Wednesday, April 30, 2014

Million Dollar Meatballs

I clipped this recipe from the Chicago Tribune
many years ago. It's a nice comfort dish
that's a change-up from my usual tomato
sauced Italian meatballs. I think it got it's
name because of the green spinach, or
 because it was the winning recipe.
Either way these are a winner.
I like to serve the meatballs and gravy
over flat noodles or mashed potatoes.
This uses an envelope of brown gravy mix
and lemon juice for great flavor.
 Combine; ground beef, breadcrumbs, parmesan
cheese, spinach, onion, seasonings, and eggs.
I use my hands to mix.
Roll into about 1-1/2" meatballs.
Heat 3T oil in a large skillet and brown the meatballs.
Spoon off any excess fat. 
Add 1-1/4 C water, the envelope of brown gravy 
mix and 2 T lemon juice. Stir to blend well and let
simmer for about 15-20 minutes to finish cooking
 the meatballs. I you like lots of gravy, (and 
who doesn't?), just double the gravy ingredients.
While they were simmering I made parmesan
mashed potatoes. Just add sour cream, garlic
salt, pepper, butter, and parmesan cheese to 
the cooked potatoes. Mash, adding a little milk
if needed. I like to use the the old-fashioned
hand potato masher. It's quicker than getting 
out the mixer and I find I make mashed
potatoes more often. It just seems like less fuss. 
Million Dollar Meatballs
1-1/2 lbs. ground beef
2 medium eggs
1/2 C breadcrumbs
1/4 C Parmesan cheese
1 T minced onion, fresh or dried
1 t salt
1/2 t pepper
1/4 t nutmeg
1 box frozen chopped spinach, 
-thawed and squeezed dry.
Combine all ingredients and mix well; form into 
1-1/2" meatballs and brown in 3 T hot oil in a large 
saucepan, turning to brown sides. Spoon out 
any excess fat. To the pan add:
1-1/4 C water
1 envelope brown gravy mix
 2 T lemon juice
 Stir the three ingredients into the pan; mix well. 
Simmer uncovered for 15-20 minutes , stirring 
occasionally until the meatballs are cooked 
through. Serve over buttered noodles 
or mashed potatoes. If you like lots of
gravy, double the gravy ingredients.
Serves 4

Wednesday, April 16, 2014

Corn Pudding

This recipe is just a tiny bit different 
Mixed up and ready for the oven.
 We're having BBQ chicken for dinner tonight and
I think corn pudding/souffle/casserole
is the perfect side dish for BBQ.
 It mixes up in minutes and is a
great pot luck dish too.

It's from Susan Branch. Love reading 
her blog and books. I am a fan.
Her recipes are beautifully illustrated.

 Now I've discovered it's also great for brunch, or
just heat up the leftovers with maple syrup
the next day. 

Corn Pudding
1~14oz can corn, drained
1~14oz can creamed corn
1 C sour cream
1/2 C butter, melted
1 egg, beaten
1 box Jiffy corn muffin mix
1/4 t cayenne
1/4 t paprika for the top
Mix first 7 ingredients and pour into a
buttered 9" square baking dish. Sprinkle 
the top w/paprika, bake in a 350º for 1 hr.
p.s. It's great with warm maple syrup for
brunch too. 8 servings.


Tuesday, April 15, 2014

Ginger Ale Brisket

It doesn't get any easier than this!
Make this a day ahead.
Basically 4 ingredients and it only takes 
2 minutes to get this in the oven.
This really is a no-brainer brisket. 
Lay brisket on a large piece of foil. Crease
two pieces together if needed so you can
 completely seal in the brisket. Season 
the brisket well with your favorite seasonings. 
I like seasoned salt, pepper, and paprika.
Mix the dry onion soup, ketchup, and ginger ale.
Pour over the brisket and seal the foil tightly.
Pop in a 325º oven for 3-4 hours until fork tender.
Remove the meat and let cool a bit, then put in the
 refrigerator until the next day. This makes
 slicing the brisket easier. Pour the gravy
 into a separate container. 
The next day:
Slice against the grain and put it in a casserole.
Pour the saved gravy over the meat slices.
Cover and pop in the oven until nice and hot.
 Serve the slices and top with gravy.
I have several brisket recipes and I love them all.
It's a yummy, homey, easy dinner.

Ginger Ale Brisket
3-5 lb beef brisket
1 pkg dry onion soup
1 C ketchup
2 C ginger ale
choice of seasoning
Put brisket on large piece of foil that 
will cover the brisket completely.
Put it in a baking dish.
Season brisket well with;
seasoned salt, pepper, paprika.
Mix onion soup, ketchup and ginger ale. 
Pour over the brisket. Tightly close the 
foil, sealing all the seams. 
Bake at 325º for 3-4 hours.
Let cool enough to handle, remove
from the pan, cover and refrigerate.
Store the gravy separately. The next
day, slice the meat against the grain, 
put into a casserole, pour the gravy over
and pop in the oven, covered until 
completely heated through.

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Sunday, April 13, 2014

Easy Oven Eggs

These are a snap to whip up for breakfast
 on a weekend morning.
My tennis girlfriend, Bridget gave me 
farm-fresh eggs from her chickens.
Lucky me!
 I usually have all the ingredients in the house.
 It's a simple way to cook fluffy eggs and it doesn't
require you to stay on stove duty.
 Whisk the ingredients together.
 Pour into a buttered 9"x 9" baking pan.
While the eggs are in the oven you'll have time
 to enjoy a grapefruit half, (my favorite lately), 
or some fruit, juice, or your first cup of coffee,
             and make toast. No rushing.
They're done in 25-30 minutes when the center
 is firm and they're a little puffed.
 Serve with a spatula or just scoop out.
Serves 4.

Enjoy light and fluffy eggs!

Easy Oven Eggs
8 eggs
1 C sour cream
1 C cheddar cheese, shredded
salt & pepper
1 T butter, melted
Whisk the eggs well. Whisk in the
sour cream, salt & pepper until blended.
Stir in the shredded cheese.
Pour into a buttered 9" x 9" baking dish.
Drizzle the top with the melted butter.
Bake @325º for 25-30 minutes or until
it's puffed and the center is firm. 
Serves 4

Links: Between Naps On The Porch, Dwellings, The Comforts Of Home,
The Scoop

Wednesday, April 9, 2014

Coconut Curry Chicken

Chicken braised in a coconut curry sauce with
 chopped onions and apples served over 
rice with lots of chopped cilantro.
The bone-in chicken thighs gives this dish a rich 
flavor. Once you've prepped everything just 
let it simmer for an hour.
Ingredients: I used 1/2 t chicken bullion powder
 in 1/2 C hot water, canned coconut milk, and 4-6 
chicken thighs, depending on their size.
 Brown the seasoned chicken in hot butter/oil,   
then add the onion, stirring to cook a few minutes.
Stir in the apple and garlic; cook another few minutes.
 Turn the chicken and sprinkle with the curry and 
ginger. Add the cayenne pepper to taste.
We like a little heat.Turn again to coat the chicken.
Add the broth and coconut milk.
 Stir to combine; bring to a simmer and cover.
Simmer for about 1 hour until fork tender.
Thicken the sauce with a little cornstarch
mixed with water. 
Serve on rice and sprinkle with lots of 
chopped fresh cilantro. 
Coconut Curry Chicken
1-1/2 lbs chicken thighs, skinned
about 4-6 
1 T oil + 1 T butter
1 small onion, chopped
1 small apple, peeled and chopped
2 garlic cloves, minced
slat & pepper
1 T curry powder
1/2 t ground ginger
1/8 t cayenne pepper
1/2 C chicken broth
1/2 C coconut milk
1 T cornstarch
Chopped fresh cilantro
Heat the oil and butter in a large skillet
Season the chicken with salt and pepper.
Brown, turning once 5-6 minutes. 
Add the onion, garlic, and apple. 
Sprinkle the curry and ginger over all,
cook and toss, turning to coat the chicken . 
Stir in the broth and coconut milk. 
Cover and simmer for 1 hour.
Blend 1 T cornstarch in a bout 1/4 C
water. Add to the pan to, stirring, to
 thicken the sauce. Serve over rice and 
sprinkle with chopped cilantro

(a) You can also dump everything in a
crock pot and cook all day, at least 5-6 hours.
complete recipe HERE, or
(b) You can make this dinner using 3/4 lb boneless
chicken breasts. Brown the chicken with onion,
5 minutes then add garlic, apple, seasonings; cook
  another 2 minutes. Stir in the milk and broth.
Simmer 5  minutes. 
Double the recipe to serve 4


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French Country Cottage, My Romantic Home, Rattlebridge Farm,