Meatball Sliders

Jun 25, 2012 by

Hi, readers! Well, this is awkward. I feel like the boy who didn’t call you back after things were going so well on your dates. Can you forgive me for not posting a blog post in nearly a month? I promise, its me… not you. I’d like to try things again now. You are very special to me… let’s have dinner sometime.

Really, this last month has been pretty crazy. Work took over my weekends,  then summer vacations, and now.. I have two broken ribs to remind me that I really do need to slow down and take care of myself. So, in the spirit of “resting” and trying to heal my little broken bones, I have been laying around watching terrible movies and thinking of what to cook for you tonight. I came to two conclusions during my sofa meditations:  (1) It turns out that “Big Miracle” starring Drew Barrymore and three humpback whales is quite the tear jerker, and (2) meatball sliders need to be in your life, like,  right now.

These sliders were well worth the trouble I went through to prepare them. The recipe is quite simple, but going to the grocery store with two broken ribs is not a piece of cake. I would do anything for these sliders, though. They are that good!

Enough about me, though. Let’s talk about you. I think you are going to love these meatball sliders that are easy enough for a weeknight meal, but cute enough for a casual weekend get together. You can eat two or six, depending on your appetite. I promise that after trying these buttery, cheesy, tomatoey, meatbally little sliders, you will want more than just one! Here’s how you do it, dear readers. I hope you enjoy!

Meatball Sliders

Ingredients

  • 1 lb ground beef
  • 1/2 cup panko breadcrumbs
  • 1/2 cup milk
  • 1/2 tsp salt
  • a dash of pepper
  • 2 garlic cloves, minced
  • 1 jar of marinara sauce
  • 2 tbsp olive oil
  • 1 package of butter hawaiian rolls
  • 6 slices of provolone cheese, cut into quarters
  • serve with pasta or a fresh side salad

Instructions

Begin preheating your oven to broil.

First, prepare the meatballs by mixing the ground beef, bread crumbs, milk, salt, pepper, and garlic in a bowl with a fork. Using your hands, roll them into tiny meatballs about the size of one tablespoon each. You will have between 12-18 meatballs.

Heat the olive oil in a large, deep skillet and brown the meatballs over medium heat.

While those are browning, I took a minute to slice my provolone cheese into quarters. This was fun to do. You will enjoy this step if you, too, are amused by strange things.

Ok. The meatballs should be brown, so pour in the whole jar of marinara sauce and bring to a simmer. Cover for 20 minutes and go do something fun.

It turns out that my idea of “fun” was preparing a little side salad. When I came back, these meatballs smelled amazing and were perfectly cooked.

Start assembling the sliders. Place one-quarter of provolone cheese on the bottom half of the roll then the meatball, then another provolone piece, then top it off with the other half of the roll. You might need to squish them down so the meatballs don’t roll off onto your counter. That is a mess, trust me. Finally, put your finished sliders under the broiler for no more than 1 minute. Just long enough to melt the cheese and warm the bread.

I served these sliders with a simple side salad dressed with some EVOO, honey, and balsamic vinegarette. Jason and I were happy campers at the end of this meal. And, guess what? Tomorrow night’s dinner of spaghetti and meatballs is already halfway ready!

One Hundred Percent Delish

 

Enjoy, everyone! See you next week!

Lindsey

I am fairly certain that I broke my ribs laughing at this cartoon.

 

 

 

read more

Related Posts

Tags

Share This

Overnight Oats

Apr 23, 2012 by

Red solo cup… I’ll fill you up… proceed to party…Proceed to partyyyy….

Toby Keith speaks the truth. Red solo cups are good for many purposes. If you have any left over from a barbeque, this is a great way to use them for a portable, healthy, breakfast on the go. Try making overnight oats in them!

Overnight oats with chia seeds and rasberries

Overnight oats are quick-cooking oats that have been soaked in milk for at least six hours, topped with anything ranging from almond butter to frozen fruit. No cooking required! Just throw the ingredients together the night before, and you have yourself a healthy, filling breakfast waiting for you the next morning. I eat them often in the summertime because they are cool and keep me skinny during swimsuit season. Oats, chia seeds, unsweetend almond milk, and fruit are all foods that are amazing for us in the morning and keep our metabolisms revved up all day.

My favorite part about them is knowing that I have a healthy, delicious breakfast waiting for me when I wake up. Talk about motivation to get out of bed!

Breakfast: ready and waiting for you

Here is how you make this simple recipe. I like to prepare this recipe  in leftover solo cups because they fit in my car cup holder for my loooong commute to work, and I can recycle them later.  Sometimes I make a whole bunch of cups and Jason will bring them to his golf buddies on a Saturday morning! It makes my heart feel good to see everybody eating so healthy and loving it. Here’s how you do it:

INGREDIENTS

1 cup quick oats

1 cup vanilla almond milk (or milk of your choosing – this one just makes me feel good!)

1 pinch of chia seeds

1/4 cup frozen fruit (rasberries are my favorite)

1 tablespoon of almond butter, if desired

INSTRUCTIONS

Pour equal portions of oats and almond milk into the cup. I think one cup per person is a nice serving size.

The oats should be barely covered by the almond milk. They will soak up the liquid overnight and become soft and sweet.

Next, add your toppings. Lately, I am partial to a pinch of chia seeds and  a few frozen rasberries or blueberries. Jason likes his with a tablespoon of almond butter.

** Note: If you REALLY want to make someone fall in love with you, prepare a batch of overnight oats in a leftover jar of peanut butter or almond butter. The butter stuck to the sides gives the oats perfect flavor, and it feels awesome to eat out of a jar of peanut butter for breakfast!

Toppings are the jam

Finally, cover your breakfast and place it in the fridge to set for the night.

It has a unique taste and texture that will make you instantly addicted. I know that “cold oatmeal” sounds gross, but the slow absorption of vanilla almond milk into the oats makes them sweet, smooth, and perfect for a summer breakfast. I really do eat this for most of my weekday breakfasts and love the way they make me feel. I am alert and satiated for many hours, with no guilt.

And the red solo cup just says… it’s time to party! Even at breakfast!

Enjoy, y’all. Have a great Monday!

Lindsey

Being a bridesmaid is the BEST!

 

read more

Related Posts

Tags

Share This

Homemade Apple Butter

Feb 13, 2012 by

This week called for a practical recipe.

That means a recipe that required little effort, would be the source of many leftovers through the week, and allowed me to study for most of the day.

I hug my slow cooker on days like this.

This 8-hour recipe for apple butter keeps in the refrigerator for one month and will brighten up your sandwiches, oatmeal, muffins, and more. Fresh apple butter? Yes, please!

 

INGREDIENTS

  • 6 honeycrisp apples – peeled, cored, and diced
  • 1 cup apple juice
  • 2/3 cup brown sugar
  • 2 whole cinnamon sticks
  • 1 tablespoon mulling spices
  • 1 tablespoon ground nutmeg

INSTRUCTIONS 

Start by peeling and coring the apples. I love this step – just peel and chop your worries away.

Layer the apples in your slow cooker and top with the remaining ingredients.

Cover, set to low heat, and walk away for 8 hours.

* Clock Ticking…..*

Eight hours later, open up the slow cooker and get your immersion blender ready. Discard the whole cinnamon sticks and blend until you’ve reached the desired consistency.

The end result will look a little goopy in the slow cooker, but it will all make sense again once you pour it into containers.  Do not worry about the appearance. I even used a spoon to remove any extra cloves that did not blend.

The final product looked like fresh apple preserves. Perfect!

You can make sandwiches, or eat it with a spoon. Or both.

Store the preserves in an air-tight container in your refrigerator for up to one month. I am already excited about how much apple butter I am going to eat this week.

Enjoy your week, everyone. Thanks for reading!

Lindsey

New Hobby: Labelizing Everything

 

read more

Related Posts

Tags

Share This

Quick and Easy Tex-Mex Rice

Dec 19, 2011 by

Here is a quick recipe for mexican rice that is so delicious and easy. I adapted it over the past year to fit my taste from a cookbook. There are more variations that include adding tomato sauce or mexican spices, but this one is the simplest. This Tex-Mex rice is great because it holds up against any cuisine – from simple grilled chicken to beef enchiladas. And, you can use what you already have in your pantry; another excuse to clean out your cupboards.

Ingredients

1 cup chicken broth

1 cup water

1 cup brown rice (or white)

1 1/2 tablespoons butter

Veggies of your choosing, such as 1/2 c frozen peas and carrots, 1/4 cup celery, onion, or

bell pepper.

salt and pepper

Instructions

Sautee the butter and rice in a large pot. Stir for about 2 minutes until the rice is sizzling. This breaks down the out outer “shell ” of the rice and helps it absorb the liquids. Add the vegetables, seasonings, and liquids and bring to a simmer. Cover and let cook for 20 minutes or until liquid is fully absorbed and the rice is soft.

Tonight, we served tex-mex rice with chicken burritos.  It was a great side dish that hardly took any thought!

Hasta la Vista!

Lindsey

Duckie waits for leftovers of rice to spill

read more

Related Posts

Tags

Share This

Dark Chocolate and Almond Granola Bites

Sep 8, 2011 by

Granola has a big presence in my life. I love granola bars, granola bowls, granola-topped frozen yogurt, you name it! These chocolate and almond granola bites are just one more way I can enjoy one of my favorite “anytime” foods. I usually save these teensy indulgences for an after-lunch snack, but I also use them for grab-and-go breakfasts with a cup of cofee. I love sweets that I don’t have to feel guilty about.

Ingredients

2 Cups Rolled Oats

1 Cup Rice Cereal

1/2 Cup honey

1/2 Cup Dark Chocolate Chips

1/4 Cup Canola Oil (I used Pam Spray because I ran out of canola oil! Whoops)

1/4 Cup Brown Sugar

1/4 Cup Sliced Almonds

 

Instructions

Another easy recipe! Mix all the ingredients in the bowl, and do not hesitate to add more honey or oil as you see fit. The mixture should be very sticky so the granola bites can keep their shape.

When all mixed together, use a tablespoon scoop to fill 20 cupcake cups and bake at 350 for 15 minutes. When they are done, the tops will be a crispy golden brown. Let them cool for 2-3 hours before serving.

You won’t be able to stop making these! They’re delicious, crunchy, chocolatey snacks that won’t weigh you down.

Lots of Love,

Lindsey

Can’t wait to celebrate FNO tonight!

read more

Related Posts

Tags

Share This

Loaded Baked Potato Dip

Jul 19, 2011 by

Loaded Baked Potato Dip is awesome. That’s really all I need to say as far as introductions go.

Loaded Baked Potato Dip Recipe

Photo by Southern Living

This dip  is the perfect solution to anyone looking for an alternative to chips and salsa or veggies and hummus. It tastes just like a baked potato! I recently travelled to Jackson Hole, Wyoming and was looking for a simple snack to prepare for my new friends while we got ready for a really incredible wedding – this recipe hit the spot! There were barely any leftovers. Plus, preparation is a snap: simply add your favorite potato toppings into sour cream and serve with potato chips or oven-baked french fries.  I found this recipe in Southern Living and it pretty much changed my world. Here it is. Get ready.

Loaded Baked Potato Dip

INGREDIENTS

8 oz (small container) of sour cream

2 cups shredded sharp cheddar cheese

6-8 pieces of fully cooked bacon slices, finely chopped (I prefer microwaveable for this dip – much easier to clean up)

1/2 cup freshly chopped chives

Plenty of freshly cracked pepper

A few dashes of your favorite hot sauce (optional)

1/2 packet of ranch dressing seasoning (optional- I add this ingredient to everything)

Chips or Waffle Fries (or veggies if you must) for serving

Great pre-wedding snack

DIRECTIONS

Cook and chop the bacon. Then mix all of the ingredients together. Serve with your favorite potato chips or oven-baked french fries. That’s it! This recipe is extremely simple considering the huge “wow” factor after you take your first bite. It was so good that I just had to share it with you!

Lots of love,

Lindsey

We loved Jackson Hole. Congrats to Catherine and Hunter!

 

 

 

 

 

Related Posts Plugin for WordPress, Blogger... read more

Related Posts

Tags

Share This