Tuesday, August 26, 2014

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.

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

Saturday, August 16, 2014

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.


  • 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)

  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.