Football season is coming to a close. Making a couple of things for the super bowl. These are super easy to make ahead if you're short on time.
Let's get started.
Meatball Subs
1 lb. Ground Beef
1 lb. Italian Sausage
1 Small Onion, minced
4-8 Cloves of Garlic, minced
8 Oz. Mushrooms, minced
1 Tbsp. Italian Seasoning
1/2 Cup Panko Breadcrumbs
1/2 Cup Parmesan Cheese
2 Eggs
2 Tsp. Kosher Salt
1 Tsp. Freshly Ground Black Pepper
1-4 Tbsp. Olive Oil
Sauce
2 Cans of Spaghetti Sauce
1 Red Bell Pepper, chopped
1 Small Onion, chopped
2-4 Cloves of Garlic, chopped
1/2 Cup Parmesan Cheese
1 Tsp. Italian Seasoning
Toppings
Provolone Cheese
Mozzarella
Sub buns
Garlic Spread
Basil
In a Dutch oven using medium heat, add in a tablespoon of olive oil, onions, garlic, and mushrooms. Season with a pinch of salt and freshly ground black pepper, sauté until fully softened about 10 minutes. Making sure to stir often. Remove from the heat and allow to cool completely.
In a large bowl, add in the ground beef, sausage, onion mixture, Italian seasoning, panko breadcrumbs, parmesan cheese, eggs, and mix until combined.
Using a cookie scoop, scoop out the meatballs and roll lightly in your hand.
In the same Dutch oven you used to sauté the onions. Add in some more oil and in batch sear the meatballs on all sides. Set aside.
Make the sauce in the same pot, add in a little bit of olive oil, the peppers, onion, and garlic. Sauté until the onions have become translucent. Add in the spaghetti sauce parmesan, and Italian seasoning bring up to a simmer. Then add in the meatballs and allow to simmer for 45 minutes.
Pre-heat your oven to 350 degrees Fahrenheit.
Cut your subs and add a smear of the garlic spread, toast slightly.
Add in the meatballs and top with provolone, mozzarella, and bake until the cheese has melted.
Remove from the oven, top with fresh basil, serve and enjoy.
Rocky Road Chocolate Chip Cookies
1/2 Cup Unsalted Butter, Softened to room temperature
1 Cup Brown Sugar, packed
1 Egg
2 Tsp. Vanilla Extract
1/3 Cup Cocoa Powder
1 Tsp. Espresso Powder
1 Cup All Purpose Flour
1/2 Tsp. Baking Soda
1 Tsp. Kosher Salt
2/3 Cup Mini Marshmallows
2/3 Cup Walnuts, roughly chopped
1/2 Cup Semi-sweet Chocolate Chips
Pre-heat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper; set aside.
In a large mixing bowl add in the butter and sugar, mix with an electric whisk for 2 minutes or until fluffy.
Scrape down the sides of the bowl, add in the egg, vanilla extract, and mix until well combined.
Sift in the flour, cocoa powder, espresso, baking soda, salt, and mix on low speed until just combined.
Fold in the marshmallows, walnuts, and chocolate chips.
Using a cookie scoop, drop the cookies onto the prepared baking sheet 2 inches apart. Feel free to press in a couple of marshmallows, chocolate chips, or walnuts on top of each cookie prior to baking.
Bake for 10 minutes, remove from the oven and allow to cool on the baking sheet.
Serve and enjoy.
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