Meatball Sub Casserole

Easy to make, saucy, and cheesy, this Meatball Sub Casserole is a family favorite dinner that's on the table in just 30 minutes!

Fun Fact - September 26th is National Pancake Day! Don and I celebrated by enjoying these delicious pancakes for dinner and, OH MY, these Lemon Blueberry Buttermilk Pancakes are da Bomb! Lemons and Blueberries are a match made in heaven! It is one of my most favorite flavor combos EVER, but I say that a lot haha! 

This beautiful breakfast will wake up your taste buds and put a smile on your face! What better way to start the day? or end it? This is delicious no matter what meal and even makes a wonderful dessert! These pancakes are soooo yummmy, you could even skip the syrup! But why on earth would you want to do that?? So...any questions about how good these are?

I didn't think so!

NOTE: Be sure to read through the directions for some good cooking techniques that will yield light and fluffy pancakes with a beautiful golden brown crispy outside!

Lemon Blueberry Pancakes

By Life Tastes Good
Published 09/26/2013

Ingredients

• 1 cup all-purpose flour
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup buttermilk
• 1 egg
• 2 tablespoons butter, melted and cooled
• 2 tablespoons finely grated lemon zest
• 1 pint fresh blueberries
• vegetable oil

Instructions

1. Heat a small skillet over medium heat. Best to have the skillet heated and ready so you can start making the pancakes as soon as the batter is mixed. I like to use a stainless skillet around 8 or 9 inches for best results. Non-stick pans are fine, but I like the crispier outside you get with the stainless steel. I don't like to use cooking spray as that seems to yield a blotchy outside which makes for ugly pancakes and nobody wants that! Butter, although tasty, burns too quickly so I avoid that for pancakes.
2. Combine 1 cup all-purpose flour, 2 tablespoons sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt in a mixing bowl. Stir with fork to combine.
3. Whisk 1 large egg with 2 tablespoons of melted and cooled butter into 3/4 cup of buttermilk and pour wet ingredients into flour mixture. Stir until just combined. Don't over mix. Lumps are okay. Fold in 2 tablespoons lemon zest.
4. To achieve a beautiful golden brown pancake, pour a little vegetable oil on a paper towel and coat the heated pan generously; be sure to get up the sides too. Use tongs to hold the paper towel so you don't burn your little fingers! You don't want the oil to pool at all as this will result in greasy, blotchy pancakes and that would be sad!!
5. Once you've coated the pan with oil, spoon about 1/4 cup of batter into pan. I use my spoon to spread the batter out a little and make it as nice and round as I can. Top pancake with blueberries as desired and cook for about 2 to 3 minutes or until the batter bubbles and is golden brown around the edges. Flip over and continue to cook for about 1 minute longer. Please don't press down on the pancake at any time! We want fluffy pancakes! Remove pancake and keep warm while you finish making the rest of the batter. Remember to re-oil the pan in the same manner prior to putting new batter in the pan.
6. NOTE: I use a small pan and make 1 pancake at a time. It works for me, but you can use a bigger skillet or a griddle and make 2 or 3 at a time if you prefer.

Yield: Serves 4
Prep Time: 10 mins.

Cook time: 15 mins.
Total time: 25 mins.


Recipe adapted from allrecipes.com Fluffy Pancakes

Grilled Bison Ribeye

posted by Marion@Life Tastes Good on 2013-09-26

Have you ever had a Bison Ribeye Steak? I've had grilled bison burgers before, but never any other cut until now! Bison is a healthier choice over beef as it is considerably lower in fat and calories, yet it is comparable in protein and even has more iron than beef! Check it out:

This month allrecipes.com partnered with The Bison Council, and I received a shipment of 4 bison ribeye steaks! I was asked to give bison a chance by making a couple of different recipes. The first recipe I made was allrecipes.com Sizzling Bison Steak Stir Fry

We really enjoyed the sauce in the stir fry recipe, however I wouldn't typically use a ribeye in a stir fry. According to my hubs, a ribeye is meant to be grilled! I can't argue with that, so I used the remaining steaks to make this Grilled Bison Ribeye with Pico de Gallo

What a treat! The marinade paired nicely with the steaks and the pico added a little heat which created a nice combination of flavors! Give bison a try at your next BBQ! It's good for you!!

I am an Allrecipes Allstar Brand Ambassador (a voluntary position) and I’m not compensated for my work with Allrecipes.com. Products received from advertisers are only used for experienced-based reviews on Life Tastes Good. The reviews, content, and opinions expressed in this blog are purely the sole opinions of this blog.

Turkey Noodle Soup

posted by Marion@Life Tastes Good on 2013-09-23

When I was younger and a busy, busy mom I used to toss the turkey bones! Now that I'm older and wiser I always use the turkey bones to make this hearty Turkey Noodle Soup. It is so easy and a delicious way to make the most of that turkey dinner! Be sure to hold onto your turkeys this Thanksgiving!! You won't be disappointed! This soup is very versatile too, so you can use up just about any vege you have on hand!

It's not exactly the traditional turkey eating time of year, but this month I was chosen to participate in Butterball's Turketarian Movement as part of the allrecipes.com Allstar Program. One of the recipes I made was the Maple Basted Roast Turkey with Cranberry Gravy. Doesn't that sound delish?!! It was lip-smacking good, and the leftover turkey was absolutely wonderful on the Cranberry Thanksgiving Turkey Sandwich and in my favorite turkey noodle soup too!

Ingredients

• 2 quarts water
• 2 tablespoons vegetable base
• 1 turkey carcass
• 1 carrot, peeled and sliced
• 1/4 lb green beans, trimmed
• 1 onion sliced
• 1 cup egg noodles, uncooked
• 2 cups leftover turkey
• 1 teaspoon creole seasoning
• 2 teaspoons dried thyme
• salt and pepper to taste

Directions

1. Mix 2 quarts water with 2 tablespoons vegetable base (you can use 2 quarts vegetable stock in place of the water and vege base) and pour into an 8 quart stock pot. 
2. Add turkey carcass and bring to a simmer. Cover and reduce heat as necessary to maintain simmer. Simmer for 1-2 hours. 
3. Remove the turkey bones. Strain if necessary to get all the bones. Add the veges, noodles, turkey meat, and seasoning. 
4. Cover and simmer for an additional 30 minutes to an hour. Season with salt and pepper to taste. Enjoy!