Summer Cooking Tips – Photo Gallery | SAVEUR.
Now that Summer is upon us, you need to to get ready to do all of your summer cooking, whether it is grilling, making salads or just taking advantage of the fruits and vegetables that are seasonal in the summertime. Saveur Magazine has put forth some great summer cooking tips to cover everything you need to get help in making your cooking days fantastic. Check it out!
I have made a lot of chicken lately because it has been on sale a lot around here and quite frankly right now it is one of the most affordable meats for a family. All it takes is a simple trip to the grocery store lately to see that the price of just about everything has gone up lately, causing most people’s food bills to skyrocket and bust your budget. That is why I look for the best deals I can find and go to BJ’s Warehouse to buy some meat where I can things at bulk for a good price for many meals. This was the case recently when I bought big packages of chicken thighs, breasts and drumsticks and portioned them out into the freezer, cramming it full of chicken for the foreseeable future. Now the trick will be just what to do with all of that chicken. I decided to make some drumsticks and thighs the other day and saw this easy recipe from Sunny Anderson on the Food Network for a simple, sweet glazed chicken. While she used a whole chicken on the grill and butterflied it, I opted to just use chicken pieces and my grill pan as an alternative. I’ll post the original recipe here, but I’ll also tell you how I adapted it for my needs.
Sweet Glazed Chicken
One 5 to 7-pound chicken, butterflied
Kosher salt and freshly ground black pepper
Canola or vegetable oil, for oiling the grill grates
3 tablespoons butter
2 tablespoons grated onion
1/8 teaspoon allspice
Kosher salt and freshly ground black pepper
2 cloves garlic, grated or finely minced
1/4 cup packed light brown sugar
1 tablespoon stone-ground mustard
2 teaspoons apple cider vinegar
1/4 teaspoon hot sauce
For the chicken, season the chicken generously with salt and pepper all over. Rest the chicken on the counter, covered, until the chicken comes to room temperature, about 2 hours.
Preheat a grill to 400 degrees. Lightly oil the grill grates with canola or vegetable oil.
Grill the chicken over indirect heat, rotating the chicken occasionally,until the internal temperature of the chicken registers 165 degrees on an instant-read thermometer, about 50 to 60 minutes.
For the glaze, while chicken is grilling, melt the butter in a small saucepan. Add the grated onion, the allspice, a pinch of kosher salt and a pinch of black pepper. Cook the mixture until the onions are tender, then add the grated garlic and cook until it is tender but not browned. Add the brown sugar, the stone-ground mustard, the cider vinegar and the hot sauce. Cook the mixture until it has begun to reduce and thicken, about 5 minutes, then remove the glaze from the heat.
When the chicken is nearly cooked through, brush on the glaze. Cover he grill and continue to cook the chicken until the glaze begins to color and the chicken is done. Cover the chicken loosely with foil and allow it to rest for 15 minutes to allow the juices to redistribute in the chicken. Cut the chicken into sections and serve.
Since I decided to just make chicken pieces and use the grill pan inside, I cooked the chicken in the grill pan over medium-high heat until it was browned on all sides and got some grill marks on it. I also made the glaze as directed and then put the glaze on the chicken pieces and then put the whole pan in a 400 degree oven to finish cooking. This allowed me to get the crispy skin, a nice glaze and I still had the grill marks as if it was grilled. The glaze had just the right amount of sweet to it from the brown sugar and nice flavor from the allspice to make it a little different from other glazes you might try. It was certainly easy to put together and we all enjoyed the chicken pieces with some sweet potatoes and green beans.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
There are so many different variations of coleslaw that it seems you can try it in just about any manner with any kind of ingredient. As long as it has some form of cabbage in it, slaw seems to be fair game today. For me, I love to have a slaw that is crispy and wet and soggy and full of mayonnaise. Don’t get me wrong – I like a coleslaw that uses mayo but I don’t want the vegetables swimming in it. It takes away from the flavors of the cabbage and other vegetables and it isn’t very practical as a summer side dish if you use a lot of mayo and can’t leave the dish out for a bit on a table. This particular recipe I picked up from the New York Times and Sam Sifton and it makes use of an item that you probably throw away most of the time – pickle juice.
Pickleback Slaw
1 small head green cabbage
1 small head red cabbage
2 carrots, peeled and grated
2 apples, such as Granny Smith, peeled and cut into matchsticks
1/2 cup mayonnaise
3 tablespoons juice from a pickle jar or pickle relish jar
1 tablespoon Dijon mustard
1 tablespoon cider vinegar
2 teaspoons hot sauce
Kosher salt
Ground black pepper
Cut the green and red cabbages in half and remove the core from each of the sides. Cut each half of cabbage in half again and slice each quarter of cabbage into very thin ribbons. Mix the red and green cabbages with the grated carrots and sliced apples in a large, non-reactive bowl.
In a separate bowl, whisk together the mayonnaise, pickle juice,Dijon mustard, cider vinegar,hot sauce, kosher salt and black pepper until well blended.
Pour the dressing over the cabbage mixture and toss the cabbage well to coat it. Season the slaw with salt and pepper to taste. The coleslaw may be covered with plastic wrap and refrigerated until you are ready to serve it. Toss the coleslaw again before serving.
Alternatively to slicing the heads of cabbage and grating the carrots yourself you could just as easily use a bag of coleslaw mix that already has all of this done for you. Choose some apples that have good flavor to them and you get even a little bit more taste into the slaw. This slaw has just the right bite to it from the pickle juice and the hot sauce and I loved the way it all mixed with the cabbages and apples. It only seemed to get better after a day or two in the fridge as well, making a great side dish for all kinds of burgers, hot dogs, ribs, sandwiches and more. of all of the coleslaw dishes I have made recently, this one seems to be one of the best choices and I have made it a couple of times since I tried the original.
That’s all I have for today. Check back again next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
So after I made the lamb the other night for dinner, we naturally had some leftover. Finding something to do with leftover lamb can seem a little daunting as it is not something that always reheats well without some help. I have found that the best solution for using leftover lamb is to grind it up and use it for shepherd’s pie. Cold, leftover lamb lends itself well to being ground up in the food processor or you could simply dice it up small and use it that way. In either case, it is very easy to make and makes a great one pot meal. I have tried a few different shepherd’s pie recipes over the years, but I came across this one from Alton Brown on the Food Network website that seemed very easy to make and would give you some great flavors.
Alton Brown’s Shepherd’s Pie
For the potatoes:
1 1/2 pounds russet potatoes
1/4 cup half-and-half
2 ounces butter
3/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 egg yolk
For the meat filling:
2 tablespoons canola or vegetable oil
1 cup chopped onion
2 carrots, peeled and diced small
2 cloves garlic, minced
1 1/2 pounds ground lamb
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons all-purpose flour
2 teaspoons tomato paste
1 cup chicken broth
1 teaspoon Worcestershire sauce
2 teaspoons freshly chopped rosemary leaves
1 teaspoon freshly chopped thyme leaves
1/2 cup fresh or frozen corn kernels
1/2 cup fresh or frozen English peas
Peel the potatoes and cut them into a 1/2-inch dice. Place the potatoes in a medium saucepan and cover them with cold water. Set the saucepan over high heat, cover and bring it to a boil. Once boiling, uncover the pot, decrease the heat to maintain a simmer and cook until the potatoes are tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return them to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash the potatoes until they are smooth. Stir in the yolk until it is well combined.
Preheat the oven to 400 degrees F.
While the potatoes are cooking, prepare the filling. Place the canola or vegetable oil into a 12-inch saute pan and set it over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire sauce, rosemary, thyme, and stir to combine. Bring the mixture to a boil, reduce the heat to low, cover the pan and simmer slowly for about 10 to 12 minutes or until the sauce is thickened slightly.
Add the corn and peas to the lamb mixture and spread the mixture evenly into an 11 by 7-inch baking dish. Top the lamb mixture with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth the top with a rubber spatula. Place the baking dish on a parchment lined half sheet pan on the middle rack of the oven and bake the pie for 25 minutes or just until the potatoes begin to brown. Remove the pie to a cooling rack for at least 15 minutes before serving.
This is a very simple and tasty way to make use of leftover lamb or to just use some ground lamb that you may have. You get a nice mix of vegetables, meat and sauce with a great mashed potato topping. if you don’t want to use lamb, you could always used ground beef, turkey or chicken, but for me to really call it shepherd’s pie you need the lamb and that particular lamb flavor that you get. All you need to do is cut yourself a slice and enjoy your meal with a simple cleanup after dinner.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
I have had a boneless leg of lamb in the freezer for a few weeks now and we had been waiting for just the right occasion to make it, but it was a pretty large roast so I had to wait until we were having some people over to share it with. It was over five pounds and I had bought it at a really great sale price so it was going to make a nice, elegant meal. For me, one of the best things with lamb is just some simple roasted potatoes and asparagus, which is what I decided to make that day, so I adapted this recipe from Michael Symon for roasted leg of lamb with potatoes. I had to alter it a bit to fit my particular needs since the recipe is for a 6-pound leg of lamb with the bone in, but I really wanted it more for the marinade than anything else. I just adjusted the spices down a little bit, but here is the original recipe that I used as a basis.
Roasted Leg of Lamb with Roasted Potatoes and Tzatziki Sauce
For the Roasted Potatoes:
Nonstick vegetable cooking oil spray
4 pounds unpeeled fingerling potatoes, rinsed and halved lengthwise
1/2 cup olive oil
1 cup extra-virgin olive oil
1/2 cup fresh lemon juice
6 tablespoons fresh chopped dill
4 teaspoons finely grated lemon peel
Kosher salt and black pepper
For the Tzatziki Sauce:
2 cups Greek yogurt
1 cucumber
kosher salt
Juice and zest of 2 lemons
2 tablespoons Chopped Fresh Mint
1 tablespoon minced garlic
1 tablespoon minced shallot
Freshly ground black pepper
Summer side dishes can seem limited at times and you might get tired of having the same old options of potato, coleslaw, salad, baked beans and the like. Everyone once in a while you just want to try to spice things up a little bit and try some new twists on old favorites so you can experience some new flavors and get ideas for future meals. Potato salad is one of those things that every family seems to have a basic recipe that they fall back on and pass down from person to person. I know I have made the same potato salad for years and was looking for a new way to spice things up a little bit and add some great flavor to this dish when I was making burgers the other night. I came upon this recipe in searching the Internet from a blog called Pass the Sushi and saw a posting for whiskey burgers and zesty potato salad. I decided to give both a try, and I am posting the zesty potato salad recipe first for you to take a look at.
Zesty Potato Salad
2 1/2 pounds small red potatoes, quartered
3 cloves garlic, smashed
Kosher salt
6 slices bacon, chopped
2 tablespoons extra-virgin olive oil
1 red onion, diced
3 stalks celery, diced
1/2 cup red wine vinegar
1 1/2 cups mayonnaise
1/2 cup Dijon mustard
Place the potatoes and the smashed garlic in a large stock pot. Fill the pot with water to about 2 inches above the potatoes and generously salt the water with the kosher salt. Bring the water to a boil over high heat. Reduce the heat to medium and simmer the potatoes until they are fork tender, about 10 to 12 minutes.
Meanwhile, heat the olive oil in a large skillet set over medium heat. Cook the bacon, stirring occasionally, until the bacon is browned and crispy, about 10 minutes. Remove the skillet from the heat and stir in the red onion, diced celery and the red wine vinegar. Season the mixture with salt to taste.
Drain the cooked potatoes from the stock pot and transfer them to a large bowl. Remove the garlic and throw it away. Add the bacon mixture to the hot potatoes and toss the mixture with the potatoes until the potatoes are well coated. Gently fold in the mayonnaise and the Dijon mustard until they are blended well into the potato salad. Refrigerate the potato salad until it is cold and serve.
To me, this is very close to have a colder version of German potato salad with the mix of the bacon, onions and vinegar with the potatoes, but you also get the flavors of the Dijon mustard and the mayonnaise added to it as well for some extra tang. The potato salad was very good, but it got even better the longer it sat in the refrigerator. We had some again with lunch the next day and it tasted even better than the first time. I really liked this recipe and I will definitely be using it again for barbecues or summer parties, though it does need to be refrigerated because of the mayonnaise so you need to be careful about leaving it out.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
It is not the often that Sean actually gets into the kitchen and wants to cook something, so when he saw this recipe for lemon angel food cupcakes and said he wanted to make it I thought it would be a good idea. The recipe comes from the Food Network and it is one we saw Giada di Laurentiis make a few weeks ago. It looked pretty good and used some easy ingredients, including an angel food cake mix, which made it even easier for Sean to try. They looked like tasty treats that would be perfect for dessert and gave Sean a chance to impress us with his kitchen skills.
Lemon Angel Food Cupcakes with Lemon Curd and Mascarpone Frosting
For the Lemon Curd:
3 egg yolks, at room temperature
Zest of 2 lemons
1/4 cup fresh lemon juice (about 2 large lemons)
1/3 cup sugar
1/8 teaspoon fine salt
4 tablespoons butter, cut into 1/2-inch cubes, at room temperature
For the Lemon Angel Food Cupcakes:
One 1-pound box angel food cake mix
Zest of 2 lemons
1/4 cup lemon juice
For the Mascarpone Frosting:
2 cups heavy whipping cream, chilled
1/4 cup powdered sugar
1 tablespoon pure vanilla extract
8 ounces mascarpone cheese, at room temperature
Yellow sprinkles or yellow sanding sugar, for decorating
For the lemon curd: Whisk together the egg yolks, lemon zest, lemon juice, sugar and salt in a medium saucepan. Set the saucepan over medium-low heat and cook, stirring constantly with a wooden spoon or spatula and making sure to scrape the sides and bottom of the pan, until the mixture is thick enough to coat the back of a spoon, about 3 to 5 minutes. Remove the mixture from the heat and add the butter, one piece at a time, stirring until it is smooth. Transfer the curd to a heat-proof bowl and cover the surface with plastic wrap to avoid a skin from forming. Refrigerate the curd until it is chilled and firm, about 30 minutes.
For the cupcakes: Set racks on the upper and lower thirds of the oven and preheat the oven to 350 degrees. Line two muffin pans with cupcake liners. In the bowl of an electric mixer, combine the cake mix, lemon zest and lemon juice, and 1 cup of water. Beat the mix on low-speed for 30 seconds to incorporate, then raise the speed to medium and beat until the mixture is light and fluffy, about 1 minute. With a scoop or spoon, fill the liners three-quarters full with batter. Bake for about 15 minutes, or until the cupcakes are golden brown and the top feels dry. Let the cupcakes cool completely before filling and frosting, about 30 minutes.
For the frosting: In the bowl of an electric mixer, combine the heavy cream, powdered sugar and vanilla. Whip the mixture until it is thick, about 2 minutes. Add the mascarpone cheese and beat the mixture until stiff peaks form.
To assemble the cupcakes: Use a small spoon to make a shallow indentation in the center of each cupcake. Fill each indentation with 1 teaspoon of the lemon curd. Use a spatula or piping bag to swirl a generous dollop of frosting over the top of each cupcake. Decorate with sprinkles or sanding sugar.
We skipped the decorating with the sugar on top and just went with the cupcakes as they were. The cake had a nice lemon flavor and the curd was awesome inside each cupcake. Top it all off with the rich, creamy frosting and you have a really good dessert to serve. These are perfect for any type of summer party or buffet. We kept them chilled in the refrigerator because of the ingredients of the frosting even if the recipe does not indicate that they need to be stored this way. Anyway, I think the chilling added even more to the overall flavor and firmness.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
Now that the meatball kick is over, I can get back to some other recipes. I have found myself trying a few different fried chicken recipes lately, and even though it may not be the healthiest choice in the world as far as ways to make chicken, it sure does taste good. There is nothing quite like a piece of crispy fried chicken for dinner or even better, for lunch the next day. I had a craving for fried chicken with some gravy, so I was glad when I came across this recipe on the Food Network for skillet fried chicken with a black pepper gravy. It is a simple recipe that has excellent taste and flavor.
Skillet Fried Chicken with Black Pepper Gravy
One 2 to 2 1/2-pound chicken, cut into 8 pieces, or chicken parts (legs, thighs, breasts and wings)
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
1/4 teaspoon cayenne pepper
Canola or vegetable oil, for frying
1 cup milk
1 cup chicken stock or water
Sprinkle the chicken with salt and pepper on both sides and set the chicken aside. Place the flour in a shallow plate and season the flour with the cayenne pepper, salt and black pepper. Toss the mixture to combine it well and set it aside.
Pour the canola or vegetable oil into a large cast-iron skillet to a depth of about 3/4-inch. Heat the oil over medium-high heat until a deep-fry thermometer inserted into the oil registers 375 degrees. Set up paper bags or layers of paper towels nearby for draining the chicken after frying.
Starting with the dark meat, one piece at a time, add the chicken to the seasoned flour and turn the chicken to coat it well on both sides. Shake the chicken to remove any excess flour. One piece at a time, add the chicken to the hot oil. The oil should not quite cover the chicken. Do not overcrowd the skillet as it can be dangerous and cause splattering and make the chicken steam instead of fry, leaving your with soggy chicken. Cook the chicken in batches if needed.
Fry the chicken pieces, turning them once or twice, until the coating on chicken is rich golden brown on all sides, about 10 to 14 minutes. Reduce the heat to medium and cover the skillet. Continue cooking until the chicken is cooked all the way through and the juices run clear when a piece of chicken is pricked with a knife, about another 10 to 15 minutes. An instant-read thermometer inserted into a thigh should register 170 degrees. Remove the chicken and drain the chicken on the brown paper bags or the paper towels.
Remove the skillet from the heat. Carefully pour off most of the grease into a metal bowl or can, leaving about 2 or 3 tablespoons in the pan with the browned crumbs. Reduce the heat to very low. Add 4 tablespoons of the remaining flour from the coating. Stir together the grease and the flour with a wooden spoon and cook, stirring often, until the mixture is golden brown, about 3 minutes. Add the milk and the chicken stock or water. Cook, stirring often, until the gravy is smooth and thick enough to coat the back of a spoon. Add a heaping pinch of black pepper. taste and adjust the seasoning with salt.
Serve the gravy with the chicken and rice or mashed potatoes.
I only made 5 pieces of chicken, all thighs, so as not to overcrowd the pan and that was more than enough for the three of us for dinner. you can always make a few batches if you need to or use 2 pans at the same time. in any case, this is a very simple recipe that yields excellent fried chicken with nice, crispy skin. The best part of the meal though is the gravy that goes with it. It has a great pepper flavor and is rich and creamy, making it perfect for mashed potatoes or rice (I used masked potatoes last night). you can round out the meal with a nice vegetable (like corn on the cob) and some homemade biscuits and you have a great meal of fried chicken during a weeknight.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
I took a few days off from blogging to get caught up on some work, but I didn’t forget about my last meatball recipe to share along the way. The classic Italian meatballs sure went a long way and we had them for 4 dinners and a few lunches as well, so we got a lot out of the $14.00 I spent on the ground turkey and turkey sausage. Not only do the meatballs taste great, but you have a lot of things to do with them, including this recipe that Giada di Laurentiis shared on the Food Network for turkey meatballs in a raspberry-balsamic barbecue sauce. Giada’s original recipe offers these up as mini meatballs to use for appetizers, but I changed it around slightly and used bigger meatballs and we had them for dinner when I made them.
Turkey Meatballs with Raspberry-Balsamic Barbecue Sauce
2 cups frozen unsweetened raspberries, thawed
3/4 cup ketchup
2/3 cup seedless raspberry jam
3 tablespoons packed golden brown sugar
3 tablespoons balsamic vinegar
1 tablespoon Worcestershire sauce
1 teaspoon smoked paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black
Zest of 1 small lemon
24 to 36 Classic Italian Turkey Meatballs
For the barbecue sauce: In a food processor or blender, blend together the raspberries, ketchup, raspberry jam, brown sugar, balsamic vinegar, Worcestershire sauce, smoked paprika, salt, pepper and lemon zest until the mixture is smooth. Pour the sauce into a heavy medium saucepan. Bring the sauce to a simmer over medium heat. Cook the sauce until it is slightly thickened, about 6 to 7 minutes. Place the meatballs in the saucepan with the sauce and cook over medium heat until the meatballs have cooked through, about 10 minutes. Remove the pan from the heat and pour the meatballs and sauce into a serving bowl and serve.
As I said, Giada makes her smaller to use as an appetizer and threads them on skewers with mango and radicchio, which would make a very nice appetizer if you want to put some out for a party or buffet. I think they worked just as well as a meal on their own over some rice. The sauce had a combination of the sweetness of the raspberries from the jam and the fruit with a bit of barbecue sauce flavor from the ketchup, balsamic vinegar, Worcestershire sauce and brown sugar. It was a very nice sauce that tasted great, though I would recommend if you are not a fan of raspberry seeds you really try to find seedless jam to use. Overall, I think it was a pretty good dish and we made this one and some of the turkey meatballs in a simple turkey gravy as well over rice or noodles to finish up the meatballs.
That’s all I have for today. Check back next time for another recipe. I have some new things to share that aren’t meatballs so I’ll be posting some new stuff next time out I think everyone will enjoy. Until then, enjoy the rest of your day and enjoy your meal!
You would think we would have gotten sick of meatballs by now, wouldn’t you? Surprisingly enough we managed to keep on with our meatball theme this week, using another recipe from Giada di Laurentiis that makes use of the classic Italian turkey meatballs I made earlier in the week. For this recipe, just like the one yesterday for meatball paninis, we kept it very easy and decided to go the pizza route. This one is for pizza Bianca, which is a white pie without any red sauce, perfect for those who may not like the acidity or flavor of tomato sauce. You can use some of the meatballs from the original recipe that have not been put into sauce, or just take some of the sauced meatballs and cut them up if you want just a hint of the sauce flavor. In either case, it is a very flavorful pizza.
Pizza Bianca with Kale and Turkey Meatballs
For the Sauce:
2 tablespoons butter, at room temperature
2 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon ground nutmeg
1 bay leaf
1 clove garlic, smashed and peeled
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
For the Pizza:
Extra-virgin olive oil, for oiling the baking sheet and for drizzling
One 1-pound ball pizza dough (store-bought or homemade, such as Food Processor Pizza Dough), at room temperature
3/4 cup coarsely grated mozzarella
8 Classic Italian Turkey Meatballs, halved
1/2 cup finely grated Parmesan
2 medium leaves kale, ribs removed, coarsely chopped
1/2 teaspoon kosher salt
For the sauce: In a heavy small saucepan, melt the butter over medium heat. Add the flour and stir constantly for 1 minute. Gradually add the milk, whisking constantly. Add the nutmeg, bay leaf and garlic. Whisk the mixture over medium heat until the mixture thickens to sauce consistency and is smooth, about 2 to 5 minutes. Stir in the salt and pepper.
Remove and discard the bay leaf and the garlic.
For the pizza: Preheat the oven to 450 degrees F. Oil a heavy nonstick 16- by 10-inch baking sheet with olive oil.
Using your fingers, spread the dough over the prepared baking sheet into a rectangle shape. Drizzle the dough with olive oil. Spoon the sauce on top and spread the sauce evenly across the dough, leaving a 1-inch border around the dough. Sprinkle the mozzarella on top. Arrange the meatballs, cut-side down, on top of the mozzarella and sauce. Sprinkle the pizza with the Parmesan cheese. Bake the pizza for 15 minutes. Remove the baking sheet from the oven and add the kale in an even layer on top of the meatballs. Drizzle the kale with olive oil and sprinkle the top with salt. Bake the pizza until the kale is crispy, about 10 minutes longer.
Cut the pizza into squares and serve.
One thing I did differently with this recipe, since I did not have any kale on hand, was that I used some spinach instead. Sean and Michelle both like spinach better anyway so this worked well for us, but if you really want the kale I would think it would turn out nice and crispy and taste great on the pizza. Everyone loved this pizza, not just because of the meatballs but because of the white sauce as well. The sauce had just that hint of nutmeg to give it a really unique flavor and it just seemed to go really well with the meatballs and spinach. Sean asked that I make this one again and maybe try another pizza combination with the sauce from this recipe, which sounded like a good idea to me.
That’s all I have for today. Check back next time for another recipe. Until then, enjoy the rest of your day and enjoy your meal!
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