Spaghetti and Seriously Awesome Meatballs.

Try them.  SOOOO worth your time.  Serve with any pasta you like - but I prefer Dreamfields (super healthy and low carb without tasting low carb!).   If you like, add a handful of grated Parmesan to meatball mix.

1¼ lbs. ground sirloin
2 tsp. Worcestershire sauce
1 egg, beaten 
1/2 c. Italian bread crumbs, a couple of handfuls 
1/4 yellow onion, finely minced
2 cloves garlic, chopped 
Salt and pepper 
1/2-1 c. beef stock
1 jar spaghetti sauce (whichever brand you prefer)

Mix beef and Worcestershire, egg, bread crumbs, onion, garlic, salt and pepper. Roll meat into 1½-inch medium-sized meatballs.  Heat a medium pan over medium-high heat.  Brown meatballs on all sides (no oil needed).  When sufficiently brown, add beef stock, cover, and allow to steam 10 minutes or until brown all the way through.  Add spaghetti sauce and allow to warm through.  Serve over hot cooked spaghetti.

Philly Cheesesteak Burgers

I love sauteed onions and peppers. I'm really not sure why, but I just love them. I'm always trying to find ways to incorporate them into a meal (even breakfast!). I love Philly Cheesesteaks, but I think it's a huge pain to try to prepare the meat (buy it, wrap it, freeze it, shave it - in theory)... so, how could I eat onions and peppers without having to make a philly cheesesteak?

The answer came to me in a culinary vision: Philly Cheesesteak BURGERS. Why haven't I ever heard of these before?! Anyway, they're delicious. Relatively easy, pretty messy - but what delicious food isn't?!

Give these a try! Saute a big pan of onions, peppers, and mushrooms - whichever type you prefer. (I used yellow onions, green bell pepper, and cremini mushrooms.) Make yourself a burger in whatever manner you prefer (I broil them with a touch of Montreal Steak Seasoning), and add provolone cheese on top. Toast your buns, and prep them for the burger - I think every Philly should have mayo, lettuce, and tomato, but I really like my veggies. Assemble the burger and enjoy. I served it with fresh boiled corn on the cob and it was a gigantic hit!

Italian Mini Meatloaves with Mac & Three or Four Cheeses

This is a really delicious way to incorporate some veggies into your burgers, and this is a quick meal, too. Plus, you'll be so amazed at how easy it is to make homemade macaroni and cheese. This one adds the extra special touch of herbed breadcrumbs on top, and then broiled to toast them. Yum!

Homemade mac and cheese with herbed breadcrumbs

Mini-meatloaves with onions, peppers, garlic, breadcrumbs, tomato paste... yummm!

Seriously, so delish! These meatloaves don't need ANY ketchup. :)

Italian Mini-Meatloaves

1 1/3 lbs ground sirloin
1 large egg, beaten
2/3 c. Italian bread crumbs
3/4 c. grated parmesan, divided
1/2 small green pepper, chopped
1 small yellow onion, finely chopped
4 cloves garlic, chopped
3 Tbsp. tomato paste
Salt and pepper
2 Tbsp. extra-virgin olive oil

Preheat oven to 425° F. Place meat in a bowl. Make a well in meat. Fill well with egg, bread crumbs, 1/4 c. parmesan, green pepper, onion, garlic, tomato paste, salt and pepper. Mix meat and breading, and form 4 individual oval meat loaves, 1 inch thick. Coat loaves with olive oil and arrange on a baking sheet. Roast 18-20 minutes.

Italian Mac and Three Cheeses

1 lb. dried cavatappi pasta
2 Tbsp. butter
2 Tbsp. all-purpose flour
2 c. milk
2 c. shredded sharp cheddar cheese
1/2 c. shredded asiago cheese

1/2 c. freshly grated parmesan cheese
Salt and freshly ground black pepper
1/2 c. Italian bread crumbs
2 Tbsp. extra-virgin olive oil
2 Tbsp. fresh chopped thyme leaves
2-3 Tbsp. chopped rosemary leaves
1/4 c. chopped flat-leaf parsley

Put a large pot of water on to boil. When boiling, salt water generously and add pasta. Cook until al dente. Melt butter in a saucepan and add flour. Whisk in milk and bring to a bubble. Thicken milk, 2-3 minutes. Add cheeses: cheddar, asiago, parmesan and 1 tsp. black pepper. Stir to melt cheeses (not with a whisk). Add salt to taste. Drain pasta; combine with melted cheese sauce and transfer to a 9x13 baking dish. Place bread crumbs in a bowl and add olive oil and herbs. Top pasta with bread crumb mixture. Place under a broiler and brown breadcrumbs, 2-3 minutes.

Cross Rib Roast

This pot roast is OUT. OF. THIS. WORLD. My brother didn't even sit down to eat - he just stood over the meat, cutting pieces off and eating them until he was full. It's easy and delicious, good enough to serve to company, doesn't require any attention, AND the meat was incredibly cheap! I had never heard of a "Cross Rib Roast" before, but I would recommend using this cut of meat.   I am sure using a different cut of meat would also be a success - the cross rib roast just has a large ribbon of fat running through it that helps keep it tender and moist. (As you are cutting it, be aware that one small end of the roast will be really marbled, rendering it almost inedible.) 

I used a 3.5 lb roast and the 2-hour at 275* variation and it was absolutely delectable. I also cut up a bunch of veggies (carrots, potatoes, red onion) and threw it in the bottom of the pan. The potatoes soaked up all the juices and were incredibly tender and delicious without being mealy - my favorite! I like mine tender but not mushy, so I don't cook them the whole time the roast cooks. Also, if you don't dress the veggies with anything before putting them in the oven, they tend to get dry. I added olive oil and S&P to the veggies and tossed before putting them in the oven. I let the roast cook for about 45 minutes before putting the vegetables in, then cooked the roast with the veggies another 20 minutes, then pulled the roast out to rest for 15 minutes and left the veggies in, then pulled them out to eat. (Sounds way more complicated than it is.) Perfection!

Cross Rib Roast

2-lb. cross rib roast (can use larger)
2 Tbsp. balsamic vinegar
2 Tbsp. minced garlic
1 Tbsp. olive oil
1 Tbsp. salt
2 tsp. dried thyme
1 tsp. pepper
1 tsp. dried rosemary

Brush roast with vinegar. Make a paste with remaining ingredients (I used a mortar and pestle) and apply to meat. Roast meat at 450° F for 15 minutes. Reduce heat to 350° and cook for 40-60 minutes, or until internal temperature reaches 125° F. (Variation: Reduce heat to 275° F and roast for 75-90 minutes.) Remove from oven; cover loosely with foil and let stand 15-25 minutes.

Taco Sundaes - Ten Minute Meal!

This really is a great, quick and easy meal. My brother likes meals like this - no fuss, little clean up, ready in a flash. I especially love the extra *something* the corn adds. Also, the ranch instead of sour cream makes it a little more fun and adds a different flavor. This is also a great way to stretch a buck, because you only need a little meat, then you add beans and lots of lettuce and tomatoes and corn, and have a nice little meal. Yum!

Taco Salad

1 lb. ground beef
1 pkg. taco seasoning
2/3 c. water
1 can dark red kidney beans, drained
Chopped romaine lettuce
Chopped tomatoes
1 can corn, heated, or 1 c. frozen corn, cooked
Blue corn tortilla chips, crushed
Shredded cheese
Taco sauce
Ranch dressing

In a medium sauté pan over medium heat, brown ground beef; drain. Add beans, taco sauce, and water; stir well. Turn down heat and allow to simmer for 5 minutes. Meanwhile, assemble salads: layer lettuce, tomatoes, corn, chips, cheese, taco sauce, and ranch dressing. Top with meat mixture.

*Note: Adam likes to serve this with rice as well.  That adds about 10 minutes to the start-to-finish of the meal, but it does make the meal more hearty and it adds an extra something.  It is delicious!