Meatball subs are in the regular rotation during football season at our house. They can be made with frozen meatballs and jars of marinara sauce, homemade meatballs with marinara sauce, frozen meatballs and homemade sauce, or homemade meatballs with homemade sauce.
I have made them in all of the combinations above and I am not ashamed. Even if you tell me how great the sandwich was you just ate, I will let you know I used frozen meatballs and which brand of jarred sauce I used, if I did.
The secret to great meatball subs using frozen meatballs is the cooking method. Slow, slow, slow. You can cook them on a stovetop, in a crockpot, or in a low temperature oven. You just need enough sauce to cover the meatballs and a little water. If I am using a jarred sauce I add about a quarter cup of water to each jar, this normally takes 2 jars when I cook for a party, replace the lid and shake the water in the jar to get out the last of the sauce and pour it in.
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Crab cakes are perfect for spreading holiday cheer, ringing in the New Year, as well as serving up a light dinner during summer heat waves. It’s kind of an all-around great dish!
Making crab cakes is fairly simple and generates very little kitchen heat. I like to pair this with my $30 salad. For one, it kind of reminds me of living in Florida. Andy loves both of these so I know I will not get an eye roll or some weird noise he makes signaling to me he doesn’t really want whatever it is I had planned for dinner.
Planning for weekly menus is hard enough to do when you ask what someone wants for dinner this week and you get “I don’t care” as a response, especially when you know the eye rolls and snorts are forthcoming. OBVIOUSLY you do care!
Continue reading “Basic Crab Cake”
This recipe was also inspired by a restaurant from back in my hometown. It was the first place I experienced the goodness of quesadillas. I have to call these Midwest Quesadillas because just plain ole quesadillas might cause folks to expect a recipe containing toasted tortillas with tomatoes, peppers and perhaps some chicken, beef, carnitas, or even barbacoa in them. Although, all of those options are tasty and I even think Ron may have one he will share on the blog someday, this one has none of the common ingredients in it expect maybe cheese and onions.
Even the cheese is not a common sight in quesadillas, this one uses jack cheese. I remember when I first started making these I had to shred my jack cheese by hand. These are so much easier to make now that shredded jack is readily available at most markets. Continue reading “Midwest Quesadillas”
Tomato Bread was only available at once restaurant back home and this was the place you named when asked where you wanted to go for dinner, your birthday, anniversary, or just for a get together. It was a hometown mainstay. The family that owned it, always made you feel like you were in their home as a guest. Perhaps we were, I believe one of the second generation owners lived upstairs. And we really were like old friends, the DH and I both grew up eating dinners there. Then we were older we started eating dinners there together.
There were some things that you just had to order with every meal, tomato bread and quesadilla. There was also their bread and cheeseballs that came out as soon as you sat down. I have not been able to recreate the cheeseball, nor the bread.
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Sometimes, the best foods have few ingredients and are easy to put together. Tomato Mozzarella Bruschetta is one of those foods.
Served as an appetizer or light snack, this Tomato Mozzarella Bruschetta is a great way to use the bounty of ripe tomatoes available during the summer months. In my opinion, there is no winter tomato or canned tomato product that can beat the taste of tomatoes fresh from the garden or farmers’ markets.
However, if you are looking for something different to serve at gatherings, this will work with the “on the vine” tomatoes from the store, even through the winter. They may be a little mealy, but the flavor is better than other year round tomatoes. Whenever I am forced to use these kind of tomatoes, I tend to cut out the middle mealy portions and just use the outside portions with skin still attached.
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