Back in March I celebrated 2 years of blogging. I know for a little blog like mine no biggie. Such I smallie I completely missed it. Well. Actually. I thought about it, but was insanely busy that month to do anything special to celebrate.
Then came April and more events and well May was fun with going out of town and then stressful because I moved and well now we are in June. And in case you have not been paying attention I have been doing a food magazine of the month feature (inspired by here) (well I missed last month because some how I lost my camera cord in the move, well I knew where it was I just couldn’t find it but Eric did so now I have it and now I can edit the pics for that magazine and do the review late). So to make up for lost time I thought I would celebrate big! Big as in with giveaways and tasty recipes.
So here is the run down: One of my favorite blogs (Taste and Tell) does a Saturday’s with Rachael Ray segment. I have quite a few RR recipes in my trusty blue binder from her magazine. So I knew when I started this MOM feature I would do RR’s magazine one month. Then I thought that it would be fun to play along and participate in Saturday’s with Rachael Ray (are you following me??). So for the month of June every Saturday I will feature an “Everyday with RR” recipe AND to celebrate my b-lated 2 year bloggerversary I will host a giveaway every Saturday for the month of June too!
Today’s giveaway is found here! So go enter! (each giveaway will run Saturday to the following Saturday for the month of June)
And now for the recipe (finally… right?)! This was a fun take on the meatball sub! Instead of serving chili dogs at your next sporting event or summer gathering make the Chili Meatball Subs!
Chili Meatball Subs
Prep Time: 10 minutes Cook Time: 30-35 minutes Serves 6
1 pound ground beef
1 onion, one-half finely chopped, one-half thinly sliced
1 cup corn chips, such as Fritos, crushed
1 large egg, lightly beaten
1 tablespoon chili powder
1/2 cup beef broth
Salt and Pepper
1 tablespoon extra-virgin olive oil
1 (28-ounce) can chopped tomatoes
1 (15-ounce) can black beans
6 sandwich rolls, split halfway and toasted
2 cups shredded pepper jack cheese (about 8 ounces)
In a large bowl, combine the ground beef, chopped onion, 1/2 cup crushed corn chips, the egg, chili powder, and beef broth. Shape into 1-inch balls.
In a large saucepan, heat the olive oil over medium heat. Add the sliced onion and cook until softened, about 3 minutes. Stir in the tomatoes and the remaining 1/2 cup crushed corn chips and bring to a boil. Add the meatballs to the sauce, cover and simmer until the meatballs are cooked through, about 20 minutes. Stir in the beans and cook just until heated through, about 5 minutes.
Preheat the broiler. Using a slotted spoon, spoon the chili meatballs and sauce into the toasted rolls, then top with the cheese. Broil until the cheese is melted, about 2 minutes.
adapted from Everyday with Rachael Ray Magazine, May 2009