Food on Friday: Meatball Subs February 20, 2009

Being of Italian descent (and some Irish, but for some reason the Italian has always been more dominant), I grew up on spaghetti and meatballs. My mom’s were always good and I don’t have her exact recipe, but I found another recipe that turned out really good too! You can use this recipe with any kind of pasta or you can do what I did for my hubby the other day and make meatball subs with the leftovers!

Ingredients:
1 pound lean ground chuck (I used the 80/20 type)
2 eggs, beaten
1/2 cup Italian-seasoned bread crumbs
1 tsp. garlic powder or garlic salt
1 tsp. dried parsley flakes
1/2 cup shredded mozzarella cheese, divided
2 tsp. olive oil
1 jar tomato sauce (I used Ragu’s meat-flavored sauce)
Pasta and/or whole wheat or white hoagie rolls

Heat your broiler and prepare a broiler pan with a cooking spray. In a medium bowl, combine the ground meat, eggs, bread crumbs, garlic powder or salt, parsley flakes, 1/4 cup of the mozzarella cheese and the olive oil. Mix together and form small meatballs out of the mixture (I got about 16 meatballs from it.) Place meatballs on broiler pan and broil on each side about 8-9 minutes, turning once.

In a saucepan, heat about half of the jarred sauce on low. Once the meatballs are done, carefully place them in the sauce and let simmer about 5-10 minutes. Either boil pasta for dinner and use remaining sauce for pasta and serve with meatballs, or make the subs.

If making meatball subs, slice open the hoagie rolls and place three meatballs cut in half onto one side of the rolls. Top with some of the leftover shredded mozzarella cheese and toast/bake for a few minutes to melt the cheese. Serve the subs with chips.

Food on Friday: The Best Beef Stew February 12, 2009

This is a really good beef stew recipe that is even better because it’s cooked in the crock pot! It makes 5-6 servings and is a great meal to take neighbors and friends. Let me know what you think!

Ingredients:
1 1/2 lbs. beef stew meat cut into chunks
1 Tbsp. flour
salt and pepper
1 Tbsp. vegetable oil
1/2 an onion sliced
4 baking potatoes, peeled and cut into chunks
3-4 carrots, peeled and cut into chunks (or 1 cup baby carrots)
3 cups beef broth
1 Tbsp. Worcestershire sauce
1/4 tsp. ground thyme
1/4 tsp. minced garlic
1/2 tsp. salt
1/3 cup flour
1/3 cup water

Heat oil in a frying pan over medium heat. Place beef on a cutting board and season with salt and pepper, and then evenly coat in the 1 Tbsp. flour. Cook about 10 minutes or until the meet is almost browned (a little pink is ok.)

In the crock pot, place the onions, potatoes and carrots. Place the beef from the frying pan on top of the vegetables in crock pot. Pour the broth over the beef and vegetables. Add in the Worcestershire sauce, thyme, garlic and salt, and mix all together. Cook on high for 4-5 hours, or low for 8 hours. In the last 15 minutes of cooking, mix together in a separate bowl the flour and water, and add that mixture to the beef stew. Cook for the remaining 15 minutes on high (if the temp. was on low) so the stew can thicken. Serve with biscuits or bread.

Food on Friday: Homemade Mac ‘n Cheese January 23, 2009

Now, I know that we all have our favorite homemade recipes and I in no way want to impose mine upon yours. But as a person who did not grow up with homemade mac ‘n cheese (it was Kraft all the way), I have learned to enjoy this one recipe which I found in none other than a kids’ cookbook. Let me know what you think and pass along yours!

Ingredients:
1 cup uncooked elbow pasta
2 Tbsp. butter
2 Tbsp. flour
1/2 tsp. salt
1/4 tsp. black pepper
1/4 tsp. dry mustard (yellow)
1/4 tsp. Worcestershire sauce
1 cup milk
1 1/4 cups mild or sharp cheddar cheese cubes
1/4 cup crushed plain Goldfish crackers or Ritz butter crackers (optional)

Preheat oven to 350 degrees. Cook pasta in a large pot of boiling water for about 8-10 minutes. Drain. In a large saucepan over medium heat, melt the butter. Reduce heat to low. Add the flour, salt, pepper, mustard and Worcestershire sauce. Stir until smooth. Add the milk and cheese. Continue stirring until the cheese melts and the sauce is creamy and smooth. Stir the pasta into the cheese sauce. Pour the mixture into a casserole dish and top with the crushed crackers if desired. Bake in the oven 20 minutes or until bubbly and lightly browned. Let stand 5-10 minutes before serving so sauce can thicken.

Food on Friday: Chocolate Chip Brownies August 29, 2008

I always get rave reviews when I make these brownies but you can be the judge!

Ingredients:

1 2/3 cups sugar

3/4 cup (1 1/2 sticks) unsalted butter, melted

2 Tbsp. water

2 large eggs

2 tsp. vanilla extract

1 1/3 cups flour

3/4 cup baking cocoa

1/2 tsp. baking powder

1/4 tsp. salt

1/2 semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 13×9 baking pan. Combine sugar, butter and water in a large bowl. Stir in eggs and vanilla. Combine flour, cocoa, baking powder and salt in a separate bowl and then stir into sugar mixture. Stir in chocolate chips. Spread into baking pan. Bake 18 minutes (may need less time if you’re using a glass pan). Don’t overbake so check to see if done when you start smelling the brownies. Cool completely in pan on a wire rack before cutting. Makes about 2 dozen brownies.

Food on Friday: Pizza Margherita August 8, 2008

When I was studying abroad in Italy ten years ago, this was my absolute favorite pizza to eat. The pizza is quite different over there – squares and rectangles are typical shapes rather than pies cut into triangles. Not a lot of cheese and sauce are used in some varieties but they are still oh so good. The Margherita pizza is one of the best and this version comes close to being as authentic as possible. If you’re cutting corners for a fast Friday night meal, feel free to substitute refrigerated pizza dough for the homemade dough, although it’s a bit pricier (about $2.30 for one tube.) (NOTE: The dough below makes enough for two pizzas. Feel free to freeze half for a couple months and use for another meal.)

Pizza Margherita

Ingredients:
* 3 teaspoons active dry yeast
* 1 cup warm water (110° to 115°)
* 2 tablespoons olive oil
* 1 teaspoon sugar
* 1 teaspoon salt
* 3 cups bread flour

Toppings: (NOTE: if you’re making only one pizza at a time, cut these measurements in half)
* 2 cans (14-1/2 ounces each) diced tomatoes, drained
* 20 fresh basil leaves, thinly sliced (or bottled basil flakes can do – sprinkle on about 2 tsp.)
* 8 cups (2 pounds) shredded part-skim mozzarella cheese
* 2 teaspoons dried oregano
* 1/2 teaspoon crushed red pepper flakes
* 1/8 teaspoon salt
* 1/8 teaspoon pepper
* 2 tablespoons olive oil

Directions:
In a large mixing bowl, dissolve yeast in warm water. Add the oil, sugar, salt and 1 cup flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; divide in half. Roll each portion into a 13-in. circle. Transfer to two 14-in. pizza pans coated with cooking spray (or onto a round pizza stone.) Build up edges slightly. Cover and let rest for 10 minutes.

Spoon tomatoes over crusts. Top with basil, cheese, oregano, pepper flakes, salt and pepper. Drizzle with oil. Bake at 450° for 15-20 minutes or until crust and cheese are golden brown. Recipe makes 2 pizzas (8 slices each).

Food on Friday: Hazelnut Butter Cakes August 1, 2008

If you think I have a liking for Nutella, the yummiest chocolate-hazelnut spread ever, based on past recipes, you are correct. I am learning new ways to bake with this gooey concoction and had to share. This recipe makes about 10 cupcakes (although you could make them smaller to get a dozen) and comes from a base cake recipe I found in a kids’ cookbook. I added the easy Nutella filling/topping. I say filling because when you bite into the cakes, the delish chocolate is inside and I say topping because the swirled effect of the Nutella makes these treats cupcakes without the frosting! No messy eating – just yummy treating!

Ingredients:

1 cup self-rising flour
1/2 cup (1 stick) unsalted butter, softend
2/3 granulated sugar
2 large eggs
1 tsp. vanilla extract
1/2 cup Nutella (can be found on the peanut butter aisle of grocery stores)
Muffin cup paper liners

Preheat oven to 350 degrees. Mix butter and sugar in a medium bowl with a hand mixer. Add eggs and vanilla, and mix. Then add in flour and combine until mixture is smooth and lighter in color (about 2 minutes.) Line a muffin pan with the paper liners (10-12) and half-fill each paper cup with the cupcake batter (about 2 Tbsp. of batter.) Place a heaping teaspoon of Nutella on the top of each of the cupcakes and swirl into the batter with a sharp knife. Bake in the oven for about 15-18 minutes. When you start to smell the cupcakes, check them by inserting a toothpick into the cakes to see if they are done.

Do you have any favorite Nutella recipes? Do share!

Food on Friday: Fudgy Peanut Butter Brownies July 25, 2008

This dessert is a favorite around our house and one that is way too easy to make. Now, I know it is summertime and the oven is often off-limits, but I can’t ignore making a sweet treat no matter what the temperature is! You can always try to make this later in the evening or early in the morning when it’s not so warm outside. Enjoy!

Ingredients:
1 box yellow cake mix (enough for a 13×9 size cake)
1 cup chunky peanut butter
1 cup semi-sweet chocolate chips
2 Tbsp. butter
1/2 cup butter (1 stick), melted
2 eggs
1 14.oz-can sweetened condensed milk

Preheat oven to 350 degrees. In a medium bowl combine cake mix, peanut butter, eggs and 1/2 cup melted butter by hand. Pat 2/3 of the mixture into bottom of ungreased 13×9 pan. In a saucepan, combine chocolate chips, sweetened condensed milk and 2 Tbsp. butter over low heat until melted, stirring until smooth. Remove and pour over cake mixture. Use remaining dough to cover filling. Work slowly and carefully by putting pieces of flattened batter on top of the chocolate. Some of the chocolate filling will show through and that’s fine. Bake for 20-25 minutes (don’t overbake.) Cool before cutting.

Food on Friday: Cool Pineapple Salad July 18, 2008

With temperatures rising, it’s a good idea to choose cool meals, sides and desserts that don’t require heating up the oven. Here’s one that I thoroughly enjoy (and have renamed). Some of you may recognize it as Watergate Salad – whichever you call it, it’s still a delicious and simple recipe that’s great for summer parties, picnics and potlucks.

Ingredients:
2 packages (4-serving each) pistachio flavor instant pudding
2 cans (20 oz. each) crushed pineapple in juice, undrained
2 cups miniature marshmallows
1 cup chopped pecans
3 cups (8-oz. tub) whipped topping

Mix the dry pudding mix, pineapple, marshmallows and pecans in a large bowl. Gently stir in whipped topping; cover. Refrigerate one hour or until ready to serve. Garnish with more whipped topping and pecans, if desired.

Food on Friday: Chilaquiles July 11, 2008

Here is another Mexican dish that is also a four-ingredient recipe! Can’t beat that! The measurements of the salsa are approximate but you can reduce or increase depending on how hot you like your food. Serve with rice or a salad if desired. While there are many variations of this dish, this specific Chilaquiles recipe has become popular in our home.

Ingredients:
4 cups cooked chicken, shredded or chopped (you can either use a pre-cooked rotisserie chicken from the store or cook 4 boneless chicken breasts in slightly boiling water for 15 minutes)
1 bottle/jar (about 16 oz.) green salsa (or you can use a red salsa but not a chunky one)
8-10 soft corn tortillas (NOT CHIPS)
2 cups shredded Monterrey Jack cheese

Preheat oven to 350 degrees. After cooking the chicken and shredding or cubing, spread about 3 tablespoons of the salsa into the bottom of a 1 quart casserole dish. Tear apart 4-5 of the tortillas into small pieces and spread over the salsa on the bottom of the dish. Spread 2 cups of the chicken onto the tortilla pieces, then spread about half of the bottle of green salsa over the chicken. Sprinkle one cup of the shredded cheese over the salsa. Tear apart the remaining tortillas and layer on top of the cheese, repeat with the remaining chicken, then spread the remaining salsa and sprinkle with the rest of the cheese. Bake in the oven about 15-20 minutes or until the cheese is melted and starting to brown. Serve with sour cream.

Food on Friday: The Creamiest Potato Salad July 4, 2008

In honor of the Fourth of July and the numerous barbecues planned around the nation, I thought a recipe for a good comfort food often found at cookouts would be appropriate. I love potato salad and this recipe has to be the best and creamiest one I’ve tasted. But you can be the judge!

Creamy Potato Salad

Ingredients:
1 cup mayo
1 Tbsp. white vinegar
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. black pepper
3 large baking potatoes, peeled and cubed
1 egg
10-15 dill pickles, coarsely chopped

Boil water in one large pot and one small pot. Place the egg in the small pot and boil about 15 minutes until it is hard-boiled. At the same time, place all the potatoes in the large pot and boil about 20 minutes. In a large bowl, combine the mayo, vinegar, salt, sugar and pepper. Mix well and set aside. Once egg is done, run it under cool water while in pot, peel off shell and then coarsely chop. When potatoes are finished, drain and then add the potatoes to the mayo mixture. Add the chopped egg and chopped pickles as well. Combine all ingredients so potatoes are evenly coated with mayo mixture. Serve chilled or at room temperature (it really tastes great both ways.) This recipe serves 4-5 people so feel free to double if a larger amount is needed for a weekend gathering!