Roman Meatballs with Polenta combine ground beef, Italian sausage and prosciutto with pine nuts and fresh basil over creamy polenta. Inspired by a romantic restaurant in Edmonds where my husband took me for date night. These Roman Meatballs are to die for. So much flavor, so much texture and sitting in a pool of saucy, creamy polenta. Really all you need more is a loaf of French bread and a glass of wine or martini. Ingredients in Roman Meatballs Related Recipes Italian comfort food comes in many different forms, from creamy polenta, to pappardelle ribbons and freshly grated parmesan cheese. Try some of our favorites as seen below. Red Wine…
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Out West Poblano Mac with fire roasted poblano peppers and a blend of sharp white cheddar and creamy jack cheese for ultimate flavor. A truly rich and decadent dish that can be served as a main or a side dish. Perfect for game day with the little bit of heat from the serrano peppers. This dish calls for both serrano peppers and poblano peppers. Serrano peppers, I would say, are a medium heat and poblano peppers are milder to almost no heat. When looking for poblano peppers at the grocery, they are sometimes labeled as pasilla peppers. After researching, I’ve found that they are two different peppers entirely. The poblano…
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Shiitake and Scallop Fettucine in a buttery garlic shallot sauce with crispy breadcrumbs, parmesan and fresh chives. I think it’s safe to say we love our seafood here at Out West. It’s also safe to say we love restaurant style dinner in less than 30 minutes. With that said, this Shiitake and Scallop Fettucine is right up our alley! Scallops are SUPER SIMPLE to make and one of those less is more sort of things. Most of the time the scallops I get are ready to cook, meaning the muscle is already removed. This is important because it’s really tough and you don’t want to eat it. If your scallops…
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Out West Cowboy Steak Chili combines tender steak, pinto beans and poblano chili peppers for a hearty meal with a subtle campfire cooked taste. Big flavor on a budget. Turn that chuck roast, a can of pinto beans and a few produce items into a ‘sink your teeth’ into bowl of delicious chili. And…if you have any – HOLD the TOMATOES- guests, this recipe is for you! There are absolutely no tomatoes in this recipe. Yep, it gets all it’s flavor from chilies, spices and my favorite salsa verde. You can buy the can from the store or make my favorite. Make it Your Own Top with Lime Zested Sour…
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Portuguese green soup, Caldo Verde, delivers soul warming goodness with simple ingredients of potato, spicy sausage and kale. This broth based soup is perfect for the first crisp days of fall and the depths of winter. Fall hit us Pacific North Westerners a little early this year. It’s the first of October and the air is CRISP. I mean like instant Fall crisp. And would you believe our stove is on back order? Yes. We have no heat currently. So, soup is a REAL GOOD THING around our place. I feel like broth based soups are the best at warming your body right down to your bones. This one here,…
