Grandma Ellen's Meatballs

 

This recipe was shared with me by my friend MaryAlice. They are yummy meatballs covered in a sweet and tangy sauce, very easy to make. She always serves them over brown rice, so I am also including the recipe I use for making brown rice in the pressure cooker.

Grandma Ellen's Meatballs

1 1/2 lb. ground beef

3/4 c. oatmeal

2 eggs

1/2 c. milk

1 tsp. salt

pepper to taste

1 tsp. Worcestershire sauce

1 Tbsp. dried, minced onion

Mix all ingredients in a large bowl. Using a large scoop or your hands, form meatballs and place them on a baking sheet. 

Sauce:

1 c. brown sugar

1/2 c. vinegar

2 tsp. prepared mustard

1/2 c. barbecue sauce

2 tsp. Worcestershire  sauce

Mix sauce ingredients with a whisk until smooth then pour over raw meatballs in pan. You may have too much sauce to fit in the pan. Extra sauce can be heated in the microwave later. Don't overfill the baking sheet. (see Notes) Bake uncovered in a preheated 350 degree oven for 30-40 minutes. You want the meatballs to be a nice brown on top and the sauce to be thick. Serve over brown rice topped with the yummy sauce.

Brown Rice (for pressure cookers such as the Instant Pot)

2 c. brown rice

2 1/2 c. water

1/2 tsp. salt

Stir ingredients in the pot. Cook on high pressure for 25 minutes. Let rest 10 minutes before releasing the steam. Fluff and serve.

Notes: You can also scoop your meatballs into a 9x13 which will ensure you can cook all your sauce with the meat, but be aware your cooking time will increase by as much as 20 minutes.

Jenny

Sausage and Rice Skillet

This recipe is easy and satisfying.  It comes from a book called the I Hate To Cook Book and in there, it goes by the name Dr. Martin's Mix.  My family loved it.  It is sure to become one of the Cheater Pants Meals in my arsenal.

Sausage and Rice Skillet
Crumble 1 to 1 1/2 lbs. sausage in a skillet and brown it.  Pour off a little of the fat and add:
1 green pepper, chopped
1/2 c. chopped onion
2-3 celery sticks, chopped
2 c. raw rice
4 c. chicken broth (or water and bouillon cubes to make this amount)
1 Tbsp. Worcestershire sauce
1/2 tsp. salt

Turn vegetables and rice in the sausage drippings for a minute, then add the liquid.  Bring to a boil, reduce heat, cover and simmer for 20 min. or until rice is tender.

Notes: You don't see the green pepper in here, because I had a yellow one, and I neglected the celery and the children were happy about that, but don't count on it next time kids! (Depends on the number of distractions, as to how many mistakes I make in a recipe.  Frankly, its a miracle that anything turns out right around here ever.)

Jenny

Beef Stir Fry

This is a simple stir fry that "cheats" by using an Au Jus packet for making the beef sauce.  We really like it. 

Beef Stir Fry

1 lb. beef, cubed

2 c. chopped carrots

1/2 c. chopped onions

1/2 c. chopped celery

3/4  c. shredded cabbage

vegetable oil for frying

Sauce ingredients:

2 Tbsp. soy sauce

1 tsp. Asian seasoning

1 packet (1 oz.) Au Jus mix (we used Western Family brand)

2 Tbsp. cornstarch
2 c. cool water

1 Tbsp. oyster sauce (opt.)

Prepare vegetables and set aside.  Mix sauce ingredients in a small bowl with a whisk and set aside.  Heat oil in a wok or skillet and stir fry vegetables for a few minutes, then add the beef and stir fry until it is cooked through.  Add sauce to the pan and heat and stir until sauce thickens.  Serve over rice or noodles.

Notes:  I use Pampered Chef's Asian seasoning.  If you don't have any, you could substitute some garlic powder and ground ginger, or, you could serve this over plain ramen noodles and use part of the seasoning packet in place of the Asian seasoning. Taste for saltiness.  Add more or less soy sauce to taste. You can vary the vegetables to suit your taste too.  I think it would be easy to use a bag of California mix frozen vegetables with this.

Jenny

Green Pepper Steak

This recipe is from my home town cookbook.  I used to make it when we were in college using elk steak.  Now I add more beef and more vegetables to feed my crew.

Green Pepper Steak
1 lb. beef chuck or round, fat trimmed
1/4 c. soy sauce
1 clove garlic
1/2 tsp. ground ginger
Cut beef across the grain into thin strips, 1/4 inch thick.  Combine soy sauce, garlic, and ginger.  Add beef.  Toss and set aside while preparing vegetables.

1/4 c. oil
1 c. green onion, thinly sliced
1 c. green pepper, cut in 1 inch squares
2 stalks celery, thinly sliced
1 Tbsp. cornstarch
1 c. water
2 tomatoes, cut into wedges

 Heat oil in large frying pan.  Add beef and toss over high heat until browned.  If meat is not tender, cover and simmer for 30 min over low heat.  Turn heat up and add vegetables.  Cook about 10 min. or until vegetables are crisp.  Mix cornstarch with water.  Add to pan, stir and cook until thickened.  Add tomatoes and heat through, serve over rice.  Makes 4 servings.

Notes:  I substituted 1 1/2 c. sliced carrots for the celery this time, and found it yummy enough to want to add them in the future with the celery.  I used 2 lbs. of beef, but the same amount of soy sauce marinade.  I added the carrots after the beef, and simmered for 10 min. covered, before adding the other vegetables.  I also did not have fresh tomatoes, so I opened a can of whole tomatoes and used 4 of them, drained the juice into a bowl and added the cornstarch and water to that. Yum.

Jenny

Red Beans and Rice

I've tried several recipes for red beans and rice, but this one is my very favorite!  Makes my mouth water to type it out.  In the photo I have used a bulk sausage that has bacon in it.

Red Beans and Rice
1 1/2 c. bacon, chopped
1 lg. onion, diced
2 celery stalks, sliced
1 green pepper, chopped
2 garlic cloves, minced
1 bay leaf
dash hot pepper sauce
2 Tbsp. tomato paste
1 tsp. dried parsley flakes
1 (15 oz.) can kidney beans, (do not drain)
salt and pepper
cooked rice to serve

Place bacon in a saucepan and cook until fat starts to run.  Add onion, celery, green pepper and garlic. Cover and cook gently for 15 min. until softened.  Add bay leaf, hot pepper sauce, tomato paste, parsley and kidney beans.  Cover and simmer 30 min., stirring occasionally.  Salt and pepper to taste, remove bay leaf and serve over hot cooked rice.

Notes:  I've posted the original recipe, and this is what I like to do different: cook bacon (you can also use some bulk sausage) and drain most of the fat before adding the onion, pepper and garlic.  Because of the reduced fat, when you add the beans, you may want to add water to adjust the sauce consistency. Continue as directed.
Jenny

Crock Pot Rice

I came up with this to go along with an oven roasted meat dish.  It is a nice side dish, my kids enjoyed it and I like the crock pot convenience.

Crock Pot Rice
2 c. rice
4 c. water
1 can cream of chicken soup
2 Tbsp. dried minced onion
1 Tbsp. dried parsley flakes
1/2 tsp. seasoning salt

Stir all ingredients together in a crock pot.  Cook on high for 2 1/2-3 hours.  Stir and serve with seasoning salt.
Jenny

Easy Rice Pudding

Rice pudding is one of my comfort foods--a hug I give myself.  I love it freshly made and also warmed for breakfast the next day.  This recipe is the result of some recent experimenting to find the combination I like best.  It is easy and actually quite fast compared to other rice pudding recipes.

Easy Rice Pudding
1 1/2 c. rice
3 c. water
1/2 cinnamon stick
a pinch of salt

Combine these ingredients in a saucepan.  Bring to a boil, then reduce heat to a simmer and cover.  Rice will be tender in about 20 min.

When rice is tender, remove cinnamon stick and stir in the following:
1 can sweetened condensed milk
1 cup heavy whipping cream
1/4 tsp. vanilla
1/4 c. raisins
more cinnamon to taste (opt.)

Return to heat just long enough to heat through. Serve warm with a sprinkling of nutmeg. Refrigerate leftovers. (Pudding will initially be soupy, but it will thicken up as it cools.)

Notes: Because the rice continues to absorb the liquid around it, rice pudding will set up like concrete in the fridge.  To warm leftovers, scoop a serving into a dish and add a Tbsp. of milk, then microwave for about 45 seconds. Stir in the milk, and your pudding will be creamy again.  I like to use Cinnamon Plus from Pampered Chef in this.  You could also use a pie spice blend.

Jenny

Hamburger Surprise

This recipe is from my little hometown cookbook.  What I am excited about is having a new Cheater-Pants Meal!  This was 20 min from "We'll have that." to "Come and get it!" And I keep these things on hand. The kids ate it with gusto, a win/winner!

Hamburger Surprise
1 lb. ground beef
1/2 c. chopped onion
1/2 c. chopped green pepper
1 clove garlic, minced
salt and pepper to taste
Brown together.  Add
2 cans cream of mushroom soup
1 soup can of water
Stir and heat through.  Serve over rice.

Notes:  The original recipe has you make a mixture of the hamburger ingredients and form them into small meatballs, brown, then simmer with the soup.  That would make for a nicer presentation, but I was in a hurry.  Start the rice first and everything else will be ready about the same time.  We ate it with steamed carrots and applesauce.

Jenny

'Stretched' Sausages

This recipe is from one of my favorite kitchen mentors, Alison Holst.  I brought one of her cookbooks home from New Zealand with me as a gift from my host mother there to my mom back home.  While I was in college, my mom gave the cookbook to me.  Eventually, I was able to find one other book by her, and it is fabulous!  She is such a real-kitchen cook and I love her voice as she talks about food and friends and family. 

I've been making this recipe for many years now, and usually I am given grief about fruits, vegetables and meat touching.  You know your children are growing up when they eat it all.  This is the first time I have made this in a while, and my new note in the margin says "double this".  I love the flavors, especially nice in the fall and winter.  I serve it over rice, it isn't really saucy, but I like it on the rice bed all the same.  You can do as you like.  I am altering the recipe a tiny bit to reflect ingredients available here.

'Stretched' Sausages
3 fairly large onions
1 lb. bulk ground sausage (whatever flavor you like)
3 Granny Smith apples (or other baking apple)
2 Tbsp. brown sugar
2 Tbsp. wine vinegar
salt
3-4 Tbsp. chili sauce

Cut the peeled onions into wedges and cook in a non-stick pan in the smallest amount of butter or oil they need to stop them sticking.  For maximum color and flavor you should not hurry this step.  Once the onions are cooking, roll the sausage into small balls and cook in another frying pan, turning to brown them evenly.  Pour off any fat that accumulates as the sausages cook.

Once the sausages are cooking, quarter and remove cores from the apples. Peel them or not according to your preference.  Cut each quarter into 3 or 4 wedges and add these to the pan with the partly cooked onions.  When the onions are evenly browned and the apples slightly browned, add to them the brown sugar and vinegar, then add a little salt at a time until the flavor suits you. 

Stir the browned, cooked sausage balls into the onion and apple mixture.  If you would like the mixture to be more 'saucy', add about 1/2 c. of water or chicken stock, then thicken the mixture with a little cornstarch and adjust seasonings again.  (You can leave the mixture at this stage, either in a serving dish in a low oven or in a large frying pan, ready to reheat when needed.)

A few minutes before serving, stir in half the chili sauce then drizzle the rest over the mixture for extra color.  Sprinkle with chopped parsley for serving.

Notes: I use my own bottled chili sauce. I usually make it 'saucy' as she directs.

Jenny

Mexican Casserole

Use leftover Chile Verde to make this! 

Mexican Casserole
3 c. cooked rice
1 can kidney beans, rinsed, drained
1/2 tsp cumin
sprinkling of garlic powder and onion powder
1 big can chile verde with pork (or 2 1/2 -3 c. homemade chile verde)
1 c. grated mozzarella (or other favorite cheese)

chopped tomato, bell pepper, and onion for garnish
sour cream

In a 2 qt. casserole dish, combine rice, beans and seasonings and stir together.  Spread chile verde over the top and cover with cheese.  Microwave on high for 9 minutes.  Serve with diced vegetables and sour cream.

Note: You can substitute any pepper you like for more heat.  I like to combine my diced tomatoes, onions and peppers in a bowl and serve like salsa over the top of each serving.  (Photo is topped with cheddar, instead of mozzarella.)

Jenny

Chile Verde

Have you missed me?   You know I haven't stopped cooking, because the crew here never stops eating!  Back to school has been a bit nuts, but today I'll catch up on some recipes.  This one was given to me by a friend and reader.  I was so excited when I finished it and realized this is the stuff I've been buying in a can to go on my favorite Mexican Casserole.  So, try this the next time pork roasts go on sale.  It makes quite a large batch, so I have some sitting smugly in my freezer waiting to be consumed. I love cooking once and eating twice or more.  Thanks for this, Karma!

Chile Verde
1 pork roast (about 4 lbs.)
Place in a crock pot, season with garlic and salt and cook on low 8 hours or on high 3-5 hours.  The roast should be very tender and falling apart.  Take this and let it cool in the fridge.  The next day (or whenever, but it works best starting cold). In a large saucepan:

Saute 1/2 c. onion
2 tsp. olive oil
1 tsp. minced garlic

add cubed roast

add 6 c. chicken broth
1/2 tsp. salt
1/2 tsp. cumin
4 oz green chilies
1 finely chopped green tomato

Bring to a boil and thicken with cornstarch.  (To do this, add about 2 heaping Tbsp. cornstarch to a little cold water and stir until starch is incorporated, then add this to the hot pot and stir.  Cook until boiling again.  Repeat if thicker consistency is desired.)

Serve in tortillas with mozzarella cheese, rice, refried beans, lettuce and tomatoes.

Notes:  You can substitute a 16 oz. jar of salsa verde for the chilies and the tomato. This is pictured with Maria Elena's Tortillas

Jenny

Tuna Patties with Tartar Sauce

I've used this recipe for years and I love it.  The tartar sauce is a must with them, in my opinion.

Tuna Patties

(you will also need bread crumbs for coating and oil for frying)

Mix together:

1 can cream of mushroom soup
1 can (7 oz.) tuna, drained
2 tsp. lemon juice
1 egg
2 Tbsp. dried parsley flakes
1/4 tsp. Worcestershire sauce
2 Tbsp. minced onion
Add 2 cups cooked rice
Salt and pepper to taste

Cover and refrigerate 1 hour.  (if the rice is cold, you can skip this step) Shape into patties, cover in bread crumbs.  Heat oil on medium high heat, fry patties a few minutes on each side until brown and crunchy.  Drain on a paper towel. Serve with tartar sauce.  Note:  Instructions from the original recipe are vague on how to coat the patties.  The rice mixture is not very cohesive, so this is what I do:  Working over a plate, I pat out a layer of bread crumbs in my hand, then I spoon the rice onto this layer, and using the spoon, spread it flat to resemble a patty, then I pour more bread crumbs over the top and pat them in.  Now the patty can be rolled off your hand into the skillet.

Tartar Sauce

1 1/4 c. mayonnaise

2 Tbsp. sweet pickle relish

1/4 tsp. onion powder
dash of garlic powder
sugar to taste, about a teaspoon-depends on how sweet your relish is

Stir together and allow to sit in the fridge while you work on the patties.
Jenny

Rice Pilaf

This is adapted from a Taste of Home recipe. 

Rice Pilaf
1/4 c. butter or margarine
2 c. uncooked, long grain rice
1 qt. water
1 Tbs. chicken bouillon granules
1 green onion, thinly sliced
3 Tbsp. soy sauce
1/2 c. slivered almonds, toasted

In a large saucepan, melt butter.  Add rice; cook and stir for 3-5 min or until lightly browned.  Add water and bouillon; bring to a boil.  Reduce heat; cover and simmer for 15-20 min or until the rice is tender and the liquid absorbed.  Remove from the heat; stir in the onions and soy sauce. Cover and let stand for 5 min.  Stir in the almonds.  Yield, 10 servings
Jenny

Ham Fried Rice

Leftover rice is sure to become this family favorite.

Ham Fried Rice
3 c. cooked rice
1 onion, chopped
2 c. ham, cubed
2 eggs, beaten
1 c. frozen peas, thawed
1 can water chestnuts, opt.
2 Tbsp. oil
2 Tbsp. soy sauce

In a large skillet or wok, heat oil and cook onion in it until the onion is tender.  Add rice, ham, peas, and soy sauce (and water chestnuts, if desired).  Stir and cook until heated through.  Move rice to the sides of pan, making a bare space in the center of the pan. Add a drizzle of oil and beaten eggs to center of pan, stir and cook the eggs until they set, then stir the rice and eggs together.  Serve with soy sauce. You can also add any random leftover veggies from the fridge to this.

Jenny

Coconut Fish Curry

This recipe is from one of my kitchen mentors, Alison Holst.  She is a household word in New Zealand, and her cookbooks are wonderful if you can get your hands on one.  The flavor of this is reminiscent of the Bangkok noodles at Noodles and Co.  I really like it, and I think it would be great with leftover chicken or some shrimp substituted for the fish as well.

Coconut Fish Curry
2 Tbsp. butter

1 onion, sliced

2 cloves garlic, minced
2 tsp. curry powder

1 (14 oz.) can coconut cream

1 1/2 lb. fish fillets

1/4 tsp. salt

Melt butter in a large pan and cook garlic and onion over low heat, covered, until tender, but not browned.  Stir in the curry powder, cook for 1 min. longer, then add coconut cream.  Cook, uncovered, for 5-10 min. until the sauce thickens.  Cut fish into pieces 4 inches by 1 1/2 inches.  Turn pieces in sauce, then pack in pan in one layer and simmer 5 - 10 min, until center of fish is opaque and fish will flake fairly easily.  Add salt to taste.  Serve over noodles or rice.

Notes:  This is a new and improved photo.  I changed my method, adding a couple of cups of chopped veggies (carrots and celery--but you could add what you like) to the sauce while simmering.  I stirred the noodles into the sauce, and I stir-fried the fish separately in a bit of garlic and butter, serving it in a pile on top of the noodles.  Yum!

Jenny

Cranberry Chicken

This is pretty as well as yummy, plus it only has four ingredients! 

Cranberry Chicken

4 large or 6 small chicken breasts

1 pkt. onion soup mix

1 can whole berry cranberry sauce

1 cup Catalina or Russian red salad dressing

Place the chicken in a 9x13 pan.  Mix the other ingredients and pour over. Bake at 350 for 1 hour, or at 250 for 2 hours.  You can serve the chicken breasts like this, but I like to shred the meat into the sauce and serve over rice.

Note: Since the original post, I have started making this in the crock pot and shredding the chicken off the bone, into the sauce after cooking. Makes it nice to serve over rice.

Jenny

Herbed Lemon Chicken

This sauce is dark and flavorful.  I love that it all cooks in the microwave.  It is a good one for hot summer days.

Herbed Lemon Chicken

4 serving sized pieces of chicken, breasts or thighs

rind from 1/2 lemon

2 tsp. butter

2 tsp. Dijon mustard

2 tsp. lemon juice

2 tsp. Worcestershire sauce

2 tsp. soy sauce

1/2 tsp. dried thyme

1/2 tsp. dried tarragon

1 tsp. dried parsley

Combine all ingredients, except chicken,  in a microwave safe dish which is large enough to hold chicken too. Microwave on high 1 minute. Stir.  Clean chicken, skin if desired, and place in sauce ingredients, turning to coat.  Cover and cook on high 12-20 minutes.  (cooking time determined by cut of chicken) Check and redistribute chicken during cooking.  I like to spoon sauce over mine too.  Sauce may be served skimmed and thin, or thicken by mixing  2 Tbsp. water with 1 tsp. cornstarch and then add this to pan juices.  Microwave until sauce boils, stirring after 30 seconds.  Serve with rice. 4 servings.
Jenny

Chicken Monet

I really like this, but I must admit that getting my crew to eat broccoli is a chore. I make this only periodically and prepare to have thick skin for the nasty faces they will pull while we eat. Sigh.

Chicken Monet

1 pkg (12 oz) frozen, chopped broccoli

4 c. cooked chicken, shredded or cubed

1 can cream of chicken soup

1/2 c. sour cream

2 Tbsp. mayonnaise

2 tsp. curry powder

1/2 c. grated cheddar cheese

Cook broccoli in microwave, according to package directions.  Combine sour cream, soup, chicken, mayo, and curry powder in a bowl and stir together.  Pour over broccoli, and top with grated cheese.  Microwave on high 8 minutes. (or bake at 350 for 30 min.).  Serve over rice.  Serves 6-8 (or 400 children who hate broccoli)
Notes: I stir my broccoli in with the soup mixture.  You can also prepare this ahead by stopping after you top it with cheese, and store in the refrigerator for up to 2 days.  Then it is ready as fast as you can heat through.
Jenny

Vonda's Sweet and Sour Chicken

This one can be made with a whole, cut up chicken or like it is pictured here, with leg quarters.  It is a nice way to use an inexpensive cut of meat.

Vonda's Sweet and Sour Chicken

2 lb chicken

cornstarch

1 beaten egg

Sauce:

1 c. chicken broth

3/4 c. sugar

3/4 c. white vinegar

1/2 c. catsup

2 Tbsp. soy sauce

2 tsp. seasoning salt (Accent)

Wash chicken in cold water and blot dry (when using leg quarters, I like to skin them too.) Dip in cornstarch, then beaten egg.  Brown in oil in a skillet, then remove to a 9 x 13 pan.  Mix sauce ingredients and pour over chicken.  Cover.  Bake at 350 for 1 hour.  Serve with steamed rice, the sauce is thin, but delicious over rice.

Black Beans over Rice

These beans are so yummy, so easy! Pictured here alongside Pork Barbacoa.

Black Beans over Rice
1 can (15 oz.) black beans (do not drain)
drizzle of olive oil
1 tsp. balsamic vinegar
3 Tbsp. chopped onion
2 minced garlic cloves
1/4 tsp. cinnamon
4 drops tabasco sauce
1/4 tsp. cumin
salt
1 chopped, seeded tomato

Heat oil, onion and garlic.  Add remaining ingredients and simmer 10-15 min. Serve over rice.
Jenny