This is a really unique recipe for meatballs. I’ve never had them before with this combination of flavors. And they definitely work! You can make these ahead of time and keep them warm in the crockpot, which is what I did. The picture isn’t the greatest. I made these for a football party and didn’t really have time to take a good picture. You can also make these into delicious meatball sandwiches!
Meatballs with Sour Cream and Mushrooms
1 can cream of mushroom soup
1 cup sour cream
1/2 cup white wine and/or low-sodium chicken broth
1-2 gloves chopped garlic
handful of dried mushrooms, crumbled and sprinkled
a few tablespoons fresh chopped parsley
fresh chopped dill, to taste
salt and pepper, to taste
2 pounds meatballs
Mix all the ingredients together except the meatballs to make the sauce.
Brown the meatballs in a large saute pan over medium heat. Add the sauce to the meatballs (either in the pan or in a crock pot) and heat the sauce.
Source: my mom’s friend
This dish was definitely comfort food! It was creamy and delicious–and very easy to throw together quickly.
Spaghetti with Beef and Mushroom Sauce
- 1 lb ground beef
- 1/2 c. chopped onion
- 1 (10 3/4 oz.) can condensed cream of mushroom soup
- 1 (10 3/4 oz.) can condensed tomato soup
- 1 (4 oz.) can sliced mushrooms
- 1/2 t. dried Italian seasoning, crushed
- 1/2 t. chili powder
- 1/4 t. black pepper
- 12 oz. dried spaghetti
- Grated Parmesan Cheese
In a large saucepan or a dutch oven cook ground beef and onion until meat is brown and onion is tender. Drain. Stir in msuhroom soup, tomato soup, mushrooms, seasonings. Bring sauce to boiling; reduce heat. Simmer covered, for 20 minutes stirring occasionally.
Meanwhile, cook spaghetti according to package directions. Drain. Serve sauce over hot spaghetti. If desired, sprinkle each serving with Parmesan cheese.
Source: Carrie’s Sweet Life (originally from Better Homes and Gardens)
My mom always has great ideas for quick and easy appetizers. At my parents cabin in Michigan, they usually have appetizers and drinks down by the lake at sunset. After spending some time in Michigan with my parents over Labor Day, I picked up some great ideas for new appetizers. None of these are real “recipes”, but I thought I’d share the ideas with you all. This appetizer is the easiest thing to make–but it is still sophisticated.
Goat Cheese with Marinara Sauce
1 log of plain (not herbed) goat cheese
1 jar of good quality marinara sauce
Pour some of the marinara sauce in a shallow microwavable baking dish. Place the log of goat cheese on top and heat in microwave or oven until goat cheese/sauce is warmed–but don’t let it melt!
Serve with bite size crostinis or crackers.
I am often guilty of spending too much time focusing on the main dish that I tend to neglect the sides. I never make side dishes with more than 1 or 2 ingredients. However, this is a side dish that I generally have all the ingredients on hand and it is easy to throw together. This rice was so delicious with the creamy salsa chicken that I made. I will definitely be making this one again.
Sour Cream Rice
- 1 cup uncooked long grain white rice
- 1 (14 ounce) can chicken broth
- 1 cup reduced fat sour cream
- 1 (4 ounce) can diced green chile peppers
- 1 cup shredded Monterey Jack cheese, divided
- 1 (8.75 ounce) can whole kernel corn, drained
- 1/4 cup finely chopped fresh cilantro
- salt and ground black pepper to taste
In a large pot, bring the rice and chicken broth to a boil. Reduce heat to low, cover, and simmer 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-1/2 quart casserole dish.
In the pot with the cooked rice, mix the sour cream, green chile peppers, 1/2 cup Monterey Jack cheese, corn, and cilantro. Season with salt and pepper. Transfer to the prepared casserole dish, and top with remaining cheese.
Bake uncovered 30 minutes in the preheated oven, until cheese is bubbly and lightly browned.
Source: Carrie’s Sweet Life
Earlier this week I was trying to find a dinner that would be quick, easy and satisfying. I posted an inquiry on one of the cooking message boards that I frequent and one of the girls posted this recipe for me to try. It was delicious! I will definitely be adding this into my repertoire of regular meals. The original recipe comes from Rick Bayless–a chef I happen to adore. Not only does he cook one of my favorite cuisines (Mexican), but he is also from Chicago! You are definitely going to want to try out this dish.
Creamy Salsa Chicken
6 large boned, skinless chicken breast halves
1 16-oz. jar of chunky salsa
½ cup heavy whipping cream
1/2 cup chopped fresh cilantro and queso fresco, for garnish
Preheat oven to 400 degrees.
Brown in a skillet for 30-45 seconds per side. Brush the bottom of a 9×13 baking pan with a little oil; place the chicken breasts in one layer in the pan.
In a medium-sized bowl, mix together the cream and salsa; spoon salsa mixture over the chicken (I cut the chicken into pieces, but you don’t have to do this.)
Bake on the bottom shelf for 30 minutes.
Top with cilantro and crumbled queso fresco, if desired.
Source: Mary Ellen’s Cooking Creations
I served this with some delicious sour cream rice–will share that recipe soon!
These are some of the greatest baked beans I have ever tasted. The beer adds such a great flavor! And they are really easy to throw together. A perfect addition to a barbecue or pot luck. They are easily reheated as well so they can be made ahead.
Beer Baked Beans
6 bacon slices
1 1/2 cup chopped onion
1 1/4 cup barbecue sauce
3/4 cup dark beer (this *makes* the dish–don’t leave it out!)
1/4 cup molasses
3 tablespoons Dijon mustard
3 tablespoons dark brown sugar
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
4-6 teaspoons chipotles
6 15-16 oz. cans beans (Great Northern or cannellini beans)
Cook bacon to your liking and drain off fat. Cut bacon into pieces and set aside. Cook onion in a little of the bacon grease until translucent. Add the rest of the ingredients (including the cooked bacon and onion) in an ovenproof dish and cook at 350 degrees for 1 hour.
I had this dessert a few weeks ago at a reunion for our team that went to the Dominican Republic in July. My friend and co-worker Melissa made this dessert and it was so delicious! And incredibly easy. Unfortunately, it doesn’t photograph well, but you get the idea. I’ve made desserts similar to this before, but never exactly the same combo. It definitely works. I served this at a picnic recently and there were probably 20 different dessert choices—this was the only one that was gone at the end of the night.
Mel’s Peanut Butter Layered Dessert
1 package oreo cookies (crushed)–I used the food processor
3/4 stick butter (melted)
Mix together and press into a 9×13 inch pan
3/4 cup peanut butter
1 cup powdered sugar
8 oz. cream cheese
8 oz. cool whip
Mix all these ingredients together (I used a stand mixer and made sure they were all softened) and put on top of the oreo crust.
1 large package instant chocolate pudding mix
2 cups milk
Mix together and let sit for a minute to harden. Put this layer on top of the last one.
8 oz. cool whip
Top with this and then add crushed candy bars. I used Butterfingers in this recipe but you can also use Reese’s, Snickers, Heath bars—anything that sounds good to you!
Source: my friend Melissa
This is a really interesting dish. I was a little skeptical when my friend told me about this recipe—but I promise, it is really fantastic! It is a fun meal to make with kids and is relatively inexpensive. You can tailor the ingredients to your liking, but do the chicken broth! I promise it is worth it!
Chicken grilled with teriyaki sauce
Chow Mein noodles
Diced green onions
Toasted coconut flakes
Shredded cheddar cheese
Pile all the toppings together like this:
Then, take the heated chicken broth and pour over the top–which will melt the cheese.
Very tasty and quick!
Source: my friend Autumn
My family has a tradition of making lobster for Christmas Eve dinner. Pretty non-traditional, but it’s a nice change from the meat and potatoes Christmas dinner that we eat the next day. We turned to this recipe one year after having some lobster leftovers. This recipe is decadent–and totally to die for! It is SO unbelievable good. Excuse this picture—it’s not the best, I had to take it quickly with my crappy camera.
Lobster Pot Pie
- 1 1/2 cups chopped yellow onion (1 large onion)
- 3/4 cup chopped fennel (1 fennel bulb)
- 1/4 pound unsalted butter
- 1/2 cup all-purpose flour
- 2 1/2 cups fish stock or clam juice
- 1 tablespoon Pernod
- 1 1/2 teaspoons kosher salt
- 3/4 teaspoon freshly ground black pepper
- 3 tablespoons heavy cream
- 3/4 pound cooked fresh lobster meat
- 1 1/2 cups frozen peas (not “baby” peas)
- 1 1/2 cups frozen small whole onions
- 1/2 cup minced flat-leaf parsley
- 3 cups all-purpose flour
- 1 1/2 teaspoons salt
- 1 teaspoon baking powder
- 8 tablespoons cold fresh lard, diced (1/4 pound)
- 8 tablespoons cold unsalted butter, diced
- 1/2 to 2/3 cup ice water
- 1 egg, beaten with 1 tablespoon water or heavy cream, for egg wash
Saute the onions and fennel with the butter in a large saute pan on medium heat until the onions are translucent, 10 to 15 minutes. Add the flour and cook on low heat for 3 more minutes, stirring occasionally. Slowly add the stock, Pernod, salt, and pepper and simmer for 5 more minutes. Add the heavy cream.
Cut the lobster meat into medium-sized cubes. Place the lobster, frozen peas, frozen onions, and parsley in a bowl (there is no need to defrost the vegetables). Pour the sauce over the mixture and check the seasonings. Set aside.
For the crust, mix the flour, salt, and baking powder in a food processor fitted with a metal blade. Add the lard and butter and pulse 10 times, until the fat is the size of peas. With the motor running, add the ice water; process only enough to moisten the dough and have it just come together. Dump the dough out on a floured surface and knead quickly into a ball. Wrap the dough in plastic and allow it to rest for 30 minutes in the refrigerator.
Preheat the oven to 375 degrees F.
Divide the dough in half and roll out each half to fit a 9 or 9 1/2-inch round by 2-inch high ovenproof glass or ceramic baking dish. Place 1 crust in the dish, fill with the lobster mixture, and top with the second crust. Crimp the crusts together and brush with the egg wash. Make 4 or 5 slashes in the top crust and bake for 1 hour and 15 minutes, until the top is golden brown and the filling is bubbling hot.
Source: Ina Garten
My parents have a lake house in Michigan (about 2 hours from Chicago, where they live). There are only 22 homes in the gated community, so everyone is very close. My mom has a little 8-year-old boy, J.P, and his little brothers who just adore her. They actually cook together frequently. Once he and his little brother were invited to have dinner and a movie at my mom’s house. They showed up with collared shirts, slicked back hair and flowers for her. How cute is that? This cake is a recipe from their grandmother. The only modification that I made was to add cream cheese to the frosting–which was definitely a delicious addition! Excuse the picture–I had to take it in a hurry before the hoards descended on it!
Moist Banana Cake
1/2 cup butter
1 1/2 cups sugar
1 cup banana pulp
1 teaspoon baking soda
2 teaspoons baking powder
2 cups cake flour (or 1 3/4 cups all purpose flour)
1/2 cup sour cream
2 tablespoons water
Preheat oven to 350 degrees.
Cream butter. Add sugar and mix well. Add eggs one at a time. Add banana pulp and mix until combined. Dissolve baking soda in water and add to sour cream. Sift baking powder with flour and add alternatively with sour cream mixture.
Bake in a 9×13-inch pan for 35 minutes or until dark.
1 cup milk
1/4 cup flour
1 stick butter
1 1/2 cups powdered sugar
1 teaspoon vanilla
4 ounces cream cheese
Combine milk and flour and cook until it boils. Place in a bowl and cover with plastic wrap until cool.
Cream butter with sifted powdered sugar. Add vanilla and mix until combined. Finally, add cooked milk mixture with the cream cheese and beat until smooth.
Source: a family friend
Mom and 4-year-old Kellen