This is a hot weekend for the American football fans, and those who aren’t. It’s the Super Bowl!!A really big deal for everybody.
I’m not really into football, but how can you just ignore the whole thing? And then it’s nice from time to time to be part of a new tradition. In Italy it’s all about soccer….
From what I understood, Super Bowl is also a great opportunity to get together and eat junk food….I often try to avoid it, but some times it’s hard, also because, let’s say it, junk food can be yummy….This is why I like doing dishes that seem like junk food but that are made in a lighter way.
Fishing is not for me. I love fish, but going fishing never crossed my mind. There are a lot of fisherman on the dock in the beach close to where I live. They are there all day long getting watched by some pelicans.
A friend of mine invited my son to go fishing, so I told myself why not?
Now I know why fishing is not for me: the waiting is too much. The patience….I’m telling you, I don’t have any left. Then….seeing the poor fish hooked and dying on the dock…..no thanks.
So, these are my conclusions:
1) I know for sure fishing will be not one of my hobbies;
2) I will keep eating fish, but only the one on the fish counter (animalists please forgive me, but it’s part of the circle of life)
3) I’m thankful for all the the fisherman out there
4) tonight I’ll cook some chicken…just to be on the safe side
……enjoy the view.
(for about 4 serving)
2 chicken breasts
1 oz of frozen spinach
2 tablespoons of shredded almonds
2 tablespoons of Greek natural yogurt
Make some slices from the chicken breast. Boil the spinach and drained them very well. In a large bowl mix the spinach, salt, the almonds and the yogurt. Add some lemon zest and mix everything together. Place a tablespoon of the mixture in the chicken slice and close it with some kitchen string.
Put some oil in a large pan and brown some garlic. When the oil is hot, add the chicken, salt it and sear it. Pour some wine and let it cook for about 20 minutes.
Spaghetti and meatballs….to tell you the truth its an unusual combination for me as an Italian. We can have spaghetti with meat sauce and we can have meatballs for dinner or lunch maybe with a salad….but the two together….not quite.
But in Italian we said “il mondo e’ bello perche’ e’ vario” which means that the world is nice because there are differences. So it’s nice to have different traditions, recipes and habits.
I like to try different recipes, but this time I wanted to go with something a little more traditional for me.
It’s about meatballs but with an addition of tomatoes and cheese. They become more yummy and delicious with a some oregano that gives a “pizza flavor”.
They are perfect especially for kids because they are tender and savory. They also remind me of the hamburgers that I know are so popular and well eaten by kids.
The best way to judge them is to try them.
6 ounces of ground beef grass fed
1 slice of white bread
2 spoons of tomatoes sauce
1 slice of cheese
In a large bowl whisk the egg; add the beef and salt. Mix them together very well.
Put the bread in a small mixing bowl with some milk and leave to soak for a couple of minutes.
Squeeze the milk out of the bread and add it to the beef mixture. Add the tomatoes sauce, some oregano and at last the grated cheese. I choose the Gouda that is not too much aged but still tasty, but you can use your favorite one like emmenthal or fontina.
Put some oil in a large pan and when it’s hot put the meatballs. Roast them on both sides and than lower the fire and cook them for about 20 minutes.
Happy Monday! I know Monday always feels tough and to think about what to make for dinner doesn’t make it better. Cooking can be a lot of work, but there are also some ways to make a nice meal without a lot of ingredients and without spending to much time on it.
So this could be the right recipe for you. It’s easy to cook and it tastes yummy.
Cut the chicken breast in cubes. Cover them in flour. In a large pan brown some garlic with oil. Add the tomatoes diced and cook for 10 minutes. Add the chicken, olives and capers and cook it for other fifteen minutes. Salt and sprinkle with some oregano.
Serve it with a salad and a slice of toasted bread.