Spaghetti and Meatbowls

Meatbowls:

- 1 pound ground beef

- 1/4 pound ground pork

- 1 egg

- 1/3 cup bread crumbs

- salt, pepper, garlic powder, Italian seasoning to taste

Combine all ingredients in a mixing bowl.

Spray a muffin tin with non stick spray. 

Form meat into "bowls" in muffin tin. 

Bake at 350 for about 25- 30 minutes until edges start getting brown and crispy.

Remove meatbowls from tin and place upside down on a paper towel lined plate to drain the grease. Blot with paper towels on the inside if necessary. 

Cook spaghetti, drain and add your favorite sauce. Toss to coat pasta. 

Take a fork full of spaghetti, twirl and place on top of each meatbowl.

Top with more sauce and cheese if desired!

This is a fun meal to make with the kiddos. They really loved the idea of "meatbowls".

 Of course they're on the small side, so it might not be a bad idea to make a bigger batch

 of meatballs for the adults. Cheers!

Ginger Scallion Meatballs with Sesame Green Beans

I originally found this recipe as sweet and sour meatballs over rice. I really wanted to give this an asian flare, because for real- you can't go wrong with fresh ginger and scallions. While the meatballs were baking in the oven I had time to get the rice on, make the green beans and sauce for the meatballs. I was able to prepare and finish this in just under an hour. 

INGREDIENTS:

For Meatballs:

• 1 1/2 punds of ground meat (I use a meatloaf mixture of beef, pork and veal)
• 3/4 cup quick oats (lightly pulsed in blender or food processor) 
• 1 egg
• 1/4 cup finely chopped onion
• 2 tablespoons- 1/4 cup grated ginger (depending on taste)
• 2 tablespoons milk
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon worcestershire sauce 

For Sauce:

• 1/2 cup hoisin sauce
• 1/3 cup brown sugar
• 1 tablespoon apple cider vinegar
• 1/2 cup chicken stock
• 1 tablespoon yellow mustard
• 1/4 cup finely diced onion
• 1/4 cup finely diced ginger 
• 1 teaspoon minced garlic
• 1 teaspoon worcestershire sauce 
• green scallions for garnish

For Green Beans:

• 1 pounds fresh green beans (trimmed)
• 1 tablespoon sesame oil
• 1 tablespoon honey
• 1/2 teaspoon garlic powder
• 1 tablespoon sesame seeds
• salt and pepper to taste

First combine all of the ingredients needed for meatballs in a large mixing bowl. Mix well to combine.

Roll into meatballs and place on a rack / baking sheet.

Bake at 350 for 30 minutes. While you prepare everything else. 

At this point you can put rice on to boil if you're serving that as well.

In a medium skillet add green beans and 1/3 cup of water. Cover and simmer over medium high heat. 

In a large skillet add a little olive oil over medium high heat. 

Once hot add onions and ginger, sauté until fragrant about 3 minutes. 

Add minced garlic and sauté another 1-2 minutes, don't burn. 

Add in hoisen sauce, vinegar, brown sugar, mustard and worcestershire sauce. 

Whisk together until combined and bubbly. 

Slowly add chicken stock until all incorporated thick and bubbly. 

Lower heat to medium.

Take meatballs out of the oven and add to the skillet with sauce.

Lightly toss meatballs with sauce until they are all covered.

Garnish with sliced scallions, and simmer on low for 5 minutes. 

Green beans should be simmering for a little bit now and the water should be completely evaporated. 

Add in sesame oil and honey. Sauté another few minutes until al dente. 

Add in sesame seeds and seasoning to taste. 

Remove from heat once the sesame seeds have begin to become toasty. 

This was one flavorful, amazing, easy, fresh dinner. Husband says the sauce kind of resembles a General Gau's Chicken. I think the sweet and sourness of the sauce was a perfect combination with the nutty sesame in the green beans. All in all a great dinner. I just wished the kids enjoyed it a little more. They don't have the pallet just yet for this unfortunately. Cheers!

Adapted from: Sweet and Sour Meatballs

Harissa Meatloaf

                                                 

I love playing around with different ingredients, and recently we opened a bottle of Harissa sauce from Stonewall Kitchen. They have some seriously awesome products. So I wanted to try to substitute my normal ketchup for the harissa in the last meatloaf I made. It gave it an amazing flavor and just the right kick. 

                                                          

INGREDIENTS:

• 1 - 1 1/2 pounds of meatloaf mix (mixture of beef, pork and veal. This is what I usually use but feel free to use just beef or what you normally use)
• 1 egg
• 1/3 cup harissa sauce
• 1/3 cup seasoned bread crumbs
• 1 teaspoon salt
• 1 teaspoon pepper
• 1/2 teaspoon dried parsley

In a large mixing bowl combine the ground meat, 

egg, harissa, bread crumbs, salt and pepper. 

Mix until everything is incorporated.

Form into a loaf, and place in a baking dish.

Sprinkle with dried parsley.

Bake at 325 for 45 minutes. 

Or until cooked through (depending on size and shape of loaf)

I served this meatloaf with cous cous and fresh steamed green beans. This was a fast, no fuss dinner that I had prepped and on the table in an hour. Can't beat that! Cheers!

Spaghetti O's with Meatballs

                                   

Growing up, I loved having Chef Boyardee's Spaghetti O's. My kids do too! Who can resist those little meatballs and sweet sauce. Now that I'm adult and trying to be conscious of what I feed my kids, I try to take certain things you would normally buy and make it from scratch. This was a huge hit. It was kind of a pain to try and make all of these "mini meatballs", but the end result was totally worth it. 

INGREDIENTS:

• 1 pound "meatball mix" (this usually has beef, veal and pork- 1 pound ground beef is fine)
• 1/3 cup seasoned breadcrumbs
• 1 egg
• 1/4 cup milk
• 2 tablespoons ketchup
• 1/2 teaspoon parsley
• 1/2 teaspoon oregano
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 large can tomato puree
• 2 tablespoons tomato paste
• 1/2 cup water
• 1/2 diced onion
• 1 tablespoon minced garlic
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sugar
• parsley, oregano, salt and pepper to taste
• 2 cups dry mini wheel pasta 

                                                 

In a mixing bowl combine the ground meat, breadcrumbs,egg, milk, ketchup, parsley, oregano,salt and pepper. Mix until everything is incorporated. 

Line a baking sheet with parchment paper.

Form meatballs, I tried to make as many as possible. 

                                                        

Bake at 350 for about 25 minutes (depending on meatball size), or until cooked through and starting to brown. 

While the meatballs are baking you're going to put the pasta on to boil, and cook to al dente.

Start the sauce while the pasta is cooking.

In a large skillet heat olive oil over medium high heat. Add in onion and sauté for about 3 minutes until softened. 

Add in the garlic and sauté just a minute or two until fragrant. You don't want to burn the garlic.

Add in the tomato paste and mix in with the onions. 

Add the tomato puree and water, stirring in with the tomato paste until combined. 

Stir in the rest of the seasonings and sugar to taste. 

Bring to simmer, stirring every few minutes. 

The sauce, meatballs and pasta should all be done pretty close together. 

Strain the pasta and add it into the large sauce skillet.

Carefully incorporate the cooked meatballs. Being careful not to stir to much and break them apart. 

Season to taste. 

Serve and enjoy. 

I made this about 2 weeks ago- and the kids have asked for this several times since then. I will be making this in the next few weeks again for sure. Give it a try! You can pull this off in under an hour. Cheers!

                                                            

Steakhouse Quesadillas

                                             

Last weeks Taco Tuesday at our house! I marinated the steak tips (and really use good steak tips, it's totally worth it) with the mushrooms and onions during the day. Then when it came time to cook them I just separated the steak from the veg.

INGREDIENTS:

• flour tortillas
• shredded sharp cheddar cheese
• steak tips ( I used a little under a pound)
• 1 onion sliced
• 8 oz baby bella mushrooms, washed and dried
• 1/4 steak sauce
• 1/4 cup italian dressing

In a gallon zip lock bag combine the steak, 

mushrooms, onions, italian dressing and steak sauce. 

Seal bag and refrigerate until you're ready to cook them. 

Mine sat in the fridge about 4 hours.

When you're ready to cook. Separate steak from mushrooms and onions.

Place mushrooms and onions in a baking dish and bake at 350 for 25 minutes.

Leave veggies in oven, move to bottom rack.

Place steak on a baking pan and broil for 3 minutes on each side.

Or until you reach desired doneness. 

Make quesadillas by layering shredded cheese, mushrooms, 

onions and steak on a flour tortilla.

Grill for 3 minutes on each side, until golden brown and cheese is melted.

Serve with sour cream. 

We love trying different and new things for Taco Tuesday every week, and this recipe didn't disappoint. You really can't go wrong with an amazing steak and melty gooey cheddar though. I really think most of my quesadilla success should be attributed to my griddle. That thing makes the best grilled cheeses and quesadillas, Nicely crispy and golden brown - soft and oozy cheese inside. Let that image settle in for a few and then see what you're craving. Cheers!

Mini Cheddar and Beef Quesadillas with Black bean and Corn Salsa

This was last weeks "Taco Tuesday" installment. Man were these good. As I was making these mini quesadillas I thought of how I can't wait until football season starts up again so I can make these for a crowd. Even though I don't like football, I love making game day food and pickies (as we call them in our house).

INGREDIENTS:

• 1 package soft taco sized flour tortillas
• 1 package shredded cheddar cheese
• 1 package fajita seasoning
• 1 pound ground beef
• olive oil
• 1 can corn
• 1 can black beans (rinsed and drained)
• 1/4 cup chopped cilantro
• 2 limes
• 1/4 cup chopped chives or green onions
• salt and pepper to taste
• 1/2 teaspoon cumin
• 1 tablespoon honey

In a skillet brown the ground beef. Drain the excess fat add 

2 tablespoons of water and the fajita seasoning. Stir to combine. 

Arrange taco shells on a work surface and build your quesadillas. Add a little cheese then some beef and then a little more cheese. Fold in half. 

After you have prepared all of the quesadillas. Heat up a griddle to 350. 

You can also use a skillet. Cook quesadillas about 2-3 minutes on each side until 

golden brown and cheese is melted. 

Serve with toppings of your choice: Lettuce, tomato, olives, sour cream, guacamole. 

To make the salsa, in a mixing bowl combine the corn, drained and rinsed black beans, juice of 2 limes, chopped cilantro, chives, honey, cumin, salt and pepper. Stir to combine. 

Turkey Cheeseburger Egg Rolls

Whipped these babies up the other night in under 45 minutes. I've been all about easy and fun summer meals the past few weeks. The kids adored these, and hand held food is automatically a hit. Even though they're fried... we used ground turkey. Trying to keep it on the leaner side of things. Not sure how well that worked, ha! Fried anything is amazing, and I'll leave it at that. 

INGREDIENTS:

(Makes approximately 10 egg rolls )

• 1 pound ground turkey (you can of course substitute ground beef as well)
• 1/4 diced red onion
• 2 tablespoons mustard
• 2 tablespoons ketchup
• 1 teaspoon worcestershire sauce
• 1/3 cup chopped pickles
• cheese of your choice, we used swiss and provolone about 10 slices 
• egg roll wrappers (about 10)
• veggie oil (about 1/2 cup)

In a skillet brown the ground turkey and red onion until the turkey is 

cooked all the way through. Drain any access liquid. Add in ketchup, 

mustard, worcestershire and pickles. Stir to combine. 

Set up your egg roll station. Wrappers, filling, cheese and a 

little dish of water for sealing your egg rolls.

Add about 2 tablespoons of burger filling 

plus one slice of cheese to each egg roll wrapper

Fold up the egg rolls. There should be a diagram on the

 package of egg roll wrappers that will explain how better than I ever can.

Once you have all of the egg rolls prepared. In a skillet with high sides heat up about 1/2 cup of oil over medium heat. BE CARFUL FRYING WITH OIL. When it gets up to temp place 2 egg rolls in at a time very gently and fry until golden brown, flip and fry the other side. 1-2 min each side. 

If you want something similar but don't want the grease of frying or the pain of rolling egg rolls: Try flour tortillas, then either baking or lightly toasting each side on a griddle, skillet or panini press. An example is my bacon jalapeño cheeseburger wrap. Those are ridiculously flavorful and easy to make. I'm actually thinking about doing a re-boot of those in the coming weeks, so be prepared! Cheers!

Bacon Jalapeño Cheeseburger Melts

I've been getting really good at coming up with meals on the fly lately. Whipped this up the other night in less than an hour. The most timely thing was just cooking that bacon. I made the kids just bacon cheeseburger melts. The jalapeño ones were for the adults and they were great. Semi gourmet grilled cheeses if you will. Cheers!

INGREDIENTS:

• Bread of your choice (I use 12 grain, I think it makes the best grilled cheese)
• Butter
• Burger patties
• salt and peppet
• bacon
• cheese of your choice
• BBQ sauce
• jalapeños

Preheat oven to 350. Arrange burger patties on a baking sheet. Sprinkle with salt and pepper and drizzle with BBQ sauce. Bake for 10 minutes. Flip burgers. Bake for another 10 minutes. 

Remove from oven and place on a paper towel lined plate to dry off  (so the grilled cheese doesn't get to soggy).

Arrange bacon on another baking sheet. Bake for about 30 minutes, until its reached the doneness you prefer. 

Place on a paper towel lined plate to drain the grease.

Build your cheeseburger melts. Cheese down on the bread then bacon and jalapeños and more cheese. 

Butter both sides of the sandwich and toast on a griddle or in a pan until browned on both sides and cheese is melted. 

Slow Cooker Beef Stew

This was my Grandfather's recipe. Passed down to my mom, then to me. This really is the only beef stew recipe you will ever need to know. It's classic. Tastes the exact same every time. Perfect for this long cold season we've been having. I've literally made this 3 times in the past month.

We always serve our beef stew with Blueberry Muffins. It's the perfect combination of sweet and savory. The recipe above is a quick, easy, delicious 30 minute muffin that can easily be made while this beef stew is simmering away in the crock pot all day. Or even whip up really quick when you get home from work, before you eat. 

I promise this recipe won't let you down. Cheers!

INGREDIENTS:

• 2 pounds stew meat
• 4 red potatoes diced (I leave skin on)
• 1 cup baby carrots cut in half 
• 1/2 cup diced celery 
• 1 whole onion chopped 
• 1/3 cup flour
• 1 teaspoon salt
• 1 teaspoon pepper
• 2 cups beef broth
• 2 tablespoons Worcestershire 
• 1 tablespoon gravy master
• 1 tablespoon minced garlic 

Place stew meat in crock pot. Sprinkle flour, salt and pepper over meat. Stir to combine.

Add the potatoes, onion, carrots and celery. 

Add the beef broth, wocestershire, garlic and gravy master.

Stir well to combine all ingredients. 

Cook on low for 10 hours or High for 5 hours.

Do not open slow cooker while its going.

Stir thoroughly after time is up.

Serve with blueberry muffins or corn bread.

Enjoy!

Slow Cooker Meatloaf (literally the best meatloaf I've ever had)

OK- so I made this today and I just had to post this recipe. It really is the best meatloaf I've ever tasted. And I know just saying this my mom is rolling in her grave- because I swore by her meatloaf my whole life. I now have a new favorite recipe. It was so moist and delicious.. Just absolutely amazing.

INGREDIENTS:

• 2 pounds lean ground beef
• 1 pound ground pork
• 1/2 cup panko breadcrumbs
• 1/2 cup quick oats
• 1 medium onion very finely diced
• 1/2 green bell pepper finely diced
• 3 cloves of garlic finely diced 
• 2 tablespoons worcestershire sauce
• 1 beaten egg
• 3/4 cup of tomato sauce
• 1 teaspoon salt
• 1 teaspoon pepper

For Sauce:

• 3/4 cup of tomato saue
• 1/4 cup ketchup
• 4 tablespoons brown sugar
• 4 tablespoons worcestershire sauce
• 4 tablespoons rice vinegar

Fold two pieces of heavy duty tinfoil into a long 2x12 (ish pieces) and arrange them as an 'X' in the bottom of crock pot:

Not my picture

In a large mixing bowl combine all of the meatloaf ingredients. Make sure the onion, pepper and garlic are really finely diced. Form into a loaf shape- and place on top of the tinfoil in the crock pot.

Combine all of the sauce ingredients in a small sauce pan. Bring to a boil. Reduce and let simmer for 5 minutes. Pour 1/2 of the sauce over the meatloaf- and save the rest for the end.

Cover crockpot and cook on low for 6-7 hours. 1/2 hour before the loaf is finished- pour the remainder of the sauce on the loaf- cover and continue cooking for the remainder of the time.

When done- carefully remove and transfer to serving plate (I used two spatulas to get it out of the crock pot).

Served this with corn and twice baked potatoes (recipe up soon). The kids devoured it- and Mike said this was the best he's ever had. I really can't rave about this enough- I really hope you try this and enjoy! Cheers!

Adapted from: Crock Pot Moist Meatloaf

Mini Shepard's Pies

These were so fun to make. The kids were so excited to have "pie" for dinner. I was actually able to make 12 pies out of 1 pre made pie crust- by rolling it out on the thinner side and punching out the size I wanted with a glass. The kids loved helping with this. Pretty easy to throw together. Of course I had to make my own mashed potatoes (bacon and chive cheddar) which took a little extra time- feel free to use pre made or whatever you have on hand.

INGREDIENTS:

• 1 pre made pie crust
• 1 pound lean ground beef
• 1/2 diced onions
• 1 small can diced mushrooms (drained)
• 2/3- 3/4 cup peas ( I used frozen and just boiled them until they were tender)
• 1/4 cup beef broth or stock
• 3 tablespoons worcestershire sauce
• salt and pepper to taste
• 2 cups of mashed potatoes

Heat oven to 400- roll out the pie crust and punch out 12 rounds a little bigger than the size of a muffin tin. Press each of the crusts firmly in the muffin tins. Bake about 8 minutes or until golden brown- remove from oven and reduce heat to 350.

In a skillet over medium high heat add a little olive oil and start cooking the onions for about 3-4 minutes. Add in the beef and cook until browned. Drain the fat. Add in the mushrooms, peas, beef broth and worcestershire. Stir to combine - salt and pepper to taste.

Spoon the beef filling into each of the pie crusts- and top with the mashed potatoes. Bake at 350 for about 25 minutes. Allow to cool for 10 minutes before removing pies from the muffin tin. 

Pretty easy right? And so damn good. I think next time I want to try doing this with mini chicken pot pies! Like I said before, super kid friendly too! Cheers!

Adapted from: Mini Shepards Pot Pies