My Corner of the World

My Corner of the World -

Beer Balls

So I had all this Garden Cocktail my uncle gave me that was past it’s best before date that I wanted to get used up.  Besides making cream of tomato soup (with soup mix legume/grain mix), I thought I’d try making some kind of beer ball dish.  What I came up with is actually quite good.  My uncle had brought down a pack of medium ground beef so I put my thinking cap on.  You could use lean or extra lean, but you might want to consider adding more eggs to hold it all together.

Ingredients:

Meatballs:

  • about 1 tbsp. bacon grease (use whatever oil you want, I don’t want to hear about bacon grease being unhealthy, it adds good taste)
  • 500 g. medium ground beef
  • 1 egg
  • 1/2 tube of soda biscuit, finely crushed (by hand is good enough)
  • a pinch of salt
  • a pinch of pepper
  • 1/2 small onion, diced

Optional:

  • 1/2 large onion, diced or thinly sliced (optional)

Sauce:

  • about 2 c. Garden Cocktail
  • the better half of a beer (I wanted to get Beck’s non-alcohol beer used up, it worked well)
  • about 2 tbsp. Worcestershire sauce
  • 1/3 c. Ketchup
  • 1/3 c. medium garlic sauce (e.g. VH sauce)

Preparation:

Heat the oil (the bacon grease in my case) in a large sauce pan or frying pan.  Mix the meatball ingredients together and form into balls about 1″ to 1.5 ” in diameter (try not to overwork the meat otherwise it will be a little tough, not the end of the world though).  Place each meatball in the hot pan and cook on medium heat.

Mix all the sauce ingredients in a bowl.

As the meatballs are frying, add the optional loose onion in the pan and cover.  Turn meatballs occasionally and cook meat entirely.  Once the meat is cooked and the optional onion is translucent, add the sauce.  Cover and bring to a boil for about 20 minutes while stirring occasionally, then simmer on low for about a half hour.  Serve with potatoes, rice, or whatever side you like.

Third Party Links for Recipes

Just a few notes… Some of these recipes are too high in calories; I’m notorious for making substitutions. Some of these I’ve tried, many I have not… yet :-) I keep this list so I can reference when I do want to make some of these things. Of the items I have made, both my husband and I like them, a few though are more for my taste buds than his. Since these links are on third party sites which I have no control over, I’m not responsible for dead links. I’ll try to update them on my own site when possible. And now, on with the list! Sweets

Sides

Snacks and Appetizers

Salads and Slaws

Breads & Biscuits

Slow Cooker

Sauces, Salsas, and Dips

Meat

Drinks

Breakfast

Soups and Stews

 

Clean Eating’s Breakfast Phyllo Bites

Another recipe from Clean Eating and it looks delicious.  I haven’t tried it yet, but will at some point.

Ingredients:

Filling:

  • 4 egg whites (I’ll be using 3 whole eggs)
  • 1 whole egg
  • 1 tsp dried oregano
  • 1 tsp extra virgin olive oil
  • 12 c spinach, roughly chopped
  • 1 clove garlic, minced
  • 1 med tomato, finely diced
  • 1/4 c crumbled low-fat feta cheese
  • 8 sheets whole wheat phyllo dough
  • olive oil cooking spray

Preparation:

Preheat oven to 400 degrees F.  Heat medium nonstick saute pan over medium-high heat.  In a bowl, whisk egg whites, egg, and oregano.  Pour egg mixture into pan, stirring genly until set, about 2 min.  Place scrabled eggs on a plate to cool.

Wipe saute pan clean, add oil and heat over medium heat.  Gradually add spinach and garlic until spinach is wilted (you should be left with about 1 cup cooked spinach).  Place spinach mixture in a bowl and set aside to cool, about 5 min.

In a medium bowl, gently toss together scrambled eggs, spinach mixture, tomato, and feta; set aside.

Working quickly, roll out 1 sheet of phyllo onto a clean work surface.  Mist with cooking spray.  Place a second sheet on top and mist again with cooking spray.  Cut phyllo lengthwise into 4 strips (each about 3 1/4″ wide).  Place 1/4 cup filling onto 1 end of 1 strip.  Fold corner over filling to opposite side of strip, making a triangle.  Fold triangle up to meet straight side, then across again.  Continue folding over triangle until you reach end of phyllo strip.  Mist with cooking spray.  Repeat this procedure with remaining 3 strips and 6 phyllo sheets, assembling a total of 16 phyllo bites (214 calories per 4 bites).

Transfer phyllo bites to baking sheet and bake in preheated oven for 10 – 11 min., until golden brown around edges.

Freeze instructions:  Place phyllo bites  on a sheet pan in a single layer and place in freezer 20 minutes, until solid.  Then gently transfer them to a freezer bag and seal tightly, removing as much air as possible.  Can be frozen for up to 6 months.

Baked Mushrooms Stuffed with Crabmeat Imperial

I made this a few years ago and it was absolutely amazing!  I used imitation crab (Alaska pollock) instead of the real stuff) .  If you don’t like mushrooms, try using the filling for sandwiches or use it as a dip.  I can guaranty you will love it!

Ingredients:

Filling

  • 1 cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • 1/2 teaspoon hot red pepper sauce
  • 1/2 teaspoon Worcestershire sauce
  • 1/4 teaspoon salt
  • 1/8 teaspoon cayenne
  • 1 tablespoon butter
  • 1/4 cup finely chopped red or yellow bell peppers
  • 1/4 cup finely chopped celery
  • 1/4 cup finely chopped red onions
  • 2 tablespoons minced green onions
  • 1 teaspoon minced garlic
  • 1 tablespoon minced fresh parsley
  • 1 teaspoon minced fresh dill
  • 1 pound lump crabmeat, picked over to remove any cartilage
  • 1/4 to 1/2 cup grated Parmesan
  • Fresh chives, garnish

With Cremini mushroom caps

  • 36 cremini mushrooms, wiped clean and stems removed

With Portobello mushroom caps

  • 6 large portobello mushrooms, wiped clean and stems removed
  • 1/4 cup olive oil
  • Salt and freshly ground black pepper

Preparation:

Preheat the oven to 350 degrees F. In a large bowl, combine the mayonnaise, mustard, lemon juice, pepper sauce, Worcestershire, salt, and cayenne. Stir until well blended and set aside.

In a medium skillet, melt the butter over medium-high heat. Add the bell peppers, celery, and red onions, and cook, stirring, until wilted, about 2 minutes. Add the green onions and garlic, and cook, stirring, for 30 seconds. Remove from the heat and let cool. When cool, add to the mayonnaise mixture with the parsley and dill, and stir until blended. Gently fold in the crabmeat.

If using the cremini mushrooms, stuff each mushroom cap with about 1 tablespoon of the crabmeat imperial mixture. Place on a baking sheet and sprinkle with Parmesan cheese. Bake until warmed through and bubbly on top, 8 to 12 minutes.

If using the portobello mushrooms, with a paring knife, cut out the gills on the underside of the mushrooms and discard. Lightly oil both sides with olive oil and season lightly with salt and pepper. Place on a baking sheet and bake until tender, about 10 minutes. Remove from the oven and when cool enough to handle, divide the crabmeat imperial mixture among the mushroom caps and sprinkle with the cheese. Bake until the mixture is warmed through and bubbly on top, 12 to 14 minutes. Remove from the oven and place on a platter. Garnish with the fresh chives and serve.

Yield: 6 to 8 servings (hors d’oeuvre or appetizers)

Nanny’s Cabbage Rolls

This is my grandmother’s recipe for her amazingly delicious cabbage rolls. I’m going to make it this week for a potluck dinner I’m hosting but will modify it slighly by putting the mixture on a layer of cabbage instead of making the separate rolls. It will save me time and will be just as good. I’ll try to post a comment after I’ve made it letting everyone know how it turns out.

Ingredients:

  • 10 cooked (limp but not mushy) cabbage leaves
  • 1 lb minced beef
  • 3/4 c cooked long grain rice
  • 1/4 c chopped onion
  • 1 tsp salt
  • 1 egg, beaten
  • 2/3 c milk
  • 1 tsp Worchestershire sauce

Preparation:

Mix all ingredients together. Arrange about 1/10 of mixture on a cabbage leaf and roll up. Place in baking pan. Repeat for remaining mixture and leaves. Pour cabbage roll sauce over the rolls. Bake 1 hour at 350 F.

Carolyn’s Baked Brie

Courtesy of Carolyn :-)

Ingredients:

  • Brie cheese (a 300 gram one – or if you want a big one 500 gram one)
  • A sheet of puff pastry (I used the President’s Choice all butter one)
  • Half a ripe mango, peeled & chopped
  • 1/2 tsp Thai green Chili paste
  • 2 tbsp red pepper jelly (sweet, not spicy.. but spicy if you want I guess)
  • 2 garlic cloves, minced
  • 1/3 cup unsweetened baking coconut
  • 1 egg
  • About a cup of President’s Choice Memories of Bengal Mango Curry Sauce

Preparation:

Roll out the pastry in a baking dish (pref. only about a 2″ gap between the edge and the size of brie) and put the brie in the middle. In a bowl, stir together the chopped mango, the curry paste, the red pepper jelly and the garlic. Pour it over the brie.

In a dry frying pan, toast most of the coconut over med/high heat, stirring constantly, until browned. Sprinkle over the mango &brie. Fold the pastry up and over the brie, making sure there are no gaps. Beat the egg in a bowl and brush over the pastry. Sprinkle the rest of the untoasted coconut on top.

Bake at 375 for about 25 minutes. Then pour the cup (to taste) of Mango Curry sauce around the baked brie in the dish. Serve with slices of French bread and/or apple slices to spread the baked brie on.

Olive and Bell Pepper Tapenade

It’s Sunday and I like cooking on Sundays. One of the things I’ve made today is an olive and bell pepper tapenade. It is absolutely delicious. I had roasted some bell peppers early last week and put them in the fridge. Throughout the week I used them all up but one orange one. I put it to good use today! I used my Magic Bullet for it, but I’m sure a regular food processor would do the job.

Ingredients:

  • 1 roasted bell pepper (red, green, yellow, or orange)
  • 40 pitted green olives (I used the olives stuffed with pimentos)
  • 2 baby dill pickles or 1 regular dill pickle
  • 2 tbsp. olive oil

Preparation:

Combine all ingredients and chop them in a food processor to a chunky consistency. Can be used as a bread dip or on a sandwiches. Refrigerate. Will keep for at least one week in the fridge.

Tasty Meatballs

I made meatballs tonight and threw in some spices to give them a little oumph! They can be eaten with rice, potatoes, spaghetti (with sauce), and any other way you can think of :-)

Ingredients:

  • 5 lbs ground beef
  • About 3 tbsp. rosemary
  • About 1/2 tsp. garlic powder
  • About 1 tbsp. onion flakes
  • About 1/2 tsp. salt (I use No Salt – a potassium-based substitute)
  • About 1/2 ground pepper

Preparation:

Mix all ingredients together well. Don’t over mix as it will toughen the meat.  Form balls about 1 inch in diameter and place in a large skillet. Fry until well cooked.