My Mom’s Easy Meatballs

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My family has been using this recipe for as long as I can remember.  It’s not spicy at all but it is flavorful and holds it’s shape well in sauce.

I’ve also used this recipe and made *very* small meatballs for appetizers.  After cooking, I put them in a crockpot and mixed in the sauce.  These are also very easy to bake up and freeze for later use.

I’m sorry this picture is a little blurry :/

My Mom’s Easy Meatballs

1 lb ground beef
1/2 cup Italian seasoned breadcrumbs
1/4 cup grated Parmesan cheese
1 tablespoon chopped parsley
1 garlic cloves, minced
1/4 cup milk
2 eggs, beaten
salt and pepper

Mix all ingredients together and shape into balls ~ about the size of a golfball.

Brown the meatballs by placing in a shallow baking dish and baking at 350º for 15 minutes until golden brown.

Place hot meatballs into sauce and let simmer while your pasta cooks.

Here’s how I freeze the meatballs ~ I make them up and cook them as above. I let them cool a bit, place on a cookie sheet in the freezer and when they are frozen, transfer to a ziplock. I take out the amount I need for dinner and put them in a pan with a jar of sauce (or more depending on the number of meatballs I am cooking) and let them simmer for 30 minutes at least ~ no need to defrost them first ~ until they are heated through! Very simple!

VIEW PRINTABLE RECIPE HERE!

Happy Cooking!

Garlic Butter Green Beans

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This is one of those super-easy, almost embarrassing recipes that I love.  It’s a great way to dress up those frozen green beans.  You can always use fresh green beans, steamed if you’d rather.

Garlic Butter Green Beans

1 (14 oz.) pkg frozen cut green beans (I think mine was 16 ozs.)
2 tbsps butter (I used 3)
2 cloves garlic, minced

Cook beans according to the back of the package. Drain.

While the beans are cooking, melt butter in a small saucepan. Add the minced garlic and cook for 2-3 minutes until the garlic is tender; stir frequently.

Pour garlic butter over cooked green beans and stir to coat the beans.

Makes 6 servings.

Happy Cooking!

Sugar-Free Blueberry Muffins

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These muffins are very good ~ I bet you won’t even miss the sugar especially if your blueberries are are nice and sweet.  The muffins were very easy to make and I’ll be making them again since I am trying to eat as little added sugar as possible.

The recipe calls for fresh orange or tangerine juice so I used Simply Orange Juice since that’s what we drink.  There is a notation on the recipe that says that using frozen juice will make the muffins bitter. The walnut oil adds a nice touch.

SF Blueberry Muffins

Sugar-Free Blueberry Muffins

1 3/4 cups flour
1 tbsp baking powder
1 1/2 tsps cinnamon
1/2 tsp nutmeg
1/2 tsp salt
1/4 cup walnut oil
3/4 cup fresh orange or tangerine juice
3 large eggs
2 cups fresh blueberries or unthawed frozen blueberries

Preheat oven to 375º. Grease a 12 cup muffin tin or use cupcake liners. I spray my liners with cooking spray, too, and it helps the papers to come off easily.

Combine the flour, baking powder, spices, and salt in a large bowl. I run a whisk through to combine it all.

In a measuring cup put the walnut oil and juice to equal 1 cup liquids.

Make a well in the flour mixture and break the eggs into the well and pour the liquids over the top. Mix all together for just about 1 minute until just combined. Using a spatula, fold in blueberries.

Spoon the bater into the muffin pan, filling cups to the rim. The recipe said it made 10 muffins but I was able to make 12. If you have some empty cups, fill halfway with water so the muffins bake evenly.

Bake for 20-25 minutes until a toothpick inserted in center of a muffin comes out clean. Do not overbake or the muffins will be dry.

Remove pan from oven and let cool on a rack for 5-20 minutes then remove muffins to a rack to cool to room temperature.

Store extra muffins in the freezer for up to 3 months.

Happy Cooking!

My Signature

Versatile Steak Marinade

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Versatile in that you can use it for any kind of steak you want.  This has a semi-teriyaki flavor to it and we loved it.  It would be great served with fried rice.

I cut the recipe in half and marinated two rib eye steaks all day in the fridge.  Just double up the amounts listed if you have alot of beef to marinate.  I got this recipe out of Parade magazine in the newspaper but I don’t have any idea when and I adapted it to suit my fancy.

I think this would make a great OAMC recipe, put the marinade and steak in a ziplock, label and freeze ~ couldn’t be easier!

Marinade CW 1

Versatile Steak Marinade

1/3 cup red wine
1/3 cup low sodium soy sauce
3 cloves of garlic, minced
2 tbsps chopped fresh parsley
black pepper, to taste
2-3 rib eye steaks or similar cuts or your favorite cut

Combine all ingredients, except steak, in a zip lock bag. Add steaks and place in the fridge to marinate as long as overnight. Rearrange the bag every so often so that all the meat is nicely marinated.

Grill or broil the steaks to your desired degree of doneness.

Serving size depends on the steaks you use.

Marinade CW 2

Happy Cooking!

My Signature

Loaded French Fries

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This recipe is a simple way to perk up plain old fries.  I used waffle fries but you could use steak fries or any shape of fry that has a good amount of surface for the ingredients to stick to.  I left off the bacon for the bacon hater in the family.

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Loaded French Fries

4 cups frozen fries
1/2 ~ 1 tsp Montreal steak seasoning
1 cup shredded cheddar cheese
2 ~ 3 chopped green onions
2 tbsps real bacon bits or chopped cooked bacon

Grease a 15×10 baking sheet and arrange fries in it. Bake fries at 450º for the amount of time stated on package.

Take fries out of the oven, sprinkle with seasoning and scatter cheese, onions, and bacon bits over the top and toss to mix.

Bake about 2 minutes longer or until cheese has melted.

Makes 4 servings.

Happy Cooking!

my-signature7

Super Easy Pizza Sauce

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I love this sauce recipe and it’s what I use when I make pizza.  It freezes very well and I usually double or triple it when I do make it so I always have some in the freezer.  I use it with my Pizza Dough (Bread Machine) recipe.  We don’t like too much sauce on our pizzas so this amount would probably cover three pizzas but using it normally, I would say it covers two pizzas.

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Easy Pizza Sauce

2 (10.75 ounce) cans of tomato puree
1/2 tsp salt
1/4 tsp black pepper
1 tsp Italian seasoning

Combine all ingredients in a saucepan over medium heat. When the sauce begins to bubble, reduce the heat to low and simmer for 30 minutes, stirring often. Remove from heat and let cool.

Store in the refrigerator or use immediately. It can also be frozen.

Makes about 1 1/2 cups pizza sauce.

Happy Cooking!

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Hot Ham and Cheese Sandwiches

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What is so special about hot ham and cheese sandwiches you are asking yourself.  When they have this special spread on them, they are special.

Seriously, these things are GOOD!  I used the recipe as a guide to make three sandwiches.  I think you could make up these sandwiches and put them in your freezer and them bake them for 30 minutes or until they are hot and the cheese has melted.

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Hot Ham and Cheese Sandwiches

Spread:
1/4 cup butter, softened
2 tablespoons prepared horseradish mustard
2 tablespoons chopped onions
1 teaspoon poppy seeds
1 teaspoon dill seed or dill weed

Sandwiches:
8 slices Swiss cheese
8 slices cooked ham (you can use as much ham as you like on your sandwiches)
8 sandwich or hamburger buns

Preheat oven to 300º.

Combine butter, mustard, onions, poppy seeds and dill seed or dill weed. Spread insides of buns with this mixture. Place a slice of cheese and a slice of ham inside each bun.

Wrap buns in foil and place in preheated oven. Bake for 15 to 20 minutes, until cheese has melted.

Makes 8 sandwiches.

Happy Cooking!

my-signature7

Chicken Pot Pie

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The ultimate comfort food as far as I’m concerned.

You can make this recipe in two deep dish pie plates and freeze one or you can make it like I do ~ pile it all in one baking dish.  It’s an easy recipe however you decide to serve it. If I am making just one pot pie, I use one onion but keep all the other ingredients the same.

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Easy Chicken Pot Pie

6 cups cooked, shredded chicken
1 package refrigerated pie crusts
2 tbsps vegetable oil
2 medium onions, chopped
3 stalks of celery, diced
2 cups chicken broth
1 (12 ounce) can evaporated milk
1/3 cup butter
9 tbsps flour
3/4 tsp thyme
1/4 cup white wine or sherry
salt and pepper to taste
1/4 cup chopped fresh parsely
1 (16 ounce) package frozen peas and carrots, unthawed

Heat oven to 400º. Bring pie crusts to room temperature according to box directions.

Heat oil in a Dutch oven over medium-high heat and add the onions and celery and saute until tender, about 5 minutes. Transfer to a bowl and mix with the chopped, cooked chicken.

In a microwave-safe bowl, heat the chicken broth and evaporated milk until steamy, about 3 or 4 minutes. Meanwhile, heat butter over medium heat in the same Dutch oven. When melted, whisk in flour and thyme and cook off until golden, about 1 minute. Whisk in hot milk mixture and bring to a simmer. Continue to simmer until sauce thickens, about 1 minute. Turn off the heat and stir in the wine or sherry and season to taste with salt and pepper.

Stir chicken mixture, parsley and the peas and carrots into the sauce.

Divide mixture between 2 nine-inch deep dish pie plates. Top each with pie dough and flute crust edges.

Set on a baking sheet and 30 -35 minutes, until crust is brown and filling is bubbly.

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Happy Cooking!

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Lasagna Roll-Ups

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If you want to change up your usual lasagna, this is a good recipe to do it with.  I usually make all my red-sauced pasta meals with no meat and this one was no exception.  Although if I had used meat, I would have used ground beef instead of sausage ~ just personal preference ~ either one would be fine. I also found that you can cook the entire package of noodles and have enough ricotta mixture for them all.

I think this would be a great OAMC dish if you doubled it or tripled it and it would also be a good dish for a potluck or to send to a neighbor or friend in need.  Just add a salad and some bread and you’re good to go.

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Lasagna Roll-Ups

11 lasagna noodles
1 pound Italian sausage, casing removed
1 small onion, chopped
1 clove garlic, minced
26 ounce jar spaghetti sauce
1/4 cup white wine
3 tbsp fresh parsley, chopped
1/2 tsp salt
3 cups ricotta cheese
1 cup shredded mozzarella cheese
2 eggs, lightly beaten
1/3 cup fine, dry breadcrumbs
2 tbsp grated Parmesan cheese
1 tsp Italiam seasoning
1/2 cup grated Parmesan cheese

Cook noodles according to package, drain. Cut in half crosswise.

Cook sausage, onion, and garlic in a deep skillet. Stir until sausage crumbles and is completely cooked, drain.

Add spaghetti sauce, wine, parsley and salt, stirring well. Cover and simmer meat sauce 10 minutes, stirring occasionally. Remove from heat, set aside.

Combine ricotta, mozzarella, eggs, bread crumbs, Parmesan, and Italian seasoning in a medium bowl. Spread mixture evenly over one side of each doodle. Roll up starting at short end. Place in a lightly greased baking dish seam side down.

Pour meat sauce over the rolls and sprinkle with 1/2 cup Parmesan cheese.

Bake at 375º for 30 minutes. Uncover and bake 15 more minutes or until thoroughly heated.

Serves 6-8

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Happy Cooking!

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Blueberry Orange Bread

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I froze a big ziplock bag of blueberries over the summer and decided to use some up in this bread.  It’s very good ~ you can really taste the orange and I love that.  I think blueberry and orange is a great combination. I use 1 cup of the blueberries and I put them in the batter frozen.

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Blueberry Orange Bread

2 cups flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
1/2 cup orange juice
1/3 cup water
2 tbsps butter, melted
2 tbsps grated orange zest
3/4 cup fresh or frozen blueberries

Preheat oven to 350º.

Combine the first five ingredient in a large bowl and set aside.

In another bowl, combine the egg, orange juice, water, butter and orange peel. Add to the dry ingredients, mixing until just combined. Fold in the blueberries.

Pour into a greased and floured 8×4 loaf pan.

Bake for 65-70 minutes or until a toothpick inserted in the middle comes out clean. Cool for 10 minutes then remove from pan to a wire rack to finish cooking.

Makes 1 loaf.

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Happy Cooking!

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