These are an easy and great little snack for football, cocktail parties or the holidays.
1lb Kielbasa or other sausage ( Andouille or smoked sausage would be great)
2 T olive oil
1 T chopped fresh oregano or parsley
2 t chopped garlic
1 t smoked paprika
1/2 c dry red wine
Cut sausage into 1/2 in rounds. Heat olive oil in a large skillet over med high heat. add sausage and cook until browned. stir in oregano, garlic and paprika. cook for 1 minute. Add red wine and stir. reduce heat to low and cook for 3-4 minutes. Serve with toothpicks.
Roast Beef with Creamy Peppercorn Sauce
2 lb top round roast
1 T Montreal Steak Seasoning
1 T Black Peppercorns ( Add to a ziplock baggy and crush slightly with a meat mallet)
2 t olive oil
3 garlic cloves minced
1/4 cup minced shallot or onion
1/4 c brandy
2 T corn starch
3/4 c heavy cream
1 t Dijon mustard
Preheat oven to 325, place in roasting or broiler pan, sprinkle all sides with Montreal Steak seasoning. Cook for about 1 1/2 hours or until it reaches 150 degrees. Remove from oven and cover with foil and let rest for 10-15 minutes before slicing ( * slice this cut of beef thin to avoid toughness)
In a lage pan heat oil over med high heat add onions and cook until soft, add garlic and peppercorns and cook 1 more minute. Deglaze pan by adding brandy while still over med high heat. Add beef broth and bring to a simmer. Combine cold cream with cornstarch in a small bowl. Whisk into pan with broth and cook over low until sauce thickens, add mustard . Serve over sliced meat.
Hungarian Beef and Pepper Stew
2lbs Beef Stew Meat
1/2 onion cut into chunks
1 T olive oil
1 t salt
1/2 t black pepper
2 T Sweet Hungarian Paprika
2 T flour
2 garlic cloves chopped
2 T tomato paste
10-12 oz beef broth
3 bell peppers sliced
1/2 t caraway seeds
2 T balsamic vinegar
Add 1 T paprika, flour, salt and pepper to a large bowl or plastic bag. add meat and toss or shake to coat. Heat olive oil in a large pan add beef and onion and cook until browned. add garlic and caraway seeds and cook 1 minute more. add beef broth (enough to cover meat), remaining paprika, tomato paste and vinegar, bring to a boil and then reduce heat to simmer. Cook over low heat for 45 minutes-1 hr, sauce with thicken and meat will become tender. Add peppers and cook 20 minutes more over low heat or until peppers are soft. Serve over buttered noodles or mashed potatoes.
It is football season, time for tailgates and parties. Here is an easy recipe that will please a crowd on the weekend or your family on the weeknight.
Buffalo Chicken Meatballs
2 lbs ground chicken
1/3 c blue cheese crumbles
1/2 c panko bread crumbs
2 T buttermilk ( you can use regular milk and add 1 t vinegar)
3 T hot sauce
1 t minced garlic
1/4 c chopped onion
1 T Italian seasoning
1 t salt
1/4 t pepper
1 c buffalo wing sauce (We made our own, melt 1/2 stick butter, add 1 t minced garlic, 1 c hot sauce, and 2 t brown sugar, stir)
Preheat oven to 350. Combine all ingredients in a large bowl. form into balls and place on a cookie sheet. Bake for about 20-25 minutes or until no longer pink. Toss with wing sauce in a large bowl. Serve on toasted buns with blue cheese and lettuce. Add shredded mozzarella cheese if desired.
** Entertaining tip, add meatballs and wing sauce into a crock pot and set on warm. Or make smaller sized meatballs and serve as appetizers with a side of blue cheese dressing.
Easy comfort food with a kick !
Homemade Spicy Sloppy Joes
2 lbs ground beef (use turkey or chicken if desired)
1/2 c chopped yellow onion
1/4 c chopped green pepper
2 t minced garlic
1 12 oz bottle of chili sauce ( I used Heinz)
1 6 oz can tomato paste
2 T Worcestershire sauce
2 T hot sauce
1/2 t salt
1/4 t cayenne pepper
1/2 t dried oregano
1 t mustard
1/2 c water
Brown ground beef with onions peppers and garlic over med high until meat is cooked through. drain off excess fat or liquid if needed. add chili sauce, tomato paste, Worcestershire sauce, hot sauce, salt, cayenne, oregano and mustard, stir to combine and heat through, add water and stir. Turn heat down to low and cook for about 10 minutes. Serve on toasted buns, add arugula and shredded cheddar if desired.
**Leftovers make great nachos, heat, spread on tortilla chips and sprinkle with cheese and sour cream
This is a quick and easy chicken recipe and you probably already have these ingredients at home. Plus it uses Sriracha, my favorite hot sauce. Find it in the Asian section of your supermarket, it’s the bottle with the rooster on it.
Spicy Lime and Honey Chicken
4-6 boneless skinless chicken breasts (use any cut of chicken you like just adjust your cooking times accordingly)
1/3 c honey
2-4T Sriracha Sauce (depending on your tastes)
2T lime juice
1/4 t salt
1/8 t black pepper
1/2 t lime zest
Combine honey, Sriracha, Lime juice, Salt pepper and zest, pour over chicken and cover. Place in refrigerator 1hr-overnight.
Preheat oven to 350. Remove chicken and place in a baking pan. Bake for 35-45 minutes or until chicken is no longer pink and reaches 160+ degrees.
Garnish with lime slices and extra Sriracha if desired.
Left over wine, whats that? I know, I think 750ml is a serving size too, but hey sometimes it happens. Maybe you invited a friend over and you finished your bottle but she had to drive or maybe you thought it was a good idea to open a second bottle and found out you were wrong. Anyway if you somehow find yourself with some extra red wine this is a delicious recipe to make and then open a new bottle of wine to drink with it. It is light, delicate and delicious. I served it with a side of creamed kale.
Leftover Wine Beef Stew
1 1/2 lbs stew meat ( cut into chunks)
6 larger potatoes peeled and cut into 1/8s
2 carrots chopped
1 T corn starch
1/2 t salt
1/8 t pepper
1/2 c chopped shallot
1 T chopped parsley
4 sprigs of thyme
1 c red wine ( I used a Cabernet)
1 c beef broth
1 t Dijon mustard
1 T red wine vinegar
Add corn starch salt and pepper into a large ziplock bag. Add meat and shake to coat. Heat oil in a large skillet, add coated meat and shallot and stir until meat is browned on all sides. Add to slow cooker. Add Potatoes, carrots, parsley. thyme, wine, broth, mustard and vinegar to slow cooker, cover and cook on low for 6 hours (or high for 3) or until potatoes are cooked through.
I’m a Florida girl, oranges are everywhere so why not with chicken. This chicken is tangy (And I would say moist except I really hate that word) and flavorful, a perfect to wake up your weeknight meal.
Orange Buttermilk Chicken
4 chicken cutlets
1/2 c buttermilk
1/4 c orange juice (I used Florida fresh squeezed)
1 t hot sauce
1/4 t pepper
1 t salt
1 1/2 c panko bread crumbs
2T olive oil
Mix buttermilk, orange juice, hot sauce and salt and pepper in a bowl. Mix together. Place chicken in a shallow dish or large ziplock bag and pour marinade over top, making sure to thoroughly coat all side of the chicken. Cover or close bag and place in refrigerator for 2-8 hours, turning occasionally. Preheat oven to 350. Place bread crumbs on a shallow plate, dredge chicken in crumbs, making sure to coat all sides. Place on a greased baking sheet (olive oil or cooking spray) and drizzle with olive oil. Bake for about 25 minutes or until chicken is no longer pink. You could also pan fry this and it would be delicious.
Southwestern London Broil
1 1/2 lb london broil
1 c diced tomatoes ( I used canned)
1 t salt
1 t cumin
1 t chopped garlic
1/4 t cayenne pepper
1 lime juiced
Put london broil in a gallon sized ziplock bag, add remaining . Close bag and mix and massage marinade into meat with your hands. Place bag in refrigerator for 6-24 hours, turning occasionally. Preheat oven to 450. Place meat and marinade on a baking sheet, add sliced peppers and onions if desired.
Cook for about 15 minutes, then turn on broiler and cook for 5 minutes more per side ( use a meat thermometer to check doneness, cooking time will depend on thickness and weight of meat)
Let rest 10 minutes and then slice thinly against the grain. Great by itself or served in tortillas.
Butternut squash and pork chops are classic fall food, this sauce gets a little zip from oranges which are also coming into season.
Pork Chops with Orange Butternut Sauce
8 boneless pork chops
2 T butter
3 cups butternut squash peeled and cubed
2 garlic cloves
1/2 c chopped onion
3/4 cup orange juice ( used fresh squeezed if possible)
1T balsamic vinegar
1/2 t dried sage
1/2 t ground ginger
1/2 t ground cinnamon
Melt Butter in a large pan over med high heat. add squash and onions, saute until onions and squash are browned. add garlic and saute until garlic is soft and golden.
add orange juice, vinegar, ginger, sage and cinnamon , bring to a simmer and cover. cook for 15-25 minutes or until squash is soft enough to mash with the back of a spoon. Use a hand blender to make into a puree ( you could also hand mash or use a regular blender) remove from pan and set aside.
Sprinkle chops with salt and chili powder, brown on each side in the pan. You may have to do this in small batches depending on chop and pan size.
Add puree back to the pan with chops cover and cook over med heat for 20 minutes or until chops are done. add water if necessary ( I used about a 1/4 cup). Season with salt and pepper to taste. Serve.