Italian Meatball Kebabs

We just got back from our trip out west to Yellowstone and Glacier National Park.  Wow was it amazing and I will be posting pictures from our trip soon.  

But for now, let's talk a little about food, this is a food blog and all.  When you go on vacation for a week or so, do you get stick of going out to eat?  This trip I tried my best to go out of the norm an not order a burger every time we went out to eat.  That being said, I always get to a point where I just want to make my own meals.  

Since the weather has been so nice out, I wanted to grill and didn't want the typical burger.  I had been craving Italian food but with it being 80 degrees out, I didn't want something heavy like pasta.  Then the idea struck me, Italian Kebabs.  These were SUPER easy and quick, perfect for a week night dinner.  

 Start by cutting a red pepper into bite sized pieces.

 Do the same with a green pepper.

 Toss them in a bowl

 And drizzle with Italian dressing.

 Give them a quick toss

 And start to assemble adding precooked meatballs to the skewer as well.  Remember to soak your skewers in water before assembling so they don't burn.

 Once assembled, drizzle with additional Italian dressing.  I just used the extra dressing at the bottom of the bowl I used for the veggies. Pop these on the grill, about 300 degrees for about 7-9 minutes.

 Meanwhile, heat up your favorite marinara/spaghetti sauce

 Here they are, hot off the grill.

The perfect summer meal with a little side salad.

 If you would like and if it's not 100 degrees out, you could aways toss the meatballs and veggies with the marinara sauce and pasta.

Dip in the marinara sauce.  Dinner = done.

Italian Meatball Kebabs

1 red pepper, cut into bite sized pieces
1 green pepper, cut into bite sized pieces
3 tablespoons Italian dressing
40 precooked Italian seasoned meatballs
1 1/2 cups marinara/spaghetti sauce

Preheat the grill to 300 degrees.

Soaking the skewers in water.

Add the peppers to a small bowl.  Drizzle with the Italian dressing and toss to coat.

Start to assemble your kebabs by alternating peppers and meatballs.  Drizzle the kebabs with additional Italian dressing, not to drench them, just a little drizzle.

Place the kebabs on the grill and grill for about 7-9 minutes or until fully cooked.

While the kebabs are grilling, place the marinara sauce in a sauce pan on medium high heat, just to heat through.

Once the kebabs are cooked, remove from the grill and serve with a side of the warm marinara sauce.

Enjoy!

Recipe by: Mrs. Schwartz

Cinco de Mayo Recipes

It's that time again, friends, Cinco de Mayo!!!! One of my favorite holidays because A. I love Mexican food B. I love beer and BEERGARITAS and C. I'm okay with tequila.  Here is a few recipes to get your menu for the big bash started.  I have you covered from breakfast, to lunch, dinner, DRINKS and dessert.

How will you be celebrating this year!?

Chicken Enchiladas

Cinco de Mayo Pulled Pulled Pork 

Chicken Enchilada Pasta

Restaurant Style Salsa

Enchilada Style Stuffed Peppers

Mexican Breakfast Pizza

Crockpot Salsa Chicken

Grilled Breakfast Burrito

Taco Enchilada Bake

Beergaritas

Sopapilla Cheesecake

Meatball and Pepperoni Pasta Bake

Are you ready for the easiest week night meal ever?  Well, grab your fork and a few things out of the pantry and freezer because things are about to get easy up in here.  

Start by adding frozen meatballs into a large skillet on high heat with a little bit of water.  Liven these little guys up a bit...

Meanwhile, cut up about a 1/2 cup of pepperoni.

Once all of the water has evaporated, add the pepperoni.  We want it to start to get a little crispy.

Then add one jar of your favorite marinara sauce.  I buy the cheap stuff (aka whatever is on sale), don't judge me.

Some body wanted a meatball.... I said no, I know with that face?  I'm heartless.

Then add a little water to the jar and get every last drop of it out.  I told Mr. Schwartz that it was a Mama D thing (my mom) and he told me it was "just a MOM thing" because his mom does the same thing.  Either way, do it.

Add it to the pan. 

Add 3/4 of a pound of cooked pasta.  I choose penne

And give it a good stir.

Pour it into a baking dish that has been sprayed with cooking spray.

Then you will need some of this.  You guys, this cheese is amaze-balls.  It melts like a dream.  And no, Kraft didn't pay me to say that...although I wish they did.

Sprinkle the cheese all over the top and into the oven it goes.

When it comes out, you will have this.

Cheesy pasta meatbally-pepperoni goodness

Dinner is served.

The end.

Meatball and Pepperoni Pasta Bake 

1 pound frozen meatballs

1/2 cup pepperoni, sliced in half

1 jar marinara sauce

3/4 pound cooked pasta 

2 cups Mozzarella cheese 

Preheat the oven to 350 degrees.

Start by adding the meatballs to a large skillet on medium high heat.  Pour in the water and move the meatballs around a bit.  Cook until the water has evaporated and add the pepperoni.  Cook for about a minute or two, making sure not to burn the pepperoni.  Add the marinara sauce and give it a good stir.  Then add the pasta and stir again to ensure everything is coated in the sauce.  

Pour the pasta mixture into a baking dish that has been sprayed with cooking spray.  Sprinkle cheese over the top and place in the oven for about 20 minutes or until hot and bubbly and the cheese has melted.  

Enjoy!  

Recipe by: Mrs. Schwartz 

Chicken Enchiladas

So, today is our 2nd wedding anniversary!  YAY!  I was going to write up a big post about our second year of marriage but, I kind of just did that in the card I left on Mr. Schwartz's car seat.  I'll just say that I'm beyond blessed to have the husband I do, the life we live and the future that awaits us.  Mr. Schwartz is my heart, my rock and my best friend.  I love him more every.single.day.  

You might be thinking, what do enchiladas have to do with anniversaries and let's get to the good stuff, right?  Well, I'm pretty sure Mr. Schwartz loves enchiladas as much as he loves me.  He is a huge fan of all Mexican food and I thought enchiladas were fitting.  And these, THESE enchiladas, are the best I have ever made.  Hands down.  Shall we?

Start by finely dicing an onion and popping it into a skillet with a little butter.   Let the onions cook for about 4 minutes or until they start to get translucent and a little brown around the edges.  

While the onions are cooking, cut two chicken breasts into strips and season with salt and pepper.

Also, mince one clove of garlic.

Toss the chicken into the pan and season with salt and pepper.  Cook until it is no longer pink.  This should only take a few minutes.

Add the garlic and give it a toss.

And a heaping spoonful of green chilies.

Sprinkle cumin all over the chicken

Along with a dash or Mexican oregano leaves

Your chicken will look something like this, golden brown and delicious!  Seasoned to perfection if I do say so myself.  At this point, this chicken would also make FAB tacos.

But we are making enchiladas here!  So, take a few pieces of the chicken and line them up on a tortilla that you have warmed.  I warm mine up in the microwave for about 30 seconds.  It makes them much easier to roll.

Place the rolled tortillas seam side down in a baking pan that has been sprayed with cooking spray.

Pour over your favorite enchilada sauce.

And sprinkle with cheese.  Into a 375 degree oven for about 30 minutes.   Then, I put the broiler on for about 3 minutes and watched very carefully....

For reals.  Check out that CHEESE!

Serve with lettuce and Spanish Rice.

You guys, these are so good.

The perfect meal...  Happy Anniversary Baby!

Chicken Enchiladas 

1 medium onion, chopped
1 tablespoon butter or a drizzle of canola oil
2 chicken breasts, cut into thin strips
Salt and pepper, for seasoning
1 clove of garlic
1 large heaping spoonful of diced green chillies
1/4 teaspoon of cumin
1/8 teaspoon (or a few dashes) Mexican oregano
8 small flour tortillas
1 small can of enchilada sauce (red or green will work)
1 1/2 cups of pepper jack cheese
Lettuce and Spanish rice for serving

Preheat a large skillet on medium high heat.  Add the butter and onion.  Cook the onion for about 4 minutes or until it starts to become translucent.  Add the chicken to the skillet and season liberally with salt and pepper.  Cook until no longer pink, this should take about 5 minutes.  Add the garlic to the pan and toss, along with the green chillies.  Cook for about a minute or so.  Remove from the heat.

Preheat the oven to 375 degrees.

Warm the tortillas in the microwave for about 30 seconds so they are pliable.  In the center of one of the tortillas, add a few strips of chicken,  roll tightly and place in a 9x13 baking dish that has been sprayed with cooking spray.  Repeat with the remaining 7 tortillas and chicken.  Pour your favorite enchilada sauce over the tortillas and sprinkle with cheese.

Place in the oven (once is it preheated) and bake for about 30 minutes.  If you would like, turn the oven to broil and broil for about 2-3 minutes but watch closely.

Serve with Spanish rice and lettuce.  And beans, if you are into that sort of thing.

Enjoy!

Recipe by: Mrs. Schwartz