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Beer Can Chicken
Ingredients:
12 oz. can of beer
A 3 ½ to 4 lb. chicken
2 T. seasoning of your choice (or more, you be the judge)
Olive oil
Directions:
Set up your grill for indirect grilling (either charcoal or gas).
Pop the top off the beer & pour out 6 oz. You can either drink it or dispose of it (however, that would be considered alcohol abuse). Make a few more holes in the top of the can & spoon in 2 t. of the seasoning.
If the chicken comes with giblets, remove them. Rinse the chicken inside & out with cold, running water. Drain & pat dry, inside & out. Sprinkle 2 t. of seasoning inside the body cavity. Rub all outside surfaces of the chicken with olive oil. Rub the remaining seasoning all over the outside of the bird.
Insert the beer can into the body cavity of the chicken. Spread out the legs to form a tripod. Tuck the wing tips behind the chicken’s back.
Stand the chicken up in the center of the grill. Cover the grill & cook until the skin is a dark, golden brown & very crisp. The meat should be cooked through (180 degrees on meat thermometer inserted in thigh). 1 ¼ to 1 ½ hours. If using a charcoal grill, you’ll need to add 12 fresh coals per side after one hour.
Using tongs, transfer chicken to a platter. Let rest 5 minutes. Remove from beer can – be careful – the beer will still be hot. Carve the chicken & serve.
Roasted Pork Tenderloin
Ingredients:
2 pork tenderloins, about 4 lbs. total
1 T. salt
2 T. olive oil
4 cloves garlic, minced
1 t. thyme
1 t. basil
1 t. rosemary
Directions:
Rinse meat and pat dry with paper towel. Combine remaining ingredients. Massage into tenderloins. At this point you can cover & refrigerate or cook immediately.
Move oven rack to lower 1/3 of oven. Preheat to 500-550 degrees. Spray a roasting pan with non-stick cooking spray. Place meat in pan on shelf in bottom 1/3 of oven.
Bake 5 ½ minutes per pound. Turn off oven but do NOT open the door for one hour. Remove meat & let sit for 5-10 minutes before slicing.
One tenderloin should serve 4-6 people, but leftovers are great!
Southwestern Egg Bake
Ingredients:
10 eggs
1 stick butter or margarine, melted
½ c. flour
1 t. baking powder
1 t. salt
1 t. Penzeys Southwest Seasoning (optional)
2 cans. (4 oz. each) chopped green chilies, drained
2 c. cottage cheese
½ lb. Monterey Jack cheese, shredded
½ lb. Pepper Jack cheese, shredded
Directions:
Preheat oven to 350 degrees. Grease a 13x9x2” baking dish.
Beat eggs well. Add butter, flour, baking powder, salt, seasoning and chilies. Stir well to combine. Fold in cheeses. Pour into prepared baking dish.
Bake 45 minutes or until knife inserted in center comes out clean.
Can be served with salsa, sour cream or toppings of your choice.
Mushroom & Leek Bread Pudding (serves 8-10)
Ingredients:
6 c. unseasoned bread cubes
2 T. olive oil
1 T. butter
4 oz. pancetta, diced
4 c. sliced leeks, white & green parts
1 ½ lbs. cremini mushrooms, sliced
1 t. tarragon
½ c. medium or dry sherry
S & P
1/3 c. parsley
4 extra-large eggs
1 ½ c. heavy cream
1 c. chicken stock
6 oz. Gruyere cheese, grated
Directions:
Grease a 13x9x2” baking dish.
Assemble the mushroom mixture:
Heat oil & butter in a large sauté pan over medium heat.
Add pancetta & cook for 5 minutes or until it starts to brown.
Stir in leeks and cook for 8-10 minutes or until tender.
Stir in mushrooms, tarragon, sherry, 1 T. salt and 1 ½ t. pepper. Cook 10-12 minutes, stirring occasionally, until most of the liquid evaporates. Remove from heat & stir in parsley.
Assemble the pudding:
In a large mixing bowl, whisk together the eggs, cream, chicken stock and 1 c. Gruyere.
Add bread cubes and mushroom mixture, stirring to combine.
Let sit at room temperature for 30 minutes.
Stir well & pour into baking dish. Sprinkle with remaining Gruyere.
Bake in preheated 350 degree oven for 45-50 minutes or until top is browned & custard is set. Serve hot.
New York Cherry Cheesecake
Ingredients:
1 cup graham cracker crumbs
3 T. sugar
3 T. butter or margarine, melted
5 pkgs. (8 oz. each) cream cheese, softened
1 c. sugar
3 T. flour
1 T. vanilla
1 cup sour cream
4 eggs
1 can (20 oz.) cherry pie filling
Directions:
Preheat oven to 325 degrees.
Mix graham cracker crumbs, 3 T. sugar and butter; press firmly into bottom of 9-inch spring form pan. Bake for 10 minutes.
Beat cream cheese, 1 cup sugar, flour and vanilla with electric mixer until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
Bake for 1 hour and 5 minutes or until center is almost set. Loosen cake from rim of pan; cool before removing rim. Refrigerate 4 hours or overnight. Spread pie filling over cheesecake.
MAKES 16 SERVINGS
Oven Roasted Potato Wedges
Ingredients:
8 red or Yukon Gold potatoes, unpeeled (2 lbs.)
2-4 T. olive oil
1 medium onion, chopped
2 garlic cloves, minced
2 t. dried rosemary, crushed
1 t. salt
½ t. pepper
Directions:
Grease a 13x9x2” baking dish. Preheat oven to 400 degrees (375 if using a glass baking dish).
Cut potatoes lengthwise into wedges; place in baking dish. Drizzle with oil. Sprinkle with onion, garlic, rosemary, salt & pepper. Stir to coat.
Bake, uncovered for 45-50 minutes or until tender, turning once.
Serves 8.
Frosted Banana Bars
Ingredients for Bars:
½ c. butter or margarine, softened
1 ½ c. sugar
2 eggs
1 c. sour cream
1 t. vanilla
2 c. flour
1 t. baking soda
¼ t. salt
4-5 ripe bananas, mashed (about 2 cups)
1 c. chopped nuts (optional)
Ingredients for Frosting:
8 oz. cream cheese, softened
½ c. butter or margarine, softened
2 t. vanilla
3 ¾ - 4 c. powdered sugar
Directions:
Preheat oven to 350 degrees. Grease a 15x10x1” baking pan.
Cream butter and sugar in a mixing bowl. Add eggs, sour cream and vanilla.
Combine flour, baking soda & salt; gradually add to the creamed mixture. Stir in bananas and nuts. Spread into the baking pan. Bake for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool.
To make Frosting: Beat cream cheese, butter & vanilla in a mixing bowl until smooth. Gradually beat in enough powdered sugar until desired consistency. Frost bars.
Store in the refrigerator. Makes 3-4 dozen bars.
Taco Chili
Ingredients:
2 lbs. ground beef
1 onion, chopped
½ c. taco seasoning (I use Penzeys Bold)
1.5 c. water
24 oz. chunky salsa
28 oz. crushed tomatoes
1 15 oz. can red kidney beans, rinsed & drained
1 15 oz. can black beans, rinsed & drained
1 15 oz. can pinto beans, rinsed & drained
1 T. salt
2 c. fresh/frozen corn
1-3 c. water
Sour cream
Shredded cheddar cheese
Directions:
In a large stock pot, brown the ground beef & onion over medium-high heat for 10 minutes; drain well. Add taco seasoning and 1.5 c. water. Stir to blend. Reduce heat to medium-low & cook for 5 minutes.
Add salsa, tomatoes, beans, salt and corn. Add water until soup is consistency you like. Bring to a boil, reduce heat & simmer for 30 minutes.
Top individual servings with a dollop of sour cream & shredded cheddar cheese.
Pepper Poppers
Ingredients:
8 oz. cream cheese, softened
1 c. (4 oz.) shredded cheddar cheese
1 c. (4 oz.) shredded Monterey Jack cheese (can also use pepper jack)
6 bacon strips, cooked & crumbled
¼ t. salt
½ t. chili powder
½ t. garlic powder
1 lb. fresh jalapenos, halved lengthwise & seeded*
½ c. fine, dry breadcrumbs
Directions:
Preheat oven to 300 degrees.
In a mixing bowl, combine the cheeses, bacon & seasonings. Mix well. Spoon about 2T. of cheese mixture into each pepper half. Roll in bread crumbs. Place in a greased 15”x10”x1” baking dish (jelly roll pan).
Bake uncovered for 20 minutes, if you like them spicy; 30 minutes for medium or 40 minutes for mild.
*When cutting or seeding hot peppers, use rubber or plastic gloves to protect your hands. Avoid touching your face!
Seafood Corn Chowder
Ingredients:
6 slices bacon, cut up & fried until crisp
4 T. butter
½ c. onion, chopped
2 stalks celery, chopped
1/3 c. flour
2 c. milk
2 potatoes, peeled & diced
2 t. salt
¾ t. pepper
1 t. garlic powder
2 t. seafood or chicken bouillon
2 c. frozen corn
2 c. half and half
Seafood of your choice - (I use 1 can lump crabmeat and 1 lb. cooked shrimp, shelled & cut into bite-sized pieces)
1 T. parsley flakes
Directions:
Cook bacon & set on paper towel to drain.
Melt butter in Dutch oven over medium heat. Add onion & celery; cook until softened, about 5-10 minutes. Push veggies to side of pan, then stir in flour & cook, stirring constantly, for a few minutes. Mix the veggies into the flour after a thick paste has been formed. Slowly whisk in the milk and 1 c. half & half. Cook until soup starts to thicken slightly.
Add potatoes, salt, pepper, garlic powder, seafood/chicken bouillon and corn. Stir until bouillon is dissolved. Simmer over medium low heat until potatoes are cooked, stirring frequently.
Add the seafood, bacon and remaining half and half. Cook until just heated through. Stir in parsley & serve.
Basil Cream Chicken
Ingredients:
1 ½ lbs. boneless, skinless chicken, cubed
1 1/3 c. finely chopped green onion
1 lb. fresh mushrooms, sliced
2 T. olive oil
2 T. butter or margarine
¼ c. flour
2 c. chicken stock
1 c. whipping cream
2 t. dried basil OR 2 T. minced fresh
¼ t. white pepper
Hot cooked pasta
Directions:
In a skillet, sauté chicken, onions and mushrooms in oil until chicken is no longer pink.
At the same time, melt butter in a large saucepan. Stir in flour until smooth. Gradually add broth and cream. Stir in basil & pepper. Bring to a boil; cook and stir for 2 minutes. Stir in chicken mixture & heat through.
Serve over pasta.
Makes 6-8 servings.
REGipe of the Week
Easy Chicken Enchilada Soup
- 1 can (11oz) condensed Fiesta Nacho Cheese Soup
- 1 can (10.75 oz) condensed Cream of Chicken Soup
- 1 can (10oz) Red Enchilada Sauce
- 2 2/3 C milk
- 1 can (10oz) chunk white chicken, drained (or boiled, shredded chicken breast if preferred)
- 1 can (4oz) chopped green chiles (optional)
Mix in sauce pan and cook on medium heat until smooth.
Top with sour cream, tortilla chips, and cheese.
REGipe of the Week
Cream Cheese Chicken Enchiladas
- 2 bone-in chicken breasts (between 1/2 - 1 lb)
- 8 oz Cream Cheese
- 1/2 C Chopped Onion (pureed is my preference)
- 2 T Cumin
- Soft taco shells
- Cheese (colby-jack or cheddar as preferred)
- Taco sauce or salsa
Directions:
Boil chicken breasts. Once cooked, shred the chicken reserving the broth.
In a large pan, heat cream cheese over medium heat. When cream cheese is starting to melt add shredded chicken, onion and cumin. Add 1/2 C of chicken broth as needed to make a creamy mixture.
Feel free to add extra cumin if needed. Should be liberally sprinkled and the enchilada filling should have a slight speckled/tan look.
Serve on soft shell tacos with any desired toppings (salsa, taco sauce, cheese, etc.)
Hearty Chicken & Rice Soup
Ingredients:
10 c. chicken stock
1 medium onion, chopped
2 c. sliced celery
2 c. sliced carrots
1 c. frozen corn
1 c. frozen green beans
¼ c. chopped fresh parsley or 1 T. dried
1 t. cracked black pepper
1 t. dried thyme leaves
2 t. salt
1 bay leaf
1 lb. uncooked chicken, cubed
3 c. cooked rice
1 T. lime juice
Directions:
Combine stock, onion, celery, carrots, corn, beans, parsley, pepper, thyme, salt & bay leaf in Dutch oven. Bring to a boil, stirring once or twice. Reduce heat & simmer 10-15 minutes.
Add chicken & continue simmering 5-10 minutes or until chicken is cooked.
Remove & discard bay leaf. Stir in rice & lime juice just before serving.
Baked Haddock
Ingredients:
¾ c. milk
2 t. salt
¾ c. panko breadcrumbs
1/3 c. grated Parmesan cheese
1 t. Penzeys Spices Mural of Flavor (shallots, onion, garlic, lemon & orange peel, chives)
1 t. Penzeys Spices Forward (black pepper, onion, paprika, garlic, turmeric, thyme, basil)
4 haddock filets, cut in half
¼ c. butter, melted
Paprika to sprinkle
Directions:
Preheat oven to 500 degrees. Move oven rack to top position.
In a deep dish pie plate, combine the milk & salt. Stir to combine. In a separate pie plate, combine the panko, Parmesan, Mural of Flavor & Forward. Dip the haddock in the milk, then press into the Panko mixture to coat. Place filets in a glass baking dish. If there’s any Panko remaining, sprinkle over fish. Season with paprika, then drizzle with melted butter.
Bake on top rack until fish flakes easily, about 15 minutes.
Serves 4.
White Chicken Chili
Ingredients:
1 pound boneless, skinless chicken, cut into ½ inch cubes
1 large onion, chopped
1 ½ t. garlic powder
1 t. olive oil
2 cans (15.5 oz. each) great northern beans, drained & rinsed
1 quart chicken stock
8 oz. chopped green chilies (or more to taste)
1 t. salt
1 t. ground cumin
2 t. dried oregano
1 t. pepper
¼ t. cayenne pepper (more if you like it hot!)
1 cup sour cream
½ c. whipping cream or heavy cream
Shredded cheese of your choice
Sliced green onions
Directions:
In a Dutch oven, sauté chicken, onion & garlic powder in oil until chicken is no longer pink.
Add beans, ½ of stock (2 c.), chilies and seasonings. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes.
Remove from heat. Chili will be thick. If you like it thinner, stir in additional stock until you reach desired consistency. Mix in sour cream & whipping/heavy cream.
Serve immediately, garnished with cheese & green onions.
Italian Meatballs
Ingredients:
1 lb. Italian sausage (mild or sweet)
1 lb. ground beef
¾ c. dry Italian bread crumbs + more for coating
2 eggs, beaten
½ c. milk
2 T. parsley
1 ½ t. basil
½ t. red pepper flakes
½ c. finely chopped onion
4 cloves garlic, minced
1 t. salt
½ t. pepper
1 c. parmesan cheese
Directions:
Preheat oven to 400 degrees. Spray a jelly roll pan with cooking spray.
Place all ingredients in a large bowl. Wet your hands and combine. Don’t over mix or meatballs will be tough.
Place about ¼ c. breadcrumbs in a small bowl. Form meatballs about 1 1/2” across. Roll each meatball in bread crumbs, then place on jelly roll pan. Bake for 20 minutes.
Meatballs are ready for your favorite marinara or can be frozen.
Spicy Potato Sausage Soup
1 T. olive oil
2 lbs. hot Italian sausage, crumbled
1 onion, chopped
6 cloves garlic, minced
½ t. red pepper flakes or to taste
2 ½ c. water
2 cans (14.5 oz. each) chicken stock
6 Russet potatoes, peeled & sliced ¼ inch thick
2 t. salt
1 t. freshly ground black pepper
4 c. kale, loosely packed, stems removed & coarsely chopped
2 c. whole milk or half-and-half cream
In a large Dutch oven, heat oil. Add sausage. Cook about 5 minutes until sausage begins to shrink and brown slightly. Remove sausage with slotted spoon to paper plate. Set aside. Add onion and cook until translucent, about 5 minutes. Add garlic and red pepper flakes. Cook 1 minute more.
Add water and chicken stock to onion mixture, stirring to loosen any bits on bottom of kettle. Add potatoes, salt & pepper. Bring to a boil. Reduce heat to simmer & cook 10 minutes. Add kale & sausage, simmer 15 minutes or until potatoes are tender. Stir in half-and-half/milk. Heat to a simmer.
Makes 6 hearty servings.
Chilies Rellenos Casserole
Ingredients:
2 cans (4 oz. each) chopped green chilies, drained
6 oz. (1 ½ c.) shredded Colby/Monterey Jack cheese
1 lb. lean ground beef or turkey
½ c. chopped onion
1 c. milk
4 eggs
¼ c. all-purpose flour
½ t. salt
¼ t. pepper
¼ - ½ t. chili powder (optional)
½ - 1 t. Mexican oregano (optional)
Dash cayenne pepper (optional)
Directions:
Preheat oven to 350 degrees. Grease a 2 quart baking dish. Arrange drained chilies on the bottom of the baking dish. Top with cheese.
In a skillet, brown beef and onion; drain off grease, then spoon mixture over the cheese.
In a mixing bowl, beat milk, eggs, flour, salt and pepper until smooth; pour over beef mixture.
Bake for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 5 minutes before serving.
Slow Cooker Stuffed Chicken Rolls
Ingredients:
6 large boneless, skinless chicken breast halves
6 slices fully cooked ham
6 slices Swiss cheese
¼ c. flour
¼ c. grated Parmesan cheese
½ t. rubbed sage
¼ t. paprika
¼ t. pepper
¼ c. canola oil
1 can cream of chicken or mushroom soup
½ c. chicken stock
Chopped fresh parsley for garnish
Directions:
Flatten chicken to 1/8” thickness. Place ham & Swiss cheese on each breast. Roll up & tuck in ends. Secure with a toothpick.
Combine flour, Parmesan, sage, paprika and pepper; coat chicken on all sides. Remove to a platter, cover and refrigerate for one hour.
In a large skillet, heat oil over medium-high heat. Brown chicken rolls. Transfer to a 5 quart slow cooker. Combine soup & stock; pour over chicken. Cover & cook on low 4-5 hours. Remove toothpicks before serving. Garnish with parsley.
Serves 6.
Pumpkin Streusel Muffins
Ingredients:
1 stick butter, softened
1 c. packed brown sugar
1 egg
1 c. canned pumpkin
¼ c. evaporated milk
1 t. baking soda
½ t. salt
1 ½ t. cinnamon
¼ t. ginger
1/8 t. cloves
1 2/3 c. flour
Streusel topping:
2 T. flour
2 ½ T. sugar
1 t. cinnamon
1 T. butter
Directions:
Preheat oven to 375 degrees. Grease or paper line 6 large or 12 regular size muffin cups.
Blend streusel ingredients together with a fork or pastry blender until topping is the size of small peas.
Cream together the butter and brown sugar. Add the egg, pumpkin, evaporated milk, baking soda & spices, mixing gently. Add the flour, just to blend (batter will be stiff). Spoon the batter into muffin cups. Sprinkle with streusel.
Bake for 22-30 minutes for large muffins; 18-25 minutes for regular size.
Allow to cool on rack for 15 minutes before removing from pan.
Minestrone Soup
Ingredients:
1 ½ c. small shaped pasta
2 lbs. hot Italian sausage
2 T. olive oil
1 medium onion, diced
4 carrots, peeled & sliced
2 small zucchini, halved & sliced
28 oz. can diced tomatoes with juice
3-4 c. cabbage, shredded
2 t. minced garlic
2 t. basil
1 t. pepper
2 bay leaves
1 ½ t. parsley
2 t. salt
10 c. beef stock
2, 15 oz. cans white cannellini beans, rinsed
Grated parmesan cheese
Directions:
In a large soup pot, cook the pasta. Drain & set aside.
In same pot, brown sausage over medium heat. When browned on all sides, remove from pot & drain on paper toweling.
In same pot, heat olive oil over medium heat. Add onion & cook until soft, about 5 minutes. Add the carrots & zucchini and cook 5 more minutes. Add tomatoes, cabbage, garlic, basil, pepper, bay leaves, parsley and salt. Stir to combine.
Add the stock & cooked sausage. Simmer for 30 minutes. Add the pasta & white beans. Cook until heated through.
When ready to serve, top each bowl with grated Parmesan cheese.
Left over Fried Rice
Ingredients:
2 eggs
½ t. salt
3 T. canola oil
1 c. chopped green onions
2 garlic cloves, minced
3-4 cups cold cooked rice
4 T. chicken or beef stock or broth
3 T. soy sauce (I use lite)
½ t. pepper
2 t. sesame oil
Optional ingredients:
Whatever is in your refrigerator/freezer that can be chopped into bite-sized pieces;
e.g. Fresh mushrooms, shrimp, leftover beef, leftover veggies, etc.
Hot pepper flakes – amount is up to you
Directions:
If necessary, chop the leftover veggies and/or meat into bite-sized pieces. Measure out the stock and soy sauce. Beat eggs with ¼ t. salt in a small bowl.
In a wok or large sauce pan, heat 1T. oil over medium heat for 1 minute. Pour in beaten eggs. Stir continuously until eggs are cooked and separated into small pieces. Remove from pan and set aside.
Add remaining oil to pan and heat for 1 minute. Add green onions, garlic and rice. Stir-fry 5 minutes or until rice is hot. Add leftover meat, veggies, broth, remaining salt and soy sauce. Stir to mix well. Stir in cooked eggs, pepper and sesame oil. Serve hot.
Makes 4-6 servings.
Baked Shrimp Dip
Ingredients:
2 boxes (8 oz.) cream cheese, softened
1 bunch green onions, finely chopped
½ lb. cooked shrimp, chopped into bite-sized pieces
Old Bay seasoning to taste
Pita chips
Directions:
Preheat oven to 325°. Grease a dish that can go from oven to table.
Combine all ingredients and spread in dish. Bake for 20-25 minutes until dip is just starting to lightly brown and bubble on edges. Serve hot with pita chips.
Spicy Sausage Egg Bake
Ingredients:
½ lb. mild pork sausage
½ lb. hot pork sausage
1/3 c. finely chopped onion
½ c. red pepper, diced
6 large eggs
1 c. small-curd cottage cheese
1 ½ c. (6 oz.) shredded Monterey Jack Cheese
½ c. (2 oz.) shredded mozzarella cheese
¼ c. flour
¼ c. melted butter or margarine
½ t. baking powder
1 c. sliced fresh mushrooms
1 can (4 oz.) chopped green chilies, drained
Parmesan cheese for sprinkling
Directions:
Preheat oven to 375°. Grease a 9” round baking dish or deep dish pie pan.
In a large skillet over medium heat, cook sausage, onion & red pepper until sausage is no longer pink. Drain off fat. In a large mixing bowl, beat eggs, cheeses, flour, butter and baking powder. Stir in mushrooms, sausage mixture and chilies. Pour into baking dish. Sprinkle with Parmesan cheese.
Bake for 35-40 minutes or until a knife inserted near the center comes out clean.
Serves 6-8.
Modified 1770 House Meatloaf (October Food Network Magazine)
Ingredients:
2 T. olive oil
2 c. chopped onion
1 ½ c. celery, small-diced (about 2 stalks)
1 lb. ground beef
1 lb. ground veal
1 lb. ground pork
1 ½ t. dried parsley
1 ½ t. dried thyme
1 ½ t. dried chives
3 extra-large eggs, lightly beaten
2/3 c. milk
2 T. kosher salt
1 T. freshly ground black pepper
2 ½ c. panko bread crumbs
Garlic sauce (optional)
Directions:
1. Preheat oven to 350 degrees.
2. Heat olive oil in large sauté pan over medium heat. Add onion & celery; cook for 5-7 minutes, stirring occaisionaly until onion is translucent but not browned. Set aside to cool slightly.
3. Place meats, herbs, eggs, milk, salt, pepper & panko in a large mixing bowl.
4. Add onion mixture. With clean hands, gently toss the mixture together, making sure it’s combined but not compacted.
5. Place a piece of parchment paper on a jelly roll pan. Pat the meat mixture into a flat rectangle & then press the sides in until it forms a cylinder down the middle of the pan.
6. Bake for 40-50 minutes, until a thermometer inserted in the middle reads 155° to 160°. Remove from oven and let sit for 10 minutes. Slice & serve.
Garlic Sauce:
Ingredients:
¾ c. olive oil
10 garlic cloves, peeled
2 c. chicken stock
3 T. butter
1. Combine oil & garlic in a small saucepan & bring to a boil. Lower the heat & simmer for 10-15 minutes until lightly browned. Don’t burn the garlic or it will be bitter. Remove garlic from oil & set aside.
2. Combine chicken stock, butter & cooked garlic in a medium saucepan and bring to a boil. Lower the heat and cook at full boil for 35-40 minutes, until slightly thickened. Mash garlic with a fork. Spoon warm sauce over meatloaf.
Fried Cabbage
Ingredients:
1 lb. bacon
1 head cabbage, shredded
1 onion, diced
1 t. salt
½ t. black pepper
2 T. minced garlic
Directions:
Cut bacon into 1/2“ pieces. Fry in large skillet over medium heat until crisp. Add cabbage, onion, salt, pepper and garlic. Stir occasionally to keep ingredients from sticking until cabbage is cooked through.
If desired, turn heat to high. Allow cabbage to cook until browned to your liking.
Paprika Mushroom Soup
Ingredients:
1 lb. fresh mushrooms, cleaned & sliced
2 c. chopped onion
4 T. butter
3 T. flour
1 c. milk
1-2 t. dill weed
1 T. paprika
1 T. soy sauce
1 t. salt
2 c. stock or water
2 t. lemon juice
Fresh ground black pepper
½ c. sour cream
Directions:
Saute onions in 2 T. butter. Salt lightly. After 5 minutes, add mushrooms, 1 t. dill, ½ c. stock, soy sauce and paprika. Cover and simmer 15 minutes.
Melt remaining butter in a large saucepan. Whisk in flour and cook, continuing to stir, a few minutes. Add milk. Cook, stirring frequently, over low heat until thick – about 10 minutes. Stir in mushroom mixture and remaining stock. Cover & simmer 10-15 minutes. Just before serving add salt, pepper, lemon juice, sour cream and extra dill (if desired).
Serves 4.
Roasted Tomato Soup
Ingredients:
3 lbs. plum tomatoes, cut in half lengthwise
¼ c. + 2 T. olive oil
1 T. kosher salt
1 ½ t. freshly ground black pepper
2 c. chopped onion
6 garlic cloves, minced
2 T. butter
¼ t. red pepper flakes
28-32 oz. canned tomatoes, including juice
½ c. dried herbs of your choice (basil, thyme, marjoram, etc.)
1 quart chicken stock
Parmesan cheese
Directions:
Preheat oven to 400 degrees.
Toss tomatoes with ¼ c. olive oil, salt & pepper. Spread in one layer on a jelly roll pan and roast for 45 minutes.
In an 8 quart stockpot over medium heat, sauté the onions and garlic with 2 T. olive oil, butter and red pepper flakes for 10 minutes. Add the canned tomatoes, herbs and chicken stock. Add the oven roasted tomatoes, including any liquid in the jelly roll pan. Bring to a boil & simmer uncovered for 40 minutes. Process soup until smooth using an immersion blender. Taste & adjust seasonings. Serve hot or cold, sprinkled with Parmesan cheese.
Serves 6-8.
Beef Tenderloin Stroganoff
Ingredients:
1 ½ lbs. beef tenderloin, cut into bite-sized pieces (you can also use tips)
2 T. all-purpose flour
2 T. olive oil
1 ½ c. beef stock
¼ c. sour cream
2 T. tomato paste
½ t. paprika
Salt to taste
Hot cooked rice or pasta
Directions:
In a shallow bowl or Ziploc bag, toss beef in flour. In a small bowl, combine the sour cream, tomato paste, paprika & salt.
In a large skillet, brown beef in oil. Gradually stir in broth. Bring mixture to a boil. Reduce heat to low; slowly stir in sour cream mixture (do not boil). Cook uncovered for 15 minutes, stirring frequently. Serve over noodles or rice.
Stuffed Peppers
Ingredients:
6 Bell peppers
1 # lean ground beef OR turkey
½ c. chopped onion
½ t. salt
¼ t. pepper
1 one pound can diced tomatoes
½ c. water
½ c. uncooked long-grain rice
2 t. Worcestershire sauce
1 c. shredded cheddar cheese
Directions:
Preheat oven to 350 degrees.
Cut off tops of peppers. Remove seeds & membrane. Precook in boiling, salted water for 5-7 minutes, depending on your crispness preference. Drain. Sprinkle insides generously with salt.
Cook ground meat and onion until lightly browned. Season with salt & pepper. Add tomatoes, water, rice and Worcestershire sauce. Cover & simmer until rice is tender, about 15 minutes. Stir in cheese.
Stuff peppers; stand upright in baking dish. Bake uncovered for 20-25 minutes.
Pumpkin Spice Bread
Ingredients:
3 c. sugar
1 c. canola oil
4 eggs, lightly beaten
1 can (16 oz.) pumpkin
3 ½ c. flour
2 t. baking soda
1 t. baking powder
1 t. salt
1 t. ground cinnamon
1 t. ground nutmeg
½ t. ground cloves
½ t. ground allspice
½ c. water
1 c. chopped nuts
Directions:
Preheat oven to 350°. Grease two 9x5x3” loaf pans.
In a large bowl, combine sugar, oil & eggs. Add pumpkin & mix well.
Combine dry ingredients. Add to the pumpkin mixture, alternating with water. Add nuts & mix in.
Pour into loaf pans. Bake for 60-70 minutes or until toothpick inserted in center comes out clean.
Cool in pans 10 minutes, then turn out on wire rack.
Pork Chops & Stuffing Casserole-Style
Ingredients:
14 oz. pkg. seasoned stuffing
2 c. stock
1 stick butter, melted
1 c. onion, chopped
2 stalks celery, sliced
½ t. poultry seasoning
1 can cream of mushroom soup
A little olive oil
4-6 pork chops
Directions:
Preheat oven to 350 degrees (325 if using glass pan).
In a very large bowl, mix together stuffing, stock, butter, onion, celery and poultry seasoning. Place on the bottom of a greased 9x13 baking dish.
Heat a large skillet over medium heat. Add olive oil just to cover the bottom and swirl around. Add the pork chops and cook until browned, about 5 minutes. Turn & brown other side. You can season with whatever you would like; S&P or garlic powder are good. Arrange the browned chops on top of the stuffing.
Combine mushroom soup with ½ can of water. Pour over the stuffing/chops.
Cover and bake 45-60 minutes or until pork chops reach internal temperature of 160 degrees.
Carrot Cake with Cream Cheese Frosting
Cake ingredients:
1 c. canola oil
1 ½ c. sugar
3 eggs
4 c. carrots, peeled & grated
1 can (8 oz.) crushed pineapple, drained
1 c. walnuts, chopped
1 ¾ c. flour
2 t. cinnamon
1 ½ t. baking powder
1 ¼ t. baking soda
½ t. salt
Frosting Ingredients:
2 packages (8 oz. each) cream cheese, room temperature
4 T. softened butter
2-3 c. powdered sugar, sifted
Directions:
Preheat oven to 350 degrees. Grease & flour a 9x13 inch baking pan.
Combine oil, sugar & eggs. Add carrots, pineapple and walnuts. Mix well.
Sift together & fold in the flour, cinnamon, baking powder, baking soda & salt.
Pour batter into pan; bake until toothpick inserted in center comes out clean, about 40 minutes.
Remove from oven & place on cooling rack.
To make frosting, cream together cream cheese & butter. Beat in powdered sugar to desired spreading consistency. Frost cake when it’s completely cool.
Roasted Shrimp and Orzo Salad (original by Barefoot Contessa)
Ingredients:
Kosher salt
Olive oil (1/2 c. + some for drizzling over shrimp)
¾ lb. orzo pasta
½ c. fresh squeezed lemon juice (2-3 lemons) OR Real Lemon
1 t. freshly ground black pepper
2 lbs. (16-18 count) shrimp, peeled, deveined and tails removed
1 c. minced green onion, white & green parts
1 c. chopped fresh dill OR ½ c. dried
1 c. chopped fresh flat leaf parsley or ½ c. dried
1 cucumber, seeded and medium-diced (optional)
½ c. small diced red onion
¾ lb. feta cheese (optional
Directions:
This recipe works best if you have all your prep done ahead of time
Preheat oven to 400 degrees. Place the shrimp on a sheet pan. Drizzle with olive oil, and sprinkle with salt and pepper. Roast for 5-6 minutes until shrimp are cooked through.
Cook Orzo according to package directions. Drain and pour into a large bowl.
Whisk together lemon juice, ½ c. olive oil, 2 t. salt and 1 t. pepper. Pour over the hot pasta and stir well.
Add the shrimp to the orzo. Stir in the green onion, dill, parsley, red onion, cucumber. Add feta and stir carefully. Set aside at room temperature for 1 hour to allow flavors to blend OR refrigerate overnight. If refrigerated, taste again for seasonings and return to room temperature before serving.
Makes 6 servings.
Garden Veggie Soup
Ingredients:
3 T. olive oil
3 leeks, cleaned and sliced
2 T. minced garlic
2 c. carrots, peeled and sliced into rounds
2 c. fresh green beans, ends removed & cut into bite sized pieces
4 c. seeded & chopped tomatoes OR 2, 15 oz. cans petite diced tomatoes
1 small head green cabbage, chopped in bite-sized chunks
1 medium zucchini, quartered and sliced
1 lb. sugar snap peas, strings removed
2 ears corn, kernels removed
2 quarts chicken or veggie stock
½ t. freshly ground pepper
1-2 t. lemon or lime juice
Kosher salt to taste
¼ c. fresh chopped parsley leaves
Herbs and seasonings of your choice
Directions:
Heat olive oil in a large stockpot over medium-low heat. Add the leeks, garlic and pinch of salt. Cook until softened, about 6-7 minutes.
Add carrots and beans. Continue to cook 10 more minutes, stirring occasionally.
Add stock. Increase heat to high & bring to a simmer. Add the tomatoes, cabbage, zucchini, peas, corn and ground pepper. Reduce heat to low, cover and cook until veggies are fork tender, about 20-30 minutes.
Remove from heat. Add parsley, herbs/seasonings of your choice, juice and salt to taste. Serve immediately.
Suggested seasonings/herbs:
Basil
Oregano
Marjoram
Cajun
Red pepper flakes
Sour Cream Cucumbers
Ingredients:
4 medium cukes, pared & sliced very thin
1 small onion, sliced very thin
1 t. salt
½ - ¾ c. sour cream
2 t. sugar
1 t. vinegar
½ t. dill weed
Directions:
Combine cukes, onion & salt in a large bowl. Let stand 30 minutes. Drain off liquid. Add remaining ingredients to combine. Chill overnight.
Ratatouille
Ingredients:
4 cloves crushed garlic
1 bay leaf
1 medium onion, chopped
3 stalks celery, sliced
1 fennel bulb, cleaned & sliced
1 small eggplant, peeled and cubed
2 small or 1 medium zucchini, cubed
2 bell peppers cut in strips OR 2 hot banana peppers, seeded and chopped
2 medium tomatoes cut in chunks
1 lb. mushrooms, halved
1 t. basil, marjoram and oregano OR use fresh from the garden
½ t. rosemary
3 T. dry red wine
1 c. tomato juice
2 T. tomato paste
2 t. salt
Black pepper to taste
2 T. olive oil
Fresh Parmesan cheese, grated
Directions:
Prepare all your veggies. Heat olive oil in very large skillet over medium heat. Add garlic, bay leaf, onion, celery and fennel; salt lightly. Sauté until onion turns translucent.
Add eggplant, wine, tomato juice and herbs. Mix well. Cover & simmer 10 minutes.
Add zucchini and peppers. Mix well. Cover and simmer 10 minutes.
Add fresh tomatoes, mushrooms, tomato paste, salt and pepper. Mix well. Cover & simmer 10 minutes.
Sprinkle with fresh Parmesan if you’d like☺
Serve on rice or in a bowl with some good Italian bread.
Makes 4-6 servings.
Mango and Black Bean Salsa
Ingredients:
1 can (15 oz.) black beans, rinsed & drained
1 mango, chopped
1 small red onion, diced
½ green bell pepper, chopped
½ yellow bell pepper, chopped
½ red bell pepper, chopped
1 jalapeno pepper, seeded and chopped
3 T. cilantro, chopped
¼ t. chili powder
¼ t. ground cumin
½ t. kosher salt
¼ t. crushed red pepper flakes
½ t. ground black pepper
1 T. fresh lime juice
3 T. olive oil
Directions:
Combine all ingredients and mix well. Serve with chips or as an accompaniment to fish, chicken or beef.
Makes 4 cups.
Grilled Flank Steak Marinade & Meat Rub
Ingredients:
1.5-2# flank steak
Flank Steak Marinade; combine and mix well -
2 c. beef broth
¼ c. balsamic vinegar
1 T. lite soy sauce
4 dashes hot sauce
2 T. chopped garlic
1 T. dried rosemary
1 t. dried oregano
1 ½ t. kosher salt
2 t. coarsely ground pepper
Combine the flank steak with the Marinade in a 1 gallon re-sealable plastic bag, coating the steak well. Marinate in the refrigerator for 12 hours.
Meat Rub; combine in a small bowl-
1 t. garlic powder
1 t. onion powder
1 t. chives
½ t. fennel seeds
¼ t. celery seeds
¼ t. dried thyme
¼ t. dried tarragon
1 T. kosher salt
1 t. black pepper
¼ t. crushed pepper
Preheat grill to very hot. Drain the steak and blot with paper towels. Sprinkle with meat rub & rub it in. Place the steak on the hottest part of the grill and cook for 3-4 minutes. Turn the steak and move to a less hot part of the grill. Cook to an internal temp of 120 degrees on an instant read thermometer (for rare). Remove from grill and let sit for 12 minutes. Cut steak into thin slices across the grain. Serve with Mango & Black Bean Salsa (next week!)
Beefsteak Pasta Salad
Ingredients:
1 lb. sirloin steak
1 T. olive oil
3 c. Penne pasta, cooked and drained
¼ - ½ c. Italian salad dressing or mixture of vinegar & oil
1 tomato per person, sliced
Freshly grated parmesan cheese
Marinade:
2 T. lite soy sauce
2 T. lime, lemon or orange juice
1 t. black pepper
1 t. garlic powder
¼ t. ginger
2 T. chopped green onions or chives
Directions:
Slice steak across the grain into bite-sized pieces. Whisk together the marinade ingredients. Add the beef, tossing to coat. Refrigerate at least 30 minutes.
Heat the oil in a heavy skillet over high heat. Add the beef and sear until brown, about 6-8 minutes. Stir while cooking; the liquid will start to come out of the beef. Keep stirring and cooking until the liquid has reabsorbed into the meat.
Place sliced tomatoes on each plate. Combine meat, pasta and salad dressing. Sprinkle with cheese. Serve warm or refrigerate until serving, then bring to room temperature.
Serves 6-8
Southwestern Chicken & Pasta Salad (Penzeys)
Dressing:
Mix together the following in a jar, shake & then set aside
2/3 c. canola oil
1/3 c. lime juice
2 T. Southwest Seasoning
2 t. salt
1 ½ t. minced garlic
Salad:
16 oz. rotini pasta
1 ½ c. corn kernels (frozen & thawed works great)
1 15 oz. can black beans, drained & rinsed
1 c. red bell peppers, diced (about 1 medium)
¾ c. green onions, sliced
1 c. Roma tomatoes, chopped (about 4-5)
4 boneless, skinless chicken breast halves
2 t. Southwest Seasoning
1-2 T. olive oil
Cook pasta according to package directions. Drain & set aside.
Lightly sprinkle 2 t. of Southwest Seasoning over the chicken breasts. Heat 1-2 T. olive oil in frying pan over medium heat. Cook about 8-10 minutes per side. Remove from pan & let rest for 5 minutes. OR cook on the grill until done. Cut into 1” cubes.
In very large bowl, combine pasta, corn, beans, red pepper, green onions, tomatoes and the cooked chicken. Shake the dressing to recombine, pour over the salad and mix thoroughly. Refrigerate until ready to serve.
If there are leftovers, you may want to add a small drizzle of oil and stir prior to next serving.
Prep time: 30 minutes
Cooking time: 20 minutes
Serves: 4-6 as main dish, 8-12 as a side
White Sangria
Ingredients:
1 lime, washed & sliced
1 orange, washed & sliced
1 lemon, washed & sliced
2 peaches, washed & sliced
½ c. Cointreau
½ c. peach schnapps
1 c. peach nectar
1 c. sugar or less, depending on type of wine used
1 bottle white wine (I used 1.5 liter of Moscato)
Directions:
Combine all ingredients and chill. Serve over ice.
Blueberry Muffins
Ingredients:
1 c. all-purpose flour
1 c. whole wheat flour
¾ c. sugar
1 T. baking powder
½ t. salt
1 t. cinnamon
1 ½ - 2 c. fresh blueberries
½ c. butter, melted & slightly cooled
½ c. milk
2 eggs
½ t. vanilla
Cinnamon sugar for sprinkling
Directions:
Preheat oven to 425 degrees. Butter muffin cups or place paper inserts into cups.
In a bowl large enough to hold all ingredients, combine dry ingredients.
In separate bowl, toss 1 T. of dry ingredients with berries, set aside.
Combine butter, milk, eggs and vanilla. Add to dry ingredients, stirring until well-moistened. Stir in berries.
Spoon batter into cups. Sprinkle with cinnamon sugar. Bake 15 minutes or until golden brown. Let stand 5 minutes before removing from pan.
Southwest Shrimp and Corn Pasta Salad
Ingredients:
1 lb. pasta, cooked and drained (shells or rotini work best)
1 lb. medium shrimp (precooked, thawed, tails removed OR cooked on the grill)
1 c. corn
2 large tomatoes, diced
1 medium onion, diced
2 ribs celery, sliced
1 bell pepper, diced
2 T. Penzey’s Southwest Seasoning
2 T. water
1/3 c. canola oil
¼ c. lime juice
1 t. cilantro
Salt & pepper to taste
Directions:
If using raw shrimp, heat grill to medium high. Grill for a total of 6-7 minutes, turning once about halfway through. If shrimp is in shell, remove the shell & tails.
Make dressing: In a bowl large enough to hold all ingredients, blend Southwest Seasoning with water & let sit 5 minutes. Whisk in the canola oil and lime juice. Add remaining ingredients. Toss to coat. Season with salt & pepper to taste.
Steak, Pasta and Greens
Ingredients:
1 lb. New York strip steak or other steak of your choice
Salt & pepper to taste
2 t. herbs de Provence
2 garlic cloves, minced
3 T. olive oil
1 lb. penne pasta
1 lb. fresh greens of your choice
½ large red onion, halved and sliced thinly
Dressing:
¾ c. olive oil
¼ c. balsamic vinegar
2 T. Dijon mustard
½ t. salt
½ t. pepper
1 T. basil OR ¼ c. chopped fresh basil leaves
1 T. parsley OR ¼ c. fresh leaves
Whisk dressing ingredients together in a small bowl.
Directions:
Season the steak with salt and pepper, herbs de Provence and minced garlic. In a skillet, heat 3 T. oil over medium heat. Cook steak about 7 minutes per side. Remove from pan and let rest for 5 minutes. Thinly slice & set aside. (You can also grill the steak if you prefer.)
Cook pasta until al dente. Drain pasta, reserving ½ c. of the water.
In a large bowl, toss the pasta with half the dressing and the reserved pasta water. Add the greens, onion, steak and remaining dressing. Season with salt & pepper as needed. Toss & serve.
Serves 6
ReciPEEL of the Week
Spinach and Mushroom Smothered Chicken Recipe
• Prep/Total Time: 30 min.
• Yield: 4 Servings
This recipe is:
• Healthy
• Quick
• Diabetic Friendly
Ingredients
• 3 cups fresh baby spinach
• 1-3/4 cups sliced fresh mushrooms
• 3 green onions, sliced
• 2 tablespoons chopped pecans
• 1-1/2 teaspoons olive oil
• 4 boneless skinless chicken breast halves (4 ounces each)
• 1/2 teaspoon rotisserie chicken seasoning
• 2 slices reduced-fat provolone cheese, halved
Directions
• In a large skillet, sauté the spinach, mushrooms, onions and pecans in oil until mushrooms are tender. Set aside and keep warm.
• Sprinkle chicken with seasoning. Using long-handled tongs moisten a paper towel with cooking oil and lightly coat the grill rack.
• Grill chicken, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a meat thermometer reads 170°.
• Top with cheese. Cover and grill 2-3 minutes longer or until cheese is melted. To serve, top each chicken breast with reserved spinach mixture. Yield: 4 servings.
Nutritional Facts
1 chicken breast half equals 203 calories, 9 g fat (2 g saturated fat), 68 mg cholesterol, 210 mg sodium, 3 g carbohydrate, 2 g fiber, 27 g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1 fat.
Flank Steak Marinade for Grilling
Ingredients:
¼ c. lime juice
¼ c. orange juice
3 garlic cloves, smashed, peeled & halved
3 T. vinegar of your choice (try balsamic)
½ c. olive oil
Fresh ground black pepper to taste
1 t. kosher salt
Directions:
Combine all ingredients in a medium-sized bowl and whisk together.
Put steak in a Ziploc bag. Pour marinade into the bag & seal. Turn the bag over a few times to coat the meat. Refrigerate for at least 30 minutes. If marinating longer, turn periodically. Remove from refrigerator about 10 minutes before grilling.
Grill over medium-high heat for 5-7 minutes per side. (5 will give you rare.)
Let rest for 10 minutes before slicing.
French Chopped Beef
Ingredients:
2 lbs. lean ground beef
1 c. diced celery
1 c. diced onion
1 T. beef bouillon or Better Than Bouillon
¾ c. boiling water
1 1/3 c. tomato puree
4 oz. shredded cheese
2 c. cooked rice
1 pkg. (10 oz.) frozen peas, thawed
Salt & pepper to taste
Directions:
Brown beef in a large skillet. Stir in onion & celery. Reduce heat to low; cover and simmer for 15 minutes. Drain off fat.
Dissolve bouillon in boiling water and add with tomato puree to meat. Increase heat to medium and bring to a boil. Stir in cheese, rice and peas. Reduce heat to low, cover and heat until hot. Season with salt & pepper, then serve.
Four Layer Delight
Preheat oven to 350 degrees.
Crust Layer:
½ c. butter or margarine, softened
1 c. flour
1 c. finely chopped pecans
If you have a food processor, combine ingredients in bowl and process/pulse until combined. OR Combine ingredients in large bowl of your mixer and blend at low speed until combined. Press into the bottom of a 9”x13” pan. Bake for 20 minutes. Cool on rack.
Second Layer:
8 oz. package of cream cheese, softened (can use low fat)
1 c. powered sugar
1 t. vanilla
8 oz. tub of Cool Whip (your choice of fat content)
Cream the powdered sugar and cream cheese together until smooth. Stir in the vanilla. Fold in the Cool Whip. Spread over the crust.
Third Layer:
2 small packages of instant pudding of your choice
3 c. milk
Mix together the pudding and milk, using the directions for pie. Spread over the second layer.
Fourth Layer:
8 oz. tub of Cool Whip
Spread the Cool Whip over the third layer. Refrigerate at least 3 hours.
Weekday Black Beans and Rice
Ingredients:
1 T. olive oil
1 lb. andouille sausage or other smoked sausage, cut into bite-sized chunks
2 ribs celery, chopped
1 large onion, chopped
2 cloves garlic, minced
2 cans, 14 ½ oz. each, black beans, drained & rinsed
1 can each (14 ½ oz.) beef and chicken stock
1 t. thyme
½ t. red pepper flakes
1 T. Cajun seasoning
1 bay leaf
½ t. salt
½ t. oregano
Freshly ground black pepper
1 ½ t. dried cilantro or 3 T. fresh, chopped
3 green onions, sliced
Cooked rice
Directions:
Heat oil in a Dutch oven over medium heat. Add sausage & cook until just beginning to brown. Add celery and onion. Cook until softened, about 3 minutes. Add garlic & cook 1 minute more.
Stir in beans, stock, thyme, red pepper flakes, Cajun seasoning, bay leaf, salt, oregano and black pepper to taste. Increase heat to medium-high; heat just to a boil. Reduce heat & simmer for 20 minutes. Stir in cilantro and green onion. Serve over rice.
Serves 6.
Italian Meatballs
Ingredients:
1 lb. Italian sausage (mild or sweet)
1 lb. lean ground beef
¾ c. dry Italian bread crumbs + more for coating
2 eggs, beaten
½ c. milk
2 T. parsley
1 ½ t. basil
½ t. red pepper flakes
½ c. finely chopped onion
4 cloves garlic, minced
1 t. salt
½ t. black pepper
1 c. parmesan cheese
Directions:
Preheat oven to 400 degrees.
Combine all ingredients.
Place about ¼ c. bread crumbs in a small bowl. Form meatballs about 1.5 inches across. Roll in bread crumbs and place on ungreased jelly roll pan. Bake for 20 minutes.
At this point, meatballs can be frozen or put in your favorite marinara.
A1 Meatloaf
Sauce:
2 T. A1 Sauce
8 oz. tomato sauce
Combine in a small bowl. Set aside.
Meatloaf ingredients:
2 lbs. lean ground beef
2 T. A1 Sauce
2 t. salt
1 c. dry breadcrumbs
2 eggs
¾ c. milk
3 T. parsley
1 small onion, minced
¼ c. shredded carrot
Directions:
Preheat oven to 400 degrees.
Gently combine loaf ingredients with ½ the sauce. Pat in meatloaf pan. Spread remaining sauce on top. Bake for one hour. Let sit 10 minutes before slicing.
