Goat Cheese Stuffed Meatballs

INGREDIENTS

1 yellow bell pepper, chopped and roasted

3/4 cup dried bread crumbs
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried oregano
1 egg
1/4 cup milk
1 lb ground beef, or ground turkey, or ground chicken
2 oz goat cheese
olive oil

1.  Pre-heat oven to 350 degrees F.  Line a baking sheet with wax paper.

2.  To roast the yellow bell pepper, chop it up into 1/4 inch size pieces and place in a large saute pan pre-greased with olive oil.  Cook on medium heat, tossing the peppers every few minutes until they start to lightly brown.

3.  In a large bowl, combine the bread crumbs, garlic, salt, oregano, milk, egg and roasted pepper.  Add the meat and lightly mix together.  Try not to over mix, as doing so will result in a tougher meatball.

4.  Form 8 evenly sized meatballs and place onto the prepared baking sheet.  Break or slice the goat cheese into 1 inch sized cubes and press into the top of the meatball.  Drizzle olive oil across the tops of the meatballs, and then bake for 20 minutes until cooked through.

Serve with a warm bed of marinara sauce, along with garlic bread, polenta, or rice.

Mini-Quiches

INGREDIENTS

8 eggs
1/2 cup milk
1 teaspoon baking powder
1 teaspoon olive oil
1/2 teaspoon salt
1 teaspoon black pepper

cheese, grated or cubed, whatever your favorite is
optional: cooked pepperoni, chopped

1/2 white onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
2 large tomatoes, chopped

1.  Preheat oven to 375 F degrees.  Grease a 12 cup cupcake tin.

2.  Saute the onion, peppers and tomatoes in a large frying pan.

3.  Mix together the eggs, milk, baking powder, oil, salt and pepper.

4.  Place a table tablespoon of the sauteed vegetables into each cup cake tin.  Next, layer in a tablespoon full of grated or cubed cheese, (add optional pepperoni).  Finally, pour the egg batter into each cup cake tin until just full.  Bake for 20-25 minutes, or until the tops of the egg cakes turn a golden brown.  Remove from oven and allow to cool for about 5 minutes before serving.

If you make enough in advance, you can freeze them, or store the egg cakes in the fridge for up to four of five days, and enjoy them daily for breakfast. 

Grilled Salmon with Lemon Dill Sauce

INGREDIENTS

The Salmon
1 lb salmon steaks or fillets
3 lemons
olive oil
ground pepper

The Dill Sauce
4-6 oz plain yogurt
1/2 cucumber chopped and minced
1 tablespoon dill weed
1 teaspoon mint leaves, finely chopped
1/2 lemon, juiced
1/2 teaspoon ground pepper

1.  Place salmon in a foil boat, drizzle with olive oil, and sprinkle with pepper.  Slice one lemon into four rounds and place on the salmon.  Juice 1 1/2 lemons and drizzle over salmon.  Close the foil boat, and grill until the salmon flakes away easily with a fork.  A one inch thick piece of salmon will grill for about 10 - 12 minutes.

2.  In a medium bowl, combine yogurt, cucumber, dill weed, mint leaves, pepper and lemon juice.  Serve over salmon.