Mini Meatball Soup

As the weather gets colder and our days get busier I've been trying to find recipes to warm our tummies, but don't take a lot of time (to prepare, cook or clean-up).   Both of my kids LOVE soup...pretty much any kind from tomato to escarole to chicken noodle!  So I decided this year I'm going to start making more soup!

I asked around on my message board and got a nice long list of recipes to inspire me!  And the first one up was Mini Meatball Soup.  This was super easy to make.  The most difficult part was rolling meatballs, but really that's not very hard...just tedious!  And the end result was exactly what I was hoping for!  My kids liked it, it warmed our tummies on a rainy fall day.....and it was DELISH!  I changed the recipe around a bit to fit the ingredients I had on hand, and it all worked together!  I used ground turkey...which is basically all I use when a recipe calls for ground beef or pork...it's always in my fridge or freezer and I, personally like the taste better!  I also opted to not use spinach.  I was worried if I included it, my kids wouldn't eat the soup....which is weird because they will both eat escarole...but neither will eat spinach!  So I didn't put it in this time, but maybe I'll try it next time!  I did add a can of cannellini beans just to give it a little extra substance!  Anyway if you are craving a good, hearty soup on a cold, fall day.....give this one a try!


Mini Meatball Soup

2 tablespoons extra-virgin olive oil, 2 turns of the pan in a slow stream
3 carrots, peeled and chopped
2 ribs celery, chopped
1 medium onion, chopped
2 bay leaves, fresh or dried 
1 can cannellini beans

1 pound ground turkey
1 egg, beaten
2 cloves garlic, minced
1/2 cup grated Parmigiano-Reggiano or Romano
1/2 cup plain bread crumbs
1/2 teaspoon ground nutmeg
6 cups chicken stock or broth
2 cups water
1 1/2 cups dried pasta (I used elbows)


In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5 or 6 minutes, stirring occasionally. 

While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.
Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and add beans.  Start to roll meat mixture into small balls, dropping them straight into the pot.  They will cook in the pot!   Cover and simmer soup 10-20 minutes.

While soup is simmering, boil a separate pot of water and cook pasta as directed on box.   Remove and drain.  

When you are ready to serve the soup, serve individual bowls of pasta and then spoon the soup over it!  If you cook the pasta in the soup pot and aren't ready to eat it when it is ready...or don't plan on finishing the whole pot of soup at one meal...the pasta will get very soft and mushy...from sitting in the chicken stock.    So my tip is to spoon the pasta into a bowl and then spoon the soup over it!

I like to add a little grated parmesan or romano cheese on my soup (something I learned from my dad)...so feel free to add a sprinkle!  :)  I also served it with delicious crusty bread and butter!  

ENJOY!!!

~Gianna~

Beer & Chili Meatballs

These little balls of deliciousness have been an old standby of mine whenever I'm asked to "bring a hearty appy!" because you can make them in bulk and they are so yummy!  I also always add them to my own menus..when I'm hosting a party!  I usually cook them on the stove, and then transfer them to my crockpot and keep it on warm, just to keep them hot!  (They aren't as good served room temperature..or cold!)   And even though they do have beer in them......kids go coo-coo for them!  The alcohol burns off...so don't worry (I never do) ;oP  And they are made with ground turkey, so they are a tad more healthy!  BONUS!!!  

You must make these for the next "bring a hearty (or any) appy!" party!  And you won't be disappointed...NO ONE will!

Beer and Chili Meatballs

Preheat oven to 350
You will need for meatballs...
1.5 lbs ground turkey
1 cup Italian Breadcrumbs
2 eggs (beaten)
3/4 cup milk
Mix all in a bowl (I use my hands)
Form small meatballs (like bite-sized or a little bigger)
Put on a baking sheet that has been lightly oiled
Bake for 30 minutes

You will also need
1/2 cup beer (any kind)
1/2 cup brown sugar
A bottle of chili sauce

In a large pot on the stove mix in all ingredients and drop in meatballs. Stir occasionally, let simmer for 15-20 minutes!






~Gianna~

Crockpot Baby Back Ribs

I love using my crockpot, but sometimes it gets hard finding recipes I like in the crockpot.  Sometimes the recipes make the food too wet or too dry and sometimes it tastes "crockpotty" (the taste it gets from sitting in a crockpot all day -- there is a certain taste, trust me).  

So I decided to give baby back ribs a try in the crockpot.  Last time I made ribs in the crockpot, they were very good.....but I used country ribs (bone in)....this time I decided to use baby back and cook them on low instead of high!  I also changed things around a bit, thanks to THIS recipe.  I gave them a dry rub and waited to add the BBQ sauce (Sweet Baby Rays obviously!) until the end!  And HOLY COW....I hit a home run!  These were AMAZING!  Probably one of the best recipes I've made in my crockpot!

Crockpot Baby Back Ribs

1 large rack of baby back ribs (I honestly don't remember how much it weighed).
1 tsp. black pepper
1 tsp garlic salt
1 tsp ground cinnamon
1 tsp onion powder
1 tsp tyhme
1 TBSP brown sugar

Bottle of your favorite BBQ sauce (I use.....all together now......Sweet Baby Rays)

Cut your ribs into sections (4 ribs in each)....you should get 4 or 5 sections.  
Combine all your dry ingredients and give those ribs a good rub down...make sure to coat the entire thing. 
Generously spray your crockpot with cooking spray.
Stack your ribs sideways/vertically in the crockpot....bone side down.  Kind of lay them against each other.
Cover and cook on LOW for about 8 hours.

After the 8 hours is up, uncover and brush the ribs with BBQ sauce.  I pretty much smothered mine...but I like them saucey!  Cover and turn heat up to HIGH and cook for another 30 minutes!

Voila!!  BEST CROCKPOT RIBS EVER!!!!!!  The meat is so tender it falls right off the bone, but not overly tender....you still have to lift the rib to your mouth and give a slight tug!  PERFECTION!

~Gianna~

Cheddar Ale Soup in (bonus) Pretzel Bowls!

So a few weeks ago I stumbled upon a recipe on the Williams-Sonoma website for Cheddar Ale soup...it sounded delicious but I didn't have all the ingredients....so I filed it on my computer for another day.     I recently got a Mac and I'm still (3+ months later) trying to figure it out.  I went to find the recipe and couldn't remember where I filed it.....so I did a quick google search for Cheddar Ale Soup and not only did I find the original recipe (from Williams-Sonoma), but I found someone that made THAT soup served in a...........wait for it.................


A pretzel bowl!   It has all the makings of the perfect game day food (or any day food, really)!    I could probably poll 100 men (and women too) and 90% would say at least 3 of these ingredients are on their "Top 10 Favorite Foods" list!   Cheese.......Check!  Bacon.....Check!  Beer......Check!  Pretzels......CHECK!!!   Pure Genius!  


All day my house smelled amazing, from the pretzel dough rising on the counter, to the soup simmering on the stove, to the pretzel bowls baking in the oven.....it was heaven!  And the taste was even better!  It was delicious and the best part....I didn't have bowls to wash after because we got to eat them!


I'm not going to lie or even try to minimize this meal.....it takes awhile to make and it's pretty tedious and there are lots of pans and bowls to wash (but no soup bowls).  I was in the kitchen a lot this morning, more than I like to be.   When I wasn't actually standing at the stove, I was checking on things, but if you have some time and want to make a yummy meal DO IT..I dare you!  You won't be disappointed!  File this one away for when you are home on a snowy day or a weekend when you have extra time to spend cooking!   I actually did most of the prep and cooking of this meal in the morning and then finished it up around dinner time, because I had time while my kids were in school.  It actually worked out nicely!  You don't have to do the pretzel bowls either...you can serve the soup in regular bowls....but I highly suggest the edible ones!  My kids loved them, and I can't lie.....I did too!  




Pretzel Bowls

(Thank You Fake Ginger)

Makes 4 Bowls

5 1/2 cups bread flour

2 envelopes of quick-rising yeast

2 tsp salt

2 tsp sugar

4 cups + another tablespoon or 2 of hot water (very hot, but not boiled)

Cornmeal

8 cups of water

1/4 cup baking soda

2 Tbsp sugar

1 egg white (beaten to blend)

Coarse Salt (I didn't have this, so I left it out...I also don't like salt on my pretzels -- I'm weird

Combine bread flour, yeast, salt, sugar and water in stand mixer (or large bowl) and mix until dough comes together in a ball.   Switch stand mixer to kneading attachment and knead for 5 minutes.  Or put dough on floured surface and knead for 5 minutes (or until elastic and smooth.  Grease medium bowl.  Add dough to bowl, turning to coat.  Cover with plastic wrap and a dishtowel.  Let dough rise in a warm, draft-free area until doubled in volume (about 35 minutes).

Flour baking sheet.   Knead on lightly floured surface.   Diving into 4 equal pieces. Form each piece into a ball and place on floured baking sheet.  Cover with towel and let sit for approx. 20 minutes until balls double in volume.  

Preheat oven 375.   Grease another baking sheet and sprinkle with cornmeal.  Bring 8 cups of water to boil in large sauce pan.   Add baking soda and sugar (it will foam -- don't panic).    Add one ball of dough to water with slotted spoon and let sit for 30 seconds.  Flip ball and let sit for another 30 seconds.   Transfer ball 9with slotted spoon) to prepared baking sheet.  Repeat with remaining bowls.

Brush rolls with egg white.  Sprinkle generously with salt (or omit like I did).  Bake rolls until brown about 25-30 minutes.   Transfer to wire racks and let cool.  

Using a sharp knife, work on a diagonal in a circle to remove a hole in the top.  Remove top and then hollow out the middles of the rolls to make a bowl.  Do this gently so you don't puncture a hole in the sides or bottom.  

Cheddar Ale Soup

(adapted from Williams-Sonoma)

Serves 6-8 bowls of soup

6 slices of bacon

1 Tbsp butter

1 Vidalia onion -- diced

2 carrots -- peeled and diced

2 celery stalks -- diced

3 cloves of garlic -- minced

2/3 cup all-purpose flour

1 1/2 cup pale ale (any flavor you like)

1 Tbsp Worcestershire sauce

3 cups milk

3 cup chicken broth

1 pound of extra sharp cheddar cheese-- shredded

In a frying pan, cook bacon until crisp.   

Remove bacon and drain on paper towel.

In a large stock pot add 2 pieces of the bacon and 2 Tbsp of the fat from the frying pan, cook on medium heat.  

Add and melt the butter.  

Add the onion, carrots and celery, cover and cook, stirring occasionally, until the vegetables are softened, about 20 minutes. Add the garlic and cook for 1 minute. Add the flour and cook, stirring occasionally, for 3 to 4 minutes. 

Add the ale and cook, stirring constantly, for 2 to 3 minutes. 

Add the Worcestershire, milk and broth, increase the heat to medium-high and bring to a simmer. 

Reduce the heat to medium-low and simmer for 10 to 12 minutes. 

Remove the pot from the heat and puree the soup (in small batches) in a blender.  You can also you an immersion blender.

Set the pot over medium-low heat and add the cheese by the handful, stirring constantly; do not allow the soup to boil. 

Season with salt and pepper. Ladle the soup into warmed pretzel bowls. 

Garnish with leftover crumbled bacon.

ENJOY!!!  I know you will!!!

~Gianna~

Coconut Chicken Strips

I accidentally bought chicken tenders instead of chicken breasts the other day and needed to make them tonight!  I found a recipe (thanks to a Nestie) that was perfect for dinner, because I knew the girls and Joe would eat it, but also perfect for the "football food" theme in honor of the Giants being in the Super Bowl this week!   It's very simple, doesn't take much time and will wow any crowd, young and old.   Pair these chicken strips with some yummy dipping sauce of your own or use mine, and it's a sure to be a touchdown!!!!   (Sorry -- I had to).  This can also be made into a meal or an appetizer!   Follow the same directions using butterfly shrimp for a different taste!  YUM!

Coconut Chicken Strips

1-2 pounds -- chicken tenders (cleaned)
2 large eggs
1/4 cup coconut milk
1/2 cup flour
1 1/2 cups planko breadcrumbs
1 1/2 cups shredded coconut
salt (to taste)
oil (for frying)

Set out 3 bowls.  In first bowl combine and mix eggs and coconut milk.  In second bowl combine salt and flour and in third bowl combine planko breadcrumb and shredded coconut.

While your oil is getting nice and hot, dip each chicken tender first in the flour mixture, then egg/coconut milk mixture, and then coat it in the planko and coconut mixture.   Once oil is hot, place chicken into pan and cook approx. 3 - 4 minutes on each side and until chicken is golden brown and crispy.  If they are thicker tenders you may need to cook a little longer.

Remove from oil and place on paper towels to drain excess oil and let sit for a few minutes.

Serve with your favorite dipping sauce.   ENJOY!!!

Here is what I whipped up for my dipping sauce and it was delicious


Dipping Sauce for Coconut Chicken or Shrimp
No recipe -- so add ingredients to taste

Apricot Preserves  (I used about 10oz) -- you can use Orange or Peach too!
Soy Sauce (about 1 tbsp)
Spicy Brown Mustard (about 1 tsp.)
Juice of half a lemon
Ground ginger (about 1tsp.)
Sesame oil (about 1/2 tsp)

Mix together and serve!

~Gianna~

Sausage, Pepper and Onion Sandwiches

This is always a crowd pleaser because it can be served as a main dish during a party or it can be served as an appetizer.  It can be served on bread or just in a plate.  I have become a huge fan of turkey sausage, so feel free to use that instead.....AND if you like a little spice in your life you may opt for hot sausage as opposed to sweet.    So as you can see, it's very versatile.  

This recipe is what I usually make for my family of 4 (with a bit leftover),  so if you are making it for more people make sure you make more.

1 package of sweet Italian sausage
1 red bell pepper
1 green pepper
1 vidalia onion
Olive oil
Salt
Pepper
Rolls, baguettes or a French loaf of bread

Preheat oven to 375.

Lightly oil the bottom of a 8x8 Pyrex dish.

With a fork pierce a few holes in each sausage link and lay them in Pyrex.

Cook for approx. 30 minutes.  Half way through flip them over.

At 30 minutes remove from oven and slice the links open (butterfly them) and return to oven.  Cook for about 15-20 more minutes until no longer pink inside.

OR

Slice links and put them on a preheated medium heat grill and cook for about 15 minutes until no longer pink.

While  sausage is cooking...

Slice peppers and onion and stir fry on stove top in olive oil  ans salt and pepper (to taste) until cooked, but still slightly crispy.  I like mine on the harder side, but if you like yours softer you can cook them longer.

Once sausage and peppers and onions are fully cooked serve both on bread of your choice.  I like to eat mine with ketchup, but you can also use your favorite marinara sauce.

ENJOY!

~Gianna~

Pizza Bread --Part 2--

I wanted to share a few other ideas on fillings or stuffing for pizza bread.  Here was my original post a few days ago with directions on how I make it.......PIZZA BREAD using pepperoni and mozzarella.
And the possibilities are endless....

How about one with chicken and mozzarella with a little gravy (sorry I'm Italian and that's what I call it -- tomato sauce)??

Chicken Parm Pizza Bread


chicken (boneless, skinless)
an egg
breadcrumb
shredded mozzarella
gravy (homemade or jarred)



Wash and clean chicken
Slice cutlets thin
Bread and fry them (using egg and breadcrumb)
Let them cool completely

Roll dough
Put a thin layer of gravy
then some chicken
then top with shredded mozzarella.

Then go HERE to see how to assemble and cook.

***The trick to this one is NOT to over stuff it...or the whole thing will rip while you are assembling and folding. ****

DELISH!!!!!

How about.......


Spinach and Provolone Pizza Bread Filling:

olive oil
2 boxes of frozen spinach -- cooked and squeezed very well, you want all the water out.
1 cup chopped onion
2 cloves of garlic
1/2 pound sliced provolone.

In a pan heat oil and garlic.  Add onion and spinach and heat through.  LET COOL (this is important b/c if you put the hot mixture on your dough it will ruin the dough).

Follow directions  here on how to assemble and cook!    DELISH!

Other ideas that I've (or my Mom's) done before and are just as easy and delicious.  Instead of chicken,  fry an eggplant and make an eggplant parm one!  Instead of just pepperoni add some salami or ham to it so it's stuffed with meat and cheese!  Or do ham and cheese!  Or how about chicken, roasted peppers and cheese?   Sausage, peppers and onions?!?!   Like I said the possibilities are endless!   Have fun with it and get creative!

Just make sure if you do something that I haven't posted....share it!  I love hearing how it turns out with other fillings!  :)



~Gianna~

Pizza Bread

This is not only a perfect game day food, but also a food that I grew up with!  My Mom used to make pizza breads often and she always changed them up, which is why I love this recipe.  There are so many fillings you can use and they are interchangeable....even the food itself is called different things.  I've seen it called Stromboli,  stuffed bread, and pizza bread...as I'm sure there are other terms for it!    Today I will be blogging about Pepperoni Pizza Bread (which reminds me I have heard it called Pepperoni Bread as well). I don't really use a specific recipe for amounts, I just wing it on how much stuff I want to fill it with.  Sometimes I'm in a cheesy mood so I'll put more cheese, sometimes if I'm making it for a larger group with men,  I'll put more pepperoni.  Some people serve theirs with a side of marinara sauce for dipping, I do not.  But feel free to add some on the side if you'd like.

PEPPERONI PIZZA BREAD

1 pound of pizza dough -- store bought or homemade (make sure it's at room temp)
Pepperoni (sliced thin from the deli counter)
Shredded Mozzarella (you can use provolone too, I personally like mozzarella in this)
Olive Oil
1 Egg White

Preheat Oven to 375.

Roll your dough out flat and longer than a round pizza on a WELL floured surface.  Length should fit in a baking sheet.

Grease the baking sheet with a thin coating of olive oil.

Layer pepperoni, leaving an inch or two the whole way around.

Add cheese to the middle of the layer of pepperoni.

Gently pull up sides and meet at the middle.  Make sure you press down on the fold to nothing seeps out.

Gently pull up the ends and press down firmly so nothing seeps out.  

Lift the entire thing and place it in the center of the baking sheet (I do mine seem side up).  If you don't think you can do this part (it takes some practice) you can place your dough on the baking sheet prior to layering the pepperoni and cheese and then fold it up.

Using a pastry brush, brush the entire thing with egg white.  

Cook for about 25 minutes at 375 or until the top gets golden brown.  

Let it set and cool for a few minutes, then slice it gently.   AND ENJOY!   Serve plain or with a side of marinara sauce.  

~Gianna~

Crockpot BBQ Ribs

I decided today to brush off the dust of my crockpot and use it!  I had pulled out some country ribs with the bone in and defrosted them in the fridge 2 days prior...and it was now or never!   And I decided to try to make ribs in the crockpot! 

I just threw some ingredients into my crockpot and let it work it's magic...and BOY DID IT EVER!!!!
Everyone ate them up...and I served them with corn bread and a salad.

CROCKPOT BBQ RIBS
In a crockpot combine
2-3 pounds of ribs....I used country ribs bone in, but you can use whatever. 
A bottle of your favorite BBQ sauce or homemade BBQ sauce (I used Sweet Baby Rays...Mmmmmm...)
3 gloves of garlic (minced)

Set your crockpot to HIGH for 4-6 hours, cover and let cook!

~Gianna~