Meatball Sub Sandwiches

Last week, Dexter posted his first blog post with some beef nutritional information and a wonderful Italian Meatball recipe.  We used the meatballs to make the best Meatball Subs.

I hope you checked out his post.  He has a list started of things he wants to cover in blog posts and even has a teacher or two helping him with ideas when he gets done with his homework.  He is also working on infographics about beef.  

Since Dexter and some of his friends are just beginning to cook on their own and use this blog as a place to find recipes, I thought it might be a good idea to get a few more step by step instructions on making the perfect meatball sub sandwich.  Last year for Christmas gifts I made this awesome Garlic Parmesan Mix from Tip Garden which totally made the sandwiches better.  It has been popular with all the kids that have ate at my house since I made it.

 

The Best Meatball Sub Sandwiches

8 hoagie buns
1.5 cups prepared spaghetti sauce
¼ cup butter
1 tablespoon garlic cheese mix
Mozzarella cheese

Simmer cooked meatballs in 1.5 cups of prepared pasta sauce.  Melted butter mixed with 1 tablespoon of the mix to brush on the bread. Place the buttered bread on a cookie sheet under the broiler until they are good and toasted.  Spoon the meatballs and a little sauce on the toasted buns, topped with Mozzarella cheese and stick them back under the broiler until the cheese is melted.

During the busy season, I think I will put them in a crockpot to warm with the sauce.  When I say busy season, I am not sure that with two teenage boys there is a slow season.

I want to try them in a crockpot spaghetti recipe from the Show Barn Cook.  I this would be a great recipe for the show season, wrestling tournaments and my upcoming calving season.  

The guys all said this was one of the best recipes I had made in a long time.  Good thing they liked them, because I made a triple batch of the meatballs.  Two batches went into the freezer for my stockpile of freezer meals for calving season. Speaking of calving season, it is right around the corner and I am hoping that the temperature swings and winter weather will calm down for a week or two.  I need to finish up my “nesting” projects before the calves start hitting the ground. 

W4DW Guest Post Steak Bites

What's for Dinner Wednesday?  Steak Bites with Glazed Carrots and Creamed Peas and Dumplings all made in under 30 minutes.

Those of you that follow me over on Facebook probably know that we had a heifer that tried to give me heart failure.  She concerned me so much that I drove her to the Oklahoma State University Vet Hospital.  Miss Melinda of Bastian Show Calves was my person to vent to during the ordeal because she knows cattle and she happened to be where we bought her from.  Melinda has raised 2 boys that need some good hot meals to keep them going, so I am excited she shared the recipe with all of you this week.  Be sure to check out Melinda's blog, Farm Livin' is My Life or follow them on Facebook.-KFM

My work schedule has changed yet again and so I'm home on Fridays now.  I took full advantage today to make a good lunch for my guys.  And while I'd like to tell you I spent hours slaving over a hot stove to prepare this meal but in all honesty, nothing took more than 30 minutes to prepare.

Steak bites were the main course.  I had a sirloin steak thawed in the fridge and sirloin really is the best steak for these bites.  Trim the steak and slice into bite sized pieces.  Be sure to remove the silver and the excess fat.  Once you have it chopped into small pieces, sprinkle Cowboy Rub over it for seasoning.  Heat 2 to 3 tablespoons of butter in an iron skillet until completely melted and sizzling good.  Add the meat to the butter and cook stirring once or twice until no longer pink inside.  In the meantime, slice and chop a red onion, a yellow onion and a couple of bell peppers.  I also like to add a can or two of mushrooms or some fresh sliced mushrooms.  Once you have all the meat cooked, add more butter to the skillet and saute the veggies.  A little trick for the farm families out there, I used my little crock pots to keep the steak bites and veggies warm until the guys were ready for lunch.  Worked great without drying out the meat.

 

So, now we need some sides.  My guys really are meat and potato type of men.  I popped 6 potatoes in the microwave to partially cook and hit the baked potato button on the microwave for 4.  Once they were done, I slipped the skins off and chopped the potatoes into medium sized chunks.  Now, the skillet from the meat still had a little butter left in it so I added more and fried the potatoes in that skillet.  Really, they just needed a little crispiness on the outside as they were just about done from the microwave.

Chris is a fan of glazed carrots.  In order for this to be a quick meal, I grabbed 2 cans of carrots out of the pantry, heated them up in a little water, added 2 tablespoons of butter and about 3 tablespoons of brown sugar.  Wa la....glazed carrots.

Mike is a fan of creamed peas and dumplings.  I hadn't made them in a while, but dug out the dumpling recipe and whipped it up for him.  A pack of frozen peas with enough milk to cover them plus just a little was put on medium heat while I did the dumplings.  The dumplings called for 1 cup flour, 1/2 cup fresh breadcrumbs, 1 egg, 1/3 cup milk, parsley to taste, 2 teaspoons baking soda, 3/4 teaspoon salt.  Mix it up and when the milk is hot and peas are just about cooked, add dumplings by the spoonful and cook until dumplings are floating.

So there you have it.  A nice home cooked comfort meal on a busy spring day.    

Hamburger Gravy

I have really been slacking lately on getting recipes posted here.  We had some things going on with the family that have taken a lot of time and thought.  I'll explain more on that later.

May is Beef Month and there are very few days that we don't have a meal with wonderful flavorful beef.  Be sure to check out my Ranch Wife's Favorite Beef Recipes to help you find new family favorites.  One of my favorite quick and easy meals is Hamburger Gravy over bread, biscuits, toast, potatoes or noodles, but usually toast.

Hamburger Gravy

1 pound ground beef
3 tablespoons flour
1 1/2 cups milk
salt and pepper to taste

Brown ground beef, be sure to break it into lost of small pieces and that it is nicely browned.  Sprinkle flour over hamburger and blend well.  Add milk, stirring slowly the entire time.  Cook and stir until thickened and serve.

TIP: Add salt and pepper your food after it is plated and you will use less!

-A Kansas Farm Mom

Pecan Pie

Pecan Pie was always a staple for my family at the holidays.  I know it had to be a staple in my husband's family.  My father in law has been collecting pecans for the last several weeks.  He has tons of trees that he has grafted and has these amazing pecans.  This year was a great harvest for him.

I was at the grocery store last week and overheard someone ask if they still had the "Pecan Pie Mix."  I was speechless.  I mean even my kids can mix a pecan pie.  (This recipe is on my Cooking with Kids List.)  The ingredient list is actually quite simple and staples that most people have in their pantry if they bake very much at all.

This recipe is one that my mom has made as long as I can remember.  If you are on low sugar or low calorie diets, this is not your pie.  My husband even likes to put whipped topping on top of his pecan pie.  Yeah, he doesn't have to worry about calories.

Mocked Pecan Pie

1- 9 inch unbaked pie shell
1/4 pound (1 stick) butter or margarine, melted
1 cup brown sugar
2 eggs
1 cup sugar
2 tablespoons cornmeal
2 tablespoons flour
1/2 cup milk
1/2 cup pecans, my husband adds more
1/2 teaspoon vanilla

Mix butter, sugars and eggs together and mix well.  Then add remaining ingredients.  Pour into unbaked pie shell.  Bake at 350* for one hour.  Let cool completely before serving.

-A Kansas Farm Mom

W4DW-Spicy Shredded Beef

What's for Dinner Wednesday?  Beef. 

May is Beef Month.  May is also a super busy month for busy moms and dads with all of the end of the school year activities.  While I do not have a child who is graduating, our longest term babysitter AND our hired hand are both graduating from high school.  I am trying to make it to as many of their activities as possible, while they are not blood they are like family to us.

Here is possibly the simplest recipe I have ever posted.  When we were growing up, my mom starting making this especially during harvest.  It works great in busy times like this.

Spicy Shredded Beef

1 beef roast
1 jar salsa

Put beef roast in crock pot and cover with salsa on LOW heat. 

When roast is fork tender, shred the beef using 2 forks.  We use this for homemade burritos,
tacos,
enchiladas
and super nachos.

 

It's a great way to season a roast and have a meal ready whenever the family is ready to eat after all the activities.  It also keeps well if you have multiple eating times due to multiple schedules for each family member.

I even put my roast in the crock pot frozen.  I often "load" my crock pot before 8 am and may not get to eat whatever is in it until after 8 pm, so frozen roasts have plenty of time to thaw and cook.  Hope this gives you a great way to cook a roast other than pot roast.

What cut of beef would you like to know how to cook differently from what you already do?  Let me know and I will see what we can find for you!

-A Kansas Farm Mom