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.
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.
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!
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!
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!
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.
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.
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
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
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.
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!
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!
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!