I saw on Rachael Ray, that she put them in muffin tins and baked them. They would be less fattening that way. But I was wracking my brains trying to remember who did the meatballs that I'm looking for................EUREKA! I finally remembered. Tyler Florence! So I looked it up on FoodNetwork and here it is............... Spaghetti and Meatballs Recipe courtesy Tyler Florence 6 tablespoons extra-virgin olive oil 1 medium onion, chopped 2 cloves garlic, chopped 2 tablespoons finely chopped fresh parsley leaves 1 cup milk 4 thick slices firm white bread , crust removed, cut into cubes, about 2 cups 2 pounds ground beef 2 pounds ground pork 1 egg 1/2 cup freshly grated Parmesan, plus more for serving Kosher salt and freshly ground black pepper 1/2 pound mozzarella cheese , cut into 10 (1-inch) cubes Heat 3 tablespoons oil in an ovenproof skillet over medium heat; cook the onions, garlic, and parsley until softened, about 10 minutes. Scrape out onto a plate and allow the mixture to cool; set the pan aside. Pour the milk over the bread into a medium bowl and let it soak while the onions are cooling. Combine the meats in a large bowl and add the egg and Parmesan. Season with salt and pepper. Squeeze the excess milk from the bread and add the bread to the bowl along with the cooled onion mixture. Using your hands, gently combine all the ingredients until they are thoroughly mixed. Don't overmix or the meatballs will be tough. Divide this mixture into 10 pieces and form them into patties. Place a mozzarella cube onto each patty and bring up the sides around the cheese to form a ball completely enclosing the cube. Preheat the oven to 350 degrees F. Heat the remaining oil in the skillet over medium heat and brown the meatballs on all sides, about 10 minutes. Put them into the oven and bake until the meatballs are cooked through, about 15 minutes.

America's Test Kitchen did Delmonico Potatoes on Saturday. They looked delicious! Similar to scalloped potatoes au gratin. Delmonico Potatoes 3 tablespoons butter 1 onion, chopped fine 2 garlic cloves, minced 2 1/2 cups heavy cream 1 1/2 cups low-sodium chicken broth 2 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes 1/8 teaspoon freshly grated nutmeg 2 teaspoons salt 1 teaspoon pepper 1 teaspoon grated zest and 2 teaspoons juice from 1 lemon 5 cups frozen shredded hash brown potatoes, thawed and patted dry with paper towels 3/4 cup grated Parmesan cheese 1/4 cup finely chopped green onions Heat oven to 450 degrees. Melt 1 tablespoon butter in a large saucepan over medium heat. Cook the onion until softened, about 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in 2 cups cream, 1 cup broth, Yukon Golds, nutmeg, salt and pepper. Bring to a boil, then reduce the heat to medium and simmer until the potatoes are translucent at the edges and the mixture is slightly thickened, about 10 minutes (the potatoes should not be cooked all the way through). Off the heat, stir in the lemon zest and juice. Transfer the potato mixture to a 9X13-inch baking dish and bake until bubbling around the edges and the surface is just golden, about 20 minutes. While the potatoes are baking, melt the remaining butter in a large nonstick skillet over medium heat. Cook the shredded potatoes until they are just beginning to brown, about 3-4 minutes. Add the remaining cream, remaining broth, and 1/2 teaspoon pepper to the skillet and cook, stirring occasionally, until the liquid has evaporated, about 3 minutes. Off the heat, stir in 1/2 cup cheese and 2 tablespoons green onions. Remove the baking dish from the oven and top with the shredded potato mixture. Sprinkle with the remaining cheese and continue to bake until the top is golden brown, about 20 minutes. Let the potatoes cool for 15 minutes. Sprinkle with remaining green onions and serve.

From Cooking Light Grilled Pork Tenderloin Sandwiches Prepare the pork and assemble the sandwiches at home. Wrapped in foil, they'll stay warm while you travel to the stadium. Or slice and refrigerate roasted tenderloin, and serve the sandwiches cold. Take along the dressing in a thermos or tightly closed jar, and allow people to dress their sandwiches themselves. 1/4 cup hot jalapeño jelly 1 teaspoon water 1 tablespoon paprika 1 1/2 teaspoons salt 1 teaspoon granulated sugar 1 teaspoon brown sugar 1 teaspoon chili powder 1 teaspoon ground cumin 1/2 teaspoon freshly ground black pepper 2 (1-pound) pork tenderloins, trimmed Cooking spray 1/4 cup light ranch dressing 1/4 cup sweet hickory smoke tomato-based barbecue sauce (such as Bull's-Eye) 8 (1 1/2-ounce) hamburger buns or Kaiser rolls Prepare grill to medium-high heat. Combine jelly and water; set aside. Combine paprika and next 6 ingredients (through pepper); rub evenly over pork. Place pork on grill rack coated with cooking spray; cover and grill 15 minutes, turning pork occasionally. Brush pork with jelly mixture. Grill an additional 5 minutes or until thermometer registers 155° (slightly pink). Place pork on a cutting surface. Lightly cover with foil; let stand 10 minutes. Thinly slice pork. Combine ranch dressing and barbecue sauce. Serve pork and ranch mixture with buns. Yield: 8 servings (serving size: 1 bun, 3 ounces pork, and 1 tablespoon sauce)

Lemony Mushroom Risotto Gourmet : February 2001 This crowd-pleasing risotto works well as a main course-accompanied by green salad and crusty bread-or as a side dish for leftover chicken. Active time: 45 min Start to finish: 45 min Yield: Serves 6 to 8 2 2/3 cups boiling-hot water 1/2 oz dried porcini mushrooms 3 cups chicken broth 1/2 stick (1/4 cup) unsalted butter 1/2 lb small cremini mushrooms, quartered 1 small onion, finely chopped 1 cup plus 2 tablespoons Arborio rice (8 oz) 1/4 cup dry white wine 1 teaspoon finely grated fresh lemon zest 1/4 cup finely grated parmesan 2 tablespoons chopped fresh flat-leaf parsley Pour 2/3 cup hot water over porcini in a heatproof cup and let stand until softened, about 10 minutes. Lift porcini out of water, squeezing excess liquid back into cup, and rinse well to remove any grit. Coarsely chop porcini. Pour soaking liquid through a paper-towel-lined sieve into a glass measure and reserve. Meanwhile, bring broth and remaining 2 cups hot water to a simmer. Keep at a bare simmer, covered. Heat 1 tablespoon butter in a heavy skillet over moderately high heat until foam subsides, then saut� cremini, stirring, until browned, about 7 minutes. Add porcini and reserved soaking liquid to skillet and boil, stirring, 1 minute. Remove from heat. Cook onion in 1 1/2 tablespoons butter in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until softened, 3 to 4 minutes. Add rice and cook, stirring constantly, 1 minute. Add wine and simmer, stirring constantly, until absorbed. Stir in 1/2 cup simmering broth mixture and cook at a strong simmer, stirring frequently, until broth is absorbed. Continue simmering and adding broth 1/2 cup at a time, stirring frequently and letting each addition become absorbed before adding the next, until rice is tender but still al dente and creamy (it should be the consistency of a thick soup), 18 minutes. (There will be leftover broth.) Stir in zest, mushrooms, remaining 1 1/2 tablespoons butter, parmesan, parsley, and pepper to taste. (If necessary, thin risotto with some of remaining broth.) Serve immediately. ____________________________________ personal notes: add lemon juice to the porcini in the first step with the water, for extra lemon flavor. I also steeped the mushrooms in the lemon water overnight which worked well. Here is a link that might be useful: from Epicurious' website