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Oh man, you know a meatball is good when you can get your one-and-a-half year old toddler to devour them. If you put these meatballs on one side of the room, and her prized Winnie the Pooh stuffed animal on the other, I’m fairly certain that she’d choose the meatballs. Well played, Bobby Flay… well played. Perhaps it’s the triple meat combo. Perhaps it’s the way they cook to perfection in my trusty dutch oven. (That thing conducts heat so well, whew.) Whatever it is though, we all just love them. With spaghetti, in a sub, as a snack on their own with a sprinkle of cheese on top… you just can’t beat them. And they freeze well too- SCORE. With a combination of 3 meats in a homemade marinara sauce, these tender meatballs are full of savory flavor that will put any pasta dish over the top. Ingredients: Meatballs 1/2 pound ground beef 1/2 pound ground pork *see notes 1/2 pound ground veal *see notes 2 large eggs, lightly beaten 1/4 cup grated Parmesan cheese 4 cloves garlic, finely chopped ...

I garnished with a little sprig of oregano. I used it because it was already in my garden. Besides I can’t get over how beautiful the orange carrots and green oregano look together. I can’t help it.  I’m all about color. If you don’t have oregano in your garden you can use any garnish you want. These carrots are absolutely gorgeous and most tasty! They are perfect for Thanksgiving Dinner or next to your Christmas prime rib. Ingredients 10 carrots (about) 4 T. butter (divided) ½ t. Kosher salt ⅓ c. pure maple syrup 2 T. brown sugar freshly ground black pepper sprig of oregano Instructions Wash and slice carrots into sticks. Heat skillet over medium high heat. Add 2 tablespoons of butter. Saute carrots until a they get a nice color on them. Should take just a few minutes. Turn skillet down to medium low. Add salt, syrup and brown sugar, and remaining butter. Continue to cook, uncovered, for about 10 minutes. Or until carrots are crisp tender and glaze is thickened and reduced. Stir o...

This Blackberry Bacon Grilled Cheese is the perfect combination of savory and sweet! Made with Swiss cheese, blackberry jam, fresh jalapeños, and crispy bacon, it’s a must try for ALL sandwich lovers! Just in time for National Grilled Cheese Day! it’s also my approach when it comes to food. Forget about the “shoulds”….sometimes you just need to go with a feeling and see how it turns out! This grilled cheese is the perfect example. Loaded with Swiss cheese, blackberry jam, bacon, and jalapeños….it’s definitely a sandwich that was born from a feeling. And it just feels right. This Blackberry Bacon Grilled Cheese is the perfect combination of savory and sweet! Made with Swiss cheese, blackberry jam, fresh jalapeños, and crispy bacon, it's a must try for ALL sandwich lovers! Ingredients 1 Tbsp. butter 2 pieces sourdough bread 4 slices Swiss cheese 4 pieces bacon cooked 1/2 jalapeno sliced (*for less spice, remove seeds) 3 Tbsp. blackberry jam Instructions Butter one side of each slice ...

Ingredients 2 teaspoons canola oil 1 cup finely chopped white mushrooms 1 cup finely chopped onion 1 carrot, peeled and finely chopped 1 stalk celery, finely chopped 1 pound lean ground beef (7% or less) 1/2 cup quick cooking or old-fashioned oats (not instant) 2 large egg whites (I use 1 whole egg instead) 3 tablespoons ketchup (plus more for brushing on top) 1 tablespoon Worcestershire sauce 1 teaspoon dried thyme leaves (not ground thyme) 1 teaspoon salt 1/4 teaspoon black pepper 1/2 teaspoon garlic powder (or 1 teaspoon minced fresh) HOW TO MAKE: Preheat oven to 350 F degrees. Spray a 4-1/2 x 8-1/2-inch loaf pan with cooking spray. Heat the oil in a large nonstick skillet set over medium heat. Add the mushrooms, onion, carrot, and celery. Cook, stirring frequently, until the onion is softened, about 5 minutes. Transfer this mixture to a large bowl. Add the remaining ingredients to the vegetables in the bowl and mix well. Press the meatloaf into the prepared loaf pan. Bake the meatl...

Ingredients : - 1 cup all purpose flour-  2 tbsp granulated sugar-  1 ½ tsp baking powder-  ¼ tsp kosher salt- 1 cup of whole milk-  1 egg- ½ tsp vanilla extract-  2 tbsp butter,  melted- 5-6 medium-sized strawberries,  sliced- sprinkles of your choice   Instructions : 1. In a small bowl, mix together milk, egg, and vanilla extract. In a separate bowl, mix together flour, sugar, baking powder, and salt. 2. Make a well in the flour mixture and pour in the milk mixture, mixing well and then adding in the melted butter and stirring until combined. 3. Heat a sauté pan over medium-low heat and butter or spray it with cooking spray. Once hot, scoop ½ cup of batter into the pan. Immediately lay 3-4 strawberry slices on each pancake, gently pressing each one in. Sprinkle with sprinkles and let it cook for about 2 mins or until golden brown, flip to the other side and cook for another 1-2 mins. 4. To serve, place strawberry side up and sprinkle with confe...

Succulent shrimp, a twist of lime, a drizzle of tequila, and a good bit of spice sure sound like the beginnings of a stellar flavor combination for a shrimp taco recipe. But with the finishing touches of a cool and creamy “awesome” sauce and a crisp chimichurri slaw, these shrimp tacos will blow all others away. Mildly spicy with a zippy kick, these little shrimp tacos are drizzled in a cool and creamy “awesome” sauce and topped with a crispy and refreshing chimichurri-dressed slaw. These succulent shrimp tacos with a bit of heat, fresh ingredients, and a sauce that ties it all together are the perfect way to go when you’re craving something zesty. Marinated in lime juice and smoky spices, seared off in a screaming hot cast iron skillet to golden and charred perfection, then deglazed with a good splash of tequila, the shrimp are the star players in these tacos—a delicious alternative to the common beef, chicken, or pork. Ingredients: • 1 pound peeled, deveined shrimp (medium size—you s...

Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that Thanksgiving turkey to shame! Let’s not ignore the fact that green bean casserole is, for lack of better words, heavy. Rich, buttery, heavy comfort food. It’s certainly not something either of us eat all the time– hello stretch pants– which makes it all the more special around the holidays. Creamy, comforting green bean casserole made completely from scratch. This undeniably rich side dish will put that thanksgiving turkey to shame! Ingredients: Baked "Fried" Onions 1 large onion1 1/2 cup (62g) all-purpose flour 3/4 cup (45g) Panko2 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 large egg 1 Tablespoon (15ml) milk Green Bean Casserole 1 Tablespoon + 1 teaspoon salt, divided 1 pound fresh green beans, rinsed, trimmed and halved 2 Tablespoons (30g) unsalted butter 8 ounces mushrooms, sliced into halves or quarters 1/2 teaspoon ground black pepper 2 cloves garl...