Grilled Buffalo Turkey Meatballs, blue cheese dressing & buffalo sauce make the ultimate meatball sub, perfect for an easy weeknight dinner or game day!
This sub sandwich is the sandwich that every other sandwich wishes it was!
Whether it’s an easy weeknight dinner, Superbowl Sunday or an outdoor BBQ, your friends and family are going to love these scrumptious grilled turkey meatballs covered in blue cheese and buffalo sauciness!
I was always too intimidated to make my own crepes. Will they be thin enough? How will I flip them? But on Fathers Day I got up the courage to make them… for my Mom!
Yes, it seems a little backwards, but my Mom (the picky eater) doesn’t like eggs and since I was making the Farmers Market Mini Egg Omelets for my Dad, I wanted Mom to be able to join us for brunch, thus I added the crepes!
Total Time: 20 minutes
Ingredients (makes 8 crepes)
1 1/2 cups flour
2 tbsp sugar (divided)
1/2 tsp baking powder
2 cups milk
1 tsp vanilla
3 tbsp butter (divided)
2 tsp cinnamon (divided)
Start by mixing the flour, baking powder, 1 tbsp sugar and 1 tsp cinnamon in a small mixing bowl.
In a separate bowl melt 2 tbsp of butter and add the vanilla, milk and eggs.
Combine the wet and dry ingredients together and mix well until all lumps are gone.
Pour a small amount of batter into a skillet heated to medium, lift and turn the skillet to thin out the batter.
After 2-3 minutes use a spatula around the edges to loosen it up, then flip.
Remove from the skillet and spread each crepe with the additional tablespoon of butter. Mix together the additional tbsp of sugar and tsp of cinnamon and sprinkle on top of the crepe.
When leaving the Caprino Royale goat farm, the owners handed me a half-dozen fresh eggs from their chickens. I knew I had to make these the star of a new dish, and what better time to make a new star dish than Fathers Day!
I also visited the Farmers Market in my hometown of Edmond, OK before the big brunch.
While it was a bit smaller than the Los Angeles Farmers Markets I’m used to I did get some beautiful vegetables to use with my farm fresh eggs!
I combined eggplant, red onions and green tomatoes for a miniature egg dish packed with flavor!
Prep Time: 10 minutes Cook Time: 35 minutes
Ingredients (makes 9 mini omelets)
1 large eggplant (peeled and diced)
1 tsp olive oil
1/2 red onion (diced)
1 jalapeño (de-seeded and diced)
1/4 cup milk
1 tbsp parmesan cheese
1 tsp black pepper (divided)
1 tsp salt (divided)
1 tomato (chopped)
Start by cooking the eggplant in olive oil, 1/2 tsp of pepper and 1/2 tsp salt.
After 3-4 minutes add the jalapeño and onion.
While the vegetables are cooking down prepare the egg mixture.
Those are some beautiful fresh eggs there! Now add in the milk, parmesan cheese and additional salt and pepper.
Next add the chopped green tomatoes to the mixture.
At this time the vegetables should be cooked down. Spray a muffin tin with cooking spray for easy removal of the mini omelets. Place a small amount of vegetable mixture in 9 spots of a muffin tin.
Fill approximately 1/3 full.
Next, add the egg mixture to each.
Place in the oven at 350°F for 35-40 minutes or until egg is cooked through.
Use a small knife around the edges to remove the mini omelets and serve.