Mini Meatball Soup

2 tbsp extra-virgin olive oil 

2 carrots, peeled and chopped 

2 ribs celery, chopped 

1 medium onion, chopped 

2 bay leaves 

Salt and freshly ground black pepper 

1 lb ground beef and/or pork 

1 egg, beaten 

2 cloves garlic, minced 

1/2 cup grated Parmesan 

1/2 cup plain bread crumbs 

1/2 tsp ground nutmeg 

8 cups chicken broth 

1 cup water 

1.5 cups ditalini pasta 

1 lb fresh spinach 

1. In a deep pot over medium heat add oil, chopped carrots, celery and onions and bay leaves. Season with salt and pepper. Cover pot and cook veggies 5-6 minutes, stirring occasionally. 

2. While the veggies cook, combine meat, egg, garlic, grated cheese, bread crumbs, salt, pepper, nutmeg.

3. Uncover your soup pot and add broth and water to the pot. Increase heat to high and bring soup to a boil. When soup boils, reduce heat a bit and start to roll meat mixture into small balls, dropping them straight into the pot. You are making meat dumplings that will cook in the broth. 

4. When you are done rolling the meat, add pasta to the soup and stir. Cover and simmer soup 10 minutes. 

5. When pasta is tender, stir in chopped spinach in batches. When spinach has wilted into the soup, the soup is done and ready to serve. 

Serves 4.

Adapted from a recipe by Rachael Ray.

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Reuben Egg Rolls

1 cup sauerkraut
8 slices of Swiss cheese, chopped
1/2 lb sliced pastrami, chopped
12 egg roll wrappers
1/2 cup water
1/2 cup canola oil
1/2 cup Thousand Island dressing

1. Drain and squeeze sauerkraut. Combine with cheese and pastrami until blended.

2. Place egg roll wrapper on clean work surface with corner facing you. Place 1/3 cup mixture in center (horizontally) of wrapper. Brush edges of wrapper with water, then fold bottom corner up over filling. Fold side corners in and roll up tightly until sealed; repeat with remaining wrappers and filling.

3. Preheat oil in large, nonstick saute pan on medium-high 2-3 minutes, then add egg rolls (in batches, if needed). Cook 2-3 minutes on each side or until golden and crispy.

4. Drain egg rolls on paper towels. Serve with dressing on the side for dipping.

Makes 12.

Adapted from Publix Aprons.

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Zoodles Chicken Parm

1/4 cup seasoned breadcrumbs
1/4 cup seasoned panko
1/4 cup Parmesan cheese
1 tbsp dried Italian herbs
salt and pepper
mayonnaise
2 tbsp vegetable oil
2 chicken breasts
1 jar Vodka sauce
4 slices mozzarella
2 zucchini squash

1. Preheat oven to 425.

2. Cut the chicken breasts in half "by thickness," pounding them afterward to even thickness if necessary.

3. Toss breadcrumbs, panko, Italian herbs, salt, and pepper in a shallow dish.

4. Heat oil over medium heat. in a medium-sized oven-proof skillet. (If you don't have an oven-proof skillet, you will need to transfer to a baking dish before putting into the oven.)

5. Coat the chicken breasts in a thin, even layer of mayonnaise and dredge them in the breadcrumb mixture, coating them thoroughly.

6. Add the chicken to the hot skillet, frying for 3-4  minutes on each side. (You want the outside to be golden-brown; the inside can finish cooking in the oven.)

7. Transfer the skillet to the oven. Bake, uncovered, for 10 minutes.

8. While chicken is in the oven, make zoodles using a spiralizer. (You can also cut zucchini into thin shreds or purchase zoodles pre-cut, if you don't have a spiralizer.)

9. Remove chicken from oven. Add a little bit of sauce to the top of each chicken breast (reserving the rest) and sprinkle with Parmesan. Return to oven for 5 minutes or until chicken is fully cooked. Warm remaining sauce in a small saucepan.

10. Add a slice of mozzarella to each chicken breast, returning to the oven until the cheese is melted.

11. Place individual servings of zoodles on plates and microwave each on HIGH for 30-45 seconds (just enough to warm them a bit but not cause them to lose their crunch). Top with a spoonful of the warmed sauce and a chicken breast to serve.

Serves 4.

Adapted from Pinch of Yum.

Notes: Our preferred Vodka sauce is Uncle Joe's Vodka Celebration by DelGrosso Sauces.

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Kalua Pork Sliders with Pineapple Chutney and Spicy Mayo

For the roast:

1 (4 pound) pork shoulder roast
1.5 tbsp liquid smoke
1 generous tbsp Pink Himalayan salt or Hawaiian sea salt
slider buns

1. Trim any large pieces of fat off the roast, leaving some to flavor and moisten the meat as it cooks.

2. Place roast in the bottom of the slow cooker and poke all over with a fork.

3. Pour liquid smoke over the top and then sprinkle with the salt.

4. Cover and cook on low for 8-12 hours, checking for done-ness beginning after 8 hours.

5. Remove pork from cooker and shred in a large bowl, removing any remaining large fat pieces.

6. Serve on slider buns with topped with pineapple salsa and spicy mayo (recipes below).

Serves 6-8

Notes:
If doubling the recipe, just double all the ingredients. No need to adjust the cook time. Leftovers freeze well. Can also be used for pork tacos and barbecue pork sandwiches.

Adapted from Garnish & Glaze

For the pineapple chutney:

1 lb diced pineapple
1 large sweet yellow onion, diced
1/2 small red bell pepper, diced small
1/4 tsp hot red pepper flakes
1 cup rice vinegar
1/2 cup white vinegar
1/4 cup brown sugar
1 tbsp minced garlic
1 tbsp finely grated fresh ginger
Coarse salt, to taste

1. Combine all ingredients in a large saucepan over medium-high heat; bring to a boil.

2. Lower heat to medium-low, and simmer until pineapple starts falling apart and most of the liquid has evaporated, about 1 1/2 to 2 hours

For the spicy mayo:

6 tbsp mayonnaise
2 tsp sriracha
2 tsp white vinegar
Coarse salt, to taste

1. In a small bowl, mix together mayonnaise, two squirts of Sriracha, and lime juice. Taste and add more Sriracha, mixing and testing until desired spiciness is reached. Serve immediately or transfer to an airtight container and store in refrigerator for up to a week.

Chutney and Mayo dapted from Disney Food Blog

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Blueberry Crisp

For the blueberry filling:
4 cups fresh blueberries
1/4 cup granulated sugar
1 tbsp cornstarch
2 tsp lemon juice

For the oat topping:
4 tbsp unsalted butter
1/4 cup brown sugar (packed)
1/2 cup all-purpose flour
1/2 cup rolled (old-fashioned) oats
1/2 teaspoon cinnamon
1/8 teaspoon salt
1/2 cup sliced almonds

1. Preheat oven to 350. Place the blueberries in an ungreased 8×8 or 2 qt baking dish.

2. Sprinkle sugar, cornstarch, and lemon juice over the blueberries in the dish. Gently toss it all together until evenly combined.

3.In a large microwave-safe bowl, melt the butter.

4. Stir brown sugar, flour, oats, cinnamon, and salt into melted butter until thoroughly combined. Stir in the sliced almonds last.

5. Scatter the oat topping evenly over the blueberries. Bake for 35-40 minutes, or until the topping is golden brown and you can see the blueberries bubbling up the sides.

6. Let cool for a few minutes before serving warm with vanilla ice cream.

Serves 9.

Notes:
Store any leftovers in the refrigerator for a few days, and reheat individual servings in the microwave. Can also be served with vanilla or lemon yogurt in place of the ice cream.

Adapted from katiebird bakes

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