Cranberry Chili Meatballs

1 can (14 ounces) jellied cranberry sauce

  1 bottle (12 ounces) chili sauce

  3/4 cup packed brown sugar

  1/2 teaspoon chili powder

  1/2 teaspoon ground cumin

  1/4 teaspoon cayenne pepper

  1 package (32 ounces) frozen fully cooked homestyle meatballs, thawed

In a large saucepan over medium heat, combine the first six ingredients; stir until sugar is dissolved. Add meatballs; cook for 20-25 minutes or until heated through, stirring occasionally. Yield: about 6 dozen.

Bite Size Cranberry Meatballs

2 lbs. ground beef
6-oz. pkg. stuffing mix with cranberries
2 eggs, beaten
1 c. water
16-oz. bottle barbecue sauce
14-oz. can whole-berry cranberry sauce
In a large bowl, mix together beef, stuffing mix, eggs and water. Form into 48 small meatballs. Arrange meatballs on a lightly greased 15”x10” jelly-roll pan. Bake at 400 degrees for 16 minutes, or until beef is no longer pink. Meanwhile, in a saucepan over medium heat, bring barbecue sauce and cranberry sauce to a boil; mix well. Add meatballs to sauce mixture; stir to coat evenly. Simmer for several minutes, until well blended. Makes 4 dozen.

Slow Cooked Buffalo Chicken

Slow Cooked Buffalo Chicken

Author/Source:

Pam @ Onceamonthmom.com

Ingredients:

• 3 pounds boneless, skinless chicken
• 12 ounces Buffalo wing sauce
• 1 ounce dry Ranch dressing mix

Directions:

Place chicken, Buffalo sauce, and Ranch mix in a slow cooker. Cook on high 3-4 hours or low 5-6 hours or until meat easily shreds with two forks (time will depend on how many servings you are making.). Shred and serve shredded meat in toasted deli rolls, on nachos, over hot cooked noodles or rice, etc.

*You may want to add a touch more Buffalo sauce to the cooked meat when you serve, to taste.

Crockpot Sausage Hoagies

This recipe was shared by Janelle from Comfy In the Kitchen and instead of taking the time to write it down, I'm sharing it here!  This sounds delicious and like a perfect Sunday after church supper or casual supper. 

Crockpot Italian Sausage Hoagies


(makes 12- you may halve)
Italian sausage (12)
3 cups beef broth
water to cover
1 cup mayonnaise
1 Tbsp dijon mustard
1 onion (peppers if desired)
cooking spray
2 cups shredded swiss cheese
Place Italian sausage, beef broth, and water in a crockpot. Cook on high for 4-6 hours. You may place onions/peppers in the crockpot all together, or you can saute them separately. Combine dijon and mayo in a small bowl. Place Italian sausage on hoagie bun top with cheese and onions/peppers and dijon mayo.

Apricot Glazed Turkey Breast

By mid May - I was ready for some baked turkey!!  This recipe was perfect for a Sunday lunch.

1/2 cup apricot preserves
1/4 cup balsamic vinegar
1/4 tsp black pepper
dash salt
1 bone in turkey breast (5 lbs)

Combine preserves, vinegar, salt and pepper.  Place turkey breast on a rack in a large shallow roasting pan.  Bake uncovered at 325 for 1 1/2 to 2 hours or until meal thermometer reads 170, basting every 30 minutes with apricot mixture.  (Cover loosely with foil if turkey browns too quickly).  Cover and stand 15 minutes before slicing.

Lime Pepper Salmon

1 tablespoon olive oil
4 (6-ounce) salmon fillets
4 tablespoons freshly squeezed lime juice
Salt and freshly ground black pepper to taste
Heavy-duty aluminum foil

Cut two 12-inch square sheets of aluminum foil. Grease the shiny side of the foil with the olive oil. Place two fillets side by side on each square, and fold up the outer edges. Drizzle one tablespoon lime juice over each fillet. Season with salt and pepper. Fold and pinch the aluminum foil tightly to create a watertight seal around each pair of fillets. Make sure the packets are airtight by pressing down gently with your hand. If air escapes easily, rewrap. Bake foil-wrapped packets in a preheated 400 F oven for 12 minutes.

Sweet and Sour Baked Chicken

Quick, Easy, Delicious!

Chicken pieces - boneless breast, boneless thighs etc.

seasoning - salt and pepper, season salt or rotisserie seasoning

1 bottle sweet and sour sauce

Place chicken in baking pan and sprinkle with seasoning.  Bake at 350 for 30 minutes.  Remove from oven and pour sweet and sour sauce over the chicken pieces.  Bake an additional 15 minutes or until juices run clear.

Chicken Piccata

Over at A Little Bit of Everything, I saw this recipe for Chicken Piccata.  Never heard of it, but the ingredients looked good and preparation looked easy!  I did a few tweaks and found the most flavorful, moist and delicious chicken dinner - perfect for a quick, weeknight meal!

Ingredients:

2 lbs. boneless chicken breasts, pound to 1/8 inch thickness (4 breasts)

(I cut each breast into about 4 small pieces )

salt and pepper

seasoned salt and pepper

1/3 cup olive oil

2 tbsps. butter

1 cup chicken broth

1/2 cup dry white wine or white cooking wine

2 medium lemons

parsley

Sprinkle chicken breasts with salt and pepper.

Heat oil and butter in a 12 inch pan over medium high heat.

Brown chicken breasts on both sides, removing pieces as they brown.

Reduce heat to low and stir in broth and wine - scraping bottom of pan to loosen brown bits. 

Return chicken to pan, cover and simmer 15 minutes until fork tender. 

Remove zest from one lemon and cut lemon in half; squeeze to remove juice Thinly slice the other lemon.

Remove chicken breasts from pan and keep warm.

Stir lemon juice and zest into liquid; add slices of lemon. Heat to boiling. Spoon liquid over chicken and sprinkle with parsley.

Oven Fried Chicken

Oven Fried Chicken

I have heard of oven fried chicken for years, but never have tried it.  I had it in my mind that it could never be as good as fried chicken.  I gave it a try tonight and it was delicious! 

8 boneless chicken thighs
1/2 cup buttermilk
1 cup bread crumbs
1 tsp paprika
1 tsp black pepper
1/2 tsp thyme
1/2 tsp onion powder

Preheat oven to 400.  Coat a wire rack with non stick spray.  Place the rack on a foil lined baking sheet.

Pour the buttermill in a shallow bowl.  Put bread crumbs in another bowl.  Combine the spices, put 1 tsp into the bread crumbs and the rest into the buttermilk.  Dip the chicken in the buttermilk then the break crumbs.  Place the chicken on the prepared rack, coat with a light dusting of cooking spray.  Bake for 15 minutes, turn the chicken over, spray with cooking spray on that side adn bake 15 minutes more or until golden brown.

Parmesian Ranch Pork Chops

One or two packs of pork chops - boneless chops work better
Dale's steak seaoning marinade (you can use this to marinade anything)
Shake and Bake Parmesian/Ranch seasoning mix

Marinate pork chops in Dales for a few hours or overnight in a ziplock bag.
Drain marinade and dip pork chops in Shake and Bake seasoning.
Place on foil lined baking pan.
Bake per directions on Shake and Bake box or until golden brown and crispy.