Grilled Meatball Subs

I saw this recipe on Bev Cooks and just knew I had to make it right away. Of course I adapted it to fit our taste a bit more. Gray and I are both big fans of the meatball sub and what is better than grilling food?  The combination of these two things makes it a winner!!! These were awesome sandwiches.

1 lb ground beef
1tbsp worcestershire sauce
1 tbsp soy sauce
3/4 tsp dried parsley
3/4 tsp dried oregano
1/2 tsp garlic salt
1/2 tsp onion powder
1/4 tsp red pepper flakes
1/3 cup panko
2 cups marinara sauce
8 slices fresh mozzarella
4 sub rolls

In a mixing bowl combine the ground beef, worcestershire, soy sauce, parsley, oregano, garlic salt, onion powder, red pepper flakes and panko.  Form the meatballs.  Heat the grill to medium high heat and place the meatballs on the grill.  Remove the meatballs when they are cooked through.  Place the sub rolls down on the grill to get them a bit toasted.  Remove from grill, place the meatballs in the sub rolls, top with marinara sauce and fresh mozzarella cheese.  Either place under the broiler for a few minutes or back on the grill for a minute to allow the cheese to melt.  Serve right away.

Oven Baked Onion Rings

I have looked at Baked Onion Ring recipes forever.  I just wasn't sure...would they actually crisp up? Would it be worth the hassle?  I finally took the plunge to try them.  Gray loves onion rings so I figured I should at least give them a shot.  In the process I was thinking "these things are going to be a big fail" but then they were kinda awesome.  This recipe is from BS' in the Kitchen.

2 Yellow Onions
1/4 Cup Flour
1 1/2 tsp Garlic Powder
2 tsp Salt
2 Cups Panko Bread Crumbs
3 Eggs

Heat oven to 450. Slice the onions into 1/2 inch slices. In one bowl combine flour, garlic power and salt.  In another bowl whisk the eggs. And in the last bowl add the panko bread crumbs.   Dip the onion ring into the flour mixture then into the egg then coat with the panko and place on a greased sheet pan.  Repeat until all the onions are coated.  Bake in the oven for 20 to 25 minutes, flipping halfway through. 

The Best Grilled Portobello Mushroom Burgers

I go back and forth about portobello burgers.  My biggest issue with portobello burgers is how slimy they can be sometimes.  I hate that.  I decided to give these a go and hope for the best.  They really were great.  I adapted this recipe from SkinnyTaste.


4 portobello mushroom caps
2 tbsp balsamic vinegar
1 tbsp low sodium soy sauce
1 tbsp olive oil
1-1/2 tsp Montreal Steak Grill Mates seasoning
4 thick slices red onion
4 slices Swiss Cheese
4 thin slices tomato
1 sliced avocado
4 hamburger buns

Wash the portobello caps, remove the stem and the black flesh from the bottom.  Mix together the balsamic vinegar, soy sauce, olive oil and montreal steak grill mates seasoning.  Whisk it together well then brush the marinade over the portobellos.  Brush several times while letting the portobellos sit for 30 minutes.  Heat the grill to medium heat and grill the mushrooms for 5 to 7 minutes on each side.  Top with swiss cheese and remove from grill.  Top with onion, tomato and avocado then serve on a toasted bun. 

Grilled Chicken Fajitas

I have seen several recipes for gilled chicken fajitas around the web.  This is my own take on it and we love them.

3-5 Boneless Skinless Chicken Breasts
3 Bell Peppers (we used red, orange and yellow)
2 Onions
1 package Fajita Seasoning
1 cup Olive Oil
Tortillas
Mexican Fixings: Sour Cream, Guac, Cheese, etc.

Whisk together olive oil and fajita seasoning.  Place chicken breasts in ziplock bag and pour the fajita marinade over the chicken.  Place in refrigerator for 3 to 6 hours.

Cut bell peppers and onions in long strips.  Make a foil pack with the bell peppers and onion inside.  Remove chicken from the refrigerator and place on the hot grill.  Place the foil packet on the grill as well.  Cook the chicken on each side for 6 to 7 minutes or until chicken is fully cooked.  Check the peppers to make sure they are not getting over done, remove from grill when they are cooked and slightly charred. Remove the chicken breasts from the grill and slice into strips, toss with peppers and onions and serve family style on a platter. 

Bacon, Avocado and Tomato Sandwich with Homemade Ranch Aioli

This little creation came about after I made the Bacon Cheddar Ranch Pub Sliders.  I had tons of the ranch aioli left and this sandwich was just asking to be created.

2 pieces of bread (toasted)
4-6 slices of bacon (cooked)
1/2 avocado (sliced)
1 tomato (sliced)
ranch aioli 

Spred the ranch aioli on the toasted bread.  Layer the tomato, avocado and bacon. Cut in half and enjoy. 

Roasted Summer Vegetables

These vegetables are so easy and so delicious! It's the perfect side dish for the summer!

2 zucchini (cubed)
2 summer squash (cubed)
2 red bell pepper (cut to match the size of the squash)
1 small red onion (cut to match the size of the squash)
12 oz  baby bella mushrooms (halved or quartered)
olive oil
salt and pepper to taste
3 tbsp fresh basil (chopped)

Heat oven to 400. Toss vegetables in a bit of olive oil, just until they are barely coated. Pour onto a greased sheet pan (use two pans if needed, do not let the vegetables overlap) and sprinkle with salt and pepper. Roast in the oven for 20 to 30 minutes. Once vegetables are cooked, toss with fresh basil and serve. 

Mexican Bean Pizza

I'm always looking for new quick and easy meatless meals. When I came across this on Real Mom Kitchen, I knew we had to try them.  I changed up the recipe a bit.  Gray and I both loved them and I think they will become a regular part of our menu plans.

1 can black beans
1/4 tsp garlic salt
1/4 tsp chili powder
1/4 tsp cumin
6 tortillas
1 1/2 cup mexican cheese blend
1 tomato (diced)
1/4 cup onion (diced)
1 avocado (diced)
sour cream
salsa

Heat oven to 350.  In a small pot heat the black beans, garlic salt, chili powder and cumin.  Brush a baking sheet with olive oil and place 3 tortillas on the pan.  Sprinkle with 1/4 cup of cheese and top with the remaining tortillas.  Bake in the oven for 5 to 6 minutes or until lightly browned.  Remove from oven.  Drain the beans and slightly smash them.  Top the tortillas with beans and remaining cheese. Place back in the oven for 10 minutes. Remove from oven and top with remaining ingredients. 

Strawberries and Cream Pie

So I made this dessert for Valentine's Day. I have no idea why it has taken me so long to post it.  It was the perfect Valentine's Day treat!  This recipe is adapted from Chef in Training.


1 chocolate graham crust
1 cup heavy whipping cream
8 oz cream cheese (softened)
1/3 cup sugar
1/2 tsp vanilla or almond extract
8-12 strawberries (cut in thin slices)

In a bowl beat the whipping cream until it forms stiff peaks.  In a separate bowl beat the cream cheese until it's light and fluffy. Add in the sugar and extract.  Fold the cream cheese mixture into the whipped cream.  Evenly spread the mixture into the pie crust.  Fan out the strawberries on top and refrigerate the pie for at least 3 hours before serving.

Garlic Lemon Chicken Kabobs

Just typing up this post is making me want to have these kabobs again right now.  Gray and I both flipped over this recipe.  I usually just want a few bites of meat then I am done with it but I could not get enough of this chicken.  This recipe is from Annie's Eats.

3 tbsp extra virgin olive oil
Zest of 1 lemon
3 cloves garlic (minced)
1 tbsp minced fresh parsley
1 tsp kosher salt
 1/2 tsp ground black pepper
1 lb boneless skinless chicken breasts (cut into 3/4 inch pieces)

Combine the extra virgin olive oil, lemon zest, garlic, parsley, salt and pepper.  Placed the cut up chicken in a container or bag and pour the marinade over the the chicken.  Make sure each piece is coated and place in the refrigerator for a minimum of 3 hours.  Place the chicken on the skewers. Spray the grill with non-stick grill spray. Cook chicken over medium-high heat until it is cooked through. 

Blueberry Cream Cheese Coffee Cake

Sometimes there are those recipes that you just know will be made a million more times. This is one of them.  This is one of the most delicious coffee cakes I have ever had in my entire life and I am slightly obsessed with it. This recipe is from Yammie's Noshery.


Cake:
8 tbsp butter (softened)
1 cup sugar
1 egg
1/2 cup sour cream
1/2 tsp vanilla extract
 1 cup flour
1/2 tsp baking powder
1/4 tsp salt
1 cup (or more!) blueberries (you can use fresh or frozen, I prefer fresh)

Cream cheese layer:
8 oz. cream cheese (softened)
1/4 cup powdered sugar

Streusel:
1/2 cup granulated sugar
1/4 cup flour
3 tbsp butter (softened)
a pinch of salt


Heat oven to 350 and grease an 8x8 pan.  Beat together the softened butter and sugar.  Add the egg and beat until combined.  Add in the vanilla extract and sour cream, mix well.  In a separate bowl combine the flour, baking powder and salt.  Add the flour mixture to the butter mixture. Stir in the blueberries.  Pour into the greased pan.  In a small bowl beat together the cream cheese and powdered sugar. Spread the mixture over the cake batter.  In a bowl combine the butter, flour, sugar and salt until crumbly.  Sprinkle evenly over the top of the cake. Bake for 55 to 65 minutes or until the cake is cooked through.

Fresh Corn and Tomato Risotto

I am sort of in love with risotto these days.  It's not the quickest meal and it takes lots of time and love to get it nice and creamy but I am okay with it because the end result is deliciousness.  This recipe is adapted from Tablespoon.

2 1/2 cups chicken broth
2 cups whole milk
1 white onion (finely chopped)
2 tbsp butter
1 clove of garlic (minced)
3/4 cup arborio rice
1 1/2 cups fresh corn
1 large tomato (seeded and diced)
1/2 cup grated Parmesan cheese
1/2 cup fresh basil (sliced thinly)
pepper to taste

In a pot combine the chicken broth and milk. Bring to a simmer then turn down to low.

Melt the butter in a skillet over medium heat.  Add onion and saute for a minute.  Add in garlic and saute for 30 more seconds.  Add the arborio rice and stir to coat.  Turn heat down to medium low.  Pour in 1/2 cup of the chicken broth mixture and stir. Once all the liquid has been absorbed add another 1/2 cup of the chicken broth mixture. Continue until the liquid is gone.  Once you add the last 1/2 cup add in the corn and cook for 2 to 3 minutes. Add in the tomatoes and stir.  Let cook until the liquid is absorbed. Turn off heat, stir in parmesan, basil and pepper.  Serve warm.

Bacon Cheddar Ranch Pub Sliders

The second I saw this recipe on Simply Scratch I knew that I had to make them.  Everything from the bacon to the homemade ranch aioli had me drooling.  So glad I made them because they were seriously one of the most delicious things I have ever eaten.  The aioli really put them over the top so don't try to sub ranch from the store, spend the time to make this sauce! Totally worth it!

Ranch Aioli:
1 whole Egg plus 1 Egg Yolk
1 cup Light Olive Oil
1/2 a Lemon (juiced)
1 tsp Grainy Mustard
1 handful Fresh Parsley (roughly chopped)
1 handful Fresh Dill (roughly chopped)
1 Garlic Clove (roughly chopped)
1 tbsp Dried Onion Flakes
1 tsp Kosher Salt
1/2 tsp Dried Oregano
1/2 tsp Paprika

Pub Burgers:
2 pounds Ground Beef Chuck
Your Favorite Burger Seasoning (I like lowery's seasoning)
1 pound bacon (fried crispy)
4 slices Cheddar Cheese (quartered)
1 large Roma Tomato  (sliced)
8 Pretzel Dinner Rolls or Slider Buns

To Make the Aioli:
In a food processor Add the whole egg and one egg yolk.  Add in the grainy mustard and squeeze in the lemon juice.  Place on the lid and begin to process, stream in the cup of olive oil.  Add in the garlic, parsley and dill. Process for 30 seconds.  Add in the onion flakes, salt, oregano and paprika. Blend until everything is combined.  Put in a container with a secure lid and refrigerate for several hours before using.

Burgers:
Combine the beef and your choice of seasoning.  Making into 8 slider sized patties. Grill burgers for 5 to 7 minutes on each side or until it is cooked to desired temperature.  Top each slider with two pieces of cheese.  Toast the buns on the grill.  Place the burgers on the buns, top with bacon, tomato and ranch aioli.