I’ve never been much of a meatball person.

What a way to start off a recipe on meatballs?! I should start a blog…

Anyways, hear me out.

I never liked meatballs much until this restaurant in Omaha opened called, ‘The Meatball’.

It was there that I realized meatballs didn’t have to be boring and make me think of mini meatloaves. (side note: I still can’t stand meatloaf. I don’t believe a restaurant named, ‘The Meatloaf’ could even change my perspective.)

Because of ‘The Meatball,’ I’ve started experimenting with different ingredients and sauces and, let me tell you, these meatballs are so full of flavor and so different from your typical meatball supper.

You. are. going. to. love. them. Even if you’re generally not a meatball person.

Ingredients | Meatballs

1 lb. 93/7 ground beef
1 egg, whisked before adding
1/4 C oatmeal
4 cloves garlic, minced
1/4 c (1/4 of a yellow onion), chopped very small
1 small jalapeño, chopped very small
1/4 c (1/4 of a red bell pepper), chopped very small
1 tsp ground ginger
1 Tbsp soy sauce
Salt and pepper

For topping: sesame seeds & green onions, optional

Ingredients | Sauce

2 Tbsp hoisin
1/4 cup rice wine vinegar
1/4 soy sauce
3 Tbsp honey
1/2 tsp red pepper flakes
1/2 tsp ginger
2 cloves garlic
2 tsp cornstarch
1 tsp cold water

Ingredients | Vegetables

1 red bell pepper, plus the remaining part of the pepper used in the meatballs, cut into 1 inch sized pieces
Remaining onion from the meat balls, cut into 1 inch sized pieces
1 bag brussels sprouts, halved
8 oz. carton of sliced mushrooms
1 Tbsp olive oil
2 tsp garlic powder
Salt and pepper

Directions

Preheat oven to 400 degrees F.

Add all meatball ingredients to a large bowl and mix with our hands just until all ingredients are incorporated evenly. With your hands, make the mixture into approximately 12-14 balls. Depending on how large you want the meatballs. You can make them any size you like, just keep in mind that the length of time they will need to bake in the oven will increase as they increase in size.

Spray an 8×8 glass baking dish with cooking spray. Place the meat balls in the dish.

On a large sheet pan lined with foil and sprayed with cooking spray, place all the vegetables. Drizzle with olive oil and sprinkle with seasonings. Use your hands to mix and coat all vegetables evenly. Spread vegetables out evenly on the pan.

Place the meatballs and vegetables in the oven and bake for 30-40 minutes, flipping each meatball and the vegetables halfway through the cooking time.

While the meatballs and vegetables bake, prep the sauce.

To a small sauce pan, add all sauce ingredients except the cornstarch and water. Bring to a simmer, whisking occasionally. While bringing up to a simmer, in a small cup or bowl, mix together the cornstarch and cold water.

Once the sauce is simmering, add in the cornstarch mixture, whisking quickly as its added. Allow the sauce to simmer until thickened slightly, then remove from heat.

Once the meatballs and vegetables are done, remove them from the juices in the pan. In a large bowl, add meatballs and sauce and toss carefully to coat. When serving with the vegetables, sprinkle meatballs with sesame seeds and green onions, if desired.

Don’t forget to tag me on your Instagram or Facebook stories when you make them!

The post Spicy Asian Meatballs With Roasted Vegetables appeared first on Farm Girl Next Door.

When you bring a new recipe out for a field meal and everyone is begging for more the next day, you know you found a winner.

I don’t know how your farm does things, but this farm does not stop to eat.

Which means that a field meal needs to be able to be held and consumed using one hand. There’s no room for utensils around here…

The problem with that is that it REALLY limits your meal options.

So the other day I got to thinking, the guys love Runzas, why not create a different filling but still use that same, glorious dough?

And that’s how Supreme Pizza Pockets were born.

Be prepared though — you make these once, and I can assure you you’ll be asked to make them again.

Ingredients

Runza bread dough (made according to this recipe)
1.5 lb sausage links, cut into small pieces OR 1.5 lb of ground sausage
1 package turkey pepperoni, chopped into small pieces
2 large or 3 small bell peppers, diced small
1/2 yellow onion, diced small
1/2 C. chopped black olives (measure after they’re chopped)
1 carton of fresh mushrooms, chopped small (optional)
1/4 C. parmesan cheese
1/2 C. shredded Mozzarella cheese
1 14 oz. jar pizza sauce
salt & pepper to taste

Directions

Make the bread dough according to the recipe. 

Preheat oven to 350 degrees F.

While the bread is rising, brown the sausage in a skillet over medium-high heat. Allow the sausage to cool while you prep the other ingredients. 

Add all remaining ingredients to a large bowl and mix well. Add the sausage to the mixture once cooled and mix to evenly distribute. 

When the dough has risen and doubled in size, split evenly into 12 pieces. 

On a lightly floured surface, roll an individual dough ball out thin, place a heaping half cup of filling in the center, then wrap the dough around the filling and press the seams together. Try your best to get it fully sealed with no holes to avoid leaking while it bakes!

On a baking sheet lined with foil and sprayed with nonstick cooking spray, place the pockets, seam side down. Bake at 350 for 20-25 minutes or until the tops are slightly golden. 

You’ll need 2 baking sheets — I make enough pockets to fill the first baking sheet, place that in the oven, then work on making the next batch while the first bakes.

Serve warm out of the oven with extra pizza sauce to dip them in (that is, if you’re not trying to eat this in the tractor!) I wrap them individually in foil to bring out to the field so they stay warm.

Or, wrap individually in foil and freeze. They freeze and reheat well in the oven.

The post Homemade Supreme Pizza Pockets! appeared first on Farm Girl Next Door.

Two things I dislike about making enchiladas:

One: Having to spend time prepping the meat and dirtying more dishes.

Two: Rolling each enchilada individually, then trying to dish them out once they’re cooked and failing, causing the insides to fall out.

Lucky for me (and you!), this recipe solves both of those problems.

The meat is prepped in the crockpot and we layer the ingredients rather than making individual enchiladas!

Win. Win.

If you liked my Green Chili Chicken & White Bean Enchilada Casserole, you’re going to love this one too!

Ingredients

Crockpot Chicken:

1 medium yellow onion, diced small
2 cloves fresh garlic, minced or pressed
1 jalepeno, minced (seeds & ribs removed or omit jalepeno together if you prefer it to be mild)
1 – 1.25 lb. thinly sliced, boneless, skinless chicken breasts
1 1/2 tsp. smoked paprika
1 tsp. chili powder
1/2 tsp. cumin
1 10 oz. can medium red enchilada sauce (mild can be substituted to reduce heat)
salt & pepper, to taste

Place all ingredients in a slow cooker and cook for 3-4 hours on low, or until chicken is fully cooked through and easily shredded with a fork.

Once chicken is shredded, add the following ingredients to the crockpot:

1 large green pepper, finely diced
1 15 oz. can no salt added, black beans, rinsed and drained
2 C. frozen sweet corn, thawed

Stir to evenly mix everything in the slow cooker, cover, then leave on low heat while you prepare the baking dish and layering ingredients.

Casserole Layering ingredients:

1 10 oz. can medium red enchilada sauce (mild can be substituted to reduce heat)
Small corn tortillas (I used approximately 30) you’ll have three layers, 5-6 tortillas per layer depending on how much overlap you desire
1 – 1 1/2 C. shredded, sharp cheddar cheese

Directions:

Follow directions above for cooking the chicken in the crockpot & adding the additional ingredients once chicken is shredded.

Once ready to prepare the casserole, spray a 9×13 glass baking dish with cooking spray. Preheat oven 350 degrees F.

Pour a small amount of enchilada sauce on the bottom of the baking dish and spread evenly.

Layer tortillas (5-6 tortillas), in a single layer over the sauce. They may overlap some, and you can tear to your preferred size if desired.

Next, spread 1/3 of the crockpot chicken mixture evenly over the tortillas.

Drizzle 1/3 of remaining sauce over the top of the chicken mixture.

Sprinkle with 1/3 of the cheese.

Repeat this layering process 2 more times (tortillas, chicken, sauce, cheese).
Feel free to add more cheese on the top depending on your cheese preferences!

Place the casserole in the oven, uncovered, and bake for 45-50 min or until the edges are bubbling and cheese is melted.

Serve warm and feel free to top with sour cream, green onions, or cilantro!

The post Chicken, Black Bean, & Corn Enchilada Casserole appeared first on Farm Girl Next Door.

Fun fact: I overestimated my ability to consume cherry tomatoes when I planted my garden.

I purchased about 8-10 red and orange cherry tomato plants and two Roma plants.

Remember, this garden is for two people.

As the Farm Guy Next Door and I were putting up tomato cages he kept asking, “how many more?” and I kept responding, “uh, I think just a couple!” …then I’d proceed to find more plants.

10 cages later, and we have a lot of cherry tomatoes that we need to put to good use!

If you also have more tomatoes than you know what to do with, here’s a super fresh, delicious recipe.

It doesn’t get much better than grilled chicken paired with garden fresh vegetables for a summer meal.

Ingredients:

Grilled Chicken

• 1.25 – 1.5 lbs boneless, skinless chicken breasts or chicken tenders
• 1 Tbsp olive oil
• 1 tsp garlic powder
• 1 tsp Italian seasoning
• 1 tsp dried oregano leaves
• salt & pepper to taste

Caprese Salad

• 3-4 C. red or orange cherry tomatoes, halved lengthwise
• 1 8 oz. package fresh mozzarella pearls
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 1/2 tsp garlic powder
• salt & pepper to taste
• 1/4 – 1/3 C. packed fresh basil, cut in a chiffonade* (measure after basil is cut in a chiffonade)
  *see tip at the bottom
• (optional) 1/4 C. finely chopped or very thinly sliced red onion

Directions:

If using chicken breasts, cut lengthwise into smaller strips, like chicken tenders. These will cook faster on the grill and allow more surface area for seasoning.

Place chicken in a gallon sized plastic bag. Drizzle olive oil over the chicken, then sprinkle with garlic powder, italian seasoning, oregano, and salt & pepper. Close the bag and shake the chicken around to mix well and evenly coat with the olive oil and seasonings.

Place the bag of chicken in the fridge to marinate for 10-15 minutes while you pre-heat your grill.

While the grill is pre-heating, mix up the caprese salad. Add all the salad ingredients to a large mixing bowl and stir until evenly combined and covered with the olive oil and balsamic vinegar.

Once your grill is pre-heated, grill the chicken to your desired doneness–it should no longer be pink in the middle. It is ready when it reaches an internal temperature of 160 degrees when tested with a meat thermometer.

Serve chicken immediately with the caprese salad either on the side or on top of the chicken.

TIP: How to chiffonade basil: Stack, roll, slice. Stack the basil leaves on top of each other, gently roll them into a cigar, and then use a sharp knife to slice them into thin ribbons.

The post Grilled Chicken with Fresh Caprese Salad appeared first on Farm Girl Next Door.

Whoever said crockpots were only for the winter lied to you.

For real, during the summer it gets so hot that I don’t really want to turn my oven on, so what’s the appliance that can cook supper without heating up the house?

You guessed it — the good old crockpot! (I don’t have an instant pot, but that counts as an answer too.)

Not only will your kitchen stay cool, but you’ll also be able to use up a zucchini from your garden and sneak some vegetables into any picky eater’s diet.

Now that, my friends, is a winning recipe.

Ingredients:

1 medium yellow onion, diced small
1 lb. boneless, skinless chicken breasts
6 cloves garlic, finely minced, grated, or pressed
1 Tbsp. italian seasoning
1/4 C. packed, finely chopped fresh basil (measure after it’s chopped)
4-5 sprigs fresh thyme, leaves pulled from the stems and stems discarded
1/2 – 1 tsp. red pepper flakes (or omit all together if you don’t like spice)
salt & pepper to taste
1 28 oz. can diced tomatoes (do not drain)
1 6 oz. can tomato paste
1 small/medium zucchini, grated
1 1/2 C. water
1 C. quinoa, uncooked
2 bay leaves

1/4 C. grated parmesan cheese
1/2 C. grated, part-skim mozzarella cheese
fresh basil & more parmesan for topping

Directions:

Place all ingredients (except the cheese) in a crockpot and stir until evenly combined. Cook on low for 6 hours.

Take the chicken breasts out of the crockpot, place on a plate or cutting board, and shred with two forks. Place the shredded chicken back in the crockpot and stir it in.

Add the parmesan and mozzarella cheese to the crockpot and stir.

Dish out in bowls and top each with additional fresh basil and parmesan if desired!

The post Summer Slow Cooker Zucchini Chicken Quinoa Casserole appeared first on Farm Girl Next Door.

While I love my Blackened Salmon recipe, I must say, this recipe is giving it a run for its money.

I mean seriously, you cannot possibly go wrong with a flaky piece of fish and a spicy sauce that has soy sauce, ginger and garlic.

I’m willing to bet you’ll be making this salmon time and time again.

And if you need an idea for a side dish, it pairs extremely well with this Quinoa Greek Salad (pictured above)!

Ingredients:

4-5 small to medium salmon filets, skin on (thawed if frozen)
1/4 C. low sodium soy sauce
2 Tbsp. honey
1 Tbsp. freshly grated ginger root
3 cloves garlic, grated or minced
1 tsp. sesame seeds
1 tsp. sesame oil
1/2 – 1 tsp. crushed red pepper flakes (I used 1 tsp. and it was reasonably spicy, and we like spice. So adjust accordingly!)
freshly cracked black pepper, to taste

Directions:

Preheat your oven to 425 degrees F. Line a small sheet pan with parchment paper.

Evenly space your salmon filets on the sheet pan, skin side down.

Mix up your sauce — to a medium bowl, add all remaining ingredients and whisk until well combined.

Spoon the sauce evenly over the salmon. Some will run off the filets, that’s ok! Allow the sauce to sit on the salmon filets before placing them in the oven for 5-10 minutes to marinate slightly.

Place the sheet pan in the oven once it’s preheated and bake for 10-15 minutes, or until your salmon flakes easily with a fork. Pay close attention to your salmon as it’s baking, because time will vary based on the thickness of the filets and your preference for how you like your salmon.

Remove from the oven and spoon any sauce from the pan back on to the salmon when serving. Enjoy!

The post Sesame Ginger Sheet Pan Salmon appeared first on Farm Girl Next Door.

Who needs something new, quick, and easy for supper?

This recipe was created based on what I had in my garden, cupboard, and fridge and turned into an easy, go-to recipe that I wanted to share with you all.

It’s a little different and I think you’re really going to like it!

Ingredients:

4 Flatout Light Original flatbreads (could likely substitute whole wheat tortillas as well, but I have not tried that substitution)
1 Tbsp. olive oil
1 large yellow onion, sliced thin
6 C. fresh spinach, chopped (measured after it’s chopped)
1 8oz. package imitation crab meat, chopped into small chunks
1 C. shaved parmesan cheese

Sauce:
3/4 C. nonfat, plain greek yogurt
1/4 C. prepared pesto

Directions:

Preheat oven to 350 degrees F. Spray two cookie sheet pans with cooking spray.

Lay two flatbreads on each pan. Once the oven has preheated, place the flatbreads in the oven for 7 minutes to slightly crisp them.

While the oven is preheating and flatbreads pre-baking, add olive oil to a high sided skillet and turn to medium high heat.

Add the thinly sliced onion to the skillet.

Sauté the onion in the olive oil, stirring often, until the onions are a golden brown color. Add the chopped spinach to the pan and sauté until wilted, about a minute or two.

While sautéing the onions and spinach, mix up the sauce ingredients, the greek yogurt and pesto, in a small bowl.

Once the flatbreads come out of the oven after pre-baking, evenly spread the sauce over the flatbreads. Then, evenly distribute the sautéed onions and spinach over the sauce on each flatbread. Next, sprinkle the chopped imitation crab over the top. Finally, sprinkle the parmesan cheese over the top of the crab.

Place the pans in the oven and bake the flatbreads for 7-10 minutes until cheese is melted and flatbreads are warmed through and crust is crisp.

Cut each flatbread into four pieces and serve warm!

I hope you enjoy this & if you make it, be sure to share a picture to your story on Instagram and tag me! @nefarmgirlnextdoor

The post Quick & Easy Pesto Crab Flatbreads appeared first on Farm Girl Next Door.

The best salads, in my opinion, don’t include lettuce.

And don’t even get me started on roasted vegetables.

Show me a pan of those, and there’s a good chance I’ll eat the entire sheet pan single handedly. <– that’s not a joke.

This salad boasts tender, sweet & savory roasted vegetables, sweet cranberries, crispy chickpeas and crunchy pepitas.

Top it all with a simple maple dijon dressing and you, my friends, have yourself an absolutely winning salad.

Enjoy & don’t forget to share a picture of your masterpiece with me on Instagram!

Ingredients:

Roasted Chickpeas:
1 15.5 oz. can chickpeas, rinsed, drained & dried using paper towels
cooking spray
salt & pepper
1/4 tsp. ground cinnamon

Roasted Brussels Sprouts:
2 lb. Brussels sprouts, ends trimmed & halved
1 medium red onion, cut into 1 inch pieces
2 Tbsp olive oil
salt & pepper

Roasted Sweet Potatoes:
3 large sweet potatoes, peeled & cut into 1 in. cubes
1 Tbsp olive oil
2 Tbsp pure maple syrup
1 – 1 1/4 tsp ground cinnamon

Dressing Ingredients:
1 lemon, juiced
1 Tbsp. dijon mustard
1/4 C. olive oil
3 Tbsp. pure maple syrup
salt & pepper

Topping:
1/2 pepitas
1 C. dried low sugar dried cranberries

Directions:

Preheat oven to 425 degrees F.

Line 2 large baking sheets and 1 small baking sheet with foil and spray with cooking spray.

To the small baking sheet, add chickpeas. Spray lightly with cooking spray and sprinkle 1/4 tsp. cinnamon and a bit of freshly cracked black pepper & salt over the chickpeas. Toss to coat chickpeas evenly.

Place pan of chickpeas in the oven and bake for 15-20 minutes or until crisp and lightly browned.

Remove from oven once done.

While the chickpeas are baking, prep the brussels sprouts and sweet potatoes.

On one of the large baking sheets, place the sweet potatoes. Drizzle the potatoes with olive oil and maple syrup. Sprinkle with cinnamon. Mix with your hands to evenly coat the potatoes and spread evenly on the baking sheet.

Place the pan of sweet potatoes in the oven for 30-35 minutes or until tender and lightly browned. Flip potatoes halfway through cooking.

On the second large baking sheets, place the brussels sprouts and onions. Drizzle evenly with olive oil and sprinkle with salt & pepper, to taste. Mix with your hands to evenly coat all brussels sprouts with the oil, salt, and pepper and spread evenly on the baking sheet.

Place the pan of brussels in the oven for 20-25 minutes or until tender lightly browned. Flip brussels halfway through cooking.

While the sweet potatoes and brussels are cooking, add the dressing ingredients to a mason jar if you have a lid for it, or to a medium bowl. After all ingredients are in either a jar or bowl, place a lid on the jar & shake to mix or whisk all ingredients in the bowl.

Set aside dressing until the salad is ready to serve.

Once vegetables are ready, separate sweet potatoes and brussels sprouts evenly into 4-5 bowls, evenly sprinkle the chickpeas, pepitas & cranberries over the vegetables in the bowls, and drizzle each bowl with the dressing.

Enjoy!!

The post Warm Roasted Sweet Potato & Brussels Sprouts Salad with Maple Dijon Vinaigrette appeared first on Farm Girl Next Door.

Try to tell me you don’t want to eat that sweet potato overflowing with chili.

Yeah…

The sweetness of the potato with the spicy chili is such a good balance and makes for a healthy, hearty meal.

I know a lot of you have freezers full of beef, so give this one a try to change it up from your routine beef recipes!

Oh, and DON’T leave out the cocoa powder. It doesn’t make it taste like chocolate, I promise.

Ingredients:

4 large sweet potatoes

1/2 Tbsp. olive oil
1 medium yellow onion, chopped
1 green bell pepper, chopped
1 jalapeño, chopped (take out the ribs and seeds for less heat)
3/4 lb. 90/10 lean ground beef
2 cloves garlic, minced
1 Tbsp. chili powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/2 tsp. cocoa powder
salt & pepper
2 Tbsp. tomato paste
1 8 oz. can tomato sauce
1 14.5 oz can petite diced tomatoes, undrained
1 15.5 oz can kidney beans, drained & rinsed

Optional toppings: shredded sharp cheddar cheese, avocado slices, cliantro, green onions

Directions:

Pre-heat oven to 425 degrees F. Line a baking sheet with foil and spray lightly with cooking spray.

Poke sweet potatoes all over with a fork. Place the sweet potatoes on the prepared pan then place the pan in the pre-heated oven on the middle rack. Bake for 45 minutes – 1 hour or until the sweet potatoes are soft and cooked all the way through.

While the potatoes are baking, put olive oil in a high sided sauté pan on medium to medium high heat.

Add onion and green pepper and sauté for 5 minutes. Add jalapeño and beef to the skillet.

Keep breaking up the beef and stirring. Add the garlic after cooking the beef for about 5 minutes.

Once the beef is browned, drain off any excess fat.

Add the chili powder, smoked paprika, cumin, cocoa powder, and salt and pepper to the beef mixture. Stir until the spices are well combined, 1-2 minutes.

To the same skillet, add the tomato paste, tomato sauce, diced tomatoes and kidney beans. Stir to combine with the other ingredients.

Cover the sauté pan with a lid, turn the heat to low/medium and allow to simmer while the potatoes finish baking.

Once potatoes are ready, cut each potato in half. Serve a half a potato with a heaping scoop of chili, then top with any of the optional toppings. Enjoy!

Like this recipe?
Let me know about it!
Post a picture on your Instagram stories and tag me so I can see the finished product!

The post Chili Topped Sweet Potatoes appeared first on Farm Girl Next Door.

Ingredients:

1 Tbsp olive oil
1 medium yellow onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 8 oz. package sliced mushrooms, chopped
1 5 oz. package turkey pepperoni slices (or regular pepperoni), chopped
2 tsp. italian seasoning
1 tsp. dried basil
1/2 tsp. dried oregano
1/4 tsp. black pepper
1 8 oz. can tomato sauce
2 tubes reduced fat crescent rolls
1 C. shredded italian blend or mozzarella cheese

Directions:

Place a large sauté pan over medium heat and add the olive oil.

Add onion to the pan & sauté until translucent. Add garlic and sauté for 1-2 minutes. Add green pepper and mushrooms and sauté for 2-3 minutes.

To the skillet, add the pepperoni, italian seasoning, basil, oregano, black pepper and tomato sauce. Stir and heat for 1-2 minutes then turn off the heat.

Preheat oven to 375 degrees F. Line two sheet pans with foil & spray with cooking spray.

Open a roll of crescents and remove a rectangle with two crescents. Pinch the seams together and roll the rectangle out with a rolling pin.

On one side of the rectangle, place about 1/4 C. of the filling from the skillet. Top with 1-2 Tbsp. of the shredded cheese.

Flip the side without filling over the side with filling to form a pocket. Press the edges of the pocket together with your fingers, making sure there are no openings.

Lay the pocket on one of the prepared pans.

Repeat with the remaining crescent rolls.

Place pans in the oven and bake for 25-30 minutes or until the crescents are golden.

The post Pepperoni Pizza Pockets appeared first on Farm Girl Next Door.