Fried 'Balls

Another one of my friend's relationships bit the dust.

Alas, I am on my way over to her pad tonight to console her with my groovy tomato sauce and turkey 'balls (see previous post).

I picked up the best trick for frying 'balls from my friend, Dina's, mother. Usually, I'd bake the 'balls but Dina said her mother fries them in a nonstick pan with olive oil and an onion (cut in half and peeled). The trick is to turn the onion as you turn the 'balls so nothing burns. The onion flavors the 'balls so nicely that this is my new way of cooking them!

Since this is not the healthiest way to cook 'balls - what the heck - I went gangbusters and fattened up the 'balls themselves. Instead of adding water, I added milk instead. Liquids make the 'balls soft and, ladies, there's nothing worse than hard 'balls (I know, counter intuitive).

Here's my recipe:

Gangbuster Groovy 'Balls

1 package turkey meat (93% lean)
1 cup Progresso flavored breadcrumbs
1 cup grated cheese (I use a freshly grated combination of parmagiano reggiano and locatelli romano)
1 egg
salt
pepper
finely chopped parsley, optional
1 cup whole (yes, whole) milk

Mix all ingredients very well together. Form into 'balls and fry in a nonstick pan with a coating of olive oil and an onion which has been peeled and sliced in half.

Enjoy!

Really Groovy Salad Dressing

I just love to make salad. Well, at least I try to love it. I have an absolutely fabulous wardrobe and had everything tailored at my ideal weight. Thus, there is literally no room for error: a couple of party nights and I have absolutely nothing to wear (Thanks Lisa, Dina and Cathy). To compensate, I eat a lot of salad. I am always trying different dressings. This is my latest favorite. It makes a nice amount so you'll have it for a while.

Amy's Really Groovy Salad Dressing

3 tablespoons red wine vinegar
1 teaspoon dry mustard
2 shallots, finely minced
salt, pepper
3/4 cup olive oil
1/4 cup extra virgin olive oil

Whisk the vinegar, mustard, shallots, salt and pepper in a bowl. Gradually whisk in the oils SLOWLY until emulsified.

Keep covered in the fridge.

Ladies, Roast Your Nuts!

Today Jillian and I had lunch with our groovy intern, Christine. It was her last day and we are going to totally miss her! Anyway, Jillian was telling me about her new favorite salad (check out her blog - Interview Mamazine for details) into which she puts almonds. I asked her if she roasted them and she said no.

Seriously, the best thing you can do for a nut is roast it. It literally enhances the flavor tenfold and gives them a nice crunch, too. My favorite nuts to roast are pine nuts and almonds. I add pine nuts to salads and almonds to my soy yogurt in the morning. I also make insanely awesome chocolate chip cookies and add roasted Macadamia nuts to them (I used to live in Hawaii, so it reminds me of my childhood).

It's very simple to roast nuts. Just heat them in a nonstick frying pan for a few minutes over medium heat. They are done when they are fragrant (bonus: the smell is heavenly!). If you're roasting a large quantity, just put them on a baking sheet at 350 degrees for a few minutes. IMPORTANT: Nuts burn easily so it is absolutely essential to stir them constantly (even in the oven). Do not even make a quick phone call or anwser the door when you are roasting nuts!