Meatballs, Italian Style

cathynd95:

Meatballs! they go well with spaghetti!

Originally posted on Where Flours Bloom:

meatballs

Meatballs, Italian style, and they taste fabulous! Authentic Italian recipe from Christina Cucina, a true Italian. These are the best meatballs, tender and moist. My new go to recipe! Must try Tomato Pasta Sauce

sauce

  • 1/2 lb lean ground beef, organic
  • 1/2 lb ground pork
  • 1/2 lb ground chicken or turkey, organic
  • 2 eggs
  • 1 or 2 tbsp milk (if too dry add 2 tbsp vs. 1)
  • 1/2 cup (3 oz) breadcrumbs
  • 2 tbsp grated Parmigiano cheese
  • 2 tsp Kosher salt
  • 1/2 tsp ground black pepper
  • 2 tbsp freshly chopped Italian parsley
  • 2 cloves, finely minced garlic
  • olive oil for frying the meatballs

Mix all of the ingredients together in a bowl, until evenly combined.

meatball mix

Shape into meatballs (whatever size you prefer) and place in a hot frying pan with olive oil.

Cook until browned all over. If you are using them in sauce, they will continue to cook, so there…

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Authentic (Quick) Italian Tomato Sauce for Pasta

cathynd95:

time for some fall cooking! this looks yummy!

Originally posted on Where Flours Bloom:

sauce and meatballs

Authentic Italian tomato sauce for pasta, and best of all it’s quick. This sauce doesn’t have to simmer for hours to taste GREAT. Quick, easy and the best tomato sauce. you will want to make this time, and time again. Another great authentic Italian recipe from Christina Cucina. Meatballs Recipe

sauce

  • 4 tbsp extra virgin olive oil (like De Cecco or Lucini)
  • 4 or 5 cloves fresh garlic (not in a jar, dried, powdered, or frozen) preferably grown in USA
  • small bunch of fresh Italian parsley, finely chopped
  • 1 (28-32 oz) carton/jar of chopped tomatoes or puree (like Pomi or Bionaturae) ultimately, fresh Roma tomatoes are best if you have them
  • about 1 1/2 level tsp Kosher salt
  • 3 or 4 large leaves of fresh basil

To enjoy with pasta as soon as the sauce is ready, put a large pot of salted water on the cooktop over high heat and…

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Scalloped Potatoes

cathynd95:

I know it is the hot dog days of summer here – but my mind is focused on the cooler fall weather with this great recipe on the must make list.

Originally posted on Where Flours Bloom:

scalloped potatoes

Here’s a great scalloped potato recipe that’s so easy and absolutely delicious. These potatoes are oh so delicioso and cheesy! A great side dish!

Ingredients:

  • 4 cups thinly sliced potatoes
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese, to sprinkle on top
  • paprika

Directions:

  1. In a small sauce pan, melt butter and blend in flour.
  2. Let sit for a minute.
  3. Add all of cold milk, stirring with a whisk.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheese.
  7. Place a half of the sliced potatoes in a lightly greased one quart casserole dish.
  8. Pour half of cheese sauce over potatoes.
  9. Repeat with second layer of potatoes and cheese sauce.
  10. Sprinkle the remaining cheese on top.
  11. Top…

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Homemade Peach Pie

cathynd95:

Saving this one for next season, because my home grown peaches are all gone. I suppose I could buy peaches from the store… but it just isn’t the same.

Originally posted on Where Flours Bloom:

peach pie

You’re going to love the smell of this fresh homemade peach pie baking in the oven. No can stuff here, just fresh all the way. I love the look of a lattice pie crust!

1 recipe double-pie crust dough

2 1/2 pounds ripe peaches (6-7 medium), peeled, pitted, and sliced 1/2 inch thick

1 cup, plus 1 TBSP sugar
1 TBSP cornstarch
1 TBSP juice from one lemon
pinch ground cinnamon
pinch ground nutmeg
pinch table salt
1 large egg white, lightly beaten
Roll one disk of dough into a 12-inch circle on a lightly floured work surface, then fit it into a 9-inch pie plate, letting the excess dough hang over the edge; cover with plastic wrap and refrigerate 30 minutes to an hour.
Roll the other disk of dough into a 13 1/2 by 10 1/2-inch rectangle, then transfer to a parchment-lined baking sheet. Trim the dough to…

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Banana Bread

Originally posted on Where Flours Bloom:

banana bread

Super simple recipe for homemade Banana Bread that uses basic pantry ingredients and is so moist it melts in your mouth! Super moist, perfectly sweetened, and easy banana bread. I like to add a chopped cup of pecans, or walnuts.

banana bread 2

2 cupall-purpose flour

1 teaspoonbaking soda

14 teaspoonsalt

12 cupbutter,

34 cupbrown sugar

2egg, beaten

2 13 cupoverripe bananas, mashed

Preheat oven to 350 degrees. Lightly grease a 9 x 5 inch loaf pan.

In a large bowl, combine flour, baking soda and salt. In a separate bowl, cream together butter and brown sugar. Stir in eggs and mashed bananas until well blended. Stir banana mixture into flour mixture just enough to moisten. Pour batter into prepared loaf pan.

Bake in preheated oven for 60 to 65 minutes, until a…

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Firecracker Chicken

cathynd95:

YUM Need I say more?

Originally posted on Where Flours Bloom:

firecracker chicken

A wonderful combination of sweet and spicy flavors that tastes a million times better than take-out! This recipe has a perfect balance of sweet and spicy with a hint of the buffalo sauce. It’s called Firecracker Chicken, but my husband renamed it…[ DYNAMITE Chicken] it’s that good! He’s not a chicken fan, but loved this, and it’s my daughter’s new favorite. It’s always a good feeling to please your loved ones.

It’s so easy to make, and the taste is amazing. I saw the recipe on Pinterest many times, and finally made it. I’m glad I did, because this will be on the menu often.

Serves 4

Ingredients

  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup cornstarch
  • 2 large eggs, beaten
  • 1/4 cup vegetable oil
For the sauce
  • 3/4 cup brown sugar
  • 1/3 cup buffalo sauce, or…

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Flax Seed Bread

cathynd95:

must give this a try

Originally posted on Where Flours Bloom:

flax seed bread

I found a great bread recipe made with flax seed meal. Yes, it is a low carb bread but this one is so good who cares? It is composed of milled flax seed. It is also a good dietary source of plant estrogens. This is an all around good for your body bread. Especially if you love seedy, whole grain breads.

2 cups flax seed meal
1 tablespoon baking powder
1 teaspoon salt
2 Tablespoons honey
5 beaten eggs
1/2 cup water
1/3 cup coconut oil (melted)

Beat eggs well. Add other wet ingredients to the eggs. Beat well. Combine dry ingredients. Mix with wet ingredients. Allow to sit for about 5 minutes so the flax can begin to absorb the liquids.

Using a baking sheet, spray the edges and bottom of the pan with a cooking spray so the side don’t stick. Spread the mixture out flat. Bake at 350…

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Classic Potato Salad

cathynd95:

Summer is on its way – wat better time to start pulling together those recipes that will make the trips to the park, beach, BBQs memorable to the pallette

Originally posted on Where Flours Bloom:

potato salad
This recipe is a creamy, delicious potato salad. A favorite side dish at our house!
Ingredients
10 medium potatoes, cooked and diced
1 1/2 cups Hellaman’s mayonnaise
1 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1/2 teaspoon pepper
2 celery ribs, sliced (optional)
1/2 cup onions, minced
5 hard-boiled eggs
Paprika
Chopped sweet pickles
Directions
1. Boil peeled diced potatoes in salted water until done. Cool to room temperature.
2. Place diced potatoes in large bowl.
3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, and pepper in
another bowl (mix well).
4. Add to cold potatoes. (I don’t use all the mixture, just the amount to coat potatoes good)
5. Add celery, sweet pickles, and onions and mix well.
6. Stir in chopped eggs.
7. Sprinkle a little paprika on top.

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Pecan Banana Coffee Cake: More Tasty Experiments With Black Bananas

cathynd95:

must make with the bananas I have in the freezer

Originally posted on CutterLight:

Banana coffee cake_n

This moist, flavorful cake topped with crunchy pecan streusel is ready for a hot cup of joe. Four bananas per loaf make for a fairly nutritious slice, as cakes go, and a good excuse for seconds!

If you read about our banana mochi bread, you’ll know we are experimenting with the bounty of black bananas recently bestowed upon us! After sampling the banana mochi bread, Jack “requested” the next creation contain nuts. (He made me strike the phrase “petulantly demanded.” Editors… sigh.) To satisfy his request, this recipe for banana coffee cake included pecans in the batter and also as part of the topping. Jack said, “Mmmmm.” Guess that was the best compliment he could muster with his mouth full. One loaf went in the freezer, and one remains out for tomorrow’s breakfast.

Banana Coffee Cake

Ingredients

Cake –

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 3 eggs
  • 1 tsp vanilla…

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Roasted Asparagus with Fresh Tomato Salsa

Originally posted on Main St. Cuisine:

roasted asparagus with fresh tomato salsa

Here’s the unofficial title of this post: I love out of season tomatoes!

I’m tired of talking about seasonal produce.

Some days, I want to eat a tomato in March April and just not care.

I can see I’ve shocked you just a little.

I won’t go so far as to say I’ll dive into a Beefsteak tomato this time of year, but I will purchase a pint of grape tomatoes and add them to my salad or in this case, a quick salsa.

I don’t want to feel the least little bit guilty about it.

That’s what motherhood is for.

There’s certain buzz words/phrases out there and “seasonal eating” is one of them.  I know that the really good tomatoes won’t come into their prime until around July/August (in our area), but I can’t just cross them off my grocery list.

And, now that fiddlehead fern and ramp season is upon us, I’m…

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