savory baked meatballs - and BBQ sauce

In an effort to keep my new year's resolution of bringing lunch to work at least 3 days of the week (how sad is that?) I've been spending quite a bit of my break on Pinterest in search of recipes.  Here's one I found, made, and loved so much that I finished it off before I got a picture...so, you'll have to be happy with this one:

1 lb hamburger
2 eggs, beaten with 1/2 cup milk
1/2 cup grated Parmesan
1 cup panko or bread crumbs
1 small onion, minced
2 cloves garlic, minced
1/2 teaspoon oregano
1 teaspoon salt
freshly ground pepper to taste
1/4 cup minced fresh basil

Mix all ingredients with hands. Form into golfball sized meatballs (mine were a little bigger - about the size of clementines) and place on baking sheet covered in parchment paper. Bake at 350 degrees for 30 minutes.

I used panko breadcrumbs, which made for a good, solid meatball - but not very moist - so I made some "BBQ sauce" to go with.  I imagine if you used fresh breadcrumbs it would be more moist. 

Here's the recipe - and I use that term loosely - for the sauce:
Start with several good squirts of ketchup and add (to taste): Worcestershire sauce, brown sugar, cider vinegar, balsamic vinegar, steak sauce, yellow mustard, chili powder, onion powder, garlic salt, and Tabasco sauce. 

BBQ Wonton Tacos

These were based off a recipe from Hungry Girl. I didn't have the coleslaw mix so you won't see it in the picture, but I'll include it in the recipe.

8 small square wonton wrappers

4 oz shredded chicken breast

2 Tbsp BBQ sauce

3/4 cup dry coleslaw mix

2 Tbsp Sesame Ginger dressing

2 Tbsp chopped cilantro

1. Preheat oven to 400'F. To make wonton shells, spray the inside and outside walls of a deep square or rectangular baking pan with non-stick spray. Evenly drape wonton wrappers over the pan's walls on a diagonal, making triangle-shaped "shells." (Do not overlap. Use multiple pans or cook in batches if needed.) Bake 3-4 minutes, until just crispy enough to hold their shape. Remove pan from oven and set aside to cool.

2. Combine chicken and BBQ sauce in a bowl and mix well. Set aside.

3. In a microwave-safe bowl, combine coleslaw mix, dressing and cilantro. Mix well. Microwave 45 sec, until slightly softened. Set aside.

4. ASSEMBLY: Spray a baking sheet with nonstick spray. Carefully fill each wonton shell with heaping Tbsp of BBQ chicken and a heaping Tbsp of cilantro slaw. Lay filled wontons gently on their sides on the baking sheet. Spray the upward-facing sides of the wonton shells lightly with non-stick spray if desired (supposedly for added crispiness). Bake for about 5 minutes, until warm and crunchy. 

Makes: 2 servings (4 wonton tacos per serving)

Fiesta Bites

I made these up the other night--healthy, yummy, and filling. Ideal as an appetizer, but easily a meal if you eat enough. :)

 

1 package frozen sweet corn

1 can black beans, rinsed and drained

2 medium tomatoes, chopped

1 avocado

1 Tbsp lemon juice

1/4 cup favorite salsa

Tostitos Baked Scoops Tortilla Chips

Cook the corn in the microwave 3 minutes. Meanwhile, pit and chop avocado and coat with lemon juice. Gently stir together corn, black beans, tomatoes, avocado, and salsa. 

Set out Scoops in a single layer on the serving tray. Spoon fiesta mix into each little bowl. Serve immediately.

You could probably add chopped cilantro or green onions to the mix, if you'd like.

Sesame Cheddar Sticks

A recent snack mix I was munching had these delightful little crunchies in them. After much squinting at the ingredients list, I determined they were sesame cheese sticks. Their savory goodness was so compelling that I had to find  a recipe. Here you go!


On top are the 1/2x3 inch size in the original recipe.
On bottom are the smaller bits I cut to use in a snack mix or as a salad topper.

 1 1/2 c all-purpose flour
1/2 tsp salt
2 Tbsp sesame seeds
1 c shredded cheddar cheese
1/2 c butter or margarine
3 Tbsp Worcestershire sauce
approx 2 tsp cold water

Preheat oven to 450'F.
In a mixing bowl, combine flour, salt and sesame seeds.
Cut in cheese and butter.
Sprinkle with Worcestershire sauce and water.
Stir together with fork until mixture clings together. (I had to add another 2 tsp of water.) Shape into two balls.
On a lightly floured board, roll one ball of dough out 1/4-inch thick. Cut into 3x1/2-inch strips. (Or smaller for the salad bits.)
Place on ungreased baking sheet and baking sheet and bake at 450'F 8-10 min until golden. (5-7 min for bits)
Remove to racks, cool. (They crisp up as they cool.) Repeat with other ball of dough.

Reuben Dip

It's the end of football tailgate season, but this yummy dip could also work well as an appetizer or snack.

1 can sauerkraut drained, rinsed, shaken dry and chopped
3 2-oz packages sliced corned beef, chopped
1-2 cups shredded Swiss cheese (the more, the better in my opinion)
1 16 oz bottle Thousand Island dressing (I used a 12 oz bottle)
Ritz (or other) crackers

Mix sauerkraut, corned beef, Swiss cheese and Thousand Island together. Pour into 8x8" pan. Bake at 350'F for 30 minutes until hot and bubbly. Serve with crackers.

If there's some left, I recommend topping it with fresh shredded Swiss cheese before re-heating.
The dip is on the salty side, so low-sodium crackers, etc. work great with it.

Mexican Rollups

8 oz cream cheese, softened
8 oz sour cream
4 oz diced green chili
4 oz chopped black olives
1 cup Mexican blend shredded cheese
1 Tbsp taco seasoning
6 flour tortillas
salsa/black bean dip/guacamole, for serving

Mix cream cheese, sour cream and taco seasoning. Fold in chopped green chili, olives and cheese. Spread over each tortilla. Roll up like a jelly-roll and wrap in plastic wrap. Chill in fridge for 3-4 hours. Unwrap and slice in approx 1/2-3/4" slices. Serve with salsa, black bean dip, guacamole, etc. for dipping.

Finger Foods #3 - Ham and Swiss Twists

1 package refrigerated pizza dough or 14 ounces fresh dough
6 very thin slices smoked ham
6 very think slices swiss cheese
Black Pepper

Preheat oven to 400 degrees.  Line baking sheets with parchment paper.  Unroll dough on cutting board or clean work surface; press into 16 x 12 inch rectangle.  Arrange a single layer of cheese slices over half of dough, cutting slices to fit as necessary.  Top with ham slices; sprinkle with pepper.  Fold remaining half o dough over ham and cheese layers, creating 12 x 8 inch rectangle.  Cut dough into 1/2 inch strips wide about 8 inches long.  Twist strips several times; place on prepared baking sheets.  Bake about 14 minutes or until golden brown.  Serve warm.  Makes about 22 twists. 

Varitions:
Spread a thin layer of honey mustard on dough before layering ham and swiss. 
Use thin strips of pear and gruyere as substitutes. 
Substitute mozzarella and strips of sun dried tomatoes and dried basil. 

Finger Foods #2 - Roasted Red Potato Bites

1 1/2 lbs red potatoes (about 15 small) **Note: we've used small yukon golds as well. Both are good.
1 c shredded cheese of choice
1/2 c mayo or sour cream (we prefer sour cream over mayo)
1/2 c sliced green onions
10 slices bacon, crisp cooked and crumbled
2 tablespoons chopped fresh basil

Preheat oven to 400 degrees. On large baking sheet arrange potatoes and bake 35 minutes or until tender.  Let stand until cool enough to handle.  Cut each potato in half, then cut thin slice from bottom of each potato half.  With small melon baller or spoon, scoop pulp from potatoes leaving 1/4 inch shell.  Place pulp in medium bowl; set shells aside.  Lightly mash pulp.  Stir in ingredients.  Spoon or pipe potato filling into potato shells.  Arrange filled shells on baking sheet and broil 3 minutes or until golden and heated through.

Finger Foods #1 - Mexican Tortilla Stacks

We have a glorious cookbook that is 100 Best Holiday Appetizers.  I'm going to share a couple of the recipes that we really enjoy that are also quick and easy for regular every day fare.

The first one is Mexican Tortilla Stacks.  It's versatile and adaptable. Plus you can make a lot ahead of time and then toss in the oven to warm.  AND they're easy clean up.

1/2 c salsa
1/2 c chopped cooked chicken
1/4 c sour cream
8 8-inch soft flour tortillas
1/2 c prepared guacamole
1/3 c refried beans
Shredded Cheese of choice (Mexican blend works well)
Sour Cream and Cilantro - optional

Preheat oven to 350 degrees.  Mix 1/4 cup salsa, chicken and sour cream in a small bowl.  Place 2 tortillas on ungreased cookie sheet; spread with salsa-chicken mixture.  Spread 2 more tortillas with guacamole and place on top of salsa-chicken mixture.  Mix refried beans with remaining salsa; spread onto 2 more tortillas ans place on top of guacamole.  Top each stack with remaining 2 tortillas; sprinkle with cheese.

Bake 8 to 10 minutes until cheese is melted and filling is hot.  Top with sour cream and cilantro if desired.  Cute each stack into 8 wedges. 

Enjoy!

Baked Spinach-Artichoke Dip

2 (6-oz) packages fresh baby spinach
1 Tbsp butter
1 (8-oz) package 1/3-less-fat cream cheese
1 garlic clove, minced
1 (14-oz) can artichoke hearts, drained, rinsed and chopped
1/2 cup sour cream
1/2 cup shredded mozzarella cheese, divided
Pita wedges, crackers or other things to dip

1. Preheat oven to 350'F. Microwave spinach in a large, microwave-safe bowl on HIGH 3 minutes or until wilted. Drain spinach well, pressing between paper towels. Chop spinach.
2. Melt butter in a nonstick skillet over medium-high heat. Add cream cheese and garlic; cook 3 to 4 minutes, stirring constantly, until cream cheese melts. Fold in spinach, artichokes, sour cream, and 1/4 cup mozzarella cheese; stir until cheese melt.
3. Transfer mixture to a 1-qt. shallow baking dish. Sprinkle with remaining 1/4 cup mozzarella cheese.
4. Bake at 350'F for 15 minutes or until hot and bubbly. Serve immediately with fresh pita wedges, crackers, etc.
Yield: 11 servings

Note: This dish can be assembled up to a day ahead. Store in an airtight container in the fridge, and then bake just before serving.

Summer Shrimp Crostini

24 cooked medium shrimp, thawed
1/2 c ketchup
4 tsp lime juice
1 1/2 Tbsp cilantro or parsley, finely chopped
2 green onions, finely chopped
dash of Tabasco, to taste
1/4 cup garlic & herb cheese spread (I used Alouette)
12 pieces thinly sliced baguette, toasted if desired

Combine ketchup, lime juice, cilantro, green onion and Tabasco in a medium bowl. (Remove tails from shrimp if not already off.) Add shrimp and stir gently to coat.

Spread cheese spread on each slice of baguette. Arrange 2 shrimp on each slice. Serve.

Pizza Swirls

1 package puff pastry sheets (2 sheets), thawed
24 slices pepperoni, divided (I think this is larger slices, I used the pre-packaged smaller slices and needed the whole package)
2 cups Italian cheese mix (or 2 cups shredded mozzarella cheese + 1 cup grated Parmesan cheese)
Marinara sauce

Preheat oven to 400'F. Line several baking sheets with parchment paper. Set aside.

Unfold 1 sheet of puff pastry onto a lightly floured surface. Roll into a 9x13" rectangle.

Arrange half of the pepperoni in a single layer across puff pastry, leaving a 1" border on 1 long edge. (Don't worry if you don't have enough pepperoni to cover the entire surface, it won't matter once it's rolled.) Sprinkle 1 cup cheese over the dough (leaving the 1" edge clear).

Roll up jelly-roll style toward edge with border. Press long edge to seal. Slice into 1/2"-thick sections. Place 2" apart on prepared baking sheets. (Sprinkle with extra cheese, if desired-as pictured above.) Bake until golden 12-14 minutes.

Repeat with remaining ingredients.

Serve warm with marinare sauce for dipping, if desired.

Fruit Salsa with Cinnamon Chips

Fruit Salsa with whole wheat Cinnamon Chips

Fruit Salsa

3 cups chopped fruit-try different combinations: kiwi, berries, peaches, mango, apples*, etc. (I used strawberries, mango and Granny Smith apples)
3 Tbsp fruit preserves-any flavor

Combine chopped fruit and preserves. Chill until ready to serve.
*To keep apples from turning brown, always chop and add them last. If you are making the salsa a while ahead of time, dip the chopped apples in Sprite before adding. The citric acid keeps them from browning.

Cinnamon Chips

12 flour tortillas
3/4 cup granulated sugar, divided
3/4 tsp cinnamon, divided
butter flavor cooking spray (I didn't have this, so I used Pam.)

1. Preheat oven to 350'F. Place 1/4 cup sugar and 1/4 tsp cinnamon in a gallon-size Ziplock bag.
2. Place a tortilla on a clean counter, cutting board, or on a plate in the sink. Spray both sides with cooking spray. Place another tortilla on top and repeat, until you have 4 sprayed tortillas. Cut stack of 4 tortillas into wedges. (A pizza cutter works great.) Place wedges in the Ziplock bag with the cinnamon-sugar and shake to coat.
3. Arrange wedges in single layer on a large cookie sheet. Bake 8-10 minutes or until starting to turn golden brown. (They will become crispier as they cool.) If you want to turn wedges halfway through cooking, it makes a prettier chip, but isn't required. Let cool before serving (approx 15 min).
4. Repeat in two more batches of 4 tortillas, 1/4 cup sugar and 1/4 tsp cinnamon, each.

These are yummy enough to eat, even without the fruit salsa.

Don't have time to make cinnamon chips? Serve the fruit salsa with cinnamon graham crackers.

Bruschetta

There are numerous recipes out there for bruschetta that you're welcome to try. I've found, though, that measurements don't have to be exact. You can work with what you have and it will still taste delicious. So here is the "from memory" recipe:

Bruschetta

Slice a baguette (or french bread) and toast till golden-either in toaster or on cookie sheet under broiler, turning halfway through.

In a bowl, mix chopped tomatoes, a little bit of olive oil, a little more lemon juice, herbs if desired (basil is common in this dish), salt and pepper to taste.

On a cookie sheet, top bread rounds with tomato mixture, sprinkle shredded mozzarella on top. Cook under broiler until cheese is melted. Serve and enjoy.

You can also layer whole ingredients instead of chopping--bread, basil leaf, slice of tomato marinated in lemon juice/olive oil, slice of cheese, etc.

Reuben Rollups

Here's a quick and easy take on Reuben sandwiches from the 1973 Better Homes and Gardens Meals in Minutes.

Ingredients:
1 can crescent rolls (8 count)
1 package corned beef slices (located in the grocery store by the sandwich meats)
2 Swiss cheese slices, cut into 4 strips each
8 oz. sauerkraut, rinsed and well drained
1 Tbsp Thousand Island dressing

Directions:
Preheat oven as directed on crescent rolls.

Squeeze any excess juice out of sauerkraut. In a small bowl, mix with Thousand Island dressing.

On the wide end of crescent roll triangle, place 1 slice of corned beef, top with heaping tablespoon of sauerkraut and strip of Swiss cheese. Roll up and place on cookie sheet. Repeat for each roll.

Cook till golden brown. Let cool slightly (filling gets very hot) before serving warm.
Yield: 4 servings (2 rolls per serving)

*Cut everything in half (size-wise) to make Mini Reuben Rollup appetizers.

won ton nachos

Won Ton Chips
1 1-pound package wonton skins, cut diagonally

These can be baked in the oven or crisped in the microwave (although you may have to poke them with a fork so they don't puff up).


Homemade Cheese Whiz
1 lb processed cheese
1 (12 ounce) can evaporated milk
1 dash Tabasco sauce
1/2 teaspoon mustard

Cut cheese into small cubes. Melt everything together in microwave or on the stove. occasionally.

Beef Satay & Peanut Dipping Sauce

BEEF SATAY

1 lb beef (something about 1" thick, like a flank steak), sliced cross-grain into 3/8" strips

For marinade, combine:
1/2 c. coconut milk
1/2 c. lime juice
2 fresh red chilis, diced (or red pepper flakes, or cayenne)
3 stalks lemongrass (1 Tbsp. lemon juice)
3 garlic cloves, minced
2 tsp. ground corriander
1 tsp. ground cumin
1 tsp. ground cardamon
2 Tbsp. soy sauce
1 tsp. granulated sugar
lime zest

1. Mix the marinade in a gallon size Ziplock bag. Add sliced beef. Marinate for 2-24 hours.
2. Soak wooden skewers in water for at least 10 minutes. Turn on broiler.
3. Thread marinated meat onto soaked skewers. Brush with peanut oil, if desired. Broil till brown and tender (approximately 3 minutes per side). For easy cleanup, line the cookie sheet/broiler pan with tin foil.
Tastes great over Jasmine rice. Makes about 10 skewers.

PEANUT DIPPING SAUCE

Blend together to form a paste:
1/2 c. peanut butter
5 dried red chilis (or red pepper flakes)
8 small shallots (or one large onion, diced)
1 garlic clove, minced
8 almonds, ground
1 stalk lemongrass (1 tsp lemon juice)

Sautee sauce for 5 minutes.

Add:
1 c. coconut milk
2 tsp. lime juice
1 tsp. brown sugar
dash of salt.

Mix and serve with beef satay.

French Fries & Belgian-Style Dipping Sauce

Yet another entry from my America's Test Kitchen "Cooking for Two." The blurb on this one gave the science behind a couple of specific points: 1. Use Yukon Gold potatoes. The Russets turned tough; 2. Start with the oil at room temperature ("cold-start"). This makes them gold on the outside, creamy on the inside, and with about a third less oil absorbed than traditionally cooked fries; 3. If we don't touch the spuds for about 20 minutes after putting them in the pan, enough of a crust formed that we could stir them with no ill effects; 4. You don't have to rinse the cut potatoes, and since using golds, you don't have to peel them, just wash them good.


"You will need a 4-quart saucepan for this recipe; if your pan is larger, you may need more oil to cover the potatoes. For cooking oil, we like both peanut and vegetable oils because of their high smoke points and neutral flavor." (EP-I don't have a 4-qt sauce pan, so I just poured in enough oil to cover the potatoes in my 3-qt saucepan.)


FRENCH FRIES

1 1/2 lbs Yukon Gold potatoes (about 3 medium), sides squared off, cut lengthwise into 1/4-inch-thick batons
3 cups peanut or vegetable oil
Kosher salt

1. Combine the potatoes and oil in a 4-qt saucepan. Cook over high heat until the oil has reached a rolling boil, about 5 minutes. Continue to cook, without stirring, until the potatoes are limp but the exteriors are beginning to firm, 12-14 minutes.
2. Using tongs, stir the potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until the fries are golden and crisp, 5-10 minutes longer. Using a skimmer or slotted spoon, transfer the fries to a paper towel-lined plate. Season with salt to taste and serve immediately.

BELGIAN-STYLE DIPPING SAUCE

3 Tbsp mayonnaise
1 Tbsp ketchup
1/4-1/2 tsp hot sauce
1/4 tsp minced garlic
1/8 tsp salt


Whisk all ingredients together in a bowl. Makes about 1/4 cup.

Curried Chicken Skewers

Another recipe from my America's Test Kitchen "Cooking for Two" magazine. I didn't know if I liked curry or not, so I thought I would try this. I just marinated mine for 1 hour. It was a nice blend of honey/curry flavor that I found very tasty. I served mine with couscous.

CHICKEN
1 1/2 Tbsp honey
1 tsp curry powder
1/4 tsp salt
1/4 tsp paprika
1/8 tsp red pepper flakes
1/8 tsp garlic powder
2 (6-ounce) boneless, skinless chicken breasts, trimmed
Nonstick cooking spray
Wooden skewers

Combine the honey, curry powder, salt, paprika, pepper flakes, and garlic powder in a large bowl. Slice the chicken breasts on the bias into 1/2-inch-thick strips. (To make it easier to cut the chicken into thin, neat strips, place it in the freezer for 15 minutes.) Add the strips to the spice mixture and toss to coat. Cover the bowl and refrigerate for at least 1 hour or up to 24 hours.
Position the oven rack 6 inches from the broiler element and heat the broiler. Line a rimmed baking sheet with foil and spray with nonstick cooking spray. Weave the chicken evenly onto the skewers. Lay the skewers on the prepared baking sheet and cover the skewer ends with foil (to keep from burning).
Broil the skewers until the chicken is fully cooked and beginning to brown, about 10 minutes, flipping the skewers halfway through. Serve with sauce (see below).

Serves 2 as main dish, more if using it as an appetizer.

SAUCE
1/2 cup 2 percent Greek yogurt
2 Tbsp minced fresh mint
1 Tbsp water
1 scallion, sliced thin (optional)
1 small garlic clove, minced
salt and pepper

Combine the yogurt, mint, water, scallion, and garlic in a small bowl, and season with salt and pepper to taste. Cover and refrigerate until needed.

parmesan veggie dip

1 c plain yogurt
1/4 c shredded (grated would also work) Parmesan cheese
1/4 c sour cream
1/4 c mayo
1 t dijon mustard
1 t onion powder
1 t dill
1 t parsley
1 t garlic salt
1 dash Worchestershire sauce
salt and pepper to taste

Great with veggies or crackers (shredded Parmesan thickens up the dip).