Korean Meatballs

 

MEATBALLS:

1 lbs ground beef

1/2 cup breadcrumbs

1 tsp ginger (from a tube)

1/2 tsp pepper

1/2 tsp salt

3 green onions, sliced

2 cloves garlic, minced

1 egg

1 TBLS sriracha sauce

SAUCE:

1/2 c apricot jam

2 TBLS rice vinegar or champagne vinegar

1 TBLS soy sauce

1 tsp sriracha sauce

GARNISH WITH 1 GREEN ONION CHOPPED OR SESAME SEEDS

Mix all the meatball ingredients together. Form in balls. Bake 400 degrees for 20-25 minutes or until done. The size of your meatball determines how long to cook it. 

Mix all the sauce ingredients together. Microwave for 1 minute or until hot. 

Add meatballs and sauce together. Serve with rice and garnish with sliced green onions or sesame seeds. 

Or just eat meatballs by themselves as an appetizer. 

You can cook meatballs, then cool and freeze. Then add them to a small crockpot and add sauce over the top and thaw and cook in crockpot for a party. 

PRINTABLE RECIPE

IF YOU DON'T HAVE TIME TO MAKE THE MEATBALLS, GET THESE KOREAN MEATBALLS IN THE FROZEN SECTION OF TARGET. THEY FIT PERFECTLY IN A MINI CROCKPOT, THEN MAKE THE SAUCE AND POUR OVER THE MEATBALLS, COOK ON HIGH UNTIL THEY ARE WARMED THROUGH OR LOW IF YOU AREN'T IN A HURRY. 

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Giardiniera Hummus

1 can  15 oz Chick peas (garbanzo beans) drained and rinsed

2 cloves garlic

1 cup giardiniera (drained)

2 tsp giardiniera liquid

3 TBLs fresh lemon juice

1/4 cup olive oil

1/4 cup tahini 

salt and pepper to taste

water to get your consistency you like

Put first 7 ingredients in the blender or food processor and blend. Add water until you like the consistency. 

Taste and add salt and pepper.

Makes 3 eight ounce jars but one jar was overflowing because I freeze 2 of them. Or eat them. 

PRINTALBE RECIPE

I USED THIS HOT MIX. GIARDINIERA IS JUST ITALIAN PICKLED VEGETABLES. IT DIDN'T MAKE IT THAT SPICY.

I USED MY NUTRIBULLET. BUT YOU CAN USE A FOOD PROCESSOR

Pico de Gallo

3 roma tomatoes seeded and flesh diced 

1/2 a purple onion, diced small

1/2 of a large jalapeño with seeds and ribs left in diced small

1 habanero diced small with seeds and ribs

cilantro bunch of it chopped

1/2 a lime juiced

sprinkle of salt

Add all ingredients to a bowl or small Tupperware. 

Cover and refrigerate for 1 hour until blended.

You can eat with chips or put over eggs, fish, salmon, chicken ect....

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Seasoned Sour Cream and Potato Wedges

1/4 cup Mayonaise

1/4 cup sour cream

3/4 tsp dried parsely

1/8 tsp garlic powder

1/2 tsp paprika

1/8 tsp onion powder

1/8 tsp freshly ground black pepper

1/8 tsp Cayenne pepper

Mix everything in a bowl and serve with potato wedges or baked potatoes or French fries.

Potato Wedges

4 large russet potatoes

1/2 cup olive oil

3 Tbls butter melted

1/4 cup finely grated parmesan cheese

1/2 TBls dried rosemary 

1/2 tsp dried thyme

1/2 tsp black pepper

1/2 tsp sea salt

2 cloves finely minced garlic or one large clove

handful of fresh italian parsley chopped

Pre heat oven to 500 degrees

Wash and scrub the potatoes. cut them in wedges.

Add everything else but the potatoes  to an oversized bowl, mix well.

Add potato wedges and mix well.

Put the potato wedges by hand one by one (don't dump or all the oil gets messy on the pan)

Don't have them touch. If you need another baking sheets do that. 

Take a spoon and spoon the leftover oil mixture over all the potatoes.

Bake for 15 mins. take out and flip each potato 

bake another 10 minutes. 

you might have to cook longer or shorter depending on the size of your potato wedges.

they are done when they get a nice brown color. 

Enjoy.

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Thai Spring Rolls

Spring roll pastry (wrappers) or egg roll wrappers but they aren't as good

Filling:

1 lbs lean ground pork

2 Tbls chopped fresh garlic

1 tsp sugar

2 Tbls soy sauce

1 Tbls fish sauce

few drops of sesame oil

fresh ground pepper

1 bag coleslaw mix with carrots

Optional:

1 cup shredded carrots (optional, i don't add more)

Optional: 2 pkg cellophane noodles instead of the coleslaw (I don't use them)

Mix all together in a large bowl

wrap in spring roll wrappers, don't overfill them. You can make mini or large size.

seal the ends with egg white

fry in oil on medium until brown. 

PRINTALBE RECIPE

these are what the wrappers look like. they are crispier than an egg roll wrapper. you can find them at an asian grocery market in the freezer section. 

 You can use a bag of coleslaw. It will shrink down when you mix it with the pork and liquids. So use the entire bag.  You can skip this and use cellophane noodles which i have never put them in. 

If you use this one, just add shredded carrots. 

this is what the cellophane noodles look like. I haven't used them. you might want to soften them up before you put them in.  

Firecracker Chicken Meatballs

I found this recipe on the internet and changed a few things up. They would be really good for appetizers at a get together.

Firecracker Chicken Meatballs

CHICKEN MEATBALLS:

1 package (1.75lbs) boneless chicken thighs (partially frozen)

2 tsp minced garlic

3/4 tsp salt

1/2 tsp black pepper

1 large egg

1/4 c italian breadcrumbs

1/4 c panko breadcrumbs

1/4 tsp paprika 

1/2 tsp onion powder

SAUCE:

1/4 cup Franks hot sauce

1/2 c brown sugar

1 TBLs apple cider vinegar

1/8 tsp salt

1/4 tsp crushed red pepper (less if you don't like hot, I didn't think it was hot)

I ground my chicken thighs partially frozen with my kitchen aide grinder with the smaller grinder

add the rest of the ingredients of the chicken meatballs and mix just until blended. Don't over mix or the meatballs will be tough.

I scooped the chicken mixture with a small cookie scoop onto a cookie pan lined with tinfoil sprayed with pam spray.

I then gently rolled each one into a ball.

preheat the oven to 475 degrees

Bake 11 minutes.  

While the chicken meatballs are baking make the sauce.

Add all the sauce ingredients to a small sauce pan.  Heat until boiling, then decrease heat to simmer for 8 minutes.

Once the chicken meatballs are done cooking add them to the sauce until all are covered. 

Then I added the chicken meatballs and sauce to a crockpot and put it on "keep warm".

Mix the chicken meatballs and sauce every once in a while so each one stays coated with the sauce. 

ENJOY

This recipe makes a small batch.  If you go through the trouble of grinding the meat buy 2 or 3 packages at a time.  You can freeze the chicken meatballs after they have been cooked.  When you want to cook them, bake them in the oven until thawed or in a pan, then add the sauce.  

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Italian Pinwheels

I found this recipe on the internet.  Try making them, they are easy and delicious for a party. 

3 Large burrito soft shells

8 ounce softened cream cheese

1/4 cup italian bread crumbs

1/4 cup parmesan cheese (you could substitute cheddar cheese)

2/3 cup diced banana peppers from a jar, dry most of the liquid

2/3 cup diced roasted red peppers from a jar, dry most of the liquid

9 slices of provolone cheese

1/2 lbs Genoa salami (from the deli, I have them slice it thin)

pepperoni slices (I buy one pack you will have leftovers)

romaine lettuce

Mix softened cream cheese, italian bread crumbs, parmesan cheese, banana peppers and roasted red peppers together. divid in 3rds.

Take 1/3rd of the cream cheese mixture and spread on one soft shell. Repeat with the other 2 soft shells.

Put 3 slices of provolone cheese in the center from left to right.

Layer genoa salami around the entire soft shell.

Next layer pepperoni. Don't layer them side by side. spread them out so the soft shell does get too fat to roll.  That is why I have the deli slice the genoa thin. 

Last, add some romaine lettuce on the bottom half of the soft shell only.  Make sure you split the ribs so it isn't too bulky.

Start to roll up the soft shell closest to you. Make sure you roll it tight and don't push out the filling. 

Wrap the 3 roll ups in plastic wrap and put in the refrigerator for at least one hour to have the cream cheese get hard for easy cutting.

Then cut off the ends and cut slices to equal 8 slices.  Don't cut them too thin or they will fall apart and not too large.  

Best to make them the day you are going to eat them. They did still taste good and weren't too soggy the next day. 

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 you cut the ends off. but I save them for later to eat. 

Dip Pickle Dip

16 oz sour cream, full fat

4 oz whipped cream cheese (or softened cream cheese)

2 Tbls dried dill weed

1 tsp garlic powder

1/2 tsp onion powder

1 Tbls dried onions

dash of salt and pepper

1 cup diced small dill pickles

Mix everything in a bowl. 

You can eat it immediately or it gets better if you refrigerate 1-2 hours.

Dip with potato chips

PRINTABLE RECIPE

Spiced Pecans

Spiced Pecans

1/2 cup granulated sugar

1/2 cup brown sugar

1 TBls ground cinnamon

1 tsp salt

1/8 tsp cayenne pepper

4 cups (12 ounces) unsalted pecans

1 egg white, whipped

Preheat oven to 300 degrees

Add sugars and spiced to a bowl, mix.

In a separate bowl, add pecans and whipped egg whites. Gently toss until all coated. 

Add sugar mixture and toss until combined.

Spread mixture on large sheet pan with parchment paper .  

Bake for 40 mins, stir every 20 mins. 

The sugar will harden more once cooled. 

Let cool and store in sealed container.  

PRINTABLE RECIPE

Jalapeño Pineapple Jam

Jalapeño Pineapple Jam

1 can 20 ounces crushed pineapple

3 large jalapeños, ground, seeds from one jalapeño 

1/2 tsp cayenne pepper

4 cups sugar

1 pk powdered pectin (sure jel)

Mix everything in a saucepan, except the pectin, bring to a boil. 

Add the sure jel, bring to a boil for 1 minute only.

Turn off heat and stir.

Place jam in sterilized canning jars with lids.

boil jars for 10 minutes.

Remove from water bath and let sit on table overnight before moving.

the first time i made this it wasn't a thick jam, it didn't set up, but the consistency was thin and went really well on a pretzel cracker with cream cheese and a little jam. it was delicious even if it wasn't a thin jam.  The flavor was really good.  

I will try it on backed or grilled chicken next!!

It will make 5 half pint jars. 

PRINTABLE RECIPE

Artichoke Spinach Dip

Artichoke Spinach Dip

8 ounces cream cheese, softened

1 cup mayonnaise

2 cups packed fresh spinach, chopped small

14 ounces can of artichoke hearts, drained and chopped

1 cup grated parmesan cheese

1 cup grated mozzarella cheese

1 tsp garlic powder

bread or crackers for dipping

In a large bowl, mix cream cheese until smooth.  Blend in mayonnaise, chopped spinach and chopped artichoke hearts. 

Mix in parmesan, mozzarella and garlic powder until smooth. 

Spread in a pan  and bake at 350 degrees for 25-30 mins.

Or 

If you want the dip on a piece of baguette slice, spread the dip all the way to the edge of the baguette slices. Arrange the baguettes on a cookie sheet. 

Broil for 2-3 minutes.  or until golden brown. 

Or

If you want the dip in a sandwich, take really good bread like french bread, cut it open, spread mustard on both sides of bread (open faced), add sliced turkey slices on each piece of bread.  Spread artichoke dip on both pieces of bread (on the turkey slices)

Broil the sandwich (open faced) for 4-6 minutes until dip is golden brown.

Take the sandwich out of the broiler, let cool.  When cool, close the sandwich together and enjoy. 

Or

If you want the dip in a stuffed mushroom, take the stem off the mushroom and stuff with the dip. Bake for 20-30 mins until dip is golden brown 

PRINTABLE RECIPES

Artichoke Spinach dip

 stuffed mushrooms

dip on a cracker

Pinwheels

           

PINWHEELS

Chicken Ranch Pinwheel

2 cups ground chicken

Buttermilk Ranch dressing homemade buttermilk ranch dressing recipe

2 tbls diced dill pickles, juice drained with a paper towel.

cracked black pepper

I used my homemade ranch dressing but put less buttermilk in it so it wasn't too runny, I used 1/4 of a cup.  ONLY USE ENOUGH RANCH DRESSING IN TEH CHICKEN TO MOISTEN IT. DO NOT USE THE ENTIRE RECIPE OF BUTTERMILK RANCH DRESSING.  I DON'T KNOW HOW MUCH I USED, JUST PUT IN A LITTLE, STIR AND STOP WHEN IT HOLDS THE CHICKEN TOGETHER.

Mix all the above ingredients in a bowl, spread on a large burrito soft shell, roll up and wrap in plastic wrap. Refrigerate. Then slice before serving. 

Buffalo Chicken Pinwheel

2 cups ground chicken

1/4 cup buttermilk ranch dressing (Homemade buttermilk ranch dressing recipe)

1/4 cup Franks hot sauce

4 oz soft cream cheese

Mix all the above ingredients in a bowl, spread on a large burrito soft shell, roll up and wrap in plastic wrap. Refrigerate, Then slice before serving. 

PRINTABLE RECIPE

Homemade Dill Dip

HOMEMADE DILL DIP

1/2 cup mayonnaise

1/2 cup + 3 TBLS sour cream or plain greek yogurt. (i used sour cream)

1 TBLS dried dill

1/2 tsp onion powder

1/2 tsp sea salt

blend everything together and ENJOY! 

I bought dill dip from our grocery store. My family ate it so fast it was gone. So I made some homemade dill dip and put it back in the store bought container. It is a really tastie recipe.  I don't think I will ever buy it again. It is quick and easy not to make it. 

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This is a picture of my dill dip in the store bought container.

This is the same picture as above my homemade dill dip in the store bought container. 

Roasted Salsa

Roasted Salsa

9 fresh tomatoes washed and stem cut off

2 white large onions in chunks

2 green or red bell peppers in chunks

6 garlic cloves

5 Arbol chili peppers dried

1 lime

salt to taste

Add tomatoes to a pan and broil 20 minutes one side, turn over and broil other side 20 minutes until blackened.

while the tomatoes are broiling in a pan on the stove add oil abut 1/2 cup, when hot add garlic, bell peppers, onions and Arbol chili peppers. Cook about 20 minutes medium heat until the vegetables cook down. 

Add tomatoes, vegetables to a food processor and blend. add lime juice and salt to taste. 

It made a large jar plus a small bowl as you can see in the picture. you can cut the recipe in half if you wont use all of it before it goes bad in the refrigerator. I made enchiladas with it. yum.

PRINTABLE RECIPE

 These are what the mexican dried chili peppers look like. 

 This is what my enchiladas look like. 

Bacon Double Cheeseburger Dip

BACON DOUBLE CHEESEBURGER DIP

1 lbs ground beef

1 lbs bacon, cut into i inch pieces

1 small onion

2 cloves garlic, minced

8 oz cream cheese, room temperature

1 cup sour cream

1/2 cup mayonnaise

1 cup mozzarella, shredded

1 cup cheddar cheese, shredded

2 tbls worcestershire sauce

4 tbls ketchup

Brown ground beef, onions and garlic. Drain fat off meat set aside.

Brown bacon bits, drain and set aside.

Mix together, cream cheese, sour cream, mayonnaise, mozzarella, cheddar, worcestershire sauce and matchup. Mix in beef and bacon. 

Bake 350 degrees for 20-30 mins until bubbly.

serve with bread slices or tortilla chips

PRINTABLE RECIPE

BBQ Chicken Dip

BBQ Chicken Dip

16 oz (1 lbs) cooked chicken, chopped
1 (8oz) block cream cheese, softened
3/4 cup BBQ sauce (use a spicy one)
1/4 cup ranch dressing
1/4 cup sour cream
1 1/2 cup cheddar cheese, shredded (use pepper jack for more spicy flavor)
1 green onion, chopped, optional
add ins: black beans or corn

Preheat oven to 350.

In a mixing bowl combine chicken, cream cheese, sour cream, ranch dressing, barbecue sauce, and 1 cup of cheddar cheese.  Pour Mixture into a lightly greased 8x8 baking dish.  Top the dip with chopped green onions and remaining cheese.  Bake for 25-30 minutes or until bubbly.

PRINTABLE RECIPE

Zucchini Pizza Bites

I got this recipe from www.skinnytaste.com.  My daughter loves zucchini, so I made them and we all fell in love with them.  So quick and easy.  It would be a great appetizer for when company come over. 

RECIPE:

• 4 slices large zucchini 1/4" thick (or 1 medium zucchini cut on diagnal)
• Spray olive oil or pam spray
• 2 tbsp pizza sauce
• 1/4 cup part skim mozzarella (or jazz it up and use pepper jack cheese)
• salt and pepper

Directions: 

Cut zucchini about 1/4 inch thick. Spray both side lightly with oil and season with salt and pepper. Broil or grill for about 2 minute on each side. Top with sauce and cheese and broil for an additional minute or two. (Careful not to burn cheese) 

PRINTABLE RECIPE

The Best Salsa Ever

I found this recipe at thismommycooks.blogspot.com

I was starting to give up on making my own salsa.  I don't like chunky style salsa,  I like a blended consistency.  This recipe is exactly what I like and I loved it so much I won't buy the store brand again unless i have to.  Try this recipe you will love it. 

  

INGREDIENTS:

1 can (28 Ounce) Whole Tomatoes With Juice
2 cans (10 Ounce) Rotel (I used mild in this recipe)
1/4 cup Chopped Onion
1 clove Garlic, Minced
1 whole Jalapeno, (I seeded it and chopped it. I also bought the biggest jalapeño i could find and it wasn't spicy
1/4 teaspoon Sugar
1/4 teaspoon Salt
1/4 teaspoon Ground Cumin
1/2 cup Cilantro
1/2 whole Lime Juice

Note: this is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.


PRINTABLE RECIPE

Combine Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you'd like---I did about 10 to 15 pulses. Then add the can of whole tomatoes and process until blended. Test seasonings with a tortilla chip and adjust as needed.

It is recommended to refrigerate salsa for at least an hour, but I didn't do this and it still tasted great. This salsa has kept very well in my fridge for a couple of weeks.

YUMMMM

These are the tomatoes and rotel I used.

white onion, 1/2 a lime, 1 garlic clove and cilantro.

I forgot to take a picture of my jumbo Jalapeño.

I didn't think this salsa was spicy. My son would of liked it spicier.

You could add another jalapeño or get rotel hot flavor. 

This is how much it makes plus a large bowl that we ate after I made it.