Pull-Apart Meatball Sandwiches ala ~DKBB~

(original recipe from www.mccormick.com)

1 sm. jar pizza sauce (I prefer Paesana New York’s Classic Pizza Sauce, 8.5 oz)

1 16 oz. pkg. Italian-style meatballs (I prefer Carando Spicy Sicilian)

1 pkg. sweet Hawaiian dinner rolls (or 3 sm. pkgs. for a total of 12 rolls)

6 slices provolone cheese

1 to 1½ cup(s) shredded mozzarella cheese

1 tsp. Italian seasoning

½ tsp. garlic powder

3 Tbsp. butter, melted

• Preheat oven to 350°F.
• Cook meatballs as directed on package; cool a bit then cut each one in half.
• Put pizza sauce in bowl, toss cooked cut meatballs in sauce.
• Remove rolls from packaging but do not separate; cut entire package in half horizontally, leaving bottom half slightly thicker than top half; place bottom half of rolls in baking dish large enough to hold them all.
• Layer provolone cheese over bottom half of rolls; top with meatballs and more sauce; sprinkle mozzarella cheese, then place top half of rolls, cut side down, in top of mozzarella.
• Mix melted butter with seasonings and brush tops of rolls with butter mixture.
• Cover with foil and back 25 to 30 minutes, or until heated through and cheese is all melted.

Lemon and Pea Alfredo ala ~DKBB~

Lemon and Pea Alfredo ala ~DKBB~

(original recipe GDL Italian by Giada, Horseshoe Baltimore

in Wine Spectator, July 31, 2018 edition)

Original photo from Wine Spectator

 16 oz. fusilli col buco pasta

3 Tbsp. butter

½ cup pasta water

1-2 cloves garlic, minced

2 ½ cups grated Parmigiano

1 cup mascarpone cheese

2 tsp. lemon zest

¾ tsp. kosher salt

1½ cups frozen peas, thawed

1 small can mushrooms, drained (optional)

1 Tbsp. lemon juice 

• Bring pot of salted water to a boil over high heat; add in the pasta and cook until just under al dente (about 10 to 11 minutes). When done, you will add the (drained) pasta directly to the sauce.
• While the pasta is cooking, heat a large, straight-sided skillet over medium heat, adding in the butter; when the butter is melted, add the minced garlic and cook on low, stirring often until soft and fragrant; add ½ cup of pasta water and reduce heat to low.
• Add the mascarpone, lemon zest, and salt to the sauce; mix well to melt mascarpone.
• When pasta is done, drain it thoroughly and add it directly to the sauce, combining with sauce; sprinkle with 1½ cups of grade Parmigiano and peas (and mushrooms, if using), stirring well to combine; add pasta water to thin if necessary.
• Sprinkle each serving with Parmigiano cheese and fresh cracked pepper, if desired.

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~

Bacon-Wrapped Dates with Lemon Basil Crema ala ~DKBB~

(original recipe by Pronto by Giada, Caesars Palace,

printed in Wine Spectator, July 31, 2008 edition)

Original image from Wine Spectator

2 Tbsp. sour cream, brought to room temperature

1 Tbsp. mascarpone brought to room temperature

1 tsp. lemon zest (from 1 small lemon)

2 Tbsp. fresh lemon juice

3 Tbsp. chopped basil

¼ tsp. kosher salt

12 Medjool dates

2 links hot Italian sausage

6 slices bacon

1 tsp. chopped chives

• Whisk together sour cream, mascarpone, lemon zest, lemon juice, basil, and salt; cover and refrigerate for at least 1 hour to let the flavors marry. Let it come to room temperature before serving.
• Preheat the oven to 400° F.
• Make a small slit lengthwise down the center of each date and remove the pits.
• Remove the casing from the sausage and discard.
• Cut the bacon slices in half, making 12 smaller pieces.
• Place 1 tsp. of sausage into each opened date; close up each date and wrap each in a piece of bacon, securing with a toothpick; place on bacon baking sheet (rack on sided cookie sheet).
• Bake the dates for 8 minutes; remove baking sheet from oven and flip each date over; replace sheet in oven and cook for another 7 minutes.
• Serve warm alongside the lemon basil crema. Garnish with chives.

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

Cheesy Garlic Spinach Spaghetti Squash ala ~DKBB~

(original recipe from www.peasandcarrots.com)

1 medium spaghetti squash (2 to 3 lbs.)

3 to 5 cloves garlice, minced

1 tsp. olive oil

5 oz. fresh spinach, chopped

½ cup heavy cream

1 Tbsp. whipped cream cheese

½ cup grated Parmesan Reggiano cheese

Salt (at least ½ tsp.) and pepper to taste

Grated mozzarella cheese for topping

• Preheat oven to 400° F.
• Slice spaghetti squash lengthwise and scoop out seeds. For easier cutter, you can put the uncut squash in the microwave to soften it up a bit; pierce the squash a few times and microwave it on high for 3 to 5 minutes; the knife will cut through easier this way.
• Rub a small amount of olive oil on the cut sides of the squash; place the squash cut side down on a rimmed baking (or cookie) sheet; roast for about 40 minutes, or until tender and easily pierced by a fork.

While the squash is roasting, prepare the sauce:

• In a medium pan, add a drizzle of olive oil and heat over medium-high heat; add the minced garlic and sauté until fragrant.
• Add the spinach and stir until wilted; add cream, cream cheese, Parmesan Reggiano cheese, salt, and pepper and stir well.
• Once the squash is done and cooled a bit, you can use a fork (or two) to separate and fluff the strands of the spaghetti squash, leaving it in the shells.
• Pour the sauce over the spaghetti squash boats, working it into the strands a bit; top with the mozzarella cheese and a little bit of the Parmesan Reggiano cheese.
• Bake at 350° F for about 20 minutes or until hot and bubbly.

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

(original recipe by Ruth Andrewson in June/July 2019 issue of Simple & Delicious)

1 20 oz can pineapple chunks in own juice -OR- 2 cups fresh pineapple, chunked

Photo from Taste of Home

⅓ cup water
3 Tbsp. red wine vinegar
2 Tbsp. low-sodium soy sauce
¼ cup packed brown sugar
3 Tbsp. cornstarch
Crushed red pepper and/or chili sauce, as desired
20-30 cooked spicy Italian meatballs
1 lg. green pepper, cut into 1” pieces
½ onion, cut into small chunks
Carrots and/or celery, cut into small chunks, as desired
1 can sliced water chestnuts, drained
1 can bamboo shoots, drained
Hot cooked rice

• Drain pineapple, reserving juice; set pineapple aside. If using fresh pineapple, use 1 small can pineapple juice.

• Add water to juice (if needed) to measure 1 cup; pour into skillet; add ⅓ cup water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth; cook over medium heat until thick, stirring constantly.

• Add the pineapple, meatballs, veggies, water chestnuts, bamboo shoots, and crushed red pepper or chili sauce (to taste); simmer, uncovered, until heated through (about 20 minutes).

Serve over rice.

Pizza Sloppy Joes ala ~DKBB~

Pizza Sloppy Joes ala ~DKBB~

(original recipe by Connie Pettit in June/July 2019 issue of Simple & Delicious)

Photo from Taste of Home

1 lb. lean ground beef

1 medium onion, chopped

¼ cup chopped green pepper

1 14oz. jar pizza sauce

3 oz. pepperoni (about 50 slices), chopped

½ tsp. dried basil

¼ tsp. dried basil

Vom Fass Pizza Margarita spices*

Hamburger buns or ciabatta buns

Shredded mozzarella cheese

• In a nonstick skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain if necessary.
• Stir in pizza sauce, pepperoni, and herbs; bring all to a boil; reduce heat, cover, and simmer for 10 minutes.
• Place open buns on baking sheet; spoon 2/3 cup (or more) mixture onto each bun, sprinkle with generous amount of cheese; broil until cheese is melted.

*No longer available, but if you have some around, use it!

Roasted Red Pepper Hummus ala ~DKBB~

Roasted Red Pepper Hummus ala ~DKBB~

(original recipe by Valerie Bertinelli on foodnetwork.com)

(photo from foodnetwork.com)

Two 15-oz. cans chickpeas, drained and rinsed

½ cup roasted red peppers (jarred in water or oil, either will work)

3 Tbsp. tahini 

1 lg (or 2 sm) clove(s) garlic, minced

4 Tbsp. lemon juice 

A decent squirt, or two, of Sriracha

1 tsp. Kosher salt 

¼ cup olive oil (more or less, as needed)

Pita chips, naan, celery, carrot sticks, radishes, for serving 

·       In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt; pulse a few times to chop up the chickpeas.

·       With the food processor running, pour in the olive oil and process until a smooth paste forms; start slow and add oil as needed; add Sriracha as desired.

·       Transfer to a serving bowl.