Best Ever Meatball Sub

Hello and Howdy!

Sorry Annette and I have been gone for so long.  It doesn't mean we're not thinking of you, but it does mean sometimes life gets a little busy...We know you get that!

We'll try to get a few new recipes and ideas up this week to make up for lost time. 

My boys love a good meatball sub, so when I heard, "This is the BEST meatball sub EVER!" from my guys, I knew I had to blog about it.  It is nothing fancy at all I realize, but that's what Annette and I are all about.  We like to take a few ingredients and make a yummy favorite.  That way we can give you ideas and maybe you will take them and make them your own. 

Best Ever Meatball Sub

You will need:

French Bread (I use whole wheat loaves from Sam's.)
Italian Style Meatballs (Better yet, make your own if you have time.)
A jar of your favorite Pasta Sauce (Note: I think this one was on sale?)
Shredded Mozzarella Cheese (Best part)
Shredded Parmesan Cheese

First, cut out a triangular pyramid shape from the top of your bread (oh yeah, Math terms), and place it/them on a baking sheet lined with foil.  Just angle your knife and go for it - nothing perfect here.  I sliced one in half, because I knew I would only need to eat half (even though I wanted a whole one...).  Also, feel free to "dig out" some of the bread if you want less bread.

Sprinkle with a bit of Parmesan cheese and pop in the oven at 350 for about 5 minutes to warm/toast your bread.  You can make it as toasty or "not toasty" as you would like.

Meanwhile, in a covered saucepan, heat meatballs in the pasta sauce.
Insert mental image here, as your author failed to take a picture...???

Add your meatballs and sauce to that crevice in your bread:

Sprinkle with Parmesan Cheese:

Sprinkle with Mozzarella Cheese (oh, how I LOVE cheese):

Pop it under the broiler in your oven or back in the 350 until the cheese is melty (uh, yes, "melty" is a word).

Add a fresh, healthy salad and Voila!

Now I'm sure Annette would have added some cute garnish like fresh chopped parsley or some such thing, but this was one of those "on a whim" kind of recipes so no time for all that - lol. 

The thing that makes these "Best Ever" is the design - LOW MESS = NO MEATBALLS or SAUCE ON YOUR CLOTHES!!! Yippee! 

I hope this inspires you to try your hand at a meatball sub or other hot sandwich of your own.  Let us know if you come up with something we need to try.

Texas Calzones

Hello and Howdy Everyone!

Well it's been a few days since we've had a chance to share with you, but, have had loads going on! Too long of a story to get into so just trust me(Annette). lol I'm kinda feeling you all understand! Anyway I wanted to share a recipe that was inspired partly by an old recipe and partly by Ree Drummond (aka Pioneer Woman). Actually I didn't even realize our recipes were so similar until I did a little research and let's just say I was mildly disappointed as I thought i had thought this whole thing up. ;) You know those times when your feeling a small stroke of genius and then realize ahhh shucks! Anyway as time goes on you will realize Beth have a very large "culinary palate". We love food of all cultures and varieties.  I'm hoping you will love this recipe as much as we do.  I promise you will be a big hero with your kiddos after this one! So here goes...

 Texas Calzone

Ingredients:

2 cans Pillsbury Crescent Rolls (Seamless Dough Sheets)
1 16oz package of your favorite sausage
1 small Sweet Onion chopped finely
2 to 3 cloves garlic minced 
1 teaspoon Italian Seasoning
2 Eggs
1 15oz container Part Skim Ricotta Cheese
1/2 cup Grated Parmesan Cheese
1 cup Mozzarella Cheese Grated
1 teaspoon Kosher Salt
1/2 teaspoon Black Pepper
1 1/2 Tablespoon Butter Melted
1/2 teaspoon Cayenne Pepper
1 Jalapeno Pepper finely chopped
2 Tablespoons Fresh Parsley chopped
Marinara Sauce of your choice

Now for the story!
Preheat oven to 400 degrees.

Melt the butter in a large skillet over medium to high heat. Add the onion and garlic and allow to cook for a couple of minutes.

Add the sausage and cook until brown, breaking up the sausage as you stir. Add the chopped jalapeno, Italian Seasoning and cayenne.

 Remove the pan and allow to cool on a plate. (Be sure and strain off any excess grease).  
In a separate bowl, combine the Ricotta, Parmesan, Mozzarella, eggs, salt, pepper, and parsley. When your sausage has cooled, stir it all together then sit it aside.

Take the two cans of the dough sheets and place on a slightly floured flat surface. Roll out the sheets slightly and cut into medium sized circles (I used a soup bowl turned upside down). Am I creative or what?! ;) Spoon about 3 or 4 Tablespoons of the filling onto half of the dough circle. Fold half of the dough over then press edges to seal.

I put a little water around the edges then used a fork to get a nice, attractive seal.

You will want to brush the top of your calzone with a beaten egg, then bake for 11-15 minutes , or until nice and golden brown (Every stove varies in temperatures).

Then serve with your favorite marinara sauce that has been warmed. Perfect for dipping.  Beth and I are all about the dipping part of it. Well I am anyway. ;)

Voila!

Once again we hope you enjoy and have an extra fun time with your family and friends this week-end!  We all work so hard and quality time with our loved ones needs to be just as it sounds...quality time! Beth and I pray your upcoming week  rocks! Thank you for letting us into your homes and lives even for a few minutes!  It truly is such a honor and pleasure!