Two hungry foodies sharing their love of food!

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Sausage Gravy and Buttermilk Biscuits

Sausage Gravy and Buttermilk Biscuits

Biscuits and gravy, or better yet sausage gravy and buttermilk biscuits are my favorite thing for breakfast!  When I was little I would beg my dad to make for me on Sunday morning. There are several dishes that I consider true southern food like cornbread, […]

Kale Salad with Roasted Curry Chickpeas, Feta, and Green Harissa Dressing

Kale Salad with Roasted Curry Chickpeas, Feta, and Green Harissa Dressing

Who’s fresh?  Well, this salad is!  Plus it’s all kinds of good for you, and I love the dressing!  It tastes bright, it’s creamy and low-fat! I just love a good salad, plus kale has been one of my favorite vegetables since I was a […]

The Best Homemade Meatballs

The Best Homemade Meatballs

These are the best homemade meatballs ever!

Meatballs are one of those things like dumplings that are made all over the world.  Many countries have their own version, but to me, I favor the Italian style best.  Let me tell ya what I look for…

  • Tender with a good texture.
  • Breadcrumbs to be at a minimum just to hold the shape.
  • Large enough to use a fork and a knife.
  • They have to be brown with a little bit of color on the outside.
  • Cooked in a red sauce.

In Italy, they have a similar dish called polpette, which can be made of beef, pork, fish, potatoes, and cheese.  It is a meatball, but different than what we think of in the United States.  The Italian-Americans whom immigrated here in the early 20th century used meat grinders with less desirable cuts of meat, seasonings that were available here, and the American version of polpette was made.


In our recipe like so many others, the family recipe’s it has been passed down and tweaked throughout the years.  Emery’s Aunt Denise shared her famous meatball recipe with him, and it soon became one of his favorites.  Adding a little bit of himself to the recipe he made it his own.

Emery’s version uses milk mixed with breadcrumbs to add additional moisture since he likes using lean cuts of beef or turkey.  Both of those meats can easily become dry when cooking since the fat content is so low.

In addition, we baked ours instead of frying them to keep them from becoming oily and to make them as healthy as a meatball could be before adding them to a rich Pomodoro sauce that was made with San Marzano tomatoes.  San Marzano tomatoes are grown in Italy’s volcanic soils and only have two seed compartments inside, rather than most other species who have four or five.  This gives the tomatoes a meaty texture with less moisture, which makes a richer sauce perfect for the best meatballs ever.

The Best Meatballs

October 21, 2017
: Makes 16-18 meatballs that were 2 ounces each.

By:

Ingredients
  • 2 pounds lean ground beef
  • 2 eggs
  • 1 cup of Italian seasoned breadcrumbs
  • 1/4 cup of milk
  • 1/2 teaspoon of ground black pepper
  • 1 Tablespoon of fennel seed, whole
  • 1 teaspoon of dried oregano
  • 1 teaspoon of sea salt
Directions
  • Step 1 Preheat oven to 400 degrees F.
  • Step 2 Mix breadcrumbs and milk together in a small bowl and set aside.
  • Step 3 In a large bowl mix the remaining ingredients together, and incorporate moistened breadcrumbs.
  • Step 4 Roll the meat mixture into 2 ounce balls, and place them on a lightly greased sheet pan.
  • Step 5 Cook for 10 – 12 minutes until lightly browned.
  • Step 6 Transfer the undercooked meatballs to the Pomodoro sauce and simmer till meatballs are done. Approximately 30 minutes.
  • Step 7 Enjoy.

Pomodoro Sauce

October 21, 2017

By:

Ingredients
  • 1 28-ounce can of San Marzano tomatoes
  • 1 1 ounce package of fresh basil
  • 2 garlic cloves, large
  • 2 medium shallots
  • pinch of dried red pepper flakes
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground fennel
  • 2 tablespoons of olive oil
Directions
  • Step 1 On medium-low heat, preheat a heavy bottom pan with olive oil.
  • Step 2 Lightly brown garlic and shallots.
  • Step 3 Add seasonings and cook in the vegetable mixture for approximately one minute.
  • Step 4 Add the tomatoes and bring to a simmer for 10 mins.
  • Step 5 Carefully transfer to a blender, and puree the tomato mixture till smooth.
  • Step 6 Return mixture to the pan and add whole leaf basil. Bring up to a simmer on low heat, and cover till meatballs are ready to be added.
  • Step 7 Add meatballs and simmer for 30 minutes, or until done.
  • Step 8 Serve with your favorite pasta, or just on their own. Enjoy.

Oven Roasted Chicken

Oven Roasted Chicken

When Emery and I first started dating I wanted to learn about what made him happy, so I asked him what his favorite things were to eat.  His answer was chicken.   Hmmm… chicken?  I thought his answer would be fancier since he was a Chef, […]

Sheet Pan Steak fajitas in 20 minutes

Sheet Pan Steak fajitas in 20 minutes

    Have you heard about sheet pan dinners? The thing about these is that they’re easy to make, have less cleanup, and can be done fast.  I mean supa fast!  Worth mentioning that I currently don’t have a dishwasher, so fewer dishes are tops […]

Skillet Chicken Pot Pie topped with Rosemary Cheddar Biscuits

Skillet Chicken Pot Pie topped with Rosemary Cheddar Biscuits

Comfort food has been my middle name lately.

It’s getting cooler outside, and my inner me is yelling for dishes that are rich, heartwarming, and filling.

Topped with rosemary cheddar biscuits this chicken pot pie is truly decadent and over the top.


Since Emery and I work on this blog together it’s been interesting to see how our recipes are coming together.  I had expressed that I wanted to make this, and that night I ran out to see my parents.  When I got home he had just pulled this out of the oven.  The house smelled wonderful, and dinner was waiting for me to join.

The pot pie filling has chunks of chicken, peas, and carrots.  It’s simple and classic.

Plus the biscuits baked perfectly on top.  They were a nice golden brown with a tender center and a crusty top.

 

Skillet Chicken Pot Pie with Rosemary Cheddar Biscuits

October 15, 2017

By:

Ingredients
  • 2 tablespoons of unsalted butter
  • 2 ribs of celery, diced
  • 1 medium carrot, diced
  • 1 medium onion, diced
  • 1 lb Chicken breast, cut into pieces
  • 1/2 teaspoon season salt
  • 2 tablespoons of flour
  • 2 bay leaf
  • 2 cups of chicken stock
  • 1/4 cup frozen peas
  • 1/4 cup milk (optional)
  • Black pepper to taste
Directions
  • Step 1 Melt butter and saute the ribs, carrots, and onion on medium heat till soft.
  • Step 2 Add the chicken, season salt, flour sprinkled over, and bay leaf. Cook until chicken is done.
  • Step 3 Add chicken stock, and simmer to thicken.
  • Step 4 Once thickened remove the bay leaf, then add peas, milk, and season with black pepper.
  • Step 5 Keep on low while you make the biscuits. ** Keep in mind that the filling must be simmering when it goes into the oven or the biscuit won’t cook properly.

Rosemary Cheddar Biscuits

October 15, 2017

By:

Ingredients
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 cup shortening
  • 1 cup of buttermilk
  • 1 sprig of fresh rosemary, chopped
  • 1/3 cup of cheddar cheese
Directions
  • Step 1 Pre-heat oven to 375 degrees F.
  • Step 2 Mix all the dry ingredients together in a large bowl.
  • Step 3 Cut in the shortening.
  • Step 4 Add the buttermilk, rosemary, and cheese. Mix well.
  • Step 5 Pour dough out onto a well-floured surface.
  • Step 6 Roll out to 1/2 to 1 inch thick, and cut into biscuits.
  • Step 7 Add biscuit dough onto simmering chicken pot pie filling, and place in the oven.
  • Step 8 Bake for 30 minutes, or until biscuits are golden brown.
  • Step 9 Enjoy

 

 

Twice baked potatoes

Twice baked potatoes

Why reinvent the wheel? Twice baked potatoes are a classic that pair well with so many things, but for me there not something that I make very often.  I’m not sure why because they’re easy to make and they’re rockin! The tasty spuds are filled with […]

Cream of Broccoli Soup

While in the grocery store the other night I noticed that broccoli was on sale.  It wasn’t on my list, but I immediately thought of cream of broccoli soup. The weather has started getting cooler here in Virginia.  What could be a better time?  It’s quick, […]


My Diary

We’re back!

We’re back!

Holy smokes!  It’s been a long time since I’ve sat in front of my computer and posted a post here at Hungry Foodies!

Oh… how much I’ve missed you!

So essentially we’ve been offline now for about two years!  We first started our brain child in 2011, meanwhile learning about blogging, learning how to take better photographs, developing recipes, researching the fine marketing points that drive traffic to make a successful blog.


While we tried to be good little bloggers and follow the rules of blogging we obviously failed!

Rule 1!  Back up your life online, which means to save every post, photo, and comment to a safe area in case you ever need to go back and save your site from extinction.

Back up your life online, which means to save every post, photo, and comment to a safe area in case you ever need to go back and save your site from extinction.

Success! We found an online site that would backup our site daily for a small fee.  This was great, as it saved a lot of time!  That was until… our online blog backup site decided not to let us know that the credit card on file had expired.  Instead, they deleted the account with four years worth of content!

Rule 2!

Be nice to your hosting company and don’t change it until you verify your website is backed up!

Can you guess what happened here?

We changed the hosting site without checking the backup site.  (Insert broken heart with tears!  Lots of tears!)

So, while we try to rebuild our beloved blog, I do hope you’ll visit often, and root for us on each step of the way!

Much love!

The Foodies


Make this for dinner!

The Best Homemade Meatballs

The Best Homemade Meatballs

These are the best homemade meatballs ever! Meatballs are one of those things like dumplings that are made all over the world.  Many countries have their own version, but to me, I favor the Italian style best.  Let me tell ya what I look for… Tender […]

Sheet Pan Steak fajitas in 20 minutes

Sheet Pan Steak fajitas in 20 minutes

    Have you heard about sheet pan dinners? The thing about these is that they’re easy to make, have less cleanup, and can be done fast.  I mean supa fast!  Worth mentioning that I currently don’t have a dishwasher, so fewer dishes are tops […]

Skillet Chicken Pot Pie topped with Rosemary Cheddar Biscuits

Skillet Chicken Pot Pie topped with Rosemary Cheddar Biscuits

Comfort food has been my middle name lately. It’s getting cooler outside, and my inner me is yelling for dishes that are rich, heartwarming, and filling. Topped with rosemary cheddar biscuits this chicken pot pie is truly decadent and over the top. Since Emery and […]

Twice baked potatoes

Twice baked potatoes

Why reinvent the wheel? Twice baked potatoes are a classic that pair well with so many things, but for me there not something that I make very often.  I’m not sure why because they’re easy to make and they’re rockin! The tasty spuds are filled with […]

Cream of Broccoli Soup

While in the grocery store the other night I noticed that broccoli was on sale.  It wasn’t on my list, but I immediately thought of cream of broccoli soup. The weather has started getting cooler here in Virginia.  What could be a better time?  It’s quick, […]