Now that Halloween is behind us it’s time to think about the holidays ahead. I always feel that Halloween kicks off the holiday season, it does it my house. Once trick or treating is done and the Halloween decor has been put away I turn my attention to planning our Thanksgiving dinner and getting ready for Christmas. It’s a very busy time for me!
I think the weeks leading up to the holidays are busy for everyone, we need to shop, cook, bake, clean, decorate, and more along with all the daily work that we do. One this is certain holiday planning or not we still have to eat. Cooking and planning daily meals can be challenging during this season. I know many times we end up grabbing fast food on the way home or ordering in pizza just to have something to eat for dinner, but I really hate doing this. I get tired of eating out and I really do like my home cooking! So to make my life a bit easier I like to stock my freezer with pre-made dishes that we can pop in the oven on the days I don’t have time to cook.
One of the easiest things to work with are meatballs. I know, you can buy pre-made frozen meatballs at the grocery store, but my family hates them! I don’t like the spongy consistency, I find them very unappetizing. They don’t taste too good either. So I spend about 30 minutes one day and make my own meatballs which I freeze in ziplock freezer bags. They just need re-heating when I need them. Meatballs are great because they are very versatile; you can turn them into different dishes by adding just a few ingredients. I like to make meatball subs, Swedish meatballs, teriyaki meatballs, meatball soup, and of course spaghetti and meatballs. My grandkids love them with mac n’ cheese!
Ingredients:
1 1/2 pound ground beef – don’t use the one that’s too lean, you need a bit of fat to hold it together and also give it a good flavor. I use ground sirloin or sometimes ground chuck which is a bit fattier.
1 egg
1 tbls. minced garlic
1 tsp. garlic powder
1 tbls. Italian seasoning
1 tsp. fine sea salt
1 tsp. ground black pepper
1 cup Italian style breadcrumbs
1/2 cup freshly grated parmesan cheese – use the fresh cheese not the one in the green cardboard shaker
Directions:
1. Place meat and spices in a mixing bowl.
2. Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don’t over mix as it will get spongy.
3. Mix in cheese and bread crumbs.
4. Shape into ball. You can make any size ball you want, but don’t make them too big, they won’t cook in the middle. Try to make balls the same size so they cook evenly.
5. Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
6. Remove from from oven and cool before place in ziplock freezer bags to freeze.
1 1/2poundground beefdon't use the one that's too lean, you need a bit of fat to hold it together and also give it a good flavor. I use ground sirloin or sometimes ground chuck which is a bit fattier.
Mix it all together using your hands. Make sure the spices are distributed through out the meat, but don't over mix as it will get spongy.
Mix in cheese and bread crumbs.
Shape into ball. You can make any size ball you want, but don't make them too big, they won't cook in the middle. Try to make balls the same size so they cook evenly.
Place balls on a parchment covered baking sheet and bake in 400 degree oven for 20 minutes.
Remove from from oven and cool before place in ziplock freezer bags to freeze.
Unlike any other spaghetti recipe Filipino Style Spaghetti is quite different and simple, no herbs and no other spices and a little bit sweet cause it is really cooked specially for kids, famous for every events, parties and celebrations in Philippines. It is very simple recipe and you don’t have to be an expert to prepare and cook this Filipino Style dish.
As I told you, this is a very simple dish, so I decided to share to you my own version of Filipino Style Spaghetti with a twist. I’m sure your kids love this. Enjoy!!
Ingredients:
1 lb. uncooked spaghetti
1 lb. ground beef
3-4 pcs. Filipino hotdogs, sliced diagonally
1 pc. bell pepper, seeded, cored and chopped
1 pc. medium onion, peeled, diced
3 cloves garlic, peeled, minced
½-1 cup quick-melt cheese, shredded
1 cup beef broth
1 cup banana ketchup
2 cups tomato sauce
1/2 cup tomato paste
1 tsp. sugar
1 tbsp. cooking oil
¼ tsp. salt or salt to taste
¼ tsp. pepper or pepper to taste
Directions:
Cook spaghetti in salted boiling water in a pot over medium heat, let it cook for about 7 to 9 minutes or until firm to bite then drain well.
Heat oil in a large saucepan then add the sliced hot dogs and stir occasionally, for about 1 to 2 minutes or until lightly browned and remove from pan and set aside.
In a pan, add onions, garlic, and bell peppers. Cook until softened. Then add the ground beef and cook, stir occasionally and break into small pieces, for about 7 to 10 minutes until lightly browned. Drain any excess fat.
Add the beef broth, ketchup, tomato sauce, tomato paste and sugar then stir in.
Bring to a boil and lower heat to simmer, cover for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water as needed.
In the last 10 minutes of cooking, add browned hot dogs.
Season with salt and pepper to taste and top your shredded cheese.
Cook spaghetti in salted boiling water in a pot over medium heat, let it cook for about 7 to 9 minutes or until firm to bite then drain well.
Heat oil in a large saucepan then add the sliced hot dogs and stir occasionally, for about 1 to 2 minutes or until lightly browned and remove from pan and set aside.
In a pan, add onions, garlic, and bell peppers. Cook until softened. Then add the ground beef and cook, stir occasionally and break into small pieces, for about 7 to 10 minutes until lightly browned. Drain any excess fat.
Add the beef broth, ketchup, tomato sauce, tomato paste and sugar then stir in.
Bring to a boil and lower heat to simmer, cover for about one hour or until meat is fully cooked and sauce is thickened. If sauce is getting too thick, add water as needed.
In the last 10 minutes of cooking, add browned hot dogs.
Season with salt and pepper to taste and top your shredded cheese.
I love the colors of bell peppers. They come in green, yellow, orange, and red. So festive! But usually colorful peppers are quite pricey. Imagine my surprise when I recently found them on sale! Of course I scooped up a bunch, I couldn’t resist, they were so pretty. But what does one do with a bunch of peppers? Stuffed peppers!
Stuffed peppers are so simple, it’s sort of like making meatloaf. Stuffing the meat into the peppers gives it extra flavor. You can also add rice to the stuffing mix and you’ve got a complete meal.
Now that summer’s around the corner you’ll probably find lots of colorful peppers. Take advantage of it and make some colorful stuffed peppers!
Ingredients:
6 Large Peppers – tops cut off; cored and seeds removed
1 Lb. Ground Beef
1 Can Italian Seasoned Diced Tomatoes
Salt and pepper to taste
Directions:º
Wash and dry peppers
Cut the tops off; remove the core and seeds and set aside
Mix beef, 1/2 of the tomatoes, salt & pepper together in a large bowl.
Mix until well combined.
Divide meat mixture into 6 portions.
Stuff each pepper with meat mixture and place in a baking dish
Pour remaining tomatoes over peppers
Bake in 350° oven for 1 hour or until meat is fully cooked
I love Chimichangas! It’s my favorite Mexican food. I order it every time we dine at a Mexican restaurant and I even make it at home. I love it filled with ground beef, shredded beef, or shredded chicken.
What you may ask is a chimichanga? It’s a deep friend burrito! I’m not a burrito fan but fry it up and I can eat it everyday!
I was never much on Mexican food until I discovered the Chimichanga. I still remember the first time I had this deep fried burrito. It was at the Mexican restaurant chain called Chi-Chi’s. The chain is long gone from the United States, but my love for the chimichanga remains.
I’m not really sure if the Chimichanga is truly a Mexican dish. It is popular in the Mexican states of Sinaloa and Sonora, but it’s definitely a Tex-Mex staple. It’s on the menu of every Mexican restaurant I’ve been to in Houston and many others from coast to coast.
But not all chimichangas are equal. I’ve had some really bad ones, usually those that are smothered in some kind of sauce, not good! I’m a simple eater, I like my chimichangas straight up! I don’t like it covered in sauce! I like my chimichangas deep fried and served with a sprinkling of shredded cheese with a side of sour cream, guacamole, and hot salsa!
Finding a great chimichanga, or great Mexican food for that matter, in Hawaii is a challenge. There are a couple I can live with, but nothing special if you know what I mean. That’s why when I crave this crunchy burrito I usually make it myself. It’s pretty easy!
Here’s my Ground Beef Chimichanga recipe, hope you love it as much as we do!
Ingredients:
1 Lb. Ground Beef
3 Cloves Garlic, finely minced
1 Small Onion, finely minced
1 Tbs. Chili Powder
1 Tsp. Sea Salt
1 Cup Sour Cream
1 Bunch Fresh Cilantro, chopped
1 Cup Shredded Monterey Jack/Cheddar mix
6 8″ Flour Tortillas
Oil for Frying
Extra cheese & cilantro for garnish (optional)
Directions:
Sauté onions and garlic until onions turn translucent
Add ground beef, Chili Powder, and salt
Cook until beef is well done and crumbly
Remove from heat and drain oil
Add sour cream and shredded cheeses, mix well
Add cilantro, mix well
Divide beef mixture into 6 portions
Place a portion on each tortilla and roll into a tube, secure with a toothpick
Heat about 2″ of oil in a frying pan
Gently slip chimichangas in to oil, oil should bubble
Cook about 4 minutes or until tortilla turns golden brown
Turn over and cook the other side
Drain chimichangas on paper towel
Transfer to serving dish, garnish with shredded cheese and cilantro if desired
Serve with dollops of sour cream, guacamole, and salsa if desired
I usually serve chimichangas with Spanish rice and refried beans for a filling meal!
Empanada also called pastel in Portuguese and pate in Haitian Creole is stuffed bread or pastry baked or fried in many countries. The name comes from the Galician, Portuguese, and Spanish verb empanar, meaning to wrap or coat in bread.
Beef empanada is a half-moon-shaped turnover with a semi-sweet dough and savory beef filling. The meat is cooked with vegetables like potatoes, bell pepper and green peas, onions, and more. It’s up to you. But for now I will give you my version of Filipino Beef Empanada.
Cut butter into cubes and freeze for about 1 hour.
In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.
Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.
Filling:
In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant.
Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.
Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.
Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Season with salt and pepper to taste. In a colander, drain excess liquid.
Assembly:
Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin.
Gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using inverted bowl or round biscuit cutter, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough.
On a flat work surface, lay dough circle and spoon about a heaping tbsp. of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly.
Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
Make egg wash by whisking together eggs, milk and salt in a bowl.
On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.
Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.
Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.
Cut butter into cubes and freeze for about 1 hour.
In a bowl, whisk together flour, sugar and salt and chill in refrigerator for about 30 minutes.
Add butter to flour mixture. Cut the butter into the flour using a pastry blender or by pinching the fat into the flour mixture with hands. Work them together until resembling coarse cornmeal with pea-like, butter-speckled pieces.
Slowly drizzle water to flour-butter mixture and with hands, mix until just combined. Gently gather dough and press into a ball. If dough is too crumbly and does not hold together, add more water a tablespoon at a time. DO NOT ADD TOO MUCH LIQUID and DO NOT OVERWORK DOUGH. Wrap dough with plastic wrap and chill in the refrigerator for about 2 hours.
Filling
In pot, heat oil over medium heat. Add onions and garlic and cook until translucent and fragrant.
Add ground beef and cook, stirring occasionally and breaking to pieces with back of spoon, for about 6 to 8 minutes, or until pink is gone from meat.
Add tomato sauce and water and bring to a boil. Lower heat, cover and simmer until meat is fully cooked.
Add potatoes, carrots, green peas and raisins. Continue to cook until vegetables are tender and liquid is reduced. Season with salt and pepper to taste. In a colander, drain excess liquid.
Assembly
Divide pie crust into 12 balls. Place each ball between two sheets of parchment paper and with a rolling pin.
Gently flatten each ball into 5-inch diameter and ¼-inch thickness. Using inverted bowl or round biscuit cutter, cut into dough by gently twisting to form circles with smooth edges. Trim excess dough.
On a flat work surface, lay dough circle and spoon about a heaping tbsp. of filling in the middle. Fold the bottom of dough over filling and with fingers, press edges firmly.
Using tines of a fork, press on sides of dough to firmly seal. Repeat with remaining dough and filling.
Make egg wash by whisking together eggs, milk and salt in a bowl.
On a lightly greased baking sheet, arrange prepared empanadas in a single layer and brush top with egg wash.
Bake in a 375 F oven for about 25 to 30 minutes or until lightly browned.
Allow to slightly cool for about 1 to 2 minutes and remove from baking sheet.
I love the colors of bell peppers. They come in green, yellow, orange, and red. So festive! But usually colorful peppers are quite pricey. Imagine my surprise when I recently found them on sale! Of course I scooped up a bunch, I couldn’t resist, they were so pretty. But what does one do with a bunch of peppers? Stuffed peppers!
I love Chimichangas! It’s my favorite Mexican food. I order it every time we dine at a Mexican restaurant and I even make it at home. I love it filled with ground beef, shredded beef, or shredded chicken.
