Monday, October 26, 2015

Stuffed Meatballs


1 lb hamburger meat
1 lb Italian sausage
2 tsp salt
1/2 tsp garlic powder
1 tsp black pepper
1 cup plain bread crumbs
1/4 cup Parmesan
1 TBSP Italian seasoning
2 eggs
1/2 cup milk
1/2 cup fresh parsley
8 to 10 cheese sticks cut into 4 even pieces


Mix 1st 11 ingredients together, form in to 2 inch balls and then stuff with 1 piece of cheese stick, making sure to seal cheese inside of meat ball.

2 different ways to cook:

1.  Place a cooling rack onto a foil lined cooking sheet, and place meatballs on rack, then place in the oven and cook at 350 degrees  for 20 minutes.  Heat your favorite marinara sauce on the stove and put cooked meatballs in the sauce or place meatballs on a hoagie bun and then cover them with sauce, mozzarella and bake until cheese is melted.

2.  Place raw meatballs in crock pot, and cover in your favorite marinara sauce cook on low for 7 - 8 hours.

Monday, October 5, 2015

Cajun Corn Chowder


1 stick (8 Tbsp) butter
1 cup finely chopped onion
1 Tbsp (about 3 large cloves) finely chopped
1/2 cup celery, finely chopped
1 slightly round cup of chopped smoked ham pieces
1 Tbsp Creole seasoning
2 (15 oz) cans cream corn
1 (15 oz) can white shoe peg corn niblets, drained
2 cups diced potatoes, (I leave the skins on, and use baby red potatoes.)
3 cups chicken broth
1/2 cup tomato sauce
1 tsp kosher salt
1/4 tsp black pepper


In a large heavy bottom pot, melt butter, saute the onion, garlic and celery.  When veggies are tender throw in ham and Creole seasoning, mixing well.  Then add the rest of the ingredients.  Bring to a boil, then turn down to low and let simmer for 2 hours stirring occasionally.

After 2 hours:

Add 1 cup heavy cream slowly to chowder, stirring as you are pouring the cream in to the chowder.

After cream is added