Cheesy Meatball Sliders

Back-to-School-Meatball-Sub These are great on a football Sunday or any other day. Adapt the sauce as you desire, or make as given. It is a delicious finger food.


  • ¼ cup olive oil
  • 1 onion, chopped
  • Kosher salt, freshly ground pepper
  • 2 garlic cloves, finely chopped
  • 2 28-oz. cans crushed tomatoes
  • 1 tablespoon light brown sugar
  • 1 tablespoon red wine vinegar
  • 1 bay leaf
  • Vegetable oil spray
  • 2 slices country bread, crusts removed, torn into small pieces
  • ½ cup milk
  • 1 pound ground chicken
  • 2 ounces finely grated Parmesan, plus more
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 2 garlic cloves, finely chopped
  • 2 eggs, beaten
  • 1½ teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 12 slider rolls, preferably potato


  1. Heat oil in a large saucepan over medium-high heat. Add onion and season with salt and pepper. Cook, stirring often, until onion is softened and translucent, 8–10 minutes. Add garlic and cook, stirring, until fragrant, about 2 minutes. Add tomatoes, sugar, vinegar, and bay leaf and bring to a low simmer. Season with salt and pepper and simmer, partially covered, while you prepare meatballs.
  • Preheat broiler. Lightly coat a rimmed baking sheet with vegetable oil spray and set aside. Combine bread and milk in a small bowl and set aside, tossing occasionally, until milk is completely absorbed, 8–10 minutes. Combine chicken, 2 oz. Parmesan, parsley, garlic, eggs, salt, pepper, and soaked bread in a large bowl; gently mix with your hands until ingredients are fully incorporated. Dampen your hands, then form mixture into 12 balls; place 2 inches apart on prepared baking sheet. Broil, rotating pan once, until meatballs are browned, 8–10 minutes. Add meatballs and any juices to sauce and continue to simmer uncovered, stirring occasionally, until meatballs are cooked through, sauce is thick and chunky, and flavors have melded, 20–25 minutes. Remove from heat and let cool slightly. Top each split roll with a meatball, a dab of sauce, and more Parmesan.


NOTES: You can vary this as you desire. Use turkey or pork instead of the chicken. Use your own sauce recipe or one that you like.

SOURCE: Bon Appetit

Winter Minestrone Soup

ei1b02_winter_minestrone.jpg.rend.sni12col.landscape One of the best parts of Fall is undoubtedly soup. There are so many varieties to choose from. From delicate purees to hearty vegetable stews, there is something for everyone.

This has become one of my favorites for its rich yet varied offering. Do give it a try.


2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled, chopped
2 celery stalks, chopped
3 ounces thinly sliced pancetta, coarsely chopped
2 garlic cloves, minced
1 pound Swiss chard, stems trimmed, leaves coarsely chopped
1 russet potato, peeled, cubed
1 (14 1/2-ounce) can diced tomatoes
1 fresh rosemary sprig
1 (15-ounce) can cannellini beans, drained, rinsed
2 (14-ounce) cans low-sodium beef broth
1 ounce piece Parmesan cheese rind
2 tablespoons chopped fresh Italian parsley leaves
Salt and pepper


  1. Heat the oil in a heavy large pot over medium heat. Add the onion, carrots, celery, pancetta, and garlic. Saute until the onion is translucent, about 10 minutes. Add the Swiss chard and potato; saute for 2 minutes. Add the tomatoes and rosemary sprig. Simmer until the chard is wilted and the tomatoes break down, about 10 minutes.
  2. Meanwhile, blend 3/4 cup of the beans with 1/4 cup of the broth in a processor until almost smooth. Add the pureed bean mixture, remaining broth, and Parmesan cheese rind to the vegetable mixture. Simmer until the potato pieces are tender, stirring occasionally, about 15 minutes. Stir in the whole beans and parsley. Simmer until the beans are heated through and the soup is thick, about 2 minutes. Season with salt and pepper, to taste. Discard Parmesan rind and rosemary sprig (the leaves will have fallen off of the stem.)
  3. Ladle the soup into bowls and serve.


NOTES: If you can’t get pancetta, use bacon. If you can’t get swiss chard, use spinach. I buy my parmesan in bulk so when I have shaved off to the rind, I throw it in a bag for the freezer. It’s a great addition to any soup.

SOURCE: Giada De Laurentiis, Food Network

African Peanut Soup

images This was a bit of a gamble. My husband is a staunch opponent to curry. Not that he would know what it tastes like. At least that is what I banked on when I tried this intriguing soup.

It was oh so good.

It was utterly sublime.

I’d recommend you make it.


2 tablespoons plus 1 teaspoon peanut oil, divided
1 tablespoon curry powder
2 medium onions, sliced (about 4 cups)
2 teaspoons minced garlic
2 large sweet potatoes (about 2 pounds), peeled and cut into chunks
2 cups low-sodium chicken broth
1 (28-ounce) can whole tomatoes, drained and quartered
1 pound ground turkey
1 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup chunky peanut butter
1/2 cup coconut milk


  1. Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.
  2. In a large skillet, heat the remaining teaspoon of peanut oil. Add the turkey and cook, stirring with a wooden spoon to break up any clumps until cooked through. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Drain on paper towels.
  3. Add cooked ground turkey, the remaining 1/2 teaspoon salt, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.


NOTES: substitute either pork or chicken for the ground turkey if you desire. Also, you can use smooth peanut butter, and add a 1/2 c of chopped peanuts to be added at the very end, since they will soften after a while.

SOURCE: Emeril Lagasse

Mexican Corn Soup

chicken-corn-chowder-4-16-10 If it’s fall, it’s time for soup. And for me, any soup that contains corn is a good one.

The problem can come in when you want a naturally thickened soup. Pureeing the corn can lead to problems if the hulls aren’t pulverized. It leaves a chewy residue if not.

So pay close attention to the directions to avoid the problem.

And then sit back and enjoy the taste!


4 ears fresh or 3 cups frozen, thawed corn kernels
2 medium tomatoes, roughly chopped
2 cups chicken broth
1/2 teaspoon dried oregano
4 slices thick cut bacon
1/2 onion, chopped (about 1 cup)
2 cloves garlic, finely chopped
Coarse salt and freshly ground black pepper
1/2 cup heavy cream, optional
3 tablespoons chopped fresh flat-leaf parsley
1/2 cup queso fresco, fresh farmer’s cheese, feta cheese, or sour cream, optional
Tortilla chips or fried tortilla strips, optional


  1. If using fresh corn, scrape kernels from cobs using small sharp knife or spoon. Place half of the corn kernels in blender with tomatoes, 2 cups of broth, and oregano.
    Puree until smooth. Set aside.

2. In a large saucepan over medium heat, cook bacon, turning once until brown and crisp, about 10 minutes. Remove bacon to a paper towel lined plate to drain. Set aside. Add onion to bacon fat in saucepan and cook, stirring frequently until onion is soft and translucent. Add garlic and stir for another minute.

3. Add tomato-corn puree to saucepan with remaining 2 cups of broth. Bring to a low boil and add remaining whole corn kernels. Simmer over medium-low heat until thickened, about 20 minutes. Stir occasionally and remove any foam as it develops with a large flat metal spoon. Season with salt and pepper.

4. Mix in half of the parsley and cream, if desired, and heat through.To serve, garnished with crumbled bacon, remaining parsley, crumbled cheese and tortilla chips or strips.


NOTES: The important thing is to use a high speed blender like a Magic Bullet. You need a powerful motor to puree the corn husk of the kernel properly. Do not use an immersion blender, it is not strong enough, and frankly I’d be concerned that even a Cuisinart won’t be enough. If you don’t have a big motored blender, then I would consider skipping the puree step and leave the corn intact.You might also consider roasting/seeding and pureeing with the rest some chiles if you would prefer a more spicy soup.

SOURCE: Simply Delicioso with Ingrid Hoffmann

Orange Pound Cake*

Orange-Pound-Cake-Mini-Loaves-by-Five-Heart-Home_700pxHoriz5HH This is a wonderful recipe, which I tweaked quite a bit and I must say, it turned out great.

Dryness is a constant problem with low carb desserts I find. So I’m always looking to introduce liquid and fat into the recipe to help it along. Also, I find that adding various flours does help to boost its height and therefore presentation.

Hope you enjoy it.


  • 1½ sticks unsalted butter, softened
  • 4 oz. cream cheese, softened
  • 4 beaten eggs
  • ½ c. + 2T. vanilla whey protein
  • 1/4 c. oat flour
  • 1/4 c. coconut flour
  • juice of ½ small orange or 1/2 c
  • zest of l small orange (about 1 T.)
  • 1/2 tsp orange extract
  • 1 T. oat flour
  • 2 T. oat fiber or wheat fiber
  • 1 tsp. baking powder
  • 1 tsp. cream of tartar
  • ½ c. each granular Splenda and erythritol
  • 1/2 c pumpkin seeds, and sliced almonds
  • glaze made from sugar and orange juice for the top


  1. Preheat oven to 350º.
  2. Soften cream cheese and butter and blend the two together until very smooth.
  3. Beat in the 4 eggs, fruit zest and juice.
  4. Now add in the Splenda and erythritol.
  5. Stir well.
  6. Measure and add in all dry ingredients and beat batter 8-10 times with wooden spoon until smooth.
  7. Add the nuts if using.
  8. Using rubber spatula, scrape batter into 5×8″ oiled loaf pan and spread batter evenly in pan.
  9. Bake at 350º for about 40-45 minutes, checking at 35 minutes, as ovens can vary.
  10. Toothpick test center for doneness.
  11. Cool on a rack until about half cooled, turn out on plate and continue to cool.
  12. Add the glaze.


NOTES: You can omit the nuts and seeds if you desire, or add different ones. You could also add dried fruit of your choice. Makes a great desert for company with the addition of fresh fruit as a compote or fresh.

SOURCE: Sherry Peyton

My Best Low Carb Brownies*

chocolate-brownies-660x400 Well, after months of messin’ around with all sorts of ingredients, and a lot of bean recipes, I’ve come up with my own.

And I’m pretty happy with it. I still find that it dries out quickly so it works best with some ice cream or some mousse as a foil, but otherwise the taste works just fine.

I know the ingredients aren’t easy and are expensive in some cases. I urge you to buy in bulk, and buy the base item and use your food processor to make the “flours”.


  • 1/2 c almond flour
  • 1/4 c coconut flour (I use dried unsweetened flakes and whirr them in the food processor)
  • 1/4 c oat flour (regular oat meal whirred in the food processor)
  • 1/4 c whey protein
  • 1/4 quinoa flour
  • 1/2 c cocoa powder unsweetened
  • 1 tsp salt
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 c sugar substitute of your choice
  • 3 eggs
  • 1 tsp vanilla
  • 1/2 c mayonnaise
  • 1/2 c bittersweet chocolate chips
  • 1/2 c walnuts chopped


  1. Whisk together all the dry ingredients except the sugar in a bowl.
  2. Whisk the sugar and wet ingredients in another bowl.
  3. Add the wet to the dry and mix until well mixed.
  4. Ad the chips and the nuts.
  5. Place in a well-greased 9 x 9 pan.
  6. Place in a 350° pre-heated oven for about 35-40 minutes, until a toothpick comes out dry.
  7. Cool on a rack in the pan.


NOTES: you can change up the nuts of course and the chips if you prefer something else. Don’t over bake…It’s better to be slightly wet in the middle than too dry.

SOURCE: Sherry Peyton

No-Bake Cheesecake Pie*

exps37385_CW1115457D34 This is easy to make and so good, well, let’s just say it’s hard to eat one piece.

What is delightful, is that you can pair the cheesecake with any fruit that you wish, making it as elaborate or simple as you desire. Plain or dressed up, it tastes spectacularly good.


  • 1 1/2 cups almond flour
  • 1/4 cup sweetener of your choice, (powdered will leave a smoother consistency)
  • 1/4 cup butter, melted
  • 12 ounces cream cheese, softened
  • 2 tbsp sour cream or Greek yogurt, room temperature
  • 2 tbsp freshly squeezed lemon juice
  • 1 tsp lemon zest
  • 3/4 cup sweetener of your choice
  • 1/2 cup plus 2 tbsp heavy whipping cream, divided use
  •  1 envelope Knox gelatin


  1. In a medium bowl, whisk together almond flour and  sweetener. Stir in butter until well combined and clumps form.
  2. Press firmly into the bottom and up the sides of a 9 inch pie pan. Refrigerate until needed.
  3. In a large bowl, beat cream cheese, sour cream or yogurt, lemon juice and lemon zest together until smooth. Beat in sweetener until well combined.
  4. In a small bowl, whisk together 2 tbsp heavy cream and the gelatin. Stir into cream cheese mixture until combined.
  5. In another large bowl, beat cream until it holds stiff peaks. Gently fold whipped cream into cream cheese mixture until well combined.
  6. Spread filling in prepared crust, cover with plastic and refrigerate 2 to 3 hours, until set. Pour topping over chilled cheesecake and serve.


NOTES: I love this plain, but any fruit will work, and any method. You can use fresh fruit, or cook it down to a sauce.

SOURCE: All Day I Dream About Food