Mama Maroni That's A Tasty Meatball!

Bobby Flay had another Throwdown that interested me. It was about meatballs. While I've had a pretty good recipe for a number of years from a friend of mine that loves to cook. I've always wished the meatballs were a bit more tender. The commercial for the meatball throwdown talked about tender meatballs. I had to watch.

My experience from past Throwdowns was the winning recipe if not Bobby's would not be on the Food Network website. I could understand that. It's their livelihood. Therefore, I record the show, so I can take copious notes. In an effort to get the winning recipe as close as I can. Just for giggles I decided to see if the winning recipe Grandma Maroni's Meatballs was on the Food Network site. To my great surprise it was.

Grandma Maroni's Meatballs

Ingredients
1 pound ground chuck
4 ounces dried bread crumbs
4 large eggs
4 ounces whole milk
6 ounces grated Romano
3 ounces grated Spanish onion
2 ounces finely diced fresh garlic
2 ounces finely chopped fresh Italian parsley leaves
2 ounces finely chopped fresh basil leaves

Directions
Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray.
Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes. Serves 8-10 Enjoy!

It is slightly different than the notes I took from the show. Some ingredients Mike Maroni told the viewer some I guessed on. Here is the recipe I made.

Lynne's Throwdown Meatballs

1 pound ground chuck

4 large eggs

4 ounces Pecorino Romano

1/2 cup dried bread crumbs

4 T finely chopped fresh Italian parsley

3 cloves minced garlic

1/2 cup grated onion

Mix by hand. Make meatballs 1 1/2 ounces about the size of an egg. Bake in a hot oven (425 degrees F).

All ingredients ready for mixing.

How it looked after hand mixing. A great challenge for me as I hate to get my hands sticky and gooey, but combining in a mixer makes the meatballs tough. I've tried it. Worth getting your hands dirty for a good meatball!

I love to use my cookie scoops when I need to measure out a ball of something. Mike Maroni said each meatball should be about 1 1/2 ounce. Being a stickler for good meatballs I weighed each one since there weren't going to be many.

I measured the meatballs out onto my Silpat. I normally bake them on a Silpat, because in the past I use a very lean burger. This recipe using a ground chuck made me change my mind to something with a lip to catch any dripping.

This silicone pan has a lip and I needed it! There was a lot of fat to catch after baking.

I made the meatballs using the above notes/recipe and they were fabulous. The only thing I'd change is they were a bit loose. They didn't fall a part, but they were a bit mushy in the mouth. I would bump up the bread crumbs to 1 cup next time. The recipe made 23 meatballs. The meatballs just melted in your mouth they were so tender and flavorful. I've found that Romano cheese is a must. I've used Parmesan in the past as I usually have it on hand, but the Romano has a stronger flavor that really gives the meatballs a delicious flavor.

The sauce I use is one my cooking friend also gave me. It's very basic and fast. I can make this sauce in the time it takes me to prepare dried pasta. I haven't bought bottle sauce in years.

DeAnn's Tomato Basil Sauce

1/4 cup olive oil

1/2 large onion, finely chopped

2 cloves minced garlic

4 tablespoons minced fresh basil, about 1 handful

4 cups canned crushed tomatoes

Saute' onion, garlic and basil in olive oil until onion is soft. Add tomato sauce and simmer about 30 minutes. Sauce freezes nicely.

I brought the sauce to a good simmer for about 30 minutes.

The meatballs were done by now and I dropped them into the sauce.

I was surprised at how close my sauce was to Maroni's Sauce.

Maroni's Sauce

6 ounces good olive oil, not extra-virgin
12 cloves garlic, finely sliced
1 large or 2 medium Spanish onions, finely diced
2 (28-ounce) cans imported crushed tomatoes
1 teaspoon salt
1/2 teaspoon white or black pepper
1 large handful julienned fresh basil leaves

In a medium saucepan over medium heat, add oil. Once heated add the finely sliced garlic and onions to the pan. Cook over medium heat until soft and slightly brown. Next add the canned crushed tomatoes, salt and pepper and stir. Allow the sauce to come to a simmer and cook for 20 minutes. Remove from the heat and add the julienned basil.

The end result with my 2 recipes for sauce and meatballs were perfection! Delightful tender savory meatballs and a light yet flavorful sauce to accompany them... a meal fit for company, but we ate it all ourselves.

Cheeseburger Soup

Some sort of cold/flu bug is running through our family this month. First to succumb was my daughter and I made Chicken Noodle soup for her. Then I got sick. My son made Cranberry Orange muffins for me. Now my son is sick. I knew he wouldn't want any muffins and I know soup isn't his favorite, but soup is SO good when you're not feeling well. I had to ask anyways, "Would you like me to make you some soup?" Thinking he'd say no and the conversation would go to some sort of food I could comfort him with. He said slowly, "Cheeseburger soup?" We both chuckled at the idea. I told him, "You know what, I bet there is a recipe for Cheeseburger Soup on the internet." I did some surfing and sure enough there were several Cheeseburger Soup recipes. I chose the one I thought sounded the best and would appeal to my poor sick son.

Cheeseburger Soup

Prep Time: 20 Minutes
Cook Time: 30 Minutes
Ready In: 50 Minutes
Servings: 8

1/2 pound ground beef
3/4 cup chopped onion
3/4 cup shredded carrots
3/4 cup chopped celery
1 teaspoon dried basil
1 teaspoon dried parsley
4 tablespoons butter
3 cups chicken broth
4 cups cubed potatoes
1/4 cup all-purpose flour
2 cups cubed Cheddar cheese
1 1/2 cups milk
1/4 cup sour cream

In a large pot, melt 1 tablespoon butter or margarine over medium heat: cook and stir vegetables and beef , until beef is brown.

Stir in basil and parsley. Add broth and potatoes. Bring to a boil, then simmer until potatoes are tender, about 10-12 minutes.

Melt the remainder of butter in a separate small pot and stir in flour. Add the milk, stirring until smooth.

Gradually add milk mixture to the soup, stirring constantly. Bring to a boil and reduce heat to simmer for a minute or 2. Remove from heat and stir in cheese. When cheese is melted, add sour cream. Put back on heat if you feel it needs to warm up a little. Do not boil.

Lynne's Notes: What I liked about the recipe was that I had all the ingredients right here at home. I like recipes that don't have fussy ingredients. I didn't add dried parsley. I think it's revolting compared to fresh parsley. Just my own personal problem there. I also didn't add the sour cream to the pot of soup. My husband abhors sour cream. So, the kids and I would stir a teaspoon full into our own bowls. We thought the sour cream really added a lot to the good flavor of the soup. It is a hearty soup. A real stick to your ribs during cold weather kind of soup. The basil doesn't over power the other ingredients and lets the tartness of the cheddar cheese and the sour cream shine threw in their creamy goodness.

After we all ate our soup we all agreed that it was good, but a few changes might be nice if we ever made it again. My son said it needed more meat, more cheese and that serving it in a bread bowl would be nice. I think if I served it in a bread bowl and maybe just sprinkle a little grated cheddar on top he'd love it.

Last Night's Dinner - Fritata!

It's summer time and the summer squash has come rolling in.  Since I was home alone last night I decided to have a fritata for dinner.  My Grandma introduced me to fritatas my first tip to California when I was 14 years old.  Since it was late in the day when I flew in and she knowing I needed a good dinner she made a fritata.  She was the secretary for a high mucky muck in the California state government.  Can't remember the title off the top of my head.  Anyhow she had a long work day and wanted to make something easy too.  It was very easy....vegetables, eggs and cheese.  It was also very good.

My fritata started off with a dash of olive oil.  I threw in 2 sliced yellow crookneck squash.  Normally, I'd also cut up an onion and mince some garlic.  It was just me and I wanted simple.  I stir fried the squash.  I added garlic powder, onion powder and some Lawry's Season salt.  Then I stirred up two eggs and poured it over the top of the squash right there in the skillet.  I sprinkled some parmesan cheese over the top of it all. While I waited for the egg to set I microwaved some leftover basil sauce I had made the night before with chicken, spinach and feta sausage sliced into it.  I had about 1/2 cup leftover.

The fritata was so thin since it was one serving that I scraped it out of the pan and it looked more like a scramble on the plate.  I didn't care.  I spooned my hot basil sauce over the top and it was a dinner fit for a King.  368 calories.

Menu Planning Continues

This is month number 2.  Decided to do it again.  It worked out fairly well.  Having nearly all ingredients readily at hand was such a time saver.  Having all the meals written out and on the fridge made for a great work sheet for the month.  No wondering what's for dinner tonight.  Check the list.  When the kids would ask what's for dinner I had have them refer to the list.  If I hadn't picked out something I'd have them choose.  Once something was made I found it handy to write the date next to it and cross it out.  This worked out well for leftover questions.  Is this still good?  Check the date next to the recipe.  "Why yes it is still good, but today's the last day for it better eat it."

As the list was getting many crossed out items I found it more handy to highlight them.  I knew what was done and what wasn't at a quick glance.  It turned into a great work sheet.  Some things added.  A thing or 2 not made.  Some meals tweaked a little different, but all in all a big help to my daily cooking duty.  Next month's list will be further down from top of page as the magnetic clip covered a few meals and for some reason it really bothered me. 

We still used the same rules as last month.  One meal veto.  Can't veto the same meal 2 months in a row.  Chicken Curry seems to be my son's least favorite meal.  He vetoed it last month and couldn't this month.  So, he paid his sister $1 dollar to veto it this month.  She took him up on the offer.  Dear Hubby laughingly said, "That's not right!"  It's his favorite meal.  I told him I'd sneak it in some night when both kids are off doing their own thing.  It will be our special "parents only" meal.  No kids allowed.

This month's menu plan as worked on by the whole family is...

Turkey and Trimmings
Hot Turkey Sandwiches
Turkey and Dumplings
Beanpot Pizza (attached)
Beanpot Enchiladas (attached)
*Beef & Barley Soup
*Chinese Simmered Chicken
*Deviled Short Ribs
Burgers & Mac Salad
*Slow Cooker Meatball Subs
*Artichoke, Spinach & Feta Shells
*Bierox Casserole
*DeAnn's Basil Sauce and Meatballs
Steak with *Cheddar Potato slices (hot links)
*Polka Dotted Macaroni and Cheese
Country Fried Steak
Eggplant Parmesan
Nachos w/Refried Crack
*Western Meal In One
*Biram Ruzz
Chicken Delish
*The Best White Chicken Chili
*Hidden Valley Ranch Chicken
Paninis and Roasted Red Pepper Tomato Soup
Tipsy Chicken with rice pilaf
Make your own pizza night
*Cheddar Waffles w/scrambled eggs & bacon

The star before the meal reminds me that I already have the recipe written down in the recipe box.

Here is one of the recipes from this month's plan.  It's been a family favorite for many years.  Please see the notes at the end as I make it slightly different for our tastes.

HIDDEN VALLEY RANCH CHICKEN

1/2 c. butter
3/4 c. corn flake crumbs
3/4 c. Parmesan cheese
1 pkg. of Hidden Valley Ranch salad dressing mix (powder)

Combine corn flake crumbs, Parmesan cheese and dressing mix, set aside. Melt butter. Dip chicken in melted butter and then coat chicken with crumb mixture. Bake uncovered at 350 degrees for 45 minutes.

Lynne's note:  I did not like the flavor of the corn flake crumbs.  They has a strong distinct flavor of their own.  I use bread crumbs, cracker crumbs, Panko crumbs anything on hand instead.  This way the great flavor of the ranch and Parmesan shines through.  I also use half as much butter.  I brush it on and then roll in dry mixture.   Otherwise... err I never thought I'd hear myself say this ... it becomes too buttery.

Tosca Reno's Sugar Strike

I tried to do Tosca Reno's StrikeSugar program last year and the timing just wasn't right with my surgery.  I didn't want to ask my family to help me cook all this new food.  Although I have a wonderful family and they would have done it.  It's an ebook for sale on Tosca Reno's website.

Ironically, I had to have a scar revision from last years surgery and it hit right around when this years StrikeSugar challenge began.  I was in the regaining my energy to exercise phase when it began.  I was afraid I couldn't get my cardio up where it needed to be, but thought there is never a perfect time in my life to StrikeSugar.  I love it too much.  Don't get me wrong I've gotten a lot of sugar out of my life, but as you can see from my previous 3 posts it's not out completely not even close.

So, I joined the StrikeSugar challenge on FB.  Still have my lesson plan all printed out and ready to go from last year.  The first week was not too difficult since I already really watch my sugar and simple carb intake.  Cutting it even lower didn't cause me headaches, or mood swings, but for a few in the group they were having such a hard time.  They were cutting cold turkey.  Brave brave women!  I had to gradually get my diet worked around to Eating Clean then try the Strike Sugar program.  It's been a 3 year learning lesson for me.  The other gals a 4 week learning lesson.  Now the Strike Sugar program didn't come up until last year.  I could have done it at the 2 year mark if I'd have been healthy enough to do it.  I am now.

Buckwheat porridge with mixed berries.  I froze a couple servings of this.  It was very good cooked with spices that really added a lot of flavor to the porridge.  It is a bit gummy, so I eat it with a dollop of Greek yogurt.  Perfection.

Protein pancakes with a quick blueberry reduction syrup.  Again very good and again I froze some for future breakfasts.  The protein comes from Almond meal.  That I like.

I've eaten more eggs during the Strike Sugar Challenge than I probably all of last year.  Not my favorite until I turn it into a frittata.  That I love.

The recipe for the Roasted Tomato and Chickpea Soup is something I'll probably make forever.  My hubs even loved it.  The seed crackers were very good and for that reason I may never make them again.  High in calories and good fats and something I want to pick at and eat all day long.  When you know you can't control yourself why set yourself up for failure.

This is the Vegetable Chili con Carne (not!) and the flavors in this chili make one not miss meat.  It called for a lot of fresh basil and I thought it would overwhelm the flavors, but it didn't.  Again I froze some of this for feature lunches and dinners.  I almost didn't have enough to freeze as my family was scarfing it down.

This was a strange one.  Cauliflower pizza crust.  My husband already love cauliflower mashed potatoes, so we were willing to try this.  Do to several people saying their crust was very soggy I precooked my cauliflower and rolled it in a towel.  No sogginess for me.  No sure I'd go to this much trouble again I don't have a huge craving for pizza.  It was good.  I had enough for dinner that night and lunch the next day.  Everyone ate it and liked it.

I think what's been fun about this Strike Sugar Program is seeing all of the creative ways to get simple sugars out of ones life.  I've lost 8 pounds to boot.

The Dutch Baby

My mom introduced me to the Dutch Baby when I was a teen. It's a German pancake. It is usually served sweet like American pancakes. It can be season with vanilla and cinnamon. It can be sprinkled with powdered sugar or a fruit topping. We would just drizzled with maple syrup.  One impressive characteristic of the Dutch Baby is how it looks when it's baked.  One bakes it in a metal pan in the oven.  When it comes out of the oven the batter has grown up the sides of the pan to probably 5 times the size it originated.  Like a Soufflé though it quickly shrinks down to less than half it's former state.  That is why mom always made sure we were seated around the table before the Dutch Baby came out of the oven.

The sweet Dutch Baby was never our favorite when we discovered the savory type. I found a recipe call a Meaty Dutch Baby back in the 1980's. I don't know where I got it and a search on the Internet provided no Meaty Dutch Baby recipes to my surprise.  It came from a magazine and I'm guessing it might have been Sunset.  As it was my favorite magazine at the time.

Like the original Dutch Baby it does puff up in the oven, but not nearly as high.  I have baked it in a glass pan and a metal pan and it does puff higher in a metal pan.  The puffing does really nothing to the flavor it's just very appealing to the eye.  I have made this more and transported it than eaten it at home.  It's a favorite wherever I take it.

Another characteristic of making a Dutch Baby is you can't... let me put this delicately... fart around once you get to the mixing of the batter.  Have your eggs, milk and flour already measured and ready to blend.  You mix up the batter in order stated, pull hot pan from oven, pour into hot pan, throw on cheese... don't take a lot of time here to sprinkle too neatly.... and return pan to oven.  The pan and filling being hot is what makes the pancake rise.  Too much dilly dallying or not mixing batter in proper order results in a flat pancake.  Now don't get all nervous and burn yourself trying to be fast.  Just remember to not take the time to pour batter in neat concentric circles or scrape every drop of batter from blender or try and sprinkle the cheese on evenly and consistently.  It doesn't matter.   Keeping it hot does.

Meaty Dutch Baby
Prepare filling (recipe below)

4T butter
1 cup cheddar cheese or 1/3 cup Parmesan
4 eggs
1 cup each milk and flour

In same frying pan, make sure there is at least 5T of fat, add butter to make up difference.  Place pan with filling in 425°F oven until butter melts and bubbles.  Quickly, in blender break eggs, whirl for a minute, with motor running add milk then add flour whirl 30 seconds.  Quickly pour into hot pan and sprinkle with cheese.
Bake about 20 minutes.

Sausage Filling - Crumble 1/2 pound jimmy Dean regular sausage into frying pan.  Stir over medium heat for about 2 to 3 minutes.  Add chopped green chiles (1 small can California green chiles), 1 small onion (chopped), 1 minced garlic clove, and 1/2 tsp each dry basil and thyme leave.  Brown slightly.

Return above for instructions.

My daughter likes it with Tapatio hot sauce.  Lots of Tapatio hot sauce.  Youch!

Uncle Bradie's Sauce

OK I don't call him Uncle Bradie as I didn't really get acquainted with my Uncle until I was a young adult.  Being an Air Force Brat we just never lived close enough.  Also when I was a kid he was a teenager.  He's only 9 years older than me.  Not much interested in a pesky niece.  He was too busy trying to become a rock star.  The younger nieces and nephews called him Uncle Bradie and I just thought it was funny and cute.  So, when I became aware of his sauce I called it Uncle Bradie's Sauce.

I got acquainted with this sauce when I first met my husband.  He was stationed at a base not far from San Francisco.  On my 2nd date with DH we went to an Aerosmith concert at the Cow Palace.  I drove to San Francisco and stayed the night at my Aunt and Uncle's house.  It was my Aunt who suggested I defrost some of Brad's Spaghetti sauce and have DH over for dinner before the concert.  We both thought the sauce was very good.  Next time I came to San Francisco I asked Uncle Brad for the recipe and he said he didn't have one.  So, I watched him make it and wrote the recipe down myself.  We've been having this sauce ever since.  That's been 25 years.

Uncle Bradie's Spaghetti Sauce

1 pound hamburger
1 pound ground pork
1 pound Italian sausage (taken out of casings)
1 pound sliced mushrooms
1/2 head of garlic, chopped
1 onion med. to large, chopped
6 cans of tomato sauce (8 oz cans or 48 oz)
2 cans of tomato paste (6 oz cans or 12 oz)
1 tsp of white pepper
3 bay leaves (Turkish)
1/2 bottle of Italian seasoning
2 tsp oregano
4 cups of Burgundy wine
1 T sugar

Brown all meats separately and drain the fat off.  Put in large pot.  Add remaining ingredients.  Bring to boil.  Reduce heat and simmer 1 1/2 hours.

First thing I do before starting the sauce is make some Italian seasoning.  This recipe uses a lot.  I usually have all the herbs needed already.  I put 2 tablespoons of each Basil, Marjoram, Oregano, Rosemary and Thyme in a bowl and stir.  You can buy this premade if you don't have the ingredients already at home.

Then I begin browning the meats.  Here I'm browning the ground beef using my handy dandy mix n chop from Pampered Chef.  Makes short work of browning a lot of meat.

I'm browning the sausage IN the casing here for the first time in 20 years.  Uncle Brad had slices of sausage in his.  I thought I'd make it more like his.  I ended up not liking the large chunks of sausage in the sauce.  Reminded me why I do it differently.  So, let this be a lesson to you all take the Italian sausage from it's casing and brown it like you would the ground beef and pork.  The sausage mixes with the flavors of the sauce much better that way.

To save time while I brown all the meats I add the other ingredients to the big pot and start heating it up.  As the meats are browned I put them into the pot.

Here is the ground pork on it's way to being browned and ready for the pot.

Everything is together and simmering.  I usually make a double batch.  This sauce freezes beautifully.  This sauce also makes great lasagna.