Mom's Meatballs and Spaghetti

The first thing you need to do is play your music.

Listen to Dean Martin CD's while your cooking.

The next thing you need to do is pour yourself

 a nice glass of Chianti or other red wine

...if you're so inclined.

Notice the wine charm that I made. It helps

 everyone, especially me, keep track of my glass.

Made them for everyone.

Ready to make these classic meatballs?

This is my recipe. My daughter named

them "Mom's Meatballs".

Combine the ingredients in a large bowl and mix 

with a fork and then your hands to combine well.

 A meatball scoop makes it easy measure out even 

sized meatballs. Gently roll between the palms of

 you hands to smooth. Put them to a cookie sheet 

as you go. It keeps your counters clean and then 

you can put the pan in the refrigerator. 

 Refrigerate them for 30 minutes, if you have time. 

This helps them firm up and the flavors to blend. 

You can make them earlier in the day, then finish

cooking later. You'll have about 33 meatballs.

In a large skillet brown the meatballs in
 1-2T olive oil on medium heat. Turn to 

brown evenly. This takes about 6-10 minutes.

   Then add 1 large jar of your favorite
spaghetti sauce, (Ragu Chunky Garden Style) or
 better yet, My Easy Homemade Marinara Sauce
(recipe follows). Cover and simmer on low for
about 15 minutes while you cook  the spaghetti.

Serve over spaghetti and top with additional
 Parmesan cheese and chopped fresh basil.
 Garlic bread, or warm rolls, salad...then,

listen to Dino, pour more wine, 

light the candles and MANGIA!

Mom's Meatballs with Spaghetti
1 lb ground beef
1/2 C bread crumbs
1/2 C Parmesan cheese, grated
1/2 C milk
1 egg
1 T Italian herb seasoning
1 t salt
1/2 t pepper
1/8 t nutmeg
2 T minced fresh parsley, or 1 T dried
2 cloves garlic, finely minced

Combine all ingredients well. Use a meatball scoop to form the meatballs and then gently roll between your palms to smooth. You'll have about 33 meatballs. Refrigerate 30 minutes. Brown in 2 T olive oil for about 8 minutes, turning to brown on all sides. Add large jar of spaghetti sauce, or homemade preferred. Cover and simmer 15 minutes on low while you cook the spaghetti. Serve over  1lb cooked spaghetti. topped with fresh chopped basil and parmesan cheese.

Easy Marinara Sauce
2  (28-ounces) cans crushed tomatoes
1 onion, minced
4 cloves garlic, minced
2 T olive oil
1/2 t salt
1/2 t sugar
1/2 t pepper
1/4 t red pepper flakes
1/4 t nutmeg
2 t dried oregano
6-8 fresh basil leaves, basil rolled and thinly sliced (can use 2 t dried)
1/2 C wine, red or white (optional) or water


Heat the olive oil in a large sauce pot over med high heat. Saute the onion until slightly translucent. Add the garlic and saute another minute. Add remaining inigredients. Stir well and simmer covered on low. At this point you can add the meatballs and all their drippings to the pot, or just pour the sauce over the meatballs. Scrape up any browned bits.Simmer for at least 15 minutes. 
This sauce freezes well. It's also the sauce I use when I make pizza.

You can also remove the meatballs to a plate,

 then add a little olive oil to the pan and continue

 with the recipes; saute the onions and garlic.

 Add the remaining sauce ingredients. Stir well

 and bring to a simmer. Return the meatballs 

to the pan, cover and simmer 15 minutes.

link to MAY DAYS to see my Italian Night Tablescape.

tip: You can also bake the meatballs in a greased casserole in 375º oven
until browned, about 25 minutes, then cover with the sauce and bake another 10-15 minutes.

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Baked Acorn Squash w Brown Sugar Butter

Baked acorn squash with brown sugar butter is a favorite side. I bake it in the oven along with whatever else I'm roasting for dinner; roast chicken or roast pork. I can also bake it in my toaster oven when we're having grilled steak, chicken or pan-grilled pork chops like tonight. If I'm in a hurry I can always pop it into the microwave for about 5 minutes. Put it on a plate cut side down first until tender, then turn and add brown sugar and butter and cook another minute to melt. It's also good savory with just butter, salt and pepper.

Baked Acorn Squash
1 acorn squash serves 2
cut each squash in half lengthwise
scoop out the seeds with a spoon
place squash cut side up in baking pan
put a pat of butter into each half-about 1/2-1 T
add about 1 T brown sugar to each half
Bake at 400 for about 45 minutes, until tender
(check by piercing with the tip of a knife)
or at 350 for about 1 hour if your baking
along with a roast at that temperature.

I'm linking to FoodieFriday, Facebook,
Savvy Southern Style,
Between Naps On The Porch

Best Banana Bread

I've tried dozens of banana bread recipes 

over the years and this one is our favorite.

 It's moist with just a touch of cinnamon. 

Great with a cup of coffee. Serve warm with

 a little butter, or toasted the next day. 

It freezes well.  I always have a loaf to take

 on road trips for coffee breaks. 

You'll need very ripe bananas. Once your bananas

 are too brown to eat, make bread. Or pop them in

the freezer to use later. Occasionally you can get

overripe  bananas free from your produce guy. 

They just throw them out. Then you always

 have bananas in the freezer ready to go.

About 3 bananas will give you 1 to 1-1/2  C mashed.
I use a hand mixer to mash them. Then add the
 sour cream and baking soda. Stir to combine. 

In another bowl, use the same hand mixer to
 cream the butter and sugar until fluffy.
Mix in the eggs one at a time. Add vanilla.
Add the bananas and sour cream mixture.
Mix until well combined. 

Tip: I always use the butter wrapper to grease

 the pans. One 9x5x3 loaf pan or 3 small pans.

Add the flour, cinnamon, and pinch salt. 

Stir in the nuts. Pour into a greased loaf pan and
bake @350º for 1 hour (to 1 hour and  10 minutes)
or until a cake tester inserted into the center
comes out without wet batter.
Cool in pan for 10 minutes before turning out. 

Best Banana Bread
1 stick butter, room temperature (see tip)
1 C sugar
2 eggs
1 t vanilla
3 bananas, very ripe, mashed for 1 to 1-1/2 C 
1/2 C sour cream
1 t baking soda
1-1/2 C flour
1 t cinnamon
1/4 t salt
1/2 C chopped pecans

 In a medium bowl, mash the bananas with a mixer.

   Add the sour cream and baking soda. Set aside.

 In a large bowl, cream the butter and sugar with

    the mixer until fluffy. Beat in the eggs one at a
time. Add vanilla. Mix in the banana-sour cream
 mixture. Add the flour, cinnamon, salt, and
 pecans; mix until combined. Pour into a
buttered loaf pan. Bake at 350º for 1 hour. 

    Cool in the pan for 10 minutes

 then invert and turn onto a small platter.

Tip: To soften the butter put it in the glass bowl
        in the microwave for 1  minute on 3% power.

Enjoy!

try my Banana Chocolate Chip Muffins

Zesty Basil Butter Sauce for Grilled Fish

This sauce will make your fish! Use Mahi Mahi, Salmon, Grouper or Flounder

Grilled Fish
4 pieces of fish filets (about 1-1/2 lbs)
olive oil
garlic salt and pepper
Drizzle fish with olive oil, season well and grill in a hot grill pan or an outdoor grill for about 3-4 minutes per side. Do not overcook. Remove to a platter and drizzle with the basil butter sauce, Garnish with lemon slices and a sprig of basil.

Zesty Basil Butter Sauce
6 T butter
1-2 garlic cloves, finely minced
1 T lemon juice
salt and pepper (about 1/4 t each)
3 T chopped fresh basil  (from your herb garden)

Melt the butter over medium heat. Add the garlic and saute until fragrant and cooked.
Add the remaining ingredients. Heat through and pour over the fish.

(note: garlic pieces look bigger than they were in this photo. You want minced.)

Frappuccino

Cool, refreshing and low cal.

Frappuccino
                       
In a blender combine:
1 C double strength coffee
1 C milk
2 C ice
3 T sugar ( or use Splenda)
vanilla, a dash
cinnamon, a sprinkle
(optional 2 T chocolate syrup for Mochaccino)
Give it a whir until nice and frothy, and the ice is combined well.
Pour into a mug and drive right past Starbucks.

Come for Coffee!

Lemon Poppy Seed Bread

This recipe makes two loaves; one for you and one to freeze, or take to work or give away.

divide batter between two bread pans.

Remove from oven when the sides pull gently away from the pan, and it springs back when lightly pressed with your finger. Cool in pans for 10 minutes before removing.

Serve plain or dust with powdered sugar

Or glaze with a lemon glaze, 1 C powdered sugar, 2-3 T lemon juice, 1/2 t vanilla.

Start the coffee and enjoy a slice!

Lemon Poppy Seed Bread
1 package white cake mix  (can use yellow if that's what you have)
1 package instant lemon pudding mix
1 C water
4 eggs
1/2 C canola oil
4 t poppy seeds

In a large bowl, combine the cake mix, pudding mix, water, eggs and oil. Beat on low speed for 30 seconds to combine. Beat on medium speed for 2 minutes. Stir in poppy seeds.
Pour into 2 greased 9X5 in. loaf pans. Bake at 350 for 35-40 minutes, or until toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing. Let cool and glaze if desired.

tip: I like to store two slices in  sandwich bags to freeze and take a bag out as I want them.

Linking to A Stroll Through Life

How to Make Perfect Roast Chicken

This is the LBD (little black dress) of dinner recipes. It's great comfort food dinner for two or the family, and you can dress it up for company by just changing the accessories (sides). This is a recipe you should know from memory to have in your repertoire. It's the perfect home cooked dinner to enjoy often. I make it at least once a month.

Perfect Roast Chicken
1 whole chicken, about 4 lbs.
1 lemon, pierced all over with a knife
A bunch of fresh herbs, your choice ( parsley, sage, rosemary and thyme) 
2 T soft butter
salt/seasoned salt and pepper


Rinse the chicken and remove the bag of giblets, dry the skin well
Stuff the cavity with the lemon and herbs
Tuck the wings under and truss (tie together) the legs (sometimes I don't truss)
Rub the skin all over with buter
Sprinkle generously with salt and pepper. I often use seasoned salt.


Preheat oven to 425. Put the chicken on a rack in a small roasting pan. I use my favorite cast iron roaster. Roast for 20 minutes, then reduce the heat to 350 and roast for 15 minutes per pound. A 4 lb chicken would cook an additional hour. Remove from oven. Press down on the lemon with a spoon to release the juices. Let rest 10 minutes while you make gravy, or just serve with the pan juices. Carve and serve.

Gravy For Your Mashed Potatoes
Add 2 T flour to the drippings in the pan. Stir to cook and let brown about 2 minutes. Add 2 C water and 1-2 crushed chicken bouillon cube. Whisk constantly until thicken. Taste and add more S&P if needed.

                                                        

                           

Also Good With:
Baked sweet potatoes- put potatoes in the oven for the last 45-60 minutes, Cut open and top with  butter and brown sugar 
Fresh green vegetable
           or
Mashed potatoes
Glazed carrots
          or
Stuffing- omit herbs and lemon and stuff with 2C saved stuffing. Recipe HERE. I make a big batch of homemade stuffing, and freeze the rest in 2C amounts in freezer bags. Flatten the bags, and stack in the freezer.


Chicken Soup For Two
Save all the bones and the carcass and put into a medium stock pot. Add enough water to cover, about 4-6C. Add a little salt, 1/2 onion, the top part of celery with leaves and bring to a simmer for at least an hour. Remove all the bones and add a chopped celery stalk, carrot, salt, pepper, a pinch of nutmeg and cook until vegetables are tender. Add about 1C noodles and cook an additional 10 minutes. Adjust seasonings to taste.

If there are just the two of you for dinner, you'll have lots of leftover chicken for sandwiches the next day. Or you can make Poppy Seed Chicken Salad, or chicken enchiladas, or chicken tetrazzini, all in previous post.

Enjoy!

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Dwellings, Coastal Charm, 
A Stroll Through Life,

Cathy's Curry Chicken

a.k.a known as cool curry chicken. My good friend Cathy introduced me to this delicious dish, so I've renamed it in her honor. It's a wonderful dish for company because you can prep it ahead of time and then just pop it into the oven. It's so easy to whip together. I cut the recipe in half when making it just for the two of us and have leftovers for another meal. Serve it hot over rice and cold or at room temperature the next day (hence the name cool).

Easy Bearnaise Sauce

When my daughter Kim was a little girl she would make pretend bearnaise sauce in the bathtub with her toys. She would use her "Julia Child" voice. Her idea of a kid's meal in a restaurant was either the escargots or a lobster tail. The waiter was always amazed. Later her little friend introduced her to Spaghetti-O's. I still can't smell them without gagging.

Here's an easy bearnaise sauce recipe  that doesn't require a double boiler or reducing the liquid. It's a variation of my easy hollandaise sauce (which I'll post later). It's my favorite sauce! It's a buttery, tarragon sauce that's fabulous with steak. I love eating at French bistros. One of my favorites is the Steak Frites (steak and fries) to say French fries would be redundant. It's always served with bearnaise sauce. Now you can have a little French bistro at home. Bon Appetit!

Easy Bearnaise Sauce

1 stick butter, cut up

1 T lemon juice

1 T tarragon vinegar (or white wine vinegar)

1 T minced fresh chives (here)

1/4 t salt

1/2 t dried tarragon

2 XL egg yolks

pinch pepper or cayenne

Combine all ingredients in a saucepan. Place over low heat. Whisk until the butter melts, then whisk constantly until thickened. Immediately remove from heat otherwise it will break down. Whisk again.

tip: use the chives from you herb garden.

(click on MAY DAYS blog on the right)

Easy Bread Machine White Bread

After not using my bread machine for years, I am now using it every week! So dig yours out and keep it in a convenient place and you'll be using it all the time, and give up the "store" bread.

I start the bread in about 5 minutes before I leave for tennis in the morning and when I come home the house smells fabulous and we have fresh home baked bread for lunch. It makes great toast the next day. Refrigerate in a Tupperware container, and if you have any left at the end of the week, it makes great French Toast or homemade croutons.

All you need is a super easy recipe and here it is:

Easy Bread Machine White Bread

1 C warm milk (micro 1 minute)

3 C bread flour

2 T sugar

1 t salt

2 t yeast (Fleishmann's BreadMachine Yeast in 4oz jar)

2 T butter, cut into 4 pieces

Remove the insert (bread pan) from the machine, Spray the turny-thingy with cooking spray, because sometimes it stays stuck inside the bottom of the bread.

Add the ingredients in the order listed. Make a little well in the middle to add the yeast. Tuck the butter pieces into the 4 corners. Replace the insert pan into the machine and turn to lock in place. Close lid and push "ON". Set for medium crust color. Indicator light will say 3:10. That is how long it will take. Remove the pan when done and invert the bread to remove. DO NOT put the pan in the dishwasher, just wash out with soapy water.

I make this bread at least once a week. I usually sneak the first warm slice, slather with butter and sprinkle with lots of cinnamon sugar. YUM!