Mozzarella Stuffed Meatballs

You know a recipe is good when it pushes you out of your blogging slump. These Mozzarella Stuffed Meatballs did just that. I couldn't wait to share them with you guys and I managed to schedule a few more posts while I was at it.

I saw these meatballs on my friend Jaida's blog and she raved about them, so I figured I'd give them a shot. I've been in a cooking rut lately, remaking a lot of old favorites rather than trying new stuff. We've been on a fresh mozzarella kick lately and I knew you couldn't go wrong stuffing it into a meatball. This was an incredibly easy meal to make, perfect for a weeknight. It took less than 10 minutes to make the meatballs and, bonus, I had frozen sauce in the freezer. It took longer to chop the ingredients for the salad I served on the side.

What I didn't expect was for these to be the most flavorful meatballs I've ever made. We were all blown away. Baby Girl said, "these aren't just good, Mommy. They're amazing, awesome and wonderful." It's been awhile since I've photographed dinner outside, so Baby Girl jumped at the chance to have her plate next to mine for a picture.

Despite the fact that I thought I'd sealed the meatballs well, most of mine broke open while they cooked. Fortunately, the cheese didn't really melt or leak out. Just make sure you really, really seal them well. I had 14 mozzarella balls, but you may want to stick with the 10-12 in the recipe below so there's more meat to fully encase the cheese.

Mozzarella Stuffed Meatballs
As seen on Sweet Beginnings

1 egg
1/3 cup Italian seasoned bread crumbs
1 lb lean ground beef
1 teaspoon chili powder
1/2 teaspoon paprika
1 teaspoon dried Italian seasoning
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon minced garlic
10-12 mini balls fresh mozzarella (bocconcini), or fresh mozzarella cut in small pieces
3 cups pasta sauce

Whisk the egg in a large bowl. Add the bread crumbs, ground beef, chili powder, paprika, Italian seasoning, salt, black pepper, and garlic and mix with your hands until combined.

Divide the meat into 10-12 balls (a couple of tablespoons each). Flatten each section of meat, then wrap it around one mozzarella ball. Squish the edges together to be sure it's sealed. Repeat this process until you've used up all the meat.

Heat a large, non-stick skillet over medium heat (no need to add oil, there's plenty of fat in the meat). Add the meatballs and cook for a couple of minutes on each side, until well-browned.

Add the pasta sauce (enough to coat the bottom and come up about halfway up the meatballs) to the skillet. Simmer for about five minutes, turning the meatballs occasionally to coat them in the sauce.

Serve the meatballs over pasta or rice, as a sandwich, or by themselves.

Caprese Macaroni and Cheese

It's no secret that I love all things caprese. So when Stephanie posted this recipe for Caprese Macaroni and Cheese I was intrigued. Why had it never occurred to me to combine two of my favorite things into one dish?

This will come as no surprise, but this dish was outstanding. The gooey, cheesy mozzarella, the bright tomatoes and the fresh basil all worked so well with the creamy sauce. In an effort to make this a wee bit healthier I omitted the cream and upped the amount of milk. I also upped the amount of flour so the sauce would thicken. I used canned diced tomatoes, but if you've got tomatoes and basil in your garden I highly recommend using those instead. When I made this my basil plant hadn't started growing yet but thankfully my neighbors were overrun with basil and gladly shared some with me.

Caprese Macaroni and Cheese
As seen on Stephanie Cooks

1/2 pound elbows (or other short-cut pasta)
2 tablespoons butter
2 cloves garlic (I omitted)
2 tablespoons flour
1 1/2 cups whole milk
1/2 cup chicken broth
1 teaspoon garlic salt
Black pepper
1 1/2 cups shredded mozzarella cheese
1 cup diced tomatoes (fresh or canned)
minced fresh basil, to taste

Cook pasta according to package directions. Drain and place back in the pot.

In a large saucepan, melt the butter and garlic (if using), stirring well. Add the flour, mixing, until a paste forms. Slowly whisk in the milk, broth, garlic salt, and black pepper. Bring to a boil.

Remove the saucepan from the heat and stir in the mozzarella cheese, tomatoes and basil. Taste and season with salt and pepper, if needed. Add the cooked pasta, stirring, until covered in cheese sauce. Serve immediately.

Recipe Redo: Mexican Sour Cream Rice

I've been making this Mexican Sour Cream Rice for years. I used to make it any time we had anything even slightly Mexican-inspired for dinner. It was definitely my go-to side dish.

I've been recommending the dish to friends a lot recently and I figured it was time to update my blog with some better pictures. Please forgive those early blogging pics - I may not be a professional photographer but I think my photos have come a long way since then.

The last time I made this I used regular Monterrey Jack cheese instead of pepper Jack because Baby Girl doesn't like spicy things. We both felt it lost a little something with the milder cheese so next time I'm going to throw caution to the wind and go back to pepper Jack. We don't remember it being super spicy that way so hopefully Baby Girl won't refuse to eat it.

Mexican Sour Cream Rice
Modified from All Recipes

1 3/4 cups chicken broth
1 cup uncooked long grain white rice
1 cup sour cream
1 (4 ounce) can diced green chile peppers
2 cups shredded pepper Jack cheese
1 1/2 cups frozen corn
1/4 cup finely chopped fresh cilantro
salt and pepper to taste

Bring the chicken broth to a boil in a large sauce pot. Add the rice, stir and then reduce the heat to low. Cover and simmer for 20 minutes.

Meanwhile, preheat the oven to 350. Lightly grease a 1-1/2 quart casserole dish.

Add the sour cream, green chile peppers, cheese, corn, and cilantro to the pot with the rice. Stir to combine, then season with salt and pepper. Transfer to the greased casserole dish.

Bake uncovered for 30 minutes until the top is lightly browned.

Pasta with Smashed Peas, Sausage, and Ricotta Cheese

We had an almost-full container of ricotta cheese in the fridge, so I asked SP to search for a recipe to use it up. He found this one for Tagliatelle with Smashed Peas, Sausage, and Ricotta Cheese that sounded both easy and delicious.

Like I do with most pasta recipes these days, I only used a half pound instead of the full pound. Cutting down on the pasta while keeping the filler ingredients the same is an easy way for us to get our pasta fix without going overboard. I also cut the peas down from a full pound to a half pound because, wow a pound is a lot of peas. SP wanted the sauce to be smoother. We couldn't taste the ricotta at all, which was disappointing, but we still enjoyed it.

Pasta with Smashed Peas, Sausage, and Ricotta Cheese
Giada De Laurentiis

1/2 pound fresh or dried tagliatelle pasta (or other wide, long pasta)
2 tablespoons olive oil
2 cloves garlic, chopped
1 pound hot Italian sausage, casings removed
1/2 pound frozen peas, thawed
1 cup whole milk ricotta cheese
1 bunch fresh basil leaves chopped (about 3/4 cup)
1/4 cup fresh grated Pecorino Romano cheese
salt and pepper, to taste

Bring a large pot of salted water to a boil over high heat. Cook the pasta according to package directions. Drain, reserving 1 cup of the pasta cooking water.

Meanwhile, in a large, heavy skillet heat the olive oil and garlic over medium-high heat and add the sausage. Use a wooden spoon to break up the sausage into bite-sized bits.

Once the sausage has browned, about 5 minutes, remove and set aside. Add the peas to the pan and, using the back of the wooden spoon, smash the peas.

Turn off the heat. Add the ricotta cheese along with the cooked pasta and toss to coat, adding the pasta cooking water in 1/4 cup additions, if needed, to make the pasta moist. Return the sausage to the pan. Add the basil, Pecorino Romano cheese, and salt. Toss gently to coat and serve immediately

Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa

These Grilled Chicken Tacos with Spiced Mayo and Avocado Salsa are, hands down, my new favorite taco. As soon as I saw them I knew I had to make them. I could almost taste them just by reading the recipe.

I had to make a slight modification because I refuse to pay $1 for one lime when I can't even be guaranteed the lime will have any juice in it. Have you ever bought a lime and found it completely dry? How does that even happen? Lemons are still cheap so I just swapped it out. I also left out the hot sauce because Baby Girl isn't a fan of spicy food.

I prepared these on my indoor grill pan because, as I've mentioned before, we have a charcoal grill and getting that set up on a weeknight just doesn't happen. Since skewers won't fit on the grill pan I cut the chicken breasts in half lengthwise and grilled them before cutting into cubes. Same for the onion - I grilled it in rings and then chopped them. These tacos were so delicious we barely had enough leftover for one lunch the next day.

Grilled Chicken Soft Tacos with Spiced Mayo and Avocado Salsa
As seen on Seeded at the Table, originally from Weber's New Real Grilling

For the chicken:
zest of 1 lemon
1/2 teaspoon ground cumin
Salt & pepper
Olive oil
4 boneless, skinless chicken breasts, cut in half lengthwise
1 large yellow onion, peeled and cut into 3/4-inch rings

1/2 cup mayonnaise
Juice from 1 lemon
1 teaspoon hot sauce (optional)
1/4 teaspoon cumin

For the Avocado Salsa:
2 large avocados, peeled, pitted and diced
2 medium Roma tomatoes, seeded and finely diced
3 scallions, minced
2 tablespoons fresh lemon juice
1 tablespoon chopped cilantro
1/4 teaspoon hot sauce (optional)
8 taco or fajita-size flour tortillas

Preheat grill pan over medium-high heat.

In a large bowl or plastic food storage bag, combine the lemon zest, 1/2 teaspoon cumin, 1/2 teaspoon salt, 1/4 teaspoon black pepper and a few tablespoons of oil. Place the chicken pieces into the bowl or bag and toss to combine until evenly coated with the seasonings. In a separate bag or bowl, toss the onion rings with some oil, salt and pepper.

In a small bowl, whisk together the mayonnaise, lemon juice, hot sauce (if using), and 1/4 teaspoon cumin. Stir in water, 1 teaspoon at a time, until the mixture can be drizzled.

In another bowl, toss together the salsa ingredients and season with salt and pepper, to taste.

Add the onion rings to the grill pan and cook, turning often, until the onions are soft and blackened in spots. Remove from the grill to a bowl and cover with foil or plastic wrap. Add the chicken to the grill pan and cook 5 minutes on one side, then flip and cook another 4 minutes. Remove from the grill and let rest. Add the tortillas to the grill pan to warm and brown in spots, turning once. Cut the chicken and onions into bite-size pieces. Let everyone assemble their own tacos with the mayo and salsa.

Roasted Mushroom Risotto {Review}

I recently received a variety of rice from RiceSelect to sample. One of the samples was an arborio blend with mushrooms. We love risotto around here, so as soon as I saw this recipe for Roasted Mushroom Risotto I knew the arborio blend with mushrooms would be perfect.

This was an outstanding risotto. The roasted mushrooms had great flavor but I think my favorite part was the dried chanterelles. I was a little hesitant to buy them since half an ounce was $4.99, but it was well worth it. They added a great depth of flavor that really brought the whole dish together.

We love RiceSelect products (I'm a big fan of their pearl couscous, even though I haven't been able to find it for ages) so I knew their arborio would be a hit. And it was. Baby Girl, who up until this point has been hit or miss with mushrooms, positively loved this. She told me she was a big fan and cleaned her plate.

Roasted Mushroom Risotto
As seen on Rachel Cooks

1/2 ounce dried chanterelle mushrooms
24 ounces white mushrooms cut in halves or quarters
4 tablespoons extra virgin olive oil, divided
1 tablespoon fresh thyme leaves, roughly chopped
Salt and pepper to taste
6 cups vegetable broth/stock
4 tablespoons unsalted butter, divided
1 clove garlic, minced
1/2 yellow onion, finely diced
1 1/4 cups Arborio rice
1/2 cup dry white wine (e.g. Chardonnay)
1/2 cup freshly grated Parmesan cheese more for garnish, if desired

Preheat oven to 425�F.

Place the dried chanterelle mushrooms and pour boiling water over them. Let them soak for twenty minutes. Drain and rinse, then set aside.

Place the white mushrooms on a large rimmed sheet tray and toss with 3 tablespoons olive oil, thyme and a sprinkle of salt and pepper. Spread into a single layer and place in preheated oven. Roast for 15 minutes, stir, and roast for another 10-15 minute or until golden brown.

Meanwhile, bring stock to a simmer in a saucepan.

In a deep, heavy skillet, melt 2 tablespoons butter and 1 tablespoon oil over medium-high heat. Add the rehydrated chanterelles, garlic and onion and saute for about 5 minutes or until onions are translucent. Add the rice and cook for another 2-3 minutes to toast the rice, stirring frequently.

Add the white wine and bring to a boil. Add 1 cup of the simmering stock, and keep stirring nearly constantly, making sure to push down any rice stuck to the edges of the pans. Once the liquid is nearly absorbed, add another 1 cup of stock. Continue to do this until the rice is cooked but still slightly chewy, about 25 minutes. Taste the rice frequently to check the consistency.

Remove from heat and stir in 2 tablespoons butter, Parmesan cheese and roasted mushrooms. Taste and add more salt and pepper, as needed. Serve immediately.

Disclaimer: I received free samples of RiceSelect rice. I was not paid to write this review and all opinions are my own.

Crunchy Baked Tacos

I love tacos but there was always something about them that made me feel like they wouldn't work for a weeknight. I think it was all the prep work for the various toppings, trying not to overfill them at the table and a general dislike of tacos made with soft flour tortillas. Then I saw these Crunchy Baked Tacos from No. 2 Pencil and it was like a light bulb went off in my head. Minimal work and crunchy shells. I was sold.

Baking the shells with the meat and cheese already inside was brilliant - I hate when the cheese isn't fully melted and this solves that problem. Plus, you just take a taco from the baking dish and you're ready to eat. I kept the toppings simple - shredded lettuce, diced grape tomatoes and I found an avocado in my crisper so I diced that up, too. Some sour cream at the table and we were set.

This is definitely my new favorite taco recipe. I swapped out my filling recipe but kept the method the same. The one thing I didn't like - these don't reheat well the next day. In fact, they were downright awful. My recommendation would be to only make as many as you anticipate eating. The good news is they take hardly any time to cook so you can assemble some more and bake them off quickly if you decide you want a second helping.

Crunchy Baked Tacos
Filling from A Taste of Home Cooking, method from No. 2 Pencil

1 5.8 oz box yellow corn taco shells (12 shells)
1 pound ground beef
1 onion, chopped
1 clove minced garlic
2 teaspoons cumin
2 teaspoons chili powder
Salt and pepper
2 tablespoons tomato paste
1/2 cup salsa
1/4 cup sour cream
2 cups of freshly shredded colby jack cheese
romaine lettuce, shredded
vine-ripened tomatoes, diced
sour cream
taco sauce

Preheat oven to 400 degrees and place shells in a 9x13 baking dish.

Heat a saute pan over medium heat. Add the ground beef and cook, breaking up the large chunks, until just starting to brown. Add the onion and garlic and saute until the onions are soft and the beef is cooked through. Add the cumin, chili powder, salt, pepper and tomato paste. Let cook for about 5 minutes. Off heat, add the salsa and sour cream and stir to incorporate.

Sprinkle half of the cheese in the bottom of each taco shell. Evenly distribute the ground beef in each shell. Top ground beef with remaining shredded cheese.

Bake for 8-10 minutes (mine were done at 8 minutes), or until cheese is melted and shells have started to crisp.

Remove from oven and top with lettuce, tomatoes, sour cream and taco sauce.

Deviled Eggs

I've been making deviled eggs for years but I've never shared my recipe here. It's fairly simple but very, very delicious. I don't measure the mayo or mustard, just go by feel and taste.

I've never been good at piping the filling back into the eggs, so excuse the unstyled photos. We inhaled these at Easter. Baby Girl loves them - she had three. Next year I'm making a full dozen since there were no leftovers.

Deviled Eggs

12 eggs
mayo
yellow mustard
salt
pepper

Put the eggs carefully in a large pot. Fill the pot with cold water so the eggs are completely covered. Put the pot on the stove and bring to a boil. Turn the heat off, cover the pot and allow to sit for 12 minutes. Drain the eggs and immediately submerge in ice water. Allow to cool completely.

Once the eggs are cool, peel them. Cut each egg in half and remove the yolks to a bowl. Mash each yolk as you add it to the bowl so the yolk is a smooth paste. Add some mayo (start with a few tablespoons) and mash into the yolks. You want the mixture to be smooth and creamy. Add more mayo as needed to get the consistency you want. Add a few squirts of mustard to taste. The more mustard you add the spicier they'll be. Season with salt and pepper.

Pipe or spoon the filling back into each egg half.

Pasta alla Norcina

Baby Girl loves to watch cooking shows on TV. I'll admit, the first time she told me she wanted to watch Lidia I shed a tear. When we aren't crazy busy with other activities we'll spend some quiet time Saturday afternoon watching cooking on PBS. That's pretty much how I developed my love of cooking so she's in good company.

One afternoon recently we were watching America's Test Kitchen and they made this recipe for Pasta alla Norcina. It had everything we love in one dish - pasta, mushrooms and sausage, with a touch of heavy cream thrown in to gild the lily. I immediately found the recipe online and printed it off.

This was my first time making orecchiette for Baby Girl and she couldn't get enough. She was eating the plain pasta right out of the colander after I drained it. SP told me I could make this once a week and he'd be happy. It may seem a little time consuming with all the steps (it wouldn't be an ATK recipe without all those steps) but the result is well worth it. And it really doesn't take that long to put together.

I doubled the recipe (printed below) so we'd have enough for leftovers the next day. This makes a lot - I'd say 6-8 servings if you have a veggie on the side - so the original recipe would probably work fine for a family of 4 without leftovers.

Pasta alla Norcina
From America's Test Kitchen

Kosher salt and pepper
1/4 teaspoon baking soda
8 ounces ground pork
2 garlic cloves, minced
1 teaspoon minced fresh rosemary
Pinch ground nutmeg
8 ounces cremini mushrooms, trimmed
10 teaspoons vegetable oil
2/3 cup heavy cream
1 lb orecchiette
1/2 cup dry white wine
2 ounces Pecorino Romano cheese, grated
2 tablespoons minced fresh parsley
3 teaspoons lemon juice

Grease a small dinner plate with vegetable oil spray. Dissolve 1 1/2 teaspoons salt and the baking soda in 4 teaspoons water in a medium bowl. Add the pork and fold gently to combine; let stand for 10 minutes.

Add 1 teaspoon garlic, 1/2 teaspoon rosemary, nutmeg, and 1 teaspoon pepper to pork and stir and smear with a rubber spatula until well combined and tacky, 10 to 15 seconds. Transfer pork mixture to the greased plate and form into a 6-inch patty.

Pulse the mushrooms in a food processor until finely chopped, 10 to 12 pulses.

Heat 4 teaspoons oil in 10-inch skillet over medium-high heat until just smoking. Add the sausage patty and cook without moving it until the bottom is browned, 1 to 2 minutes. Flip and continue to cook until the second side is well browned, 1 to 2 minutes longer (very center of patty will be raw). Remove pan from heat, transfer sausage to cutting board, and roughly chop. Transfer sausage to bowl and add cream; set aside.

Cook pasta, drain and reserve 1 1/2 cups cooking water.

While pasta cooks, return now-empty skillet to medium heat. Add 4 teaspoons oil, mushrooms, and pinch salt; cook, stirring frequently, until mushrooms are browned, 3 to 5 minutes. Stir in remaining 2 teaspoon oils, remaining garlic, remaining 1/2 teaspoon rosemary, and � teaspoon pepper; cook until fragrant. Stir in wine, scraping up any browned bits, and cook until completely evaporated. Stir in sausage and 1/3 cup reserved cooking water and simmer until meat is no longer pink, 1 to 3 minutes. Remove pan from heat and stir in Pecorino until smooth.

Add sauce, parsley, and lemon juice to pasta and toss well to coat. Before serving, adjust consistency with remaining reserved cooking water as needed and season with salt and pepper to taste.

Goat Cheese and Apple Chicken

Recently I had half a log of goat cheese leftover and I knew exactly what I wanted to make with it. I'd had Nicole's Goat Cheese and Apple Chicken saved for awhile and couldn't wait to try it.

We all enjoyed this a lot, although I found myself wishing for a bit more of the goat cheese. The apple flavor was less pronounced than I thought it would be but I loved the crunch mixed with the creaminess of the cheese. I'll definitely make this one again.

Goat Cheese and Apple Chicken
As seen on Prevention RD

non-stick cooking spray
3 large boneless, skinless chicken breasts, halved lengthwise
salt and pepper
20 saltine crackers
1 teaspoon garlic salt
1 egg
2 tablespoons water
2 tablespoons olive oil
4 oz goat cheese, at room temperature
1 apple, peeled, cored, and diced

Preheat the oven to 350. Line a baking dish with aluminum foil and spray with non-stick spray. Season chicken with salt and pepper.

Add the saltines to a food processor and pulse to make crumbs. You could also add the crackers to a bag and smash them into crumbs. Place the crumbs in a shallow bowl or pie plate and add the garlic salt. In another shallow bowl or pie plate, whisk the egg with a fork, then add the water. Dip the seasoned chicken into the egg and then the cracker mixture.

Heat a non-stick pan over medium heat and add the oil. Cook the chicken on both sides until brown and crispy, about 5 minutes per side. Place the chicken in the baking dish.

In another small bowl combine the goat cheese and the apple. Spread the mixture evenly over the chicken breasts.

Bake the chicken for about 10-15 minutes or until cheese is warm and browned. Remove from oven and serve hot.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce

When Cassie first posted a photo of this Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce on Facebook I was hooked. And then she posted the recipe on her blog and I knew I had to make it. It's got everything I love in one dish - pasta, crispy chicken, tomatoes and caramelized onions. Yum!!

I was able to prep some of the components during the day, which made it easier to throw together at the end of the day. Baby Girl is an excellent eater (and very polite - she always tells me she loves my cooking) but she doesn't usually proclaim anything as her favorite. After her first bite of this dish she told me she loved it and it was her favorite meal. After every bite she told me I had to make this again and again and again.

We all enjoyed this and it reheated well, which is pretty impressive for a cream-based pasta dish. Everything comes together so well. I particularly liked the apple juice in the onions - it added just a hint of sweetness. I was worried this would be heavy but it was actually pretty light. I can't wait to honor Baby Girl's request and make this again.

Linguine with Crispy Chicken, Roasted Tomatoes, and Caramelized Onion Cream Sauce
As seen on Cassie Craves

8 ounces linguine, cooked according to package directions
Parmesan cheese

For the roasted tomatoes:
1 pint cherry tomatoes
1 tablespoon olive oil
Salt and pepper to taste

For the chicken:
1 large chicken breast, cut into bite-sized chunks
1 egg, beaten
1 cup panko breadcrumbs
1/2 cup Italian-style breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon each salt and black pepper
Vegetable oil for frying

For the sauce:
1 large onion, thinly sliced
2 tablespoons butter
1 tablespoon olive oil
3 cloves garlic, minced
1/2 cup apple juice
1 cup heavy cream (I used 1/2 and 1/2)
Salt and pepper to taste

Preheat the oven to 400 degrees. Arrange tomatoes on a foil-lined baking sheet; drizzle with olive oil, sprinkle with salt and pepper, and toss to combine. Cook for 20 minutes or until browned and bursting.

Meanwhile, add the beaten egg to a large bowl. Mix together the panko, Italian breadcrumbs, Italian seasoning, garlic powder, and salt and pepper in a separate bowl. Heat vegetable oil in a medium saucepan (enough to shallow-fry the chicken). Dip the chicken pieces in the egg, then in the breadcrumb mixture. Fry in batches until golden and crispy; remove to a paper-towel-lined plate.

Melt the butter and olive oil in a large skillet. Add the onions, season with salt and pepper, and cook over medium-low heat, stirring frequently, until onions are fragrant and caramelized. Add the garlic; cook and stir for 30 seconds. Raise heat to medium-high and stir in the apple juice, scraping the bottom of the pan with a wooden spoon to pick up any browned bits. Let the apple juice reduce slightly, then stir in the cream. Reduce heat back to medium-low and heat gently until thickened; taste for seasoning and add salt and pepper to taste.

Gently stir together the reserved tomatoes, crispy chicken, and pasta. Add the sauce and toss gently to combine. Serve with parmesan cheese.

Meatball Grilled Cheese Sandwiches

One Sunday SP made spaghetti and meatballs for dinner. The meatball recipe he used yielded quite a bit of leftovers so I froze probably 5 or 6 meatballs for another time. While meal planning one week I decided I wanted to do something different with the meatballs and these meatball grilled cheese sandwiches were born.

I'm partial to good old American cheese but use whatever type of cheese you like. This is really more of a method than a recipe. Use your favorite meatball recipe or even buy some frozen if that's easier. I've added sauteed spinach to these as well and really enjoyed it (plus it makes me feel better to have something healthy thrown in there).

Meatball Grilled Cheese Sandwiches
Makes 4 sandwiches

5-6 meatballs
Butter, for the bread
8 slices bread
Cheese (I like American, use whatever you like)
Extra marinara sauce for dipping

Slice the meatballs into thin discs so they'll lay flat on the bread.

Butter one side of each piece of bread. Flip the bread over so the butter side is down and lay two slices of cheese on each piece of bread. Top four of the slices with some of the sliced meatballs. Add a little extra sauce and then top each with one of the bread and cheese slices, butter side up.

Place the sandwiches on a griddle or large non-stick pan set over medium-low heat. Cook low and slow, allowing the bread to brown evenly and the cheese to start melting before flipping over to cook on the other side. Remove from the heat once both sides of the bread are golden brown and the cheese has melted. Allow to rest for a few minutes before cutting and serving with extra sauce for dipping.

Corn Casserole

This is one of those recipes that came into my life by chance. I had a 16oz container of sour cream that was mostly full and expiring in a few days. I asked the ladies on my cooking board for savory ideas to use it up and my friend Stephanie responded with this recipe for Corn Casserole. I was making a roast chicken for Sunday dinner and thought this would be a great side dish.

I knew this would be good but I wasn't expecting it to be incredible. There were 5 of us eating this and the only reason there was a smidge leftover was because there was chocolate pudding for dessert. It's an incredibly simple recipe that's slightly sweet and slightly savory. We couldn't stop eating it, Baby Girl especially.

The only issue I had was finding the corn in the sizes indicated in the original recipe. The small cans were 8.5 ounces and SP could only find whole-kernel corn in a 15.5-ounce can. Once I drained and rinsed the corn I weighed it and it was exactly 8.5 ounces, so I just dumped the whole thing in. It was totally fine. And if you can't find the no-salt-added corn, don't sweat it. One of my cans was and one wasn't and it was still delicious.

Corn Casserole
As seen on Stephanie Cooks, originally from Elizabeth's Edible Experience

1 egg
4 tablespoons butter, melted
1 can (15.5-ounce) no-salt-added whole-kernel corn, drained
1 small can (8.5-ounce) no-salt-added cream-style corn
1 (8 1/2-ounce) package corn muffin mix
8 ounces sour cream
Cooking spray

Preheat oven to 350.

Combine everything but the cooking spray in a medium bowl and stir into well incorporated. Spray an 8-inch square baking dish (or 9x13 if you double it) with cooking spray. Pour in the batter.

Bake for 45 minutes or until set.

Use a spoon to stir and mash the bread until it is the consistency of mashed potatoes or slice and serve like corn bread.

Breakfast Bowls

Every night someone on my cooking board will ask "what's for dinner?" One night my friend Heather said her husband was making breakfast bowls. I immediately asked her for the recipe. I finally got around to making them one weekend when we didn't have plans and needed a hearty breakfast to hold us over until dinner.

This dirties a few pans but it's worth it. So, so worth it. The flavors come together so well and the combination of hash browns, breakfast meat, eggs and cheese is very filling. You can also add any veggies you choose. I did onions and mushrooms, but Heather uses peppers as well. Use your imagination - this is a great way to use up any leftover veggies in your fridge.

I ended up putting everything into a large, round Corningware dish then dividing it in half for us to eat, but if you have larger, oven-safe bowls I think it would be fun to make these as individual servings. I cooked the full pound of breakfast sausage but froze half since it was just the two of us eating (Baby Girl stole bites from our plates since she'd already had breakfast). I can't wait to make these again.

Breakfast Bowls
From my friend Heather
Serves 4

1 pound ground breakfast sausage (Jimmy Dean's)
1 tablespoon vegetable oil
Shredded hash browns, fresh or frozen
1 tablespoon butter

1 green or red pepper, chopped (optional)
1 onion, chopped
8 mushrooms, sliced (optional)
1 cup shredded cheddar
8 eggs, scrambled
1 tomato, diced
4 scallions, sliced

Preheat oven to 350.

Heat a large non-stick skillet over medium-high heat. Add the sausage, breaking it up into small pieces. Cook until the sausage is no longer pink. Remove the sausage from the skillet.

While the sausage is cooking, heat 1 tablespoon of oil in another large non-stick skillet. Add as much of the hash browns as you want to the pan. Cook, turning often, until they're brown and crispy. Divide the hash browns evenly among 4 oven-safe bowls or one, large oven-safe dish.

Add the butter to the now-empty skillet and add the veggies. Cook over medium heat until they soften. Add the veggies to the bowls on top of the hash browns. Sprinkle some of the cheese on top, then add the cooked sausage.

Add the eggs to the pan the sausage was in and cook until slightly under done. Divide the eggs among the bowls and top with the rest of the cheese.

Place the bowls on a cookie sheet and bake until heated through and the cheese has melted, about 10 minutes. Remove from the oven and top with the chopped tomato and scallion. Serve immediately.

NOTE: You can use cooked, chopped bacon instead of the sausage and cubed breakfast potatoes instead of the hash browns. You can also cook the eggs over easy instead of scrambling them and put them on the top of the bowls (potatoes, meat and cheese) once they come out of the oven.

Crispy Black Bean Tacos with Feta and Slaw

Sometimes I'll put a dish on our weekly meal plan that makes SP nervous. He's always game to try anything I make and he's the first to say, "I trust you because you're a good cook" but we all know that sometimes a recipe can sound good on paper but not taste so great in person.

These Crispy Black Bean Tacos with Feta and Slaw were one of those dishes that initially made him wary. When I told him the name of the dish he gave me that side-eye look of his that lets me know he's reserving judgement. I think it was the corn tortillas - neither of us are big fans of corn tortillas, but I knew frying them in a bit of oil would completely change their texture for the better.

I'm happy to report that he loved these tacos, as did I. Baby Girl was also a huge fan. Per usual, she wanted to taste the black bean mixture and snacked on the broccoli slaw as I was getting everything prepped. Like Elly says, these are an awesome weeknight meal because there's very little prep work or cooking needed. I'm so happy SP loved this dish because I can't wait to make it again.

Crispy Black Bean Tacos with Feta and Slaw
As seen on Elly Says Opa, from Bon Appetit
Makes 8 tacos

1 (15 oz.) can black beans, drained and rinsed
1/2 teaspoon cumin
salt and pepper
1 1/2 cups broccoli slaw mix
2 teaspoons olive oil
1 tablespoon lime juice
2 scallions, thinly sliced
1/3 cup chopped cilantro
vegetable or canola oil
8 white or yellow corn tortillas
crumbled feta cheese
Bottled hot sauce for serving

Place the beans, cumin, and salt and pepper to taste in a bowl and partially mash.

In another bowl, toss the broccoli slaw mix with olive oil, lime juice, scallions and cilantro. Season to taste with salt and pepper, and set aside.

Heat about 3 teaspoons of the vegetable or canola oil in a large nonstick skillet over medium-high heat. Add as many tortillas as you can fit in a single layer. Move the tortillas around in the pan so they're all evenly coated with oil on both sides. After one side is golden brown, flip the tortillas over and spoon some of the bean mixture onto one half of each tortilla. Cook for about 1 minute. Fold the tacos in half and cook until golden brown and crispy, 1-2 minutes per side.

Remove the tacos to a paper towel-lined plate and drain off any excess oil. Open the tortilla and stuff with some of the slaw and crumbled feta. Repeat the process with the remaining tortillas, adding more oil to the pan, as needed. Top with hot sauce, if desired, before serving.

Hoisin Pork with Rice Noodles

A few weeks ago we restocked our freezer with frozen pizza dough and realized something very important - our freezer isn't very big. We have one of those French-door, freezer-on-the-bottom contraptions and there just isn't that much freezer space down there. I also tend to horde things like half-eaten loaves of bread, bananas and single servings of pasta sauce with the very good intention of using them up while really all I'm doing is taking up valuable freezer space that could be used for banana chocolate chip muffins, egg bake or breakfast burritos.

SP told me it was time to do a purge. He challenged me to only cook from the freezer until it became more manageable. I like a good challenge so off I went, searching through the freezer bags to see just what was in there that I could use to feed my family for the week. I found two lonely pork chops and immediately thought of this recipe for Hoisin Pork with Rice Noodles.

The original recipe calls for thinly sliced pork tenderloin but I just thinly sliced the chops and it worked out perfectly. This was such a simple dish I wasn't sure if we'd like it but we all loved it. Baby Girl was especially fond of it - the kid loves carrots, bless her - and any pasta dish is guaranteed to be a winner, even if they're rice noodles.

Hoisin Pork with Rice Noodles
As seen on So Tasty, So Yummy

1/3 cup low-sodium soy sauce
1/4 cup water
2 tablespoons olive oil
2 tablespoons sugar
1 teaspoon fish sauce
3 tablespoons rice vinegar
3 tablespoons hoisin sauce
juice of half a lime
2 cloves garlic, finely minced
1 teaspoon - 1 tablespoon Sriracha, to taste
1 lb pork tenderloin, cut into thin strips
10 oz dry rice noodles
2 carrots, peeled and grated
2 tablespoons minced cilantro

In a medium bowl, whisk together the soy sauce, water, oil, sugar, fish sauce, vinegar, hoisin, lime juice, garlic and Sriracha. Add pork and turn to coat pork pieces; cover and allow to marinate overnight in the fridge.

Heat a skillet over medium-high heat. Once hot, add the pork and the marinade. Cook until the pork until cooked through, about 6-8 minutes.

Meanwhile, prepare the noodles per the package instructions. Drain and toss the cooked noodles, carrots and cilantro with the cooked pork and sauce. Serve immediately.

Penne with Sausage and Mushroom Ragu

Amy recently posted this recipe for Penne with Sausage and Mushroom Ragu that I knew would be right up our alley. Pasta is definitely my go-to for easy weeknight meals, SP loves mushrooms and Baby Girl loves sausage. Win-win.

This was a simple, delicious, hearty dinner that we all happily gobbled up.

Penne with Sausage and Mushroom Ragu
As seen on Very Culinary

1 pound penne pasta
1 tablespoon olive oil
1 small sweet onion, diced small
3 garlic cloves, minced
8 ounces baby bella mushrooms, sliced
salt and pepper
1/4 teaspoon red pepper flakes
1 pound Italian sausage
1/3 cup white wine
1 can (28 ounce) diced tomatoes
4 cups baby spinach
1/2 cup freshly grated Parmesan cheese

Bring a large pot of salted water to boil. Cook the pasta according to package directions.

In the meantime, heat the olive oil in a large nonstick pan over medium-high heat. Add the onion and cook until soft and translucent, about 3 minutes. Add in garlic and cook for about 20 seconds. Add in mushrooms and cook until softened, about 3 more minutes. Season with salt and pepper and the red pepper flakes. Add in sausage and cook, breaking up into small pieces until no pink remains, about 3 more minutes. Raise heat to high and pour in the wine; cook until evaporated. Add in tomatoes, along with their juice, and bring to a simmer.

Drain the pasta and add to the sauce, along with the spinach. Toss to coat and allow the leaves to wilt. Add in the Parmesan, taste, and season with salt and pepper if necessary.

Garlic Herb Pork

I was looking for a new recipe for pork tenderloin when Nichole posted this recipe for Garlic Herb Pork.



The fresh herbs and garlic made a nice paste to rub over the pork. I think next time I might let the rub sit on the pork for a few hours so the flavors could infuse into the meat a bit.



Garlic Herb Pork
As seen on The Cookaholic Wife, from Once a Month Mom

2 tablespoons olive oil, divided
2 cloves garlic, minced
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh thyme, chopped
1 teaspoon sea salt
1/2 teaspoon pepper
2 lbs. pork tenderloin, trimmed

In a small bowl, combine 1 tablespoon of the olive oil with the garlic, fresh herbs, salt and pepper. Rub over the pork.

Preheat the oven to 400 degrees. Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat,

Add the pork to the skillet and brown on all sides, then place in the oven for 20-25 minutes, turning the pork over every 5 minutes.

Remove the pork from the oven and allow to rest, tented with foil for 5 minutes before slicing.

Broccoli Cheddar Risotto

I'm on a serious risotto kick these days. When one of the ladies on my cooking board sang the praises of this Broccoli-Cheddar Oven Risotto I couldn't wait to try it.



While I'm sure the oven method is easier, I prefer to cook risotto on the stove top because I have more control. The cooking method is the only change I made to the recipe.



We all loved this, even if I ended up with more broccoli than rice. The flavor was great and the rice was nice and creamy. I also like that this was an all-in-one starch and veggie side dish.

Broccoli Cheddar Risotto
Adapted from Food Network Magazine

4-6 cups low-sodium chicken broth
2 tablespoon extra-virgin olive oil, divided
2 broccoli crowns, cut into small florets
Kosher salt and freshly ground pepper
3 tablespoons unsalted butter, divided
1 small onion, finely chopped
1 1/4 cups arborio rice
1/4 cup dry white wine
1 cup grated sharp cheddar cheese (about 4 ounces)

Bring the chicken broth to a low simmer in a saucepan. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat. Add the broccoli and season with salt and pepper. Cook, stirring every so often, until the broccoli is tender and browning in spots, about 15 minutes. Remove the broccoli from the skillet.

Melt 1 tablespoon oil and 1 tablespoon butter in the now-empty skillet over medium-high heat. Add the onion and cook, stirring occasionally, until slightly softened, about 2 minutes. Add the rice and stir to coat. Pour in the wine and cook until evaporated, about 1 minute.

Start adding the chicken broth one ladle-full at a time, letting it fully absorb before adding more. This process takes anywhere from 17-25 minutes.

Before you add the final ladle of broth, add the broccoli back in. Add the final ladle of broth and once it's absorbed, taste some of the rice to make sure it's cooked through. Turn off the heat and add the grated cheese and 2 tablespoons of butter. Adjust seasoning, if necessary.

Cheddar, Broccoli and Chicken Pasta Skillet

I love one-pot dishes, don't you? It's so nice to cook pasta with other ingredients, not just because it saves time and dirties less dishes, but because the flavorful cooking liquid infuses the pasta. My friends Cassie and Stephanie both raved about this Cheddar, Broccoli and Chicken Pasta Skillet and I couldn't wait to try it.

One thing we both loved about this was the chicken. It was perfectly cooked, very tender and juicy. SP asked me what I did differently and I told him that, unlike other one-pot recipes, you cook the chicken and then remove it from the pan, only adding it back in at the very end so it doesn't overcook. Sometimes I've questioned leaving chicken in the pan too long when I've made other recipes but I didn't think to make that change myself. I will from now on.

Baby Girl ate a huge bowl of this and proclaimed it super yummy. I found that my broccoli didn't cook through in only 5 minutes, so I've increased the time in the recipe below. I also misjudged the amount of cheddar I had on hand so I didn't have quite enough to actually taste it. But not to worry, this will definitely be made again and again so I've got time to get it right.

Cheddar, Broccoli and Chicken Pasta Skillet
As seen on Stephanie Cooks, originally from Center Cut Cook

1 pound chicken breasts, cut into 1 inch chunks
salt and pepper
2 tablespoons olive oil, divided
1 small onion, finely chopped
2 garlic cloves, chopped
1/2 teaspoon dried oregano
1/2 teaspoon red pepper flakes
8oz short-cut pasta
1 and 2/3 cup chicken stock
2 and 3/4 cups water, divided
8oz broccoli florets, chopped into small pieces
1/2 cup light cream
8oz cheddar cheese, shredded
1/2 teaspoon salt
1/2 teaspoon black pepper

Heat 1 tablespoon of oil in a very large skillet. Add the chicken chunks and cook until the chicken is browned on both sides, and almost entirely cooked through. Remove the chicken from the pan and set aside.

Add another tablespoon of olive oil to the pan. Cook the onions for several minutes, until they start to turn translucent. Add in the garlic and cook for another minute or two. Sprinkle in the oregano and red pepper flake.

Add the 1 and 2/3 cups chicken stock and 2 cups water. Stir in the pasta and bring to a boil. Cook for 10-13 minutes until most of the liquid is absorbed into the pasta.

Add the broccoli and 3/4 cups water; cover. Reduce the heat and simmer for about 10 minutes, or until the broccoli is tender.

Add in the cooked chicken, 1/2 cup light cream and cheddar cheese. Increase the heat to medium high. Continue stirring until the cheese melts and the sauce thickens, about 5-10 minutes. Season with salt and pepper, to taste.

The sauce will thicken as it stands.