Egg Balls Recipe

As promised last week, today I’m sharing a recipe that has been handed down from my father-in-law’s mother. This recipe was created out of necessity during the depression when she needed to make dinner and had to use what little items she had!

This isn’t a difficult recipe, but it isn’t exactly for beginner cooks, either. It took me a few tries to get the consistency right; however, even with the wrong consistency it still tastes good. 🙂 I thought I had pictures of this, but alas, I don’t (or couldn’t find them), but next time I make this, I post some pictures.  Anyway, here it goes:

Recipe: Egg Balls

Ingredients:

  • 4 eggs
  • 1 cup seasoned bread crumbs
  • 1 cup grated Parmesan cheese
  • garlic powder, salt and pepper to taste
  • 1 onion, sliced
  • 1 28 oz can Italian Plum Tomatoes (put in blender for a few seconds)
  • 1 can peas, drained
  • 1 cup water
  • olive oil

Directions:

To Make egg balls:

  1. Beat eggs with whisk.
  2. Add cheese, bread crumbs and seasonings and stir well.
  3. Put in refrigerator for at least 30 minutes or until the sauce is done. (The mixture will – should – thicken in refrigerator.
  4. To make sauce:

  5. Thinly line bottom of frying pan with oil.
  6. Saute onion until golden.
  7. Add tomatoes, stir and simmer for 1/2 hour.
  8. Add 1 cup water and peas.
  9. Simmer 15 minutes more.
  10. Using your hands, take a small amount of the egg mixture and form into a ball (similar in size as a regular meatball) and drop each into the sauce.
  11. Simmer in sauce for about 10 minutes.
  12. Turn and simmer for about 10 minutes more.

Quick Notes:

  • You want the egg balls to be lightly golden.
  • If the egg mixture doesn’t thicken (or thicken enough to keep the formed balls together) add extra bread crumbs or cheese.
  • Don’t give up if the dish doesn’t turn out right the first couple of times!
  • Serve with salad and nice crusty bread to round out the meal. 🙂

Other recipes you may enjoy:

Easy pumpkin bread

Quick and easy chocolate cookies

The Perfect Roast

 

 

 

My Top Ten Favorite Recipes

As I was linking up my weekly recipe post yesterday, I thought it might be a good idea to organize some of our favorite recipes that I use on a regular basis so I can keep them all in one place. As I was doing that, I realized ten of those would make a great “Top Ten Tuesday” post. 😉 Some of these are my own recipes and some are from other bloggers or websites. So here they are (In no particular order), ten of my all-time favorite recipes:

1. Baked Chili Cheese Dip. Oh, so good and not just good for Super Bowl parties!! I can almost eat the whole thing myself. (But I do share it, promise. 😉 ) Thanks, Sarah!

2. My Slow-Cooker Chili. Okay, obviously I’m partial to this one. However, It is ALWAYS a hit when I make it – even with those who aren’t big fans of chili.

3. Corn Pone. I am forever indebted to my friend Rita for this recipe. (Btw, it’s a great complement to the chili recipe above!)

4. No-Knead Crusty White Bread. If you are intimidated with the idea of making yeast bread, but have always wanted to try it, this is the perfect recipe to start with. This bread recipe is complements of King Arthur Flour.

5. Basic Brine for Chicken. This isn’t a recipe per se, but since I tried brining my chicken using this brine recipe that I found on the Bargains to Bounty, I’ve been hooked. I don’t grill much, but I have been using this recipe to brine my chicken (and cornish hens!) before roasting and it has made a huge difference in my poultry! I can now have the crispy skin that I love while keeping the inside moist and delicious.

6. Sausage, Peppers and Potatoes. I owe this fabulous dish to my mother-in-law. It is a staple (practically weekly) recipe in our home. Both my husband and son get excited when I make this, which is crazy, because it is one of the most simplest dish anyone could make!

7. Apple Butternut Squash Soup. This delicious soup is courtesy of Sandra Lee from the Food Network. My son doesn’t like butternut squash at all, but will eat this soup, thanks to the sweetness of the applesauce.

8. Caramelized baked chicken. The only thing I can say about this allrecipes.com chicken is YUM. 😉

9. My mother-in-law’s Cheese Cake. I can’t NOT include my mother-in-law’s cheese cake recipe in this list -even if I only make this once or twice a year. It is “da bomb”!

10. Homemade Pizza. My husband isn’t a big fan of homemade pizza, but I make this when he is working late and it’s just my son and me, because we love it. We use Money Saving Mom’s pizza dough because it is quick, easy and delicious. (Our favorite topping is cheese and pineapple – which drives my Italian hubby crazy! It’s just not authentic Italian pizza to him. 😮 )

Have a favorite recipe or recipes? Do share a link to it in the comments!

(Linked to Top Ten Tuesday and WFMW.)

London Broil

This is a knock-off of a recipe I found online several years ago, but unfortunately, I don’t remember where:

Recipe: London Broil

Ingredients

  • 2 garlic cloves, crushed
  • 3 tablespoons balsamic vinegar
  • 4 tablespoon lemon juice
  • 2 tablespoons spicy mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 teaspoon each basil, oregano, and thyme
  • 1/4 – 1/2 teaspoon crushed red pepper
  • 3/4 cup olive oil
  • 1 (2 – 2 1/2) London Broil

Instructions:

  1. In a bowl, whisk together first 9 ingredients, and then pour into a large zip-lock bag.
  2. Put the meat in to the bag and seal, squeezing out the air.
  3. Swoosh the marinade around to coat the meat and marinate 8 hours to overnight.
  4. When you are ready to cook, discard marinate and pat meat dry.
  5. Preheat the broiler, and when heated, broil the meat for 6-8 minutes per side for rare, or longer for desired cook-ness.

(Linked to Recipe Roundtable.)

Other recipes you might enjoy:

Slow-cooker Chili

Pumpkin Bread

5 Can Soup

Sunday Snippets: A Catholic Carnival (February 20, 2011)

Here’s this week’s contributions to RAnn’s weekly Sunday Snippet meme (As always, come check out other Sunday Snippet posts, or join in with your own!):

Monday: Strawberry-Pineapple Jello Mold

Tuesday: 10 Things to do if You Become a Victim of Identity Theft

Wordless Wednesday: Overgrown Tricycle!

Friday: Prayer for Educators and Students

Oven-Fried Chicken Recipe

oven-fried chicken

This is another hand-me-down recipe from my former mom’s group. 🙂 You’re going to love this one:

Recipe: Oven-Fried Chicken

Ingredients:

  • 1/4 cup butter
  • 1/2 cup all-purpose flour
  • 1 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 lbs cut-up chicken (or chicken pieces)

Instructions:

  1. Heat oven to 425°. Melt butter in 9×13 pan in oven. 2.
  2. Mix flour, paprika, salt and pepper in large bowl or plate.
  3. Coat chicken with mixture and place the chicken skin side down in pan.
  4. Bake uncovered 30 minutes. Turn chicken and bake 30 minutes more.

Quick Notes:

  • Makes about six (6) servings.
  • For a cheesy oven-fried chicken, mix 1/4 cup of grated (not shredded!) Parmesan in with the flour mixture before coating with the chicken.
(Linked to Recipe Roundtable.)

Other Recipes you Might Enjoy:

Squash Soup

this is a good soup, that unfortunately, I don’t get to make very often since neither my husband nor my son likes winter squash! It’s a soup that I make to treat myself once in awhile. 🙂

Recipe: Squash Soup

Ingredients:

  • 1 small onion (or half of large), diced
  • 2 cloves garlic, sliced
  • 1 teaspoon thyme
  • 1 large winter squash (the orange bell-shaped squash)
  • 1 cup chicken broth
  • 4-8 oz cream cheese (depending on how thick and creamy you like your soup)

Instructions:

  1. Saute onion and garlic in a little olive oil. Add thyme.
  2. Bake squash until soft. Peel, cube and then brown the squash with the sauteed onions.
  3. Blend 1/2 of the squash and onion mixture with the chicken broth and cream cheese.
  4. Slowly blend the rest of the squash and onion mixture into the soup.
  5. Pour it all into a service dish, give a quick stir and enjoy.

Quick Notes:

  • Add a dollop of sour cream, yogurt or green onion as a garnish, if you wish.

(Linked to Big Binder’s Recipe Roundtable.)

(P.S. Check my blog later this morning for the details regarding my eBook giveaway!)

The Tastiest Home-made Bread Ever!

homemade bread

A few weeks ago, I picked up some flour from the store but when I got home I realized that it was bread flour and not all-purpose flour. (How did I miss that!) Anyhoo, instead of returning the bread flour, I went online to find some simple recipes to use with the bread flour.

I happened onto the King Arthur website and this wonderful recipe! I love that once you work up the dough, you can have fresh, homemade bread all week! (Ironically, it is not made with bread flour. lol!) It is with permission that I re-print this recipe:

Recipe: No-Knead Crusty White Bread

Ingredients

  • 3 cups lukewarm water
  • 6 1/2 to 7 1/2 cups King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon salt
  • 1 1/2 tablespoons instant yeast

Instructions

    The flour/liquid ratio is important in this recipe. If you measure flour by sprinkling it into your measuring cup, then gently sweeping off the excess, use 7 1/2 cups. If you measure flour by dipping your cup into the canister, then sweeping off the excess, use 6 1/2 cups. Most accurate of all, and guaranteed to give you the best results, if you measure flour by weight, use 32 ounces.

    1. Combine all of the ingredients in a large mixing bowl, or a large (6-quart), food-safe plastic bucket. For first-timers, “lukewarm” means about 105°F, but don’t stress over getting the temperatures exact here. Comfortably warm is fine; “OUCH, that’s hot!” is not. Yeast is a living thing; treat it nicely.

    2. Mix and stir everything together to make a very sticky, rough dough. If you have a stand mixer, beat at medium speed with the beater blade for 30 to 60 seconds. If you don’t have a mixer, just stir-stir-stir with a big spoon or dough whisk till everything is combined.

    3. Next, you’re going to let the dough rise. If you’ve made the dough in a plastic bucket, you’re all set — just let it stay there, covering the bucket with a lid or plastic wrap; a shower cap actually works well here. If you’ve made the dough in a bowl that’s not at least 6-quart capacity, transfer it to a large bowl; it’s going to rise a lot. There’s no need to grease the bowl, though you can if you like; it makes it a bit easier to get the dough out when it’s time to bake bread.

    4. Cover the bowl or bucket, and let the dough rise at room temperature for 2 hours. Then refrigerate it for at least 2 hours, or for up to about 7 days. (If you’re pressed for time, skip the room-temperature rise, and stick it right into the fridge). The longer you keep it in the fridge, the tangier it’ll get; if you chill it for 7 days, it will taste like sourdough. Over the course of the first day or so, it’ll rise, then fall. That’s OK; that’s what it’s supposed to do.

    5. When you’re ready to make bread, sprinkle the top of the dough with flour; this will make it easier to grab a hunk. Grease your hands, and pull off about 1/4 to 1/3 of the dough — a 14-ounce to 19-ounce piece, if you have a scale. It’ll be about the size of a softball, or a large grapefruit.

    6. Plop the sticky dough onto a floured work surface, and round it into a ball, or a longer log. Don’t fuss around trying to make it perfect; just do the best you can.

    7. Place the dough on a piece of parchment (if you’re going to use a baking stone); or onto a lightly greased or parchment-lined baking sheet. Sift a light coating of flour over the top; this will help keep the dough moist as it rests before baking.

    8. Let the dough rise for about 45 to 60 minutes. It won’t appear to rise upwards that much; rather, it’ll seem to settle and expand. Preheat your oven (and baking stone, if you’re using one) to 450°F while the dough rests. Place a shallow pan on the lowest oven rack, and have 1 cup of hot water ready to go.

    9. When you’re ready to bake, take a sharp knife and slash the bread 2 or 3 times, making a cut about 1/2″ deep. The bread may deflate a bit; that’s OK, it’ll pick right up in the hot oven.

    10. Place the bread in the oven, and carefully pour the 1 cup hot water into the shallow pan on the rack beneath. It’ll bubble and steam; close the oven door quickly.

    11. Bake the bread for 25 to 35 minutes, until it’s a deep, golden brown.

    12. Remove the bread from the oven, and cool it on a rack. Store leftover bread in a plastic bag at room temperature.

    13. Yield: 3 or 4 loaves, depending on size.

    Courtesy of King Arthur Flour.

I’ve made two batches of this bread so far, and both times I was able to get four loaves of bread out of it. This bread is so good, it’s almost addictive, so consider yourself warned. 🙂

By the way, I don’t have instant yeast, nor have I found any in the stores by me, so I have been using the “rapid-rise” or ‘fast-acting” yeast instead. It’s been working just fine for me. However, if you want to use the instant yeast but you can’t find the nstant yeast in a store near you, the King Arthur website gives a link to where you can buy it online. Or just do a search on Swagbucks or Google. 😉

(This recipe is linked to recipe roundtable and Works for me Wednesday.)

Tasty Fruit Tarts

If you haven’t noticed, I’ve been offering a different recipe each week.  Today’s recipe is one of my favorites. It is a fruit tart recipe that my aunt has been making for as long as I can remember. Traditionally she always made them for Thanksgiving and Christmas; but, now that I’m an adult and have the recipe, I don’t have to wait as long to get them. :mrgreen: Enjoy!

Recipe: Individual Fruit Tarts

Ingredients

  • 1 14oz can sweetened condensed milk
  • 1 package cream cheese, softened
  • 1/3 cup lemon juice
  • 1 teaspoon vanilla 1 package individual graham cracker crusts
  • 1 can of your choice of fruit (pie) filling

How to:

  1. In medium bowl, beat cream cheese with hand-held mixer until light and fluffy.
  2. Beat in sweetened condensed milk, lemon juice and vanilla until well mixed.
  3. Spoon mixture into the tart shells and chill until firm.
  4. When ready to eat, spoon the fruit filling on top of the tart and enjoy. 🙂

Quick Notes

  • We usually have a few fruit filling choices available and allow each person to pick their own. Our favorites are cherry and blueberry.
  • For an extra sweetness, add a dollop of whipped cream on top!

(P.S. I haven’t made this in a while, so I don’t have a picture. Sorry!)

Other recipes you might like:

Quick and Easy Chocolate Cookies

Corn Pone

Deviled Eggs

(Linked to Recipe Roundtable. Go link up your recipe, too!)

Menu Madness July 18-24, 2010

Here’s my (no so!) exciting menu for next week.  🙂 Any idea what you’ll be serving your family next week?

Breakfasts:

Sun: Breakfast casserole, fruit
Mon: Smoothies, toast
Tue: Cereal, fruit
Wed: Fruit and cheese platter
Thur: Cereal, fruit
Fri: Oatmeal, fruit
Sat: French toast, fruit

Lunches:

Sun: N/A (See previous posts)
Mon: Ham & cheese sandwiches, grapes
Tue: Leftovers
Wed: Grilled cheese sandwiches, carrot sticks
Thu: Leftovers
Fri: Peanut butter play-dough
Sat: N/A (See above)

Suppers:

Sun: Spaghetti with homemade meat sauce (mother-in-law’s recipe), salad, rolls
Mon: Pork chops, apple sauce, green beans
Tue: Soft tacos (lettuce, tomato, cheese, olives on side), re-fried beans
Wed: Tuna helper with peas, jello
Thu: Baked chicken, rice, broccoli
Fri: Homemade macaroni and cheese, salad
Sat: Hot dogs, corn pone

Complimentary Recipe Book from Jiffy!

In case you missed it in my post last week, you can receive a complimentary recipe book from Jiffy Mix here. I haven’t received my copy yet, but I’ve tried the recipes on the website and they are really good, so the ones in the book should be too!

Enjoy!