A few weeks ago a representative of FarmRich emailed me to see if I would be interested in a cookbook and a sample of meatballs. Sure!

Meatballs are great homemade, but if you can get good ones that are frozen they can be a great last minute meal. I decided to make the Saucy Meatball Grinders from the cookbook, which is called 101 Things to Do with Meatballs. I did get permission to give the recipe in its’ entire form, so I made it exactly from the book

Saucy Meatball Grinders

First of all, since the meatballs were all ready done it was a simple and very fast meal.The meatballs were a nice size and they were pretty good. Not at all greasy and didn’t have that funny texture that some frozen meatballs do.

Still Frozen

The sandwiches were wonderful, and the entire meal, for 16 people by the way, was done in under 30 minutes. I loved it. Everyone loved these meatball sandwiches and thought the meatballs were good.

Saucy Meatball Grinders

• 14 oz pizza sauce (I used Newmans Own Sockarooni)
• 1/4 cup apple jelly
• 1/2 teaspoon Italian seasoning
• 1/2 teaspoon salt (I omitted)
• 1/2 tsp black pepper
• 30 FarmRich frozen meatballs
• 6 hoagie rolls, split
• 1 cup grated mozzarella cheese

1. Combine all sauce ingredients in a pan. Warm up, stirring, until smooth and the sauce begins to simmer.
2. Carefully add meatballs.
3. Cover and simmer about 20 minutes, or until meatballs are heated through.
4. Preheat oven to 375F
5. Place 5 meatballs in each roll. Spoon sauce over and sprinkle on cheese.
6. Heat until the cheese is melted.

Serves 6

I tripled the recipe, obviously. Personally, I love homemade meatballs but I will keep a bag of these on hand for those times when I need an “instant” meal.

Image SXC

Images Marye Audet

Post from: Baking Delights

When I am in a rush, and I seem to often be rushed lately, nothing goes on the table quite as quickly as a pasta dish.

There are times I like to make fresh pasta but I always keep a couple of packages of organic whole wheat, and organic semolina pasta on the shelf for “Those Days”.

This was a fantastic hit at my house.  The pasta was garlicky and olive-y with just a hint of fresh tomato taste.  Fresh basil adds a nice touch.  I used elephant garlic but use what you have on hand.  If you are substituting regular garlic for elephant garlic use about 5 good sized cloves.

This is my entry for Presto Pasta Night.  This week it is being hosted by Hillary of Chew on That. Thanks Hillary!

Pasta, Garlic, and Olives 

1 lb of pasta cooked a la dente

1 c widely grated mozzarella or  parmesan

Sauce: 

3 tbs olive oil

1 clove elephant garlic, sliced thinly

1 onion, chopped

8 oz black olives, your choice

1/2 c fresh basil, chopped

2 c chopped fresh tomatoes or a big can of Muir Glen diced tomatoes.

1 tsp dried chipotle (optional- it adds a spicy smoky flavor)

Saute the onion, chipotle, and garlic slowly in the olive oil until the onion is transparent. Do not let it brown.  Add the tomatoes and the olives and warm through.  I like to leave the olives whole but you can slice them if you like.  Kalamata olives are fantastic in this, I just didn’t happen to have any the day I took this picture.  Now, mix the drained pasta into the sauce, sprinkle with fresh basil and then top with the mozzarella or parmesan.  This is great hot or at room temperature.

Pasta Presto! Serves 10

Image:Marye Audet 

Post from: Baking Delights

If you see dusty fingerprints on this post it is because I have been strolling through the vault looking at some of the old posts. If you are looking for some quick and easy casseroles for this weekend look no further!

Green Chili Enchiladas are a favorite around here. You can use them for OAMC (Once a month cooking) by making ahead and freezing. It is a versatile casserole, you can make it with beef, chicken or turkey..or make it vegetarian with tofu if you are so inclined.

These Oriental Pork Loin Chops can be put in a ziploc with the marinade and tossed in the freezer. Just thaw them and grill when you are ready to eat them.

MMM…more Mexican food. Vegetarian enchiladas stuffed with veggies! They do not freeze well but you can make them up to a day ahead and bake when you are ready.

This Chicken, Onion, and Potato Gratin is one of my favorite comfort foods. Don’t freeze it.

Diner food at it’s best..the hot open faced Turkey Sandwich!

Chicken and Mushroom Fiori Alfredo is incredible, I think. Use any pasta you have if you can’t find fiori.

And finally…everyone needs a great recipe for Tuna Tetrazzini and I think this is it!

Don’t forget, most casseroles can be assembled up to a day ahead and baked when needed even if they can’t be frozen.

Image: (c) Marye Audet Apron Strings and Simmering Things

Content (c) Marye Audet Baking Delights

Post from: Baking Delights