Chilled Red Gazpacho

July19

When summer comes, two things are certain: it’s hotter than a firecracker lit from both ends and there’s a big ‘ol pitcher of Chilled Red Gazpacho in my fridge.

Chilled Red Gazpacho - This is a perfect way to use up fresh tomatoes when they’re in season.

Gazpacho is a chilled vegetable soup from Spain. The word gazpacho originates from the Latin word caspa, which means “little pieces,” or something like that.  Chilled soup might sound a little strange if you’ve never enjoyed one.

But there are five good reasons why cold soups, like Chilled Red Gazpacho, are becoming so popular

  1. They’re easy to make. Most can be done in a blender or food processor.
  1. All the vegetables (or fruit!) that you’ll need are usually in season, so you can enjoy them anytime of the year.
  1. They’re the ultimate “grab-and-go” snack or meal. Fill a covered tumbler or mug with this deliciousness and sip away!
  1. They’re made with vegetables (and fruit!) so you know you’re doing something good for yourself.
  1. They’re the perfect make-ahead meal. Double the recipe and you’ll have something for dinner tonight, lunch tomorrow and a little bit left over as an appetizer for guests.

There are many types of Gazpacho, but the most familiar is this recipe for Chilled Red Gazpacho, made with fresh tomatoes. This is a perfect way to use up fresh tomatoes when they’re in season. And, if fresh tomatoes aren’t available, use canned San Marazano tomatoes. ONLY San Marazano tomatoes.

I like to serve the Chilled Red Gazpacho with finely diced tomatoes, cucumbers, red and green bell peppers and toasted bread croutons.

 

Chilled Red Gazpacho - Gazpacho is a chilled vegetable soup from Spain. The word gazpacho originates from the Latin word caspa, which means “little pieces.”

 

Use fresh tomatoes when making this Chilled Red Gazpacho

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

Zucchini and Feta Fritters with Red Pepper Dip

September1

Now that school has started, I’m back to trying to make Meatless Monday a weekly ritual.Zucchini and Feta Fritters- Mama's High Strung

I found a delicious recipe that not only answers that call, but is also easy to make a day or two in advance and even freeze for the future (when School Year Reality hits hard).

Zucchini and Feta Fritters with Roasted Red Pepper Dip are perfect for this time of year because zucchini is so plentiful. Make sure you really WRING OUT the zucchini after shredding it because the fritters will not hold together… major disappointment.

Summer may be over (according to the school-year calendar), but we can still hold on to some of the delicious flavors of the season with these Zucchini and Feta Fritters!

Plated + Served: Picnic Quinoa Salad

May20

Here’s a protein-packed salad for your next picnic… especially if you have vegetarians in tow.

This salad not only travels well, it stays fresh in the fridge for a couple of days so you can make it ahead of time. You can also add more veggies to the salad (diced carrots, jalapeños, radishes), depending on what’s in season.

Drew, my little vegetarian, loves this salad… and she always ends up fighting off the carnivores in the family to keep them from devouring it before she gets a chance to dig in!

 

 

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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