Meatballs & Rice - Two Ways

I have two recipes for this dish - one I found online and one that my grandmother makes.  Both are delicious and simple - just different ways to prepare the dish. So I thought I'd pass both along!

Meatballs & Rice
-June B. (Heidi's grandma)

1 pound ground beef
1/2 cup dried bread crumbs
1/3 cup chopped onion
1/4 cup milk
1 egg
1 teaspoon salt
1/2 teaspoon Worcestershire sauce
1/8 teaspoon ground black pepper
1/4 cup shortening
12 fluid ounces tomato-based chili sauce
1 1/4 cups grape jelly
1-2 cups rice

In a large bowl, combine ground beef, bread crumbs, onion, milk, egg, salt, Worcestershire sauce, and ground black pepper. Mix together, and shape into meatballs.

Cook rice according to package directions.
In a large skillet, heat shortening over medium heat. Add meatballs, and cook until browned, about 5 to 7 minutes. Remove from skillet, and drain on paper towels.

Add chili sauce and jelly to skillet; heat, stirring, until jelly is melted. Return meatballs to skillet, and stir until coated. Reduce heat to low. Simmer, uncovered, for 30 minutes.
 
Waikiki Meatballs
-Heidi P.
 
Meatballs (or use premade frozen meatballs)

1½ pounds ground beef
⅔ cup crushed saltine cracker crumbs
⅓ cup minced onion
1 egg
¼ cup milk
1½ teaspoons ground ginger
½ teaspoon salt
1 tablespoon olive oil

Sauce
2 tablespoons cornstarch
½ cup packed brown sugar
1 (15 ounce) can pineapple chunks or pieces - drained, with juice reserved
⅓ cup white vinegar
1 tablespoon soy sauce
⅓ cup chopped green bell pepper
Pinch of ginger
1-2 cups rice

In a large bowl, combine ground beef, cracker crumbs, onion, egg, milk, ginger and salt. Shape mixture by rounded tablespoonfuls into meatballs. (Skip this step if using premade.)

Cook rice according to package directions.

Heat olive oil in a large skillet over medium heat. Place meatballs in skillet and cook until evenly brown, and meat is no longer pink. Drain excess fat.

In a small bowl, combine the cornstarch, brown sugar, reserved pineapple juice, vinegar, ginger, and soy sauce. Mix until smooth, then pour into the skillet with meatballs. Cook, stirring constantly, until mixture thickens and boils, about 5 minutes. Stir in the green pepper and pineapple chunks. Heat through. Serve with rice.

Zucchini Grinders/Subs

Zucchini Grinders/Subs - Or a Twist on Zucchini Parmesan

1 tablespoon butter or a spoonful of olive oil
3 medium zucchini, cubed
1 small onion, chopped
1 pinch red pepper flakes - or just throw a ton in there like I do.
1 cup marinara/pasta sauce
1½ cups shredded mozzarella cheese
4 (6 inch) sub rolls, split

The sub rolls are optional.  If you want a quicker meal without all the bread, just skip placing the mixture in the sub rolls and simply put into bowls and enjoy.

Preheat the oven to 350 degrees F (175 degrees C).

Melt butter or olive oil in a skillet over medium heat. Add the onion to the skillet and cook until translucent and tender. Fry the zucchini in butter/oil until browned and slightly tender. Season with red pepper flakes, salt and pepper, and stir in the marinara/pasta sauce. Cook and stir until sauce is heated.

Spoon a generous amount of the zucchini/onion mixture into each sandwich roll. Top with a handful of shredded mozzarella.  Wrap each roll individually in aluminum foil.  I usually tape them shut mostly because I'm not good at eyeballing the amount of foil necessary even after years of making these.

Bake for 15 minutes in the preheated oven, until bread is heated through, and cheese is melted.

Vegetable Enchiladas

Vegetable Enchiladas
-Heidi P.

This recipe is great because you can change it up to suit whatever you have on hand, like garlic, corn, diced tomatoes, even mushrooms.  And if you like hot sauce (I can't live without it), throw some of that in the mix as well!

1 large zucchini
1 medium - large red pepper
1 can black beans, drained and rinsed
1 onion, chopped
4 large tortillas
1 can enchilada sauce (I use store bought but you could make your own as well.)
2 - 3 cups shredded Mexican cheese

Preheat the oven to 400.

Chop all of the vegetables and mix together in a bowl. Add in about 1 cup of cheese and stir, making sure that everything is mixed together well.

Lay tortilla on a flat surface and spoon the vegetables into the tortilla. Add additional cheese if you prefer your enchiladas incredibly cheesy. Roll and place in a baking dish. I typically use a 9x13 dish and coat it in cooking spray first. It manages to fit the 4 large enchiladas with a little creativity.

Repeat the above steps with each additional tortilla.

Pour enchilada sauce on the tortillas and sprinkle cheese on the top. (I add cumin and a few dashes of hot sauce on top as well. Yum!)

Bake for 20 - 30 minutes. Remove from the oven and top with any remaining cheese. Bake for another 5 minutes.

It's delicious and filling.  John and I usually fight over who gets to take the leftovers for lunch the next day.

Avocado Tacos

Avocado Tacos
-Heidi P.

4 avocados - peeled, pitted, and cut into pieces
1/4 teaspoon garlic salt
12 (6 inch) corn tortillas or 5-6 hard taco shells.

This couldn't be easier or more delicious if you like avocados.  Simply cut up the avocados, sprinkle with a little garlic salt, and fill the tortillas with the mixture.

I prefer to use hard tacos shells.  Gives it a bit of a crunch.

Makes about 5 or 6 tacos.  Perfect with a side of warm black beans simmered with onion, garlic, and a little jalapeno.

I Want A Recipe: Shepherd's Pie

I Want a Recipe: Shepherd's Pie

My MIL is coming to town this Thursday and she is what I will kindly refer to as PICKY when it comes to food. She doesn't like a lot of seasoning, is pretty traditional about foods, and after endless tours of restaurants, we've managed to find 2 places that she likes.  Wait.  3.  One of which is Arby's!  So I'm pretty sure that shouldn't count.

Anyway, I'm hoping to make a Shepherd's Pie Thursday night.  My plan is to use instant mashed potatoes so that John will actually eat it and that will cut a lot of the prep time down.

If you have a great recipe, could you post it?

Simple Black Bean Soup

Simple Black Bean Soup
-Heidi P.

This recipe couldn't be simpler and can be a quick lunch or dinner, adding a garden salad, roasted vegetables, or even some rice on the side.

1 can of black beans
1/2 cube of chicken bullion
1 cup of water
Dash of cumin
Dash of garlic salt
1/4 cup of shredded cheese - cheddar, Mexican, etc.

In a medium sized saucepan dissolve the bullion in the water.  Add the black beans, cumin, and garlic salt, and bring to a simmer.  Serve and top with shredded cheese.

Broiled Tilapia Parmesan

Broiled Tilapia Parmesan
-Heidi P.

1/2 cup Parmesan cheese
1/4 cup butter, softened
3 tablespoons mayonnaise (You can also use plain yogurt or skip this if you're disgusted by mayo like myself.)
2 tablespoons fresh lemon juice
1/4 teaspoon dried basil
1/4 teaspoon ground black pepper
1/8 teaspoon onion powder
2 pounds tilapia fillets

Preheat your oven's broiler. Line a cookie sheet with aluminum foil.
In a small bowl, mix together the Parmesan cheese, butter, mayonnaise (or yogurt) and lemon juice. Season with dried basil, pepper, and onion powder. Mix well and set aside.

Arrange fillets in a single layer on the prepared pan. Broil a few inches from the heat for 2 to 3 minutes. Flip the fillets over and broil for a couple more minutes. Remove the fillets from the oven and cover them with the Parmesan cheese mixture on the top side. Broil for 2 more minutes or until the topping is browned and fish flakes easily with a fork. Be careful not to over cook the fish.
 
I usually serve this with green beans that have been simmered in a little Italian dressing.  Yum!