Month: January 2019 January 2019 - Lakes at Creekside %

THE BEST Meatballs Recipe! (Only 5 Steps)

THE BEST Meatballs Recipe! (Only 5 Steps)

Ingredients

– Spaghetti:

1 pound spaghetti

Salt, for pasta water

– Meatballs:

1 1/4 pounds ground sirloin

2 teaspoons Worcestershire sauce

1 egg, beaten

1/2 cup Italian bread crumbs, a couple of handfuls

1/4 cup grated Parmesan cheese

2 cloves garlic, chopped

Salt and pepper

– Sauce:

2 tablespoons extra-virgin olive oil, 2 turns of the pan

1/2 teaspoon crushed red pepper flakes

4 cloves garlic, crushed or chopped

1 small onion, finely chopped

1 cup beef stock,

1 (28-ounce) can crushed tomatoes

A handful chopped flat-leaf parsley

10 leaves fresh basil leaves, torn or thinly sliced

Grated cheese, such as Parmigiano-Reggiano or Romano

Crusty bread or garlic bread!

 

Directions:

  1. Preheat oven to 425 degrees F.
  2. Place a large pot of water on to boil for spaghetti. When it boils, add salt and pasta and cook to al dente.
  3. Mix beef and Worcestershire, egg, bread crumbs, cheese, garlic, salt, and pepper. Roll meat into 1 1/2 inch medium-sized meatballs and place on nonstick cookie sheet or a cookie sheet greased with extra-virgin olive oil. Bake balls 10 to 12 minutes, until no longer pink.
  4. Heat a deep skillet or medium pot over moderate heat. Add oil, crushed pepper, garlic, and finely chopped onion. Saute 5 to 7 minutes, until onion bits are soft. Add beef stock, crushed tomatoes, and herbs. Bring to a simmer and cook for about 10 minutes.
  5. Toss hot, drained pasta with a couple ladles of the sauce and grated cheese. Turn meatballs in remaining sauce. Place pasta on dinner plates and top with meatballs and sauce and extra grated cheese. Serve with bread or garlic bread.

Enjoy! #LakesatCreekside

 

Easy Verde Enchiladas You’ll LOVE

Easy Verde Enchiladas You’ll LOVE

INGREDIENTS

  • Rotisserie chicken or 3 – 4 cups shredded chicken
  • 5 tomatillos
  • serrano chiles to taste
  • 1 jalapeno
  • 1/2 cup of cilantro
  • 1/2 onion
  • 3 cloves garlic
  • 1 – 2 tsp. salt
  • corn tortillas
  • Queso Fresca

INSTRUCTIONS

    1. Peel crust off tomatillos.
    2. Boil tomatillos, chiles and jalapeno until the tomatillos turn a darker green.
    3. Place them in the blender with the cilantro, onion, and garlic. Blend. Add a tsp. or two of salt, to taste.
    4. Warm up the sauce in a pot.
    5. Meanwhile, make a hot oil bath to soften the corn tortillas.
    6. Dip the tortillas for less than 10 seconds and place a strip of chicken on them and roll up.
    7. line up the enchiladas in a baking dish, pour the sauce on top and place in a warm oven until you are ready to serve!
    8. ENJOY!

#LakesatCreekside

EASY New Twist on Butterscotch Pudding

EASY New Twist on Butterscotch Pudding

Ingredients

  • 2 1/4 cups whole, 2 percent fat, or 1 percent fat milk
  • 1 cup heavy cream
  • 6 tablespoons unsalted butter
  • 1 1/4 cups light brown sugar, packed
  • 3 egg yolks
  • 1/4 cup cornstarch
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pure vanilla extract

Directions

Special equipment: 6 to 8 custard cups, ramekins, or mugs
  1. In a large saucepan, combine the milk and cream and bring to a simmer over medium heat. Immediately turn off the heat and set aside. In a large, heavy skillet, melt the butter over medium-high heat. Stir in the brown sugar, raise the heat to medium-high, and cook 5 to 7 minutes, stirring constantly, to caramelize the mixture. You’ll smell a characteristic nutty-caramel odor when the butter browns, signaling that the mixture is ready.
  2. Whisking constantly, gradually add the butter/brown sugar mixture to the hot milk/cream mixture. If the mixture isn’t smooth, blend for 20 seconds with a hand blender or pour through a fine sieve. Put the egg yolks in a medium bowl. Whisk in about 1/2 cup of the hot milk mixture. Whisk in the cornstarch and salt until dissolved. Whisk the cornstarch mixture back into the hot milk mixture in the saucepan. Whisking constantly, cook over medium-high heat until thick and just boiling. When the mixture thickens, the whisk will leave trail marks on the bottom of the pot and the mixture will have a few large bubbles boiling up to the top. Turn off the heat and whisk in the vanilla extract. Pour into 6 to 8 custard cups, ramekins, or mugs and chill, uncovered, at least 2 hours or overnight. Serve chilled.

Enjoy! #LakesatCreekside

 

Prepare Cinnamon Rolls (Plus Extra Tips)

Prepare Cinnamon Rolls (Plus Extra Tips)

The Dough

  • 1 cup warm milk (about 115 degrees F)*
  • 2 1/2 teaspoons instant dry yeast
  • 2 large eggs at room temperature
  • 1/3 cup butter melted
  • 4 1/2 cups all-purpose flour
  • 1 teaspoon salt
  • 1/2 cup granulated sugar

The Filling

  • 1/2 cup butter almost melted
  • 1 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 cup heavy cream

For the Frosting:

  • 6 ounces cream cheese (softened)
  • 1/3 cup butter (softened)
  • 2 cups powdered sugar
  • 1/2 tablespoon maple extract (or vanilla)

Instructions

  • Pour the warm milk in the bowl of a stand mixer and sprinkle the yeast overtop.
  • Add the eggs, butter, salt and sugar.
  • Add the flour and mix using the beater blade just until the ingredients are barely combined. Allow the mixture to rest for 5 minutes so the flour has time to soak up the liquids.
  • Scrape the dough off the beater blade and remove it. Attach the dough hook.
  • Beat the dough on medium speed for 5-7 minutes or until the dough is elastic and smooth. **The dough will be tacky and will still be sticking to the sides of the bowl. That’s ok! Don’t be tempted to add more flour at this point.
  • Spray a large bowl with cooking spray.
  • Use a rubber spatula to remove the dough from the mixer bowl and place it in the greased large bowl.
  • Cover the bowl with a towel or wax paper.
  • Set the bowl in a warm place and allow the dough to rise until double. I like to turn on the oven to the lowest setting for 1-2 minutes. Then turn off the oven and place the dough to rise in there. It normally takes about 30 minutes for the dough to rise. Do not allow the dough to rise too much or your cinnamon rolls will be airy.
  • While the dough is rising, prepare the cinnamon filling. In a medium bowl, combine the soft butter, brown sugar and cinnamon, mixing until well combined. Set aside.
  • Sprinkle a pastry mat generously with flour. Turn out the dough onto the pastry mat and sprinkle the top of the dough with additional flour.
  • Flour a rolling pin and roll the dough to about a 12×15″ rectangle.
  • Use a rubber spatula to smooth the cinnamon filling over the whole dough rectangle.
  • Starting on the long end, roll the dough up tightly jelly roll style.
  • Cut into 12 slices and place in a greased 9×13 baking pan.*
  • Cover the pan and allow the rolls to rise for 20 minutes or until nearly double.
  • Preheat the oven to 375 degrees.
  • Warm the heavy cream until the chill is off. Don’t make it hot…you just don’t want it cold. It should be warm to the touch.
  • Once the rolls have risen, pour the heavy cream over the top of the rolls, allowing it to soak down in and around the rolls.
  • Bake at 375 degrees for 17-19 minutes, until the rolls are lightly golden brown and the center rolls are cooked through.
  • While the rolls are cooling, prepare the cream cheese frosting.
  • In a large bowl, combine the softened cream cheese and butter using a hand mixer. Blend well.
  • Add in your favorite extract and the powdered sugar. Beat until combined.
  • Spread the frosting over the cooled rolls.
  • Store in an airtight container.

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