Meatballs

Simple Baked Meatballs

1 lb. ground beef
1/3 - 1/2 onion, finely chopped
3/4 cup fresh bread crumbs
1 egg, beaten
1 1/2 Tbsp grated Parmesan
salt and pepper
1 1/2 cups prepared spaghetti sauce

Preheat oven to 350 degrees. Oil 9x13-inch glass baking dish. Mix together first 6 ingredients. Season with salt and pepper. Oil hands. Form meat into 1-inch balls. Place in baking dish. Bake until cooked through, about 30 minutes. Heat sauce in heavy saucepan. Add meatballs and toss to coat. Serve immediately. use for spaghetti and/or for meatball sandwiches. Makes about 30 meatballs.

Festive Popcorn Balls

We made these on St. Patrick's Day, but the recipe could be used for so many different occasions! Just use a different box of jello for a different flavor and color!

Ingredients:
2 1/2 quarts popped popcorn
1 cup sugar
1 cup light corn syrup
1 small box lime jello

Directions:
Combine sugar, corn syrup, and jello in saucepan. Bring to a boil. Cook just until jello and sugar dissolve. (Be careful not to overcook). Pour over popcorn. Butter hands and shape into balls. Makes 10-12 popcorn balls.

Chipotle Chocolate Chili

This recipe comes from Our Best Bites.  The original recipe came from Cooking Light. Any of you who know me, know of my love of chocolate.  So when I saw this recipe this week, I had to try it out!

Chipotle Chocolate Chili

1 lb. lean ground turkey

1 large onion, chopped

1 red bell pepper, minced

2-3 cloves garlic, minced

2 cans diced tomatoes

2 cans kidney beans, drained and rinsed

1 can beef broth

3 Tbsp. brown sugar

2 Tbsp. chili powder

1 tsp. ground cumin

1 Tbsp. unsweetened cocoa powder (NOT Nesquik! That would be very bad!)

1/2 tsp. freshly-ground black pepper

1/2 tsp. Kosher salt

Chipotle sauce (from the can of chipotle chilies)

1/2 oz. unsweetened chocolate (1/2 unsweetened baking cube), chopped (optional; use to taste as needed; be careful, because too much will make your chili bitter)

Light sour cream

Chopped green onions

3-4 Tbsp. red wine vinegar

Shredded cheddar cheese

Heat some olive oil in a large soup pot over medium heat. Saute onion, garlic, bell pepper, and ground turkey until meat is cooked through. Add salt, pepper, cumin, chili powder, brown sugar, unsweetened cocoa powder, tomatoes, beans, and beef broth. Add all of the chipotle sauce from a small can of chipotle chilies. Heat to boiling and then reduce to a simmer (uncovered), stirring occasionally, until thickened as desired (I like it about 30-40 minutes). If desired, add some chopped chipotle chilies. Add 3 Tbsp. red wine vinegar and a small amount of chopped chocolate at a time until desired richness is reached. If necessary, add more red wine vinegar to cut the sweetness of the chili. This is where you can play around a little with the flavors.

When thickened and seasoned as desired, serve with chopped green onions, sour cream, and shredded cheddar cheese.

 My 8-year-old son, who can be a picky eater, ate two bowls!  The chocolate added a unique, but delicious taste.  Next time I make it I will probably add less chili powder.  It had quite a kick to it.  I also used chipotles in adobo sauce because it was what I had on hand.  I just added some of the sauce and not the chilies and that also contributed to how spicy the chili turned out.  It was very yummy.  I just wish I had this recipe in time for the last chili cook-off!!  We'll be having this one again!!

Tortilla Bread Pudding

This recipe is from Rachael Ray's magazine, Everyday with Rachael Ray, March 2010.

• 2 cups frozen corn kernels, thawed
• 1 tablespoon vegetable oil
• 1 large onion, chopped 
• 6 oz. cured chorizo sausage, finely chopped
• 3 eggs
• 1 1/2 cups whole milk
• 4 large flour tortillas (about 9 inches), ground into coarse crumbs
• Salt and pepper
• 2 scallions, thinly sliced 

1. Preheat the oven to 400°. Grease an 8-inch square baking dish. Using a food processor, puree 1 cup corn.
2. In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the remaining 1 cup corn and cook until the corn begins to brown, about 5 minutes. Stir in the chorizo.
3. In a large bowl, beat the eggs. Stir in the milk, pureed corn and tortilla crumbs. Add the onion-chorizo mixture and season with salt and pepper. Transfer the mixture to the prepared pan and bake until set and a knife inserted in the center comes out clean, about 25 minutes; let sit for 10 minutes. Sprinkle with the scallions.
   
   
   
   My husband made this dish for me last Sunday after I had seen it in her magazine.  We didn't have chorizo so he put some finely shredded chicken and some bacon.  It was really yummy and easy! Much easier than a quiche because you don't have to make a crust.  I know the picture isn't the best, but it gives you an idea of the texture.  We'll be making this one again and again.