Meatball Sliders

These cute little sliders are the perfect appetizer for a day full of College football. They are also great for a game night with friends, which is exactly what I made these for. They are the perfect bite, filled with both sweet and spicy flavors. While the meatballs on their own are good, the flavor of the relish adds a spicy element that keeps you coming back for more. This is an easy dish to put together and can even be made in advance if you are short on time.

Monster Meatball Sandwiches

Printer Friendly Version

32 bite-size frozen meatballs

1 (9 oz) jar mango chutney

1 cup chicken broth

16 fresh dinner rolls or slider rolls

1 (16 oz) jar hot diced cherry peppers or other sandwich relish

Stir together the frozen meatballs, mango chutney, and chicken broth in a medium saucepan. Bring to a boil over medium-high heat; reduce heat to low, and simmer, stirring occasionally, 25 to 30 minutes.

Cut rolls vertically through top, cutting to but not through bottom. Place 2 meatballs in each roll. Top with desired amount of relish.


Source adapted from: www.MyRecipes.com

Happy Thanksgiving!!

For those that might be wondering why I haven't posted any new recipes this week, things have been a little hectic and unexpected lately. I spend the first half of last week in Oklahoma, which was an unexpected trip, but I was happy to be there. Thursday I flew into Destin, FL for my sister-in-law Beth's wedding and have been in Florida all of this week for a little rest and relaxation, so I have not had much if any time in the kitchen.  Check back next week for some new recipes.

I wish everyone and their families a very Happy Thanksgiving!!

Sausage and Peppers

Since living in New York we have picked up a few new recipes that are popular to this region. When we first moved in and were invited to a BBQ, my husband and I both thought that meant burgers and hot dogs. After going to a few BBQ’s we realized it was all about sausage and peppers which we have since grown to love. This Italian inspired meal can be both sweet, spicy, or a combination of  both, depending on the type of sausages used. A lot of times this dish is made straight from the grill, but since the weather is getting colder I thought I would share my version made straight from the stove top.

Sausage and Peppers

Printer Friendly Version

5 or 6 whole Italian sausages (Hot, Sweet, or a combination of both)

2 cloves garlic, minced

1 large onion, sliced into rings and halved

1 green bell pepper, cut into strips

1 red bell pepper, cut into strips

1 tablespoon house seasoning

Olive oil

Italian bread

Bring a pot of water to a boil. Place sausages into boiling water for about 10 minutes. Drain and set aside.

Pour in olive oil to coat skillet pan. Place peppers and onions and garlic over medium high heat in a skillet. Season vegetables with the house seasoning. Sauté the vegetables just until they begin to soften. Transfer contents of skillet to a large bowl and set aside.

Slice sausages into 1/2 inch pieces. Add olive oil to pan in order to coat, if needed, and fry the sausages until they are lightly browned along the edges. Stir in the cooked vegetables and continue to cook on medium high for about 10 minutes, stirring occasionally.

Assemble as a sandwich using Italian bread or other hoagie style bread.

Sweet Potato a la carte

The sweet potatoes have arrived in the grocery stores, so I thought it was time to share with you my favorite way to eat a sweet potato, a la carte.  Sweet potatoes are one of my favorite foods. I love almost any sweet potato casserole that is filled with marshmallow goodness. This version is perfect for a simple weeknight meal that goes with just about anything. It can easily be adapted to your liking. I prefer a little bit of ginger, but it would also be good with some cinnamon.

Individual Sweet Potato

Medium size Sweet Potato

Butter

1 tablespoon Brown Sugar

dash of Ground ginger

Preheat oven to 350 degrees.

Bake sweet potatoes for about 40 minutes, or until fork tender.

Slice down the middle and place pads of butter, brown sugar, and ground ginger. Serve immediately.

Chicken Tortilla Soup

This is my all time favorite soup recipe. The recipe was shared to me by my wonderful sister-in-law Melinda and it’s the one soup I am always in the mood for. I look forward to cool weather just so I can make this soup….it’s just that good. Most of the ingredients are canned goods, which makes for an easy prep. The recipe suggests simmering the soup for an hour so you want to make sure you have the time, the flavors marry so well together.  The use of Rotel tomatoes gives the soup the perfect amount of spice. Serve soup with your favorite cornbread recipe for the perfect meal.

Chicken Tortilla Soup

Printer Friendly Version

1 teaspoon olive oil

1 cup chopped onion

2 cloves garlic, minced

2 cups shredded, cooked chicken

1 can whole kernel corn

1/4 cup dry white wine

2 cans Rotel diced tomatoes

1 teaspoon cumin

1 teaspoon Worcestershire sauce

1/2 teaspoon chili powder

2 cans low sodium chicken broth

1 can tomato soup

Served with: Tortilla Chips, Sour Cream, Cheese, Limes and Cilantro

Heat oil in Dutch oven over medium-high heat. Add onion and garlic and sauté 2 minutes. Stir in chicken, corn, white wine, tomatoes, cumin, Worcestershire sauce, chili powder, chicken broth, and tomato soup; bring to a boil. Reduce heat and simmer 1 hour.

For Serving: I usually squeeze half a lime in the soup mixture before serving. I prefer to place crushed tortilla chips in the bottom of the bowl. Top with soup, sour cream, cheese, and cilantro.