Simple Meatball Subs

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This is the perfect snack for a party. It makes 16 to 20 meatball subs and takes only minutes to get ready and two hours to warm in a slow cooker. Which allows time to prep for the party or have a few drinks to take off the edge before guests arrive.

I originally made this for a meeting at St. John Bosco Catholic Church that I attended last summer. I didn’t think much of it at the time, but a few months passed and another guy in the group made it to share at a similar gathering I attended. Once that happened, I figured it was worth creating a post for the recipe here.

It really is simple, it requires opening a couple bags, a jar and turning the crock pot on - if that’s to much then you probably have worse things to worry about than feeding others. I don’t generally promote stuff from the freezer isle without serious modification, but I have to admit the frozen Italian-style meatballs from Walmart are really tasty. They don’t compare to homemade, but they could give Subway a run for their money and I think that is why I liked these simple sandwiches so much.

BEHIND THIS BITE
When I was 19 years-old I went for freshmen orientation at Ball State University. I had been accepted to the school but had never set foot on campus. I went to tour the campus and sign up for classes. During my lunch break they let us roam the village - a little spot near campus for college kids to get food, go for drinks and get everyday supplies.

It’s a booming spot when school is in session. I decided to eat at the only familiar restaurant I recognized - Subway. I went there rather than the Flying Tomato - a pizza joint down the street. (which burned down a couple years later) I ordered a 6-inch meatball sub and, like every other meatball sub I have ordered from subway, it fell apart. This one in particular made a mess of my shirt, so everyone else at orientation knew what I had eaten for lunch just by looking at me clothes.

I don’t know why, but other than a few of the buildings I saw, that sandwich is what I remember most about that day. Ball State would change the course of my life and my first real memory is a messy sandwich for lunch. I should probably count my blessings though, because it could probably be much worse.

Eat well, cook often ...

THE RECIPE
Makes 16 to 20 subs; 2 hours
2 bags Meatballs (32 oz each)
1 jar Marinara (24 oz)
16 to 20 Hot dog buns
3 C Mozzarella cheese, shredded

Heat meatballs and sauce, assemble, serve
In a crock pot on high, cook meatballs and marinara until heated through, about 2 hours. On a hot dog bun, place a few meatballs, sprinkle with cheese and serve.

Easy Crispy Chicken Cordon Bleu

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College is back in full swing. Class schedules are becoming routine, papers are being drafted and beer is being guzzled by the gallon. Every so often I like to take simple items from the store and make something special and quick.

This recipe, easy crispy chicken cordon bleu, is as quick and simple as it gets. It takes twenty five minutes and requires no cooking skill except for the ability to operate a conventional or toaster oven. It’s the perfect snack for a busy college student who wants a little more than ramen noodles and has only a short time to eat between classes. Any breaded chicken breast works here, but in this case I use Tyson’s Southern Style Breast Tenderloins that are fully breaded and cooked and can be found in the freezer isle of just about any grocery store. I was impressed by the chicken, it had great breading that packed a mild spicy kick.

Last week, the folks over at Top Ten Online Universities posted “6 Grocery Store Staples for the Busy College Student” and I thought this recipe was a nice compliment to the post. We both agree that one college staple is beer. There is no time better in life to work hard and play hard. (Just as long as you play safe)

BEHIND THIS BITE
I worked a reception recently with Big John Maxwell (aka The Ragin’ Cajun) and one of the items being prepared was chicken cordon bleu for 250 people. To save time the chicken tenderloins were left whole and were breaded, the ham and cheese topped the chicken instead of being stuffed inside. It was a smart and efficient way to make a serving of a difficult dish to create for that many people.

I also thought it was a great way to make a lunch or even sandwich when time is an issue with frozen breaded chicken. It has all the traditional flavors, it is just doing it quick. A real chicken cordon blue is hard to make and actually requires some technique. This recipe is the easy college version inspired by the catered version.

Eat well, cook often ...

THE RECIPE
Main dish for 4; 25 minutes

1 Bag Tyson Southern Style Breast Tenderloins, frozen, (25 oz)
8 slices Smoked ham, thin sliced
4 slices Swiss Cheese, halved

On a baking sheet in a preheated 425° oven, cook chicken for 12 minutes, remove and place ham slices and swiss cheese on each breast tenderloin. Return to oven for 6 to 8 minutes more to melt cheese and finish heating chicken through, then remove and serve.

5 Minute Crispy Chicken Sliders

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The freezer isle at most grocery stores offer a plethora of snacks that can be made in minutes. Add a few ingredients of your own and wala! You’ve got a gourmet snack. This recipe took five minutes to make, turned out great and provided a quick lunch. These chicken sliders could be used as a great starter snack for a party or a nice bite to feed the kids for dinner.

This is the fifth in a series of everyday quick meals I'm creating. For most of my culinary needs, I have always stuck to fresh ingredients, so the freezer section is literally undiscovered territory. I have been combing the freezer isles of the local super markets lately and I can honestly say I'm amazed at the variety of foods that are sold there. It's like finding a whole new world of items to work with.

I have taken a real liking to the “mini” snacks like these sandwiches. They make creating sliders a snap and really do have good flavor. I would rather make everything from scratch, but when in a rush this mini bite is an easy show-stopper at any gathering - from dinner party to dinner for the family.

Eat well, cook often ...

Easy Spaghetti and Meatballs

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This is the third recipe in a series of everyday meals that I am creating that features store bought items mixed with fresh ingredients and pantry staples.

Here, the store bought item is frozen meatballs. I enhance the pasta sauce (which I always keep in the pantry) with some fresh onion and bell pepper, add the meatballs and let the mixture heat through. While that happens I make the spaghetti according to package directions. I always keep three or four different types of pastas in my pantry as well as a jar or two of traditional pasta sauce just for occasions like this. I will usually wait for these items to go on sale and stock the pantry accordingly.

The frozen meatballs featured here are Great Value, or WalMart brand. I was really impressed by their flavor and texture and will make this recipe again. It’s quick and easy and pretty hardy – perfect for feeding the family when time and fatigue limit dinner options.

Eat well, cook often ...

Spinach Artichoke Dip Pizza

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This pizza was surprisingly great tasting. I was a little skeptical when I tasted the spinach artichoke cheese dip alone. It was ok - like most freezer items it’s flavors were much more muted than making it from scratch.

What surprised me most was how well it complimented the crust and mozzarella cheese. As a dip, I probably would never buy it again, but as a layer on a pizza it made for a delicious slice. It’s a great ingredient to have on hand if your hosting a pizza party or need a quick lunch. It’s low maintenance and allows time for other tasks.

The TGI Friday's Spinach Artichoke Cheese Dip was on sale at Meijer, so the experiment was cheap. I always keep store bought crust in the pantry and figured it was worth a shot. I knew it would make a simple lunch, but once I took a bite I knew I had to share it here. I had been wanting to make this pizza for a long time but with spinach artichoke dip made from catch - which I will do in the future - but if your scrambling for ideas for a party snack, this makes an easy alternative.

BEHIND THIS BITE
This is the second recipe created for a new series that features ingredients from the freezer section or sale items that come together in a hurry. I’m sacrificing flavor with using dip from the freezer isle instead of making it from scratch but the time saved and low cost makes it worth it.

Eat well, cook often ...