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!).