November 29, 2014

Stuffed Meatballs

Have you had your fill of turkey and all the leftovers from the big dinner?  We usually go the Italian route after having several meals of turkey, turkey sandwiches, turkey soup... you get the idea.  So here's a little something to enjoy this weekend!  No turkey involved!

We are very big fans of America's Test Kitchen and Cook's Country!  Their recipes are well tested, tasted, and spot on!  However, they can also be a little bit time intensive.  So...a little tweaking in the kitchen was needed.  I can't find the original recipe online without needing a membership to get it (hubby has a subscription -- get yours HERE!) so I'll just share the tweaked recipe with you!

Stuffed Meatballs

3/4 cup panko bread crumbs
3/4 cup parmesan cheese, grated (we use the kind in the shaker bottle) - divided
2 large eggs
1 T. dried basil
1 tsp. salt
1/2 tsp. pepper
1 tsp. minced garlic
1 lb. ground pork
1/2 lb ground beef
3 sticks mozzarella string cheese
32 oz. jar pasta sauce (we used 1 quart homemade pasta sauce)
2 T. olive oil
Pasta -- whatever kind you like

Combine panko, 1/2 cup parmesan, eggs, basil, garlic, salt, and pepper in a large bowl.  Add pork and beef and knead with your hands until incorporated into panko mixture.  (Do not over mix or the meatballs will be tough.) Using 1/4 cup dry measuring cup, divide meat mixture into 15-ish portions and place on plate.  

Cut mozzarella sticks crosswise into 15 3/4 inch cubes. Place 1 mozzarella cube into the center of each meat portion and pinch meat around cheese to close.  Roll meat between wet hands to form completely sealed meatball.  (This can be done up to 24 hours before cooking...just cover and place in the refrigerator.)

Heat oil in 12-inch nonstick skillet over medium-high heat until just smoking.  Add meatballs and cook until browned on 1 side, about 3 minutes.  Flip meatballs and cook until browned on opposite side, about 3 minutes.  Drain all but 1 Tablespoon-ish fat from skillet.

Pour pasta sauce over the meatballs and bring to a boil.  Reduce heat to medium-low, cover, and simmer for 5 minutes.  Flip meatballs so second browned side is up. Cover and continue to cook for 5 minutes.  Remove skillet from heat and let rest, covered, for 5 minutes.  Serve with pasta.

November 28, 2014


We're having a sale! All mantle signs are on sale! No coupon code needed! But you can get extra savings when you enter the code NOV14 when you order $50 or more!

November 24, 2014

Barbecued Water Chestnuts

This recipe is a family favorite and just happens to be in one of the cookbooks I'm giving away HERE!  (Giveaway ends Friday the 28th!)

Barbecued Water Chestnuts

2 8-oz. cans whole water chestnuts, drained
1 lb. bacon, cut in half
1 1/2 c. catsup
6 T. brown sugar, packed
1 T. vinegar

Wrap each chestnut in a piece of bacon; fasten with a wooden toothpick. Place on an aluminum foil-lined baking sheet.  Bake at 350 degrees for 30 minutes, or until crisp and golden.  Remove chestnuts to a mini slow cooker; set aside.  Combine remaining ingredients in a saucepan over medium-low heat. Bring to a simmer; cook for 15 minutes, or until thickened.  Spoon sauce over chestnuts. Turn slow cooker to low setting for serving.  Serves 10.

No Peeking!  That's good advice for gift packages and slow cookers alike.  
Cooking time increases by 15-20 minutes every time a slow cooker's lid is lifted.

November 21, 2014

Southern Hospitali-Tea and a Cookbook Package Giveaway!

Hey all!  Long time no see!  I'll have to do a post regarding all the happenings around the homestead soon!  One of them will be our newest addition!  If you've been following along over at Instagram (@OldHouseHomestead) or Facebook then you'll be in the know.

I have a few kiddos that are helpful in the kitchen and there's talk of them writing some blog posts soon so maybe you'll see their work here!

The kind folks over at Gooseberry Patch have given me a copy of their Slow Cooker Christmas Favorites cook book and their Good For You Everyday Meals to give away!  (Details are down yonder.)

Here's a recipe and tip from the Christmas cookbook that I'm going to try for Thanksgiving!

Southern Hospitali-Tea

6 c. boiling water
4 black tea bags
4-inch cinnamon stick
1 c. orange juice
1/2 c. sugar
2 T. lemon juice

Place tea bags and cinnamon stick in a heat-proof pitcher or bowl. Pour in boiling water; cover and let stand for 10 minutes.  Strain tea into a slow cooker, discarding tea bags and cinnamon stick.  Stir in remaining ingredients.  Cover and cook on low setting for 3 to 4 hours. Makes 6 to 8 servings.

Don't toss that lemon or orange half after it's been juiced!  Wrap it and store in the freezer, and it'll be ready to grate whenever a recipe calls for fresh citrus zest.

Come back soon for another yummy recipe that is a family favorite and in this awesome cookbook!

Don't forget about our coupon code that I mention HERE 

Cookbook Package Giveaway!  
Starts today and ends next Friday!   
Enter below!

November 20, 2014

Christmas Sale!

Hey all!  

I have an awesome coupon code for you to use at our Etsy shop Old House Mercantile!  

Use coupon code NOV14 to save 25% off orders over $50!

Coupon expires November 29th!

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