Chicken Parmesan Meatballs

Over the course of recipe searchings, I have discovered there is a huge obsession with meatballs. If the dish (Korean, American, Italian) can be turned into a meatball version, it has been. Never having been a meatball fan I decided now was the time to try again since I have total control over the ball, its flavorings, and best yet, its moisture content. Not wanting a traditional spaghetti and meatball, I settled upon a Chicken Parm Meatball Skillet.

Modifications Made:

As with all recipes thus far, parsley was omitted. Meatballs were allowed to simmer in the sauce longer than the stated 10 minutes and the recipe was doubled but followed as written.

Scaled For Likability: Good

While four large meatballs over spaghetti is visually appealing they lack the good stuff. Obtaining the perfect moisture flavorful meatball came from the seared bite size servings. The chicken did not fall apart, was low in fat, and made for perfect individual bite size meatballs. The picture does not show it as the cheese was served on a person to person basis and over spaghetti noodles, but once the cheese was added and melted, its salty goodness tied the sweetness of the sauce together with the starch of the noodles. Meatballs were a fabulous but there is definite room for improvement on the flavor of the sauce. Next time this dish is made, once the meatballs are seared, I will follow this recipe for the sauce before adding the meatballs back to simmer. Using this bite size, pan seared method, I am confident meatballs with any meat will be moisture packed and full of flavor.

Papas a La Mexicana (Ranchera)

It is a crying shame that there are six hens and not a egg in sight. What am I supposed to do with homemade ranchero sauce? Thankfully with a few quick searches of the internet a recipe from my hometown newspaper was discovered: Papas Ranchera . Not once in the thirty years I lived in my hometown did I ever eat at a local food joint serving papas rancheras. No time like the present to remedy this cultural dish. Because this recipe is hidden behind a paywall (grrr...) I have included it here for you: Servings: 4-6 Ingredients: 1 pound potatoes, diced 1/4 cup vegetable oil 1/2 large onion 1 1/2 medium tomatoes 3 jalapenos 1/8 teaspoon garlic powder 1/2 teaspoon salt 1/2 cup juice from canned tomatoes Instructions: Fry potatoes in vegetable oil until lightly browned (about 4-6 minutes). Saute onions, tomatoes, jalapenos until soft. Add garlic powder and salt. Add tomato juice until vegetables are covered (may need to add water). Bring to a boil and then add potatoes. Cover and reduc

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup. Well not canned soup since that section was still void of food, too. Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes omitted, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one cup celery, three cups diced potatoes, one can tomato sauce, two beef and two pollo de tomate bouillon cubes, six cups water. Once onions were softened, carrots/celery/potatoes/juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender. Green be

Sour Cream & Chive Scalloped Potatoes

Can't believe the Month of the Potato is over. There are so many more potato recipes saved. Guess I will have to work them into another month. Last week's scalloped potatoes were one of the best new recipes during the month of potatoes. With today being the last day in the Month of Potatoes, I decided to go out with a bang by cooking another batch of scalloped potatoes but this time sour cream and chive. The Best Scalloped Potatoes , or so they said. Modifications Made: Recipe was reduced by half. Mayo was omitted and one entire package of chives were chopped and added to sauce before pouring onto layers. Scaled for Likability: Good Betty Crocker Sour Cream and Chive Box Scalloped Potatoes were the standard for this recipe. These were a family favorite for years but have long since been discounted. Bummer. Trying to replicate this seemed easy enough. Alas, it was not. These had a nice texture but were too oily from the cheese and did not contain enough onion, garlic,

Eating Waffles

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