Monday, December 27, 2010

New Year Meatballs: 3 Ingredients

Which food that I took to my brother and sister-in-law's house got completely inhaled at Christmas? It was these three ingredient meatballs-it's not the recipe with grape jelly either. I like this recipe because it's quick and idiot-proof. Happy 2011!!!

Three Ingredient Meatballs

1-28 ounce bag of meatballs (I recommend the Armour Beef Meatballs. Defrost them before you use them to reduce prep time.)
1-14 ounce can Jellied Cranberry Sauce
1-12 ounce bottle of Chili Sauce

In a large sauce pan, combine the Jellied Cranberry Sauce and the Chili Sauce. Cook over medium heat until melted together. Add the defrosted meatballs. Simmer until the meatballs are heated thoroughly, about 10-12 minutes. Serve with toothpicks.

Tuesday, December 21, 2010

Christmas Tradition: Standing Rib Roast

We love Standing Rib Roast (Prime Rib) for our Christmas meal. Fortunately, it goes on super-sale at the major supermarkets in Atlanta for the holiday season. I combined a recipe from Tyler Florence with my own major tweaks and came up with this winner-winner-Christmas-dinner.

Standing Rib Roast

1-4 pound standing rib roast
4 tablespoons of Herbs de Provence OR 2 tablespoons dried rosemary & 2 tablespoons dried thyme mixed
1 1/2 tablespoons kosher or sea salt
1 tablespoon cracked black pepper
1 teaspoon garlic powder, California-style preferred
1/4 cup olive oil

Preheat oven to 325 degrees. Place all the spices and the olive oil in a small bowl and combine well. Smear the herb/oil mixture all over the roast. Roast for 23 minutes per pound for medium. Let rest 20 minutes before serving. Serves 4.

Tuesday, December 14, 2010

The Perfect Christmas Candy: PRALINES

This is the absolute best praline we've ever eaten. It's even better than the candy stores in Savannah, GA. Pecans aren't cheap, but you save a fortune if you make your own pralines. It's certainly worth pulling out the candy thermometer to make this treat! The original recipe came from Southern Living, except you really need to let this candy set-up overnight.

Christmas Pralines

3 cups firmly-packed, brown sugar
1 cup whipping cream
2 tablespoons light corn syrup
1/4 teaspoon salt
1/4 cup butter
2 cups pecan halves
1 teaspoon vanilla extract


Bring first 4 ingredients to a boil in a 3 quart saucepan over medium heat, stirring mixture constantly.

 Cook, stirring occasionally, 6-8 minutes, or until a candy thermometer registers 236 degrees (soft ball stage).

 Remove mixture from heat, and add butter (do not stir).

 Let stand until candy thermometer reaches 150 degrees.

 Stir in pecans and vanilla, using a wooden spoon, and stir constantly until candy begins to thicken.

Drop by heaping teaspoonfuls, working rapidly, onto wax paper or parchment paper.

Let stand overnight until firm.

Monday, December 6, 2010

Steakhouse Marinade: Make inexpensive steak taste great

I got a really, good price on hanger steak this week. It needs a marinade, and this one fit the bill. I had everything in the cabinet. I recommend letting the steak marinate in the fridge for 24 hours or a minimum of 8 hours. I was hoping I'd have leftovers for a steak sandwich.....not with this recipe!

Steakhouse Marinade

2 tablespoons minced garlic
2 tablespoons worcestershire
2 tablespoons balsamic vinegar
1 tablespoon dijon mustard
2 tablespoons soy sauce
1/3 cup canola oil
1 1/2 teaspoons black pepper

Mix all ingredients together in a medium bowl.

Friday, December 3, 2010

LOL-Thanksgiving in a Meatball

I just entered this original recipe in a Taste of Home contest. It makes a VERY light meatball. I got a one pound tube of frozen turkey by Honeysuckle for $2, so this is affordable to make. It would make a good appetizer for a holiday party too. I think kids would like this meal.

Thanksgiving in a Meatball


  • Meatballs:
  • 2 lbs ground turkey defrosted
  • 1-6 ounce package cornbread stuffing mix
  • 1 cup of water
  • 2 eggs beaten
  • 1 large onion diced and caramelized in 2 teaspoons olive oil
  • 1/2 teaspoon dried or rubbed sage
Cranberry Dipping Sauce:
  • 1-14 ounce can of jellied cranberry sauce
  • 1/8 cup balsamic vinegar
  • 1/4 cup grape jelly


  • Preheat the oven to 400 degrees. In a large bowl, combine the cornbread stuffing mix, water, eggs and sage. Let soften in bowl for 3-5 minutes. Add the ground turkey and onion. Mix well. Make 1/3 cup meatballs. It makes 28 meatballs. Place the meatballs on a large sheet pan with sides. Bake for 22-27 minutes or until meatballs are thoroughly cooked and browned.
  • In a medium saucepan, combine the jellied cranberry, grape jelly and balsamic vinegar. Heat gently until cranberry jelly melts and the sauce is smooth. You can use an immersion blender to combine the ingredients. Heat until warm. Serve in individual small bowls for dipping the turkey meatballs. Yield: serves 6


    When I told my friends and family about my latest, recipe creation, Thanksgiving in a Meatball, the reactions ranged from "Interesting." to "OK, Mom?". After eating the meatballs, the response changed to, "I like these better than regular meatballs. They're lighter!"