Spaghetti Saturday

Today was a classic lazy Saturday, which meant we were not leaving our apartment for anything. However, we still needed to eat dinner but didn’t want to put much effort in. So what’s easy to make but still delicious? Spaghetti. Always spaghetti.

The last time we had spaghetti was back in December and I had made a ton of Italian meatballs. I packaged and froze the remaining meatballs to use at a later date. Well, today was the day for those meatballs to shine. All I had to do was thaw and fry them. All in all, dinner was ready in 15-20 minutes when it looks like I spent hours.
For the sauce I chopped up some red onion and cooked it in some Malbec. After that I added in some of my favorite sauce (Newman’s Own Fire Roasted Tomato & Garlic). I also decided to make some super easy garlic knots to complete the meal.



Italian Meatballs
1 lb ground turkey
1 lb ground beef
1 ¼ cups Italian Panko bread crumbs
1 tsp kosher salt
1-2 Tbsp garlic powder
1-2 tsp ground pepper
1-2 Tbsp Italian seasoning
1 egg
2-3 Tbsp parmesan cheese

1. Mix all ingredients together.
2. Roll mixture into balls.
3. Either fry on medium/high heat or package to freeze.
(This should make 18-24 meatballs, depending on size)

Garlic Knots
1 can Pillsbury biscuits
garlic powder
¼ cup margarine, melted

1. Preheat oven to 400 degrees F.
2. Roll out biscuits to 8-10 inches and rub with garlic powder.
3. Tie the biscuit rope into a knot.
4. Brush with melted butter and top with more garlic powder if desired.


Bake with all Your Might

It’s a Sunday evening with nothing to do. Everything entertaining closes early. Grocery stores are filled with people who put off shopping until they absolutely had to. There is absolutely nothing entertaining on tv. So what’s a girl to do for a little bit of excitement? Bake with all her might.

Now that I knew how to entertain myself, I had to rummage my refrigerator and cabinets to decide what to bake. The options were very slim (yes, I am one of those people who put off going to the grocery store) but I found almost all the necessities for zucchini bread!

I found a recipe online from that had decent reviews so I decided to give it a chance. I read through the ingredients and gathered everything I had. Since the recipe calls for two loaf pans, I had to use my meatloaf pan so I ended up with two different sizes of bread. I also decided to mix things up and add chocolate chips to one. The results:

IMG_2343    IMG_2346   IMG_2345
As I’m adding ingredients I realized that I should’ve gone to the grocery store because I was a cup short of sugar. I also realized I didn’t have enough chocolate chips so I chopped up some Hershey’s kisses from my chocolate stash. With all the short comings, these two breads turned out deliciously. They weren’t too sweet and had perfect flavors.



Zucchini Bread (with revisions)
3 cups flour
1 tsp salt
1 tsp baking soda
1 tsp baking powder
1 Tbsp ground cinnamon
3 eggs
1 cup vegetable oil
1 ¼ cups sugar
1 Tbsp vanilla extract
2 cups grated zucchini
½ cups chocolate chips

1. Preheat oven to 325 degrees F. Grease and flour two loaf pans.
2. Mix flour, salt, baking powder, soda, and cinnamon together in a bowl.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add dry ingredients. Stir in zucchini until well combined.
4. Pour batter into prepared pans. (if you want chocolate chips in one, pour batter in one pan then mix in chocolate chips in the bowl, mix, then pour into second pan)
5. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean.
6. Let breads cool completely.