Simple Meatballs

Meatballs! Meatballs! Meatballs!

Can you ever have too many meatball recipes?

I think not! So when I saw my blog friend

Tina over at Cherry Hill Cottage, the cutest

blog ever, post her Mama's meatballs, just the way

she loved them as a child, I had to make them.

Mix the ingredients and shape into balls.

 Brown the meatballs in oil

 Scatter in a few onion slices as they brown.

Remove to a plate.

 Add the sauce and water to the drippings.

 Stir on medium-low. Season with salt and pepper.

Return the meatballs and simmer 10-15
minutes while you cook the pasta.

I followed her recipe exactly.  It was a childhood
favorite. I couldn't change a thing...no I did a bit,
I just added more sauce. She used 8-oz and I
ended up adding another can. She said it was OK. 

The cracker crumbs, of which I had lots of little

saved packets from Wendy's give them that

homestyle taste. No garlic, no Italian herbs, no

parmesan cheese. I said these were different.

These have a homey-comfort food-flavor.

If you wanted an Italian meatball dinner
 make THESE instead.

SIMPLE MEATBALLS

1 lb ground beef

1 small onion, chopped

1 egg

1 t salt

1 t pepper

1 C saltine cracker crumbs

Combine all ingredients saving out a few chopped 

onions to sprinkle around the meatballs while 

frying. Roll the mixture into balls.  Fry on

 medium-high in 2 T oil, turning frequently until

 browned. Remove them to a plate and add the...

SAUCE

1 16oz can tomato sauce

½ can water

salt and pepper to taste

Add the tomato sauce and water to the meatball 

drippings in the skillet. Stir at medium low. Return

 the meatballs back to the sauce, spoon sauce

 over meatballs. Simmer 10-15 min.

Serve over spaghetti serves 4

So these tasty simple meatballs have been 

added to my list:

Italian Meatballs

Turkey Meatballs

Million Dollar Meatballs

Crock Pot Meatballs Stroganoff

Fast Balls (4 ingredients)

Meatballs & Meatloaf 2 Dinners

Enjoy!

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Oatmeal Quick Bread

This is a good not-to-sweet quick bread that's

just the thing to serve with afternoon tea.

It reminds me of a scone. 

It's nice buttered with a drizzle of honey 

and cinnamon,

 or buttered with cinnamon sugar, or jam.

It's also good toasted the next day.

 Begin by soaking the 1 C oats with 1 C milk

 for 5 minutes while you get the other

ingredients together and grease a 9x5 pan.

 Whisk in the eggs, butter, and brown sugar.

 Stir in the flour, baking powder, and salt

 just until blended.

 Spoon batter into the loaf pan and sprinkle the 

top with the 1 T reserved dry oats.

 Bake @ 350º for about 50-55 minutes, until a

toothpick inserted in the center comes out clean.

Cool in pan on a wire rack for 10 minutes.

Remove from pan.  

Oatmeal Quick Bread

1 C + 1T quick-cooking oatmeal

1 C milk

2 L eggs

½ C brown sugar

6 T butter (¾ stick) melted

2 C flour

2¼ t baking powder

½ t salt

In a large bowl, combine milk with 1 C oatmeal; 

let stand for 5 minutes. Grease a 9x5 bread loaf

pan with the butter wrapper. To the oat mixture, 

add the eggs, brown sugar, and butter; mix well. 

Stir in the flour, baking powder, and salt just 

until blended. Pour into the loaf pan and

sprinkle the top with the reserved 1T dry oats.

 Bake @350º for 55-60 minutes. Cool bread in

pan on wire rack for 10 minutes. Remove from 

pan and cool completely on wire rack.

Enjoy!

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Secret Ingredient Meatloaf

Who's in the mood for a home cooked
meatloaf dinner?
This  meatloaf gets a flavor boost with a

good amount of seasonings, plus an ingredient

 you don't often find in meatloaf recipes;

soy sauce. 

It's what makes this one just bit 

different from my others. And I have a few,

because it's a favorite comfort food dinner

Combine all the ingredients and shape into
1 regular or 2 smaller loaves.
If I don't have celery, I add ½ t celery seed.

Mix the glaze ingredients in a small bowl.
Spread the glaze over the top.
Making 2 small loaves, one to bake now and one

 to freeze for another night.

I baked the two this time so that I would have

leftover meatloaf sandwiches for lunch.

Just warm the meatloaf slices for a  minute in the

microwave. Toast and butter the bread, add the
warm meatloaf slices and more ketchup if desired. 

I'll usually mix this up when I have a few minutes

earlier in the day and refrigerate it covered

until I want to get dinner started. I'll pop

some baking potatoes in the oven along with the

 meatloaf and when everything's done, just 

 micro a fresh vegetable or make a salad. 

Secret Ingredient Meatloaf 

1-½ lbs ground beef

1 M onion, chopped,  ¾-1C

1 stalk celery, minced, 1/2C

1 C breadcrumbs 

1 T dried oregano

1 T chopped parsley

2 t garlic powder

¼ t black pepper

2 eggs

¼ C soy sauce

Mix all ingredients together. Put into

1 loaf pan or 2 small loaf pans.

Top with glaze

¼ C light brown sugar

¼ C ketchup

3 T stone ground mustard

½ t paprika

½  t pepper

Bake for 1 hour. Smaller loaves for 35-40 mins.

Enjoy!

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Scampi-Style Salmon

Delicious oven roasted salmon under a blanket 

of a garlicky herb crust.

 If you love the flavors in shrimp scampi, 

you'll love this easy salmon version topped with  

 buttered breadcrumbs, parmesan, garlic, and 

herbs. Plus, it cooks in about 10 minutes!

 Combine your scampi flavored crumb mixture

 by melting the butter in a small bowl in the

 microwave, then adding breadcrumbs, parmesan 

cheese, minced garlic, and remaining ingredients. 

Put this mixture on top of the salmon, pressing 

it on to adhere. Give it a spray of lemon juice.

 I have a Misto and it's so easy to spray lemon

 juice on almost everything. 

Roast @400º for 10-12 minutes, depending

 on how thick the salmon is. Don't overcook. 

That's it!

You can also roast your vegetables along

with the salmon for a complete oven dinner.

 Toss the vegetables in olive oil, season, 

and put everything on a large baking sheet.

 Put the potatoes in about 10 minutes early.

Don't overcook the salmon to keep it

moist and tender. 

Scampi-Style Salmon

1 salmon filet, about 1-½ -2 lbs.

¼ C breadcrumbs

¼ C grated parmesan cheese

1 T minced fresh herbs (I used thyme and chives)

2 cloves garlic, minced

½ t salt

¼ t pepper

2 T  butter, melted

Combine all the ingredients, except salmon.

Place the salmon on a baking sheet lined with

foil. Put the breadcrumb mixture on top of

the salmon, pressing it on. Bake at 400º

for 10-12 minutes until the crust is golden.

To keep the salmon moist don't overcook it.

If you are roasting potatoes along with the 

salmon, just put them in the oven about 10 

minutes ahead of time while you are prepping 

the salmon;  You can also roast your green 

vegetable when you put the salmon in the

oven. Coat the veggies with olive oil

  and season with salt and pepper. 

There you go! 

A complete oven dinner that's delicious.

And it only took you 20 minutes to make.

Enjoy!

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Chicken Breasts in Lemon Cream Sauce

This recipe has my favorite flavors; lemon

and cream. They always make a lick your

plate clean sauce for chicken. 

I use 3 large boneless breasts that I cut

in half lengthwise and pounded slightly for

an even thickness. You can use 4 smaller

breasts too. Keep the other ingredients

the same so you'll have plenty of sauce...

yum! 

 Gather all the ingredients.

 Saute' the mushrooms in 3 T butter.

Brown nicely. 

Meanwhile, coat the chicken breasts

in flour, shaking off excess. Season

with S&P. 

Then remove them to a plate.

 Add the remaining 3 T butter to the pan.

 Saute the floured and seasoned chicken 

about 5 minutes per side until golden brown. 

 Add the broth to the skillet, stirring to loosen

all the browned bits. Simmer to reduce slightly.

 Stir in the cream and lemon juice.

Cook until slightly thickened. 

 Season with white pepper and salt.

 Return the mushrooms and chicken. Simmer 

for 15  minutes to thicken the sauce.

Serve with rice or noodles and a fresh

green vegetable. 

Chicken Breasts in Lemon Cream Sauce

6 T butter

12 oz mushrooms, sliced

6 boneless chicken breasts

flour to dredge

salt and pepper

1 C chicken broth

1 C heave cream

3 T lemon juice

½ t white pepper

Melt 3 T butter in a large skillet and saute the

mushrooms until browned; remove from pan.

Season chicken with salt & pepper and dredge

in flour coating with sides, shake off excess.

Add remaining 3 T butter to the skillet and sauce

the chicken for 5 minutes on each side until 

golden brown. Transfer chicken to a platter

 and keep warm in a low oven. Add the broth to

 the skillet, scraping up browned bits. Bring to a 

boil and simmer until reduced to about ¾ C. 

Stir in the cream and lemon juice. Stir in

 the mushrooms, white pepper and salt to taste.

Return the chicken to the pan and simmer for 15

minutes or until the sauce thickens. 

Serve with rice or noodles.

6 servings

Enjoy!

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