Name: Impossible Meatball Subs with Mozzarella Cheese
Yield: 8-10
Ingredients: 8 Good Sub Rolls; 1 lb sliced mozzarella (get the good stuff); Meatballs:; 2 lbs Impossible Burger; 2 eggs, beaten; 1 cup milk; 1 cup Italian bread crumbs; 1 cup grated Parmesan cheese; 1 cup grated Pecorino Romano cheese,; pinch of freshly grated nutmeg; 1 tsp red pepper flakes; 4 cloves garlic, minced; Kosher salt; Black pepper, freshly ground; 1/2-1 cup Fresh Parsley, chopped; Extra virgin olive oil; Marina Sauce:; Either a good jarred sauce or; 2 28 oz cans whole San Marzano tomatoes, certified D.O.P. if possible; 1 cup water; 1 can tomato paste; 1 cup Vidalia onion, diced; 1 cup baby bella mushrooms, chopped; 1/4 cup extra-virgin olive oil; 4-7 cloves garlic, minced or finely chopped; 1 tbsp Italian Seasoning; 1 tsp crushed red pepper flakes; 1 tsp black pepper, freshly ground; 1 tsp Kosher salt; 1/2-1 tsp dried oregano

Italian/ Sauces/ Vegetarian

Impossible Meatball Subs with Mozzarella Cheese and Marina Sauce

Audrey and I were in the mood for meatball subs. The thing is, she doesn’t eat meat and I do. I decided to make the meatballs with Impossible burger – they turned out amazing. I cook my meatballs differently, depending on the application and my mood. This time, I formed the balls and baked them in the oven.

Aside from making the meatball mix, there isn’t too much to this dish. The meatballs, the bread, and the marinara. To used a good jarred sauce this time because I didn’t have any already made and we were ready to eat.

If you eat meat, substitute the Impossible burger with 1 pound ground beef, 1/2 pound sweet Italian sausage and 1/2 pound hot Italian sausage.

Check out my meatball recipe below. Let me know how it turns out.

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Impossible Meatball Subs with Mozzarella Cheese

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By Patrick Dulmage – Serves: 8-10

Prep Time: 15 – Cooking Time: 20-25 – Total Time: 35

Impossible Meatball Subs with Mozzarella Cheese

Ingredients

8 Good Sub Rolls
1 lb sliced mozzarella (get the good stuff)
Meatballs:
2 lbs Impossible Burger
2 eggs, beaten
1 cup milk
1 cup Italian bread crumbs
1 cup grated Parmesan cheese
1 cup grated Pecorino Romano cheese,
pinch of freshly grated nutmeg
1 tsp red pepper flakes
4 cloves garlic, minced
Kosher salt
Black pepper, freshly ground
1/2-1 cup Fresh Parsley, chopped
Extra virgin olive oil
Marina Sauce:
Either a good jarred sauce or
2 28 oz cans whole San Marzano tomatoes, certified D.O.P. if possible
1 cup water
1 can tomato paste
1 cup Vidalia onion, diced
1 cup baby bella mushrooms, chopped
1/4 cup extra-virgin olive oil
4-7 cloves garlic, minced or finely chopped
1 tbsp Italian Seasoning
1 tsp crushed red pepper flakes
1 tsp black pepper, freshly ground
1 tsp Kosher salt
1/2-1 tsp dried oregano
1 sprig fresh basil, ripped into pieces when ready to use

Instructions

Pre-heat oven to 450 degrees

Grease a sheet pan with a little olive oil

Meatballs:

Combine the breadcrumbs, nutmeg and milk in a large mixing bowl

Add the Impossible Burger and other ingredients, gently mix to combine - do not overwork the mixture

Form the meatballs into golf ball sized rounds and put on the sheet pan

Put the sheet pan in the oven and bake for 20-25 minutes - check on them at about 18 minutes to see how close to done they are

Marinara Sauce:

If using a jarred sauce:

Heat to a simmer over medium heat

If making your own:

Crush the tomatoes in a large mixing bowl with your hands

Pour 1 cup water in the cans to get the rest of the tomato juice. Reserve

Heat the oil in a large skillet over medium heat

When the oil is hot, add the garlic - don't let it burn

After about a minute, add the tomatoes, tomato water, red pepper flakes, oregano, and Kosher salt

Simmer the sauce until thickened

Taste for seasoning and adjust as needed

Assembly:

Slice the rolls to make a nest for the meatballs

Slice the meatballs in half and fill the roll

Put a few tablespoons of the marina sauce over the meatballs

Top with a couple of slices of mozzarella cheese

Broil the subs until the cheese is golden brown and bubbly

Serve with marina sauce

March 6, 2021 By patrickdulmage

Vegetarian

Impossible Gyros with Tzatziki

On the menu tonight – Impossible Gyros with Tzatziki! I love gyros but there aren’t a lot of places close by that do them well. So, I decided to make my own.

Since I don’t have the rotisserie they use, I made a meat loaf in the oven. Audrey doesn’t eat meat, so I decided to try using Impossible burger. It turned out really well!

I also made the tzatziki rather than buying it pre-made. These turned out great! Easily as good as any gyro I’ve bought and better than many. The best thing is it is meat free and you wouldn’t know it.

If you are in the mood for a gyro, I hope you’ll try my Impossible Gyros with Tzatziki.

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Impossible Gyros with Tzatziki

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By Patrick Dulmage – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 2 hours – Total Time: 2 hrs 15 min

Impossible Gyros with Tzatziki

Ingredients

Gyro:

2 lbs Impossible burger

1/4-1/2 onion, finely chopped

1/2 cup flour

4 tsp oregano

4 tsp sweet paparika

1/8-1/4 tsp cayenne pepper

1 tsp Kosher salt

1-2 tsp freshly ground pepper

shredded lettuce

1 diced tomato

1/2 - 1 cup crumbled feta cheese

Tzatziki Sauce:

1 pint Plain Greek Yogurt

1 English cucumber, seeded and finely chopped

1 tbsp Kosher salt

1/2 cup sour cream

1 tbsp vinegar, Champagne or white

2 tbsp lemon juice

1 tbsp olive oil

2-3 cloves minced garlic

1 1/2 tsp dill

pinch of fresh black pepper

Instructions

1

Gyro:

2

Pre-heat oven to 300 degrees

3

Mix the Impossible burger and other ingredients in a large bowl, then transfer to a rimmed baking sheet

4

Form the mixture into a loaf and bake for 2 hours

5

When done, let it rest for 10-15 minutes before slicing

6

Tzatziki Sauce:

7

Put the yogurt in a small colander lined with a tea towel or paper towel over another bowl and let the yogurt give off some moisture. Put in the fridge for 3-4 hours

8

Assembly:

9

On the flat bread, spread tzatziki sauce, then a few slices of the "meat", add the lettuce, tomato, and feta cheese

Notes

Serve with curly fries sprinkled with seasoned salt - YUM!

February 7, 2021 By patrickdulmage

Seafood/ Vegetarian

Herb Crusted Baked Salmon

If you want a quick and easy meal that also makes you look like a rock star in the kitchen you need to try my Herb Crusted Baked Salmon.

You can have this meal done in less than 30 minutes – REALLY! There aren’t many ingredients, so use the best quality you can find. Once you lay out the salmon on a baking sheet, coat it with Dijon mustard. Then, simply spread the spice and panko mixtures over the fish and bake for about 15 minutes. That’s IT!

While the fish bakes, you can work on the side dish. I served it with steamed green beans, but you can use any vegetable or side dish you like. Mashed potatoes would be awesome with the salmon.

I hope you’ll try this dish and let me know what you think!

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Herb Crusted Baked Salmon

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By Patrick Dulmage – Serves: 4

Prep Time: 10 minutes – Cooking Time: 15-20 minutes – Total Time: 25 - 30 minutes

Herb Crusted Baked Salmon

Ingredients

2 Tbsp brown sugar

1/2 tsp paprika

1/2 tsp garlic powder

1/4 tsp cayenne pepper (optional)

1 tsp kosher salt

1 tsp black pepper

1/4 cup panko bread crumbs

1/2 cup fresh parsley, chopped

2 Tbsp butter, melted

1 1/2 - 2 lbs salmon

1-2 Tbsp Dijon mustard (enough to lightly coat the salmon)

Instructions

1

Pre-heat the oven to 425 degrees

2

Mix the brown sugar, paprika, garlic powder, cayenne pepper, salt and pepper in a bowl.

3

In another bowl, mix the panko, parsley, melted butter, and a little salt and pepper

4

Put the salmon on a baking sheet (skin side down if it has skin) and spread the Dijon mustard all over the fish

5

Sprinkle the brown sugar mixture evenly over the fish

6

Sprinkle the panko bread mixture evenly over the fish and press it into the fish

7

Bake about 15 minutes. The breadcrumbs should be golden brown.

8

Notes

Some side dish recommendations: Green beans, mashed potatoes, mac and cheese

December 26, 2020 By patrickdulmage

Casserole/ Leftovers/ Vegetarian

Breakfast Casserole from Leftover Stuffing

I wasn’t sure what else to do with my leftover Thanksgiving stuffing. Don’t get me wrong, I can eat leftover stuffing for a while and not get tired of it. But each year, I seem to make a few metric tons of stuffing and eventually you have to do something creative with the leftovers.

This is a great recipe to make either for a crowd and/or for some pre-made meals for the week ahead when you don’t have time to make breakfast before leaving for work. The best part about this recipe is you have already done most of the work!

The only ingredients are your leftover stuffing, eggs, a little milk (optional), cheese, and some chopped green onions. Of course, you can always add whatever else you may want. So, the next time you need to feed a crowd for breakfast, consider this breakfast casserole!

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Breakfast Casserole from Leftover Stuffing

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By Patrick Dulmage – Serves: 10-12

Prep Time: 10 minutes – Cooking Time: 40 minutes – Total Time: 50 minutes

Breakfast Casserole from Leftover Stuffing

Ingredients

Leftover stuffing
10-12 eggs
1/4-1/2 cup milk
6-8 oz cheddar cheese, grated
4-6 green onions, chopped. I use the white part in the casserole and the green part for garnish
Salt and pepper to taste

Instructions

Pre-heat the oven to 375 degrees

Break up the stuffing into a baking dish

Scramble the eggs in a large bowl and whisk in the milk

Pour the eggs into the baking dish

Sprinkle the chopped green onions and cheese over the stuffing

Bake until the eggs are cooked through, about 25 -30 minutes, depending on how much leftover stuffing you had and how deep your dish is

Notes

You could also use a cupcake pan to make individual breakfast muffins

December 6, 2020 By patrickdulmage

Side Dishes/ Thanksgiving/ Vegetarian

Vegetarian Stuffing / Dressing with Cranberries

In addition to sausage stuffing, I also make a vegetarian stuffing every year. This version of stuffing has vegetarian sausage, celery, onions, and sage along with craisins. The craisins give a nice tart pop to the dish.

If you are looking for a great vegetarian side dish, this one is for you. Try it out and let me know what you think!

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Vegetarian Stuffing / Dressing with Cranberries

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By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 1 hour – Total Time: 1 hour 15 minutes

Vegetarian Stuffing / Dressing with Cranberries

Ingredients

1 stick unsalted butter
2 packages Beyond Meat Breakfast Sausage, chopped
1 cup craisins
4 stalks celery, chopped
2 onions, chopped
2 tablespoons fresh sage, chopped
3 cups vegetable broth
2 large eggs
1/2 cup fresh parsley, chopped
16 cups bread cubes
salt and pepper to taste

Instructions

Preheat the oven to 350 degrees

Grease the baking dish of choice with butter

Add 6 tablespoons of butter along with the "sausage" to a large skillet over medium-high heat, cook until browned

Add the celery and onion, cook the veggies until soft, about 6 minutes

Mix in the sage, then add the broth, salt and pepper to taste

Bring to a simmer and remove from heat

In a large bowl, whisk the eggs, then add the parsley, craisins, and bread cubes

Gently fold in the broth and veggie mix together with the bread cubes

Top the mixture with about 2 tablespoons of butter and cover with foil

Bake for 30 minutes

Uncover and bake for another 20 - 30 minutes until the top is golden brown

November 28, 2020 By patrickdulmage

Italian/ Vegetarian

Vegetable Lasagna with Spinach and Zucchini

It has been a few months since I made lasagna and I was in the mood for it again. This time, I decided to use spinach and zucchini along with the cheeses for the filling. Speaking of cheese, there’s PLENTY of it! 6 cups of mozzarella, 3 cups of ricotta and 2 cups of Parmesan! To try to balance out all that cheese, we have the spinach and zucchini along with some Italian seasoning.

I love how easy this dish comes together. Boiling the noodles – easy. Cooking the zucchini and spinach – easy. Mixing the cheeses – easy! After the components are ready, assemble and bake it – also easy. The hardest part is waiting for it to finish baking!

After the lasagna finishes baking, let it rest for at least 10 minutes. While you wait, that’s the perfect time to make the garlic bread and salad. I hope the next time you crave lasagna you will try my version. Let me know how it turns out.

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Vegetable Lasagna with Spinach and Zucchini

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Italian

By Patrick Dulmage – Serves: 8-10

Prep Time: 30 minutes – Cooking Time: 1 hr 30 minutes – Total Time: 2 hours

Vegetable Lasagna with Spinach and Zucchini

Ingredients

20 lasagna noodles
3-5 tbsp Olive oil
2 shallots, chopped
6-8 cloves garlic, chopped
2 medium zucchini, halved lengthwise and chopped
8 cups fresh spinach
3 cups ricotta cheese
2 cups grated Parmesan cheese
Kosher salt and freshly ground pepper to taste
2 tsp Italian seasoning
1 egg
6 cups grated mozzarella
3 ½ cups of your favorite Marinara sauce

Instructions

Pre-heat oven to 375 degrees

Bring a large pot of salted water to a boil

Cook the noodles about 10 minutes

Drain the noodles and drizzle with olive oil so they don’t stick together. Set noodles aside

In a large skillet, heat olive oil over medium heat, add the shallots and cook 3-4 minutes

Add the zucchini and garlic, cook another 4-6 minutes

In a large bowl, combine the ricotta, egg, Parmesan, season with Italian seasoning, salt and pepper

Time to assemble!

In a 9x13 inch baking dish, spoon about a ½ cup of the marina on the bottom of the dish

Lay down 5 of the noodles and spread 1/3 of the ricotta mixture over the noodles

Then add 1/3 of the zucchini and spinach and then 2 cups of mozzarella

Repeat the layering process ending with a layer of noodles topped with a little marina, mozzarella, and Parmesan cheese

Cover with foil and bake for 40 minutes (try to tent the foil so the cheese doesn’t stick to it)

Remove the foil and cook for another 20 minutes. The cheese should be golden brown

Let the lasagna rest about 10 minutes before serving

Notes

Serve with garlic bread

November 22, 2020 By patrickdulmage

Casserole/ Side Dishes/ Thanksgiving/ Vegetarian

Stuffed Mushroom Casserole

Thanksgiving is right around the corner, so I wanted to try out some new recipes for the big day. I love stuffed mushrooms, but I don’t love the time it takes to stuff all those little caps. With this dish, you just have to quarter the mushrooms and cook them in a skillet along with the “filling”. Once cooked, top with some seasoned buttered panko and then bake.

This version is stuffed with seasoned panko, but you could use the same fillings you would use in traditional stuffed mushrooms. The next time I make this dish, I’ll probably do a spinach and artichoke mixture. Sausage would be another great filling.

The best part about this dish is that it goes together really quickly, leaving you more time to spend with your family. Once you try this dish, it is sure to become a mainstay in your Thanksgiving repertoire.

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Stuffed Mushroom Casserole

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By Patrick Dulmage – Serves: 4-6

Prep Time: 15 minutes – Cooking Time: 35 minutes – Total Time: 50 minutes

Stuffed Mushroom Casserole

Ingredients

3 Tbsp olive oil
1 lb medium white button mushrooms, quartered
1/2 lb medium baby bella mushrooms, quartered
Kosher salt and freshly ground black pepper to taste
4-5 cloves garlic, minced or finely chopped
4 oz. cream cheese, cut into cubes
1/2 cup shredded mozzarella
1 cup panko bread crumbs
1/2 cup grated Parmesan
1/4 cup fresh parsley, chopped
2 Tbsp butter, melted

Instructions

Pre-heat oven to 350 degrees

In a large skillet, heat olive oil over medium-high heat

Add the mushrooms, salt and pepper to taste. Cook about 7-8 minutes

Add the garlic, cook another minute, then stir in the cream cheese and cook until melted

Add the mozzarella, 1/2 cup of the panko, and 1/4 cup of Parmesan

Stir to combine, then transfer to an 8 inch baking dish

In a medium bowl, combine the remaining panko, parmesan, and the melted butter

Sprinkle the mixture over the mushrooms and bake until the breadcrumbs are golden brown, about 30 minutes

Notes

This is one of those recipes you can take a million different directions. It's fantastic as described here, but you could add sausage to the mix, or spinach and artichokes. Whatever version of stuffed mushrooms you like can make as a casserole.

November 15, 2020 By patrickdulmage

Chili/ Vegetarian

Impossible Chili

Tonight, I made yet another chili. This time I made a vegetarian chili using the meat substitute, Impossible Burger.

After prepping the veggies, this dish goes together really quickly. You can go from start to table in about 45 minutes. Like any chili, the flavors will develop more as it simmers longer but it’s REALLY good in just 30 minutes.

Whenever I make chili, I make big batches so I have some extra I can either share or freeze. I hope you’ll try my latest version of chili – Impossible Chili!

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Impossible Chili

(90 votes, average: 3.92 out of 5)

By Patrick Dulmage – Serves: 10-12

Prep Time: 15 minutes – Cooking Time: 30 minutes – Total Time: 45 minutes

Impossible Chili

Ingredients

1lb Impossible burger
1 can black beans
1 can kidney beans
1 can great northern beans
1 jalapeno pepper
2 small Poblano peppers
1 Serrano pepper
1 banana pepper
5 cloves garlic
1 28 oz can diced tomatoes
1 28 oz can whole tomatoes
2 14 oz cans diced fire roasted tomatoes
2 tsp cumin
1/8 tsp cayenne pepper
1 tbsp tomato paste
1 12 oz can IPA of your choice
Toppers:
Sour cream
diced onion
grated cheddar cheese
Frito corn chips
green onions

Instructions

In a large dutch oven, brown the Impossible burger

Season the “meat” with chili powder, cumin, cayenne, salt, and pepper

Once browned, add the peppers, onion, and garlic. Cook until tender, about 5 minutes

Add the tomato products and beans

Simmer on low at least 30 minutes, 2 hours or more is better.

November 8, 2020 By patrickdulmage

Seafood/ Vegetarian

Shrimp and Creamy Polenta

On the menu tonight – Shrimp and Creamy Polenta!

A while back, I made shrimp and polenta. Ever since then Audrey has asked when I’m making THAT again – tonight was the night.

The great thing about this meal is it can be made in about 40 minutes! Start by marinating the shrimp. I used olive oil, red pepper flakes and crushed garlic for the marinade. While the the shrimp marinate, you can make the polenta. Instead of just using water, I used vegetable stock and cream for the liquid. Not long after the polenta is done you cook the shrimp and then serve.

The next time you want to make an impressive looking dish, try my Creamy Polenta and Shrimp!

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Creamy Polenta and Shrimp

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By Patrick Dulmage – Serves: 2

Prep Time: 30 minutes – Cooking Time: 40 minutes – Total Time: 40 minutes

Creamy Polenta and Shrimp

Ingredients

12-14 large shrimp (I make a few extra for snacking, I mean testing! 🙂 )
1 1/3 cups polenta
4 cups vegetable stock
4 cloves of garlic, smashed
2 cups half and half
3 tbsp butter
2 tbsp olive oil plus 2 tbsp olive oil for cooking
1 tbsp Old Bay Seasoning
1 tsp red pepper flakes
Salt and pepper
2-3 scallion greens, chopped for garnish

Instructions

Pat the shrimp dry. Season them with the Old Bay Seasoning

Place seasoned shrimp in a ziplock bag with olive oil, smashed garlic, and red pepper flakes

Seal the bag and put in fridge for at least 30 minutes

While the shrimp marinate, pour the vegetable stock and hal and half in a heavy sauce pan, bring to a boil

Once the liquid comes to a boil, lower the heat to low and slowly add the polenta - constantly whisking to avoid clumps

Continue stirring for about 15 minutes, it should be smooth and creamy, but not too watery

Once the polenta is the consistency you want, cut the heat

Take the shrimp from the fridge and let it come to room temperature

In a medium skillet, heat the olive oil over medium high heat

Cook the shrimp until pink, about 90 seconds on each side

Once the shrimp are cooked, begin plating

Put down a bed of polenta in a shallow bowl or plate

Arrange the shrimp, garnish with scallions, and serve immediately

October 12, 2020 By patrickdulmage

Seafood/ Vegetarian

Grilled Mahi Mahi and Asparagus

On the menu tonight – Grilled Mahi Mahi and Asparagus!

While I was making my BBQ ribs, I had plenty of time to put some other things on the grill, so grilled some Mahi Mahi and the asparagus that I served with it. I made a rub for the fish, it’s simple – Paprika, Old Bay Seasoning, Salt and Chili powder. The asparagus was drizzled with some olive oil then seasoned with salt and pepper. How easy is that?

I also had some of my Macaroni and Cheese left over that I served with the fish and asparagus. It was the perfect addition to the meal.

The next time you are considering fish for dinner, put some rub on it and grill it!

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Grilled Mahi Mahi and Asparagus

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By Patrick Dulmage – Serves: 4

Prep Time: 5 minutes – Cooking Time: 10-12 minutes – Total Time: 15-17 minutes

Grilled Mahi Mahi and Asparagus

Ingredients

4 pieces Mahi Mahi
1/2 - 1 lb of asparagus (I used the thin asparagus, not the big fat stalks)
2 tbsp olive oil
The Rub:
I'm going to preface this by saying I made this up and didn't really measure. That said,
3 tbsp paprika (I used smoked paprika, you could use sweet or hot if you don't have smoked)
3 tbsp chili powder
2 tbsp Old Bay Seasoning
1 tbsp kosher salt

Instructions

Pre-heat your grill to 225-250 degrees. (I was cooking ribs, so my grill was set at 225 degrees)

If you haven't already, prepare your rub

In a medium mixing bowl, add the paprika, chili powder, Old Bay, and salt, then mix to combine

Dry the mahi mahi, then drizzle it with some olive oil and sprinkle the rub on the fish - and rub (It's fish, so be gentle)

Prepare the asparagus by cutting off that woody, thick piece at the base of the stalk. I will take one or two and see about where they break naturally and cut the rest at about that same length

Drizzle the asparagus with some olive oil, roll it around and then season with kosher salt and pepper

Put the fish on the grill and let it sit about 3-4 minutes, then give it a quarter turn and let it cook another 2 minutes (you'll get those nice grill marks in the cross hatch pattern)

Put the asparagus on the grill as well and let it cook about 3-4 minutes as well

When it's time to turn the fish over, roll/flip the asparagus as well

Cook the fish on the other side another 3-4 minutes

If the asparagus looks done, test a piece and if done take it off

Take the fish off and serve immediately

September 25, 2020 By patrickdulmage

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