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

Enjoy!

Links: Savvy Southern Style,
The Style Sisters, Common Ground,
Between Naps On The Porch,
Designs By Gollum, The Charm Of Home,
One of the most vied recipes on:

Corn Pudding

This recipe is just a tiny bit different 

from my corn souffle casserole.

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.

Enjoy!

Links: Savvy Southern Style,
Between Naps On the Porch,
Common Ground, Rattlebridge Farm,
My Romantic Home

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.

Enjoy!

Links: Facebook,
The Style Sisters, Savvy Southern Style,
Rattlebridge Farm, Between Naps On The Porch,
My Romantic Home,

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, 

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

note:
(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

Enjoy!

Links: Facebook, Between Naps On The Porch, Common Ground,
French Country Cottage, My Romantic Home, Rattlebridge Farm,