Cheeseburger Meatballs with Special Sauce

What you need for the meatballs:


1 pound lean ground beef
1 package of onion soup mix
1 dill pickle spear, chopped
1 tablespoon of ketchup
1/2 teaspoon garlic powder
1 egg
3/4 panko bread crumbs
3/4 cup of shredded cheese

What you need for the special sauce:
1/3 cup mayonnaise
3 tablespoons of ketchup
2 tablespoons of sweet pickle relish
2 teaspoons of sugar
1 teaspoon of white vinegar
3/4 teaspoon of onion powder

How you do it:

1. In a large bowl, combine beef, onion soup mix, chopped pickles, ketchup, garlic powder and egg.  Add the breadcrumbs and cheese and mix.
2. Roll into 1-inch balls and place on baking sheet.
3.  Bake at 375, 15-20 minutes until cooked through.
4.  While meatballs bake mix the sauce ingredients and refrigerate until ready to eat.

New England Clam Chowder

Ingredients
8 tablespoons unsalted butter
1 medium onion, finely diced
8 celery stalks (reserve tender leaves) trimmed, quartered lengthwise, then sliced into 1/4-inch pieces
3/4 cup all-purpose flour
8 cups chicken or vegetable stock
8 (10-ounce) cans chopped clams in juice
quart heavy cream
8 bay leaves
4 pound Idaho potatoes, cut into 1/2- inch cubes
Salt and freshly ground black pepper


Heat the butter in a large pot over medium-high heat. Add the onion and celery and saute until softened, mixing often. Stir in the flour to distribute evenly. Add the stock, juice from 8 cans of chopped clams (reserve clams), cream, bay leaves, and potatoes and stir to combine. Bring to a simmer, stirring consistently (the mixture will thicken), then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender. Then add clams and season to taste with salt and pepper, cook until clams are just firm, another 2 minutes.

Veggies in White Wine Sauce over Pasta

3 tablespoon olive oil
3 tablespoons butter
1 green squash cubed
1 yellow squash cubed
1 small eggplant cubed
1 can of petite diced tomatoes in garlic and olive oil
1 quart of chicken broth (i make from better than bullion) - heavier on the mixture.
4-5 cloves of garlic
1 bottle of Yellow Tail Pinot Grigiot
1 package of Vermicelli

In a frying pan, sauté garlic, squash and eggplant in olive oil.  Once soft - move to bowl.  Melt 3 tablespoons of butter, add 1-1/2 cups to 2 cups of white wine and reduce.  Mix in chicken broth, add vegetable mixture and let simmer for about 20 minutes.

Cook pasta according to directions.  Serve with fresh parmesan cheese.  Recommend garlic bread as an addition to soak up the broth.  :)

ONE POT ANDOUILLE SAUSAGE SKILLET PASTA

(via damndelicious.net)

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes

Yield4 servings

This incredibly cheesy pasta dish easily comes together in less than 30 minutes in one skillet - even the pasta gets cooked right in the pan!

INGREDIENTS

• 2 tablespoon olive oil
• 2 cloves garlic, minced
• 1 onion, diced
• 1 (12.8-ounce) package smoked andouille sausage, thinly sliced
• 4 cups chicken broth
• 1 (14.5-ounce) can diced tomatoes
• 1 can Rotel tomatoes
• 1 cup milk
• 16 ounces elbows pasta
• Kosher salt and freshly ground black pepper, to taste
• 1 cup shredded pepper jack cheese

Try Hearty Sausage Mini Quiche For Brunch

INSTRUCTIONS

• Heat olive oil in a large skillet over medium high heat. Add garlic, onion and sausage, and cook, stirring frequently, until sausage is lightly browned, about 3-4 minutes.
• Stir in chicken broth, tomatoes, milk and pasta; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until pasta is cooked through, about 12-14 minutes.
• Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.
• Serve immediately.

Summer Sangria

• 2 (750-ml) bottles white wine, chilled
• 1 cup brandy
• 1 cup of Grand Marnier
• ¼ cup of silver tequilla
• 2  sliced oranges
• 1 orange freshly squeezed juice
• 1 lemon, sliced
• 1 lime, sliced
• 2  granny green or red fuji apples sliced
• 2 cans of Sprite Zero (less sugar)
• 
  

Slice all the fruit first, make the slices large to add flavor to the drink. Add to the pitcher. Add squeezed orange juice, brandy, Grand Marnier, tequila and wine. Stir with wooden or plastic spoon, don’t use metal spoon. Chill for an hour, add splash of Sprite to each glass before serving.

clip

Grandma’s Sweet and Sour Meatballs

Print

Grandma's Sweet and Sour Meatballs are the ultimate comfort food and can be whipped up in a jiffy! Enjoy this fantastic meal with your family tonight! MomOnTimeout.com

Ingredients

Meatballs

·         2 lbs lean ground beef

·         2 cups plain bread crumbs

·         1 cup milk

·         1 egg

·         salt and pepper to taste

Sauce

·         1 cup chopped green pepper

·         1 20 oz can pineapple chunks in juice (including the juice)

·         1 cup chopped onion

·         ⅔ cup brown sugar

·         1 cup ketchup

·         1 cup water

·         4 Tbls vinegar

·         4 Tbls Worcestershire sauce

Cashew Chicken

Cashew Chicken

 

Serves: 4

Prep time: 5 mins

Cook time: 10 mins

Total time: 15 mins

Print

 

Quick and easy cashew chicken. Great for a quick weeknight meal.

Ingredients

• 1 to 1½ pounds boneless skinless chicken thighs (or breasts), cut into 1 inch pieces
• 1 Tbls cornstarch
• ½ tsp salt
• ¼ tsp pepper
• 2 Tbls canola oil
• 4 cloves garlic, grated or minced
• ½ cup onion, finely chopped
• 1 (8 oz) can sliced water chestnuts, chopped
• 2 Tbls rice wine vinegar
• 5 Tbls Hoisin sauce
• ⅓ cup water
• ¾ cup roasted cashews
• Green onions, optional garnish

Instructions

1. In a bowl combine chicken, cornstarch, salt and pepper. Toss to coat.
2. In a skillet heat oil over medium high heat. Add chicken and onions. Cook for about 10 minutes, stirring occasionally. Mix in garlic and water chestnuts. Saute for 3-5 minutes until garlic is fragrant.
3. Mix vinegar into the chicken mixture. Cook for 1 minutes.
4. Add hoisin sauce and water. Cook for a few minutes until the chicken is fully cooked.
5. Remove from heat, stir in cashews and garnish with green onions.
6. Serve over rice.

Notes

Slightly Adapted from Very Culinary

Read more at http://dinnersdishesanddesserts.com/cashew-chicken-12-days-of-giveaways/#02Wpm1ZKukvmV3J3.99

Homemade Pierogi Recipe

(makes 1 to 2 dozen pierogi, depending on size)

Ingredients

Dough:

• 2 cups unbleached all-purpose flour (recommended: King Arthur brand)
• 1/2 teaspoon salt
• 1 large egg
• 1/2 cup sour cream
• 1/4 cup butter, room temperature

Filling:

• 1 cup warm mashed potato
• 1 cup sharp cheddar cheese, shredded

To Finish:

• 1/4 cup butter
• 2 large shallots, diced; OR one medium onion, thinly sliced

Directions:

1. To make the dough: Mix together the flour and salt. Add the egg to the flour and combine. The dough will be quite clumpy at this stage.

2. Work in the sour cream and soft butter until the dough comes together in a slightly rough, slightly sticky ball.

3. Using just your fingertips, knead and fold the dough without adding additional flour until the dough becomes less sticky but still quite moist.

4. Wrap the dough well in plastic wrap and refrigerate for 30 to 60 minutes, or up to 48 hours.

5. To make the filling: Combine the warm mashed potato and cheese. Stir and mash until the cheese is melted and the filling is cool to the touch. Taste and adjust the seasonings with salt and pepper.

6. To fill the pierogi: Roll half the dough 1/8" thick. Use a 2" round cutter to cut circles of dough. Repeat with the other half of the dough. Save the scraps; these can be snipped into small pieces and added to simmering soups.

7. Place 2 teaspoons of filling on each round of dough. Gently fold the dough over, forming a pocket around the filling. Pinch the edges of the pierogi to seal, then seal again with the tines of a fork.

8. At this point the pierogi can be frozen for up to 4 weeks, or refrigerated overnight, or cooked in a large stockpot of boiling salted water. Only cook about 10 pierogi at a time, so that they have room to float without sticking. When the pierogi float after about 10 minutes, they're done.

9. Sauté the shallots or onion in the butter i a large skillet until the onion begins to brown. Add the drained pierogi and cook until browned and crisped. Serve hot with additional sour cream, applesauce, or other condiments.

Beer Cheese Soup

Bacon Beer Cheese Soup with Chicken

serves 6-8    6 slices thick cut bacon
1 pound boneless skinless chicken breast
¼ cup butter
¼ cup flour
2 teaspoons garlic powder
2 teaspoons ground chile de arbol (or cayenne pepper; to taste)
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon pepper
1 cup beer, Belgian style wheat beer (Blue Moon)
1 cup chicken broth
2 cups half and half
8 ounces mild cheddar cheese, shredded
1 teaspoon Worcestershire sauce
chives
croutons

Warm an 8 quart pot over high heat.  Using clean scissors; cut bacon into pot.  Cook bacon until lightly crisp, stirring occasionally.

Meanwhile, cut chicken into bite size pieces.

Remove bacon from pan and place on a plate.  Add chicken into bacon grease to cook.  Stir occasionally until chicken is cooked through.  Remove chicken onto plate with bacon.

Cut butter into 1 tablespoon pieces and add to pan drippings.  Whisk in flour and spices.   Add beer, broth and half & half.  Whisk to combine and bring to a bubble.  Add cheese whisk to combine, stir until you have a smooth mixture.  Add Worcestershire sauce, chicken and bacon.  Stir to combine.

Allow to simmer until ready to serve, stirring occasionally.

Garnish with chives and croutons.  

via the Slow Roasted Italian recipe box.