A favorite around here. It's hard to keep it around for very long.
Be careful when you are chopping fresh peppers, as the juices can be quite irritating to your skin (especially if you touch your eyes). You can use latex gloves to protect your hands, or I've even used a sandwich bag on my left hand to hold the pepper while I cut it in chunks before putting it in the food processor. The juices can also be quite irritating to your throat when you are cutting a lot of peppers at a time, and can cause lots of coughing. I stir them immediately into the tomatoes to limit this problem.
Homemade Salsa
3 or 4 Jalapeño Peppers, finely chopped
3 or 4 Serrano Peppers, finely chopped
1 large Red Onion, finely chopped
1 large Bell Pepper, finely chopped
1 bunch Cilantro, chopped
2 @ 28 oz cans Crushed Tomatoes
1 Avocado, finely chopped
Begin by putting the Crushed Tomatoes into a large bowl.
I chop everything in my Cuisinart, but it can all be done by hand if you prefer.
Chop Peppers, Onion, Bell Pepper and Cilantro, stirring them into the Tomatoes.
Finely chop Avocado and stir into finished Salsa.
You can control the heat by using or not using the seeds in the peppers.
It will also depend on the spiciness of the peppers you buy. You never really know what you'll get in the store.
You may keep the seeds out at first, and stir them in to get the degree of heat you prefer.
Saturday, January 9, 2016
Spicy Mexican Shredded Beef
adapted from Allrecipes.com
This sounds like it might be too spicy, but once it cooks and gets all mixed into the meat, it's really quite delicious. Surprisingly, nobody complained it was too spicy.
Spicy Mexican Shredded Beef
4 lb Chuck Roast or Sirloin Tip
(seasoned with salt & pepper)
2 TBS Olive Oil
1 large Onion, chopped
1 1/2 cups Fire roasted Green Chiles,diced (7 oz can plus 4 oz can)
1 tsp Chile Powder
1 tsp Cayenne Powder
1 tsp Garlic Powder
5 oz Hot Pepper Sauce (I used 4 oz Frank's and 1 oz Tobasco)
chicken broth (or water)
Trim off excess fat from meat, cutting into several large pieces; season generously with salt & pepper.
Heat oil in large skilled over medium heat. Sear meat in hot oil, browning on all sides.
Place chunks of seared meat in crockpot.
Saute chopped onions in hot skillet, browning a bit to bring out the flavor.
Put onions in crockpot along with green chiles, chile powder, cayenne pepper, garlic powder and hot pepper sauce.
Add enough chicken broth (or water) to come up about half way up the meat.
Cook on High setting for 6 hours, making sure there is always some liquid in the bottom.
Reduce to low and cook for 2 more hours.
Shred meat, and mix well into the sauce.
Serve for tacos or burritos.
This is great with grilled corn tortillas along with lettuce, tomatoes, chopped onions, guacamole and sour cream.
It also makes a great rice bowl!
This sounds like it might be too spicy, but once it cooks and gets all mixed into the meat, it's really quite delicious. Surprisingly, nobody complained it was too spicy.
Spicy Mexican Shredded Beef
4 lb Chuck Roast or Sirloin Tip
(seasoned with salt & pepper)
2 TBS Olive Oil
1 large Onion, chopped
1 1/2 cups Fire roasted Green Chiles,diced (7 oz can plus 4 oz can)
1 tsp Chile Powder
1 tsp Cayenne Powder
1 tsp Garlic Powder
5 oz Hot Pepper Sauce (I used 4 oz Frank's and 1 oz Tobasco)
chicken broth (or water)
Trim off excess fat from meat, cutting into several large pieces; season generously with salt & pepper.
Heat oil in large skilled over medium heat. Sear meat in hot oil, browning on all sides.
Place chunks of seared meat in crockpot.
Saute chopped onions in hot skillet, browning a bit to bring out the flavor.
Put onions in crockpot along with green chiles, chile powder, cayenne pepper, garlic powder and hot pepper sauce.
Add enough chicken broth (or water) to come up about half way up the meat.
Cook on High setting for 6 hours, making sure there is always some liquid in the bottom.
Reduce to low and cook for 2 more hours.
Shred meat, and mix well into the sauce.
Serve for tacos or burritos.
This is great with grilled corn tortillas along with lettuce, tomatoes, chopped onions, guacamole and sour cream.
It also makes a great rice bowl!
Thursday, May 21, 2015
Spaghetti Sauce
This is a regular feature on our menu, whether it be for Spaghetti, Lasagna or Mostaccioli. We love our pasta. I usally make a 3 lb batch so we have some for leftovers. This freezes beautifully.
Spaghetti Sauce
1 lb Ground Beef
1/4 lb Mild Italian Sausage
1/4 lb Hot Italian Sausage
1/2 medium Onion, chopped
2 cloves Garlic, crushed
1 28 oz can Crushed Tomatoes
1 TBS Italian Seasoning *(see recipe below)
1/2 tsp Sea Salt
1/4 tsp Black Pepper
splash Red Wine
{1 - 2 TBS Tomato Paste if needed}
Brown ground beef and sausage together with onion and garlic.
Stir in crushed tomatoes, breaking up any chunks if it's a chunkier brand.
Add Italian seasoning, salt, pepper, and a splash of red wine.. Simmer for 15 - 20 minutes.
If the sauce seems too thin, stir in some tomato paste to the desired consistency. Simmer.
This is a great Italian Seasoning recipe. I keep a big jar full of this on hand all the time.
Italian Seasoning Blend
1/2 C dried Parsley
1/2 C dried Basil
1/4 C dried Oregano
2 TBS dried Rosemary
2 TBS dried Marjoram
1 TBS dried Thyme
1 TBS dried Savory
1 TBS Red Pepper Flakes
Mix together in a covered jar. Keep in a cool, dry place.
Spaghetti Sauce
1 lb Ground Beef
1/4 lb Mild Italian Sausage
1/4 lb Hot Italian Sausage
1/2 medium Onion, chopped
2 cloves Garlic, crushed
1 28 oz can Crushed Tomatoes
1 TBS Italian Seasoning *(see recipe below)
1/2 tsp Sea Salt
1/4 tsp Black Pepper
splash Red Wine
{1 - 2 TBS Tomato Paste if needed}
Brown ground beef and sausage together with onion and garlic.
Stir in crushed tomatoes, breaking up any chunks if it's a chunkier brand.
Add Italian seasoning, salt, pepper, and a splash of red wine.. Simmer for 15 - 20 minutes.
If the sauce seems too thin, stir in some tomato paste to the desired consistency. Simmer.
This is a great Italian Seasoning recipe. I keep a big jar full of this on hand all the time.
Italian Seasoning Blend
1/2 C dried Parsley
1/2 C dried Basil
1/4 C dried Oregano
2 TBS dried Rosemary
2 TBS dried Marjoram
1 TBS dried Thyme
1 TBS dried Savory
1 TBS Red Pepper Flakes
Mix together in a covered jar. Keep in a cool, dry place.
Tuesday, May 12, 2015
Mozzarella Meatballs in Barbecue Sauce
These meatballs are great served over rice. They also make a great appetizer.
I found this recipe in a great cookbook called Fix, Freeze, Feast. I've enjoyed many of the recipes in it.
Mozzarella Meatballs
2 Lbs Ground Beef
1 C Dry Bread Crumbs
1/4 C Milk
1 Egg,
1/4 C Onion, finely chopped
6 cloves Garlic, minced
1 tsp Sea Salt
1/2 tsp Black Pepper
5 sticks of Mozzarella String Cheese, cut into 40 cubes
Unwrap string cheese* and cut each stick into 8 pieces. Put cheese cubes into freezer until it's time to form the meatballs.
Preheat oven to 500 degrees.
Cover cookie sheets/Jellyroll pans with heavy duty foil.
In a large bowl, mix together ground beef, bread crumbs, milk, egg, onion, garlic, salt and pepper with your hands, thoroughly combining.
Shape into 1" meatballs around each piece of cheese, sealing meatballs well to keep cheese from oozing out.
Place close together on foil covered, rimmed baking sheets.
Bake for 15 minutes in 400 degree oven.
Remove from oven and cool.
*String cheese shortcut - unwrap string cheese in full sheets, grabbing the tabs at the top and pulling them down a little at a time until they are all open. Lay the cheese logs together and chop into small chunks. This is much faster than peeling each individual package open and chopping each one separately.
Barbecue Sauce
1 1/3 C Ketchup
2/3 C Red Wine Vinegar
2/3 C Worcestershire Sauce
2/3 C Brown Sugar
2 tsp Garlic, minced
1 TBS Onion, finely chopped
1 tsp Dry Mustard
3/4 tsp Black Pepper
While meatballs are baking and cooling, mix ketchup, vinegar, Worcestershire sauce, brown sugar , garlic, onion, mustard and pepper in a large saucepan. Add meatballs and simmer until ready to serve.
Freezer Cooking size batch:
This uses the 6 lb tray of ground beef like they sell at Costco.
I freeze this into 3 batches for our family. It can easily be divided into 6 batches or however you choose to divide it.
Mozzarella Meatballs
6 lbs Ground Beef
3 C Dry Bread Crumbs
2/3 C Milk
4 Eggs
3/4 C Onion, finely chopped
2 TBS minced Garlic
1 TBS Sea Salt
2 tsp Black Pepper
15 sticks of Mozzarella String Cheese, cut into 120 cubes
Unwrap string cheese* and cut each stick into 8 pieces and place in freezer while you prepare the meatball mixture.
Cover rimmed baking sheets with heavy duty foil and heat oven to 500 degrees.
Mix together ground beef, bread crumbs, milk, eggs, onion, garlic, salt and pepper. Mix thoroughly.
Shape into 1" balls around each chunk of string cheese. Place close together on foil covered rimmed baking sheets.
Bake at 500 degrees for 15 minutes.
Cool.
While meatballs are baking and cooling, prepare barbecue sauce.
If you are making these as an appetizer, a half recipe of sauce is sufficient.
Barbecue Sauce
4 C Ketchup
2 C Red Wine Vinegar
2 C Worcestershire sauce
2 C Brown Sugar
1/4 C Onion, finely chopped
1 TBS Dry Mustard
2 tsp Black Pepper
Mix ingredients together and divide into Gallon Freezer Bags. Divide meatballs evenly into bags with the sauce.
Freeze.
Thaw in refrigerator overnight.
Pour meatballs and sauce into baking dish. Bake uncovered in 350 degree oven for 30 minutes, until heated through.
Serve over rice or noodles.
You may also heat these in a Crockpot until heated through.
Pour all the meatballs into Crockpot and pour sauce over the top. Heat through.
I found this recipe in a great cookbook called Fix, Freeze, Feast. I've enjoyed many of the recipes in it.
Mozzarella Meatballs
2 Lbs Ground Beef
1 C Dry Bread Crumbs
1/4 C Milk
1 Egg,
1/4 C Onion, finely chopped
6 cloves Garlic, minced
1 tsp Sea Salt
1/2 tsp Black Pepper
5 sticks of Mozzarella String Cheese, cut into 40 cubes
Unwrap string cheese* and cut each stick into 8 pieces. Put cheese cubes into freezer until it's time to form the meatballs.
Preheat oven to 500 degrees.
Cover cookie sheets/Jellyroll pans with heavy duty foil.
In a large bowl, mix together ground beef, bread crumbs, milk, egg, onion, garlic, salt and pepper with your hands, thoroughly combining.
Shape into 1" meatballs around each piece of cheese, sealing meatballs well to keep cheese from oozing out.
Place close together on foil covered, rimmed baking sheets.
Bake for 15 minutes in 400 degree oven.
Remove from oven and cool.
*String cheese shortcut - unwrap string cheese in full sheets, grabbing the tabs at the top and pulling them down a little at a time until they are all open. Lay the cheese logs together and chop into small chunks. This is much faster than peeling each individual package open and chopping each one separately.
Barbecue Sauce
1 1/3 C Ketchup
2/3 C Red Wine Vinegar
2/3 C Worcestershire Sauce
2/3 C Brown Sugar
2 tsp Garlic, minced
1 TBS Onion, finely chopped
1 tsp Dry Mustard
3/4 tsp Black Pepper
While meatballs are baking and cooling, mix ketchup, vinegar, Worcestershire sauce, brown sugar , garlic, onion, mustard and pepper in a large saucepan. Add meatballs and simmer until ready to serve.
Freezer Cooking size batch:
This uses the 6 lb tray of ground beef like they sell at Costco.
I freeze this into 3 batches for our family. It can easily be divided into 6 batches or however you choose to divide it.
Mozzarella Meatballs
6 lbs Ground Beef
3 C Dry Bread Crumbs
2/3 C Milk
4 Eggs
3/4 C Onion, finely chopped
2 TBS minced Garlic
1 TBS Sea Salt
2 tsp Black Pepper
15 sticks of Mozzarella String Cheese, cut into 120 cubes
Unwrap string cheese* and cut each stick into 8 pieces and place in freezer while you prepare the meatball mixture.
Cover rimmed baking sheets with heavy duty foil and heat oven to 500 degrees.
Mix together ground beef, bread crumbs, milk, eggs, onion, garlic, salt and pepper. Mix thoroughly.
Shape into 1" balls around each chunk of string cheese. Place close together on foil covered rimmed baking sheets.
Bake at 500 degrees for 15 minutes.
Cool.
While meatballs are baking and cooling, prepare barbecue sauce.
If you are making these as an appetizer, a half recipe of sauce is sufficient.
Barbecue Sauce
4 C Ketchup
2 C Red Wine Vinegar
2 C Worcestershire sauce
2 C Brown Sugar
1/4 C Onion, finely chopped
1 TBS Dry Mustard
2 tsp Black Pepper
Mix ingredients together and divide into Gallon Freezer Bags. Divide meatballs evenly into bags with the sauce.
Freeze.
Thaw in refrigerator overnight.
Pour meatballs and sauce into baking dish. Bake uncovered in 350 degree oven for 30 minutes, until heated through.
Serve over rice or noodles.
You may also heat these in a Crockpot until heated through.
Pour all the meatballs into Crockpot and pour sauce over the top. Heat through.
Sweet & Sour Meatballs
This is a tasty recipe I adapted from another allrecipes.com recipe.
This is great as an hours devour, and as a main dish served over rice.
Sweet & Sour Meatballs
1 lb Ground Beef
1 Egg
1 small Onion, chopped
1 C dry Bread Crumbs
1/2 tsp Sea Salt
1/4 tsp Black Pepper
Mix together ingredients and scoop onto foil covered cookie sheet with cookie scoop. Roll by hand to smooth them out a bit. Place close together on foil covered cookie sheet.
Bake at 400 degrees for 20-25 minutes until done.
Sweet & Sour Sauce
1 C Water
1/2 C Cider Vinegar
1/2 C Ketchup
2 TBS Cornstarch
1 C Brown Sugar
2 TBS Soy Sauce
While meatballs cook, Stir together sauce ingredients in a large saucepan. Simmer on stove and allow to thicken. Stir meatballs into sauce and warm through.
Option;
You may saute large chunks of onion and bell pepper and add to the sauce with chunks of pineapple, simmering until ready to serve.
6 X recipe for Costco tray of Ground Beef.
Sweet & Sour Meatballs
6 LBS Ground Beef
6 Eggs
3 large Onions, chopped
6 C dried Bread Crumbs
1 TBS Sea Salt
1 1/2 tsp Black Pepper
Mix ingredients together until blended.
Scoop onto foil covered cookie sheets, placing close together. Roll in your hands a bit to smooth balls.
Bake at 400 degrees for 25-30 minutes until done.
Add meatballs to sauce and simmer together until served.
Sweet & Sour Sauce
6 C Water
3 C Cider Vinegar
3 C Ketchup
3/4 C Cornstarch
6 C Brown Sugar
3/4 C Soy Sauce
This is great as an hours devour, and as a main dish served over rice.
Sweet & Sour Meatballs
1 lb Ground Beef
1 Egg
1 small Onion, chopped
1 C dry Bread Crumbs
1/2 tsp Sea Salt
1/4 tsp Black Pepper
Mix together ingredients and scoop onto foil covered cookie sheet with cookie scoop. Roll by hand to smooth them out a bit. Place close together on foil covered cookie sheet.
Bake at 400 degrees for 20-25 minutes until done.
Sweet & Sour Sauce
1 C Water
1/2 C Cider Vinegar
1/2 C Ketchup
2 TBS Cornstarch
1 C Brown Sugar
2 TBS Soy Sauce
While meatballs cook, Stir together sauce ingredients in a large saucepan. Simmer on stove and allow to thicken. Stir meatballs into sauce and warm through.
Option;
You may saute large chunks of onion and bell pepper and add to the sauce with chunks of pineapple, simmering until ready to serve.
6 X recipe for Costco tray of Ground Beef.
Sweet & Sour Meatballs
6 LBS Ground Beef
6 Eggs
3 large Onions, chopped
6 C dried Bread Crumbs
1 TBS Sea Salt
1 1/2 tsp Black Pepper
Mix ingredients together until blended.
Scoop onto foil covered cookie sheets, placing close together. Roll in your hands a bit to smooth balls.
Bake at 400 degrees for 25-30 minutes until done.
Add meatballs to sauce and simmer together until served.
Sweet & Sour Sauce
6 C Water
3 C Cider Vinegar
3 C Ketchup
3/4 C Cornstarch
6 C Brown Sugar
3/4 C Soy Sauce
Stir together in large saucepan. Simmer on stove until thickened. Add meatballs and simmer together until ready to serve.
If you are serving as an hours devour, you may not need the 6 X sauce recipe. You may only need 4 X the regular amount. Use your own judgement.
Spicy Italian Meatballs
Meatballs
We love our meatballs.
Here are some of our favorites.
I found this recipe on allrecipes.com and adapted it a bit. It became an instant favorite.
Spicy Italian Meatballs
1 LB Ground Beef
1/2 tsp Sea Salt
1 small Onion, diced
1/2 tsp Garlic Powder or 1 large clove Garlic, crushed
1 1/2 tsp Italian Seasoning (see my recipe below)
3/4 tsp Dried Oregano
3/4 tsp Red Pepper Flakes
1 dash Frank's RedHot sauce (or other hot sauce)
1 1/2 TBS Worcestershire Sauce
1/3 C Milk
1/4 C Parmesan Cheese
1/2 C Seasoned Bread Crumbs
Heat oven to 400 degrees.
Mix together all ingredients until well blended.
Cover a jellyroll pan/cookie sheet with foil if you want easy clean-up.
Form into 1" balls using a cookie scoop, or shaping by hand.
Bake in preheated oven for 20-25 minutes, until cooked through.
Simmer in Marinara sauce (see easy recipe below) while you prepare your pasta.
I normally double or triple this recipe and freeze extras for another meal if I have any.
Here is a 6X version for a full tray of Ground Beef from Costco
Spicy Italian Meatballs
6 LB Ground Beef
1 TBS Sea Salt
3 large Onions, diced
1 TBS Garlic Powder or 6 large cloves fresh garlic, crushed
3 TBS Italian Seasoning (see my recipe below)
1 1/2 TBS Dried Oregano
1 1/2 TBS Red Pepper Flakes
6 dashes Frank's RedHot Sauce (or other hot sauce)
2/3 C Worcestershire Sauce
2 C Milk
1 1/2 C Parmesan Cheese
3 C Bread Crumbs
Cover jelly roll pans with heavy duty foil. Scoop meatballs with cookie scoop onto foil covered cookie sheets. Roll in your hands just a bit to even them out. You can put them close together on the cookie sheets, almost touching. Bake for 25 minutes or until cooked through. Simmer meatballs in Marinara (see easy recipe below) and serve over pasta.
Italian Seasoning Blend
1/2 C dried Parsley
1/2 C dried Basil
1/4 C dried Oregano
2 TBS dried Rosemary
2 TBS dried Marjoram
1 TBS dried Thyme
1 TBS dried Savory
1 TBS Red Pepper Flakes
Mix together in a covered jar. Keep in a cool, dry place.
Easy Marinara
This recipe is probably enough for about a 1 lb recipe of meatballs
1 28 oz can Crushed Tomatoes
1 TBS Italian Seasoning
1/2 tsp Sea Salt
1/4 tsp Black Pepper
If you are making a huge batch of meatballs, you may only need 4 X the sauce, not 6 X.
If you are serving meatballs as an hours devours, you won't need it very saucy. A 3 X recipe should work well.
I found this recipe on allrecipes.com and adapted it a bit. It became an instant favorite.
Spicy Italian Meatballs
1 LB Ground Beef
1/2 tsp Sea Salt
1 small Onion, diced
1/2 tsp Garlic Powder or 1 large clove Garlic, crushed
1 1/2 tsp Italian Seasoning (see my recipe below)
3/4 tsp Dried Oregano
3/4 tsp Red Pepper Flakes
1 dash Frank's RedHot sauce (or other hot sauce)
1 1/2 TBS Worcestershire Sauce
1/3 C Milk
1/4 C Parmesan Cheese
1/2 C Seasoned Bread Crumbs
Heat oven to 400 degrees.
Mix together all ingredients until well blended.
Cover a jellyroll pan/cookie sheet with foil if you want easy clean-up.
Form into 1" balls using a cookie scoop, or shaping by hand.
Bake in preheated oven for 20-25 minutes, until cooked through.
Simmer in Marinara sauce (see easy recipe below) while you prepare your pasta.
I normally double or triple this recipe and freeze extras for another meal if I have any.
Here is a 6X version for a full tray of Ground Beef from Costco
Spicy Italian Meatballs
6 LB Ground Beef
1 TBS Sea Salt
3 large Onions, diced
1 TBS Garlic Powder or 6 large cloves fresh garlic, crushed
3 TBS Italian Seasoning (see my recipe below)
1 1/2 TBS Dried Oregano
1 1/2 TBS Red Pepper Flakes
6 dashes Frank's RedHot Sauce (or other hot sauce)
2/3 C Worcestershire Sauce
2 C Milk
1 1/2 C Parmesan Cheese
3 C Bread Crumbs
Cover jelly roll pans with heavy duty foil. Scoop meatballs with cookie scoop onto foil covered cookie sheets. Roll in your hands just a bit to even them out. You can put them close together on the cookie sheets, almost touching. Bake for 25 minutes or until cooked through. Simmer meatballs in Marinara (see easy recipe below) and serve over pasta.
Italian Seasoning Blend
1/2 C dried Parsley
1/2 C dried Basil
1/4 C dried Oregano
2 TBS dried Rosemary
2 TBS dried Marjoram
1 TBS dried Thyme
1 TBS dried Savory
1 TBS Red Pepper Flakes
Mix together in a covered jar. Keep in a cool, dry place.
Easy Marinara
This recipe is probably enough for about a 1 lb recipe of meatballs
1 28 oz can Crushed Tomatoes
1 TBS Italian Seasoning
1/2 tsp Sea Salt
1/4 tsp Black Pepper
If you are making a huge batch of meatballs, you may only need 4 X the sauce, not 6 X.
If you are serving meatballs as an hours devours, you won't need it very saucy. A 3 X recipe should work well.
Friday, November 18, 2011
Thankful
Thanksgiving is coming up next week. I'm very happy to be home this year, as we have been away for the last two Thanksgiving holidays to be with our relatives in San Diego.
Don't get me wrong.... those were great times, and I loved the opportunity to be together! I really do love having Thanksgiving at home, cooking and cooking and cooking for my family and our guests.
This year I won't be able to crazilly obsess over everything like I tend to. A minor surgery has slowed me down a bit. I've been very thankful for this opportunity to slow down.
It's good to have a chance to stop and have time to think about life and priorities and people and all that good stuff. I'm so blessed, and sometimes I just get too busy to realize how blessed I am. It's good to slow down.
Don't get me wrong.... those were great times, and I loved the opportunity to be together! I really do love having Thanksgiving at home, cooking and cooking and cooking for my family and our guests.
This year I won't be able to crazilly obsess over everything like I tend to. A minor surgery has slowed me down a bit. I've been very thankful for this opportunity to slow down.
It's good to have a chance to stop and have time to think about life and priorities and people and all that good stuff. I'm so blessed, and sometimes I just get too busy to realize how blessed I am. It's good to slow down.
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