Tag: Recipe

• 1 lb. lean ground beef
• 1 egg
• 2 Tbsp. milk
• 1/4 cup Italian bread crumbs
• 1/4 cup parmesan cheese
• 1 tbsp. dry minced onion
• 2 tsp. Worcestershire sauce
• 1/2 tsp. garlic powder
• 1/8 tsp. pepper

Directions:

1. To a mixing bowl add one egg and whisk until smooth, then to the bowl add milk, dry onion, Worcestershire sauce, garlic powder and pepper. Mix well. 
2. Next add ground beef to the bowl and mix well. Using wet hand may work best. The ground beef mixture will be overly wet but don’t panic because it will come together. 
3. To the ground beef mixture add parmesan cheese and Italian bread crumbs and mix well.
4.  Cover the bowl with Press’n Seal or plastic wrap and allow the meat to rest for 30 minutes or more. 

To a pot of sauce:

1. After the resting period roll meat into one inch meatballs. 
2. Add each ball to a pot of heated sauce. 
3. Once the meatballs are in the sauce do not stir them for 20 minutes so that the meatballs can set (if you stir them before they start firming up they will break to pieces). 
4. After 20 minutes you can stir them. 
5. The meatballs should be completely cooked within another 10-15 minutes

To the Oven:

1. After the resting period roll meat into one inch meatballs. 
2. Preheat oven to form into meatballs and place on a pan. 
3. Bake at 350 degrees for 25-30 minutes until meatballs are no longer pink in center. 
4. You can turn them after 15 minutes. 
5. All to cool and freeze or use in some other fashion. 

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• Spanish rice (or brown rice if desired)
• 1 can whole corn (drained)
• 1 can black beans (drained and rinsed)
• 1 cup cheddar cheese
• 1 can green chilies
• Lettuce
• Tomato
• Black olives

Ingredient for Creamy Chipotle Sauce:

• ½ cup plain yogurt
• ½ cup of mayonnaise
• 1 chipotle pepper in adobo sauce
• 2 cloves of garlic
• 1-1/2 teaspoons of adobo sauce (more or less depending on the heat
• 1 beef bouillon cube
• 1 tbsp. lime juice
• ½ tbsp. cumin

1. Make up Creamy Chipotle Sauce by simple putting everything in a blender and blending. 
2. Make your favorite Spanish rice (Check out our favorite) or simply use cooked brown rice and set aside. 
3. Heat beans, and corn and slice up veggies and set aside.  
4. To plate your taco salad spread out a scoop of Spanish rice over your plate, then top the rice with beans, and corn. 
5. Next, top the corn with cheese, green chilies, lettuce, tomato, and black olives. You can be generous with the veggies because they are low in calorie. 
6. Then top the entire salad with the creamy chipotle sauce. Start with a small amount then add more as desired.

Original Recipe Source

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• 1 -1/2 cups brown rice
• 2-1/3 cups water
• 2 teaspoons unsalted butter or vegetable oil
• 1/2 teaspoon salt

Directions:

1. Adjust oven rack to middle position.  Preheat oven to 375 degrees. 
2. Spread rice in an 8-inch square baking dish.
3. Bring water and butter or oil to a boil, either in a saucepan or in the microwave.  Keep an eye on it and take it off heat immediately after it starts boiling.  
4. Immediately stir in salt and pour water over rice in baking dish.  Cover baking dish tightly with 2 layers of foil, or heavy-duty foil.  
5. Transfer baking dish to oven and bake rice until tender, about 1 hour.
6. Remove baking dish from oven and uncover.  
7. Fluff rice with fork, then cover dish with kitchen towel and let rice stand for 5 minutes.  
8. Uncover and let rice stand 5 minutes longer.  Serve immediately.

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• 1 stick butter (not margarine)
• 1 pinch salt
• 1 cup heaping brown sugar
• 3 Bananas sliced into large pieces 2-inches
• 1/2 cup chopped pecans
• ¾ cup heavy cream
• 1/2 cup Dark Rum (I prefer Cruzan’ Spiced Rum)
• 1/8 teaspoon ground cinnamon

Directions:

1. In a cast iron skillet add a stick of butter and place on a medium heat until the entire stick is melted. 
2. To the butter add the brown sugar and using a whisk to mix until everything is melted and well combines. 
3. Next add heavy cream and cinnamon then continue cooking. Once your mixture is well combined and bubbly add the bananas and pecans. Mix well and continue to cook. 
4. Add rum to the skillet and again combine well. With a torch lighter (the longer lighters) ignite the rum and let it flame up and burn down. If the flame doesn’t burn out. You can also extinguish it yourself by shaking the skillet.
5. This is great served over a quality vanilla ice cream like Bluebell Homemade Vanilla ice cream.

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• 1/4 cup loosely packed fresh dill
• 1/2 cup of parsley finely chopped
• 1/2 cup green onion
• 1 large garlic clove minced
• 1/4 cup red bell pepper finely chopped
• 2/3 cup olive oil
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 6 ounces feta cheese, cut into 1/4-inch pieces
• 8 ounces pasta shells
• 1/2 cup toasted pine nuts

Directions:

1. Place dill in a food processor.
2. With machine running, drop garlic through feed tube and mince.
3.  Add oil, lemon juice, salt and pepper and mix a few seconds.
4. In a bowl add green onions and red peppers
5. Add pasta, parsley, toasted pine nuts and feta cheese
6. Add dressing from the food processor to the bowl and mix all the ingredients together.
7. Refrigerate covered at least 3 hours or overnight.
8. Serve pasta salad at room temperature

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