Grandma Kathy’s Meatballs

Grandma Kathy’s Meatballs

recipe credit: Heidi Peck

3lbs hamburger
1 can evaporated milk
2 cups quick oats- if you want to make these GF, use GF oats
1/2 c. chopped onions
2 eggs
2 tsp. salt
1/2 tsp. pepper

In a big bowl, mix all ingredients together. Make meatballs into desired size and put in a 9×13 glass pan, spaced evenly apart. Preheat oven to 350. In a saucepan, combine the following ingredients:

2 cups ketchup
2 Tbsp. Liquid Smoke
1/2 tsp garlic powder
1 1/2 cup brown sugar

Cook on medium until sugar is incorporated thoroughly and the sauce is warm throughout. Pour over meatballs and bake for 1 hour.

Cheese Fondue

Cheese Fondue

Ingredients

* 1/2 pound imported Swiss cheese, shredded
* 1/2 pound Gruyere cheese, shredded
* 2 tablespoons cornstarch
* 1 garlic clove, peeled
* 1 cup dry white wine
* 1 tablespoon lemon juice
* 1 tablespoon cherry brandy, such as kirsch
* 1/2 teaspoon dry mustard
* Pinch nutmeg
* Assorted dippers

Directions

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Crispy Parmesan & Rosemary Cups with Spinach & Strawberry Salad

Crispy Parmesan & Rosemary Cups with Spinach & Strawberry Salad

Recipe credit: Cookin’ Canuck

1 cup (packed) Parmesan cheese
1 tbsp fresh rosemary
1 tsp all-purpose flour
1 cup (packed) spinach leaves, torn into small pieces
2 tbsp slivered almonds, lightly toasted
2 tbsp olive oil
1 tbsp balsamic vinegar
2 large strawberries, cut into quarters

In a small bowl, combine Parmesan cheese, rosemary, and flour. Heat a small, nonstick skillet over medium-low heat. Be sure the pan is fully heated before adding the cheese. Sprinkle 2 tablespoons of the Parmesan mixture into a 4-inch circle in the middle of the skillet. Cook until the circle starts to hold together as you lift it off of the pan and the bottom is starting to brown, about 1 minute. Using an offset spatula, lift the circle of cheese from the pan and flip to the other side. Cook for an additional 15 seconds. Gently press the circle into a muffin tin. Repeat with the remaining cheese, to make a total of 8 cheese cups. Let the cheese cups cool completely in the muffin tin. When ready to use, carefully lift them out of the tin.

In a medium bowl, combine spinach, toasted almonds, and a simple vinaigrette made of the olive oil and balsamic vinegar. Only use enough vinaigrette to lightly dress the spinach.

Place the cheese cups on a serving platter and gently fill with the salad. Top each salad serving with a fresh strawberry slice. Serve immediately.

Makes 4 servings (2 cups per person).

Lime Kissed Stuffed Avocados

Lime-Kissed Stuffed Avocados

recipe credit: Sheryl Crow/The Talk on CBS

Serves 4
­­4 ripe avocados
4 teaspoons fresh lime juice
11/2 teaspoons kosher salt
1 teaspoon ground cumin
1 teaspoon garlic powder
1/2 teaspoon black pepper
4 tablespoons fresh store-bought salsa, preferably organic

Blue corn or flax seed tortillas, preferably organic

1. Cut the avocados into halves and remove pits. Carefully scoop the flesh from each avocado, leaving the skins intact so that you can refill them. Transfer the avocado flesh to a glass mixing bowl. Add the lime juice, salt, cumin, garlic powder, and pepper and mash with a fork or potato masher. Taste and adjust the seasoning.
2. Spoon the avocado back into the scooped-out skins. Garnish the top of each with a tablespoon of fresh salsa.
3. Serve with organic blue corn or flax seed tortillas.

Crab Cakes with Herb Dijon Mayo

Crab Cakes with Herb Dijon Mayo

Recipe credit: Kinnikinnick Foods

Crab cakes:

1 tbsp margarine

2 celery stalk – chopped

1 green onion – chopped

1 can or fresh (8 oz) lump crab meat – drained

½ cup mayonnaise

2 cups Kinnikinnick bread crumbs

2 eggs (for coating)

2 tbsp fresh parsley- chopped

¼ tsp salt

½ tsp pepper

Heat margarine in a skillet and sauté celery and onions until tender. In a bowl combine sautéed celery and onions, crabmeat, ½ cup bread crumbs (reserve the rest for the coating), ½ cup mayonnaise, parsley, pepper and salt. Mix until combined. Form mixture into cakes (2-2 ½ inches in diameter) and cool covered in refrigerator for at least two hours (these can be made in advance the night before). Heat a large skillet with 2 tbsp oil over medium heat. Whisk eggs and set aside. Place remaining 2 cups bread crumbs in a separate bowl. Dip each crab cake in the egg mixture and then the bread crumbs. Place in heated pan and cook until golden brown (about 3-5 minutes each side). Remove from pan and pat extra oil off of crab cakes with paper towel.

Serve with Herb Dijon Mayo or your favorite dip.

Herb Dijon Mayo:

7-10 basil leaves fresh- chopped fine

1 ¼ cup mayonnaise

2 tsp Dijon mustard

¼ tsp pepper

1 tsp lemon juice

Blanch basil leaves (about 30 seconds in boiling water). Transfer basil to ice water to cool and pat dry. Finely chop basil. Mix mayonnaise, mustard, basil, pepper and 1 tsp lemon juice in a bowl. Set aside. Make Herb Dijon Mayo at least 4 hours prior to service (can be made the day before).

Basil Bruschetta

Basil Bruschetta

Recipe credit: Kinnikinnick Foods

Ingredients:
6 ripe tomatoes (red or yellow)
1 garlic clove minced
1 tbsp virgin olive oil
1 1/2 tsp balsamic vinegar
8 basil leaves (no stems) chopped
Salt and pepper to taste

Directions:
1. To blanch the tomatoes: Place the tomatoes in boiling water for 1 minute.
2. Remove from boiling water and remove skins. Cut into ½ inch pieces and remove seeds.
3. In a bowl combine prepared tomatoes, garlic, basil, olive oil and salt and pepper to taste.
4. Toss in balsamic vinegar.

Jane’s Potstickers

*this recipe belongs to my longtime friend, Nicole’s mom & their restaurant, Picabu Bistro was just featured on Diners, Drive-ins, & Dives!!

recipe credit: Jane Edwards

Wrappers:

• 2 1/2 cups unbleached all-purpose flour, plus more for dusting
• 1/2 cup cornstarch
• 1/2 teaspoon salt

Filling:

• 1 pound skinless boneless chicken breast
• 4 tablespoons chopped green onions
• 1/3 cup chopped fresh cilantro
• 1/3 cup frozen corn kernels
• 2 1/2 tablespoons ginger puree
• 1 tablespoon chopped garlic
• 1 tablespoon soy sauce
• 2 tablespoons lime juice

Sauce:

• 2 cups soy sauce
• 1 cup water
• 2/3 cup sugar
• 1 cup white wine
• 1/3 cup rice wine vinegar
• 1/3 cup thinly sliced green onions
• Canola oil, for frying
• Mixed greens, for serving
• Sesame seeds, black and white, for garnish

Directions

For the wrappers: In the bowl of an electric mixer with the paddle attachment, combine the flour, cornstarch, and salt. Pour in a small amount of water and turn the mixer onto the slowest setting. Continue to add water until a dough forms. The dough should be firm but pliable. Cover the dough with a damp cloth and rest on a cutting board for 30 minutes. Roll the dough out on a well-floured surface to about 1/8-inch thick. Cut into 4-inch circles.

For the filling: Grind the chicken in a food processor. Transfer to a mixing bowl. Process the green onion and cilantro with a little bit of the chicken and add to the mixing bowl. Stir in the corn, ginger, garlic, soy sauce, and lime juice and mix well.

For the sauce: Place the soy sauce, water, sugar, white wine, and vinegar in a saucepan and bring to a light boil. Lower the heat and simmer for 15 minutes. Cool, and then garnish with the green onions.

To prepare: Place 1 level tablespoon potsticker filling in the center of a wrapper and fold in half to form a moon shape. Pinch the seam to seal the wrapper shut. Repeat with remaining filling and wrappers.

Heat 1 tablespoon canola oil in a nonstick pan. Working in batches, add the potstickers and cook until the bottom is golden brown. Add 1/3 cup water, cover, and steam until the filling is cooked through, about 5 minutes. Plate the potstickers on top a bed of mixed greens and garnish with a sprinkle of black and white sesame seeds.

• This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Crispy Wontons with Crab Salad, Melted Cheddar & Avocado Creme

Crispy Wontons with Crab Salad, Melted Cheddar & Avocado Creme

recipe credit: Costco Cookbook ‘Home Cooking the Costco Way’

Makes 10 servings

Vegetable Oil for frying
30 3 inch round wonton wrappers
20 oz. crab meat, well drained
3/4 cup minced celery
3 Tbsp. minced chives, plus more for garnish
4 tsp. grated lemon peel
3/4 cup mayonnaise
2 Tbsp. lemon juice
1/4 tsp. ground black pepper
8 oz. (2 cups) Tillamook medium cheddar cheese, shredded

Avocado Creme:

1/2 cup avocado pulp
1/4 tsp. salt
1 Tbsp lemon juice
1/4 cup heavy cream

Pour enough oil into a pan to cover the wontons; heat to 350. Working in batches, lay wonton wrappers in the oil and fry until light golden brown. Drain on paper towels; set aside.
In a medium bowl, combine crab, celery, chives and grated lemon peel. Stir in mayonnaise, lemon juice and pepper.

To prepare the Avocado Creme, place avocado pulp, salt, lemon juice and cream in a small bowl and stir until well blended. Refrigerate until ready to use.

Preheat oven to 400. Top the wontons with crab salad. Sprinkle each wonton with 1 Tbsp shredded cheese. Place on a baking sheet in the oven and heat just until the cheese is melted.
Arrange 3 wontons on each plate with a spoonful of Avocado Creme. Garnish with chives.

Baked Potato Appetizers

2 Large unpeeled baking potatoes –
1 cup shredded co- Jack cheese
6 bacon slices, crisply cooked, drained and cumbled
1/3 cup green onion slices
1/4 cup bbq sauce

Preheat oven to 450 degrees. cut potatoes into 1/4 inch thick slices – coat them with vegetable oil. Put on Stone or baking sheet bake 20 minutes until lightly browned. Remove from oven. In batter bowl, combine cheese, bacon and green onion. Using a pastry brush, generously brush potatoes with bbq sauce and sprinkle with cheese mixture. Put potato slices back t the over 3-5 minutes until cheese is melted – ENJOY!

Recipe Credit: Melissa Stynski, Pampered Chef

PW’s Cheddar Puffs

Ingredients

* 1 loaf Crusty French Bread, Cut Into 1-inch Cubes
* ½ sticks Butter
* 3 cloves Garlic, Minced
* 1 whole Shallot, Minced
* 1-½ teaspoon Dijon Mustard
* 8 ounces, weight Cream Cheese, Sliced
* 1-½ cup Grated Cheddar Cheese
* Salt And Freshly Ground Black Pepper, To Taste
* 2 whole Egg Whites, Beaten

Preparation Instructions

Heat butter in a skillet over medium heat. Add garlic and shallots and saute for 1 minute. Add Dijon and stir to combine. Reduce heat to low.

Add cream cheese and stir until melted. Add grated cheddar and stir until melted. Turn off heat. Add salt and pepper to taste. Fold in egg whites.

Dunk bread cubes in cheese, coating thoroughly. Place on a nonstick baking mat or sheet of waxed paper and freeze for 20 minutes, uncovered. Remove frozen chunks from tray and place into a Ziploc bag. Store in the freezer.

When ready to bake, preheat oven to 375 degrees. Place frozen cheese puffs on a baking sheet with a nonstick baking mat or parchment paper, and bake for 10 minutes or until golden brown. Serve immediately or at room temperature.