I can’t believe what a whirlwind the past few days have been!! I am so blessed to have been able to attend Mixed Con and brought back some very valuable information, as well as a couple of snazzy swag bags!! And as if that wasn’t enough, I got to meet some of the ladies from my cooking forum and other amazing food bloggers, as well. Some that I have worked with in the past and others I have followed for years. I was a little star-struck, I must admit.
The conference was held in The Woodlands, Texas at The Woodlands Resort and Conference Center, and what a beautiful place it was!! The grounds were amazing, the weather was beautiful, and their on-site restaurant, Robard’s Steakhouse, was to-die-for!! In case you missed the pictures on Instagram or Facebook…this was what I ate for lunch on Saturday:
Every single bite was delicious. The truffle fries with sweet ‘n’ spicy ketchup, the Caesar salad, the
perfectly cooked steak over whipped mashed potatoes with crisp-tender asparagus, and the desserts.
Good lawd they were good. Creme brulee, chocolate ganache cake and peanut butter pie – all in mini form!! And I am not being sponsored to write about my experience or the food or anything else – I just wanted to share my amazing weekend with you all!!
And while I definitely enjoyed my little weekend getaway and enjoying food that someone else prepared, I definitely missed being in the kitchen and cooking for J.
- 1 lb ground chicken breast
- 1/2 cup Panko
- 1 large egg
- 2 cloves of garlic, minced
- salt and pepper, to taste
- 1/3 cup basil pesto, plus 2 tablespoons
- 2.5 oz mini fresh mozzarella cheese balls
- Preheat the oven to 350°F (175°C), line a baking sheet with foil and spray with cooking spray. Set aside.
- In a large bowl, combine the chicken, Panko, egg, garlic, salt and pepper, and 2 tablespoons of pesto. Mix well, using your hands for the best results.
- Using a medium cookie scoop, or a tablespoon, divide the meat mixture into uniform meatballs. You will get about 25-26 of them. Press your thumb into each meatball and place mini mozzarella ball in the middle. Form the meatball around the mozzarella ball and make sure it is fully covered and “sealed”.
- Place the meatballs on the prepared baking sheet and bake for 10-13 minutes, or until the meatballs are cooked through.
- Remove from the oven and place meatballs into a large bowl (I washed and re-used the same bowl that I made the meatball mixture in.) Add the remaining basil pesto to the bowl and stir or toss to coat the meatballs in the pesto and they’re ready to serve!
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