Italian Meatballs

I have finally made the ultimate Italian meatball.  My mom has made meatballs before, but they always fell apart really easily and were rather bland (sorry if you're reading this, mom...).  I have had really good meatballs a few times at some Italian restaurants, so I wanted to try to create a knock-your-socks-off meatball recipe myself.  These meatballs literally melt in your mouth.  I seriously ate like four after just pulling them out of the oven.  The milk makes them so incredibly moist, and the flavors blend wonderfully well together.  They have a nice balance of flavors that will only get better once the flavors develop even further in a homemade tomato sauce (the meatballs are superb alone, though).  I served this over spaghetti with home made tomato sauce (I'm still working on a killer tomato sauce recipe, and I'll post it as soon as I can!), freshly grated Parmesan cheese, and crusty French bread.  It was wayyy better than any spaghetti and meatballs I've ever had in any restaurant.  I used 80, 20 ground beef and 2% milk, but 90,10 and 95, 5 will also work for the beef, and any low fat milk will certainly work.  These make awesome left overs, and freeze well too.  Bon Appetit! 




Yield: about 12 meatballs

Ingredients:

• 1 pound lean ground beef
• 1/2 teaspoon sea salt
• 1/2 large onion (or 1 small onion), finely chopped
• 1/2 teaspoon garlic salt
• 1 1/2 teaspoons Italian seasoning
• 3/4 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes
• 1 1/2 tablespoons Worcestershire sauce
• 1/3 cup low fat milk
• 1/4 cup grated Parmesan cheese
• 1/2 cup Italian bread crumbs

Directions:

1. Preheat an oven to 400 degrees F (200 degrees C).  Lightly grease a baking sheet.
2. Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet.
3. Bake in the preheated oven for 10 minutes, remove the baking sheet, and gently flip (more like roll) the meatballs to the opposite side.  The side that was first on the bottom should now be very lightly brown.  Bake in the oven for another 8-12 minutes, or until no longer pink in the center (I suggest testing one at 8 minutes).

Creamiest Mashed Potatoes

I'm gonna be honest...I'm not a mashed potato fan.  They just taste so plain and boring! Even on Thanksgiving, mashed potatoes have never been on my plate.  They are absolutely tasteless to me.  That is....until I created this recipe.  Garlic mashed potatoes, as opposed to plain mashed potatoes, I like a little bit more since there's more flavor, so I decided to perk up your normal mashed potato recipe into the ultimate garlic mashed potato recipe.  Now these potatoes have the perfect amount of garlicy flavor, and are incredibly creamy.  Sour cream, cream cheese, and butter make these {melt in your mouth}.  Another thing that's unique about this recipe is that the potatoes are made in the slow cooker for a few hours.  This allows all the flavors to blend together, and the result is phenomenal.  It also allows the potatoes to stay warm throughout your whole meal, even when you go back for seconds...and thirds(;  One thing I think is essential to mashed potatoes is SALT.  Add lots and lots of salt! It brings out all the flavors and makes them taste ten times better. I recommend using garlic salt if you're a garlic fan for the best flavor.  Make sure to blend the butter in at the very end; this makes the potatoes richer when served because the "buttery" flavor is a little more pronounced.  Adding the same salty, garlicy water to the potatoes that they were boiled in also adds a flavor boost.  I made these as a side dish to steak and salad, and the potatoes tasted heavenly mixed with the steak.  My parents and I all agree that these are the best mashed potatoes we've ever had.  My mom nearly fell to her knees on her first bite.  These will definitely be on my Thanksgiving plate this year!

Yield: about 10 servings

Ingredients:

• 5 pounds red potatoes, cut into chunks
• 2 tablespoons minced garlic
• 3 cubes chicken bouillon
• 1 (8 ounce) container sour cream
• 1 (8 ounce) package cream cheese, softened
• 1/2 cup butter, softened
• garlic salt, salt and pepper to taste

Directions:

1. In a large pot of lightly salted boiling water, cook the potatoes, garlic, and bouillon until potatoes are tender but firm, about 15-18 minutes. Drain, reserving water. In a bowl, mash potatoes with sour cream and cream cheese, adding reserved water as needed to attain desired consistency.
2. Transfer the potato mixture to a slow cooker, cover, and cook on low for 2 to 3 hours, stirring every hour to prevent sides from sticking. Just before serving, stir in butter and season with garlic salt, salt and pepper to taste.

Garlic Bagel Chips

These are the easiest snacks I've ever made!  When you're in a pinch for time and want a delicious snack, this is the recipe to go to.  But I'm warning you right now: These are SO addicting!!!  I'm not a very big fan of chips, and I've always thought bagel chips from the store were okay.  But these are way better!  The first time I made them, I used plain bagels, and the second time whole wheat.  Both were equally amazing.  I think they taste best fresh from the oven, because the saltiness is stronger when warm (I have no idea why)...and I love these [salty].  My family and I often top these in our salads and use them as croutons.  So good!  The next time I make these, I'm using cinnamon raisin bagels, omitting the seasonings, substituting butter for oil, and adding cinnamon sugar.  Yum!  I'll let you know how it goes(:

Ingredients:

• 2 bagels (any flavor is fine accept the sweeter types. I used regular and whole wheat)
• 2 tablespoons unsalted butter, melted (you can use salted if you like your chips pretty salty)
• 2 tablespoons olive oil
• 1 teaspoon garlic salt
• 1/2 teaspoon onion powder (optional)

Directions

1. Refrigerate bagels for at least 1 hour. Cut into 1/4-in. slices. 
2. Place bagel slices in a large zip lock bag.  In a separate bowl, combine butter, olive oil, garlic salt, and onion powder (if using). Pour butter mixture over top bagel slices, seal the bag, and shake well for about 30 seconds (or long enough for the bagel slices to be evenly coated). 
3. Spread bagel slices in one layer onto an ungreased baking sheet.  Bake at 325 degrees F for 12-18 minutes or until lightly browned.

Cheddar Parmesan Biscuits

I made these biscuits last week as a last minute side with my mom's world famous chili, and they turned out phenomenal.  They pair so well with chili, especially on a cold winter night.  The butter mixture that you brush on them adds a little boost of flavor that really takes them over the top and incredibly flavorful.  They look very presentable too - definitely inviting - ...golden brown with little pieces of cheese showing that makes you just have to grab one!  They're slightly crusty on the inside, while buttery and moist on the inside. My mom says they are the best biscuits she's ever had, and has asked me to make them almost every night.  Now all she talks about is the most perfect meal: these biscuits, my lucky collard greens, and ribs.  Not gonna lie...that does sound like an amazing meal; talk about the ultimate comfort foods!  

Ingredients

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3 tablespoons butter
• 1 tablespoon dried minced onion
• 1/2 cup shredded Parmesan cheese
• 1 1/2 cups shredded sharp Cheddar cheese
• 6 tablespoons buttermilk (or until the batter comes together)
• 2 tablespoons butter, melted
• 1/4 teaspoon garlic salt

Directions

1. Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
2. Whisk the flour, baking powder, baking soda, and salt together in a bowl. Cut the butter into the flour mixture until the mixture resembles course crumbs. Stir the onion, Parmesan cheese, and Cheddar cheese into the flour mixture. Pour the buttermilk into the bowl; stir until evenly combined. Drop by 1/4-cupfuls onto prepared baking sheet, about 2 inches apart.
3. Bake in the preheated oven until the tops of the biscuits are lightly browned, 12 to 15 minutes. Combine melted butter and garlic salt in a small bowl, and brush on top of hot biscuits.  Serve warm.

Black Eyed Pea Salsa

I made this salsa for New Years as one of our "lucky" dishes (since black eyed peas are known to have good luck) and it turned out fabulous!  My dad was constantly bugging me to make him salsa because he loves it, and he gobbled this up.  I love this salsa because it's very healthy and refreshing...not to mention incredibly flavorful.  If I made it again, the only thing I might do is add avocado.  I would have added it to the salsa when I first made it, but my mom doesn't like avocado (she's crazy).  I served these with blue, whole grain tortilla chips and my family and I all agree it's way better than any store-bought salsa we've ever had.

Ingredients:

• 1 cup canned black-eyed peas
• 1 cup canned black beans, rinsed and drained
• 1 cup whole kernel corn, drained
• 1/4 cup chopped onion
• 1/4 cup chopped green bell pepper
• 1/4 cup diced jalapeno peppers
• 1 cup diced tomatoes, drained
• 2 tablespoons lemon juice
• 2 tablespoons lime juice
• 2 tablespoons olive oil
• 2 tablespoons finely chopped, fresh cilantro
• 1/2 garlic clove, minced
• 1/4 teaspoon garlic salt
• pepper to taste

Directions:

1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with lemon juice, lime juice, olive oil, cilantro, garlic clove, and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.

Lemon Pepper Glazed Salmon

This is my absolute favorite dinner.  I never, ever, ever order salmon at a restaurant because it's never as good as this dish.  My mom makes it weekly, and it tastes incredible every time.  It's one of those dishes where you have to have it every now and then, or else you will just crave it and crave it (like chocolate).  It's the simplest dish to make, yet it has tremendous flavor.  Salmon is my favorite fish...it has the richest flavor of any other fish.  Did you know that salmon is considered the healthiest food in the world?  It has tons of omega threes, protein, and minerals.  It's also believed to lower blood pressure and lower your risk for cancer, improve mood, provide eye benefits, and improve joint protection.  Scientists believe people should eat salmon, or other fish with healthy fats, at least 2-3 times per week.  I can't believe something that is so healthy could taste so good.


Ingredients:
4 large large skinless salmon filets
6 ounces lemon pepper marinade
garlic salt
ground lemon pepper
Garnish: lemon slices (optional)


Instructions:
1. Place the salmon fillets and lemon pepper marinade in a large plastic baggie and marinate for at least 3 hours in the refrigerator, flipping baggie over half way through.
2. Remove salmon fillets and place on a greased baking pan.  Sprinkle with a couple dashes of garlic salt and lemon pepper.
3.  Broil in oven 7 minutes on each side (14 minutes total). Garnish with lemon slices if desired.