How to Make Meatballs With Rice

So Raleys does their $5 Mondays and they had two 1lb containers of ground turkey for $5.

A deal like that, I can’t resist. I bought them and cooked one while putting the other in the freezer. I had forgotten about it, but then was reminded and needed to cook the meat up before it went bad.

I decided to make meatballs as I hadn’t ever made them before-but I was missing breadcrumbs and it was late so I didn’t feel like going out to buy some.

So in the spirit of the 1940s (Tuesday’s post on The Secret Keeper), “Make it do… Or do without”, I searched the internet for a recipe that had a substitute for breadcrumbs.

This recipe comes from Delishably

Ingredients:

  • 1.5 to 2 lbs of Ground Turkey (or Ground Beef)
  • 1 Egg, beaten
  • 3 Tablespoons of Uncooked Rice
  • 2 Tablespoons of White Flour
  • 1 Tablespoon Crushed Red Pepper Flakes
  • 2 Tablespoons of Fresh Parsley or Basil (I prefer basil)
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Black Pepper
  • 2 Tablespoons of Minced Fresh Garlic
  • 1 Teaspoon of Paprika
  • Extra Virgin Olive Oil for Cooking

Directions:

  1. In a bowl combine the meat with all the spices.
  2. Add the egg, and mix.
  3. Mix in uncooked rice and flour.
  4. Continue to mix until it is uniformly blended.
  5. Shape into balls.
  6. In a skillet, coated with olive oil, saute the meatballs and allow them to cook until browned.

Thoughts After Cooking:

So I thought this was pretty good, although if I were to make it again I would try using something else as a substitute-the rice made them a little chewy.

But otherwise delicious!

Yum

For more recipes, go to Baked Tomatoes With Mozzarella & Parmesan

Angel Hair Pasta With Zucchini and Tomatoes

So I was reading Knit to Kill by Anne Canadeo and Lucy makes this pasta dish that sounds super good. But they didn’t include it in the book!

So I scoured the internet to try and find one that fit the description Lucy gave and settled on SkinnyTaste‘s Angel Hair Pasta with Zucchini and Tomatoes.

Ingredients:

  • 2 Medium Zucchini, Spiralized or Julienne
  • 4 Cloves of Garlic Chopped
  • 2 Shallots
  • 3 Medium Diced Tomatoes or 2 Cups of Grape Tomatoes, Halved
  • 4 Teaspoons of Extra Virgin Olive Oil
  • Salt
  • Pepper
  • Pinch of Red Pepper Flakes
  • 8 oz of Angel Hair Pasta
  • 2 Tablespoons of Chopped Fresh Parsley or Basil
  • 1/4 Cup of Low-Sodium Vegetable or Chicken Broth

 

Directions:

  1. Boil a large pot of water and cook pasta according to the directions.
  2. While pasta is cooking, heat up a large saute pan.
  3. When pan is hot, add olive oil.
  4. Add garlic and shallots to the pan and saute about 1 min, or until soft.
  5. Add zucchini and season with salt and pepper.
  6. Cook about 1-1.5 mins, then add tomatoes, crushed red pepper, parsley, chicken broth, and add salt and pepper.
  7. Remove from heat.
  8. Drain the pasta, and reserve a cup of water.
  9. Toss the pasta with the zucchini and tomatoes.
  10. Add pasta water if needed and serve with parmesan cheese.

Thoughts After Cooking:

SOOOOOOO GOOOOOOOOD!!

For more Black Sheep Knitting Mystery recipes, go to Schooner’s Summertime-Only Strawberry-Raspberry Pie

For more pasta recipes, go to Spinach Parmesan Pasta

For more recipes, go to Frijoles Moledos y Fritos (Refried Beans)

Slow-Cooker Bread

This comes from my sister blog, JaneAustenRunsMyLife.wordpress.com

I love bread. I could eat it, non-stop.

So you probably saw this pic on facebook/instagram, about me making bread. Usually bread takes quite a bit of time, but my friend shared this post on pinterest with me about making bread in your crock-pot!

Huh?

It was delicious and easy, so I felt I should share. It originally comes from delish.com

Ingredients:

  • 1 Envelope of Active Dry Yeast
  • 1 Tbsp of Sugar
  • 1.5 Cups of Lukewarm Water
  • 3.5 Cups of Flour
  • 2 Tbsp of Extra-Virgin Olive Oil
  • 1 Tsp of Salt

Directions:

  1. Line a crock-pot with parchment paper.
  2. In a large bowl, combine yeast and sugar.
  3. Add water and stir until combined.
  4. Add flour, olive oil, and salt; stir until combined and a shaggy dough begins to form.
  5. On a lightly floured surface, knead dough until it becomes smooth and soft, about 5 mins.
  6. Roll dough into a ball, then place in a slow cooker.
  7. Cook on high until golden brown and cooked through, about 2 hrs.
  8. Carefully remove bread from slow cooker.
  9. To crisp up the crust, transfer bread to a baking sheet and broil until golden, 2-3 mins.
  10. Let cool for 20 mins and serve warm or at room temp.

So delicious!!!!

For more pinterest recipes, go to Healthy Pumpkin Pie Smoothie

For more bread recipes, go to Caraway Rye Bread

For more slow cooker recipes, go to Crock-Pot Potato & Kielbasa Chowder

Zucchini Boats

So I had leftover Spaghetti sauce, and while I loved Eggs in Purgatory, I was wondering what else I could make. I found this on Eat This Not That “18 Delicious Ways to Use Up Leftover Pasta Sauce”.

You can serve it as main dish or side.

Ingredients:

  • 4 Zucchinis
  • Extra-Virgin Olive Oil
  • Pasta Sauce
  • Chopped Tomato
  • Parmesan Cheese
  • Rosemary
  • Thyme
  • Salt
  • Pepper

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Slice the zucchinis in half, lengthwise.
  3. Scoop out the insides with a spoon.
  4. Brush both sides of the zucchinis with olive oil.
  5. Place on a foil lined baking sheet and add some pasta sauce.
  6. Top the sauce with the chopped tomato.
  7. Sprinkle on grated Parmesan cheese, rosemary, thyme, salt, and pepper.
  8. Bake for 15 mins and then broil for the last 3 mins or until the cheese s browned.

Thoughts After Cooking:

Easy & delicious!

For more from Eat This Not That, go to  Eggs in Purgatory

For more zucchini, go to One Pan Italian Sausage and Veggies

Garlic and Herb Roasted Potatoes

Thoughts Before Cooking:

I pinned this a long time ago and am finally getting around to it. This comes from the McCormick website.

I was just making it for me so I changed a few things around…hope it goes well.

Oh well

Ingredients:

  • 1 Teaspoon of Oregano Leaves
  • 1 Teaspoon of Paprika
  • 1 Teaspoon of Thyme Leaves
  • 3/4 Teaspoon of Salt
  • 1/2 Teaspoon of Garlic Powder
  • 2 Red Potatoes Quartered, for one I did 2 Yukon Potatoes
  • 2 Tablespoons of Olive Oil

Directions:

  1. Preheat oven to 425 degrees F.
  2. Mix oregano, paprika, thyme, salt, and garlic powder in a small bowl. Set aside.
  3. Toss potatoes with olive oil in a large bowl.
  4. Sprinkle seasonings mixture over potatoes.
  5. Toss to coat well.
  6. Spread potatoes in a single layer on a foil-lined baking pan.
  7. Bake 30-35 mins or until potatoes are tender and golden brown.

Thoughts After Cooking:

I thought they were good but a little dry.

I had to add lots of butter and a bit of pepper.

For more Pinterest recipes, go to Blueberry Muffin Smoothie

For more McCormick, recipes, go to Fajitas

For more potato recipes, go to Cheese Potato Crisps

For more recipes, go to Slow Cooker Pinto Beans

 

Hearty Lasagna Soup

Thoughts Before Cooking:

My husband and I love lasagna, so when I came on this recipe I knew it would be perfect. This recipe comes from 12 Tomatoes: Simple Recipes, Serious Flavor.

Ingredients:

  • 1.5 lbs of Italian Sausage
  • 1 28 oz can of Crushed Tomatoes
  • 10 oz Lasagna Noodles, Broken into Smaller Pieces
  • 8 oz Fresh Kale (Optional)
  • 4 Cups Low-Sodium Chicken Stock
  • 2 Cups of Water
  • 1 Cup of White Onion, Chopped
  • 1/2 Cup of Parmesan Cheese, Grated
  • 2 Bay Leaves
  • 3 Garlic Cloves, Minced
  • 2 Tablespoons of Tomato Paste
  • 2 Tablespoons of Extra-Virgin Olive Oil
  • 1 Teaspoon of Dried Basil
  •  1 Teaspoon of Dried Oregano
  • 1/2 Teaspoon of Red Pepper Flakes

Directions:

  1. In a large stockpot heat the olive oil and brown the sausage.
  2. Once sausage is cooked, add the onion and cook until softened.
  3. Add garlic and cook 1-2 minutes, or until fragrant.
  4. Season with salt and pepper, add the basil, oregano, and red pepper.
  5. Stir in tomato paste until incorporated, then add the crushed tomatoes, chicken stock, water, and bay leaves.
  6. Bring to a boil and cook for 5 mins, then reduce heat and simmer for 25-30 mins.
  7. Add lasagna noodles and kale and cook for 8-10 mins.
  8. Transfer to bowls and top with cheese.

Thoughts After Reading:

I left my soup on the stove to cool so I good put it away in the fridge and when it had all the liquid was pretty much gone!

But otherwise it was really good and I would definitely make it again.

For more lasagna noodle recipes, go to Broken Lasagna with Zucchini-Tomato Sauce

For more soup recipes, go to Black Bean and Turkey Stew

For more recipes, go to London Fog Fauxccino

Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese

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Thoughts Before Cooking:

So Sunday I posted that recipe Potato Chip Omelet, well in the article I cut the recipe from it said to serve the omelet with a baguette and an arugula salad. I had never made an arugula salad, so I went searching on Pinterest and found Arugula Salad with Olive Oil, Lemon, and Parmesan Cheese from Tyler Florence on Food Network.com

It sounded easy and I had all the ingredients, so I thought I would make it.

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Ingredients:

  • 2 Bunches of Arugula, washed & dried
  • 1/4 Cup of Extra-Virgin Olive Oil
  • 1/2 Lemon, Juiced
  • Sal
  • Pepper
  • Parmesan Cheese

Directions:

  1. In a serving bowl, drizzle the arugula with the olive oil.
  2. Squeeze in the lemon juice and sprinkle with salt and pepper.
  3. Shave thin slices of Parmesan cheese and sprinkle on top.
  4. Serve.

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Thoughts After Reading:

You know what, I realize that I don’t like arugula.

IDon'tlikeit

I don’t care how much Vincent ‘Vinnie’ Antonelli (Steve Martin) likes it.

I think it is gross.

yuck_pirates_of_the_caribbean

I mean the salad tasted good except the arugula, It is just not my favorite vegetable.

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For more Pinterest recipes, go to Rice Krispies Peanut Butter Banana

For more salads, go to Caesar Salad

For more arugula, go to Arugula-Walnut Pesto

For more Food Network recipes, go to Orange Chocolate Cake

For more low calorie dishes, go to Lemon Scones

For more vegetarian recipes, go to Orecchiette with Red Onions, Almonds, and Green Bell Pepper

For more recipes, go to B is for Blueberry Smoothie

Ratatouille

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Thoughts Before Cooking:

Ever since I watched the movie Ratatouille, I have wanted to make Ratatouille.

I actually got this book The Wooden Spoon: Book of Home-Style Soups, Stews, Chowders, Chilis, and Gumbos for free. When I was leafing through I found Ratatouille and decided to make it.

Ratatouille is an interesting dish that can be classified as a soup, salad, and casserole.

Now you can do it two different way: layer it like Remy in Ratatouille; or cook it in a pot on the stove. I went the stove route as it was waaay to hot to be using the oven.

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Ratatouille is a marvelous all-vegetable stew, featuring eggplant, zucchini, and tomatoes. It requires a rather large casserole or pot for layering the ingredients, but it cooks down to less than  half the original volume. Serve with crusty bread and a variety of cheeses. Leftovers can be served cold as a salad or side dish.”

Ingredients:

  • 5 Quart Stovetop-to-oven casserole or stockpot
  • 6 Tablespoons of  Extra-Virgin Olive Oil
  • 2 Yellow Onions, Thinly Sliced
  •  2 Garlic Cloves, Minced
  • 1 Eggplant, Peeled and Cubed
  • 3 Small or 2 Medium Zucchini, Sliced
  • 1 Red Bell Pepper, Seeded and Cut into Strips
  • 4 Red-Ripe Tomatoes, Peeled and Sliced
  • 1/4 Cup of Coarsely Chopped Fresh Basil (Do Not Use Dried)
  • 1 Tablespoon of Chopped Fresh Oregano, or 1 Teaspoon Dried
  • 1 Teaspoon of Salt
  • 1/4 Teaspoon of Pepper

Directions:

Oven:

  1. Preheat the oven to 300 degrees F.
  2. Warm 3 tablespoons of oil in the casserole over medium heat.
  3. Remove from heat.
  4. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  5. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  6. Sprinkle the remaining 3 tablespoons of oil over the top
  7. Cover and bake for 1 hour.
  8. Uncover the casserole and gently move the contents with a wooden spoon so that they settle.
  9. Serve in flat soup plates.

Stovetop:

  1. Warm 3 tablespoons of oil in the casserole over medium heat.
  2. Remove from heat.
  3. Layer the vegetables in the casserole, using half of each vegetable in each of two layers.
  4. Sprinkle layers with basil, oregano, salt, and pepper; until all are used.
  5. Sprinkle the remaining 3 tablespoons of oil over the top
  6. Simmer on stovetop for 1 hour, using a wooden spoon to gently move the contents from time to time, but without actually stirring.
  7. Simmer, uncovered, on the stovetop for 10 to 15 mins to thicken the sauce.
  8. Serve in flat soup plates.

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Thoughts After Cooking:

I really enjoyed it. It came out great and was delicious.

fantastic

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For more soups, go to Italian Wedding Soup

For more casseroles, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

For more salads, go to Garden Pasta Salad with Bocconcini

For more low-calorie dishes, go to Bulghur Salad

For more vegetarian dishes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Green Tea Frappuccino

Garden Pasta Salad with Bocconcini

foodie

Thoughts before cooking:

So I was looking though the recipes in this magazine and I spotted this one. It  sounded absolutely delicious and I couldn’t wait to make it.

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Ingredients:

Dressing:

  • 1 Clove of Garlic
  • 1/2 Cup of Cherry Tomatoes (preferably mixed colors)
  • 3 Tablespoons of Red Wine Vinegar
  • 1/4 Cup of Fresh Basil
  • 1/3 Cup of Extra-Virgin Olive Oil
  • Salt
  • Pepper

Salad

  • Salt
  • 8 oz Campanelle or Fusilli Pasta (~4 Cups)
  • 1 Small Zucchini
  • 1.5 Cups of Halved Cherry Tomatoes
  • 1 Cup of Halved Bocconcini (Small Mozzarella Balls)
  • 1/4 Cup of Slivered Almonds or Pine Nuts, Toasted
  • 1/2 Cup of Basil, thinly sliced
  • Pepper

Directions

  1. Bring a small saucepan of water to boil; add the garlic and cook for two minutes.
  2. Remove the garlic and place in a blender with the cherry tomatoes, vinegar and basil; puree until smooth.
  3. With the motor running, add the olive oil in a slow, steady, stream and blend until smooth.
  4. Season with salt and pepper.
  5. Bring a large pot of water to boil, adding the pasta and cooking until al dente.
  6. Drain and rinse under cool water, shaking off the excess.
  7. Transfer the pasta to a bowl and toss with the dressing.
  8. Shave the zucchini into strips with a vegetable peeler or mandoline; halve the strips crosswise and add to the pasta.
  9. Add the tomatoes, bocconcini, pine nuts or almonds, and basil.
  10. Toss.
  11. Season with salt and pepper.
  12. Serve immediately or refrigerate, covered, up to 6 hours (bring to room temperature before serving.)

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Thoughts After Cooking:

It was phenomenal.

wow

I loved it!!!

loveitSupernatural

I took it to a potluck and it was gobbled up in like five mins.

Rachel_pasta_ooh_mine_eating_stuff

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For more from Food Network Magazine, go to Broken Lasagna with Zucchini-Tomato Sauce

For more salad recipes, go to Happy 4th of July Triple Berry Salad

For more recipes, go to Mini Lemon Pancake Cookies