Category Archives: meat

Summer Bolognese

I call this summer bolognese because it’s lighter than my regular bolognese recipe . It’s made with fresh tomatoes which makes all the difference. I made this sauce the other night and I have to say it was just perfect . It cooked up in no time ( about 1/2 hour) and tasted fresh and delicious. Of course if you would like it vegetarian just omit the chicken. I wanted the protein so added a pound of ground chicken you can also use turkey and if you want ground beef. This time I kept it fairly light and used ground chicken. Used a thick ropy pasta — Bucatini and it was perfection on a plate made with fresh tomatoes.

Ingredients:

1/2 cup extra-virgin olive oil

8 garlic cloves– minced– I use a mini food processor always for mincing garlic — just makes it easy

1 lb. ground chicken, turkey or beef

Kosher Salt to taste

1/4 cup dry white wine

4 Tbsp. tomato paste if you use double concentrate use 2

1 lb. cherry tomatoes ( which are abundant and fresh right now)

12 oz. Bucatini or any spaghtetti you like or rigatoni or penne would work here as well

about 1 cup of Pasta Water — which you may or not need

Finely Grated Parmesan for serving

Directions:

In a large skillet or pot heat oil then add garlic and cook till softened ( a few minutes) don’t brown it just soften it — sometimes you’ll need to turn off stove and let it just cook for a couple of minutes to soften.

With pan at medium high add chicken and cook, breaking up chicken for about 5 minutes or until chicken is no longer pink and fully cooked.

Add wine and reduce heat to medium low. Continue breaking up meat till it’s small pieces until wine is evaporated– another 5 minutes or so. Add tomato paste and cook, stirring till absorbed into chicken and cook for another few minutes.

Add tomatoes and let it cook down, stir to coat the tomatoes with the mixture — allow the tomatoes to cook till they are ready to burst — about 5 minutes. I used a masher ( see photo) and I smashed down on the tomatoes and burst all of them. You can leave some whole if you like but I didn’t because this is where the sauce will come from. Stir occasionally on medium low but don’t allow to burn. Allow sauce to thicken for about 5 minutes.

Meanwhile cook the pasta in a large pot of salted water until very al dente ( at least that’s how we like it)

Reserve about 1 cup of cooked pasta water because you may need it if sauce is too thick.

Taste sauce for salt and add accordingly. I probably added a teaspoon of Kosher Salt — everyone’s taste is different for salt so add to your liking.

Drain pasta and I used tongs and transferred pasta to pan with sauce. Tossing it in and cooking at a low simmer the pasta and the sauce thickened and I added a little pasta water at a time till I reached a perfect consistency . I probably used about 1/2 cup of pasta water. ( which also contains salt so consider this and don’t over-salt sauce — you can always add salt but it’s tough to take away if you make it too salty. The sauce was creamy and delicious .

Remove from heat and if you’d like add fresh basil.

Transfer to pasta bowls and top with Parmesan.

Old School Meatballs (sweet and sour)

       These meatballs are “old school” but still hold up.  If you’re looking for an easy addition to your menu this could be it.  L’Shana Tova from our house to yours. Enjoy! I cooked these last night and they cook up very fast and since the rules have changed dietary wise you can serve over rice if you’re observing Passover. If not use the bread crumbs. See notes at the bottom for adding raisins . I like to make these the week of Passover while we’re observing and not eating bread.

Sweet and Sour MBalls with Turkey

I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

1 egg (room temp. works best)

1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

*For Passover – omit the bread crumbs and replace with matzo meal

Kosher Salt,  app. 1 teaspoon

Freshly ground black pepper to taste (1/4 teaspoon)

1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

1/4 spanish onion, grated

1/4 potato, grated

1 bottle (12 oz.) Heinz chili sauce

6 oz. grape jelly

Directions:

Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them.  Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

* serves about 8 – 10

*you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine

Turkey Meatloaf

 

We haven’t had turkey meat loaf in a very long time and it is a perfect crowd pleaser for the family table. Perfect for a large family gathering or just the two of you with great left-overs. I love the down home flavor of meatloaf and this one is just delicious. 

I cut the recipe in 1/2 for the 2 of us using 2 lbs. of Ground Turkey and 2 eggs and cut everything else in 1/2. I still have enough leftovers the next day and it’s just enough. If you’re making for 4 or more go with the full recipe. I served with roasted (burnt brussels sprouts and roasted red potatoes) and if you do make the whole recipe you can easily freeze the leftover for another night.

Enjoy!

*you will need a meat thermometer to check for doneness

Ingredients:

5 lbs ground turkey— I prefer chopped dark meat as it has a little fat and a lot less dry than white meat turkey. You can find 85% lean which is fine . It’s sometimes hard to find dark meat ground turkey so when I find it I buy it. It just makes for a tastier meat loaf. You can mix dark meat and white meat.

3 cups chopped yellow onions ( app. 2 large onions)

2 tablespoons olive oil

2 teaspoons kosher salt

1 teaspoon freshly ground black pepper

1/2 teaspoon dried thyme

1/3 cup Worcestershire Sauce

3/4 cup chicken stock

1 1/2 teaspoons tomato paste

1 1/2 cups plain dry bread crumbs

3 extra-large eggs, beaten

3/4 cup ketchup/1 tablespoon brown sugar

Directions:

Preheat oven to 325 degrees

In a medium saute pan (frying pan) , over a medium low heat, cook the onions in the olive oil, add salt, pepper, and thyme until translucent app. 10 minutes or so. Don’t brown them. Add the Worcestershire sauce, chicken stock, and tomato paste and mix well. Allow this mixture to cool in frying pan off the heat to room temperature.

In the meantime, combine the turkey, bread crumbs, and eggs in a large bowl and mix well. Then add in the onion mixture when it’s cooled down and incorporate well. Shape into a rectangular loaf on a lightly sprayed sheet pan. When you shape as a loaf , try to make the ends even with the middle or they will dry out. ( I kind of like the ends like that but just saying…) Spread the ketchup/brown sugar evenly on top. Bake for app. 1 1/2 hours  until the internal temperature of meatloaf is 160 degrees and the meatloaf is cooked through. Once meatloaf comes out of the oven let it sit for about 5 minutes. 

Serve hot, at room temperature and delicious cold the next day.

Slow Cooker Beef Stew

Being I am so much more of a morning person than a night person I love to cook in the morning, not elaborate breakfasts mind you but Dinner. I prep , chop and set up my slow cooker and it’s all in by 8 a.m. I cooked this on low for 8 hours and then on high for 2. You can do it on high for 6-8 as well. Almost fool-proof and you’ll love the benefits. When you enter your home at the end of the day your house will smell amazing, your dinner will be almost ready and you’ll have one pot to clean after dinner! Wow! Now of course you’ll have a bit of a mess in the morning but that’s OK because you’ll have more energy in the morning . Shop ahead and have all your ingredients ready and you’re set . I love slow cooker meals. Perfect week-night meal and you can freeze left over just add a little beef broth when you heat it up. ( as needed)

This is what I did:

Ingredients:

2 lbs. boneless beef chuck, cut into 1 inch cubes — the butcher usually has this meat already cut up. You can add an extra lb. of meat if you have more people.

5 medium size carrots, sliced into chunks

1 lb. baby potatoes — they come in a bag and are perfect just the way they are. Of course you can cut up larger potatoes if you wish.

1 small white onion–diced

3 cloves garlic–minced

3 cups Beef Broth

2 Tbsp. Tomato Paste

1 Tbsp. Worcestershire Sauce

1 Tbsp. Italian Seasonings–dry and available in most spice sections

Salt and Pepper to taste

1/4 cup Flour

2 cups Frozen Peas– I used frozen peas you can also add frozen corn if you like or use both.

Directions:

Take out the meat and dry it off with a paper towel. Sprinkle liberally with Kosher Salt and Freshly Ground Black Pepper on all sides. Heat a skillet with a little olive oil and sear on each side for a few minutes just to get a crust on the meat. You will not be cooking the meat just searing.

I spray my slow-cooker with cooking spray (Pam) and then add the meat, the carrots, potatoes, onion and garlic.

Add the beef broth , tomato paste, Worcestershire sauce, Italian seasoning, and I added about a 1/2 tsp. of Kosher Salt and a few grinds of the pepper mill (6) . You can taste at some point and always add more.

Cook on low for 8-10 hours or High for 6-8 hours. An hour before serving, I take out about a cup of gravy from the beef stew and whisk with 1/4 cup flour. Then stir into the stew along with the frozen peas. Stir and taste for S and P at this point.

I let it cook on high for 2 more hours. You should let it cook for at least 1 more hour after the addition of the flour. The flour will thicken the gravy, so you’ll want to cook for at least 1 more hour on high setting.

Enjoy! a loaf of crusty bread would be in order on the side.

If you don’t want potatoes you can cook up some broad egg noodles which would also be delicious or just omit the carbs all together . Do whatever you like with this recipe it’s very adaptable.

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Simple Red Chili — Turkey or Beef

It’s definitely that time of year when you wake up and there is a chill in the air and that signals chili weather in my book . Chili is not an exact science and you can feel free to make substitutions where you like. Obviously the toppings are optional and at your own discretion. Chili is just so easy to make. It sits on the stove or your slow cooker and when you’re ready to eat it, it’s all done. I like chips , taco shells or small soft tortillas with this. I love fresh jalapeno on the side chopped up,  chopped red onion , guacamole, refried beans, etc.  I usually make this one day ahead for a special event. This allows the flavors to all meld together and then I just reheat–couldn’t be easier.

Can easily be made on the stove-top or slow cooker — 2 hours on high and 4 hours on low. It was perfect. First you’ll want to brown up the meat in a pan on the stove. Then dump all ingredients into the slow cooker ( spray first with cooking spray) stir it all up and set it and forget it till you’re ready to eat it. I made this chili in the morning yesterday and it was perfect! With enough leftover for 2 more meals!

This recipe will probably serve 6-8

Ingredients:

2 lbs. ground beef or ground turkey–If I am using ground turkey I prefer ground dark meat if you can find it. It’s much more flavorful . You can use white meat turkey but try for 85/15. That’s 85% white meat with 15% fat. I just find the O% fat to be very dry. Of course these are all personal choices.

2 cloves garlic, minced

1 can (12 – 14 oz) tomato sauce, and then about 1 –  2 cans of chicken broth or water –start with  1 can of broth and only add if you need more

1 can (Ro-tel) diced tomatoes and chili peppers — If you can’t find Ro-tel brand use any brand that has diced tomatoes and chili peppers — again a 14 oz. can

1 can (15 oz.)red kidney beans, drained and rinsed

1 can (15 oz.) pinto beans, drained and rinsed or Cannellini Beans — whichever doesn’t really matter —

1 can yellow corn (optional, but I always like to add it in. If you like corn use a large can (14 oz) if you don’t want as much corn use a small can

1 small can (4 oz.) poblano green chilis, cut up or diced (also in Mexican aisle) if you can’t find just omit it

1 teaspoon ground oregano (I use Mexican oregano. Use it if you can get it. If not, regular is fine.)

1 tablespoon ground cumin

2 tablespoons chili powder

1/2 teaspoon cayenne pepper (I like the heat. This is optional. You can also take down to 1/4 teaspoon.)

1 teaspoon kosher salt (then you will taste for additional salt. I added more when I tasted it . You’ll have to do so at your own discretion

Grated shredded cheddar or jack cheese for serving

diced red onion and diced fresh jalapeno for serving

Tortilla chips, guacamole, sour cream and salsa for serving I also use hot sauce at serving time for those who like it hot and spicy.

*cilantro for topping (I love cilantro so I chop it up and leave it out for individual garnish.)

Directions:

Place the ground beef or turkey in a large stock pot (Le Creuset) and put in the garlic. Cook over medium heat until meat is browned. Drain off any excess fat.  Add in the tomato sauce, chili powder, cumin, oregano, salt and cayenne add all the other canned ingredients –beans, corn etc. Stir together well and bring to a low boil and then turn it down and simmer away for at least an hour. I use the 15 oz. can of tomato sauce as a measuring cup and add 1 can of chicken broth or water , if you’ll need more liquid you can always add a little broth/water at a time. Let simmer for an hour or so, covered, occasionally stirring, and adding liquid if necessary. See note above if you’re using slow cooker.  I usually add salt at this point. Simmer for  hour or so covered. It can simmer for a long while, if you so desire. I actually let it low simmer for a few hours and then if you’re cooking on stove top I heat it up and let it simmer for another hour or so right before serving. Slow cooker is a great way to go here.

Serve with assorted toppings I’ve listed. Cheese, jalapenos, chips, guacamole, salsa, chopped red onions, sour cream  and cilantro. We love small soft tortillas on the side of our chili or chips depending on my mood and what I have in the house.

Old School Meatballs (sweet and sour)

       These meatballs are “old school” but still hold up.  If you’re looking for an easy addition to your menu this could be it.  L’Shana Tova from our house to yours. Enjoy! I cooked these last night and they cook up very fast and since the rules have changed dietary wise you can serve over rice if you’re observing Passover. If not use the bread crumbs.

Sweet and Sour MBalls with Turkey

I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for* Passover by substituting matzo meal for bread crumbs.  I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is  the original and it’s super easy. I  used turkey this time out, and they came out perfectly.

INGREDIENTS: (This is for one pound but you can definitely double and these freeze beautifully.)

1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.

1 egg (room temp. works best)

1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)

*For Passover – omit the bread crumbs and replace with matzo meal

Kosher Salt,  app. 1 teaspoon

Freshly ground black pepper to taste (1/4 teaspoon)

1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)

1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.

1/4 spanish onion, grated

1/4 potato, grated

1 bottle (12 oz.) Heinz chili sauce

6 oz. grape jelly

Directions:

Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them.  Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.

* serves about 8 – 10

*Some people have been known to throw a can of sauerkraut in the sauce, which is also delicious, but you hafta like that flavor. (Just saying…)

*you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine

Un-Stuffed Cabbage–perfect for Rosh Hashana

photo 3 (4)photo 2 (2)photo 3 (4)photo 3 (5)photo 4 (3)photo 2I love stuffed cabbage and my Grandmother made the most amazing stuffed cabbage ever . I love stuffed cabbage but do not feel like dealing with the actual stuffing of the cabbage, it is way too labor intensive for me.  I have made several variations of this and found this one to my liking the best. You can play with the ingredients which is what I did . Original recipe is from Kosher by Design and it is perfect for Passover by just leaving out the rice and substituting matzoh meal in its place. Most perfect for Rosh Hashana and use rice.  Basically this is meatballs in a sweet and sour sauce with cabbage . I doubt very much that Joel would ever eat real “stuffed cabbage” but he liked this. The cabbage cooks down so much that you don’t even realize you’re eating cabbage. I also used 1/2 chicken ground meat and 1/2 beef ground meat , this is entirely up to you. I wouldn’t do all chicken because it might be a bit dry, you can definitely make this with turkey but use dark meat turkey or the balls will also be very dry. You can also make this ahead for the holidays which is always a very good thing and feel free to freeze it.  This is the original recipe , adjust amounts for how much you’re making. I made 2 lbs. of meat but made full sauce as I was testing it out. You’ll want to use a large pot for this recipe. Enjoy!

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Ingredients:

Meat

3 lbs. ground meat– I used chicken and beef (dark meat turkey is best here) white meat turkey tends to be very dry. Mixed with beef it’s fine but if using alone you’ll need to use dark meat ground turkey.

2 large eggs, lightly beaten. Use room temperature eggs they work best.*see my post about eggs–a little note on my blog.

3/4 cup cooked long grain white rice, for Passover use matzoh meal and omit the rice– I usually say un-cooked rice but some people have been saying that their rice hasn’t cooked– so to keep this from being a problem use cooked rice 

1/4 cup water

1 onion finely chopped

Kosher Salt to taste–app. 1/2 to 1 tablespoon

Pepper to taste–app. 10 grinds on a pepper mill, or app. 1/4 of a tablespoon

*garlic powder if you like

Sauce:

2 packages of shredded cabbage, probably about 1 head of cabbage finely shredded, no need to do it when you can buy it pre-shredded (not red cabbage)

1 Tablespoon Vegetable Oil

Kosher Salt to taste ( app. 1/2 tablespoon)

1 1/2 tablespoons Kosher Salt

1 1/2 cups tomato juice

4 8 ounce cans tomato sauce ( or 32 ounces)

1/2 cup brown sugar ( use whichever brown sugar you have in house , it won’t make a difference. Light or Dark, I actually used dark.

1 cup sugar

3 lemons squeezed , I got about 1/2 cup , they were smallish lemons

1/2 cup raisins

Directions:

In a large mixing bowl combine the meat, eggs, water, rice and onions. Season with Salt and Pepper , and if you like garlic powder. Gently mix by hand, and I do mean gently, if you over do it the meat will be like concrete. Set aside.

Heat the oil in a large pot over medium heat. Add the shredded cabbage and about 1/2 tablespoon of kosher salt. Simmer for 10 minutes. Add the tomato juice, tomato sauce, brown sugar, sugar, lemon juice and the raisins. Stir till well combined and continue cooking sauce at simmer setting.

Gently form meatballs out of the meat mixture, I made a rather nice size meatball, not too large and not too small. Make whatever size you’d like. Just do not over-handle the meat because it will cause meat to toughen. Add to cabbage mixture, just drop into the hot sauce and do not stir, you can pile them on top of one another because they will cook down.

I left it to simmer for about 1 1/2 hours . I didn’t touch the meat balls for at least the first 1/2 hour, you’ll want them to cook through and form into nice balls before you stir, so just leave them to cook. After the first 1/2 hour or so you can gently stir and move the meatballs around. They don’t require a lot of stirring around .

This dish brought back memories of my childhood and was a most satisfying main dish.

Un-stuffed Cabbage

Summer Bolognese

I call this summer bolognese because it’s lighter than my regular bolognese recipe . It’s made with fresh tomatoes which makes all the difference. I made this sauce the other night and I have to say it was just perfect . It cooked up in no time ( about 1/2 hour) and tasted fresh and delicious. Of course if you would like it vegetarian just omit the chicken. I wanted the protein so added a pound of ground chicken you can also use turkey and if you want ground beef. This time I kept it fairly light and used ground chicken. Used a thick ropy pasta — Bucatini and it was perfection on a plate made with fresh tomatoes.

Ingredients:

1/2 cup extra-virgin olive oil

8 garlic cloves– minced– I use a mini food processor always for mincing garlic — just makes it easy

1 lb. ground chicken, turkey or beef

Kosher Salt to taste

1/4 cup dry white wine

4 Tbsp. tomato paste if you use double concentrate use 2

1 lb. cherry tomatoes ( which are abundant and fresh right now)

12 oz. Bucatini or any spaghtetti you like or rigatoni or penne would work here as well

about 1 cup of Pasta Water — which you may or not need

Finely Grated Parmesan for serving

Directions:

In a large skillet or pot heat oil then add garlic and cook till softened ( a few minutes) don’t brown it just soften it — sometimes you’ll need to turn off stove and let it just cook for a couple of minutes to soften.

With pan at medium high add chicken and cook, breaking up chicken for about 5 minutes or until chicken is no longer pink and fully cooked.

Add wine and reduce heat to medium low. Continue breaking up meat till it’s small pieces until wine is evaporated– another 5 minutes or so. Add tomato paste and cook, stirring till absorbed into chicken and cook for another few minutes.

Add tomatoes and let it cook down, stir to coat the tomatoes with the mixture — allow the tomatoes to cook till they are ready to burst — about 5 minutes. I used a masher ( see photo) and I smashed down on the tomatoes and burst all of them. You can leave some whole if you like but I didn’t because this is where the sauce will come from. Stir occasionally on medium low but don’t allow to burn. Allow sauce to thicken for about 5 minutes.

Meanwhile cook the pasta in a large pot of salted water until very al dente ( at least that’s how we like it)

Reserve about 1 cup of cooked pasta water because you may need it if sauce is too thick.

Taste sauce for salt and add accordingly. I probably added a teaspoon of Kosher Salt — everyone’s taste is different for salt so add to your liking.

Drain pasta and I used tongs and transferred pasta to pan with sauce. Tossing it in and cooking at a low simmer the pasta and the sauce thickened and I added a little pasta water at a time till I reached a perfect consistency . I probably used about 1/2 cup of pasta water. ( which also contains salt so consider this and don’t over-salt sauce — you can always add salt but it’s tough to take away if you make it too salty. The sauce was creamy and delicious .

Remove from heat and if you’d like add fresh basil.

Transfer to pasta bowls and top with Parmesan.

Baked Chicken Meatballs

I love meatballs — all kinds of meatballs and these were just delicious. I made with Basil Pesto Pasta and it was just perfect. You can also drop these into any red sauce for a delicious meal. They are very easy to make and we ate some and I stored the rest in the freezer for the next time.

Ingredients:

1 pound ground chicken

1 egg –lightly beaten

1/2 cup Panko or regular breadcrumbs– I prefer Panko

1/2 cup grated Parmesan Cheese

2 Tablespoons Olive Oil

1/2 teaspoon Kosher Salt

1/4 teaspoon freshly ground black pepper

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

*crushed red pepper flakes — if you like a little heat add a pinch if not omit

Directions:

Preheat oven to 400 degrees.

In a large bowl combine all the ingredients. Don’t over-mix just mix till combined

For easy clean-up line your baking sheet with aluminum foil and spray with cooking spray.

Roll the meat into smallish balls — not too small — I think I got 28 balls out of this. Line them up on your baking sheet and bake for app. 20-30 minutes.

Check on them after 20 — I cooked for about 25 minutes. It will depend on your oven and the size of the meatballs.

You can double up this recipe easily for lots of meatballs. And like I said I froze a bunch for next time.

Served with my Basil Pesto Pasta.

 

Brisket made very easy–in the slow cooker

This Brisket recipe is probably the easiest recipe I have ever made . I like my Brisket made in the slow cooker and this recipe makes it so very easy , you don’t even have to brown it first on the stove top.

It has a sort of barbecue flavor rather than the traditional brisket flavor. If you have a slow cooker and can order a few very simple ingredients this one is for you.

Please stay safe and stay home and keep on cooking along with me.

Ingredients:

5 lbs Brisket– I made this for the two of us and used a 3 lb. first cut brisket– just adjust ingredients — the dry rub I used the same ( doesn’t matter) and I used 1 cup of the honey bbq sauce and a little less brown sugar–this is a loose recipe a little more or less will not harm a thing

Kosher Salt and Freshly Ground Black Pepper

1 tsp. Onion Powder

1/2 tsp . Garlic Powder

1/2 tsp Paprika — you can use Smoked Paprika but I used regular

1/2 tsp. Cumin

1/4 tsp. cayenne pepper– I used 1/2 tsp. because we like the heat

1 1/2 cups Honey Barbecue Sauce — I used Sweet Baby Rays (any sauce will do but this is very good and available at most supermarkets)

1/3 cup brown sugar

1/2 Tbsp. Cornstarch

Directions:

Pat Brisket dry with some paper towels . I take out a large baking sheet and place the brisket on this to do this next step.

Sprinkle brisket generously with Salt and Pepper. Mix all other dry spices in a small bowl . Dry rub both sides of the brisket with this mixture

Stir together the Barbecue Sauce and brown sugar

Spray your slow cooker with cooking spray and then pour half the of the sauce into the bottom of your slow cooker. Place the seasoned brisket fatty side up into the slow cooker. Don’t worry if it’s very big for the cooker because it shrinks down considerably. Cover the top of the brisket with the remaining sauce.

Cover the slow cooker and set heat to low for 9 hours, or until fork tender

When the brisket is finished cooking, remove it carefully from the slow cooker and put on a cutting board

Pour the sauce from the slow cooker into a large bowl and let it cool

Slice off the fat cap from the top of the brisket and discard

Flip the brisket over so the leaner side faces up. You can see the grain of the meat this way. Slice the brisket against the grain at a slight diagonal. Thin slices are best– I use an electric knife which really helps here.

Skim the fat that has risen to the top of the sauce in the large bowl. I actually have a measuring cup that filters out the fat — if you can get one of these it’s great. I didn’t have that much fat so don’t worry too much about this unless it looks very fatty which it probably won’t

In a small bowl , stir together the cornstarch and 1 Tbsp. of Water till completely smooth. Pour the cornstarch mixture into the bowl of sauce and stir to combine

Pour 1/2 the sauce back into the slow cooker. Layer the sliced meat on top of the sauce. Pour the remaining sauce over the brisket

Turn slow cooker to high for about an hour till the meat and sauce are heated through and the sauce is bubbling and it thickens. Keep on warm setting if you’re serving that day.

the leftovers were great for a few days

Total cooking time is 10 hours so you can get up early like I did and get it in the slow cooker early enough to have for dinner depending on what time you like dinner

Or make ahead of time and refrigerate or freeze with the sauce and heat it up the day you want to eat it.

We ate it that night and had leftovers for a couple of days