Meatballs (shhh...the secret ingredient is smoked paprika)

Why stick with your tried-and-true when you can do it this way? It's spaghetti night. Enjoy.

Meatballs

Ingredients

• 1 lb lean ground beef
• 1/2 lb hot Italian sausage
• 1 egg
• 1/2 cup shredded mozzarella
• 1/3 cup milk
• 1/3 cup seasoned whole wheat breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tbsp dried parsley
• 2 tsp Morton's Nature's Seasons seasoning blend
• 2 tsp smoked paprika
• 2-3 cloves garlic, crushed
• 1 tsp dried oregano
• 1 tsp dried minced onion
• 1 tsp ground black pepper
• 1 tsp Worcestershire sauce

Directions

1. Heat oven to 350 degrees F. 
2. Mix all ingredients together in a large bowl.
3. Roll meatballs to about the size of a golf ball and place on greased baking sheet.
4. Bake for 15 minutes, or until cooked through
5. Drop into large pot of your favorite sauce and simmer for about 2 hours.
6. Serve over pasta with lots of yummy cheese!

Crispy Kale Chips

A delicious super-food snack that even the toddlers love!

Ingredients

• 3 stalks fresh kale
• 1 tbsp extra virgin olive oil
• 1 tsp Morton Nature's Seasons
• 1 tsp ground black pepper

Directions

• Heat oven to 350 degrees; spray a foiled baking sheet with cooking spray.
• Cut kale into bite-sized pieces (the curly ends are the best part!) and put into a large mixing bowl.
• Drizzle with olive oil and seasonings; stir to coat well.
• Spread seasoned kale onto baking sheet.
• Bake for 10 minutes, stirring half way through.

Merlot Chicken

Delicious pan-cooked garlic chicken in a brown Bordelaise-inspired sauce. Perfect with mashed potatoes and something green!

Ingredients

Chicken

• 1 lb thin-sliced chicken breasts
• 2 tsp crushed garlic
• 1/4 cup extra virgin olive oil
• 1 cup seasoned whole wheat breadcrumbs and/or Panko
• 1/4 cup grated Parmesan cheese
• 1 tsp ground black pepper
• 1 tsp seasoning salt blend (I use Morton Nature's Seasons)
• 1/2 tsp smoked paprika
• 1/2 tsp onion powder
• 2 tbsp extra virgin olive oil (for in skillet)

Sauce

• 1 cup Merlot
• 2 shallots, chopped finely
• 1 cup water
• 2 tsp beef base (I used Better Than Bouillon)
• 4 tbsp unsalted butter
• 2 tsp crushed garlic
• salt and pepper to taste

Directions

Prepare the sauce:

• Melt 1 tablespoon butter in a saucepan over medium-high heat. 
• Add shallots and garlic, and sauté until translucent, about 2 minutes. 
• Add wine and broth, and boil until reduced, about 10-15 minutes. 

Meanwhile, prepare the chicken:

• Blend the olive oil and garlic in a large bowl.
• In a separate dish or gallon Ziplock bag, combine the bread crumbs and Parmesan cheese. 
• Dip the chicken breasts in the olive oil and garlic mixture, then dredge or shake in the bread crumb mixture. 
• Pour remaining 2 tablespoons olive oil to a deep skillet on medium-high heat; add chicken and cook about 5-6 min on each side, or until done. Transfer chicken to a plate and cover.

Combine the deliciousness:

• Pour reduced merlot sauce in the large skillet and bring to a boil, scraping up any browned bits. Reduce heat.
• Slowly whisk in remaining 3 tablespoons butter. Add salt and pepper to taste.
• Add chicken back to skillet and turn until coated in the sauce.

Serve over mashed potatoes (with extra sauce!).

Caramel Apple Pie

This recipe is based off of my older version, but with some modifications (because who sticks to the same exact recipe for 6 years, anyhow?).  I like to use tart apples, so this time, I used a combination of Mutsu apples and Nittany apples (because We Are...!). Granny Smith are fabulous, too.

Caramel Apple Pie

Ingredients

• 2  9-inch pie crusts
• 1/2 cup unsalted butter
• 3 tablespoons all-purpose flour
• 1/4 cup water
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 tsp vanilla extract
• 2 tbsp lemon juice
• 1 tbsp ground cinnamon
• 1 egg white
• 2 tbsp cold water
• pinch of white sugar
• 6 large apples - peeled, cored and sliced

Directions

1. Preheat oven to 425 degrees F. 
2. Melt the butter in a saucepan. Stir in flour to form a paste. 
3. Add 1/4 cup water, brown and white sugars, and vanilla and bring to a boil. Reduce temperature immediately and let simmer, stirring occasionally.
   *The longer this simmers, the better it is!* It makes a delicious caramel sauce!
4. Place the bottom crust in your pan; fill with apples, mounded slightly. 
5. Sprinkle lemon juice over the apples, then the cinnamon.
6. Gently pour the caramel sauce over the apples. Cover with top crust, seal, and cut vents.
7. Whisk the cold water and egg white together; brush over the top crust evenly. Sprinkle some white sugar on top.
   Helpful Tip: Place pie directly on a cookie sheet or with a drip pan at the bottom of the oven to catch spills. This one tends to bubble out!
8. Bake 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F. Continue baking for 35 to 45 minutes, or until apples are soft.
9. Allow to cool for 30-60 minutes before serving.