beef

French Onion Meatballs (slow cooker)

Meatballs!  You can never go wrong serving meatballs.  Whether it’s for an appetizer, a hot sandwich, atop a pizza, with lingonberry jam (I can go on and on), it is rarely served with creamy, dreamy, buttery mashed potatoes…and why not??

Given we are still in the middle of winter (those poor people in the 2019 polar vortex right now, I shouldn’t be complaining), I am craving a warm bowl of anything!  When you combine these ingredients together, along with the work of your slow cooker, you end up with tender meatballs and a rich, onion and mushroom gravy that pairs perfectly with mashed potatoes.  I always like to add that extra touch of the melty Swiss cheese for a more authentic French Onion flare, but feel free to omit if desired.  Just don’t tell me or I’ll deem you crazy. 😉

 

*If you’d like, and have the time, sauté the onions on low with a couple of tablespoons of butter and a pinch of salt until caramelized.  Add these to the slow cooker, along with the other ingredients, in the beginning versus rawEither way, it’s delicious! 

The Starting Lineup

  • 1 ( 30oz) bag homestyle meatballs, frozen
  • 1 large sweet onion, sliced thick
  • 12 oz container fresh mushrooms, quartered
  • 2 cans low-sodium cream of mushroom soup, plus 1-1/2 can milk
  • 1 packet dried onion soup mix, low-sodium if possible
  • 2 teaspoons ground black pepper 
  • 1 package sliced swiss cheese
  • Fresh parsley, chopped

Spray your slow cooker with non-stick spray.  Layer in half of the onions and mushrooms, followed by the frozen meatballs and then the remaining onions and mushrooms.

In a large bowl, whisk together the cream of mushroom soup, dried onion soup mix, milk and pepper.  Pour overtop the meatballs.  Set to low for 6 hours, stirring once or twice.

30 minutes prior to eating, layer the swiss cheese overtop.  Recover and allow to melt.

Serve in a bowl with buttery mashed potatoes or wide egg noodles and a sprinkle of parsley, enjoy!

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Rockin’ NYE Ribeye Crostini

As always, the days are long, but the years go fast, and this one is just about up!  While even myself is just about ‘over’ cooking all of these extravagant holiday meals (kind of), I figure we opt for finger foods for our last hoorah!

Until next time, “we’ll take a cup of kindness yet, for the sake of auld lang syne.”  A very Happy New Year to you! xo

The Starting Lineup

  • 1 1/2 lb boneless ribeye steak
  • 1/4 cup sour cream
  • 2 Tbsp prepared horseradish
  • 1 Tbsp mayonnaise
  • 1 Tbsp Dijon mustard
  • 1 bakery French baguette, 1/2″ slices. lightly toasted
  • Red onion, very thinly sliced
  • Chives, chopped, but kept a bit long
  • Extra virgin olive oil
  • Kosher salt and pepper

In a medium bowl, whisk together the sour cream, prepared horseradish, mayonnaise, and Dijon mustard; season with salt and pepper.  Cover and set aside.

Heat a large cast iron skillet over high-heat until nice and hot.  Rub the steak with oil, salt and pepper till desired doness, making sure to rest about 10 minutes prior to slicing.

Thinly slice the steak against the grain and arrange on the toasted baguette slices.  Top with a dollop of the horseradish cream you made prior, a slice of red onion and a chives.  Enjoy and Happy New Year!!

RibeyeCrostini

Southwest Flank Steak Chili & Grits

My days growing up in hot & spicy Arizona has met our southern grit life here in the south with this one!  All of the flavors of a traditional chili soaked up into yummy, bacon and cheese loaded grits.  The juxtaposition of textures and flavors is on point with this recipe!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

The Starting Lineup

  • 1-3/4 lbs flank steak
  • 1/2 cup low-sodium chicken broth
  • 3 tablespoons chili powder
  • 2 teaspoons cumin
  • 1 teaspoon Mexican oregano
  • 14oz can diced fire-roasted tomatoes with green chiles
  • 15oz can pinto beans, drained and rinsed
  • 4oz can green chilis, diced
  • 1 jalapeno, seeded and diced
  • 4 6-inch corn tortillas
  • 1 cup American-cheddar blend cheese, shredded (pepper jack or cheddar works too)
  • 1/2 cup fresh cilantro
  • 1-1/2 cups frozen fire-roasted corn
  • Kosher salt & pepper
  • Prepared grits (I loaded ours up with green onion, bacon crumbles and cheese)

 

To your slow cooker, whisk together the chicken broth, 2 Tablespoons of chili powder, 1 teaspoon of cumin, the tomatoes, pinto beans, green chiles and jalapeno.  Roughly tear 2 of the corn tortillas up and add to the liquid mixture.

Butterfly the flank steak horizontally, without cutting all the way through (opening like a book).  Lightly pound the steak until about 1/4 inch thick.  Season with salt, pepper, 1 Tablespoon of the chili powder and 1 teaspoon of the cumin.  Press the cheese over the steak in an even layer, followed by the cilantro and arrange the last 2 of the corn tortillas over top, overlapping if needed.  Starting with the long side, roll up into log-form/pinwheel and tie with kitchen twine; tuck ends in and tie lengthwise as well.  Transfer your steak pinwheel to the slow cooker and spoon some sauce over top.  Cover and set to low for 7 hours.  *Add corn in 30 minutes prior to eating.

Remove the steak and allow to rest for 5 minutes.  Slice into pretty pinwheel medallions and serve over loaded, bacon’y, cheesy grits with a ladle of the slow cooker juices and vegetables over top!

*If the flank steak cooks a bit longer and shred’s apart, that is just as yummy too!!

ChileGrits

Shiner, Kielbasa and Potato Cheese Soup

This recipe just screams Texas hill country…Shiner, sausage and a hearty dish?  Our German ancestors would be proud!  This hearty, creamy soup sings Fall in our home and I’ll gladly take the lead!  This dish is fantastic around the table with warm bread and is even better come winter around the fire.

I will say this though, please do not use a light “sissy” beer her.  Please, please go out of your way, if needed, and by the famous Spoetzl Brewery concoction!  So worth that deep, yet tangy, flavor!

 

The Starting Lineup

  • 4 large russet potatoes (about 3 lbs), baked
  • 8 strips bacon, chopped
  • 1 package Kielbasa sausage, halved and sliced
  • 1 yellow onion, diced
  • 1/4 cup flour
  • 12 oz bottle Shiner Bock beer
  • 2 cups chicken broth, low-sodium
  • 2 cups whole milk
  • 2 1/2 cups Sharp cheddar cheese, shredded

Garnish

  • Crumbled bacon
  • Sharp cheddar cheese, shredded
  • Sour cream
  • Jalapeno slices, fresh

 

Begin by baking your potatoes (oven or steamed in the microwave), once cool to the touch, chop up.  The skin is optional.

In a large pot or Dutch oven, cook the chopped bacon until crisp.  With a slotted spoon, transfer the bacon to a bowl, reserving the bacon grease in pot.  Add the onions and kielbasa to the hot grease and allow to sauté for 5-7 minutes.  Transfer to the bowl of cooked bacon.

Back to the same pot, add in the flour to form a paste/rue, followed by the Shiner Bock and chicken broth.  Whisk until smooth.  Next, add in the chopped, baked potatoes and slightly mash up with a hand-held potato masher.  Stir in the cheese, milk and reserved cooked bacon, onions, and kielbasa.  Bring to a low boil and then simmer for 10-15 minutes until thickened.  Serve with your garnish of choice and warm, crusty bread for dipping.  Enjoy!

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GameDay Jalapeno Popper Piggies

Break out of your typical, grilled jalapeno-popper rut and try this out for size!  It has all of the flavors we love, fresh and spicy jalapenos, creamy cheeses and crisp bacon, BUT it also has another level of smokiness with the beef sausage while all wrapped in a warm, pretzel like pastry dough.

So whether your an avid football fan, need a new Thanksgiving appetizer or you just want to curl up on a cool day with a movie and snacks…these rock, my friend!

The Starting Lineup

  • 3 sheets puff pastry dough, thawed
  • 1 package (36) Lil Smokies
  • 18 jalapeno peppers, halved
  • 1 cup cheddar cheese, shredded
  • 8oz cream cheese, softened
  • 3 strips bacon, cooked and crumbled
  • 1 egg, beaten
  • Flour (for dusting); Kosher salt (garnish)

DIRECTIONS:

  1. Preheat the oven to 400 degrees; line two baking sheets with parchment paper.
  2. Cut off each jalapeno pepper top; halve and discard the seeds.
  3. In a medium sized bowl, combine the cream cheese, shredded cheddar and crumbled bacon.  Fill the halved peppers with the cheese and bacon mixture.  Press a “Smokie” on top of the filling.
  4. Lightly flour a clean surface and unfold the thawed puff pastry dough.  Cut each dough rectangle into 6 equal strips vertically and then in half crosswise, to create 12 pieces.  *you may have to gently roll out each dough piece a bit to wrap around filled pepper.
  5. Wrap each stuffed pepper in one of the cut puff pastry strips and seal with a bit of egg wash; seam on the bottom.  Place on prepared baking sheet.  Once finished with all, brush the remaining egg wash overtop and sprinkle on a bit of the kosher salt.
  6. Bake for 25-30 minutes, till golden brown; serve warm.

 

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Campfire Nachos

Back in the day, pre-kiddos, my husband and I actually went out on dates.  Like I real-deal left the house and even wore heels! …memories… That being said, one of our favorite places to go was the Yard House for extra-large beers and appetizers, my fave being their chicken nachos.  Given my current, complete “mom life” and flip flops, I still crave those crunchy, cheesy chips, but it’s not as easy to get.

Sooooo, I made my own version!  All I have to say, is that Yard House has best watch-out, because mine are just as legit.  Ok, the multi-million dollar restaurant is probably safe, they’ll just be losing my $13.95. 😉

*Absolutely buy your favorite tortilla chip, BUT for the best experience, I buy mine from our bakery.  They’re 100% fresh, crunchy, salty and thick.  Yes, normally I’d like thin chips for my salsa, but with heavy piled nachos you do NOT want your chip to break, right??  Eating nachos with utensils defeats the entire purpose, so please listen to me folks! 🙂

 

The Starting Lineup

  • 1 bag of corn tortilla chips 
  • 2 cups shredded chicken (i.e. rotisserie); you can also use ground beef or brisket
  • 1 can Borracho beans, drained
  • 1 cup enchilada sauce red, green or both (1/2+1/2 cup…which I love to do!)
  • 2+ cups cheese, shredded (fresh melts best, i.e. cheddar or jack)
  • Guacamole, Pico de Gallo, sour cream

Using a cast-iron skillet, Dutch oven or disposable foil pan, layer in 1/2 of the tortilla chips, followed by 1/2 each of the shredded chicken (or beef), beans, enchilada sauce and cheese.  Repeat the same process with another layer.

Warm the prepared nachos, until the cheese is melted and bubbly, either over your campfire, on your grill or in the oven (350 degrees).  Once the nachos are heated through, remove and top with a scoop each of the guacamole, Pico de Gallo and sour cream.  Serve warm.

**If preparing on the campfire or grill, you can loosely cover with foil to speed up the cooking time.

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Enchilada Meatball Sub

When a Turkey and Swiss just won’t cut it…I give you THIS!  Now, like most sane adults, I’m a sucker for a meatball sub, hoagie, grinder..whatever.  They’re gooood no matter what you call your sandwich!  The last time I played around with the ever popular recipe, I tweaked it with a cheddar and barbeque flair (try that one too please….ughhh sooo good).  However, THIS TIME, I’m giving it that TexMex flavor and turning the great state of Texas’ favorite enchilada into a handheld vessel.  Genius you say?  Yes.  Yes it is.

Now, you do not have to use the enchilada flavored meatballs to make only a sub sandwich.  By all means, use them on their own with a plate of rice, refried beans, warm tortillas or chips…wrap them in a large flour tortilla with extra enchilada sauce and beans or place them on a platter alongside toothpicks for a great appetizer!  No disappointment will follow.

* I used Oaxaca Cheese for my meatballs (Mexico’s version of mozzarella), but feel free to use any of your favorite melty cheese! I.e. Monterey Jack, mozzarella, cheddar blend, Pepper Jack, etc.

The Starting Lineup

  • 1-1/2 to 2 pounds ground beef
  • 15 ounce can enchilada sauce, divided
  • 3/4 cup panko bread crumbs
  • 2 eggs
  • 1 jalapeno, diced (I kept seeds in on for mine)
  • 1/2 white onion, chopped
  • 2 cloves garlic, minced
  • 1/3 cup cilantro, rough chop
  • 2 tsp each: cumin, chili powder, Mexican oregano
  • 2 cups shredded cheese (I used Oaxaca cheese), to top

If making into sub sandwiches:

  • Bakery roll or Torta bread
  • Avocado/guacamole
  • Pickled onion
  • Jalapenos, sliced

Preheat the oven to 350 degrees and lightly grease a 9×13 casserole dish.

In a large bowl, combine the ground beef, 1/4 cup of the enchilada sauce, panko, eggs, jalapeno, onion, garlic, cilantro and spices until just incorporated.  I just use my good ol’ hands for this and no need to overwork.

Using an ice cream scooper or again, your hands as I did, make about 2″ balls and place into the 9×13 dish.  *Try to make them relatively the same size for even cooking.  You can always add/take away the meat mixture to make even.

Pour the remaining enchilada sauce overtop all of the meatballs and cover with foil.  Bake in your 350 degree oven for 30-35 minutes.  Uncover and add the cheese overtop, bake uncovered for 10-15 minutes more.

Serve warm straight from pan with a side of rice, beans and tortillas OR turn into a monster sub sandwich with Mexican inspired toppings of your choice!  Enjoy!

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