Tuesday, April 11, 2017

French Onion Soup Au Gratin Stuffed Meatballs



French Onion Soup Au Gratin Stuffed Meatballs….well that’s certainly a mouthful! And I have to tell you, these meatballs are a heavenly delicious mouthful you’ll want to keep eating! It’s a little more work than you’d want to do for just everyday supper, but if you have company coming, try this to wow them!

For this recipe, from Cupcakes & Kale Chips, I 86ed the red wine in it and added a cup of Swiss cheese, just like what we used on our French Onion Soup when I was a cook in a restaurant back in the day. The resulting flavor was just awesome and I was glad I did it.

So, let’s get cooking!


First, slice the onions in half, then slice up thinly. In a skillet, sauté the onions in the oil just until tender. Add the thyme and the ¼ c beef broth. Simmer, reducing the liquid until almost gone.

Take some of the block of mozzarella and cut 16 cubes about ½ inch in size. Shred the rest for later in the recipe.


To make the meatballs, mix together the hamburg, bread crumbs, parsley, salt, pepper, and egg. I find using my hand to be the best method.

Divide meat mixture into 16 equal pieces.

Flatten each portion of meat, add about a tsp of the onions, and then top with a cube of cheese.


Fold the meat around the onions and cheese cubes, sealing as best you can. This isn’t the easiest thing to do, but do the best you can.

Place the meatballs in a skillet, sealed side down. I used the same unwashed skillet I had sautéed the onions in for extra flavor. Less pans to wash too. ;-) Cook several minutes, turning to brown all sides.

In a small pan, make the sauce. Whisk the cornstarch into the beef broth and cook until thickened.


Pour the sauce over the meatballs in the skillet. Transfer to a baking dish if you don’t have a pan that can go in the oven. Bake at 375° about 15 minutes until meatballs are thoroughly cooked.

Add the shredded mozzarella and Swiss cheeses on top and pop back into the oven to broil for about 5 minutes, just to brown up the cheese a little.

Serve and enjoy! ~TMMF

French Onion Soup Au Gratin Stuffed Meatballs

1 Tbl oil
2 onions
½ tsp dried thyme
¼ c beef broth
1 ½ lbs ground beef
¼ c bread crumbs
1 Tbl minced fresh parsley
¾ tsp pepper
1 tsp salt
1 egg
8 oz block mozzarella cheese
1 c shredded Swiss cheese
1 ¾ c beef broth
2 Tbl cornstarch


Sunday, March 26, 2017

Ginger Beef, Mushroom, and Kale Stir-Fry


This recipe comes to us from Gimme Some Oven, and it caught my eye because it’s obviously Asian, which I love, and the kale in it sounded interesting. Um, I have to say right off that I hated the kale and both Timmy and I picked it out. However, Timmy said that if it had been spinach, which he’s not overly fond of, he would have eaten it! So, I leave it to you to make with the kale or substitute spinach, which I wish I had, hahaha.

Other than the evil kale, the recipe was really good and pretty quick and easy. I switched out portobello and shitake mushrooms for regular mushrooms. I got the beef on clearance for way less than the regular price, which is how I could afford it and why I could even make a recipe with beef in it. Hey, works for me! ;-)

So, let’s get cooking!


First, peel and mince the garlic and ginger. Slice the scallions thinly. 

Slice the thin flank steak across the grain into strips about 1 inch wide and 2-3 inches long.

In a bowl, mix together the soy sauce, broth, rice wine vinegar, corn starch, ginger, garlic, and black pepper. Add the sliced beef and marinate for 15 minutes or so.


Cut the mushrooms into chunks, into thirds or quarters. Coarsely chop the kale or spinach. (Choose the spinach! Hahaha)

In a large skillet, heat 1 Tbl oil and cook the beef until done, about 5 minutes. Set aside.


Add the other 1 Tbl oil to the skillet. Sauté the mushrooms a minute, then add the kale or spinach. Add the marinade and cook a few minutes until the leafy green is wilted.

Stir frequently to thicken the sauce, then add in the cooked beef. Sprinkle the sliced scallions on top and serve.

Enjoy! ~TMMF

GINGER BEEF, MUSHROOM & KALE STIR-FRY

1/3 cup soy sauce
½ cup vegetable broth (or chicken/beef broth, or water)
3 tablespoons rice wine vinegar
2 tablespoons corn starch
3/4” ginger root
2 cloves garlic
¼ teaspoon black pepper
1 lb. thinly sliced flank steak or sirloin
2 tablespoons oil
12 ounces mushrooms
3 cups chopped kale or spinach
2 scallions 

Sunday, March 12, 2017

Slow Cooker Sausage Cassoulet


The first time I had Cassoulet was growing up with my great cooking parents. My dad had found a recipe and made it and our family LOVED it! According to Wikipedia, Cassoulet is a rich, slow-cooked casserole originating in the south of France, containing meat, pork skin and white beans. The dish is named after its traditional cooking vessel, the cassole, a deep, round, earthenware pot with slanting sides. I remember the recipe my father used as being a very hearty dish with a medley of flavors, very satisfying.

Unfortunately, my dad lost the original recipe he had used, and through the years, though trying to find it many times, we were never able to locate it. This is a Cassoulet recipe my father came across from The CL Diet Habit, and it closely resembles what we grew up with. You can use chicken along with the sausage, or beef, or whatever, but I have to say that the sausage really makes it, so don’t leave it out!

When I made this, instead of cooking the veggies in a Tbl of oil as suggested, I cooked the sausage and then used the same pan with drippings to sauté the veggies so they soaked in the flavor of the meat. I used a little more of each vegetable too, just because that’s how I roll. ;-)

So, let’s get cooking!


In a skillet large enough, cook the sweet Italian sausages until thoroughly done.

While the sausages are cooking, dice the celery and onion, peel and slice the carrots, peel and cube the rutabaga into 1 inch pieces, and peel and mince the garlic.

When the sausages are cooked, set aside to cool, and sauté the veggies and garlic in the same pan with the drippings for 5 minutes.


Slice the sausages into ¼ inch rounds.

In a 6 qt crock pot, place the veggies, diced tomatoes, cannellini beans, sausages, chicken stock, thyme, and black pepper.

Cover and cook for 8 hours on low. Or, as I did, 2 hours on high and then 4 hours on low. Omg, it makes the house smell so good when it’s cooking!!


In a smallish skillet, melt the butter and add the bread crumbs. Cook over medium heat, stirring almost constantly, until browned. Add the Parmesan cheese and mix thoroughly.

Stir half of the bread crumb mixture into the Cassoulet in the crock pot as a thickener, and then sprinkle the rest on top. Serve and watch the smiles!

Enjoy! ~TMMF

SLOW COOKER SAUSAGE CASSOULET

6 sweet Italian sausages
1 md onion
6-8 carrots
½ md rutabaga
2 stalks celery
2 massive cloves garlic
1 28oz can diced tomatoes
2 15oz cans cannellini beans,
rinsed and drained
1 c chicken stock
1 tsp dried thyme
½ tsp black pepper
½ c bread crumbs
¼ c Parmesan cheese
1 Tbl butter
2 tsp dried parsley

Monday, February 20, 2017

Light & Spicy Zucchini Sauté


This little recipe is one I threw together one night looking to cut down on carbs for a side dish. I served it with my Honey Garlic Chicken for a light meal that didn’t leave us feeling all bogged down. It was such a hit, and so easy to make, I know we’ll be having it again and again.





After washing your zucchini, cut it into chunks about 1 inch in size.








Mince the garlic and ginger.





Heat the oil over medium heat in a skillet and toss in the zucchini, stirring frequently and sautéing for about 3-4 minutes.




Add the ginger, garlic, and red pepper flakes. Sauté for about 2-3 more minutes, stirring almost constantly.






Remove from the heat and serve. Enjoy! ~TMMF




LIGHT & SPICY ZUCCHINI SAUTE

3 small to mediumish zucchinis
2 Tbl oil
2 cloves garlic
¾ inch ginger root

½ tsp red pepper flakes

Tuesday, January 10, 2017

Ham & Broccoli Bake


So, it’s been a while since I’ve posted, but the ordeal of my mother’s declining health, open heart surgery, and then unexpected death was a lot to deal with. I feel like I’m still in the numb disbelief stage, but each day I try my hardest to do whatever I need to, whatever I can. Today I thought of my mom and wanted to try and get back on the road of my life and doing something I know she’d like. So here I am with a recipe I whipped up last night that is so easy and pretty quick too. The kids gave it raving reviews, and I hope you enjoy it too!

So, let’s get cooking!


First, cube the ham into ½ inch pieces, and grate the cheddar cheese.


Make the roux by melting the butter in a large saucepan and stirring in the flour with a whisk. Add the warmed milk slowly, whisking in and continuously whisking until it blends and then thickens. I just put the milk in the microwave for about 3 minutes while I was dicing the ham. Add the salt, pepper, and 2 c of the cheddar cheese and mix in until melted.


Next, and this is soooooooo hard…..place the broccoli and ham in an 11 X 15” baking dish! hee hee Add the sauce and mix it in. Bake at 375° for 30 minutes.


Sprinkle on the French fried onions and the last cup of grated cheddar cheese. Bake for an additional 15 minutes. And Aunt Viola! (voilà!) You’ve got yourself a nifty casserole the whole family will love. Megan is actually eating it for breakfast this morning!

Enjoy! ~TMMF


Ham & Broccoli Bake

1 ½ lb ham
2 ½ lb broccoli florets
½ c butter
2/3 c flour
5 c milk, warmed
1 ½ tsp salt
1 tsp pepper
3 c shredded cheddar cheese,
divided 
2 c French fried onions


Thursday, September 22, 2016

Pizza Part 20: Chicken Fajita Pizza



So, here we are again with another pizza. I can’t help it; I love pizza! If I had the chance to open a restaurant, my top choice for what kind would most likely be a pizzeria. No big surprise there, huh? This recipe is one of my originals. I decided to try making it one night when we were thinking of making pizza for supper and I wanted something different than the usual. I looked up the basic ingredients for fajita seasoning since I didn’t have a packet of it on hand, then adjusted it to my liking. I’ve heard that it’s less expensive to make different seasonings yourself, which I want to do at some point, but there’s nothing wrong with using a pre-packaged one from the store. Anyhoo, I hope you like this. ☺

So, let’s get cooking!


First, cut up the chicken breast into smallish pieces, about ½ inch squares. Place it in a bowl and add the fajita seasoning, store bought or homemade. In a skillet with a little oil (1-2 Tbl), sauté the chicken cubes until just done and tender, then set aside.


Now for the sauce: In a smallish sauce pan, melt the butter and add the flour to make a roux. Whisk in the milk, stirring continuously until thickened. Toss in the sriracha sauce and set aside to cool.


Dice the tomato and slice the onion and green bell pepper into pieces about an inch long.

Spread the pizza dough into the greased pan, and then spoon the sauce on and spread around. Sprinkle the mozzarella cheese on top, then the fiesta blend. I almost always use at least some mozzarella because I love that cheesy stringy yumminess!


Distribute the onion and pepper slices, then the tomatoes and chicken. Bake at 425° for 18 minutes exactly. The underside of the crust will be a beautiful golden brown.

Enjoy! ~TMMF


Chicken Fajita Pizza

 pizza dough
1 lg chicken breast
1 packet fajita seasoning
*OR make it, recipe below
1 c milk
3 Tbl butter
2 Tbl flour
½ tsp sugar
1-2 Tbl sriracha sauce
1 lg tomato
½ lg green bell pepper
½ lg Vidalia onion
1 c shredded mozzarella
1 ½ c fiesta blend cheese







Fajita Seasoning

2 tsp chili powder
1 tsp cumin
1 tsp paprika
½ tsp cayenne
½ tsp garlic powder
1 tsp sugar

1 tsp salt

Monday, September 19, 2016

Cheesy Ham & Broccoli Rolls



This is such a nice recipe and perfect for a cool fall night or the next church potluck supper. It’s a recipe my sister Kris made ages ago and I always loved it. Well, ham...broccoli….and cheese! Anything with cheese is okay in my book! :-) I’m not exactly sure what Kris put in hers, but this is how I make it and it’s downright tasty, if I do say so myself. ;-)

So, let’s get cooking!


Assembling the rolls is easy; just lay out a ham slice, put the broccoli crown in it with the top sticking out, and roll, roll, roll away. Place the rolls in an 11X15” baking dish. You can spray the pan with cooking spray if you’d like. Put the rolls with the tops of the broccoli in towards the middle.


To make the sauce, melt the butter in a medium pan and stir in the flour with a whisk until bubbly. Add the milk slowly while you constantly whisk it, until it thickens. Stir in the cheddar and Parmesan cheeses and the salt and pepper. Set aside.

In a small bowl, melt the butter and add the bread crumbs, stirring until thoroughly coated. You can use seasoned crumbs or plain; I use whatever I happen to have on hand.


Next, lay the slices of Swiss cheese on top of the ham. Pour the cheesy sauce on top of that, leaving the broccoli tops uncovered. Sprinkle the bread crumbs on top of the sauce, and bake at 400° for 30-40 minutes, until edges are bubbly and golden brown.

Enjoy! ~TMMF


Cheesy Ham & Broccoli Rolls

22-24 slices ham (deli cut)
2 bunches broccoli crowns,
separated from the core
3 Tbl butter
¼ c flour
2 c milk
½ c sharp cheddar grated
½ c Parmesan cheese
½ tsp salt
½ tsp pepper
5-6 slices Swiss cheese
¾ c bread crumbs
2 Tbl butter