•Heat second tablespoon of oil in the same wok. Add broccoli slaw
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and cook until tender and a bit crispy, about 5 minutes.
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•Add pepper flakes and pepper spread and heat another minute longer. Add chicken and veggies back to pot, along with the cooked rice noodles
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and sodium sauce, and heat for another 2 minutes, or until mixture is fully combined.
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•Serve with additional crushed red pepper to taste and enjoy!
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Roasted Tomato Basil Soup

Recipe

3 pounds ripe plum tomatoes, cut in half lengthwise
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1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
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6 garlic cloves, minced
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2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water (I used Vegetable Broth)
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Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil,
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salt, and pepper.
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Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.
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In an 8-quart stockpot over medium heat, saute the onions
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and garlic with 2 tablespoons of olive oil, the butter,
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and red pepper flakes for 10 minutes,
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until the onions start to brown. Add the canned tomatoes,
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basil, thyme,
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and chicken stock.
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Add the oven-roasted tomatoes, including the liquid on the baking sheet.
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Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. (I used my handy-dandy hand blender)
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Taste for seasonings. Serve hot or cold.

Homemade tomato soup with turkey Sammie on wheat bread

3 pounds ripe plum tomatoes, cut in half lengthwise
1/4 cup plus 2 tablespoons good olive oil
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
2 cups chopped yellow onions (2 onions)
6 garlic cloves, minced
2 tablespoons unsalted butter
1/4 teaspoon crushed red pepper flakes
1 (28-ounce) canned plum tomatoes, with their juice
4 cups fresh basil leaves, packed
1 teaspoon fresh thyme leaves
1 quart chicken stock or water

Preheat the oven to 400 degrees F. Toss together the tomatoes, 1/4 cup olive oil, salt, and pepper. Spread the tomatoes in 1 layer on a baking sheet and roast for 45 minutes.

In an 8-quart stockpot over medium heat, saute the onions and garlic with 2 tablespoons of olive oil, the butter, and red pepper flakes for 10 minutes, until the onions start to brown. Add the canned tomatoes, basil, thyme, and chicken stock. Add the oven-roasted tomatoes, including the liquid on the baking sheet. Bring to a boil and simmer uncovered for 40 minutes. Pass through a food mill fitted with the coarsest blade. Taste for seasonings. Serve hot or cold.

Oven Baked Teriyaki Chicken Thighs

Recipe

1 tablespoon cornstarch
1 tablespoon cold water
1/2 cup white sugar
1/2 cup soy sauce
1/4 cup rice wine vinegar
2 cloves garlic, minced
1/4 teaspoon ground black pepper
12 skinless chicken thighs (I did drumsticks and thighs)
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In a small saucepan over low heat, combine the cornstarch,
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cold water,
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sugar,
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soy sauce,
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vinegar,
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garlic,
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and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

Preheat oven to 425 degrees F (220 degrees C).

Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken,
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brushing each piece so it is coated.
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Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.
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here is that recipe for you again:

■ 1 tablespoon cornstarch
■ 1 tablespoon cold water
■ 1/2 cup white sugar
■ 1/2 cup soy sauce
■ 1/4 cup rice wine vinegar
■ 2 cloves garlic, minced
■ 1/4 teaspoon ground black pepper
■ 12 skinless chicken thighs

1. In a small saucepan over low heat, combine the cornstarch, cold water, sugar, soy sauce, vinegar, garlic, and ground black pepper. Let simmer, stirring frequently, until sauce thickens and bubbles.

2. Preheat oven to 425 degrees F (220 degrees C).

3. Using scissors, remove any pieces of fat from each chicken thigh. Place chicken pieces in a 9×13 inch baking dish sprayed with Pam cooking spray. Pour 1/2 half of the sauce over the chicken, brushing each piece so it is coated.

4. Bake in the preheated oven for 30 minutes. Turn pieces over, pour on remaining sauce, and bake for an additional 30 minutes, or until chicken juices run clear.

Carrot Ginger Soy Dressing

Recipe

This dressing is the BEST! Tastes like the Ginger dressing you get at a sushi restaurant! The first time I did this recipe I did it in my food processor as I didn’t have a blender. I recommend doing it in a blender as it is smoooooth…

ALSO the recipe calls for Iceberg Lettuce and I had green leaf lettuce, it does go better with iceberg. So I HIGHLY recommend what the recipe calls for…

(I doubled the recipe)

2 medium carrots, peeled, ends trimmed and sliced
2-inch piece ginger, peeled and roughly chopped
2 shallots, peeled and sliced
3 tablespoons soy sauce
1/4 cup rice wine vinegar
1/4 cup water
1 tablespoon superfine sugar
3 tablespoons vegetable oil
1 teaspoon salt
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1 large head Iceberg lettuce, quartered and cored (I used Green leaf as that is all I had at the time I made this)
Freshly chopped cilantro leaves, for garnish
1 large red Thai chile, seeded, deveined and thinly sliced, for garnish

Combine the carrots,
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ginger,
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shallots,
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soy sauce,
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vinegar,
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water,
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sugar,
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and vegetable oil in a blender
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and puree until dressing becomes a slightly thick sauce. Season with the salt.
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pour the dressing over the top of whatever lettuce you use. Finish with cilantro and chile.

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Salmon with Dill, and Garlic

Got the inspiration for this recipe from http://www.foodrepublic.com/

6 (1- inch thick cut) salmon, steaks

6 cloves garlic, roughly chopped (I love garlic so I did 1 clove for each piece of salmon)

2 tablespoons dill, fresh, roughly chopped

5 tablespoons extra virgin olive oil, 3 tablespoons for the butter sauce and 2 for the fish

4 tablespoons butter, unsalted

3/4 teaspoon kosher salt

1/4 teaspoon black pepper
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1.Preheat grill and clean with a grill brush. (I Baked mine in the oven at 425 for 10-12 minutes, at this point preheat oven if you are baking it)

2.In a food processor, place garlic,
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dill,
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3 tablespoons of oil,
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and the butter and pulse until combined. Set aside. (I skipped the butter part here)
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3.Rub the remaining oil over steaks and season with salt and pepper.

generously spread the dill mixture over the fish.
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Bake and then Serve immediately.
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Green Salad and Napa Wine Vinaigrette

This dressing is SOOOO good! I made it for the 1st time and loved it! (So good that I made a double batch)

Recipe

3 tablespoons sparkling wine vinegar
1 teaspoon Dijon mustard
1/2 teaspoon whole grain mustard
1/2 teaspoon minced garlic
1 extra-large egg yolk, at room temperature
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup good olive oil
Baby salad greens for 6 to 8
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In a 2-cup glass measuring cup, whisk together the vinegar,
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Dijon mustard,
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whole grain mustard,
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garlic,
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egg yolk,
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salt,
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and pepper.
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Slowly whisk in the olive oil to make an emulsion. You should have about 2/3 cup vinaigrette. (So I whisked this and tried it and I felt it was a little to tart, so I added in honey and it took that edge off and actually make this dressing taste like a honey mustard dressing, so I suggest adding honey)

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When ready to serve, place the salad greens in a bowl and pour on enough vinaigrette to moisten. Serve immediately.
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Chicken with Wild Mushrooms

I collect wine corks! I LOVE wine and wine corks! I want to make something really cool with all my corks! Like a HUGE frame and make a huge cork board and I could pin all the pictures I take on it. Or something! Or do a wall of corks or something! I will just keep collecting away till I decide!

HA!

Funny Encouragement Ecard: I vow to drink more wine so I can do something crafty with the corks.

So check out some of my corks…
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So on that note of WINE, I will share a recipe that is made with wine…

Recipe

2 (3 1/2- to 4-pound) chickens, cut in eighths (I just used chicken thighs and legs, those are my favorite bars of the chicken)
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced (I used plain ol white button mushrooms and cremini)
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8 sprigs fresh thyme, tied with kitchen string
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1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature
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Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper.
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Place 1/2 cup flour in a bowl and dredge the chicken in the flour.
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In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil.
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Add the chicken in three batches (don’t crowd them!)
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and brown lightly over medium-high heat for 3 to 5 minutes on each side.
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Remove the chicken to a plate and continue until all the chicken is browned.
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Add the whole garlic cloves, mushrooms, and thyme to the pot and cook
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over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits.
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Add the minced garlic and cook for 2 more minutes. Add the wine,
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chicken stock,
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1 tablespoon salt, and 1 teaspoon pepper
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and bring to a simmer. Add the chicken (large pieces first),
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cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).
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Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.
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Here is that recipe for you again:

2 (3 1/2- to 4-pound) chickens, cut in eighths
Kosher salt and freshly ground black pepper
All-purpose flour
1/2 cup good olive oil
8 whole garlic cloves
1 1/2 pounds assorted wild mushrooms, such as porcini and cremini, stems removed and (1 1/2-inch) diced
8 sprigs fresh thyme, tied with kitchen string
1/4 cup dry sherry
1 tablespoon minced garlic (3 cloves)
2 cups white wine, such as Pinot Grigio
2 cups good chicken stock, preferably homemade
3 tablespoons unsalted butter, at room temperature

Preheat the oven to 325 degrees.

Pat the chicken dry with paper towels and sprinkle both sides liberally with salt and pepper. Place 1/2 cup flour in a bowl and dredge the chicken in the flour. In a large (12-inch) ovenproof pot such as Le Creuset, heat the oil. Add the chicken in three batches (don’t crowd them!) and brown lightly over medium-high heat for 3 to 5 minutes on each side. Remove the chicken to a plate and continue until all the chicken is browned.

Add the whole garlic cloves, mushrooms, and thyme to the pot and cook over medium heat for 5 minutes, stirring occasionally. Add the sherry and cook for 1 minute, scraping up the brown bits. Add the minced garlic and cook for 2 more minutes. Add the wine, chicken stock, 1 tablespoon salt, and 1 teaspoon pepper and bring to a simmer. Add the chicken (large pieces first), cover, and place in the middle of the oven for 30 to 35 minutes, until the chicken is cooked through (about 165 degrees on an instant-read thermometer).

Remove the chicken to a bowl and discard the thyme. With a fork, mash together the butter and 1/4 cup flour and add it to the sauce. Simmer, stirring constantly, over medium heat for 5 minutes, until slightly thickened. Season to taste (it should be highly seasoned), put the chicken back in the sauce, and serve hot.

Kielbasa with Cajun flavored peppers and onions

Got the idea for this recipe from here but since we don’t have a grill thought I would skip the skewers part and just saute the sausage, peppers and onions in a cast iron skillet instead…

I made this recipe for 6, asNormy and I have a new roommate! My cousin Jenn is staying with us for a couple of months for school so I have me another person to cook for! I do 6 servings so we all have some for dinner and then for lunch the next day!

Jenn is not a fan of onions! She likes the flavor of onions she just doesn’t like the texture, So I felt this dish would be fine cause the onions were big enough and she could pick them out! BUT she told me she liked them in this dish! She said they were really good! I was like SEE onions are GOOD! I am determined to get her to like them!

So for this recipe you will need:

2 packages of Kielbasa – (I like Hillshire Farm Polska Kielbasa) Sliced into big chunks
2 red onions, sliced
2 yellow onions, sliced
2 red bell peppers, chopped into big bit size pieces
2 yellow bell peppers, chopped into big bit size pieces
2 green bell peppers, chopped into big bit size pieces

So I took a picture the 1st time of what you need and got this
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No! there is not a side of Normy in this dish! HA! Normy move your big dome!

So this is the picture I wanted
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So get to chopping and chop everything up into bite size pieces like so…
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I used my cast iron skillet for this dish. So I grabbed my big cast iron and coated the bottom with a little olive oil and heated it to medium high heat and threw the onions in…sizzle sizzle
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and then sprinkled a little Creole/Cajun seasoning over the onions
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Creole/Cajun Seasoning makes EVERYTHING BETTER!
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saute the onions until they get a nice caramelization or translucent. I cooked mine until there was a little brownness on the edges and they were still a little crunchy. Took about 10-12 minutes
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then add in the red bell peppers
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then I added in a little kosher salt

then add in the green bell peppers
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then I sprinkled the creole/cajun seasoning over those and then added the yellow bell peppers
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stir everything together
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saute for about 10 minutes stirring often, adding in more creole/cajun seasonings
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so pretty and colorful!
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So while the peppers are cooking get another skillet and preheat that to medium high heat and add in the Kielbasa
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and cook for 10-12 minutes get a nice color on those pieces
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see that color, that color is LOVE!
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to serve, just take desired amount of sausage and LOTS of peppers and onions and eat!
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Normy Balls with Jamie Marinara Sauce

So I just made these meat-a-balls up!

I had made some marinara sauce (this recipe) and I didn’t want to do sausage links or ground meat in the sauce so I decided on balls!

So this is what I came up with for my balls! (but really I made them so I could refer to them as BALLS throughout this whole post!)

So you will need:

Olive oil
1/2 red onion, chopped
2 cloves of garlic, minced
freeze-dried basil
freeze-dried parsley
freeze-dried oregano
2 eggs
seasoned bread crumbs
parmesan cheese
ground beef
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ground italian sausage
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garlic salt
Dried thyme
onion Salt
Salt
freshly ground black pepper
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I started by smashing and chopping and then mincing the garlic cloves
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then chopped up 1/2 a red onion
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Preheat a small skillet to medium heat and coat the bottom with olive oil
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throw the chopped onions in the pan
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and saute for about 5-7 minutes (or until they are translucent)

while the onions cook away get a big bowl and add in the beef and sausage
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add in seasoned bread crumbs, about a cup

Then add in eggs. (I add my eggs to a separate bowl, incase I get shell in the bowl, or there is a bad egg)
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then add in about a tablespoon of freeze dried basil
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Then add in about a tablespoon of freeze-dried oregano
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There is also a tablespoon of freeze-dried parsley in there too

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then add in about a 1/2 a tablespoon of garlic salt
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Then go back to the onions and add the garlic and saute and stir some until you smell the garlic really well
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Cook for about a minute and then add to the bowl with the meat
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Then add in the
Dried thyme
onion Salt
Salt
freshly ground black pepper

to taste
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Then add in about 1/2 cup of freshly grated parmesan cheese
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Then I had Normy help me with this part and he mixed everything together with his hands (a cooks best tools for mixing)
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Combine everything really well!

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Then roll the meat mixture into meat-a-balls
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Preheat your oven to 400 degrees while you roll the balls

Normy is really good and making balls! Don’t you think?
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Check out Normy’s ball!
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Place the rolled balls on a baking sheet
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Just keep rolling until you use all the meat mixture
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Those are some NICE looking balls!
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Then once you rolled all your balls, place them in the oven and cook them for about 10-15 minutes then turn them and cook the other side for another 10-15 minutes
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Them are some NICE looking balls! I just want to pop one in my mouth! mmmmm
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So I pulled the balls out of the oven and placed them in the marinara sauce I made earlier and let them cook a little longer in the sauce
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I cooked the balls for about 10 minutes in the sauce

Then grabbed a bowl and added some whole wheat pasta and topped with a ball and some sauce and parmesan cheese
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and eat!

Delicious!