Quick And Easy Meatball Entree

This day and time when I have to work a couple jobs to make ends meet I have little time for cooking so I have to do what I can with what I can get done quick and I am always looking for easy.

While this meal can be made with homemade everything I chose to use already made and put it together. I know its healthier to make my own and I do but.... but this is quick and easy, right? :)

This is a meatball open face sandwich.

To make this meatball open face sandwich you will need : 

 1 - Bag of Fully cooked meatballs

 1 - jar of Ragu sauce

1 - bag shredded Mozzarella cheese

1 - loaf Bar-b-q bread

Lets put this together! 

For each serving use :

In a microwavable safe plate cook 6-7 meatballs for one minute, turn each meatball over and cook one more minute.

In a large bowl, microwave 1/4 jar of Ragu sauce for one minute.

Place the meatballs in the ragu sauce and coat each one with the sauce, microwave one minute.

Place 1 slice of the bar-b-q bread on a cookie sheet and toast in the oven, preheated at 400°

Lets Plate this meal!

Put the slice of Bar-b-q- bread in the middle of the plate, arrange the meatballs on the bread, spoon the sauce on top.

Add the Mozzarella cheese on top and microwave 30 seconds. 

That is a fast and easy meal!

By Andria Perry

Photo by Andria Perry

Banana Oat Bars - Easy and Gluten Free - Cooking With Angie

I do not know how I came about this recipe but when I was flipping through a stack of the single recipes laying in a pile I seen this recipe for Banana oat bars, but there was not a name for this recipe, just the recipe. So, I named it what it seems it should be, Banana oat bars.

And since the doctor told me to drop 20 pounds, again, I figured I need to eat somewhat healthier ...... add "the smushed face here," I decided to try these late last night when I was dying for something sweet. 

I did not have the three regular size bananas called in the recipe BUT I did have two huge bananas and they worked out just fine. 

You`ll need :

3 medium mash bananas (I used two huge bananas)

1/3 cup applesauce (I used my home canned applesauce)

2 cups of oats (I used Quaker quick oats)

1/4 cup of almond milk (I use blue diamond)

1/2 cup raisins (optional, I used them)

1 teaspoon vanilla flavor

1 teaspoon cinnamon

Agave Nectar

How to make :

Preheat over to 350°

Spray a 9 x 11 baking pan with Pam.

In a large bowl add all the ingredients and spread in baking pan.

Bake for 15 to 20 minutes. (17 minutes was good for me)

Remove and cut into bars.

Over each serving drizzle agave nectar and enjoy!

This is not just gluten free but no sugar added and also vegan!  I must say, its very different and SOOOO good!

I was thinking and some sliced almonds would be nice added too.

By Andria Perry

Photos by Andria Perry

Old fashion Banana Pudding - Cooking With Angie

Banana pudding is one dessert that all Southern woman should know how to make! I learned to make this simple but powerful pudding when I was in my teens.

Over the years I have added my own touch to the recipe, omitting eggs is one, I don`t really need them so to me its wasting to add them. I have also discovered banana flavoring, not necessary but it adds a little punch. Although I made this one with straight vanilla flavor instead of mixing both.

You will need :

2 ripe bananas 

1 small bag of vanilla wafers 

1 1/2 cups of milk

2/3 cups of sugar

2 heaping tablespoons of flour

1 tablespoon vanilla flavor 

Or 1 teaspoon vanilla flavor and 1 teaspoon banana extract

First :

In a medium size bowl later the bottom with vanilla wafers, then top with  sliced banana rings, then add another layer of vanilla wafer and another later of bananas, reserve vanilla wafers for the top. Set this aside.

In a large stainless steel cooking pot add the sugar and flour and the vanilla flavor.

Slowly add a little milk at a time, stirring to make sure the flour does not lump.

Cook over medium heat, stirring constantly so it will not stick to the bottom, as the milk begins to boil it will thicken. Cook till its of medium thickness.

Remove from heat.

Pour the hot pudding over the layered bananas and vanilla wafers.

Top with the reserved vanilla wafers.  (I poured the crumb in also:)

Refrigerate for around and hour. 

I have learned that banana pudding is a welcomed dessert after just about any meal and in the hot summer time it has been known to be a meal all by itself. I have not found a pudding that beats a banana pudding as pleasing a crowd of people.

By Andria Perry

Photo By Andria Perry

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One Skillet Breakfast Hash - Cooking With Angie

To me breakfast can get boring. Always just the same old same old food. I don`t know about you but to eat the same breakfast day after day just won`t do.

This is one of my favorite breakfast meals. I learned how to partially make this when I was a young and moved around a lot, I had a friend in Tennessee and she showed me how to make this hash, over the years I added a few things and made it even better.

You Will Need :

2 Tablespoons of butter

1 - Medium size potato - sliced thin 

1/4 cup diced onion

1 large egg

A sprinkle of - Garlic powder and Salt 

1- slice of American cheese

1/4 cup Salsa

How to Cook Breakfast Hash

Heat a small Skillet (I use iron) over medium high heat, add the butter and allow to melt and get bubbly.

Add the potato and cook till half done, you will see the edges turning light brown. 

Add the chopped onion and cook till the onion are done and by that time the potatoes should also be cooked.

Move the potatoes and onion to one side of the skillet and add the egg. Scramble the egg and incorporate it into the potatoes and onions.

Sprinkle with a dash of garlic powder and salt, stir.

Remove from heat.

Break off pieces of the American cheese slice and lay on top and allow to melt.

Top with salsa and enjoy.

Now that is how I make my one skillet breakfast hash. Its easy and fast and only one skillet to wash up. 

By Andria Perry

Photos By Andria Perry

Bass With Lime Butter - Cooking With Angie

Last night we decided on fish for dinner and I am bored with the same old same old fried fish so I did mine differently while frying for the others.

I used Bass, we have lakes that have many types of Bass but the Bass I used was Large Mouthed Bass and they were pond caught, that makes them much healthier than  river caught. 

What and How :

I used 4 medium size fillets

3 tablespoons of butter - separated

1 lime

Seasoned salt

Garlic powder 

Black Pepper

In a skillet over medium high heat I put one tablespoon of butter and the four bass fillets, sprinkled the season salt, garlic powder and black pepper over the top.

I allow them to cook around one minute and I flipped them. And cooked them another two minutes.

Remove the Bass onto a serving plate.

I added two tablespoons of butter to the skillet and the juice of one lime, I stirred scrapping the bottom to remove the seasonings/ goodies. I cooked till it was becoming creamy. 

Pour over the Bass and enjoy!

That is easy and fast! And such powerful flavor!

Need to know how to clean the Bass? 

Click here for more : How to clean bass   

Each year we try to catch enough fish to last through the winter into the next Spring, I will vacuum bag them to assure no freezer burn and sealing them seems to preserve the freshness. For the most part we do not eat the fish from the nearby river, it has so much pollution that I feel its not safe to fish, eat the fish and keep them or to even go swimming. If I fish for food I will go to private lakes and private ponds, however, I will fish in the Tallapoosa river because at this time I feel its safe to consume fish. Here in Alabama we have so many nice places to fish and the fish is clean. 

By Andria Perry

Photo By Andria Perry

Red Bean Chili - Cooking With Angie

Since its right in the middle of winter I found there is nothing better than a huge pot of home made chili to warm up the body. Especially on the days we are stuck at home due to snow or ice.

Chili is simple to make on the stove top or in a crock pot and you can make it vegetarian or with beef or venison. But the longer you cook it the better the flavor.

Today I made mine with venison since I have ground venison in the deep freezer but if you do not eat venison use ground beef.

What you`ll Need :

1 - pound of dry red beans (large red kidney beans)

1 - pound of ground Venison or ground Beef

1 - large onion chopped

1/2 - large green sweet bell pepper chopped

8 ounces of mushrooms - fresh or canned - sliced

1 - Pint of canned tomatoes ( home canned or store bought)

1- 8 ounce of tomato sauce

The Spice :

1/2 teaspoon garlic powder

2 tablespoons of Chili powder

1/2 teaspoon cumin

1 teaspoon salt

Cayenne pepper to taste

Now Lets get started : 

First and the most important thing to do is soak your beans over night in water not just for a shorter cooking time but it seems they will not be so hard on the digestive system (gas). . The next day they should be drained and rinsed before putting them into a large cooking pot with a lid.

Put the pre-soaked beans in the large cooking vessel and add enough water to cover the red beans, add 1/2 teaspoon of salt. Bring to a boil, turn down the heat to medium low and cover with the lid, cook for one hour, stirring a couple times to make sure the beans do not stick to the bottom.

Next add the raw venison, yes raw because venison has little to no fat, you can use raw ground beef just make sure its very lean, if its not lean cook first and drain off the fat.

Bring to a boil once again, turn the heat down to medium low and allow to cook another hour, stirring mid way.

In the meantime chop the sweet green bell pepper and the onion, if you are using fresh mushrooms slice those as well, if not drain the liquid from the canned mushrooms. Set aside.

Now that the venison has cooked lets add all the vegetables and the spices.

Stir to mix well, bring to a boil , reduce heat to medium low and cover with the lid. Cook  for another hour.

Although it seems like this is a lot of work its not, each addition is an hour apart so you don`t have to stand over it all day. Just give it a stir as you walk by. The good part is you will have left over for the next day, or a few days, Or maybe freeze the leftovers for future meals when you do not have time to cook. 

Now this is one bowl of love that will warm you all the way to the bone.

By Andria Perry

Photos By Andria Perry

Eggplant With Tomatoes and Parmesan Cheese - Cooking With Angie

This is my go to when I am out of time and rushing all week long, the best part is that its good for several days in the refrigerator. This dish is simple to make but very filling, I will even have a small bowl for breakfast if its in the fridge ready for me.

A plus is just leave off the cheese and its vegan and vegan never tasted better!

What you`ll need to make eggplant with tomatoes and Parmesan cheese :

1- small eggplant - Peeled and cubed

1/2 -  large green bell pepper - chopped

1/2 - large onion - slices thin

1 - Can of diced tomatoes

1 teaspoon salt

1- teaspoon garlic powder

2 tablespoons of dried parsley

Parmesan cheese

Fresh Basil leaves - Chopped

Olive oil

How To Cook :

In a large skillet heat enough olive oil to cover the bottom of skillet. Cook the green bell peppers half way, add the onions and continue cooking till the onions are almost clear. 

Add the eggplant and cook for 2 minutes. 

Add the tomatoes, garlic, salt and parsley, mix together.

Cover and simmer on low for 20 minutes.

When serving add the fresh basil and sprinkle the Parmesan cheese over the top! 

Enjoy.

Note : the reason I use small eggplants is because of the seed, they tend to be smaller.

By Andria Perry

Photos by Andria Perry