Menu Wednesday #16 - Meatball Subs

Last week, when I should have been posting Menu Wednesday, I was making the Barefoot Contessa's Meatballs & Spaghetti for Barefoot Bloggers and they were de-li-cious. The recipe made so many big wonderful meatballs that I hadn't finished my first bite before I knew some of the extras would end up in meatball subs. And, I thought, what a perfect menu for this time of year! So here it is -- finally! -- the menu I owed you last Wednesday. When you try it, you'll know it was worth the wait!

MEATBALL SUBS
adapted from Barefoot Contessa Family Style Cookbook
For the meatballs:
1 lb. ground pork
1 lb. very lean ground beef
1 c. fresh white bread crumbs
1/4 c. dry bread crumbs
1/4 tsp. Italian herb blend
2 tbsp. chopped fresh flat-leaf parsley
1/2 c. Kraft shredded Parmesan cheese
2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1/4 tsp. ground nutmeg
1 extra-large egg, beaten
Olive oil

For the sauce:
1 tbsp. good olive oil
1 c. chopped yellow onion (1 onion)
1 1/2 tsp. minced garlic
1/2 c. good red wine (I used a Merlot)
1 (28-oz.) can crushed tomatoes, or plum tomatoes in puree, chopped
1 tbsp. chopped fresh flat-leaf parsley
1 tsp. kosher salt
1/2 tsp. freshly ground black pepper

For the sandwiches:
8 sub rolls
16 provolone or mozzarella cheese slices

Place the ground meats, both bread crumbs, parsley, Parmesan, salt, pepper, nutmeg, egg, and 3/4 c. warm water in a bowl. Combine very lightly with a fork. Using your hands, lightly form the mixture into 2-in. meatballs. You will have 14 to 16 meatballs.

Pour equal amounts of vegetable oil and olive oil into a large (12-in.) skillet to a depth of 1/4-in. Heat the oil. Very carefully, in batches, place the meatballs in the oil and brown them well on all sides over medium-low heat, turning carefully with a spatula or a fork. This should take about 10 minutes for each batch. Don't crowd the meatballs. Remove the meatballs to a plate covered with paper towels. Discard the oil but don't clean the pan.

For the sauce, heat the olive oil in the same pan. Add the onion and saute over medium heat until translucent, 5 to 10 mins. Add the garlic and cook for 1 more min. Add the wine and cook on high heat, scraping up all the brown bits in the pan, until almost all the liquid evaporates, about 3 mins. Stir in the tomatoes, parsley, salt, and pepper.

Return the meatballs to the sauce, cover, and simmer on the lowest heat for 25 to 30 mins., until the meatballs are cooked through. Slice sub rolls open, but do not separate into two pieces. Warm rolls in a 350-degree oven. Place a slice of cheese inside the roll, spoon in meatballs and sauce and serve immediately.

Serves 8-10 subs. Freeze some to use for spaghetti and meatballs or sandwiches later, if you don't use them all at once.

LEMON GARLIC VINAIGRETTE SALAD
1⁄2 c. extra virgin olive oil
1⁄2 tsp. Dijon mustard
1 clove garlic minced
1 tsp kosher salt
1/8-tsp. fresh ground pepper
Choice of mixed green lettuces

Combine the olive oil, garlic and lemon juice. Slowly add the olive oil whisking vigorously. Add the salt and pepper to suit your taste. Just before serving your dinner, toss a small amount of the vinaigrette with the lettuces.

LEMON ICEBOX CUPCAKES
1 box vanilla wafers
cupcake papers
1 6-oz. can frozen lemonade concentrate, thawed
1 can sweetened condensed milk (Eagle Brand)
1 small carton Cool Whip

Place cupcake papers in muffin pans. Place one vanilla wafer in each cupcake paper. In a large bowl, combine thawed lemonade and sweetened condensed milk. Fold in Cool Whip. Spoon Cool Whip mixture over vanilla wafers. Freeze for several hours until firm. Serve frozen. Makes 12 cupcakes.

SHOPPING LIST for Menu Wednesday #16
Meatball Subs
Lemon Garlic Vinaigrette Salad
Lemon Icebox Cupcakes

Produce
1 bunch Italian flat-leaf parsley
1 yellow onion
4 cloves garlic
choice of lettuces for salad

Pantry
fresh white bread
1 pkg. (8) sub rolls
plain bread crumbs
Italian herb blend
kosher salt
freshly ground black pepper
whole nutmeg
olive oil
1 can (28-oz.) crushed tomatoes in puree
Dijon mustard
1 box vanilla wafers
1 pkg. cupcake papers
1 can sweetened condensed milk (Eagle Brand)

Meat
1 lb. ground pork
1 lb. very lean ground beef

Dairy
1 egg
16 slices provolone or mozzarella

Freezer
1 6-oz. can frozen lemonade concentrate
1 small carton Cool Whip

Spirits
1 bottle red wine

Menu Wednesday #15 - Baked Ziti

Welcome all who come seeking warmth and comfort from the cold and crazy days of winter 2009. I don't know about you, but I am craving comfort. It is about 20 degrees outside, and that's warm for the last couple of days. I've been inside listening to the news drone on and on about the economy and business and credit crisis until I could scream, or maybe just crawl under the covers and hope things will be better when I emerge. A girl can dream, can't she?

So, naturally, when I thought about a menu for today comfort food came to mind first. Something simple, easy to make and easy on the economy. Something gooey with carbs and cheese and crunch and chocolate. How about Baked Ziti - fast, easy, cheesy pasta. And some crunchy, savory Sauteed Green Beans - green is hope and thoughts of spring. And finally - chocolate will make it all better - as in Cherry Chocolate Chip Cookies.

Hunker down, stay warm and dig in.


BAKED ZITI
1 box ziti or penne pasta
1 lb. ground beef (optional)
16 oz. ricotta cheese
1 jar spaghetti sauce
2 c. shredded mozzarella cheese
1/2 c. grated Parmesan

Bring large pot of water to a boil and cook pasta; drain and place in a large mixing bowl. Brown ground beef and drain fat; add to bowl with pasta. Stir in ricotta, spaghetti sauce and mozzarella cheese until well blended. Pour into a large 13 x 9-inch baking dish – or smaller dishes to freeze for later – and sprinkle top with Parmesan cheese. Bake at 350 degrees for about 30 minutes, or until bubbly around sides. Serves 8 – 10.

SAUTÉED GREEN BEANS
1 lb. fresh French green beans (see note*)
1 tbsp. olive oil
1 tbsp. butter
1/2 c. diced onion
2 cloves garlic, chopped
kosher salt
freshly ground black pepper

Wash and trim green beans. In a large heavy skillet or Dutch oven, heat olive oil and butter over medium heat. Add diced onion and sauté until translucent. Stir in chopped garlic and then add green beans. Sauté and toss to mix a few times. Cook until onion and beans just begin to brown. Sprinkle with kosher salt and freshly ground pepper and serve. *Note: French green beans, or Haricots verts, are small, thin green beans that can be found in many grocery stores. If not available where you shop, use larger fresh green beans and steam them for about 1-2 minutes before sautéing.

CHERRY CHOCOLATE CHIP COOKIES
1 c. butter
1 c. sugar
1 c. brown sugar
2 eggs
1 1/2 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
3 c. flour
12 oz. bag semi-sweet chocolate chips
1/2 c. dried cherries, chopped
1/2 c. pecans, chopped

Mix butter and sugars in mixer; add eggs and vanilla. Add salt and baking soda; then add flour. Dough will be stiff. Stir in chips, cherries and pecans by hand. Drop by scoopfuls on parchment lined sheet. Bake at 350 degrees. Medium scoop makes 40-45 cookies, 12-14 minutes baking. Large scoop makes 18-22 cookies, 16-20 minutes baking. Do not over bake! When edges start to appear golden brown, remove from oven and cool on baking sheet for at least 10 minutes. The cookies will continue to finish baking on the sheet.

SHOPPING LIST for Menu Wednesday #15
Baked Ziti
Sauteed Green Beans
Cherry Chocolate Chip Cookies

Produce
fresh French green beans - 1 lb.
onion - 1
garlic - 2 cloves

Meat
ground beef - 1 lb.

Pantry
ziti or penne pasta - 1 box
spaghetti sauce - 1 jar
olive oil
kosher salt
freshly ground black pepper
sugar - 1 c.
brown sugar - 1 c.
vanilla - 1 1/2 tsp.
baking soda - 1 tsp.
flour - 3 c.
semi-sweet chocolate chips - 12 oz.
dried cherries - 1/2 c.
pecans - 1/2 c.

Dairy
ricotta cheese - 16 oz.
mozzarella - 2 c.
Parmesan - 1/2 c.
butter 1 1/2 c.
eggs - 2

Menu Wednesday #14 - Super Bowl Party Food Menu

I'm not a huge football fan - the games are just soooo long - but I'm happy to make party food and gather anywhere it is being served. And I am a huge fan of party food that is hearty enough to count as a meal! These recipes are all tried-and-true winners with the guys around my house, so they have become my go-to recipes when I need something easy to make ahead that will last throughout the whole game. Spicy, sweet, crunchy, messy, neat, spread, dip, chicken, seafood, pork, and even a bit of vegetables - a little something for everyone. Make them all or pick and choose. Add some big fudgey brownies for dessert and you'll have everything you need. Just be sure to make enough, so no one expects to see you in the kitchen for the rest of the day! Go team!

BUFFALO WINGS
1 pkg. chicken drumettes
1 c. flour
salt & pepper
1 c. cooking oil
1 stick butter
1 tbsp. hot sauce (Texas Pete, Red Hot, etc.)
celery sticks
1 c. good blue cheese salad dressing

Place flour, salt and pepper in a ziploc bag and shake to blend. Add chicken wings to flour, zip closed and shake to coat. Fry chicken in a pan with 1 inch of hot oil; drain on paper towels. Melt butter in a large baking dish; add hot sauce and mix. Toss fried chicken pieces in butter sauce until coated. At this point, the wings can be frozen and reheated later, or placed on a platter and served with celery sticks and good blue cheese dressing for dipping.

DIANA'S SNACK MIX
2 c. Bugles
2 c. cheese flavored snack crackers
2 c. pretzel sticks
1 c. Corn Chex
1 c. Wheat Chex
1 c. pecan halves
1/2 c. butter, melted
1 tbsp. maple syrup
1 1/2 tsp. Worcestershire sauce
3/4 tsp. Cajun seasoning
1/4 tsp. cayenne pepper

In a large bowl combine the first six ingredients. In another bowl combine butter and syrup, Worcestershire sauce, Cajun seasoning, and cayenne pepper. Pour over cereal mixture and toss to coat. Transfer to ungreased 15x10x1-in. baking pan. Bake uncovered at 250 degrees for 1 hour, stirring every 15 minutes.

CPK SPINACH AND ARTICHOKE DIP
1/4 c. olive oil
2 tbsp. unsalted butter
3/4 c. diced white or yellow onion, cut into 1/8-in. dice
1 1/2 tbsp. minced garlic
1/2 c. all-purpose flour
1 1/2 c. chicken stock (preferable homemade)
1 1/2 c. heavy cream
3/4 c. freshly grated Parmesan cheese
2 tbsp. dehydrated chicken stock base or crumbled bouillon cubes
1 1/2 tbsp. freshly squeezed lemon juice
1 tsp. sugar
3/4 c sour cream
12 oz. frozen spinach, defrosted, drained, wrung out by hand, and coarsely chopped
6 oz. canned artichoke bottoms, drained and cut into 1/8-inch slices
1 c. finely shredded Monterey Jack cheese
3/4 tsp. Tabasco Sauce
Tortilla chips

In a large saucepan, warm the olive oil and butter together over medium heat. When the butter has melted, add the onion and cook, stirring occasionally, until wilted, 3 to 4 minutes. Stir in the garlic and cook 2 to 3 minutes longer, stirring frequently and stopping before the onion and garlic brown.

Sprinkle the flour and continue cooking, stirring continuously, until the mixture turns a golden-blond color, 10 to 15 minutes. Then, whisking continuously, slowly pour in the stock until it is smoothly incorporated. When the mixture begins to simmer, stir in the cream. Let it return to the simmer. Remove from the heat, add the Parmesan, chicken base or bouillon cubes, lemon juice, and sugar, and stir until thoroughly blended.

Add the sour cream, spinach, artichoke bottoms, Monterey Jack cheese and Tabasco sauce, and stir until the ingredients are thoroughly combined and the cheese has melted. Transfer to a warmed serving bowl and serve immediately, accompanied by blue and white corn tortilla chips.

CINDY'S BROWN SUGAR BACON DOGS
Sliced bacon
Cocktail wieners or regular wieners cut into small chunks
Brown sugar

Cut bacon in half or third. Wrap around little wieners. Secure with toothpick. Place in dish. Generously cover with brown sugar. Bake at 400 degrees for 30 minutes. Broil to brown.

WINSTON’S CRAB DIP
1 c. mayonnaise
6 oz. cream cheese
6 tbsp. sour cream
1 tbsp. prepared horseradish
1 tsp. lemon juice
1/4 c. grated Parmesan cheese
1/4 tsp. white pepper
1 1/2 tsp. hot sauce
1 1/2 tsp. Worcestershire sauce
1 lbs. crab meat, picked over to remove shell
Crackers or oven-toasted bread slices

Preheat oven to 350 degrees. In a large bowl, combine mayonnaise, cream cheese, sour cream, horseradish, lemon juice, Parmesan, pepper, hot sauce and Worcestershire sauce. In a food processor (or by hand) thoroughly blend all ingredients except crab. Transfer mixture to a mixing bowl, then add crab meat, being careful not to break up the crab meat too finely. Transfer to a small, flat baking dish and bake until browned, about 20 minutes. Serve with slightly toasted slices of French bread, or even crackers.

PICKLED SHRIMP
2 qts. water
2 1/2 lbs. unpeeled fresh medium to large shrimp
3 medium onions, sliced
freshly ground pepper
whole peppercorns
3 bay leaves
3 sprigs fresh thyme
3 whole cloves garlic, peeled
1 c. cider vinegar
1 tbsp. fresh lemon juice

Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, about 4 or 5 minutes. Immediately drain and rinse in cold water to prevent further cooking. Peel the shrimp, except the tail and remove dark vein. In a large 1 1/2 - 2 quart glass jar with a lid, layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf, thyme, and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar and lemon juice over layers until jar is almost full, but leaving some space at the top, so you can gently shake jar to mix ingredients. Seal jar tightly and chill for 2-3 few days before serving. Pickled shrimp will keep up to 2 weeks. Turn jar upside down every day to mix ingredients. Serve chilled as an appetizer.

SHOPPING LIST for Menu Wednesday #14 –
Super Bowl Party Food
Buffalo Wings
Diana’s Snack Mix
CPK Spinach & Artichoke Dip
Cindy’s Brown Sugar Bacon Dogs
Winston’s Crab Dip
Pickled Shrimp

Produce
Celery – 1 bunch
Onions – 4 white or yellow
Garlic – 1 large head
Fresh thyme – 3 sprigs
Lemon (for juice ) – 2
Blue cheese salad dressing – 1 c.

Meat
Chicken drumettes or wings
Bacon, sliced – 1 pkg.
Cocktail wieners – 1 pkg.
Crab meat, fresh pasteurized – 1 lb.
Shrimp – 2 1/2 lbs. unpeeled medium, fresh or frozen

Pantry
Flour
Sugar
Brown sugar
Salt
Pepper
Peppercorns – approx. 2 tbsp.
Bay leaves – 3
Worcestershire sauce – 1 1/2 tsp.
Cider vinegar – 1 c.
Mayonnaise – 1 c.
Hot Sauce – 1 bottle
Cajun seasoning – 3/4 tsp.
Cayenne pepper – 1/4 tsp.
Maple Syrup – 2 tsp.
Cooking oil – 1 c.
Olive oil – 1/4 c.
Chicken stock – 1 1/2 c.
Canned artichoke bottoms – 6 oz.
Crackers for dips – 2 boxes
Bugles – 2 bags
Chez-Its or Goldfish – 2 c.
Pretzel sticks – 2 c.
Corn Chex – 1 c.
Wheat Chex - 1c.
Pecan halves – 1 c.
Tortilla chips - 2 bags

Dairy & Freezer
Butter – 3 sticks
Heavy cream – 1 1/2 c.
Sour cream – 16 oz.
Cream cheese – 6 oz.
Parmesan cheese, grated –1 c.
Monterey Jack cheese, finely shredded – 1 c.
Prepared horseradish – 1 tbsp.
Frozen chopped spinach – 12 oz. box or bag