Monday, April 25, 2011

Turkey Meatball Subs

1 lb lean ground turkey (I use 20 oz pkg)
1/2 cup dry bread crumbs, plain or Italian, whatever you have in the pantry
1/4 cup grated parmesan cheese
1/2 tsp minced garlic
2 eggs
1 jar spaghetti sauce, or make your own

Combine all ingredients together and roll into balls, whatever size you prefer. Place on a large baking sheet and bake at 350 degrees for 15 minutes. After removing from oven, transfer to a dutch oven or deep skillet on stove and cover in your favorite spaghetti sauce, lightly simmer for about 15-20 minutes. Serve on sub rolls, top with cheese if desired.

Enjoy :)

Friday, April 22, 2011

Oreo Truffles

First of all, I have to thank Michelle Taylor for introducing me to these scrumptious treats. They are so decadent, yet still pretty easy.

1 (16 oz) pkg Oreo cookies
1 (8 oz) pkg cream cheese, softened
2 (8 oz) pkgs Baker's Semi-sweet baking chocolate, melted

Crush the cookies (cookie & cream filling) in a food processer. (Or by hand in a ziploc bag with a rolling pin.) Place in a medium bowl, add cream cheese, mix until well blended. Roll cookie mixture into about 1-inch balls, should make about 42. Place on a cookie sheet lined with parchment or wax paper. Refrigerate or freeze for a little while until pretty firm. (I freeze for about an hour.)

When balls are firm, dip them into the melted chocolate and place back on the parchment/wax paper. Refrigerate until firm, about an hour. Store leftover truffles, covered, in refrigerator.

Easy Beef Stoganoff

2 lbs sirloin steak, cut into thin strips
1/4 cup butter or margarine
6 oz can sliced mushrooms
3 cups beef stock/broth
1/4 cup dried minced onion
1/3 cup ketchup
1 1/2 tsp. garlic salt
1/3 cup flour
2 cups sour cream
12 oz bag egg noodles (I use No Yolks, broad or xbroad)

Melt butter/margarine in large skillet. Cook & stir mushrooms in butter about 5 minutes. Remove mushrooms & reserve until later. In same skillet, brown meat, but do not cook all the way. Reserve 2/3 cup of the stock and set aside. Into meat mixture, stir in remaining stock, onion, ketchup and garlic salt. Cover and simmer 15 minutes. In the meantime, mix reserved stock & flour. After the 15 minutes stir into meat/sauce to thicken. Add mushrooms, heat to boiling, stirring constantly. Boil & stir for 1 minute. Stir in the sour cream and heat through. While sauce is cooking, cook noodles according to directions on package. Drain and toss with a little olive oil to prevent sticking. Serve meat/sauce over noodles.


Thursday, February 24, 2011

David Riber

This is a shout out to my Illinois friend & faithful blog reader, David Riber. Hello friend! Make the recipe below for your lovely wife & you will be her hero. That is if you have time from all your blog reading, ha. Say hi to the fam for me :)

Pork Carnitas Tacos (in the crock pot)

2 lb boneless pork loin
1 medium onion, diced
3 cloves garlic, minced
1 chipotle chile in adobo, chopped, plus 2 Tbsp adobo sauce (I like it a little spicy so I added 2 chipotle, you can add more if you want) These come canned in the Mexican section.
2 (15 oz) cans cannellini beans, drained & rinsed
1 (28 oz) can diced tomatoes
3 Tbsp tomato paste
1 1/2 tsp dried oregano
1 tsp ground cumin
1 tsp salt
1/2 tsp ground black pepper
1/4 tsp cayenne pepper

1/4 cup chopped cilantro
red onion, sliced thin
lime wedges

1. Trim excess fat from pork & cut roast in half crosswise, Combine remaining ingredients, except for garnishes, in a 6-qt slow cooker & add pork on top; cover & cook for 5 hrs on high or 8 hrs on low.

2. Shred the pork with two forks, and add back into crock pot. Serve in corn tortillas and top with cilantro, red onion & a squeeze of lime. We also had some shredded lettuce & topped them with that, but it's optional.

Serves 8 to 10.

This is a very declicious & low fat meal as a bonus. 265 calories, 9 grams total fat.

Enjoy :)

Friday, December 10, 2010

Merry Christmas

I'm not sure if this is considered sooo 2010 or if I'm just lazy, but I have decided to do my Christmas letter on my blog this year. As you can see from the previous posts it has worked overtime on recipes this past year, and frankly needs a break, but we'll go there in my section of the letter, ha.

2010 has been an interesting year, as always. As it comes to a close I think we're more glad it's over than anything else. Through it all God has remained faithful as always. We are so thankful for His constant love and His abundant blessings, and have continued to see His provision over and over especially this year.

Kaley is 22 years old and is still living in Jacksonville. She and her roommate Tiffany recently moved into a new house and are loving it. Kaley is still the softlines manager at The Sports Authority, and is really hoping that this will be her last year in retail at Christmas, ha. She changed her major this past Spring at Florida State College to Sports Management. She would ultimately like to work with kids organizing sports programs at places such as the YMCA or the Boys & Girls Clubs. She has such a heart for children. We couldn't be any prouder of the woman Kaley has become.

Jordyn is 20 and still living at home with us. This past October she started in the Cosmetology program at Virginia College in Jacksonville. She goes to school Tuesday-Saturday 8 a.m.-4 p.m. The program is a year, and is a lot of hard work. Upon completion she will get both her Florida & Georgia license and see where God leads her. She is still playing keyboard and singing with the worship team at the Journey Church. Music is her first love, and she hopes to pursue her calling into worship ministry in the future. We are so proud of all she has accomplished, and we know that God is going to do great things in her life. She and David are still dating, and coming up on their 2 year anniversary. He plays bass on the worship team as well, and is currently working for Patrick at Island Kitchen & Bath. He is also the head of our drama dept at our church. We are so thankful for such a Godly young man in Jordyn's life.

Colton is 19 and currently living at home, but is hoping to find a place in Fernandina Beach Florida after the first of the year. He has been working at Target for the past 9 months and loves it. He recently received the "Great Team Hero" award for his entire district. We are very proud of his hard work and dedication. I think he is still trying to figure out what he "wants to be when he grows up", but for now he's working hard and saving his money. He is such a sweet, kind young man, and I'm so thankful for the man he has grown to be.

Patrick is still operating Island Kitchen & Bath. He moved into a larger facility the beginning of this year which has allowed him to do a lot more cabinet fabrication. In spite of the bad economy, God has always provided work for us, and we are so thankful for that. We remain optimistic for the future of IKB and are excited to see what 2011 holds for us. Pat is still serving on the production team at The Journey Church operating the camera.

Nothing much new with me, still a full time wife & mom, which is still the greatest job on the planet. I would say I have done more baking/cooking this past year than ever. After being asked for so many of my recipes, I decided to start blogging them. I have had a lot of fun with it and hopefully helped some people provide some delicious meals for their families. The biggest thing for me this past year was the death of my step-mom Shirley in July. It was unexpected, and such a difficult time for our family. She was such a Godly, loving, generous person, and she is so missed. We do know that we will see each other again in Heaven, which gives us much hope & joy.

As we celebrate this Christmas season, may we never forget that our Lord and Savior Jesus Christ came to this earth to save each and every one of us and to give us abundant life. We pray that each of you may know Him and that abundant life in Him.

Merry Christmas & a Joyful New Year,

The Mooney family

Monday, November 29, 2010

Buffalo Chicken Dip

2 (10 oz.) cans chunk chicken, drained
2 (8 oz) packages cream cheese, softened
1 cup Ranch dressing
3/4 cup pepper sauce (I use Frank's wing sauce)

Heat chicken & hot sauce in a skillet over medium heat, until heated through. Stir in cream cheese & ranch dressing. Cook, stirring until well blended and warm, transfer to a slow cooker. Serve with crackers, tortilla chips, or baked baguette rounds. (I slice a french baguette thinly, put on a baking sheet, spray with a little olive oil, salt & pepper and bake at 400 for a few minutes, until lightly browned.)