Ingredient: Gouda cheese

Crispy Roast Chicken Meatballs

You can never have too many rotisserie chicken meals in your dinner rotation. A whole roasted chicken is a wonderful thing: juicy meat, crispy skin. But the real joy is in those lovely leftovers! Try it in a salad or a pasta bake, a hearty stew or a warming chicken soup. If you fancy taking things up a notch, you can use leftover roast chicken to make meatballs, dim sum, or lasagna.

Rotisserie chickens are juicy, tender, inexpensive, and incredibly flavorful. It is the perfect shortcut to getting dinner on the table in a hurry.

That’s the wonderful thing about chicken, it’s great as a leftover, and if not seasoned too specifically, can be repurposed for multiple different recipes.

Even store-bought leftover rotisserie chicken can make a great second meal if you get creative. Using up your leftovers is also a great way to cut down on food waste. Using leftover chicken reduces the cooking time of many recipes, which is another great thing to free up time.

Crispy roast chicken meatballs are so good served with pasta and sauce.

Print Recipe
 Crispy Roast Chicken Meatballs
Votes: 1
Rating: 5
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Rate this recipe!
Cuisine American
Keyword crispy roast chicken meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Breading & Frying
Cuisine American
Keyword crispy roast chicken meatballs
Servings
MEATBALLS
Ingredients
Meatballs
Breading & Frying
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Shred & slightly chop roast chicken. Finely chop leeks & sauté in a Tbsp of olive oil. In a large bowl, place chicken, leeks, eggs, breadcrumbs, parmesan cheese, Italian seasoning, salt & pepper. Combine mixture well.
  2. Cut gouda cheese into 1/2-inch cubes. Divide the meat mixture into 12-13 portions. Take a portion of the meat mixture & flatten it in the palm of your hand to form a shell. Divide gouda between meatball portions. Place a portion of gouda in the center of each & seal the mixture around it to form a meatball. Place meatballs on a parchment lined baking tray.
  3. Beat egg for the breading in a small bowl. Pour the breadcrumbs in another. Heat oil in a skillet. Once the oil is hot, dip each meatball first in egg & then in the breadcrumbs. Fry the meatballs until golden brown, keeping in mind that there is egg in the filling that needs to be cooked.
  4. Transfer meatballs to a plate lined with paper towel. Nice to serve with egg noodles & pasta sauce.

Zucchini Cordon Bleu w/ a Crunchy Crust

An easy dish, with a real taste experience for a warm summer day. Zucchini Cordon Bleu is a light version based on a slice of turkey (or chicken) and cheese, layered in zucchini slices and breaded in a crispy, nutty Parmesan crust then baked (or fried). Perfect to serve for a light meal.

One of the ingredients in the breading is almond flour. If you’ve never cooked or baked with almond flour, always stick to whatever the recipe calls for (almond flour or almond meal). This will ensure that the texture comes out the way its supposed to.

Blanched Almond Flour -refers to almonds that are ground up into a very fine flour. The almonds have had their skins removed by blanching them before grinding them up and sifting them into a fine almond flour.

Almond Meal or Unblanched Almond Flour – is made using almonds with their skins still on when grinding them up into flour. This creates a flour that is more coarse, hence the term almond ‘meal’.

One of the best things about almond flour is that it can be used in both sweet & savory recipes. Almond flour adds a slight sweetness to baking but note that it bakes up denser than all-purpose flour because there is no gluten.

This is such a great way to use up some of those plentiful zucchinis at this time of year.

Print Recipe
 Zucchini Cordon Bleu w/ a Crunchy Crust
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American, European, German
Keyword zucchini cordon bleu
Servings
Ingredients
Course Main Dish
Cuisine American, European, German
Keyword zucchini cordon bleu
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Wash zucchini, cut off ends & slice in half. Next, cut lengthwise into slices that are several centimeters thick & then halved. Place zucchini slices on paper towel to remove some of the liquid.
  2. Place 1 slice of Gouda & 1 slice of turkey between 2 slices of zucchini. If you prefer, you can use some toothpicks to help keep the cordon bleu together while breading & frying.
  3. Using 3 separate shallow dishes; place flour in one, beaten eggs, salt & pepper in the second one & ground almonds, chopped pumpkin seeds & Parmesan cheese in the third.
  4. Dredge zucchini cordon bleus in flour, then in eggs & lastly with nut/cheese mixture.
  5. Heat oil in pan & fry the zucchini cordon bleu on medium heat. Fry for about 2 minutes on each side until golden & crispy. Drain on paper towel.