Meatballs. Yeah commence happy dance

Okay so apparently, I do more cooking than anything. I realized I should probably give away one of my favorite SECRETS...Cooking secrets that is. I'm talking about Meatballs. Homemade, hands messy, a part of your soul, and a whole lot of love poured into each little ball you hand form. These babies are moist, and they taste amazing. I have REFERENCES.


What Cha Need:

1 lb ground beef. (I dont care what percentage...but I use lean ground beef)
garlic powder
salt and pepper
1 egg
3/4 cups of water
3/4 cups fancy cheese (I used asiago, romano, & parmesan combined)
1/2 cup bread crumbs (I use these A LOT don't I?)
and a honkin' bowl.


Now you see all the ingredients up there? Exactly as they are listed LAYER...See that....I SAID LAYER everything. NO MIXING, no combining early. LLLAAAYYYYEEERRRRRRR. Don't question me on my madness.
This means you put the meat on the bottom, then the garlic powder right on top (now some people in my family are sensitive to garlic so use your best judgement on how much to use), then salt and pepper on top (same use your best judgement rule) and so on and so forth.

Here we are in order

Now when everything is sitting pretty on top of one another in the order listed wash your hands.


Then take off any jewelry that means anything to you that is on your hands. I would hate for meat or crumbs or cheese to get stuck in a diamond, or a crevice you cant clean on your wedding ring or something. See i did it...

This is the part when i usually heat up my pasta sauce for spaghetti and meatballs.

Mixing time!
Now this is fun for the kids to get in on too.

SQUISH SQUISH SQUISH mix that with your hands. Feel the icky gooey, and mush it all together. I would say do this for about 3-4 minutes.

once everything is mixed and loving one another in that bowl you will need to form little balls about the size of a golf ball maybe a bit bigger, depending on how big you want them. I then place them all in the sauce as its heating up and i cover it. 

Occasionally i will come by and jostle the pan, but be careful not to rough them up too much for they might break apart and you end up with just a "meat sauce".

After about 5-7 minutes on one side in the sauce I turn mine GENTLY over. Recover pan. Again these babies are fragile. Another 5 minutes and i would normally take one lucky pup out of the pan and cut it in half to make sure its cooked through. And i sample too...NO big deal. Usually at this moment i revel in my awesomeness because my mouth just went to some sort of sicilian heaven. MMMM

You are welcome! Now you make!

Homemade chicken tenders

Now this ladies and gentleman is my recipe for some homemade chicken tenders. I'm talking breading them and frying them yourselves. ALL THAT JAZZ. 

You will need:

1lb boneless chicken tenderloins (or breasts just cut in strips) 

3 cups canola oil

2 large eggs

1/3 cup milk

Salt and pepper

2 cups flour

1 cup progresso bread crumbs (I used garlic&herb)

1 tbls cayenne pepper 

1/2 tbls garlic powder

1/2 tbls parsley 

The process!!

-Wisk together in a bowl the eggs, milk and some salt and pepper.

-On a plate I pour the flour And then use my finger to create a volcano to pour the garlic, parsley, cayenne and top it off with the progresso breadcrumbs. I used my hands to mix those together. Get them nice and incorporated. ITS A BREADING PARTY! 

-Now I use my Paula Deen skillet to use for the frying, mind you I have a deep fryer, (actually it's my father in laws) but it smokes a lot and makes the house smell so I opted for pan frying these babies with my overhead fan blasted. Now for the people like me who don't have an oil/food thermometer I just put my burner on medium and allowed my oil to heat up for a bit. Pretty much by the time it takes you to bread all the tenders your oil should be good and hot. So pour the 3 cups of canola oil in there and turn your burner to medium.

Let's bread these things

Take a tenderloin piece and coat it with the egg and milk mixture. Then place it in the flour/breadcrumbs mixture and coat evenly. THEN> put that tenderloin back in the egg and coat, then back into the breadcrumbs for a second visit!! So we are going to DOUBLE COAT all the tenders. Set them aside.

-Now a way to make sure the oil is hot enough for frying is (while your fingers are coated in breadcrumbs and egg) shake your hand over the oil allowing some tiny pieces of breading to fall into the oil. They will instantly start to sizzle if it's been long enough. 

-I placed about 3-4 tenders in my pan at a time. Too many will lower the oil temp and increase cooking time and might dry out the chicken. So 3 was the majority unless they were tiny end pieces. 

-I cooked each for about 2 minutes on each side until golden brown. If you are paranoid like me the first couple batches I was taking a tender out (the thickest one) and cutting it at its thickest point to see if it was cooked all the way through. It was for the record. I just am scared to accidentally feed my son undercooked meat and causing food poisoning. So if you want to do that too I do not blame you at all!! 

-After the chicken is nice and cooked I placed them onto a plate covered with a paper towel to soak up the excess oil. 

This is what mine looked like after they were all done. 

I am that weirdo that when I am given extra dipping sauces at like those fast food chains I save those suckers for times like these. My husband makes fun of me but WHO CARES! I paired mine with some honey mustard and zesty dipping sauce. Mmmmmm. 

I hope yours turn out wonderful! 

Oh My Breakfast Bake

• 6 eggs
• 3/4 cup milk
• 6 strips of bacon cut into chunks (cooked)
• 1/2 lb sausage (I used ground but you could buy the already cooked kind in the links and just microwave it- if its raw you need to cook it before adding to breakfast bake
• Day old french bread 
• Shredded cheeses (any type you like- i used cheddar, and swiss because its what I had on hand)
• Salt and pepper
• 4 tablespoons butter

Since I used a 9x9 baking dish my amounts might be need to be doubled for a family larger than 4.
OPTIONAL Add-ins
red onion ( I added this )
garlic powder
mushrooms
spinach
peppers
frozen/thawed hashbrowns (I think these would be best if they were thawed and water drained from them)

The more items you add to the bake the longer it might take to bake in the morning. (you could manually adjust the baking time if you were to sautee the mushroom/peppers/onions before so they were already soft)
NOW this is what I do and my breakfast bake was nice and fluffy. PREPARE THE NIGHT BEFORE COOKING. Stick it in the fridge overnight with a cover like saran wrap or press n seal and allow the flavors to get real comfy and nice with one another.


SINCE THIS IS THE NIGHT BEFORE:
Spray or grease 9x9 baking dish
Cube (or tear up) french bread and cover the bottom if the 9x9 baking dish with it. You might not use an entire loaf if you are only making a 9x9 size bake.

Add the sausage and bacon to the top of the bread.

This is when i add the cheeses just CHEESE that sucker up.

whisk the eggs and milk together add salt and pepper to taste
Pour over the top of the bake

Then put butter on top of the bake just take either the spoonfuls or squares and place them on top of the it all, no need to spread it around.

Cover and place in the fridge overnight. Now if one of your kiddos wakes up at like 6 or 7 am it would be a good time to place the bake in the oven.
THIS GOODNESS takes 45 minutes to bake properly in the oven at 350.
after the bake comes out you will want it to rest on the counter for about 15 minutes.


Now the the additions that you may or may not have added all are depending on your preferences. If you don't like sausage and you would much rather load it up with bacon -by all means- GO FOR IT! If you wanted hashbrowns i am pretty sure you need to put those on the bottom of the pan though.
Or you would like a veggie version get creative and put your veggies in there. This isn't rocket science...its science for sure, but not rocket science. If ANYONE wants me to make something before they try it leave me a comment and i will let you know how it turns out with pictures. Or if you want to share what you tried and loved, or didnt love I would be happy to hear about it!