How To Make The Best Vinaigrette

March3

I’m getting ready to go on holiday in a few weeks so I’ve been eating a lot of fresh greens and raw veggies to shed this extra layer of warmth that somehow glommed onto me this winter.

I’ve been topping my salads with freshly squeezed lemon, but sometimes your mouth craves a little more excitement.

This vinaigrette is deliciously easy, versatile and light enough for tiny baby greens… but it goes perfectly with romaine, iceberg and spinach salads. Another idea: I pour this vinaigrette over all kinds of vegetables before I roast them in the oven. I’ve even used it instead of mayonnaise in chicken salads! Here’s how to make the  best vinaigrette ever… an easy recipe that everyone should have in their back pocket!

How To Make The Best Vinaigrette -Here's a recipe everyone should know by heart: a very basic but the best vinaigrette. This recipe is deliciously easy, versatile and light!

 

5 Delicious Dips

May20

Without any research or fact-finding, I can state categorically: Everyone loves dips.

5 Delicious Dips... perfect for whatever you have on the table: chips, chicken strips, veggies, fruit...

And what does everyone like to dip? Everything.

I’ve come up with 5 Delicious Dips that take minutes to prepare and are perfect for anything you want to submerge in deliciousness. Most are healthy. One is particularly decadent, but c’mon… it’s a dip… not a meal.

Ready to take the plunge? Let’s go…

5 Delicious Dips

 

5 Delicious Dips... perfect for whatever you have on the table: chips, chicken strips, veggies, fruit...

 


Easy Mint Chimichurri

March24

Mint Chimichurri Mama's High Strunt

Put down that bottle of Mint Jelly… those lamb chops are screaming for something much sexier: Mint Chimichurri.

C’mon, you know what chimichurri is, right? It’s that tangy, garlic-infused parsley-based sauce-like condiment that is a must-have on every table in Argentina. For a split second a few years back, chimichurri was the darling of every chef and on every menu in every restaurant everywhere.

Okay, I’m exaggerating a little. But, I’ve just made standard chimichurri a bit more interesting by substituting fresh mint for the parsley to create an easy to make Mint Chimichurri. The mint brings a sunny, spring-like freshness to this sauce while still keeping the heat. And, yes, it IS gluten-free!

Double this Easy Mint Chimichurri recipe because, once you taste it, you’re going to want to slather it on everything from scrambled eggs, to hamburgers to roasted asparagus!

And if you need help with the lamb chops, here’s my recipe for Roasted Rack of Lamb.

 

Chicken Marsala Meatballs (plus Tutorial!)

October10

Chicken Marsala Meatballs - Mama's High Strung

Here’s a lovely little appetizer that you’re going to want to bookmark: Chicken Marsala Meatballs.

These tasty little bites are made with deliciously nutty Parmesan cheese and ground chicken, so they stay moist. Marsala wine is a fortified wine from Sicily that gives food, especially sauces, a light sweetness with hints of tamarind and vanilla, and overall deepens the flavor of the dish.

I made Chicken Marsala Meatballs as an appetizer, but you can serve them with the rich wine sauce as a main course over rice or pasta.

Here’s the tutorial… the printable recipe follows!

 

Chicken Marsala Meatballs

1. Gather your ingredients: 1 cup finely grated Parmesan cheese, divided; ¼ cup finely chopped parsley; 1 pound ground chicken (I used thigh meat); ½ cup breadcrumbs; 2 cloves finely chopped garlic; 1 tablespoon Italian seasoning; 1 teaspoon salt; ½ teaspoon freshly ground black pepper; 1 egg; 1 tablespoon butter; 2 tablespoons olive oil; ¼ cup chicken broth; ¼ cup Marsala wine.

Chicken Marsala Meatballs -Mama's High Strung

 

2. Finely grate the Parmesan cheese. Place ½ cup on a plate; set aside remaining ¼ cup. 

Chicken Marsala Meatballs - Mama's High Strung

 

3. Finely chop the parsley; set aside.

 

Chicken Marsala Meatballs

 

4. Place the ground chicken, breadcrumbs, garlic, Italian seasoning, salt, black pepper and egg in a large mixing bowl. Blend with your hands or a spoon until well incorporated.

Chicken Marsala Meatballs

 

5. Form into 1-inch balls.

 

 Chicken Marsala Meatballs - Mama's High Strung

 

6. Roll each chicken meatball in the Parmesan cheese on the plate; set aside.

 

Chicken Marsala Meatballs

 

7. Heat butter and oil in a large skillet on medium heat for 1 to 2 minutes. Add meatballs and cook 3 to 4 minutes, stirring often until lightly browned on all sides.

Chicken Marsala Meatballs

 

8. Add chicken broth and Marsala wine. Cover and cook for 8 to 10 minutes or until cooked through. 

Chicken Marsala Meatballs

 

9. Remove from pan and top with remaining cheese and parsley. Serve immediately.

 

Chicken Marsala Meatballs

I shared this recipe On the Monday Handmade Linkup Party... Come over and take a look!

Judy's Handmade Creations
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Hi…
I’m Christina Chavez

I was a TV journalist for many years, but with a house full of kids I decided to come off the road, go to culinary school and follow my passion for cooking. Mama’s High Strung is all about food… everything from creative recipe ideas to some really cool kitchen gadgets and cooking tips. I live in Chicago, but I love to travel and write about my food discoveries! You can reach me by email: mamashighstrung@gmail.com