Stuffed Meatball Burgers

2 1/2 lbs lean ground beef
1 lb lean ground pork
1 tsp salt
1 tsp pepper
1 1/2 tbsp oregano
1 1/2 tbsp basil
1 tsp ground fennel
3 cloves garlic, minced
1 egg
5 oz shaved Parmesan
1 1/2 tbsp tomato paste
1 1/2 tbsp onion powder
5 slices Italian salami
5 slices mozzarella cheese
olive oil


In a large mixing bowl mix the ground pork and ground beef together well. Add all of the remaining ingredients EXCEPT for the salami, mozzarella, and olive oil.
Mix thoroughly.
Form 20 patties. Cut each slice of mozzarella & salami into quarters. Stack two pieces of each of the salami and mozzarella in the middle of 1o of the patties. Place remaining patties on top of "stuffed" patty and pinch sides together well, making sure to seal the outer edges of the burger patties together. Brush each side of the 10 burgers with olive oil and grill to desired doneness.

This will make LARGE burgers! Adjust to smaller ones if desired.
These are great served with grilled slices of onion and a tomato on a grilled bun.
If you like more flavor try adding some prepared pesto, or maybe some chopped roasted red peppers. Or, simply increase or decrease as needed the dried herbs in the recipe. If you don't want to mess with "stuffing" them; make the patties and grill adding a slice of mozzarella right before removing from the grill.

Juicy Inside Out Burgers

3 lbs of ground beef
small block of cheddar cheese (you won't use it all on this recipe)
1/4 cup Worcestershire Sauce
1 Tbsp Liquid Smoke
Cracked Black Pepper
2 Tbsp Olive Oil
Salt
Garlic Powder
Onion Powder

Divide ground beef into 12 patties, each being @ 1/4 lb. Sprinkle each side with garlic powder, onion powder, black pepper, and salt. Slice the cheddar and place a couple of pieces in the middle of 6 of the 12 patties. Place remaining "blank" patties on top of "cheddar patties" and pinch the edges together to seal tightly. (make sure and seal edges good and reshape the patty as needed.)
In small bowl crack desired amount of black pepper, add olive oil, liquid smoke and Worcestershire sauce. Mix well. Brush both sides of burger patty with this mixture and grill to desired doneness.
Let rest for a few minutes before serving, allowing juices inside to redistribute.
Add your Favorite bun, vegetables such as lettuce, tomato, onion, and condiments, and enjoy!

Tomatoes, Okra, and Smoked Sausage Skillet

This is a cinch to prepare and great served over rice, pasta, or by itself. Could even be thinned out with broth and made into a soup! Very versatile.

1 bag of frozen okra (NOT breaded)
2 cans diced tomatoes
1 can crushed tomatoes
1 cup frozen corn (optional)
2 cloves garlic, minced
salt and pepper to taste
6 to 8 strips of cooked bacon, crumbled
1 Tbsp bacon drippings (optional)
1 small yellow onion, chopped
1 tsp paprika
1 pkg Smoked Sausage, cut into 1/4" to 1/2" coins


In large dutch oven, cook bacon strips crisp. Remove bacon, drain grease saving @ 1 Tbsp in pan. Add chopped onions, cook for a few minutes to get them started softening; add sausage and stir. Allow sausage and onions to cook for 5 to 7 minutes or until the "coins" are starting to brown slightly; add garlic, tomatoes, okra, corn, paprika, and let simmer for at least 30 minutes. Check for seasoning and add salt and pepper to taste, add crumbled bacon and simmer for an additional 10 minutes. This is one of those recipes that I think is better the longer it simmers, within reason. If you are going to allow it to simmer longer be sure and watch your moisture content. You may have to add some water or broth. I have even added a splash of white wine.
As I said before, this is great over rice, pasta, or by itself. Enjoy!

Herbed Fingerling Potatoes

One of our fave side dishes! This recipe will make a huge pot of these potatoes as we love them for left overs. Cut in half if you just want to make them for the average family dinner. :)

2 bags of gourmet fingerling potatoes (I like to get one back of the "regulars" and one bag of the purples)
Water
Salt and Pepper to taste
2 garlic cloves, minced
1 1/2 sticks of butter
2 tbsp chives
2 tbsp parsley
2 tbsp dill

Clean potatoes and put in large dutch oven. Cover with water, add @ 2 tsp salt and put on high heat to boil. Once boil is achieved turn down heat to maintain a slow boil for @10 minutes, or until just fork tender. Drain off all water, return potatoes to dutch oven and place back on burner on medium heat. Add butter, garlic, herbs, and salt and pepper to taste. Cover and let cook over a lowish medium heat for @10 more minutes (0r as long as you like without burning). Stir a couple of times to prevent burning. The potatoes will get a little golden crisp on some sides and the butter and herbs will melt and coat the potatoes with a TON of flavor! Super easy side dish that looks and tastes impressive! A family fave here.

Salsa

2 cans diced tomatoes
1 can Rotel (diced tomatoes and green chilies)
1 large can (7 oz) green chilies
3 cloves garlic
4 green onions
1 tsp vinegar
1 tsp chili powder
1 tsp paprika
1 tsp salt
1 Tbsp dried cilantro (optional)


Place all in food processor and pulse to desired consistency. Chill.

I use this salsa on just about EVERYTHING! It is great on tortilla chips, of course. But also use it to top baked potatoes, brown rice, tacos, fajitas, eggs, breakfast burritos, and so much more!
Play around with the amounts of spices on this, add a chipotle pepper in adobo sauce to the mix, add some jalapeno slices. SO many ways to customize this and make it new every time.

Thin Mint Pie

1 chocolate graham cracker crust
8 oz whipped topping
1 tsp vanilla
8 oz block cream cheese, softened
1 box (2 sleeves) Girl Scouts Thin Mint Cookies, crushed
1/4 cup powdered sugar

Place cookies in a plastic baggie and crush them with a wooden spoon.
Mix whipped topping and cream cheese with mixer until smooth and creamy. Add remaining ingredients (minus crust) and mix until well incorporated.

Place filling in chocolate crust and chill. We sometimes freeze ours and slice it. Serve cold, can be topped with fresh sprig of mint and a Thin Mint cookie.

Hearty Beef Vegetable Soup (slow cooker recipe)

I use a 7 qt slow cooker (crock pot) and place all of the following in at once. This will FILL the crock to the BRIM! You may want to use a size larger or add a little of the cooking liquid later in cooking to allow for room if you don't like working with a VERY FULL crock pot.

2 1/2 lbs stew meat, cubed
1 onion, chopped
2 cloves garlic, minced
2 ribs celery, sliced
2 carrots, peeled and sliced into coins
28 oz can diced tomatoes with juice
28 oz can crushed tomatoes with juice
1 1/2 cup frozen corn
1 1/2 cup frozen green beans
1 can dark red kidney beans
3-4 Yukon gold potatoes, cubed
3 1/2 cups water
1 envelope dry onion soup mix
2 bay leaves
1 tsp salt
1/2 tsp pepper
1 tsp Worcestershire sauce
3 tsp beef bouillon granules

Cook on low in slow cooker for 8 to 9 hours. This long, slow method of cooking enables the broth of the soup to really develop all of the flavors. It also allows the meat to cook through and begin to "fall apart" into the soup, it basically shreds itself as you stir at the end; allowing for a bit of beef in every bite!

This is another great make ahead soup that will keep well in the refrigerator all week for lunches, quick dinners, etc. Enjoy!

Almost Instant Chicken Noodle Soup

This is my go to chicken noodle soup when someone in the house wakes up feeling not so well. It is super quick and easy, and I almost always have these ingredients on hand. Of course there are many recipes for Chicken Noodle Soup and some are very lengthy and require hours. I like this one for its simplicity and because I can have it on the table in under 30 minutes.


1 cooked boneless, skinless Chicken Breast, chopped into bite size chunks (poached, baked, "nuked", whatever)
1 clove of garlic
salt and pepper to taste
1 Tbs Parsley
1 large carrot, peeled and sliced in thin coins
1 rib of celery, sliced (or 1/4 tsp Celery Seed)
2 cans Chicken Broth
3 cups water
2 Chicken Bouillon cubes
8 0z Bow-tie (Farfalle) Pasta
1/8 tsp onion powder (or 1 shallot, minced)

Over medium high heat, add water, bouillon, broth, garlic, onion powder, carrot, celery, and chicken. Stir occasionally to break up the bouillon cubes and bring to a boil. Add pasta and parsley. Cook approximately 7-10 minutes until pasta is al dente and the vegetables are tender. Salt and pepper to taste.
Serve warm with crackers (if desired)

Rustic Peach Tart

We love this Rustic Peach Tart. It is super quick and simple to throw together and a great "warm fuzzy" kind of treat.


4 Ripe Peaches, peeled and sliced
1 Pie Crust
1 Tbsp Vanilla
1 tsp Salt
4 Tbsp Brown Sugar
3 Tbsp Quick Cook Oats
1/8 tsp Ground Cloves
1/4 tsp Cinnamon
1/4 tsp Ground Nutmeg
3 Tbsp Unsalted Butter

Preheat oven to 375 degrees.
Place pie crust flat out on a cookie sheet.
Mix the remaining ingredients in a bowl and pour into center of the pie crust.
Fold the edges of the pie crust up, working around the peaches until you have completed folding up all edges.

*optional brush with egg or milk wash and sprinkle granulated sugar around edge of pie crust.*

Bake at 375 for 15-20 minutes, until crust is done and center is "cooked".

Slice and serve warm with a scoop of Vanilla Bean Ice Cream, or serve as is warm or cold.

Mix it up: In place of peaches use Apples, Nectarines, or Plums.

Noodles in White Sauce

Another family fave, and really easy!

1 box pasta (elbows, or shells work best)
1 can fat free evaporated milk (regular can be used)
2 Tbsp butter
salt/pepper to taste

Cook pasta as directed on the box. Drain pasta reserving 1 1/2 cups of the cooking liquid. Return pasta, reserved water, evaporated milk and butter to pan. Warm until butter melts. Salt and Pepper to taste.

Inside Out Breakfast Burrito

Breakfast burritos are a family fave around here, so I decided to play with it and came up with this. I used our fave fillings, but of course you could easily change them up and make it "your own".

4 eggs
1 Tbsp milk
non-stick spray
salt and pepper to taste
Hash browns, cooked
breakfast sausage, browned and drained
Monterrey Jack cheese, shredded
salsa verde
1 Tbsp garlic, minced
1 shallot, minced
1 green onion, sliced thin and curled
1 tomato
2 Tbsp olive oil

Here is what I did:

Crack 4 eggs into a bowl, add milk and beat. S/P to taste, set aside.

Brown the hash browns in olive oil with garlic and shallot, again s/p to taste.

Brown the sausage, drain and set aside.
Slice and curl green onions. *to curl green onions cut them in thin strips and place in a bowl of ice water, after a couple of minutes they will curl!*
Slice tomato, set aside.

In a crepe pan (or your best non-stick skillet) (I coated mine with a thin layer of non-stick spray just for insurance) pour 1/2 the egg mixture to make a very thin "pancake" or "crepe".

Cook till just set and flip. Lightly brown the other side.

Remove "egg crepe" from pan and place on plate. Spread Salsa Verde down middle, followed by cheese, sausage, and hash browns.
Roll like you would any burrito.
Top with curled green onions and serve with a tomato wedge. (I love the colors together)

Enjoy!

Sour Cream and Chive Pasta

1 box of pasta noodles
1 cup fat free evaporated milk
2/3 cup reduced fat sour cream
2 Tbsp fresh chives, chopped
1 Tbsp unsalted butter
1 Tbsp garlic, minced
salt and pepper to taste

Cook pasta per package instructions. Once pasta is drained stir in the evaporated milk, sour cream, butter, chives, and garlic. Cook over low heat for 2 minutes stirring frequently. Add salt and pepper to taste.

Optional 2nd recipe

After making the above recipe place the pasta in the refrigerator and chill. After pasta is cooled stir in 3 strips of cooked bacon (crumbled), 1/2 cup cheddar cheese (shredded), and 1/2 cup frozen peas (thawed) and chill.
Serve cold.
Ham can be substituted for the bacon.

Super Easy Sliders

These are similar to a fast food chains where we love to go and buy them by the case. However the closest one is about 3 hours away, so out of our cravings came this recipe.

2 lbs lean ground beef
1 pouch dry onion soup mix
1 Tbsp Worcestershire sauce
2 cloves garlic, minced
1 tsp salt
1/2 tsp pepper
1 package of dinner rolls
sliced cheese (optional)

Preheat oven to 350 degrees.
In a large bowl combine the beef, soup mix, Worcestershire sauce, garlic, salt and pepper. Press this mixture out onto a cookie sheet and bake in oven until cooked through.
Remove from oven and using a knife cut the beef into a grid making dinner roll sized patties.
Place patties on buns (add cheese if desired) and serve!

Sandwich Wraps with Chipotle Pepper spread

My mother taught me how to make these a long time ago, and we still make them for almost every picnic. Super easy and OOooooo Soooooo Flavorful!

flour tortillas
ham or turkey lunch meat, shaved
Swiss cheese, sliced thinly
bib lettuce
1 block cream cheese (fat free works just fine), softened
1 can chipotle peppers in adobo sauce

After bringing your cream cheese to room temperature place it in the food processor and pulse a few times to loosen the block. Next add 1 to 2 peppers from the can, and a tbsp or so of the sauce and pulse a few times. Taste the mixture when it appears the peppers are completely incorporated into the cream cheese. If you want it hotter, add more sauce and/or peppers. This is very much a "to taste" recipe.

On a tortilla spread a thin even coat of the pepper spread, followed by lettuce, lunch meat and cheese. Roll in to a wrap and set aside. Repeat as needed. Chill.

I think these taste even better the second day, they keep well in the refrigerator for several days and are a great after school snack.

As with most of my recipes, play with the ingredients. There are many options here, try your favorite meats and cheeses, I bet you love it!

Strawberry Shortcake Trifle

This is a super fast, super easy throw together dessert that is perfect for potlucks, BBQ, and picnics.

1 prepared angel food cake
2 pints strawberries; rinsed, stemmed, and sliced
2 Tbs sugar
1 tsp lemon zest
1 1/2 tubs whipped topping
1 tsp vanilla (I highly recommend Madagascar Bourbon Vanilla)
1 trifle dish

In a bowl mix the sliced strawberries, sugar, and lemon zest. Set aside and let the juices develop.
Cut or rip the angel food cake apart into bite size pieces.
In a separate bowl fold the vanilla into the whipped topping.
In bottom of trifle dish put a thin layer of the berries, followed by a layer of cake, top the cake layer with a layer of whipped topping and repeat this process to the top of the trifle dish. Chill.
Can be topped with toasted, sliced almonds.

This is another family fave passed down by my mother and adjusted slightly. Enjoy!

Shredded BBQ Chicken Sandwich

These are a great make ahead recipe! My hubby loves taking them to work in his lunches and the kids love them after school for a hearty snack. Great for game night as well, and so easy to make.

1 pkg of your favorite Bun/Roll
1 bag of frozen boneless skinless chicken breasts
1 can cranberry sauce
1 cup of your favorite flavor BBQ sauce (can add more or less to your desired "wetness")
2 Tbsp dehydrated chopped onion
2 cloves garlic, minced
1 tsp pepper
1 1/2 tsp salt
2 tsp liquid smoke (optional)
1 Tbsp tomato paste (optional)
few dashes of Chipotle Tobasco Sauce (optional-to taste)

Place frozen chicken breasts and all other ingredients (except buns) in a crock pot set to high and cover. Let cook for 2 hours and stir. Cook another hour and stir, adding more BBQ sauce if desired. Cook one more hour and stir vigorously. Chicken should be pulling apart nicely at this point. Stir/shred to your desired consistency and serve on your choice of buns/rolls.

Apple Blossom Sandwich

Sliced Bread
Cream Cheese
Apple, peeled and sliced

Spread cream cheese on one slice of bread. Neatly arrange slices of apple across the cream cheese until top is covered.

This is a one slice of bread sandwich! When trying to cut calories I often eat this on Wasa Crackers instead of bread and use fat free cream cheese. It is a delicious treat, kids love it! Makes a great after school snack!

My mother always made these for us as kids, I believe she got this recipe from a Richard Simmons book.

Pie Champs (sandwiches)

These are done wrapped in aluminum foil in the hot coals of a camp fire. Otherwise, do as follows.

hamburger buns
shaved ham
pineapple slices
sliced cheese

preheat oven to 350 degrees.

Place desired amount of shaved ham, pineapple slice and then sliced cheese on top of the bottom portion of a hamburger bun and then top with remaining half of bun. Wrap in aluminum foil and place in oven until cheese melts and sandwich is warm. I usually turn them all over one time.

Noodles in Red Sauce

This is a favorite of my children, it makes a great lunch.

Ingredients:
1 box pasta (shells or elbows work best)
1 can Tomato Sauce
Water
Salt
Mozzarella, shredded (optional)

Prepare pasta as directed on box (I usually find shaving a couple of minutes off the instructed cooking time results in desired al dente of the pasta), using the entire box. When draining water off of al dente pasta reserve 1 1/2 cups of the cooking liquid. Place the reserved water, pasta and tomato sauce in pot and stir. Allow to cook just long enough for the tomato sauce to warm.
Serve in bowls topped with mozzarella cheese.

This makes a soup of sorts that is hard to beat on a winter day. For a thinner soup like dish reserve more cooking liquid, for a thicker pasta type dish reserve less cooking liquid.
This recipe lends itself to many variations. Try tossing in one or more of these to create your custom version: minced garlic, basil, oregano, Parmesan, cooked chicken- cut in bite size pieces, ground beef- browned.

Creamy Parmesan Orzo

1 1/2 Tbs butter
1 cup orzo
1 1/2 cup chicken broth
1 cup water
1/4 cup + 1/8 cup grated Parmesan cheese
2 Tbs fresh basil, chopped
2 garlic cloves, minced
1 shallot, minced
1/2 tsp salt
1/4 tsp pepper
5 tsp pine nuts, toasted (optional)

Over medium heat, melt butter in saucepan. Add the orzo, garlic, and shallot; cook for 3-4 minutes (until shallots & garlic are tender), stirring constantly. Add broth & water and bring to bring to a boil. Reduce the heat and let simmer until all of the liquid is absorbed and orzo is done. (approx 13-15 minutes). Remove from heat and stir in 1/4 cup Parmesan, basil, salt, and pepper.
Serve immediately, with toasted pine nuts (optional) and Parmesan lightly sprinkled over the top.

Try stirring in your favorite roasted veggies such as asparagus to make it a heartier dish or even main dish.