Sweet and Sour Meatballs

It's that time again. The Superbowl is just around the corner. Superbowl= supersnacks. Unfortunately, Grant's all time favorite pro football team, the Vikings, lost last night in overtime to the Saints. Looking back, Grant has come a loooong way since we were first married. This is the team he latched onto as a 10 year old. A kid from SLC, UT, loving the Minnesota Vikings? Makes no sense to me. He's stuck with them through good (few and far between), and years and years and years of bad. For years I tried to persuade him to switch teams. Maybe pick a team with a better winning average? Last night he, along with the entire state of Minnesota were let down, again. Oh well. The good news? He is maturing, a bit. In fact he left at halftime with the score tied, to attend a church meeting. He told our boys- "there are more important things in life than football".

Wow. Revelation.

Now, if I could get him to grow out of the bow hunting phase that has lasted 25, umm actually 27 years...

So, the meatballs...This is a basic recipe I spiced up a bit. It's quick and easy and unbelievably better than store bought meatballs.

Oh, frozen meatballs- don't go there.

As my boys like to say - not good for your game.

SWEET & SOUR MEATBALLS

printable recipe

1 lb. lean ground beef
1/2 c. dry bread crumbs
1/4 c. milk
1/4 cup finely chopped onion
1 tsp. salt
1 teaspoon dry mustard
1 tsp. Worcestershire sauce
1 egg


SWEET & SOUR SAUCE:

1 c. packed brown sugar
3 tbsp. cornstarch
2 cans (13 1/4 oz.) pineapple chunks in juice

1 tablespoon fresh grated or minced ginger

1 teaspoon dry mustard
1 green pepper, large dice
1 red pepper, large dice

MEATBALLS:

Mix ingredients, shape into 20 (1 1/2 inch) balls. Cook in ungreased 9x13 pan in 400 degree oven until light brown, 20 to 25 minutes.

SWEET AND SOUR SAUCE:

Cook meatballs as directed above; remove from cookie sheet, set aside.

Mix brown sugar and cornstarch in saucepan. Stir in juice from pineapple, ginger and dry mustard. Heat to boiling, stirring constantly; reduce heat. Add meatballs and pineapple. Cover, simmer, stirring occasionally, 5-10 minutes. Stir in green and red pepper. Cover; simmer until crisp-tender, 5 minutes. Keep warm in chafing dish or crock-pot.

Make approximately 24-28 (about 1 1/2 ") size meatballs.

Tips:

-I wait to add the peppers until just before serving. It helps keep the veggie colors bright.

-These are great served over rice for dinner.

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Short Ribs Provencale with Creme Fraiche Mashed Potatoes

Hope you all had a wonderful Christmas/Hanukah/holiday celebration!

Someone asked me the other day if I cook anything special for New Years Day. No, I don't. But if I did, it would probably be something really, really yummy, special, but a dish that doesn't require a lot of preparation. I love a lazy New Years Day. Love this recipe. It's absolutely delish. One of my all time favorites. Found it a few years back and have made it several times. One year I prepared it for my Recipe Club group. When I brought it to the table, they applauded! Wow. That was a first. You have to know this group of ladies. They LOVE food. And appreciate good food when they see/taste it. Which brings me to my next story.
People often comment about how lucky my family is, are, whatever. Ahem. Well. This story illustrates how you can't be a celeb in your own kitchen. The week after I made this dish for Recipe Club, I made it for my family. The dialogue went something like this:

Me: "What do you think??"
Family: "Tastes like roast beef and mashed potatoes."
Me: "THIS WAS THE BON APPETIT DISH OF THE YEAR."
Family: blank stare

Short Ribs Provencale with Creme Fraiche Mashed Potatoes

2 tablespoons (or more) olive oil
6 pounds meaty beef short ribs
1 large onion, finely chopped
1 medium carrots, finely chopped
1 celery stalk, finely chopped
3 whole garlic cloves, peeled
2 tablespoons all purpose flour
1 tablespoon dried herbes de Provence*
2 cups red Zinfandel ( I used red or burgundy cooking wine, sold in the grocery near the vinegars and reduced the amount to 1 1/2 cups)
2 1/2 cups canned beef broth
14 1/2-ounce can diced tomatoes in juice, or 2 cups fresh tomatoes with

about 3/4 cup water added
1 bay leaf
3/4 cup water
24 baby carrots, peeled
1/2 cup Niçois olives,** pitted, optional
3 tablespoons chopped fresh parsley

Preheat oven to 325°F.
Heat 2 tablespoons oil in heavy large ovenproof pot over medium-high heat. Sprinkle ribs with salt and pepper. Working in batches, add ribs to pot and brown well, turning often, about 8 minutes per batch. Using tongs, transfer ribs to large bowl.
Pour off all but 2 tablespoons drippings from pot or add oil as necessary to measure 2 tablespoons. Add onion, chopped carrot, and celery and cook over medium-low heat until vegetables are soft, stirring frequently, about 10 minutes. Add garlic, flour, and herbes de Provence; stir 1 minute. Add wine and 2 cups broth; bring to boil over high heat, scraping up browned bits. Add tomatoes with juices and bay leaf. Return ribs and any accumulated juices to pot. Add carrots. If necessary, add enough water to pot to barely cover ribs and vegetables. Bring to boil.
Cover pot tightly and transfer to oven. Bake until ribs are very tender, about 2 hours 15 minutes. (Can be made 1 day ahead. Cool slightly, then refrigerate uncovered until cold. Cover and keep refrigerated. Bring to simmer before continuing.)
Add remaining 1/2 cup broth, and Niçois olives (if using) to pot. Cover, return to oven and continue cooking at 350°F about 15 minutes. Discard bay leaf. Transfer short ribs and vegetables to platter. Tent with foil to keep warm. If necessary, boil sauce to thicken slightly. Season to taste with salt and pepper. Pour sauce over short ribs. Sprinkle with parsley.
* A dried herb mixture available at specialty foods stores and in the spice section of some markets. A mix of dried thyme, basil, savory, and fennel seeds can be substituted.
** Small brine-cured black olives; available at Italian markets, specialty foods stores, and some supermarkets.

CREME FRAICHE MASHED POTATOES
3 1/2 pounds russet potatoes, peeled, quartered
2/3 cup creme fraische or sour cream
1/4 cup (1/2 stick) unsalted butter

Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Drain. Return potatoes to pot. Add crème fraîche and butter; mash until smooth. Season with salt and pepper. (Potatoes can be made 2 hours ahead. Let stand at room temperature. Rewarm over low heat, stirring frequently.)

Adapted from Bon Appétit

Tips:

-If you happen to make this in summer months, and have fresh tomatoes on hand (I like Romas), half the tomatoes, and roast them in the oven for about an hour at about 300 degrees. Season with salt and pepper. Set aside. When plating the dish, Spoon mashed potatoes onto a large platter, then place roasted tomatoes, cut side down, on top (scattered over the potatoes). Spoon short ribs and remaining vegetables with some of the juice onto the mashed potatoes.

Creme Fraiche Mashed Potatoes

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Beef Enchiladas with Roasted Tomatillo Sauce and Fresh Peach Salsa

Whenever I ask my kids what they want for a birthday meal, or any meal for that matter, the answer I get most often is: enchiladas. I loved the Santa Fe Enchiladas we made a while back. The sauce was a little on the spicy side, and took a while to make, but worth every minute. This recipe calls for lots of tomatillos. Little, round, paper-like wrapped green things in the produce section of the grocery.

I added a few roasted Anaheims, because I love the flavor. The texture of this sauce was totally different than the Santa Fe's. If you like a smoother texture, go with the Santa Fe enchiladas. These are seedier. Tomatillos=little seeds. For a little heat- I used one Serrano chili, you can add two if you like to have your mouth on fire while enjoying your a meal. Remember to use gloves, or a plastic sack over your hands to remove the seeds. Don't say I didn't warn you. And don't touch your eyes. Can you tell I'm a MOM?? Oh - and the peach salsa - enough with the peaches already! I know that's what you are thinking. You know how I love fruit with salty and spicy. This was my way to slip in the sweet and use up a few more peaches. Try these, I know you're going to love them.

Beef Enchiladas with Roasted Tomatillo Sauce

1 small red onion, halved

2 pounds tomatillos, husked and rinsed

3 large anaheim peppers

1 Serrano chili pepper, stemmed and seeded

1 cup of chicken broth

2 tablespoons sour cream, optional

kosher salt

sugar

16 corn tortillas

6 cups shredded chuck roast*

6 1/2 cups shredded cheese- jack, mozzarella or cheddar/jack combo, divided

1 cup fresh cilantro, chopped and divided

2 tablespoons of olive oil

3/4 crumbled queso fresco or crumbled feta

Preheat broiler. Slice half of onion into thin rings and set aside for garnish. Place the other onion half, tomatillos and chilies on a foil lined baking sheet. Broil until all of the vegetables are softened and slightly browned about 7-10 minutes, turn if needed. Transfer the vegetables to a bowl, and chop with hand immersion blender, or transfer to a blender and blend in batches until smooth. Add chicken broth and sour cream, puree. Season with salt and a dash of sugar. Set aside.

Prepare 2- 9x13 pans for cooking. Spray both pans lightly with Pam, and put about 1/2 cup of the sauce mixture in each pan. Spread mixture around so it covers the bottom of the pan.

Stack the tortillas and wrap in a damp paper towel in microwave and heat just until warm and soft, about 1 minute. Keep covered. Toss the meat with 4 cups of the grated cheese and 1/2 cup chopped cilantro. Place some of the meat mixture in the middle of a tortilla, roll up and place seam side down in the prepared 9x13 pan. After filling all of the tortillas, brush with a little olive oil and broil until golden about 2-3 minutes. Pour the remaining sauce over the enchiladas and top with remaining cheese. Reduce oven heat to 350 and bake for about 15-20 minutes. Garnish with sliced red onion, and queso or feta cheese and fresh cilantro. Serve with fruit salsa.

Tips:

-This recipe makes 2 9x13 pans, and can easily be halved.

- I used a 3-4 lb roast. Early in the day, or the next time you cook a roast for dinner, throw in another one for an additional meal. Place roast in pan, fat side up (if not trimmed), season well. Add about 1/2 cup water (around the sides of the meat, not poured over the top), a whole sliced onion on top of the meat and cook low and slow - in crock pot for about 8-10 hours or in a 275 oven in heavy dish covered with foil for about 8 hours. Remove from oven, discard any fat, shred or chop meat when cooled a bit. If making before day of use, cook then refrigerate, or freeze for later use. Save the broth from meat in a jar and freeze to make gravy or soup base.

-If making enchiladas ahead and baking later in the day, wait to cover the enchiladas with sauce until just before baking. Bring pan of enchiladas to room temperature, then proceed with broiling instructions. Cover with sauce and proceed with baking instructions. Otherwise, the enchiladas will absorb too much of the sauce before baking.

Fresh Peach Salsa

printable recipe

2 Peaches, peeled, pitted and chopped

1/2 cup chopped cilantro

1/2 cup chopped red onion

1 avocado, chopped, optional

2-3 tablespoons of fresh lime juice

pinch sugar

salt

pepper

Mix together all ingredients in bowl. Season to taste.

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Asian Grilled Flank Steak Salad

Goodness, this was yummy.

Here is the manly part of the salad (below). BEEF.

Tomorrow is my little brother's birthday. He is my one and only sibling. Harold. Uncle Harry to my kids. The favorite uncle, on my side. He has a fun, YELLOW (if you are into the COLOR CODE) personality. I asked Jacob, my youngest to describe him: "Funny, strong, loud, cool, garbage gut, always happy". My little bro is always game for the park, basketball court, carnival rides, swimming pool, sledding, shopping mall- you name it- he's up for it. The two of us rode for countless hours in the back of my parents camper on road trips all over the Western U.S. We fought a little, but mostly got along, because we only had each other.

Kind. Friendly. Thoughtful. Generous. Considerate. He married a great person, Kaari, who brings out the best in him. They have two beautiful and sweet daughters. Harold is a great dad! I admire him for always putting his family first. When I go home to visit, and watch him with his own little family, I think - when did he grow up?? When did I grow up? It seems like it wasn't that long ago we were riding around in that gold camper. When we were kids, we mimicked our parents eating habits. I was just like Dad, give me anything sweet, and I could make a meal out of it. Pie and cookies for breakfast, lunch and dinner - that's me. Harold was just like Mom. A piece of fruit was a great dessert. Salads? I would tolerate a salad with dinner, but mom felt like a meal wasn't complete without salad. Harold's tastes have changed a little, he likes sweets more now than in his younger days, but he still loves to eat salads with meals. He also LOVES meat. When I made this salad a while ago, I instantly thought of him. I wished we lived closer, so I could run over a big platter of this salad to him. It's a delicious summer salad. Big hit at our house. Enough meat to satisfy a manly appetite, and enough green and pasta to please the lady like eaters in your fam. We absolutely LOVED this. And I know you (and your brother) will too.

Happy Birthday little brother, I love you.

I used these noodles I brought back from my trip to Japan last October...

had to guess what this said (see package below).

Asian Grilled Flank Steak Salad

printable recipe

For Flank Steak and Marinade:

1 flank steak (about 1 1/2 pounds)

2 cloves garlic minced

1 tablespoon peeled, minced fresh ginger

3 scallions, white parts only, sliced (may sub chopped onion)

2 jalapeno peppers, seeded and minced

3 tablespoons sugar

1/3 cup soy sauce

1/3 cup lime juice

2 tablespoons dark sesame oil

For Dressing: (to be mixed with remaining 1/2 of marinade)

2 tablespoons vegetable oil

2 tablespoons honey

For Salad:

1 oz Asian rice noodles, or other Asian noodles

1 head leaf lettuce- Boston, red or green leaf

1 cucumber, thinly sliced

1/2 cup small sweet onion, chopped or sliced into

thin rings (optional)

1 pint cherry tomatoes, or two medium sized tomatoes, sliced

1/3 cup fresh mint leaves

1/3 cup fresh cilantro leaves

1/3 cup fresh basil leaves

1/4 cup dry roasted peanuts, chopped (I used honey roasted)

1. Score the flank steak on both sides, across the grain. This helps the meat to absorb the marinade. Place the steak into a 9x9 or 9x13 glass dish.

2. Place all of the marinade ingredients into a bowl and mix together well. Make sure the sugar is dissolved. Pour about half of the marinade over the steak in the glass pan. Let marinate in the refrigerator for 1-2 hours. Save the other half of the marinade for the dressing.

3. Add to the remaining (for dressing) marinade the 2 tablespoons vegetable oil and 2 tablespoons honey. Whisk and set aside.

4. Bring about 2-3 quarts of water to a boil and cook the Japanese noodles, according to package directions. You may use soba noodles, or rice noodles. Rice noodles only need to be soaked in cold water, then drained after about 1 hour. If the rice noodles are not tender after an hour, you may need to boil in water 1-3 minutes. Drain noodles in colander, rinse with cold water, toss with a little oil. Set aside.

5. Pre-heat barbecue.

6. Place all of the salad ingredients in a large bowl, except peanuts. Toss together.

7. Brush oil or lightly spray PAM on heated grill. Place the flank steak on the hot grate and grill until cooked to taste 4-6 minutes per side for medium rare. Transfer to cutting board and let rest for at least 3 minutes. Cut the steak into paper thin slices across the grain by holding the knife blade at a 45 degree angle to the top of the meat.

8. If serving in a large bowl to a crowd, toss the salad ingredients and mound the noodles in the center of the salad, drizzle dressing over all of the greens and noodles. Top with sliced steak, and garnish with chopped peanuts and mint. Toss all together just before serving. If serving on individual plates, lay salad ingredients on plates, top with small amount of noodles and few slices of steak. Drizzle with dressing, sprinkle with peanuts. Serve immediately.

Tips:

-Rice noodles are available in Asian specialty stores, or many grocery stores. They usually only need soaking, but some varieties require soaking and a brief boil.

-This salad may be made with any type of meat: chicken, pork tenderloin, or even tofu.

adapted from: How to Grill cookbook by Steven Raichlen

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Take Me Out to the Ball Game- Bacon Wrapped Dogs

It's July 29th, and for us, baseball is finally over for the year. Two boys. Four teams. One Hundred and ten games (yes, I counted). Lots of : rain, wind, blankets, hand warmers, hot chocolate, umbrellas for rain/snow, Gatorade, licorice, candy, water bottles, Advil, ice, cameras, camcorder, thunder, lightning, folding chairs, sun, umbrellas for sun, sunscreen, hot dogs, fast food, sandwiches, Otter Pops, snow cones, coolers, more ice, seeds, seeds and more seeds.

This is baseball in March...watch the snow disappear...

love the dedicated fans in April...

This is baseball in June.

Last night was Stephen's last summer ball game. Ever. The summer before his Senior year. I love summer ball. Yes, it's hot. Often around 95 degrees when the game starts at 6 PM. As evening unfolds cool air comes, and soon, we are lounging in our chairs with the other parents. Cheering on the team with our bare feet resting in the long cool grass. Everyone is a little more relaxed during summer ball. The high school season is a little too intense for me at times (to put it mildly).

Jake plays on competition and rec 12 year old teams. They had a great time winning their league this year (both teams). His comp team placed third at a tournament in Omaha, NE.

yeah, we're 12.

Enjoying a CWS game.

Enjoying hot dogs at the game.

The boys played ball during the day. At night, we went to the College World Series games. So much fun. Good kids, great parents. Hard workers. Love for the game. Dedicated coaches. Chemistry. This little team (they would hate that description!) isn't perfect. Errors are made, strike outs, injuries etc. But the kids love to play together. The coaches and parents believe in the kids and the kids believe in each other.
So it's over, for a few months...No more dinners at 9 PM- after filling up on junk. No more big umbrellas. Or toting chairs up to the field. No more 2-3 hour blocks of chatting with friends, family and fans who came to watch, just because they love your kid, or the game, or both. Or sitting on the hot bleachers. Or yelling at the ump. Yeah, you know who you are...Grant, Michelle, Mindy. No more. Till next season.
In honor of the '09 season. Fire up the grill and enjoy some bacon wrapped stuffed dogs. Almost as good as being at the ballpark. Almost.


Take me out to the Ball Game Bacon Wrapped Hot Dogs
Adapted from - Elise at Simply Recipes

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2 teaspoon ketchup
2 teaspoon Dijon mustard
8 large hot dogs
4 ounce cheddar cheese, cut into long sticks
4 Tbsp chopped onion
1 1/2 cups refrigerated sauerkraut, drained, roughly chopped
8 slices bacon
vegetable oil
8 long hot dog buns

Preheat grill - medium high heat.
Mix together the ketchup and mustard in a small bowl. In a separate bowl, mix the sauerkraut with the chopped onion, set aside. Slice open the hot dogs, down the center, lengthwise, forming a deep pocket in each, but not cutting all the way through. Coat the inside of each hot dog with the mustard ketchup mixture.
Place a strip of cheese deep within the pocket of each hot dog. Top with sauerkraut and onions.
Wrap a strip of bacon around each stuffed hot dog, securing with toothpicks at each end. Make sure you wrap tight enough so that the stuffing stays in, but not so tight so that when the hot dog expands will cooking the bacon would tear.
Coat grill surface with vegetable oil so that the hot dogs don't stick.Place the stuffed hot dogs on the grill, stuffing side down. Grill for 2 minutes, until the bacon on that side is cooked, turn the hot dogs a quarter turn and grill for a couple more minutes. Continue to grill for a few minutes each on all sides until the bacon is cooked. Cover the grill in between turnings to help with the cooking.
During the last minute of cooking, open up the hot dog buns and place them open-side down on the grill to lightly toast.
Remove the hot dogs and buns from the grill. Remove the toothpicks from the hot dogs, place them in the buns and serve.

Tips:
-Make sure you buy a good quality hot dog. Hebrew National (my fave) or Nathan's are the best.

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Mother's Day is Sunday- Pacific Rim Glazed Flank Steak

Hello out there...Note to all Fathers.

Did you remember that Mother's Day is THIS SUNDAY. Oh, how I love Mother's Day. No, really I do. My Favorite Mothers Day story: Grant took Corrine about 7, and Brookie 1 yr old shopping to get a Mo Day gift. When they came home, Corrine was dying to tell me what they bought, but determined to keep a secret.

Me: "How was the shopping trip?"

Corrine: "Fine. But, I can't tell you what we bought"

Me: (in a nonchalant way) "That's ok, I already know what it is"

Corrine: "YOU KNOW ABOUT THE DRESS???"

Me: silence

ANYWAY. On to the recipe. Here is an easyeasyeasy, but delish menu for all of you who want to make Mother's Day- a lovely day for Mother.

Unacceptable excuses for not making your wife dinner on MD: (skip over this part if you are tired of my sarcastic remarks)

#1 This one's a classic - "She's not my Mother". Pay attention- She's the mother of your children.

#2 favorite lame excuse -"I don't cook". My husband, who is officially the most challenged cook in marriage history, makes me breakfast every year. So, snap out of it.

Did I already say I love Mother's Day??

OK, sooo I picked this steak, because it's a little out of the ordinary - Mommy dearest will love it, and it's grilled, so Dad can do what he does best. Hey, in our house, it's either the microwave or the BBQ grill for Grant. A microwaved Mothers Day dinner... I'll pass. Here is how it's done: Copy and paste these recipes onto your WP program ( I highlighted all of the ingredients you will need in PURPLE), hit print and get yourself into the car no later than Saturday morning. Do not wait until Saturday night, when you will find malls and grocery stores packed with men and children who have that crazed look in their eyes similar to a cat that was just given it's first bath. You know the look - if you are ever out on the night before Mothers Day, or on Feb 13th, about 8PM, same look. That - "I don't care what is costs, I need to find a gift, NOW". Save yourself the stress, and go out Saturday morning with the grocery/gift list in hand. You can do this. What better way to show your wife appreciation for all she does for you and your children?

Remember, Food=love.

Mothers Day Menu 2009:

Pacific Rim Glazed Flank Steak

Grilled vegetables

Rice

Spinach Salad with strawberries

Good quality ice cream

with home made hot fudge sauce

Pacific Rim Glazed Flank Steak

1 beef flank steak (about 2 lbs)

1 cup prepared Teriyaki sauce ( I use 1 cup soy and 1/3 cup sugar)

1/2 cup chopped onion

1/3 cup honey

1/3 cup orange juice

2 tablespoons chopped FRESH rosemary

1 tablespoons sesame oil

1 large clove garlic, crushed

1 teaspoon grated ginger

In medium shallow dish, combine marinade ingredients, whisk until blended. Remove 3/4 cup for basting. With a sharp knife, lightly score both sides of meat in a criss cross pattern. Place steak in remaining marinade in dish or gallon size Ziploc turning to coat. Cover and marinade in refrigerator for at least 30 minutes.

Remove steak and discard marinade in dish. Place steak on barbecue grill over medium heat, Grill uncovered, for about 17-21 minutes for medium rare to medium, basting occasionally with reserved 3/4 cup marinade and turning steak once.

Place remaining basting marinade in small saucepan. Bring to boil on stove. Meanwhile, carve steak diagonally across the grain into thin slices; arranging on a platter. Spoon hot marinade over steak, garnish with orange slices and rosemary sprigs. 6 servings.

note:

-If the fresh ginger and garlic are too complicated, you may substitute bottled ginger and garlic in the produce section. Rosemary (fresh herb section) is available in the produce section too. If you don't want to buy fresh, use dried Rosemary. That will work. It won't be AS good, but it will work.

-If you are a Costco person, they sell very good Flank Steaks in a two pack. You can freeze the second one for Fathers Day. ha.

Grilled Vegetables

Assorted vegetables MOM likes:

Asparagus, beans, carrots, peppers yellow and red,

onions, mushrooms

Olive oil

Salt and Pepper

This is easy: Cut some veg's like asparagus, carrots (not the minis), and some onions, mushrooms up. Uh- you washed them right? Season with salt and pepper, and drizzle a little olive oil over the top. Grill the vegetables, turn and remove from BBQ. If you have a fresh lemon, squeeze it over the top of the vegs when they are almost done. Don't over cook, they should still be a little firm to the tooth. It takes about 10 minutes, tops with the heat on medium to low heat. Grill the vegetables before the meat if your grill is on the small side. It's OK if they are done before the meat. They don't have to be hot. After you grill the vegetables, take out a nice platter and arrange them on the platter. Cover with foil until everything is ready to serve. Vegetable shrink up a bit after cooking, so make a little more than you think you will need, you know Mom will eat the leftovers.

Rice

2 cups rice

water

butter or oil

salt

If you have a rice cooker use it. If not, a plain pot will do. Just place about 2 cups of rice in a pot, and about 4 cups of liquid. Water will work, or if you like put some chicken stock in. I like plain rice with this dish. Salt and a little butter, maybe a tablespoon. Bring to a boil, cover, and reduce the heat to medium-low. Cook for about 20 minutes, stir, add a little more liquid if you need, and continue to cook until all liquid is absorbed, and rice is done. You can also do this ahead of time, early in the day, and just serve it at room temp. You can use short or long grain rice, or brown rice.

Spinach Salad

1 bag pre washed spinach ( I like baby spinach)

2 oranges or 2 cans mandarin orange segments

1/2 cup Craisins

3/4 cup pecans or almonds, chopped

1/3 cup sugar

grated cheese, Swiss, or Parmesan, crumbled blue cheese

bottled salad dressing - raspberry vinaigrette dressing or poppy seed

Pour the spinach into a bowl. If using fresh oranges, peel the orange, and cut the orange into slices. Remove any seeds. Or if using mandarins, drain, and place in bowl. Add Craisins. Grate 1/2 cup cheese, and toss together. Store in refrig until serving.

In a small Teflon pan, heat the nuts over medium heat and sprinkle with sugar. Stir just until sugar melts and coats the nuts. Remove from heat, and pour onto a piece of foil until cooled. Break apart nuts. I like to toss the salad with dressing and nuts just before serving. Use about 1/2 to 3/4 cup dressing.

Ice cream and Homemade Hot Fudge

Ice Cream

1 14 oz can sweetened condensed milk (not evaporated)

2 1 oz squares unsweetened or semi sweet chocolate

1 tablespoon vanilla

2 tablespoons butter

Combine milk and chocolate cook over low heat until chocolate melts and mixture thickens. About 5 -10 minutes. Add vanilla and butter, cook just until butter melts. Serve hot, or make ahead and store in refrigerator. Heat before serving. Make about 2 cups.

Buy some good quality ice cream - Haagen Daz or Ben and Jerry's. Western Family is for the kids. Or if you live near Nielsens, buy some frozen Custard.

Oh- Don't forget to do the dishes. :)

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Chili with Brats

I like this green chili sauce, it's chunky with onions, tomatoes and roasted chilies. You can use any brand, or if you can't find green sauce, add some fresh green chilies or a can of chopped green chilies.

Colosimo's Bratwurst, made in Utah.

To continue our string of "Manly" dishes, I thought what's more manly than chili? When my little brother played Pee-Wee football at the old Chico football field, I loved buying Frito Pie. Frito's, chili (probably canned), with grated cheese on top. I remember the chili was made with small red beans, and I loved it. It was different than my Mom's. Dad loved Kidney beans, so she always used those in her chili. I like a combo of beef and sausage in chili. For my Southwest and Texan friends who read this blog - I know you are thinking- No respectable chili has beans as a main ingredient!! Kind of like being from the Northwest and hearing people say they love fish- only Halibut, and then only as "Halibut Au Gratin" which I really dislike. All of that sauce totally masks the fish! Sick. But I like beans more than meat, so I always make chili with beans AND meat. Anyway, moving on. This past week, I made some with a combo of ground beef and Bratwurst. We have a local company that makes great Bratwurst*, I used a plain Brat this time. I don't use a recipe when I make chili - I tried to record the amounts used this time, so I could post a recipe. Oh, and I like the zip the green chili sauce adds. I'm not a big fan of spicy food, so this is a mild chili recipe. My boys love eating the leftovers on top of hot dogs and buns, topped with lots of grated cheese. Testosterone city.

Chili with Brats

3-4 *Bratwurst
1 lb ground beef, extra lean
1-2 onions, chopped
1 green pepper, chopped (optional)
1-2 teaspoon chili powder
1 teaspoon cumin
1-2 cloves chopped garlic
3 15 oz. cans small red beans, drained
2 14.5 oz. cans chopped tomatoes, with juices
1/2 jar 16 oz medium green chili sauce (if it's mild, I throw the whole jar in)
1 tablespoon sugar
Salt, ground pepper

Cook the Bratwurst in a pan on medium high heat, turning once. After brown on both sides, add a little water to the pan - about 1/4 cup, and cover. Let steam for 8 minutes. Remove to cutting board. Let sit.
Cook ground meat in large heavy pan. Drain any grease, add chopped onions, pepper and cook until onion is softened, about 5 minutes. Add chili powder, cumin and chopped garlic. Season generously with salt and pepper.
Add the drained cans of beans, chopped tomatoes, green chili sauce and sugar. If you like a thicker chili, add a can of tomato sauce or some tomato paste. Slice the Bratwurst, add to the pot. Cook for several hours, covered on stove top- low heat.

Tips:
- I usually double this amount.

-*You can substitute any type of sausage - ground or Polish, Italian...it's all good. If you live in or around Utah, I recommend Colosimo's Sausage. They make great Bratwurst, and other flavors of sausage- even an Apple Sausage if you are a "Vegetebelarian" as my kids call it. They have been making sausage since the early 1920's, and they produce a great product free of unmentionable fillers usually found in sausage. AND they sell at Costco, the happiest place on earth, according to Corrine.

-Slow cooking a roast- pork or beef, then shredding or dicing it into the chili is great too. Or cut the roast into small pieces, brown and season and throw all of the ingredients into a dutch oven or crock pot and cook for 10 hours on low heat.

- Beans - you may use canned, or soak and cook some of the 10, 000 pounds of beans you have in your food storage. Any combo - I have tried black, red, chili (which I think are pintos), butter beans (icky), white.

-This is best when cooked for at least 6-8 hours on low heat.

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Meatloaf Smeatloaf

"Meatloaf, smeatloaf, double-beatloaf. I hate meatloaf."  Every time I tell my kids we are having meatloaf for dinner, one of my boys recites this quote from the movie "A Christmas Story". Actually, the boys like meatloaf. I was never a big fan, until I tried this recipe. I found it in a cookbook a few years back. Last week, fall was in the air, so I mixed up a couple of loaves. It is always moist, and goes well with rice or potatoes and green veggies for an easy dinner!

Meatloaf Smeatloaf
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Meatloaf:
1 pound lean ground beef
1 ¼ teaspoons salt
¼ teaspoon ground black pepper
½ cup chopped onion (if omitting green pepper, use 1 cup onion)
½ cup chopped bell pepper (optional)
1 egg, lightly beaten
8 ounces canned diced tomatoes with juice
½ cup quick-cooking oats

Topping:
 1/3 cup ketchup
2 tablespoons brown sugar
1 tablespoon prepared mustard
Preheat oven to 375 degrees F.

Meat:
Mix all meat loaf ingredients well and place in a baking dish. Shape into a loaf.

Topping:
Mix ingredients for topping and spread on loaf.

Bake for 1 hour.
After removing from oven, run a table knife around the edges. Let sit for about 5-10 minutes, then remove from pan and serve immediately.

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