Mozzarella Stuffed Meatball Soup

Rich Tomato based Soup with Mozzarella stuffed Meatballs make a hearty, warming dinner

Rich Tomato based Soup with Mozzarella stuffed Meatballs make a hearty, warming dinner

Some days I think I have the weather figured out perfectly. But, whether you believe the weather man or not, a typical Spring week does not always mean great weather !

Then it is time for a hearty, comforting bowl of this Mozzarella Stuffed Meatball Soup.

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Sesame Pork Meatballs

These Sesame Pork Meatballs are bursting with flavor and only takes a few minutes to make {make-ahead friendly recipe as well!} - serve on a busy weeknight for dinner, an appetizer or as a snack with a dipping sauce

These Sesame Pork Meatballs are the quickest, tastiest meatballs to make and perfect for a week night dinner.

The ingredient list for the meatballs might look a bit much, but I assure you all the flavors compliment one another and the end result are spicy, juicy meatballs and you should already have all the ingredients on hand as well.

Prepping takes minutes and you can even do that in advance – mix and roll the meat into meatballs, cover in Sesame Seeds and keep in a sealed container in the refrigerator until you are ready to start dinner.

The Sesame Pork Meatballs can be served for dinner with the extra’s below, or you can serve them on a stick with your favorite dipping sauce, which makes it the ideal appetizer or snack whilst watching the game.

I grind my Fennel seeds as I have never seen already ground in the stores, but also I have not really been looking as I have a large container of the whole seeds with my other spices and I think any kind of seed always tastes way better when just grounded, than the bottled types.

Sesame Pork Meatballs

4 Servings

INGREDIENTS:

Meatballs:

500g Pork Sausages, meat removed from casings
6 Spring Onions, finely chopped
2 t Fresh Garlic, crushed
1 TB Fresh Ginger, grated
1 t Sesame Oil
1/4 cup Cilantro, chopped
2/3 cups Fresh Breadcrumbs
1 t Black Pepper, freshly grounded
2 t Fennel Seeds, ground
1 Egg, beaten
1/2 cup Sesame Seeds
Vegetable Oil, for frying

1 1/2 cups Green Beans, blanched
1/2 cup Baby Corn, cut into small pieces
350g Egg Noodles, cooked  {or Spaghettini}
1/3 cup Oyster Sauce

TO SERVE:

Red Chilies, sliced
Cilantro
Spring Onions, chopped

DIRECTIONS:

1.) Combine all the ingredients for the meatballs except the Sesame Seeds and Vegetable Oil – roll into small balls, then roll in the Sesame Seed making sure all parts are covered.
2.) Heat about 2 – 3 tablespoons of Vegetable Oil in a large pan or wok – fry the meatballs until golden and cooked through – remove from pan with a slotted spoon and set aside.
3.) Drain excess oil and add the Beans, Corn, Noodles and Oyster Sauce to the pan – stir – add back the meatballs and heat through.

Serve topped with Red Chili slices, Cilantro and Spring Onions.

These Sesame Pork Meatballs are bursting with flavor and only takes a few minutes to make {make-ahead friendly recipe as well!} - serve on a busy weeknight for dinner, an appetizer or as a snack with a dipping sauce

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Spicy Coffee Rubbed Chicken

Tender, juicy spicy Coffee rubbed Chicken - perfect for guests or to treat your family and so quick & easy to make too !

This spicy Coffee rubbed Chicken is perfect for when you have guests over or want to treat the family to something delicious and a little out of the ordinary.

In the photos I have one chicken breast fillet, all sliced up and served with the trimmings. It may look like you have spent hours in the kitchen, but by now you should know that I am not fond of hanging around the kitchen for too long.

Tender, juicy spicy Coffee rubbed Chicken - perfect for guests or to treat your family and so quick & easy to make too !

Don’t get me wrong here, I love food, cooking and baking, but I have zero patience for long, difficult recipes and that is what With A Blast is about – quick, easy, yet delicious and {mostly!} nutritious meals, whether it be the main meal, dessert or a drink.

Getting back to the Coffee Rubbed Chicken, the meat is super tender and juicy, with the outside slightly crisp and a whole lot of spicy flavor.

Slicing each Chicken Fillet is up to you, I love the way it looks served in slices, with the creamy Avocado and slightly Lime pickled Onions, but you can serve them however you prefer, whole, sliced or cut in half.

I drizzled some of the pan juices over each sliced Fillet just before serving, no need for it to go to waste now, is there ?

Spicy Coffee Rubbed Chicken

4 Servings

INGREDIENTS:

Rub:

2 t Ground Cumin
2 t Ground Coriander
1 TB Paprika
2 t Dried Oregano
1/2 t Ground Cinnamon
1/2 t Cayenne Pepper
1 TB Espresso Coffee Powder
1/2 t Dried Chili Flakes

4 Chicken Fillets
Salt and Pepper, to taste
1 Red Onion, sliced
1 Lime, juice only
1/2 cup Creamy Guacamole {or my 5 Minute Avocado Dressing}
Cilantro, to serve  {optional}

DIRECTIONS:

1.) Mix all the rub ingredients well in a small bowl.
2.) Season the Chicken Fillets lightly with Salt and Pepper and coat in the rub.
3.) Place the Red Onion in a small bowl – drizzle over the Lime juice {stir every now and then} – set aside.
4.) Grill or pan-fry the Chicken until dark golden brown and fully cooked.
5.) Leave the Chicken 3 – 5 minutes to rest, then slice and serve topped with creamy Guacamole and the Lime pickled Onions.
Serve with mashed potatoes {or baked}, salads or vegetable sides.

Tender, juicy spicy Coffee rubbed Chicken - perfect for guests or to treat your family and so quick & easy to make too !

Skillet Mexican Pie

I always make this, delicious, spicy Skillet Mexican Pie when pressed for time - on the table in less than 30 minutes !

Skillet Mexican Pie is ideal for a busy week night dinner and is ready in under 30 minutes, which is totally my kind of dish.

As I have mentioned so many times before, we are not really into hot foods, a little spicy, yes, but I like to taste my food as well. On occasion, I do add in a finely chopped up chili or two, but that would only be when my future son-in-law is home for dinner.

Now that is one guy who could seriously eat {and enjoy!} spicy, hot foods and the more chilies, the better for him – with a dash of Sriracha or Tabasco Sauce as well.

I always make this, delicious, spicy Skillet Mexican Pie when pressed for time - on the table in less than 30 minutes !

This recipe can easily be doubled, or even tripled for larger families and would work great if you use a large wok or one of those large electric pans.

Best of all is you can serve directly from the skillet, placed on a trivet on the dining table. I think it always looks way more appetizing than when I dish up in the kitchen and everyone gets a ready to eat plate. It sort of takes the whole look of the final dish away.

I also always have an extra dish filled with more Corn Chips on the side and have found that each and every one of my family adds a little more to their plates when eating.  We are not big fans of Nacho Chips, which I have to admit we do enjoy with certain kinds of dips, just not with a dish like this Mexican Pie. If you prefer Nacho Chips, go for it, use that instead of the Corn Chips as I did.

A dish with some additional grated Cheddar is also great to serve with the Pie !

Skillet Mexican Pie

4 Servings

INGREDIENTS:

1 TB Vegetable Oil
500g Lean Ground Beef
1 1/4 cups Frozen Corn, defrosted
1 can (410g) Mexican-Style Tomatoes
1 can (410g) Tomato Puree
1 TB Sugar
1 Sachet Taco Seasoning
1 cup Cheddar Cheese, grated
2 cups Corn Chips

Cilantro, to garnish {optional}

DIRECTIONS:

1.) Heat the Oil in a large skillet – cook the Beef and drain if necessary.
2.) Add the Corn, Tomatoes, Tomato Puree, Sugar and Taco Seasoning – mix well, reduce heat and simmer, uncovered for 20 minutes, stirring occasionally – remove from heat.
3.) Stir in, or sprinkle the Cheddar over – arrange the Corn Chips around the edges of the skillet – garnish with Cilantro (if using).

Serve immediately with a crusty dinner roll and a small crunchy salad.

I always make this, delicious, spicy Skillet Mexican Pie when pressed for time - on the table in less than 30 minutes !
LINDA
I always make this, delicious, spicy Skillet Mexican Pie when pressed for time - on the table in less than 30 minutes !

Bacon and Bean Burritos

Bacon and Bean Burritos

Bacon and Bean Burritos are the perfect dinner and these are so filling, not much else is needed on the side, except perhaps a crunchy salad.

The bacon and bean filling is just perfect for these in between season days, as it is not too rich, yet makes a delicious dinner and the ones with a bigger appetite can have two … or three. I can usually only manage about one and a half Burrito at most at one time.

Bacon and Bean Burritos - Filling

One rarely really see the filling when searching for a recipe, and that is one of the things I like to see, as in the photo above. You can see every ingredient, and let me tell you, this is one awesome filling – I mean, really … there’s Bacon in it !

Bacon and Bean Burritos

I like to place all the different fillings in separate bowls and let each person build his or her own Burrito, as not all of us, either do not like the same arrangement, or have a dislike of one of the ingredients.

Some persons would not have sour cream near food, whereas others have a distinct dislike of guacamole — really guacamole ??  I love the stuff and could eat it with a spoon {which I do anyway with leftovers!}. Not so sure I’ll eat the sour cream with a spoon though, but in a Burrito or a wrap — anytime !

Bacon and Bean Burritos

4 – 6 Servings

INGREDIENTS:

1 TB Vegetable Oil
250g Lean Bacon, roughly chopped
1 Onion, chopped
2 t Fresh Garlic, crushed
2 Jalapeno Chilies, sliced   {optional}
2 t Ground Paprika
1 Red Bell Pepper, thinly sliced
1 Green Bell Pepper, thinly sliced
1 Yellow Bell Pepper, thinly sliced
2 cans (410g each) Red Kidney Beans, drained

8 Large Soft Tortillas
1 cup Sour Cream
2 cups Cheddar, grated
1 cup Guacamole   {homemade or store-bought}

DIRECTIONS:

1.) Heat the Oil in a large pan or wok – fry the Bacon until done but still soft.
2.) Add the Onion, Garlic, Chilies, Paprika and all the Bell Peppers – stir-fry until soft – add Beans and heat through – scoop mixture onto a serving plate.
Serve with the Tortillas, Sour Cream, Cheese and Guacamole, all in separate containers – let each person build his/her own Burrito.

Bacon and Bean Burritos

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