Posted at 5:11 am
This recipe is a big winner in our house. There’s something for everyone. My husband loves the meatballs, my girls love the sauce and I love the whole shebang. Serving it family style makes the meal feel more relaxed. You’ve got to love it when you can just plunk dinner right down in the center of the table hot out of the oven. I serve this with garlic toasts so we can dip them into the skillet, but you could also toss your favorite kind of cooked pasta in with it too. Be careful when you serve this, the skillet will be very hot!
Another thing I like about this recipe is that it doesn’t take all day to make. Give yourself 40 minutes and you’ve got it covered.
Credit: Cooking Light Magazine
- 1 small zucchini shredded (I use a cheese grater)
- 12 ounces ground turkey
- 1 small onion shredded
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/4 tsp ground pepper
- 1 large egg
- 1 Tb olive oil
- 8 oz cremini mushrooms
- 2 garlic cloves
- 1 1/2 cups of your favorite jarred pasta sauce (we like Prego)
- 1/4 cup water
- 1 cup pre-shredded mozzarella cheese
- 1 french baguette, cut into small slices and toasted
- Preheat oven to 400 degrees. Line a rimmed baking sheet with aluminum foil and spray with non-stick cooking spray.
- Place shredded zucchini between a double layer of paper towels to squeeze out excess moisture. Stir together zucchini, turkey, onion, oregano, salt, pepper and egg into a medium sized bowl. Using a small cookie scoop, or about 1 tablespoon, arrange onto prepared baking sheet. Bake for about 12 minutes or fully cooked.
- Meanwhile, heat a large ovenproof skillet over medium-high heat on the stove. Add olive oil to the pan and garlic and mushrooms. Saute for about 5 minutes or until mushrooms are fully cooked. Stir in marinara sauce and 1/4 cup water. Reduce heat to medium and simmer for 5 minutes. Add meatballs to skillet (leave behind cooked-out proteins); gently stir to coat with sauce. Sprinkle cheese on the top.
- Broil meatballs until cheese is melted and bubbly, about 2 minutes.
- Serve with toasted baguette.
Here’s the mushrooms sauteed with the garlic and olive oil.
Next, add your marinara and water. Let it simmer for a few minutes. Then put your baked meatballs on top.
Stir the meatballs into the sauce until they are completely coated.
Finally, sprinkle the cheese on top and toss them under the broiler for 2 minutes.
Enjoy! (Safety hint: I keep an oven mitt on the handle to prevent burns)
Posted at 7:23 am
How was your Mother’s Day? Did you eat out? Plant some flowers? The weather was perfect here!
I like to avoid the restaurant crowds by eating at home. My daughters had lots of homemade presents waiting for me when I came downstairs from sleeping in so I looked through those while my husband poured my favorite coffee and served a mimosa alongside of it. Ah, it felt like a vacation.
Eggs Benedict is my favorite breakfast so Chris takes care of cooking the eggs, Canadian bacon and toasting the English muffins while I whip up the Hollandaise each Mother’s Day. This sauce is the mother f-ing bomb! Nothing beats homemade, but making it can seem like a tedious chore…until now. You really only need 3 ingredients that are already in your fridge. So what are you waiting for? Be prepared to have your world rocked with this silky, custard-colored sauce drizzled over your eggs, asparagus or crab cakes. You can also adapt this recipe to serve more by doubling, tripling it or whatever you need.
Start off by filling your blender with hot water and set aside. You can enjoy a mimosa while you do this too. 😉
Heat up your butter on the stove until it’s foaming. Like this.
Dump out the water from the blender, wipe it dry and add some lemon juice and an egg yolk. Blend thoroughly, then, with the blender on low, slowly add your melted butter until combined completely. That’s it! So easy.
Easy Hollandaise Sauce
1 and 1/4 sticks unsalted butter, cubed
1 large egg yolk
1 Tbsp lemon juice
salt and pepper to taste
- Fill a blender with hot water. Set aside.
- In a small pan, melt butter over medium heat on stove until foaming.
- Discard all water from blender and dry out with clean towel.
- Put egg yolk and lemon juice into blender and blend until combined.
- With blender on low, slowly add melted butter. Leave milky solids in pan.
- Season with salt and pepper.
- Serve immediately.
Posted at 8:24 am
Hello! It’s been a while since I’ve written a post and eons since I’ve posted a recipe. My brother passed this one along and I loved the simplicity and originality of it. It’s sort of a fondue in a bread loaf. I wish I could have taken more pictures, but this was as far we got. Make this for a cozy night in with a glass of wine. It’s also a perfect appetizer to serve when you want to impress your dinner guests.
Cheesy Fondue Bread
- loaf of French bread
- 3 kinds of cheeses that melt- I used Gruyere, Camembert and Triple Cream Brie. The original recipe mentioned Raclette, but I couldn’t find it.
- Dried Rosemary
- Carmelized onions (about 1 onion, though you won’t use it all)
- Cooked bacon, crumbled
- 2 Tb chopped parsley
- 2 cloves minced garlic
- 1/4 cup olive oil
- 3 Tb grated Parmesan cheese
- Using a knife, cut three squares out of the bread as seen in the picture above. Be careful while cutting, as you will cut the bread into strips to use for dipping later on.
- In the first square, place slices of Camembert until bottom of bread bowl is covered completely. Spoon in a thin layer of carmelized onions. Add another layer of Camembert. Add another layer of onions. Add a final layer of the cheese.
- In the middle square, place sliced Gruyere until bottom of bread is covered. Add a sprinkle of Rosemary. Place another layer of Gruyere. Add another sprinkle of Rosemary. Put your final layer of Gruyere on top.
- For the last square, add your sliced Brie. Continue to alternate Brie and bacon as you did in the squares above.
- In a small bowl combine, parsley, garlic, olive oil and Parmesan. Drizzle over the top of the sliced bread that you pulled out for the squares.
- Bake in oven at 400 degrees for about 30 minutes. You may need to cover with foil the last 10 minutes so the bread won’t burn.
- Serve immediately and enjoy!
Posted at 8:24 am
A week ago today, our family laid to rest an awesome and influencial lady- my husband’s grandma, Elvira Cavallari. For fifty two years, her and her husband owned a family-run restaurant in Northfield called The Willow Inn Club. My husband’s family lived above the restaurant and he started setting tables when he was six. His family knows a thing or two about hard work. When I met Elvira thirteen years ago, she told me to call her Grandma so I did. She told my dad, who lost his mom to cancer a while back that he could call her Mom. So he did. That’s just who she was; she accepted everyone and always made us feel comfortable and welcome when we visited her home.
Elvira taught me to make homemade spaghetti, gnocchi, pumpkin bread, sugar coated pecans, Italian chicken with peppers and so many other delicious recipes. Her spirit lives on whenever we make one of them now.
In a way, she inspired me to start this blog. Her recipes were always unique and practically fail proof so I referred to them often when I started writing here just over three years ago.
We miss you Elvira, but we know you are with many of your loved ones and looking out for us down here. Cheers Grandma!