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KCL Friday Finds

Happy weekend and welcome to another Friday Finds here at KCL! I don't know about you guys, but we have actually been able to use our heater this week. I'm so excited that sweater weather is finally here! It's time to cozy up with some hot cocoa and watch my favorite scary movies. My husband and I love Halloween, and we love to relax at home with a good movie or show. Several new scary shows are streaming as of today, so we will definitely be staying in and watching Netflix. Whether you're staying in or going out, enjoy your weekend, and enjoy these incredible seasonal picks. Happy shopping!


At AfterHours Decals & More they carry gifts and home goods like candles and personalized wedding gifts, but with Halloween coming up, I really wanted to share their seasonal Autumn-themed decor with you. Among my favorites are their Halloween door decals (pictured above) and their set of witch pun Halloween stemless wine glasses.


I prefer the ready-made set, but if you're…

Homestyle Italian Meatballs


Being part Italian and having grown up eating hearty European food, I prefer home-style simple Italian as opposed to the Tex-Mex of Italian food we tend to eat in the states. Though I did want this meatball recipe to be lighter, so I used chicken instead or pork and beef. I love how the more subtle flavor of ground chicken allows the tomato and spices to shine through. The chunky tomato sauce is perfect on a bed of home-style egg noodles.

INGREDIENTS
serves 4-6
  • 1 C Italian bread crumbs (or make your own using 4-5 slices dry stale bread, 1 tsp Italian seasoning, 1 tsp salt), use Parmesan bread crumbs unless you need it to be dairy free
  • 1 egg
  • 16 oz ground chicken (can use beef if you prefer)
  • 12 oz old-fashioned egg noodles

For the Sauce
  • 5 cloves fresh garlic
  • 1 23.9 (or large) oz jar of plain, smooth tomato/marinara sauce
  • 5 medium to large Roma tomatoes, chopped
  • 1 tsp salt
  • 1 tsp Italian seasoning (or dried oregano and thyme)
  • pepper to taste (optional)

  1. Mix meat, breadcrumbs, and egg in medium bowl and mix by hand then form into 2&1/2 inch meatballs (makes 18-20), placing on a sheet of wax paper or tray.
  2. In a saucepan or nonstick skillet, coat with a few tablespoons canola or olive oil and heat to med-high, brown the meatballs on each side, approximately 5 min, set aside
  3. Mince the garlic and chop the tomatoes.
  4. In a large pot or dutch oven, coat with more oil and saute the garlic then add the meatballs, chopped tomatoes, spices, and sauce
  5. Simmer 20-30 minutes on med-low heat, stirring occasionally
  6. Start the noodles boiling after you get the meatballs and sauce simmering in the pot

This is a great double-duty recipe. Make twice as much and save half for another night. Serve up the second round on sub sandwiches for a quick, easy dinner.


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http://www.krisztinaclifton.com/2015/08/garlic-herb-tomato-toast-recipe.html

Comments

  1. Awesome! My daughter has an anaphylaxis milk allergy, so I'm always on the lookout for dairy-free cooking options! Thanks.
    xoxo

    ReplyDelete
    Replies
    1. You came to the right place then, Jenn! My daughters and I all can't have milk so I make a lot of dairy-free recipes on this blog.

      Delete

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