The Most AMAZING Meatballs You Could Ever Have: Mac Making His Specialty

The beginning of Mac's famous meatballs: garlic, LOTS of garlic.

Look at Mac's proper knife handling--better knife control
for finely chopping garlic.

Italian bread crumbs and garlic... and so it begins.

The meat: ground beef, veal, and pork--the perfect trio.

Add a little bit of chopped Italian parsley and grated pecorino romano cheese...

Whipping the eggs... the glue of the meatballs.

Add a little salt...

And a little bit of fresh ground pepper.

Add the meat.

Chef Mac is ready to get his hands dirty... and his professional chef's top!

Mixing the meatballs by hand is the best, and only way to do it.

And who said cooking isn't fun?

Add the eggs to the meat and breadcrumbs mixture.

More hands on mixing... make sure to get the eggs fully incorporated.

Cooking and rooting for the Red Sox... best of both worlds!

Roll them into balls and then roll in flour.

Close up!

Roll them into balls, then roll in flour, and saute them.

And then finish them off by cooking them the rest of the way IN the spaghetti
marinara sauce (to keep them from drying out)!

The Best Part of Thanksgiving--DESSERT! (and a Pumpkin Pie recipe)

My parents' kitchen... PRE-Thanksgiving madness!  Check out those pies cooling though... yum!

My parents' oven - that made Thanksgiving possible!  Thank goodness for double ovens!

My mom crimping the pie edges like I taught her!

And I crimped the one in front!

My mom's magical mixer that I am SO ENVIOUS OF!

PUMPKIN PIE

Ingredients:

4 cups fresh pumpkin, cooked and mashed

1 (14 ounce) can sweetened condensed milk

2 eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 (9 inch) deep dish pie crust 

...frozen or homemade, whichever you have time for!

Directions:

Preheat oven to 425 degrees F (220 degrees C.)

In a large bowl, combine pumpkin puree, sweetened condensed milk and eggs. Season with cinnamon, ginger, nutmeg and salt. Mix together with a wire whisk until thoroughly blended. Pour filling into pie crust.

Bake in preheated oven for 15 minutes. Reduce the heat to 350 degrees F (175 degrees C) and bake another 35 to 40 minutes or until a knife inserted comes out clean.


Top it off with a few chopped pecans and dust it with cinnamon for a Holiday-worth presentation!

Filled with pumpkin filling.

One of the finished, perfectly-golden Pumpkin Pies... Look at that crust! 

Another pie my mom made at my Uncle Mark's request: Lemon Meringue Pie
--complete with little mountains on top! 

That's 5 pies and 2 cakes plus cookies people! 2 Pumpkin Pies, Coffee Cake on top 
of a box of Homemade Oatmeal Chocolate Chip Cookies, Apple Cake,  
Apple Pie, and Pecan Pie in back!

More Thanksgiving pictures and recipes to come...

What to Make for Dessert When You Don't Want to Make Anything...

After the craziness that was Thanksgiving, the last thing I want to do is spend lots of time cooking an extravagant meal or dessert.  Trouble is that it's Miss A's (and her twin Miss L, of course) birthday on Friday!  Birthdays require cakes and desserts and there will most certainly be a cake, just later in the week.  We are having a bunch of people over for a Birthday/Holiday Party and need some munchies to provide our guests along with their Holiday drinks.

Enter the Chocolate and Almond Macaroon... my lazy girl's dessert!  There are only 6 ingredients, but look decadent enough to impress!

CHOCOLATE AND ALMOND 

MACAROONS

Unblanched & unsalted almonds

Ingredients:
3/4 cup sweetened condensed milk
1 (14 oz) package sweetened flaked coconut
1/2 tsp almond extract
1/8 tsp salt
24 whole RAW almonds (no salt and make sure they're unblanched)
1/2 cup dark chocolate morsels

Pam (made with canola oil)


Preparation:
Preheat oven to 350 degrees.

My prized Silpat - favorite
thing ever!

Stir together the first 4 ingredients (condensed milk, coconut, almond extract, and salt); a soft dough will form.
Drop dough by tablespoonfuls onto parchment paper-lined baking sheets (or your Silpat if you have one!).



TIP: Spray just a little Pam made with canola oil onto the tablespoon you'll be using so the dough doesn't stick to it.  You might need to respray lightly a few times throughout.


Press an almond into the top of each cookie, forming a pillow.
Bake at 350 degrees for 15-17 minutes (our oven is fast and it only took 13ish, but I'd set for 12 and check on them).  The macaroons should be just golden; remove to wire racks to cool.

Mine won't look like this, but as long as they
taste good,right?

Microwave the chocolate morsels in a microwave-safe bowl at HIGH for 1 minute 15 seconds.  You want the chocolate to be melted and smooth, so make sure you stir at 30-second intervals and upon removal.


TIP: Put parchment paper under the wire cooling racks for when you drizzle the chocolate.


Transfer to a 1-quart ziploc freezer bag; cut a tiny hole in 1 corner of the bag.  Pipe the melted chocolate over the cooled macaroons by gently squeezing the bag.


Ta-dah!

Mac Monday: Mac's Too Full from Turkey, Leftovers, and Meatballs

Mac is too full  for a Mac Monday Post!

But lucky for you, I'm not!  I'll be sharing pictures and a few select recipes from the crazy McCormick family throughout the rest of the week!

Mac making his famous meatballs

So Many Delicious Treats, So Little Time!!

Yes, I know, it's hard to imagine that Thanksgiving is one of my FAVORITE holidays!  (It's second only to Christmas because when I was little I'd break into a frenzied-sweat at the excitement of the morning!)


Anywho.... I have so many things I want to share!  I am home in chilly NY and we're preparing Thanksgiving for over 20 people!!!!  I'm not even sure of the final count just yet... it seems to keep creeping up!  There are pies to be baked, pecans to be toasted, turkeys (emphasis on the plural... plus a duck!) to be roasted, potatoes to be smashed, stuffing to be stuffed, meringue to be whipped, some veggies to be mixed in somewhere, cranberry to be sliced, and post-Thanksgiving dinner food-coma naps to be had!


I love the holidays!  There are plenty of McCormick Family photos to come and cooking successes and failures, plus photos and recipes!

And that's only SOME of the McCormick's....

I'm tired just thinking about it!!  And make sure to wear the pants with the elastic waistband -- there's a lot of eating ahead of us all!

A few more girls added in... maybe this year we'll all be looking!

Getting Ready for Thanksgiving...

Miss A and I got a little ahead of ourselves and decided to put up our Christmas decorations before Thanksgiving so we could enjoy them for a whole week longer!


But have no fear, Thanksgiving hasn't been forgotten and quick tips and recipes will be posted all week!!!

Food for the Soul: Quick & Easy Chili (a K&A Fave)

As the cold weather approaches (or for many of you, it's already here), Miss A and I like to think of warming foods to eat since we both have a tendency to be cold.  Chili is easily one of the simplest things to make--all you need to do is know how to stir!  We do a meaty chili, but there are all sorts of variations you can do: meatless chili, ground turkey chili, bean-less chili, or any combination of them!

This recipe is fast and easy to double for larger gatherings--like when we went to the Outer Banks.  

And if you keep it refrigerated, it'll last for a week!

A & K's CHILI

Ingredients:

1 package coarsely ground beef (about 1.5 pounds)

1/2 McCormick package hot chili seasoning

1/2 McCormick package regular chili seasoning

1 onion, coarsely chopped
olive oil
1 can diced tomatoes
1 can tomato sauce
1 can red kidney beans
1 can pinto beans
2 tbsp cracked red pepper
2 cups shredded sharp cheddar cheese (to serve on top)

Preparation:
In a large sauce pan, bring olive oil to a sizzle over medium-high heat and add the ground beef.  Brown the meat until it is no longer pink. 
Add the McCormick taco seasoning (1/2 spicy and 1/2 regular) and stir to coat the meat evenly.  

Add the onion and cook the onion until it begins to soften and become slightly transparent (about 5 minutes with the beef).  
Add both cans of tomatoes and both cans of beans and stir. 
Bring to a gentle boil and stir in the cracked red pepper.

Bring the chili back to a gentle boil; reduce heat and simmer for 25 minutes.

Add salt and pepper to taste.

When ready to serve, sprinkle the sharp cheddar cheese on top (it will melt and be ooey-gooey delicious)!

Did You Know... Meat Quick Tip

There are three main grades (or ratings) of beef: PRIME, CHOICE, and SELECT.
The more marbling (streaks of fat), the more flavorful the meat and the higher the grade.

From L to R: Prime, Choice, and Select Grade Beef.

The USDA (United States Department of Agriculture) is in charge of the ratings.  The grade it almost always shown on the packaging or on the menu at a restaurant.

USDA Prime Steak

mmmm... meat!

Fall Weekends are for College Football & Beer (or Cheddar Beer Soup!)

Fall weekends are a wonderful excuse to enjoy some good treats: good beer, good food, and good college football.  Tomorrow is the BIG GAME in Chapel Hill: NC State is playing at UNC - the clash of the Wolfpack and the Tar Heels.  Football calls for some delicious and easy, hearty food to support a few cold ones.  But I'm always at a loss as to what food, not just greasy and yummy, but somewhat gourmet and healthy(ish) food to eat?  

You MUST have hearty food to watch college football; so I'm banking on making a CHEDDAR BEER SOUP recipe I just saw on the Food Network while sitting around being quiet and lazy.  I hope it soothes my throat and calms my cough enough that I can rally and maybe even go to the big game!

What's better than cheese and beer in one recipe, anyway?  
The fact that this yummy soup only requires 5 ingredients (I do add a simple 6th ingredient for some flair, but you don't have to) and only takes 15 minutes!

CHEDDAR BEER SOUP 

Ingredients:

1/4 cup garlic infused olive oil

3 tbsp unbleached, all-purpose flour

4 cups chicken stock

2 cups grated extra-sharp Cheddar

1 cup dark beer

Chopped scallions for garnish and flavor

Freshly ground salt & pepper

Preparation:

Heat the oil in a large saucepan over medium heat.

Whisk in the flour and cook until it begins to bubble (about 3 minutes).

Whisk in the chicken stock and bring to gentle boil; reduce heat to a simmer.

SLOWLY stir in the cheese in small portions; stirring until completely melted and smooth.

Add the beer and cook until heated through (just barely beginning to simmer).

Season with salt & pepper to taste.

Ladle into bowls, top with some extra shredded cheddar, a sprinkle of scallions (for color & gentle flavor), and enjoy.


Pair the soup with a good Italian loaf and you have the perfect dunking accessory!!

...Go Heels!!

Gobble Up These Adorable Godiva Chocolates Quickly!!!

How adorable is this little chocolate turkey from Godiva?  Everyone loves the classics on Thanksgiving... I'm partial to the cranberry, mashed potatoes, and ALL of the desserts.  

What could be a better hostess gift than to bring a handful of these turkeys with you??

And at 3 for $15.00, they're sure to be a hit!  So gobble them up quickly!!!

Click here to buy them on the Godiva website, 

or click here to locate your local Godiva boutique!

Hooray for Mac Monday: New England Clam Chowdah

The states of New England

It is finally getting into the colder months of the year, so I figured it was time to share a dish that will warm everyone up.  NEW ENGLAND CLAM CHOWDER is easily a favorite of the McCormick family not only out of the soup category, but overall too.  I was browsing around on the internet for some interesting takes on a traditional chowder and I found one particularly intriguing recipe from Sam Adams (yes the beer company has recipes on their website)!  

Most recipes include a salt pork, chorizo (spicy pork sausage), or some other meat to add to the salty flavor of the chowder.  This Sam Adams recipe omits the additional meat altogether and added many more vegetables to make the chowder hearty and filling.  A bottle of Sam Adams light is also included in the recipe, much like many chili recipes do; and just like in a chili or a stew that requires beer, you don't have to worry about everyone at the table getting drunk from the chowder because the alcohol will cook off, leaving a delicious flavor behind.  

INGREDIENTS:

1 bottle Sam Adams Light
1/4 cup diced green bell pepper
1/2 cup fresh clam juice (or canned if you can't get fresh)
2-3 cups heavy cream
2-3 tbsp Italian seasoning
2 tbsp. freshly minced garlic
1 cup diced russet potatoes
1/2 cup fresh chopped clams
1/4 cup diced carrot
1/2 cup all-purpose flour
1/4 cup diced onion
1/2 cup melted butter
Fresh parsley for garnish

PREPARATION:

Combine the carrots, green pepper, onion, Italian seasoning, garlic, and melted butter in a pot over medium-high heat.  Cook until the vegetables are crisp and tender.

Stir in the flour and reduce the heat to low; make sure to continue mixing until the the mixture is well-blended and begins to form a roux (a cooked mixture of wheat flour and fat; see wikipedia.com).

Continue to cook over low heat for 1-2 minutes until the flour taste is fully cooked out.

Add the Sam Adams Light, clam juice, potatoes and the heavy cream to the pot. 

Return the heat to medium-high and simmer for about 10 minutes (or until the potatoes are cooked and the soup is becoming thick).  

Stir in the chopped clams and continue to simmer for another 5 minutes until the clams are fully cooked.  Be careful not to overcook the clams because they will become rubbery and lose their flavor.

Serve in soup bowls and sprinkle some fresh parsley on top.  You can also add fresh croutons or traditional chowder crackers.  

Unfortunately, I haven’t had the chance to make this recipe yet, but it will be one of the first things I cook when I have time and I'm cold enough.  My sister loves clam chowder, so I may just have to throw something together in the form of clam chowder when I see her over Thanksgiving break!  

I'd love to hear what you think of it.  If you have the chance to try it, let me know how it turns out!!

It does look especially delicious, so I hope it lives up to the reputation.  

Remember, cook what you love, love what you eat. 

Click here to view the recipe on the Sam Adams website.

"My Mom Knows Best" Soup: A Happy Accident Soup for a Sick Little Girl

Why is it that when you're sick your mom is the only one who can make you feel better??

And even if you know exactly what you have to do to feel better, somehow you need to hear it from your mom??  

This is my ode to my mom... so, "Thanks Mom!"

What's worse than missing a rendezvous with some of your best friends Britti, Ali, Lexie, & Mel because you're sick?!  Losing your appetite because you're sick!

I've been in bed for most of the day, but did venture out to the lovely Harris Teeter to pick up some fixing for dinner.  I haven't had the stomach to eat all day because of my sore throat, but I couldn't take it anymore.  So since moms always know best, I called my mom to figure out what I could eat without feeling even more miserable.  And guess what?  She knew exactly what was best... some homemade soup! 

So I grabbed some leftovers: chicken broth, frozen corn, frozen andouille sausage, and egg noodles -- then add a few extras I bought: mushrooms, bean sprouts, onions, and scallions and VOILA!!  A yummy, edible soup that I could actually eat!

MY MOM KNOWS BEST SOUP:

Egg noodles in chicken broth with sausage, onions, mushrooms, edamame, corn, bean sprouts, 

and scallions

This was a "thrown together" soup, but it turned out EXCELLENT!!  It had a great spice to it and wasn't overly salty.  

INGREDIENTS:

Extra virgin olive oil

1 white onion

2 cloves of garlic, minced

1.5 packages light chicken broth (about 48 oz)

1 package egg noodles

2 links Aidells' Cajun Style Andouille sausage

3/4 cup frozen corn

1 package sliced baby bella mushrooms (about 8 oz)

1 package frozen, shelled edamame (8 oz -- Steamables is a great brand)

1 bunch scallions (chopped into generously-sized pieces)

Bean sprouts (as many as you want; I used about 2 handfuls)

PREPARATION:

Heat the olive oil in a large saucepan on medium heat; add the garlic and chopped onion to the hot oil and cook for 2 minutes.  Add the chicken broth.

In a steamer attachment, place the mushrooms and bean sprouts.

Place the steamer with veggies on top of the pot and cover; bring to a soft boil.

Add the veggies to the broth and bring back to a boil

While waiting for the broth to boil, slice the sausage links in half lengthwise and then in half again (into quarters, lengthwise); slice the sausage and put it in the steamer attachment over the broth coming to boil.  

Slice the scallions and steam the edamame in the microwave according to directions.

As the broth returns to a boil, add the sausage, edamame, corn, and egg noodles.
Cover and cook for 10 minutes on medium heat, stirring occasionally.  

When the broth is boiling again, add the chopped scallions and cover to cook again for another 5 minutes.

Add freshly-ground salt & pepper, parsley, herbs provence, and crushed red pepper.  Stir and remove from the heat.

Leave the cover on the pot for 5 minutes and let the soup sit.

When you're ready to eat, serve in a bowl with a few slices of fresh, raw scallions on top.

After enjoying my yummy soup, I'm going to enjoy a Hot Toddy.. my (new) favorite cold remedy!

HOT TODDY

1 shot whisky, preferably Jameson

1 cup HOT water (boiled as if for tea)
Freshly-squeezed juice from half a lemon

1 tsp honey

Add a cinnamon stick for added yumminess!

PREPARATION:

Boil water in a kettle (or in the microwave... but I prefer the kettle).  Add 1 shot (1 oz) of Jameson to a mug.  Squeeze the juice of 1/2 a lemon into the Jameson.  Pour the boiling water into the mug.  Stir well, add a slice of fresh lemon and a sprinkle of cinnamon (preferably an actual cinnamon stick) and ENJOY!

CHEERS!  Here's to staying in bed, watching a movie, 

and getting better!