Dinner

Barbecue Meatballs

January 30, 2011

Barbecue Meatballs

INGREDIENTS

For The Meatballs

3 Pounds Lean Ground Sirloin

1 Cup Evaporated Milk

1 Cup Quick Cook Oatmeal

1 Cup Fine Dry Bread Crumbs

2 Large Eggs

½ Cup Finely Chopped Red Onion

1 ½ Teaspoon Garlic Powder

1 ½ Teaspoon Salt

2 Teaspoons Chili Powder

½ Teaspoon Fresh Ground Black Pepper

BBQ Sauce

2 Cups Ketchup

1 Cup Brown Sugar

2 Tablespoons Hot Sauce

½ Teaspoon Garlic Powder

¼ Cup Finely Chopped Onion

Preheat oven to 350°F.  Combine meatball ingredients and shape into 1 inch balls. 

Combine sauce ingredients and stir well.  Place uncooked meatballs in a 13 x 9 inch baking dish and bake for about 1 hour.  Serve as an appetizer or dinner.  Great for a game day snack.  Makes about 6 dozen meatballs.

Chicken Empanadas

January 29, 2011

Chicken Empanadas

INGREDIENTS

3 Cups Chopped & Cooked Chicken Breast

10 Ounces of Shredded Colby & Monterey Jack Cheese (5 Ounces of Each)

4 Ounces of Softened Light Cream Cheese

¼ Cup Chopped Red Bell Pepper

2 Seeded & Chopped Jalapeno Peppers

1 Tablespoon Ground Cumin

1 ½ Teaspoons Kosher Salt

½ Teaspoon Fresh Ground Pepper

15 Ounces Pie Crust (Refrigerated Pie Crust Works Well)

Water

Preheat oven to 400° F and lightly grease a baking sheet.  In a large bowl combine the chopped chicken breasts with cheeses, cream cheese, red bell pepper, jalapeno peppers, cumin, kosher salt and fresh ground pepper. 

Roll out piecrust onto a lightly floured surface.  Roll into a large circle.  Cut out rounds using a 3 inch cookie cutter making 12 to 15 circles.  Place 1 round on a flat and clean surface.  Lightly brush the edges of crust with water.  Place 1 heaping tablespoon of chicken mixture in the center of the round.  Fold the dough over the filling, pressing the edges with a fork to seal.  Repeat with the remaining rounds and chicken mixture.  Arrange empanadas on a prepared baking sheet.  Bake for 15 minutes.   

Makes 12 to 15 empanadas

Classic Bolognese

January 25, 2011

Classic Bolognese

A staple in Bologna, Italy, this tomato based meat sauce, enriched with cream and mellowed by long simmering, is well worth the time.  You can freeze leftovers in small batches.

INGREDIENTS

3 Tablespoons Olive Oil

1 Large Chopped Onion

3 Cloves Chopped Garlic

I Peeled and Chopped Carrot

1 Chopped Celery Stalk

1 ½ Pounds Ground Meat

You Can Use Beef, Pork and/or Veal or Ground Chuck

½ Cup Red Wine

28 Ounces Chopped Plum Tomatoes (1 Large Can)

2 Teaspoons Salt

¼ Teaspoon Ground Black Pepper

1/8 Teaspoon Ground Nutmeg

¼ Cup Heavy Cream

In a 5 quart Dutch oven, heat oil over medium heat.  Add the onions, garlic, carrots, celery and cook.  Stir occasionally for about 10 minutes.  Add ground meat and cook, breaking up meat with side of spoon, until no longer pink.  Stir in wine and heat to boiling.  Stir in tomatoes with their juice, salt, pepper and nutmeg.  Heat to boiling over high heat.  Reduce heat and simmer, stirring occasionally for about an hour.  Stir in cream and heat through, stirring constantly.  Use 2 ½ cups sauce to coat 1 pound of pasta for 6 main dish servings.  Makes 5 Cups.

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