I am so happy to let Y’all in on something
I was asked to participate in and have been
working on for a couple of weeks now…..
this is a combined effort and the talent’s of several
of My personal favorite Foodie Blogger’s/Friends.
I was asked by Kim aka~ A Well Seasoned Life
To join in on a Fun “Cook it Forward” project
that is also a Cook Book review for the
New Rachel Ray’s Cook Book~
This Cook Book is written in the style
of a Journal…were Rachel listed each month
with a menu of dish’s she made on what day.
She also has hand written message’s as to what
her day was like and so forth.
The “Cook if Forward” project asks each blogger
to prepare a recipe from the book, then tell a little
bit about our day and how we felt about the recipe.
Then choose another Blogger and pass the book
along for them to do the same .
The recipe I choose was Rachel’s
Buffalo Chicken Meatballs
I choose this recipe because I knew it was something
I wouldn’t ordinarily prepare, plus I knew My husband
could enjoy eating them while watching his Football
Team play this weekend.
As every weekend I like to be in the kitchen
making several recipes at once.
I am a pro at multi-task Cooking. 🙂
This weekend was no different, although I
did have to make sure I saved some of these
meatballs for a photo, before the hubby devoured them.
If I were to make any changes to this recipe
it would be to add in an egg as a binder,
instead of using a whole cup of bread crumbs.
Other than that, they tasted fine.
Buffalo Chicken Meatball’s
1 lb. Ground Chicken Breast’s
1 C. Fine Dry Breadcrumbs
1/2 Small Onion~grated
2 Cloves of garlic~ grated
1/2 C. Chopped Flat Leaf Parsley
1/2 C. Franks Hot Sauce
Salt/Pepper to taste
2 TBSP. Butter
Extra Virgin Olive Oil
Preheat oven to 400
Mix together the first (5) ingredients.
Form into 1″ balls. Place on a baking sheet,
drizzle with EVOO. Bake for 10-12 minutes.
(I turned them over half way through)
While meatballs are cooking mix the
hot sauce & butter together in a sauce pan.
After the meatballs have cooked,
toss them in the sauce before serving.
*I went ahead and mixed the Franks sauce
into the meat mixture, instead of tossing
them in the sauce. It added so much flavor!
I served them along side some
crisp celery sticks and Ranch dressing.
Now it’s your turn to try them out.
This weekend was no different, although I
did have to make sure I saved some of these
meatballs for a photo, before the hubby devoured them.
If I were to make any changes to this recipe
it would be to add in an egg as a binder,
instead of using a whole cup of bread crumbs.
Other than that, they tasted fine.
Buffalo Chicken Meatball’s
1 lb. Ground Chicken Breast’s
1 C. Fine Dry Breadcrumbs
1/2 Small Onion~grated
2 Cloves of garlic~ grated
1/2 C. Chopped Flat Leaf Parsley
1/2 C. Franks Hot Sauce
Salt/Pepper to taste
2 TBSP. Butter
Extra Virgin Olive Oil
Preheat oven to 400
Mix together the first (5) ingredients.
Form into 1″ balls. Place on a baking sheet,
drizzle with EVOO. Bake for 10-12 minutes.
(I turned them over half way through)
While meatballs are cooking mix the
hot sauce & butter together in a sauce pan.
After the meatballs have cooked,
toss them in the sauce before serving.
*I went ahead and mixed the Franks sauce
into the meat mixture, instead of tossing
them in the sauce. It added so much flavor!
I served them along side some
crisp celery sticks and Ranch dressing.
Now it’s your turn to try them out.
I am so glad I was chosen to be a part of this
“Cook it Forward” project and Cook Book Review!
Be on the look out for this
New Cook Book, it will be available
for public purchase on November 13th, 2012
COOK IT FORWARD,
Lark
Print Friendly
Looks mighty tasty. MY hubs would love these too. Thanks for sharing.
Yum!! I want to be a part of something this fun!! Hope you’re doing well. Haven’t seen you in a while. Please come link these meatballs up at Foodtastic Friday!