a tasty series : mozzarella stuffed meatballs

welcome back to our husband and wife blog series!

today’s review and recipe is…

mozzarella stuffed meatballs!

anything that has cheese, you can count cale in!
so this recipe is all cale’s and jaz’s masterpiece!

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what you’ll need:
1 lb of hot italian sausage
1 lb of lean ground beef
1 pkg of fresh mozzerella
2 jars of your choice of marinara
1 bunch of parsley
1/2 tsp garlic powder
1 cup bread crumbs
1/4 cup parmesan cheese
2 eggs
1/2 cup whole milk

 

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step 1 } mix everythang minus the cheese and marinara sauce.

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step 2 } roll a good size amount of meat into a tight ball.

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step 3 } cut your mozzarella cheese into cubes about this big.


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step 4 } stuff the cheese cube directly into the center of your rolled meatball.

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then roll it back into a ball, completely covering the cheese.

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step 5 } cover the bottom of your crock pot with marinara, add a layer of meatballs on top, then cover with another layer of sauce. Do so until you have used all your meatballs and sauce. cover and cook on high for 2 -2 1/2 hours.

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step 6 } go tell the minion to wash her filthy hands.

and there you have it! a delicious cheese stuffed meatball!

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cale & i loved them, jaz however thought they were a little too spicy. but all in all…delicious!

check out our other tasty trials! 
a tasty series :
mini oreo cheesecakes
cheeseburger cups

thanks for stopping by!
until next time!

always,
jess ♥ , cale & jazmyne

a tasty series : cheeseburger cups

WELCOME BACK TO BLOG DIABEETUS!
aka – our first husband and wife blog series!

today’s recipe trial and review is…

cheeseburger cups

yes, that is right, mother-fluffin cheeseburger cups!

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what you’ll need:
refrigerated biscuits
1 pound of either ground beef or turkey (i always cook with turkey so that’s what i used)
1/2 cup ketchup
1 tsp worcestershire
1 tbsp mustard
2 tbsp brown sugar
small slices of your choice of cheese
a variety of toppings…you choose! we chose tomatoes, pickles, onions and avocado

let’s do this!

preheat your oven to 400°

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step 1 }  brown your meat, mine will look a little different because i used turkey.
step 2 }  once browned, add the ketchup, mustard, worcestershire and brown sugar.

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step 3 }  take your biscuit and flatten it out in your palm first then stick it in the cupcake pan, making sure to create a little bowl for the meat.

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step 4 }  now add your meat, you can be generous!
step 5 }  pop these into your preheated oven for about 10 minutes or until your biscuits look golden brown

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step 6 }  add your cheese and pop em’ back in for another 3 or 4 minutes

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step 7 }  in the meantime, cut up your toppings! try not to eat as many pickles as i did, eek!

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yummy cheesy goodness!

now add your toppings

and…..

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VOILA!
adorable cheeseburger cups!

so far tasty is 2 for 2 and we won’t stop…can’t stop, won’t stop?
if you missed our last trial and review i linked it below and will continue to do that until we stop this series.

a tasty series :
mini oreo cheesecakes

thanks for stopping by!

always,
jess & cale

a tasty series : mini oreo cheesecakes

hello and welcome to blog diabeetus.
haha just kidding {kinda}

in case you don’t have a facebook {i have trust issues with people that don’t} then i will fill you in on something my husband has stumbled across…

11217988_1617143701871606_8333056044163437299_o

→  buzzfeed’s tasty  ←

it’s basically a 10-15 second video of a delicious, heart attack causing, but again, so delicious recipe.
and my husband watches every one and usually posts them to my wall so i know what to stop at the store for, on my way home.
-_-

i recently saw one and immediately regretted what my salivary glands were doing and i knew, because of my impulsiveness, that i would be stopping at the store to pick up everything i needed.
that my friends, was this glorious, mini oreo cheesecake goodness.
it had me at oreo. 

so to clue you in on why i am calling this the ‘tasty series‘ :
cale has tried two different recipe from this and they came out superb. i have tried just this one that i am about to show you and it knocked people’s socks off!
so we decided that we are going to do a husband & wife mini-series. basically of us getting fat on carb saturated recipes.
ENJOY!

***
obviously my disclaimer is that these are not my recipes and
the purpose of these posts are just for fun and to review them.
{please don’t sue me}
***

oreo cheesecakes!

what you’ll need:
16 oz softened cream cheese
1/2 cup sour cream
1/2 cup sugar
1 tbsp vanilla extract
2 eggs
package of regular oreos {not double stuff}

 

LET’S GET FAT!

preheat your oven to 275°

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1 } mix the cream cheese, sour cream, sugar, vanilla and eggs together in a bowl. it’s best to do it when your cream cheese has softened.

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should look something like this

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2 } line your pan with some cupcake liners. AND THEN…{name that movie!}

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3 } drop some oreos in. use all the will power in the world to not pop one in your mouth. you already did it, didn’t you? that’s okay…me too. now use a large spoon to scoop the concoction you created atop of the oreos. go ahead and fill those bad boys up to the brim.

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4 } separate about 10 oreos, meaning scrap off the filling. you will only use the actual cookie part. you can either break the cookies with your hands or just take a big{er} knife and chop chop chop. something similar to ⇑ is what you want.

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5 } sprinkle the oreo chunks to the tops of the cupcakes. stick these in your preheated oven and let them bake for about 22 minutes. when ready, let them cool to room temperature, then place them in the fridge for 2-3 hours.

AND THEN….

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OREO CHEESECAKES!!!!

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DELICIOUS…

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…AND INCREDIBLY FATTENING, CHEESECAKES!

not going to lie though, i ate about 4 or 5 of them.
so so good!

have you guys tried any of tasty’s recipes?
if so which ones?? i would love to see or hear about your experience!

i hope you guys enjoyed this, there will be lots more recipes to come from the new
mr & mrs!

till then!!

always,
chef jess

delicious turkey wraps

and a happy hump day to you fine folk!
it’s recipe time and today i’m talking about yummy healthy turkey wraps!
with a little over 3 months until the wedding, i am trying to eat healthy-ish, and these were so easy!

let’s go!

what you’ll need:
large tortillas {i used wheat}
fresh turkey from the deli {boar’s head is the bomb}
homemade ranch {use low fat mayo}
lettuce
tomatoes
avocado
red onions
low fat pepper jack shredded cheese

IMG_6051 look at how delicious this looks! i ate almost half the stack before i actually started making the wraps…fresh turkey is the best!

IMG_6053 alrighty, chop all those veggies up. the lettuce, tomatoes, avocado and onions.

IMG_6058 after you heat the tortillas up, either in a skillet or as hispanics call it…a comal, add a few lines of your ranch you made. you don’t have to make it but low fat ranch store bought is yucky tasting.

IMG_6054 add just a little bit of lettuce. remember that you have to roll this up so don’t use too much.

IMG_6059 add your turkey!!

IMG_6060 now this is important, you must add the following toppings in this exact order…tomatoes, avocado {extra if you know what’s good for you} onion and finally cheese. BAM!

IMG_6062 roll once, tuck in the sides and then keep rolling. don’t be afraid to roll it tight. if you heated the tort correctly, it won’t break.

IMG_6064 now cut in half and go to town! and by town i mean eat it…eat it all.

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i made cale’s a little more loosely. more like a burrito, if you will. still just as yummy, just make sure to hold the bottom!

and VOILA! yummy deliciousness!

i hope you have a great week!
thanks for stopping by!

always,
chef jess!

turkey meatloaf cupcakes!!!

hi, y’all!!!!
i’m back…well as much as my hectic life will let me be haha
what’s a better way to come back than with a cute recipe that your kids and family will love!

so lets get started!

what you’ll need:
1 pkg of lean ground turkey {i used 99% lean)
1/2 cup chopped onion
1/2 cup chopped green pepper
1/4 cup bread crumbs
1 egg
1/3 cup milk
salt & pepper to taste
mashed taters
for the topping sauce
1/2 cup ketchup {i used whataburger‘s spicy ketchup}
1/4 cup dijon mustard
2 tbsp brown sugar
1 tbsp worcestershire

preheat your oven to 385°

IMG_6000 chop up the onions and add it to the turkey, mix

IMG_6001 do the same with the green peppers!

IMG_6002 and again with the bread crumbs!

IMG_6004 add the egg, milk and a little salt and pepper to taste

IMG_6008 roll up the mixture into little balls and place into a cupcake pan

IMG_6011 ooooooooo. those are going to be yummy!

wait…don’t forget to make your topping!

IMG_6012 mix together the ketchup, mustard, worcestershire and brown sugar.

IMG_6013 brush your topping mixture onto your meatloaf balls…tehehehe yes i know, i’m sooooo mature

now stick those bad boys in the preheated oven for about 25-30 minutes. turkey, in this amount, cooks a bit faster so just keep an eye on the internal temp to make sure you don’t dry them out.

IMG_6016 whip up those mashed taters

IMG_6019 to get the little swirl of mashed potatoes i used a piping bag but BEWARE it hurts, so use a towel. or a heat repellant glove, or something!

IMG_6027 dawwww such a cute little swirl!

add some bacon bit sprinkles to the very top

and…..

IMG_6037 BAM!
some delicious, healthy {kinda} turkey meatloaf cupcakes!

these were such a hit with my family and all the guys at cale’s work.
oh my goodness so yummy!

thanks for stopping by!
stay tuned for more recipes!

always,
chef jess

7 layer yumminess!

H A P P Y  C I N C O  D E  M A Y O

ARRIBA ARRIBA!!
i really wish y’all could hear me say that…i’m the whitest mexican ever!
given the festive holiday and the great food that comes with it, i thought i would make a 7 layer dip to take to a neighborhood party we’re going to.
but instead of doing a huge dish i wanted to do individuals because if you’re like me, you love to double dip.

vamanos!

what you’ll need:
9 oz clear plastic cups
piping bags
refried beans
guacamole
2 avocados, 1 tomato, 1/3 cup cilantro, 2 tbsp lime juice,
1/4 cup onion, 1/2-1 jalepeno, salt
sour cream
salsa
shredded monterrey jack cheese
diced tomatoes
green onions

IMG_5805 i only used 9 cups. if you do make more be sure to up your quantities on each ingredient.

IMG_5806 {step one} scoop some refried beans into a piping bag, snip the end off {big enough for chunks of beans to get through} and pipe it into the cups.

IMG_5807 each one should be filled about an inch high.

wait! make the guacamole!!!

IMG_5808 mash those acovados {yes that was intentional}

IMG_5809 dice them tomatoes and toss em in.

IMG_5811 finely chop the cilantro. toss it in!

IMG_5812 dice the jalepenos…make sure to use a glove if you’re a big baby like me!

IMG_5815 dice those tear jerking onions…have some goggles? use them.

IMG_5814 add some salt… not too much, just a pinch!
now mix mix mix

back to the dip!

IMG_5816 pipe some guac into the bag and pipe it onto the refried beans.

IMG_5817 remember only an inch.

IMG_5818 scoop some sour cream into a bag and pipe that in on top of the guac…

IMG_5819 how much? oh just an inch.

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 now for the salsa…this was a disaster. i would NOT recommend using the piping bag…just spoon it in there.

IMG_5823 so festive!

IMG_5824 add the cheese, chop some tomatoes & green onions thennnn…

IMG_5827 add some kind of festiveness and you got yourself some awesome treats to take to a cinco de mayo party!

have a fun and safe cinco de mayo everyone!!

always,
-chef jess

homemade chicken noodle soup

happy thursday, everyone!
i wasn’t going to post this until tomorrow but i thought that since i’m sick in bed today, it was more appropriate to post it now.

i made this monday night because cale was sick. i’m convinced that he gave it to me but in reality it’s probably our pesky allergies. any who, he was congested, stuffed up and his throat was killing him. when i called him at lunch he asked if i could make my chicken noodle soup, how can i say no to that sicky {but kinda hot} voice?

this is seriously the easiest recipe to make. so easy i only have two pictures to go with it.

what you’ll need:
1 tbsp unsalted butter
1/2 cup chopped onion
1/2 cup chopped celery
1 cup chopped carrots
1-2 cloves of minced garlic
7 cups of chicken broth {4 cans}
1 3/4 cups of vegetable broth {1 can}
1/2 pound of cubed chicken breast
1/2 tsp oregano
1/2 tsp basil
egg noodles

IMG_5691 {step 1} chop your carrots, celery, onions and throw them in a pot along with the butter and sauté until soft {about 5 minutes}. meanwhile, mince your garlic & start your egg noodles, follow the cooking directions on the packaging.

{step 2} cube your chicken breast, i didn’t take a picture of this because i have decided raw meat looks nasty, haha.

{step 3} add your garlic in with the veggies after your vegetables are soft, stir for about a minute. then add your broth, chicken and spices.

{step 4} bring to a boil then lower the heat, cover and simmer for 30 minutes.

** i don’t like to add my noodles in until it is served in bowls. i feel like if i add them before it is served, the broth can get really starchy. so i keep them separate but that’s totally a personal preference. 

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{step 5} add as many noodles as you want and spoon some nice, hearty soup in and voila! you have yourself a sickness curing, big bowl of yummy goodness!

this is the best stuff to freeze and save for later. if you do freeze it, obviously, add the noodles in. it will freeze the starch right in!

let me know if you try it out and send me some pictures!

always,
-jess

original recipe {here} just a bit tweaked