Bacon, Parmesan and Beef Meatballs


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Summer is here, and with it my summer vacation. One of the many perks of being a teacher is to have a very long summer vacation. And I am really enjoying it. No longer 5:00 am wake up calls, and no longer rush, rush, rush in the morning;-). It is gym in the mornings, lunches with friends, shopping here and there, and sunbathing;-))).

You would think that with all this free time on my hand, I would be bored and would have plenty of time cooking but between the gym, the kids and other things the day is passing by too quickly!!! And with the beautiful weather outside, I don’t really feel staying enclosed in my kitchen cooking dinner…

But dinner needs to be made….So why don’t I share with you another of my quick and delicious recipes; Bacon, Parmesan and Beef Meatballs;-))) You will just love it!!!

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Ingredients for the meatballs to serve 6-8 people ( about 5-6 meatballs per person):

  • 2 lbs of ground beef
  • 3/4 cup of parmesan shredded
  • 3/4 cup of bacon bits
  • 3/4 cup of bread crumbs
  • 1 tbsp of fresh oregano chopped
  • 1/4 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/2 tsp of garlic salt
  • 2 eggs
  • 2 cans of 24 oz. of tomato sauce ( I used from Barilla )

Mashed Potatoes:

  • 6 medium-sized potatoes
  • 2 cloves of garlic
  • 1 cup of italian cheese
  • 2 cups of milk, or cream
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
  2. Either  with your  hands, or a kitchen mixer mix everything.IMG_1763
  3. With a small cake scoop, make meatballs.IMG_1764
  4. Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.IMG_1765
  5. Cook the meatballs for 10-15 minutes at 400.IMG_1807 2
  6. Then transfer the meatballs into a large casserole pan of your choice. I used  the grande round from Demarle  that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.IMG_1768
  7. Place the meatballs back into the oven and cook them for another 10-15 minutes.IMG_1771
  8. Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
  9. Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt,  and cook them until they are soft.  For an easier solution, you can place the diced potatoes into a large round mold.IMG_1769
  10. Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
  11. When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.IMG_1772
  12. Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…IMG_1774

Bon Appetit and Happy Cooking!!!

Bacon, Oregano and Parmesan Beef Meatballs

  • Servings: 6-8 people
  • Difficulty: Very easy
  • Print

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Ingredients for the meatballs to serve 6-8 people:

  • 2 lbs of ground beef
  • 3/4 cup of parmesan
  • 3/4 cup of bacon bits
  • 3/4 cup of bread crumbs
  • 1 tbsp of fresh oregano chopped
  • 1/4 tsp of cayenne pepper
  • 1/8 tsp of pepper
  • 1/2 tsp of garlic salt
  • 2 eggs
  • 2 cans of 24 oz. of tomato sauce ( I used  Barilla )

Mashed Potatoes:

  • 6 medium sized potatoes
  • 2 cloves of garlic
  • 1 cup of italian cheese
  • 2 cups of milk, or cream
  • 1/2 tsp of salt
  • 1/4 tsp of pepper
  1. Place all the ingredients listed for the meatballs except the tomato sauce in a large bowl.
  2. Either with your hands, or a kitchen mixer mix everything.
  3. With a small cake scoop, make meatballs.
  4. Place the meatballs into a pan of your choice. I used the deep flexipan from Demarle. I like those pans because they are non-stick and clean so well.
  5. Cook the meatballs for 10-15 minutes at 400.
  6. Then transfer the meatballs in the grande round from Demarle that I placed onto a medium perforated sheet for support, and pour 2 cans of tomato sauces of any flavors.
  7. Place the meatballs back into the oven and cook them for another 10-15 minutes.
  8. Meanwhile prepare the sides of your choice. I decided to fix garlic and italian cheese mashed potatoes.
  9. Peel the potatoes, and dice them. You can either place the potatoes into a large pot, cover them with water, add 1 tsp of sea salt, and cook them until they are soft. For an easier solution, you can place the diced potatoes into a large round mold.
  10. Add the pressed garlic, then place the octogonal silpat atop the round mold, and microwave the potatoes for 15 minutes.
  11. When the potatoes are soft, drain the water, mash them. Then add the cheese, the milk or the cream and whip them.
  12. Spoon the potatoes on each plate and place the meatballs atop the mashed potatoes. Sprinkle some cheese, and enjoy!!! Miam…

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf


 

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After a few days of absence, it was super nice to be home, see my family and enjoy the comfort of my bed. Though my day was busy getting back to customers, I was happy to return to my kitchen and cook a homey dinner. What to cook?? I figured since my husband outmost favorite is ground beef and potatoes, I decided to fix an American Meatloaf, Boursin Flavored Potato Casserole and Steamed Broccoli.

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Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl.photo 3
  2. Mix well.photo 4
  3. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.photo 2
  4. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them. 
  5. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.photo 4
  6. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family love, love them;-)photo 5

Bon Appetit and Happy Cooking!!!

Super Moist Meatloaf

  • Difficulty: easy
  • Print

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Ingredients for 12 individual meatloafs:

  • 1 1/2 lb of lean ground beef
  • 2 cups of italian or regular bread crumbs
  • 1 small onion sliced very thinly
  • 1/8 cup of chopped parsley
  • 2 eggs
  • 1 can or 14.5 oz of tomato sauce ( or even diced tomatoes) 
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  1. Place all the ingredients into a large bowl, and mix well.
  2. Place the large cupcake tray onto a medium perforated sheet and fill each cupcake hole with the meat mixture.
  3. If you do not wish to cook them all, place the tray into the freezer and freeze the meatloaves overnight. When frozen, place them into a ziploc bag, and cook them in the oven as you need them.
  4. If you are cooking them all. Place the tray into the oven and cook then for 30 minutes or for 40 minutes into a regular tin muffin mold when fresh, or 50 when frozen at 400.
  5. Serve sides of your choice. I served those meatloaves with Boursin Hash Brown Casserole. My family loved them;-)

Bon Appetit and Happy Cooking!!!

Healthy Vegetarian Pizza


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I love Thursday nights because the week is almost over and there is only one day left to work after that and… the weekend is almost here. If I don’t have any work to do ( which does not happen too often, I like to stay home and do nothing… ( well to me, it is nothing. To some of you it may be work:-). I like to go to the gym, play in my kitchen and work on my blog. Today was one of those days;-) FUN! FUN! FUN!!!

So when I called my husband on my way home and asked what he wanted for dinner, and he said pizza, I really welcome the idea because tonite I did not feel like fixing a dinner for me, and a dinner for him… ( I know, selfish…)

So while he had pizza, I had pizza too. Just a bit healthier than those take-out ones:

Vegetarian and Whole Wheat Tortilla Pizza.

Ingredients for 2:

  1. Turn the oven to 400.
  2. Place a silpat on a perforated sheet. Place 2 tortilla on the silpat.
  3. Spoon the tomato sauce over the tortilla and spread it out.photo 1
  4. Place the slices zucchini and squash over the tomato sauce.photo 2
  5. Sprinkle the parmesan over the vegetables.photo 3
  6. Then sprinkle some basil, rosemary herb blend over the parmesan
  7. Place the pizza into the oven and cook for 8-10 minutes.photo 4

Bon Appetit and Happy Cooking!!!

Lobster Tail with Cream of Corn


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I love cookbooks, not all of them only the ones that have fabulous pictures because those pictures invites me to cook. By looking at a picture of a dish, I can see if this is something I want to mess with, or something I want to leave alone….

A few days ago while waiting at the grocery line to pay, I  picked a Cooking Light Magazine and started flipping the pages. Among the many recipes presented, one really caught my attention by its color. It was a  recipe of Shrimps and Grits. I am not usually a fan of Shrimp and grits but the picture look so delicious that I read the recipes and decided to do something similar with some lobster tails I had in my freezer. The recipe I am proposing does not follow at all what the magazine suggested as I did not buy the magazine and since I am not a fan of grits either I decided to fix a cream of corn instead of grits.

Ingredients for 4:

  • 4 fresh ears of corn
  • 1/2 bag or about 1 lb. of lobster tail. You may use any fish, or shrimps. It does not have to be fresh, it may be frozen. If you do use frozen food, thaw it out and pat the food dry before incorporating into the sauce or you will have too much water.photo 1
  • 2 Spicy Smoked Andouille Sausages from Johnsonville ( they come in pack of 4 or 5).
  • 1 small red onion sliced thinly
  • 1 cup of thinly sliced bell peppers of any color but green ( I used 3 baby bell red pepper, 3 baby bell yellow pepper, and 3 baby orange baby pepper).
  • 1 cup of water
  • 1 cup of cream for the cream of corn
  • 1/4 -1/2 cup of heavy cream ( you can substitute for 2-4 tbsp of fat-free sour cream if you wanted to make it lighter) for the sauce.
  • 1-2 tbsp of olive oil
  • 2 tbsp of tomato paste
  • 1 cup of broth
  • 1/4 tsp of salt
  • 1/8 tsp of pepper
  • a dash of cayenne pepper
  1. In a large saute pan, warm up 1-2tbsp of olive oil and saute the onions until they are golden and start to caramelize.
  2. Then add sliced andouille and saute them.
  3. Finally add the bell peppers and saute them for a few minutes until they are tender.photo 3
  4. Stir in the tomato paste, the broth and the cream and bring to boil.
  5. Add a dash of cayenne pepper and maybe more if you want it more spicy.
  6. Simmer this sauce for at least 5 minutes.
  7. Add the fresh shrimps, cooked shrimps or lobster tails and simmer for 15 minutes.photo 4
  8. Meanwhile, prepare the cream of corn.
  9. With a sharp knife, remove the kernels off the cobb and place those into a chopper. Add 1 cup of water and chop.photo
  10. Empty this mixture into a medium-sized saucepan, add 1 cup of cream, 1/4 tsp of salt, 1/8 tsp of pepper and cook for a few minute on medium-low until some of the liquid evaporates and the mixture is becoming thicker.
  11. To serve, spoon the cream of corn into individual bowls. Scoop a bit of the Lobster sauce over it.
  12. For added effects, you may also add a bit of arugula. Et voila!!!

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Bon Appetit and Happy Cooking!!!

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Poached Sea Bass Over a Bed of Tomato Sauce


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Last week I purchased a few cans of Italian tomatoes at Costco because they looked interesting and I thought they must taste great.

I will tell you that I have been very pleased with my purchase:-) They make wonderful sauces or dipping sauces without much efforts.
This evening I thought to use one can to accommodate my fish. I used Sea Bass for this recipe, but you can use any fish of course.
Ingredients for 2:

  • 1 can of tomato photo
  • 1tbsp of sugar
  • 1tbsp of fresh oregano chopped thinly
  • salt 
  • pepper
  • 1 or 2 sea bass filet ( depending how much you eat)
  • 1/2 tsp of butter 
  1. Empty the tomatoes into a chopper or a mixer and puree the tomatoes
  2. Pour the puree into a medium saucepan.
  3. Add 1 tbsp of of sugar, 1 tbsp of fresh oregano, 1/2 tsp of salt, 1/4-1/8 tsp of pepper and bring this mixture to boil.
  4. Meanwhile, melt the butter into a small frying pan.
  5. When the butter is melted and is sizzling, place the filet of fish and saute quickly, for less than a minute on each side.
  6. Scoop the sauce into the large round mold.
  7. Place the filet on top of the sauce.
  8. Place the octogonal silpat on top of the large round mold and cook the fish for 5 minutes into a warm oven of 400.
  9. To eat, spoon the sauce onto individual plates. Place the fish in the middle and place a twig of oregano for decoration. Et voila!!!

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Bon Appetit and Happy Cooking!!!