Cooking

Best Ever Meatballs

/ Jodi / 35 Comments

best ever meatball

Who doesn’t love a great meatball?!  Perfect little rounded balls of meat and cheese and bread and seasonings can be simmered in a rich tomato or marinara sauce served over a heaping plate of pasta.

They can be served on a soft Italian roll  smothered in melted mozzarella or provolone cheese.

They can be made into great party appetizers when simmered in a sauce of grape jelly or cranberries and chili sauce and eaten from tasseled toothpicks.

They can even be simmered in a cream and beef Swedish Meatball broth served over buttery egg noodles or eaten just as is from a fork for a tiny delectable delight.

best ever meatballs with spaghetti

Sometimes I just crave a nice plateful of spaghetti and meatballs.  When I do, this is my go-to best-ever perfect meatball recipe.  I’ve been known to substitute veal for the turkey or simply divide the recipe’s meats half and half with beef and pork.  It just depends on what I have on hand.

This week’s had turkey, beef, and sausage simmered in a spicy Puttanesca Sauce filled with chunky tomatoes, black and kalamata olives, capers, onions and garlic.  (Trader Joes’s makes a great base sauce that I “doctor up.”)  I served it atop whole wheat thin spaghetti, and we sprinkled with fresh, salty shaved Parmesan cheese.

If you are looking for the best-ever, perfect meatball recipe (that is baked, not fried) – look no further.  Here it is!

Mangia! Mangia!

Best Ever Meatballs

  • Servings: approximately 4 dozen
  • Print

Ingredients:best ever meatball

  • 1 lb ground turkey
  • 1 lb lean ground beef
  • 1 lb ground Italian pork sausage
  • 3 cloves garlic, minced
  • 2 large eggs
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 cup freshly grated Parmesan cheese
  • 2 Tbsp dried parsley
  • 2 cups Italian seasoned bread crumbs
  • 1 1/2 cups tap water

Directions:

Preheat oven to 425 degrees F.

Combine ground turkey, ground beef and sausage in a large bowl.  Add minced garlic, eggs, salt, pepper, cheese, and parsley.  Combine thoroughly.   Add bread crumbs and water, and combine well using your hands.

Shape into meatballs.  You can make whatever size you like, but I make mine about 1 inch in diameter.

Line meatballs in a single layer on a baking stone (I love to use my Pampered Chef Stoneware Bar Pan) or any other shallow baking pan with sides.

Bake for approximately 20 minutes until browned and cooked through.

If you are making with sauce for spaghetti and meatballs, add fully cooked meatballs to sauce and simmer for several hours.

Leftovers make great meatball hoagies when served on fresh Italian rolls and topped with mozzarella or provolone cheese.

You can also use as cocktail meatballs by simmering in a sauce made from 1 32-oz jar of grape jelly or 2 cans of Jellied Cranberry Sauce and 2 12-oz jars of Chili Sauce.

No matter what sauce you like (or don’t) with your meatballs, this recipe will provide you with the best-ever perfect meatball.

Cheers & Hugs,
Jodi

Bloody Mary Beef Pot Roast

/ Jodi / 50 Comments

bloody mary beef pot roast 1

Last weekend was unseasonably rainy and chilly here in Mars, so comfort food was in order for Sunday supper.

I had recently read a recipe KR posted on AnotherFoodieBlogger for Bloody Mary Beef Stew and was inspired to use up a bottle of Bloody Mary Mix I had in the fridge that I bought on a whim a while back when in the mood for that particular cocktail I only hanker for occasionally.

bloody mary beef pot roast

Here is what I came up with, and it was a definite HIT with my guys here.  Served with some homemade mashed potatoes (which I haven’t made in forever) just sealed the deal.  Enjoy!

Bloody Mary Beef Pot Roast

Ingredients:bloody mary beef pot roast 1

  • 2 1/2 – 3 lb. beef chuck roast
  • 2 cups bloody mary mix (your favorite)
  • 1/2 cup water
  • A shot of two of vodka (or not – whatever you like)
  • 1 head (or bunch) celery, chopped, including some of the leaves
  • 1 large sweet vidalia onion, chopped
  • 3-4 cloves garlic, minced
  • 2 tsp fresh rosemary, minced
  • 1 Tbsp horseradish
  • Salt and pepper to taste
  • 2 Tbsp olive oil

In a large skillet, saute celery, onion, and garlic (the heavenly trinity!) in olive oil for a few minutes until softened and turning translucent.  Add salt and pepper to taste, rosemary, and horseradish, and continue sauteing for a few more minutes until you start to get some little brown bits.

Make room for the beef roast in the center and brown on both sides along with the veggies.  Once the meat is browned, pour all into crockpot.

Combine bloody mary mix, water, and vodka and pour over all.  Cook on high for approximately 6 hours or until beef begins to fall apart with the touch of a fork.  Break apart and stir shredded meat into sauce.  Cook on low another hour if time allows.

Serve with mashed potatoes and a salad or vegetable side dish.  It also tastes yummy on buns as a sandwich (which we had the next day).

Cheers & Hugs,
Jodi

Spinach Strawberry Salad with Candied Almonds & Goat Cheese

/ Jodi / 56 Comments

spinach strawberry salad with candied almonds and goat cheese 2

This weekend we celebrated the 25th birthday of a very special young lady in our lives –  our son Nick’s girlfriend, Liz.

spinach strawberry salad with candied almonds and goat cheese

For the special picnic we were invited to, I made a batch of my almost famous guacamole, a plateful of homemade chocolate chip cookies, and this YUMMMMMMY Spinach Strawberry Salad with Candied Almonds and Goat Cheese.

spinach strawberry salad with candied almonds and goat cheese 1

Drizzled with an easy homemade balsamic vinaigrette, the crispy fresh spinach, sweet juicy strawberries, crunchy candied almonds, and the creamy goat cheese just SING when tossed together!

Easy – fresh – delicious – beautiful – summery – this is a Five Star Salad you are going to want to try, and your family and friends are going to thank you for making.

Spinach Strawberry Salad with Candied Almonds & Goat Cheese*

Ingredients:spinach strawberry salad with candied almonds and goat cheese 1

  • 1 lb fresh baby spinach (approx)
  • 1 qt fresh strawberries (chopped)
  • 6-8 oz. fresh goat cheese (crumbled)
  • 1 cup sliced almonds
  • 1/2 cup sugar
  • 3 Tbsp balsamic vinegar
  • 3/4 cup olive oil
  • 3 tsp brown sugar
  • 1 large clove garlic (minced)
  • 1/2 tsp salt
  • 1/4 tsp coarse ground pepper

Directions:

Prepare candied almonds by combining sliced almonds and sugar in a non-stick skillet over medium heat, stirring frequently for several minutes until the sugar begins to caramelize.  Keep stirring until all the almonds are coated, and then spread in a single layer on a cookie sheet.  Cool completely.  Once they are cooled, break them into chunks for little clusters of crunchy sweetness.

Prepare balsamic vinaigrette dressing by whisking together the balsamic vinegar, olive oil, brown sugar, garlic, salt and pepper.  Set aside.

When ready to serve, combine spinach and chopped strawberries, candied almonds, and crumbled goat cheese.  Toss with balsamic vinegar, and serve immediately.

You could easily substitute your favorite greens for the spinach – perhaps arugala, romaine….  You could substitute the sliced almonds for walnuts or pecans…..  You could also substitute blue cheese or feta for the goat cheese.

Enjoy!

Cheers & Hugs,
Jodi

*Recipe slightly adapted from Veggie & the Beast

Old-Fashioned Dutch Apple Pie

/ Jodi / 57 Comments

dutch apple pie slice alamode

One of my favorite things to bake (besides cookies) is pie.  And what is more “all-American” for summer holidays and celebrations than apple pie?  Not sure why it is considered so “American” really – that is just what “they say.”  (Actually there are many theories…  which you can certainly feel free to Google, but let’s talk about baking and eating this amazingly yummy dessert!)

dutch apple pie cut

I made it this weekend to take to a party celebrating the Memorial Day holiday, family get-together, and birthday treat for my BFF, Jill.

When I make a pie to take somewhere, I almost always make a second one for home.  Hubby loves pie more than almost anything, and Grandma always taught me if you are going to go to the trouble and make the mess it takes to make one pie, you might as well make 2 or 3 or…. well – as many as you can!  🙂

So here is my recipe for old-fashioned, all-American Dutch Apple Pie.  I have tweaked it a bit from an old, worn-out cookbook I’ve had for about 30 years called , “Farm Journal’s Complete Home Baking Book.”  This is one of the very few cookbooks I’ve hung on to for it’s tried and true recipes.

I guarantee you will be a superstar if you bake and take or serve this all-star pie!

Dutch Apple Pie

Ingredients:dutch apple pie slice alamode

Directions:

Preheat oven to 400 degrees F.

Prepare pie crust and place in bottom of fluted 9 inch pie stone or pan.

Mix apples, sugar, flour, and cinnamon thoroughly until juices begin to form.  Pour into pie crust.

In a bowl, combine flour and sugar.  Cut butter in small pieces and work into flour/sugar with a pastry blender until a nice crumbly mixture forms.  Sprinkle and mound all over top of apple filling.

Cover edges of pie crust with foil to prevent from over-browning and bake for one hour.  Remove foil for last 10 minutes.

Cool completely and serve with ice cream, cool white or even a slice of sharp cheddar cheese if you please.

Enjoy!

Cheers & Hugs,
Jodi

Fresh Poppy Seed Vinaigrette Cole Slaw

/ Jodi / 44 Comments

Fresh Poppyseed Viniagrette Cole Slaw

If you are looking for a fresh, bright, colorful, crunchy salad, I hope you will give my favorite version of cabbage slaw or cole slaw a try.

I so prefer a bright, light vinaigrette on my cole slaw to the heavier mayonnaise-based version.  How about you?

Fresh Poppyseed Viniagrette Cole Slaw 2

This salad goes well with so many Spring and Summertime meals (and if you live in or near Pittsburgh like me – you can even use it as as an addition to your actual cheese steak or burger like our famous Primanti’s Brothers does!)

I made this last night as our salad with a kielbasa potato skillet hash and steamed broccoli, and we all had seconds!

Here’s my recipe if you’d like to give it a try.

Fresh Poppy Seed Vinaigrette Cole Slaw

Ingredients:Fresh Poppyseed Viniagrette Cole Slaw 2

  • 4 Tbsp. red wine vinegar
  • 4 Tbsp. canola oil
  • 3 Tbsp. white sugar
  • 1/2 tsp. dry mustard
  • 1 tsp. poppy seeds
  • 1 tsp. coarsely ground black pepper
  • 1/2  tsp. salt
  • 1/2 tsp. hot pepper sauce
  • 1/2 large head or 1 small head (approx. 4 cups) shredded green cabbage
  • 2 carrots, shredded
  • 2 stalks of celery,  minced
  • 2 green onions, sliced thinly
  • 1/2 cup diced sweet red, yellow, or orange peppers

Whisk vinegar,  oil, sugar, dry mustard, poppy seeds, black pepper, salt, and hot pepper sauce in a bowl, stirring until sugar has dissolved.

Mix cabbage and vegetables in a large salad bowl and pour dressing over slaw. Stir to coat. Refrigerate at least 2 hours before serving.

Enjoy!

Cheers & Hugs,
Jodi

Sauteed Brussels Sprouts with Bacon, Onion and Rosemary

/ Jodi / 37 Comments

Sauteed Brussels Sprouts with Bacon Onion and Rosemary 2

Fresh Brussels Sprouts are so divine – especially when sauteed with bacon and onions and garlic and rosemary and splashed with balsamic vinegar.

Sauteed Brussels Sprouts with Bacon Onion and Rosemary

If you are looking for a knock-out vegetable dish for a special occasion or a simple veggie side dish for Sunday supper or a weekday dinner, this recipe rocks it all around.

Sauteed Brussels Sprouts with Bacon Onion and Rosemary 1

It takes a teensy bit more time than throwing a bag of frozen corn in a pot, but it is OH SO WORTH it!

I don’t know about you, but I can’t think of anything Brussels sprouts can’t go with!

Hope you get a chance to try and enjoy this recipe.

Sauteed Brussels Sprouts with Bacon, Onion, and Rosemary

Ingredients:Sauteed Brussels Sprouts with Bacon Onion and Rosemary 2

  • 1 1/2 pounds fresh Brussels sprouts, trimmed
  • 4 slices bacon, cut into 1-inch pieces
  • 1 tablespoon extra-virgin olive oil
  • 5-6 green onions, chopped
  • 1 clove garlic, minced
  • 2 sprigs fresh rosemary, chopped finely
  • 1 teaspoon salt
  • Freshly ground pepper to taste
  • 2 teaspoons balsamic vinegar

Directions:

Bring a large pot of water to a boil. If sprouts are very small, cut in half; otherwise cut into quarters. Cook the sprouts until barely tender, 3 to 5 minutes. Drain.

Meanwhile, cook bacon in a large heavy skillet over medium heat, stirring, until just crisp, 5-6 minutes. Remove with a slotted spoon to drain on a paper towel. Pour out all but about 1 tablespoon bacon fat from the pan.

Add olive oil to the pan.   Add green onion and garlic and cook, stirring often, until soft but not browned, about 4 minutes. Stir in rosemary, salt and pepper. Increase heat to medium-high, add the Brussels sprouts, and cook, tossing or stirring occasionally, until tender and warmed through and beginning to brown, about 3-5 minutes. Add the bacon and balsamic vinegar.  Stir an additional minute.  Pour into serving dish and enjoy!

*adapted from this recipe at Eating Well

Cheers & Hugs,
Jodi

Nick’s Chopped Chicken & Veggie Wraps

/ Jodi / 45 Comments

Nicks Chopped Chicken and Veggie Wraps 3

This past Sunday, my son Nick took over the kitchen for dinner and made us his amazing Chopped Chicken & Veggie Wraps.

Nicks Chopped Chicken and Veggie Wraps

Nick likes anything chicken and anything that can be wrapped up in a tortilla and eaten by hand.

This recipe requires a bit of chopping ahead of time, but throws together quick and easy and tastes so delish!

Nicks Chopped Chicken and Veggie Wraps 1

Starting with marinated grilled skinless, boneless chicken breasts and adding your favorite veggies makes for a healthy, quick, and oh so yummy dinner or lunch or anything in between!

Nicks Chopped Chicken and Veggie Wraps 2

The secret is in the double chopping.  Once you pile all the chopped ingredients together, you chop again.

Nicks Chopped Chicken and Veggie Wraps 4

And the thing that really kicks this wrap up for me is the Peach Mango Salsa!  OOOOO LAA LAA!

Throw in anything you like, but here is how Nick made these for us.

Nick's Chopped Chicken & Veggie Wraps

Ingredients:Nicks Chopped Chicken and Veggie Wraps 3

  • I lbs boneless skinless chicken breasts and/or thighs
  • 1/2 bottle Wishbone Italian Dressing (or your favorite marinade)
  • 1/2 lb bacon, crisped and chopped (option – but oh so yummy!)
  • Lettuce, chopped
  • 1 tomato, chopped
  • 1/2 seedless English cucumber
  • 1/2 chopped sweet red pepper
  • 4 green onions, chopped
  • 1/4 cup chopped hamburger dill pickles
  • 1/4 cup chopped pickled jalapeno slices
  • 1/4 cup chopped marinated artichoke hearts (or banana peppers)
  • 1/4 cup shredded cheddar cheese (or your favorite)
  • 1/3 cup Herr’s Peach Mango Salsa
  • 4-6 Large Burrito-Sized Flour Tortillas

Directions:

Marinade chicken in Italian salad dressing for approximately 24 hours in Ziploc bag in refrigerator.  When ready to eat, grill chicken and chop.  Chop all veggies and ingredients you plan to use.

To assemble, heat flour tortilla in microwave for 20 seconds to make more pliable for wrapping and prevent cracking.  Heat George Foreman Grill or Grill Pan.

Place all ingredients together for each wrap, top with a heaping spoon of salsa, and re-chop all together.  Mound in center of warmed tortilla and wrap tightly.

Place on grill to heat, crisp, and seal.

Hope you enjoy!

Cheers & Hugs,
Jodi

Fresh Orange Date Walnut Bread

/ Jodi / 46 Comments

Orange Date Walnut Bread 3

I was looking for something new to try baking early yesterday morning before I settled into work for the day.

It was a cool, rainy day after a wonderful stretch of warmth and sunshine.  I was in the mood for a nut bread, but after traveling most of the week, I didn’t have a lot of fresh ingredients on hand.

Orange Date Walnut Bread 1

I found a bag of dates, but I wanted to “Springify” a date and nut bread recipe up a bit, so I thought fresh orange flavor might just do the trick.  Adding a bit of freshly squeezed orange juice and fresh orange zest was just the ticket to brighten up this lovely bread.

Orange Date Walnut Bread 2

It’s nice to have something like this on hand for a quick breakfast with coffee, a nice little treat for a guest or a late night or after dinner urge for something just a bit sweet, but not too.

I’m sure this would freeze well and be great to pull out when needed.

Hope you enjoy your weekend!

May it be bright and fresh and Springy, but a little nutty too!

Fresh Orange Date Walnut Bread

Ingredients:Orange Date Walnut Bread 3

3/4 cup sugar
1/2 cup butter, softened
1/2 cup sour cream
1/3 cup fresh orange juice
1 Tbsp freshly grated orange zest
2 eggs
1  3/4 cups all-purpose flour
3/4 tsp baking powder
 3/4 tsp baking soda
1 cup chopped dates
1 cup chopped walnuts

 

Directions:

Preheat oven to 350°F. Grease bottom only of 9×5-inch loaf pan. Set aside.

Beat sugar and butter at medium speed with mixer, scraping bowl often, until creamy. Add sour cream, orange juice, orange zest and eggs; continue beating until well mixed. Add flour, baking powder and baking soda; beat at low speed until well mixed. Gently stir in dates and walnuts.

Pour into prepared pan. Bake 45 minutes or until toothpick inserted in center comes out clean. Let stand 10 minutes; remove from pan. Cool completely.

*Adapted from LandoLakes Recipe

Cheers & Hugs,
Jodi