Meatballs, schmeatballs. I just can’t seem to figure them out, no matter how hard I have tried! I’m an embarrassment to my Italian family. See, my grandma makes them the best of all. My mom makes them pretty good. And then there is me. My husband always looks slightly disappointed after he takes a bite of my meatballs.
I don’t know why, I mean, I use the exact same recipe as they use, I just can’t master it! Hopefully I will get better in time. Or perhaps if and when we have a daughter, that will automatically bump me up a notch? Maybe? No?
Until then, I will continue to try to find a meatball recipe I am happy with! We decided to have some spaghetti one night a few weeks ago and all I had in the fridge was ground chicken, so I made chicken meatballs. The key to making these meatballs taste good is lots of flavor and seasoning. I made these extra garlicky. You can never have enough garlic, I say! Though, if you are one of those that doesn’t like it, you can cut it down. I used dried herbs since I didn’t have fresh (either or would be fine), but they are necessary in this recipe. And instead of frying them in oil, I broiled them in the oven so they are nice and lean. They were also done in under 30 minutes!
Now, I recommend cooking your meatballs in tomato sauce for a little bit. I love the flavor they add to my sauce so after I get mine just cooked, I toss them into my sauce for a good 20-30 minutes. You can eat these with your favorite pasta or they would also be perfect for meatball subs! I ate mine over some spinach pasta.
It’s just not as fun buying bags of Easter candy. I miss the days of waking up to a huge Easter basket packed with goodies and those plastic Easter eggs filled with jellybeans and candy! That’s just so much more fun, right?
Oh, and of course, pretty Easter dresses. I’ve always been a dress girl. The frillier and the pinker, the better!
I have yet to buy any Easter candy and believe me, it has not been easy walking past those glorious bags of Cadbury Mini Eggs. And the Whopper eggs, jellybeans, and of course, the Reese’s Peanut Butter Eggs.
Whether they are in an egg form or cup form, everybody loves Reese’s! What don’t I love about them? Weird chemicals and preservatives.
Making your own peanut butter eggs is actually pretty easy! I don’t consider myself a candy-maker and you don’t need any special skills or tools to make them. The trickiest part for me was forming the peanut butter into an egg shape. I think the next time, I would make them smaller, but thicker, but there’s no really right or wrong way to shape them. And they really do taste just like a Reese’s egg. The brown sugar gives them that slightly gritty texture. I had these done in about an hour, most of which is spent chilling so I say these are a win and I will definitely continue to make them!
With Easter quickly approaching, you may be on the hunt for brunch ideas and I’ve got you covered! Easter morning is always a little hectic for me as we are rushing off to church, but I still like to make something a little special for breakfast and brunch, especially if we have guests!
I’ve put together some of my favorite brunch recipes that are sure to please everyone!
Kale chips are nothing new, but they are sort of new to me! I started making kale chips about 6 months ago. It took me a while to get on the kale train, but I am all aboard now!
I’m definitely a snacker. I prefer to eat more, but smaller meals throughout the day. Snacks can be tricky though. While I would love to grab a bag of chips, they are not a good choice and I can only eat so many baby carrots with hummus before I get really bored. Enter kale chips.
I had a lot of doubts when I was making them for the first time. I figured there was no way kale chips would be a good substitute for a potato chip, but I was wrong! They were actually nice and crispy and had more flavor than a potato chip and before I knew it, I ate the whole pan that I made! I felt guilty for a quick second, but then realized it was kale and that makes it totally acceptable to eat the whole pan.
Just like a potato chip, you can do so many different flavors for kale chips. Big surprise, I went the zesty route by adding cumin, chili powder, garlic powder, and a pinch of cayenne. There is really no right or wrong though. Just bust out those spices and experiment!
No, seriously, it is. I decided to whip up a loaf last week and after inserting a knife to see if it was done, it must have released a lot of steam and pressure because my loaf pan exploded! Yes, it really did. Everywhere. I’m lucky none of it hit me in the eyeballs. It was the scariest thing ever. You may think I am just being dramatic, but really, it totally freaked me out. I was just going about my day, taking a quick break from a Buffy marathon and BAM! I had been using that same loaf pan forever. My husband came running downstairs because he thought I dropped the pan, but nope. We had to spend a good 30 minutes cleaning up tiny pieces of shattered glass in every nook and cranny in our kitchen.
Generally, I don’t really like eating shattered glass so I started over and made a new loaf. In a metal loaf pan. One that would not explode.
This bread is full of moisture thanks to the freshly grated zucchini. If you have never tried baking with zucchini, you are missing out! I have been kind of obsessed with blueberries lately too and I just adore the tart and sweet flavor they add to this bread. I used a combo of whole wheat flour and all-purpose and cut down on using a ton of sugar so this is really a nice wholesome quick bread recipe that you can enjoy any time of the day!
The New York Times Chocolate Chip Cookie. No food blog is complete without it and these have been on my blogging bucket list since I started this blog.
This recipe was originally published in New York Times back in 2008 and it took the internet world by storm. People will tell you that these truly are the best chocolate chip cookies that have ever existed.
So, what makes these chocolate chip cookies different than the average/traditional homemade chocolate chip cookie? There are a few things. First, the flour. Most chocolate chip cookies use all-purpose flour. This version uses a mix of bread flour and cake flour which make a perfectly chewy cookie. These cookies also use a high quality dark chocolate. I didn’t get the exact type they recommended, but I did splurge a little some that my local store had. And lastly, this recipe requires that you let the dough chill for at least 24 hours. According to David Leite from the NY Times, this allows for the dough to soak up all of the liquids (mostly the eggs) and gives a better consistency when baked. If you want to know more about these special cookies, I highly recommend reading the article linked above. It’s a great read!
Ok, so what do I think about these cookies? Well, I think they are pretty fantastic. I loved using the darker chocolate. It made the cookie taste much richer. I also loved the touch of sea salt on top. The hardest part about making these cookies? Waiting 24 hours for the dough to chill.
My name is Stephanie. I started this blog because I like to cook and I wanted a place where I could share my recipes with family and friends and improve my cooking skills. Why the name Eat. Drink. Love.? Well, I think this is what life is all about!