Peas and Meatballs Soup

 Looking for a hearty soup to warm you up on a chilly day? This tomato-based peas and meatball soup perfectly fits a cold day.

Peas and Meatballs soup

My cousin Jimmy and his wife Carmie are just as passionate about preserving old family recipes as I am.

My cousin sent me this recipe about a year ago, and honestly, I wasn't that impressed. But Jimmy was persistent and insisted that we try this soup. We finally gave in and gave this recipe a try, and we're so glad we did. 

It was so good especially served it with fresh Italian bread. This recipe makes a large enough pot of delicious soup to have leftovers for another day.

We come from an Italian family and have many favorite recipes from our parents and grandparents. I never remembered this soup from our family, but this is a recipe that Carmie grew up with. Carmie's mother Anne made this soup and Carmie carries on the family tradition of peas and meatballs soup.

Ingredients for Meatballs:

  • 1 lb. of ground beef
  • 1/4 cup seasoned bread crumbs (moistened with water or milk to form a paste)
  • 1 egg
  • 1 tablespoon parmesan cheese
  • 1/2 teaspoon of oregano
  • 1/2 teaspoon of basil
  • 1/2 teaspoon parsley
  • 3/4 teaspoon pepper
  • 3/4 teaspoon salt
  • 2 teaspoons chopped garlic
  • 1/4 cup oil for frying

Ingredients for Soup:

  • 2 (15-ounce) cans tomato sauce
  • 2 (15-ounce) cand of regular sweet peas undrained
  • 4 cups of water
  • Salt and pepper to taste
Directions:

  1. Moisten the bread crumbs then add to ground meat. Add the egg and mix well.
  2. Add the remaining seasonings (except the oil) and mix thoroughly.
  3. Form miniature meatballs (as for wedding soup) about the size of a marble.
  4. Fry the meatballs in the oil until they are brown and cooked through.
  5. In a large saucepan place the the meatballs with the oil they were cooked in and all other ingredients.
  6. Bring to a full boil, then reduce the heat to a slow simmer and cook until the sauce thickens. (About 1 and a half to 2 hours)
  7. Serve with fresh Italian bread.

Measballs for soup

The photo above shows the size of the meatballs. You could make them a little smaller than this. You can also bake the meatballs in the oven, but you won't get the added flavor from frying them in the soup.

More recipes on my blog from my cousins Jimmy and Carmie:

Canning and Preserving EggplantsCanning and Preserving EggplantsHow to Make Roasted Red PeppersHow to Make Roasted Red Peppers

 

Simple Caprese Salad

 This simple Caprese salad is the perfect way to use up those fresh tomatoes from your garden.

Simple Caprese Salad

Caprese Salad is an Italian favorite. Made with thick slices of fresh tomatoes, fresh slices mozzarella, and fresh basil leaves.

Topped off with extra virgin olive oil, Italian seasoning, Balsamic glaze, and salt and pepper to taste.

It is simple but oh! so delicious. Serve this salad with any meal or have it for a quick lunch. Your friends and family will be impressed.

You will want to use the fresh soft ball of mozzarella cheese for this, not the sliced mozzarella you buy in a package. 

  • Cut thick slices of the tomatoes and mozzarella. 
  • Layer them on a plate.
  • Add fresh basil leaves.
  • Drizzle olive oil and balsamic glaze, over the top.
  • Sprinkle some Italian Seasoning over the top.
  • Salt and pepper to taste.

There you go you have made the perfect Caprese Salad to serve to your family and friends.


Italian Fried Pepper and Egg Sandwich

 

Italian Fried Pepper and Egg Sandwich

There is nothing better than taking fresh garden peppers and frying them up with some eggs. Then, get some fresh Italian bread and make the perfect sandwich.

This was a family favorite when I was growing up. My dad would pick the fresh peppers from the garden, and my mother would fry them with eggs. 

We would get fresh Italian bread from the local bakery and make these delicious pepper and egg sandwiches.

If you don't have a garden that's okay, because this time of year most grocery stores will carry produce from local farmers. 

Sweet Banana peppers

What kind of peppers should you use to make fried peppers and eggs? I like to use these sweet banana peppers. These peppers are also great for stuffing with bread or meat stuffing. I prefer the bread stuffing.

How to make Fried Peppers and Eggs:

Wash, slice, and seed the peppers, you can leave them in slices or cube them. In a medium fry pan add some olive and one minced clove of garlic. Add the peppers, cover, and cook over medium heat until they are tender or to your liking.

In a separate bowl beat one or two large eggs. Add the eggs to the cooked peppers and mix until the eggs are cooked. Add some salt, pepper, and Italian seasoning to taste and enjoy.

If you want to spice up your fried peppers and eggs a little try adding a couple of hot peppers.

I always like using my cast iron skillet and Lodge Cast Iron is my go-to skillet.

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Instant Pot Blackberry Jam

 

Instant Pot Blackberry Jam

This Instant Pot Blackberry Jam is so easy to make. This sweet and tangy treat is a perfect topping for biscuits, crackers, waffles, french toast, or pancakes. 

Where ever you like a sweet and tangy jam, this is the perfect fit. Try drizzling this jam over some vanilla ice cream.

All you need is an Instant Pot and a few ingredients and in about 30 minutes you'll have a sweet and tangy jam to enjoy.

Here in Western New York, blackberries are in season from the middle to the end of July. You don't have to wait until the blackberries are in season. You can find fresh blackberries at your local grocery store.

Blackberry Jam Ingredients:

  • 6 cups of fresh blackberries (rinsed and pat dry)
  • 1 1/2 cups white sugar
  • 1/4 cup fresh lemon juice (4 tablespoons)
  • 2 teaspoons vanilla extract
  • 3 tablespoons cornstarch
  • 2 tablespoons water
Directions:

  1. Place the blackberries in the Instant Pot, and cover them with sugar, lemon juice, and vanilla. Let them set for 10 minutes. Note: Step one is very important.
  2. Place the lid on and lock it into place, and make sure sure the release valve is set on the seal.
  3. Cook on manual pressure for 4 minutes.
  4. While the blackberries are cooking, mix the cornstarch and water in a small bowl. Set this aside.
  5. After the 4 minutes let the instant pot naturally release the pressure for about 10 minutes.
  6. Then carefully release the remaining pressure with the release valve.
  7. Open the lid and stir in the cornstarch and water.
  8. Continue to stir until all of the cornstarch is dissolved. 
  9. Let cool for a while and transfer to jars.
  10. Refrigerate after the jam has completely cooled.

Preparing blackberry jam

This is step one, after covering the berries with sugar, lemon juice, and vanilla wait 10 minutes. This step starts to break down the fruit and release the natural pectin in the blackberries.

Instant Pot

This only needs 4 minutes on the manual pressure setting in the Instant Pot.

Blackberry Jam

This recipe yielded about 32 ounces of blackberry jam. I gave half of it to my daughter and grandsons. 

This jam will last about two weeks in the refrigerator. If this is too much, just cut all of the ingredients in half, but leave the cooking time at 4 minutes. You will get about 14 to 16 ounces of jam.

If you don't have an Instant Pot you can do this on the stovetop. In a covered saucepan bring the berries to a boil on high heat. Remove the lid when it starts to boil and cook for 40 to 50 minutes.

If you would like a smoother jam, use an immersion blender or potato masher to blend the jam to your desired consistency.

Thanks for stopping by and I hope you enjoy it.

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Homemade Restaurant - Style Salsa Recipe

 There is nothing that I like better than restaurant-style salsa. Lately, I've had a craving for chips and salsa. I've been buying it weekly at our local grocery store. Salsa and chips are a great snack and perfect to have on hand for a party or when friends stop by.

Homemade Restaurant Style Salsa Recipe

Well, I thought it was time to try my hand at making my own homemade salsa. We have a Mexican restaurant down the street from our house. We love their food but especially love their salsa. So, I did my best to try to duplicate it and I must say it was a success. 

Homemade restaurant style salsa

I used all fresh ingredients cilantro, onions, jalapeno, garlic, and fresh lime juice. 

Ingredients:

2 cans - 10 ounces each Rotel diced tomatoes and green chiles (Mild)

1 can 28-ounce whole plum tomatoes with the juice

1 bunch of fresh cilantro (about one cup)

1/2 cup white onion chopped

1 bunch of green onions (about 6 onions)

2 cloves fresh garlic

1 small jalapeno including seeds

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon sugar

1/2 of a whole lime, juiced

Directions:

  1. Cut the leaves from the bunch of cilantro including some of the stem.
  2. Cut 1/2 of a white onion into quarters.
  3. Cut the green onions into 3 sections.
  4. Cut the stem off of the jalapeno and cut it in half.
  5. Peeled 2 cloves of fresh garlic.
  6. I added all of the above ingredients into my KitchenAid 3.5 cup Food Chopper and pulsed it about 4 times just enough to chop everything.
  7. I put all of the chopped ingredients into a small bowl.
  8. Using my Ninja Food Processor I added 1 can of diced tomatoes and green chilies, 1/2 can of whole tomatoes, and 1/4 teaspoon of each cumin, salt, and sugar. Then, added 1/2 of the chopped ingredients. Pulse about 10 to 12 times until you get the consistency you like.
  9. Then, I added the salsa to a large mixing bowl and repeated the process for the remaining ingredients this time I squeezed the lime juice into the processor.
  10. Added the second batch to the large bowl and mixed with a spoon.
Note: I did this in two batches because my food processor is not big enough. If your food processor or blender is 12 cups or larger you can mix everything all at once. 

This is a mild salsa, if you would like medium to hot just add one or two more jalapenos.

Refrigerate the salsa for at least one hour before serving. I have to tell you it is really good after being refrigerated overnight. 

This seems like a lot of salsa, but I have to tell you it doesn't last very long in my house. If you think it's too much you can cut the recipe in half.

Sealed in a jar or plastic container the salsa will last 5 to 7 days in the refrigerator.

Thanks for stopping by and I hope you enjoy it.

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Cast Iron Skillet Garlic Butter Pork Chops

 These garlic butter pork chops are so easy to make with so much flavor. They are so tender and will melt in your mouth, your family will love this easy-to-make meal.

Cast Iron Skillet Garlic Butter Pork Chops

It's no secret that I love cooking in my cast iron skillets. These pork chops are so easy to make, you can have a meal on the table in about 30 minutes. I used my Lodge 12-inch cast iron skillet for this delicious recipe. Browned on the stovetop and then oven baked with the garlic butter.

What I used for Garlic Butter Pork Chops:

2 pork chops 3/4 to 1-inch thick
2 tablespoons olive oil
3 tablespoons butter (Melted)
4 cloves garlic (3 cloves pressed into butter 1 clove minced in pan)
2 cups sliced mushrooms (Optional)
Salt and Pepper to taste.

Directions for Garlic Butter Pork Chops:
  1. Melt the 3 tablespoons of butter in the microwave, and using a garlic press add 3 cloves of garlic and give it a good stir. Set aside for later.
  2. Add the olive oil to the bottom of the skillet and let heat up over medium heat.
  3. Salt and pepper the pork chops to taste.
  4. Preheat your oven to 400 degrees.
  5. Add the clove of minced garlic to the pan and then the pork chops.
  6. Brown the pork chops for about 2 to 4 minutes per side.
  7. Add the mushrooms after the 1st side is browned. 
  8. Pour the garlic butter over the pork chops and place the pan in the oven.
  9. Bake until the internal temperature of the pork chops is at least 145 to 150 degrees.
I love mushrooms, but if you are not a fan of mushrooms try using fresh green beans or even brussel sprouts. I served the pork chops with mushrooms and baked potatoes. Click here for my Air Fryer Baked Potatoes.

As always thanks for stopping by and I hope you enjoy it.

If you don't have a cast iron skillet you will find a great selection of Lodge Cast Iron skillets on Amazon.

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Hickory Smoked Turkey Breast

 You don't have to wait for Thanksgiving dinner to enjoy turkey. This hickory smoked turkey breast is tender, juicy, and full of flavor. This bone-in smoked turkey breast makes a perfect Sunday dinner your family and friends will enjoy.

Hickory Smoked Turkey Breast

I started with a 6.5 lbs. bone-in turkey breast, you can use boneless but I prefer bone-in. This made a perfect meal for six people with just a little left over. 

Smoked Turkey Breast

I only used two ingredients to season my turkey breast. Tony Chachere's Injectable Butter, and Cuisinart Roasted Chipotle Garlic Seasoning.

When you buy this butter it comes with an injector so you don't have to worry about going out to buy one. I injected the butter in two places on both sides of the turkey breast.

Then, I rubbed the seasoning all over and under the skin of the turkey breast. It is best to do this the night before, but if you can't, do it at least two hours before you are going to smoke it.

Smoked Turkey Breasts

I prepared my fire box on my Char-Griller Smokin Champ using charcoal and hickory wood splits and brought the temperature to 250 degrees.

I smoked my turkey breast between 225 and 250 degrees for four hours until the internal temperature was 165 degrees.

When I took it off of the smoker I covered it with tin foil and let rest for about 30 minutes before slicing it.

This was a perfect Sunday family dinner, everyone loved this smoked turkey breast. It was so tender, juicy, and full of flavor. I will definitely use the injectable butter again on turkey or chicken. You can certainly make this in your oven but you won't get that hickory smoked flavor.

As always thanks for stopping by and I hope you enjoy it.

Homemade Double Chocolate Chip Cookies

 

Homemade Double Chocolate Chip Cookies

These homemade double chocolate chip cookies are the best. Made with milk chocolate, and dark chocolate chips. Every chewy bite is filled with rich chocolate. They are so easy to make, and no need to chill the dough like some other recipes call for.

We had a couple of bags of chocolate chips leftover from our holiday baking. So, I thought it would be a great idea to make some cookies. 

Double Chocolate Chip Cookie Ingredients:

3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup white sugar
1 cup light brown sugar
1 cup salted butter (softened)
2 large eggs
2 teaspoons vanilla extract
1 cup chocolate chips
1 cup dark chocolate chips

Instructions:
  1. In a bowl mix flour, baking soda, baking powder, and salt. Set aside
  2. Cream together butter, white, and brown sugar until combined.
  3. Beat in the eggs and vanilla (I used our KitchenAid Stand Mixer)
  4. Mix in the dry ingredients until the batter is combined
  5. Add the chocolate chips and continue to mix until the dough is stiff.
  6. Preheat the oven to 375 degrees
  7. Scoop onto cookie sheets lined with parchment paper. (I used my 1-1/2 tablespoon cookie scoop)
  8. Bake at 375 degrees for 10 minutes.
  9. Let them stand for a couple of minutes then move to a cooling rack.
Double Chocolate Chip Cookies

Using my 1-1/2 tablespoon cookie scoop I yielded 46 cookies from this recipe. You could use a 2 or 3 tablespoons scoop to make them bigger. You will probably get 36 cookies.

These cookies are easy to freeze with freezer bags so you can just take one or two out at a time to enjoy. Although they never last that long in my house to make it to the freezer.


As always thanks for stopping by and I hope you enjoy it.

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Biscuit Breakfast Bombs

 

Biscuit Breakfast Bombs

A couple of weeks ago at work, I was grabbing myself a coffee. I noticed my co-worker Brad Turner putting these in the microwave.

So, I asked Brad what they were because they looked delicious. Brad replied these are breakfast bombs, My mother makes them all the time. 

I immediately asked for the recipe, because I knew that I had to make these. Brad's mother, Jennifer Turner was kind enough to share how she makes these biscuit breakfast bombs.

Breakfast Biscuit Bombs by Jennifer Turner:

Ingredients:

4 eggs beaten
1 cup shredded sharp cheddar cheese
2 tablespoons butter
1 cup diced ham, or sausage, or 1/2 cup chopped bacon 
1 can Pillsbury Grand Biscuits

Directions:
  1. Preheat oven to 350 degrees - Grease baking sheets or line with parchment paper.
  2. Open the biscuits and let them warm slightly while making the egg mixture.
  3. In a skillet melt 1 tablespoon of butter over medium heat.
  4. Pour in beaten eggs and cook for 1-1/2 to 2-1/2 minutes until eggs are firm but still moist.
  5. Stir in cheese (Hold back 8 tablespoons for garnish) until melted and then add the meat.
  6. Separate each biscuit and create a pocket. 
  7. Place 1/4 cup of mixture into each pocket.
  8. Cover with the other half of the biscuit, press sides down, brush with melted butter, and sprinkle the remaining cheese over top.
  9. Bake at 350 degrees for 15-18 minutes until golden brown.
Breakfast Bomb Eggs


Because I love bacon that is what I used for my egg mixture. The biscuit breakfast bombs are versatile, you can use diced ham, sausage, or even meatless and use diced red and green peppers.

Filling breakfast bombs


Fill each half biscuit with 1/4 cup of the mixture, cover with the other half, and press the ends together.

You will yield 8 breakfast bombs from one can of Pillsbury Grands. These are so good right out of the oven.

Freeze the leftovers, wrap them in plastic wrap or in freezer bags. Reheat right out of the freezer for 1-1/2 in the microwave on 30% power, then another 1-1/2 minute on high. Let stand for a couple of minutes and then enjoy your breakfast.

Now, like Brad, I'm heating my breakfast bombs at work. Thank you Jennifer Turner for sharing your recipe and method for these little gems.

As always thanks for stopping by and I hope you enjoy it.

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Ideas for Charcuterie Board

 

Ideas for Charcuterie Board

Some of you might be thinking, what is a charcuterie board? Well, a charcuterie board is an assortment of cured meats, cheeses crackers, and so much more.

It's easy to impress your family, friends, and guests by preparing a charcuterie board for your next party or event. 

So, now the next question is, how do you pronounce charcuterie? I found this easy one online, (Shar-Koo-ta-Ree).

Many people think charcuterie is an Italian term, but actually, it is a French term meaning "Pork Butcher".

Our son Sammy and his wife Tricia created the board you see in the photo on our last visit to their house. They created this board in about 15 minutes. They were like watching two artists create a masterpiece.

What is on a Charcuterie Board?

  • Cured Meats
  • Cheeses (Sharp and Mild)
  • Fruits and Nuts
  • Crackers and pieces of bread
  • Soft Cheeses and dips
  • Olives
  • Jelly and Jams
  • Small pieces of bread
  • Candies
  • Veggies

You can use one board or several boards or just use plates and platters. To me, it is all bout the food. 

Charcuterie boards are very popular around the Holidays but are perfect for any party or family gathering where you need to have some delicious appetizers.

As always thanks for stopping by and I hope you enjoy it.

These Charcuterie Boards are a perfect Gift Idea

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Festive Butterball Cookies

 

Festive Butterball Cookies

These festive butterball cookies are the same classic ones made with walnuts that my mother and aunts always made for the Holidays. Also known as snowball cookies, these are always a favorite for the Holidays or served at weddings.

We make all of the Holiday cookies at our house, our 10-year-old grandson, Tyler made these cookies from start to finish.

The traditional butterball cookies would be made with walnuts. But, Tyler had some other festive options, which turned out to be delicious.

Festive Butterball Ingredients:

1-1/2 cup butter softened
3/4 cups powdered sugar
1/2 teaspoon salt
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup white chocolate chips (Mini)
1/2 cup green cookie sprinkles
1/2 cup red cookie sprinkles

Instructions for Festive Butterball Cookies:

  1. In a large bowl, beat the butter and sugar. Tyler used our KitchenAid Stand Mixer.
  2. Add the vanilla and continue to mix well.
  3. Add in the salt, flour, white chips, and sprinkles.
  4. Continue to mix until the dough becomes thick.
  5. Preheat oven to 375 degrees
  6. Line a cookie sheet with parchment paper.
  7. Roll into 1-inch balls and place on a cookie sheet about 2 inches apart.
  8. Bake for 10-12 minutes or until they turn brown.
  9. Remove and place on a cooling rack for 10 minutes.
  10. Roll in powdered sugar and enjoy.
Christmas Butterball Cookies
Festive Butterball Cookies are ready for the oven

Make these cookies any time of the year. Just omit the festive sprinkles and white chocolate chips and add 1 cup of chopped walnuts.

As always thanks for stopping by and we hope you enjoy it

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