MINI MEATBALL SANDWICHES

I saw these over at The Pioneer Woman and I just had to make them. I changed the recipe only slightly.

I used a 1.25 pounds of ground sirloin.

I added 3/4 cup plain panko.

Add 3 minced garlic cloves and 1/2 teaspoon salt.

Add 3/4 cup milk.

Combine. I used a fork. I have a thing about touching raw meat.

Scoop out about 1 tablespoon of the meat mixture and roll into mini meatballs. I made about 30. I actually froze half of the meatballs for another day.

I like onions, so I chopped up a whole onion.

Heat about 1 tablespoon olive oil in a pan. Add the onions and meatballs to the pan. Brown the meatballs.

Add a jar of marinara sauce. Since I was only making half of the meatballs, I used a small jar of marinara (15 1/2 ounce). Cover the pan and allow to simmer for about 20-25 minutes.

I cut a slice of provolone cheese in quarters.

My daughter likes the potato dinner rolls.

Slice the bread rolls in half, place a piece of cheese on the top and the bottom of each roll.

Place a meatball and some sauce, of course, on each roll. My daughter likes the mini meatball sandwich without the cheese.

YUM!!!!

MINI MEATBALL SANDWICH

Ingredients

• 1.25 pounds of ground sirloin (or ground chuck, or whatever you have)
• 3 garlic cloves, minced
• 3/4 cup plain panko
• 3/4 cup milk
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 1 large jar (about 30 oz) marinara sauce
• small bread rolls
• slice provolone cheese, cut in quarters

Preparation

1. Combine ground sirloin, garlic, panko, milk and salt in bowl.
2. Roll into mini meatballs. The size of the meatball depends on the size of the bread rolls.
3. Heat olive oil in a pan over medium-high heat. Add the chopped onion and meatballs. Brown the meatballs.
4. Add the jar of marinara sauce, cover the pan and allow to simmer for about 20-25 minutes.
5. Slice the rolls in half.
6. Place a piece of cheese on the top and the bottom of each roll.
7. Spoon a meatball and sauce on the bottom of the bun. Place the top half of the roll.
   

WHAT'S FOR LUNCH? -- CHICKEN SALAD

Sometimes you really don't want to cook. It may just be too hot outside and you just can't bear the thought of turning on the stove or the oven. Or you just may want something that you can put together quickly with whatever you have on-hand. This is one of those recipes.

I took some rotisserie chicken (from the deli), Greek yogurt, half a Granny Smith apple, a handful of raisins, a handful of craisins, a handful of chopped walnuts, some ground cinnamon and ground ginger.

Put your chopped chicken in a bowl.

Add the walnuts and the raisins.

Add the craisins.

Add the chopped apple.

Add some Greek yogurt. About 1/2 cup.

Add a few dashes of ground cinnamon and ground ginger.

Mix it until it is well combined. The beauty of this is that you can add more of whatever you like until you get it just right.

You could also add a bit of cream cheese to the chicken salad. Is that too decadent?

I was trying to be healthy so I just served mine on top of a bed of chopped romaine lettuce. This chicken salad has possibilities.

Why not make an open face sandwich? Melt a slice of your favorite cheese on it. Make some dainty tea sandwiches. Toast some thick whole grain bread and make a hearty chicken salad sandwich.

BERRY-TOPPED PAVLOVA

I also took this lovely dessert over to celebrate my friend's new apartment. It is a very fancy looking dessert, but relatively simple to make. It is just time consuming.

Here is what you'll need: 4 egg whites, sugar, confectioner's sugar, vanilla, cornstarch, and white vinegar.

Take parchment paper and place an overturned dish or bowl on it and trace a circle.

Turn the parchment over, marked side down and place on a baking sheet.

Separate the eggs while the eggs are cold (it is easier when the eggs are cold). Place the egg whites in a mixing bowl and let the egg white get to room temperature, about 30 minutes. Add the cornstarch.

Add the vinegar.

Beat the mixture, until foamy. Add the white sugar and mix on medium high until stiff peaks form, about 7 minutes.

Add the vanilla and confectioner's sugar and continue to beat until you have glossy peaks.

Using a rubber spatula spread the meringue into the marked 10 inch circle on the prepared cookie sheet. Form a well in the center. Bake in a 200˚ preheated oven for about 2 hours.

Turn off the oven and leave the pavlova in the oven until the oven is cooled. When cool remove the pavlova from the parchment and place on the serving dish.

Top with freshly made whipped cream.

Add an assortment of berries. Now go impress your family and friends.

BERRY-TOPPED PAVLOVA

For the pavlova

4 egg whites, at room temperature

1 teaspoon cornstarch

1 teaspoon white vinegar

1/2 cup white sugar

1/2 cup confectioner's sugar, sifted

1/2 teaspoon vanilla

For the topping

2 cups heavy whipping cream

1/2 teaspoons vanilla

1 teaspoon sugar

Assorted berries

Preparation

1. Preheat oven to 200˚.
2. Line cookie sheet with parchment paper. Using an overturned plate or bowl as a guide, trace a 10-inch circle onto parchment. Turn parchment over, marked side down.
3. Beat egg whites, cornstarch, and vinegar with a mixer at medium speed until foamy.
4. Gradually add the white sugar and beat at medium-high speed until stiff peaks form, about 7 minutes.
5. Lower the speed to medium and add in the vanilla. Gradually add in the confectioner's sugar. Beat at medium high speed until still glossy peaks form, about 7 minutes.
6. Using a rubber spatula, spread the meringue into the marked 10 inch circle on the prepared cookie sheet. Form a well in the center.
7. Bake for about 2 hours.
8. Turn off the oven but leave the pavlova in the oven until the oven is cool.
9. When cool, carefully remove the pavlova from the parchment and place on the serving dish.

For the topping

1. Whip the heavy whipping cream, the sugar, and vanilla with a mixer on medium-high speed until stiff peaks form.
2. Top the pavlova with the whipped cream and top with the berries.

BBQ MEATBALLS

My friend just moved into a new apartment. Since this is her first weekend in the new apartment, I made her a batch of these BBQ meatballs to welcome her. This recipe comes from The Pioneer Woman.

Here is what you'll need: ground beef, oatmeal, milk, ground black pepper (I changed my mind later and decided to use white ground pepper), finely chopped onion, onion powder.

In a large mixing bowl add the ground beef and the oats.

Add the finely chopped onions, milk, salt, ground white pepper, and a pinch of onion powder.

Mix until well combined.

Form the meatballs and place them on a cookie sheet. Put the cookie sheet in the freezer for about 5 minutes. You can make the BBQ sauce while the meatballs are in the freezer.

Put 1/2 cup to 1 cup of all purpose flour on a plate and dredge the meatballs.

Preheat the oven to 350˚.

Heat some canola oil in a pan and brown the meatballs. (Do not cook them completely, only brown them.)

Place the meatballs in a baking dish and pour the BBQ sauce over the meatballs. Place the baking dish in the oven and bake for about 45 minutes.

You won't believe how great your kitchen will smell.

To make the sauce you will need about 6 tablespoons finely chopped onions and add 1 cup of ketchup.

Add 2 tablespoons of sugar.

Add 3 tablespoons of vinegar.

Add 2 tablespoons of Worcestershire and 2 teaspoons of honey and mix.

You will have tons of BBQ sauce so place it in a container for later use.

MEATBALLS

Ingredients

• 1 1/4 pounds ground beef
• 3/4 cup instant oats
• 1 cup milk
• 4 Tablespoons, finely chopped onion
• 1 teaspoon salt
• Dash of ground white pepper
• Dash of onion powder

To Cook the meatballs

• 1/2 cup to 1 cup all purpose flour
• Canola oil

BBQ Sauce

Ingredients

• 1 cup ketchup
• 2 tablespoons sugar
• 3 tablespoons vinegar
• 2 tablespoons Worcestershire
• 6 tablespoons finely chopped onion
• 2 teaspoons honey

Preparation

For the meatballs

1. In a large bowl, combine all the meatball ingredients.
2. Roll the meatballs and place on a cookie sheet. (I like to small appetizer size meatballs.) Put the cookie sheet in the freezer for about 5 minutes.
3. Dredge the meatballs in flour.
4. Preheat oven to 350˚.
5. Heat canola oil in a frying pan and brown the meatballs.
6. Place the meatballs in a baking dish and pour the BBQ sauce over the meatballs.
7. Place the baking dish in the oven and bake for about 45 minutes.

For the BBQ sauce

1. Combine all the BBQ sauce ingredients in a bowl and mix.

PROSCIUTTO WRAPPED SHRIMP

I haven't posted in a while, but that doesn't mean I haven't been cooking. This is not even a recipe, but so simple and delicious that you must make some this minute. I have made it twice in the last 3 weeks and it has been a hit each time.

Simply wrap 1/2 a slice of prosciutto around a cleaned de-veined shrimp. Make as many as you want. (For example 30 shrimp, 15 slices of prosciutto.)

Heat a drizzle of olive oil in a pan over a medium high heat. Add the prosciutto wrapped shrimp and cook until the shrimp is pink.


When the shrimp is pink, remove from the pan and drizzle a little lemon over the shrimp. Eat them immediately.