Magnificent Meatballs

Spaghetti and meatballs may be the greatest form of comfort food. Sometimes you crave it on a cold, blustery day when you are looking for something to warm you from the inside out. And other times, I think it is the perfect way to fill a belly after an exhausting summer day at the pool. The bottom line is that this is a great go to meal that is sure to please!

The Meatballs–

1. Put 2 lbs. of ground beef in a large mixing bowl.

2. Mince the garlic. A good garlic press is essential to any kitchen. You would be wise to invest in a good one.

3. Add the remaining ingredients. If your kids like to cook with you, this is a good task for them. I know that my little helpers like to help me measure and “dump” it all in the bowl.

4. Use your hands (or your stand mixer if the thought of raw meat skeeves you) to blend the mixture well.

5. Roll meatballs to about the size of a golf ball.

6. Place meatballs in even rows onto a parchment lined baking pan.

7. Bake about 30 minutes at 375.

8. Heat up 2-4 quarts of Positively Perfect Pasta Sauce

9. I enhance my sauce with 1/4 cup of red wine, 4 cloves of minced garlic, and 2 tablespoons each of fresh basil & fresh oregano. (optional)

10. Drop cooked meatballs into a boiling pot of Positively Perfect Pasta Sauce.

11. Reduce heat and simmer for about 30 minutes. (The longer, the better)


Serve over spaghetti, sprinkle with Parmesan cheese, and a big slab of garlic bread!



2 lbs. ground beef
2 eggs
1/2 cup lowfat buttermilk
1 cup of seasoned breadcrumbs
1 teaspoon salt
2 teaspoons oregano
1 teaspoon of dried basil
4-6 cloves of fresh garlic, minced
1 teaspoon fresh ground pepper
1/2 cup grated Parmesan cheese

1. Mix all ingredients in a large bowl by hand.
2. If you are skeeved by raw meat, use a stand mixer on low speed until blended.
3. Roll meatballs to about the size of a golf ball.
4. Place meatballs in even rows onto a parchment lined baking pan.
5. Bake about 30 minutes at 375.
6. Drop into a boiling pot of Positively Perfect Pasta Sauce.
7. Reduce heat and simmer for about 30 minutes. (The longer, the better)

**serve over spaghetti, sprinkle with Parmesan cheese, and a big slab of garlic bread!


My Mother-In-Law’s Stuffing

I recently had the opportunity to write a guest post for the website http://www.justshortofcrazy.com be sure to check out my post here My Mother-in-law’s Stuffing and check out her other very helpful posts!


Simple Sausage Stuffing

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4 loaves of stuffing bread or white bread (torn into 1-inch pieces and left out to get a bit stale)


2 large bags of dried, seasoned stuffing cubes

One bunch of celery

3 large yellow onions

2 tubes of sausage

2 large cans of chicken broth

2 sticks of butter

4 tbsp. of fresh sage, finely chopped

2 tbsp. of poultry seasoning

Saute sausage, drain, and crumble. Set aside.

Chop onions and celery finely and saute in butter and spices until soft.

Add one can of chicken broth and simmer for about 10 minutes

Combine bread with the celery and onion mixture in a LARGE mixing bowl

Add more broth as needed until it’s just moistened. (you can also add a few basters full of juices from your turkey broth if it is too dry)

Season with salt and fresh ground pepper ( you may need to add more seasoning, if you did not use seasoned bread)

Gently fold in sausage

Bake in the oven at 350 degrees until it is hot throughout and brown around the edges. Approximately 45 minutes.

***This makes enough to compliment a family of stuffing lovers and a 10-12 pound turkey.

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Roasted Brussels Sprouts & Kale


No other dish can make the kids cringe
Like a pediatrician with a big sharp syringe
The little green balls of evil, gross flavor
Become a nice dish that the whole family will savor

​Brussels sprouts…just saying the words can make some people gag, but I have to admit that I like them. Now, don’t get me wrong, I don’t serve them weekly, but now and then it is a good change-up. This is a quick and easy recipe that even my pickiest kids will eat!

Roasted Brussels Sprouts
1 lb. of fresh Brussels sprouts cleaned, dried, and sliced in half
2 cups of fresh Kale, washed, dried, and chopped into 2-3 inch pieces
2-3 Tbsp. of olive oil
2 Tbsp. of fresh parsley, chopped
Sea salt and pepper to taste.

1. Pre-heat oven to 425 degrees.
2. Toss Brussels sprouts, kale, and parsley with olive oil until coated well
3. Spread out on a cookie sheet in a single layer. And sprinkle with salt and pepper,
4. Roast 20-30 minutes until the sprouts are tender and the kale is crisp.
5. Serve immediately.



Fabulous Red Quinoa Salad

Submitted by the Fabulous Food Fairy

• 1 box of Red Quinoa
• Chicken or Vegetable Stock
• 1 Red Bell Pepper, chopped finely
• 4-5 cloves of fresh garlic, minced
• 1 bag of frozen sweet corn or 2 ¼ C. of fresh steamed corn
• 1 palm-ful of chili powder (about 2 Tbsp.)
• 1 palm-ful of paprika (about 2 Tbsp.)
• 4-5 dashes of Tabasco Sauce
Make Quinoa according to the package instructions substituting the stock for water.
Meanwhile, cook the corn.
Once it is cooked, mix in all the remaining ingredients and let sit for 20 minutes before serving.



Sweet Potato Gratin

Sweet Potato Gratin

  • 1 tbsp. of olive oil
  • 2 cloves of minced garlic
  • 3 sweet potatoes, peeled and sliced 1/8 inch thick
  • salt & pepper
  • 1 cup of heavy cream

Pre-heat oven to 350 degrees.

Use a 2 qt. shallow casserole dish or large ceramic pie plate.

  1. Coat dish with oil and sprinkle with garlic.
  2. Cover the bottom of the dish with a single layer of potato slices and sprinkle with salt and pepper. Repeat until all the potatoes are used.
  3. Pour cream over the potatoes.
  4. Bake uncovered for 30-40 minutes ( may take longer if your dish is deeper or if the slices are thicker) until the potatoes are tender and the top is browned.
  5. Let stand for 5 minutes before serving.