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.

Easy Chicken Parmesan

This is a very easy way to make Chicken Parmesan, and have dinner on the table in approx. 30 minutes. Yes, it's that easy, and deliciously good.

RECIPE

Ingredients
8 chicken breast tenderloins
2 eggs, beaten
3/4 cup bread crumbs
1/3 cup Parmesan cheese, grated
2 cups tomato sauce
8 oz. tomato paste
1 1/2-2 tsp. garlic powder
2 tsp. Italian seasoning
1 cup mozzarella cheese, grated

Method
In a medium saucepan, combine tomato sauce, tomato paste, garlic powder and Italian seasoning stirring well. Heat over medium-high heat until bubbly; reduce heat to low, cover and simmer.

Beat 2 eggs in a shallow bowl and set aside. In a separate bowl, mix bread crumbs and Parmesan cheese together. Dip the chicken pieces in beaten egg then dredge in the bread crumb cheese mixture covering well. Place chicken pieces on a cooling rack and let sit about 10 minutes (this will hep the coating adhere to the chicken).

Meanwhile heat about 2 tbls. oil in an electric fry pan or large skillet, being careful not to get it too hot. Add chicken tenderloin pieces and cook 4 minutes per side, or until cooked through. Remove and let drain on paper towels.

To serve, ladle tomato sauce over each and top with shredded mozzarella cheese. Add your choice of pasta and a side salad.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Heirloom Tomato Bruschetta or Mini Pizza

Almost nothing makes me happier than "fresh from the garden" produce. I particularly love we have some of these great Heirloom Pear and Cherry Tomatoes growing in our garden this year. They are perfect for popping in your mouth and eating fresh, topped on salads or topped on this Bruschetta.

Fresh Heirloom Pear and Cherry Tomatoes, marinated in Italian dressing, then topped on toasted Italian bread or English Muffins makes a wonderful Bruschetta or Mini Pizza. Serve as an appetizer or enjoy as a light lunch. Delicious!

Heirloom tomatoes marinading in Italian dressing

All done and ready to eat

Recipe

Ingredients
1 doz. Heirloom Pear and Cherry Tomatoes, sliced (any small tomato will work)
2 tbls. Italian dressing (your choice)
1 loaf Italian bread
1/4 cup butter, melted
1 cup (or more) shredded mozzarella cheese
pinch salt
pinch pepper
pinch dried basil

Method
Slice tomatoes and place in a small bowl; add Italian dressing and let marinade 30 minutes to one hour.

Preheat oven to 350. Cut Italian bread into thick slices and brush both sides with melted butter.

Place slices on a cookie sheet lightly sprayed with baking spray, and bake until bread is lightly toasted.

Remove pan from the oven, top each piece of bread evenly with shredded mozzarella cheese, then top each with sliced, marinated tomatoes.

Return to the oven and bake 5-8 minutes or until cheese is melted. Finish by dusting each with salt, pepper and dried basil.

Remove from oven, place on a serving plate. Serve immediately.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Cheesy Baked Ziti

This is one dish that's so easy to make. I love to make this using my Simple Pasta Sauce.  Typically it makes enough to serve spaghetti one night and this Cheesy Baked Ziti another night later in the week.

This is an easy, simple dish; just add some cheese and you're ready to bake it.

Ingredients
2 cups Ziti noodles, cooked al dente
2 cups simple pasta sauce
1/2 cup Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided
1 cup shredded Mexican cheese blend or Italian cheese blend

Method
Preheat oven to 350. Mix cooked Ziti noodles with simple pasta sauce.

Spray a 9 x 9-inch baking dish with cooking spray. Layer 1/2 of of the Ziti noodle/pasta sauce mix on the bottom. Top with 1/4 cup Parmesan cheese and 1 cup mozzarella cheese. Repeat  layers one more time with remaining ingredients. Top with 1 cup Mexican cheese blend or Italian cheese blend.

Bake 30 minutes covered. Remove cover and continue to bake 15 minutes more.

Serve immediately.

Yield:  4 servings

Cook's note - this dish freezes well; or wrap it and freeze it before baking then you'll have it already done for an easy dinner some other night. Better still, double the recipe and make 2; one for now, one to freeze.

Enjoy,
Mary

Pizza Garlic Bread

So easy to make and delicious to eat!  This can be a quick dinner, served with a fresh salad, or a fun treat at a party or gathering.  

Just a few simple ingredients is all that's need, and you'll have it done.

Ingredients
Thick slices crusty bread
Butter, to spread on bread
Garlic powder
Parmesan cheese
Mozzarella cheese, sliced or shredded
Pepperoni slices
Other toppings as desired (sliced black olives, mushrooms, onions, peppers, chunks of tomatoes, whatever toppings you like)

Method
Preheat oven to 350 degrees.  Spray a baking sheet with cooking spray. Add your sliced bread to the baking sheet.

Spread bread slices with butter (or use melted butter and brush on).  Sprinkle each piece well with garlic powder and bake 10 minutes.

Remove baking sheet from oven.  Sprinkle bread with Parmesan cheese and top each piece with sliced or shredded Mozzarella cheese and pepperoni slices.

Return baking sheet to oven and continue to bake 5 more minutes, or until cheese it bubbly.

Serve while hot.

Enjoy,
Mary

Cheesy Meatballs

Just because I wanted something a little different, I experimented with making some cheesy meatballs.  Not just your ordinary cheesy meatballs, but ones made with both Parmesan and Mozzarella. 

These would be PERFECT in pasta sauce for Spaghetti and Meatballs, or yummy as Meatball Subs or in my Rigatoni and Cheesy Meatball Bake!  Adding the shredded Mozzarella cheese was the key ingredient!  Ooey, gooey and so cheesy!  They are awesome.

Ingredients
1 lb. ground beef
1 egg
2 tsp. oregano leaves
2 tsp. garlic powder
1/2 tsp. course-ground black pepper
1/4 cup Parmesan cheese, grated
1/4 cup Mozzarella cheese, shredded
1/4 cup bread crumbs (or just slightly more)

Method
Preheat oven to 350.  Mix ground beef and all other ingredients together in a large mixing bowl.

Mix with your hands until well blended, adding more bread crumbs, a little bit at a time, if necessary.

Mixture should be fairly stiff and hold together well. Shape into small meatballs (you should get 24).

Place on a baking sheet, sprayed with cooking spray and bake in a 350 oven 15-20 minutes, or until cooked through.  Remove from oven, loosen with a spatula and let cool.

1. Add to Simple Pasta Sauce during the last 15-20 minutes to heat through.  Serve over your choice of pasta with a side salad and garlic bread.
2. Heat with some pasta sauce for Meatball Subs. Top subs with more shredded mozzarella cheese.
3. Use in Rigatoni and Cheesy Meatball Bake
4. Replace ground beef in Vegetable Beef Soup for a twist on the normal soup
5. Use instead of ground beef in Italian-Style Beef and Pepperoni Soup
6. Use instead of ground beef in Pizza Pasta Bake
7. Top your Pizza with them

Enjoy,

Mary

Alfredo Lasagna Roll-Ups

Lovely Lasagna Roll-Ups stuffed with meat and cheese and smothered in a Creamy Alfredo Sauce! While they do take a little bit of time to do, the end result is very filling and delicious; makes a great family dinner, or make it to impress your friends. Believe me they will go away smiling!

What you'll need to make Alfredo Lasagna Roll-Ups:

• ground beef
• onion
• ricotta cheese
• mozzarella cheese
• italian cheese blend
• 1 egg
• lasagna noodles
• Alfredo sauce

RECIPE
Ingredients
3/4 lb. ground beef
1/2 onion, minced

1 1/2 cups ricotta cheese (or cottage cheese)

2 cups shredded mozzarella cheese*
1 1/2 cups shredded 6-Cheese Italian Blend*
1 large egg, lightly beaten
1/2 teaspoon salt

1/2 teaspoon pepper

1/4 cup finely chopped fresh basil

1 box lasagna noodles
*Plus more for dusting over top of roll-ups

Sauce
Creamy Alfredo Sauce (or use store bought Alfredo sauce)

Method
Brown ground beef and onions; drain and set aside.  

Boil lasagna noodles according to package instructions, but just until al dente' and pliable. Drain and rinse with cold water; lay noodles flat on a piece of plastic wrap or parchment paper.  

In a large bowl, mix 1 1/2 cups of the ground beef/onion mixture with ricotta cheese, mozzarella cheese, 6-cheese Italian blend, beaten egg, salt, pepper and chopped basil. Mix thoroughly to combine. 

Assemble

Place several spoonfuls of meat/cheese mixture along the length of each lasagna noodle and roll up (you should have 12-15).  

In a large 13 x 9" baking dish sprayed with cooking spray, ladle 1/2 of the Creamy Alfredo Sauce over bottom of pan.  

Place lasagna roll-ups, seam side down, on top of sauce. Cover roll-ups with remaining sauce. Dust tops with more 6-cheese Italian blend and mozzarella cheese.  

Bake
Pre-heat oven to 350 degrees. Cover baking dish tightly with foil and bake 40-45 minutes or until bubbly. Remove from oven and let cool 10-15 minutes before serving. 

Serve with some Crusty Hearth Bread and a side salad.

Note - Lasagna Roll-Ups can be made ahead, wrapped in plastic wrap and  frozen.  Simply thaw when ready to use and assemble as directed.  Leave out the beef for a vegetarian version.

Option - make it with meat sauce, recipe here

Enjoy,
Mary

© Cooking with Mary and Friends Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Pizza at Home

I love pizza, but my husband never did until he ate this pizza! Now he loves it and we enjoy it fairly often.

I love pizza, any kind of  pizza! Fully loaded, pepperoni, sausage, olives, cheese with more cheese, you name it, I like it.

My grandsons also love pizza, so I came up with this way to make great Pizza at Home. Each recipe yields enough dough for 3 personal pan pizzas (recipe is easily doubled) so everyone can mix up their own and top it the way they like it, or 1 large family-style pizza. Perfect for a small family, or for a kids party/sleepover.

RECIPE

Ingredients
2 tsp active dry yeast

1 cup warm water, 95 to 110 degrees (lukewarm, baby bottle warm)

1/2 tsp sugar

1 tsp salt

2 Tbsp extra virgin olive oil

2-1/2 cups bread flour, approx.
(recipe can be easily doubled)

Method
In medium bowl, stir in yeast, water, sugar, salt, and oil. Mix in enough flour to make a dough that can be kneaded.

Turn dough out onto board and quickly knead for 3 minutes, adding more flour if dough is too sticky to knead.

Place dough in greased bowl and flip dough over in bowl so that dough top is also lightly greased. Cover and let rise into warm, draft-free place until doubled into size, or about 30-45 minutes.

Punch dough down and divide dough into 3 equal parts (the dough should be very stretchy and easy to work with).

To make a personal pizza, grease pizza pan or baking sheet with olive oil and sprinkle with cornmeal (I used a 6 1/2-inch round cast iron skillet).

Press one dough part into your greased pan, pressing down bottom and working up the side of the pan a bit with your fingers.

Put on sauce and desired toppings. Preheat oven to 500-550 degrees (as hot as your oven will go) for 30 minutes. Bake pizza on the bottom rack for about 15-20 minutes, or until pizza edges are lightly golden, and cheese is melted.

You can bake all 3 personal pizzas or place the other 2 dough parts in a plastic food storage bag and refrigerate or freeze for later use.

Or make 2 larger pizza's by simply dividing the dough in half.

Pizza Sauce

1 clove garlic, mashed and minced (or garlic powder or dried minced garlic)

1 teaspoon salt

1 can (6 ounces) tomato paste

1 can (8 ounces) tomato sauce

1/2 tsp sugar

1/8 tsp black pepper

1/2 tsp oregano

1 tablespoon olive oil

dash red pepper, optional

Pizza Sauce for Canning here

Method

Combine all ingredients. Makes about 1 1/2 cups.  Store any leftover sauce in the refrigerator, or freeze for use another time.

Option - don't use sauce at all, but brush pizza dough with olive oil and top with petite cut canned tomatoes or fresh tomatoes, fresh chopped basil and mozzarella cheese!

*Cook's Note -  If using a pizza stone, preheat the stone in the oven for at least 30 minutes (up to one hour) before placing your pizza on the stone on the bottom rack.

*Grandmother's Pizza - "Grandmother's" Pizza is the name given to a large sheet pizza, such as this one. In this case the pizza dough (entire dough recipe above) after it has risen, is stretched out (patted out) on a large baking sheet (17 x 11) that has been oiled with olive oil. 

Press dough out as far as you can (it won't fill the whole baking sheet just yet) and let it sit about 30 minutes, then press out more until dough fills entire baking sheet. 

Top with sauce, cheese and your favorite toppings and bake in 450 oven approx. 20 minutes. 

Remove from baking sheet onto cutting board and enjoy!

Also seen on Meal Plan Monday

Enjoy,

Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.

Easy Italian Chicken

I've been making this recipe for years! Chicken breasts, petite diced tomatoes, tomato sauce and other ingredients all come together for this super-simple, easy, delicious, dinner in a hurry recipe!

RECIPE

Ingredients
Bone-in chicken breasts (or any chicken pieces you want)
1- 14.5 oz. can petite, diced tomatoes (or make your own)
1- 14.5 oz. can tomato sauce (or make your own)
1-2 tsp garlic salt or powder
1 -2 tsp Italian seasoning
1-2 tsp dried oregano
1/2 cup red wine (I used cooking wine)
Shredded mozzarella cheese or 5/6 Cheese Shredded Italian Blend
Parmesan cheese

Method
Preheat oven to 350. Mix all ingredients together (except chicken and cheese) in a baking dish sprayed with cooking spray.

Add chicken pieces and ladle sauce over chicken to cover.

Cover baking dish and bake one (1) hour (for bone-in chicken breasts), or until chicken is tender and cooked through (165 internal temp). (boneless chicken should only take approx. 30 minutes)

Uncover chicken and top with Parmesan cheese and shredded mozzarella.  Continue cooking uncovered until cheeses melt (approx. 5 minutes). Serve over the pasta of your choice.

Enjoy,
Mary

© Cooking with Mary and Friends. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Cooking with Mary and Friends with appropriate and specific direction to the original content.