Sweet and Sour Meatballs

It always seems around this time of year I get really tired of what we have for dinner.  So I have been trying a lot of new things and this one is definitely a keeper.  I got the recipe here but modified it slightly.

• Meatballs 
• 1 pounds lean ground beef
• 1 eggs
• 1/2 cup dry bread crumbs
• 1/4 cup finely chopped onion
• 1/4 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1/4 teaspoon ground black pepper
• 1 teaspoons Worcestershire sauce
• 1 teaspoons granulated sugar

• Sauce
• 1 (20 ounce) can pineapple chunks, drained with juice reserved
• 1/3 cup water
• 3 tablespoons distilled white vinegar
• 1 tablespoon soy sauce
• 1/2 cup packed brown sugar
• 3 tablespoons cornstarch
• 1/2 teaspoon ground ginger
• 1/2 teaspoon seasoning salt
• 1 large carrot, diced
• 1 large green bell pepper, cut into 1/2 inch pieces

I didn't think there was enough sauce so I doubled it (Using chicken broth instead of pineapple juice) but that was too much so maybe 1 1/2 times would be perfect 

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large, shallow baking sheet.
2. In a large bowl, thoroughly mix the ground beef, eggs, bread crumbs and onion. Sprinkle with ginger, seasoning salt, pepper, Worcestershire sauce and sugar and mix in. Shape into one inch balls.
3. Place meatballs in a single layer on prepared baking sheet. Bake in preheated oven for 15 to 20 minutes; set aside. I turned them halfway so they didn't get burned on the bottom.
4. To make the sauce, mix enough water with the reserved pineapple juice to make 1 cup. In a large pot over medium heat, combine the juice mixture, 1/3 cup water, vinegar, soy sauce, and brown sugar. Stir in cornstarch, ginger and seasoning salt, until smooth. Cover and cook until thickened.
5. Stir pineapple chunks, carrot, green pepper and meatballs into the sauce. Gently stir to coat the meatballs with the sauce. Simmer, uncovered, for about 20 minutes, or until meatballs are thoroughly cooked. I found that after 20 minutes the green peppers were still pretty hard so I would maybe cook it a little longer.  Also we used celery instead of carrots.  

Eggplant Parmesan

I used a recipe from here but modified it quite a bit for our family.  The recipe called for 3 eggplants, I used 1 and it made about half a 9x13 pan so 1 1/2 to 2 is probably plenty.
eggplant peeled
eggs
Italian bread crumbs
Spaghetti Sauce (I used the recipe from Brandon and Ali's chicken Parm)
16 oz mozzarella cheese, shredded
1/2 cup grated Parmesan cheese
1/2 tsp dried basil

1. First you prepare your eggplant. Peel it and slice it.  Then "sweet" it to take out the bitterness.  You sprinkle it with salt and let sit for 30 minutes.  Then rinse well and dry.
2. Next dip the eggplant in beaten egg and cover with bread crumbs.  Place in single layer on greased cookie sheet and bake for 10 minutes on each side at 350 degrees.
3. In a 9x13 dish spread bottom with spaghetti Sauce.  Place a layer of eggplant in the sauce and sprinkle with cheeses.  Repeat with remaining eggplant ending with cheeses on top. Sprinkle with basil.
4. Bake at 350 for 35 minutes or until golden brown.

Killer Artichokes

Since we started getting Bountiful Baskets we have been trying a lot of different things. Some we have had before, broccoli, cabbage, peaches, pears plums... some were new to us: okra, asian pears, cauliflower, green plums...either way I have been searching for new recipes to cook these fruits and veggies in new ways. So far this is my favorite. I love artichokes (I forgot how much since it has probably been 15 years since I have had one fresh) and this is the best artichoke I have ever had. I got the recipe at allrecipies.com here.

2 artichokes, halved and choke scraped out

1 tsp salt

1 tsp ground pepper

2 cloves garlic chopped

1 shallot chopped*

1/2 cup butter

*I didn't have a shallot and substituted an onion. It was still really good.

1. Preheat outdoor grill for low heat

2. Meanwhile bring a large pot of water to a boil. Place the artichokes into the boiling water, add salt and pepper. Throw in half of the garlic and half of the shallot. Boil for about a half hour, or until a fork is easily inserted into the stem of the artichoke. Drain and set aside.

3. Melt the butter in a small pan over medium heat. Stir in the remaining garlic and shallot. Cook just until fragrant then remove from heat.

4. Place the artichokes on the preheated grill. Brush some of the melted butter on them. Cook for 5 to 10 minutes brushing with butter occasionally until lightly toasted. Serve with remaining butter as dipping sauce.

BRISKET

1 tsp. celery salt
3 tsp. salt
1 tsp onion salt
1/2 tsp. pepper
1 tsp. garlic salt
3 Tbsp Worcestershire sauce
1 bottle liquid smoke
1/2 bottle barbecue sauce or use recipe below

Sprinkle onion, garlic, and celery salt on both sides of brisket. Place brisket in low roasting pan with fat side up, pour liquid smoke over brisket. Cover with foil and place in refrigerator over night.

Sprikle salt, pepper, and Worcestershire sauce over both sides of brisket, cover with foil and bake in oven for 7 hours at 275.
Remove foil and cover with barbecue sauce and bake uncovered 45-60 minutes longer. or
shred and serve with barbecue sauce on the side.


ROCKY MOUNTAIN BRISKET BARBECUE SAUCE
3 Tbsp brown sugar
1 14 oz bottle catchup
1/2 cup water
2 Tbsp liquid smoke
4 Tbsp Worcestershire sauce
3 tsp. dry mustard
2 tsp. celery seed
6 Tbsp. butter

Combine all ingredients in sauce pan. Bring to a boil, stirring occasionally. Cook for 10 minutes. Serve with sliced or pulled brisket.

Sesame-Orange Shrimp

Ingredients

• 3 tablespoons sesame seeds (white, black or a mix)
• 2 large egg whites
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 pound peeled and deveined raw shrimp (21-25 per pound)
• 2 tablespoons canola oil, divided
• 3/4 cup orange juice
• 1/4 cup dry sherry (see Note)
• 2 tablespoons reduced-sodium soy sauce (GF Tamari Sauce)
  
• 1 teaspoon sugar
• 1 scallion, thinly sliced

Preparation

1. Whisk sesame seeds, egg whites, cornstarch, salt and pepper in a large bowl. Add shrimp and toss to coat.
2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add half the shrimp and cook until golden, 1 to 2 minutes per side. Transfer to a paper towel-lined plate to drain. Repeat with the remaining 1 tablespoon oil and the rest of the shrimp.
3. Add orange juice, sherry, soy sauce and sugar to the pan. Bring to a boil and cook, stirring occasionally, until slightly thickened and reduced by half, 4 to 6 minutes. Return the shrimp to the pan and stir to coat with the sauce. Serve immediately, with scallion sprinkled on top.

Tips & Notes

• Note: Sherry is a type of fortified wine originally from southern Spain. Don’t use the “cooking sherry” sold in many supermarkets—it can be surprisingly high in sodium. Instead, get dry sherry that’s sold with other fortified wines at your wine or liquor store.

• What I did for sherry: mix together 1/4 cup vinegar, 1/4 cup water and 1 tsp. sugar.
  

SEA FOOD CASSEROLE

From a cook book I bought in James Town called Recipes from Old Virginia

This is really good but kind of strong flavored so maybe instead of the main dish serve as a side.

4 Tbs butter
4 Tbs flour
2 cups milk
1 1/2 tsp salt
1/4 tsp black pepper
dash of red pepper

Cook until thick and add 2 beaten eggs and 4 ounces sharp cheese in small cubes. Stir until cheese is melted.

2 eggs, beaten
1 cup bread crumbs
4 ounces sharp cheese
3/4 cup or small can crab meat
3/4 cup or small can shrimp

Add crab meat and shrimp. Pour into one large or 6 to 8 individual buttered casseroles. Top with buttered bread crumbs and grated cheese if desired. Bake at 450 until brown and hot through.
May be made ahead and refrigerated or frozen. In this case, add crumbs just before putting into oven and bake at 350.

TEXAS SHEET CAKE

1. Bring to boil
2 sticks of butter
1 cup of water
3 - 4 TBS cocoa

2. in a bowl combine
2 cups flour
2 cups sugar
1 tsp baking soda
1 tsp. salt

3. mix with beaters the wet and dry ingredients

4. add
2 eggs - beaten
1/2 cup sour cream
1 tsp. vanila

pour onto greased and floured sheet pan and bake at 400 for 15 to 20 minutes.


Frosting

bring to boil
1 stick of butter
1/3 cup milk
4 TBS cocoa

stir in 1 lb powdered sugar.
pour on brownies while still hot.