gotta get me one of these!
Have you ever made that meatballs with grape jelly recipe? I’ve used it several times when I need something quick and easy for potlucks. They are always good but I’m not completely happy with the ordinary-ness of the taste.
Today it was a funeral that made me run to the store, when I should have still been in my pj’s, for a 3-4 lb bag of frozen meatballs. I ran out of the store forgetting the rest of the ingredients. (I hate it when that happens!)
I got home and realized my fatal error. I stood in front of the refriderator, all that cold air escaping, snorting something about how to figure out how to makeshift the recipe, (good thing no one else was up yet) since I only had 30 minutes to get these puppies up to speed and be at the church on time for sound check. (I was singing in said funeral too)
So what does any self respecting pastor’s wife who cooks for all the potlucks do in a pinch? She gets out the raspberry chipotle sauce and some “famous” peppers and onion relish from the “famous chain store” and gets cooking!
Mission accomplished! They were a big hit, my recipe made the requests list and I was relieved.
And a beautiful funeral I might add. We miss you Roy!… Looking forward to our heavenly reunion, minus crock pots and meatballs. 🙂
For those of you who asked.. here’s the recipe in all it’s glory….
The Amazing Meatballs Recipe:
- Place bag of meatballs in the micowave to defrost for 8 minutes.
- After 90 seconds take bag out of the microwave (because there’s not enough room for them to turn on the lazy susan) and pour meatballs out into a large plastic (micro safe) bowl.
- Now put the bowl in the microwave on defrost… on second thought, maybe just set to high for 8 minutes.
- Stir meatballs every few minutes and repeat the process, (no! don’t put them back in the bag! just repeat step 3 on high at 8 min.) Stir and continue on high as needed, until heated through.
- Pour meatballs into your 25 year old crock pot.
- Now mix together the sauces, relish and catsup in a bowl or measuring cup of your choice. (I didn’t mix first… mistake!) Pour over the meatballs stir and and run out the door!
- Wait, don’t forget the crock pot!!!
- After the emotional flogging of getting a speeding ticket, arrive at the church and unload your amazing meatballs, find the right place for them and plug them in. Set heat level on high.
XO and Enjoy!
I have fought the good fight, I have finished the race, I have kept the faith. 2 Timothy 4:7
Read Full Post »
Grilled Chocolate Ribeye Steaks
A few years ago I made a cooking blunder that turned out to be a major AHA! in my cooking experiences. You know, a recipe error that turns out to be a good thing? Like in that peanut butter cup commercial? “You got chocolate on my peanut butter!” …. “No, you got peanut butter on my chocolate!”
The plan was to make some BBQ Ribs with this spice rub from a cookbook. I had mixed a spice rub up a few weeks earlier for another meal and the unused portion was packed away. The problem was that when I was prepping the ribs, sprinkling spice rub on them, I realized something was wrong. It wasn’t spice rub at all….. it was … chocolate?
Yep, I had on another occasion way, way back, taken some stale chocolate biscotti and ground it to a crumbly sprinkle for ice cream and I had put it in the same kind of container as the spice rub. Foolish me didn’t label them and now I was in a pickle with chocolate biscotti sprinkles on my beef ribs.
“So,” I think to myself, “my husband and I both like chocolate. Maybe if I rub it off and put enough spice rub on he wont notice.” So that’s what I did and the ribs were wonderful!
Since that day I’ve recreated that great bbq taste and presented it to the twisted brow of a few folks who agree it’s great. Now I’ll share my little secret with you. Enjoy!
Chocolate Ribeye Steaks
1/3 c packed dark brown sugar
2 Tbls onion powder
1 tsp garlic powder
3 tsp kosher salt
1 Tbls fresh ground black pepper
4 Tbls paprika
3 ground chocolate biscotti (I used my food processor)
Mix all dry ingredients together. Sprinkle on both sides of your perfect steak, “marinate” for about 30 minutes and grill to your desired result. I like mine rare.
Store left over Chocolate Spice Rub in an airtight container. Stays fresh for an extended time in the freezer. Oh, and don’t forget to put a label on it. 🙂
Read Full Post »
Quite a few weeks ago I announced that I had been on a hi-protein diet and excused myself for not posting anything new on F&L. I prepared a little before and after “photo-shoot” for you.. Total weight loss at the time of the “after photo” was about 28 pounds and the scale is still moving closer to what I would call “normal” weight for me. The pictures are proof. (sorry for the quality of the after shot, I took it with my phone, standing infront of a mirror.)
I hope this will encourage any of you who have been overweight for years and gave up on trying to lose those gnarly extra pounds. The truth is I had gained nearly 40 pounds in the last 15 years. Leave me a comment… ask me a question… I’ll tell my diet secrets, really no secrets at all, no gimmicks, nothing to buy.
I’m not advertising some product. Just doin’ some good ol’ fashioned dieting and exercise.
How do you feel about dieting? Leave a comment and then Take my poll.
Read Full Post »
Crepes have become a Christmas morning tradition in our home. Both our girls make repeated requests, err, uh, demands, making sure I have plenty of warning that there is no substitutes, or replacements allowed. Crepes it is and crepes it will always be on Christmas morning.
Fortunately, crepes are easy and I love them so they won’t have to worry about the tradition getting canned by me. I’ll share with you the recipe I have adapted from Manka’s cookbook that was given to me by my mom and dad as a gift. A special treat since my dad is Czech and I don’t have many recipes that connect to that side of my heritage.
Milan Prokupek, Sr. titles his book, “Manka’s Czech cookbook and memoirs
my own story and how my mother cooked in Prague and how we cook now in Inverness, California.”
I hope you enjoy this recipe as much as we do.
Palachinka~ Czech Souzettes
- Make a batter of 3 ounces flour (1/2 cup + 3 Tbs), 1 whole egg, 1 yolk, 1 cup milk 1 teaspoon sugar, 1 tablespoon water, a pinch salt, and a little dark rum. It will look like a thick soup.
- Spoon the batter thinly (only 1/4″ high) into a hot, well buttered 8″ pan, where it fries quickly. Turn the cake over with a spatula and fry quickly on the second side.
- Store them on a plate in a warm oven.
- Make the palachinka very thin~less that 1/4: thin.
- Spread a favorite sweet across the center of each palachinka. The best filing is pure raspberry jam. Roll the palachinka into a “log.” Sprinkle generously with powdered sugar and drizzle with a squeeze of lemon.
How sweet are Your words to my taste, sweeter than honey to my mouth!
I’ve been asked several times what kind of pan I use to make crepes. My answer is … don’t go out there and buy an expensive crepe pan that you’ll only use a couple of times a year or more. A good nonstick pan that’s in good condition will do a great job of getting your crepes browned and tasty. If you’re wondering what pan I use have a look at the circulon premiere professional line.
Read Full Post »
Posted in breakfast, fresh is best, homemade, how to, low carb, My Recipes, scratch, wild game, You asked for it!, tagged homemade breakfast sausage, javelina breakfast sausage, javelina recipe, venison breakfast sausage, venison recipe, wild game on December 1, 2008|
1 Comment »
My last post was a recipe for Venison Chorizo. So, I got a request for breakfast sausage as an option for all those less than prime cuts of venison and other meats in the freezer. Here’s the recipe I use.
- 1 tablespoons rosemary
- 1 tablespoon fennel
- 1 tablespoon salt (to taste)
- 2 tablespoons black pepper (fresh peppercorns if possible)
- 2 tablespoons brown sugar
- 1 tablespoon crushed red pepper (to taste)
- 6 cloves garlic
- 3 tablespoons olive oil
- 2 pounds lean ground meat
- Use a mortar and pestle to grind the spices, sugar, salt, and garlic to a well ground mixture. a simple electric coffee grinder kept just for this purpose will do
- Add oil and mix well.
- Mix the spice mixture with the ground meat until well mixed. You may wish to do this in a food processor or Kitchen Aid with attachment as it will take a couple of minutes.
- Refrigerate overnight before cooking and serving for best results.
Makes 12 sausage patties.
Notes: This recipe works for any ground meat you prefer. Try venison or javelina.
You could modify this, using less sugar and Italian herbs instead of some of the other herbs and make Italian sausage.
Read Full Post »