Tag Archive for Egg

Meatball Sliders

Meatball Sliders

I was flipping through the January 2015 edition of Southern Living magazine recently and came across this recipe for Meatball Sliders. Can I just say, “AH-MAZING!” I made them on a Friday night when I knew the kids were having friends over since the recipes makes a lot of meatballs. I actually prepared the meatballs the night before and put them in the refrigerator. When I got home Friday afternoon after a busy day, I pulled out the meatballs to bring them to room temperature before putting them in the sauce. This could not have been more easy and everyone LOVED them! Note: I actually tried a meatball by itself and even though I am not a meatball expert, it was pretty awesome! 

Level of Difficulty: Easy
Time Required: Prep Time – 30min; Cook Time – 10 hours


2 tablespoons extra virgin olive oil
2 tablespoons tomato paste
1 tablespoon red wine vinegar
3 large fresh basil sprigs
2 garlic cloves, minced
2 (28-oz.) cans whole tomatoes, crushed
5 teaspoons kosher salt, divided
1 teaspoon freshly ground black pepper, divided
1 pound ground chuck
1 pound ground pork
1/2 cup panko (Japanese breadcrumbs)
1/4 cup freshly grated Parmigiano-Reggiano cheese
1/4 cup ricotta cheese
1/4 cup loosely packed chopped fresh flat-leaf parsley
1 large egg
1 large egg yolk
24 slider buns or dinner rolls, split and lightly toasted
12 (1-oz.) provolone cheese slices, halved
Garnish: fresh basil leaves

Special Equipment and Other Items Needed:

Crock Pot

Preparing Meatball Sliders:

1. Stir together first 6 ingredients in a 7-qt. slow cooker; stir in 2 tsp. salt and 1/2 tsp. pepper. Cover and cook on LOW 8 hours. 

2. Meanwhile, place ground chuck and ground pork in a large bowl. Add next 6 ingredients and remaining 1 Tbsp. salt and 1/2 tsp. pepper; mix gently just until blended. Gently shape mixture into 24 meatballs. (Do not pack.) Place meatballs in a single layer on a baking sheet; cover well, and chill until ready to use.

3. Let meatballs stand at room temperature 20 minutes. Carefully submerge meatballs in tomato mixture in slow cooker. Cover and cook on HIGH 1 hour or until meatballs are done, stirring after 30 minutes. (I actually cooked my meatballs about 90 minutes).

4. Preheat broiler with oven rack 7 inches from heat. Arrange bottom halves of 12 buns in a single layer on each of 2 baking sheets. Place 1 meatball on each bun;

Meatball Sliders

top with sauce and 1 halved provolone cheese slice. Repeat with remaining buns, meatballs, and cheese.

Meatball Sliders

5. Broil sliders, 1 baking sheet at a time, 2 to 3 minutes or until cheese melts. Top with top halves of buns.

Meatball Sliders

Meal Ideas:

Serve with a salad and call it a day!

Egg Cooked in Avocado

I’m sure you’ve seen it all over facebook and Pinterest. Those pictures of an egg cooked in an avocado. I’m not sure where it started but I decided I wanted to try it! I love avocados and I love eggs so cooking an egg inside an avocado seems like a great idea!!

This is how mine turned out. Not bad for a first try.

egg baked inside avocado

How to make an egg cooked in avocado

To make it, I just cut open an avocado and removed the pit (follow the link to see how if you are not sure because there is a BEST way to cut an avocado).

Then, using a spoon, I gently made the opening a little bit larger so an egg would fit.  I just ate what I scooped out! No harm in a little snack. I then sliced a tiny spot on the bottom of the skin so the avocado would lie flat while it cooked.

I cracked the egg into a small bowl and gently poured it into the avocado opening, sprinkled with salt and pepper and put in a 400 degree oven for about 8-10 minutes so the yolk was still runny.

It was DELICIOUS!! I loved it and will definitely make this more and more often! It would have been fantastic spread all over a piece of whole grain toast. Yumm!!

The facebook pictures usually show up as this being able to burn belly fat. I am making no claims about that but if it is a perk of eating it, fantastic!!

How to poach an egg

So we’ve done a few posts lately on eggs: how to hard boil, how to devil, how to separate…well, you also need to know how to poach an egg.

This is simple if you follow the technique and have a bit of humor for when it gets all messed up (this is a family website, I wanted to say something else). It’s hard to make every one work out just right, but this will give you the best chances!!

How to poach an egg

When you love eggs benedict as much as I do, then knowing how to poach an egg is important.

  1.  Do one egg at a time
  2.  Heat a few inches of water over high heat.
  3.  Add a splash of white vinegar
  4.  Crack the egg into a small bowl
  5.  When the water is almost boiling but not yet boiling, give the water a swirl with a spoon.
  6.  While the water is swirling, gently slide the egg from the bowl into the nearly boiling water and gently try to give the water another swirl without touching the egg.
  7.  The egg white will likely release some, but if you can keep the water moving a bit, it will likely wrap around itself. Whatever doesn’t, don’t worry about.
  8.  After about 3-4 minutes, use a large slotted spoon to remove from the water. You’ll know when it is done when the egg looks like it is together but still jiggles when you touch it.
  9.  Place the poached egg on a paper towel to drain off some of the water.
  10. Add to whatever dish you want a poached egg on. Shown here on a piece of cheese toast, topped with fresh cracked black pepper.
how to poach an egg

Crack into a separate bowl

poaching an egg

Gently add to swirling water

poaching an egg

Gently remove with slotted spoon

poaching an egg

Drain on paper towels

how to poach an egg

Serve how ever you like!

How to separate an egg

We’ve already taught you how to boil an egg. Now it’s time to teach you how to separate an egg. When a recipe calls for a 2 eggs, separated, what that means is you have to separate the egg whites from the egg yolks in both of the eggs. One bowl will have both whites and one bowl will have both egg yolks. There are two different ways to do this.

1) You can gently crack the egg over a bowl and let the egg white drip into the bowl. When it’s done dripping, move the yolk from the half of the shell it is in into the other half.

Separating an egg

This will allow for the rest of the egg white to fall into the bowl. Keep transferring the egg yolk from shell to shell until all of the egg white is in the bowl.

separating an egg

Then, put the yolk into another bowl.

2) You can crack the egg into your hand over a bowl. Gently separate your fingers, allowing the egg white to drip into the bowl. When all of the egg white has dripped into the bowl, put the egg yolk into another bowl.

Separating an egg

You need to be careful when doing this as a little yolk in the whites will likely ruin your chances of making stiff whites like for a meringue. A little whites in the yolks is not such a big deal though.

separating eggs