Salisbury Steak Meatballs with Mushrooms

Rich brown gravy (salisbury sauce) tender ground beef, mushrooms, onions diced small makes a delicious gravy, I like to serve this over mashed potatoes. It's a delicious favorite around here.

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What you need:

2 tablespoons butter

1 cup onions diced

2 cups mushrooms sliced

Meatballs

1 ½ pounds ground beef

⅓ cup Italian breadcrumbs

⅓ cup milk

¼ cup parsley fresh, chopped

¼ cup parmesan shredded

salt and pepper to taste

Sauce

10 ounces beef broth

½ can water

1 tablespoon flour

2 tablespoons ketchup

1 ½ teaspoon dijon

1 tablespoon parsley fresh, chopped

½ teaspoon garlic powder▢2 teaspoons Worcestershire sauce

How to Make it:

In a large saucepan, saute onions in butter until transluscent, about 5 minutes. Add mushrooms and saute an additional 5 minutes.

In a medium bowl, mix the ingredients for the meatballs until just combined. Create approximately 24 meatballs (1 ½ tablespoons each). Place into the saucepan, with onions and mushrooms, to brown.

Meanwhile in a small mixing bowl, whisk together the ingredients for the sauce. Pour sauce over the meatballs.

Bring the pan to a boil then reduce heat and simmer uncovered for 10 minutes to reduce.

Place lid on the pan and simmer for an additional 20 minutes before serving. 

Serve over mashed potatoes for a delicious meal

NUTRITION INFORMATION

Calories:@ 407

To Make Tender Meatballs:

Do not over mix the meat mixture

Use a cookie scoop to ensure all meatballs are the same size

Ensure any add ins (like onions) are chopped small

A little bit of milk adds a lot of moisture and keeps the meatballs tender

Brown meatballs to add flavor and help them hold their shape

CINNAMON CRAZY CAKE

This super easy cake is yummy cinnamon and you don't need eggs or milk to make it. That's what makes it crazy but really good, and the frosting is so creamy and smooth. Try it.

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Cake Ingredients

2 1/2 C flour

1 1/2 cups sugar

1 tsp baking soda

3/4 tsp salt

3 tsp cinnamon

1/2 tsp nutmeg

1/4 tsp ground cloves

1/4 tsp ginger

1/2 C Canola oil

1/2 tbsp distilled white vinegar

1 1/2 tsp vanilla extract

1 1/2 cups cold water

Cream Cheese Frosting Ingredients

1 - 8 oz pkg cream cheese softened

1 tsp vanilla

3 C Powdered sugar

How to Make it:

Cake Directions

Preheat oven to 350

Using a large bowl, whisk together the flour, sugar, baking soda, salt, cinnamon, nutmeg, ground cloves and ginger

Make 3 wells in the dry ingredients

Pour the vanilla into one well

Vinegar into a second one

Canola oil into the third one

Pour cold water over the ingredients in the bowl

Mix until combined and smooth

Pour the batter into the glass pan and bake for 25 minutes or until a toothpick comes out clean

Cream Cheese Frosting Directions

Using a mixing bowl, combine the softened cream cheese and mix until smooth

Add in the vanilla and powdered sugar and mix until combined

Spread onto the cooled cake

Sprinkle cinnamon over the top of the cake

Place into the fridge overnight

Cut and serve!

ROASTED PARMESAN GARLIC ZUCCHINI SPEARS

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***

Recipe

 Quick and easy zucchini spears coated in parmesan and garlic and roasted in the oven to perfection.

4 SERVINGS

3 zucchini medium sized, about 1 ½ pounds

1 tablespoon olive oil

1 teaspoon lemon juice

2 teaspoons lemon peel grated

1 garlic clove minced

1/2 teaspoon oregano

1/2 teaspoon garlic powder

2 Tablespoons parmesan cheese grated

1 Tablespoon parmesan cheese shredded

salt and pepper

What you need:

Preheat oven to 350 degrees. Cut zucchini lengthwise into quarters, then cut in half widthwise. Line a baking sheet with aluminum foil and spray with cooking spray. Lay the zucchini on the cookie sheet and sprinkle with salt and pepper.

In a small bow whisk together the olive oil, lemon juice, lemon peel, garlic, and oregano. Drizzle over zucchini spears. Sprinkle with parmesan cheese.

Bake for 15 minutes or until lightly golden brown. To give more of a crisp edge, broil for the last 3 minutes.

Nutrition

Serves: 4

Calories74kcal (4%)

How Do You Keep Zucchini From Getting Watery?

Because of its high water content, zucchini can be tricky to cook with. Here are a few ways to troubleshoot so that your zucchini is tender and delicious, not soggy or mushy.

Airflow: Airflow is so important when cooking zucchini. First- make sure you’re not cooking too many spears at a time and that they’re evenly spaced on a baking sheet. Second- I will sometimes put a baking rack on top of my baking sheet and then cook the spears on that so the hot air from the oven can circulate completely.

Cooking Time: Contrary to what you’d think, overcooking zucchini actually makes them release more water. Only cook them for about 15 minutes. If it’s that crispy outside edge you’re looking for, broil for a few minutes instead of adding to the cooking time.

Salt: If you’re dealing with an especially watery zucchini, add your spears to a colander and salt them generously. The salt will draw excess water out. From there, pat them dry with paper towels and then continue the cooking process as usual!

Variations and Serving Suggestions

I love the simple (yet powerful!) combination of parmesan and garlic, but here are a few extra ways to switch up the flavor of your zucchini spears!

Extra Seasonings: Cajun seasoning, lemon pepper, or a pinch of red pepper flakes is usually my go-to when I want to add a little something extra to my zucchini. If you want more heat, try dusting them with smoked paprika or cayenne!

Add Herbs: If you know me, you know that I love me some fresh chopped herbs. In addition to oregano, try adding chopped rosemary, dill, or basil! Not only do they add a pretty garnish, but amazing aromatics and a pop of flavor too!

Dips: The size of these spears makes them perfectly dippable. Try serving them with a side of garlic aioli or whipped feta dip!

Storing Leftover Roasted Zucchini

These zucchini spears make great leftovers! kids are obsessed with the seasoning on them and love having them as a snack.

In the Refrigerator: In an airtight container, your roasted zucchini will last for up to 4 days.

To Reheat: Lay your leftover zucchini spears out on a baking sheet and cook until warm at 400 degrees F.

Note: I don’t recommend freezing leftover zucchini, it gets extremely soggy when it thaws.

Tomato, Onion & Cucumber Salad

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***

Fresh garden vegetables or store bought this salad is an easy quick summer salad and so healthy

What you Need:

5 medium plum tomatoes, halved lengthwise, seeded, and thinly sliced

1/4 red onion, peeled, halved lengthwise, and thinly sliced

1 Kirby cucumber, halved lengthwise and thinly sliced

A generous drizzle of extra-virgin olive oil, about 2 tablespoons

2 splashes red wine vinegar

Coarse salt and black pepper

How to make it:

Dress the tomatoes, onions, and cucumber with olive oil, red wine vinegar, salt, and pepper.

Let stand while you prepare dinner, about 20 minutes. Re-toss and serve salad with crusty bread for mopping up juices and oil.

Honey Garlic Chicken and Veggies

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This chicken is sweet and just a little garlic and ginger spice makes it delicious, you can eat this plain or put it over Rice.

What you Need:

2 pounds Chicken Tenders

1/2 onion sliced thin

1 bag frozen vegetables you like, or 2 small bags of like carrots, mixed veggies, a bag of peas

I added @7 mushrooms sliced thick

OR

8 ounces Baby Carrots, sliced in half lengthwise

4 cups Broccoli Florets, sliced in half

2 cups Snow Peas

You can use different vegetables

1 teaspoon Sesame Seeds , optional

1 1/2 cups Honey Garlic Sauce

Honey Garlic Sauce

1/2 cup Brown Sugar, packed

4 teaspoons Garlic minced

1 tsp Fresh Ginger, grated

1/2 teaspoon Onion Powder

1/4 cup Soy Sauce

4 tablespoons Honey

2 cups Water, set aside 1/2 cup for cornstarch mixture

3 tablespoon Cornstarch

How to Make it:

First get the sauce together and simmer(see instructions below)

In a large Pot drizzle some olive oil, add chicken cook till white, add onions and cook till translucent.

Add vegetables and simmer together with chicken, if the pan is too dry, add a drizzle of Olive oil but not too much.

Add a little salt, pepper, and spices you like(I used onion powder, garlic powder, a touch of paprika)

When the vegetables are hot and cooked just till tender remove from heat.

Sprinkle with sesame seeds. (optional)

Serve immediately.

***

Honey Garlic Sauce

In a medium saucepan combine brown sugar, garlic, ginger, onion powder, soy sauce, honey, and 1 1/2 cups of water.  Cook over medium high heat until it comes to a boil, whisking constantly. 

In a small bowl combine cornstarch and the remaining 1/2 cup of water. Whisk them together and then slowly pour the cornstarch mixture into the sauce whisking constantly.

Continue to cook for about 10 minutes or until sauce thickens to a point where it will coat the back of a spoon.

Remove from heat and use immediately or let cool and then store in an airtight container in the refrigerator for up to 1 week.

Blender Lemonade

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IT's a warm sunny mostly HOT HOT day, let's be honest. What is a drink that tastes so good? Lemonade!! Yes please. So easy to make, you don't need a dozen lemons to make this either. Plus you can add flavors too, Like today I added Strawberries

When life gives you lemons (come on, we had to)…you make blender lemonade. But here’s the genius part: You need only one lemon, not 12, to mix your drink. Dump the whole fruit--including the rind--into a blender, and minutes later you’re sipping pretty. Minimal cleanup required.

What You NEED:

Like we said, you need only one lemon. Then take 2 cups of water, a handful of ice cubes and a few tablespoons of sugar for sweetness.

HOW to MAKE it:

Wash and scrub the lemon thoroughly. (Remember, it’s going in the blender, peel and all, so you’ll want to be sure it’s squeaky clean.) Next, use a paring knife to cut it into quarters and remove the seeds and the pith (that thick white stuff in the middle). I strip it carefully, over a cup to catch the juices of the lemon. Then I add a sliver or rind to the mix, not all the rind. When you’re done, toss the lemon quarters in the blender along with the water, ice cubes and sugar. I use 1/2 cup of sugar, you can use less, or other sweeteners too. Then I add my fruits I want today I added 6 strawberries too. I also add about 6 ice cubes to froth it up, you can use a scant 1/4 less water if  you like to keep it more lemony flavor. Now the fun part: Blend.

Make sure you blend for a full minute so it's really smooth.

Pour your freshly blended concoction in a glass and, if you’re feeling fancy, garnish with a sprig of mint. Enjoy.

Warm Chicken Ranch Wraps

 

These are so good, easy to make too You can either fry or grill the chicken, your choice. Another nice thing about these is that they take care of all your food groups in one wrap!

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What you Need:

Serves 8

8 skinless, boneless chicken breasts

1 small onion diced

1 or 2 small peppers diced(I used the mini peppers) you can use what you like

4-5 garlic cloves minced

1 cup cooked rice

1/2 cup ranch-style salad dressing

1 teaspoon salt

1/4 teaspoon ground black pepper, onion powder, garlic powder

1/4 teaspoon cayenne pepper(optional)

1/2 teaspoon paprika

1 cup vegetable oil

8 (10 inch) flour tortillas

2 cups shredded lettuce

1 can diced tomatoes(I used basil herb tomatoes) any flavor you like works

 

How to make them:

Cut chicken breast into strips.

Grilled chicken method: Spray a large skillet with nonstick cooking spray. Add chicken, cook over medium-high heat 12 to 15 minutes, or until light brown and juices run clear. Add onion,  garlic, peppers and cook 5 minutes. . Next add the can of tomatoes mix in cook just another 2 minutes to heat through. Add the cooked rice, stir all together cover and remove form the heat and let stand for 5 minutes and Stir in the salad dressing.

Fried Chicken Method: Dip chicken into buttermilk then roll them in the flour mixture. Fry for 3 minutes each side in a 350 degrees F (175 degrees C) skillet with 1 cup of oil in it. Cook the onions, garlic, peppers up till just golden, stir in tomatoes let it warm up the tomatoes then add cooked rice, gently stir all to mix.  Stir in the salad dressing. last toss in the chicken mix gently

Fill each warm tortilla with chicken and rice mixture. Fold in both sides of the wrap. Holding in the folded sides roll the wrap tightly from the bottom to the top, keeping the ingredients firmly packed as you go. Slice each wrap in half diagonally and serve.

The mixture is ready to place in tortillas

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Chopped Chives in the Freezer

 I am always out of chives, I buy them or grow them in the summer but when I cut and put in the refrigerator but before I use them, they spoil often. So here's a tip! Cut your chives or buy some, dice them up and put them in a saved plastic bottle. I wash out a water bottle. Use a funnel to put them in the bottle, then place the bottle in the freezer. When you need chives just take out the bottle and shake out what you need. Game changer.

chop up some chives

wash a water bottle, you don't even have to dry it, just drain

\Use a funnel to put the chives in the bottle

Place in freezer 

When you want chives take out shake and top your food

This is such a saver, now I won't waste chives when I buy or grow them.

You can have chives all year round too.

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3 INGREDIENT GREEK YOGURT CAKE

This 3 ingredient Greek yogurt cake (no sugar added + gluten free) is super easy, tasty and really healthy. You can make it with Vanilla Greek yogurt like I did today and it's delicious. I topped it with fresh Blueberry Compote. Beautiful easy Dessert to serve  

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servings: 8

equipment

6 inch springform pan

What you Need:

1½ cups Greek yogurt
4 eggs
5 tbs tapioca flour (or corn starch)
toppings: fresh fruit, powdered sugar or shaved chocolate(optional)

How to Make it:

Preheat your oven to 350° F. Spray your 6 inch round spring form pan with coconut oil and then line it with parchment paper. 

To a large bowl add the yogurt* and then whisk in your eggs. Once that batter is smooth, next sift in your cornstarch (or tapioca flour) and whisk until incorporated and the batter is smooth. Transfer the batter to your prepared pan and bake for 40-45 minutes or until the top is puffed up and is golden brown. Remove from oven and within a minute the top will deflate – that's what we want. Let it cool for 30 minutes and then transfer the cake to the fridge. Don't remove it from the pan during this process. Cool in the fridge for at least 2 hours to set. You can serve this chilled on a hot day or take it out 15 minutes before serving.

Optional and Recommended: Top with some sweet fruit, powdered sugar, shaved chocolate or fruit compote since there is no sugar added to the recipe.

notes

You can use tapioca starch, arrowroot powder or corn starch in this recipe. 

*PLEASE NOTE: this recipe is a no sugar added cake. It has a custard like texture. If you want to add sugar to the cake that’s cool too, just add 1/4 cup to the yogurt in the beginning and mix it in before adding in the eggs. You can also use vanilla flavored Greek yogurt too for some sweetness. 

I topped this with fresh blueberry compote 

nutrition

Calories: 71kcal |

bake in a spring form pan

cake will rise and then sink when you take it out of oven that is normal

\

blueberry fruit compote