This recipe was all over Facebook and so I thought I would try it…it was great. I have now tried it 3 mores times and have “honed” it…so, after working up an appetite, while fighting the crowds and waiting in line at the opening of Tucson’s Container Store, I came home and had my “photographer & taste tester” , Tonya Schweigert, help me and here are the results!! PLEASE read the recipe, and then read it again. Go gather everything, shred the cheese, have the sauce ready, and get all your fixin’s….AND USE A 10 INCH PAN WITH A CURVED SIDE, NOT A STRAIGHT UP ONE…makes it easier to get it out!!!
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- (4) 1/2 inch bone in pork chops
- 2 tsp olive oil
- 1 med onion cut in wedges
- 1/2 C Apricot Preserves
- 1TBS Dijon-mustard
- 1tsp Paprika
- 1 tsp ground Nutmeg
- 1/4 C water
- Season pork chops with S&P.. Take a 12 inch skillet, add olive oil, and make sure skillet is hot then add onions and cook for 1-2 mins until semi-soft. Add pork chops to skillet and cook 3 mins and the turn both chops and onions and cook another3 mins.
2. In small microwave-safe bowl combine preserves, mustard, water, paprika, and nutmeg. Stir and then microwave for 1-2 mins. Take out and pour over pork & onions in skillet. Reduce heat and cooked, covered, for 6-8 mins.
3. Divide pork & onion mixture…(I put on top of mashed Sweet Potatoes with some Asparagus) and serve extra sauce on top!! YUM….YUM…YUM!!!!
A nice COLD beer pairs well, too!!!
INGREDIENTS: (this fed 6 of us very well)
- 2 boneless chicken breast cut into 1′ bite size pieces
- 1 lb bacon with each slice cut into 3 pieces
- 2 TBS Sriracha Chili Sauce (if you don’t have it, GET IT…one of my favorite condiments!!)
- 2 TBS lime juice
- 1/2 cup of canola oil.
- 1/2 or more of brown sugar on a plate or bowl to roll your chix/bacon wrap
PREHEAT OVEN TO 350 degrees
Spray Pam or whatever you prefer on a large baking pan
Whisk the Sriracha, lime juice & canola oil in bowl and then put n gallon size zip bag.
How To Make Meatballs
What You Need
1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs
1 large egg
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/4 cup finely minced Italian parsley
1 pound ground meat such as beef, pork, turkey, chicken, or veal, or a mix
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
1 clove garlic, finely minced
Small mixing bowl
Large mixing bowl
- Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.
- Whisk the egg, salt, pepper, Parmesan, and parsley: Whisk the egg in a large bowl until blended. Whisk in the salt and a generous quantity of black pepper, then whisk in the Parmesan and parsley.
- Combine the egg and ground meat: Add the meat to the egg mixture. Use your hands to thoroughly mix the egg into the ground meat.
- Add the onions and soaked breadcrumbs: Add the onions, garlic, and soaked breadcrumbs to the meat. Mix them thoroughly into the meat with your fingers. Try not to overwork the meat; pinch the meat between your fingers rather than kneading it.
- Form the meat into meat balls: Pinch off a piece of the meat mixture and gently roll between your hands to form 1 1/2-inch meatballs. Continue shaping until all the meat is used.
- To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. Cook under the broiler for 20 to 25 minutes or bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. Serve immediately.
- To cook the meatballs in sauce: Bring a marinara sauce or other pasta sauce to a simmer and add as many meatballs as will fit comfortably in the pan. Cover and simmer for 30 to 35 minutes. The meatballs are done when they’re cooked through and register 165°F in the middle on an instant read thermometer. Serve immediately.
- Doubling this recipe: This recipe can be doubled for larger crowds.
- Storing Leftover Meatballs: Store leftover meatballs, either on their own or in a sauce, in a covered container in the refrigerator for up to 1 week. Reheat over low heat in a saucepan or in the microwave.
- Make-Ahead Meatballs: Meatballs can be shaped and kept refrigerated up to a day ahead. Arrange them in a casserole dish or on a baking sheet, but don’t squish together. Cover and refrigerate for up to 1 day.
- Freezing Uncooked Meatballs: Prepare the meatballs through the shaping step. Arrange them spaced slightly apart on a parchment-lined baking sheet and freeze until solid. Transfer the meatballs to a freezer container or freezer bag, and freeze for up to 1 month. (Meatballs can be frozen for longer, but tend to develop freezer burn.) Thaw meatballs in the refrigerator overnight before cooking.
- Freezing Cooked Meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.
- ***** Thank You, Thank you…author of The Kitchn!!!!****
D 2’s Mushroom Soup
- 8 TBS butter (split 3 TBS/5TBS)
- 1 TBS minced garlic (from the jar is perfect)
- 1 small onion thinly sliced
- 12 oz of Cremini OR Button Mushrooms cleaned and sliced
- 1 C of dried mushrooms ie: Shiitake, Porcini, Morels etc ,Seeped in 2 cups boiling water for 20” then pressed in strainer to remove liquid and then chop coarsely
- 4 Cups Chicken Broth ( 2 cans of 14.5 oz)
- 2 Cup of water from “seeped” mushrooms through coffee filter to remove dirt
- 6 sprigs of fresh Thyme OR 2 -3 TBS of dried Thyme
- 2 oz of Brandy (if you have on hand) AND 2 oz of Dry Sherry. I used BOTH!!!
- 2 TBS Corn Starch
- Salt & Pepper to taste
- Chopped Parsley
- In med Saucepan, melt 3 TBS of butter and add minced garlic. Once melted add onions and cook until translucent. Then add the 5 TBS of butter and ALL the mushrooms and allow them to “sweat” stirring frequently.
- Add the chicken broth AND the “mushroom” water , the Thyme, S & P, the Brandy and bring to a boil. Reduce to low and cover for about 1 hr.
- At about 45 mins, take ALL the mushrooms out and put in a bowl. Then take all the liquid and put into a blender, ADD the Sherry and the 2 TBS of cornstarch and blend for about 30-40 seconds. This should now have a “milky appearance.
- Put it back into the soup pot and add the mushrooms back and continue to cook on low simmer.
Then, ladle into the bowls and top with some parsley garnish and wait for the empty bowls asking for seconds!!!! ENJOY!!!!!
- 1 cup uncooked large or regular elbow macaroni
- 3 cups prechopped broccoli florets
- 6 bacon slices, cooked crispy, then cooled and then crumble and put in bowl and put aside
- 12 ounces skinless, boneless chicken breasts, cut into 1/2-inch bite-sized pieces
- 1 teaspoon kosher salt, divided
- 1 tablespoon minced fresh garlic from a jar is just fine!
- 1 1/4 cups 1% low-fat milk…or whole milk..or better yet, 1/2 & 1/2
- 1 cup chicken stock (such as Swanson)
- 1/4 cup plus 1 teaspoon all-purpose flour $
- 10 ounces sharp cheddar cheese, shredded (about 1 1/4 cups) and i also used some blue cheese that I had on hand!! That was yummy!
- 1. Preheat broiler to high.
- 2. Cook pasta according to package directions, omitting salt and fat. Add broccoli to same pot during last 2 minutes of cooking. Drain both
- While pasta cooks, place bacon in a large ovenproof skillet over medium-high heat; cook 4 minutes or until browned, stirring occasionally. Remove bacon from pan, drain then crumble; reserve 1 1/2 teaspoons drippings in pan.
- Sprinkle chicken with 1/4 teaspoon salt. Add chicken to drippings in pan; cook 4 minutes. Sprinkle with garlic; cook 2 minutes, stirring occasionally. Sprinkle with turmeric; cook 30 seconds, stirring frequently.
- Combine remaining 3/4 teaspoon salt, milk, stock, and flour, stirring with a whisk. Add milk mixture to pan; bring to a boil, stirring frequently. Cook 2 minutes or until thickened. Add pasta mixture and 2 ounces cheese; toss to coat. Sprinkle with remaining 3 ounces cheese and bacon. Broil 2 minutes or until cheese melts and just begins to brown.
- Let cool about 5 mins and then dish it up!! You will see nothing but empty plates and people asking for more!!
This feeds 4 people with a little extra for seconds…and there WILL be seconds!!!
1/4 teaspoon ground black pepper
1 can mixed vegetables-DRAINED
- Stir the soup, milk, thyme, black pepper, vegetables ( that need to be cooked if fresh) and chicken in a large bowl, and mix with spoon, then transfer to a 9×13 shallow baking dish
- Add either the Pillsbury Grand biscuits or whatever biscuits you have in the fridge or make some Bisquick Mix ….whatever you prefer!
- Bake at 400°F. for 20-25 mins, covered or until the chicken mixture is hot and bubbling. Then take off cover and cook an additional 10-15 mins until biscuits have turned brown.
- Take out and let cool about 5 mins and then serve.
Soooo easy and a great comfort food!
Fresh, healthy and tasty cilantro and lime marinated grilled fish tacos.
Servings: makes 4 servings
Cook Time: 20 minutes
Total Time: 40minutesIngredients
- 1 pound white fish such as tilapia, cod, etc.
- 1 tablespoon oil
- 1 lime, juice and zest
- 1 jalapeno, finely diced
- 1 clove garlic, chopped
- 1 green onion, finely sliced
- 1 handful cilantro, chopped
- 1/2 teaspoon cumin, toasted and ground
- salt and pepper to taste
- 8 (4 inch) corn tortillas or flour tortillas
- 1 batch tomatillo pico de gallo
- 3 cups cabbage, shredded
- 1 batch cilantro lime crema – see below
- 2 large avocados, sliced
- Marinate the fish in the oil, lime juice and zest, jalapeno, garlic, green onion, cilantro, cumin, salt and pepper for 10-20 minutes.
- Grill the fish over medium-high heat until cooked, about 4-6 minutes per side. The fish will be cooked when it flakes easily and it is no longer translucent.
- Flake the fish and serve in tortillas garnished with your favorite toppings.
Crema filled with the freshness and brightness of summer; the perfect garnish for fish tacos.
Servings: makes 1/2 cup
Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 5 minutes
- 1/2 cup crema or sour cream
- 1 green onion, sliced
- 1 handful cilantro
- 1/2 lime, juice and zest
- 1/2 jalapeno pepper, seeded and diced (optional)
- Puree everything in a food processor.
A fresh and mild tomatillo salsa.
Servings: makes 2 cups
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
- 2 cups tomatillos, seeded and diced
- 1/4 cup onion, diced
- 1 clove garlic, chopped
- 1 jalapeno, seeded and diced
- 1 lime, juice
- 1 handful cilantro, chopped
- 1/4 teaspoon cumin, toasted and ground
- salt and pepper to taste
- Mix everything and refrigerate 30 minutes.
Closet Cooking is one of my FAVORITE sites to get recipes!!!!