Tuesday, May 17, 2022

I found a recipe for Meatballs that we really like.

I don't love most bottled Italian pasta sauces but this one is good.  It is distributed by a company here in Kansas City so I don't know if it has a very wide distribution.

Classic Meatballs

This homemade meatball recipe is a Betty classic, and for great reason! For generations, home cooks have relied on this hearty meatball recipe to show some skills the kitchen. by Betty Crocker Kitchens Updated Dec 7, 2020


1lb lean (at least 80%) ground beef
1/2cup Progresso™ Italian-style bread crumbs
1/4cup milk
1/2teaspoon salt
1/2teaspoon Worcestershire sauce
1/4teaspoon pepper
1small onion, finely chopped (1/4 cup)


  • 1 Heat oven to 400°F. Line 13x9-inch pan with foil; spray with cooking spray.
    2 In large bowl, mix all ingredients. Shape mixture into 24 (1 1/2-inch) meatballs. Place 1 inch apart in pan.
    3 Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center. 

Charlie said this was really good.  I used a jarred Sicilian tomato sauce with spaghetti. I tossed the boiled spaghetti with 2/3 of the jar of sauce to absorb it into the pasta, then added the meat ball and the rest of the sauce and a side of lots of grated parm. 


Monday, May 16, 2022

Dinner was Salisbury steak with smashed potatoes

 Sea's Salisbury Steak

  • 2 can French onion soup (condensed, 10 1/2 oz each)
  • 1 1/2 lb ground beef
  • 1/2 c bread crumbs
  • 1 lg egg
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 2 Tbsp all-purpose flour
  • 1/2 c ketchup
  • 1/2 c water
  • 2 Tbsp Worcestershire sauce
  • 1 tsp mustard powder

  • In a large bowl, mix together ground beef with 1/3 cup condensed French onion soup, bread crumbs, egg, salt, and pepper.

    Shape into 6 oval patties. Brown both sides of patties in a large skillet over medium heat. Pour off excess fat.

    In a bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce, and mustard powder.

    Pour over meat in skillet. Cover and cook for at least 20 minutes, stirring occasionally.

The longer you let simmer, the thicker the gravy becomes.

Cracked potatoes

12 small Yukon potatoes
1/2 C. olive oil
2 sprigs fresh thyme
coarse salt and peppe
1 cl garlic

Smash potatoes with heavy skillet. On low heat, add potatoes, thyme sprigs, salt and pepper.  to pan and cover.  Cook, shaking pan occasionally 12 minutes. Check to see if they are browning too quickly.  Turn and cook other side another 5 to 8 minutes.  Remove lid and continue cooking another 2-3 minutes for condensation to evaporate.  Remove thyme and add garlic and cook until it is caramelized, about 2 minutes.  Serve hot.

Wednesday, May 11, 2022

Chicken breast stuffed with crab and served on pasta with Alfredo

 Homemade Alfredo Sauce


Homemade Alfredo Sauce is rich, creamy, and packed with garlic parmesan flavor!  This Alfredo Sauce is easy to make and perfect with your favorite pasta!

Prep Time 5 minutes Cook Time 5 minutes Total Time 10 minutes

Servings 2 Cups Calories 535kcal



  • 1/2 Cup Butter                                 1/4 C
  • 1 1/2 Cups Heavy Whipping Cream 3/4 C
  • 2 teaspoons Garlic Minced             1tsp
  • 1/2 teaspoon Italian Seasoning      1/4 tsp
  • 1/2 teaspoon Salt                           1/4tsp
  • 1/4 teaspoon Pepper                      1/4tsp
  • 2 Cups Freshly Grated Parmesan Cheese 1C


  • Add the butter and cream to a large skillet.
  • Simmer over low heat for 2 minutes.
  • Whisk in the garlic, Italian seasoning, salt, and pepper for one minute.
  • Whisk in the parmesan cheese until melted.
  • Serve immediately.
Note, I added onions, celery and mushrooms to the sauce.  It didn't thicken until I added the pasta.

chicken breasts were pounded thin, salted and peppered, crab meat added, lemon juice was splashed over it then it was rolled up, rolled in cornstarch and cooked in butter and oil until done.

Tuesday, May 3, 2022

Italian Breaded Pork Chops

I was thinking pasta and Alfredo sauce but gave Charlie the option of Pasta, potato, or rice. He chose rice and Southern milk gravy... the kind with a lot of black pepper.


  • Directions
  • Preheat oven to 325 degrees F (160 degrees C).
  • Heat the olive oil in a large, oven-proof skillet over medium heat. Stir in the garlic, and cook until lightly browned. Remove garlic, reserving for other uses.

  • Dip each pork chop into the egg mixture, then into the bread crumb mixture, coating evenly. Place coated pork chops in the skillet, and brown abut 5 minutes on each side

    Place the skillet and pork chops in the preheated oven, and cook 25 minutes, or to an internal temperature of 145 degrees F (63 degrees C).

    Green Beans, simmered in chicken stock for an hour,  drained and mixed in some onion and bacon that had been cooked separately + Salt and Pepper.

Tuesday, April 26, 2022

Buffalo Wings

I used Alton Browns recipe for the wings.  I got yesterday I got some potatoes to use today but ended up using them yesterday so I made some rice instead and Charlie wanted kimchi. 

Sunday, April 17, 2022

Easter dinner

Ham was cooked according to package directions with a glaze of one part Boar's Head brown sugar and spice ham glaze and two parts apricot jam. Deviled eggs were made with mayo, mustard, sweet pickle relish and a pinch of Ranch dressing powder mix. Green beans are Shelly's recipe with Swiss cheese instead of Feta.  Everything else is leftover from yesterday.

Saturday, April 16, 2022

Smoker got a work out.


Brisket took about 12 hours in the smoker.  I used apple wood.

Potato Salad

How To Make The Best Potato Salad Recipe. My mom's potato salad recipe is hands-down the best potato salad I, or anyone else who's tried it, has ever eaten!

Prep Time 20 mins  Cook Tim e20 mins  Total Time40 mins

 Author: Sommer Collier


  • 5 pounds Yukon Gold potatoes or Klondike Goldust potatoes
  • 2 cups mayonnaise (your favorite brand)
  • 1 cup refrigerated sweet pickle relish
  • 2 tablespoons yellow mustard, or 1 part yellow + 1 part dijon
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon celery seeds
  • 1/2 teaspoon paprika
  • 4-5 hard boiled eggs, peeled and chopped
  • 3 celery stalks, diced
  • 1/2 cup sweet onion, diced
  • 1 tablespoon fresh chopped dill
  • Salt and pepper


  • Cut the potatoes into quarters and place them in a large stockpot. Fill the pot with cold water until it is 1 inch over the top of the potatoes. Set the pot over high heat and bring to a boil. Once boiling, add 1 tablespoon salt and cook the potatoes for 13-15 minutes, until fork tender.
  • Meanwhile, in a medium bowl mix the mayonnaise, sweet pickle relish including juices, mustard, apple cider vinegar, celery seeds, paprika, 1 teaspoon salt, and pepper to taste. Stir until smooth. Then chop the eggs, celery, onions, and dill.
  • Once the potatoes are very tender, drain off all the water. Remove the loose peels and chop the potatoes into 1/2-inch chunks. It's okay if they are soft and crumbly. Place the potatoes in a large bowl. Gently mix in the dressing until it coats the potatoes well. Then stir in the eggs, celery, onions, and dill. Taste, then salt and pepper as needed. Garnish with fresh dill and paprika.
  • Cover the potato salad and refrigerate for at least 4 hours. If you have time to make it ahead, it tastes even better on day two! Keep refrigerated in an airtight container for up to one week.


  1. If you can't find golden potatoes, use Russets.
  2. For best flavor, make your potato salad a day ahead.


Serving: 1cup | Calories: 317kcal | Carbohydrates: 24g | Protein: 5g | Fat: 22g | Saturated Fat: 3g | Cholesterol: 58mg | Sodium: 360mg | Potassium: 643mg | Fiber: 4g | Sugar: 5g | Vitamin A: 335IU | Vitamin C: 16.8mg | Calcium: 63mg | Iron: 5.2mg