French Onion Soup Meatballs

My friend, Alice, from Ally's Kitchen, is totally my inspiration for this dish. She recently posted her French Onion Lamb Meatballs, and that got me thinking, what if I made meatballs with ground beef, and added French Onion Soup and cheese to it? Hmmmm?

And so the adventure began! Grass fed beef, some seasonings, French Onion soup, lots of cheese and voila' a new recipe was born. It's delicious, it's cheesy, it's everything I hoped it would be. Better yet, it's quick and easy; simple enough for a weeknight meal, but worthy of serving to guests as well.

Serve it over slices of toasted crusty bread for a take on baked French Onion soup, or top it on noodles, rice or mashed potatoes; the possibilities are endless.

One Pan Roasted Asparagus, Potatoes and Smoked Sausage

Asparagus is my favorite Spring vegetable and guilty pleasure. I love it steamed, grilled, roasted, in Pickled Asparagus, or Asparagus and Tomato Pasta Salad. However it's prepared I love it. So much so I even Freeze Asparagus for use later in the year. See, I'm addicted to it!

It should come as no surprise to you then when asparagus is fresh and in season here in South Carolina, I stock up on it. I love purchasing it directly from Monetta Asparagus Farm, or at my local farmers markets. So fresh the stalks just snap! It's delicious.

I also really, really love easy, one dish meals, and this one is every bit easy! One dish, a few ingredients, and you have an awesome dinner for yourself and your family.

RECIPE
Ingredients
4-5 red potatoes
1 lb fresh asparagus
1 lb smoked sausage
1 medium onion
4-5 whole carrots
1 tsp oregano
1 tsp thyme leaves
1/2 tsp garlic
1/2 tsp course-ground black pepper
1/2 tsp paprika
2 tbls olive oil

Method
Preheat oven to 425. Spray a large casserole dish or sheet pan with cooking spray, or line with parchment for easy clean up. Cut red potatoes in half or leave whole if very small. Chop one onion into large pieces, cut carrots in half and cut thicker carrot sections in half length-wise if necessary.

In a small bowl, mix 1 tsp. each oregano leaves and thyme leaves, 1/2 tsp each garlic powder, paprika and course-ground black pepper.

Place potatoes, onions and carrots in prepared casserole dish. Drizzle on 1 tbls olive oil and mix to cover. Sprinkle all with about half of the spice mixture and stir well to coat. Place dish or sheet pan in oven and bake approx. 30 minutes, turning over veggies from time to time.

Meanwhile, trim woody ends from asparagus, and leave whole, or cut in half. Slice smoked sausage into 1/2-inch rounds and set aside.

Remove casserole dish from oven and add asparagus and smoked sausage. Drizzle on remaining 1 tbls olive oil, then dust with remaining spices (you may not need all of it). Return to oven and bake an additional 20  minutes or until asparagus is cooked and smoked sausage is lightly browned.

Serve immediately while hot.

Yield: 4 servings

Enjoy,
Mary

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Herbed Grilled Chicken

These Boneless, Skinless Chicken Breasts from Thames Farm are simply delicious. In our house, we have really enjoyed the pastured meats we have purchased from our small, local, family farms. One, because the taste is superior to conventionally produced meat, and two, because we enjoy supporting local where we can.

Ingredients
2 - 4 boneless, skinless chicken breasts
Herb blend (parsley, basil, chives, garlic, onion flakes, black pepper and your choice of other herbs and spices)

Method
Thaw chicken breasts, and liberally spread with herbs, rubbing well into the chicken.

Grill chicken breasts on direct medium heat 15 minutes per side, depending on thickness, or until internal temperature is 165 degrees.

Serve while hot with your choice of side dishes.

Yield:  2-4 servings


Enjoy,
Mary