Grandma Betty’s Meatballs

Pasta. Sauce. Meatballs. It’s essential. Here is a recipe I came across on The Parsley Thief‘s blog. Not only do they give you their grandma’s recipe, but a homemade sauce recipe as well. Check out their site as well as the recipe below:

Makes 16 – 2″ meatballs, and enough sauce for 1 lb. of pasta

For the Meatballs:

  • 1 3/4 cups fresh bread crumbs (3 3/4 ounces)
  • 1/2 cup milk
  • 2 pounds ground beef
  • 3/4 cups freshly grated Parmigiano Reggiano cheese
  • 2 large eggs, beaten
  • 1/3 cup finely chopped flat-leaf parsley
  • 1 teaspoon sea salt
  • freshly ground black pepper (about 10 grinds)

For the Sauce:

  • 2 (28 ounce) cans of whole, peeled tomatoes (I like to use San Marzano tomatoes)
  • 1 large clove garlicsmashed
  • 4 tablespoons butter
  • 1/2 teaspoon sea saltor to taste

Directions:

  • Begin a double, modified batch of Tomato Sauce with Onion & Butter {or your favorite Marinara Sauce recipe} by adding all of the ‘Sauce‘ ingredients listed above to a large, heavy saucepan, and bringing the mixture to a boil, over medium-high heat. Reduce the heat to maintain a gentle simmer, and cook, uncovered, for 45 minutes, stirring occasionally.
  • Begin the meatballs by preheating the oven to 350 degrees. Add the bread crumbs to a large mixing bowl, and pour in the milk. Toss to coat the bread crumbs, and let them soak for 10 minutes.
  • Add all of the remaining ‘Meatball‘ ingredients to the bread crumb mixture, and mix gently, using your hands. You want to mix just until all of the ingredients are evenly distributed, but try to avoid over-mixing.
  • Using your hands, shape the mixture into 2″ balls, and lay them out on a baking sheet. Bake for 20 minutes, then use tongs to transfer the meatballs to the sauce. Simmer the meatballs in the sauce for another 10-15 minutes. Serve with your choice of pasta, topped with an extra sprinkle of grated Parmesan.


Some Notes/Options [Straight from The Parsley Thief]

  • Store-bought, dry bread crumbs can be used in a pinch, but making your own is worth the effort, whenever possible.To make your own fresh breadcrumbs, process sliced bread in a food processor until evenly ground. Or, you can cube fresh, or day-old bread {crusts removed} by hand. Any type of sandwich bread will do – you can even use whole wheat, if that’s your preference. I have given the proportion of bread crumbs by dry measure, and by weight, to make this easier.
  •  For the sauce, I like to use a modified version of Marcella Hazan’s Tomato Sauce with Onion & Butter because it’s the best tomato sauce I’ve ever tasted! I’ve modified it,  because as written I find it to be too rich for serving with meatballs {but fantastic alone with pasta}. You can also substitute your favorite Marinara Sauce recipe, or even use your favorite jarred sauce – I won’t judge, and have been known to do so myself on many a pressed-for-time, weeknight dinner occasion! My most favorite jarred sauce is ‘Michael’s of Brooklyn’ Marinara – which is expensive, but worth every penny!
  • If you use extra-lean ground beef {i.e. ground sirloin, or 90% lean} you’ll need to line your baking sheet with parchment, or give it a quick coating of non-stick cooking spray, to prevent the meatballs from sticking. 
  • Over the years, I’ve made many a ‘fried’ meatball. Your Italian grandmother may tell you this is the only way to go, and there’s no question it’s delicious! But it also creates a big mess, and requires much more time standing over a hot stove. Not to mention, baking them is healthier. However, if you’d prefer the frying method, simply follow the instructions as is, but to cook the meatballs – Heat a tablespoon of oil in a heavy skillet, over medium-high heat. Add some flour to a shallow plate, or bowl, and roll each formed meatball in the flour, tapping off any excess. Fry the meatballs in batches, until evenly browned on all sides. Transfer the meatballs to a paper towel lined plate when done. Add the browned meatballs all at once to the sauce, and let them simmer until cooked through, about 30 minutes for 2″ meatballs.
Enjoy! xo

Grilled Pizza

pizza3

Since it is Pizza Sunday in our household why not share a great grill pizza recipe. Courtesy of Skip To My Lou, they give you their home made dough recipe as well as their sauce recipe. Make sure you check out their site as well as the recipe below:

Pizza Dough
1 pkg active dry yeast
1 teaspoon sugar
1  1/4 cups warm water
3 1/3 cups flour
1 1/2 teaspoon salt
1 teaspoon olive oil

Directions

  • Dissolve yeast and sugar in warm water. Let stand until foamy, about 3-5 minutes.
  • Insert dough blade.  Place flour and salt into food processor. While machine is running, add liquid.  Process until dough forms a ball. Then process for 30 seconds to knead the dough. Dough may be slightly sticky. Oil hands and remove dough from processor and place in an oiled bag or bowl. Evenly coat dough with olive oil. Let rise for about 45 minutes.
  • Punch dough, divide into 8 equal balls. Form into 8 crusts about 1/4 inch thick.

Pre-heat the grill to medium high.  Brush the grill with olive oil.  Cook the crust for about 2 minutes  —- just until you see light golden grill marks. Flip the crust over and lightly grill  —just until the dough is set and crusts have puffed. You can add the toppings while the pizzas are on the grill, but we pre-cook all the crusts ahead of time and place a big stack of crusts next to the toppings.

Pizza Sauce
1 – 16 ounce can tomato sauce
1 6 ounce can tomato paste
2 garlic cloves, pressed
1 teaspoon sugar
1/4 teaspoon dried Italian seasoning
1/8 teaspoon dried crushed red pepper
1 scant Tablespoon dried basil
salt and pepper to taste

Combine all ingredients and cook for about 10 minutes.

After you’ve added the toppings; Then we put the pizzas back on the grill (lid down) long enough to make the cheese melt and finish off cooking the crusts. We lower the grill temperature slightly to keep the crusts from browning(burning) before the cheese is melted.

pizza4

Enjoy! xo

Buffalo Chicken Strips With Blue Cheese Salad

Courtesy of Martha Stewart, delish Buffalo Chicken Strips with a Blue Cheese Salad. Check out the recipe below:
  • 45 minutes
  • Total Time45 minutes
  • YieldServes 4

Ingredients

  • 2 tablespoons butter
  • 3 tablespoons ketchup
  • 1 to 2 tablespoons hot sauce
  • 1 1/2 cups (spooned and leveled) all-purpose flour
  • 2 large eggs
  • 1 1/2 pounds boneless, skinless chicken breasts, cut into 16 equal-size strips
  • 4 cups vegetable oil
  • Blue Cheese Salad

Directions

  1. In a small saucepan, melt butter over medium heat. Stir in ketchup and hot sauce. Remove from heat; cover and reserve sauce.
  2. In a medium bowl, whisk together flour, 1 1/2 teaspoons salt, and 3/4 teaspoon pepper. Sprinkle 1/2 cup flour mixture evenly on a rimmed baking sheet; set aside. In a shallow bowl, whisk together eggs and 2 teaspoons water.
  3. In small batches, dredge chicken in flour mixture, shaking off excess. Dip chicken in egg mixture to coat, shaking off excess. Dredge chicken in flour again. Place on floured sheet.
  4. In a large (5-quart) saucepan, heat oil to 350 degrees on a deep-fry thermometer (a pinch of flour should sizzle when dropped in the oil).
  5. Add half the chicken; cook until golden brown, 3 to 6 minutes. Transfer to a paper-towel-lined plate. Return oil to 350 degrees. Repeat with remaining chicken.
  6. Toss chicken strips with reserved sauce (reheated if necessary) to coat. Serve with Blue Cheese Salad.

Cook’s Note

A deep-fry thermometer is the best way to monitor the temperature of the oil. Adjust burner heat during cooking to maintain a steady temperature.

Enjoy!xo

Sweet-and-Sour Chicken Wings

This also comes from Martha Stewart’s site. Here is her Sweet and Sour Chicken Wings from her gay day recipe collection. Check out the recipe below:

  • Serves 4

Ingredients

  • 2 pounds chicken wings
  • 1/2 cup sherry-wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons light-brown sugar
  • 1 tablespoon paprika
  • 4 cloves garlic, smashed
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground black pepper
  • Nonstick cooking spray

Directions

  1. Place chicken wings in a large resealable plastic bag or large bowl. In a medium bowl, mix together vinegar, oil, sugar, paprika, garlic, salt, and pepper. Measure out 1/4 cup vinegar mixture and set aside. Pour remaining mixture over chicken; cover and transfer to refrigerator. Let marinate for at least an hour, or up to overnight.
  2. Preheat oven to 450 degrees. Spray a baking sheet with nonstick cooking spray.
  3. Remove chicken from marinade, discarding marinade. Transfer chicken to prepared baking sheet and bake, until juices run clear, about 30 minutes, basting with reserved marinade halfway through cooking. Remove chicken from oven and brush with any remaining marinade before serving.

Enjoy! xo

All-American Buffalo Chicken Tenders

Considering Super Bowl is 2 days away I suppose I should post something that has to do with the big game (even though I care more about eating than the actual game). Courtesy of Martha Stewarts game day recipes, here is her All American Buffalo Chicken Tenders. Check out the recipe below:

  • Prep Time25 minutes
  • Total Time25 minutes
  • YieldServes 4

Ingredients

  • 1 cup crumbled blue cheese (about 4 ounces)
  • 1 cup low-fat buttermilk
  • Coarse salt and ground pepper
  • 1 cup all-purpose flour
  • 1 1/2 pounds chicken tenders
  • 1/2 cup vegetable oil, such as safflower
  • 1/3 cup hot sauce
  • 2 tablespoons melted butter

Directions

  1. Preheat oven to 250 degrees. Place a wire rack on a rimmed baking sheet, and transfer to oven. In a medium bowl, stir together blue cheese and 1/2 cup buttermilk. Season dip with salt and pepper, and set aside.
  2. Place flour and remaining 1/2 cup buttermilk in separate medium bowls; season with salt and pepper. Set out another rimmed baking sheet alongside. Dip chicken in buttermilk (allowing excess to drip off), then in flour (shaking off excess); place on sheet.
  3. In a large skillet, heat oil over medium-high. Working in batches, fry chicken until golden brown and cooked through, 3 to 4 minutes per side. Transfer to rack in oven to keep warm.
  4. In a large bowl, stir together hot sauce and melted butter. Add chicken, and toss to coat. Serve tenders with blue-cheese dip.

Cook’s Note

To keep mess to a minimum, use one hand to dip chicken in buttermilk and place in flour; with the other hand, toss, pick up, and place on sheet.

Enjoy! xo

Cap’n Crunch Peanut Butter Bars

I love Cap’n Crunch. I don’t know about you, but I could sit and eat an entire box (which I guess I shouldn’t say out loud. It makes me sounds like a big pig hahaha). Anyways, on Lick The Bowl Good (LOVE their blog name) they’ve posted an easier recipe on Cap’n Crunch Peanut Butter Bars. Check out their site as well as the recipe below:

What You’ll Need:
3 Tbsp Butter
30 Large Marshmallows
6 Cups Cap’n Crunch Cereal
1 1/2 Cup M&M’s (or any other treat you’d like)

Directions:
1. Spray a 9 x 13 pan with cooking spray, set aside.
2. In a large pot on the stove melt butter, peanut butter and marshmallows on medium low heat, stirring occasionally (I did this in the microwave in a glass bowl).
3. Once mixture is melted and all combined, remove from heat. Add cereal and M&M’s quickly and stir quickly to well coat. As the marshmallow mixture cools will become harder to mix.
4. Pour into prepared pan. Coat your hands with a little extra butter and press down the mixture into the pan to get it as even as possible. Allow to cool completely and cut into squares.

Makes 24 bars.

Enjoy! xo

Resurrection Rolls

I had pinned this a while back, but never actually looked at the recipe or the story behind the rolls. On Eat At Allie’s blog, she give you a biblical story to go along with these rolls. For those of you who aren’t religion and are all about the food; that’s fine too because these are actually REALLY good. She gives you step by step photos along with directions. Check out her site as well as the recipe below:

What You’ll Need:

One can of crescent roll dough
 8 large marshmallows (or one for each roll you’ll be making)
Melted butter
Cinnamon sugar
Directions:
1. Unroll the crescent rolls and place on a rimmed baking sheet lined with parchment paper.
2. Roll the marshmallows in the melted butter.
3. Roll the marshmallows in the cinnamon sugar.
4. Wrap the marshmallow in the crescent roll cloth, pinching the dough together securely.
5. Put the rolls in the oven and bake for 12 minutes.
6. When they’re cool enough to handle, break one open and discover what happened to the marshmallow.
Enjoy! xo

Monkey Bread: Mason Jar Style

Monkey Bread in a Jar p Everyone Will go Bananas for Monkey Bread in a Jar

Courtesy of The Family Kitchen here is their recipe for easy Monkey Bread. Check out their site as well as the recipe below:

Monkey Bread {baked in 8 ounce mason jars} Makes 4 servings

What you’ll need:
10 refrigerated biscuits – cut into quarters
1/2 cup sugar
1/2 cup dark brown sugar
1 teaspoon ground cinnamon

What to do: 
1. Preheat oven to 350 degrees. Spray mason jars with cooking spray and place them into a deep sided baking tray.
2. Into a bowl, add: sugars, and cinnamon. Whisk together to combine. Place cut biscuits pieces into sugar mixture. Toss to combine and coat well.
3. Evenly distribute coated biscuit pieces between the jars. Adding a little extra of the sugar mixture as  you go. Fill only 3/4 of the way up the jar {to allow for bread to rise and not overflow}
4. Bake for approximately 10-15 minutes until monkey bread has risen and is golden and bubbly. Allow jars to cool slightly prior to serving.

Enjoy! xo

Jack Daniel’s Chocolate Cake: Mason Jar Style

whiskey cake Whiskey in a Jar Chocolate Cake

I feel like everyone responses well to alcohol related recipes. Courtesy of The Family Kitchen they provide an easy JD Chocolate Cake recipe. Check out their site as well as the recipe below:

Whiskey in a Jar (Flourless) Chocolate Cake

Ingredients

1 stick butter
8 oz chocolate pieces (chopped fine) or small chips, semi-sweet
1/2 cup white sugar
1/2 cup brown sugar
4 eggs
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 teaspoon baking soda
1/2 cup Tennessee whiskey, I used Jack Daniels
nonstick spray

Frosting
4 oz shortening
4 oz softened butter
1 lb powdered sugar
2 tablespoons milk or whiskey

For Cake:

1. In a double boiler, or in the microwave, melt butter and chocolate together. Stir well. Let cool.
2. Add butter and chocolate to a large mixing bowl with sugars. Mix until well combined. Add whiskey and mix well. Add eggs, one at a time, until incorporated. Mix well. Add salt, baking soda and baking powder. Mix very well. .
3. Pour into 4 pint jars that have been sprayed well with non-stick spray. Bake at 350 degrees for 30 – 40 minutes, or until cakes pass the toothpick test. (And they have risen and fell)

For frosting:

1. Cream softened butter and shortening in stand mixer with wire attachment.
2. Add sugar. Mix on low until combined. Turn mixer to high. Add a little of the milk or whiskey at a time, until icing is light and fluffy.
3.  Refrigerate until ready to use.

Makes 4 large servings

Enjoy! xo

Irish Whiskey Cake: Mason Jar Style

Yes, you read right… Irish Whiskey Cake baked into a Mason jar. I’ve always loved this idea: it makes a great gift and it’s good for those who can’t say no to the second slice of cake *that would be me :)* Courtesy of Sprinkle Bakes they’ve provided photo instructions as well as regular instructions. Check out their site as well as the recipe below:

Irish Whiskey Cake

Serves 10 
 This cake can be made in 10 – 8 oz. or 12 oz. glass canning jars,
-or- a 10″ bundt pan, greased and lightly floured. 

Cake: 
2 cups all purpose flour
1 1/4 tsp baking soda
1/2 tsp. salt
1 1/2 cups strongly brewed coffee
1/4 cup plus 3 tbsp. Irish whiskey
1 cup unsalted butter, cut into pieces
1/2 tsp cinnamon
1 cup unsweetened cocoa powder
2 cups sugar
2 eggs
1 tsp vanilla extract

Directions:

1. Preheat oven to 325 degrees.
2. Whisk together flour, baking soda and salt in a large bowl; set aside.
3. In a medium saucepan, add coffee, whiskey, butter, cinnamon, and cocoa powder.  Place over moderate heat and whisk until butter has melted.  Remove from heat and add the sugar.  Whisk until incorporated.  Pour mixture into a large bowl and let cool slightly.
4. Whisk together eggs and vanilla extract and gradually pour into chocolate mixture.  Add flour mixture and whisk until just combined.  Mixture will be very thin.
5. Place canning jars on a cookie sheet or roasting pan and pour batter in each by the level 1/2 cups full; OR pour batter into a greased and floured bundt pan.
6. Bake for 45-55 minutes (for both jars and bundt pan).

Whiskey-Butter Sauce:

1/4 cup Irish whiskey
3/4 cup sugar
1/4 cup butter
1/4 cup water

Directions:

1. Prepared whipped cream (for jar cakes)
2. When the cake(s) are almost ready to come out of the oven, begin to make the sauce.
3. Combine all ingredients (except whipped cream) in a small saucepan, and cook very gently over medium heat until sugar has dissolved.  Remove from heat.
4. When cake(s) are done, let them cool for 10 minutes.  With a skewer, poke holes in the jarred cakes and pour a little sauce into each cake -dividing it evenly until it has all been used.  Top with prepared whipped cream.

If making a bundt cake, turn the cake out and place it upside down (as it baked in the oven). Poke holes all over the surface and VERY SLOWLY drizzle sauce over the cake until it has completely absorbed all of the sauce.  Wrap in foil and let cool completely.  Store in an air-tight container.

Enjoy! xo