Showing posts with label Veal. Show all posts
Showing posts with label Veal. Show all posts
Wednesday, May 15, 2019
Wednesday, January 23, 2019
Provolone stuffed meatloaf!
From the I like to bake and cook archives. It’s a good one!!!
Creating some interesting meatloaves has been a hoot! I am sure I'll tire soon but here's another yummy loaf that was super easy and you can either serve it with a vegetable, salad or maybe even a little pasta. Note: I put this together, covered and refrigerated it until I was ready to bake it.
Happy Cooking!!
1 to 1/2 lbs. ground pork( you can use meatloaf mix as well)
1 egg slightly beaten
1 tablespoon Italian seasoning
1 to 2 cloves minced garlic
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 lb. provolone cheese shredded ( I bought 1/4 piece of provolone and grated it)
Jarred pasta sauce
In a large bowl place pork, Italian seasonings, bread crumbs, salt, pepper,beaten egg and grated Parmesan cheese .
Spray a loaf pan with cooking oil. Place half of meat mixture on bottom. Press firmly. Sprinkle shredded Provolone cheese and top with remainder of meat mixture. Place in 350 degree heated oven and bake approximate 1 to 1/2 until browned and firm to touch. Add a side salad and your meal is complete. You can top this with jarred pasta sauce and cheese if desired.
Creating some interesting meatloaves has been a hoot! I am sure I'll tire soon but here's another yummy loaf that was super easy and you can either serve it with a vegetable, salad or maybe even a little pasta. Note: I put this together, covered and refrigerated it until I was ready to bake it.
Happy Cooking!!
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| 2/6/14 |
1 to 1/2 lbs. ground pork( you can use meatloaf mix as well)
1 egg slightly beaten
1 tablespoon Italian seasoning
1 to 2 cloves minced garlic
1/4 cup bread crumbs
1/4 cup grated Parmesan cheese
1/2 tsp. salt
1/2 tsp. pepper
1/4 lb. provolone cheese shredded ( I bought 1/4 piece of provolone and grated it)
Jarred pasta sauce
In a large bowl place pork, Italian seasonings, bread crumbs, salt, pepper,beaten egg and grated Parmesan cheese .
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| Press half of mixture in sprayed with cooking oil pan. |
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| Place grated provolone cheese. (You could use thickly sliced provolone too) |
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| I served it with pasta on the side (jarred sauce if desired) |
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| Gently pat remainder of meat mixture on top |
Spray a loaf pan with cooking oil. Place half of meat mixture on bottom. Press firmly. Sprinkle shredded Provolone cheese and top with remainder of meat mixture. Place in 350 degree heated oven and bake approximate 1 to 1/2 until browned and firm to touch. Add a side salad and your meal is complete. You can top this with jarred pasta sauce and cheese if desired.
*All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2012, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.
11/13/12
2/6/14
11/13/12
2/6/14
Thursday, January 10, 2019
City Chicken
Here it is the basic City Chicken recipe and yes there isn't any chicken in it...
This is a recipe from long ago but seems to be coming around again. A hometown favorite when I was growing up. Veal was in abundance and so was pork so add a wooden skewer and mix the cubes and that's about it.
UPDATED:
This is a recipe from long ago but seems to be coming around again. A hometown favorite when I was growing up. Veal was in abundance and so was pork so add a wooden skewer and mix the cubes and that's about it.
UPDATED:
1 lb. veal cubes
1 lb. pork cubes
2 eggs beaten well
8 wooden skewers
1 tsp. Salt
1/4 tsp. Pepper
1/2 to 3/4 C breadcrumbs***(you can use seasoned breadcrumbs if you prefer)
Dash onion powder
Dash garlic powder
1/2 tsp. parsley
1/4 C (approximately)Vegetable or olive oil (whatever is best in your house)
***NOTE: Veal has been difficult to get so pork is easily substituted. It’s still delicious.
Trim off any unsightly fat from veal and pork. Dip veal and pork cubes in beaten seasoned egg. Alternating veal and pork add as many to a skewer but leave some space on the end so you are able to dip the whole skewer in seasoned breadcrumbs evenly.
Fry in a light amount of cooking oil slowly until browned. Place on a baking dish and bake at 350 degrees covered for approximately 30 minutes. Remove from oven and serve with your favorite side dish. Ours was on this particular day oven baked sweet potatoes. Yummy!
Trim off any unsightly fat from veal and pork. Dip veal and pork cubes in beaten seasoned egg. Alternating veal and pork add as many to a skewer but leave some space on the end so you are able to dip the whole skewer in seasoned breadcrumbs evenly.
Fry in a light amount of cooking oil slowly until browned. Place on a baking dish and bake at 350 degrees covered for approximately 30 minutes. Remove from oven and serve with your favorite side dish. Ours was on this particular day oven baked sweet potatoes. Yummy!
Saturday, September 23, 2017
Easy Lasagna Cups, My Way
I love using ingredients and food items I have hanging around my kitchen so today I decided to use several ingredients that I had and put together my version of Lasagna cups. I had pasta sauce with 4 meatballs in my frig and a small zucchini too so this is today's Lasagna cups that we had for dinner.
I used my large muffin pan and made 6 large lasagna muffins. Two of which I used thinly sliced zucchini since I only had 4 meatballs. I lightly sprayed the muffin pan before I started to layer.
You can easily make this recipe and you don't even have to use the meatballs. Using thinly sliced veggies will I am sure work well. Since you only bake them for approximately 30 minutes make sure your veggies are thinly sliced. I think eggplant, mushrooms, yellow squash or zucchini would work fine.
Happy Cooking!
6 oven ready no cook Barilla lasagna noodles(soak in a large pan of warm water approximately 10 to 15 minutes) so they are slightly pliable then cut in half. Will equal 12 pieces.
6 tsp. ricotta cheese
6 slices fresh mozzarella sliced in half or you can use prepackaged shredded mozzarella
6 medium cooked meatballs squished with fork or thinly sliced veggies (I used thinly sliced zucchini in two)
1 qt. pasta sauce, homemade or jar you choose
freshly grated cheese
fresh or dried basil
parsley
Spray large muffin pan with cooking spray. Place one of the half slices of lasagna noodle on bottom. Press meatballs slightly before adding to cups with a fork. Add one meatball and some pasta sauce, then a piece of mozzarella and 1 tsp. ricotta, sprinkle grated cheese and basil/parsley mix over cheese. Top with the other half of the lasagna noodle and push down slightly. Top with pasta sauce, grated cheese and grated mozzarella. Bake covered 25 minutes, remove cover and bake an additional 5 minutes. Remove from oven allow to set for 10 additional minutes and serve.
I used my large muffin pan and made 6 large lasagna muffins. Two of which I used thinly sliced zucchini since I only had 4 meatballs. I lightly sprayed the muffin pan before I started to layer.
You can easily make this recipe and you don't even have to use the meatballs. Using thinly sliced veggies will I am sure work well. Since you only bake them for approximately 30 minutes make sure your veggies are thinly sliced. I think eggplant, mushrooms, yellow squash or zucchini would work fine.
Happy Cooking!
6 oven ready no cook Barilla lasagna noodles(soak in a large pan of warm water approximately 10 to 15 minutes) so they are slightly pliable then cut in half. Will equal 12 pieces.
6 tsp. ricotta cheese
6 slices fresh mozzarella sliced in half or you can use prepackaged shredded mozzarella
6 medium cooked meatballs squished with fork or thinly sliced veggies (I used thinly sliced zucchini in two)
1 qt. pasta sauce, homemade or jar you choose
freshly grated cheese
fresh or dried basil
parsley
Spray large muffin pan with cooking spray. Place one of the half slices of lasagna noodle on bottom. Press meatballs slightly before adding to cups with a fork. Add one meatball and some pasta sauce, then a piece of mozzarella and 1 tsp. ricotta, sprinkle grated cheese and basil/parsley mix over cheese. Top with the other half of the lasagna noodle and push down slightly. Top with pasta sauce, grated cheese and grated mozzarella. Bake covered 25 minutes, remove cover and bake an additional 5 minutes. Remove from oven allow to set for 10 additional minutes and serve.
Monday, May 2, 2016
Italian Meatloaf! Tonight's easy meal :)
Today I am trying to be very good in my food choices again. I know I tend to repeat myself in that area. lol. In a effort to take off a few pounds I am trying very hard to cut back on carbohydrates. They are my weakness!!! I am going to cut back and but not eliminate them. Makes sense to me, hopefully you too!
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| I added some fresh strawberries to our salad for a summer flair. |
Happy Cooking!
Italian Meatloaf!
1 lb. + beef, pork, veal or meatloaf mix** (this time I used more veal and pork and a little beef)
1/2 cup Progresso Garlic and herb breadcrumbs(love them)
*note other breadcrumbs can be substituted
1 tsp. salt
pinch pepper
1 large clove garlic minced
1 egg beaten
1/4 cup water
1/2 cup good quality Italian cheese grated
2 T olive or canola oil
1/4 cup marinara sauce for topping
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| The night before why not prepare mix and wrap to be prepared for your next day lunch or dinner. |
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| Fork in center told me my meatloaf was cooked properly. Juices were clear. |
Mix using your hands above mixture adding water as you mix to incorporate ingredients. I suggested 1/4 cup but depending on your meat you may not need as much or maybe a bit more. Judge by how easily the ball forms. You do not want it to be dry . Form into a ball or loaf size. Place in a slightly greased (canola or olive oil) baking dish and bake 350 degrees for approximately 1 hour or more. Test center with fork to see if juices are clear. I did not cover my meatloaf and I used a convection oven so ovens vary. My meatloaf was slightly over 1 lb.
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| About 15 minutes before serving meatloaf I topped the meatloaf with marinara sauce. **Ketchup can be used as a substitute. |
Serve with a tossed salad or seasonal vegetable.
8/5/13
Tuesday, December 16, 2014
Veal Scallopini #2 recipe
I was longing for a light meal but also was not interested in the usual, beef, pork or chicken so I bought a small portion (enough for two) of veal scallopini at our local grocery store. I scouted the internet and found this one to fit our needs. I had all the ingredients and even the veggies for sides. It's a good day when I have all the ingredients and don't have to leave the house for something I need to complete a recipe.
It turned out to be so easy and the new idea of mashing cooked cauliflower with sour cream and butter was delightful. ( I love my immersion blender). Green beans lightly tossed with olive oil and garlic too! Yummy easy meal.
Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
It turned out to be so easy and the new idea of mashing cooked cauliflower with sour cream and butter was delightful. ( I love my immersion blender). Green beans lightly tossed with olive oil and garlic too! Yummy easy meal.
- 1/2 cup all-purpose flour
- 1 pound thin veal
- 3 tablespoons olive or vegetable oil
- eal scallopini (less than 1/4 inch thick)
- 1/2 stick unsalted butter, cut into pieces
- 1 1/2 tablespoons red-wine vinegar(my capers were in vinegar so I did not add vinegar to my recipe)
- 1 1/2 tablespoons drained small capers
- 2 tablespoons chopped flat-leaf parsley
Heat a 12-inch heavy skillet (not nonstick) over high heat until hot, then add oil and heat until it shimmers.
Meanwhile, stir together flour, 1 teaspoon salt, and 1/2 teaspoon pepper, then pat veal dry and dredge in flour, knocking off excess.
Cook veal in 2 batches, turning once, until browned and just cooked through, 2 to 2 1/2 minutes per batch. Transfer to a plate.
Discard oil from skillet, then add butter and cook over medium heat, shaking skillet frequently, until browned and fragrant, 1 to 2 minutes. Stir in vinegar, capers, and 1/4 teaspoon each of salt and pepper. Return veal to skillet just to heat through, then sprinkle with parsley.
Wednesday, August 6, 2014
Stuffed pasta shells with Meat Filling!
My mom and mother in law made ravioli all the time with homemade pasta. I take a short cut most times and use large pasta shells. It's almost as good as making homemade ravioli (almost). There is nothing like homemade pasta but this is a very good substitute. You must try it!! Your family will like the change.
Happy Cooking from my kitchen to yours!
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| If making the day before I double wrap and when I put it in oven I remove the Cling wrap before baking. |
1 1/2 lb ground beef, pork and veal(meatloaf mix) or any other combination
1 tsp. salt
pinch of pepper
1 small onion grated
1 clove garlic minced optional
2 tablespoons canola or olive oil
1 egg beaten
1 pkg. 10 oz. chopped spinach(drained well)
1/2 c. breadcrumbs
2/3 c. grated cheese(Romano, Pecorino Romano)
Cook meat mixture with finely chopped or grated onion, salt and pepper and minced garlic in oil until lightly browned. Breaking up with spoon while it cooks into small pieces. While meat is cooking in a separate pot bring 1 pkg. chopped spinach to a boil separating while cooking..Take off burner and drain thoroughly..
After draining spinach add to meat mixture and stir until spinach is blended thorough..
Take off heat and add beaten egg, breadcrumbs and grated cheese(don't skimp on cheese) making sure to coat all of meat.
Place in bowl and let cool. After cooling cover tightly and refrigerate until ready to use. You can make mixture several days in advance. Cook shells according to package directions fill and cover with red sauce and bake at 350 degrees for approximately 30 to 45 minutes depending on your oven.
Delicious!
*All recipes and their respective images are the sole property of I Like to Bake and Cook™ ©2012, all rights reserved. All content herein is meant for your personal enjoyment only and is in no way to be used for commercial purposes. Use of this site automatically constitutes your agreement to these terms.
Tuesday, October 8, 2013
Veal Scallopini Recipe #1
When I started dating my hubby my Italian grandfather told me as soon as he was introduced to my guy that my hubby's last name in Italian was veal or ("Vitello") and until he died he said it over and over reminding me of the Italian word for my hubby's last name in which you drop the o and add i. Am I confusing you yet? lol
FYI: Another quick answer to the question: What is the difference between veal scallopini and veal cutlets? Scallopini is veal that is cut thinner and pounded and veal cutlets are a bit thicker and usually breaded. I know that question has probably come to mind before so I hope to have cleared it for those of you who didn't know.:)
Veal ("vitello")scallopini were on sale this week so I bought some for our dinner tonight. Veal is pricey no doubt about it and when my hubby was growing up his uncle was a butcher so veal cutlets or scallopini were on their table most months.
His mom would bread the cutlets and fry in olive oil for their dinner. She was very good at estimating her meal amounts so she would buy exactly what she felt they would eat. There were never any leftovers. She used to say that no one would eat leftovers but I am sure the frugal person she was also contributed to her saying that so I'd say if you are cooking for a large family this is a dish to prepare after checking out veal prices and your families appetites.
These scallopini were thinly sliced so I was able to quick fry them with butter, oil, a little salt and lemon juice to make an easy dinner.
The below recipe is approximate. I feel every recipe is adjustable and you don't have to be exact but do fry in single layers as to cook evenly. Happy Cooking!
- 1 lb. veal scallopini or cutlets ( pound with meat mallet if they are not thin enough)
- 1/4 tsp salt, plus more to taste( Try sea salt it's better for you)
- 2 tsp. canola oil
- 2 Tbsp. capers
- 1/4 cup white wine(optional)( Veg. broth or chicken broth can be substituted)
- 1/2 squeezed lemon or 2 Tbsp. fresh lemon juice
- 2 to 3 T butter cut into 4-8 pieces
- Pat the veal dry and sprinkle it lightly with salt. Heat oil in a large pan.
Add the capers to the frying pan and let them sizzle for about 30 seconds. Add the Optional white wine and use a spatula to help scrape up any brown bits on the bottom of the pan into the wine. Cook until the wine is reduced by at least half, about 2 minutes. Add the lemon juice and stir to combine. Swirl in the butter, whisking if you like, to make a sauce. Taste and add salt, if needed.
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