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.
Quinoa is a food trend that is delicious and healthy. It is as versatile and as easy as rice. This recipe is a perfect side dish to a spicy entree like jerk chicken, Hot wings or Spicy Lime and Honey Chicken. Try incorporating it into some of your weekday dishes. For ease and clean up I make mine in my rice cooker.
3 c water
1 1/2 cup quinoa
1/2 c chopped mango
1/2 t chopped garlic
1/4 c chopped cilantro or parsley ( I used a combination)
1/4 c crumbled Queso Fresco Cheese or Feta
1/4 t salt
1/8 t pepper
2 t olive oil
Add water and quinoa to the rice cooker and turn on, when quinoa is finished pour into a large bowl and add remaining ingredients, stir and serve.
Sides can be boring, this one isn’t. Perk up your broccoli with this easy recipe but be careful it might steal the show.
Broccoli with Lemon, Olive Oil and Parmesan
1 head of broccoli, cut into florets
1-2 t olive oil
1 T lemon juice
1/4 c shredded or shaved parmesan cheese
1/4 t salt
Steam broccoli until crisp tender. I used a microwave steam bag this time, but any method with work, just don’t over cook it. Toss with oil, lemon juice, parmesan and salt. Serve.
I was not sure I would ever post this recipe here. It is kind of a family treasure. My Oma (grandmother in German) would make this for every family gathering, it was our favorite, and now my mom makes it for all the special occasions. Everyone I know who has tried it loves it, it is so simple but so good. It is not the traditional warm German potato salad, we never had that, this was the only potato salad I ever knew until I was a teen. I have tried adding some other ingredients or doing it a little different but it is just not the same. It has to be made just the way Oma taught me. So I have been sitting on this recipe not sure if it was a sacred family secret, and then my mom asked me to share it (said it would be perfect for Summer barbecues) so I guess it is ok to let the family treasure out of the bag. Hope you enjoy it as much as we do.
Oma’s Potato Salad
5 lbs red skinned potatoes
1 c mayo
1 c dill pickles chopped, **only use Claussen or other high quality refrigerated pickles
1 cup red onion chopped
1/2 c of the juice from the pickle jar
salt and pepper
Boil unpeeled red potatoes whole in salted water until they are cooked through. Use a fork to test doneness. Drain and wait until the potatoes are cool enough to handle but still warm (very important). Peel and cut into bite sized pieces and place into a large bowl. while the potatoes are still warm pour 1/2 or the pickle juice over the top ( 1/4 c) When the potatoes are warm they absorb the pickle juice like a sponge, much like salting fries when they are still warm. Stir in the mayo, chopped pickles and onions and rest of the pickle juice. stir until combined and add salt and pepper to taste. Chill and serve. ( Although my son likes it best when it is still a little warm)
Chipotle Maple Acorn Squash
2 acorn squash, peeled and cut into 1″ pieces
1/3 c maple syrup
1 canned chipotle pepper chopped plus 1 T adobe sauce (canned chipotle peppers in adobe sauce can be found in your supermarket in the latin/mexican section)
1T olive oil
1/2 t salt
Preheat oven to 400.Mix together maple syrup, olive oil, adobe sauce and chipotle pepper in a medium sized bowl. Add squash and toss to coat. Place on a baking sheet lined with aluminum foil, bake for 20-30 minutes(or until fork tender), turning once. Serve.
Mmm homemade cranberry sauce, I refuse to eat the canned stuff and why when it is so simple to make your own. Since you are making your own, why not make it a drunken cranberry, your turkey deserves a drink too.
Spiced Rum Cranberry Sauce
1 bag fresh cranberries, washed and drained
1/2 c spiced rum
1 c sugar
1/2 c orange juice
1/2 t orange zest
1/4 t ground ginger
1/4 t salt
Heres the easy part, add all ingredients to a saucepan, bring to a boil, reduce to a simmer and cook for 20 minutes, stirring occasionally. pour into a bowl, cover and refrigerate until ready.
This is a yummy side dish or a meatless main meal, would also be a lovely side for Thanksgiving or Christmas.
Roasted Vegetable Orzo with Parmesan Cheese
1 package orzo pasta cooked and drained
I cup chopped eggplant
I cup chopped and peeled acorn or butternut squash
1/2 cup carrots chopped
1/2 cup chopped bell peppers, I used yellow and red
1/2 cup cherry tomatoes
1/2 c chopped onion
2T olive oil
1 cup grated parmesan cheese
salt and pepper
Preheat the oven to 400 degrees
Toss all chopped vegetables with 1 T olive oil and season with salt and pepper. Spread on a sheet pan and put into the oven for about 15-20 minutes or until vegetables are fork tender.
Add vegetables to a large bowl and add in cooked and drained pasta, 1 T olive oil, lemon juice, parmesan cheese and salt and pepper. Serve.
*Use what you have on hand this is a great way to use up leftover vegetables, be creative.
This weekend my friends stopped over and it ended up being an unplanned girls night in. Luckily they thought to bring the makings for one of our favorite but under utilized drinks, Beer Ritas. We discovered this recipe over 10 years ago, but sometimes we forget about it, it is a Margarita made with beer and limeade instead of that weird pre made Margarita mix with the funny after taste. It’s just as easy but much more refreshing and delicious. I am going to stock up and keep some limeade in my freezer, you never know when you need the makings for an instant party. Pairs perfectly with salsa and chips.
1 can or 6oz frozen limeade concentrate (we used Minute Maid)
1 can or 6 oz Tequila
1 can or 6 oz water
1 12 oz bottle of light beer, we used Corona Light
Empty the can of limeade into a blender or pitcher, refill the can with Tequila, and add, than refill with water and add. Pour in one bottle of beer and stir or blend in a blender. Serve over ice in salt rimmed glasses. To make salt rimmed glasses, run a lime wedge around the rim of a glass and dip into salt poured on a small plate.