Meatball Parmigiana Sliders

The last recipe to finish out my Martha Stewart Living parmigiana bonanza, I decided to give us a break from all the chicken and “beef up” the menu with these adorable sliders. This may become one of my go to party favors for things like the Super Bowl and “man parties.” How can any guy not get on board with dainty sandwiches when they involve meatballs and red sauce? Seriously.

I expect pinkie fingers to fly out at a moments notice if for nothing else, then to wipe the drool from their mustaches. (Okay, my imagination may be running away with me a little bit, but if you see in your head what I see, you would be grinning from ear to ear.)

Meatball Parmigiana Sliders

2 slices sandwich bread, torn into 1 inch pieces
½ cp whole milk
2 pounds ground beef
½ cup grated Parmesan
2 tsp chopped/minced garlic
1 large egg
Salt and Pepper
1 small onion, finely chopped

Marinara Sauce
1-2 dozen Brioche or dinner Rolls (depending on if you want to freeze half for later or make all for a party now)
1 ½ cups shredded mozzarella
½ cup grated Parmesan

Directions:
Soak bread in milk for 5 minutes. Gently add in the rest of the meatball ingredients: beef, parmesan, garlic, egg, salt, pepper and onion. Refridgerate for 30 minutes.

Roll mixture into 24 1 ounce balls (golf ball). Place in simmering marinara sauce over medium heat. Cook partially covered for 20-25 minutes until meatballs are cooked through.

Preheat oven to 400. Arrange rolls, cut side up on a baking sheet. Place 1 meatball, 1 spoonfull of sauce, 1 tbs mozzarella and 1 tsp Parmesan on each roll. Bake until cheese melts (about 3 minutes).

Since there are just 2 of us, I choose to freeze half the sauce and meatballs for a later meal (served over spaghetti, sliders, etc.) but you could easily half this recipe or make it all at once for a party.

Beef and Pasta Stew

This makes the most tender delicious steak stew EVER and is perfect for these unseasonably cold nights we’ve been having here in NC the past few weeks.

Beef and Pasta Stew

4 cups Beef Broth
1 cup water
2 cups chopped onion
3-4 pounds of quartered small red potatoes
2 large carrots coined
2 ½ lbs boneless round steak cut into ½ inch pieces
1 can diced tomatoes
3 tbs chopped garlic
1 cup fresh spinach
1 box frozen broccoli florets
1 cup uncooked ziti
1 tsp salt
½ tsp pepper
½ cup grated parm

Directions:
In large stock pot, combine first 8 ingredients. Cook on medium high for 1 ½ hours. Add remaining ingredients except Parmesan and continue to cook on medium high for 30 minutes. Top with cheese.

Easiest Pot Roast Ever

Seriously. Need a fast meal? Forgot to put the Pot Roast in the crockpot before work? I have a five minute dinner cure for you.

Ingredients:
2-3 Pound Beef Roast
2 Stalks Celery
2-3 large carrots
1 medium yellow onion
3 pounds of Red Potatoes
1 can Cream of Chicken soup
1 cup Beef Broth
Salt
Pepper
Garlic Powder
1 ½ tbs Worcestire Sauce

Directions:
Heat oven to 400 degrees. Tinfoil line a Roasting pan (for easy clean up). Place Roast in pan and pierce several times with a fork. Liberally sprinkle salt, pepper and garlic powder over the top. Pour Worcestire Sauce on top and press in with fork tines. Peel carrots and any eyes off the potatoes. Cut carrots into 1 inch pieces, quarter potatoes. Cut Celery into 1 inch pieces. Slice Onion. Layer carrots, potatoes, celery and onions into pan around and over roast. Pour Cream of chicken Soup over and then dilute it with Beef Broth.

Cover and cook for an hour and a half. What comes out is tender Beef, delicate potatoes and rich gravy with very little prep work! So after a long hard day, you can spend five minutes in the kitchen and then put your feet up while your oven does the work.

Michael Simonesque Lasagna

I was watching Paula Deen this past weekend (DVR’d show) and her guest was Michael Simon (my favorite Iron Chef). They were making his Mom’s lasagna. It intrigued me because he made a thick meat sauce that wasn’t really a sauce so the lasagna was thickly layered without a lot of juice. While I can’t use all the same meats and spices he does (those pesky food allergy fears you know), I did mimic his method to create my own version. It came out quite well in my opinion. (There is very little similarity between the two recipes other than taking inspiration to make a super meaty drier lasagna).

I liked this recipe for many reasons. By cutting down the sauciness it came out cleaner and held its form better than my traditional lasagna. It was fast and easy to make and very hearty. This would be an easy recipe to adapt by adding some sliced veggies to it or taking to a potluck since its not as messy.

Meat Lasagna
1 Large box of noodles (boiled in salted water till al dente)
2 lbs ground sirloin
1 ½ medium large yellow onion-diced
2 tbs finely diced garlic
Salt and pepper to taste
1 tsp celery salt
Parsley and Italian Seasoning (amounts are up to you)
1 ball Fresh Mozzerella Cheese
1 bag shredded Mozzerella
½ cup shredded or grated Parmesan
12 oz cottage cheese
16 ounces Ricotta Cheese
1 can tomato Paste
2 cans Diced tomatoes

Directions:
In a cast iron Dutch oven, brown hamburger meat along with garlic and onion. I had to add a tidbit of water to mine as the hamburger doesn’t have enough fat to provide a cooking base. Add Tomatoes, seasonings, and tomato paste. Simmer for 30 minutes.

In a bowl, combine cottage cheese, parmesan, and ricotta. Stir until blended and smooth.

To assemble: Spread some of the meat mixture on the bottom of pan and layer lasagna noodles over the top so no meat shows. Spread about half of the ricotta mixture over and layer on another set of noodles. Spread some meat sauce and sprinkle with shredded mozzarella. Repeat with ricotta mixture. Top off with meat sauce. Tear the mozzarella ball into pieces and layer over the top.

Bake for 45 minutes in a 350 degree oven.

The Great Kabob

Kababs or Kabobs are known as meals on a stick. Originating in or around Turkey before the 14th century, it most closely translates to fried or charred meats. Often served in sandwiches, in stews etc. now a days in America (atleast around here) its served straight on the stick alternated with a variety of veggies and/or fruits.

Kabobs are great for grilling quickly for appetizers, parties, etc. The Leftovers are so versatile and store easily and quickly. Many people associate Kabob's with lamb but they have become so diverse that many regions have their own take on it. They can be complex tastes of marinated meats with three and four other food items or as simple as salt and peppered shrimp.

So now that we've had the history lesson, on to the FOOD! To celebrate the first spring like day, I grilled out. Simple shrimp kabobs with wedges of lemon and small slices of onion. Beef kabobs with large quarters of sweet onion, and red pepper.

I couldn't do it without my nifty skewers from Pampered Chef either. These are by far the best skewers EVER!

So really there is no recipe to try here. Play around with combinations of veggies, fruits and meats as well as seasoning with your favorite marinades. Have fun with it and enjoy the beautiful weather, quick cooking times and excellent meals all on one stick.

French Onion Soup

This is my adapted version of French Onion soup. There are many out there and some use more herbs and flavors but I'm still being careful what I eat (due to previous allergy attack). This recipe is simple, hardy and good and really, there is no reason to try to add to it too much. Let the onions, sourdough bread and gruyere take center stage because really, you can't beat that combination anyway. It's Heavenly!

French Onion Soup

Ingredients:
1/3 cup olive oil
6-7 LARGE Yellow onions, sliced
2 tbs garlic, minced
3 tablespoon flour
8 cup beef stock (two boxes)
salt and pepper to taste
1 loaf Crusty Sourdough bread
1 cup Mozzerella blend shredded cheese
Thinly sliced Gruyere cheese

Directions
Saute onions in oil over low heat until tender and golden yellow. Sprinkle flour over onions, cook a few minutes more, browning the flour well. Add stock and bring to a boil. Reduce heat, cover, and simmer gently for 20 minutes or so. Add salt and pepper to taste.

Meanwhile, slice bread into 3/4 slices and butter both sides. Toast slices on grill pan until golden brown. Ladle soup into an ovenproof bowl, add toasted bread and cover with a sprinkle of mozzerella blend and then gently place slices of gruyere cheese over top. Place ovenproof bowl on a baking sheet lined. Bake at 350 degrees for about five minutes (or use the broiler and watch super close).

Beef Stew and Buttermilk Biscuits!

My Momma makes the BEST Beef Stew and biscuits. This was probably one of my top 5 dishes growing up. I've tried several beef stew recipes and many of them include tomato/barbeque base broths which I find pretty much disgusting. I've come across a few that I like well enough but nothing beats the way my momma does it.

I was so desperate for some of her beef stew that I decided to give it another shot. This time, I came pretty darn close and I was so proud.

Beef Stew

Ingredients:
1 lb stew beef
flour
1/4 cup or so of oil
1 diced yellow onion
1 stick celery
2 fat carrots, peeled and coined
2 tbs chopped garlic
3-4 tbs butter
3 cups chicken broth (you can do 4 broth, 4 water if you prefer)
5 cups water
salt and pepper to taste
6-8 small/medium potatoes peeled/diced

Directions:
Roll beef chuncks in flour and brown in hot oil, drain oil and place beef in large stock pot. Saute the onion and garlic in butter. After onions start to look translucent, add carrots and cook for about a minute. Add celergy and cook maybe a minute more. Pour into stock pot.

Add broth and water and potatoes to stock pot. Bring to boil and reduce heat to simmer. Add salt and pepper. Cook until potatoes are cooked through. If broth is too soupy, take about 2 cups out and whisk some flour into it (1/8 of a cup) and re-added to pot...the flour will thicken the broth. Salt and pepper to taste and serve over warm buttermilk biscuits.

Buttermilk Biscuits

Ingredients:
5 cups of flour
/4 cup crisco
2 cups buttermilk

Directions:
Use pastry cutter to mix crisco into flour. Add buttermilk and cut in with pastry cutter. Once it starts getting to be a sticky dough, I like to use my hands. If its TOO sticky you can add a bit more flour. Turn dough out on a floured surface and roll out and use a biscuit cutter if you wish. For "cathead biscuits" just form large balls in your hand and then press down. This is how momma made them. These biscuits are thick and perfect for "sopping up" the gravy. If you want a FLUFFY buttermilk biscuit you have to add yeast to the dough to get the airy rise.

Momma's Southern Goulash

Goulash is derived from a Hungarian word for Cattle Stockman- Gulyas. In food circles, it can mean a variety of things but is basically a soup or stew made up of vegetables, beef and onions.

Growing up, Goulash was a comfort close to my heart that was a simple thick hearty version of spaghetti in essence. Its basic. It's simple and its cheesy gooey deliciousness brings me home no matter where I am, but only if my momma makes it!

Bless her heart she did! So here is the recipe (finally, I know you have been waiting on it!)

Momma's Southern Goulash

Ingredients:
1/2 box of elbow macaroni noodles (cooked al dente)
1 Jar of home canned tomatoes (or 1 can of diced and 1 can of stewed store bought)
1/2 block KRAFT American Cheese
One Onion
1/2 green pepper
salt, pepper
2 tbs butter
2 tbs garlic
1 lb ground beef

Directions:
Brown beef. Run tomatoes in blender or food processor to course chop them (don't want runny sauce but do not want chunks).
Chop fine pepper, onion and garlic and saute in the butter. Pour tomatoes in and simmer. Add browned beef and noodles. Cook till noodles are tender. Add shredded cheese. When cheese is melted, serve warm!

BTW: Using a cast iron pan only makes it better!

Beef Stroganoff

The week of Christmas I wanted simple hardy dishes that would have tons of leftovers. Boy did I ever make stuff with tons of leftovers. I have REALLY got to work on cutting recipes down for the two of us or freezing portions immediately! I'm going to have to throw some food out because there are still leftovers and they are over my three day rule. We just could not eat that much.

I will post the full recipe but I made the error of using too much meat and broth so I had to balance out the ingredients which made WAY too much. This would feed an army so please, PLEASE cut this recipe down. My suggestion...cut the roast in half and freeze half for a later time and use about 2 cups of the broth only to start.

Beef Stroganoff

Ingredients:
2-3lb Beef Chuck Roast
6 cups of water
2 Beef Boullion Cubes
3/4 cup flour
Salt
1 medium onion, chopped
1 package (10 ounces) mushrooms, destemmed and sliced
3 tbs chopped garlic
1 carton Sourcream (16 ounces)

Directions:
Put all ingredients in crockpot EXCEPT Sourcream. Cook for 8-10 hours on low. Remove roast and trim fatty portions (meat will just fall apart) and cube or shred meat. Add additional flour to thicken broth if needed (pull about a cup of broth out, add flour, whisk until smooth, slowly return to crock whisking the entire time so there are no lumps). Once you get a thickened broth, add sourcream and return meat to crock. Serve over rice or egg noodles. Top with a sprinkle of parsley.

TACO SOUP on a Snow Night

What could be more perfect than that? When I think warmth, I don't just think physical warmth and heat. I think flavors are warm, smells are warm, even the feel of a texture can be warm. On a cold blustery night like tonight (where the sleety, snow wind mix pins your eyelids to your chin and your butt tries to fold in on itself), there is nothing better than a warm soup filled with spice, flavor, texture and heat. I KNEW tonight would not be a plain old chili night, but a perfect time to try TACO SOUP.

TACO SOUP

Ingredients:
2 lbs ground beef
2 medium onions diced
1 LARGE (30 ounce) can of Pinto Beans
1 can Light Red Kidney Beans
1 Can Corn
1 Can diced tomatoes with chilis
1 quart canned tomatoes (about 2 cans at the store or ONE large can)
1 can black olives
1/2 cup green olives
1 package Taco Seasoning Mix
1 package Fiesta Ranch Mix

Directions:
Brown the ground beef in a skillet. Remove and saute the onions in about tbs of the drippings or olive oil. Run beef through a food processor to make sure it is finely chopped. Drain your beans and corn. Add ALL ingredients to a large stock pot and simmer for an hour.

Serve HOT with a garnish of corn chips, sour cream, or grated cheese. (or all of the above!)

Note: This could be done in the crock pot. Brown beef and onions, simmer all ingredients in crock for 4-6 hours on low.

Crock Pot Vegetable Stew

Sometimes, you aren't in the mood to cook. Seriously, the best cooks need a day off. Once you start cooking homemade dishes, you can't turn it off. Ordering Pizza or making Hamburger Helper loses appeal. Comfort food becomes home cooked dishes but when you are too tired to cook, those foods aren't so comforting anymore because they are work. I think EVERYONE should have a series of Crock Pot dishes, or premade frozen dishes that can be thrown together/thrown in the oven, with little prep work or concentration. This little gem is a slightly heartier version of a simple Vegetable Soup.

Ingredients:
1 lb Beef stew/ Round steak cubed
1 can diced tomatoes undrained
3 cups water
1 large onion diced
3 celery ribs, sliced/diced
3 beef boullion cubes
2 carrots coined
1/2 tsp dried basil
1/2 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
2 cups frozen mixed vegetables
1 cup frozen limas

Directions:
Combine ingredients except for frozen veggies in a slow cooker. Cover and cook on low for 10 hours on high for 6. Add vegetables, cover and cook on high for another hour and a half or until meat and vegetables are all tender.

Stuffed Cabbage

I actually took a bare bones ingredient list given to me by BGG (from her Girlfriend) and combined it with a more traditional Southern version Recipe to create my own Stuffed Cabbage.

It cooks away in a Cast Iron Dutch Oven as I type this. Pictures and results to come later.

Stuffed Cabbage Rolls

1 large head cabbage

Filling:
2/3 lb ground Beef (chuck or sirloin works best but hamburger will work too)Browned
1/3 lb Italian Sausage-Browned
1 stalk finely chopped celery
2-3 tbs dried parsley
1 tbs dried basil
1/3 cup brown rice, raw, can use instant or regular
1 small onion, finely chopped
2 eggs
1 teaspoon salt
1/4 teaspoon pepper
Topping:
2 tbs crushed garlic/finely chopped
Half of One Large Purple Onion Sliced
1 Can Stewed Tomatoes
1 Can diced tomatoes

3 to 4 teaspoons lemon juice (1 large lemon)
1 teaspoon salt
1/4 teaspoon pepper
1 cup hot water


Remove about 6-8 large leaves from the cabbage; cut off very thick part of each leaf. Pour boiling water over the cabbage to wilt the leaves.
Preheat oven to 350°.
Combine Filling ingredients in large bowl. Place a mound of meat mixture in cupped part of each softened cabbage leaf. Fold over sides of cabbage leaf; roll up. In bottom of Dutch oven, place a few of the remaining leaves from the cabbage head. Combine Topping Ingredients (minus sliced onions) in seperate bowl. Arrange layers of cabbage rolls, seam side down; cover with Topping mixture and sliced onions in a Dutch oven or large casserole. Place in oven for one hour. Check for tenderness. Cook longer if necessary.

I may try this in a crock pot next time. Uncooked for 4 hours.

Eagle's Chili

This recipe was given to me by a generous friend who passed away in April. Every Halloween he would make huge pots of this Chili and invite anyone and everyone to his house in celebration of Friendship. For our wedding, he passed the recipe to me. It's called Eagle's Chili. I have tweaked it a bit here to make a small pot of simple Chili for the everyday. It's hearty and thick and pairs Great with Cornbread or Garlic Bread. You can eat it plain or garnish it with a variety of crackers, sour cream, and/or cheese, nacho chips or even chives. There is an endless possibility of things you can do with a basic hearty chili.

Eagle's Chili
1 1/2 lbs hamburger, chopped fine or crumbled
1 large onion, chopped fine
1 large green bell pepper, chopped fine
2 large cans of Bushes Mild Chili Beans
1 Large can of Diced Tomatoes
1 jar of V8 Vegetable blend or Plain Tomato Juice
1 Package of Taco Seasoning
1 jar of sliced mushrooms
Chili Powder to taste

Directions:
Brown Hamburger. When hamburger is almost done add in onions and green pepper and saute in the hamburger juice. Add in Envelope of Taco seasoning and stir till well blended. Transfer to a crockpot. Add the rest of ingredients and cook for 8-10 hours. Periodically stir and add chili powder.

Stuffed Zucchini Parmesan

This recipe is fantastic and excellent warmed up the next day for lunch. I found this on Cooks.com and followed someone else's adaptation plus adapted it myself to creat a completely new recipe. This is how I MADE it.

Stuffed Zucchini Parmesan
Ingredients:
2 LARGE zucchini (I'm talking baseball bat size here...or 4-5 small zuchini for a gathering of people or side dish).
1/2 cup of Pepperidge Farms Seasoned Stuffing mix
1 lb hamburger, browned and chopped
1 tbs melted butter
1/4 stick butter
1 tablespoon flour
1/4 cup sour cream
salt and pepper, to taste
zucchini pulp
Ragu Pizza Quick Sauce
1 cup Mozzerella Cheese
Parmesan cheese

Directions:
Drop whole zucchini into boiling salted (about 2 tsps salt per 5-6 quart pot) water. Reduce heat and simmer for 15 minutes or until tender.
Drain; cover zucchini with cold water to stop the cooking. When cool, slice in half lengthwise; scoop out meat from centers ( I used an icecream scooper) leaving a hollow shell. Reserve zucchini pulp and set aside.
Mash zucchini pulp using a potato masher or a fork.
Stuffing:
In a small saucepan, melt 1/4 stick butter. Blend in the flour until no lumps remain; add sour cream. Combine with salt, hamburger and zucchini pulp, mixing ingredients until well blended.
Fill the zucchini shells evenly with the stuffing.
Melt 1 tablespoon butter in microwave. Stir in 1/2 cup Pepperidge farms stuffing crumbs, mixing until all are coated. Sprinkle a layer of buttered crumbs on top. Drizzle Ragu Pizza Quich Sauce over the top and Bake in a preheated 350F oven for 20 minutes. Sprinkle top with Parmesan cheese and shredded mozzarella and bake for 10 minutes more.

Comfort Food: Cheeseburgers

There are some days, when you just want your favorite childhood food or cozy foods. One of mine is home made cheeseburgers. I have fond memories of my father grilling burgers, errr, rather burning burgers on the grill. My father wasn't the best with the grill, everything was slightly charred, but it is a memory I always carry in my heart, and probably the reason I always requested to grill out for my birthday. Springtime, family gathered, grill smoking, my mom forming the hamburgers, dad smacking her butt as he takes the plate out to the grill......love and food....is there any better mix? I have perfected my mom's hamburgers over the years, and fortunately, I'm better on a grill as well, but I can never eat a homemade hamburger without getting the warm fuzzies.

Cheeseburgers

2 lbs ground chuck

One packet Vegetable Dip Mix

1/4 cup Oats (For Gluten Free you can use an extra egg and leave the oats out)

One egg, beaten

Mix all ingredients together in a large bowl....and mix well..make sure all the veggie dip powder is mixed into all the meat well. Divide into 6 portions, for portions into balls and then press down for a patty......place on grill (works well in grill pan for a winter feel good fix ;) and after a few minutes flip. I sometimes flip two or three times to keep from burning any part. As soon as you flip for the last time, or take them off the grill, cover each one with your preferred cheese. I use colby jack.

Quick Winter Steaks

This is a quick meal idea for those in a rush!! Grab your Grill pan (I use the pampered chef grill pan) and some beef steaks for searing. Sprinkle pan with Olive Oil and heat (on medium/high). Place steaks in heated pan, sprinkle with salt and pepper and parsley. Flip steaks after five minutes or so and cook five minutes or so more until done on both sides with nice grill marks. Goes great with zesty broccoli and/or fried potatoes (or your favorite sides).

Cheeseburger Meatloaf

Cheeseburger Meatloaf
-1 lb lean ground beef (I used 11% I believe and used 1 1/2lbs)
-1 cup finely chopped onion (and 3 1/4" thick slices, for topping)
-1/2 c quick cooking oats
-2 tbsp milk (recipe called for whole, but you can use skim)
-1 large egg, lightly beaten
-1 cup shredded cheddar cheese (I used Mexican Blend shredded)
-1 tbsp ketchup (I used 2 tbsp of condiments)
-1 tbsp mayonnaise
-1 tbsp yellow mustard
-1 tbsp pickle relish ( I skipped this)
-1/4 tsp salt
-1/4 tsp pepper
I added two tbsp real bacon bits


Preheat oven to 350. Combine all ingredients in a large bowl (except for onion slices). Pat mixture down in a lightly oiled 9x5 loaf pan( I did not oil it as I knew the extra fat in the meatloaf would be plenty to keep it from sticking). Top with onion slices, keeping them intact. Bake until firm--about 1 hour. (Because I used higher fat meat, I drained the grease off at the end and it firmed up more). Makes 6 servings..

Fried Potatoes and Beef Roast Dinner

This is a traditional southern dinner in our house. Quick and Easy. Roast beef with veggies and Fried Potatoes.




FRIED POTATOES


One of my DH's Favorite foods, and the one thing that he requests almost everyday. This is great because you can make as much or as little as you need.





Wash and peel potatoes (Baking Potatoes and White Potatoes work best)

Slice into 1/4 inch thick slices

Heat Olive Oil (light layer to cover the bottom approx 2 tbs) in skillet


Place potatoes in a single layer, sprinkle with salt and pepper and drizzle OO over top

Cover and cook on medium to high approx 4 minutes

Flip slices over, recover and cook another 4 minutes or until tender (cook longer for a crispier potato.

Drain on papertowel and serve hot. I like them plain or with ketchup!








ROAST BEEF with Veggies


Beef Roast (size of your choice)
Place in crockpot with a package of French Onion Soup Mix, a can of Cream of Mushroom Soup and fill with water until it covers meat. Cook on low several hours (atleast 5). I like to put it in before I go to work or at lunch, and its done when I get home.









When you get home add thawed veggies of your choice. I used greenbeans from my garden that I thawed from my freezer (already cooked), a can of carrot coins, and a can of mushrooms. Let these cook with the beef while you make the potatoes. Occasionally I will add potato chuncks directly to the roast with the veggies, but DH prefers them fried. You can do it either way. ENJOY!