Linguni with Muscles

**Warning: You are going to need a ticket to this post... to this gun post. Because there's so many muscles!** BA-DU-DUM-CHHH

I have had these white wine and garlic roasted muscles in my freezer for a week or two, and tonight they were finally used! Of course I paired them with a delicous bed of linguini. Delicious!

I seasoned the linguini with:

garlic powder

salt

pepper

 italian seasoning

Then topped it off with:

white truffle oil

parmesean cheese

I was slightly torn when I was getting ready to plate the food because I had one perfect plate, made by Connor, and then about 6 so-so plates I found at a thrift shop. The so-so plates are usually perfect for my food, but linguni calls for a slightly deeper plate, and that is what Connor's offers. So he proposed this: "Why don't we just be super cute and eat off of the same plate?" So we did.

PS. This whole dinner took us roughly 30 minutes to cook and eat. :)

Muscles from Kroger in the frozen section.

The New Eggs, Cheese, and Toast

ALLELUIAAAA!!! I have found a little piece of heaven.

Meet Texas Toast with Havarti, Egg, and Truffle Oil.

This meal was inspired by Ino Cafe of New York featured on The Best Thing I Ever Ate

  

Ingredients: 

1 slice of texas toast

1 separated egg yolk

1 slice of havarti cheese

3 asparagus spears

olive oil

salt + pepper

First things first, pre-heat your oven to 425.

To prepare your toast, cut the crust off and slice a 1 inch square in the middle.

DO NOT CUT ALL THE WAY THROUGH!

You are going to use this 'box' as a cup for your egg yolk later, so compress the square down with the

back of your knife or your finger... whatever :)

Once your oven is finished pre-heating, pop the toast in on a cookie sheet for about 3 to 5 minutes so

that it is starting to brown on the edges.

All the while...

You are going to want to get your asparagus, cut it into bite size pieces and heat them in a pan

with a little bit of olive oil, salt, and pepper. If you like your asparagus crunchy like I do, then this

should really only take about 3 minutes. Once they are done just scatter them on the plate, kinda like a garnish.

Once the toast is out, go ahead and pour the yolk into your box and put your cheese around the edges.

When you put the toast back into the oven it wont be for a specific amount of time... all you need to do is watch the cheese. 

Once the cheese is ooey and gooey and dripping over the edges, you can take the toast out. The yolk should be runny.

To finish: Plate your toast, add your salt, pepper, and drizzle the truffle oil. Voila! Eat in four steps:
1. Admire the look

2. Make a mess

3. Soak up every last bit of yolk

4. Be sad it is over

Enjoy!

Turkey Meatballs w/ Truffle Risotto

Hey guys, this meal was the first official dinner I cooked for the school year. Although school doesn't start until Monday I am all moved in and excited to start cooking more for myself.

So here we have Turkey Meatballs with Risotto and Truffle Oil. It was super delicious! Again, another successful recipe!! I'm on a roll...

Ingredients:

1 lb of Ground Turkey Meat (only use half if you're not cooking for 4 people)

1 Cup of Risotto

2 Cloves of garlic

Salt, Pepper, and Italian Seasoning to taste

1 Egg

1/4 cup Parmesan Cheese

1/4 cup of Romano Cheese

Handful of Spinach

Butter

Olive Oil

1 Cup of Boiling Stock (chicken or veggie)

Truffle Oil to top

First, place the ground turkey into a large bowl. 

Add 1 clove of minced garlic, salt, pepper, and italian seasoning to taste. 

Then add the parmesan cheese, and a pinch of the romano if you'd like.

Mix the ingredients together with your hands just so that everything is evenly dispersed.

Now you are going to add your egg to act as the glue that holds this all together.

As you are doing this, you can heat your pan adding enough olive oil so that every 

meatball is able to sit in it. And you can start warming your stock in another pot.

Once the oil is hot enough (becomes a little less viscous) you can add your meatballs, 

be careful not to let them touch or they will cook together.

I'd say about 8 to 10 minutes on each side, and then waiting until browned.

Now that your meatballs are cooking, you can start on the risotto.

Heat a pan wide enough that the risotto lays flat and does not pile up at all. 

Add your butter first and then add your olive oil in equal parts so that they completely cover the pan.

Add your second clove of minced garlic and let it simmer for a little until you add your risotto.

You want to let the risotto cook in the oil and butter until it all becomes see through except for the ends.

Once it is see through, you can add one ladle of your boiling stock, stirring until the risotto soaks up all 

of the moisture... you are going to repeat this until your stock is gone.

Ladle, stir, soak, ladle, stir, soak... once all of your stock is gone, take a little taste test to see if the risotto is soft or to your liking.

By now, the meatballs are definitely done cooking and can be turned off if they are at nice golden brown.

Now, you add your spinach and romano cheese to the risotto, stirring until it is completely melted.

Plate your risotto, drizzle with about a tablespoon of truffle oil, and top with meatballs. & Serve!

I know you will be deeply satisfied with this meal, it is surprisingly filling but not heavy enough that you feel like you just ate two big macs.

Enjoy, my fellow foodies.