iqoption bonus 100 I had to go out of town for a couple of days last week/weekend for work, and I received the gift of a nasty cold along the way – awesome, right? Not so much, but at least it’s only a cold. Despite the fact that I can barely breath, I carry on, and continue cooking – just for you!
option stock trading I came across this recipe for Florentine Meatballs on my friend Sarah’s blog, which she got from Rachel Ray. I’ve seen quite a few recipes attached to the word “Florentine”, but I’ve never made one myself. Until now. Semi-healthy, and pretty to look at, too!
opcje binarne w co inwestowac Florentine Meatballs
buy isotretinoin australia Source: A Taste of Home Cooking (originally from Rachel Ray)
- 1 box frozen spinach, defrosted in the microwave
- 1 1/3 pound ground turkey breast
- 3 cloves garlic, chopped
- 1 large egg
- 1 3/4 cups milk, divided
- 3/4 cup bread crumbs
- 1/2 cup grated Parmesan
- Coarse salt and black pepper
- Extra-virgin olive oil, for drizzling
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 cup chicken stock
- 1 10 oz bag of mozzarella or other Italian cheese.
- 1/2 teaspoon freshly grated nutmeg
- 1/4 cup parsley leaves, chopped
- Preheat oven to 400 degrees F.
- Wring defrosted spinach dry in a clean kitchen towel. Place turkey in a bowl and make a well in the middle of it. Add the spinach, all of the garlic, 1 large egg, about 1/4 cup milk, bread crumbs, grated Parmesan, salt and pepper. Mix well. Form into 12 large balls and drizzle with extra-virgin olive oil. Arrange on a nonstick cookie sheet and roast 20 minutes, or until cooked through.
- While balls are in the oven, heat a small sauce pot over medium heat. Add a drizzle of extra-virgin olive oil and 2 tablespoons butter. Melt butter, then whisk in flour. Cook flour 1 minute, then whisk in 1 1/2 cups milk and 1 cup stock. Bring liquid up to a boil then stir in shredded mozzarella or blended Italian cheeses. Season the sauce with salt, pepper and nutmeg, turn heat to lowest setting.
- Place 3 balls on dinner plates and top with sauce, garnish with parsley.