Meatballs with mushroom gravy

MEATBALLS WITH MUSHROOM GRAVY RECIPE

I love serving meatballs with gravy and mashed potatoes for dinner. The meatballs use your normal meatball ingredients like breadcrumbs and eggs and are fried in a butter and oil mixture. The mushroom gravy gets a lot of its flavor from ingredients such as Worcestershire sauce and ketchup. If you are in need of a good mashed potato recipe to serve with these meatballs, try my garlic mashed potatoes. Enjoy.

MEATBALLS WITH MUSHROOM GRAVY

YIELD: 4 SERVINGS

INGREDIENTS:

Gravy-

• 2 tablespoons oil
• 1 tablespoon butter
• 1 small onion (finely chopped)
• 8 ounces fresh mushrooms (sliced)
• 4 tablespoons all-purpose flour
• cayenne pepper (to taste)
• 2 cups low sodium beef broth
• 3 teaspoons Worcestershire sauce
• 3 tablespoons ketchup

¼ teaspoon ground black pepper
Meatballs-

• 1lb lean ground beef
• 1 egg
• 6 garlic cloves (minced)
• ½ cup milk
• ½ cup dry breadcrumbs
• ½ cup parmesan cheese
• 1 ½ teaspoons salt
• ½ teaspoon ground black pepper
• 2 teaspoons dried parsley

DIRECTIONS:

1. Beat the egg in a large bowl. Add in garlic, milk, breadcrumbs, parmesan cheese, salt, ½ teaspoon ground black pepper, parsley and ground beef. Mix well using your hands. Form into 1 inch meatballs.
2. Heat oil and butter in a large deep skillet over medium-high heat. In 2 batches, cook the meatballs until well browned on all sides and are almost fully cooked. Set aside on a platter.
3. Add the onion to the now empty skillet and cook until the onion starts to brown and is softened. Stir while cooking to scrap up any brown bits from the bottom of the pan. Add the mushrooms and continue to cook until they are tender. Stir in flour until the vegetables are thoroughly coated. Gradually stir in the beef broth. Bring the mixture to a boil, and continue to cook stirring constantly until the mixture is smooth and thick. Stir in ketchup, Worcestershire sauce, black pepper, and then add cayenne pepper to taste.
4.  Add the meatballs to the gravy, reduce heat and simmer for 20-25 minutes uncovered.

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CHINATOWN CHICKEN RECIPE

CHINATOWN CHICKEN RECIPE

Chinatown chicken is a delicious Chinese dish that goes great served over brown or white rice. The chicken is coated with cornstarch and then deep-fried. If you would prefer you can cook the chicken in a wok or skillet in a little bit of hot oil instead. The chicken is coated with a sauce. The sauce has kind of a sweet, sour and salty flavor from ingredients such as honey, soy sauce and vinegar. You can serve with recipe with rice and egg rolls. Enjoy.

CHINATOWN CHICKEN

YIELD: 4 SERVINGS

INGREDIENTS:

• 1 1/2lbs boneless skinless chicken breasts (cut into 1 inch chunks)
• 1 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• ½ teaspoon ground white pepper
• ½ cup soy sauce
• 4 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon honey
• oil (for frying)

DIRECTIONS:

1. In a medium bowl combine garlic, ginger, white pepper, soy sauce, brown sugar, vinegar and honey. Mix well and set aside.
2. Coat the chicken pieces with the cornstarch until evenly coated. Heat oil in a deep-fryer to 375 degrees F. Cook the chicken in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.). Drain on a plate lined with paper towels. 
3. While the chicken is cooking. Pour the sauce into a medium saucepan. Bring to a boil. Reduce heat and simmer for 5 minutes or until the sauce has thickened slightly.
4. Toss the cooked chicken with the sauce and serve over rice and top with sliced green onions if desired. 

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CRUNCHY POTATO CASSEROLE RECIPE

CRUNCHY POTATO CASSEROLE RECIPE

This crunchy potato casserole is a very easy side-dish to prepare for the holidays. All of the ingredients are placed into a casserole dish and then baked in the oven. No additional cooking is required as the oven does nearly all of the work for you. This casserole combines cubed hash browns with sour cream, cream of chicken soup and cheddar cheese. What is really great about this dish is the corn flakes as the topping. The topped of the casserole is loaded with crunchy crushed cornflakes. Enjoy.

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CRUNCHY POTATO CASSEROLE

YIELD: 6 SERVINGS

INGREDIENTS:

• 2lbs frozen southern style hash browns 
• salt and pepper
• 8 ounces sour cream
• 1 can cream of chicken soup
• 8 ounces shredded cheddar cheese
• ½ cup butter
• 2 cups crushed cornflakes

DIRECTIONS:

1. Preheat the oven to 350 degrees F. Spray a 9 x 13 inch baking dish with cooking spray. Place the frozen hash browns into the baking dish. Season with salt and pepper. Melt ¼ cup of the butter and pour it over the hash browns. In a medium bowl combine sour cream, cream of chicken soup and cheddar cheese. Spread the mixture over the potatoes in the casserole dish.
2. Melt the remaining ¼ cup of butter and mix it with the 2 cups of crushed corn flakes. Sprinkle the cornflakes over the top of the casserole.
3. Cover the casserole dish with aluminum foil. Place into the oven and bake for 1 hour. After 1 hour, remove the tin foil and cook for an additional 15 minutes or until the cornflakes are browned on top and the casserole is bubbly. 

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CHINESE BUFFET CRAB CASSEROLE RECIPE

CHINESE BUFFET CRAB CASSEROLE RECIPE

Chances are if you go to the Chinese buffet you have probably seen the crab casserole. I am sure most Chinese restaurants make this casserole different but the one here consists of imitation crab, onion and celery that is topped with cheese. You can easily make this casserole at home just by combining the ingredients in a bowl, spreading the mixture into a casserole dish, topping with cheese and the baking in the oven. If you have had this at the Chinese buffet before, you will know that it is very rich, I would recommend serving it as a side dish. Enjoy.

CHINESE BUFFET CRAB CASSEROLE

YIELD: 4 SERVINGS

INGREDIENTS:

• 16 ounces imitation crab meat
• ½ cup sour cream
• 1 tablespoon lemon juice
• 1 pinch garlic salt
• 1 ¼ cups mozzarella cheese (or cheddar)
• 1 (8 ounce) package cream cheese (softened)
• 2 tablespoons mayonnaise
• 1 ¼ teaspoons Worcestershire sauce
• 1 tablespoon sugar
• 1 tablespoon milk

DIRECTIONS:

1. Preheat the oven to 325 degrees F.
2. In a large bowl combine sour cream, lemon juice, garlic salt, ½ cup mozzarella cheese, cream cheese, mayonnaise, Worcestershire sauce, sugar and milk. Mix well to combine and stir in the imitation crab meat. You can also add in any vegetables you may want, I added a little bit of sliced celery and onion.  
3. Spoon into a greased casserole dish, top with the remaining cheese.
4. Place into the oven and Bake for 30 minutes or until the cheese is golden brown and the casserole is bubbly. 

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Healthy Chickpea And Black Bean Salad

So, we’re a few months into the new year, and if you’ve fallen off your New Year’s resolutions…it’s time to get back on track! This salad is the perfect way to get back into it.

INGREDIENTS

2 cans black beans (drained and rinsed)

2 cans chickpeas (drained and rinsed)

1/2 red onion (chopped)

20 cherry tomatoes (halved)

1/2 cup fresh parsley (chopped)

1/2 cup fresh mint (chopped)

1/4 cup olive oil

1/4 cup apple cider vinegar 

1/4 cup lemon juice

Salt and pepper

Crumbled feta cheese

PREPARATION

In a large bowl, combine the chickpeas, black beans, red onion, cherry tomatoes, fresh parsley, and fresh mint.

In a small bowl, mix together olive oil, vinegar, lemon juice, salt, and pepper. Pour over the salad and toss to coat.

Top with crumbled feta cheese. Enjoy!

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PARMESAN RANCH CHICKEN BITES RECIPE

PARMESAN RANCH CHICKEN BITES RECIPE

These parmesan ranch chicken bites make a great appetizer or dinner. These chicken bites are coated with a breadcrumb, dry ranch dressing and parmesan cheese mixture. The chicken bites are a little work to prepare but the result is well worth it. The chicken is first rolled in flour, then dipped in egg and then rolled in a breadcrumb mixture. The chicken pieces are then fried in oil until golden brown. You can either use a pot or deep-fryer to cook the chicken. The easiest way would be to use a deep-fryer. You can serve with bottled ranch dressing if desired. Enjoy.

PARMESAN RANCH CHICKEN BITES

YIELD: 4 SERVINGS

INGREDIENTS:

• 1lb boneless skinless chicken breasts (cut into 1 inch chunks)
• 1 cup all purpose flour
• salt and pepper
• 2 cups plain breadcrumbs
• ¼ cup grated parmesan cheese
• 1 (1 ounce) envelope ranch dressing mix
• 2 eggs
• oil (for frying)

DIRECTIONS:

1. In a shallow plate or pie dish, add the flour and season with salt and pepper to taste. In another shallow plate or pie dish combine breadcrumbs, parmesan cheese and ranch dressing mix. In a bowl beat the eggs using a fork.
2. Heat oil in a deep-fryer to 375 degrees F.
3. Roll the chicken pieces first in the flour, then dip in the egg and then roll in the breadcrumb mixture until thoroughly coated.
4. Cook the chicken pieces in batches until golden brown and fully cooked (the internal temperature has reached 165 degrees F.), about 5 minutes per batch. Drain on a plate lined with paper towels.

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CASEY'S BREAKFAST PIZZA

CASEY’S BREAKFAST PIZZA RECIPE

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Here is a copycat recipe for the breakfast pizza from Casey’s General Store. This breakfast pizza is unique because it uses a cheese sauce for the actual sauce on the pizza. There are a few different options for the sauce—you can use Velveeta cheese sauce or layer the pizza with thinly sliced Velveeta cheese and spread it over the crust after baking for a few minutes. This pizza is also topped with eggs, breakfast sausage and mozzarella cheese. Enjoy.

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YIELD: 4 SERVINGS

INGREDIENTS:

• 1 prepared pizza crust
• 4 ounces Velveeta cheese
• 4 eggs
• salt and pepper (to taste)
• 1 teaspoon butter
• 1/2lb breakfast sausage
• 1 cup mozzarella cheese

DIRECTIONS:

1. Preheat the oven to 400 degrees F. Lightly grease a pizza pan with nonstick cooking spray. Place the pizza dough onto the pizza pan and flatten out (if you are using a ready-made crust, you do not need to do this).
2. In a large skillet, add the breakfast sausage and cook over medium-high heat while breaking up into chunks with a spatula until fully cooked.
3. In a medium bowl whisk together the eggs, salt and pepper until blended. Heat 1 teaspoon of butter in a large non-stick skillet over medium heat. Pour in the egg mixture. As the eggs begin to set, gently pull them across the pan with a spatula, forming large curds. Continue cooking while pulling and folding the eggs until thicken and no visible liquid egg remains. Remove from the pan and set aside.
4. Slice up the Velveeta cheese. Place it in an even layer on top of the dough. Place into the oven and bake for 5 minutes. Using a knife spread the Velveeta out so that it covers the dough, except for on the outer edges).
5. Layer the scrambled eggs and crumbled sausage over the Velveeta. Top with shredded mozzarella cheese. Bake for an additional 13-15 minutes or until the cheese has melted and the crust is lightly browned. 

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