Meatball Sub on a Stick

Meatball Sub on a Stick
Cool idea!

1 lb lean ground turkey
1/2 cup whole wheat bread crumbs
1/2 cup grated Parmesan cheese
1 Tbsp dried Oregano
1 Tbsp dried Basil
1 Tbsp dried Parsley or 1/4 cup fresh chopped
1/2 tsp Crushed Red Pepper
2 cloves garlic, minced
1 can Pillsbury Original breadsticks
1 cup shredded mozzarella cheese
12 (10"-12") wooden skewers
Marinara sauce for dipping

Preheat oven to 375°
Line 2 baking sheets with parchment paper. Set aside.
In bowl combine ground turkey, bread crumbs, Parmesan cheese, Oregano, Basil, Parsley, red pepper flakes and garlic. Form into 1 inch meatballs.
Open can of breadsticks and starting with one breadstick at a time thread dough then meatball. Repeat the process with 2 more meatballs alternating dough-meatball, ending with dough. Make sure to spread dough and meatballs away from each other by about 1/4", so the meatballs bake through and the dough has room to expand.
Bake for 20 minutes until the meatballs are cooked through. Remove from oven and sprinkle each skewer with 1-2 Tbsp of shredded mozzarella cheese. Place back in oven for 2-3 minutes until cheese is melted.
Serve immediately with warm marinara sauce for dipping.

Cheddar Baked Chicken

Cheddar Baked Chicken

2 chicken breasts, cut
½ cup Panko bread crumbs
¼ tsp salt
1/8 tsp pepper
½ cup 2% milk
1 ½ cups shredded cheddar cheese

1 can (10 ¾ oz) cream of celery soup (You can use cream of chicken or mushroom, really just depends on your preference)
2 Tbsp sour cream
2 Tbsp butter
1/8 tsp pepper, to taste

Preheat oven to 400° F. Spray a baking sheet with non-stick cooking spray.
Pour the milk, cheese and bread crumbs into 3 separate small pans. Combine salt and pepper with the bread crumbs and stir the mixture around to combine. I allowed the chicken to brine or marinate in the milk for about 2 hours so I only had to dip twice
Alternate dipping each piece of chicken into the milk, cheese and bread crumbs.
Place the chicken in the sprayed baking pan.
Cover pan with foil and bake for 35 minutes. Remove the foil, bake for an additional 10 minutes, or until the edges of the chicken are golden brown and crispy.

For the sauce:
Combine the soup, sour cream and butter in a saucepan; whisk together. Add pepper to taste. Cook on medium heat until the sauce is nice and hot, stirring occasionally. Serve over the chicken.


Dilly Cornbread

Dilly Cornbread

(6 - 9 Servings)

  • 1 pkg. "JIFFY" Corn Muffin Mix
  • 1 egg
  • 1/3 cup milk
  • 1 tsp. dill weed
  • 1/2 tsp. poppy seed

Preheat oven to 400°F.  Grease an 8” square pan.
Prepare muffin mix as directed on package.  Stir in dill weed and poppy seed.  Pour into pan.  Bake 15 - 20 minutes.


Indoor S'mores

Indoor S'mores

Graham crackers
Chocolate bars

Preheat oven to 400 degrees F.
Line a baking tray with parchment paper for easy cleanup.
Place graham cracker halves on tray, top with a strip of chocolate and a marshmallow cut in half.
Bake for 3-5 minutes until marshmallows are golden brown.
Top with second half of graham cracker, if desired.


5 Ingredient Crockpot Chicken

5 Ingredient Crockpot Chicken
This is not the prettiest looking of dishes because it's white on white noodles, but it is so easy and tasty.

*1 3-4 pound chicken roast
1 can cream of chicken soup
1 can cheddar cheese soup
1 cup milk
**Cooked mashed potatoes OR rice OR egg noodles.

Cut the chicken roast out of the mesh bag and place in the crock pot.
Combine the soups with milk and whisk.  Pour over chicken.
Cook for 6-8 hours until chicken is tender.
Remove chicken an hour and 15 minutes before serving time, rest for 10 minutes under a piece of foil then shred.  Return shreds to crockpot and stir.  Cook an additional hour.
Serve over starch of your choice and a side of veg.

*Substitute boneless skinless chicken parts, seasoned with seasoned salt.
**Substitute toast, couscous or mashed cauliflower, whatever your preference.


Fermented Kosher Dill Pickle Recipe

Fermented Kosher Dill Pickle Recipe
This recipe, adapted from Linda Ziedrich’s The Joy of Pickling, uses grape, oak or sour cherry leaves, which contain tannins believed to help keep fermented homemade pickles crisp. Store-bought, canned grape leaves will also do the trick. Yield: 1 gallon.
Clean, gallon-sized glass jar or ceramic crock
Gallon-sized plastic bag or fitted crock weights
1 handful clean grape, oak or sour cherry leaves (optional)
Approximately 6 pounds of 4- to 5-inch unwaxed pickling cucumbers (preferably freshly picked), scrubbed and rinsed
Peeled cloves from 2 to 3 heads of garlic

2 quarts water
1 cup cider vinegar

6 tbsp unrefined sea salt or pickling salt
1/4 cup dill seed or 2 handfuls dill fronds

Place leaves in the bottom of a clean crock. Slice blossom ends off the cucumbers and pack cucumbers into the crock, smallest ones first, adding garlic cloves throughout. Do not fill crock more than two-thirds full. In a separate container, stir together water, vinegar, salt and dill until salt dissolves. Pour this brine over cucumbers until liquid is an inch above cucumbers when you’re pressing them down. If your crock has weights, set them on top of the cucumbers to submerge them. If you don’t have special weights, fill a gallon-sized plastic bag with water and set it on top to keep cucumbers submerged. Cover crock with towel to keep out dust.
Ferment pickles for 1 to 4 weeks at room temperature, checking crock daily. Scum may develop on top; this is normal. Carefully lift off weight and rinse it to remove scum. Skim scum from top of container before replacing weight and towel. Don’t worry about getting every last bit, but do this daily.
You may notice bubbles after the first few days, indicating lactic fermentation is underway. After a week, begin tasting the pickles daily. Keep fermenting until you enjoy the flavor. Pickles should be translucent throughout.
To store, place crock in a cool, dry, dark spot (the basement, for example), or remove pickles to smaller, lidded containers in the refrigerator. (If using metal lids, place a piece of plastic wrap between the container and the lid.) You may rinse fermented pickles and cover them with fresh pickle brine and seasonings, or strain and reuse your original brine. Pickles’ flavor will improve after about a month in cooler conditions.
Note: The brine should develop a yeasty aroma that is pleasant, never putrid. If pickles become slimy or moldy during fermentation, discard them and try again.
To can homemade pickles, process quart jars with half-inch headspace in a boiling water bath for 15 minutes. (Bone up on canning how-to with our Home Canning Guide. Plus, you can download our free How to Can app. — MOTHER EARTH NEWS)

Read more: http://www.motherearthnews.com/real-food/how-to-make-pickles-zm0z14aszmar.aspx#ixzz37g8itIlG