Category Archives: Foodie Friday

Foodie Friday…Mozzarella Stuffed Meatballs

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Happy TGIF! :)  How has your week been?  Got any plans for the weekend?  I hope the weather will continue to be just as nice as it has been the past 2 days.  I love spring like days! :)  Goodbye Winter — HELLLOOO Spring! :)

Since my schedule has gone haywire, my meal planning and *cough* exercise routine has as well. :(  I enjoy doing both so Im working on finding the balance in work and play.  {Ill take any suggestions here} :)  This week Raymond and I did manage to make one great meal together:  Mozzarella Stuffed Meatballs.  They were fab!

MOZZARELLA STUFFED MEATBALLS

  • (1 lb) Ground Beef (highly recommend 93/7 or better)
  • (1 Egg) slightly beaten
  • (1/2 Cup) Italian Seasoned Bread Crumbs (We used Progresso)
  • (1/2 Tsp) Salt
  • (1/2 Tsp) Pepper
  • (1/2 Tsp) Garlic Powder
  • (1/2 Tsp) Italian Seasoning
  • (1/2 Tsp) Minced Onion (spice)
  • (1/4 Cup) Shredded Mozzarella Cheese
  1. Preheat oven to 350 degrees.
  2. Throw everything in a bowl.
  3. Take off rings and mix with hands.  Make sure it is all incorporated
  4. Grease baking sheet.
  5. Use a Tbsp to divy out meatballs.  So they are all the same size.
  6. Roll each meatball.  Press a small amount of mozzarella cheese in the middle.  Cover cheese.
  7. Place all meatballs on the baking sheet.
  8. Bake 10 minutes.
  9. Turn meatballs.
  10. Bake 5 more minutes.  (depending on your oven – you might need to bake an additional 10 minutes).
  11. Enjoy! :)

We served ours with pesto pasta and french bread.  The meatballs have so much flavor that I suggest keeping the side dishes relatively plain.  No need for flavor overkill — coming for a flavor fanatic! :)

Link up if you made anything yummy this week! :)

Until next time…

 

Foodie Friday {Green Pizza}…

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Happy Friday everyone!  I hope you are gearing up for a fabulous weekend!  Im trying to prepare myself for a busy next couple of …weeks! :)

This weeks Foodie Friday post is … Green Pizza!  Borrowed from my wonderful friend, Lauren Nix.  Thank you Lauren — this was the best lunch ever! :) *Picture is different than recipe – but it looked yummy* 

GREEN PIZZA

(1) Tortilla wrap (soft taco tortilla)

(1 TBSP) Pesto .. or more to taste

(1/2 CUP) Shredded Mozzarella Cheese

(1/2 CAN) Rotel

Chicken, cooked

  1. Preheat oven to 350 degrees.
  2. Cook chicken.  Options here: skillet, broil, grill, or boiled.  I sauteed mine in the skillet with Trader Joe’s 21 Salute Seasoning.
  3. Place tortilla on cookie sheet.
  4. Spread pesto evenly over tortilla.  Leave a “crust”.
  5. Top with cheese.
  6. Top with Rotel.
  7. Top with chicken.
  8. Cook 10-12 minutes until desired crispiness.

This is my new go-to lunch recipe.  It was uh-mazing!  I honestly could have eaten four of them! :)

Until next time…

Foodie Friday {Pesto Scallops}…

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Before I launch into another delicious recipe to round out the week, I wanted to talk about Valentine’s Day.  I am not a huge Valentine’s Day person.  What I mean is, I dont ask Raymond for roses, cards, presents, or an expensive dinner out.  I am not a big present person for one, but I dont like the hoopla around the day.  It does kinda feel like a Hallmark holiday — okay okay ladies — feel free to let me have it. :)

Now with that said — we were watching the Carolina game the other night and Raymond declared to the television “Why does the guy have to do everything?”.  Now I have no idea what prompted the statement as I was nose deep in the website and Money Saving Mom article debut.  My guess is a commercial about buying jewelry or taking your lady out to dinner ran across the screen.  Well it got me thinking — Raymond is right (as he usually is)! Why it is that the men have to surprise and woo the lady — why cant the lady also surprise the man!  (Im expecting comments galore on this) :)

So…if you want to cook a special dinner for your special fella next week or this weekend then I highly recommend this recipe!  Its SO super easy!

PESTO SCALLOPS

*Sea scallops are worth the splurge here.  Bay scallops shrink when cooked & become rubbery

*I dont add the toasted walnuts.

  • 1 lb sea scallops
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 tbsp olive oil (I use canola oil)
  • 1/2 lb pasta (any shape and kind will do – I use egg noodles)
  • 1/4 cup jarred basil pesto
  • 1/4 cup shredded Parmesan cheese
  1. Cook pasta following package instructions (about 10 minutes).
  2. Drain pasta, reserving 1 cup of the cooking liquid.
  3. While pasta is cooking, pat scallops dry and season with salt & pepper.
  4. Heat oil in a large nonstick skillet over medium-high heat.
  5. Saute 4 minutes per side, until cooked through and no longer translucent.
  6. Add the pesto to drained pasta.  Stir in some of the reserved cooking liquid until pasta is evenly coated with pesto.  *I eyeball the amount of pesto — my philosophy is the more the merrier*
  7. Stir in cheese.  Top with scallops.

I served this with a side of pesto breadsticks.  It was delicious!

PESTO BREADSTICKS

  • 1 tube of refrigerated ready-to-bake breadsticks
  • Pesto
  • Salt & Pepper
  1. Roll out the tub of breadsticks.
  2. Sprinkle each breadstick with salt & pepper.
  3. *I added a little garlic powder as well*
  4. Spread about a 1 tsp to 1 tbsp of pesto on each breadstick
  5. Twist the breadsticks and place on greased cooking sheet
  6. Bake at 350 degrees for 8-10 minutes.

Enjoy! :)

Until next time…

Super Bowl Sunday {Recipes}…

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I usually dont blog on the weekends, but I wanted to share a delicious {and original} recipe for this weekend’s football game. :)  To say that I love to cook might be an understatement.  However, I had hit a plateau with my recipe inspiration {thank you Pinterest for reviving my inspiration}.  You see, I need recipes to cook up great things.  There are only a hand full of dishes that I make without them … you know the kind that comes from your head.  Well chili happens to be one of them.  I made the most delicious pot of chili today and I finally documented it!  I thought I would share with you!

JENNIFER’S CHILI 

  • 2 lbs Ground Beef
  • (15.5 oz) Can of Light Red Kidney Beans, rinsed & drained
  • (15.5 oz) Can of Dark Red Kidney Beans, rinsed & drained
  • (15.5 oz) Can of Pinto Beans, rinsed & drained
  • (15.25 oz) Can of Corn, rinsed & drained
  • (2) (14.5 oz) Cans of Stewed Tomatoes, chopped
  • (15 oz) Can of Tomato Sauce
  • (8 oz) Can of Tomato Paste
  • Medium Onions, chopped
  • Large Green Pepper, chopped
  • (8 oz) Package of Mushrooms, chopped (any variety)
  • Cloves of Garlic, minced
  • (1-2) Jalapeños, chopped
  • (2) (12 oz) Beer (any variety)
  • Palmful – Paprika
  • Palmful - Oregano
  • One packet of Chili Mix
  • Salt & Pepper
  • Palmfuls of Sugar (to taste)
  • Ketchup (to taste)
  1. Brown beef in a non-stick skillet.  Pour in large stockpot
  2. Drain & Rinse beans and corn.  Add to stockpot.
  3. Add tomato sauce and paste.
  4. Add onions, green pepper, mushrooms, garlic, and jalapeño.
  5. Chop stewed tomatoes.  Pour sauce from can and tomatoes into stockpot.
  6. Add beers and packet of chili mix.
  7. Simmer on low to medium for 20 minutes.
  8. Taste and add spices, sugar, and ketchup to taste.
  9. Simmer on low for up to an hour.  The longer it simmers the better the flavor — just make sure it doesnt burn.
  10. Serve with cornbread muffins (I prefer Trader Joes variety).
Raymond and I are heading to his brother’s house for the game.  I havent seen Raymond this excited about driving to Dallas (North Carolina) in awhile.  His brother and wife just had  their first baby, which is causing the anticipation I believe.  We also plan to make:
Paula Deen’s Mini Burgers   (with a twist — mushrooms & smoked gouda)
I prefer to bake up cupcakes or Reese Cup Brownie Bites — but since his family has a lot of health problems, Raymond asked me to keep it fairly healthy.  Fine — Ill save the really yummy stuff for another day!
What are you making for the big game?
Go Patriots…Go Giants….I am honestly pulling for them both.  What can I say, I think they are both great!
Until next time…

 

Foodie Friday…Peanut Butter & Jelly Braid

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Round 2 of Foodie Fridays — today’s recipe is about braids.  Not the kind in your hair….geez! :)  I am 0 for 2 this week in recipes {chicken stir fry & shrimp lo mein was gross blech}  However, I did manage to make this braid last week and it was delicious!  There is a variation of this for tacos that was also delicious — next week’s recipe! :)

Peanut Butter & Jelly Braid

*the recipe calls for yeast and bread making — I did not go that far — I used crescent rolls*

  • (2) Refrigerated Crescent Rolls (roll of 8)
  • Peanut Butter
  • Jelly or jam
  1. Open crescent roll package. Unroll each triangle.
  2. Place each triangle lengthwise down a cookie sheet
  3. Alternate them so they make a large rectangle
  4. Spread peanut butter along center (about 2″ across)
  5. Top with jelly
  6. Bake at 350 for 15-20 minutes

I used Sugar-Free Smuckers Strawberry Jam.  Once it baked – it was more like jello.  I would stick with the full sugar variety.

What did you make this week that was yum-o?

Foodie Friday…

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Welcome to Foodie Friday!  

The idea came about because I love blogging and I love cooking.  Why not smash them together? :) Every Friday I will share a new recipe that I have recently tried and thought was delicious!

I am always looking for an excuse to whip up something sweet.  ”Taco Braids” were on the menu for Monday, so I decided it was a great opportunity to bake a recipe I had been dying to try:

OVEN BAKED CHURROS

*Southern Living, May 2011

  • (17.3 oz) package of Puff Pastry
  • (1/4 cup) melted butter
  • (1/4 cup) sugar
  • (1 tsp) cinnamon

1) Preheat oven to 450 degrees.

2) Spray cookie sheet with non-stick spray

3) Unfold puff pastry.  Cut sheet in half — then cut each half into 1-inch wide strips.

4) Place on cookie sheet and bake for 10 minutes until golden brown.

5) Meanwhile, melt butter in saucepan.

6) In a separate bowl, mix sugar and cinnamon

7) Remove pastries from oven, dip in melted butter, and roll in cinnamon/sugar mixture.

Whoa-la .. a delicious Mexican inspired dessert.  Raymond loved them — he ate about 10 in the first night.  I have never baked with puff pastry before.  It was super easy and delicious.

Enjoy!