BLACK BEAN SALSA CHEDDAR CHICKEN

This super sloppy looking recipe is soooooooo easy and super delicious too. I got it from my mom, but don’t remember where she got it. Mom makes it with chicken thighs and serves it over Fritos, but hubby prefers chicken breasts.

BLACK BEAN SALSA CHEDDAR CHICKEN

2 tablespoons butter
15 ounce can black beans, rinsed and drained
10 ounces of your favorite salsa
1 1/2 pounds chicken breasts, cut into large chunks
1 1/2 cup medium cheddar cheese
Fritos

  • Heat butter over medium high heat.
  • Add chicken pieces, quickly browning on all sides.
  • Add salsa and beans.
  • Reduce heat and simmer 15-20 minutes until chicken pieces cooked through.
  • Top with cheese, until melted.
  • Serve over Fritos.

STRAWBERRY SPINACH SALAD with BACON VINAIGRETTE

STRAWBERRY SPINACH SALAD

5 ounces baby spinach
1 1/2 cups sliced strawberries
1 medium shallot, thinly sliced
4 slices bacon, chopped
1 teaspoon warm bacon grease
1 teaspoon sugar
1 teaspoon whole-grain mustard
2 1/2 tablespoons golden vinegar
1 tablespoon lemon olive oil
1 tablespoon sliced almonds (optional)
Kosher salt and freshly ground black pepper, to taste

  • Toss together the spinach, strawberries and shallots in a large bowl.
  • Toast the almonds in a small skillet over medium heat, stirring until golden brown, about 2 minutes.
  • Transfer to a bowl or plate and set aside to cool.
  • Start the bacon in a cold medium skillet; cook over medium heat, stirring occasionally, until browned and crisp, about 10 minutes.
  • Transfer bacon with a slotted spoon to a paper-towel-lined plate; leave the bacon fat in the pan.
  • Take the skillet off the heat and whisk in the mustard and sugar until the sugar is dissolved.
  • Add the vinegar and then whisk in the olive oil.
  • Season with salt and pepper to taste.
  • Add the bacon and almonds to the salad, pour over the bacon vinaigrette, and toss to coat. Serve immediately.

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PINEAPPLE SESAME PORK and BROCCOLI

PINEAPPLE SESAME PORK and BROCCOLI

1 1/2-2 pounds boneless, skinless pork shoulder, cut into bite sized pieces
1 inch piece ginger, peeled and grated
1 clove black garlic, minced
1 tablespoon and 2 teaspoons balsamic vinegar
1 tablespoon and 2 teaspoons Bragg’s amino acids
1 1/2 pound broccoli
2 shallots, thickly sliced
2 + 1 tablespoons avocado oil
2 tablespoons sesame seeds
1/2 of a small pineapple, peeled and cut into 1/2 inch pieces
Fresh ground salt
1 tablespoon unsalted butter

  • Preheat oven to 450°.
  • Place roasting pan in oven while it is preheating.
  • Cut pork into 4 steaks about 1 inch thick.
  • Seasons steaks with salt. Set aside.
  • Whisk together dressing ingredients – ginger, garlic, 1 tablespoon of the vinegar and 1 tablespoon of the amino acids in a medium bowl and set aside.
  • Bring a saucepan of salted water to a boil.
  • Remove stalk from broccoli. Peel, trim and slice stalk into 1/4 inch planks.
  • Divide florets into bite size pieces.
  • Blanch stems and florets for about 10 seconds until bright green.
  • Transfer to a rimmed baking sheet to cool.
  • Pat broccoli dry and add to medium bowl with shallots, sesame seeds and 2 tablespoons of the oil. Season with salt.
  • Transfer broccoli mixture to hot roasting pan, roasting 8-10 minutes until crisp tender.
  • In a large cast iron skillet heat 1 tablespoon avocado oil over medium high heat.
  • Cook pork, stirring frequently until a deep golden brown on all sides and cooked through, about 5-8 minutes.
  • Transfer to cutting board and let rest 10 minutes.
  • Pour off most the oil from the skillet.
  • Add pineapple and 1 tablespoon of water, turning often until softened and starting to brown.
  • Add butter and pork juices from the cutting board, tossing until sauce is glossy and emulsified.
  • Stir in the remaining vinegar and amino acids.
  • Season as needed with salt and pepper.
  • Add broccoli mixture to reserved dressing , tossing to coat.
  • Add pork pieces.
  • Top with pineapple mixture.
  • Toss to coat.
  • Serve with rice.

 

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 12 of 2017

I hope you all had a wonderful week and weekend FULL of  blessings and fun with your family and friends. My week was full of doctor appointments and errands, but all and all worth it as we move closer to a diagnosis and health plan.  So far, I LOVE all my new doctors.  I see one more new one later today and have 2 more big tests later this week.  Once all the test results are on they can all get together with a plan of action to make me better.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

Last week was EXTREMELY pleasant and in the high 60’s with tons of sunshine and a cool breeze.  I don’t think this week will be the same as they are predicting mid 80’s and higher humidity.  So far this morning, not so bad, but we’ll see.

ON THE BREAKFAST PLATE

I haven’t been very hungry in the mornings, but am trying to keep with the menu plan.  This morning is peach yogurt and coffee.

AS I LOOK AROUND THE HOUSE

I’m pretty happy with it.  With spring approaching I am having to vacuum daily LOL as the black lab just doesn’t want to wear his winter coat any longer, not that we had a winter to begin with.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • Dr. appointments
  • Vacuuming
  • Laundry
  • EBAY
  • Paint touch up in  few places
  • Grout touch up in a few places
  • Water Plants

CURRENTLY READING & TELEVISION / DVR

Still trying a few of the newer shows.  I just can’t get a feeling for the new cable and TV scheduling and it leaves me a bit unsure of what I want to watch.  I’m still reading Jana Deleon books.  I’ve been intrigued by her Bayou mystery types.

KITCHEN REVIEWS

I LOVE my new Indigo True Bamboo cutting board.  I’d been looking for a smaller one (8×13) with a juice catch for resting and cutting meats so I didn’t need drag out my large Pampered chef one all the time.  THIS BOARD IS A DREAM! It is also the perfect size for small roasts and cuts of meat. PLUS it was on sale for half price!

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
ENSURE CLEAR
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
CORNED BEEF HASH and FRIED EGGS
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
C.O.R.N.
SOMETHING ON THE GRILL
SEAFOOD SALAD
DESSERT

SUCCESSFUL RECIPES and their links FROM LAST WEEK

RECIPE FINDS TO TRY LATER

  • CHEESEBURGER LASAGNA
  • BBQ CHICKEN LASAGNA
  • SEAFOOD LASAGNA
  • CARAMEL BANANA CREAM PIE
  • BALSAMIC GLAZED CHICKEN

HEALTH & BEAUTY TIPS

Portrait of a fresh and lovely woman with flowers

HOMEMAKING/COOKING TIP

ON MY MIND

More on this eventually, but for now, this says it all. I’m really hurt and betrayed that I’m seeing a blood relative’s true colors ESPECIALLY after doing so much for them AND while I’m so sick.

FAVORITE PHOTO FROM THE CAMERA

LOL Somehow I let the battery run down on the camera so this category is empty this week.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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CHICKEN PARMESAN MEATBALLS

CHICKEN PARMESAN MEATBALLS – This makes 12 or so meatballs
1 1/4 pounds ground chicken

1/2 cup breadcrumbs
2 tablespoons chopped onion
1 tablespoon chopped parsley
1/2 cup grated Parmesan cheese
salt to taste
pepper to taste
1 clove garlic, minced
1 egg, whisked
zest of half a lemon
3 tablespoons sesame oil
Marinara pasta sauce
3-4 slices mozzarella

  • Preheat oven to 400°F, setting rack to upper third part of oven.
  • In a large bowl, using your hands, gently mix together first 10 ingredients.
  • Shape into golf-ball size balls and place a few inches from each other on a foil-lined baking sheet.
  • In a small bowl, mix one spoonful of your pizza sauce with olive oil.
  • Brush this mixture on top of each meatball.
  • Bake for 15 minutes.
  • Remove meatballs from oven, spoon some sauce on top of each meatball, and cover each with a slice of cheese.
  • Broil another 3 to 5 minutes until cheese is bubbly and golden.
  • Heat remaining sauce in a small saucepan.
  • Serve meatballs with pasta and a dollop of sauce.

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CORNED BEEF HASH – use your ST. PATRICK’S DAY leftovers

CORNED BEEF HASH
We like ours crisp so I use more of small dice/shredded mixture.   Cut yours according to your tastes.

about 1 pound left over corned beef, diced and shredded
2 tablespoons butter
1/2 pound cooked potatoes, diced
1 large bunch green onions, sliced
fresh ground pink Himalayan salt and pepper, to taste
1-2 tablespoons Worcestershire sauce

  • Melt butter in a large skillet over medium high heat.
  • Add onions, cooking a minute or two until translucent.
  • Add corned beef and potatoes.
  • Add seasoning and Worcestershire sauce, stirring and scraping bottom as necessary.
  • Serve with poached or fried eggs.

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PAN SEARED CHICKEN with MCGILLICUDDY SAUCE

I’ve been watching a bunch of cooking shows lately and am always intrigued with the chefs when they have to work with unusual ingredients.  I was watching Guy Fieri’s GUY’S GROCERY GAMES recently and was inspired by a Chef Darnell.  This man was so inspiring with his outside of the box thinking. So I sat down today to make up my own sauce with what I had on hand using his inspiration. I also did a little research first on sauces in general.

A sauce is a seasoned thin or thick cream, liquid or semi-solid food. Semi-solids are where the liquid comes primarily from the ingredients themselves, like a salsa. Sauces can be sweet, savory or sweet and sour. Sauces add flavor, moisture and/or a visual element to recipes. Sauces range in complexity with French sauces being some of the most complex and Asian sauces being some of the simplest. Sauces with starches in them will continue to thicken as they cool. So, remember to stop the heat a smidgen before your desired consistency. “Mother” sauces are primarily from French cuisine although there are cuisine specific sauces based on ethnicity, such as Italian sauces. Sauces using a “Mother” sauce as a base with augmentation or added ingredients is known as a “daughter” or “secondary” sauce.

PAN SEARED CHICKEN with MCGILLICUDDY SAUCE

4 Chicken Steaks, fairly thin
Juice of 1/2 lemon
3 (2+1) tablespoons butter
1 medium Shallot, finely minced
1 large clove garlic, finely minced
1 cup heavy cream
1/3 cup McGillicuddy’s Honey Whiskey
1/3 cup Peach Nectar

  • Heat 1 tablespoon of butter in skillet over medium high heat.
  • Add shallot and garlic, sauteing a minute or two.
  • Add whiskey, bringing to a QUICK boil.
  • Add cream, stirring to combine
  • Pour into a bowl and set aside at room temperature.
  • Add 2 tablespoons butter to skillet.
  • Generously season chicken with fresh ground salt and pepper.
  • Sear chicken until browned on both sides and cooked through.
  • Set chicken aside, keeping warm.
  • Add juice to skillet and bring to a boil, scraping browned bits from the bottom of the skillet.
  • Add sauce base, whisking to combine and bring to a SLOW boil.
  • Let sit a minute or two to thicken.
  • Spoon over chicken to serve.

ROASTED CARROTS and ASPARAGUS

2 tablespoons avocado oil
2 cups diagonally cut carrot slices
10 asparagus stalks, trimmed
2 cloves garlic, minced
Zest of 1 lemon + Juice of 1/2 lemon
1/4 cup Parmesan cheese
Salt and pepper, to taste

  • Heat oven to 425°.
  • Toss the carrots with 1 tablespoon oil and transfer to a large rimmed baking sheet.
  • Roast for 15 minutes.
  • Add the asparagus to the pan, drizzle with the remaining tablespoon of oil and toss to combine.
  • Pulse together the garlic and lemon zest until roughly chopped.  Add lemon juice.
  • Drizzle over vegetables.
  • Roast until the vegetables are tender, another 10 to 12 more minutes.
  • Sprinkle for Parmesan cheese when serving.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 11 of 2017

I hope you all had a GREAT weekend and remembered to adjust your clocks so you weren’t late this morning. We seem to have quite a few clocks so I adjusted them all late Saturday and changed all the batteries too. Ironically our atomic clock is no longer changing itself so I think it’s on its last legs. I’m just getting used to this new time and someone from a research firm called to do a survey going on 11PM last night and woke me up.  So, last night’s sleep was much less than stellar.

Life has been chaotic at best with my health concerns and appointments. I had to reschedule two specialty appointments and find a new primary care manager when mine up and closed up his office with no forward or warning and without following through with ANYTHING!  Fortunately my insurance was able to get me a new PCM with no wait due to the circumstances. BUT, now I have to see the new PCM before she will do referrals which is postponing appoinments already scheduled – ALL the technical loopholes are a PAIN in the butt, especially all the time spent on the phone dealing with it.  Unfortunately, this has left me a bit lacking on my blogging.  I am really going to try and get my groove back and post more often.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

We had a rainy weekend so everything is a bit wet still, but the temperatures dropped quite a bit too making it more enjoyable around here.  Looks like it will be a really nice week.

ON THE BREAKFAST PLATE

A little blueberry yogurt and coffee.

AS I LOOK AROUND THE HOUSE

I’m fairly happy with the house.  There is still some sorting to do in the studio, but all and all it looks great, at least until I do the laundry.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • LAUNDRY
  • SHOWER the dog
  • EBAY – we have quite a few totes full after all our sorting so really want to get moving on listing these items and moving everything out!  What doesn’t sell will get donated to lighten the load.
  • STUDIO – sorting and paperwork
  • BACKYARD – we are waiting on a couple contractor projects (Garage siding and fencing) to be finished before we can complete the backyard so this will stay on the list until the rain lets up and we can actually finish it!

CURRENTLY READING & TELEVISION / DVR

Trying to get into a few new shows, but just don’t seem to have any interest in TV right now.  I did start a new book though, The Lost Girls of Johnson’s Bayou by Jana DeLeon.

CRAFTS & PROJECTS

Nothing new this week. Hubby is still working on some of my parts for assembly, but his old grinder broke and we’re waiting on the replacement.

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
CROCKPOT EXPERIMENT NIGHT
GRILL NIGHT and POTATO SALAD
CORNED BEEF and CABBAGE of course with CARROTS and POTATOES
BEEF & NOODLES
DESSERT

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

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HAPPY HOMEMAKER & MENU PLAN MONDAY week 10 of 2017

I hope everyone had a great weekend. Saturday was productive even as the rain began, but we had a double header NASCAR race to occupy our afternoon and then on Sunday I made a nice brunch and ran a couple errands before the deluge of rain began and everything is now wet and soggy.

OUTSIDE MY WINDOW & THE WEATHER OUTSIDE

It poured ALL day yesterday and there are DEEP puddles and standing water EVERYWHERE! It’s supposed to be in the mid 70’s today, continue to rain off and on, but with all the water unless a breeze comes up it will be HUMID!! Looks like the last storm to hit the west coast is going to make our week wet and yucky here as it travels east!

ON THE BREAKFAST PLATE

This morning is blueberry yogurt and coffee.

AS I LOOK AROUND THE HOUSE

The house is clean, but slightly cluttered as I began packing the bookcase and sorting for donation also.

WEEKLY TO DO LIST & HOUSE PROJECTS

  • Hoping the contractor shows for the garage siding and side fencing, but doubt he will since things are so wet.
  • Keep sorting books and paperwork.
  • Laundry
  • Doctor appointment

CURRENTLY READING & TELEVISION / DVR

It’s that time of year again when some of my favorite shows are going on hiatus and replacements are premiering. The only one I’ve seen so far is DOUBT and I like it so far, but I think it is being canceled as is TRAINING DAY with Bill Paxton’s death. TIME AFTER TIME looks promising, but I never judge a show by the pilot. I also love the kids cooking shows and MASTERCHEF JUNIOR begins this week. I liked the pilot of TAKEN also, but we’ll see where that goes. I LOVE the new CHICAGO JUSTICE as it fits right in with CHICAGO FIRE, CHICAGO P.D. and CHICAGO MED.

CRAFTS & PROJECTS

We got started on a few Christmas presents and hubby is doing some “garage work” on some of the parts for me, but it looks like they may sit for awhile.  We have started packing and are hoping to be able to sell and be out of here within a few months so will begin the assembly process of the pieces on the other end.

MENU PLANS FOR THE WEEK

MONDAY
TUESDAY
WEDNESDAY
THURSDAY
FRIDAY
SATURDAY
SUNDAY
BREAKFAST
YOGURT & FRUIT
SCRAMBLED EGGS & CHEESE
FRUIT SMOOTHIE
YOGURT & FRUIT
MAPLE OATMEAL & RAISINS
EGGS in the CLOUDS
BACON & EGGS
LUNCH
FRUIT & CHEESE
SOUP & CRACKERS
SANDWICH
OUT
MEAT & CHEESE
LEFTOVERS
SANDWICHES
DINNER
APRICOT PORK TENDERLOIN and BAKED CARROTS
SESAME PORK with PINEAPPLE and BROCCOLI
C.O.R.N.
RED, WHITE & BLUE MEATBALLS with PARSLEY NOODLES
PAN SEARED CHICKEN with HERB WINE SAUCE
CHICKEN & NOODLES
HAMBURGER STROGANOFF
DESSERT

SUCCESSFUL RECIPES and their links FROM LAST WEEK

RECIPE FINDS TO TRY LATER

  • STOVE TOP MAC & CHEESE
  • DECADENT CHOCOLATE CAKE with MOCHA FROSTING
  • GOLDEN CUPCAKES with MOCHA FROSTING
  • LEMON CUPCAKES
  • ORANGE MAPLE FRENCH TOAST BRUNCH CASSEROLE

RECIPES THAT TASTED GREAT BUT WON’T BE MAKING AGAIN

It was good, but just not up “our” alley for taste.

HEALTH & BEAUTY TIPS

HOMEMAKING/COOKING TIP

ON MY MIND/THINGS THAT ARE MAKING ME HAPPY

I am still feeling betrayed by an elder I should be able to rely on and trust, but trying not to dwell on it.  I do realize he’s not in his right mind as there appears to be serious dementia and/or Alzheimers going on that has yet to be diagnosed because his normal toxic/caustic/racist nature prevents people from realizing there is a problem unless they see him daily and hear the same stories and see him forget what he just wrote down…  Unfortunately there is also an outside influence by a gold digging woman who has NO idea what is really going on within his family as she has NEVER been here or met any of his family.  Just working to move forward and live a better life, especially during this Lenten season. I also believe that Karma is a bitch and will take care of this for me. So, on to happy thoughts and moving life forward!

Trying to figure out my cell phone problems.  My OLD cell phone was “acting” up, or so I thought.  My new phone is doing much the same things.  I’ve come to the conclusion that because this house sits on the boundary of 3 separate cities and 2 counties that there are some “dead” zones where cell towers overlap and that there may be no real solution until we move.

INSPIRATION

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

 

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MAKE A DIFFERENCE – PRAY – ACT – LOVE

As I’ve gotten older I’ve realized the importance of  living my life as if every day is Christmas or better explained, to carry Christmas in my heart ALL year long. I just think life goes smoother if it becomes a way of life ALL the time, not just seasonal.

As a Christian woman I believe life is all about change and that learning to cope with it as it happens will help you through life as you help others. I believe in Murphy’s Law, the Domino Effect, Payback’s a Bitch, and Karma. I also believe that Pay It Forward and living by the Golden Rule go a long way to keep the former from happening to begin with.

I believe everything happens for a reason and that life is one big adventure. I try to see life through rose colored glasses and be as tolerant as possible. My glass is always half full, as well as refillable. I am an optimist, extremely positive minded and usually a really upbeat person so anything goes within reason.

Lent is another of those seasons that I try to carry in my heart ALL year long. The traditional purpose of Lent is preparation through prayer, penance, repentance of sins, almsgiving, atonement, and self-denial. Many Christians commit to fasting or giving up certain types of luxuries as a form of penance. Many Christians also add daily devotionals and praying to draw themselves near to God.

Traditionally Lent is described as lasting for forty days, in commemoration of the forty days Jesus spent fasting in the desert. These 40 days are marked by fasting, both from foods and festivities, and by other acts of penance. The three traditional practices to be taken up with renewed vigor during Lent are prayer – justice towards God, fasting – justice towards self, and almsgiving and forgiveness – justice towards neighbors. In these more modern times, observers give up partaking in vices and often invest the time or money saved in charitable purposes or organizations. I choose to do this ALL year long, it just makes life easier and happier.  It takes so little to be a good person ALL the time.

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CAJUN TENDERLOIN GRILLADES with BACON RELISH

Grillades are a New Orleans specialty dating back to the mid 1800’s. Grillades translates to “meat cooked in a tomatoey gravy” and is usually served over grits, but hubby is not fond of grits so it’s rice or potatoes around here.

CAJUN TENDERLOIN GRILLADES with BACON RELISH

4 strips bacon, diced
1 pound beef tenderloin, sliced into strips
2 tablespoons Cajun seasoning
3 tablespoons Wondra flour
1 small yellow pepper, sliced
1 medium onion, sliced thin
3 cloves garlic, minced
1 1/2 tablespoons tomato paste
2 cups beef broth
2 teaspoons Whisky Worcestershire sauce
1 cup diced grape tomatoes
1/4 cup chopped flat leaf parsley
1 1/2 teaspoons red wine vinegar
Salt and Pepper, to taste

  • In a large ziplock bag combine the flour and cajun seasoning.
  • Add beef slices and shake to coat.
  • Brown bacon in a large skillet until crisp. Remove to paper towels with a slotted spoon to drain. Reserve bacon drippings.
  • In 2 tablespoons bacon grease add steak pieces and in a single layer for about 1 minutes per side. Transfer to a plate. Reserve remaining flour.
  • Add 1 tablespoon bacon drippings to the drippings already in the skillet.
  • Add the peppers and onions, sautéing until soft.
  • Add garlic, tomato paste and reserved flour, cooking until fragrant, about 1 minute.
  • Stir in beef broth and Worcestershire sauce. Bring to a boil and cook 3-5 minutes until begins to thicken.
  • Add tenderloin pieces back in, stir to coat and heat through.
  • Combine tomatoes, parsley, bacon, vinegar, salt and pepper for relish.
  • Serve grillades over rice or potatoes with bacon relish.

 

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SPAGHETTI BOLOGNESE & MOZZA STUFFED MEATBALLS

  • I start with whatever vegetables I have in the vegetable bin that are on their last legs for crispness. Today was Roma tomatoes, celery stalks, green onions and snap peas.
  • Then I drizzle olive oil and salt and pepper over them all and bake it for an hour at 400°.
  • I started the sauce with a can of Contadina tomato paste, 1 teaspoon Better than Beef Bouillon paste, 2 cups orange juice and a V8. This truly was a clean out the fridge day.
  • When done roasting add the vegetables to the sauce and set to simmer all day. The vegetables will continue to cook down into a uniform consistency with the sauce.
  • Salt & pepper to taste.


For the sauce:
1 pound COSTCO organic ground beef
1/2 pound sweet Italian sausage
1 medium Vidalia onion, chopped
3 cloves garlic, minced
1 8-ounce can tomato sauce
1 6-ounce can tomato paste
1 14-ounce can diced tomatoes
5 large Roma tomatoes, slice thin
1/2 cup chicken broth
1 tablespoon sugar
3/4 teaspoon fennel seed
2 teaspoons chopped fresh basil leaves
2 tablespoons Italian seasoning
1 tablespoon chopped fresh parsley
1/2 teaspoon sea salt
1/2 teaspoon white pepper

  • Brown ground beef, Italian sausage, onions and garlic. Drain fat.
  • Add diced tomatoes, tomato paste and tomato sauce.
  • Stir in sugar, salt, pepper, basil, Italian seasoning and fennel, mixing well.
  • Lay tomato slices evenly on top. Cover.
  • Simmer for 2 hours over low heat. Stir in tomato slices until well blended.  At this time you can proceed to finish the lasagna or refrigerate the sauce until ready.

For the meatballs:
1 pound COSTCO organic ground beef
1 pound sweet Italian sausage, casings removed
3 large slices sourdough bread, crumbled
2 eggs, beaten
1/2 cup grated Parmesan cheese
Align Center1/2 teaspoon fennel
2 tablespoons fresh minced parsley
1 bunch green onions, finely minced
2 teaspoons minced garlic, jar
mozzarella cheese, about 4 ounces, cut into 1 inch cubes

  • Crumble bread into a large bowl.
  • Toss in Parmesan cheese, parsley, green onions and garlic.
  • Add meat and with your hands mix extremely well until you have a uniform mixture.
  • Roll meatballs around a Parmesan cheese cube.
  • Chill Meatballs until sauce is done.
  • Just before the sauce is finished, brown meatballs.**
  • Add the meatballs to the sauce and bring to a medium high simmer until meatballs are cooked though, about 20 minutes.
  • Prepare pasta and Parmesan Cheese Bread while meatballs are cooking.
  • Enjoy

**If you prefer you can add the meatballs directly to the sauce and SLOW simmer for a couple hours instead of browning.