Meatball Stew for a Simply Delicious Meal


Simply Delicious Sunday is hosted by Me over at OuR KrAzY KiTcHeN
Slow Cooking Thursday is hosted by Sandra at Diary of a Stay at Home MomAlign Center

MEATBALL STEW
1 egg, beaten
3/4 pounds lean ground beef*
1 medium Vidalia onion, 1/2 finely chopped and 1/2 sectioned
3 tablespoons bread crumbs
2 tablespoons grated Parmesan
1 teaspoon sea salt
1/2 teaspoon white pepper
1/2 cup ketchup, divided
2 tablespoons Worcestershire sauce
2/3 cup beef broth (2 teaspoons better than bouillon beef base + hot water), divided
1 tablespoon balsamic vinegar
1 teaspoon liquid smoke
1 bag baby carrots
2 stalks celery, pieced
1 large Yukon gold potato, chunked
1 tablespoon cornstarch

  • Mix together the egg, finely chopped onion, bread crumbs, Parmesan cheese, and beef. Form into 1 inch meatballs (about 20) and set aside.
  • Whisk together 1/2 the ketchup, Worcestershire sauce, 1/2 the broth, liquid smoke and vinegar.
  • Place carrots, onion sections and celery in the bottom of a slow cooker.
  • Place meatballs on top of veggies.
  • Drizzle sauce over top.
  • Set slow cooker for 5 hours on low.
  • At 5 hours, add the potatoes and cook another hour.
  • Whisk together the other 1/2 ketchup, 1/2 broth and cornstarch.
  • Fold into the stew and cook another 1/2 hour.



*If you are in a hurry, you can use packaged meatballs with GREAT success.

wildatheart

Thanksgiving Party


WHEN: Sunday, November 15th ~ Saturday, November, 28th, 2009
WHERE: OuR KrAzY kItChEn
RSVP: MR. LINKY

We’re having a party here at the OuR KrAzY kItChEn and you’re invited. Bring your favorite recipe, decorating idea, pictures, anecdotes and let’s have some fun together.
  • Do you have a special pumpkin pie recipe recipe?
  • What is your favorite side dish recipe?
  • Do you have a favorite apple recipe?
  • Do you have special way to carve a turkey?
  • How about a party punch that’s perfect for the Thanksgiving crowd?
  • What is your idea of a best decorating idea?
We’ll post Mr. Linky on November 15th and leave him in place through November 28th. Write your post piece and come link it up. We’ll all have some time to blog hop and see each other and try recipes.

Stuffed Italian Chicken Breasts ~ Simply Delicious Sunday

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • In a large skillet melt butter.
  • Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
  • Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
  • Place between two sheets of wax paper, and pound flat, about 1/4 inch.
  • Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
  • At one end of each breast, place 2-3 strips of roasted pepper.
  • Add 1/4 cup of onion mixture to each chicken breast.
  • Top with some shredded Mozzarella cheese.
  • Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
  • Place in prepared baking dish.
  • Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
  • Bake in preheated oven for 15 minutes.
  • Set oven to broil, and continue cooking for 5 to 10 minutes.
  • Remove from oven.
  • Remove bands and ENJOY!

*I like to make these fresh, but jarred peppers are fine as long as they are drained well.

Sorry guys no pictures, the camera was still packed.
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Kitchen Wishes


My kitchen dreams are brought to this week by Williams-Sonoma

Most of you know that I have had to pack up my magnificent kitchen and all its toys to be put in storage while we help my elderly in-laws. While I saved out 1 basket of irreplaceable kitchen tools and all the rest are in storage very nearby, FIL isn’t fond of the few pieces I do have here and can’t find a need for anything other than what he has on hand. While most of it is serviceable, it is not desirable, prompting my BIG dreams this week for the copper core stainless cookware set above.

My spices are currently in my bedroom closet, but I dream of the day that I can have this awesome drawer.

I also love this spice infuser and expandable cutlery drawer insert.

Food for thought

I have never been able to find out precisely what feminism is: I only know that people call me a feminist whenever I express sentiments that differentiate me from a doormat.
~Rebecca West, 1913

wildatheart

STUFFED ITALIAN CHICKEN BREASTS ~ Simply Delicious Sunday

STUFFED ITALIAN CHICKEN BREASTS
4 skinless, boneless chicken breast halves
1 teaspoon dried Italian seasoning
grated Parmesan cheese
1 bunch green onions, sliced
2 teaspoons minced garlic, jar
1/3 cup chopped mushrooms
1/2 cup roasted red bell peppers*
shredded mozzarella cheese
grated Parmesan cheese
salt and pepper to taste
olive oil
PURE

  • Preheat oven to 350 degrees.
  • Spray baking dish with PURE.
  • In a large skillet melt butter.
  • Add onions and garlic. Saute until translucent and fragrant. Add mushrooms and cook until tender.
  • Slice each chicken breast almost in half lengthwise, making sure they are attached on one side. Opened and laid flat, the chicken breast should resemble a butterfly.
  • Place between two sheets of wax paper, and pound flat, about 1/4 inch.
  • Combine Parmesan cheese with Italian seasoning, and sprinkle over chicken breasts.
  • At one end of each breast, place 2-3 strips of roasted pepper.
  • Add 1/4 cup of onion mixture to each chicken breast.
  • Top with some shredded Mozzarella cheese.
  • Roll each breast up, starting on the side with the peppers and cheese and secure with a silicone band.
  • Place in prepared baking dish.
  • Season chicken rolls with salt and pepper to taste, and drizzle with olive oil.
  • Bake in preheated oven for 15 minutes.
  • Set oven to broil, and continue cooking for 5 to 10 minutes.
  • Remove from oven.
  • Remove bands and ENJOY!

*I like to make the fresh, but jarred peppers are fine as long as they are drained well.

Won’t you join me at ThEKrAzYkItChEn for ?
♥final blog signature. ♥

BurrEnchiladas~ Simple Saturday with girlichef

Happy Halloween!!!
Since we are rounding up so many fabulous recipes that go with Halloween, I decided to just re-visit an older girlichef post…super simple…super delicious…I call them…

BurrEnchiladas
by girlichef
yield: 5-6 servings
5-6 frozen bean & cheese burritos

5-6 chicken thighs (skinless or skinless & boneless)

16 oz. enchilada sauce (remember, convenience…canned, pre-made, spice packet)

Spray your crock pot with pan spray. Line up your frozen burritos along the bottom, however many will fit. Lay chicken thighs over the burritos. Cover with enchilada sauce. Put on the lid. Cook on low for about 6-8 hours.

These turn out sort of like a cross between a burrito and an enchilada (hence the name)! Scoop “one” onto a plate; this usually consists of one thigh and one burrito. Remove the bone (it just slips out). Tear the chicken into shreds a bit with your fork. Sprinkle with cheese.

Now…go out and have a spooky fun time!!

Classic & Comforting

Have you taken the Saveur Food Quiz?
Here’s my result: Classic & Comforting

Classic & Comforting You learned to cook alongside your grandma, and still think her teachings are gospel. You believe the correct answer to the question of olive oil or butter is both. You’re happiest around a chattering table, doling out heaping plates to crowds of friends. You just had your tattered, original copy of Joy of Cooking rebound. You’re certain there’s nothing that melted cheese can’t make better.
68.35% of people who took the quiz are this profile

wildatheart

Spoon Rolls: What Did You Bake Today?

When I need a super easy roll that takes no kneading and no thought, I turn to this recipe.
The recipe comes from the 2nd Pillsbury Bake Off in the 1950s. It won a whopping $4000. It’s still a winner to me.
Spoon Rolls:
1 Tbls yeast
1/4 cup warm water
3 Tbls sugar
4 Tbls butter
1 tsp salt
2/3 cup milk, scalded (see instructions below for my cheat)
1/2 cup cold water
1 egg, slightly beaten
4 cups flour
Dissolve yeast in warm water. Put the butter, milk, salt and sugar in a pyrex bowl and microwave 2 or so minutes or until the butter melts and the milk boils rapidly…watch it, it may spill all over your microwave. Cool the milk mixture by adding the cold water. Let sit a bit longer….you don’t want to kill your yeast. Place flour in a large bowl. Add the yeast/water and the milk mixture. Stir until well blended. Cover and let rise in a warm place until double in bulk…about 1 hour. Punch down the dough and spoon into greased muffin tins (this makes 18). Cover and let rise about 45 minutes. Bake 400 degrees for 15-20 minutes.
Dump out onto a wire wrack to cool….or serve immediately. These rolls have a great chewy texture.
What did you bake today?

Foodie Friday, Simple Saturday & Dieter’s Delight ~ Simply Delicious Avocado Citrus Salad



Foodie Friday is hosted by Michael Lee at Designs by Gollum
Friday Food is hosted by Nicole at Momtrends
Simple Saturday is hosted by girlichef & Dieter’s Delight is hosted by Pam at oUr KrAzY kItChEn


AVOCADO CITRUS SALAD
2 medium ripe avocados, peeled & sliced
2 medium oranges, peeled & sectioned
1 medium pear, cored & thinly sliced
1 cup grapes, halved
1/2 cup snap peas, halved
1/4 cup walnuts, chopped
8 cups torn salad greens
1/2 cup peanut oil
Juice of one lemon
3 tablespoons apple cider vinegar
3 tablespoons sugar
1 teaspoon salt
Pepper to taste

  • Whisk together the oil, vinegar, sugar, lemon juice and salt until sugar and salt are completely dissolved.
  • Pour the dressing mix over the avocados and let sit while you prepare the remaining ingredients.
  • Toss remaining ingredients in salad bowl.
  • Pour the dressing over salad and gently toss to coat well.
  • Serve immediately.

wildatheart