Rebecca's Cooking Journal

salt and pepper

Posts Tagged ‘Sauces’

Mozzarella Stuffed Chicken Sausage Balls with Tomato-Basil Sauce

I have really been enjoying watching Rachel Ray’s shows, simply because she inspires me to think of dinner as a “meal” not just a “main dish.” Last night we made her chicken sausage balls. Becasue I couldn’t get chicken sausage, I made them with pork Italian sausage, which my husband really appreciated. With two pounds of meat, I only could make eight balls — the boccocini were rather large.

I would have liked more cheese per meatball, but I struggled to get it to stay together. Any secrets for improving that?

On the other hand, it was really very tasty with the tomato-pesto sauce. And it was very easy.

I essentially made Rachel Rays’ entire menu, except I roasted asparagus instead of broccolini. Get the recipe from Rachel Ray >>>

NB 8/16/2009: I had to close comments on this post due to an abundance of spam: please email me (rebecca at rebeccareid dot com) any comments you may have.

Parsley Butter

The first meal on our new grill was delicious stake. My husband generously seasoned it and cooked it over the charcoal. For a sauce, he made a simple parsley butter, which melted on the meat as we said a blessing on the food. It was absolutely delicious. Since herb butter is the next recipe in Alice Water’s book too, I thought I’d share.

Alice Waters suggests using parsley butter on meat, fish, or vegetables. She also includes some garlic clove and lemon juice, which we didn’t add to ours but may have improved it even more. (more…)