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Meatballs with Caramelized Onion Mushroom Gravy
Try our meatballs with caramelized onions and mushrooms. Serve with brown rice. It has been raining for days here and I wanted comfort food that wouldn’t blow my diet, this recipe works for me. I bought a 93% ground beef to lessen the fat and baked the meatballs. I only used a teaspoon of oil to caramelize the onions which will work if you have a real heavy pan and patience. Baking your meatballs instead of frying them as my grandmother would of done is a great way to reduce fat. Here are my meatballs just out of the oven. You can also freeze them at this point if you desire. I served this with a Baked Brown Rice I made the other day but buttered noodles or mashed potatoes would also be good. Meatballs with Caramelized Onion Mushroom Gravy Author: Mary Ellen Prep time: 20 mins Cook time: 1 hour Total time: 1 hour 20 mins Serves: Serves 4 Meatballs 1 lb. ground beef 1/2 cup cracker crumbs 1 egg salt and pepper 1 tablespoon Worcestershire Sauce 1/4 cup finely chopped onion 1 minced garlic clove Gravy 3 cups water 2 tablespoons beef base 1 medium onion 1 teaspoon oil 2 – 3 garlic cloves 1 lb. sliced mushrooms salt and pepper 3 tablespoons cornstarch 1/4 cup water Meatballs 1 lb. ground beef 1/2 cup cracker crumbs 1 egg salt and pepper 1 tablespoon Worcestershire Sauce 1/4 cup finely chopped onion 1 minced garlic clove Gravy 3 cups water 2 tablespoons beef base 1 medium onion 1 teaspoon oil 2 – 3 garlic cloves 1 lb. sliced mushrooms salt and pepper 3 tablespoons cornstarch 1/4 cup water Put all meatball ingredients in a bowl and mix it together. This is easiest done with your hands. Mix together for several minutes. Roll meat mixture into walnut sized balls and place on a greased cookie sheet. Bake at 400 degrees for 15 minutes. While the meatballs are baking start the gravy by browning the onions in oil until they start to caramelize. Add garlic, continue to cook for 15 minutes. Add mushrooms and cook for another 5 minutes. Add water, beef base, salt and pepper. Bring to a boil and add meatballs. Simmer for 15 minutes or longer gently. Stir together cornstarch and 1/4 cup of water. Stir into meatballs. Cook for 5 minutes. Serve. That's My Home Put all meatball ingredients in a bowl and mix it together. This is easiest done with your hands. Mix together for several minutes. Roll meat mixture into walnut sized balls and place on a greased cookie sheet. Bake at 400 degrees for 15 minutes. While the meatballs are baking start the gravy by browning the onions in oil until they start to caramelize. Add garlic, continue to cook for 15 minutes. Add mushrooms and cook for another 5 minutes. Add water, beef base, salt and pepper. Bring to a boil and add meatballs. Simmer for 15 minutes or longer gently. Stir together cornstarch and 1/4 cup of water. Stir into meatballs. Cook for 5 minutes. Serve. That's My Home Maybe you’d like to try our? Crock Pot Cheeseburger Casserole Upper Peninsula Pasties Cheese Steak Soup Enjoy!
Cod with Zucchini Noodles, Tomatoes and Basil
 Cod with Zucchini Noodles, Tomatoes and Basil This was mmmm good! Not only that it can be prepared in 30 minutes or less. How’s that for a win-win? Have you bought a spiralizer yet? I bought one a few months ago and am just now getting it out to play with. I bought it right before I moved so it had to go on the back burner until I could actually start cooking again. Spriralizers are so cool! I am just beginning to see all of the possibilities that can be done with it. The one I am using has 3 different sizes and one to spiralize a potato or hot dog without cutting thru it. If you’re just interested in being able to make the noodles, I would consider buying a hand held one at a third of the price of the one I’m using. I love the one I bought and it stores the blades too for me under the cutting platform. Cod with Zucchini Noodles, Tomatoes and Basil Author: Mary Ellen Recipe type: Fish, Seafood, Healthy Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 1 1 6 oz. cod filet 1/2 teaspoon olive oil 1 medium zucchini 12 grape tomatoes 1/2 small onion 1 garlic clove - minced 4 - 6 large basil leaves salt and pepper to taste all purpose seasoning 1 6 oz. cod filet 1/2 teaspoon olive oil 1 medium zucchini 12 grape tomatoes 1/2 small onion 1 garlic clove - minced 4 - 6 large basil leaves salt and pepper to taste all purpose seasoning Season the cod filet with salt, pepper and your favorite all purpose seasoning. Set aside for a few minutes while you prepare the zucchini. Put the zucchini on the spiralizer with the medium blade. Spriralize. Slice the onion into thin slices. Cut the tomatoes in half. Tear or cut the basil into strips. Put the oil in a small pan. Sear the cod quickly on both sides. Cover and cook for about 6 minutes. Spray a large saute pan with cooking spray. Add the onion and minced garlic. Saute for a minute. Add the zucchini. Cook for about 3 minutes, Add the grape tomatoes and basil. Add salt and pepper to taste. Cook for a few more minutes. Season the cod filet with salt, pepper and your favorite all purpose seasoning. Set aside for a few minutes while you prepare the zucchini. Put the zucchini on the spiralizer with the medium blade. Spriralize. Slice the onion into thin slices. Cut the tomatoes in half. Tear or cut the basil into strips. Put the oil in a small pan. Sear the cod quickly on both sides. Cover and cook for about 6 minutes. Spray a large saute pan with cooking spray. Add the onion and minced garlic. Saute for a minute. Add the zucchini. Cook for about 3 minutes, Add the grape tomatoes and basil. Add salt and pepper to taste. Cook for a few more minutes. I have the cookbook above and love it! Maybe you’d like to try our recipe for? Sweet and Sour Shrimp Salmon Cakes with Roasted Tomatoes Garlic Crab Fries Pin It! This post contains an affiliate link.
Chicken Enchiladas with Green Chili Sour Cream Sauce
 Chicken Enchiladas with Green Chili Sour Cream Sauce These are perhaps the best chicken enchiladas I have ever made and they couldn’t be easier. This is one of those recipes once you make it and take that first bite you are going to be wondering why you hadn’t tried it yet. I used chicken breasts, however leftover chicken or even the canned chicken breast you can get at Sam’s would work as well. You can use a whole chicken as well, I would use whatever kind of chicken I had on hand. The sauce is so good it will highlight whatever chicken you use. If you take the tortillas out of the refrigerator a little bit before you use them they will roll up better at room temperature. Enjoy! 4.8 from 6 reviews Chicken Enchiladas with Green Chili Sour Cream Sauce Author: Mary Ellen Recipe type: Mexican Serves: Serves 4 10 soft taco shells 2 cups cooked, shredded chicken - I used 2 chicken breasts 2 cups shredded Monterey Jack cheese or Mexican Blend – divided use salt and pepper 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 8 oz. cream cheese – divided use 1/2 cup sour cream 1 (4 oz.) can diced green chillies 10 soft taco shells 2 cups cooked, shredded chicken - I used 2 chicken breasts 2 cups shredded Monterey Jack cheese or Mexican Blend – divided use salt and pepper 3 Tbsp. butter 3 Tbsp. flour 2 cups chicken broth 8 oz. cream cheese – divided use 1/2 cup sour cream 1 (4 oz.) can diced green chillies Preheat oven to 350 degrees. Grease a 9 x 13 pan. Mix chicken, 3 oz. cream cheese, 1 cup cheese, salt and pepper. Roll up chicken mixture in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Add cream cheese and stir until melted. Remove from heat. Stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese. Bake 25 minutes or until hot and bubbly. Place under a high broiler for 3 - 4 minutes to brown the cheese. Preheat oven to 350 degrees. Grease a 9 x 13 pan. Mix chicken, 3 oz. cream cheese, 1 cup cheese, salt and pepper. Roll up chicken mixture in tortillas and place in pan. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. Add cream cheese and stir until melted. Remove from heat. Stir in sour cream and chilies. Pour over enchiladas and top with remaining cheese. Bake 25 minutes or until hot and bubbly. Place under a high broiler for 3 - 4 minutes to brown the cheese. Maybe you’d like to try our Mexican Rice to go with the Enchiladas? Mexican Crunch Wrap How about some flan for dessert?
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Eye Of Round Beef Roast
 Eye Of Round Beef Roast I get so hungry for a beef roast sometimes. This week I just had to bake one. I decided to get an eye of round roast and was so pleased with the results. If this isn’t cooked right it can be downright unforgiving and be like shoe leather. The ideal way to cook this is at 500 degrees for 7 minutes per pound. Shut off your oven and let the roast rest for 1 hour 30 minutes without opening the oven door no matter how tempted you are. Be sure also to bake this in a metal or aluminum pan. I wasn’t thinking and used a ceramic pan and that was almost a disaster. When I removed the roast and drippings from the pan I noticed a line running across the bottom of the dish. When the dish cooled it broke in half! I knew better but had forgotten about high heat and ceramic dishes so just in case you didn’t know this could happen now you know it can. I coated the roast with a mixture of salt, pepper, oregano, thyme and garlic. I put it on really heavy because I wanted the seasoning to get into the meat. I let it set in the pan with the seasoning on for 30 minutes on the counter before baking it. I served this roast with some roasted broccoli, mashed potatoes and gravy and some hubbard squash. Pure comfort food, at it’s best! 5.0 from 2 reviews Eye Of Round Beef Roast Author: Mary Ellen Recipe type: Beef, Roast Prep time: 10 mins Cook time: 2 hours Total time: 2 hours 10 mins Serves: Serves 10 1 Eye Of Round Beef Roast about 3 1/2 - 4 lbs. 2 teaspoons salt 1 teaspoon pepper 1 teaspoon oregano 1 teaspoon thyme 1 teaspoon garlic powder 1 Eye Of Round Beef Roast about 3 1/2 - 4 lbs. 2 teaspoons salt 1 teaspoon pepper 1 teaspoon oregano 1 teaspoon thyme 1 teaspoon garlic powder Mix together all of the spices and rub it on the Eye Of Round Beef Roast. Let set in the baking pan for 30 minutes on the counter. Preheat oven to 500 degrees. Roast the meat for 7 minutes per pound. Turn off oven. Do not open oven door. Let set in the oven for 1 hour and 30 minutes. Make gravy with the juices. Slice beef thin to serve. Mix together all of the spices and rub it on the Eye Of Round Beef Roast. Let set in the baking pan for 30 minutes on the counter. Preheat oven to 500 degrees. Roast the meat for 7 minutes per pound. Turn off oven. Do not open oven door. Let set in the oven for 1 hour and 30 minutes. Make gravy with the juices. Slice beef thin to serve. Maybe you’d like to try our recipe for? Hot Beef Sandwiches Osso Buco Short Rib Stew Pin It!
Fry Bread Tacos
 I have been experimenting with Fry Bread ever since I made it in October. My first recipe used dried milk which resulted in a good bread but a poster left me a message saying they never used dried milk in it and her boyfriend was Navajo and she had also watched his grandmother and she didn’t either. The only clue I had from that message was too much water and the dough would be sticky. So I tried it with water and it was better than the first but still not what I wanted. So I went back to the milk in the bread and tried that instead. So today’s bread was perfect at least what I’ve had in mind since I first tried it so many years ago outside of the Grand Canyon in a restaurant. This dough benefits highly from resting. It is very easy to work with. Cover the bread really well or put it in a plastic bag while it rests. I tested this dough every hour for 4 hours and I still had the same great result, be sure to leave the dough at room temperature. If you want to make tacos, use your favorite taco meat, I put beans in mine now too sometime as you can see in the picture. You can use black beans, pintos, really it is about what you like. Some other things you can add are cheese, lettuce, tomatoes, salsa, peppers, cilantro, jalapenos, salsa and sour cream. Fry Bread Tacos Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Mexican, Beef Prep time: 1 hour 20 mins Cook time: 3 mins Total time: 1 hour 23 mins Serves: 10 fry breads 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 1/4 cups milk Oil for frying 3 cups all-purpose flour 4 teaspoons baking powder 1 teaspoon salt 1 1/4 cups milk Oil for frying Mix the baking powder, salt and flour together in the bowl of a food processor. Add the milk. Pulse on and off until mixture comes together. Let mix together for about a minute. Remove dough from food processor to a bowl. Cover and let sit for at least an hour. To make fry bread, cut the dough into pieces about the size of a ping pong ball. Roll into a ball. Add some flour to you counter or bread board. Roll out into a 5 inch circle. Roll them out one at a time while the previous one frys in the hot oil. They take about 2 - 3 minutes each to cook. Brown on both sides. Drain on a paper towel. Mix the baking powder, salt and flour together in the bowl of a food processor. Add the milk. Pulse on and off until mixture comes together. Let mix together for about a minute. Remove dough from food processor to a bowl. Cover and let sit for at least an hour. To make fry bread, cut the dough into pieces about the size of a ping pong ball. Roll into a ball. Add some flour to you counter or bread board. Roll out into a 5 inch circle. Roll them out one at a time while the previous one frys in the hot oil. They take about 2 - 3 minutes each to cook. Brown on both sides. Drain on a paper towel. Maybe you’d like to try our recipe for? Mexican Pepper Dip Mexican Casserole Chicken Enchiladas with Green Chili Sour Cream Sauce Pin It!
Spaghetti Pie
Baked spaghetti and meat sauce topped with mozzarella cheese. Spaghetti Pie This is a great recipe for feeding a crowd or splitting the recipe in half and making one for the freezer for serving later. You start out with cooked spaghetti and then mix it with eggs, cottage cheese and parmesan cheese. If you don’t like cottage cheese leave it out, we happen to like it in there and adds some extra protein especially if you do a meatless sauce on top. This recipe has lots of versatility to it. It also freezes well. If you like jarred spaghetti sauce by all means use it. There are a lot of good products out there that can save you time. Follow me on Facebook, Google+ , Instagram or Pinterest to see when I post or share something new! Oh My! Spaghetti Pie Author: Mary Ellen Prep time: 15 mins Cook time: 45 mins Total time: 1 hour 1 1/2 lbs. ground chuck 1 C. onion chopped fine 1 stalk celery chopped 1 t. minced garlic 1 T. sugar 1 28 oz. can crushed tomatoes 3 T. tomato paste 1/2 t. salt 1 1/2 t. basil 1/2 t. oregano 8 oz. spaghetti 1/3 C. grated parmesan cheese 2 beaten eggs 1 C. small curd cottage cheese 8 oz. shredded mozzarella cheese 1 1/2 lbs. ground chuck 1 C. onion chopped fine 1 stalk celery chopped 1 t. minced garlic 1 T. sugar 1 28 oz. can crushed tomatoes 3 T. tomato paste 1/2 t. salt 1 1/2 t. basil 1/2 t. oregano 8 oz. spaghetti 1/3 C. grated parmesan cheese 2 beaten eggs 1 C. small curd cottage cheese 8 oz. shredded mozzarella cheese Brown meat and drain. Add onion, celery and garlic, cook until tender. Add salt, sugar, oregano, basil, tomatoes and tomato paste. Cook 20 minutes. Cook spaghetti noodles in salted water and drain. Add cottage cheese and beaten eggs. Stir and then add parmesan cheese. Butter a 9 x 13 inch pan. Pour in spaghetti mixture and even it out. Top with sauce. Finish by topping with mozzarella cheese. Bake at 325°F. for 45 minutes. Let set for 10 minutes before cutting. Brown meat and drain. Add onion, celery and garlic, cook until tender. Add salt, sugar, oregano, basil, tomatoes and tomato paste. Cook 20 minutes. Cook spaghetti noodles in salted water and drain. Add cottage cheese and beaten eggs. Stir and then add parmesan cheese. Butter a 9 x 13 inch pan. Pour in spaghetti mixture and even it out. Top with sauce. Finish by topping with mozzarella cheese. Bake at 325°F. for 45 minutes. Let set for 10 minutes before cutting. Serving size: Serves 8 You might also like: Italian Crescent Bake Thelma’s Chicken Spaghetti Pie Spaghetti Pie Pin It!
Pumpkin Spice Cookies
 PUMPKIN SPICE COOKIES These cookies are bursting with pumpkin, cinnamon, ginger with a hint of nutmeg. Then the cookies are topped with a creamy cheesecake frosting. I used a medium scoop to make these cookies, then flattened them slightly with a glass and a little sugar. These cookies will also freeze well if they last that long. If you don’t flatten them you will get perfectly rounded cookies. If I was leaving them like that instead of flattening them as I did I would make the cookies double the size. Then they would be similar to the sour cream cookies below. Pumpkin Spice Cookies Author: Mary Ellen @ Recipes Food and Cooking Recipe type: Cookies, Dessert Prep time: 15 mins Cook time: 10 mins Total time: 25 mins Serves: 3 dozen ½ cup butter, softened ¾ cup powdered sugar ½ cup sugar ½ cup vegetable oil 1 egg 1 teaspoon vanilla ½ cup pumpkin - pure 2 3/4 cups flour ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon cloves 1/4 cup sugar to dip the glass in if flattening Frosting 3 oz. cream cheese 2 cups confectionery sugar 3 - 4 tablespoons milk 1 teaspoon vanilla ½ cup butter, softened ¾ cup powdered sugar ½ cup sugar ½ cup vegetable oil 1 egg 1 teaspoon vanilla ½ cup pumpkin - pure 2 3/4 cups flour ½ teaspoon salt 1 teaspoon baking soda 1 teaspoon cinnamon ¼ teaspoon nutmeg ¼ teaspoon ginger ¼ teaspoon cloves 1/4 cup sugar to dip the glass in if flattening Frosting 3 oz. cream cheese 2 cups confectionery sugar 3 - 4 tablespoons milk 1 teaspoon vanilla Preheat oven to 325 degrees. Add the sugars with the butter to a mixing bowl. Mix for 3 minutes. Pour in the oil and keep beating until incorporated. Add the egg and vanilla. Mix well. Add the pumpkin. Mix well. Add the flour, baking soda, salt and spices. Mix until thoroughly incorporated. Using a medium scoop or a heaping tablespoon, put the dough on a greased baking pan. Dip sugar into a bowl with sugar and flatten cookies slightly. Bake for 10 - 12 minutes. Cool. Mix together the frosting ingredients until light and fluffy. You may not need that much milk. Add it gradually. Beat frosting for about 4 minutes until light and fluffy. Frost with cream cheese frosting and sprinkles. Preheat oven to 325 degrees. Add the sugars with the butter to a mixing bowl. Mix for 3 minutes. Pour in the oil and keep beating until incorporated. Add the egg and vanilla. Mix well. Add the pumpkin. Mix well. Add the flour, baking soda, salt and spices. Mix until thoroughly incorporated. Using a medium scoop or a heaping tablespoon, put the dough on a greased baking pan. Dip sugar into a bowl with sugar and flatten cookies slightly. Bake for 10 - 12 minutes. Cool. Mix together the frosting ingredients until light and fluffy. You may not need that much milk. Add it gradually. Beat frosting for about 4 minutes until light and fluffy. Frost with cream cheese frosting and sprinkles. Maybe you’d like to try another of our recipes? Mom’s Sour Cream Cookies Chocolate Sugar Cookies Gingerbread Cookies Pin It!
Grandma’s Chop Suey
 Grandma’s Chop Suey We grew up eating Grandma’s Chop Suey. She usually made it for Sunday dinner. It is one of those dishes that can feed a crowd and it’s hard to make just a small amount of it. I’ve managed to scale this recipe back so it will feed 4 people and maybe leftovers. Chop Suey is so much better the second day! I tend to use whatever kind of pork is on sale for this. For this dish I had some thick cut sirloin pork chops and a small piece of tenderloin I needed to use. You can use pork stew meat but I would cook it 30 minutes before I added any vegetables to the pan. If you like your vegetables on the crunchy side (but tender) I would add them the last 20 minutes of cooking time instead of at the times stated in the recipe. My grandmother cooked her chop suey for several hours. The celery and onions would almost melt in the sauce. I like mine now where it holds it shape. I never cook my bean sprouts any more either. I love the crunch they give when added just before serving. They will cook from the heat of the sauce as it sets. If you don’t want them crunchy add them the last 10 minutes of cook time. They will shrink in size considerably. 4.7 from 3 reviews Grandma's Chop Suey Author: Mary Ellen Recipe type: Pork, DInner Prep time: 20 mins Cook time: 60 mins Total time: 1 hour 20 mins Serves: Serves 4 1 1/2 lbs. pork 1 tablespoon oil salt and pepper 6 celery stalks -cut on the diagonal 2 large onions - chopped into bite size pieces 8 oz. mushrooms - sliced 1 lb. bean sprouts 1 can water chestnuts 1/2 cup soy sauce 8 cups water 4 tablespoons flour mixed with 1/2 cup water 1 1/2 lbs. pork 1 tablespoon oil salt and pepper 6 celery stalks -cut on the diagonal 2 large onions - chopped into bite size pieces 8 oz. mushrooms - sliced 1 lb. bean sprouts 1 can water chestnuts 1/2 cup soy sauce 8 cups water 4 tablespoons flour mixed with 1/2 cup water Cut the pork into bite size pieces. Season with the salt and pepper. Add the oil to the pan. Add pork in several batches to brown it. When all of the pork is browned add it back to the pan with the water with the soy sauce. Cook over medium heat. Add the onions and celery. Cover pan and cook for 30 minutes or until pork is tender. Add the mushrooms and water chestnuts. Cook for another 15 minutes. Mix together the flour and water. Stir it in to the chop suey. Cook for another 5 minutes. Add the bean sprouts right before serving. Cut the pork into bite size pieces. Season with the salt and pepper. Add the oil to the pan. Add pork in several batches to brown it. When all of the pork is browned add it back to the pan with the water with the soy sauce. Cook over medium heat. Add the onions and celery. Cover pan and cook for 30 minutes or until pork is tender. Add the mushrooms and water chestnuts. Cook for another 15 minutes. Mix together the flour and water. Stir it in to the chop suey. Cook for another 5 minutes. Add the bean sprouts right before serving. Be sure to check the notes on the post if you want to adapt this recipe some. Maybe you’d like to try our recipe for? Sweet and Sour Chicken Asian Peanut Chicken with Noodles Easy Orange Chicken Pin It!