Monthly Archives: January 2019

French Onion Meatballs (slow cooker)

Meatballs!  You can never go wrong serving meatballs.  Whether it’s for an appetizer, a hot sandwich, atop a pizza, with lingonberry jam (I can go on and on), it is rarely served with creamy, dreamy, buttery mashed potatoes…and why not??

Given we are still in the middle of winter (those poor people in the 2019 polar vortex right now, I shouldn’t be complaining), I am craving a warm bowl of anything!  When you combine these ingredients together, along with the work of your slow cooker, you end up with tender meatballs and a rich, onion and mushroom gravy that pairs perfectly with mashed potatoes.  I always like to add that extra touch of the melty Swiss cheese for a more authentic French Onion flare, but feel free to omit if desired.  Just don’t tell me or I’ll deem you crazy. 😉

 

*If you’d like, and have the time, sauté the onions on low with a couple of tablespoons of butter and a pinch of salt until caramelized.  Add these to the slow cooker, along with the other ingredients, in the beginning versus rawEither way, it’s delicious! 

The Starting Lineup

  • 1 ( 30oz) bag homestyle meatballs, frozen
  • 1 large sweet onion, sliced thick
  • 12 oz container fresh mushrooms, quartered
  • 2 cans low-sodium cream of mushroom soup, plus 1-1/2 can milk
  • 1 packet dried onion soup mix, low-sodium if possible
  • 2 teaspoons ground black pepper 
  • 1 package sliced swiss cheese
  • Fresh parsley, chopped

Spray your slow cooker with non-stick spray.  Layer in half of the onions and mushrooms, followed by the frozen meatballs and then the remaining onions and mushrooms.

In a large bowl, whisk together the cream of mushroom soup, dried onion soup mix, milk and pepper.  Pour overtop the meatballs.  Set to low for 6 hours, stirring once or twice.

30 minutes prior to eating, layer the swiss cheese overtop.  Recover and allow to melt.

Serve in a bowl with buttery mashed potatoes or wide egg noodles and a sprinkle of parsley, enjoy!

frenchonionmeatballs

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Shrimp Scampi Fettuccine

This will appear as an impressive main dish to your guests, but it’s really a quick and easy 20-minute meal that works great for weeknights!  Simple ingredients, simple to prepare, but feels so indulgent!

The Starting Lineup

  • 1 lb fettuccine noodles (can also use gluten free or even “zoodles”)
  • 3 Tablespoons butter
  • 2 Tablespoons extra-virgin olive oil
  • 4 garlic cloves, minced
  • 1/2 cup dry white wine (i.e. pinot grigio) or chicken broth
  • 1/4 teaspoon red pepper flake (plus more for serving)
  • 1/2 teaspoon kosher salt
  • 1 teaspoon (to taste) freshly ground black pepper
  • 1-1/2 pounds extra-large shrimp, peeled and deveined
  • 1/3 cup freshly squeezed lemon juice (plus extra wedges for serving)
  • 1/2 cup shredded parmesan cheese
  • 1/3 cup Italian flat leaf parsley, chopped

Prepare noodles as directed, opting for more al dente texture.  Drain and set aside.

In a large skillet, melt the butter and olive oil over medium heat.  Add in the garlic and sauté for 1 minute.  Pour in the wine (or broth), red pepper flake, salt and pepper.  Allow to reduce by half (2-3 minutes).

Add in the shrimp and sauté until they turn a bright pink (3-4 minutes depending on size).  Stir in the lemon juice and parmesan and then add in the cooked noodles and chopped parsley; toss to coat.

Serve with a simple side salad or classic Caesar and warm crusty bread, enjoy!

shrimpscampifettuccine

McMuffin Casserole

The Egg McMuffin: hands down, a favorite amongst most American’s for breakfast.  My only problem is on the weekends, I like to sleep in.  Waking up soooo early during the week to get my two young boys ready for their school day is always hectic and definitely not our favorite time.  Soooo, since I try not to be up early enough for breakfast on Saturday or Sunday, you can imagine I also try not to leave the house pre-noon.

So here we have it!!  The breakfast casserole that will keep with you in your bed a bit longer and keeps the same flavor as our fast-food favorite!  I, personally, love to assemble this before my late night trip to bed (remember, for me, it’s a Friday or Saturday night) and pop in the fridge until my boys do their “yell at the video game screen to wake mom from her sweet slumber” move.

Serve warm alongside some crispy, hash brown oval patties (a la McD’s) and a cup of fresh fruit and you, my friend, have yourself a winner!

*Can easily substitute cooked breakfast sausage for the Canadian bacon.

 

The Starting Lineup

  • 1 package English muffins, lightly toasted, split and torn into 1-2″ pieces
  • 1 package Canadian bacon, rough chopped
  • 2 cups cheddar cheese, shredded
  • 5 slices American cheese, torn
  • 10 eggs, beaten
  • 2 cups milk
  • 1/2 tsp each salt and pepper
  • 1/4 cup butter

Spray a 13×9-inch baking dish with cooking spray.  Spread half of the lightly toasted and torn English muffins in the bottom of the dish; sprinkle over the Canadian bacon, 1 cup of the shredded cheddar and the torn American cheese.  Top with the remaining English muffins.

In a large bowl, whisk together the beaten eggs, milk, salt and pepper.  Pour over the English muffin mix and sprinkle on the remaining cup of cheddar cheese.  Cover and place in the refrigerator for at least 2 hours, but no longer than 12.

Preheat the oven to 350 degrees.  Melt the butter and pour over the “soaked” casserole.  Bake for 45-50 minutes or until golden brown and a knife inserted in the middle comes out clean.  Let stand for 10 minutes prior to serving.

mcmuffincasserole

Chiles Relleno Breakfast Casserole

Classic chiles rellenos are a bit tricky and time consuming to make, especially if making for a crowd.  Now while this may not be the traditional dipped, battered and lightly fried at the perfect temperature, this recipe gives you the same flavor and is a breeze compared!  Plus, it is still served with that perfectly seasoned thin tomato sauce that is a must have and is a bit lighter given the “no fry” here.

So give this a whirl for your next brunch or south-of-the-border craving!

The Starting Lineup

  • 8 fresh poblano peppers
  • 1 Tbsp olive oil
  • 1 cup white onion, chopped
  • 4 cloves garlic, chopped
  • 1 28oz can tomatoes
  • 1 lb breakfast sausage (can sub chorizo), cooked
  • 1 cup cotija cheese (can sub feta)
  • 1 tsp each: cumin, Mexican oregano, kosher salt
  • 1 dozen eggs
  • 1/3 cup flour
  • 1 tsp baking powder
  • 2 cups Monterey Jack/ and or cheddar cheese, shredded

 

STEP 1:  Char the poblano chiles over an open flame or under the broiler.  Transfer to a paper bag (close) or a bowl topped with plastic wrap and allow to steam for 15 minutes.  Once done, gently remove the blackened skins, slice vertically (without cutting all the way through) and scrape the seeds out.  Set aside.

STEP 2:  Meanwhile, in a sauce pan over medium-high heat, sauté the onions in the olive oil till softened, about 5 minutes, then add in the garlic for another minute.

Next, add in the tomatoes, gently breaking up with your hand or a wooden spoon.  Stir in the cumin, Mexican oregano and salt to taste.  Bring to a simmer, set to low for 15-20 minutes and remove from heat to cool.  The sauce should be the consistency of a thin spaghetti sauce, not too thick.  If so, add a bit of chicken broth or water to thin.

STEP 3:  Preheat the oven to 375 degrees.  In a lightly greased 9×13 baking dish ladle in the prepared and cooled sauce.  In a large bowl, mix together the cooked breakfast sausage/chorizo with the cotija cheese and 1 cup of your shredded cheese. Stuff each poblano chile with the sausage-cheese mixture, it’s ok if it spills out a bit.  Place your stuffed poblano peppers overtop the sauce.

STEP 4:  In a large bowl, beat the dozen eggs and then whisk in the flour, baking powder and a hefty pinch of salt.  Pour the eggs over top the stuffed chiles and sauce.  Top with the remaining shredded cheese.

Bake, uncovered, for 30-35 minutes at 375 degrees until eggs are just set.  Remove and allow to cool for 5 minutes.  Serve with fresh fruit and warm tortillas if desired.  Enjoy!

ChileRellenoCasserole

 

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