the "best" meatballs....at least that's what the title said

I recently went through my stack of Kraft Food magazines and tore out the recipes that I thought I would actually make...these have been piling up for several months now! When I read the recipe for "the best meatballs" and it stated you could freeze half of them, I thought it would be perfect for my husband and I right now. I made this last night, and I definitely couldn't call them "the best!" They were extremely quick and easy to make and they were edible, just not great. I did however freeze the leftovers and will try to doctor them up a bit when I pull them out to eat next time...probably by frying them a little to get a nice crust.

the "best" meatballs (Kraft Foods Magazine-Fall 2009)
2 lbs ground beef
1 pkg (6 oz) Stove Top Stuffing Mix for Chicken
1 1/4 cups water
2 eggs

Heat oven to 400 degrees. Line 2 pans with foil; spray with cooking spray. Mix ingredients until blended; shape into 32 (1 1/2 inch) balls, using 1/4 cup for each. Place 16 meatballs in each prepared pan. Bake 16-18 minutes or until done (160 degrees). Serve with favorite pasta and marinara sauce. Serves 8, 4 meatballs each.

cleaning out the pantry, freezer, and refrigerator

It was time to do some cleaning out in the kitchen to make room for meals that I have been freezing in preparation for the baby to arrive next month. A while back, my husband picked up Udon noodles at the store and they have been sitting in the pantry just waiting to be used. I enjoy lo mein, but had never attempted to make it myself. I also had a steak in the freezer that needed to be used, along with some fresh cut vegetables in the refrigerator. So, by changing this recipe a bit, I cleaned out some space and ended up with a good meal! (The main thing I changed was omitting the mushrooms and replacing it with cut up carrots and sugar snap peas.)

Pan-fried Udon Noodles with Beef, Broccoli and Shiitakes (or mixed vegetables of your choice)

1 package dried udon noodles (usually sold in 8.8 oz packages)
10 ounces chuck steak, sliced for stir-frying
2 tsp cornstarch
¼ cup + 1 tbs mirin (keep divided)

3 Tbls regular soy sauce
2 tsp sugar (more to taste)
2 cloves garlic, minced
1 Tbls minced ginger
½ pound broccoli, cut for stir-frying
1 ounce dried shitake mushrooms (omitted)
1 tbs sesame seeds, toasted

If using dried noodles, boil them first for about 3 or 4 minutes less than indicated on the package. You’ll cook them further when you stir-fry them. Drain and rinse them with cold water. Allow them to drain well and toss them with a little oil if you aren’t ready to us them right away. Soak the mushrooms in boiling water until they soften up. Squeeze them dry and set aside until needed. In a small bowl, combine the sliced beef, cornstarch and 1 tbs mirin. Mix well and allow to marinate for 10 minutes or so while you prepare the other ingredients.Make the sauce by combining the remaining mirin, tamari and sugar. Stir well to dissolve the sugar. Once all your ingredients are ready, heat a wok over high heat. When hot, add about 1 to 2 tbs oil. When it gets really hot, throw in the marinating meat and garlic. Quickly stir-fry until just no longer pink, but not until done. Remove from the wok and set aside. Add a little more oil if necessary then add the ginger, broccoli, and mushrooms. On top of that add the cold, drained noodles. Stir-fry without over-stirring for about 2 minutes. The noodles should begin to take on some color and the broccoli should begin to soften. Once the noodles are warmed through, add about half of the sauce and allow the noodles to absorb it. Covering the wok helps this go a little faster. Then add the beef back in and the remaining sauce. Once the sauce is absorbed and the beef is cooked through, you’re done! To serve, sprinkle with the toasted sesame seeds. Serves 4.

Herbed Salmon

I was first introduced to this recipe this past Christmas while visiting my mother-in-law. It is one fish recipe that I really enjoy due to the great flavor. I do have to mention that this is an Ina Garten recipe and in my opinion, she rarely disappoints!

Herbed-Roasted Salmon
1 large (2 to 2 1/2 lbs) salmon fillet, bones and skin removed
Kosher salt and freshly ground black pepper
1/4 cup olive oil
2 Tbls freshly squeezed lemon juice
5 scallions, white and green parts, minced
1/2 cup minced fresh dill
1/2 cup minced fresh parsley
1/4 cup dry white wine
Lemon wedges, for serving

Place the salmon fillet in a nonreactive roasting dish and season it generously with salt and pepper. Whisk together the olive oil and lemon juice and drizzle mixture evenly over the salmon. Let it stand at room temperature to marinate for 15 minutes. Preheat oven to 425 degrees. In a bowl, stir together the scallions, dill, and parsley. Scatter the herb mixture over the salmon fillet, turning it so that both sides become generously coated with the green herbs. Pour the wine over and around the fish fillet. Roast the salmon for 10 to 12 minutes, until almost cooked in the center at the thickest part. Remove from the oven and cover tightly with aluminum foil. Allow to rest for 10 minutes. Cut the salmon across into serving pieces and serve hot with lemon wedges. Serves 6.

Traditional Lasagna

Recently I have been looking for recipes that I feel my husband and I would enjoy, but that would also give us plenty of leftovers that I could freeze so I have some meals saved for when the baby arrives next month. I have had pretty good luck freezing Italian pasta dishes and figured this lasagna would freeze well. I guess we'll see what it tastes like in the next couple of months, but I can tell you that the dish that went straight from being prepared to the oven was wonderful! I would definitely make this lasagna recipe again. This particular recipe is very cheesy, which is how I prefer my lasagna. My husband commented that it was a bit salty, so I made a notation in my cookbook to decrease the salt from 1 tsp to a 1/2 next time. I also felt the smokiness from the provolone cheese really stood out, so if you do not like that flavor either substitute the provolone with mozzarella, or decrease the amount of provolone used.

Traditional Lasagna (ToH Winning Recipes)
1 lb ground beef
3/4 lb bulk pork sausage
3 cans (8 oz each) tomato sauce
2 cans (6 oz each) tomato paste
2 garlic cloves, minced
2 tsps sugar
1 tsp Italian seasoning
1 tsp salt (decrease based on your preference)
1/2 tsp pepper
3 eggs
3 Tbls minced fresh parsley
3 cups (24 oz) small-curd cottage cheese
1 carton (8 oz) ricotta cheese
1/2 cup grated Parmesan cheese
9 lasagna noodles, cooked and drained
6 slices provolone cheese
3 cups (12 oz) shredded mozzarella cheese

In a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Add the tomato sauce, tomato paste, garlic, sugar, seasoning, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 1 hour, stirring occasionally. In a large bowl, combine eggs and parsley. Stir in cottage cheese, ricotta and Parmesan. Spread 1 cup of meat sauce in an ungreased 9x13 baking dish. Layer with three noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozzarella, three noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining noodles, meat sauce and mozzarella (dish will be full). Cover and bake at 375 degrees for 50 minutes. Uncover, bake 20 minutes longer or until heated through. Let stand for 15 minutes before cutting. Serves 12. **Note: Freeze desired portion prior to baking. I divided the recipe between two 8x8 pans and froze one 8x8.

Turkey Fajitas

This is a great recipe to try if you have leftover turkey breast. I recently cooked a turkey breast in my crock pot and froze the leftovers. This dish came together super quick with already having the cooked turkey. Rather than marinating the meat as the recipe suggests, I just added a splash of lime juice and soy sauce to the onion/pepper mixture and threw in the turkey to get hot. I then added some lime juice to sour cream for an added kick. Yum!


Turkey Fajitas
1/2 lb turkey breast cutlets
2 Tbls low-sodium soy sauce
1 Tbls fresh lime juice
1 Tbls water
2 tsps minced garlic
1 tsp olive oil
1/2 tsp cracked pepper
1/4 tsp ground cumin
2 Tbls chopped avocado
1 Tbls tomatillo salsa
1 Tbls sour cream
1 tsp minced onion
3/4 tsp minced fresh cilantro
1/2 tsp minced jalapeno pepper
1 cup thinly sliced sweet red pepper
1/2 cup thinly sliced onion
2 (8-inch) flour tortillas


Cut turkey into strips; place in a small shallow dish. Combine soy sauce and next 6 ingredients; pour over turkey. Cover and marinate in refrigerator 2 hours. Place avocado in a small bowl and mash; stir in salsa and next 4 ingredients. Set aside. Remove turkey from marinade, discarding marinade. Coat a nonstick skillet with cooking spray; place over medium-high heat until hot. Add turkey; saute' 2 minutes. Add red pepper and onion; saute' 6 minutes or until turkey is done and vegetables are tender. Spoon mixture evenly down centers of tortillas. Roll up tortillas, folding in sides. Serve with avocado sauce. Serves 2.

Just like Mom's...

As I've mentioned on here before, I did not enjoy fresh green beans when I was growing up. Yes, thankfully my taste buds have changed over the years, and just the other night I made a dish that my mom made each summer. I found the recipe on the Food Network website, but it looked, smelled, and tasted just like I remember my mom's! Yum!!

Fresh Green Beans with Bacon and Potatoes (adapted from Food Network-Emeril Lagasse)

4 slices bacon, cut into thirds
1 medium onion, finely chopped
2 pounds fresh green beans, ends trimmed
2 large baking potatoes, quartered into large chunks
Salt and freshly ground black pepper

In a large saucepan or medium Dutch oven, cook bacon over medium heat until it has rendered most of its fat and has begun to brown, about 5 minutes. Add the onion and saute until translucent, about 5 minutes. Add the green beans and potatoes and enough water to just cover them. Bring to a boil, then reduce the heat to low. Season with salt and pepper, to taste, then cover the pan and simmer until the beans are very tender, about 1 hour, stirring occasionally and adding more water if necessary to keep the beans covered. As the beans get close to being done they will become quite fragile, so take care when stirring. Serves 4.

more Pumpkin...Ice Cream this time!

I'm still thinking about pumpkin around here....maybe that's what my craving is during these last five weeks of pregnancy! I had some pumpkin puree left from the pie I made the other day and decided to try out some ice cream...it's really custard. The recipe didn't call for any additional "add-ins" but I thought the addition of chocolate covered graham crackers would make it more like a pumpkin pie. After tasting this 'custard', I came to the conclusion that it is very rich and I think I prefer my pumpkin warm, or at room-temperature. Not to say this ice cream wasn't decent, it just isn't one I would make again.

Pumpkin Ice Cream/Custard

1 cup fresh pumpkin puree or canned unsweetened pumpkin puree
1 tsp. vanilla extract
2 cups heavy cream
3/4 cup firmly packed dark brown sugar
5 egg yolks
1/2 tsp. ground cinnamon
1/2 tsp. ground ginger
1/4 tsp. salt
Pinch of freshly grated nutmeg

In a bowl, whisk together the pumpkin puree and vanilla. Cover and refrigerate for at least 3 hours or up to 8 hours. In a heavy 2-quart saucepan over medium heat, combine 1 1/2 cups of the cream and 1/2 cup of the brown sugar. Cook until bubbles form around the edges of the pan, about 5 minutes. Meanwhile, in a bowl, combine the egg yolks, cinnamon, ginger, salt, nutmeg, the remaining 1/2 cup cream and the remaining 1/4 cup brown sugar. Whisk until smooth and the sugar begins to dissolve. Remove the cream mixture from the heat. Gradually whisk about 1/2 cup of the hot cream mixture into the egg mixture until smooth. Pour the egg mixture back into the pan. Cook over medium heat, stirring constantly with a wooden spoon and keeping the custard at a low simmer, until it is thick enough to coat the back of the spoon and leaves a clear trail when a finger is drawn through it, 4 to 6 minutes. Do not allow the custard to boil. Strain through a fine-mesh sieve into a bowl. Place the bowl in a larger bowl partially filled with ice water, stirring occasionally until cool. Whisk the pumpkin mixture into the custard. Cover with plastic wrap, pressing it directly on the surface of the custard to prevent a skin from forming. Refrigerate until chilled, at least 3 hours or up to 24 hours. Transfer the custard to an ice cream maker and freeze according to the manufacturers instructions. Add the bourbon during the last minute of churning. Transfer the ice cream to a freezer-safe container. Cover and freeze until firm, at least 3 hours or up to 3 days, before serving. Makes about 1 quart.
Adapted from Williams-Sonoma Collection Series, Ice Cream, by Mary Goodbody (Simon & Schuster, 2003).

Here's what else I'm dreaming about....

Pumpkin-chip Cookies

Pumpkin Scones

Pumpkin Bread

Pumpkin Soup.....we'll see how many of these things actually get made!

Seven Layer Bar Cookies

The first Warren Spouses' Club Bunko gathering is tonight and I needed something to take. It was suppose to be an appetizer, but who can go wrong with desserts? I was recently going through my ever expanding recipe files and came across this recipe which was given to me in Montana. I happened to have all the ingredients on hand, which is always nice!

**Update: I made these bars a day in advance and have since been told that I won't need to sub for Bunko this evening, which means my husband and his co-workers had a great treat today at work! And I had enough ingredients left over to make a second batch which I took to some friends with dinner for the arrival of their new baby.

Seven Layer Bar Cookies
1/2 cup butter
1 1/2 cups crushed graham crackers
1 cup chocolate chips
1 cup butterscotch chips
1/2 cup coconut
1/2 cup chopped walnuts
1 can (14oz) sweetened condensed milk

Melt butter and mix with graham crackers. Put mixture in 9x13 pan and spread over bottom until even. Layer next 4 ingredients evenly over graham cracker mixture. Pour milk over entire pan evenly. Bake at 350 degrees for 30 minutes.

Honey Rosemary Chicken

Before the frost really hits here in Wyoming, I wanted to use some rosemary we have growing on our back patio. If I choose to make this recipe again, I will cut down the honey used, I felt it was too sweet for chicken.

Honey Rosemary Chicken ( adapted from Taste of Home Winning Recipes)
1 Tbls honey
1 Tbls balsamic vinegar
1 Tbls fresh rosemary, minced
1 1/2 tsps olive oil
1 boneless chicken breast
sprinkle salt and pepper

In a small bowl, combine the honey, vinegar, rosemary and oil. Put chicken in resealable bag and add marinade. Let sit in refrigerator at least two hours. Place chicken in oven safe dish, sprinkle with salt and pepper. Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear. Serves 2.

Streusel Pumpkin Pie

I love pumpkin and am always anxious to break out the pumpkin recipes at this time of year! I needed a dessert recipe to take to a meeting this past week and came across this recipe from Pampered Chef. It's a basic pumpkin pie with a streusel added for a little flair, and it's super yummy!

Streusel Pumpkin Pie
1 unbaked pie crust
1 can (15 oz) solid pack pumpkin
1 can (12 oz) evaporated milk
3/4 cup sugar
2 eggs
1 tsp cinnamon
1/2 tsp ground ginger
1/2 tsp salt
1/4 tsp ground cloves

Streusel
1/2 cup pecans, chopped
1/4 cup packed brown sugar
1 Tbls all-purpose flour
1 Tbls butter or margarine, melted

Preheat oven to 425 degrees. In bowl, combine pumpkin, evaporated milk, sugar, eggs, cinnamon, ginger, salt and cloves. Roll out pastry crust and place in pie plate. Pour pumpkin mixture into crust. Cover edge of pie with 2-inch wide strips of aluminum foil. Bake 15 minutes. Meanwhile, for streusel, combine pecans, brown sugar, flour and butter in small bowl; mix well. Reduce oven temperature to 350 degrees. Sprinkle top of pie with streusel, leaving a 2-inch opening in center. Continue baking 40-50 minutes, or until center is set and knife inserted in center comes out clean. Cool at least 30 minutes before serving. Refrigerate leftovers. Makes 8 servings.