Meatballs and Creamy Marinara

I love homemade meatballs. We were always having them in one form or the other as a kid. When I make spaghetti and meatballs I usually make the meatballs and used canned sauce. All of which is good. But this time to make it a little more homemade and bring it up a notch, I added Panko (Japanese bread crumbs) to the meatballs and Heavy Cream to the canned sauce. It definitely made a difference. The family loved it, but who wouldn't it's got Cream in it!




Meatballs

1 1/2 lb of ground beef ( or a mixture of beef and sausage)

2 eggs

1/2 cup parmesan cheese

1/2 cup Panko

1 T Italian seasoning

salt and pepper

your favorite jar of spaghetti sauce

Mix together with your hands. Then roll into balls ( however big or small you want)

Pour some olive oil into a pan and brown them in a single layer. Making sure not to turn them over till they are completely brown or they will tear. When they have been browned on both sides. Pour sauce into the pan and let them simmer together till cooked through (about 15-20 min) . To add some extra flavor pour about 1/2 cup of cream into the sauce, and some fresh basil strips.

Cowboy Dinner

I saw this on Mels Kitchen Cafe, and since everything she makes rocks and the fact that cornbread is my one true love. I immediately made it and of course LOVED it! It's like a Mexican Shepherds' Pie. So quick ,tasty and a complete all in one meal. Full props to this meal that will become a new staple in the Cummard household.

Cowboy Dinner
Printable Version with Picture
Printable Version

*Serves 6-8

Beef Mixture:
2 pounds lean ground beef
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 cup frozen corn kernels
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained
1 cup shredded cheddar cheese

Cornbread Topping:
½ cup cornmeal
1 ½ cup flour
1/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
2 eggs, beaten
1 ¼ cup milk

Preheat the oven to 375. Lightly grease a 9X13-inch pan and set aside.

In a large 12-inch skillet, brown the ground beef and onion, adding the salt and pepper, over medium-high heat until the beef is no longer pink. Drain the grease from the pan. Stir in the corn, salsa, and beans. Pour the beef mixture into the prepared 9X13-inch baking pan and set aside.

For the cornbread, combine the cornmeal, flour, sugar, baking powder and salt in a medium bowl. Make a well in the center and add the oil, beaten eggs and milk. Whisk together until just moistened and no dry spots remain.

Sprinkle the cheese over the beef mixture and pour the cornbread batter over the cheese and beef mixture. Gently spread the cornbread to the edges of the pan, evening it out over the top of the casserole.

Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.

How to Eat an Artichoke

Before I met Stephen I had never eaten a Whole Artichoke before. I loved artichoke hearts in things so I wasn't scared at all. The process can take awhile but it is totally worth it. Plus it is Super Fun to eat, especially for kids. So if you have yet to ever eat a whole artichoke give it a try. I would wait till they go on sale and then buy one for each member of your family.

First the artichokes must be steamed.

- cute off most of them stem until there is only about 1/2 left

-place in a steamer pot and let go for a good 1/2 hour to 45 min depending on how many you have.

-check to see if they are done by pushing a fork into the stem and if it goes in smooth and easy it is done.

- you can also pull off some of the small leaves on the bottom around the stem, which are not very good

-next make some little dishes of either melted butter or mayo ( with a splash of balsamic vinegar) for dipping.

( I know mayo sounds kinda nasty, it did to me so it took me forever to try it but it goes so well with it I now only use mayo)

Start peeling off the leaves one at a time

dipping them in

and then scraping the bottom part off with your teeth

(this is where the "meat" of the artichoke is)

eventually you will get to here

which is where you get to pull off multiple ones at a time

these ones aren't as good but can still be eaten

when you get to the purple ones just discard

Then you will reach the "hair"

in which you will need to take a spoon and shave it all off

till you have reached this the grand finale!

The heart, my husband thinks this is the best part, where as I like pulling off the individual leaves to eat.

The heart can be eaten with a fork and cut up in small bites, dipped in whatever you like.

I hope you enjoyed this tutorial and that you will give this a try, at least once.

Enjoy!

Red Velvet Whoopie Pies

For my sister's wedding my mom made the best Whoopie Pie's. Now if you have never had one, I would say it's a little like a homemade oreo, but much lighter and frankly in my opinion better! Everyone loved them and of course were the first things to go. I wanted to make some the other day and found this delicious recipe on The Girl Who Ate Everything for Red Velvet Whoopie's. Sounded like a dream, so I decided to give them a whirl. They were extremely easy and turned out beautiful. All which doesn't mean anything if they don't taste good right? Well they did, they tasted Better than good they were Fantastico!

( I used the whoopie pie filling and Loved it, plus it is easier)

Red Velvet Whoopie Pies
by Better Homes and Gardens

2 cups all-purpose flour
2 Tbsp. unsweetened cocoa powder
1/2 tsp. baking soda
1/4 tsp. salt
1/2 cup butter, softened
1 cup packed brown sugar
1 egg
1 tsp. vanilla
1/2 cup buttermilk
1 1-oz. bottle red food coloring (2 Tbsp.)

Whoopie Pie Filling
1/4 cup softened butter
4 ounces cream cheese, softened
7 ounce jar Marshmallow creme

OR

Cream Cheese Frosting
4 ounces cream cheese, softened
4 tablespoons (½ stick) butter, softened
2 cups (8 ounces) powdered sugar
½ teaspoon vanilla
splash of milk if needed

1. Preheat oven to 375 degrees F. Line baking sheets with parchment; set aside. In medium bowl combine flour, cocoa powder, baking soda, and salt; set aside.

2. In large mixing bowl beat butter on medium to high 30 seconds. Beat in brown sugar until light and fluffy. Beat in egg and vanilla. Alternately add flour mixture and buttermilk, beating after each addition just until combined. Stir in food coloring.

3. Spoon batter in 1- or 2-inch diameter rounds, about 1/2-inch high on prepared baking sheets, allowing 1 inch between each round. ( the best thing to use is a small cookie scoop)

4. Bake 7 to 9 minutes for 1-inch cookies or 9 to 11 minutes for 2-inch cookies, or until tops are set. Cool completely on baking sheets on rack. Remove cooled cookies from baking sheets.

5. To fill, dollop Whoopie Pie Filling or Cream cheese frosting on flat sides of half the cookies. Top with remaining cookies, flat sides down. Makes 60 one-inch or 42 two-inch cookies.

6. To store: Refrigerate in airtight container up to 4 days. Let stand at room temperature 15 minutes before serving.

Microwave Monkey Bread

Now everyone I know has had some version of Monkey Bread. You can even get a mix at Williams Sonoma. But my family definitely grew up on the Ghetto Version. My mom got this recipe from Homemaking night and we have been using it ever since. It would almost always make an appearance at Family Home Evening. The thing we love the best about it is that it takes literally no preparation or forethought and about 5 min. to make, all in the Microwave. But if it isn't darn good! Everybody loves it and the kids can even make it themselves. So if you need a fast dessert this puppy is definitely your man!






Microwave Monkey Bread

1/3 cup dark brown sugar

1 T. water

3 T. butter

1 pkg of refrigerator biscuits ( the small biscuits)

1/2 cup chopped nuts (optional)

Mix sugar , water and butter in a large pyrex bowl. Cook in microwave for 2 min. Add biscuits & nuts & insert small juice glass in the center of the bowl. Cook 2 min. and let stand 2 min. Remove glass and invert on a plate. .

Chicken & Potatoes - my way

I was looking to make some fried chicken tenders and wanted a good sauce to go with it. I found this one on All recipes, it was divine and the fam Loved it as well as the super delicious breaded chicken made with Panko bread crumbs- my new fav! Of course our meal was finished off with our new household favorite- A french baguette and some creamy goat cheese. I am so glad my kids have such open palettes

Fried Chicken Tenders

chicken tenders

2 eggs beaten with a 1/8 cup of buttermilk

flour with salt & pepper

Panko bread crumbs mixed with shredded parmesan cheese

Put eggs & buttermilk in a shallow dish, flour in another and the panko and parmesan in another.

First dip the chicken in the flour - then egg mixture- then bread crumbs mixture.

Fry in a skillet with a little evoo.

Dipping Sauce

1 cup mayo

3 tbsp creamy horseradish

1/2 cup sour cream

3 tbsp dijon mustard

a splash of worcestershire sauce

Mix together

I'm Back!

I did get back a week ago, but playing catch-up with my house and kids has made it to much to blog. I am now ready to get back in the swing of things.

First off, I had the most AMAZING time in Europe. I have so much to tell and share with ya'll but I am not ready just yet ( I am still waiting on pics). So I wanted to share something I have made since I have been home.

I became a bit obsessed with Chevre Salads while in France. Every restaurant had their own version of one, and I got one at each place! The one thing they all have is Chevre cheese aka Goat Cheese. Most of the salads come with toast topped with warm goat cheese, but there was one that put the goat cheese in a crepe! All were amazing so I decided to put together one that had my favorite parts of each one.

First a base of leafy greens

Sliced Beets

Chopped marinated artichoke hearts

Diced tomatoes

Shredded carrots marinated in some creamy italian dressing

Chopped pecans/walnuts

Hard Boiled Eggs

Prosciutto ( which I had and totally forgot to put in)

Then the Goat Cheese Toast of course

Serve with your favorite Italian dressing

The family LOVED it! Yes even my little ones downed the goat cheese toasts. The only part they didn't love was the beets ( but that was mostly for me anyway!)

I sure hope you try this, and go crazy add whatever you like, just make sure you top it with goat cheese toast!

* here are some other things that were in the salads

-currants

- pears

-cucumbers

-mushrooms

Also a late Happy Mother's Day!

I had a wonderful day filled with Tons of great food made by people I love. What a way to spend a day