HAPPY HOMEMAKER & MENU PLAN MONDAY week 45 of 2018

GOOD MORNING!  Personally, I wish they’d just pick one time or the other already and leave it alone!!!  I’m not even sure I care which one!   This time change stuff is for the birds.

Despite the fact that I should be sleeping later I’m up early and will be doing some pre-Thanksgiving grocery shopping today.  My local stores have some GREAT sales on items I’m going to be needing, but the sales are only good until tomorrow so I’m getting a jump start on the week.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – With the fall back of the time this past weekend, we FINALLY hit the cooler weather I’ve been waiting for.  It’s been pretty wet and is down in the low 50’s 😀

ON THE BREAKFAST PLATE – Green tea and yogurt

CRAFTS / PROJECTS – I found an OLD frame (it was from a 1934 family photo) at an antique store this past week that just called to me and begged to become a wreath with interchangeable parts.  The slits on the sides are perfect for lacing the parts through.  I spray painted it a teal blue with red and silver sparkle paint and then added some sprayed pine cones. It’s not a GREAT picture, but you get the idea.

INSPIRATION

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing, towels and sheets
  • LIVING AREAS… pretty clean, but I’m starting a house wide DEEP clean this week
  • KITCHEN… pretty clean, but I’m starting a house wide DEEP clean this week
  • YARD… nothing much
  • BLOG… I’ve been working on some holiday post planning, a few BLOGMAS posts and new recipes
  • PROJECTS… I started the Christmas Cards
  • APPOINTMENTS…nothing much this week
  • TO DO... I’m still working on the photo editing and posts from San Diego, The West Coast for the wedding and our Montana trip.  I hope to get them all done in the next week or two!

I’M READINGJana DeLeon’s Miss Fortune Series #13 – SWAMP SPOOK

WHAT IS ON THE DVR OR LIST TO WATCH – We are STILL playing catch up on the DVR from the move and then the trip!

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

VAMPIRE MAC & CHEESE with HOT DOGS

TUESDAY

OUT

WEDNESDAY

C.O.R.N. clean out refrigerator night

THURSDAY

SPAM & TATERS

FRIDAY

GREEN TABASCO CHICKEN with CORN-ONION SOUFFLE

PINEAPPLE CHEESE PIE

SATURDAY

SATURDAY

PAN SEARED CHICKEN with SHERRY CREAM SAUCE & RICE PILAF

SUNDAY

SUNDAY

HONEY BBQ CHICKEN & BAKED BEANS

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

BROWN GRAVY MEATBALLS

This recipe is great all by itself, but I like to make it along with the CHEESY CORN BREAD PUDDING for two reasons. The first reason being that I use the bacon grease to brown the meatballs in and the second being that the brown gravy is absolutely delicious over the corn bread pudding. These two recipes compliment each other PERFECTLY 😀 the CORN BREAD PUDDING will post in a couple days.
BROWN GRAVY MEATBALLS makes 30 golf ball sized Meatballs and 3 cups of gravy
1 pound ground pork
1 pound ground beef
3/4 cup grated onion
1/4 cup half and half
2 tablespoons cornstarch
1 egg
FRESH ground sea salt and black pepper, to taste
1/4 teaspoon nutmeg
1/4 teaspoon allspice
2 tablespoons butter
1 tablespoon avocado oil
4 cups beef broth
1 tablespoon Better than Bouillon beef base
3 tablespoons WONDRA
1 teaspoon Kitchen Bouquet (optional – mainly for color)

  • Preheat oven to 400°.
  • Spray baking dish with non-stick spray and set aside.
  • Whisk together the onion, half and half, cornstarch, egg, salt, nutmeg, allspice and pepper.
  • Add beef and pork, mixing to combine.
  • Portion into 30 meatballs, roll and set aside.
  • In a large skillet melt butter and avocado oil over medium high heat.
  • Add meatballs and gently brown all over, but do NOT cook all the way through. Transfer meatballs to baking dish.
  • Add 3 1/2 cups broth to pan and deglaze scraping up all the bits from the pan.
  • Stir in beef base and bring to a simmer.
  • Whisk together the WONDRA with remaining broth and kitchen bouquet if using. Add to gravy stirring constantly until thickened.
  • Season to taste with FRESH ground salt and pepper.
  • Pour gravy over meatballs, cover and transfer to oven for 35 minutes or until cooked through.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY

SLOW COOKER CRUSTLESS SHEPHERDS PIE

Somehow between picture 1 and picture 2 my camera broke a spring in my lens and now we’re on the hunt for a new camera. We found an upgraded model that has the new necessary lens as well as a different long lens so hubby and I will both have camera bodies, but it is going on a Thanksgiving special for A LOT off so we’re waiting to buy it!  So these pictures aren’t the best quality for today.

SLOW COOKER CRUSTLESS SHEPHERD’S PIE

1 pound ground beef
1 small onion, chopped
1/2 cup water
1/2 cup milk
1/2 teaspoon cream of tartar
6 medium potatoes, peeled and sliced thin
1/4 cup flour
FRESH ground salt and black pepper, to taste
2 cups diced carrots
1 cup diced celery
1 cup grated cheddar cheese
1 can Green Giant white shoe peg corn
2 tablespoons COLD unsalted butter, diced
1 can cream of mushrooms soup or 1 1/3 cup soup substitute + 1tablespoon milk
2 tablespoons snipped chives

  • Spray the inside of the crock pot with non-stick spray.
  • Brown the ground beef and onion together until there is no more pink.
  • Drain off grease.
  • Add to crock pot in an even layer.
  • Top with celery and carrot pieces.
  • Combine water and milk in a large mixing bowl.
  • Whisk in cream of tartar until smooth.
  • Add potato slices to milk mixture, coating well. This will prevent browning while slow cooking.
  • Drain potato slices REALLY WELL.
  • Evenly arrange potato slices over the carrots and celery.
  • Whisk together the flour, salt, pepper and half the cheddar cheese.
  • Sprinkle the flour cheese mixture over the potato slices evenly.
  • Dot with the diced butter.
  • Whisk together the soup and 1 tablespoon milk.
  • Spread soup mixture evenly over top of everything.
  • Cover.
  • Cook on low 5 hours or until the potatoes are tender.
  • Top with remaining cheddar cheese and cook another 20 minutes until melted and gooey.
  • Garnish with chives.
  • Cut and serve.

NOTES: Canned green beans or frozen peas make a great substitution and/or addition for the corn.

LINKING TO: CELEBRATE YOUR STORY, CRAFTASTIC MONDAY, DISHING IT & DIGGING IT, NIFTY THRIFTY SUNDAY, SHOW & TELL, SUNDAYS AT HOME, SUNDAY’S BEST, THAT DIY PARTY, JCOOKING & CRAFTING WITH J&J, INPIRATION MONDAY , INSPIRE ME MONDAY , MADE BY YOU MONDAY, MAKE IT PRETTY MONDAY, MELT IN YOUR MOUTH MONDAY, MERRY MONDAY, MIX IT UP MONDAY, MOTIVATE ME MONDAY, PROJECT INSPIRED, SHOW AND SHARE, TUTORIALS & TIP , DIY TUESDAYS, LOU LOU GIRLS FABULOUS PARTY, THE SCOOP, TREASURE BOX TUESDAY, TUESDAYS AT OUR HOME, TUESDAYS WITH A TWIST, CREATIVE INSPIRATIONS, SHARE YOUR CUP , WINTER BLUES WEDNESDAY, WONDERFUL WEDNESDAY, SHOW ME WEDNESDAYS, WOW US WEDNESDAY , CREATIVE CIRCLE, DAGMAR’S PARTY, HOME SWEET HOME, FAVORITE THINGS, GRACE AT HOME, HOME MATTERS, PIN JUNKIE PIN PARTY, TALK OF THE TOWN, BLOGGER’S PIT STOP, HANDMADE HANGOUT, PRETTY PINTASTIC PARTY, SHARE IT ONE MORE TIME, SWAY SHAREFEST, WHAT TO DO WEEKENDS PARTY, BOUQUET OF TALENT PARTY, INSPIRE-BE-INSPIRED, RAE GUN BLOCK PARTY, I’M LOVIN’ IT, THIS IS HOW WE ROLL THURSDAY, FULL PLATE THURSDAY, FOODIE FRIDAY

BACON GRUYERE SMASHED POTATOES

BACON GRUYERE SMASHED POTATOES serves 4-6
1 LARGE Vidalia onion, halved and thinly sliced
1 1/4 pounds red or white rose potatoes, washed and halved
2 tablespoons + 2 tablespoons butter
FRESH ground sea salt and black pepper, to taste
1 teaspoon FRESH minced thyme
1/3 cup milk
4 slices bacon, chopped and cooked crisp
1/3 cup grated Gruyere or baby Swiss cheese

  • Melt 2 tablespoons of butter over medium high heat in a large skillet
  • Add onions and generously season with salt and pepper. Cook 8-10 minutes until onions are soft. Reduce heat to medium low and cook an additional 45 minutes or until deep golden brown, stirring occasionally.
  • Stir in thyme during the last 5 minutes.
  • While onions are caramelizing cook potatoes in salted, boiling water for 20-25 minutes until tender. Drain and add potato pieces to mixing bowl.
  • Add milk, remaining butter and season with salt and pepper.
  • Coarsely mash potatoes to desired consistency.
  • Stir in bacon and onions.
  • Top with cheese and let stand covered until cheese melts.
  • Sprinkle with parsley.
  • Serve immediately.

OMG CHICKEN

OMG CHICKEN serves 4
4 boneless, skinless chicken breasts
FRESH ground sea salt and black pepper, to taste
1 cup Caesar dressing **
1/4 cup crumbled Cotija cheese ***
1-2 tablespoons FRESH chopped oregano

  • Preheat oven to 400°.
  • Spray baking sheet with non-stick cooking spray or line with parchment paper.
  • Generously season chicken breast with salt and pepper.
  • Arrange chicken breast in a single layer.
  • Bake 20 minutes.
  • Top chicken with dressing and back 5 minutes more.
  • Top with cheese crumbles and oregano.
  • Serve immediately.

NOTES:

  • **Also works well with Italian dressing or a combination of Ranch and balsamic dressing.
  • ***Mozzarella also works well for a flavor combo.

CELERY ROOT CHICKEN MEDLEY

CELERY ROOT CHICKEN VEGGIE MEDLEY – serves 4
4 boneless, chicken breasts
FRESH ground sea salt and black pepper
flour for dredging
1 tablespoon butter
1 tablespoon avocado oil
1 medium onion, chopped
1 1/2 cups baby carrots
1 medium red bell pepper, sliced thin
1/2 pound celery root, peeled and grated
1/4 cup chopped Italian Parsley
Juice of 1 LARGE Lemon
1/3 cup heavy cream
1/2 teaspoon creamy horseradish
1/2 teaspoon Frank’s original hot sauce
1/2 cup shredded Colby cheese

  • Preheat oven to 350°.
  • Flatten chicken breasts to 1/2 inch even sizes.
  • Wash and dry chicken pieces.
  • Generously season with fresh ground salt and pepper.
  • Dredge chicken pieces in flour.
  • Heat butter and avocado oil over medium high heat.
  • Sear chicken pieces quickly on both sides. Remove and set aside.
  • Spray baking dish with non-stick cooking spray.
  • Arrange onions, bell pepper slices, carrots and celery root.
  • Whisk together the lemon juice, hot sauce, creamy horseradish, heavy cream and parsley.
  • Arrange half of sauce over vegetables.
  • Arrange chicken pieces on top of sauce and pour remains sauce over chicken pieces.
  • Sprinkle with cheese.
  • Cover with foil using toothpicks if necessary to keep foil from touching the cheese.
  • Bake 30 minutes. Remove foil and bake until cheese is golden.
  • Serve immediately.

MELTING POTATOES

MELTING POTATOES serves 4
1 1/2 pounds Yukon potatoes, peeled
3 tablespoons unsalted butter, melted
1 tablespoon FRESH minced thyme
FRESH ground sea salt and black pepper, to taste
3/4 cup chicken broth
2 cloves garlic, minced
1 tablespoon finely minced parsley

  • Preheat oven to 500°.
  • Cut of potato ends so they are flat.
  • Slice each potato 1 inch slices.
  • Whisk together the butter, salt, pepper and thyme.
  • Toss potatoes in butter mixture.
  • Arrange potatoes in a single layer in a 13×9 inch baking dish.
  • Roast potatoes for 15 minutes.
  • Use a metal spatula to loosen and flip potatoes.
  • Return to oven and roast another 15 minutes.
  • Whisk together the chicken broth and garlic.
  • Flip potatoes again.
  • Add chicken broth and garlic to pan.
  • Return to oven and roast another 25 minutes until potatoes are cooked through and sauce has reduced.
  • Spoon a small amount of sauce over each potato as you serve it.
  • Top with minced parsley.

HAPPY HOMEMAKER & MENU PLAN MONDAY week 44 of 2018

GOOD MORNING dear friends! I’m finally getting back into the swing of things after our trip. It was beautiful – maybe too beautiful because I have way too many images to finish editing. It was also unseasonably WARM for the north so I over packed expecting much cooler weather and for some reason was having trouble getting back into the swing of things here last week. I will have the post about the trip up later this week.  I’m also trying quite a few new recipes this week that will post to the blog later in the week.  My rule is that I never post new recipes until we have definitely decided we’d eat them again and again. 😀

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – A cool fall drizzle though we had some pretty good storms the past 2 nights and got some much needed rain.  Our temps are supposed to be in the 50’s-60’s all week and a bit wet.  As normal I’m wearing a pair of levis and a soft long sleeve t-shirt and matching lightweight sweatshirt.

ON THE BREAKFAST PLATE – Green tea, a banana and mixed fruit yogurt

ON MY MIND / THINGS THAT ARE MAKING ME HAPPY – Beginning the holiday menu planning and organization for gifts and shopping.  I’m also working on some research for our Christmas trip – we decided a couple years back that we’d rather take a small trip as our gift to each other than do Christmas presents, but we do still do stockings for Christmas morning.  I’ve also started working on my blog entries for BLOGMAS 2018 gathering my thoughts and ideas.

FAVORITE PHOTO FROM THE CAMERA this was from a teeny tiny town in north eastern Oregon.  This abandoned church is definitely on the top of my favorites from the Montana trip. It appears a salvage company came in and stripped it of all the pews, stained glass windows, altar…

INSPIRATION AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRY… just a couple loads of clothing and towels
  • LIVING AREAS… some dishes to do
  • KITCHEN… pretty clean
  • YARD… nothing much
  • BLOG… a little recipe updating and some more BLOGMAS holiday post planning
  • PROJECTS… getting back into the swing of getting the Christmas cards made
  • APPOINTMENTS… one for hubby on Wednesday and me on the Thursday when I’ll also do the pre-Thanksgiving and monthly shopping

I’M READING – Vickie McKeehan’s Indigo Brothers Series

WHAT IS ON THE DVR OR LIST TO WATCH

COMEDIES – Big Bang Theory, Young Sheldon, The Good Place, American Housewife

MILITARY, POLITICAL & CRIME DRAMAS and a couple that qualify as comedies – NCIS, NCIS New Orleans and NCIS LA, Criminal Minds, S.W.A.T., Madam Secretary, Seal Team, Blindspot, Macgyver, Law & Order SVU, Blue Bloods, Elementary, Chicago Fire, Chicago PD, Chicago Med, 911, FBI, Manifest

DRAMAS & REALITY – The Good Doctor, This Is Us, The Resident, Dancing With the Stars Adults and Jr.s

SYFY – Z Nation, the Walking Dead, Fear the Walking Dead, Flash, Supergirl, DC Legends, Orville, Midnight Texas

COOKING – Guy’s Grocery Games, Beat Bobby Flay, Dessert Wars, Worst Cooks in America, Kid’s Baking Championship, Master Chef Jr., Master Chef, Southern at Heart, Best Baker in America

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY

VEGGIE CHICKEN MEDLEY & MELTING POTATOES

TUESDAY

OMG CHICKEN & BACON GRUYERE SMASHED POTATOES

WEDNESDAY

SLOW COOKER CRUSTLESS SHEPHERDS PIE

THURSDAY

CHICKEN IN OREGANO CREAM SAUCE

FRIDAY

BROWN GRAVY MEATBALLS & CHEESY CORNBREAD PUDDING

SATURDAY

SATURDAY

??

SUNDAY

SUNDAY

C.O.R.N. clean out refrigerator night

SUCCESSFUL RECIPE LINKS FROM LAST WEEK – none this week

HAPPY HOMEMAKER & MENU PLAN MONDAY week 43 of 2018

GOOD MORNING everyone. We’re still traveling for a couple more days so this will be short and sweet today.

Be sure to link up with
Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday

and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE & WHAT I’M WEARING – It’s only about 30 degrees, but the days have been warming up to the mid 60’s which has been a truly amazing thing for this road trip.  We packed for the normal here at this time of year (COLD AND SNOW) and are so glad to be over packed and not need most of it! I’m wearing my favorite black levis with my favorite long sleeved gray t-shirt and am ready to travel as we leave here headed home.

ON THE BREAKFAST PLATE – Green Blueberry Tea with a banana

FAVORITE PHOTO FROM THE CAMERA There are TONS of pictures from this road trip, but I have edited precious few so far.  This is one of my FAVORITES though so far from this week. I’m working on getting my travel posts together.

INSPIRATION/QUOTE/FOOD FOR THOUGHT

AS I LOOK AROUND THE HOUSE / WEEKLY TO DO LIST & HOUSE PROJECTS /  APPOINTMENTS

  • LAUNDRYEVERYTHING from our trip when we get home
  • BLOG… some recipe updating, future post planning and even some holiday powst planning
  • TO DO… will evaluate this when we get back later in the week

I’M READING – I’m reading some Carey Heywood series while we travel

WHAT IS ON THE DVR OR LIST TO WATCHEVERYTHING from last week while we were traveling

WHAT’S IN THE CRAFT BASKET – nothing til November

HEALTH & BEAUTY TIPS HOMEMAKING/COOKING TIP MENU PLANS FOR THE WEEK

BREAKFAST

LUNCH

DINNER

DESSERT

MONDAY – FRIDAY

GREEN TEA,

BANANA & YOGURT

CHICKEN or TUNA SALAD

MONDAY- FRIDAY

??

SATURDAY

SATURDAY

ROCHESTER CHICKEN ala IMMIGRANTS

SUNDAY

SUNDAY

PAN SEARED CHICKEN in HERB WINE SAUCE

SUCCESSFUL RECIPE LINKS FROM LAST WEEK

DRUNKEN CHICKEN & TOMATOES

DRUNKEN CHICKEN & TOMATOES
1 1/2 pounds boneless, skinless chicken breasts
1/3 cup all-purpose flour
1/2 teaspoon Italian seasoning
FRESH ground sea salt and black pepper, to taste
2 tablespoons avocado oil
8 ounces beech mushrooms
2 -3 cloves garlic, minced
1 cup Marsala wine
1 teaspoon cornstarch
1 tablespoon water
1 cup halved grape tomatoes
2 tablespoons FRESH chopped flat leaf Italian parsley, divided

  • Butterfly each chicken breast.
  • Cut chicken breasts into eight 1/2 inch pieces each of equal size.
  • Combine flour, Italian seasoning, salt and pepper in a large Ziploc bag.
  • Add chicken pieces and coat well with flour.
  • In a large skillet heat oil over medium high heat.
  • Shake excess flour from each piece and add chicken pieces to hot oil.
  • Saute’ chicken pieces about 3 minutes on each side until golden. Cook in batches if necessary DO NOT CROWD PAN.
  • Remove chicken pieces and set aside to drain.
  • Add mushrooms and garlic, cooking until garlic is fragrant and mushrooms are beginning to caramelize.
  • Add Marsala wine to pan, stirring often and cooking about 5 minutes until liquid is reduced by half.
  • Whisk together the water and cornstarch. Add to pan and stir until well blended.
  • Return chicken pieces to pan and top with tomato pieces and half the parsley.
  • Cook 4-5 minutes, stirring occasionally until well coated and sauce begins to thicken.
  • Serve over mashed potatoes of prepared egg noodles.
  • Garnish with remaining parsley.

PEPPERONI & TOMATO BASIL SQUARES

PEPPERONI & TOMATO BASIL SQUARES

1 batch pizza dough or 10 ounce Pillsbury pizza crust
8 ounces mozzarella cheese, grated to 2 cups
1/4 cup grated Parmesan cheese
1 cup pepperoni pieces
2 tablespoons FRESH basil leaf pieces + a tablespoon or so for garnish
2/3 cup mayonnaise
2 cloves garlic, minced
4 ROMA tomatoes, thinly sliced

  • Preheat oven to 375°.
  • Roll crust to 12×15 inches on a pizza stone or baking sheet.
  • Sprinkle with 1 cup of mozzarella cheese and pepperoni pieces.
  • Arrange tomato slices evenly over top.
  • Combine mayonnaise, basil pieces, Parmesan cheese, garlic and remaining mozzarella cheese until well blended.
  • Top with cheese mixture and spread evenly.
  • Bake 15-20 minutes until golden and bubbly.
  • Cut and serve warm.

CHIPOTLE BBQ MEATBALL SUBS

Personally I like these without all the bread, but they are GREAT either way.

CHIPOTLE MEATBALL HERO SUBS

2 pounds ground beef
1 cup barbecue sauce
2 ounces tomato paste
8 ounces tomato sauce
1 can chipotle peppers in adobo sauce
1/2 cup Italian bread crumbs
1 LARGE egg
3 green onions, chopped
1/4 cup chopped cilantro, + 2 tablespoons for garnish
4 ounces Colby Jack, shredded (or mozzarella – your choice)
1/4 cup chopped onion
4 – 6 inch sub rolls

  • Preheat oven to 425°.
  • Line a baking sheet with foil.
  • Using a mini blender or food processor combine the BBQ sauce, tomato paste, tomato sauce and adobo peppers with sauce until well blended.
  • In a large mixing bowl combine the ground beef, 1/4 cup of the sauce mixture, breadcrumbs, egg, scallions and cilantro.
  • Shape into 12 meatballs and place on baking sheet.
  • Bake 15 minutes, turning at 7 minutes until no more pink.
  • Remove foil and toss.
  • Microwave remaining sauce 20-30 seconds until warmed. Reserve 1/3 cup of sauce.
  • Toss meatballs with warmed sauce.
  • Open sub rolls on baking sheet.
  • Top each roll with 3 meatballs.
  • Top with some of the reserved sauce.
  • Top with cheese.
  • Bake 2-3 minutes until cheese melts.
  • Sprinkle with garnish cilantro and chopped onions.
  • Serve warm.