Sate Meatballs

These meatballs are a great twist to the usual tomato-sauce covered meatballs. The Asian coconut and peanut butter sauce is so yummy. These would be a great appetizer for parties. You can keep these warm in a small crockpot and they can be prepared ahead and refrigerated, then easily reheated just before serving. We like to double them and serve as a main course. We serve them over rice, or as in the picture below, my husband decided to try serving them on egg noodles. It ended up looking like swedish meatballs, but it still tasted really good.

Sate Meatballs

For the meatballs:
1 lb lean ground Beef
1/2 cup soft breadcrumbs (1 slice of bread chopped in food processor)
1/4 cup finely chopped onions
1 clove garlic, minced
1 tablespoon soy sauce
1 egg, beaten

For the Sauce:
1 tablespoon oil
1/4 cup finely chopped onions
1 cup coconut milk
1/3 cup creamy peanut butter
1 tablespoon brown sugar
1 tablespoon lime juice (can use lemon juice if you don't have any)
1 tablespoon fish sauce (I just use soy sauce instead)
1/4 teaspoon cayenne pepper (optional, it can be spicy)

1)Preheat oven to 350F. Mix together all ingredients for meatballs.
Shape into approximately 32 meatballs.

2)Place meatballs on a baking pan, and bake for 15-20 minutes or until cooked through.



3)While meatballs are cooking, cook onion in oil in a large skillet over medium heat until tender, stirring frequently. Stir in coconut milk and Peanut butter, mixing until smooth. Add remaining ingredients and mix well. Reduce heat and simmer until sauce thickens.

4)Add meatballs to sauce and gently stir to coat meatballs.
Cook 2-3 minutes more or until dish is heated through.


Here's where we served them over egg noodles. I prefer serving over rice better, but it was still good.



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Short Ribs

This is a Paula Deen recipe, which means you know it's good! I have made it with short ribs and it was excellent and so tender. Just last week I made it with boneless chuck country style ribs because it was cheaper and you get more meat. It turned out equally tasty and just as tender. When I used the boneless ribs, it reminded me a lot of a pot roast's texture. Very good!

Short Ribs

3 pounds short ribs (Can use 2 1/2 lbs. boneless chuck country style ribs)
House Seasoning, recipe follows
2 tablespoons all-purpose flour
Oil
2 cloves garlic, chopped, plus 2 more cloves chopped
Water (I used 6 cups)
Beef Broth, plus more for roasting (I used 2 cubes beef bouillon added to the 6 cups of water)
Salt and freshly ground black pepper (Or use house seasoning to taste)
1 onion, sliced
White rice, for serving


Preheat oven to 350 degrees F.

Season ribs liberally, or to taste, with House Seasoning. Lightly dust with 2 tablespoons flour.

In a Dutch oven, place a small amount of oil and heat on medium to medium-high. Add the ribs and brown on each side. Add half water and half beef broth to cover ribs, along with 2 chopped garlic cloves.



Bring to a boil on high. Put sliced onion in bottom of a casserole dish and remove the ribs from the Dutch oven and place on top of the onions.



Add the remaining garlic, salt and pepper, and about 1 cup broth to the ribs. Roast ribs for 1 hour covered. Roast for another hour uncovered. Turn ribs occasionally while cooking to brown all sides and to brown onions. Serve over buttered white rice.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Combine all ingredients in a bowl.

Tip:
Instead of discarding the broth that ribs were cooked in over the stove, use it to make a gravy. Let it cool in fridge in a container, and then pour broth into a pot, trying to leave some of the house seasoning in container on the bottom if there's a lot there. If you pour all the seasonings from the bottom of the container into your pot, the gravy can be too salty. Mix in a couple tablespoons of cornstarch, and cook on medium-low until boilling and thickened and desired consistency. Makes a great flavorful gravy and you don't waste the broth. You can serve it with mashed potatoes or salisbury steaks. This makes a lot of gravy, so put some in the freezer for later.





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Stuffed Green Peppers

I've never like stuffed green peppers and when I tried the original version of this recipe, I found it to really lack in flavor and sauce. So, I doctored it up and this is the new recipe. It is really tasty! Next time I make this, I might try just making the filling and not using peppers for a cheaper and quicker alternative.

Stuffed Green Peppers

6 green peppers
1 lb. ground beef
1/2 cup chopped onion
1 (14.5 oz.) can of diced tomatoes with basil, garlic, and oregano (Can use a different flavor, but these taste really good.)
1 cup rice, cooked (make extra to serve with peppers)
2 tsp. House Seasoning (could use salt, pepper and garlic powder instead)

1 (15 oz.) can tomato sauce

Slice tops off green peppers; take out seeds and membranes. Place peppers in enough boiling water to cover them in a pot and cook for 5 minutes. Cook onion in skillet on medium with some oil until browned. Add hamburger and cook until done. Drain off grease. Mix in remaining ingredients up to house seasoning and fill peppers until full. Put stuffed peppers in casserole dish.



Pour tomato sauce on top.



Cover and cook in 350 deg. F. oven for 45 minutes. Uncover and cook another 15 minutes. Serve over extra rice and pour remaining sauce on top.



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Favorite Salisbury Steak

This recipe has become a favorite in our house, especially with my husband. I make it with homemade mashed potatoes. He's a meat and potatoes kind of guy! I use ground chuck instead and it makes such a moist and tender salisbury steak and I use fresh mushrooms as well which makes for a much better flavor. These are so yummy!

Favorite Salisbury Steak

Serves 6

Patties

1 lb extra-lean ground beef (I use ground chuck)
1/2 cup unseasoned dry bread crumbs
1/2 cup milk
1 egg white
1/4 cup finely chopped onion
1 tsp Worcestershire sauce
1/4 tsp salt
1/4 tsp pepper
(I just eyeballed the salt and pepper and added garlic powder to taste as well.)

Gravy

3/4 cup beef broth
1/4 cup dry red wine or beef broth (I used beef broth and bouillon cubes to save money and it tastes better to me without the wine flavor.)
1 Tbsp cornstarch
1/4 tsp dried thyme leaves (I used dried italian seasonings)
1 (2.5 oz.) jar sliced mushrooms, drained
(Instead, I sauteed 1 cup sliced fresh mushrooms until browned for better flavor.)

1) In medium bowl, combine all patty ingredients; mix gently. Mixture will be moist. Shape into 6 oval patties, about 3/4 inch thick.

2)Spray large nonstick skillet with nonstick cooking spray. Heat over medium heat until hot. Add patties; cook 3 minutes on each side or until browned. Remove patties from skillet; drain, if necessary.

3) In small bowl, combine broth, wine, cornstarch and thyme; blend well. Pour into same skillet. Cook over low heat until mixture boils and thickens, stirring constantly. Stir in mushrooms. Return patties to skillet. Cover; simmer about 15 minutes or until patties are no longer pink in center.



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Prize Winning Meatloaf

This meatloaf recipe is one my Mom used to make for me all the time growing up. I've since doctored it up just a tad and made it even better. It's easy to make and really moist and flavorful. I will say that it doesn't slice very well because it's so moist, but we just scoop it out and eat it anyways. Most meatloaves I've had that slice well are really dry and require a lot of expensive ingredients and don't taste that good either, but not this one. I often double or triple this and store the leftovers in the freezer. This one's a winner!

Prize Winning Meatloaf

1 1/2 lbs. lean ground beef (I always use ground chuck, so my meatloaf tends to fall apart, but it tastes really moist and juicy this way.)
1 cup tomato juice
3/4 cup oats , uncooked
1 egg, beaten
1/4 cup chopped onions
1 tsp. salt
1/4 tsp. pepper
barbecue sauce (I like Sweet Baby Ray's Vidalia Onion sauce the best.)

Preheat oven to 350 degrees F. Combine all ingredients; mix well. Press firmly into ungreased loaf pan. Spread generously with barbecue sauce. Bake at 350 degrees F. about 1 hour. Let stand 5 minutes before slicing.
Makes 8 servings.



For Hamburgers, omit egg; reduce tomato juice to 1/2 cup. Shape to form 8 patties. Broil or panfry to desired doneness.
Makes 8 hamburgers.
(I personally haven't tried the hamburgers yet, but if it tastes anything like the meatloaf, it's probably good too.)



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