Mozzarella Meatballs with Spaghetti Sauce

 I'm not sure this is worth the effort. Just regular meatballs would have been fine. Printable Version

Ingredients for Sauce:
2 Tablespoons extra virgin olive oil
6 oz. pancetta, diced
1 small yellow onion, diced
2 cloves garlic, minced
Pinch red pepper flakes
1 can crushed tomatoes
3/4 teaspoon salt and pepper
1/2 cup Romono cheese
Meatballs:
1 small onion, grated
2/3 teaspoon + 1/4 cup grated Parmesan
1 large egg
3 garlic cloves, minced
1 teaspoon salt
1/2 teaspoon pepper
2 oz. mozzarella, cubed
3/4 cup parsley
1/3 cup bread crumbs
2 tablespoons ketchup
1/4 teaspoon red pepper flakes
16 oz. ground beef
1 lb. long pasta
Method for sauce:
Heat oil and add pancetta. Cook 5-7 minutes. Remove pancetta and set aside. Add onion and cook 5 minutes. Stir in garlic and red pepper flakes for 30 seconds. Add tomatoes, salt, pepper, and pancetta. Simmer 15 minutes. Stir in cheese and season with salt and pepper.Preheat oven to 400 degrees. Line baking sheet with foil and place in lower 1/3 of the oven. Combine onion, 1/2 cup parsley, 2/3 cup Parmesan, bread crumbs, egg, Ketchup, garlic, red pepper flakes, salt and pepper. Add meat. Combine and make into meatballs. Make a depression in center of meatball and place a cube of mozzarella in the center. Bake 15 minutes. Cook pasta. Drain, and add sauce and 1/4 cup Parmesan cheese. Serve meatballs separately.

Beef Stroganoff over Buttered Noodles

I have adapted this from Tyler Florence's recipe. You can find it 
Here  I love to make things in my crock pot so I have adapted this to be cooked in my slow cooker.






Printable Version
Ingredients
3 cups beef stock
1 carrot, cut in 3 pieces
6 sprigs fresh thyme (divided use)
1 bay leaf
2 pounds chuck roast, cut into 2 inch cubes (or beef tips)
Kosher salt and freshly ground black pepper

6 tablespoons extra-virgin olive oil
1 medium onion, chopped
2 tablespoons Merlot
5 tablespoons unsalted butter
1 pound mushrooms, sliced
3 cloves garlic, chopped
2 tablespoons of sour cream, plus more for garnish
1 tablespoon Dijon mustard
2 tablespoons chopped fresh parsley leaves + more for garnish
1 (1-pound) package wide egg noodles
Instructions:
Place beef stock carrot and 3 thyme sprigs, and bay leaf in crock pot on high with the lid.  Pat the beef dry and season with salt and pepper. Heat 3 tablespoons olive oil in a large heavy bottomed skillet over high heat. Fry the meat in batches so that it is browned on all sides. Lower the heat to medium and return all the meat to the pot. Add the onions and cook until they are soft, about 5 minutes. Remove carrot, thyme sprigs, and bay leaf from the crock pot. Add the beef and cook on low for 5 hours. In the same skillet you used to brown the meat, melt 3 tablespoons of butter and 3 tablespoons olive oil. Add the mushrooms and 3 thyme sprigs. Cook until the mushrooms are starting to brown. Add garlic and cook about 4-5 minutes. Set aside for later. When the meat is cooked and tender remove from heat and add mushroom and garlic mixture. Then add sour cream, mustard and parsley. Taste and adjust the seasonings with salt and pepper.

Cook noodles in a large pot of boiling, salted water until tender. Drain the noodles well, toss with remaining 2 tablespoons butter, and season with salt and pepper. Serve the stroganoff over the noodles; garnish with more sour cream and chopped parsley.

Classic Stuffed Shells

I made two of these. Shared one and ate one. This recipe was on the back of the H.E.B. Jumbo Shells.  I added the ground meat.




Ingredients:
1 pkg (12 oz.) H.E.B. Jumbo Shells                                   2 Tablespoons Chili Sauce
2 tablespoons vegetable oil                                                1 teaspoon salt
1/2 cup chopped onion                                                     1/2 teaspoon sugar
1 clove garlic, minced                                                        1/4 teaspoon pepper
2 (12oz.) cans Tomato Juice                                               1 (16 oz.() container Ricotta Cheese
1 (6oz.) can Tomato Paste                                                 2 eggs, beaten

1 pound ground meat
3 cups (12oz. ) shredded Mozzarella Cheese, divided
1/2 cup grated Parmesan Cheese
1 teaspoon dried Parsley Flakes
1/2 teaspoon seasoned salt
1/2 teaspoon pepper
Method:
1. Cook Jumbo Shells as package directs, drain, Preheat oven to 350 degrees
2. Cook ground meat in a medium skillet while shells are cooking. Cook until browned.
3. Add onions and garlic. Cook until tender. Stir in next 6 ingredients, simmer 10 min., uncovered, stirring occasionally.
3. Blend Ricotta cheese and eggs in medium bowl. Stir in 2 cups Mozzarella, Parmesan, parsley flakes, seasoned salt and pepper.
4. Pour 1/2 of the tomato sauce into a 13"X 9" baking dish. Fill shells evenly with Ricotta mixture. Place in baking dish.
6. Bake for 30 minutes or until hot.

Homemade Sloppy Joes

You can find the recipe Here
I'm not sure it was better than the stuff that you find in a can in the grocery store, but Jud said it was better, and I do know the stuff I put in the sauce is fresh.





Add two garlic cloves to 1 pound of ground meat. Cook over medium heat until meat is cooked through.  While the meat is cooking mix the following ingredients to a separate bowl.
8 ounces tomato sauce
1/2 cup ketchup
1/4 cup brown sugar
2 tablespoons Worcestershire
1 teaspoon prepared mustard
1/2 teaspoon garlic powder
1/4 teaspoon onion powder
salt and pepper to taste
After the meat is cooked, pour sauce over the meat and heat through. Serve on hamburger buns with a little mustard.

Father Leo's Funky Fusion Fajitas

The best fajitas I have ever had. Fast and easy. Jud says we should have them once a week.
Printable version

Ingredients for the marinade
2 garlic cloves, minced
1/4 cup white wine
1/4 cup soy sauce
2 tablespoons ketchup
1 teaspoon red pepper flakes
1/4 cup red wine vinegar
1/4 cup olive oil
1 cup brown sugar
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon ground ginger
Holy Guacamole
2 avocados, halved and pits removed
Juice from 1 lime
1 garlic clove, chopped
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoons minced parsley
2 teaspoons minced cilantro
4 teaspoons finely minced red onion
4 teaspoons olive oil
Vegetables
2 tablespoons olive oil
1 garlic clove, minced
1/2 red onion, sliced thinly
2 colored pepper, sliced into 1/4 inch thick pieces
2-4 tablespoons of the reserved marinade
Salt and pepper to taste
Screaming Sour Cream
1/2 cup sour cream
2 teaspoons hot sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon garlic powder
Tortillas
Method:
1. Use a meat mallet and pound with side that makes holes to tenderize. This is very important. Place in a resealable plastic bag and set aside. In  a blender place all the ingredients for the marinade. Reserve 1/4- 1/2 cup of marinade. Pour the rest in the bag with the flank steak and refrigerate for 2-4 hours. Remove from refrigerator and allow to rest for 30 minutes.
2. To cook the steak, heat grill to high. Place steak on grill and cook for 6-7 minutes on each side. After both sides have cooked allow the steak for rest for 7-10 minutes. Cut the meat against the grain of the meat.
3. To prepare the guacamole, remove the flesh from the avocados and immediately pour the lime juice on top to prevent the flesh from turning brown. Combine the rest of the guacamole ingredients and mash together with a fork. Set aside in the refrigerator.
4. To prepare the vegetables, heat olive oil in a pan over medium heat. Add the vegetables and saute for 3-4 minutes. Add garlic and cook for an additional 1 minute. Add 2 tablespoons of the marinade to the mixture. Cook for another minute. Season with salt and pepper. Take off heat and set aside.
5. To make the sour cream, mix together the sour cream, hot sauce, salt, pepper, and garlic powder. Refrigerate until ready to serve.
6. To assemble fajitas: Spread 1 heaping tablespoon of guacamole over the tortilla. Add 4-5 thin slices of meat. Add a few pieces of stir-fried vegetables. Top with sour cream.

Mexican Lasagna

Another recipe that in my folder that I do not know who to give credit. It is a really good recipe.  I cut this recipe in 1/2.







Ingredients:
1 1/2 - 2 pounds ground beef
2 cans enchilada sauce (I used green enchilada sauce, but the red would be equally good)
1 can chopped tomatoes with green chilies (Rotel) I did not use this because I only made 1 pound g. beef
6 no bake lasagna noodles (3 for each layer in a 12" X 9" baking dish)
1-2 cups shredded cheese (I used cheddar)
salt, pepper, ground cumin, garlic salt
Method:
Brown meat, drain and add salt, pepper, cumin, and garlic salt. Mix in beans (I used 1/2 a can for 1 pound of ground beef) and enchilada sauce. Simmer just until warmed. Ladle just enough meat sauce to cover the bottom of a 12" X 9" pan for whole recipe. ( I used an 8" X 8" baking dish).

Lay 3 lasagna noodles on sauce. Dollop sour cream on noodles and spread lengthwise. Repeat layers with meat, noodles, and sour cream. Top layer should be meat sauce. Cover with foil and bake 30 - 45 minutes (until noodles are soft) then remove foil, sprinkle with cheese and return to oven for 10 minutes.

Crock Pot Meatloaf

When I need to take a dish for pot-luck at church, I like to take something in a crock pot so it will stay warm. This was a big hit. I added a mixture of catsup and horseradish to the top before I took it.  
You can find the recipe Here

INGREDIENTS

• 2eggs, beaten
• 3⁄4cup milk
• 3⁄4cup dry breadcrumbs
• 1(1 ounce) envelope dry onion soup mix
• 2lbs. lean ground beef

DIRECTIONS

1. To remove loaf when done, line crock with wide strip of aluminum foil, coming up sides of crock.
2. In a large bowl combine eggs, milk, bread crumbs, and soup mix. Mix well, then add meat. Mix thoroughly, then shape into a rectangle or oval that won't touch sides of crock. Place in crock. Cover and cook on low for 6 hours or high for 3 hours. The picture shows what it looks like when I am ready to take it to church.  I remove the aluminum                                                                                         foil and place it back in the crock pot.

Sherry's Meatloaf

Anytime you take a recipe and make it your own, I give myself permission to name it after me. You have the same permission.

Ingredients:

1 pound lean beef

1 cup bread crumbs (I used Panco, because that is what I had)

2 eggs

1 cup taco sauce

1/2 chopped onion

2 Tablespoons parsley, chopped

1 Tablespoon thyme leaves

1 Tablespoon Worcestershire

1 teaspoon salt

2 Tablespoons Ketchup

2 strips bacon

Method:

Preheat oven to 350 degrees

Mix meat, bread crumbs, eggs, taco sauce, parsley, thyme, Worcestershire and salt with your hands. Add meat mixture to loaf pan, spreading catsup on top. Lay bacon on top of the Ketchup and bake 1 hour.

Slopppy Joe Casserole

I found this recipe from Six Sisters Stuff and you can find it Here
 The only problem I had was it says to cook it for 10- 12 minutes and my crust was not done after 15 minutes.  I would say you should cook it at least 20 minutes. 





Ingredients:
1 pound of ground turkey (I used ground beef)
1 can of Manwich
2 packages  Crescent rolls ( I think the pizza dough would work better)
4 cups mozarella cheese, shredded
Method:
1. Preheat oven to 350 degrees
2. Spray a 9 X 13 pan with non stick spray. Set aside.
3. In frying pan, brown your meat. Once it is cooked all the way through add the manwich and let it cook until it simmers.
4. Open the first package of crescent rolls. Unroll it and place it in the bottom of your sprayed pan.
5. Spread it out with your hands until it covers the whole bottom of the pan.
6. Now take half the mozzarella cheese and toss it on the dough evenly.
7. Carefully pour all the the Manwich mixture over the top of the cheese. Spread it out evenly.
8. Spread the rest of the mozzarella cheese on top of the Manwich mixture. Spread it out evenly.
9. Now open the second package of crescent rolls and unroll it. Place it on your table top and press it together the best you can. Place this on top of the second layer of mozzarella cheese.
10. Bake for 20 minutes, depending on your oven. You might want to check it after about 15 minutes, but mine was not done even though it was golden brown on top.

Sweet and Spicy Short Rib Tacos

I have put this on my blog before, but it is worth have more than once. It is really good. It is a recipe from Paula Deen







Printable Version

Ingredients:

4 dried ancho chilies, steemed, seeded, and ribs discarded

1 medium onion, quartered

3 garlic cloves, coarsely chopped

1/3 cup brown sugar

1 tablespoon apple cider vinegar

1 1/2 cups low-sodium beef broth

1 teaspoon freshly ground black pepper, plus extra for seasoning

6 pounds beef short ribs

1 tablespoon vegetable oil

Warm corn tortillas

Mexican crema or sour cream

1/2 cup chopped fresh cilantro leaves

slices of avocado for garnish- optional

I used the crema recipe that I use for my fish tacos. I think if you type in fish tacos at the top of this page you will find the recipe.

Directions:

Soak the ancho chilies in boiling water until softened, about 15 minutes. Drain and discard the liquid. Transfer the softened chiles to a blender or food processor. Add the onion, garlic, brown sugar, apple cider vinegar, beef broth, 1 teaspoon salt and 1 teaspoon pepper. Puree until smooth. I only used about 2 pounds of beef short ribs so I divided the recipe by 3. Next time I will divide it in 1/2 because I think it could have used a little more liquid.

Pat ribs dry and sprinkle with salt and pepper. Heat the oil in a 12-inch heavy skillet over medium-high heat until hot but not smoking. Brown the ribs in 3 batches, turning occasionally, about 7 minutes per batch. Transfer the browned ribs to a slow cooker.

Pour the sauce over the ribs (liquid should reach about 1/2 way up the sides of the meat.

Cover and cook 7 hours on high until very tender.( I used a crock pot and cooked it on high for about 4 hours) Allow the ribs to cool slightly in the sauce.

Remove the ribs from the sauce. Discard the bones and shred the meat into a large bowl. Skim the fat from the surface and discard. Mix the sauce into the meat and season with salt and pepper, to taste. Spoon the meat and sauce into warm corn tortillas and serve with Mexican crema and chopped fresh cilantro. My crema recipe has cilantro in it so I did not add extra. We did add some avocado on top even though the recipe doesn't call for it.

These ribs can also be cooked in a 350 degree F oven for 3 1/2 hours.