Sharkeys Bites

Beef and chorizo meatballs stuffed with mozzarella cheese!

I never thought that I would find a meatball recipe that would top my sausage stuffed with stuffing meatballs but this one might just give it a run for its money.  A tie to say the least!

These are full of flavour and melt in your mouth. The Ooey gooey center is the pièce de ré·sis·tance!!!

In a large mixing bowl combine:
1 pound ground beef
1 pound chorizo sausage
3 cloves of garlic finely chopped

Half Onion finely chopped

Salt & Pepper to taste
1 cup bread crumbs
1 cup parmesan cheese
2 eggs
1/2 cup whole milk
1/2 cup chopped parsley and green onions

Roll golf ball sized balls with the meat mixture. Squish mozzarella cube into the center and roll in your hands under the cheese is covered and a you have a meatball shape

Put a layer of your favourite tomato sauce on the bottom of the slow cooker. Please a layer of meatballs. Cover with tomato sauce and repeat this until the slow cooker is full. sprinkle with parmesan cheese and green onions

Cook on high for 2 to 2.5 hours.

Eat & Enjoy!!

To say that I enjoy cooking for others might be a slight understatement!

In the span of a few hours I managed to cook all of this for my main squeeze!

(Appetizer ) mozzarella sticks rolled in jalapenos and tortilla chips, (Entree )Taco Bites, (Dessert) Caramel Brownies

What else would one want to eat while relaxing and enjoying some hockey night in Canada?

After a few hours of rest and digestion I topped the food party off with a breakfast sandwich consisting of oven baked bacon, melted extra old cheese and eggs whipped to perfection with a dash of Dijon mustard !

No one left hungry… mission accomplished!

Where to begin!

After strolling through the Farmers Market and seeing / smelling all of the freshly picked veggies I knew a soup was in order!

First up to bat we have homemade Chicken soup! ( Egg noodles will be added at the end)

I have this simmering low and slow in the slow cooker. The smell is simply amazing!!

If you are wondering is that a lemon … yes I do put half a lemon in my soup as it simmers, it adds a whole new level of flavour! I remove it upon serving.

I slow roasted the chicken which was stuffed with lemon, garlic & onions. Covered with a lemon and herb rub.

Second up to bat we have the most delicious french bread which is smothered in extra old cheese and jalapenos!

This bread is so easy to make and tastes simply amazing! It will put all grocery store cheese bread to shame!

Everyone has a fear and or doubt when it comes to making bread. All you need is a little patience and some love and the ingredients will do the rest!!

Something as simple as getting together for pizza turns into this!

To my defence , one can not have pizza without appetizers and dessert….right?????????????? Well that’s what I am telling myself and I’m sticking to it!

1 appetizer just won’t do because what if someone is a vegetarian? 1 desert just won’t do because what if someone doesn’t like chocolate or strawberry shortcake! Lots of factors come into play when getting together with a group of people 🙂

So they ended with:

Sausage stuffed with stuffing meatballs

4 cheese risotto balls

skor brownies

lemon biscuits for strawberry shortcake

or lemon blueberry biscuits!

( this was me using self control!!!!)

My twisted version of Greek Pie Swirls!

When someone talks about a certain dish around me I find the need to go home and make it!! This is the perfect example!!

These golden and delicious swirls pack a lot of flavour all while still tasting the buttery goodness

• 1 10-ounce package frozen chopped spinach, thawed
• 1/2 cup crumbled feta
• 1/2 cup ricotta
• 1/4 cup minced onion
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• Kosher salt and freshly ground black pepper
• 2 large eggs
• 1 sheet frozen puff pastry (from a 17.3-ounces package), thawed, rolled out to a 12″ square, kept chilled

Mix all the ingredients together. Form long with the rectangle pastry sheets. Place them in rounds in the tin. I started my spiral from the rim. Form the strips into a continuous spiral. When all the twists have been laid, brush them with butter or egg – I brushed it with egg, more out of habit. Cook the pie for forty minutes at moderate heat, till the pie crust is golden brown.

Cut into individual servings…eat and enjoy!!!!

Garlic naan topped with homemade pesto, bruschetta, feta and spinach!!

After a long day at work the last thing I wanted to do was make supper for myself! I opened the fridge and found the pesto and bruschetta that I made last night for my rice bowl and a light went off!!  Supper made simple and delicious!

Last nights meal

Rice bowl with roasted garlic, pesto, bruschetta, spinach, feta and olives!

It is so easy to be creative in the kitchen! Just relax, open the fridge get inspired and get cooking!!!

What does one do after an unexpected extended nap……..Bake of course!

Groggy and in a daze I looked around the kitchen and found these beautiful blueberries and the rest fell into place

2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1/4 cup butter, melted
2 cups fresh or frozen blueberries
GLAZE:
1/2 cup brown sugar
1 tablespoon butter

Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk  egg and melted butter until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.

Best to eat hot out of the oven!

ENJOY!!!!!!!!

If only you could smell these baking ….yummmmmmmmmmmm!!!

These muffins are SO easy to make! Fool proof actually and they taste delicious. I typically make these in the fall but I had a special request so here you go!!

Ingredients:

1 2/3 cups flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1/2 cup (1 stick) unsalted butter, at room temperature
1 1/3 cups sugar
1/2 teaspoon vanilla extract
2 large eggs
1 cup canned pumpkin
1/3 cup water
1 1/4 cups chocolate chips

Preheat the oven to 350ºF.

In a large bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, cloves, ginger and nutmeg. Set aside.

In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter, sugar and vanilla until light and fluffy, about 2 minutes. Add the eggs, one at a time, then add the pumpkin.

Alternately add the dry ingredients and water to the bowl, beginning and ending with the dry ingredients. Blend the batter well, scraping down the sides as needed.

Stir in 1 cup of the chocolate chips then fill the muffin cups about 2/3 full. Sprinkle the tops of the batter with the remaining 1/4 cup of chocolate chips then bake the muffins for 18 10 20 minutes until a toothpick inserted comes out clean. Allow the muffins to cool in the pan for 5 minutes then transfer them to a rack to cool completely.

EAT & ENJOY!!!!!!!!

Baked Risotto balls!

I made this recipe for the first time this past weekend. Trying to think of new appetizer recipes I stumbled upon this and am I ever happy that I did! So much flavour all rolled up in a little ball. It is a flavour explosion ! This recipe will definitely become a regular

Ingredients

2 cups chicken stock
1 tablespoon extra-virgin olive oil
1/2 medium yellow onion, finely diced (about 1/2 cup)
1 cup short-grain Asian rice
Kosher salt and freshly ground black pepper
1 tablespoon chilled unsalted butter plus 4 tablespoons melted unsalted butter, divided                                                           1 Cup shredded extra old cheddar                                                                                                                                                1/2 Cup Gouda      1/2 cup  parmesan   1/2 gorgonzola   1/2 fontina

1 tablespoon all-purpose flour
1 large egg, beaten
3/4 cup panko bread crumbs
2 tablespoons grated Parmigiano-Reggiano

Simply cook your rice over medium heat in the chicken stock in replace of water. Once all the chicken stock is absorbed (15-20 minutes). Once all the stock is absorbed stir in all of the cheese ( with the exception of the grated Parmigiano-Reggiano). Once the cheese is melted and fully coating the risotto pour on a cookie sheet to cook.

Once cooled roll the risotto into bite size balls.  roll in flour, dip in egg and roll into the panko breadcrumbs. Once all rolled sprinkle Parmigiano-Reggiano over top and place in the oven at 375 for 15 minutes or until golden brown and crispy!

They are golden and crispy on the outside and creamy on the inside…yummmm!!

Rich and decadent!

 Perfect finger food! with only 3 ingredients !

Finely chop figs and roast them in the oven for 30 minutes at 350 degrees.  Fold into your favourite goat cheese. Use a spoon and form quenelles. Simply wrap these delicious bundled in your favourite Prosciutto, eat and enjoy!!!