Cheesy Meatball Sliders from Awesome on 20

Cheesy Meatball Sliders

Cheesy Meatball Sliders from Awesome on 20

If I was a normal person, I’d know that this is a time of year when people watch a lot of sports. The early morning shouting coming from my neighbors’ houses should be a constant reminder. Everybody on this island seems to be into football, aka American football, aka hand egg. There was a time in my life when I lived amongst hand egg fans, but no more. I am currently only allowed to watch proper football, snooker, and cricket. That’s what happens when you fall in love with an Englishman.

What kind of food goes with British sports? Crumpets? Yorkshire pudding? Haggis? I really have no idea. I do know there’s a bar at the cricket pitch, and that’s always awesome.

Quite possibly the only good thing about hand egg is the food. When I think of baseball and basketball, I don’t think of feasting. Maybe it’s because it’s fall and we all need to start fattening up for winter, but it just seems like there’s always a ton of awesome food whenever dudes start knocking each other down on TV.

Cheesy Meatball Sliders from Awesome on 20

I’m not going to wait for some silly sporting event to give me justification for putting these cheesy meatball sliders in my face, though. This is another brilliant creation I found at How Sweet It Is. There’s secret cheese inside those meatballs, kids. That is super awesome. A cheesy meatball, swimming in tomato sauce, resting on a pillow of soft bread. It’s just waiting to be devoured.

These are easy because you get to use your favorite jarred pasta sauce, which for me is whatever’s on sale. You could probably use ground turkey instead of beef if you wanted to make them a little lighter. It’s also simple to make a little or a lot depending on how many fans or friends are at your house. I like to eat mine on a Portuguese sweet roll because they’re my favorite. You get to pick your favorite, though, and that’s what makes cooking so awesome.

Cheesy Meatball Sliders from Awesome on 20

These are the perfect game day food because you can just eat a bit at a time and keep going back for more. Before you know it, you’ll be wishing you’d worn sweatpants. 

Cheesy Meatball Sliders
Yields 12
Meatballs stuffed with mozzarella, cooked in tomato sauce, and served on a soft roll. A great game day or any day food.
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Prep Time
15 min
Cook Time
30 min
Prep Time
15 min
Cook Time
30 min
Ingredients
  1. 1 pound ground beef
  2. 1 egg
  3. 1 tablespoon olive oil
  4. 1/3 cup shaved parmesan cheese
  5. 1 clove garlic, finely chopped
  6. 1 teaspoon dried oregano
  7. 1/2 teaspoon crushed red pepper flakes
  8. 1/2 teaspoon salt
  9. 1/4 teaspoon pepper
  10. 1/4 cup panko breadcrumbs
  11. 4 ounces mozzarella cheese, cut into small cubes
  12. 2 cups of your favorite pasta sauce
  13. 12 Portuguese sweet rolls, or your favorite rolls or slider buns
Instructions
  1. Preheat oven to 400 degrees and lightly spray a casserole or baking dish with non-stick spray.
  2. In a large bowl, combine beef, egg, oil, parmesan, seasonings, and breadcrumbs. Use your hands to mix the ingredients gently so that you don't overwork the meat.
  3. Form the meat mixture into golfball size meatballs, burying and completely surrounding a cube of mozzarella in each one.
  4. Pour about 1 to 1-1/2 cups of your pasta sauce into your baking pan. Make sure it covers the bottom. Place meatballs in pan, add more pasta sauce over the top, sprinkle with remaining mozzarella and a bit more parmesan if you have it.
  5. Bake for about 30 minutes or until meatballs are cooked through. Allow the dish to cool long enough for the sauce to stop acting like molten lava.
  6. Scoop a meatballs, with some extra cheesy sauce onto a roll, and go to town. Be careful not to get tomato sauce on your favorite jersey.
Adapted from How Sweet It Is
Adapted from How Sweet It Is
http://awesomeon20.com/
Kalua Pig Mac and Cheese from Awesome on 20

Kalua Pig Mac and Cheese

Kalua Pig Mac and Cheese from Awesome on 20

Aloha awesome friends! Did you know that tomorrow is pasta day? I promise to always give you plenty of excuses to eat awesomely!

In Hawaiian families, if there’s a celebration, there’s gotta be kalua pig. That’s the Hawaiian version of bbq pulled pork. Traditionally, it’s cooked in the ground, but Grandpa Bob only let Grandma Onie dig a giant hole in the backyard for very special occasions. Most of the time, you can make it in your own oven. There are basically two ingredients: pork and salt. Of course, if it’s Hawaiian sea salt, that makes it a million times better.

I still don’t have the recipe for my grandma’s kalua pig. Maybe someday somebody will actually write it down for me. But I swear, hers is the best. And she never ever fails to make way too much. I could eat this stuff slapped on a Hawaiian roll with a bit of barbecue sauce for the rest of my life, but sometimes it’s fun to make leftovers a little more exciting.

Kalua Pig Mac and Cheese from Awesome on 20

Kalua Pig Mac and Cheese is completely insane. The salty pork blends perfectly with the extra gooey cheese sauce. There’s a tiny hint of spicy sweetness from just a little barbecue sauce. And the extra awesome bit is that you’ll have leftovers of your leftovers. I halved the recipe this time, and we still ate this for three days.

It doesn’t have to be kalua pig. If you don’t live on the islands, you can use your favorite Southern bbq recipe. And it doesn’t have to be homemade pulled pork, either. Sometimes you can’t wait around for that special occasion to get your cheesy pig fix.

Kalua Pig Mac and Cheese from Awesome on 20

This dish is not for the faint of heart, but if you’re ready for hard core indulgence and seriously ono grindz, you’ve gotta try kalua pig mac and cheese. Now!

Kalua Pig Mac & Cheese
Serves 6
Salty kalua pig mixed with extra gooey mac and cheese is so ono!
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Total Time
20 min
Total Time
20 min
Ingredients
  1. 8 ounces short pasta
  2. 1/2 tablespoon butter
  3. 1/2 tablespoon flour
  4. 3/4 cup milk (I used skim and it was plenty rich)
  5. 1/4 teaspoon garlic powder
  6. 1/4 teaspoon cayenne pepper
  7. 4 ounces shredded cheddar cheese
  8. 4 ounces shredded swiss cheese
  9. 1 ounce grated parmesan cheese
  10. 4 ounces kalua pig
  11. 1/8 cup barbecue sauce
Instructions
  1. Boil pasta in plenty of salted water according to package directions.
  2. In a medium sauce pan, melt butter, then sprinkle the flour over it to create a roux. Whisk butter and flour together into a paste and allow to cook for a couple of minutes.
  3. Slowly whisk in the milk. Try to prevent lumps. Add garlic powder and cayenne. Let it thicken until it just starts to bubble.
  4. Stir in the cheese and mix until smooth. Remove from heat.
  5. Stir kalua pig and barbecue sauce together in a small bowl.
  6. After you've drained your pasta, return it to the pot. Pour over the cheese sauce and stir to combine. Fold in kalua pig mixture. You can add pepper if you like, but taste it before adding any salt. You may not need it since the pig is so salty.
  7. Go ahead and unbutton your pants before you even get started.
Adapted from Healthy Delicious
Adapted from Healthy Delicious
http://awesomeon20.com/
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Mexican Lasagna from Awesome on 20

Mexican Lasagna

Mexican Lasagna from Awesome on 20

I’m a picky eater. An obnoxiously picky eater. I don’t like fruits and vegetables. I’ve tried, but I just don’t like them. I like carbs and cheese. It’s how I’m built. Trust me when I say that I’ve actually expanded the things I will eat pretty extensively over the course of my adult life. It’s still fairly limited, though.

My husband, on the other hand, is only moderately picky. He’s also trying to lose weight, which means he gets slightly annoyed when I try to cook carbs and cheese. Lucky for him, I love love love to cook just about anything, whether I’m going to eat it or not. The act of cooking brings me plenty of joy. I don’t have to be the one putting it in my face.

Mexican Lasagna from Awesome on 20

This dish has some carbs and enough cheese to turn your head, but it’s also loaded with veggies, including tomatoes, onions, peppers and corn. There are also black beans, which might be a super food. Let’s say they are. They taste super, so even if they’re not as healthy as I would like to believe, they’re still awesome. And with fall finally starting to make its presence known in the form of more rain and afternoon highs in the low 80’s, layers of baked carbs, cheese, and veggies seem like exactly the right thing to do.

Since this dish is vegetarian, you can make it fairly inexpensively. I had to buy nearly every ingredient for this dish, and I spent less than $20. And this makes eight servings. My husband will be eating this for lunch and dinner for the next four days.

If you wanted to make this vegan, it could probably be done by using vegan cheese. You might need to check the labels on your beans and tortillas. I’m not an expert on this, but I think it’s totally feasible to adapt this recipe to be completely free of animal products, if that’s your thing.

Mexican Lasagna from Awesome on 20

Sometimes you have to make sacrifices for the ones you love. While my husband is eating and loving Mexican lasagna, I’ll probably be eating blue box mac and cheese. It’s a rough life. Eat your veggies, kids!

Mexican Lasagna
Serves 8
A lasagna-like stack of tortillas layered with salsa, black beans, corn, and cheese. Perfect vegetarian meal for a spicy fall night.
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Prep Time
20 min
Cook Time
30 min
Prep Time
20 min
Cook Time
30 min
Ingredients
  1. 1 clove garlic
  2. 1 tablespoon olive oil
  3. 1 onion
  4. 1 bell pepper, whichever color is on sale
  5. 2 serrano peppers
  6. 1 teaspoon salt
  7. 1 can petite diced tomatoes
  8. 1 can petite diced tomatoes with peppers (any combination of 2 cans of tomatoes will do)
  9. 1 tablespoon ketchup
  10. 1 can black beans, drained and rinsed
  11. 1 can whole kernel corn
  12. 1 cup shredded cheddar cheese
  13. 8 whole wheat tortillas
Instructions
  1. Preheat your oven to 400 and find your deepest round baking dish, 9 or 10 inches in diameter, at least 2-1/2 inches deep.
  2. Smash your garlic clove with the flat side of your knife and peel the skin off. Toss the whole clove into a skillet with your olive oil and heat over medium. Don't forget to pull this out at the end. Chop your onion, and peppers and add them to the pan. Sprinkle them with salt and allow them to cook and soften for about 15 minutes.
  3. Add the canned tomatoes, then fill each can about 1/4 of the way up with water. Swirl it around to get the tomatoey goodness off the side of the can, then add the water to the pan. Squeeze in the ketchup and allow it all to simmer together for about 10 minutes.
  4. In the meantime, assemble your filling by mixing together black beans, corn, and most of the cheese. Hold a bit back for the very top.
  5. Now it's time to assemble. Start with a few spoonfuls of sauce spread around the bottom of your pan, then lay down two tortillas, overlapping Venn diagram style. Next, add a third of the filling, and some more sauce. Repeat this two more times.
  6. Lay down tortillas 7 and 8 on the top. Spread the last of your sauce over these, then top the whole thing with some extra shredded cheddar.
  7. Bake this in the oven for 30 minutes. You will probably want to put a baking sheet underneath your pan to catch any drips.
  8. When the time is up, let your dish hang out for at least 10 minutes before cutting into it. Slice into wedges like a pie and serve it to your veggie loving friends and family.
Adapted from Nigella Lawson
Adapted from Nigella Lawson
http://awesomeon20.com/
Check us out at Inside BruCrew's link party
Check us out at Inside BruCrew’s link party
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Pumpkin Scones from Awesome on 20
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