Sunday, February 28, 2016

Simple Meatballs

Meatballs! Meatballs! Meatballs!
Can you ever have too many meatball recipes?
I think not! So when I saw my blog friend
Tina over at Cherry Hill Cottage, the cutest
blog ever, post her Mama's meatballs, just the way
she loved them as a child, I had to make them.
Mix the ingredients and shape into balls.
 Brown the meatballs in oil
 Scatter in a few onion slices as they brown.
Remove to a plate.
 Add the sauce and water to the drippings.
 Stir on medium-low. Season with salt and pepper.
Return the meatballs and simmer 10-15
minutes while you cook the pasta.
I followed her recipe exactly.  It was a childhood
favorite. I couldn't change a I did a bit,
I just added more sauce. She used 8-oz and I
ended up adding another can. She said it was OK. 

The cracker crumbs, of which I had lots of little
saved packets from Wendy's give them that
homestyle taste. No garlic, no Italian herbs, no
parmesan cheese. I said these were different.
These have a homey-comfort food-flavor.

If you wanted an Italian meatball dinner
 make THESE instead.

1 lb ground beef
1 small onion, chopped
1 egg
1 t salt
1 t pepper
1 C saltine cracker crumbs
Combine all ingredients saving out a few chopped 
onions to sprinkle around the meatballs while 
frying. Roll the mixture into balls.  Fry on
 medium-high in 2 T oil, turning frequently until
 browned. Remove them to a plate and add the...
1 16oz can tomato sauce
½ can water
salt and pepper to taste
Add the tomato sauce and water to the meatball 
drippings in the skillet. Stir at medium low. Return
 the meatballs back to the sauce, spoon sauce
 over meatballs. Simmer 10-15 min.
Serve over spaghetti serves 4

So these tasty simple meatballs have been 
added to my list:

Fast Balls (4 ingredients)


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Thursday, February 25, 2016

Oatmeal Quick Bread

This is a good not-to-sweet quick bread that's
just the thing to serve with afternoon tea.
It reminds me of a scone. 
It's nice buttered with a drizzle of honey 
and cinnamon,
 or buttered with cinnamon sugar, or jam.
It's also good toasted the next day.
 Begin by soaking the 1 C oats with 1 C milk
 for 5 minutes while you get the other
ingredients together and grease a 9x5 pan.
 Whisk in the eggs, butter, and brown sugar.
 Stir in the flour, baking powder, and salt
 just until blended.
 Spoon batter into the loaf pan and sprinkle the 
top with the 1 T reserved dry oats.
 Bake @ 350º for about 50-55 minutes, until a
toothpick inserted in the center comes out clean.
Cool in pan on a wire rack for 10 minutes.
Remove from pan.  

Oatmeal Quick Bread
1 C + 1T quick-cooking oatmeal
1 C milk
2 L eggs
½ C brown sugar
6 T butter (¾ stick) melted
2 C flour
2¼ t baking powder
½ t salt
In a large bowl, combine milk with 1 C oatmeal; 
let stand for 5 minutes. Grease a 9x5 bread loaf
pan with the butter wrapper. To the oat mixture, 
add the eggs, brown sugar, and butter; mix well. 
Stir in the flour, baking powder, and salt just 
until blended. Pour into the loaf pan and
sprinkle the top with the reserved 1T dry oats.
 Bake @350º for 55-60 minutes. Cool bread in
pan on wire rack for 10 minutes. Remove from 
pan and cool completely on wire rack.


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Monday, February 22, 2016

Secret Ingredient Meatloaf

Who's in the mood for a home cooked
meatloaf dinner?
This  meatloaf gets a flavor boost with a
good amount of seasonings, plus an ingredient
 you don't often find in meatloaf recipes;
soy sauce. 
It's what makes this one just bit 
different from my others. And I have a few,
because it's a favorite comfort food dinner
Combine all the ingredients and shape into
1 regular or 2 smaller loaves.
If I don't have celery, I add ½ t celery seed.
Mix the glaze ingredients in a small bowl.
Spread the glaze over the top.
Making 2 small loaves, one to bake now and one
 to freeze for another night.
I baked the two this time so that I would have
leftover meatloaf sandwiches for lunch.
Just warm the meatloaf slices for a  minute in the
microwave. Toast and butter the bread, add the
warm meatloaf slices and more ketchup if desired. 
I'll usually mix this up when I have a few minutes
earlier in the day and refrigerate it covered
until I want to get dinner started. I'll pop
some baking potatoes in the oven along with the
 meatloaf and when everything's done, just 
 micro a fresh vegetable or make a salad. 

Secret Ingredient Meatloaf 
1-½ lbs ground beef
1 M onion, chopped,  ¾-1C
1 stalk celery, minced, 1/2C
1 C breadcrumbs 
1 T dried oregano
1 T chopped parsley
2 t garlic powder
¼ t black pepper
2 eggs
¼ C soy sauce
Mix all ingredients together. Put into
1 loaf pan or 2 small loaf pans.
Top with glaze
¼ C light brown sugar
¼ C ketchup
3 T stone ground mustard
½ t paprika
½  t pepper
Bake for 1 hour. Smaller loaves for 35-40 mins.


Thursday, February 18, 2016

Scampi-Style Salmon

Delicious oven roasted salmon under a blanket 
of a garlicky herb crust.
 If you love the flavors in shrimp scampi, 
you'll love this easy salmon version topped with  
 buttered breadcrumbs, parmesan, garlic, and 
herbs. Plus, it cooks in about 10 minutes!
 Combine your scampi flavored crumb mixture
 by melting the butter in a small bowl in the
 microwave, then adding breadcrumbs, parmesan 
cheese, minced garlic, and remaining ingredients. 
Put this mixture on top of the salmon, pressing 
it on to adhere. Give it a spray of lemon juice.
 I have a Misto and it's so easy to spray lemon
 juice on almost everything. 
Roast @400º for 10-12 minutes, depending
 on how thick the salmon is. Don't overcook. 
That's it!
You can also roast your vegetables along
with the salmon for a complete oven dinner.
 Toss the vegetables in olive oil, season, 
and put everything on a large baking sheet.
 Put the potatoes in about 10 minutes early.
Don't overcook the salmon to keep it
moist and tender. 

Scampi-Style Salmon
1 salmon filet, about 1-½ -2 lbs.
¼ C breadcrumbs
¼ C grated parmesan cheese
1 T minced fresh herbs (I used thyme and chives)
2 cloves garlic, minced
½ t salt
¼ t pepper
2 T  butter, melted
Combine all the ingredients, except salmon.
Place the salmon on a baking sheet lined with
foil. Put the breadcrumb mixture on top of
the salmon, pressing it on. Bake at 400º
for 10-12 minutes until the crust is golden.
To keep the salmon moist don't overcook it.

If you are roasting potatoes along with the 
salmon, just put them in the oven about 10 
minutes ahead of time while you are prepping 
the salmon;  You can also roast your green 
vegetable when you put the salmon in the
oven. Coat the veggies with olive oil
  and season with salt and pepper. 

There you go! 
A complete oven dinner that's delicious.
And it only took you 20 minutes to make.


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Thursday, February 11, 2016

Chicken Breasts in Lemon Cream Sauce

This recipe has my favorite flavors; lemon
and cream. They always make a lick your
plate clean sauce for chicken. 
I use 3 large boneless breasts that I cut
in half lengthwise and pounded slightly for
an even thickness. You can use 4 smaller
breasts too. Keep the other ingredients
the same so you'll have plenty of sauce...
 Gather all the ingredients.
 Saute' the mushrooms in 3 T butter.
Brown nicely. 
Meanwhile, coat the chicken breasts
in flour, shaking off excess. Season
with S&P. 
Then remove them to a plate.
 Add the remaining 3 T butter to the pan.
 Saute the floured and seasoned chicken 
about 5 minutes per side until golden brown. 
 Add the broth to the skillet, stirring to loosen
all the browned bits. Simmer to reduce slightly.
 Stir in the cream and lemon juice.
Cook until slightly thickened. 
 Season with white pepper and salt.
 Return the mushrooms and chicken. Simmer 
for 15  minutes to thicken the sauce.
Serve with rice or noodles and a fresh
green vegetable. 

Chicken Breasts in Lemon Cream Sauce
6 T butter
12 oz mushrooms, sliced
6 boneless chicken breasts
flour to dredge
salt and pepper
1 C chicken broth
1 C heave cream
3 T lemon juice
½ t white pepper
Melt 3 T butter in a large skillet and saute the
mushrooms until browned; remove from pan.
Season chicken with salt & pepper and dredge
in flour coating with sides, shake off excess.
Add remaining 3 T butter to the skillet and sauce
the chicken for 5 minutes on each side until 
golden brown. Transfer chicken to a platter
 and keep warm in a low oven. Add the broth to
 the skillet, scraping up browned bits. Bring to a 
boil and simmer until reduced to about ¾ C. 
Stir in the cream and lemon juice. Stir in
 the mushrooms, white pepper and salt to taste.
Return the chicken to the pan and simmer for 15
minutes or until the sauce thickens. 
Serve with rice or noodles.
6 servings