Thursday, March 21, 2019

March Into Spring Madness Meatballs

Welcome spring!

This is perfect for a March Madness watching party, watching the home opener, dinner or any time.

1 lb. lean ground turkey
1/8 - 1/4 tsp. each: salt, pepper, dried or fresh parsley
Pinch red pepper flakes
1 clove chopped and crushed garlic
1 egg (cage free) or egg substitute
1/8 - 1/4 c. each: bread crumbs, diced onion, bell peppers, low fat milk
1 - 3 T oil
dash of hot pepper sauce.

Set aside oil.

In a mixing bowl combine remaining ingredients. 

Mix well with clean hands. Form meat mixture into 16 meatballs. 

Preheat skillet to medium high heat. Lower heat to medium, add oil.

Place meatballs in pan and brown on 1 side for 6 - 10 min approx.

Turn meatballs over and cook for 6 - 10 min. more or until done.

To serve: 

Insert a clean toothpick into meatballs and serve alongside your favorite dipping sauce.

Serves 4. 

Saturday, March 16, 2019

Kiss Me I'm Irish Corned Beef

A couple of years ago a family member got one of those ancestry DNA tests.

The results, we have some Irish heritage.

Corned beef is a tradition in our family to have on St. Patrick's Day. 

Enjoy!


3  - 6 lbs corned beef
1/4 tsp pepper
1/8 tsp salt (optional)
1 bay leaf
Water

Preheat oven to 350 F'.

Remove corned beef from refrigerator and its packaging. Place in a baking pan.

If the beef came with a seasoning packet, sprinkle it, salt and pepper over both sides of beef.

If there's no season packet with the meat, you can use premade or you can make homeade.

In a baking pan, place 1 inch of water and bay leaf.

Cover corned beef with aluminum foil tightly and place in oven.

Cooking time for the corned beef is 50 minutes per lb. 

It varys depending on how many lbs of meat. For a 4 lb brisket it would be 200 or 3 hr. 20 min. approx.

Makes   4 - 6   8 oz  serving.

Monday, March 4, 2019

The Big Easy Red Beans and Rice

This is great for Mardi Gras or anytime.

1 - 2 bags boil in bag rice
1/2 - 1c. each: fresh chopped tomatoes, chopped onions, chopped celery, chopped pepper
1 c. low sodium chicken broth
1 - 3 c. water
1 c. precooked Kielbasa sausage cut into chunks
1 can kidney beans drained
1 - 2 T. oil
2 cloves garlic, crushed and chopped
1/4 tsp. each: salt, pepper

Peel, rinse chop onion and garlic, set aside.

Rinse, seed, chop pepper, set aside.

Remove tops from celery and chop.

Remove kielbasa from fridge and chop.

Heat skillet over medium-high heat, lower heat to medium and add oil.

Add onions, garlic, bell pepper, celery salt, pepper and kielbasa and cook for 7 - 10 min.

While kielbasa and vegetables are cooking, place bags of rice and water into a microwave safe bowl.

Cook on high for 5 - 7 min. or according to directions on package.

Open can of beans, drain and pour into the pan. Add tomatoes and chicken broth. 

Lower heat and let skillet simmer for 7 - 12 min. more or until done.

Remove rice bowl from microwave.

Cut bag of rice and pour into bowl.

Serve bean mixture along with the rice.

Serves 4.

Thursday, February 28, 2019

Cafe Con Leche

This is a great way to wake up on a cold Michigan morning.

If you don't have and espresso pot or maker,  you can also use strong coffee.
I've used reduced fat milk, but you can use what you like.

4 c. espresso or strong coffee
1/4 - 1 tsp. sugar (optional)
1/2 - 1c  milk
Pinch of ground cinnamon

Brew coffee according to coffee makers instructions.

Sweeten brewed coffee to taste, if desired. 

In a microwave safe measuring cup, combine: milk and cinnamon.  Stir to mix. 

Microwave on high for  30 - 60 seconds.

Make sure the milk doesn't boil over in the microwave. 

Remove milk from microwave and spoon over coffee.

Serves 4.

Thursday, February 14, 2019

Winner, Winner. Romantic Chicken Dinner

This is perfect for date night or anytime.

I've used dry white wine, but you can also use a sparkling wine if desired.

1 lb. boneless, skinless chicken breast or thighs
1/8 - 1/4 tsp each: salt, pepper (adjust to taste)
1 - 2 T. fresh lemon juice, oil
1/8 - 1/4 tsp. dried parsley, 
1 clove chopped and crushed garlic
1/2 c. chopped onions
1/3 - 3/4 c. dry white wine


Peel, rinse, chop onions, garlic, place in bowl and set aside.

Heat saute pan over medium high heat. Reduce heat to medium and add oil. 

Add chicken, salt, pepper and some of the wine.

Cook on one side for 7 - 12 min or until desired doneness. 

Flip chicken over and repeat on other side until done. 

Remove chicken from pan when done.

Add wine, onions and garlic to pan.

Stir with a whisk and let reduce for a few minutes.

When sauce is reduced, pour over chicken.

Serves 4.

Tuesday, February 5, 2019

Lunar New Year Martini

Happy Lunar New Year!

Today marks the start of the Chinese Year Of The Pig.

This is a great cocktail to toast the Lunar New Year, while watching the Grammys or anytime. You can adjust the amount of liquor and food coloring, if desired.

4 - 6 oz. of each: gin, sake
1 - 2 drops red food coloring
Ice

Place 4 clean martini glasses into the freezer for a few minutes to chill.

In a cocktail shaker combine: sake, gin, ice, food coloring (adjust amount of food coloring).

Shake for 10 - 20 seconds to blend.

Remove glasses from the freezer and pour martini into glasses.

Serves 4.

Saturday, February 2, 2019

Big Game Cannoli Cups ™

This is perfect for watching the big game, company or anytime.

12 wonton wrappers
1/8 tsp. vanilla extract
Pinch if cinnamon
Nonstick cooking spray
1/2 - 2 T. sugar (adjust amount)
1/2 - 1 c. each: marscapone cheese, ricotta cheese

In a bowl combine marscapone cheese, ricotta cheese, cinnamon, sugar, vanilla mix with a fork.

Cover bowl with plastic wrap.
Place in refrigerator to chill for a couple of hours.

Preheat oven to 375 F.

Spray muffin tin with nonstick cooking spray.

Place wontons into muffin tin and bake for 8 - 12 minutes or until done. Remove from oven and let cool.

To serve: Remove bowl from refrigerator.

Spoon cheese mixture evenly into each of the wonton cups.

Serves 3 - 4. 

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