Quick Pressure Cooked 15 Bean and Ham Soup

Quick Pressure Cooked 15 Bean and Ham Soup

Quick Pressure Cooked 15 Bean and Ham Soup

I’ve had to take some time off from blogging recently and  am so excited to get back into the game with this fabulous  Quick Pressure Cooked 15 bean and ham soup recipe!

As I’m sure most of you do at times, I’ve overextended myself so many times I can’t count. There’s always something to do, an activity that I’ve volunteered to help with, a recipe to cook, someone to go visit…and on and on it goes. I can’t seem to sit still.

I would love to know how many of you do the same thing? Do you think you have to say yes to everything then lose steam and feel like there’s just no way you can live up to all you have promised? If so, join my club. It’s not exclusive, I hear there are millions of members already.

Bean Soup To The Rescue

So what do you do when you overextend yourself but still need to make dinner? Well, you take out your electric pressure cooker, that’s what you do! Don’t have one yet? Get yours right here:

This is the perfect recipe for those cold fall and winter evenings when you’re in a hurry but want something hearty and filling. And it’s full of protein and very little fat!! It can be served with crackers, french bread, corn bread or hearty white bread. You could even serve the beans over some hot steaming rice! Don’t forget to sprinkle a little hot sauce on top either. Mmmmmmmm, sooo good.

It’s so easy to make, I was able to walk my husband through this little gem of a recipe and it was a smashing success! (He’s a great cook, just doesn’t have much Instant Pot experience yet, hence the “walking through” part!)

Is your food budget tight this week?

Then this is the perfect recipe for you. You should be able to get this all for $10 or less. This is quite a big pot of soup and if you add some rice, it’s even heartier and will go much farther. You can’t feed your family for much less!

Quick Pressure Cooked 15 Bean and Sausage Soup

Ingredients

  • 8 oz. diced ham or sausage
  • 2 1/2 cups dried beans (Soak prior to cooking per package directions if you live at a high altitude-we did not soak our beans but we are at sea level)
  • 8 cups of water (you can substitute chicken stock for part of the water)
  • 3/4 cup chopped onion
  • 2 cloves chopped garlic
  • 1/2 cup shredded or diced carrots
  • 1/2 cup chopped celery
  • 1 tablespoon olive or vegetable oil
  • 1 -2 teaspoons salt (to taste)
  • 1 tablespoon parsley
  • 2 bay leaves

Instructions

  1. Turn IP on saute and add oil
  2. When oil is hot, add the onion and celery and cook until clear and softened.
  3. Add the garlic and carrots to the onion mixture and heat through.
  4. Add the beans, seasonings and liquids to the instant pot and stir well.
  5. Put the lid on, close the vent and turn on manual pressure for 45 minutes.
  6. You can do a quick release when this is finished or let the pressure release slowly.
  7. Serve with cornbread, crackers or hot dinner rolls.
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Louisiana Seafood Gumbo Recipe

Louisiana Seafood Gumbo Recipe

This post includes affiliate links for items that may help you make an amazing pot of gumbo. If you choose to use one of the links to purchase a product I will make a small commission that helps me keep this site going. 

Easy Louisiana Style Gumbo

This Louisiana Seafood Gumbo Recipe is the perfect meal for the fall and winter months. It’s rich, deep flavors served up in a bowl over rice, are the perfect recipe to warm your body and soul.

Not only is Gumbo good in cooler months but it’s really delicious year round! And for us Southerners, it has to be since it’s warm most of the time down south! Heck if we waited for a cold snap, we’d rarely eat a bowl of soup, gumbo or chili!

 

Isn’t gumbo hard to make?

 

Really, making gumbo is pretty easy and the hardest part is making the roux. Just in case you don’t know already, a roux is a mixture of equal parts oil and flour that are cooked together You want it to get deep brown or “peanut butter” colored.

It is so easy to mess up a batch of roux by cooking with the heat too high or trying to do it too fast. So to keep it from burning, you have to stir it constantly for several minutes to let it slowly develop the perfect color.

I’ve got a tip for an easier ways to make a Roux though. You can buy it in a jar! Yep, in a jar. It makes it so much easier and quicker.

There’s a powder version of a roux too that you just mix it in the stock before adding your protein. But for this recipe, I used a jarred roux and it makes it so much easier, believe me!

What is that on top?

 

Are you wondering about that pale yellow scoop of something on top of the gumbo in my pictures? I thought you’d never ask!

It’s potato salad! You haven’t had a good bowl of gumbo unless you’ve had it with a large scoop of cool potato salad on the top. This is the authentic Louisiana, Cajun way to eat gumbo. You can get my recipe for Pressure Cooked Southern Potato Salad right here!

Give it a try, you might just love it!  (Unless of course you hate potato salad, then you might not care for it.) 🙂

 

Now you’re own your way!

Now that you’ve got your gumbo cooking, it’s time to put on a big pot of rice and start making your potato salad. Oh, and don’t forget to get a loaf of crusty french bread. You’ll want to have it for soaking up all the delicious broth!

I hope you enjoy!!

Melissa

PS-Since it can be hard to find certain items in some parts of the country, for your convenience, I’ve added some affilitate links below where you can purchase your own jarred or powdered roux. I’ve used them both before and they are great if you’re in a hurry or a newbie roux maker! I still prefer the real thing, but these are great alternatives to get you started!

 

Louisiana Seafood Gumbo Recipe

Ingredients

  • 8 oz. Roux, jarred or homemade
  • 2 quarts water
  • 2 quarts chicken broth or stock
  • ¼ cup vegetable oil
  • ½ cup bell pepper, chopped
  • 1 ½ cups onion, chopped
  • 4 cloves garlic, chopped
  • ½ cup celery, chopped
  • Cajun seasoning or salt and pepper to taste
  • Seafood: Use any one of the below or any combination that you like up to 1-2 pounds total. Shrimp Gumbo is really great so if that is all you have access to you will still be in great shape. If you don't have any fresh or frozen seafood available, use Rotisserie Chicken and Smoked Sausage (1 whole chicken meat only, no bones or skin and 1 lb smoked sausage cut in small pieces)
  • Small peeled shrimp
  • Fresh oysters
  • Lump or claw crab meat
  • Fresh fish

Instructions

  1. **For a seafood gumbo, use 1-2 pounds of seafood like shrimp, oysters, or crabmeat.
  2. Combine the water and chicken broth/stock and bring to a boil in a 5-qt. pot.
  3. In a separate skillet, sauté onions, garlic, bell pepper, and celery in vegetable oil until softened and slightly browned.
  4. Mix roux into sautéed vegetables until smooth.
  5. Add the vegetable roux mixture to the boiling chicken broth and stir until smooth.
  6. Season with salt and pepper to taste for a lighter flavor, or Cajun seasoning for more spice.
  7. For chicken and sausage gumbo, add the meat to the roux mixture right away and cook for 45 minutes to an hour.
  8. For Seafood Gumbo, cook the gumbo without the seafood over low to medium heat for about 30 minutes, before adding the seafood, cooking for an additional 15-20 minutes. Shrimp will get tough if cooked too long, so you want it to go in last.
  9. Note: you can put both chicken, sausage and seafood in one pot of gumbo if you'd like. I prefer to do one or the other but some love it with everything all together.
  10. Serve over steamed rice with a dollop on potato salad on top.
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Easy Pressure Cooked Southern Potato Salad Recipe

Easy Pressure Cooked Southern Potato Salad Recipe

 Gotta love an electric pressure cooker!

I’m so excited to share my daughters Easy Pressure Cooked Southern Potato Salad Recipe with you today! The electric pressure cooker has taken over the world of Pressure Cooking and for good reason. It’s made the task of putting a delicious, nutritious meal on the table that much quicker and easier! My Instant Pot has changed my life in the kitchen. My youngest daughter jumped on bandwagon a few months ago and she’s using hers all the time too.  I taught my husband how to use it today and he made the best 15 Bean and Ham Soup I’ve ever had. Yes, I will be sharing that one soon too!

 Potato Salad in the pressure cooker?

Potato Salad in an electric Pressure Cooker is fast and super easy to throw together because all you have to do is peel and cube potato’s, add some water and put 2 or 3 whole unpeeled raw eggs in the pot, turn it on for a few minutes and you’ve got all the fixings ready for a yummy bowl of creamy potato salad!

The options are endless

You can even make your own unique version unlike any other!  I like boiled eggs, mayo, a bit of mustard and salt and pepper. That’s it. But a lot of folks add sweet pickle relish, onions or celery. How about garlic, parsley, lemon pepper, capers, jalapeno peppers, cumin, nuts or dill pickles?  The sky is definitely the limit here and you are the only one stopping you from putting whatever you want in your potato salad.

We like to have our potato salad on top of a big bowl of piping hot gumbo!

Easy Pressure Cooked Southern Potato Salad Recipe

Easy Southern Potato Salad Recipe Instant Pot Style

Ingredients

  • 6 small to medium russet potatos-peeled and cut into large chunks
  • 3 whole in shell eggs
  • 1 cup water
  • 3/4 cup mayonnaise
  • 1/4 cup mustard
  • 1/8 cup sweet pickle relish (optional)
  • finely chopped onion (optional)
  • finely chopped celery (optional)
  • Salt and Pepper to taste
  • Paprika for garnish

Instructions

  1. Add 1 cup of water to the inner liner of the Instant Pot
  2. Place the rack on the bottom of the pot
  3. Place the potato chunks and whole, unpeeled eggs on top of the rack
  4. Lock the lid on the pot and close the vent.
  5. Cook on high manual pressure for 9-10 minutes, then quick release the pressure.
  6. Put the potatoes in a bowl to start cooling
  7. While the potatoes are cooling a bit, peel the eggs and chop them, then add to the potatoes.
  8. Add salt and pepper, mayo, mustard and any other add-ins you plan to use.
  9. Mix it all well and refrigerate until ready to serve.
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Homemade Chocolate Malt Peanut Butter No Churn Ice Cream

Homemade Chocolate Malt Peanut Butter No Churn Ice Cream

Chocolate Malt Peanut Butter Ice Cream

I’m having so much fun experimenting with different flavors of this easy no churn ice cream. This time I decided to do chocolate malt because I had a craving for a Chocolate Malt. (Aaannd a big diner burger and fries.) Mmmm, don’t you love dipping your fries in a chocolate shake?  Well, I didn’t get the burger and fries but I did make this fantastic Homemade Chocolate Malt Peanut Butter No Churn Ice Cream.

Anyway, like I said it was originally just going to be Chocolate Malt, but we had a house full of family and someone said “let’s add some peanut butter”.  So into the cream went crumbled Malted Milk Balls, Malt, Chocolate Syrup AND Peanut Butter.

It’s pretty tasty, but next time, I’m going to try it without the Peanut Butter and really malt it up! Of course, I’ll let you know how that comes out too!!

Homemade Chocolate Malt Peanut Butter No Churn Ice Cream Recipe is so decadently sweet and creamy you won't believe you made it at home!

Just Mix and Freeze, Easy Peazy!

This recipe is just like my others and is mix and go. I added all the ingredients to the bowl of my Ninja mixer and mixed it for about 45-60 seconds until it was thickened a bit with very soft peaks. Next it was gently spooned into an oval pyrex container (think meatloaf pan size) and put it in the freezer for about 3 hours.

We devoured it with chocolate sauce and extra malted milk balls.

Yum, yum, yum is all I have to say.

After the Homemade Chocolate Malt Peanut Butter No Churn Ice Cream was frozen and the first round eaten, I took what was left in the pyrex container and added it to the smallest wide mouth mason jars I could find. Then I added the chocolate sauce and malted milk balls on top and put them in the freezer for later. It was the perfect small serving size. What’s better is the whole bowl doesn’t have to be taken out every time someone wants a bite. These little mason jar personal ice cream bowls are so cute and would be perfect to serve at your next get together or kids birthday party.

Looking for some more Homemade Ice Cream Recipes? Try my Pumpkin Spice Ice Cream or Salted Caramel Pecan Ice Cream.  Both are just as fast, easy and no churn just like this one!

Homemade Chocolate Malt Peanut Butter No Churn Ice Cream Recipe is so decadently sweet and creamy you won't believe you made it at home!

Homemade Chocolate Malt Peanut Butter No Churn Ice Cream

Ingredients

  • 2 cups heavy whipping cream-use the cartons of liquid cream, not pre-whipped cream
  • 1 cup of regular whipping cream
  • 1 can sweetened condensed milk
  • 15-20 crumbled/broken malted milk balls
  • 4 tablespoons malt
  • 6 tablespoons chocolate syrup
  • 2 tablespoons peanut butter (creamy or crunchy)
  • Optional Toppings: Chocolate sauce, Caramel, Nuts, Whipped Cream or Candy

Instructions

  1. Add all ingredients to a bowl and mix together using a mixer, food processor or blender for 30-45 seconds. It will thicken and form soft peaks.
  2. Pour into a glass, plastic or metal pan and place in freezer for 2-3 hours or until frozen through.
  3. Serve frozen with toppings of your choice
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Homemade Salted Caramel Pecan No Churn Ice Cream

Homemade Salted Caramel Pecan No Churn Ice Cream

Homemade Salted Caramel Pecan Ice Cream

If I had to choose a favorite Ice Cream flavor, I’d say Chocolate Chip that comes from the local Ice Cream parlor. It’s the perfect blend of shaved dark chocolate and cream. I’ve never found any other like it. My second favorite is my very own creation, Homemade Salted Caramel Pecan No Churn Ice Cream.

It’s creamy sweet, with a bit of salt and full of toasty, meaty pecan pieces. It was so easy to make and I even made it while we had grandbabies and their parents visiting. The kitchen was very full-just the way I like it! It pulled together in 5 minutes plus the time it took to freeze it and guess what? It tastes amazing!

Homemade Salted Caramel Pecan No Churn Ice Cream is so quick and easy to make, mix and freeze for a decadent dessert anytime!

If you love real cream, (the kind used to make the real deal, fresh, homemade whipped cream) then you’ll love this ice cream. The heavy cream is blended with rich, perfectly sweetened condensed milk until it’s thick and creamy smooth. A dash of vanilla and you’ve got a great base for chocolate syrup, caramel sauce, nuts, cherries, more whipped cream or fruit. Banana Split anyone?

This time though, I wanted to use some jarred salted caramel and pecans in my ice cream. I simply put all the ingredients into my food processor with the mixing attachment, blended for about 45 to 60 seconds until it formed soft peaks, then put it in a glass pan and froze it for a few hours. The family was in awe and could hardly wait for me to get the pictures done so they could dig in! And they weren’t disappointed. It was a huge hit.

I hope you love this as much as we did! Check out my Pumpkin Spice Ice Cream recipe for more deliciousness!

Melissa

Homemade Salted Caramel Pecan No Churn Ice Cream is so quick and easy to make, mix and freeze for a decadent dessert anytime!

Homemade Salted Caramel Pecan No Churn Ice Cream

Ingredients

  • 2 cups heavy whipping cream-use the cartons of liquid cream, not pre-whipped cream
  • 1 cup of regular whipping cream
  • 1 can sweetened condensed milk
  • 1/2 cup chopped pecans
  • 1/2 cup jarred salted caramel
  • Optional Toppings: Whipped cream, Caramel, Chocolate sauce, nuts, sprinkles or other candies.

Instructions

  1. Put all ingredients into a mixer or food processor and mix on high for 45-60 seconds.
  2. The cream will be thick with soft peaks.
  3. Put in a glass, metal or plastic container that can be put in the freezer.
  4. I used an 8 x 8 square glass pan.
  5. Place in freezer for about 3 hours or until frozen through.
  6. Serve with more of the salted caramel, some whipped cream, toasted pecans or any of your favorite toppings.
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Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes

Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes

(This post contains affiliate links which means I will make a commission if you choose to

make a purchase through a link on my site. Thank you for your support!)

It’s fall y’all! Time to break out the pumpkin spice everything!

What better way to welcome the fall than with Pumpkin? No one seems to get tired of it in their coffee. It’s a huge hit in pies, breads and soups. My favorite though is Ice Cream! No churn, fix it really fast, creamy and delicious ice cream. It’s perfect when you live in the south and the weather doesn’t feel like fall until Christmas. Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes are the perfect way to celebrate the season with the flavors even if the leaves aren’t falling yet!

Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes are the perfect desserts for fall!

You’ve got to love a one dish, easy to prepare dessert that’s creamy cold, sweet and delicious!

Pumpkin Spice Ice Cream and Creamy Milkshakes - the perfect fall dessert for all ages!Click To Tweet

 

Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes are the perfect desserts for fall!

Love Milkshakes? Throw some of this pumpkin ice cream in the blender with some milk and voila!

Then, add some crumbled candy, ( I used peanut butter malted milk balls) and some whipped cream to top it off with a little more sweetness. Not that it needs it, but why not? It’ll only make it that much more delicious!!

 

Homemade Pumpkin Spice Ice Cream and Creamy Milkshakes are the perfect desserts for fall!

 

Need another great holiday recipe? Try my Green Bean and Artichoke Casserole it’s the perfect side dish for your holiday feast!

 

 


Creamy Pumpkin Spice Ice Cream and Creamy Milkshakes

Ingredients

  • 1/2 can pumpkin-about 6-7 ounces. This is a light pumpkin flavor, add a little more if you want a richer pumpkin flavor.
  • 1 1/2 teaspoons pumpkin pie spice
  • 1 can sweetened condensed milk
  • 16 ounces heavy whipping cream

Instructions

  1. Mix all ingredients together well using a mixer until soft peaks form.
  2. Place in a loaf pan and cover with plastic wrap or a lid if you have one.
  3. Freeze for 2-4 hours or until it's frozen completely through.
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Easy Quiche Recipe With Bacon and Gruyere

Easy Quiche Recipe With Bacon and Gruyere

Easy Bacon and Gruyere Quiche Recipe

Quiche has always been a favorite of mine. It’s the kind of meal that’s great for any time of the day (or night). Breakfast, brunch, lunch or dinner. How many food items can boast that versatility? You’ve got your eggs, bacon and cheese. Sounds perfect for breakfast. Quiche is kinda fancy looking: Brunch anyone? It’s packs up really nicely to take along for a brown bag lunch. Need a quick meal to throw together after a long day at work? Yeah, it covers that too. And if you add a salad and soup to a slice of Quiche you’ve got a very filling, satisfying meal on your hands! Easy Quiche Recipe with bacon and Gruyere is crazy easy to throw together.

Use a prepared pie crust from the frozen section at the grocery store and all you have to do is literally throw all the ingredients into a bowl, mix it up well, pour it into the crust and bake. It doesn’t get much simpler than that! Don’t have Gruyere cheese on hand? Use cheddar or Swiss. Don’t have any bacon? Use ham or spinach or broccoli. Heck, you can slice an onion and use it instead of meat. There’s plenty of protein in the eggs you’re using. See, not only is it quick and easy, it’s extremely versatile and very economical!

This Easy Bacon and Gruyere Cheese Quiche Recipe is perfect for Brunch or Breakfast!!

You’ll love this Easy Quiche recipe made with bacon and gruyere cheese-serve it for breakfast, brunch, lunch or dinner!

 

Quiche is a savory pie

that starts with eggs, cream and cheese baked into a flaky pie crust. Most times there’s also a protein added and sometimes even vegetables. Spinach, swiss cheese and ham are the ingredients in a Quiche Florentine and Quiche Lorraine is bacon, swiss cheese and onion. There are a ton of quiche recipes out there and you can really add any combination of ingredients that you like or have on hand. Go crazy with it! What are your favorite cheese, meat and veggie combo’s? Add them to my recipe in place of the cheese and bacon and you’ve got your own specialty Quiche recipe!

Easy Quiche Recipe with Bacon and Gruyere is an easy meal for anytime of the day or night!Click To Tweet

This Quiche Recipe is a great option for those days when you just don’t know what to cook. If you keep a frozen pie crust on hand (or make your own) and have some eggs, milk and cheese you are well on your way to a really delicious low cost meal that your whole family will love!

I normally serve my quiche with a fruit salad and sometimes a green salad on the side. It’s a perfect meal for a hot summer night when you’re hungry but don’t want a heavy meal. It’s also great served with a bowl of soup on the side for those cooler days and night.

Do you love quick and easy recipes? You might also like these-I’m all about quick and easy!!

Quick Pressure Cooked Cheesy Broccoli and Potato Chowder

 Quick Pressure Cooked Broccoli Potato Chowder

 

 

 

 

 

 

 

Quick and Easy Fettuccine Alfredo Recipe

 

 

 

 

 

 

 

 

 

 

Easy Bacon and Gruyere Quiche

Ingredients

  • 1 deep dish pie shell
  • 1 egg yolk (to brush on pie shell before baking)
  • 8-10 slices of fried bacon, drained and crumbled
  • 4 whole eggs plus 1 egg white (left from the separated yolk above)
  • 2 cups half and half
  • 1 1/2 cups shredded Gruyere cheese (you can use a mixture of swiss and gruyere)
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400 degrees.
  2. Lightly brush the pie crust with the egg yolk around the edges. Using a fork, put several holes in the bottom of the pie crust. Place the crust on baking sheet.
  3. In a mixing bowl, beat the eggs well, add the half and half, crumbled bacon, cheese, salt and pepper. Mix well and pour into the uncooked pie shell.
  4. Put the Quiche in the preheated oven, turning the temperature down to 375 degrees and let it cook for 35-40 minutes.
  5. You will know it's ready when a knife inserted in the center comes out clean.
  6. Tips: I normally start checking it at about 25-30 minutes so it doesn't overcook.
  7. If you are using a regular pie crust and not deep dish, you will have too much filling and may need to use a second pie crust. In this instance cooking time will be shorter, so check it accordingly.
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Italian Pizza Pie

Italian Pizza Pie

(This post contains affiliate links which means I may make a small commission if you make a purchase through one the links on this site. This helps to keep the site going. Your support is truly appreciated!)

Homemade Italian Pizza Pie Recipe

I found this Italian Pizza Pie recipe in my father’s rather large 3 ring binder of a cookbook after he passed away. Funny, I’d never seen this cookbook one time the whole time he’d lived with us! It’s huge, apparently I wasn’t paying attention. It’s a shame because I would have been enjoying this pizza recipe much sooner if I had! Anyway, this is an old family recipe straight from one of the Italian restaurants they owned while my father was growing up. In full disclosure, I did make a couple of changes to the ingredients for the sauce part but that’s all.

I Love Pizza!

Next to pasta, Pizza is my favorite comfort food. My favorite way to eat it is at a restaurant piping hot and straight out of the oven. It’s so much better that way don’t you think? Sometimes we get it from a chain that makes the pies in house and then you take them home to bake them. Those are pretty tasty and on Tuesdays they have a fantastic price, but it’s still not the same. I still say they are always better at home or in the restaurant. Does that make me a Pizza snob? Oh well, maybe I am. 🙂

The Recipe

This Italian Pizza Pie recipe makes an authentic pizza crust especially if you do it in a black iron skillet, use a pizza stone or better yet a pizza oven! The sauce is really rich and delicious. Now when I make a pizza at home, this is my go to recipe, straight from the family recipe book. A pizza oven like one of these is on my wishlist. I also added a few other Pizza related items you might just need in your kitchen too!


Please use good quality cheeses like Romano and Provolone. You will be happy you did and it will be so much better that way.  I like to make one pie in the iron skillet and have a deep dish version and then make another on a pizza pan or stone that is thin and crispy. This usually pleases everyone. Oil your pizza pan with some good quality extra virgin olive oil for a super crispy crust.

What a travesty that I haven’t had this Italian Pizza Pie recipe all my life. I don’t even remember my father “Sal” ever making it! So weird because he cooked all the time! I found some other Pizza Equipment that you might also be interested in. If you like Italian Food, you might also enjoy my Spinach and Cream Cheese Canneloni Recipe.

I hope that you will enjoy it as much as we do! Thanks for stopping by today. I hope to hear from you soon letting me know what you think about this recipe.

Melissa

 

 

 

 

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Print Recipe
Authentic Italian Pizza Pie
Authentic Italian Pizza Pie
Course Main Dish
Cuisine Italian
Prep Time 2-3 hours
Cook Time 15-20 minutes
Passive Time 90 minutes
Servings
people
Ingredients
Pizza Dough
Pizza Sauce
Pizza Toppings (all optional)
Course Main Dish
Cuisine Italian
Prep Time 2-3 hours
Cook Time 15-20 minutes
Passive Time 90 minutes
Servings
people
Ingredients
Pizza Dough
Pizza Sauce
Pizza Toppings (all optional)
Authentic Italian Pizza Pie
Instructions
Pizza Dough
  1. Add yeast to the warm water and stir until dissolved. Set aside for about 10 minutes. Mix the rest of the ingredients in a mixing bowl and then add the yeast mixture. Mix until combined. Cover the bowl with a damp dish cloth and set in a warm place to rise. Once the dough has doubled in size, knock it down once and let it rise again. After it's risen a second time, knock it down again and roll out your pizza dough.
Pizza Sauce
  1. While your dough is rising, you can make your pizza sauce. Saute the onion and garlic in the extra virgin olive oil on medium heat. Once the vegetables are softened (about 5 minutes) add all the other ingredients. Let this sauce simmer on low heat for about 30 minutes.
Recipe Notes

This recipe will make 2 small to medium pizza's with a regular crust. You can roll it out to your desired thickness, but keep in mind that cooking times will vary depending on your oven, the thickness of the crust and the type of pan you are cooking in.

After the dough and sauce is ready it's time to make your pizza.

Preheat your oven to 400-425.

Apply light coating of extra virgin olive oil onto your pans.

Roll out or press the dough into the pans. Using a fork, poke several holes in the bottom of the crust.

Then add your sauce and the toppings of your choice.

Place in oven and carefully watch the progress as each oven is different. It should take 15-20 minutes depending on the thickness of the crust and the temperature. If your crust is really thick you will want to turn the oven down to 375 and cook it a bit longer to make sure it is cooked through. When your crust is browned to perfection, it's time to take it out of the oven and Enjoy!

**For a Deep Dish Pizza use a cast iron skillet generously oiled with olive oil. Press the dough into the skillet and about half way up the sides then add your toppings.

 

Quick Pressure Cooked Cheesy Broccoli and Potato Chowder

Quick Pressure Cooked Cheesy Broccoli and Potato Chowder

Pressure Cooked Cheesy Broccoli and Potato Chowder with Sharp Cheddar Cheese

Oh my goodness. It sure is hot outside. Too hot you’d think for a bowl of soup or chowder. But, since I like to cook with what I have on hand, sometimes the weather doesn’t matter. It’s fun to try to come up with something new to cook using just what’s already here. When I went on my little “hunt” I had all the ingredients for a wonderful new “go to” recipe that we will enjoy over and over again. Introducing Quick Pressure Cooked Cheesy Broccoli and Potato Chowder!

Quick Pressure Cooked Broccoli Potato Chowder

This is possibly one of the easiest recipes I’ve ever made. All but one of the ingredients are literally thrown into the pressure cooker and cooked for 5 minutes, then blended before adding a large quantity of cheese. I used Extra Sharp Cheddar but you can use the cheese of your choice. I think Monterrey Jack or Gruyere would be excellent choices too. It does take longer than 5 minutes to cook it. You will need to factor in the prep time for chopping. And don’t forget your pot will take a few minutes to get to pressure before the actual cooking starts. All in all, it’s still a pretty quick and delicious meal to put on the table for your family!

This chowder would be great for lunch paired with a hearty sandwich or with a small salad for a light and easy nighttime meal. The recipe made one meal for my husband, my mother and myself with enough left over to freeze for later. If you have a large family, double the recipe so you can freeze some for the next time you are crunched for time.

Instant Pot Tip:

Did you know that if you freeze leftovers in a ziplock bag or food saver bag, you can easily cut the bag away and add the frozen food to your Instant Pot for a really quick defrost and heat up? It’s so easy, I do it all the time!

I really think you will enjoy this chowder no matter what the temperature is outside. Quick, easy, one pot recipes are always the best in my opinion!

See you soon!

Melissa

Quick Pressure Cooked Cheesy Broccoli and Potato Chowder

Ingredients

  • 3 large potatoes peeled and cubed
  • 2-3 cups frozen or fresh broccoli
  • 4 cups chicken broth or stock
  • 1/2 cup chopped onion
  • 1/2 cup green or red bell pepper chopped
  • 1/2 cup chopped celery
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 8-12 oz. sharp or extra sharp cheddar cheese
  • 1 cup milk or water (optional to add at the end if you want a thinner chowder)

Instructions

  1. Set the cheese to the side.
  2. All all other ingredients to your pressure cooker.
  3. Lock lid and cook on manual high pressure for 5-8 minutes.
  4. When the pressure has released, carefully open and using an immersion blender or potato masher, gently mix leaving some small chunks of potato and broccoli. If you want a smoother finish, blend until all lumps are totally gone.
  5. Next, add the cheese and stir.
  6. You will now need to heat the soup a bit more to incorporate the cheese and thicken it up a bit. If you are using an electric pressure cooker, you can turn on the saute function and heat it up that way until it's bubbly hot.
  7. If you'd like it a bit creamier or thinner, add the optional water or milk at this point.
  8. Serve with crusty bread for dipping or croutons on top.
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Pressure Cooked Cheesy Broccoli and Potato Chowder is quick to make, filling, freezes well and tastes fabulous!

Easy Cajun Red Beans and Rice

Easy Cajun Red Beans and Rice

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Easy Cajun Red Beans and Rice Recipe-It’s a taste of Louisiana in every bite!

There’s just something about a big bowl of hot, spicy red beans and rice any day of the year! If you’ve never tried them, you are missing out. I want to help you experience this delectable dish by providing you with an easy to follow recipe. Easy Cajun Red Beans and Rice is simple to make, inexpensive and extremely versatile. You can prepare it stove top, in your slow cooker or in your Instant Pot/Pressure Cooker. The spices can be adjusted to your own tastes so if you don’t care for spicy, just add less. You have so many options with this recipe.

Check out this easy to prepare, inexpensive, tasty Cajun #Red Beans and Rice Recipe #dinnerClick To Tweet

If you live in a high altitude, the beans will take much longer to cook than they do down south. Living in Colorado for a while proved quite a challenge for me when cooking dried beans. The beans never got soft enough! They were too firm and hard, even after cooking all day after pre-soaking and following directions to a “t”.

So take it from me and my first hand experience, if you live at a high altitude, plan to add some cooking time (quite a bit) to your recipe so that the beans will get nice and soft. I found a great blog post on ‘Simply Being Well’ and you can find it right here for more information on this subject.

I’m happy to say that a few years ago, we moved back to sea level and my days of hard red beans were over. 🙂   Cajun Red beans and rice recipe-It's a delicious, inexpensive and very easy to prepare meal!

Alternative Cooking Methods

This recipe can be cooked on the stove top cooking low and slow over several hours. Using the Slowcooker? Brown everything up on the stovetop then transfer it to a Crockpot or Slow Cooker for 6-8 hours. Another option is to use a Pressure Cooker. Come to think of it, if I had my Instant Pot back in Colorado, I bet that my beans would have cooked beautifully. I haven’t cooked red beans in my Instant Pot yet, but I would start by sauteing the vegetables, then adding the beans and broth.  The I would set it on the Automatic Bean Function or manual pressure for 20-30 minutes.

Disclaimer- I don’t have the exact timing for the Pressure Cooker. I personally would start with 20-30 minutes on high pressure and go from there. Just remember the pressure cooking is an option if you’re in a hurry!

I love to shower my bowl of Cajun Red Beans in Hot Pepper Sauce which finishes it off just perfectly. Serve red beans and rice with a nice salad and some hot garlic bread for a full and filing meal. Your family will love it!

Whatever method you decide to use, I hope you find them just as delicious as I do! I’d love to hear what you think about my recipe! Please leave a comment below – I love comments!!

Melissa

 

Red Beans and Rice

Ingredients

  • 1 pound dried Red Beans
  • 1 large onion  chopped
  • 1 large  bell pepper chopped
  • 2 cloves chopped garlic 
  • 3 stalks celery chopped
  • 2 tbsp. vegetable oil
  • 1 pound Cajun or smoked sausage sliced
  • 2 quarts water or chicken broth
  • Salt, pepper and Cajun seasoning to taste (be careful using both salt and Cajun seasoning as it may become too salty)
  • About 5 cups cooked rice
  • Tabasco or other Hot sauce but Tabasco is the best!

Instructions

  1. 1. Soak the red beans prior to use according to package directions. (Do not skip this step, or the beans will not soften.) After soaking, drain, pick through for rocks or other nonbean things and set aside. 
  2. 2. In a large pot, heat vegetable oil over medium heat until sizzling.  3. Sauté onion, bell pepper, garlic, and celery until slightly brown. 4. Add in the sliced sausage and brown for 2­-3 minutes
  3. 5. Remove from heat and let cool slightly.
  4. 6. Add the chicken broth, beans, and seasoning and bring to a boil on high heat. 7. Turn heat to a low simmer for at least 2 hours and up to 6 hours or until beans are tender.  8. Enjoy! Note: This can also be made in your slow cooker or Instant pot. 
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Slow Cooker Chili With Beans

Slow Cooker Chili With Beans

   Homemade SlowCooker Chili with Beans- A Bowl For Every Taste!

Around here, we love chili all year long. Even on days when it’s 98 degrees and 100% humidity, you might see us enjoying a bowl of Slow Cooker Chili with Beans! I know, most think of chili as Fall or Winter fare, perfect for the Football game on Sunday afternoons and you’d be right, but it’s such an easy and hearty recipe that you should really make it more often!

We all like it served a bit differently too. That’s why this recipe is so versatile and it would be perfect for a party food bar. The hubs loves his over rice and I love mine over pasta. My mother on the other hand, prefers to eat hers plain with some saltine crackers. We top it with cheese and sour cream and sometimes avocado if we have it around.

Imagine the amazing chili bar set up for your next party: A big pot of delicious homemade slowcooker chili surrounded by bowls of shredded cheese, sour cream, sliced avocados, sliced jalapeno peppers, diced onions, cilantro, steamed rice, pasta, corn or tortilla chips (or both!), diced fresh tomatoes and saltine crackers. What did I miss? Leave me a comment and let me know what you’d add to your Chili Bar!

Slow Cooker Chili with Beans - It's a Quick and Easy meal to prepare that is so versatile. Perfect for a Chili Bar at your next party!

I start my Slowcooker Chili with beans by using high quality lean ground beef that is browned with chopped onions and garlic. I don’t really have a secret to the chili, it’s just got to be full of flavor and my husband likes it more like a brothy soup instead of thick and heavy. I’ve found that homemade chili is much better when you are not shy with the chili powder. I use A LOT of Chili Powder. You will need to break out the measuring cups.

If you want a less soupy chili, just add less water or thicken it up with masa flour. (I’d start with 1 tablespoon of masa flour stirred into 2 tablespoons of the hot chili broth in separate bowl or cup until it’s smooth, then whisk it into the pot of chili. Repeat until you get the thickness you want) You can also use all purpose flour to do this but the masa flour really enhances and complements the flavors of the chili.

Do you prefer to use an electric pressure cooker?

Another benefit of this recipe is that you can use your electric pressure cooker and do it one pot style! Saute, brown and then turn the slow cooker or the pressure cooker on and let it do it’s thing. It will be delicious any way you decide to go. Low and slow or Fast and high, either way, you will be pleased!

Wow guests at your party by setting up a #homemadechili bar for customized bowls of yum!Click To Tweet

Slowcooker Chili with Beans is a quick and easy meal anytime!

I hope you enjoy this really easy, satisfying bowl of chili!

Melissa

Slow Cooker Beef And Bean Chili

Ingredients

  • 1/2 large onion chopped
  • 3 cloves garlic finely chopped or crushed
  • 1 tbsp vegetable or olive oil
  • 1 to 1 1/2 pounds lean ground beef
  • 1/4 cup chili powder
  • 1 1/2 teaspoon salt or to taste
  • 1 teaspoon pepper
  • 1 teaspoon cumin
  • 28 oz can diced tomatoes
  • 1 can drained kidney beans plus one can of water for thinner chili
  • Optional Ingredients and Toppings:
  • Shredded Cheese
  • Sour Cream
  • Diced onion
  • Green Onion
  • Frito's or Tortilla Chips
  • Cooked Rice
  • Cooked Pasta
  • Avocado Slices
  • Sliced Jalapenos or other peppers
  • Fresh Cilantro

Instructions

  1. Heat the oil in a skillet and saute the onion until it's soft and clear. Add the garlic and ground meat and cook until the meat is browned.
  2. Add the chili powder, cumin, salt and pepper to the meat and mix well.
  3. Move the meat to the slow cooker and add the tomatoes, beans and water (if using).
  4. Stir well and turn the slow cooker on for 4-6 hours.
  5. If you are cooking this on the stovetop cook for 1 to 1 1/2 hours on low heat.
  6. Using the Instant Pot or other Pressure Cooker?
  7. Use the Saute function for the onions, garlic and meat, then turn it on the slow cooker function for 4-6 hours or Pressure Cook it on the Chili/Bean function.
  8. Serve plain or over rice, pasta or corn chips.
  9. Top with your favorite optional toppings
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Low Carb Pasta and Vegetable Alfredo

Low Carb Pasta and Vegetable Alfredo

(This post contains affiliate links-I will make a commission

if you make a purchase from a link on this site)Low Carb Pasta and Vegetable Alfredo has stolen my heart. Now you can have your pasta and eat it too! It's perfect if you are counting carbs and calories!!

I’ve fallen in love…

With Low Carb Pasta and Vegetable Alfredo that is more delicious than I could have ever imagined!!! It’s so perfect, al dente, and did I say perfect?

Who knew that this even existed? Oh, I’ve tried the low carb versions at the grocery store, the miracle noodles, the whole wheat varieties, but nothing ever compared to my first love. True Blue Real Pasta. Until now.

I found out about this pasta from a fellow blogger who posted an Instant Pot Recipe on Facebook. It was a yummy chicken and noodle dish, pure comfort food. The recipe called for these little egg noodles, called Carbo Nada. You can find that recipe and more on her website my30pointlife.com.

Low Carb Pasta and Vegetable Alfredo

The first time I used Carbo Nado Fettuccine noodles, I just did a simple butter and olive oil with some salt and fresh Parmesan and it was delicious.There aren’t many pasta (or any for that matter) dishes that I don’t like, but yesterday, I made a dish that was so good that I knew I had to share it with you.

If you’ve followed me, you know that I like to cook using what I’ve already got around the house and try to stay out of the store as much as possible.

Am I always that disciplined? No, but I try. So anyway, I had some fresh baby spinach, onions, baby salad peppers and garlic. I just sauteed that all up and added the pasta, some half and half and a little Parmesan cheese and had one of the most delicious dinners EVER. And it was not loaded with carbs that would turn my fat into more fat or raise my blood sugar unnaturally. And to top it off, each serving of the pasta, has 15 grams of protein!

This dish is similar to some of my other pasta recipes, like my Fettuccine Alfredo or Bowtie Pasta Primavera.  You can use those recipes and just replace the regular pasta with the carbo nada pasta, to make them low carb as well! This just makes me so excited, and I can’t wait to show you some more recipes I plan to create with this great pasta!

I hope you enjoy this one and would love to hear how you like it when you try it!!

Melissa

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Low Carb Pasta and Vegetable Alfredo

Ingredients

  • 2 cups Carbo Nado Fettuccine Egg Noodles
  • 1 tablespoon extra virgin olive oil
  • 1 large clove crushed garlic
  • 1/2 to 1 small chopped onion
  • 3-6 small salad peppers, diced, chopped or sliced (whatever you want!)
  • 1/2 bag to a full bag of fresh baby spinach. It will seem like a lot but it will shrink to nothing, so the more you add the better if you like spinach.
  • 1/2 cup half and half-You might need about 1/2 cup more to add at the end if you want a creamier pasta sauce
  • 1/4 cup Parmesan, Romano or a blend of these cheeses-you will want to have another 1/4 to 1/2 cup of cheese to the side so you can add it to the sauce when/if you add more half/half and to sprinkle on top when serving
  • Red Pepper Flakes to taste
  • Salt and Pepper to taste

Instructions

  1. Boil water and then cook pasta to package directions, about 3 minutes.
  2. While the pasta is boiling, heat the olive oil in a skillet.
  3. Saute the onions, garlic, peppers and spinach until soft.
  4. When noodles are done, drain almost all of the water out, but reserve about 1/2 cup of the water.
  5. Pour 1/4 cup of the pasta water and the noodles into the skillet with the vegetables and stir to combine.
  6. On low heat, add the half and half and 1/4 cup of cheese and stir until creamy.
  7. If pasta seems too dry or if you like a creamier version, begin adding the additional pasta water , half and half and cheese until you get it to your desired consistency.
  8. Salt and Pepper to taste.
  9. Serve with a sprinkle of cheese and red pepper flakes.
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MelClaire’s Homemade Meatball Showdown Recipe 1

MelClaire’s Homemade Meatball Showdown Recipe 1

(This post contains affiliate links which means I will make a

commission if you make a purchase by clicking a link on my site)

Homemade Italian Meatballs With Ground Beef and Italian Sausage

So if you’re following the Meatball Showdown Throw down, you’ll know that we have two recipes that I really want to have compared to see which one people like the best. One of them is my Father’s recipe and the other one is my Mother’s version. I have a version too, but I’m saving that for another time.

Meatball Recipe Number 1

Homemade Meatball Showdown Recipe 1 is made with not only ground beef but has ground Italian Sausage included in it too! You can use sweet sausage or go crazy with some HOT Italian Sausage! Make it hotter by adding some crushed red pepper if you like it really spicy. This meatball is meaty, firm, savory and goes well with any type of pasta sauce.

Cook these in Nonna’s Slow Cooker Pasta Sauce  for a decadent Italian feast!

Note: You could also make these small and use them as an appetizer with any type of sauce. (ie: Grape jelly and chili sauce, Raspberry preserves and Sriracha, or whatever your favorite combination is)

Remember, this is the first meatball recipe in my Meatball Showdown, so I want to hear from you after you make them so I know who’s meatball won the prize! See what’s it up against in MelClaire’s Homemade Meatball Showdown Recipe 2 .

Happy cooking!

Melissa

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MelClaire's Homemade Italian Meatballs #1
Homemade Italian meatballs
MelClaire's Homemade Italian Meatballs #1
Prep Time 1 hour
Cook Time 5-6 hours
Servings
people
Ingredients
Prep Time 1 hour
Cook Time 5-6 hours
Servings
people
Ingredients
MelClaire's Homemade Italian Meatballs #1
Instructions
  1. Saute onions in 1 tbsp olive oil until brown. (Reserve the other tbsp of EVOO for use when browning the meatballs) In a separate bowl, mix the eggs, parsley, basil, Parmesan cheese and the crackers until well blended. Add the browned onions and garlic powder to this mixture and stir. Then add the ground sirloin and Italian Sausage and mix well with your hands until all the ingredients are well mixed.
    Saute onions in 1 tbsp olive oil until brown. (Reserve the other tbsp of EVOO for use when browning the meatballs) 
In a separate bowl, mix the eggs, parsley, basil, Parmesan cheese and the crackers until well blended. Add the browned onions and garlic powder to this mixture and stir. Then add the ground sirloin and Italian Sausage and mix well with your hands until all the ingredients are well mixed.
  2. Make a small meat patty and place it in your frying pan, cook completely then taste. This is where you will add your salt and pepper to taste. Don't be disappointed at this point, remember the meatballs will be cooking in your sauce for several hours so will be soaking up all that extra flavor while they are cooking.
  3. Next roll your meatballs into balls using a spoon or ice cream scoop to keep them the same size. (Tip-If using your hands to roll them, you can wet your hands with water in between to keep the mixture from sticking to your hands.)
  4. Next add the other tbsp of olive oil to a skillet on medium heat. When the pan is hot, add the meatballs to the skillet and brown them on all sides. Drain the browned meatballs on paper towels then add them to your Pasta sauce, letting them cook for several hours. Note: Try this with Nonna's Slow Cooker Pasta Sauce - see link above
Homemade Meatball Showdown Throwdown

Homemade Meatball Showdown Throwdown

Welcome to the MelClaire Homemade Meatball Showdown Throwdown!!

It’s Meatball vs Meatball in this fun showdown!

 

Experience 2 different Italian Meatball Recipes in my family's Homemade Meatball Showdown Throw down! Both delicious but they are very different. Which meatball will you love the best?

 

My inspiration for this Homemade Meatball Showdown Throwdown came when my daughter recently told me that she had made her PawPaw’s meatballs and she knew he must be smiling down from Heaven! He probably was, but what I was thinking was ‘why did you make his when Grandma’s are so much better?’ Sorry Dad, but in my opinion, she’s got you beat here!

So-I need to know what you think, which is better?

For the sake of this little contest, I will post the recipes as One and Two, so you won’t know who you are voting on. This will give my mother some joy and fun while she is awaiting the results!! Daddy will be be up there in heaven laughing and happy either way it goes! 🙂

Both of the recipes are linked below so you can print each separately.

The recipes are found here ↓

Meatball 1 vs Meatball 2

Let’s all decide who’s meatballs are the best; PawPaw aka Sal (my father) or Grandma’s aka Mimi (my mother). Are you in?

But first…

 

 

 What are meatballs?

 

Some might think a meatball’s a meatball right? I’m here to tell you that is Absolutely NOT the case, all meatballs are not created the same!

Meatballs are balls of seasoned ground meat that can be made with beef, veal, pork, chicken, turkey or sausage. They can be used in all types of sauces, but are most recognized in the US in a tomato gravy or sauce that is served with Pasta aka Spaghetti and Meatballs. Did you know that Spaghetti and Meatballs is not a traditional Italian meal? It was created by Italian immigrants to the US! Wow, who knew?

There are countless ways to make meatballs. They come in all shapes and sizes. They are soaked in all different types of sauces from different regions of the world. Some aren’t even made with meat! Some are firm, some are soft, some are meaty, some are hot, Dr. Suess I am not! 😆 (Sorry I couldn’t resist)

I come from an Italian American family and was so surprised to hear that Spaghetti and Meatballs originated in the US. I had no idea! When I was a kid, my grandparents served lots of Spaghetti and Meatballs in their restaurant that was called “The Italian Restaurant”, so I just assumed…you know what they say about that! My bad.

 

 

What I Know About Meatballs

 

I have been watching my family cook Italian food my whole life. If you’ve read any of my other posts, you’ll know that I LOVE PASTA! So I cook this stuff a lot. My Sicilian father “Sal” was a great cook who grew up in the Italian restaurant business. He never owned his own restaurant, but he did cook a lot and he taught my non-Italian mother how to cook many Italian dishes. I grew up eating a lot of spaghetti and meatballs, lasagna and stuffed artichokes. Also a lot of garlic and bread with olive oil!! Yum-

Over the years I’ve worked with these recipes and have adapted some of them with my own touches as most home cooks do. I actually have a slightly different version for my meatball recipe, but for now though, I am going to leave my recipe out of the mix here. I don’t know if my ego can take going up against these other two! But I’ll share them at another time, because they are pretty good too!

Now you need a pasta sauce recipe! Why not cook one in the Slow Cooker?

 

 

C’mon, you know you do and I have the perfect recipe for just for you! I’d love you to give it a try. You can find the recipe for Nonna’s Slow Cooker Pasta Sauce-right here.

You can cook the sauce in the crockpot/Slow Cooker, add the browned meatballs to the sauce and let it cook all day while you’re at work! When you get home, cook up a batch of pasta and garlic bread and dinner is served!!

(Just a little note that the first time this post was done, it was set up as a contest between the two recipes. Since the contest is over now, I’ve updated the post without the contest information. BUT, I’d love to hear what you think about the recipes and which one you think would be better or is better if you decide to cook them!)

Melissa

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MelClaire’s Homemade Meatball Showdown Recipe 2

MelClaire’s Homemade Meatball Showdown Recipe 2

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if you purchase a product by clicking a link on this site)

Post updated 6/4/17

Homemade Meatball Showdown Recipe 2

 

Welcome back to the second Meatball recipe in my Meatball Showdown/Throwdown!

I’m sorry, but I’ve just gotta say it, Homemade Meatball Showdown Recipe 2 is my favorite of the homemade Italian meatball recipes currently found on my site. #2 is not only a moist, tender and succulent meatball but it’s full of so much flavor you might just fall in meatball love! Is that even a thing? Yes, yes it is my friend!

I’ve made a lot (thousands) of meatballs in my day and over the years I’ve found that the flavor gets better when they’re browned on the stove top or in the oven and then submerged in a big pot of savory tomato gravy that cooks slowly for a long period of time. They’re even better the next day and if you freeze some for later, they’ll be even better if that’s possible. All that sitting together just marries all the flavors so perfectly and it’s just so delicious! Can you tell that I really, really, really love meatballs and pasta?

Homemade Meatball Showdown Recipe 2 is a delicious, tender and moist Italian Meatball that will have you craving Spaghetti and Meatballs all the time!

More about meatballs…

Like people, meatballs come in all shapes and sizes and since we all have different tastes and preferences where food is concerned, this is a great thing! Maybe you really haven’t given that much thought to meatballs and you might even think I have a “problem” since I can’t stop talking about meatballs. But aren’t you happy to know there’s a meatball recipe out there just for you?  Really, think about it, this is a big world that’s full of all kinds of meatballs and (yeah, other things too, but focus, it’s all about meatballs here) don’t you just want to try them all out? Dip them in all kinds of sauce and put them on all kinds of bread?

You can use these meatballs as appetizers, on meatball subs, meatball sliders or whatever your heart desires but please do me a favor and enjoy them, savor them and share them with your family and friends!  Whether you like #1 or #2 better doesn’t really matter, I’m just crazy happy to be able to give you options for your recipes all in one place. Variety is the spice of life!!

You can find #1 here: MelClaire’s Homemade Meatball Showdown Recipe 1!) Spoiler alert! Number 1 has both ground beef and Italian Sausage in the recipe so If you love a firmer, more seasoned meatball, #1 might just be for you! 

Try these with Nonna’s Slow Cooker Pasta Sauce here.

Melt in your mouth #Italian Meatballs are going to become your favorite go to Italian recipe!Click To Tweet

Happy cooking!

Melissa

(Affiliate Link)

Homemade Meatball Showdown Recipe 2 is made with ground beef and seasonings for a tender and delicious meatball. These are great in subs!

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MelClaire's Homemade Meatball Showdown Recipe 2
These meatballs are moist and tender and soak up all the goodness in your pasta sauce while they are cooking.
MelClaire's Homemade Meatball Showdown Recipe 2
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 4-8 hours
Servings
people (9-10 large meatballs)
Ingredients
Course Main Dish
Cuisine Italian
Prep Time 1 hour
Cook Time 4-8 hours
Servings
people (9-10 large meatballs)
Ingredients
MelClaire's Homemade Meatball Showdown Recipe 2
Instructions
  1. Beat the eggs in a bowl with 1/4 cup of water. Add the salt, pepper, garlic powder, Italian seasoning and parsley and mix well.
  2. Next, take the slice of bread and wet it with water. Wring the water out and then add to the egg/seasoning mixture. Beat all of this together well.
  3. Add the ground beef to the mixture and again mix well.
  4. Finally, add the breadcrumbs and the cheese to the meat mixture, mixing well with your hands.
  5. Next roll your meatballs into balls using a spoon or ice cream scoop to keep them the same size. (Tip-If using your hands to roll them, you can wet your hands with water in between to keep the mixture from sticking to your hands.)
  6. Next add a tbsp of olive oil to a skillet on medium heat. When the pan is hot, add the meatballs to the skillet and brown them on all sides. Drain the browned meatballs on paper towels then add them to your Pasta sauce, letting them cook for several hours with the pasta sauce. Note: Try this with Nonna's Slow Cooker Pasta Sauce