Spaghetti and Meatballs

This was delicious tonight!!  It takes a long time to simmer, and I could hardly wait for it to be done, and it didn't disappoint.  The kids really liked it also.  We've been so bored with store bought spaghetti sauce, and John has been asking for a nice thick sauce, and this delivered!

The meatballs were fantastic.  I've never made them before, and generally I'm not a huge fan, but I I found it hard to resist picking leftovers off the kids plates as I was cleaning up.  :)

This takes almost 2 1/2 hours to cook because of simmering time, so be sure you start it plenty early.  I may try this in the crock pot...

SAUCE

• 3/4 cup onion, chopped
• 5 cloves garlic, minced
• 1/4 cup olive oil
• 2 (28 oz) cans whole peeled tomatoes (I used 1 (14.5 oz) can whole peeled tomatoes, 1 (14.5 oz) can sliced stewed tomatoes,  1 (14.5 oz) can of diced tomatoes, and 1 (14.5 oz) can crushed tomatoes)
• 2 tsp salt
• 1 tsp sugar
• 1 bay leaf (I used two)
• 1 (6 oz) can tomato paste
• 3/4 tsp dried basil
• (I chose to add some Italian seasoning too)
• 1/2 tsp ground black pepper

MEATBALLS

• 1 lb ground beef
• 1 cup fresh bread crumbs (I used crushed Ritz crackers)
• 1 TBS dried parsley
• 1 TBS grated Parmesan cheese
• 1/4 tsp ground black pepper
• 1 egg, beaten

1. In large saucepan, saute onion and garlic in olive oil until onion is translucent.  Add whole tomatoes, salt, sugar, and bay leaf.  Cover, reduce heat to low, and allow to simmer 90 minutes.
2. Meanwhile, combine ground beef, bread crumbs, parsley, Parmesan cheese, black pepper and egg.  Mix well and form into 12 balls.  (At this point I opted to coat them in flour seasoned with Italian seasonings and pan fry them in olive oil).  Store covered in the refrigerator until needed.
3. After sauce has simmered 90 minutes, add tomato paste, basil, black pepper, and meatballs, and simmer an additional 30 minutes.  Serve.

Artichoke Chicken

I have made this a few times, and it's good.  I like to add a few extras to the chicken, like some cooked carrots, green beans, and/or sauteed mushrooms.  The canned artichokes are expensive, so sometimes I don't add them, I just add a couple dashes of Italian dressing.

• 15 oz can marinated artichoke hearts, drained, chopped
• 3/4 cup Parmesan cheese
• 3/4 cup Mayo
• 1 pinch garlic pepper (I just add garlic and pepper separately)
• 4 pieces of chicken (I always double)

1. Preheat oven to 375.  
2. In a mixing bowl, combine chopped artichokes, Parmesan cheese, mayo, and garlic pepper.  *This is where I would add the carrots, green beans, or mushrooms.*  Place chicken in a baking dish, and pour artichoke mixture on top.  Cook uncovered in preheated oven for 30 minutes, or until juices run clear and chicken is no longer pink.

Chicken Parmigiana

I got this fantastic recipe from my friend's recipe blog.  I've made this several times, and it always turns out wonderful.  Mmm mmm and all the prep work is done hours ahead of time, so it works well for company. 

• 3 whole chicken breasts (I use 4, and then cut them in half
• 1 egg
• 1 tsp. salt
• 1/4 tsp. pepper
• 1 c. italian seasoned bread crumbs
• 1 to 1 1/4 c. butter
• 1 jar spaghetti sauce
• 6 slices Mozzarella cheese  (I use grated mozzarella)
• grated Parmesan Cheese

1. In a bowl, beat together the egg, salt and pepper.  In a seperate bowl, pour bread crumbs.  Dip the chicken in the egg mixture, then coat with bread crumbs.
2. In large skillet sauté chicken in butter until both sides are lightly browned.
3. Arrange chicken in crock-pot. Pour spaghetti sauce over chicken. Cover and cook on low 6 to 8 hours.  Top with mozzarella and parmesan cheeses.  Cover and cook an additional 15 minutes.

Ranch Dressing

I made this the other night and it was gobbled up fast.  We ran out of carrots to dip in this, and we were scrounging to find anything else that could be dipped in ranch.  :)  The key is to let it sit for a day or two.  The flavor really develops over time.  This is quite thick, so if you want it thinner to pour over salad, you can add milk or buttermilk.

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/2 teaspoon dried chives
• 1/2 teaspoon dried parsley
• 1/2 teaspoon dried dill weed
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper

1. Whisk together all ingredients.  Cover and refrigerate at least 30 minutes, but preferably 24 hours.

Salmon Marinade

For whatever reason, I've been craving salmon lately. Well, salmon and spinach, actually. (And the first person who says "I wonder if you're pregnant" gets kicked off the blog) :)



Here's a super delicious recipe for a salmon marinade that I found on allrecipes.com. It works whether you're grilling or wrapping in foil and baking in the oven.

• 1 1/2 lbs salmon fillets
• lemon pepper to taste
• garlic powder to taste
• salt to taste
• 1/3 cup soy sauce
• 1/3 cup brown sugar
• 1/3 cup water
• 1/4 cup vegetable oil

1. Season fish with lemon pepper, garlic, and salt.
2. Pour remaining ingredients into zip bag and swish around to mix. Place fish in bag and seal. Allow to marinate at least two hours.
3. To cook you can

Grill: Preheat grill to medium heat. Lightly oil grill grate. Place salmon on grill grate and discard marinade. Cook 6-8 minutes per side, or until it flakes easily with fork.

Bake: Preheat oven to 425. Make a foil packet for each fillet. Place salmon in foil and close it up, leaving some room inside for air to circulate. Bake on cookie sheet in preheated oven for 15 minutes.

Chicken and Pasta

This is one of my ultra simple go-to meals that everyone always enjoys.

• 4 chicken breast halves, cut in half
• salt, pepper, paprika, seasoned salt
• 1 box white cheddar shells pasta-roni
• milk and butter
• vegetable of choice, green beans or steam fresh broccoli

1. Place chicken on broil pan and season to taste.  Place on top rack and broil for about 7 minutes, then turn over, season, and broil until chicken is no longer pink and juices run clear.  Cut into cubes.
2. Cook pasta-roni according to package directions.  When done, add chicken and vegetables.

Bierocks

• 1 can Pilsbury biscuits
• 1 lb ground beef
• 1 onion, chopped
• 1 clove garlic
• 1 1/2 tsp salt
• 1 1/2 tsp lemon pepper
• 1 small head cabbage, chopped
• 2 TBS worchestershire sauce
• 2 tsp carraway seeds (next time I will use 1 tsp, this was a little too strong for me)
• Saute beef, onion, garlic, salt, and lemon pepper until beef is browned.  Add cabbage, worchestershire sauce, and carraway seeds and cook until cabbage is limp.  Drain off any liquid.

1. Preheat oven to 350 F. 
2. Flatten biscuits and meat mixture into the center.  Pull up the edges, two at a time, and pinch to seal at the top. 
3. Place bierocks on a lightly greased cookie sheet.  Brush with egg wash (1 egg yolk, 2 TBS water) and bake for 30 minutes, or until golden  brown.