Dump And Bake Your Way To A Fantastic Meatball Casserole

There are so many days when i find myself super busy with the hustle and bustle of life that I forget all about makign dinner. There are also those days where I know I’m going to be busy and I need to get somethign started in the morning as I won’t have time to make a meal later on in the day. That’s when recipes like these come in handy.
Dump and bake meatball casserole is just that. You dump all 5 ingredients into the slow cooker, set it, and forget it! Does it really get any better than that? Nope, not really. Enjoy this amazing meal!

1 (16 ounce) package Barilla uncooked rotini pasta
1 (25 ounce) jar marinara sauce
3 cups water
1 (14 ounce) package fully-cooked miniature (cocktail-size) meatballs (if using frozen meatballs, make sure that they are completely thawed before using)
2 cups Kraft shredded mozzarella (or Italian blend) cheese
Optional: Parmesan cheese and fresh chopped herbs (such as basil, oregano, and parsley) for garnish


Preheat oven to 425 degrees F.
In a large baking dish, stir together uncooked pasta, marinara sauce, water, and meatballs. Cover tightly with aluminum foil and bake for 30 minutes.
Uncover; stir.
Sprinkle mozzarella over the top and bake uncovered for 10 more minutes (or until cheese is melted and pasta is tender).

Most amazing and super easy beef pot roast in a slow cooker

Ingredients :
1 (5 pound) bone-in beef pot roast
salt and pepper to taste
1 tablespoon all-purpose flour, or as needed
2 tablespoons vegetable oil
8 ounces sliced mushrooms
1 medium onion, chopped
2 cloves garlic, minced
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 tablespoon tomato paste
2 1/2 cups chicken broth
3 medium carrots, cut into chunks
2 stalks celery, cut into chunks
1 sprig fresh rosemary

Directions :
Generously season both sides of roast with salt and pepper. Sprinkle flour over the top until well coated, and pat it into the meat. Shake off any excess.
Heat vegetable oil in a large skillet over medium-high heat until hot. Sear the roast on both sides for 5-6 minutes each, until well browned. Remove from the skillet and set aside.
Reduce the heat to medium and stir in mushrooms and butter; cook for 3-4 minutes.
Stir in onion; cook for 5 minutes, until onions are translucent and begin to brown. Add garlic, stir for about a minute.
Stir in 1 1/2 tablespoons flour; cook and stir for about 1 minute. Add tomato paste, and cook for another minute.
Slowly add chicken stock, stir to combine, and return to a simmer. Remove skillet from the heat.
Place carrots and celery in the slow cooker. Place roast over the vegetables and pour in any accumulated juices. Add rosemary and thyme.
Pour onion and mushroom mixture over the top of the roast. Cover slow cooker, turn to high and cook the roast for 5-6 hours, until the meat is fork tender.
Skim off any fat from the surface and remove the bones. Season with salt and pepper to taste.

Bacon and Egg Fried Rice

Chef Spike Gjerde of Woodberry Kitchen in Baltimore has devised a great weeknight clean-out-your-fridge dinner, cooking with whatever vegetables he has on hand. Gjerde makes the meal completely gluten-free for his wife, who has celiac disease: He adds a splash of wheat-free tamari instead of soy sauce.

2 tablespoons canola oil
6 strips of bacon, chopped (3/4 cup)
4 cups chopped mixed vegetables, such as onions, broccoli, carrots, bell peppers and snap peas
Freshly ground pepper
One 1-inch piece of fresh ginger, peeled and julienned (1 tablespoon)
3 garlic cloves, very thinly sliced
6 cups cooked white rice
1 tablespoon tamari or soy sauce
4 large eggs
Hot sauce, for serving

How to Make It
Step 1

Preheat the oven to 400°. In a large nonstick ovenproof skillet or 
wok, heat 1 tablespoon of the oil over moderately high heat. Add the bacon and cook, stirring, until browned and crisp, about 6 minutes. With a slotted spoon, transfer to paper towels to drain.
Step 2

Add the remaining 1 tablespoon of oil to the skillet. Add the vegetables, season with salt and pepper and stir-fry over moderately high heat until crisp-tender, 3 to 5 minutes. Add the ginger and 
garlic and stir-fry for 2 minutes. Add the rice and stir-fry until heated through, about 2 minutes. Stir in the bacon and tamari and season with salt and pepper.Step 3

Using the back of a spoon, make 4 nests in the rice. Crack an egg into each nest. Transfer the skillet to the oven and bake for 5 minutes, until the egg whites are just set and the yolks are runny. Serve the fried rice at once, with hot sauce.

Halvah-Stuffed Challah

1 1/2 cups warm water
1 1/2 tablespoons active dry yeast
1/2 cup plus 1 teaspoon sugar
4 large eggs
2/3 cup canola oil
1 tablespoon pure vanilla extract
8 1/4 cups all-purpose flour
2 teaspoons ground cinnamon
1/8 teaspoon ground cardamom
1 cup tahini
1/3 cup plus 1 tablespoon honey
1 1/2 teaspoons pure vanilla extract
1/2 teaspoon ground cinnamon
Pinch of kosher salt
1 large egg
1 1/2 cups finely chopped halvah (6 1/2 ounces)
Sesame seeds and turbinado sugar, for sprinkling

How to Make It
Step 1 Make the dough

In a small bowl, whisk the water with the yeast and 1 teaspoon of the sugar. Let stand for 10 minutes, until foamy.

Step 2

In a medium bowl, whisk the eggs with the oil and vanilla. In the bowl of a stand mixer fitted with the dough hook, combine the flour, salt, cinnamon, cardamom and the remaining 1/2 cup of sugar. Mix to blend. Add the egg and yeast mixtures and knead until the dough comes together, scraping down the side and bottom of the bowl, about 3 minutes. Scrape the dough out onto a work surface and knead until smooth and slightly sticky, 8 to 10 minutes. Transfer the dough to an oiled large bowl and cover with

Step 3 Meanwhile, make the filling and topping

In a medium bowl, stir the tahini with 1/3 cup of the honey, the vanilla, cinnamon, salt and 2 tablespoons of water until smooth. In a small bowl, beat the egg with the remaining 1 tablespoon of honey and 1 tablespoon of water.

Step 4

Preheat the oven to 375° and line 2 baking sheets with parchment paper. Divide the dough into 2 equal pieces. Transfer 1 piece to a lightly floured work surface and keep the other piece covered with a damp kitchen towel. Divide the dough on the work surface into 3 equal pieces. Using a rolling pin, roll out 1 piece into a 
14-by-6-inch rectangle. Spread 1/4 cup of the tahini mixture on top, leaving a 1/2-inch border. Sprinkle 1/4 cup of the halvah over the tahini in an even layer. With a long side facing you, tightly roll up the dough into a log, pressing the seam and ends together to seal in the filling. Repeat with the other 2 pieces of dough, 1/2 cup of the tahini mixture and 1/2 cup of the halvah. Arrange the 3 logs on one of the prepared sheets and braid them together. Brush with the egg wash and sprinkle with sesame seeds and turbinado sugar. Repeat with the second piece of dough and the remaining filling, egg wash and toppings. Bake the challahs for about 30 minutes on the middle and bottom racks of the oven, shifting and rotating halfway through, until deep golden. Transfer to racks to cool.

Make Ahead
The stuffed challahs can be stored at room temperature overnight.

Milk Chocolate Pots de Crème

Chef Jamie Malone of Grand Cafe in Minneapolis floats a coffee gelée atop her decadent chocolate pots de crème. Be sure to allow plenty of time for the custard and gelée to set so your spoon can glide through both layers.

3 ounces 36% cacao chocolate (such as Valrhona Caramélia), finely chopped

1 ounce 64% cacao chocolate (such as Valrhona Manjari), finely chopped

1 1/3 cups heavy cream

1/3 cup whole milk

4 whole tonka beans or 1 vanilla bean

4 large egg yolks

3 tablespoons plus 1 teaspoon granulated sugar, divided

1/8 teaspoon kosher salt

1/4 teaspoon unflavored gelatin 

1 tablespoon cold water

5 tablespoons strong brewed coffee, warm

Flaky sea salt (such as Maldon) (optional)

How to Make It
Step 1

Preheat oven to 300°F. Place chopped chocolates in a large heatproof bowl; set aside. Combine cream, milk, and tonka beans in a small saucepan. Bring to a simmer over medium-high, stirring often. Remove from heat. Set bowl with chocolate on top of saucepan. Let tonka beans steep 10 minutes. Pour cream mixture through a fine wire-mesh strainer into bowl with chocolates; discard tonka beans. Gently whisk chocolate mixture until completely smooth and incorporated, about 3 minutes.

Step 2

Combine egg yolks, 3 tablespoons sugar, and kosher salt in a large metal bowl. Whisk until combined and pale, 1 minute and 30 seconds to 2 minutes. Gradually add chocolate mixture to egg mixture, whisking constantly, until fully combined. Pour mixture through a fine wire-mesh strainer into a large measuring cup or spouted bowl; discard solids. Divide mixture evenly among 4 (6-ounce) pot de crème jars or espresso cups. Place jars in a 4- to 6-inch deep roasting pan. Pour hot water into pan, letting water come up to 1 inch from tops of jars. Cover pan with aluminum foil. Fold up 2 corners to create openings for steam to escape.

Step 3

Bake in preheated oven until edges of pots de crème are set and centers are slightly jiggly, about 50 minutes. Remove jars from water bath and transfer to a wire rack to cool completely, about 1 hour and 30 minutes. Chill until cold, at least 4 hours.

Step 4

Combine gelatin and 1 tablespoon cold water in a small bowl; let stand 5 minutes. Whisk together coffee and remaining 1 teaspoon sugar in a separate bowl. Stir coffee mixture into gelatin mixture until dissolved. Spoon about 1 1/2 tablespoons onto each chilled pot de crème. Chill until coffee mixture is set, at least 2 hours. Sprinkle with sea salt, if desired, just before serving.

Grilled Apricots with Burrata, Country Ham and Arugula

Depending on the season, Travis Lett also makes this salad with plums, peachs and pears.

1 1/4 pounds apricots, halved and pitted
1/4 cup extra-virgin olive oil, plus more for brushing
Sea salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 small head radicchio, cored and thinly sliced
5 ounces baby arugula
1/2 pound burrata cheese, shredded
4 ounces shaved country ham
1 tablespoon aged balsamic vinegar

How to Make It
Step 1

Light a grill or preheat a grill pan. Brush the apricots with oil and season with salt and pepper. Grill over high heat, cut sides down, just until lightly charred, 5 minutes. Let cool.

Step 2

In a bowl, whisk the lemon juice with the 1/4 cup of oil and season with salt and pepper. Gently toss in the apricots, radicchio and arugula. Transfer to a platter and top with the burrata, ham and vinegar.


Rib Eye and Radishes in Bagna Cauda Butter

The trick to this amazingly delicious steak by F&W’s Kay Chun is basting it with garlicky anchovy butter while it roasts.

1 stick unsalted butter, at room temperature
5 oil-packed anchovies, minced
1 large garlic clove, minced
1/4 cup chopped parsley
Kosher salt
1 tablespoon extra-virgin olive oil
One 1 3/4-pound, bone-in rib eye steak (2 inches thick), at room temperature for 1 hour
2 rosemary sprigs
2 bunches of radishes
How to Make It
Step 1

Preheat the oven to 450°. In a bowl, stir the butter, anchovies, garlic and 2 tablespoons of the parsley. Season with salt and pepper and mix well.

Step 2

In a large cast-iron skillet, heat the oil until shimmering. Season the steak with salt and pepper. Add the steak and rosemary to the skillet and sear over moderately high heat until the steak is browned, 2 minutes per side. Add the radishes and half of the butter and roast in the oven for 18 to 20 minutes, basting every 3 minutes, until an instant-read thermometer inserted in the meat registers 125° for medium-rare; transfer to a board to rest for 15 minutes. Discard the rosemary.

Step 3

Thinly slice the steak and transfer to a platter along with the radishes. Sprinkle with the remaining parsley and serve with the remaining butter.

Make Ahead
The bagna cauda butter can be refrigerated for 1 week or frozen for up to 1 month.

Suggested Pairing
Cassis-scented Cabernet Franc.

Millionaire Fudge (Granny’s Recipe Revisited)

3 (12 oz bags) semi-sweet chocolate chips
2 (7 oz.) jars marshmallow creme
4 1/2 cups sugar
1 (12 oz.) can evaporated milk
1-1 1/2 cups chopped pecans (optional)

Lay a long row of waxed paper on the counter for when fudge is spooned out of the pan.
In a mixing bowl of an electric stand mixer using the paddle attachment, add the semi-sweet chocolate chips and marshmallow whip; set aside. (My Mother added her ingredients to a large mixing bowl)
In a heavy large saucepan, add sugar, milk; bring to boil. Boil for 6 minutes, stirring constantly.
Take off heat and pour mixture over the semi-sweet chips and marshmallow whip; beating on medium speed until mixture is creamy and smooth. (My Mother mixed her’s by hand) Be sure not to over beat. Add pecans and fold in.
The mixture will set up as it cools. Using a small ice cream scoop, scoop fudge and lay on prepared waxed paper or you can use two tablespoons; scoop with one and push the fudge out with the other one. Continue until all the fudge has been scooped out of the pan.
Cool completely before moving them to a container.
Cook’s Note: The fudge can be poured out in a butter sheet pan if you are not able to scoop all the fudge before it hardens. Sometimes I do this if I am making it by myself.

Fried Cabbage And Kielbasa Skillet

1 (14 oz.) package kielbasa, thinly sliced
1 large head green cabbage, cored and sliced
4 cloves garlic, minced
1/2 yellow onion, finely chopped
3 tablespoons olive oil
3 tablespoons unsalted butter
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon paprika
1/4-1/2 teaspoon red pepper flakes
Kosher salt and freshly ground pepper, to taste
Fresh parsley, optional, garnish

Heat olive oil in a large pan or skillet over medium-high heat and sauté onion until softened and translucent. 6-8 minutes.
Add garlic and cook for another 1-2 minutes, or until fragrant, then mix in vinegar, stirring to scrape up any bits stuck to the bottom of pan.
Push onion and garlic to the sides of skillet and add sliced kielbasa to the center of pan, cooking for 2-3 minutes per side, or until browned.
Add butter and Dijon mustard to pan, then stir in cabbage and season with paprika, red pepper flakes, salt and pepper.
Cook for another 5-10 minutes, or until cabbage is wilted and browned on the edges.
Serve hot, with fresh parsley as garnish, if desired. Enjoy!

5-Ingredient Butter Cookies

Butter Ridge Cookies
30 minutes to prepare 2 dozen

3 cups all-purpose flour
1 1/2 cups (3 sticks) unsalted butter, room temperature
3/4 cups sugar
1 tablespoons vanilla extract
1/4 teaspoon salt

Preheat oven to 350º F and line 2 baking sheets with silicone baking mats or with parchment paper.
In a large bowl or mixer, cream together butter and sugar for 3 minutes, or until light and fluffy.
Add vanilla extract and mix until incorporated, then, working in batches, add in flour until mixture is smooth.
Use a tablespoon or small scooper to scoop dough into balls and transfer to lined baking sheets.
Once on baking sheets, use your middle three fingers to gently press down on the dough, creating two ridges along the tops of the cookies. Cookies should be roughly 1/4-inch thick.
Place baking sheets in oven and bake for 9-11 minutes, or until the edges of cookies are just golden brown.
Remove from oven and let cool for 5 minutes before transferring to a wire rack to finish cooling. Enjoy!