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

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

 

Cheese Potato Crisps

So there were a few recipes I wanted to make from The Cereal Murders, but I didn’t have a chance to. So instead I decided to pull out a recipe that actually uses cereal and place it here instead. I’ve made this recipe so many times, the page is all messed up and torn-it is that good.

So this recipe comes from The Kellogg’s Cookbook and uses the cereal corn flakes. I am telling you this is one of the best potato dishes ever-no joke.

You defintely need to try it yourself.

“These are better than French fries! We guarantee that once you try them, you’ll make these cheesy potatoes a standard at your table. Using different cheeses such as Monterey Jack, American, Swiss, or grated Parmesan cheese, and a bit of chili powder easily adds variety and keeps the dish interesting.

Ingredients:

• 2 Cups of Kellogg’s Corn Flakes
• 3 Large Baking Potatoes, peeled and cut lengthwise into 1/4-inch thick slices
• Salt to taste
• 1 Cup of Shredded Cheddar Cheese
• 1/2 Teaspoon of Paprika
• 1/4 Cup of Sliced Scallions or Green Onions
• Non-Stick Cooking Spray

Directions:

1. Place the corn flakes in a reusable plastic bag.
2. Seal the bag and, using a rolling pin, crush the flakes to a medium crumb.
3. Open the bag and measure the crumbs, you should have 1 cup. Set aside.
4. Preheat the oven to 375 degrees F.
5. Lightly coat a large baking sheet with Non-Stick Cooking Spray.
6. Lay the potatoes on the prepared baking sheet in a single layer. Lightly coat with Non-Stick Cooking Spray.
7. Sprinkle the potatoes with salt to taste.
8. Sprinkle each potato with some of the cheese.
9. Top with corn flake crumbs and a sprinkling of paprika.
10. Bake in the preheated oven, without turning, for about 25 mins, or until potatoes are cooked through and golden brown.
11. Remove from oven and transfer to a serving platter.
12. Serve with scallions.

Thoughts After Cooking:

Sorry no picture, but these are the best potatoes ever! After eating this, it will be all you want.

For more recipes from The Kellogg’s Cookbook, go to Ham and Cheese Monte Cristos

For more potato recipes, go to Fries Quatro Queso Dos Fritos

For more cereal recipes, go to Rice Krispies Cookies

For more recipes, go to Garlic, Tomato, Basil Grilled Cheese Sandwich

Scandinavian Spuds

And being so thankful, let’s get started with a potato filled recipe! 🙂

Thoughts Before Cooking:

I love potatoes, so when I saw this recipe I thought it would be delicious! Let’s check it out.

Ingredients:

• 12 Baking Potatoes
• 2 Tablespoons of softened butter
• 8 tablespoons of melted salted butter
• 1 teaspoon of salt
• 2 tablespoons of dried crumbled basil
• 1 teaspoon of paprika
• 4 tablespoons of bread crumbs
• 8 tablespoons of salted butter
• Lemon Juice

Directions:

1. Choose a bowl large enough to hold all the potatoes and fill with cold water. Add a teaspoon of salt and a squirt of lemon juice in the water.
2. Peel a potato and rinse it off.
3. Slice it the  potato in quarters, but only halfway, not completely through. Drop it in the water so it won’t discolor
4. Preheat the oven to 425 degrees F.
5. Use a baking pan that will hold all your potatoes in a single layer.
6. Use the 2 tablespoons of butter to grease the baking pan.
7. Dry the potatoes and lay them in the pan.
8. Drizzle the melted butter and sprinkle with salt.
9. Sprinkle with basil and paprika.
10. Place pan in oven uncovered for 30 mins.
11. Take the pan out of the oven and sprinkle with bread crumbs.
12. Melt the cold stick of butter and drizzle over the breadcrumbs
13. Slip pan back in the oven for 25 mins.

Thoughts After Reading:

These were very good but were much tastier when I added cheese. I love cheese.

Vertical vents made it hard to move the potatoes as they could easily snap. Next time I think I will cut them horizontally instead. But otherwise, delicious!

For more Hannah Swensen mysteries, go to Mini Lemon Pancake Cookies

For more potato recipes, go to Oven-Crispy Creole Seasoned French Fries

For more recipes, go to Harvest Pumpkin Scones

Polka Dot Macaroni and Cheese

So as I stated in my book review of Peach Cobbler Murder, I don’t like Peach Cobbler at all not one bit.

And since I don’t like to eat peaches in any other form than just eating the fruit, I decided to just skip it all together and post something completely different.

Thoughts Before Cooking:

So my niece wanted to make this recipe called Polka Dot Macaroni and Cheese, but when I looked at the recipe it asked for Cheddar cheese soup and some other stuff that didn’t sound good. So instead I choose a Paula Dean recipe for Macaroni and Cheese and added the extra items to make it “Polka-Dotted”.

Ingredients:

• 2 Cups of uncooked Macaroni
• 4 Tablespoons of Butter
• 2 Tablespoons of Minced Onion
• 4 Tablespoons of All-Purpose Flour
• 1 Teaspoon of Salt
• 3/4 Teaspoons of Dry Mustard
• 1/4 Teaspoon of Paprika
• 2 Cups of Milk
• 3 Cups of Shredded Cheddar Cheese
• 2 Hot dogs (I use Hebrew National as they are the best)

Directions:

1. Preheat the oven to 375 degrees.
2. Lightly grease a 13x9x2-inch baking dish.
3. Boil 6 cups of water, add macaroni, and cook until al dente.
4. Drain the pasta.
5. In a large saucepan, melt the butter.
6. Add the onion and cook, stirring constantly until tender.
7. Add flour, salt, dry mustard, and paprika; mix well.
8. Add milk and stir for 5 minutes, or until thickened.
9. Add 2 cups of shredded cheese and stir until melted.
10. Stir in the macaroni and pour into the prepared dish.
11. Cover the macaroni with remaining cheese.
12. Cut the hot dogs into penny-thin slices.
13. Sprinkle on top of the macaroni.
14. Bake for 45-50 minutes.

Thoughts After Cooking:

I’ve never been one for the hot dog and Mac & cheese combo; but I loved this. The Mac and Cheese is of course phenomenal, but the hotdog added an extra boost.

For more recipes with macaroni, go to Pasta e Fagioli

For more recipes, go to Cocoa M&M Cookies

Oven-Crispy Creole Seasoned French Fries

With Superbowl Sunday coming up, I decided to share a tasty recipe that is sure to be a hit. I also just want to take this moment to share my support for South Carolina Panthers, go team!

Moving on…

Thoughts Before Baking:

So this recipe comes from this Food Network magazine. In the magazine they call it Emeril Lagasse’s Oven Crispy French Fries with Paprika-Parmesan Salt, but I decided that was too long for a title and renamed them.

I love fries!

And I decided that I would give these slightly healthier ones a try. As I didn’t want to spend money buying creole seasoning when I only need one tablespoon, I decided to make my own. It only cost like 30¢ that way.

Creole Seasoning Ingredients (from Epicurious)

• 1/3 Cup of Paprika
• 3 Tablespoons of Dried Oregano
• 3 Tablespoons of Ground Black Pepper
• 2 Tablespoons of Dried Basil
• 2 Tablespoons of Salt
• 1 Tablespoon of Cayenne Pepper
• 1 Tablespoon of Granulated Onion
• 4 Teaspoons of Dried Thyme
• 4 Teaspoons of Granulated Garlic

Directions:

1. Mix all the spices together in a bowl.
2. Store in airtight container for three months.

 

 

French Fry Ingredients:

• 2 Large Baking Potatoes (about 1.5 lbs), scrubbed well
• 1/4 Cup of Extra-Virgin Olive Oil
• 1 Tablespoon of the above Creole Seasoning, Emeril’s Original Essence Seasoning, or other Creole Seasoning
• Salt
• 1/2 Cup of grated Parmesan Cheese
• 1 Tablespoon of Sweet Paprika (I couldn’t find any so I used regular)
• 1/2 Teaspoon of Garlic Powder
• 1/4 Teaspoon of Onion Powder

Directions:

1. Preheat the oven to 425 degrees F
2. Pat the potatoes dry and cut them lengthwise into 1/2 inch slices. Turn each slice flat and slice again lengthwise into 1/2 inch slices.
3. Place the potatoes in a large mixing bowl and add olive oil, creole seasoning (or Emeril’s seasoning), and 1/4 a teaspoon of salt.
4. Toss well to combine.
5. Transfer the fries to a large baking sheet, arranging them in lines and not allowing any to touch.
6. Roast the potatoes for 15 mins.
7. Turn them over and roast another 15 mins or until brown and crispy.
8. While potatoes are cooking, combine cheese, paprika, garlic powder, onion powder, and 1/2 teaspoon of salt.
9. When potatoes are crisp and brown, sprinkle with mixture.
10. Serve Hot.

Thoughts After Baking:

I thought these fries were really good, but the sheet needs to be greased or else the fries all stick.

I also thought the fries were better without the paprika-parmesan salt. But other than that, they were really delicious.

For more holiday posts, go to Best-Ever Blueberry Muffins

For more recipes, go to Italian Wedding Soup