Recipe #295: Skillet Meatballs with Creamy Herb Sauce

So, I had a pound of ground beef I thought I'd need but didn't, and I also had a pack of garlic herb boursin cheese that I bought with no specific recipe in mind.  After a quick Google search, I found this recipe.  DELISH!  It's a bit like Swedish meatballs, but with a lot more flavor.  Easy, hearty, and worth making again....  Don't let the sort of boring pic fool you- it is quite the opposite of bland and boring.

Ingredients:

• 1 Pound - Ground Beef

• 1 (5.2 Ounces) - Package Boursin Cheese with Garlic and Herbs, Crumbled

• To Taste - Salt

• To Taste - Black Pepper

• 1 - Small Yellow Onion, Finely Chopped

• 2 Tablespoons - All Purpose Flour

• 3 1/2 Cups - Low Sodium Chicken Broth

• 8 Ounces - Egg Noodles

• 1/4 Cup - White Wine

• 1/4 Cup - Fresh Chives, Finely Chopped

Instructions:

1. Combine beef, 5 tablespoons Boursin cheese, ¾ teaspoon salt, and ¼ teaspoon pepper in medium bowl and knead gently until combined. Form mixture into 1-inch meatballs. Heat oil in large nonstick skillet over medium-high heat until just smoking. Cook meatballs until well browned all over, about 5 minutes. Transfer meatballs to plate and pour off all but 1 tablespoon fat from pan.

1. Cook onion in reserved fat until browned, 6 to 8 minutes. Stir in flour and cook until golden, about 1 minute. Add broth, noodles, and wine and bring to boil. Cover and reduce heat to medium-low. Cook, stirring often, until pasta begins to soften, about 5 minutes. Add meatballs and simmer, covered, until meatballs are cooked through and noodles are al dente, about 4 minutes. Off heat, stir in remaining Boursin cheese and chives. Season with salt and pepper to taste.

Farfalle with Creamy Mushroom Sauce

I've been super busy, but last night I finally made something new and blog-worthy!  I had a rare craving for pasta, and this was the result.  This is from Cooking Light magazine.  I had to adapt a little because the mix of wild mushrooms wasn't available, as noted.

INGREDIENTS:

• 1 pound uncooked farfalle (bow tie pasta)  (I used a 12oz package)
• 1 tablespoon butter 
• 12 ounces presliced exotic mushroom blend (I used a mix of oyster, shiitake, and crimini)
• 1/2 cup chopped onion 
• 1/3 cup finely chopped shallots
• 1 tablespoon minced garlic
• 1 1/2 teaspoons salt, divided
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup dry white wine 
• 2/3 cup whipping cream
• 1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
• 2 tablespoons chopped fresh parsley
• Minced fresh parsley (optional)

DIRECTIONS:

1. Cook pasta according to package directions; drain.
2. Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
3. Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.