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.

Shrimp Pasta with Lemon & Garlic Sauce

Well Helloooo Everybody!

It's been several days since we've connected, but, so excited to share this new flavorful and super easy recipe.  Most of us are very busy working, taking care of our homes, families and hopefully relationships in general.  This recipe I'm sharing today is what I call a "semi-homemade" creation.  Sandra Lee used to have a show on The Food Network called Semi-Homemade that I just loved. She took ingredients that you find on your grocery store shelf and combined them with her own cooking flair.  So I told myself... "Self! ;)You can make your own semi-homemade recipes occasionally to be cost efficient and make a quick meal."  My family and I just loved this recipe! I hope you all do as well. So here goes.

Shrimp Pasta with Lemon & Garlic Sauce

Ingredients

3 Boxes Pasta Roni (Garlic & Olive Oil Vermicelli)
2#'s Pre-cooked Shrimp (I use the Med to Lg that have been peeled and deveined)
4-5 large Garlic Pods (thinly sliced) (told you Beth and I love garlic)
2 Tbsp Butter
1 Tbsp Kosher Salt (the only kind we use)
2 Large Lemons (sliced to squeeze)
The Zest of 1 of the Lemons
2 Tbsp Fresh Parsley (finely chopped)
1/4 cup Parmesan Cheese shredded small (I use the kind in the small tub)

Now the story...

Cook the Pasta according to the directions on the box.  In a separate non-stick skillet get your butter melted and heated to medium. Put your garlic into your melted butter and saute until slightly browned. Now put your shrimp, freshly squeezed lemon, lemon zest and Kosher salt into the butter and garlic mixture.  Toss all the ingredients together until the shrimp is heated through.

Be careful not to cook for too long as your shrimp is precooked and will turn out tough.
Now plate your pasta (I put a little more lemon juice into the cooked pasta just because we really like the lemon flavor) and sprinkle your Parmesan cheese and Fresh Parsley on top.  Take your shrimp mixture and spoon over the top of each plate using some of the sauce that has been sauteing with it. 

Voila!

I really think you will all love this recipe.  Beth and I like anything that has lemon, garlic and cheese in it.  Just sayin'! ;) We also like simple and quick meals.

We've really missed connecting with everyone, but, as you all know sometimes life get's REALLY crazy busy!   Please have a wonderful and blessed week!  Try to take some time to not only have dinner and conversation with your family, but, also do a little cookin' with them too.  It's the best of memories you build with your kids, family and friends when you cook and eat with them. Until next time...

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!

Our Favorite Green Enchiladas

Hello and Howdy Everyone!

Well I woke up to a very cold day with some "nice" sleet mixed in.  Love the cold and cloudy days, but not so excited about the sleet part.  Most Texans are not typically known for they're incredible driving abilities on days like today! ;)  At least not so much in a large city like I live in.  In all fairness though, we are not really used to a lot of snow, ice, and sleet in our part of the country. I could get into my inner feelings about that subject, but don't want you to see that side of me yet.  You know...the road rage part of my "sweet" personality. lol   Uh oh..caught myself doing a little rambling again! :)

Today I thought would be a perfect day to cook one of my family's favorite dishes.  This recipe I'm sharing is actually a recipe that's been in my family for years.  The last time Beth came to visit I made her some and let's just say it made her happy.  She's definitely an easy person to please, and I really like to make her happy! Coming from West Texas we love Mexican food! The recipes I prepare are typically known as Tex-Mex.  A mix between authentic Mexican with a little Texas flair. Duh, I know, right?  Anyway I hope you enjoy this family favorite as much as we do! So here goes!

Our Favorite Green Enchiladas

Ingredients

2 lbs of ground beef browned and drained
1 lg (2 lb) box of Velveeta cheese cut up into medium size pieces
1 12 oz can Carnation milk
1 10 3/4oz can Cream of Chicken soup
1 7oz jar of chopped pimentos
1 7oz can of chopped green chillies
1 lg sweet onion chopped
1 pkg of longhorn cheese shredded
24 corn tortillas
Vegetable Cooking Oil

You will need to start off  preparing the sauce as it's a little time consuming, and you can be getting your other elements prepared in the mean time.  In a double boiler combine your Velveeta cheese, Carnation milk, Cream of Chicken soup, pimentos, and green chillies. If you don't have a double boiler you can make one by putting water into a large pot and placing a large bowl on top of it.  Bring  the water to a slight boil.  This will melt your sauce evenly without scorching the cheese.  Be sure to stir your cheese mixture off and on to get the mixture incorporated together smoothly.

Let's start rolling up our enchiladas!  First though you will need to prepare your tortillas so they will roll properly and not break.  Put about 1 inch of cooking oil in a medium skillet and get it very hot. Using cooking tongs dip your tortillas into the oil quickly.  In and out.  Place on a plate that has paper towels on it.  That will absorb any extra oil.

You will place your enchiladas in a 9x13 casserole dish.  Take a small amount of the prepared cheese sauce and cover the bottom of your dish before you place your enchiladas on it.  Take 1 tortilla and fill with a small amount of the ground beef, onion and grated longhorn cheese. Gently roll it up and place in your casserole dish seam side down. Continue this process until your dish is full.

Pour your sauce over the top of the prepared enchiladas. Make sure you cover the dish completely with the sauce or they will be dry.

Put your dish into a preheated 350 degree oven for about 30-40 minutes or until bubbly.

Note:  I typically double this recipe and make 2 pans, as this recipe freezes very well.  I also will surprise a friend with a pan of these wonderful enchiladas occasionally!  Do I know how to make friends or what? ;)

Voila!

I feel you will be seeing many more Mexican inspired recipes from Beth and me in the future, as we both love to cook and eat this type of food a lot. We have so many memories from the time we were small to present in regards to our love for Mexican food.  We look forward to sharing some of our stories with all of you in the future. We hope you will take time tonight to sit down at your table with your loved ones and enjoy food and conversation together.  We all live in such a rush each day sometimes not taking the time to enjoy one another. Please "make" time for your family this evening. As always, it's been fun and a pleasure to share with you!  Have a wonderful day and week!!

Always in Our PJs,
Annette & Beth