4 ingredients - 100% delicious

Although I've been very into healthy food lately, comfort food has my heart. I saw this recipe on Facebook the other day and though I just had to try it: Meatball Sub Bake. Disclaimer: I made this in a 9"x9" pan because I was making dinner for only three people. This recipe is bigger.

I know what you're thinking. Meatball sub. Yeah, I get that part. But how does it become a "bake"? I was skeptical at first, too, but after trying it my mind and stomach are at ease. If you're craving a comforting, filling and yummy meal, this is it. If you're not much of a chef and don't know your salt from your cumin, this is for you. Or if you're like me and love new cooking ventures, try it out and let me know what you think!

Meatball Sub Bake
(fills a 9"x13" pan)

What you need:
1 pack of pre-cooked Italian meatballs (or some other flavor if you prefer that)
1 roll of pre-sliced biscuit dough (I used Pillsbury Grands)
1 large jar of marinara sauce
About 2 cups (1 package) of shredded mozzarella

How to make it:
Preheat the oven to 375. Lightly grease the inside of your pan. This one can get a little crusty if you don't have a nonstick or greased pan.

Pop open your biscuit dough and cut each biscuit into sixths. Spread the bite-sized pieces over the bottom of your pan. Pour the marinara evenly over the top of the dough. Using a spoon, distribute the sauce around the pan, coating each piece of dough.

Put the meatballs on tops of the dough and sauce, lightly pressing each down. The meatballs don't need to be covered in sauce, but they can if you want. Use the whole pack of meatballs! I underestimated how much the dough would expand and ended up with an insufficient meat to bread ratio. Top everything with an even layer of cheese, and pop in the oven for 30-40 minutes.

No need to let this baby rest. It's ready to serve straight out of the oven!

Adding a quick - and delicious - appetizer

My older brother likes to come over for dinner once a week or so, but he's a weight-lifter and feeding him enough can be a challenge. When I found out I might not have enough food to fill him up, I panicked. Fortunately my mind cranked its gears and shouted at me: "Appetizers!" I'd never made a crostini before, but now seemed like the right time. Combining my love for bruschetta with my love for adventure, I set out to create my first bread-based appetizer: the bruschetta crostini melt.

It went over in ways I hadn't expected. Even my dad, who notoriously hates "rabbit food" and cream cheese, loved this recipe. I highly recommend this recipe - for appetizers, as a dish to pass, or as a side to a meal. Be sure to always keep your audience in mind (because I know my family hates onions).

Bruschetta Crostini Melts

What you need:
1 loaf of French (or Italian) bread (about 12 slices, 1/2 inch thick)
1 1/2 c. chopped tomatoes
3 tbsp. olive oil
1/2 tsp. salt
1/2 tsp. pepper
2 garlic cloves, minced
1/4 c. red onion, finely chopped
Cream cheese (use the amount you prefer)
Basil leaves, torn
Mozzarella cheese to top (about 1 c.)

How to make them:
Preheat your oven to 400, and lightly brush a baking sheet with olive oil. Use only enough to barely coat the sheet.

In a small bowl, mix together the olive oil, salt, pepper, garlic, tomatoes and onion until well combined. This part is actually delicious by itself.

Spread cream cheese over the tops of your bread slices, and top with the tomato mixture. Sprinkle with basil leaves, then mozzarella cheese.

Bake for 10 minutes, or until cheese is melted. Serve immediately. Would I make this again? Absolutely. I'm craving these while writing this.

AFTER

Now on Instagram!

Now you can follow Food & Sarcasm on Instagram! @foodandsarcasmblog

Check it out for blog photos and more. I love sharing delicious things with my fellow food lovers.

"Miracle" soup

Friends have been asking me about the "Miracle" soup I had on the last day of my cleansing diet. It's a great and healthy recipe that you can amend for the kinds of vegetables you like. You may be asking, why soup in March? Well, my friends, we got more than half a foot of snow here last night, so soup sounds like a great idea. As always, I have a hard time following directions, so here is my version of Miracle Soup.

Miracle Soup

Ingredients:
2 yellow onions, chopped
1/2 head of cabbage
1 large can of diced tomatoes (you can also use fresh tomatoes, but I find the juice from the canned tomatoes adds to the flavor)
4-5 sticks of celery, chopped
1 green pepper
2 chicken breasts, cooked and shredded
Chicken broth (I just got three 12-oz. cans)
Salt/pepper to taste

Suggested spices to kick it up:
Paprika
Coriander
Garlic powder
Cajun seasoning
Additional pepper


To make it:
Saute fresh veggies until slightly soft (can vegetables be al dente?), then stir in tomatoes and shredded chicken. Cook for about 10 minutes. If you're not using a large pan, transfer ingredients to a pot then add broth and additional spices to taste. Simmer for 5-10 minutes and serve hot!

So you're looking for good Chinese takeout...

The fact that I felt inclined to get some Chinese takeout after a diet is no coincidence...I enjoy my comfort foods. Keep in mind, I haven't been asked to endorse anyone on this blog. I am here to share things I love, and one of those things is good food with a good price.

If you're from the Twin Cities area (or just happen to be around there) and you're looking for some delicious Chinese, look no further than Peking Cafe in Inver Grove Heights. This family-owned restaurant hosts a few tables, but most of the traffic comes from takeout. The owners are amazing people, so friendly and concerned with their customers. They routinely support local events (like the annual Taste of IGH event) and programs (they recognized me from high school theatre productions).

Pictured here is one of my favorites: the sesame chicken and pork fried rice. Although entrees like the sesame chicken come with white rice, I always sub in fried rice. It is better than any I have tried, and that is saying something. They also make some of the most amazing egg rolls I've ever had. Meals are very affordable, with entrees averaging about $8-$10. Don't let the decor fool you; chefs aren't interior decorators.


If you're ever in the area and craving a Chinese food fix, try Peking Cafe. You won't regret it!

Health struggles: My experience on a 7-day crash diet

As a person who loves food, dieting is usually not in my MO. Lately, though, I've been feeling a need to ramp up my healthy eating and shed a few more pounds before swimsuit season gets here. I found some diet ideas on various social media platforms and found one that would work: a 7-day "detox" diet.

Day 1: Fruit, nonfat yogurt and non-meat protein (from granola, nuts and peanut butter)
In the original diet plan, I was only supposed to eat fruit, but that seemed unhealthy. As a fruit lover, I thought this day would be great. It turns out fruit really isn't that filling. I normally have yogurt and granola for breakfast, so that part was fine. Don't get me wrong; I felt good and everything tasted wonderful, but I already missed balanced meals.

Day 2: Veggies + one red potato
I cheated and had my regular breakfast of yogurt and granola because I just couldn't bring myself to eat vegetables for breakfast. I had a delicious salad for lunch, but I have never been so excited to eat a potato in my life. And my coworkers brought Girl Scout cookies to work, which was pure torture. The good thing was that I felt fuller than I had with the fruit.

Day 3: Fruit and veggies
This was the best day so far. I felt really alert and energized. I had the strawberry spinach salad for lunch and leftovers from days one and two for dinner.

Day 4: Fruit, nonfat yogurt and non-meat protein
I seemed to be surviving on peanut butter, but I felt like I had more energy than usual.

Day 5: Poultry and tomatoes
MEAT. FINALLY. I was able to have a tomato and an egg (eggs come from chickens, so in my mind that's poultry) for breakfast. I never realized how great all the fun deli meats are before this. Chicken and tomato sauce for dinner. I developed a new appreciation for meat.

Day 6: Poultry and vegetables
Much the same as Day 5. I was glad the food was more filling, but I think my stomach shrunk.

Day 7: "Miracle" soup
Made with diced tomato, onion, celery, cabbage and chicken broth, this stuff was good. I wished there was meat in it, though, and I felt like I had to eat a lot to stop being hungry.

My thoughts on dieting: I probably wouldn't do something like this again. Yes, it was a good way to jump start some weight loss, but if you don't have a problem eating healthy food normally then don't feel like doing something like this is necessary. The good part was now I have a bunch of fruits and veggies around the house, which will fit nicely into the more balanced meals I plan on having.

Strawberry spinach salad

I love fruit. I could eat fruit all day and it would be amazing. Bananas, berries, melon, you name it. Strawberries were always my favorite as a kid.

I hate lettuce. I think it is flavorless and pointless and kind of sad. I much prefer greens like spinach and kale. Few people in this world have seen me eat a salad and enjoy it.

But there's one salad that combines the best of the fruit and vegetable worlds: the strawberry spinach salad. You've probably seen - or eaten - some version of this salad, but I'm sharing my version of this healthy meal in case you want a twist on the popular dish.

Strawberry Spinach Salad

Dressing:
1/2 cup olive oil
1//4 cup white vinegar
1 teaspoon worcestershire sauce
1 tablespoon sugar
1 tablespoon poppy seeds
1 tablespoon minced onion
1/2 teaspoon paprika

Salad:
10 oz. spinach (or just buy a bag like I do)
1 quart strawberries, cleaned and sliced
1/2 cup shredded carrots
1/4-1/2 cup sunflower seeds

In a bowl (or a blender bottle works really well), combine the dressing ingredients and whisk together. You can use the dressing right away, but I suggest chilling it for half an hour to an hour.

In a large bowl, combine the spinach, strawberries, carrots and sunflower seeds. If you're not a fan of sunflower seeds, use sliced almonds or walnuts instead. Pour the dressing over the salad and toss through. Refrigerate 10-15 minutes before serving.

So there you have it! The best of both worlds. I recently heard of someone using lemon juice instead of vinegar for a different flavor profile, so feel free to try that out and let me know how it goes. Stay hungry, my friends.

Changing directions

Hello blog world! I realize it has been awhile - a long while - since I last posted. You know how life goes. No, I haven't fallen off the face of the Earth.

Just an update on Food and Sarcasm: I'll be taking things in a new direction. I've been posting mostly recipes so far, and I've decided to expand my reach a little to cover a little more. So stay in tune for recipes, healthy eating ideas, and more! Look for my next post in the coming days and a special feature of my experience with a 7-day crash diet.

In the meantime, enjoy this picture of a cinnamon roll that was just about the size of my head.