Spaghetti and Meatballs

My twins requested spaghetti and meatballs for their big family birthday dinner in the fall and since I didn't feel like I could serve everyone noodles covered with Ragu I went searching for a fabulous homemade recipe.  Of course, the first place I looked was my favorite site Our Best Bites and they didn't let me down.  I found this fabulous recipe and it was a huge hit!

Spaghetti and Meatballs
Recipe by Our Best Bites

Italian Meatballs:
1/2 lb. lean ground beef
1/2 lb. Italian sausage (I would have preferred less sausage I think)
1/4 c. dry bread crumbs
1/2 tsp. pepper
2 Tbsp. dehydrated onion
2 eggs, lightly beaten
2 Tbsp. freshly grated Parmesan cheese
1 tsp. basil
1/2 tsp. parsley
1-2 cloves garlic, minced
1 tsp. salt*

*If you want, you could substitute all the Italicized ingredients with 3 Tbsp. garlic bread seasoning found here.

Gently combine meatball ingredients in a medium bowl. Shape into balls, whatever size you like, but I prefer using my standard cookie scoop (about 1 Tbsp.) to shape meat into balls and then rolling it between my hands to make them even more round. Place on a broiler pan

and broil until the meatballs start to brown–I actually use my toaster oven. Just because I can. Remove from oven and set aside until ready to use (or freeze for later use).

Sauce
1 large onion, chopped
4-5 cloves garlic, minced or pressed
Olive oil
2 28-oz. cans crushed tomatoes
16 oz. tomato sauce
1-2 Tbsp. sugar (to taste)
2 tsp. basil
1 tsp. Italian seasoning
Pinch of red pepper flakes
Salt and pepper to taste
Pinch of baking soda (to help neutralize the acid)

Heat olive oil in a large skillet. Add onion and garlic and cook until onions are translucent and garlic is fragrant. Add remaining sauce ingredients and combine well. Bring to a simmer and add meatballs. Simmer on low, uncovered, until desired consistency is reached–about 25-30 minutes for a sauce that’s of medium consistency (my husband, bless him, likes it very thick while I like it a little on the thin side. Whatever will we do??)

Serve over hot spaghetti (shhhhh…I used linguine!), maybe with some breadsticks and some freshly grated Parmesan on top. Serves a lot–like probably 12 regular people or 2 teenage boys.

FREEZER MEAL INSTRUCTIONS:
Prepare meatballs as directed, but divide the meatballs among two freezer-safe containers. Prepare sauce through adding all ingredients to the pan, but don’t simmer; rather, divide the sauce among the two containers. Freeze until ready to use. When ready to use, place in slow cooker and cook on low for about 5-6 hours, although you’ll want to keep an eye on the sauce and make sure it’s not burning if you go for the whole 6 hours.

Sour Cream Enchiladas

Hey Emily, this is for you! Enjoy!

This is my dear friend Alison's recipe! I've been making it for years (since college) and it's so delicious. And yes, you can use rabbit meat instead of chicken meat(see comments)- Alison and I did just that once--in college. It was still delicious. So if you don't have any chicken handy, rabbit it a great option. My husband won't allow it though, so we're sticking with chicken these days!

8 oz. sour cream
2 cans cream of chicken soup
2 cups cooked, cubed or shredded chicken
1 can of chopped green chili peppers
12-16 corn tortillas
Monteray Jack cheese (cheddar and colby jack works great too)

Mix the sour cream, cream of chicken soup, and chili peppers together. Put some of the mixture in the bottom of a 9x13 pan. Reserve a small amount of the mixture to cover the tortillas with before baking. Spray tortillas lightly with Pam spray and heat several at a time for 30-45 seconds in the microwave until just warm and easy to bend. Add chicken to the cream mixture and stir well. Put a few tablespoons of the mixture and some shredded cheese in each tortilla shell, roll up, then place in pan. Cover tortillas with remaining cream mixture and a little shredded cheese. Bake at 350 degrees for 20-30 minutes until sauce begins to boil. Serve with salsa.

Chicken Paprika

I had this yummy dish at bunco night and Heather was nice enough to send along the recipe. I really liked it, but my family wasn't sold. Dang them! When I try it again, I think I'll do a little less paprika and see if they like it better.

2-3 lbs chicken
1 cup chopped onions
1 tsp. salt
2 tbsp. paprika
2 cups water
2 tbsp. corn starch
1 cup sour cream (I always opt. for fat free-It makes me feel better)
2 cans of mushrooms of 1 pkg. of fresh mushrooms

Saute the onions and mushrooms with some butter in a large frying pan. After they have been sauteed, add the salt and paprika. Lay the uncooked chicken on top and cover. Simmer for 30 minutes (turn chicken halfway through cooking time). Mix water and corn starch. Pour over chicken. Cook until sauce begins to thicken. Remove chicken from pan and place on serving dish. Add sour cream to mixture in sauce pan and mix well. Cook until heated. Pour over chicken and serve.

Cheesy Chowder

This recipe came from my sister Emily's mother-in-law. Emily and my Mom whipped some up for Jenna's birthday party a while back and it was delicious. I finally got around to making it myself over Christmas vacation and again, YUM! A single batch will serve 6-8 depending on how hungry you are.

-Cut 4 slices of bacon into little pieces and fry in sauce pan.
-Remove cooked bacon leaving drippings.
-Add 1/2 cup chopped onion.
-Cook until tender.
-Add 4 T. flour, (you might need to add 2 T. butter) and 2 cups milk.
-Stir until thick then add 2 or 3 cups of sharp cheddar cheese.(It depends on how cheesy you like it.)
-Using a different pan, boil 2 cups chopped potatoes, 1 cup sliced carrots, 3 cups water, 3 chicken -bouillon cubes. Cook until tender. Do not drain extra water.
-Add cheese sauce to cooked veggies.
-Stir until blended.
-Top with crispy bacon just before serving.
-Add a little garlic powder, salt and pepper and parsley.

Olive Garden Zuppa Toscana Soup

Katie also makes this soup and it is delicious. I haven't actually made it myself...yet. I plan to soon. I'm not real into super spicy things, so I need to find a good sausage with a little spice, but not too much.

SERVES 6-8
Ingredients

* 1 lb. spicy sausage
* 4 medium potatoes, cut in half lengthwise and cut into 1/4 inch slices
* 1/4 cup onion, diced
* 1/2 cup REAL bacon bits
* 1/4 teaspoons minced garlic
* 2 cups kale leaves, cut in half, then sliced
* 2 tablespoons chicken base
* 1 quart water (or substitute water and base for 2 cans chicken broth )
* 1/3 cup heavy cream

MY NOTES: I buy about a half to 3/4 a pound of mild Italian sausage for this recipe and I don't use the bacon bits.

Directions

1. If sausage is in links, take out of wrapper (or slice).
2. Cook ground sausage, set aside.
3. In soup pot, saute onion and garlic cook 1 minute.
4. Add chicken base, water, and potatoes; simmer 15 minutes.
5. Add crumbled bacon, sausage, kale and cream.
6. Simmer 5 more minutes, then serve.

Salsa Chicken Soup

Even my kids love this recipe. I got it from my sister-in-law Katie who is always making something yummy. I love that I can make this in under 45 minutes!

2 chicken breasts
2-3 garlic cloves
1/4 cup onions
salt
1 can of diced tomatoes
14 oz chicken broth
14 oz beef broth
1 Tbsp. chili powder (I leave this out- I don't care for chili powder)
1/2 tsp. cumin
1/4 tsp. pepper
1 can black beans drained
1 can corn drained
1/2- 1 cup salsa

Saute onions and garlic in oil. Add remaining ingredients and cook until chicken is done (about 10 minutes). Take chicken out and cut it up. Return chicken to pot, add salsa. Serve with tortilla chips and cheese.

I usually just boil my chicken in a separate pot first, then add it to the soup once it's completely cooked and chopped up instead. Just my personal preference.

Chicken in Lemon Sauce

I got this recipe from my mother-in-law and every time I make it for someone new, I end up giving them recipe too. It only takes about 30 minutes from start to finish and tastes delicious!

1/4 c. margarine (I use as little as possible)
4-5 chicken breasts, split
1 lemon (I use bottled lemon juice if I don't have a lemon on hand)
2 tbsp. chicken broth
1/4 tsp. salt
1/8 tsp. pepper
1/2 pint of cream
1/3 cup grated Parmesan cheese
1 cup sliced mushrooms

1. Melt margarine in a skillet, add chicken, cook 10 min or until brown.
2. Put chicken in oven safe pan.
3. Drain drippings from skillet.
4. Grate 1/2 tsp of lemon peel, squeeze out 2 tbsp. of lemon juice, and add to skillet.
5. Cook 1 min., then add salt and pepper
6. Gradually add cream, stirring constantly- simmer until hot.
7. Pour sauce over chicken and sprinkle with mushrooms and cheese. Broil 6 min.
(I usually just put in lower temp. oven while I finish the rest of dinner)