Chicken Parm Meatballs

Chicken Parm Meatballs

Blue Ribbon Favorites-Karri Perry

1 lb. ground chicken

1 egg

1/2 cup Panko bread crumbs

1/2 cup grated Parmesan + extra for sprinkling on top.

1 tsp salt

1 tsp pepper

1 tsp onion powder 

1 tsp garlic powder

1 tsp dried Italian herbs

1 tsp Dijon mustard

2 tsp olive oil + 2 tsp for frying

1 jar or 3-4 cups favorite sauce

1 cup shredded mozzarella 

Fresh basil -chopped for garnish

Mix together the ground chicken, salt, pepper, garlic powder, onion powder, egg, Italian herbs, Dijon, 2 tsp oil, Panko crumbs, and Parmesan.

Shape into 2-inch meatballs

(Makes about 24-30)

In an oven-safe skillet, heat 2 teaspoons of olive oil. Brown meatballs on all sides for about 10 minutes over medium heat.

Pour over sauce and place skillet in the oven to bake for 20 minutes on the middle rack of 400 degree oven.

Remove skillet from oven sprinkle mozzarella and bake 5 minutes more-until the meatballs register 165 degrees, cheese melts and sauce is bubbling. Garnish with basil and extra Parmesan cheese.

Serve meatballs with sauce, with pasta or as a sub sandwich/mini sliders

Lemon Squares

 

Lemon Squares- Karri Perry, Blue Ribbon Favorites 

Make in an 8x8 pan

Preheat oven to 350 degrees

Crust:

1 1/4 cups graham cracker crumbs

3 Tbs granulated sugar

1/4 tsp salt

1/2 tsp vanilla

4 Tbs melted butter 

Stir together, should resemble wet sand. Prepare the pan with a spray of non-stick oil, lay parchment in with overhang for handles.

Spray the parchment with the non stick oil. 

Pour in the graham cracker mixture. Tamp mixture with the bottom of a drinking glass. Set aside.

Filling:

3 large eggs + 1 yolk

1/2 cup lemon juice

1 1/2 cup granulated sugar

1/2 cup all purpose flour

2 tsp lemon zest

Pinch salt

*1/4 cup confectioner’s sugar for dusting dessert

Whisk together the eggs-and yolk, (a food processor works well for creating the filling,) add the eggs, sugar, salt, zest, and flour until combined and mostly smooth. 

Pour mixture over prepared crust.

Bake in a preheated 350 degree over-on middle rack, for about 30-35 minutes, filling will be puffed and mostly set—barely jiggly in the center. Edges may brown slightly, but the overall look will be a pale matte yellow.

Allow lemon bars to cool completely, then refrigerate for 2 hours- to overnight. Lift lemon squares from the pan with parchment, place on a cutting board. 

Dust with confectioner’s sugar before cutting into 12 squares—using a sharp knife. Store refrigerated in an airtight container.  Use cute cupcake liners to hold individual servings on a tray or platter.