1 lb. ground beef (I'm sure ground turkey would work well also, I just can't find it here)
Onion powder
Garlic powder
Breadcrumbs
1 egg
salt
pepper
Italian Seasoning
1 yellow squash (just because this is what I had on hand, zucchini, or carrots would work too).
First cut up squash into small pieces (about quarter size), then I added a little water and microwaved it for about 2-3 minutes until it was very squishy, drain the leftover water.
Add everything into the kitchenaid mixing bowl and mix together. For the seasonings I added more than I thought it needed, and they turned out great. No perfect amounts, just more garlic and onion powder than the others. For breadcrumbs, I used half of a hamburger bun because that's what we had, 1 piece of bread finely chopped would work too. Then I just rolled them into balls (smaller than a racquetball, bigger than golf balls - they shrink) and baked at 350 degrees for about 30 minutes. I turned them once in the middle, but they'd be fine without. This recipe yields about 13 good size meatballs. Next time I am going to double this recipe and freeze half after they bake for our next spaghetti dinner. Enjoy, we loved them!
Tuesday, August 23, 2011
Chili-Pasta Skillet
1 lb ground beef (ground turkey would work well too)
1 15 oz can of tomato sauce
1 15 1/2 oz can of red kidney beans, rinsed and drained (I actually used dry beans and cooked them myself, much cheaper. A 15 oz can of beans contains about 1 3/4 cup drained cooked beans, according to Better Homes and Gardens.)
3/4 cup dried elbow macaroni (any type of pasta would really work though)
1/2 of a Roma tomato diced (original recipe called for 1 can of diced tomatoes if you like them...)
Chili powder
Garlic powder
Salt
Onion powder
Red pepper flakes
Ground red pepper
Cheese (optional)
Sour cream (optional)
If you are cooking your own beans this needs to be started the night before or morning of. Once your beans are done (or if you are using canned) in a large skillet brown the ground beef. Drain off fat. Season the meat with all of the seasonings. There are no exact measurements, I used a lot and it was a tiny bit on the hot side. Season to your liking. (At minimum 2-3 teaspoons of chili power, 1 teaspoon of garlic, salt, onion, red pepper flakes, and 1/2 teaspoon ground red pepper, but again I used much more than this.) Stir in beans, tomatoes, tomato sauce and macaroni. I added at least a cup of additional water that was soaked up by the macaroni, use your judgment for adding more water as needed. Bring to boil, reduce heat and simmer for about 20 minutes, or until macaroni is done. We sprinkled grated cheese on top. Other options would be, diced jalapenos, green chilies, or sour cream. Enjoy!
1 15 oz can of tomato sauce
1 15 1/2 oz can of red kidney beans, rinsed and drained (I actually used dry beans and cooked them myself, much cheaper. A 15 oz can of beans contains about 1 3/4 cup drained cooked beans, according to Better Homes and Gardens.)
3/4 cup dried elbow macaroni (any type of pasta would really work though)
1/2 of a Roma tomato diced (original recipe called for 1 can of diced tomatoes if you like them...)
Chili powder
Garlic powder
Salt
Onion powder
Red pepper flakes
Ground red pepper
Cheese (optional)
Sour cream (optional)
If you are cooking your own beans this needs to be started the night before or morning of. Once your beans are done (or if you are using canned) in a large skillet brown the ground beef. Drain off fat. Season the meat with all of the seasonings. There are no exact measurements, I used a lot and it was a tiny bit on the hot side. Season to your liking. (At minimum 2-3 teaspoons of chili power, 1 teaspoon of garlic, salt, onion, red pepper flakes, and 1/2 teaspoon ground red pepper, but again I used much more than this.) Stir in beans, tomatoes, tomato sauce and macaroni. I added at least a cup of additional water that was soaked up by the macaroni, use your judgment for adding more water as needed. Bring to boil, reduce heat and simmer for about 20 minutes, or until macaroni is done. We sprinkled grated cheese on top. Other options would be, diced jalapenos, green chilies, or sour cream. Enjoy!
Darville Dinning Facility
Lately I have found myself cooking more and more. I guess that's what marriage will do to you! It has been quite an adventure trying to keep up with the appetite of my 6 ft. 4 in, marathon runner, fast metabolism, Army husband. I'm learning more and more everyday. The purpose of this blog more than anything is to give me a place to write down my recipes in somewhat of an organize fashion. You see I have a really bad habit of never following a recipe exactly (its a good day if I just make a few substitutions, but most of the time I combine 2-3 recipes to get what I want), which makes it difficult to re-make that same recipe. My plan is to write out the recipe exactly how I made it (assuming we enjoy it), so that in the future I can make them again more easily. Finally, if anyone else is reading this, I hope you will enjoy some of the recipes as well.
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