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I can't believe I ate so much

Too many b-day parties (one Tues and one Wed) and goodies, candies, cakes, ice cream - and I don't want to see them again until next year. I'm exhausted - and I have leftovers for tomorrow and Sunday. I don't want to cook these two days. I don't even want to see food. This is like Thanksgiving - just add all the swets and OMG - I don't even want to see food and definitely no more sweets. I'm not much of a sweets person to begin with - and I've had more than I wanted.............
(but it was so good - LOL)
 
my braciole is gone - stuffed shells are left with meatballs - I froze it till tomorrow's dinner - I'll finish off the beef and gravy today and make some veggies and a salad
 
I would really appreciate a great Baciole Recipe........

I took it easy for our Christmas dinner, well, almost. I just butterflied a boneless turkey breast and stuffed it with an apple and cranberry stuffing and tying it onto a spit. It went over very well and served 8 people. Nice to slice instaead of carving.
As usual though between all the sides and a baked ziti with my home grown canned tomatoes, I couldn't stop eating and ended up in a coma. I never made it to the sweets afterwards. Pie makes an excellent breakfast food though. lol.... Everyone should have pie for breakfast, it sure beats poptarts.
 
IC - my dad was a big meat man and he loved his braciole stuffed with meat. Many use hard cooked eggs for the filling - we always used ground chuck with bread crumbs, eggs, salt, pepper, parsley, garlic - very basic sounding but so good. Roll and tie, skillet fry nice and slow until done in olive oil with fresh garlic; transfer to sauce pot and let the flavors of the sauce and the meat meld. Remove from pot, remove strings and slice - which most of the time in our house - you can use a spoon on it - it just melts in your mouth. That's the part dad liked most of all.
 
IC, I used parsley, bread crumbs, romano cheese, raisins and olive oil to make a paste sort of that I spread the on the meat before I rolled it. I need to learn how to tie the roll better. It held together but looked like heck.

By the way IC guess what I used to pound the meat flat ..................



























the rubber side of a flooring mallet, it was all I had LOL
 
I hope I am not being confused here. I make a braciole that consist of beef flattened really thin, I usually stuff it with mozzarella cheese and spinach, roll it up tight and tie it closed. I brown the rolls and then simmer them in a sauce on low heat for most of a day.

I am usually dissapointed because the cheese melts out of it and the meat doesn't melt in the mouth as I would like it to. I may be using the wrong beef cut. I usually go with bottom round and slice my own pieces.
 
Rick, I made a cutting board about 25 Years ago that is 1 1/2" thick and oak. I will use it to beat anything. My kids growing up even named it Mr Paddle. Its about 24" long with the handle. Turn it side ways and it makes quick work of pounding a cutlet really thin.

Mr Paddle was very threatening but I can't recall one time it was actually ever used to beat a butt. It sure beat counting to 10 though.
 
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