Mushroom and Mozzarella Meatballs and Spaghetti

I have posted some meatball recipes before but as I was contemplating fixing today’s dinner I realized: why not put them in the crock pot with the sauce to heat everything together?  It was a brilliant idea if I do say so myself.  It’s always so messy heating spaghetti sauce as it can splatter about if you heat too high and a longer heat time allows the sauce to infuse with the meatballs to perfection!

I added my sauce and cooked meatballs to my slow cooker and heated on high for about 1 1/2 hours.  It was most likely ready sooner but I wasn’t.  Here’s my meatball recipe for today:

• 3 cloves garlic – minced
• 1/2 cup diced mushrooms
• 1/4 cup diced bell pepper
• 1 1/2 pounds ground beef
• 2 eggs
• 3/4 cup mozzarella cheese
• 1/2 crushed red pepper
• 1/4 black pepper
• 1 tsp oregano
• 1/2 tsp salt

Combine all ingredients in large bowl.  Form into meatballs; I made large meatballs today and go about 10 from the mixture.  Bake at 375 degrees until cooked through; about 30 minutes for large size.

Add to sauce and heat as desired; serve with cooked pasta.

Enjoy ~ Kimberly

Fried Pork Chops

Charles fixed some great fried pork chops for dinner tonight.  I think the key to great fried pork or fried chicken for that matter is a flavorful flour.  He spiced it up a bit and got a great combination to keep them flavorful.

• 2 cups flour
• 1 Tbs salt
• 1 1/2 tsp pepper
• 1 1/2 tsp paprika ~ we are a fan of the hungarian style which is a bit spicier than spanish
• 1 1/2 tsp cayenne
• 1 tsp granulated garlic
• 1 tsp onion powder
• 1/2 tsp marjoram
• 1/2 tsp crushed red pepper
• and of course Pork Chops or Chicken ~ something to fry!

Toss together all ingredients (except of course the meat) in bowl or plastic bag; dip pork chops into flour mixture and toss until coated.  Heat oil in large skillet over medium heat; add chops and cook until desired doneness.  He used about 1/2 inch of oil in the pan for chops that were 3/4 inch thick.  Cook for 5 – 8 minutes each side or until cooked through.

Enjoy ~ Kimberly

Garlic Butter Dipping Sauce

Ok, just a very simple post tonight.  After a long day of work I’d planned to fix some fish and rice with veggies for dinner but when I got home I asked “can’t we just order pizza!” I don’t do this often; in fact we rarely eat out at all. I had Charles make us some dipping sauce for the bread sticks because the sauce is always lousy no matter who brings your pizza.  If nothing else they are made out of unpronounceable ingredients so here was our tasty take on a garlic butter dipping sauce; with real butter.

• 1/4 cup butter
• 1/4 tsp oregano
• 1/4 tsp crushed red pepper
• 2 cloves garlic ~ very finely minced

Zest the garlic or finely mince or chop.

Combine all ingredients and melt together. Microwave for 30 seconds or melt on stove top.

Enjoy ~ Kimberly

Savory Mashed Sweet Potatoes

Charles made some awesome ham and sweet potatoes for dinner.  He mashed the sweet potatoes today but stayed with a savory flavor; I loved it!

• 2 large sweet potato ~ peeled and diced
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp thyme
• 1/2 tsp marjoram
• 1/2 tsp crushed red pepper
• 2 Tbs butter
• 1/4 cup milk
• 1/4 tsp cayenne

Place sweet potatoes in pot and cover with water; add half of the salt, half of the pepper, thyme, marjoram, and crushed red pepper.  Bring to a boil, reduce heat, and simmer 25 minutes or until tender.  Drain and place in mixing bowl.  Add butter, milk, remaining salt and pepper, and cayenne.  Beat together until smooth.

Enjoy ~ Kimberly

Chicken Mushrooms and Asparagus

I set out looking to make something with chicken and a veggie yesterday.  The asparagus looked lovely at the store so I couldn’t resist; but this would be delicious with broccoli, green beans, or any of your favorite vegetables. I served it over the mushroom rice I posted yesterday but even just plain rice will be lovely as this had a nice flavor from the chicken stock and mushrooms.

Chicken Mushrooms and Asparagus

• 1 Tbs olive oil
• 8 o.z. sliced mushrooms
• salt, pepper, and crushed red pepper if desired
• 1 cup chicken stock
• 2 cups cooked chicken
• 2 cups fresh asparagus ~ cut into bite sized pieces

In large skillet heat olive oil over medium to medium high heat.  Add mushrooms and season with salt and pepper (and crushed red pepper if desired).  Saute mushrooms for about 5 minutes until tender and starting to brown a bit.  Add chicken stock and simmer for about 5 minutes.  Stir in cooked chicken and heat through.  Add asparagus and cook for about 4 – 5 more minute or until desired tenderness. Serve with rice if desired.

Enjoy ~ Kimberly

Slow Smoked Pork Butt with Cumin and Coriander Rub

I’ve been alluding to this pork roast in a few posts recently.  I thought I would share today our rub and technique.  This pork has been delicious it’s gone well with our mexican style dishes as well as our barbecue dishes; very versatile and flavorful.

Cumin and Coriander Rub

• 1 Tbs cumin seed
• 1/2 tsp onion powder
• 1 tsp crushed red pepper
• 2 tsp black peppercorns
• 1 tsp coriander seed
• 1 Tbs mexican oregano
• 2 tsp coarse salt
• 2 Tbs paprika
• 4 cloves minced garlic
• 2 Tbs brown sugar
• 1 Tbs granulated sugar

In mortar combine everything but garlic and sugars.

Mash together well crushing peppercorns, coriander, and cumin well; work in garlic and sugars.

Rub all over pork; massaging into meat.  We had a 7 pound pork butt.

Charles used a combination of smoking and indirect grilling to cook the meat.  We cooked it for about 7 hours over low charcoal heat and used a bit of apple wood for the smoke. We could have gone a couple of hours longer for it to be falling apart but it was still very tender at this point and we sliced and diced the meat for our dishes. Adjust the cooking time and technique as desired to suit your needs.

Enjoy ~ Kimberly

Boneless Buffalo Chicken ~ Spicy hot wings; well thighs to be precise

I had a craving for some hot wings tonight but I happened to have some boneless chicken thighs that needed used first and thought I would compromise and see what I could make.  I loved the way these turned out.  Everything I love about hot wings and more.  The only thing I did miss was the crispy skin as their was none, but the way the sauce clung to the chicken more than made up for the lack of skin.  I debated about the best technique for preparing the chicken; I opted for the simple quick sautéed route.  I thought I would bread the chicken but I am glad I didn’t.  One of the things I dislike about “restaurant style” boneless wings is the heavy breading and lack of chicken. Not to mention these are a gluten-free option and lower in fat!

Boneless Buffalo Chicken ~ Spicy hot wings; well thighs to be precise

• 1/2 cup hot sauce ~ choose your favorite; I am not usually one for name dropping but I like Frank’s Red Hot
• 1/4 tsp crushed red pepper
• 1/4 tsp garlic powder
• 1/4 tsp black pepper
• about 12 ounces chicken thighs; boneless skinless
• salt and pepper to taste

In sauce pan mix hot sauce, crushed red pepper, garlic powder, and black pepper.  Bring to boil and simmer for a few minutes to allow flavors to come together.  Meanwhile cut chicken into chunks or strips.  In hot non-stick skillet add chicken; sprinkle with salt and pepper ( sprinkled a little garlic powder and cayenne too); sauté for about 4 – 5 minutes until chicken is cooked through and has browned a bit.  Toss with hot sauce.

Enjoy ~ Kimberly

Shrimp and Angel Hair Pasta with an Alfredo Style Sauce

I wanted to make a creamy sauce for the pasta today so I decided to go alfredo style.  Not perhaps a traditional alfredo; a little on the thin side and lightly seasoned yet a bit spicy.  Here’s my recipe for today.

Shrimp and Angel Hair Pasta with an Alfredo Style Sauce

• 1 to 1 1/2 pounds peeled shrimp
• 12 o.z. uncooked pasta ~ I choose angel hair pasta today
• 3 Tbs butter – divided
• 2 – 3 cloves garlic – minced
• 1 tsp black pepper
• 1/2 tsp salt
• 1/2 tsp crushed red pepper
• 1/4 tsp italian herbs
• 2 cups heavy cream
• 1/2 cup fresh grated parmesan cheese
• 1 Tbs fresh parsley – chopped

Thaw and drain shrimp and set aside; cook pasta according to package directions.  In skillet melt 1 Tbs butter; add garlic, salt, pepper, and crushed red pepper.  Stir together and cook for a couple of minutes.  Add cream and heat through over medium heat; about 5 – 10 minutes.  While cream is heating melt remaining butter in another skillet.  Add shrimp to melted butter; season with additional salt and pepper if desired.  Add italian herbs and cook until shrimp is just finished; about 4 minutes depending on shrimp size.  Stir parmesan cheese into cream sauce.  Add drained cooked pasta to shrimp pour sauce over top and mix together.  Sauce will be thin; remove from heat and allow 3 – 5 minutes for sauce to thicken and stick to pasta. Stir in fresh parsley and serve with additional parmesan cheese if desired

Enjoy ~ Kimberly

Spicy Roasted Potatoes with Garlic… and Ginger

Charles decided to experiment with some roasted potatoes today.  I hadn’t thought to use ginger with potatoes but it smells and tastes delicious.  Garlic and butter are always a favorite way to go and we always enjoy spicy food so adding crushed red pepper was a no brainer…. the ginger however was a delightful addition.

Spicy Roasted Potatoes with Garlic… and Ginger

• 2 1/2 pounds potatoes
• 5 Tbs butter
• 5 cloves garlic
• 2 tsp kosher salt
• 1 Tbs fresh grated ginger
• 1 tsp black pepper
• 1 tsp crushed red pepper
• 1 tsp dried rosemary

Melt butter and stir in minced garlic, salt, ginger, black pepper, crushed red, and rosemary.  Cut potatoes into wedges.  Toss with butter mixture.  Spread onto baking sheet in a single layer and roast at 400 degrees for 25 minutes.  Turn oven to broil and cook an additional 5 minutes.

Enjoy ~ Kimberly

Citrus BBQ Sauce

Charles did the cooking again today.  I bought a whole chicken a day or so ago and was very excited to find it on the grill when I got off work.  “Here, taste this,” he says as he waves a pan of BBQ sauce at me.  I tasted the sauce and agreed the citrus was fantastic, I suggest sweetening it up a bit but we agree to just give it a try as is.  Great decision! The dinner was amazing.

Citrus BBQ Sauce

• 2 mandarin oranges ~ we always pick up a few “cuties” this time of year
• 2 Tbs minced onion
• 1/2 tsp crushed red pepper
• 1 Tbs butter
• juice of 1/2 lime
• 1/4 tsp coriander
• 1/8 tsp granulated garlic
• 1/4 cup brown sugar
• 1 Tbs Jack Daniels
• 1 cup ketchup

Zest one of the mandarin oranges and juice them both; set aside juice and zest.  Over medium heat sauté onion and crushed red pepper in butter until tender; add orange juice, zest, and remaining ingredients.  Bring all ingredients to a simmer and remove from heat; allow to rest while chicken or meat of choice is cooking.

Enjoy ~ Kimberly