Recipe – Main meal

Baked Chicken Parmesan Meatballs in Tomato Cream Sauce
Dottie R
Yield: 6-8 servings

For the sauce:
1 (28 oz.) can whole tomatoes, liquid reserved
1 tbsp. butter
¼ cup finely chopped onion
1½ tbsp. tomato paste
2 cloves garlic, minced
½ tsp. red pepper flakes
Salt and pepper, to taste
1/3 cup heavy cream or half-and-half (I eliminate this ingredient)

For the meatballs:
½cup dried panko
1/3 cup grated onion
1 tsp. dried parsley
1 tsp. dried basil
½ cup freshly grated Parmesan cheese
3/4 tsp. kosher salt
¼ tsp. ground black pepper
3 cloves garlic, minced
1 large egg, lightly beaten
1½ lbs. ground chicken
2 tbsp. olive oil

To finish:
4 oz. shredded mozzarella
*2 tbsp. freshly grated Parmesan
2-3 tbsp. minced fresh basil (optional)


To make the sauce, add the tomatoes to a blender or food processor. Puree until smooth, adding a bit of the reserved liquid if necessary to smooth the mixture out. Melt the butter in a large, deep skillet or sauté pan over medium-high heat. Add the onion and cook about 1 minute, until it begins to soften. Stir in the tomato paste, garlic and red pepper flakes and mix just until fragrant, about 30 seconds. Stir in the tomato mixture, lower the heat to a simmer, and cook about 5-8 minutes, until the sauce is slightly thickened. Season to taste with salt and pepper. Remove the pan from the heat and stir in the cream. Set aside.

To make the meatballs, combine the panko, grated onion, parsley, basil, Parmesan, salt, pepper, garlic and egg. Stir together with a fork just until blended. Mix in the ground chicken and knead together gently until evenly combined. Form the mixture into meatballs about 1½-inch in diameter. Preheat the oven to 400 ̊ F. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the meatballs to the pan in a single layer (two batches may be necessary if you don’t have enough surface area.) Let cook, turning occasionally, until all sides are browned. **Once all of the meatballs are browned, place them in the pan with the tomato sauce. Sprinkle the mozzarella and additional Parmesan over the top. Bake until the cheese is fully melted and bubbling and the meatballs are cooked through, about 15 minutes. Remove from the oven and garnish with the fresh basil. Serve warm. *For best results, always use freshly shredded cheese. Pre-shredded cheese comes coated in things such as flour or cornstarch to prevent clumping and results in an unpleasant, gritty texture when melted. **I added this browning step because we prefer the flavor and texture it adds, but if you prefer, you can skip the step of browning the meatballs entirely.Just add the shaped meatballs to the tomato sauce and bake until they are cooked through. You will probably need to increase the baking time.

Oven Fried Chicken
Prep Time: 1 hr 30 mins Total Time: 2 hrs 30 mins Servings: 4
“A deliciously crisp and moist oven fried chicken.
3 large eggs, beaten
3 tablespoons Tabasco sauce
1 medium onion, sliced
1/4-inch thick
2 garlic cloves, smashed and peeled
1 whole chicken, cut into 8 pieces
1/3 cup flour
1/4 cup fine yellow cornmeal
3/4 teaspoon coarse salt
1/4 teaspoon sweet paprika
1/8 teaspoon cayenne pepper
1/4 cup olive oil, for brushing
Mix eggs, Tabasco, onion, and garlic in a large bowl or baking dish. Add chicken and toss well to coat. Cover and refrigerate for at least 1 hour or overnight. Preheat oven to 450°F Place a rimmed baking sheet on center rack. Whisk flour, cornmeal, salt, paprika, and cayenne in a medium bowl. Remove chicken from marinade and roll each piece in flour mixture, shaking off excess. Discard marinade. Place chicken on preheated baking sheet, and bake for 20 minutes. Lightly brush top of each piece with oil and bake, brushing tops every 10 minutes until chicken is dark golden brown (30 – 40 minutes more). Transfer chicken to a wire rack and allow to cool slightly. Serve.

Farro Salad with Toasted Pecans, Feta and Dried Cherries
Bring a large pot of salted water to a boil over high heat. Add 1 1/2 cups farro* and cook, stirring occasional, until tender (about 20 minutes). Drain well in fine mesh strainer and rinse under cold water. Shake to remove excess water and transfer farro to medium bowl. Stir in: 1/2 cup toasted chopped nuts 1/2 cup dried cherries 1/3 c. chopped scallions, 1/4 cup chopped flat leaf parsley 2 tbs. fresh lemon juice 2 tbs. olive oil Add salt and pepper Fold in 1/2 cup crumbled feta cheese. Serve chilled or at room temperature. *Farro is an ethnobotanical term derived from Italian Latin for a group of three wheat species: spelt (Triticum spelta), emmer (Triticum dicoccum), and einkorn (Triticum monococcum), which are types of hulled wheat (wheat that cannot be threshed)

Served at ASC June 2017 meeting/luncheon