Keep Your Fork Good Things are Coming: April 2016

Thursday, April 28, 2016

Avocado Brownies

Photo: Beth Lipton

Borrowed and Sharing
Nope, we're not joking. These brownies are sink-your-teeth-in fudgy and healthy, thanks to the star ingredient: amazing avocados. You already know how nutritious avocados are, loaded with fiber, B vitamins, folate, and potassium. They're also a great source of healthy fat, which keeps you feeling satisfied and helps your body absorb more of fat-soluble vitamins A, E, D, and K. So we combined avocados with other good-for-you ingredients—keeping the sweeteners minimal and natural—to create a delicious treat (including frosting!) that won't weigh you down.

Avocado Brownies with Avo Frosting

Yield: 12-16 brownies

Brownies

3 oz. dark chocolate (70% cacao), chopped

1 Tbsp. coconut or extra-virgin olive oil

½ cup raw cacao powder or unsweetened cocoa (40g)

½ cup almond meal (60g)

1 tsp. baking powder

¼ tsp. sea salt

2 ripe medium avocados (about 17 oz. total), halved, pitted, flesh scooped out

½ cup medjool dates (about 4.5 oz.), pitted

¼ cup coconut sugar (1.4 oz.)

1 tsp. vanilla extract

2 large eggs

Frosting

1 ripe medium avocado (about 9 oz.), halved, pitted, flesh scooped out

½ cup raw cacao powder or unsweetened cocoa (40g)

½ cup plus 1 Tbsp. maple syrup

2 tsp. vanilla extract

Generous pinch of sea salt

Make brownies: Preheat oven to 350ºF. Line an 8-inch square baking pan with foil; grease foil (with coconut oil, olive oil cooking spray or melted unsalted butter). Bring an inch of water to a simmer over low heat in a medium saucepan. Place chocolate and oil in a medium heatproof bowl. Set bowl over saucepan. Let stand, stirring occasionally, until melted and smooth. Remove bowl from heat and let cool until just warm to the touch.
In a small bowl, combine cacao, almond meal, baking powder and salt; stir until well mixed.
Place avocados, dates, coconut sugar and vanilla in a food processor; blend until smooth. Blend in eggs. Blend in cooled chocolate mixture. Scrape down sides of processor and mix again. Add almond meal mixture; pulse until blended. Spread mixture in baking pan and bake until just set, 30 to 35 minutes (do not overbake). Let cool on a rack. When cool, cover and refrigerate for at least 1 hour or up to overnight.
Just before serving, make frosting: Combine all ingredients in food processor and process until smooth and thick (you should have about 1¼ cups). Spread over chilled brownies (you may have some left over; cover and refrigerate for another use). Cut and serve. Store leftover brownies in an airtight container in the refrigerator for up to 5 days.

Monday, April 25, 2016

No Bake Strawberry Pie

No-Bake Strawberry & Cream Pie

Ingredients
Graham Cracker Crust:
1½ cups graham cracker crumbs
⅓ cup granulated sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
Strawberry Pie Filing:
1 (3 oz.) package strawberry jello
⅔ cup boiling water
½ cup cold water
½ cup ice cubes
1 (8 oz.) container Cool Whip topping
4 cups fresh strawberries, sliced

Instructions
Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, stir until gelatin is slightly thickened.
Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.

Stovetop Mac And Cheese Creamy

Creamy Stovetop Macaroni and Cheese - This is the creamiest, cheesiest stovetop macaroni and cheese you'll ever eat!

Creamy Stovetop Macaroni and Cheese

Yield: 8 to 10 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

This is the creamiest, cheesiest stovetop macaroni and cheese you'll ever eat!

Ingredients:

1 pound elbow macaroni
½ cup (113 grams) unsalted butter
¼ cup + 2 tablespoons (53 grams) all-purpose flour
5 cups (1.2 liters) whole milk
24 ounces sharp cheddar cheese, shredded
8 ounces American cheese, sliced and chopped
Salt and pepper, to taste

Directions:

1. Cook the pasta according to the instructions on the box, then drain; set aside.

2. In a large Dutch oven or saucepan, melt the butter over medium heat. Add the flour and whisk to combine, then cook for 1 to 2 minutes, whisking constantly, until the mixture is a light golden brown color and beginning to emit a nutty smell.

3. Reduce the heat to medium-low and slowly whisk in the milk until smooth. Simmer until slightly thickened, about 5 minutes, whisking occasionally.

4. Add the cheese, a handful at a time, whisking well after each addition and not adding more until the previous handful is fully melted and incorporated. Season to taste with salt and pepper.

5. Add the drained pasta to the cheese sauce and stir to combine, breaking up any clumps of macaroni. Serve immediately. Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Sunday, April 24, 2016

Slice of Heaven Squares

Slice of Heaven Squares heart emoticon

1 package devil's food chocolate cake or german choc. cake mix
1 14oz can sweetened condensed milk
1 jar caramel topping
1 8oz tub cool whip
4-5 snickers bar (my preference) you can use skor, heathbar, or mini reeses

How to make this recipe :
Bake the cake according to directions in 9x13 inch pan. Cool for 5 minutes, using the handle of a wooden spoon poke holes into cake, then let cake cool for abit about an 1/2 hour til warm. Slowly pour sweetened milk over cake, letting it soak into holes, then drizzle caramel over the cake.
Let cake cool completely (you may refrigerate it to cool faster just cover well). Top cake with cool whip, decorate with candy & drizzle with caramel!!

Best Banana Bread

Please share& say ANYthing if you see the recipe! It helps you to continue seeing my posts! Thank you!

Ingredients...
1/2 cup butter
1 cup sugar
2 eggs, beaten
4 bananas, finely crushed
1 1/2 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon vanilla

Directions
Cream together butter and sugar.
Add eggs and crushed bananas.
Combine well.
Sift together flour, soda and salt. Add to creamed mixture. Add vanilla.
Pour into greased and floured loaf pan.
Bake at 350 degrees for 60 minutes.
Keeps well, refrigeractor

Baked Parmesan Crusted Pork Chops

They pair well with mashed potatoes and a veggie!

Try these once and you won’t ever go back to your old recipe 😉

Delicious Baked Parmesan Crusted Pork Chops!

Ingredients

4 Boneless Top Loin Pork Chops - 1-inch thick
2 Tablespoons Olive oil
2 Large Eggs
Salt & Pepper for seasoning
1 Teaspoon Onion Powder
1 Garlic Powder
1 Teaspoon Adobo
1 Tablespoon fresh parsley
1 Cup Italian-Style Bread crumbs
1 Cup freshly grated Parmesan Cheese

Instructions

Preheat oven to 400F
Brush the chops with the just one of the Tablespoons of olive oil and season generously with the salt & pepper on both sides
In a small bowl take the two eggs and beat, then add in the Garlic powder, Onion powder, Adobo & parsley and whisk until well combined, set aside.
In a separate shallow bowl add the bread crumbs, set aside.
In a third shallow bowl add the Parmesan cheese, set aside as well
Coat the chops completely with the cheese, patting to adhere to both sides.
Dip the chops into the egg-seasoning mixture, then coat completely with the bread crumbs, making sure that both sides are covered completely
In a Baking dish take the remaining teaspoon of olive oil and use it to lightly coat the bottom of the baking dish
Place your chops into the baking dish and bake for 15 minutes, then flip each one gently over, then place back into the oven for an additional 15-30 minutes until they are golden brown and the centers of each reach 150 degrees.
ENJOY!

Saturday, April 23, 2016

Mozzarella Stuffed Bacon Wrapped Meatloaf

Ingredients:
1 pound ground beef
1/4 pound Italian sausage, ground
1 egg
1/2 cup breadcrumbs
1/2 tsp. pepper
1 tsp. onion powder
1 tsp. Italian seasoning
8-10 slices of thin-cut bacon
6-8 ounces mozzarella cheese, cubed
1/3 cup barbecue sauce
parchment paper

Procedure:
Preheat oven to 350° F. In a large bowl mix ground beef, Italian sausage, egg, breadcrumbs and spices. Line a 9 x 5 inch loaf pan with parchment paper overhanging the sides. Remove the parchment paper and lay flat on counter. Carefully lay the bacon one piece at a time next to each other on the parchment. Shape meat mixture into a long log with ⅔ of the meat mixture and lay on top of the bacon. Make a groove in the middle and add the mozzarella cheese to it. Carefully pick up the parchment paper with the bacon/meat mixture and place it in the loaf pan parchment and all. Cover the top with the remaining meat mixture. Lay 2 pieces of bacon lengthwise over the loaf. Fold the other bacon strips over on top to cover entirely bacon.
Spread with ⅓ cup of the barbecue sauce. Bake in the middle of the preheated oven for 40 minutes. Remove from oven and carefully spread out the barbecue sauce. Continue baking for another 20 minutes. Turn the heat up to 400° F. the last 5-10 minutes to crisp bacon as desired. Let sit for about 10 minutes. VERY carefully pick up parchment paper, being cautious to not spill any bacon grease. Place parchment paper/meatloaf on counter or a cutting board and use a paper towel to soak up any excess grease. Move meatloaf to serving platter and slice.

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Lemon Cake

LEMON VELVET CAKE

Ingredients
1¼ cups sifted all purpose flour
1½ cups sifted cake flour
½ teaspoon baking soda
1½ tsp baking powder
1 teaspoon salt
1½ cups sugar
⅔ cup vegetable oil
⅓ cup vegetable shortening at room temperature
1 tsp good quality vanilla extract
2 tsp pure lemon extract
3 large eggs
1½ cups buttermilk
zest of two small or one large lemons, grated and finely chopped
FOR THE FROSTING
8 cups icing sugar (powdered sugar)
2 cups unsalted butter
1 tsp pure lemon extract
1 tsp minced lemon zest (optional)
aproximately 4 tbsp milk

Instructions
Grease and flour 2 nine inch round cake pans and line the bottom with 2 circles of parchment paper. Sift together both flours, baking soda. baking powder, salt and sugar, Set aside.
In the bowl of an electric mixer beat together the vegetable oil, shortening, vanilla and lemon extract. Beat well at high speed with whisk attachment until light and fluffy
Beat the eggs in one at a time.
Fold in the lemon zest.
Fold in the dry ingredients alternately with the buttermilk.
I always add dry ingredients in three divisions and liquid ingredients in 2 divisions. It is very important to begin and end the additions with the dry ingredients. Do not over mix the batter. As soon as it has no lumps in the batter, pour into the two prepared 9 inch cake pans.

Bake at 325 degrees F for 30-35 minutes or until a wooden toothpick inserted in the center comes out clean. Allow the cake to cool in the pans for 10 minutes before turning out onto wire racks to cool completely.

FOR THE FROSTING: mix together the icing sugar, lemon zest and butter until it becomes sort of crumbly.

Add the lemon extract and a little of the milk.

Beat until smooth and fluffy, adding only enough milk to bring the frosting to a creamy spreadable consistency.

Fill and frost the cake. Garnish with candied lemon zest if desired.
To make candied lemon zest, remove the zest with a sharp vegetable peeler in long strips, avoiding as much of the white pith as possible.

Bring one cup of water and one cup of sugar to a slow boil.

Add the pieces of lemon zest and boil for about 15 minutes. Drain the lemon zest on a wire rack.

When cool, cut them in strips and roll in fine sugar.

Friday, April 22, 2016

Thursday, April 21, 2016

Low Country Chicken Bog

Low Country Chicken Bog

Low Country Chicken Bog
1 32-ounce carton chicken broth (4 cups)
2 cups water
4 bone-in, skin-on chicken breasts*
1 bay leaf
2 teaspoons salt
1 teaspoon pepper
1.5-2 pounds small shrimp, peeled
1 tablespoon Old Bay seasoning**
2 pounds smoked sausage
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon red pepper flakes
1/2 teaspoon paprika
3 cups uncooked, white rice

Add chicken broth, water, chicken breasts, bay leaf, salt and pepper to a large stock pot and heat over medium heat until simmering. Reduce heat to medium-low, cover and slowly simmer chicken for one hour. Discard bay leaf. Remove chicken from stock. Once cool enough to handle, remove skin and bones from chicken breasts and chop chicken into bite-sized pieces or shred with a fork. Add chicken back to pot.

While chicken is cooking, toss shrimp with Old Bay seasoning, cover and refrigerate until ready to use.

Cut smoked sausage into bite-sized pieces and add to pot. Add onion powder, cayenne, garlic, red pepper flakes, paprika and rice and bring to a boil. Once boiling, stir well, reduce heat to medium-low, cover and cook for 20 minutes, stirring once or twice.

Add shrimp to pot and gently stir until shrimp is evenly incorporated into rice mixture. Cover, reduce heat to low and continue cooking for 8-10 minutes or until shrimp are pink and cooked through. Remove from heat and let rest for 15 minutes. Serve and enjoy!

*You can also use a whole chicken. I don’t recommend using boneless, skinless breasts, but if you do, add 5 tablespoons butter when adding smoked sausage and spices.

**If you don’t have Old Bay, substitute blackening seasoning or similar seasoning mixture. If you don’t have any of that, just season with salt, pepper, garlic and paprika.

Read more at http://www.southyourmouth.com/2014/05/low-country-chicken-bog.html#1F4R3lGCX59bcb3E.99

Meat balls with rice

Ingredients:

16-20 oz. ground turkey or beef
2 tbsp. soy sauce
1 tbsp. worcestershire sauce
1 tsp. chili powder
1 tsp. onion powder
1/2 tsp. garlic powder
10 oz. can condensed cream of mushroom soup

I used reduced-fat
2 c. chicken broth
1 c. long grain white rice

Instructions:

Preheat oven to 375 degrees F. Spray a 9 x 13" baking dish with cooking spray and set aside.
In a large bowl, stir together ground meat, soy sauce, worcestershire sauce, chili powder, onion powder, and garlic powder.
In another bowl (I apologize to whoever is washing the dishes), whisk together cream of mushroom soup and chicken broth. Add rice, and stir. Pour the rice mixture into the prepared baking dish.
Using a medium disher or a tablespoon, evenly measure meatballs and drop into the rice mixture. Arrange in straight lines to be sure they all fit.
Cover pan with foil, and bake for 40 minutes. Remove foil, and bake an additional 15-20 minutes until meatballs are cooked through and most of the liquid is absorbed. (Ground meat should be heated to an internal temperature of 165 degrees F.)

Servings:

Units:

ABOUT ANDI GLEESON

Andi Gleeson is the author of The Weary Chef, a friendly recipe blog focusing on quick and easy dinner recipes. She is a mom of two wild little boys in San Francisco. Her obsessions are Target, glitter nail polish, and Mexican food.

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Seasonal Produce in April and Keeping it Fresh - April 12, 2016

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COMMENTS

JAY SAYS

MARCH 19, 2016 AT 6:30 AM

Thanks Andi for giving us the option of going straight to the recipe. I appreciate the camera skills of our wonderful bloggers but it gets wearisome plodding through repetitious pictures to get to the main objective.And I love this recipe. I keep a list of “kee0ers” – might not even need it after a while but it serves as a reminder to keep a more varied rotation.

REPLY
JOE SAYS

DECEMBER 22, 2015 AT 1:44 PM

Don’t worry about having to do dishes, that comes with the territory working in the kitchen. Have deviated from the recipe just a bit, but keep everything as you have told us.

The only really change made to this, have added Hot Italian Sausage, 1-Cup of Bread Crumbs, & 2 Eggs to the Meat mixture.

REPLY
- ANDI GLEESON SAYS
  
  DECEMBER 22, 2015 AT 10:09 PM
  
  That all sounds great, Joe. Cooking is all about making it your own and having fun in the kitchen. Thank you!
  
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RYAN BADISH SAYS

DECEMBER 22, 2015 AT 1:44 AM

Looks good!

REPLY
- ANDI GLEESON SAYS
  
  DECEMBER 22, 2015 AT 8:34 AM
  
  Thanks, Ryan!
  
  REPLY
TAMMY SAYS

DECEMBER 7, 2015 AT 12:42 PM

How would I make this using egg noodles?

REPLY
- ANDI GLEESON SAYS
  
  DECEMBER 7, 2015 AT 9:04 PM
  
  Hi, Tammy! I can’t say for sure because I haven’t tried. I’m afraid it wouldn’t work quite right because the noodles might take less time to cook than the meat. Also, I’m not sure how much liquid you would need for the noodles. If you want meatballs and gravy over noodles, I would recommend this easy recipe instead: http://wearychef.com/meatballs-and-gravy/ Thanks!
  
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JAIME SAYS

SEPTEMBER 25, 2015 AT 6:32 AM

I want to make this today, but in the crockpot! What temp and for how long do you think?

REPLY
- ANDI GLEESON SAYS
  
  SEPTEMBER 27, 2015 AT 11:20 AM
  
  Oh that’s a great idea, Jaime! I think cooking it on low for 6 hours will do the trick. Let me know how it turns out!
  
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ELISA SAYS

MAY 18, 2015 AT 5:01 PM

This recipe is so easy and tasty. I was tempted to add salt to the meatballs because I didn’t see it as an ingredient, so i did. Mine came out a bit too salty my advise would be that no added salt is needed, the recipe is perfect they way it is written. I will definitely make this recipe again. I can see this working for any ground meat.

REPLY
- ANDI GLEESON SAYS
  
  MAY 18, 2015 AT 9:12 PM
  
  Hi, Elisa! Thank you so much! The soy sauce, chicken broth, and canned soup are all salty. In fact, I might should change the canned ingredients to be reduced sodium! I did the same as you when I made a beef and gravy recipe that I’ll be sharing tomorrow. I added salt to the gravy without tasting it first, but I didn’t realize how much salt was already in the broth and meat I used. Live and learn! At least this time I was the one with a too salty meal so I can help you to avoid it :) Hope to hear from you again soon!
  
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BOB LORANCE SAYS

MARCH 31, 2015 AT 12:57 PM

My wife does not eat rice. Do you believe this could be made using sliced potatoes? If so, how would you prepare it with potatoes?

REPLY
- ANDI SAYS
  
  MARCH 31, 2015 AT 6:33 PM
  
  Hi, Bob! I think it should work well with potatoes too, but I haven’t actually tried it. I would make it as described except reduce the chicken broth to about a half cup. All that liquid is needed to cook the rice, but the potatoes don’t really need liquid to bake up nice and tender. Let me know how it goes. Thank you!
  
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AMY YOUNG SAYS

FEBRUARY 7, 2015 AT 7:01 PM

This looks great and I’m definitely going to try it. Just wondering how I might do this with frozen meatballs? I usually buy a big bag of meatballs from Sam’s and this would be a great way to use them.

REPLY
- ANDI SAYS
  
  FEBRUARY 7, 2015 AT 11:12 PM
  
  Hi, Amy! I think the baking time is so long that you could just put them in frozen and cook as directed. Hope you like it! Thanks :)
  
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COURTNEY SAYS

JANUARY 12, 2015 AT 6:21 PM

Hi! Looks like a delicious recipe and I’m planning on making it tomorrow for dinner. Do you think I could make the dish in the morning, including the rice in the sauce, and then pop it in the oven when I get home from work? Would the rice become soggy?
Thank you!

REPLY
- ANDI SAYS
  
  JANUARY 13, 2015 AT 3:28 PM
  
  I can’t say for sure since I haven’t tried it, but I think it should work fine and maybe reduce the cooking time a bit. Sorry if my answer comes to late. Let me know how it goes!
  
  REPLY
OREA SAYS

JANUARY 6, 2015 AT 10:54 AM

I made this a couple of nights ago. The concept is brilliant, and we really enjoyed the dish as written. It couldn’t be much simpler or quicker. I think next time, which will be really soon, I’ll fiddle a bit with the meatballs a bit, adding gluten free bread crumbs and some seasonings borrowed from a favorite meatball recipe. My husband mentioned they were a little dry for his taste. In all fairness, he did forget to set the timer when he put the dish in the oven for me, so that might not be the recipe’s fault! I, too, love to add vegetables to saucy rice dishes like this, so I plan to do so here, too. I cook for both my husband and myself, as well as a family we know and love who, for health and financial reasons, can use our help. This kind of inexpensive, quick, and tasty recipe is just the kind of thing I need to keep the food interesting and affordable. It’s going into my “Favorites” file. Thank you!

REPLY
- ANDI SAYS
  
  JANUARY 11, 2015 AT 9:18 AM
  
  Thank you so much, Orea! You can definitely customize the meatballs to suit your tastes I just made them pretty basic. I’m very happy to hear you guys liked it. Thanks for taking the time to let me know!
  
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AMANDA SAYS

OCTOBER 26, 2014 AT 8:50 PM

Made this tonight with my 16 y/o daughter. We added a 1/2 C bread crumbs, 1/2 C onions and 1 egg to the meatballs. Served with a simple green salad. We loved it! Will be making again.

REPLY
- ANDI SAYS
  
  OCTOBER 28, 2014 AT 8:54 PM
  
  Thank you so much, Amanda! I’m so happy you liked it, and your additions sound perfect.
  
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LINDE SAYS

OCTOBER 20, 2014 AT 6:39 AM

Made this last night. I added chopped onions, about 1/2 a cup. Think I’ll double that next time. Oh, a quick recommendtion….I mixed the rice ingredients first then put them in the baking dish, then just reused the same bowl to mix up meatbll ingredients. One less bowl to wash….I’m lazy that way ;;-) I had to bake this for about 1 1/2 hours for the rice to cook completely, which dried out the meatballs. I think I’ll cook the rice by itself for a while first next time. Then add the meatballs. The rice was really delicious! I’ll be making this great tasting recipe again. Thanks!!!

REPLY
- LINDE SAYS
  
  OCTOBER 20, 2014 AT 6:40 AM
  
  Oops. Forgot to say that I added the chopped onions to the rice, not the meatloaf, although I may do that too next time!
  
  REPLY
- ANDI SAYS
  
  OCTOBER 22, 2014 AT 10:30 AM
  
  Thank you for the feedback, Linde and for the good idea about using one bowl! The onions sound like a nice addition too. Glad you liked it overall.
  
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SHALS SAYS

SEPTEMBER 6, 2014 AT 6:00 PM

Hey I did follow this recipe…..had a question when you say chilli powder r u referring to chilli as in red pepper powder as we in india know only one kind of chilli powder as ur dish does not look red like it would had I put chilli powder…so I avoided it…hope is turns out as good as ur pic looks

REPLY
- ANDI SAYS
  
  SEPTEMBER 7, 2014 AT 8:57 AM
  
  Hi, Shals! I hope you liked the recipe. Chili powder in the US and India area are probably different things. Yours might be more like cayenne pepper here, which is very spicy! In the US, chili powder is a spice blend with garlic powder, paprika, cumin, and more. Do you have anything like that? I’m sure it still tasted good if you had the other ingredients and just left that out. Thanks for your comment!
  
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JENNIFER SAYS

JULY 1, 2014 AT 6:43 PM

Fantastic!! Made this tonight and we loved it! I made my own turkey meatballs and used a brown and wild rice combo. I had to cook it longer because the rice wasn’t done but that was probably due to the change in rice. Definitely going to make this again! Thanks for sharing!

REPLY
- ANDI SAYS
  
  JULY 2, 2014 AT 9:05 PM
  
  I’m so happy to hear that it was a hit, Jennifer! Thanks so much for taking the time to let me know. I can imagine that the brown rice took a while to bake since even white rice took about 40 minutes. I hope it was worth the wait :) Thanks again!
  
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STEPHANIE SAYS

JUNE 28, 2014 AT 4:43 PM

Going to try this with golden mushroom soup instead of cream of mushroom since my son has a milk allergy. He’s a big meatball fan so I think he’ll love it!

REPLY
- ANDI SAYS
  
  JUNE 28, 2014 AT 9:49 PM
  
  I hope you are happy with how it turns out! I think the golden mushroom soup will work great too. Thanks for stopping by, Stephanie!
  
  REPLY
JENNIFER SAYS

JUNE 24, 2014 AT 1:02 PM

Does the rice need to be cooked first?

REPLY
- ANDI SAYS
  
  JUNE 24, 2014 AT 4:12 PM
  
  Hi, Jennifer. Nope, there is enough liquid to cook the rice while it bakes! Thanks for stopping by :)
  
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STEPHANIE SAYS

JUNE 16, 2014 AT 8:01 PM

Just found your recipe while looking up ‘meatballs and rice’ and have to say it was very tasty and so simple to prepare. My husband even liked it! The only thing I did different was add half a chopped onion to the rice mixture, delicious. Had peas as a side dish. Definitely a keeper!

Thank you

REPLY
- ANDI SAYS
  
  JUNE 17, 2014 AT 10:58 AM
  
  Thank you, Stephanie! I’m so glad you liked it and am excited to have you as a new reader :)
  
  REPLY
ANGELA SAYS

APRIL 1, 2014 AT 7:29 PM

My family loved this, it’s a keeper in our rotation. I did add about a quarter cup breadcrumbs to the meatballs and used cream of celery instead of mushroom(not a mushroom fan) It was delicious!

REPLY
- ANDI SAYS
  
  APRIL 2, 2014 AT 9:23 AM
  
  Hi, Angela. I’m so glad you liked it! Thanks a lot for taking the time to come back to let me know :)
  
  REPLY
CATFISHRECIPES SAYS

FEBRUARY 2, 2014 AT 10:20 PM

I love these all in one meals and its meatballs which is one of my favorites. Going to give this one a try this week and see how it goes , saw mention of soggy rice above so i will try and watch the cook time closely.

REPLY
- ANDI SAYS
  
  FEBRUARY 3, 2014 AT 2:13 PM
  
  I’m not sure what to tell you about the soggy rice because it turned out well for me. Since it’s supposed to be like rice and gravy, I guess it could have been what some might call soggy and that’s what I was going for! ;) I hope you like it. Thanks so much for your comment!
  
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CROCKPOT COOK SAYS

FEBRUARY 2, 2014 AT 10:15 PM

This sounds great esp with some low sodium options mixed in. And i agree it seems like something that would go great in the crockpot, which i would love even more. Going to give it a go in the oven first and then may try and adapt it to crockpot myself.

REPLY
- ANDI SAYS
  
  FEBRUARY 3, 2014 AT 2:25 PM
  
  I think you could pretty much make it as written but with brown rice cooked on low with your slow cooker with good results. I can’t promise it though since I haven’t tried it yet! I did try slow cooker meatballs with marinara recently that turned out well. Here’s the recipe if you are interested:
  
  Thanks so much for your visit and comment! Have a great week :)
  
  REPLY
LIZ SAYS

JANUARY 27, 2014 AT 2:34 PM

I love this recipe. Thank you.

REPLY
KRISTA KAPP SAYS

JANUARY 13, 2014 AT 6:48 PM

I made this for supper tonight!!! It was so easy and good! Thanks!

REPLY
- KRISTA KAPP SAYS
  
  JANUARY 13, 2014 AT 6:48 PM
  
  Oh and we had it with green beans!
  
  REPLY
- ANDI SAYS
  
  JANUARY 13, 2014 AT 7:11 PM
  
  I’m so happy to hear that you liked it, Krista! Thanks so much for coming back to let me know. Have a great week :)
  
  REPLY
CATHERINE VAIL SAYS

DECEMBER 29, 2013 AT 4:36 PM

Recipe sounded great for a quickie dinner . I added fresh mushrooms and Italian parsley, and grated onion. Would not make this again. Rice came out very soggy

REPLY
- ANDI SAYS
  
  DECEMBER 29, 2013 AT 6:43 PM
  
  I’m really sorry that you weren’t happy with it, Catherine! We liked this dish a lot, but I’ll make it again to be sure I get the same result. Thanks for letting me know how it went for you.
  
  REPLY
WENDY SAYS

DECEMBER 23, 2013 AT 11:11 AM

It might be faster if you used minute rice instead of the regular. Haven’t tried it yet but am going to soon! Sounds WONDERFUL! Thanks for sharing!

REPLY
- ANDI SAYS
  
  DECEMBER 25, 2013 AT 11:36 AM
  
  Hi, Wendy! Thanks so much for stopping by. I don’t usually have minute rice on hand, but you are right that it would make it a lot faster. I think the liquid amount would have to change because I believe instant rice is 1:1 water to rice instead of 2:1, but otherwise I think it would work great. Let me know if you give it a try that way. I’m going to try it in the slow cooker very soon. Merry Christmas!
  
  REPLY
MRS Z SAYS

DECEMBER 23, 2013 AT 5:08 AM

I will need to reduce all that sodium by making my own cream of mushroom soup, using low-salt chicken broth, and so on. Otherwise this recipe sounds great!

REPLY
- ANDI SAYS
  
  DECEMBER 25, 2013 AT 11:35 AM
  
  Hi, and thanks for your comment! Sorry it has taken me a few days to response, but this week has been a bit crazy. I don’t use canned soups in recipes that often but was looking for shortcuts last week. I use the reduced sodium cream of mushroom, but I know it’s still pretty loaded with salt! I hope you like your revised version. Merry Christmas!
  
  REPLY
TANYA SAYS

DECEMBER 20, 2013 AT 3:49 AM

There really is nothing like homemade meatballs! And since this doesn’t have a tomato sauce, my kids would probably eat second and third helpings! Great dinner Andi!

REPLY
- ANDI SAYS
  
  DECEMBER 21, 2013 AT 11:07 AM
  
  Thank you, Tanya! I’m going to be making this one pretty regularly I think :)
  
  REPLY
KELLY SAYS

DECEMBER 19, 2013 AT 6:03 PM

I have been feeling the same way about meals lately too. These meatballs sound great and love how easy and fast they took to throw together – oh great idea, I think they would be fabulous in the slow cooker too :) Thanks for sharing Andi and hope you enjoy the rest of your week!

REPLY
- ANDI SAYS
  
  DECEMBER 21, 2013 AT 11:08 AM
  
  Thanks, Kelly! I’m going to try them in the slow cooker soon and will let you know how it goes! Thanks for coming over :)
  
  REPLY

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