Here's a few recipes of what has been cooking at my house recently that have been voted "keepers" by our family...
This first one is great for serving during a ballgame or when you have a crowd around.
Mini Burger Bites
2 lbs. lean ground beef
1 1/2 oz. pkg. onion soup mix
2 eggs, beaten
1/2 c. dry bread crumbs
3 T. water
1/2 t. garlic salt
1 t. pepper
24 dinner rolls, split
6 slices American cheese, quartered
Garnish: catsup, mustard, shredded lettuce, thinly sliced onion, dill pickles
Mix first 7 ingredients in a bowl; refrigerate for an hour.
Spread meat mixture over a large, greased baking sheet. Cover with plastic wrap and roll out evenly with a rolling pin.
Discard plastic wrap; bake at 400 degrees for 12 minutes.
Slice into 24 squares with a pizza cutter.
Top each roll with a burger square, a quarter cheese slice and garnish as desired.
Make 24 mini sandwiches.
This next one is oh my goodness..SO delicious!
Veal and Sage Meatballs and Pasta with Gorgonzola-Walnut Sauce
serves 4 generously
1 pound gemelli pasta or other short cut pasta
Salt
1 pound ground veal
1 egg
2 cloves garlic, finely chopped
6 to 8 sage leaves, finely chopped
1/2 cup bread crumbs
1/3 cup grated Parmigiano-Reggiano
1/4 teaspoon freshly grated nutmeg
ground black pepper
Extra-virgin olive oil, for drizzling
3/4 cup chopped walnuts, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1//2 cup dry white wine
1 cup chicken stock
1 cup cream
1 cup Gorgonzola, crumbled
3 cups arugula or baby spinach, cleaned & trimmed
Preheat the oven to 425 degrees
Place water on to boil for pasta. When it comes to a boil, salt the water & cook pasta to al dente. Drain.
While pasta is cooking, place veal in a mixing bowl and add to it the egg, garlic, sage, bread crumbs, cheese, nutmeg and salt & pepper to taste.
Drizzle a little olive oil into the bowl, mix and roll small 1-inch balls.
Arrange balls in a single layer on a nonstick cookie sheet and bake 8-10 minutes or until meat is golden and firm.
Toast the walnuts and place them into a food processor. Grind the walnuts and reserve.
In a deep skillet over medium heat melt butter. Whisk flour into butter and cook a minute then whisk in wine and reduce by half.
Whisk in stock, when it bubbles and begins to reduce, stir in the cream and reduce heat to medium low.
Simmer to thicken the sauce a bit, 2 to 3 minutes, melt in the Gorgonzola and stir in the ground walnuts then season the sauce with salt & pepper to taste.
Shred the greens into thin strips
Toss the pasta with the sauce. Serve pasta garnished and topped with a generous mound of greens to mix in as you are eating.
Eastern Spice Chicken Bake
6 servings
prep time: 15 minutes Cooking time: 1 1/2 hours.
6- 8 bone-in skinless chicken thighs
3 medium onions, cut into 2-inch wedges
4 large potatoes, cut into 2 -inch pieces
1/4 teaspoon allspice
1/4 t. cinnamon
1 t. salt
1/2 t. crushed red peppers
4 medium peeled and quartered tomatoes
1 tablespoon olive oil
Heat oven to 400 degrees. Place chicken, onions and potatoes in a 4 quart ovenproof pan. Sprinkle with allspice, cinnamon, salt & red peppers; stir to coat well.
Arrange chicken on top; add tomatoes around chicken. Coat chicken with cooking spray. Drizzle oil over all. Cover and bake 30 minutes. Remove cover, reduce heat to 350 degrees and continue baking 1 hour.
Serve immediately.
This is a meal in one...just serve with a crusty bread.
Pork Carnitas
Prep: 10 min. Cook: 6 hours 10 minutes.
serves 6
1 onion, sliced
2 Tbsp. chopped chipotles in adobo or 2 fresh jalapeno chiles, seeded & sliced
2 - 3 lb. boned pork butt or shoulder
4 cloves garlic, slivered
salt & pepper
1 Tbsp. vegetable oil
1 package 6 inch corn tortillas
Place onion, chipotles and 1/4 cup water in slow cooker. Stir to combine.
Using a knife, make incisions all over pork and insert garlic.
Season roast with salt & pepper.
Heat a large pan over medium-high heat and add oil. Put roast in pan and brown on all sides, about 8 minutes.
Transfer roast to slow cooker. Pour 1/2 cup water into pan and stir over low heat, using a wooden spoon to scrape up browned bits.
Pour liquid into slow cooker. Cover and cook on high for 6 hours.
Remove roast from slow cooker and let cool.. Shred pork, using two forks to pull meat apart.
Return pulled pork to slow cooker and stir to combine with onions, chipotles and juices.
Serve pork with warm tortillas and topping of your choice.
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