Rachel's Recipes

Posts Tagged ‘Make Ahead

I was watching Food Network’s Throwdown and the next thing I knew, I was making these meatballs for dinner. I love the saltiness from the Romano cheese and I always have a package of ground chuck on hand so these were quick for me to throw together.

1 pound ground chuck
1/2 cup dried bread crumbs
4 large eggs
1/2 cup whole milk
3/4 cup grated Romano
3 ounces grated Spanish onion
4 Tablespoons finely diced fresh garlic
4 Tablespoons finely chopped fresh Italian parsley leaves (I used 1 heaping Tablesoon of dried parsley)
4 Tablespoons finely chopped fresh basil leaves (I used 1 heaping Tablesoon of dried basil)

Preheat oven to 350 degrees F. Spray a baking sheet with olive oil cooking spray. (I actually prefer to first line my baking sheet with foil and then spray with cooking spray, although these did release pretty easily from the baking sheet.)

Mix all ingredients thoroughly in large bowl. If mixture seems a little loose add more bread crumbs.

Roll meatballs loosely about the size of a golf ball and place on baking sheet. Place into preheated oven for approximately 35 to 40 minutes.

I froze half the batch to be used for a quick dinner later.

Source: Food Network


I made these as an appetizer for a Memorial Day barbecue and they were a hit. They would also be good for a light dinner. I actually made the filling the night before and then rolled the taquitos the next day. You could also free the rolled taquitos and bake them from frozen if you wanted a super quick meal.

3 oz cream cheese, softened (I used neufchatal)
1/3 cup salsa verde
1/2 lime, juiced
1 tsp chile powder
1/2 tsp cumin
pinch cayenne pepper
1 tsp dried parsley or cilantro (you can use fresh cilantro, which I didn’t have on hand or omit this)
1 tsp crushed garlic (2-3 cloves)
1/4 cup onion, finely minced
2 cups cooked chicken, shredded
1/2 cup pepper jack cheese
1/2 cup sharp cheddar cheese
12-15 6-inch taco tortillas (flour or corn)
salt and pepper to taste

Preheat oven to 425.

Mix cream cheese, salsa, lime juice, spices, garlic and onions together. Add the chicken and shredded cheese and mix again.

Microwave three or four tortillas for 20-30 seconds to soften them. Add two tablespoons of filling to the edge of the tortilla and roll up tightly. Place seam side down on a baking sheet.

Bake 15-20 minutes, or until the tortillas are crisp and golden.

Pizza Sauce

Posted on: May 2, 2011

This sauce was inspired by the delicious meat sauce they have at a local pizzaria.

1/4 pound ground beef
15 oz can tomato sauce, no salt added
6 oz can tomato paste, no salt added
1 Tablespoon ground oregano
1 Tablespoon ground basil
1 1/2 teaspoons dried minced garlic
1 teaspoon onion powder
1 teaspoon ground paprika
pinch of sugar
pinch of salt (omit if using regular tomato paste and sauce)

Cook the beef in a skillet, breaking into small chunks. Drain off fat and set aside to cool. (Sometimes I pulse it in the food processor to break it up.)

In a bowl, mix together the tomato sauce and tomato paste until smooth. Mix in the spices. Fold in the beef.

Freeze extra sauce in zip top baggies. Once defrosted, you can snip of the bottom end to add the sauce to your pizza.

The title is a bit misleading since you’ll still need at least two hours for the dough to rise, but I thought that was a small price to pay for a dough that came together in a snap. I used my stand mixer with the dough hook attachment, but you could also use a wooden spoon. The original recipe makes four one pound loaves of bread, but it was easy to cut in half and get two individual pizza (with half left to take for lunch).

2 3/4 cups lukewarm water
1 1/2 tablespoon granulated yeast (2 packets)
1 1/2 tablespoons Kosher salt
1 tablespoon sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour

Mix the yeast, salt, sugar, and olive oil with the water. Mix in the flour without kneading.

Transfer dough to large (five quart) bowl or lidded food container (I just used the bowl I had mixed it in). Cover (not airtight), and allow to rest at room temperature until dough rises and collapses (or flattens on top), approximately 2 hours.

The dough can be used immediately after the initial rise or refrigerated in a lidded (not airtight) container for 12 days. It is easier to work with when cold.

Source: Artisan Bread in Five Minutes a Day

So far I haven’t met a meatball recipe that I didn’t enjoy. Since this one does not call for fresh herbs, I had everything on hand.

1 pound lean ground beef
1/2 pound bulk Italian sausage
1/3 cup bread crumbs
2-3 cloves garlic, crushed (or 1 tsp crushed garlic from the jar)
1 teaspoon salt
1 teaspoon dried basil
1 medium onion, finely chopped
1 large egg
1/3 cup grated Parmesan cheese
1/4 teaspoon ground black pepper

Line a large shallow baking pan with foil and set the oven to broil.

Combine all ingredients. Shape into meatballs using a tablespoon or a medium cookie scoop.

Broil the meatballs for about 10 minutes. Turn and broil for 10 minutes longer, until cooked through.

Extras can be frozen and reheated in your favorite sauce for 15-20 minutes.

Adapted from: Diana Rattray

1 pound lean ground beef
1/2 cup breadcrumbs
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon Worchestershire
1/2 teaspoon crushed garlic
1/4 cup onion, finely diced
1 egg

Preheat oven to 400 degrees. Line a cookie sheet with foil for easy clean up.

Combine ingredients together. Using a cookie scoop or Tablespoon, separate mixture into 1.5 inch balls, about two dozen in total.

Bake 18-20 minutes, until no longer pink in the center. Freeze extras and warm on the stove in your favorite pasta sauce.

This is a great recipe when you want a quick chocolate fix or when you only need to use part of a pack of crescent rolls. These can also be made ahead of time and nuked for about 15 seconds in the microwave, until chocolate is melty.

1 tube of crescent rolls (or part of a tube)
chocolate chips or chocolate bars

Unroll crescent rolls onto a parchment lined baking sheet. Add chocolate chips or chocolate bars to the longest part of the triangle, to taste. Roll up into a crescent shape.

Bake at 350 degrees for about 10 minutes, until crescent rolls are lightly browned.


This blog is a way for me to keep track of all the recipes I have tried and want to make again, and a few I've come up with myself.