Tag Archives: Entree

Italian Meatballs

Last Sunday my daughter and I had “Craft day” which comprised of staying in our PJ’s the entire day and making a complete mess of the kitchen island. A few years back I started making place cards for Thanksgiving and Christmas dinners. I generally have the same core people each year for both meals so you would think I would be able to reuse from year to year. My mother-in-law always thinks they are “so cute” “can I take ours home”? I have no idea what she does with them but whatever. This year I KNOW she is going to want them; I think Abbi and I out did ourselves; they are super cute, or at least we think so.

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Before hot glue

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After hot glue

I had seen a Christmas wreath made out of wine corks and having a few (wink wink) on hand I wanted to try and make it. Then I also saw someone online made a Christmas tree out of corks. I was like how hard could it be. Hot glue, corks and a frame; they really were that easy! Though I won’t be able to finish the wreath until maybe after the holidays; I need a few more corks to finish it off, nothing a bow can’t fix for now.

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My Dad had stopped over the weekend before and bragged about having sauce and meatballs cooking on his stove, then one of my co-workers bragged about hers. OK maybe they were bragging I just took it that way because it sounded awesome. So between some crafts I made meatballs and had my own; well technically it wasn’t OWN sauce though I add diced onions, crushed garlic and fresh basil and some oregano and let it simmer the day away. This is one of those times when I can, and do make my own sauce, but if I can add a few ingredients to theirs and create something new and delicious why not. Leaves me more time to hot glue something!

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Italian Meatballs – I used close to 3 pounds of beef so I adjusted my measurements to what  I was using but here is a simple batch recipe to use if you don’t want a have a lot of left overs.  

1 lb. ground beef
½c bread crumbs
¼c milk
1 Tbs. fresh parsley
½ tsp kosher salt
½ tsp cracked black pepper
2 Eggs
1 tsp. garlic salt
½c fresh grated Parmesan cheese

Put everything in the bowl mix just to incorporate; best if mixed by hand. At this point you really should test a small one out by cooking it in a fry pan to make sure if tastes the way you want it to; there is no adjusting once all rolled and cooked.

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Roll into golf ball size; I tend to stir my sauce too much and some of meatballs don’t make it so I like cooking most of my meatballs in the oven; added benefit is the crust that forms on them YUM and then I add them to the sauce. Another added benefit is you can freeze them individually then pack them up in a gallon bag and save for another time.

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This batch was eaten all in the form of meatball grinders. Never even got to make pasta!

Broiled Steak and Brussels Sprouts

I found a recipe that might convert your “NO WAY” Brussels Sprouts to “OK I can eat them this way”. Well at least that was how dinner at my house went the other night.  Literally the same ingredients, same table, same family and my husband was converted to liking the sprouts the way I prepared them, my son was still adamant he did not like them but he didn’t dislike them as much this way. My daughter likes them and I can eat them without making a face; I think that’s progress.bacon corn tomato salad - steak brussell sprouts 028

Growing up my kids were total opposites when it came to eating fruits and veggies. My son would eat any and all fruits. The only vegetable he liked was beets and my daughter was all about eating veggies and really the only fruit she ate was apples. I on the other hand refused to eat anything green, not sure what that was all about but thankfully I am over that. My husband is from a large family and he pretty much ate whatever was put in front of him since there wasn’t a lot to go around. To this day my husband tells me he doesn’t like certain veggies but I still make them because I like them and he still eats them win win.

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One thing that totally surprises me is how many of my friends truly hate beets. This one definitely baffles. I really love beets and always have, I grow them in my garden and when I can’t keep up with them I can them for use all winter. We tried to convert one of our friends a few weeks ago, we roasted them which if you have never roasted a beet, please try it, they become SO sweet and delicious it’s like candy. Unfortunately my friend made a face that clearly states she still does not like beets but she does like Brussels sprouts – hmmmm Maybe the world is made up of people who can only like one or the other???

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broiled steak & brussels sprouts – one pan dinner

15-20 brussels sprouts, thinly sliced
extra virgin olive oil
kosher salt
freshly cracked black pepper
2  1-1/2 inch thick New York strip steaks

position the rack about 6 inches from the broiler element. with the heat on high line a rimmed sheet pan using non-stick tin-foil (the stuff is great-buy some). Place the sliced sprouts on the pan drizzle with olive oil to lightly coat, sprinkle with salt and pepper to your liking. arrange an even layer. Spray a wire rack with cooking spray and place it over the sprouts. Make sure the rack lies flat. Brush steaks with olive oil and season both sides with salt and pepper. Place them on the rack

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Broil, flipping the steaks once, until the sprouts are tender and charred on the edges, and the steaks are cooked to your liking. 3-5 minutes per side for medium rare 125’F.

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Allow the steak and sprouts to rest for 10 minutes.Transfer the steak to a cutting board and thinly slice. Toss the sprouts and serve along side the steak.

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