Something New for New Year's

We spent a quiet New Year's Eve at home.  I read.  The Big Guy surfed the Internet a bit.

I decided a few days ago that I wanted something different for NY's dinner; something that looked good and was satisfying, so I concocted a dish:  au gratin potatoes with a twist.  It was worth every second!

Here's what I did...

KATHY'S NEW YEAR POTATOES

1     lb ground turkey breast
5     shallots, thinly sliced
6     slices of cooked bacon, chopped
1     T onion powder
salt and pepper
2     T  chopped parsley
3     T Garlic infused olive oil

Pour olive oil into large saute pan.  Brown turkey meat and shallots;  add bacon and parsley.  Mix well.  De-glaze pan with water or chicken stock if needed.

4      large Yukon Gold potatoes sliced extremely thin  (I use a mandolin)
2      c heavy cream
1      T dijon mustard
8      oz  shredded Mexican Mix cheese
6      green onions, chopped
paprika

Preheat oven to 350°.
Layer potatoes in a buttered baking dish.  Spread all of meat mixture atop potatoes. Sprinkle on some of the cheese.
Add another layer of potatoes and cheese. 
Add mustard to cream and mix well.  Pour over potatoes and top with cheese, green onions, and paprika.

Bake for 75 minutes or until brown and bubbly.  Allow to sit for 10 minutes.

Soup's On!!

It's cold, raw, and raining. Perfect weather for a fire and a cup of soup and slice of homemade bread. This soup is one I made for my kids every Halloween before they went out to trick or treat. It's a tasty, healthy, comforting soup. Many know this as Italian Wedding Soup. To me it will always be Mom Mom soup as my maternal grandmother made it for us frequently.

Mom Mom Soup

1       lb ground round or mixture of beef, veal, and pork
2       beaten eggs
¼      c Parmesan cheese
¼      c Italian breadcrumbs
1        tbs dried basil
1        tsp salt

Mix ingredients together. Roll into very small meatballs (smaller than 1”). Place on baking sheet or microwave safe plate. Bake for 15-20 minutes at 350 or microwave for about 4 minutes on paper towels.  Set aside.

3-4     quarts chicken stock
4-5     carrots, peeled and sliced into 1” slices
3        stalks of celery, chopped
1        10 oz pkg frozen chopped spinach or escarole
1        onion,  chopped

Boil one half package of acini di pepe - a pastine-like, small pasta. Drain and set aside.

In a large stock pot sauté onion until transparent. Add chicken stock, carrots, celery, and spinach or escarole. Cook for 20 minutes. Add meatballs. Simmer for an hour. Add acini di pepe. Serve with additional grated Parmesan cheese.