Cheese Stuffed Meatballs

Abby thinks these meatballs are the best!  And who wouldn’t?!  These scrumptious meatballs from South Your Mouth hit a new level of high with some gooey cheese hidden inside!  Let’s be honest…. these are basically a great way to disguise kid food for adults. 😉

Cheese Stuffed Meatballs

  • 2 eggs, beatenCheese Stuffed Meatballs
  • 1 tablespoon Italian seasoning
  • 3/4 teaspoon salt
  • 3/4 teaspoon pepper
  • 3/4 teaspoon garlic powder
  • 3/4 teaspoon onion powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup grated parmesan cheese
  • 1/3 cup Italian bread crumbs
  • 1 1/2 pounds lean ground beef
  • 3 or 4 string cheeses, cut into 8 squares each

In a large bowl, mix together the first nine ingredients.  Crumble beef over the top and use your hands to gently combine with the spice mix.  Shape into roughly 24 (1 1/2″) meatballs.  As you are making your meatballs, stick a piece of cheese into the center of each one, making sure it is completely covered.  I told you to use 3 or 4 string cheeses because I usually end up with more than 24 meatballs.  I must make mine on the smaller side.  Plus, you can always just eat the extra cheese pieces, right? 🙂

Cheese Stuffed Meatballs2

Preheat oven to 400 degrees.  Place meatballs on greased baking sheet and bake for 10 minutes.  Remove pan from oven, use a spatula to flip them around a little and stick them back in for an additional 8-10 minutes or cooked through.  We enjoyed them plain this time, but you can serve spaghetti sauce over the top as well, eat them over rice or noodles – whatever floats your boat!  These sauteed carrots were a tasty addition!Cheese Stuffed Meatballs1


Grandma’s Ham

One of my dearest memories of Easter is Grandma’s ham.  I remember when we were younger, my older brother and I would try to starve ourselves until lunch time on Easter so we could eat extra large helpings (sad, but true…).  He wanted to make room for Mom’s cheesecake pumpkin pies, and I wanted to devour Grandma’s ham.  And by ‘devour,’ I actually mean I wished I could eat the entire ham.  It is that good.

The ham would usually be removed from the oven about 15-30 minutes before we were allowed to start eating so it could cool off or something silly.  I was usually sneaking pieces about 5 seconds after it hit the table though.  Grandma would swat my hands and yell at me, but I would just keep coming back for more!  We used the classic Styrofoam plates with six sections and mine usually had four sections overflowing with ham (hey, I needed to save a couple for the desserts!).

I always thought her ham must be ridiculously time consuming because it is so good!  However, I was craving it so badly last summer that I had to call her up and ask for the recipe anyway.  Lo and behold, it is actually super simple!  Even though Grandma doesn’t use exact measurements for this recipe, she gave me her best guesses and it turned out pretty tasty.  I love that it makes a humongous amount.  This ham is D-E-L-I-C-I-O-U-S all on its own, but the leftovers make easy sandwiches, go well in soups, and can be used in just about any recipe ever.  I usually find ways to use about half of the meat and freeze the other half.

Grandma’s HamGrandma's Ham1

  • 3 cups water
  • 2 tablespoons honey mustard
  • 1/4 cup brown sugar
  • butt portion of ham
  • baking bag

Combine water, mustard, and sugar and bring to a boil in a sauce pan.  Shake a little flour around in your baking bag and then place ham inside (you can get baking bags from Wal-mart by the aluminum foil) and set it in a roasting pan (I just used a 9×13 baking dish and it worked great.  Pour the mustard mixture over the ham and seal bag according to instructions.  Make sure you cut a few slits in the top of the bag to allow steam out.  Bake as directed on ham packaging or a little longer.

The baking bag works sort of like a crock-pot and allows the ham to really seep up the flavor.  It also makes clean up super easy.Grandma's Ham

Spicy Pulled Pork Crock-Pot Style

“Nap Time” isn’t really happening for my two year old today.  It also didn’t happen yesterday.  Please tell me she isn’t giving up afternoon sleeping because it’s one of the only semi-productive moments of my day.  Regardless, “Quiet Time” is still happening.  “Quiet Time” means she stays in her bed anyway and reads a few books from 12:30-2:30 every afternoon.  It isn’t quite the same thing, but it’s still a much needed break for everyone.  This recipe from Hold the Grain is going to attempt to make its way onto my blog while I alternate between typing, checking on Abby and getting Evie back to sleep (she’s at least half-heartedly napping for me right now).  Here we go!

Spicy Pulled Pork Crock-Pot StyleSpicy Creole Pulled Pork Crock-Pot Style

  • 3-4 lb pork butt roast
  • 2 Serrano chili peppers
  • 1 tablespoon Dijon mustard
  • 2 tablespoons paprika
  • 1 tablespoon salt
  • 1 tablespoon garlic powder
  • 1/2 tablespoon pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon oregano
  • 1/2 tablespoon thyme
  • 1 teaspoon dried basil
  • 1 teaspoon cayenne pepper
  • 1/4-1/2 cup water

Wearing gloves, cut peppers in half, remove stems & seeds, and place skin side up on a baking sheet.  Pop in the oven and broil for about 5 minutes or until skin just starts to lightly brown.  While your peppers are roasting, mix all of the dry spices in a small bowl.

Dice your roasted peppers and mix with the mustard.  Rub over pork.  Sprinkle dry spices over pork, then rub into the meat.

Place the pork in the crock-pot and pour enough water around to cover the bottom (1/4-1/2 cup).  Cook on low until cooked through, about 8-10 hours.

Shred meat with a couple of forks and eat!  It’s great on a bun or even plain served along with some veggies.  The best part about this recipe is that it’s super versatile.  If you are missing a spice here or there, you’ll still end up with a tasty bunch of meat.

Breaded Pork Chops

These were a tasty meat dish I put together last night.  I was in the mood for some pan fried pork chops and decided to create my own as I had a few ingredients that needed to be used up. 🙂  You could probably bake these for a healthier meal, but I just really wanted that crunchier taste this time!  I was definitely in love with the outcome of this and had to exercise some major self-control not to eat more than 1 1/2 (hey, someone had to finish off the other 1/2 of my daughter’s portion, right?!).  Some baked broccoli and hashbrowns paired up nicely as side dishes.

Breaded Pork ChopsBreaded Pork Chops2

  • 1 egg lightly beaten
  • 1/2 cup milk
  • 1 cup crushed multi-grain crackers*
  • 1/2 cup grated parmesan cheese
  • 3/4 cup crushed french-fried onions
  • 1/2 teaspoon thyme
  • salt
  • pepper
  • 8 thin-cut boneless pork chops thawed
  • 1/4 cup olive oil or vegetable oil

*These are similar to something like saltine crackers or butter flavored crackers.

In a shallow bowl whisk together egg and milk.  In another bowl combine crackers, cheese & french-fried onions.  Season both sides of chops with thyme, salt & pepper.  Dip in egg wash, then press to completely coat in crumb mixture.

Heat oil in frying pan over medium heat.  Place chops in pan and cook for 5-8 minutes.  Flip them over and cook another 5-8 minutes or done.  It helps the breading to stay on when you don’t flip them right away.  I tend to cook meat more on the long side of things since I’m always paranoid it isn’t cooked through. haha  Try to save some for tomorrow!Breaded Pork Chops