If you’ve got some already made meatballs, this is a snap! A few weeks ago, I had made some smallish meatballs with beef, ground sausage, spices, breadcrumbs, and egg. I made a double dose and froze half of them. I pulled them out for this recipe.
Dipping Sauce Ingredients:
3 T. soy sauce
1 1/2 t. sesame oil
1 1/2 T. fresh lime juice
1 1/2 T. water
1 T. chopped green onions
8 oz. ground pork
2 oz. Mexican chorizo, sliced
3 c. sliced onions
2 c. sliced peppers
1/2 t. cumin
1/2 t. chili powder
Cook the pork and chorizo until browned. Remove with a slotted spoon and set aside.
In the same pan, add the onions, peppers, cumin, chili powder and salt. Cook until tender. Return pork mixture to the pan and cook for a few more minutes.
Serve in a tortilla and top with the various toppings.
The noodles here are the eggplant.
3 Italian eggplants, sliced and salted
1 lb. ground beef
Shredded mozzarella cheese
Preheat the oven to 350.
Grill the eggplant slices and set aside.
Brown the beef. Add seasonings. Add the marinara sauce.
Butter a casserole dish.
Cover the bottom with a layer of eggplant.
Put a single layer of prosciutto over the eggplant.
Cover with the meat mixture.
Cover with mozzarella cheese.
Finish off with another layer of eggplant.
Sprinkle some more mozzarella cheese on top. Add some parmesan cheese.
Place it in the oven for about 15 minutes or until the cheese begins to turn golden.
This is a wonderful sauce that can be used on chicken and pork.
8 oz. sliced mushrooms
4 garlic cloves, minced
1/2 c. chicken broth
1 c. half and half
1/4 c. grated Parmesan cheese
Add the garlic to the pan in some olive oil and cook until soft. Add the mushrooms and continue cooking until they have released their water and softened.
Add the chicken broth and cook for a few minutes until the broth has reduced a bit. Add the half and half and cook for a few more minutes. Add the parmesan cheese and chopped parsley and stir until the cheese has melted. Taste the sauce and adjust the seasonings.
These were really good – and always, really easy! The important thing is to plan ahead and marinate them for at least 6 hours!
2 bone in pork chops
1/3 c. white vinegar, divided
1/3 c. soy sauce
2 T. brown sugar
2 T. canola oil
2 bay leaves
1/2 red onion, thinly sliced
1/2 serano chile, seeds removed (wear gloves!)
1/4 c. thinly sliced green onions
Combine 2 T. vinegar, soy sauce, brown sugar, oil, bay leaves, red onions and serano chile in a Ziploc bag. Add the pork chops and mix well to coat the chops. Marinate in the refrigerator for several hours.
Remove the pork chops and onions from the bag. Strain the liquid into a sauce pan, discarding the solids.
Add the rest of the vinegar to the strained marinade. Reduce it down to about half on the stove, resulting in a syrupy consistency.
Heat the grill. Grill the chops well on both sides, brushing them with the reduce marinade.
Plate the chops. Top with the onions and green onions. Pour the remaining marinade over the top.
This is so simple, but yet so tasty! It’s a perfect outdoor cooking event!
1 red pepper, sliced into thin rings
1 green pepper, sliced into thin rings
1 yellow onion, cut into rings
1 fennel bulb, sliced
Salt and pepper
Grill the sausages until done. Slice into bite size pieces.
Coat the vegetables with olive oil. Sprinkle salt and pepper to taste. Grill the vegetables. We used a grill basket for the onions and fennel so that they wouldn’t fall through the slats. When done, cut them into smaller pieces.
Mix everything together and serve.
This was good – a bit plain, but tasty enough. It’s pretty healthy, too! This would be good served over some noodles or rice as well.
1 lb. shrimp
3 Italian sausages, cut up
1 red bell pepper, chopped
1 green bell pepper, chopped
1/2 yellow onion, diced
1 zucchini, chopped
1/4 c. chicken broth
2 garlic cloves, minced
Red pepper flakes
Dash of seafood seasoning, such as Old Bay
1 T. chopped parsley
Cook the sausage until cooked through. Remove from pan and set aside.
Add some olive oil to the pan. Season the shrimp with the seafood seasoning. Cook until opaque and pink. Remove from pan and set aside.
Add more olive oil if needed. Cook the peppers and onions until soft. Season with salt & pepper. Add the sausage and zucchini and cook until the zucchini softens. Add in the garlic. Return the shrimp back to the pan. Add the chicken broth and red pepper flakes and parsley. Stir well to combine.