SALISBURY MEATBALLS (Slow-cooker Recipe)

 

Not going to lie - this recipe rocks.  Traditional Salisbury Steak taste - in meatballs.  Heaven.

INGREDIENTS:

FOR MEATBALLS:

(If you have small frozen meatballs, use them if desired)

• 1 1/4 lbs ground beef

• ¼ cup breadcrumbs 

• 1 tbsp tomato ketchup

• 1 tsp Worcestershire sauce

• ½ tsp salt

• 1 tsp grounded black pepper

• 1 garlic, grated

• ½ onion, grated

• 2 tbsp olive oil

FOR GRAVY:

• 2 tbsp butter

• 2 tbsp plain flour 

• 1 large onion, sliced

• 1 garlic clove, grated

• 2 cups beef stock

• 1 tbsp tomato ketchup

• 1 tbsp bbq sauce

• 1 tsp smoked paprika

• ½ tsp freshly cracked black pepper

INSTRUCTIONS:

MEATBALLS:

1. Add all the meatball ingredients (excluding the olive oil) to a large bowl and mix well. Shape into 1-inch meatballs.

2. Add the olive oil to a large skillet and heat over medium to high heat. Add meatballs and cook the meatballs on all sides, add more oil if needed. Remove meatballs from skillet and set aside. 

NOTE:  this recipe can be frozen and stored until needed also.

SLOW COOKER:

1. In a 4+ Qt Slow cooker -  add gravy ingredients.  Gently add meatballs to the slow cooker.  Cook on low setting for 4-6 hours.  

2. Check sauce thickness.  To thicken, make a slurry of hot water and corn starch.  Gently stir into slow cooker and let thicken for 20 minutes.

3. Serve over mashed potatoes, noodles or rice.

ITALIAN ANISE CHRISTMAS COOKIES

These are family favorites!  We love them any time of the year - but especially at Christmas!

(NOTE: - These can also be made into sliced cookies - like a biscotti.) 

COOKIE INGREDIENTS

1/2 cup butter, softened
1/2 cup granulated sugar
3 large eggs
2 teaspoons anise extract (almond, vanilla or lemon can also be used!)
2 1/2 - 3 cups all-purpose flour
1 tablespoon baking powder
2-3 tablespoons milk 

ICING INGREDIENTS

2 cups confectioners' sugar
3-4 tablespoons milk
1/8 teaspoon anise extract (optional)
food coloring (optional)
sprinkles of your choice(optional) 

INSTRUCTIONS

1. Preheat your oven to 350 degrees. Prepare your cookie sheets or pans by covering them with parchment paper.

2. To prepare these Italian Christmas cookies, get a large bowl and combine the butter and sugar together until the mixture is light and fluffy, which should take anywhere between 3 and 5 minutes. Crack in each egg, making sure to mix well after each one. Add your choice of extract.

3. Now combine the flour and baking powder, sifting it together so that there are no chunks of baking powder together. Take about a third of these dry ingredients and add them to the wet ones, using a hand or stand mixer to combine them. Then add about a tablespoon of milk. Repeat this process by adding another third of the flour mixture to your batter, and then another spoon of milk. The last batch of flour should be added very slowly, mixing in between so that you can determine how much flour is enough.

(NOTE:  You want the batter to be very easy to mold, but not sticking to your hands. The dough should not be stiff! If you add too much flour, try adding a few more drops of milk until the batter is easy to manage.)

4. Using a tablespoon, drop balls of the batter onto the baking sheets, leaving space for them to bake and puff up in the oven. Stick your pan in the oven and bake for about 10 minutes or until they puff up and the bottoms begin to turn a light golden brown.

5. While the cookies are baking, mix together the confectioners’ sugar, milk and extract of your choice.  After the cookies have mostly cooled, hold each one upside down and dip into your frosting glaze. flip it over and let it rest on a flat surface covered with wax paper, then sprinkle them, or else the frosting will harden and sprinkles will no longer stick. 

(NOTE: If your frosting begins to harden before you are done dipping just microwave it for about 10 seconds to let melt again!)

SNICKERDOODLE COOKIES

 

A favorite cookie at any time of the year!  These are wonderful at the holidays either as gifts or just to serve with tea or coffee to guests. 

INGREDIENTS:

1 c. butter, softened

1 1/2 c. granulated sugar

2 eggs

2 3/4 c. all-purpose flour

2 tsp. cream of tartar

1 tsp. baking soda

1/4 tsp. salt

2 tbsp. granulated sugar

2 tsp. ground cinnamon

INSTRUCTIONS:

1. In a large mixing bowl with electric mixer at medium speed, cream butter, 1 1/2 cups sugar and eggs until light and fluffy.

2. In another bowl combine flour, cream of tartar, baking soda and salt. Add flour mixture to creamed mixture; blend well. Refrigerate dough 30 minutes.

3. In a shallow dish combine 2 tablespoons sugar and cinnamon. Shape dough into 2-inch balls and roll balls in sugar-cinnamon mixture. 

4. Place balls 3 inches apart on a greased cookie sheet (between 6-9 cookies on a sheet). Bake at 375° for 12-15 minutes. Transfer to wire racks to cool.

FOOL-PROOF PRIME RIB ROAST

 

There is nothing more satisfying than a well-cooked Rib Roast for a special dinner. That exterior crust, the perfect, juicy beef.....just a lovely basis for a great meal. 

My favorite cut is the Presidential Cut Rib Roast - where the butcher preps the roast by cutting the bone partially away from the meat and ties it firmly. This makes the roasting and carving simpler.

Whatever size roast you choose, prep is simple:

I use the Low and slow’ method for cooking. Set out 1 hr ahead to allow meat to come up in temperature for a more even roasting. Prep pan with rack, spray with oil. Season with salt & pepper or preferred seasoning - like a steak rub. Make sure to get all sides. Sear in hot olive oil turning roast to get all sides well crusted. Place in 250° oven for 20-25 min a pound. Take out 10° below desired temp. Rest for 15 minutes to allow juices to settle. The meat will rise 10° during this rest. Remove ribs. Carve the roast as desired - thin, medium or thicker slices for each guest.

I usually serve AuGratin potatoes with this meal and so, I don’t make gravy - but you certainly can use the pan drippings for a thick rich gravy for mashed potatoes or other sides.

If there are leftovers, they make excellent steak sandwiches- gently warm in a skillet and plate on your favorite bread.

Cinnamon Pecan Baked French Toast

Super simple breakfast dish for holidays (or anytime)

1 - 11x7 rectangle pan or a large loaf pan works best. 

You can use anything roughly this size. 

INGREDIENTS 

TOAST

1 loaf of brioche bread

8 eggs

1/2 cup 1/2 and 1/2

1 tsp cinnamon, divided 

1/2 tsp nutmeg divided 

1 tsp vanilla

TOPPING

1 stick butter

1/4 tsp salt

1/2 tsp cinnamon

1/2 cup flour

1/2 cup firm packed brown sugar (I used dark)

1 cup chopped pecans 

Coat the pan with either butter or spray oil (I use coconut). Cut the bread. I cut mine into slices then strips. Arrange in pan. Sprinkle lightly with 1/2 the cinnamon. 

In a bowl, mix eggs, half and half, vanilla, cinnamon and nutmeg. Gently pour egg mix over bread in pan and cover tightly with foil. Put in refrigerator overnight. 

In clean bowl, put next 5 ingredients (leaving chopped pecans aside).  Cut butter, flour and spices together with fork or pastry cutter until mix is crumbly. Put in ziplock bag or other container in fridge til morning. 

TO BAKE

Take pan out of refrigerator. Uncover. Turn oven to 350° to preheat. 

Sprinkle pecans over bread - gently use a fork to spread them down into the crevasses.   Then, sprinkle crumbled topping over the pan - again use fork to keep topping off edge of pan.

Bake at 350° for 45 minutes to 1 hour. If top begins to over brown, lay a piece of foil over top lightly. 

Spoon out and serve with syrup and berries as desired. 

Jimmy's Harborside Rice Pilaf

 

This recipe is one that is a copycat of the rice pilaf served for years at Jimmy's Harborside restaurant in Boston, MA.

It's one of my all-time favorites to serve with seafood of any kind.

Hope you enjoy it!

 

Ingredients:

2  cups rice

1 small onion, chopped

1 package frozen/fresh spinach

2 chicken bouillon

2 cans chicken broth

1 stick butter

 

Directions:

Sauté onion in butter and add broth, bouillon, spinach and bring to boil. Add rice and simmer for 5 minutes.

Pour into 2 Qt Casserole and bake for 30 minutes.

Southwest Slow-cooker Beef Stew

 

INGREDIENTS

•       1 Reynolds® Slow Cooker Liner (so worth the ease of clean up)

•       1-Pound beef stew meat, cut into 1-inch pieces

•       2 Tablespoons all-purpose flour

•       2 Tsp garlic powder

•       1 Tablespoon olive oil

•       1 Cup water

•       2 Medium carrots, peeled and chopped

•       1 Medium green Bell pepper – seeded and chopped

•       1 Medium onion, chopped

•       1 Can diced tomatoes, undrained

•       1 Tablespoon beef bouillon powder

•       1 Can enchilada sauce

•       1 Can pinto beans, rinsed and drained (use black beans if preferred)

•       1 Cup frozen whole kernel corn

•       1 Small chopped avocado

•       Fresh cilantro chopped for garnish (optional)

 

INSTRUCTIONS

1.   In a ziplock bag, mix flour, 1 Tsp garlic powder and 1 Tsp pepper.  Add beef to bag, zip and mix until beef is coated with flour mixture.

 

2.   In slow cooker – line with the liner if using.  Add carrots to bottom of slow cooker. Put Bell pepper and onion on top of carrots.

 

3.   In skillet, add oil and heat.  Add beef and brown lightly on all sides.  Add water to beef.  Scrape pan and mix into a gravy.

 

4.   Pour beef and liquid into slow cooker.  Add tomatoes, bouillon powder and enchilada sauce on top.  Cover and cook for 5-6 hours.

 

5.   Stir stew.  Add corn and beans and cook 30 additional minutes.

 

6.   Serve with avocado and cilantro (if desired).  Additional toppings or accompaniments – sour cream, shredded cheddar or tortilla chips.