It just doesn't get much better than a big bowl of homemade spaghetti & meatballs! I hope you all will enjoy my recipe :)

Melissa Friday’s Spaghetti and Meatballs

(Mamma Mia this is delicious!)

 

Sauce:

¼ cup olive oil

1 large onion, chopped

6 cloves fresh garlic, minced

3 T fresh parsley, chopped

3 (28-ounce) cans tomato puree

½ can water

3 T brown sugar

2 T white sugar

1 T vinegar

¼ cup dry red wine

1 t. oregano

1 t. basil

1 t. crushed red pepper flakes

1 t. each salt and pepper

1 T Italian seasoning

 

Sauté’ the onions in olive oil for 6 minutes, stirring often.  Add garlic and parsley.  Now add red wine, puree, water, sugar, vinegar, brown sugar and seasonings.  Simmer on low for at least an hour.  The longer it simmers the better!  You may also add more seasonings to taste.

 

Meatballs:

 

1 ½ lb. ground sirloin

1 ½ lb. ground pork

1 lb. Italian sausage

2/3 cup shredded parmesan cheese

1 cup breadcrumbs

3 T fresh parsley, chopped

½ cup milk

3 eggs, beaten

1 t. each of garlic powder, onion powder, salt, pepper, oregano and basil

½ to 1 cup beef broth

 

Mix all together except for broth, form meatballs and place on large greased cookie sheet.  Pour broth all around the meatballs.  Bake at 450 for 20 minutes, turning once during cooking.  Add meatballs and all drippings to your sauce and simmer for at least one hour.

I LOVE fresh corn and wanted to share my creamed corn recipe with you all! :) Enjoy!

MELISSA’S CREAMED CORN

6 ears of fresh corn, shucked, cleaned and cut off the cob

½ stick butter

3 tablespoons sugar

Salt and pepper to taste

½ cup half and half

In a large skillet, over medium-high heat, melt butter and add corn stirring often for about 8 minutes.  Add remaining ingredients and simmer for about 10 minutes.  I like to use my hand blender and mash a little of the corn right in the skillet.  If you don’t have a hand blender, you can scoop half of the corn mixture into a blender then place it back in the pot.

My Shrimp Tacos and 10-minute Blender Salsa recipes! If you've never made Shrimp Tacos, you've gotta try this...so easy and so delicious!! Enjoy :)

GRILLED SHRIMP TACOS & TEN-MINUTE HOMEMADE BLENDER SALSA

2 lbs. large shrimp, peeled

2 tablespoons olive oil

Juice of ½ of a fresh lime

2 tablespoon Weber Mango Lime Seafood Seasoning

2 Pablano peppers,  sliced

1 onion, sliced

2 cloves garlic, minced

Flour tortillas

Place shrimp in a large pan or container in a single layer and drizzle olive oil, fresh lime and seafood seasoning over them.  Let marinate for about 30 minutes.  Meanwhile, sauté peppers, onion and garlic together in a skillet over medium-high heat for about 10 minutes or until softened.  Grill shrimp on high for 2 minutes on each side or until done.  Place shrimp and veggie mixture in a flour tortilla and serve with my 10-minute blender salsa J

 

TEN-MINUTE HOMEMADE BLENDER SALSA

1 (28-ounce) can whole or crushed tomatoes

1 (10-ounce) can original Rotel

1 (10-ounce) can HOT Rotel (if you like heat, otherwise, use 2 original Rotels)

1 small onion, finely chopped

3 cloves garlic, minced

1 large Jalapeno, chopped

1 teaspoon sugar

½ teaspoon salt

Juice of 1 whole lime

½ to ¾ cup fresh Cilantro, chopped

Because this makes such a large batch of salsa, you want to place the ingredients in blender in 2 batches.  So first, add large can of tomatoes along with onion, garlic, and Jalapeno.  Blend well and pour into large bowl with a tight-fitting lid.  Next add the 2 cans of Rotel sugar, salt and lime in the blender and blend well.  Pour into the other batch and then stir in fresh Cilantro.  This is best when refrigerated overnight J  Enjoy!

 

My Chicken Rollatini creation..I tested it on my family last week, and they all really LOVED it :) Enjoy!

LASAGNA ROLLATINI

2 cups cooked chicken, chopped (I use a Rotisserie chicken from the Publix deli)

1 can cream of mushroom soup

1 (10-ounce) package frozen, chopped spinach, thawed and drained very well

1 cup sour cream

1 cup shredded Mozzarella with a touch of Philly cream cheese

12 lasagna noodles, cooked and drained

1 additional cup of shredded Mozzarella

Fresh grated parmesan cheese

2 jars of your favorite red sauce ( I use Bertoli Olive Oil & Garlic)

Make you squeeze as much liquid out of the spinach as you can by using paper towels or your hands.  Mix first 5 ingredients together.  Lay out noodles flat and spoon about 2 tablespoons of the mixture onto the lasagna noodle and roll up.  Place filled noodles seam-side down in a greased 13x9x2 baking dish.  Cover with foil and bake 35 minutes.  Uncover and sprinkle with additional Mozzarella cheese and bake uncovered for 5 to 7 minutes more or just until cheese melts.  To serve:  Place a ladle-full of sauce into a pasta bowl and place the noodles on top and sprinkle with parmesan cheese.  Delicious J