The ones I missed....A 2014 Food in Review!

Happy New Year's Eve Jenny Mac Lipsmack Fans! 

I know I wasn't posting as much this year but I have been cooking quite a bit! I really need to create some system to get my recipes on my blog in an easier way! Any suggestions short of hiring an assistant, feel free to send me suggestions...So Good-Bye 2014....here is some of what I have made chronicling my year in food in review.


Cauliflower Tots is what caught my eye on Pinterest but when I saw the site included her version of Zucchini Tots and that was the abundant item currently from the summer's bounty...it is what I made.  These are pretty healthy with lower fat cheese and were VERY good!  I'd make again!

http://www.skinnytaste.com/2012/07/zucchini-tots.html

Bacon and Cheddar Zucchini Bread.  Ha-Ha....mine looked anemic.  Nothing like the picture on the website.  Perhaps I needed to cook it more but the cake tester came out clean.  I was afraid of drying it out.  It was okay.  I'd try again to see if it turned out better, but I was sad over the waste of good bacon in this.  I think half of it got thrown away.  You try it and see if yours looks like the one in their website. Let me know how you did!

http://www.lovefoodies.com/bacon--cheddar-zucchini-bread.html

I loveeeeeee demonstrating new foods for my students to try.  These were a little treat I found on Pinterest.  The students loved it so much I included it on my school website for the kids to have access to make at home if they wanted.  So if picky 7th graders gobbled these down and wanted more, you may have a hit at home with your kids!

http://www.apsva.us/page/7305#minimuff

Every so often I become OBSESSED with some type of recipe.  I have biscuits crumbs in my blood due to my grandmother making them all the time (Did I pass Me-mom?) However she would woefully say to us when we'd visit how sorry she was that these were not one of her better batches. WTH? They were always good! She was just overly perfectionistic! So the more I see recipes done on TV about biscuits and the flaky layers and the such...I wanted the same.  See the monster you created in me Me-mom?  Warning the recipe provided is good but it's really about the PROCESS of the dough folding.  Trust me, don't ignore this warning, it's more about the folding than the recipe.  I had to make this about 5 times to understand this.  Don't be stubborn like me.

http://traceysculinaryadventures.com/2013/03/foolproof-flaky-buttermilk-biscuits.html

I made this Pumpkin resembling Cheeseball for halloween.  I had printed it out last year but found it and made it this year.  I searched for the recipe and found it on Food Network.  It was really good with minced jalapeno and coated in ground up Dorito chips.  Next year, I'd make it with more minced jalapenos.  We like it zippy around here!

http://www.foodnetwork.com/recipes/pumpkin-cheese-ball-recipe.html

Sorry, I was too busy cooking on Thanksgiving....and we wanted to eat! But I included this picture because the real standout recipe that was new this year that I would DEFINITELY make again was the Chipotle Sweet Potatoes.  Sweet Heat.  We loved it.  I think I enhanced the recipe by adding just a touch of brown sugar 1/4-1/2 cup to bump the sweetness.  I buy those chipotle peppers in a can and separate the peppers out in their own baggie with some of the sauce and store them in the freezer! That is what this recipe called for ONE of those hot suckers in these here taters! Barely seen on the right...LOL

http://www.foodnetwork.com/recipes/alton-brown/chipotle-smashed-sweet-potatoes-recipe2.html

Christmas Holiday Party! We invited the neighbors to meet and greet.  We hadn't done it in a long time.  Those who came, we had a blast.  Might consider doing this again, maybe a tradition...Hey, it's gets the house cleaned too! LOL.  Found most of my ideas on Pinterest, modified them like the appetizer tree below.  When I figured out that only half of the neighbors were coming I chopped half of my styrofoam cone down (AC Moore, Michael's Craft stores, Jo-Ann's). Covered in plastic wrap. It was fun to assemble but really appropriate for a large crowd. We had much of this tree left over.

http://catsonthehomestead.blogspot.com/2013/11/appetizer-tree.html

This was adorably cute but I'd use a different recipe.  Bottom half was mustard, onion with cheddar cheese and the top (head) was a pesto.  Coated in Parmesan cheese.  I just wasn't WOW'ed by the flavors.  Use the favorite cheese ball recipe of your own and use the picture as a base how to SCULP your snowman.  I will include the link so you can be your own judge if you like it or not.

http://www.bettycrocker.com/recipes/make-ahead-snowman-cheese-ball/f29c01e3-0729-4c22-ac99-7646b49f8453

I have made this Ranch Veggie Tree numerous times.  Kids even love it.  Very easy.  I tweak their version on Pillsbury.com by using dry ranch mix in whipped cream cheese and my decoration of the tree is more prominent. Their site includes a video if you need it.

http://www.pillsbury.com/holidays-celebrations/christmas/how-to-make-a-tree-shaped-crescent-veggie-appetizer

Classic Sausage Ball recipe by Bisquick.  Next year I am making it with their Gluten Free mix since I have a GF neighbor and I would like to give her more options next time.  Also I think I will hunt for an optional dipping sauce as well.

http://www.bettycrocker.com/recipes/gluten-free-sausage-cheese-balls/99b6ed51-9859-46aa-90bf-eecc41711529

I am NOT a seafood eater, however my husband is.  A good host has to please other people than herself, so sometimes she's gotta 'suck it up' and touch smell fish! K-man raved about this so this recipe will be repeated to keep him and my other guests in the future happy.  Thanks Pioneer Woman!

http://www.foodnetwork.com/recipes/ree-drummond/spicy-lemon-garlic-shrimp-recipe.html

Easy Peasy! Phyllo Shells, brie and Cranberry Sauce.  Just melt brie for about 5 minutes in the oven and top with cranberry sauce.  Yum!

http://www.thecookingmom.com/recipe-box/appetizers/cranberry-brie-bites/

Just a peek of the SPREAD....

Party Sweets!  Top: Oreo Truffles, Middle: Salted Caramel Bon-Bons and Bottom: Pretzel Kisses and Pecan Rolo Pretzel Bites.

School Staff Food Gifts...Oreo Snowman

I tweaked this idea with adding sprinkles, and pull apart licorice garland.  Staff loved them!

http://www.iheartnaptime.net/pretzel-christmas-trees/

Lastly, I just wanted an old standby for a sweet treat during the holidays.  Shortbread, simple, satisfies, makes many.

http://allrecipes.com/recipe/heavenly-shortbread/detail.aspx

See you next year!

In Foodie Love,

Homemade Spinach Pizza Roll

If I asked what is the ONE dinner that you eat at least once a week, regardless of work night, school night or weekend....what would your answer be?

Fast Food? (please don't say McDonald's) Soup? Sandwiches? Spaghetti? Pizza? PB and J? Cereal?

Ours is PIZZA! First of all, we rarely call out for pizza if we do I am, knocked out, dragged out too tired from work to even walk into the kitchen and we have this little hole in the wall pizza place we call, no Domino's or Pizza hut (yuck) However, when I want an easy night to make dinner, it's Pizza Night! We like a thin crust, no sauce, one meat and lots of veggies!

For November, the Allrecipes.com Allstar Ambassadors could choose Reynolds this month to cook, blog and share about. I jumped on that!  I am a huge fan and use the Reynold's Non-stick Foil practically everyday. I have a roll in the drawer and always a spare in the cabinet for when you finish the "roll in the drawer." Nothing is more infuriating than to pull out the foil to cover a long pan and BOOP!- you get a 3 inch strip and naked cardboard roll! Dammit, you say because you have no more.  Not me.  As soon as I open the new roll, I am shopping for the back up roll next week.  So yeah I am THAT devoted and it really is totally different that regular foil.  I especially love using it when I bake my bacon.  I do not fry it on the stove anymore.  350º for 20 minutes on the non stick foil....so much easier. 

Ok, back to pizza.  One of the recipes I choose was the Homemade Spinach Pizza Roll.  I love variations on a popular favorite!  Some people would call this a stromboli but whatever, my mouth and stomach don't care what it's called.  It was delish! Take a look at some of my notes after the recipe.

Homemade Spinach Pizza Roll
from Allrecipes.com, recipe by Reynolds Wrap® Non-Stick Foil

1 tablespoon cornmeal
8 ounces bulk Italian sausage
1 (13.8 ounce) package refrigerated pizza dough
1 cup shredded mozzarella cheese, divided
1 cup fresh baby spinach
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1 (8 ounce) can pizza sauce, warmed

1. Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap(R) Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.

2. Brown sausage in large skillet on medium-high heat. Drain and set aside.

3. Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.

4. Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.

5. Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent over browning. Remove from oven and slice into rounds to serve with pizza sauce.

#AllstarsReynolds 
#MealMagic
Cook's Notes:
1. Don't ask why my photos were taken at an angle.  I viewed them now and in the cropping process I was like WTH, was I thinking?  Stupid but oh well. I am NOT one of those photogs that take too many pictures.  I click for what is needed and CHOW DOWN, no time to mess around.
2.  This was actually my second attempt, the sausage went in that version.  It stuffed it too much and although it was ok....the internal picture wasn't as nice. So when I made TAKE 2.  I had only meatballs on hand.  Chopped up and sauteed olive oil.  They worked just fine.
3.  My first attempt was using a store brand canned pizza dough, I also rolled it out too thin, don't do that.  The second one I used Pillsbury and didn't push my luck on the thinness, I stretched it out just about 2 inches more than it's original size.  You can see the breading around holds the ingredients well. 
4.  i REALLY liked the spinach on this.  I hate how you can pile on tons of fresh spinach and it reduces down to nothing.
5.  Even though the Non-Stick foil really sticks less, the cornmeal really helps make this virtually non sitck.  I use cornmeal on my fresh pizza dough nights too.
6.  What I adore mostly about making pizza or pizza rolls/strombolis is that they are so versatile.  Whatever ingredients you have on hand will work and you will never get tired of Pizza Night each week.


Bite it!

Family Secret Meatballs and Sauce

I don't think I told you but I was accepted in a little fun program called Allrecipes Allstars.  I have been a member of the web page Allrecipes.com for years.  Sheesh, back in those days they had many sites.  Cookierecipes.com, Maindishrecipes.com, Christmasrecipes.com....there were tons....then they wised up and condensed.  Long story short....they are a place where people like me can post or look up recipes that are TRIED and TRUE.  All the members post their own pictures of how it turned out (if they want)...tons of reviews, suggestions, videos....I've been a member for 13 years.
So I see a FB friend post about this program where you do fun stuff each month they assign.  Sounded like fun AND would give me something to do on my own blog.
This month one of the activities we could do was to select a 'faceless' (no picture) recipe on allrecipes.com and give it try in our kitchen, review it and provide a picture.  Completion would be 3 faceless....or do more if you so desired.
The first one I did not like much.  It was OK, even though I took a picture of it....to start my AR CRED. lol  It was Lemon-Dijon Grilled Chicken. I was not thrilled about it and my review said as such.  Eh.  It needed some herbs.  Too much honey as well.  Ok next recipe....

YAY!  Winner!  I wondered why someone would put a Secret Family Recipe online...I guess we are now at the time in our lives when there are no more secrets anymore....everything good or bad goes on the Internet.  Well HONEY....this is one of those GOOD things to put out there.  Awesome stuff.  These were called Secret Family Meatballs and Sauce.  These are an appetizer kinda thing.  One person pictured theirs on a bed of spaghetti....um, not seeing that.  The sauce has ketchup, onion, vinegar, Worcestershire sauce.....not an Italian thing.  Are people eating BBQ on spaghetti now?   We ate these with a salad and some homemade jalapeno mac and cheese and garlic bread.  I can't wait for the leftovers tomorrow!

Here is the recipe to look over, however the link above is easier to print from if you like:

2 pounds ground beef
3/4 cup rolled oats
6 tablespoons chopped sweet onion (such as a Walla Walla)
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
3 tablespoons white sugar
4 1/2 tablespoons chopped sweet onion (such as a Walla Walla)
4 1/2 tablespoons apple cider vinegar
3/4 cup water

1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
3. In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
4. Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).


Delish!

Nice to be appreciated...

...And I appreciate YOU Katie. Thank YOU!

Some of you may have noticed that I've been dormant for a bit. I have highs and lows about my food blogging. I went strong for about a year and then perhaps a few 'know-it-alls' would comment negatively and it would bug me. Of course I know my stuff and think many people who do make rude, negative comments are idiots generally and don't know what the HELL they are talking about but these comments did trigger an overall feeling of 'why bother' blogging?

One person emailed me a few months ago..."I see you haven't posted in awhile....I guess you threw in the towel"....

Lovely.

I even stopped experimenting with fun recipes for meals for I let the negativity thwart my adventurous juices to get out and try new fun stuff. K-man will be just fine with basics...spaghetti one night, hamburgers on the grill....he was but occasionally he'd HINT about a meal. "This should go on your blog" I felt I lost my mojo. I went and found a new friend on the WWW and started playing Facebook games....they care about me! Yeah, they want me to send them stuff to get farther in the gaming. Two my foodie blog friends who were playing stopping playing the games and devoted their time in blogging....I knew that Cafe World was NOT appropriate replacement for REAL food.

TODAY I got this email (pasted word for word):

Hi Jenny, I just want to send you a quick note to let you know that I found
your blog linked through the Pioneer Woman's blog, (WHAT? I didn't know I was on there?) via your baked Salami and Mozzarella egg rolls. I just started reading your blog and I absolutely LOVE it. It's easy, fun and it makes me feel like I can cook everything myself. I am obsessed with all these wonderful food blogs out there lately, and I recently read your post about how you had been down on yourself and you felt like no one would notice if you stopped blogging. Well, now..I will notice!
I will be constantly checking your fab blog for fun recipes to make for my fiance. I am pumped to make him the jalapeno and sausage breakfast strudel! Especially since he hates anything sweet! (Party pooper!) So thanks for keeping people like me, who aren't confident enough to start my own Foodie blog, inspired enough to give these amazing recipes a whirl in our own kitchens!! So keep up the amazing work and have a wonderful day!! -Katie

AWWWWW. Katie you are so sweet! That really made my day.

I really need to stop letting my inner demons take over and just go with the flow...When something good is happening in the kitchen....blog it about it.

Luckily today with the game coming on I was making something fun to munch on:

Sweet and Spicy Meatballs
JennyMac Lipsmack Creation

1 bottle Heinz chili sauce
1 small jar of grape jelly
1 small jar of jalapeno jelly
3 packages of premade beef meatballs (they had about 12 per package)
1/2 onion minced in food processor
4 jalapenos, deveined and seeded, minced in food processor

Place all meatballs in the the crockpot. Place sauce and jellies on top. Don't worry about mixing it. When the inside gets hot enough to melt everything, THEN you can mix it. Add minced onion and peppers. Cook on HIGH until sauce is thickened and meatballs are coated. Eat with toothpicks as appetizer or as K-man wanted just some bread on the side.

Enjoy!

Meaty Orzo Pasta Dish

I absolutely despise jarred sauces. They are full of sugar and other 'stuff'. I am aware of the addiction children get to the sugar in these jars when after my 8th graders made some lasagna with a sauce from scratch a student came up to me and asked if she could have some sugar to put on her lasagna....I about fell on the floor. Absolutely NOT! was my answer to her request. See? You don't think something like jarred spaghetti sauces could feed an addiction to sugar and that was your proof. I had a similar request when I my first year of teaching when a High-Schooler asked to put sugar on the chili they made. THUD.

Here is a fun, meaty pasta dish with sauce from scratch and it's not difficult or lengthy to make.

Meaty Orzo Pasta Dish
by JennyMac Lipsmack

1 lb bulk Italian Sausage
10 large meatballs, cut in half (leftover or from frozen convenience bag)
1 pint sliced mushrooms
1 medium onion, chopped
2 Tbsp. olive oil
2 cloves garlic, minced
1- 29 oz canned diced tomatoes
1- 6oz can tomato paste
1 cup chicken or beef broth or water (more may be needed)
2 Tbsp. Italian Seasoning (or any combo of basil, oregano, thyme, rosemary and parsley)
salt and pepper to taste
1/2 cup orzo
fresh Parmesan

In a large skillet or pot. Brown the sausage, halved meatballs with the onion and mushrooms in the oil. Add the minced garlic and seasonings. Pour the canned diced tomatoes over the meat mixture. Add the tomato paste and meat broth. Stir carefully to incorporate the paste into the broth. Salt and pepper to taste. Let meaty sauce cook for 10 minutes. Mixture should still look watery. Add orzo (it will need a watery sauce to absorb). Cook for 10-12 minutes, stirring every so often to move the orzo around. Keep an eye on the sauce if it's looking dry add 1/2 cup more of broth at a time as needed. This dish/pot can also be baked if desired. Serves 4.

Serve in bowls with freshly grated parmesan (you can put shredded mozzarella on it if you baked the dish). Great with crusty garlic bread!

The effort to put this sauce together was minimal and much better than a jarred sauce. Less chemicals in a can of tomatoes than a jar of sauce too!

Buon Appetito!

Grilled Spicy Meatballs

If you have the same type of kitchen I do, no matter how much you have the A/C on or ceilings fan or both....the kitchen still gets hot in the summer (and it goes right up to the the bedroom for us to sleep in later, UGH). We always look how we can cook anything and everything on the grill during July and August.

I found on Life's Ambrosia a fun meatball recipe that I tweaked to work for me...They were STUPENDOUS! We cooked them on the grill without some special meatball grill cookware and had nothing to clean afterward....Check out what I did...

Grilled Spicy Meatballs
adapted from Life's Ambrosia

1 pound ground meat (I used 90% beef or you can use turkey)
1 egg beaten
1/3 cup dry plain bread crumbs (see how I made my own multi grain crumbs)
1/2 red onion, pureed in food chopper
bunch of chives, chopped
2 cloves garlic, minced (in food chopper)
2 tablespoons sriracha
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground pepper
2 tablespoons oil

1. Combine all ingredients except oil in a bowl. Mix well to combine. Roll into 20 (or so) meatballs. Place in fridge until ready to grill.
2. Heat up grill on high. Pull off a large piece of non-stick foil bend up the sides and pinch the corners to form a 'faux' cookie sheet. Place foil 'sheet' on grill and drizzle the oil on the foil (hahaha). Place meatballs on oiled foil and turn every so often for even browning. Approx 15 min.
3. Serve plain with a dab of more sriracha sauce. Also, as a leftover suggestion...nice bun, sliced herb cheese and re-heated meatballs for a sandwich...

Throw away that foil and no dirty frying pan or yucky grill. Easy clean up. Zingy meatballs! Loved them. Ate them with grilled zucchini and corn the first night and I had a tasty meatball sandwich the next day for lunch. I offered it to K-man to take for lunch but he said "the guys were doing "Friday lunch out"....*yay, fist pump*... K-man's loss was my gain. Even better the next day. Cook these on your grill and tweak your aromatics like I did...but DON'T forget the sriracha....gotta have THAT.



Enjoy!

Meat and Veggies Rolled into one....

Literally! Here you have spinach and ground turkey all in rolled into a moist meatball!


I made this recipe a few years ago when I first got Rachael Ray's 365: No Repeats. On a side note, how does this woman churn out so many cookbooks, be on her own talk show, travel for shows for the Food Network and still have a life with her husband? I swear she has a clone...or maybe time machine....


Anyway, back to the recipe. I really liked these meatballs and have made them many times. The original recipe is made with a Alfredo-like sauce but I wanted them a little on the lighter side. If you are a big fan of meatballs, she has many meatball recipes in this book: Chipotle Chicken Rolls, Turkey and Sage Rolls, Lamb and Feta Rolls Wingless Buffalo Chicken Rolls, Mexican Meatballs and the one I will highlight today are the Florentine Meatballs.

Florentine Meatballs
adapted from Rachael Ray's 365: No repeats

10 oz box frozen spinach, thawed, squeezed dry
1.3 lb ground turkey
3 Tbsp. onion, finely chopped
1 garlic clove, minced
1 large egg
1/4 cup milk
3 handfuls of crushed potato chips (I used Baked Lay's Barbecue)
1/4 cup grated Parmesan
1 tsp. kosher salt
1 tsp. freshly ground pepper
Olive oil for drizzling

Preheat oven to 400 degrees. Place meatballs on cookie sheet, drizzle with olive oil and bake for 20 minutes. Makes 24 golf ball-sized meatballs

Cook your favorite noodle....prepare your favorite sauce and serve how you see fit.

Here is a simple presentation of the meatballs with noodles and sauce.


Here is a casserole style way to make your meatballs. Sauce mixed with meatballs. Bake for 20 minutes until hot. Cover with shredded cheese. Garnish with French's onions.

Very moist and flavorful meatball!














These could also be made smaller and served as appetizers too!

Enjoy!

Guilt Free Meatballs

Who doesn't love a meatball? I know I certainly do! Here's what I did to keep out the fat of my meatballs and yet add flavor and keep the moisture!

Guilt Free Chicken Meatballs

1 serving of Fat Free Bagel Chips (look to your package what that is)
Fat Free PLAIN coffee creamer
2 slices of cooked turkey bacon, finely chopped
3 green onions, finely chopped
2 garlic cloves, pressed through garlic press
1 tsp. freshly ground pepper
salt to taste
1/4 cup egg substitute
1 lb ground chicken
2 Tbsp tomato paste, divided
1 Tbsp calorie free, sugar free ketchup (Walden Farms makes this)
1 Tbsp Italian Seasoning

Preheat oven to 400 degrees. Crumble up bagel chips and cover with creamer in bowl. Stir and coat and break up with spoon until softened.

Chop up turkey bacon finely and green onions and put in bowl with softened bagel chips. Press garlic and add. Mix. Add salt, pepper, tomato paste, egg substitute and mix again. Add ground chicken.

Mix until incorporated with fork. Use small scooper (the one I use for cookies) to make meatballs onto nonstick foiled cookie sheet. Bake for 10 minutes. In a small custard cup, mix ketchup, tomato paste and Italian Seasoning.

After ten minutes, brush ketchup mixture onto meatballs and bake for another ten minutes.

Absolutely moist and very tasty! Great on spaghetti squash!

Enjoy!

Same dish, different country

I found the recipe to these Asian meatballs and kept it immediately. YUM....but other than serving them for a appetizer what could I do to make them dinner?

Of course I tweaked! Keeping with the Asian theme, I put them on soba noodles, created a simple sauce....and TADA

Asian Spaghetti and Meatballs (Asian Meatballs with Soba Noodles)
adapted from Lisa of Cutting Edge of Ordinary who got it from Life's Ambrosia

Cook's Notes: Fry these meatballs if you want a crispy golden brown outside with a tender flavorful inside. If you would prefer to bake them, I would recommend drizzling them with a little olive oil before cooking them in a preheated 350 degree oven for about 30 to 35 minutes or until cooked through.

1 ½ pounds ground pork
½ cup finely minced onion
3 cloves garlic, minced
1 teaspoon kosher salt
½ teaspoon minced fresh ginger
1 teaspoon dried cilantro or 1 tablespoon chopped fresh cilantro
1 teaspoon roasted sesame seeds
1 egg, beaten
2 serrano peppers, minced
½ cup plain dry breadcrumbs
1 teaspoon fish sauce
¼ cup of oil (if frying)
1 package soba noodles (usually found in the Asian section of your grocery)
1 cup chicken broth
3 Tbsp. corn starch
veggie of choice (I used fresh green beans as seen in pictures)

Soy Garlic Dipping Sauce

3 tablespoons soy sauce
1-Tbsp rice wine vinegar
1 teaspoon granulated garlic
Short drizzle sesame oil
Red pepper flakes to taste
1 Tbsp. sugar

Preheat the oven to warm setting. In a bowl combine all the ingredients except the oil. Mix well. Roll into 20 meatballs.

If frying: Heat the oil in a large frying pan over medium heat. Fry meatballs in batches until they are golden brown on all sides and cooked through. About 8 to 10 minutes total. Be careful not to overcrowd the pan. Transfer cooked meatballs to the oven to keep them warm while you finish cooking the remaining meatballs. Keep the pan with oil and brown stuff stuck for next direction.

Prepare your soy dipping sauce in a custard cup and set aside.

Prepare the soba noodle according to the directions. While the noodle are cooking I added the green beans to cook with them. Drain into colander when your noodles/beans are cooked.

Heat up pan that you used for the meatballs. Add your cornstarch, stir around and pour in chicken broth. Use a wire whisk to mix up the chicken broth, cornstarch and to incorporate/dissolve those tasty brown bits left from the meatballs. Heat until thickens. Dilute sauce with more chicken broth if desired. Add back noodles/beans to coat with sauce. Don't be alarmed if sauce starts to disappear into noodles. That's okay...they are soaking up FLAVOR!

Taking your tongs...put generous pile of noodles/bean onto plate. Swirl tongs so the noodles look pretty. Top with your Asian meatballs, put cup of dipping sauce on the side and serve some oranges on the side. PERFECTION!

K-man and I actually started drizzling the soy dipping sauce all over the meatballs, noodles and beans for the flavor of it all was fantastic! Thanks Des and Lisa! What a hit!

Enjoy!

Get out your TV table....

Nuffin says lovin' like meatballs from the oven!

I've so many meatball recipes to choose from on my fellow foodie blogs! I wanted certain flavors yet on the healthy side....so I did some tweaking on this yummy recipe:

BBQ Meatballs
adapted from Pioneer Woman

1 1/2 lbs ground beef (I used ground turkey)
3/4 c. oats
1 cup milk (I used evaporated milk and only about 1/2 cup at first....didn't want them to be overly mushy and 1/2 c. was PERFECT!)
3 Tbsp. finely minced onion
3 Tbsp. finely chopped bell peppers (I just grabbed a handful from the salad bar)*
Large handful of frozen spinach, microwaved and squeezed dry with a towel
1 clove of garlic
1 -1/2 tsp. salt
black pepper
1 cup ketchup
2 Tbsp. sugar
3 Tbsp vinegar
2 Tbsp. Worcestershire Sauce ('whatzthishere' sauce)
4-6 Tbsp. onion

Preheat oven to 350 degrees.


Combine first nine ingredients with a fork.









Roll into medium balls and place on rack on a cookie sheet. Bake until cooked through (pioneer woman dredged hers in flour and cooked in a frying pan, I like mine baked so the fat can drain off). *It is always smart to add extra veggies when using ground turkey for they can be a bit dry without the veggies.




How cute is THAT?









Bake @ 350 for about 10 minutes. You don't need to worry about fully cooking them for they cook more later!








At some point I take them off and place them on this rack...not only do I want the fat cooked off but all the veggies render some water and I don't want my meatballs soggy either!







Place in baking dish. Combine remaining sauce ingredients and pour onto meatballs and bake for 45 minutes.


Very little fat in these and some healthful veggies to boot! K-man will never know since they are submerged in this tasty sauce!



Tune into tomorrow for the 'comfy' side dish that accompanied these luscious meatballs!