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
Ingredients:
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
Directions:
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.
Monday, December 27, 2010
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
Ingredients:
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
Directions:
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.
Standing Rib Roast
Ingredients:
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
Directions:
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
Ingredients:
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
Directions:
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.
Christmas Pralines
Ingredients:
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
Directions:
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.
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
Thanksgiving in a Meatball
Ingredients
- 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
- 1-14 ounce can of jellied cranberry sauce
- 1/8 cup balsamic vinegar
- 1/4 cup grape jelly
Directions
- 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
Notes:
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!"
Tuesday, November 23, 2010
Budget Boursin and Creamed Spinach
This recipe will save you a bunch of $$$. A small round of Boursin cheese costs $6 in Atlanta. You can make it for about $2 yourself just by mixing the ingredients together. Easy Peasy. The incredible Creamed Spinach is made in the microwave. I'm taking this side dish to my sister's house for Thanksgiving. Should I really be sharing how inexpensive and easy it is to make? lol Have a happy and blessed Thanksgiving!
Budget Boursin
1-8 ounce package cream cheese, at room temperature
1 stick butter, at room temperature
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried dill
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
In a medium bowl, combine all the ingredients until well-mixed. Refrigerate for up to a week.
Creamed Spinach
2 boxes frozen, chopped spinach (defrosted and squeezed dry)
1 recipe of Budget Boursin cheese
Combine the ingredients in a in a covered, microwave-safe casserole dish. Cook for 4-6 minutes on high or until the Boursin is melted and the spinach is cooked. Stir before serving.
Budget Boursin
1-8 ounce package cream cheese, at room temperature
1 stick butter, at room temperature
1/2 teaspoon garlic salt
1/4 teaspoon dried oregano
1/8 teaspoon dried basil
1/8 teaspoon dried dill
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon black pepper
In a medium bowl, combine all the ingredients until well-mixed. Refrigerate for up to a week.
Creamed Spinach
2 boxes frozen, chopped spinach (defrosted and squeezed dry)
1 recipe of Budget Boursin cheese
Combine the ingredients in a in a covered, microwave-safe casserole dish. Cook for 4-6 minutes on high or until the Boursin is melted and the spinach is cooked. Stir before serving.
Tuesday, November 16, 2010
Thanksgiving Splurge: Sweet Potato Casserole
I threw out all the other Sweet Potato Casserole recipes after I made this one. Avoid using those canned sweet potatoes though. I use the fresh sweet potatoes. Rub the sweet potatoes with a little oil; place on a baking sheet and bake for an hour at 400 degrees for the best result. Indulge! It's the beginning of the holiday season!
Sweet Potato Casserole
4 cups mashed sweet potatoes, baked
2 beaten eggs
1/4 cup butter, melted
1/2 cup sugar
1/2 cup milk
1 1/2 teaspoons vanilla
Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted
Directions:
Preheat oven to 350 degrees. In a large bowl, mix the sweet potatoes, sugar, eggs, butter, vanilla and milk. Pour into a casserole dish. Mix the topping ingredients and sprinkle over the sweet potato mixture. Bake for 35-40 minutes.
Sweet Potato Casserole
4 cups mashed sweet potatoes, baked
2 beaten eggs
1/4 cup butter, melted
1/2 cup sugar
1/2 cup milk
1 1/2 teaspoons vanilla
Topping:
1 cup brown sugar
1/3 cup flour
1 cup chopped pecans
1/3 cup butter, melted
Directions:
Preheat oven to 350 degrees. In a large bowl, mix the sweet potatoes, sugar, eggs, butter, vanilla and milk. Pour into a casserole dish. Mix the topping ingredients and sprinkle over the sweet potato mixture. Bake for 35-40 minutes.
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