Monthly Archives: November 2012

Italian Meatballs

This afternoon I made a big batch of meatballs. We had it for dinner and then I put the rest in the freezer for future meals. I did this last year right before I gave birth and it was an easy meal for us to have on hand.

2 pounds ground beef
2 beaten eggs
1/2 cup milk
1 cup plain bread crumbs
1/2 cup grated parmesan
1 tsp salt
1 tsp ground black pepper
2 tsp oregano
1 tsp garlic powder
1 tsp italian seasoning

Heat oven to 400 F
Place all ingredients in a large bowl. Mix with your hands until combined.
Use a cookie scoop to make balls. Place on a sheet pan covered in nonstick foil. Once all balls have been scooped roll each one in your hands to make perfect balls.
Bake meatballs for 20 minutes.
Serve with spaghetti and tomato sauce or cool and place in freezer bags for future use.

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Posted by on November 28, 2012 in Uncategorized


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Mango Cream Pie

I was watching Food Network last weekend and saw The Best Thing I Ever Made.  Sam Choy made this recipe and I thought it looked tropical and yummy.  I whipped it up yesterday and we enjoyed it this Thanksgiving Eve for dessert. Everyone seemed to enjoy it. They all said it would probably taste pretty good with pineapple as well.

This recipe has a couple steps so it was an all day project with my 11 month son crawling around and getting into everything! It had to set overnight so that was nice to have dessert all done and ready to go the next day.



  • 2 cups sifted flour
  • 1/2 cup chopped macadamia nuts
  • 1 cup (2 sticks) cold butter

Cream Cheese Layer:

  • 1 cup heavy cream
  • 1 teaspoon sugar
  • 1/2 teaspoon vanilla extract
  • One 8-ounce package cream cheese


  • 2 envelopes gelatin
  • 1 cup boiling water
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 4 tablespoons lemon juice
  • 5 cups peeled and chopped ripe mangos


For the crust: Preheat the oven to 350 degrees F. Sift the flour into a bowl. Add the nuts and mix together. Cut the butter into cubes and add it to the bowl. Using your hands, incorporate the butter into the flour and nuts. Then, press it into a 9×13 inch pan. Bake for 20 to 25 minutes. Allow the crust to cool to room temperature before adding the cream cheese filling.


For the filling: Add the heavy cream, sugar and vanilla to the bowl of a stand mixer fitted with the whisk attachment. Start mixing on low, and then turn to high speed and mix until it forms stiff peaks. Set aside in a bowl.

 Switch to the paddle attachment on your stand mixer. Add the cream cheese and beat until smooth, starting on low speed and increasing to high. Then, add the whipped cream to the bowl with the cream cheese and stir to incorporate. Spread it over the cooled crust and refrigerate for 1 hour.


For the topping: Sprinkle the gelatin into a bowl with 1 cup cold water. Whisk to dissolve the gelatin. Then add the boiling water, sugar and salt. Stir until the sugar is dissolved. Add the lemon juice and stir to combine. Then add the mangos and chill for a few minutes until the gelatin begins to set. Pour the mango topping over the cream cheese and refrigerate until firm, about 2 hours.




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Posted by on November 22, 2012 in Uncategorized


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Roast Pork Loin with Sage Sauce

Oh my goodness this meal is delicious and the sauce is to die for. I could just drink the yummy sauce by itself!

I recently made gnocchi with a sage butter sauce and found this recipe in the package of sage. This meal is great for autumn and goes fantastically with mashed potatoes.


  • 3/4 oz. of sage (one package of The Herbal Garden brand), chopped and divided into 2 equal portions
  • 2 large granny smith apples, peeled and chopped in 1/4 inch cubes
  • 4 large shallots, peeled and quartered
  • 4 bay leaves
  • kosher salt and black pepper
  • 1 tablespoon olive oil
  • 1 boneless pork loin, about 3 pounds, oiled and generously seasoned with salt and black pepper
  • 1 cup chicken stock
  • 1 cup heavy cream


  1. Preheat oven to 400 degrees
  2. In roasting pan, place apples, shallots, 4 bay leaves and half of the chopped sage. Sprinkle with salt, pepper, and a drizzle of olive oil. Toss to coat.  Place oiled and seasoned pork loin over mixture.
  3. Roast approximately 1 hour or until the meat’s internal temperature reaches 160. Remove from pan and let rest 20 minutes before slicing.
  4. Skim off excess oil from pan. Place apples mixture in saute pan and cook until brown. Add stock and reduce stock by half.
  5. Add cream and cook until sauce starts to thicken. Add remaining sage. Adjust salt and pepper to taste. Serve with sliced pork.



Posted by on November 12, 2012 in Uncategorized


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