Cloudy with a Chance of Meatballs

From the kitchen of One Perfect Bite...This was a doorbell kind of night here. We had invited some folks to watch the last night of the convention with us and suspected a few others would be joining us as the evening progressed. I wanted to watch all the evening's speakers, so I suspect I was a less than enthusiastic hostess. One of the benefits of living on the west coast is the early hour at which major events are televised. That, however, means that snacks or a meal must be provided as the evening progresses. I decided early this morning that I'd make a double batch of meatballs and offer pasta or Italian rolls for those who would be here at the dinner hour. Save for cooking pasta and reheating the meatballs, that freed me to watch along with the others. Early birds had pasta and latecomers got to fish their meatballs from the slow cooker and plunk them into some excellent Italian rolls. Everyone got fed. My meatball recipe is one that I learned to make as a child. Back in the day, the meatballs were made with 80% ground beef and day old bread that was grated to make smallish crumbs. I actually prefer to use day old crumbs rather than the prepackaged crumbs that are available in the grocery store. I find the dry crumbs make the meatballs too mealy for my taste, but lots of people prefer their convenience. I'll leave the choice up to you. As to the marinara sauce, you can make your own, or use a jarred sauce if that is your preference. This is a nice meatball recipe. I don't know if it is better than others that are available, but it has worked for me for years. I do hope you'll give this recipe a try. Here is how these meatballs are made.

Pattie's Italian Sesame Cookies

From the kitchen of One Perfect Bite...The recipe for these cookies comes from Patty Acciarito Meegan. Pattie is one of the best Italian cooks I know and her recipes are treasures that have been passed from one generation of her family to the next. These sesame cookies are an example of the food that comes from her kitchen. They would make a wonderful addition to your holiday cookie tray, and I can tell you from experience, that they are wonderful for dunking in an after dinner espresso or sweet wine. I sincerely doubt you'll have any of these cookies left to store, but should that happen, store them in an air tight container and they'll be fine for five days of so. Here is Pattie's recipe.

Risotto Milanese

Photo Courtesy of The Cellar Door

From the kitchen of One Perfect Bite...I must be honest with you. I am not a fan of classically prepared risotto. When I make it for my family, I cook it until the rice grains show no trace of resistance and there is only a trace amount of liquid left in the bottom of the pan. My risotto of preference becomes a well-flavored pilaf and I am content. That, however, creates a problem when I entertain guests who know how the stuff should really be prepared. Food bloggers should not serve risotto that looks like pilaf, so, ego demands I cave and make the real thing, at least on these occasions when there are visitors at the table. This recently has become my recipe of choice. It was developed by Anne Burrell and it is the recipe I turn to when I have to make s "real" risotto. It makes a nice rice, but I'll have to ready myself for the "it's not done" protests of the Silver Fox and his scion. Here is how Anne's lovely rice is made.

Effortless Slow- Cooker Italian Beef Sandwiches with Pickled Peppers and Provolone Cheese

From the kitchen of One Perfect Bite...So much of the food we prepare depends on what our families will eat. Many of you might find these Italian-style beef sandwiches too heavy for a summer meal. I have a very active family and their food choices are dictated less by the weather than might be the case for a less lively crew. If you have spent the day on or in the water, a sandwich like this one really hits the spot. I happen to like this hoagie because the beef used to make it is truly effortless, unless you are a stickler and feel you have to factor in the energy expended by plugging in the slow-cooker. As is the case with most really simple recipes, I have nothing to add to the instructions that come with it, except to urge you to give these sandwiches a try. Here is how they are made.

Italian Sausage Bake

From the kitchen of One Perfect Bite...This is another simple recipe that is great for busy days or poorly equipped summer kitchens. The peppers in the dish provide all the liquid needed to cook the casserole and the high temperature at which it bakes is no accident. You need a hot, 400 degree oven, to assure all the ingredients properly cook. I do want to point out that the casserole requires 2 hours in the oven, so your dinner plans will have to take that into account. While I have seen the recipe on many blogs, I think it was originally posted on a site called Food Fanatic, which you can find here. This makes a nice family dinner and I think those of you who like hearty, well-flavored food will enjoy this simple casserole. Here is how it is made.

Child's Play - Penne Pasta Skillet

From the kitchen of One Perfect Bite...Here's a simple family meal that young cook's can make with little or no supervision. It relies on a commercial spaghetti sauce for flavor, so a bevy of spices is not required for seasoning, and better still, even young hands can have this 5 ingredient, 1 pan wonder on the table in about 30 minutes. That makes this a perfect dish for the summer kitchen and you'll find it's a nice meal to serve after a long day in the sun or on the water. The recipe comes from the Kraft test kitchen, so it is nearly foolproof. While I prefer to use Rao spaghetti sauce and penne pasta when I make this dish, any sauce and small pasta can be substituted. If you are looking for a quick and tasty meal, or a way to keep the kids busy, do give this a try. It's truly child's play. Here is how this simple skillet meal is made.