Homemade Calzones!

Making Calzones are really very easy. I make my own pizza dough, it's easy when you have a Kitchen Aid Mixer. You just dumped all the ingredients in the bowl, using the dough hook, the dough is ready within minutes. 

I like to add pepperoni, cooked meatballs, or cooked sauage to the Calzones.  I have even tried sauteed zucchini once, and they were very delicious! 

Use your imagination, making Calzones are so easy, you will be amazed how easy, and satisfying they are!  Serve them with a most delicious salad, and your meal is complete!  Enjoy!

The Dough - for 4 Calzones

1 1/4 cups warm water (warm water, NOT HOT)
2 TBS sugar
2 Tsp. Active Dry Yeast

In a bowl add the water, then the sugar and yeast...mix with a fork and let sit for 5 minutes until it gets all foamy, this is called "Proofing the Yeast".

Yeast all foamy

To the Kitchen Aid Mixing bowl add:
4 1/2 Cups Bread Flour (I use Bread Flour, but you could use Regular too)
2 TBS oil (I use olive)
1 tsp salt
Yeast Mixture already foamy

With the Dough Hook attached, mix on low. Increase speed, and mix until all the mixture forms a ball around the dough hook, you may have to scrap the sides of the bowl down with a spatula.

Dough hook with dough around it

Now look is the dough forming a ball around the dough hook like the picture above? Or does it look like a "cake batter" in the bowl? If it looks like a batter, add 1/4 cup more flour, you want all the dough mixture to be wrapped around the dough hook, that means it's done kneading. Or, there may be extra flour on the bottom of the bowl, then you need to add a little more water. Take the dough out of the bowl, and work it a little with your hands, if sticky add some more flour to your hands. Put in a well oiled large bowl, let rise for one hour.

Dough all risen and ready to spread!

These are the tricks to bread making, if you don't have a Kitchen Aid Mixer, you can use this same method, just the OLD FASHIONED way.....knead with your HANDS!!!!

When the dough is done rising, it will double in size, punch down. Divide it into 4, and let sit for about 5 minutes, will be elastic and easy to spread. On a big board with your fingers, start spreading the dough into a circle, it will spread easily.

Making the Calzones

2 cups Ricotta Cheese
1 cup Mozzarella Cheese
Pepperoni, cooked meatballs, cooked sausages, sauteed Zucchini (that's what I have below)

On a floured board spread out the dough into a circle (doesn't have to be perfect) with your hands.  Add about 1/2 cup of the Ricotta on one side and top with about 1/4 cup of mozzarella cheese and whatever kind of topping you wish, I used sauteed Zucchini in the picture below.

Fold the dough over.....

 Seal the sides together making sure the filling doesn't come out. Crimp the sides together and seal with a fork.

All ready for the Oven! Using a sharp knife, carefully cut air holes in the top.  Bake in a 400 degree oven for 20 minutes!

Now you are ready to cut into it and eat.  Serve with your favorite tomato sauce!  YUMMO!

Beef Enchiladas

I'm linking this recipe up with The Better Baker's Weekend Potluck! Go take a look-see!

It's been a very busy week.  This whole week our church is having VBS, Vacation Bible School.  We are active in VBS, my Hubby is helping in Wood Shop, Becca is helping with Recreation, Davey is in the 2nd grade class, and I'm helping in Crafts.  Over 300 children are participating....a great turn-out, we are loving it, and the fellowship is wonderful!

I've been cooking Beef Enchiladas now for years. They are easy, and so delicious. They remind me of a Mexican Lasagna. Yes, now don't faint..... I use the canned refried beans, canned enchiladas sauce, and even a packet of taco seasoning mix, they are so helpful, easy for a busy mom like me, and for a very busy week here at home.

To make this all taste so delicious and "fresh" I do use fresh Cilantro. I love fresh Cilantro, I even grow it with my herbs, it's so convenient to pick it, chop it up and add it to many dishes.  Cilantro makes all Mexican dishes taste so "fresh", even if you are using canned ingredients.  Make this recipe, so delicious, so satisfying!  YUMMO!

Beef Enchiladas

2 pounds Ground Beef, 85% lean
1 can Refried Beans
1 can Black Beans (drain, and rinsed from their liquid)
1 large can Enchiladas Sauce (red or green, the green is hard to find!)
1 packet Taco seasoning mix
2 tsp Cumin
2 TBS of fresh Cilantro
1/4 cup water
1 package of shredded Cheddar Cheese, about 12 oz
1 package of the medium Flour Tortilla's, about 10 in a pkg
1 small can of chili's only if you like it hot...I tend to leave this out because my kids won't like it

1.  In a skillet brown the meat and then drain all the fat, I drain the meat using a colander. Then return the meat back to the skillet. Add the water, taco seasoning mix, cumin, refried beans, rinsed black beans, chiles and cook for another 5 minutes and mix it really good to combine.

Doesn't this look so delicious!

2. In a 9x13 greased casserole dish, put about 1/2 cup of the Enchiladas Sauce, then take the Floured Tortilla's and spread about 2 TBS of the beef mixture in the middle of each tortilla, and then top it with a sprinkling of cheese, but save about 1 cup of the cheese for the topping at the end.

3. Roll them up, and put them in ONE LAYER in the casserole dish on top of the enchiladas sauce. Continue doing this until all the beef mixture is gone, and the floured tortillas are used up, you will have about 10, squeeze them in the casserole dish again, only one layer.

 4. Top with the remaining Enchiladas Sauce, and cheese, sometimes I even top it off with the meat mixture if I have any leftover.  Bake uncovered in a 350 oven for 1/2 hour.  Enjoy!

Garnish - Sour Cream and Salsa....and a Most Delicious Salad!

Taco Bowls......So Easy!

I've been making these Taco Bowls for years.  They are so easy, all you need is a package of medium size floured Tortilla's, and a cereal bowl. 

Simply line a cereal bowl with a flour tortilla, no greasing, no veggie spray.  Make sure its really in the bowl, and the edges are up around the rim of the bowl.  Put the bowls on a cookie sheet and bake in a 350 oven for 15 minutes, until golden brown.  The bottoms still may be a little soggy, carefully remove the "Tortilla Bowls" out of the bowls, and put them on the cookie sheet.  Bake for an additional 5 minutes, this will firm up the soggy bottoms.

This is what you will have when they are done!

All ready to be filled with all the Fixings!

Fillings for the Tortilla Bowl

2 lbs of chop meat, I use 85% - Serves 4 hungry people
1 small onion minced
1 packet Taco Seasoning
2 tsp. cumin
1/4 cup water
1 can rinsed black beans or red kidney beans
2 TBS Cilantro finely minced
1 TBS fresh lime juice

Brown the meat in a skillet, drain all the fat.  Add the onion and saute until soft.  Add the water, seasoning mix, cumin, cilantro and lime juice.  Cook on simmer for 10 minutes. At this point you can add a can of  black beans or red kidney beans, make sure they are well drained and rinsed!

Fixings

1 can Refried Beans - warm them in the microwave
your favorite salsa
shredded cheddar cheese
Sour cream
Big large salad, with tomatoes, olives, mixed with Italian Dressing!

Use your imagination, whatever you want to go with this delicious Taco Bowl, go for it!  Enjoy!

A Most Delicious Taco Salad!

Well, the weather will feel like Spring today for sure!  It's going to be in the high 60's!  I took a couple weeks off, it's been so busy around here.  My Hubby was home for about 20 days with an inner ear virus, he has been back to work, and doing fine.  My little boy Davey's birthday was on the 1st, he is 8 years old, can't believe how fast the time has flown by!   We just had his family birthday party this past Saturday, and it was so nice, and a lot of fun.  I cooked up a storm and made a lot of food, but for dessert I made my little boys favorite.....a most delicious ice cream cake!  I will share that recipe soon! It came out so good, and everyone loved it!   I also made this Taco Salad, that everyone enjoyed, it was easy, and so delicious, and I want to share the recipe with you....here it is.

Taco Salad

1 whole head of Romain Lettuce chopped
1 Red pepper chopped
1 Green pepper chopped
2 Tomatoes chopped
1 small red onion chopped
1 can of sliced black olives
1 Avocado chopped
1 cup shredded cheddar cheese
1 can of black or kidney beans DRAINED and RINSED
1 bag of crushed (yes crushed) Doritos (any flavor but I like to use the Taco flavor)

1 lb chop meat cooked in a skillet until no longer pink and cooled - you can do this the day before
1 pkt Taco seasoning

Dressing -  if you want buy a bottle of any Italian Dressing, but the Good Seasons, the one where you have to make it with the oil and vinegar is really the best one!

This is the BEST, and use Cider Vinegar!

Get a really BIG BOWL, the biggest one you have in the house! Cook the chop meat in a skillet, drain all the fat, then add the taco seasoning to it and mix really well, cool or do it earlier in the day or the night before. To the big bowl, add all the ingredients, and then pour the Italian dressing on top, and mix really well.  Sometimes before a party I will add all the ingredients in one big bowl, and keep in the frig, then right before we eat, add the Doritos and mix it up with the dressing!  So easy, so fresh, and so delicious!  YUMMO!

So YUMMO, don't you want this for dinner tonight! 

Happy Belated Valentine's Day......Pasta Primavera with Sausage!

We had a wonderful Valentine's Day, sorry I didn't post a romantic recipe, or something like that, but I was so busy preparing.  What a treat for me, my Hubby was home and we went to breakfast, and got to spend some of the day together.  My little boy Davey's 2nd Grade class had a party, so I was busy preparing and helping with that, it was fun!

I made a most delicious dinner last night, Chicken Cordon Blue, the Easy Way, with Rice Pilaf, and green beans.  The best part of the whole dinner were the Chocolate Covered Strawberries, they were so delicious, and everyone loved them.....I ate six of them, too many, cause today I'm in sugar overload!  I'll post that recipe soon.

Today I am sharing a recipe I made over the weekend, Pasta Primavera with Sausage!  This recipe was so easy, and delicious. Try it, you will love it!

Pasta Primavera with Sausage

Italian Sausage, about 6 links (or whatever sausage you like)
2 TBS Butter
2 TBS Canola Oil or Olive Oil
1 large Onion chopped up
2 Red peppers cut up into thin short pieces
1 Red pepper cut up into thin short pieces
8 fresh Mushrooms, wiped cleaned and cut up
1 TBS fresh garlic minced
1/2 head of Broccoli florets cut up
2 hot cups of water
2 packets of chicken bouillon
1/2 cup white wine
salt and pepper to taste
1 lb Pasta (whatever kind you want)

Preheat the oven to 375.  Put the sausages on a cookie sheet and cook for 20 minutes until done.  In a large skillet, on medium to heat heat, melt the butter and add 2 TBS oil.  Add the onion, peppers, and garlic, salt and pepper, and saute until soft, lower heat.  Then add the broccoli and mushrooms. Add the white wine. Mix the water with the chicken bouillon, and add to the veggies, and let it cook uncovered on low for about 10 - 13 minutes until the sauce thickens just a little. Now at this point you should taste it, what does it need, more salt, and pepper?  The sausage should be done cooking in the oven, take it out and cut it up, add to the veggie mixture. 

Cook the pasta you want to go with this, drain it good. To serve, spoon the veggies and sausage mixture over the pasta, sprinkle with Parm cheese....so YUMMO!

It's Snowing..... Smothered Chicken with Homemade Rice Pilaf!

What a wonderful way to wake up on a Saturday morning.....with snow coming down outside!  Everything looks so beautiful, we don't have that much, so far just a dusting, but it's so pretty!

I am reposting a great recipe, "Smothered Chicken", this recipe is one of our favorites here at my house.  My little boy Davey loves it, his whole dish is just about "licked clean" when he's finished.  I'm also posting a new recipe, "Homemade Rice Pilaf."  I've never made "Homemade Rice Pilaf" before, and it's so easy, so perhaps I won't buy those easy rice mixes anymore?  We'll see.....try these recipes, you will love them, so comforting, and of course so easy!  YUMMO!

         Smothered Chicken

6 -8 chicken cutlets sliced thin (or pounded whatever you prefer)

2 TBS canola oil

1 cup flour for dredging

2 cups water

2 TBS chicken bouillon

1 tsp. powdered garlic

2 tsp. fresh parsley or 1 tsp. dried

1 cup White Wine, or if you prefer Cooking Wine

1 TBS lemon juice

salt and pepper

1 small Jar with 2 tsp flour and 1/2 cup cold water (to thicken the GRAVY)

Slice the cutlets thin or pound them out, whatever you prefer. Heat a skillet, or if your lucky like me, a Cast Iron Skillet, with the 2 TBS Canola Oil. Dredge the chicken in the flour shake off any existing flour, put in the hot oiled pan, and cook for 2 minutes on each side until golden brown, do not let them burn....salt and pepper each side. Continue frying all the cutlets, you may have to do this in batches, and add more oil to the pan after each batch. You are just browning the cutlets, they will still be pink inside. Put the cutlets on a dish, and now make your GRAVY!!!!

GRAVY
To the hot pan add the 2 cups water with chicken bouillon, and whisk, add the WINE, and whisk really well, add the garlic powder and lemon juice. Bring to a boil, for 1 minute. Lower heat to med-low and put the chicken back into the pan making sure the gravy is covering each cutlet and cover, cook for 1/2 hour on med-low.

Now to thicken the GRAVY, just like I always thicken my gravy's, in a jar with a lid, put 2 tsp flour in the jar and 1/2 cup cold water, shake, and slowly add to the gravy, you may want to take the cutlets out to do this, to really whisk the gravy and get it all thick and delicious! You don't want it too thick, just thick enough to coat the chicken. Put the cutlets back in and simmer on low for about 10 minutes. Top with minced parsley, and SERVE over rice, egg noodles, or even mashed potatoes! YUMMO!!!

Homemade Rice Pilaf

So YUMMO!

1 small onion minced

2 tablespoons butter

1/3 cup Orzo Pasta

3/4 cup white rice

1 1/2 cups chicken broth or water

2 tsp. Fresh minced Parsley (optional but gives such a fresh taste)

1 tsp. salt

1 tsp. pepper

ORZO....looks like RICE

In a medium saucepan melt the butter over medium heat add the minced onion, salt and pepper and saute until soft

Add Orzo and rice and brown for 3 to 5 minutes. Add broth or water, salt and pepper, and bring liquid to a full boil. Cover pot and reduce heat to simmer and cook rice 18 minutes. Fluff with a fork, add minced parsley, and serve.

Pork Roast with Sauerkraut & Apples!

Tonight I am making a Pork Roast with Sauerkraut &Apples for dinner, it's easy, and really delicious.  I bought a whole Loin of Pork about a month ago, it was on sale for .99 a pound, how cheap is that!  I cut it up into three big pieces, and just put them in the freezer, I will use them later on. So today it's cold outside, and a nice Pork Roast would be great for dinner!

Pork and apples go together perfectly!  My Mom use to make Pork Roast with Sauerkraut for us, but only on occasion.  It was always delicious, and she would make her homemade apple sauce to go along with it. 

I always brown my meat in about 1TBS canola oil, this really helps when you make a gravy, all those tiny bits that are left behind make a most wonderful yummy gravy.  Even if I put a roast in the crock pot, I still brown the roast first.  It's easy, and really comforting, and Winter is all about comforting meals. 

Pork Roast

1 3lb Pork Roast (loin of pork)
1 large onion chopped into small size pieces
3 TBS or cubes of Beef Bouillon
1 cup water
1 TBS canola oil
Salt and pepper to taste
1 large can of Sauerkraut
3 large Apples cored and cut up into chunks

Preheat oven to 350.  In a large roasting pan, heat and add the canola oil.  Brown the meat on all sides until a nice brown.  While browning, salt and pepper all the sides of the roast. Add the onions, beef bouillon, sauerkraut, apples, and water to the pan. Roast in the oven for about 1 hour.  I like my pork tender, until no longer pink, and until a knife goes through very easily.

To make the GRAVY

A Jar with a lid with 1 cup of water in it
2 TBS flour
2 cups of extra water

When the roast is done, take it out of the pan and onto a cutting board, cover with foil.  With a slotted spoon, take out as much of the sauerkraut and apples as you can, and put them in a bowl, and cover with foil. On the stove top, add the 2 cups of water to the roaster pan drippings, and heat on high, until it comes to a boil.  Make sure to scrape all the "goodness" off the sides and bottom of the roasting pan, and whisk, you will see tiny bits of goodness, along with the cooked onions.

 To a Jar, add 2 TBS flour, with 1 cup water, cover and shake.  Add to the pan of drippings, and whisk immediately on high heat, bring to a boil, this will help if there's any lumps.  When all incorporated, turn flame to low and let simmer for about 10 minutes.  Taste it, what does it need, more salt, or pepper....The gravy should be a nice thick consistency, but not too thick, if it's too thick, add some extra water.

Serve with the Sauerkraut and Apples, along with mashed potatoes, or oven roasted sweet potatoes, and don't forget a veggie! So YUMMO.. Enjoy!

Chicken Pot Pie.....Perfect for a Winter Dinner!

I hope you all enjoyed your weekend, and had a fun-filled Superbowl party.  We sure did, went to friends, and really had a wonderful time, the game was exciting, and the food delicious.  I made my Stromboli, Mac & Cheese, and Mexican Caviar for the party! 

Tonight I am making my Chicken Pot Pie, I posted the recipe back in September, but wanted to share it again.  It's homemade, and delicious.  I make my own pie crust, and it's so easy, but if you want, buy the Pillsbury Pie Crust, But I encourage you to make your own pie crust one day. 

This meal is my daughter Becca's favorite....she asked me to make it for her on her birthday....in AUGUST.  Yes, it was a hot day for Chicken Pot Pie, but she loved it.  I haven't made it in a while, and she's been asking for it.....so tonight Becca will be so happy to hear that Chicken Pot Pie is for dinner!

Pie Crust for one pie

2 cups all purpose flour

1 cup shortening

1 tsp salt

1 egg

water

1 tsp. vinegar

In a large bowl put the flour and salt, and shortening, then using a pastry cutter or 2 knives cut the shortening into the flour and salt. Using a liquid measuring cup, break one egg into it, and then fill it to the 1/2 cup line with ice cold water, and add 1 tsp vinegar.....YES vinegar......it will be fine you'll see. Mix it with a fork, then add it to the flour/shortening mixture and mix together with with a fork, then get your hands in there and gather the dough together don't be afraid, this pie dough recipe you can work the dough and it will still be flaky! Form into a round disk, if it's too wet, add a little more flour, too dry, add very little water....it will be sticky, but not overly sticky.....all depends on the day and humidity.......wrap in plastic wrap and put in the frig for about 1/2 hour, or you can even leave it in there for 2 days, or freeze it for whatever pie you want :)

Filling
About 2 cups COOKED shredded chicken (if you don't know how to cook it, cut them up in small pieces, and put a little canola oil in a frying pan, and cook until lightly brown)
2 cups milk, 2% or whole
4 TBS cornstarch
2 cups chicken stock or 2 cups water with 2 TBS chicken bouillon added (I use the water with bouillon)
4 TBS butter (don't worry you're not gonna eat the whole pie, well maybe you will)
salt and pepper to taste
1 cup shredded cheddar cheese
2 cups mixed frozen veggies (corn, peas, carrots, whatever)
In a large pot, add the milk, cornstarch, add the water with the bouillon mixed, or chicken stock, salt, pepper, butter,.whisk constantly, but watch it, keep whisking, you don't want it to burn.....it will start to bubble and become thickened, take off heat and add cheese, stir let it melt, and then add the COOKED chicken, and veggies.. stir.....COOL... now the pie crust

The filling, so YUMMO!

Take the pie dough out of the frig, and on a well floured surface, cut the dough disk in half, take one of the halves and roll out, this is the bottom of the pie. Make sure you have a dusting of flour on the bottom and top of the dough before rolling, and on your rolling pin...roll out to a rectangle since you will use a 9x13 dish, or a round dish if you want to use a deep round casserole dish. Keep rolling take your time if it sticks add a little more flour, moving the dough so it doesn't stick, move it around after each roll with the pin.

Rolling out the pie dough/crust....EASY, you can do it!

Put it on the bottom of a 9x13 dish, then add the cooled filling, and roll out the top pie crust the same way, lay it carefully over the filling, seal the edges, and cut three holes in the top crust for vent holes. Bake in a 350 oven for 40 minutes until you see it bubbling and light brown. Let sit for 10 minutes before servings......SO YUMMO!!!!.

Done and ready for the oven!

Food for the Big Game!

So who is your favorite team in the Superbowl this year?  Well, even though we live in New Jersey, and from New York City, my Hubby doesn't like the Giants, so he won't be routing for them.  I know, how could he!  But that doesn't mean we won't WATCH the game, and have delicious food. 

We are going to a friends house this year to celebrate the game, and it will be a fun-fill "food party". There will be a lot of food at this party, and I am looking forward to it, but I've been on this diet, ugh, I know, so it will be a hard one for me!  But I am STILL making my Stromboli for the party. 

I love making Stromboli, it's easy, and if you know how to make your own Pizza Dough, then it's so easy!  I am also bringing Mexican Caviar, you can find the recipe HERE, it's easy, fresh, low CARB, and low CAL, and delicious.  What are you all making for the Superbowl?  I'm sure something YUMMO!

Stromboli - makes 2

Cheese (any kind you like, I use Provolone, Mozzarella, and Swiss and just enough to cover the center of the dough
Pepperoni - just enough to cover the center of the dough
Ham - just enough to cover the center of the dough
Salomi - Just enough to cover the center of the dough
1 Green Pepper chopped
1 Red Pepper chopped
1 large Onion chopped
1 lb of Ground Italian Sausage Sweet or Hot, whatever you like
1 egg and 1 TBS water for egg wash
Recipe for my Pizza Dough you can find here!

In a skillet over med heat, brown the ground up sausage, I don't use links in this recipe. At the store you can find ground up Italian Sausage right by the Links of Sausage.  So brown up the sausage until no longer pink, then DRAIN ALL THE FAT!   Put back in the skillet, and the onions, and peppers. Saute until the veggies are soft. Let this cool, or do it the day before and keep in the frig.

Ok, so you just read how to make the Pizza Dough for the Stromboli, easy right?  Or if you don't want to make it homemade, then just buy 2 loaves of pizza dough, let them sit at room temp for about 1 hour on a floured cutting board, this will make them elastic, and so easy to roll out with YOUR HANDS!!!  I never use a rolling pin. 

with all the fixings!

With your HANDS form the dough into a rectangle, in the center of the dough start layering all the meats and cheese, and cooked, but COOLED, sausage, onions, and peppers.  Starting at the longest side of the dough start rolling the dough up, this is called a Jelly Roll, be careful you don't want the meats and cheeses to squeeze out. 

All rolled up and ready for the oven!

Pinch the seams together, and carefully transfer to a greased cookie sheet. Sometimes I form mine into a U-SHAPE, just easier to transfer that way.  Let rise for 20 minutes, and brush with egg wash.  Put into preheated 400 degree oven, and cook for 20 minutes until golden brown. Cool on a rack, cut with a serrated knife.  Serve with your favorite Tomato Sauce, or Honey Mustard....so YUMMO!

Cooling right out of the oven!

Italian Wedding Soup, with Matzo Balls......YUMMO!

I made this most delicious soup last night, Italian Wedding Soup, but with Matzo Balls! Italian Wedding Soup has little meatballs, and since my little boy loves my meatballs, I knew he would love this soup.  I also put Orzo in the soup, to make it a hearty dinner for us all.  It was easy, and only took like 2 hours to cook from start to finish.  Make this soup, it was a real HIT!!!!

Italian Wedding Soup with Matzo Balls

2 TBS Canola oil
1 large onion diced
3 carrots peeled and cut like coins
3 stalks celery diced
2 Chicken Breasts diced uncooked
8 Cups water
3 packets of chicken bouillon or more to taste
2 tsp or more to taste salt and pepper
1 bay leaf
1 tsp garlic powder
1 tsp dried basil
2 TBS fresh parsley
1 cup of cooked Orzo Pasta or whatever little pasta you have in your pantry
1 envelope of Matzo Ball Mix
About 20 mini meatballs


Recipe for my Meatballs

1pounds chop meat (85% lean would do)
3/4 cup seasoned bread crumbs
1 egg
4 TBS milk
2 TBS fresh parsley
2 tsp fresh basil
1 tsp dried oregano
1  tsp salt
1 tsp pepper
3 TBS Parm cheese

Mix together with your HANDS......YES... you need to do this with your hands!!! Roll into tiny balls.  

Making the Soup
In a large stockpot over medium - high heat add the canola oil, and let the oil heat up, then add the onions, carrots celery, season with salt and pepper, and cook until tender.  Add the uncooked chicken, and cook until no longer pink.  Add the water, and packets of bouillon, garlic powder, basil,  fresh parsley and bay leaf.  Bring to a boil, then add the UNCOOKED TINY MEATBALLS, yes you don't have to prebaked them, just drop them into the soup.  Cover and cook on med-low for about 1 hour.  Taste it, what does it need, is it well seasoned, you want a well seasoned soup!  I usually add more salt at this point, nothing like a unseasoned soup!  Cook the Orzo, and add to the soup, stir well, and simmer on the stove for about 20 minutes.

Matzo Balls - I buy the box of Matzo Ball Mix, so easy, follow the directions on the back, after preparing the mix which is so easy, it has to be chilled for 20 minutes in the frig, so plan for this, and the Matzo Balls have to boil in water for 15 minutes, before adding them to the soup.  After boiling them in water, simply add them to the soup and simmer for another 5 minutes.  ENJOY!

This what I use, so easy!

Matzo Balls cooking in water before adding them to the soup!

Helpful Hint - I made up a batch of regular meatballs last week with my sauce, and knew I was going to make to make Italian Wedding Soup this week. I just rolled some tiny meatballs and put them on a cookie sheet, put them into the freezer for about 2 hours, took them out, then into a plastic baggie, and right back into the freezer awaiting to be cooked!  SIMPLE, and thinking ahead!

Happy Monday.....Chopped Steak with Sauteed Onions and Mushrooms!

Happy Monday everyone!  It was a very busy weekend for us, but very much enjoyable!  We ran around almost all day on Saturday, going here and there, even Saturday night was busy!  Sunday we enjoyed a wonderful church service, and then we were invited to our friends house for Sunday dinner.  What a treat, a good time was had by all!

Tonight I am cooking Chopped Steak with Sauteed Onions and Mushrooms!  You all know that Chopped Steak is just big hamburger, right?  I don't know if you make your Chopped Steak any differently than a hamburger, but I usually make it the same way, but then I saute some onions and mushrooms to go on top, and usually make a GRAVY!  My son loves GRAVY!

Here's the recipe....Enjoy!

Chopped Steak with Sauteed Onions and Mushrooms

2 lbs 85% Ground Beef - makes about 4 burgers
salt

In a greased frying pan, or if your lucky, cast-iron skillet, heat on high. Form the Chopped Steaks into oval shaped patties, make an indent in the middle so the "steaks" don't puff. Put them in the hot GREASED pan, salt the "steaks" on the top side, and fry for about 3 minutes, you want a beautiful brown color on the bottom before you flip. Flip the "steaks" and salt again. Wait for another 3 mins, and remove the "steaks" onto a plate. Drain all the fat, and lower the heat to med-low, put the "steaks" back into the pan, cook COVERED for another 7 minutes if you want a WELL-DONE burger like I do, or another 4 minutes if you want MED-WELL, or if you want it "MOOING"....about 2 more mins.


Sauteed Onions and Mushrooms
2 large onions, chopped
2 cups FRESH and wiped clean with a damp paper towel.... Mushrooms chopped
1 TBS butter
1 TBS oil (I use Canola)
salt & pepper
In a frying pan, heat on med-high, add the butter and oil, then add the chopped onions, salt, pepper, and saute for about 2 minutes. Add the Mushrooms, stir. Lower the heat to med-low and cook the onions & mushrooms SLOWLY, stirring occasionally. You want this to cook slowly, they will cook down and turn a light brown caramel color, about 20 mins or so. Serve immediately.....YUMMO!

GRAVY

1 TBS Flour
2 Cups Beef Bouillon or Beef Stock
salt and pepper to taste
extra water if needed

If you want now you can make a gravy for the Chopped Steak, take the chopped steaks out of the frying pan, heat it up again to Medium, there will be bits of goodness in the bottom and some grease leftover in the frying pan, that's good, you want that, add 1 TBS flour, and whisk it into the bits and grease for 1 minute, then add  2 cups of beef stock or bouillon, I use bouillon, quickly whisk them together, will get thickened.  Taste it, what does it need...salt, pepper?  Is it too salty, add 1/4 cup water, if it's too thick add a little more water.  Taste it again, it's all part of cooking really delicious food, you need to taste as you go.  Bring to a boil, keep whisking, then lower the heat and simmer for 5 minutes.  Serve with buttered egg noodles, or mashed potatoes....YUMMO!

Oven Baked Meatballs! Yes they really are Delicious!

Well, I tried it again, I was too lazy to fry my Meatballs yesterday, so I put them on a cookie sheet and put them in a 375 oven, and baked them!  I know, now don't faint!  Now let me tell you, I have always fried my meatballs, just like my Mom.  Once I baked them, but they didn't have that flavor, you know of being fried in a little oil on the stove...YUMMO!  Can I tell you how much easier it was, and so delicious! I then took them out and immediately put them into my homemade sauce, and they cooked in there for about 4 hours, and they were tender and perfect!  I asked my Hubby if he liked them, and he said, "Yes, but what's different?" I told him, and he said that he actually liked them better.....who would have known.

Here's the recipe, for my Homemade Meatballs, but now they are baked!  You try them, and let me know what YOU think!

Homemade Meatballs


2 pounds chop meat (85% lean would do)
1 1/2 cups seasoned bread crumbs
1 egg
1/4 cup milk
3 TBS fresh parsley
1 TBS fresh basil
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1/4; cup Parm cheese

Mix together with your HANDS......YES... you need to do this with your hands!!! Roll into medium size balls.  Line a cookie sheet with foil, and grease with cooking spray, cause they will stick. Put the meatballs on the tray and BAKE in a 375 oven 5 minutes on each side, turn them don't let them burn... they won't be cooked through, and if your not dropping them into sauce, cook them a little longer.  Transfer to the big pot of simmering sauce. Cook for 3 hours on simmer, or all day if you have that time.....uncovered.....yes uncovered, or if the tiny spattering of sauce on your stove bothers you, then put the lid on, but not all the way, you need the sauce to thicken and with the lid on, it will not thicken!   YUMMO!!!!

Hint - I'm always thinking ahead so it seems, so not all of the meatballs were cooked yesterday.  I made tiny ones for my Italian Wedding Soup, that I'm going to make next week.  I just rolled them into tiny balls, put them on a cookie sheet, put them in the freezer.  Today when they were frozen, I put them into a ziplock bag, back into the freezer for next week....now that's thinking ahead!

Beef Enchiladas!

It was 8 degrees this morning when I drove Becca to the bus stop, but still no snow!  We are suppose to get some snow this weekend, really hoping over here.  I am really enjoying the chilly days here in New Jersey, we have the pellet stove on, and our house is so cozy, just the way I love it.  I hope you all are enjoying your Winter too!

I've been cooking Beef Enchiladas now for years.  They are easy, and so delicious.  They remind me of a Mexican Lasagna.  Yes, now don't faint..... I use the canned refried beans, canned enchiladas sauce, and even packet of taco seasoning mix, they are so helpful, easy for a busy mom like me, and for a very busy week here at home. To make this all taste so delicious and "fresh" I do use fresh Cilantro.  I love fresh Cilantro, I even grew it with my herbs this past Summer, it makes all mexican dishes taste so "fresh", even if you are using canned ingredients like beans.  Make this recipe, so delicious, so satisfying!  YUMMO!

Beef Enchiladas

2 pounds Ground Beef, 85% lean
1 can Refried Beans
1 can Black Beans (drain, and rinsed from their liquid)
1 large can Enchiladas Sauce (red or green, the green is delicious!)
1 packet Taco seasoning mix
2 TBS of fresh Cilantro reserve 1 TBS for garnish
1/4 cup water
1 package of shredded Cheddar Cheese, about 12 oz
1 package of the medium Flour Tortilla's, about 10 in a pkg
1 small can of chili's only if you like it hot...I tend to leave this out because my kids won't like it

Garnish - Sour Cream, Salsa, and a sprinkling of fresh Cilantro!

In a skillet brown the meat and then drain all the fat, I drain the meat using a colander. Then return the meat back to the skillet.  Add the water, taco seasoning mix, refried beans, rinsed black beans, chilis and cook for another 5 minutes and mix it really good to combine.

In a 9x13 greased casserole dish, put about 1/2 cup of the Enchiladas Sauce, then take the Floured Tortilla's and spread about 2 TBS of the beef mixture in the middle of each tortilla, and then top it with a sprinkling of cheese, but save about 1 cup of the cheese for the topping at the end. Roll them up, and put them in ONE LAYER in the casserole dish on top of the enchiladas sauce.  Continue doing this until all the beef mixture is gone, and the floured tortillas are used up, you will have about 10, squeeze them in the casserole dish again, only one layer.  Top with the remaining enchiladas sauce, and cheese.  Bake uncovered in a 350 oven for 1/2 hour.

Serve with salsa, sour cream, and a sprinkle of fresh Cilantro on top!
I usually make a Spanish rice dish with this and top it with a most delicious salad with Italian dressing, not too heavy!  Enjoy!

Stuffed Peppers!

Have you ever made Stuffed Peppers?  They are so delicious!  My mom use to make them for us while we were growing up, and I remembered how much I love them.  I make them for my family, and my Hubby loves them, and the kids do like them too, just not the pepper part. 

All it is my Meatball recipe, cut the top off of a green or red pepper, remove the stems and seeds and you have a nice "container". You simply stuff it with the meatball mix. Then top it off with tomato sauce, homemade would be great, but there are times when I used Jar Sauce, now again, don't faint! YUMMO!

Stuffed Peppers

4 large Green or Red Peppers tops cut off seeds removed
3 cups  Homemade Tomato Sauce or Jar Sauce
1 cup Mozzarella Cheese
4 TBS Parmesan Cheese

Cut tops off of pepper!

Helpful Tip - sometimes the peppers will wobble or fall over in the casserole dish, because their bottoms aren't level, so I trim just a tiny bit of the flesh off the bottom of the pepper to make it level, and they stand up straight! EASY!

Remove Seeds, and trim bottoms!

Meatball Mix for the Stuffing of Peppers
2 pounds chop meat (85% lean would do)
1 1/2 cups seasoned bread crumbs
1 egg
1/4 cup milk
3 TBS fresh parsley or 2 tsp dried
1 TBS fresh basil or 2 tsp dried
2 tsp dried oregano
2 tsp salt
1 tsp pepper
1/4 cup Parm cheese

Mix together with your HANDS......YES... you need to do this with your hands!!!  Stuff each Pepper with about 1 handful of Meatball mix.

Put the Peppers in a square casserole dish and top with the sauce and then top again with the Mozzarella Cheese and  Parm cheese. Bake in a 350 oven for 1 hour until the meatball mixture is cooked well.  Serve over pasta!  Enjoy!

Making Fresh Homemade Pasta!

I hope you all are enjoying this wonderful Sunday.  We sure are, love going to church in the morning, and we go to the early service, 8:15, then Sunday school, and we get home by 11:30 a.m. Nice and early!  I usually come home and make breakfast for my family, it's easy and fast, and we are all starving anyway.

For Christmas this year, my Hubby gave me a Pasta Maker, among some other great gifts.  I especially love the "diamond open heart with a key necklace", yes I was totally surprised.  Back to the Pasta Maker......I've always wanted one. So one day during the break I made a batch of homemade pasta, so very easy, especially since I can use my Kitchen Aid Mixer with the dough hook!  The dough came together, you have to let it rest for about 20 minutes, and it becomes very elastic. Using the Pasta Maker was easy, and we had  homemade fresh egg noodles for dinner that night! YUMMO!

Yes these are Homemade Fresh Egg Noodles!!!

Today, if I get some energy, I will make a batch of Ravioli.  I will let you know how they turn out!

Homemade Pasta

Ingredients

• 3 1/2 cups unbleached all-purpose flour
• 4 extra-large eggs

Directions

Mound the flour in the center of a large wooden cutting board. Make a well in the middle of the flour, add the eggs. Using a fork, beat together the eggs and begin to incorporate the flour starting with the inner rim of the well. As you incorporate the eggs, keep pushing the flour up to retain the well shape (do not worry if it looks messy). The dough will come together in a shaggy mass when about half of the flour is incorporated. 

Start kneading the dough with both hands, primarily using the palms of your hands. Add more flour, in 1/2-cup increments, if the dough is too sticky. Once the dough is a cohesive mass, remove the dough from the board and scrape up any left over dry bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board with flour when necessary. Wrap the dough in plastic wrap and set aside for 20 minutes at room temperature.


Or dump all the ingredients in your Kitchen Aid Mixer, and let the mixer do all your work! 

Then you have to cut a piece of dough off the ball, and feed into the Pasta Maker.....starting with the thickest setting, keep feeding the dough through, each time lowering the setting, until finally the dough is thin and ready to cut into your desired noodle.

Hubby and Davey making Pasta!

Cutting them into NOODLES!

 We tried to dry the noodles, but honestly just couldn't wait to boil them and EAT THEM!  They were so fresh.  They only took a couple of minute to boil, so fresh, so HOMEMADE!!!  Enjoy!