Crockpot Meatballs and gravy

Ingredients

FOR HOMEMADE MEATBALLS:

• 2 Pounds Ground Beef
• 1 Large Egg
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Seasoning Salt
• 1 teaspoon Garlic Powder
• 1 teaspoon Onion Powder
• 1/2 teaspoon Pepper
• 1 Cup Panko or Plain Breadcrumbs

IF NOT USING HOMEMADE MEATBALLS USE 24 FROZEN MEATBALLS

• 1 Large Onion, Sliced
• 1 (8 Ounce) Package Sliced Mushrooms
• 3 Cups Beef Broth
• 2 (1 Ounce) Packages Brown Gravy Mix
• 1 Tablespoon Worcestershire Sauce
• 1 Tablespoon Ketchup
• 1/2 Teaspoon EACH Garlic Powder, Onion Powder, Salt, Pepper.
• 2 Tablespoons Cold Water
• 2 Tablespoons Cornstarch
• 2 Tablespoons Olive Oil

Instructions

IF USING HOMEMADE MEATBALLS:

• In a large bowl, combine the beef, beaten egg, worcestershire sauce, salt, garlic powder, onion powder, pepper, and breadcrumbs using your hands, just until combined.Form the beef mixture into about 24 meatballs (about 1 1/2 inches in diameter) and set aside on a large plate.
• Heat the olive oil in a large skillet over medium heat.When the oil is hot, add half of the meatballs to the pan and sear on each side for about 2-3 minutes until browned, transfer to the bottom of the slow cooker.Repeat with the remaining meatballs.
• Place the frozen meatballs, sliced onion, and mushrooms in the bottom of your slow cooker.  Set aside.
• In a medium bowl whisk together the beef broth, gravy mix, worcestershire sauce, ketchup, and seasonings.  Pour mixture over meatballs.  Cook on low for 6-8 hours, or on high for 3-4 hours.
• Once cooked, remove the meatballs from the slow cooker and set aside. At this point if your slow cooker was on low, turn it up to high.  Mix together the cold water and cornstarch in a small bowl.  Whisk the cornstarch mixture into the broth for 1-2 minutes until thickened.
• Return the meatballs to the slow cooker and stir gently to coat with gravy.  Serve immediately. 

Guacamole

 

Ingredients

• 3 avocados (large, ripe)
• 1 tomato (medium), seeded and diced
• 1/2 white onion diced
• 1/2 cup cilantro (1/3 bunch) finely chopped
• 3 Tbsp lime juice
• 1/2 tsp seasoned salt
• 1/4 tsp black pepper freshly ground
• 1 teaspoon garlic powder 

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  Instructions

  1. Cut 3 avocados in half lengthwise, remove pits, scrape the flesh of the avocado out with a spoon. Place in a medium bowl with a flat bottom and mash avocados with a potato masher to a chunky consistency. 

  2. Squeeze 3 Tbsp of fresh lime juice directly over avocados while prepping the rest of your ingredients. 

  3. Add diced tomatoes, onion, garlic and chopped cilantro. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir just until combined and serve.

     I made homemade tortilla chips. Just take a package of corn taco shells and cut them into 4 triangular pieces and fry til crispy . I used vegetable oil.

     

     
     

     
     

     
     

     
     

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Steak tacos

 

Ingredients

For the carne asada marinade

• 1 jalapeño, seeded and minced
• 4 cloves garlic, minced (about 2 teaspoons)
• 1/2 cup chopped cilantro
• 1/3 cup olive oil
• juice of 1 orange (about 1/4 cup of juice)
• juice of 1 lime (about 2 tablespoons of juice)
• 2 tablespoons white wine vinegar
• 2 teaspoons chili powder
• 1 teaspoon coarse kosher salt, plus more for grilling
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon ancho chili powder
• 1/4 teaspoon freshly ground black pepper,plus more for grilling
• 2 pounds flank steak or skirt steak, excess fat removed

For the tacos

• 16 corn tortillas, warmed (or flour tortillas)
• 1/2 medium onion, finely diced
• 1/2 cup chopped cilantro
• 1 cup crumbled cojita cheese - optional 
• lime wedges, for serving
• other optional toppings: guacamole, pico de gallo salsa

Instructions

For the carne asada marinade

• In a medium bowl, whisk together all of the ingredients except for the steak.
• Place the steak in a large baking dish or gallon size ziplock bag and pour the marinade on top. Turn the steak a few times until it's completely coated with the marinade and refrigerate for 2 to 4 hours. Do not marinate for longer than 6 hours because the meat will start to break down and get mushy due to the acidity in the marinade.
• Remove steak from marinade and discard any excess marinade. Pat steak dry with paper towels and drizzle with a touch of olive oil, enough to coat each side. Season lightly with coarse salt and black pepper on both sides.
• Preheat grill (or cast iron skillet ) to medium-high heat (400-450°F). Grill steaks with the lid closed for 4-8 minutes per side, depending on the thickness. Skirt steak will be closer to 4 minutes per side and flank steak will be closer to 6-8 minutes per side. Or cook on a cast iron skillet for 5 minutes per side.
• Remove steaks and allow to rest for 5 minutes. Slice into bite-sized chunks for easy eating in tacos.

For the tacos

• Place a heaping spoonful or two of carne asada onto warm tortillas.
• Top with diced onions, chopped cilantro, crumbled cojita  cheese and a spritz of fresh lime juice.
• Serve with more of your favorite toppings like guacamole, pico de gallo and salsa if desired.

Spinach Lasagna

 

INGREDIENTS

For the Spinach and Herbs

• 1 tablespoon olive oil
• 1/4 cup chopped onion
• 1 tablespoon chopped garlic
• 3 cups chopped fresh spinach
• 1/2 teaspoon kosher salt
• 2 pinches black pepper
• 1 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 2 tablespoons chopped fresh basil

For the White Sauce

• 1/2 cup unsalted butter
• 1/3 cup all-purpose flour
• 1 1/2 cups whole milk

For the Ricotta Filling

• 1/2 cup ricotta cheese
• 1 egg
• 2 pinches kosher salt
• 2 pinches black pepper

Everything Else

• 6 ounces shredded provolone cheese
• 3/4 cup grated parmesan cheese
• 8 oven-ready flat lasagna noodles 
• 1/2 teaspoon dried Italian seasoning

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INSTRUCTIONS

1. Preheat the oven to 375°F.

Make the Spinach and Herbs

1. In a 10-inch skillet, heat the olive oil over medium heat. Add the onion and garlic and cook them in the oil for about one minute, or until they are fragrant. Add the spinach and cook it with the onion and garlic until it’s wilted, stirring frequently. Add the salt and pepper, stir, and turn off the heat. Add the chopped herbs, stir to combine, and transfer the mixture to a bowl or plate to cool.

Make the White Sauce

1. In the same skillet, melt the butter over medium heat. Once it’s melted, add the flour and stir to combine. Cook the flour and butter for 30 seconds to a minute stirring continuously.
2. Grab a whisk and add the milk, a little at a time, whisking continuously. Adding the milk in batches will ensure your sauce is smooth. Once you’ve added all the milk cook the sauce for another minute or so until it’s thickened enough to coat the back of a spoon. Turn off the heat and transfer the sauce to a bowl.

Make the Ricotta Filling

1.  In a small mixing bowl, combine the ricotta cheese, egg, salt, and pepper. At this point, you’re ready to start assembling the lasagna so place all of the fillings near your baking dish.

Assemble the Lasagna *******it will be easier to mix the spinach with the ricotta mixture ****

And you can kill 2 birds with one stone 😂😂😂😂

1. Spoon enough white sauce to lightly coat the bottom of the baking dish. Place two uncooked lasagna noodles on top of the sauce.
2. Top the noodles with 1/3 of the spinach-herb mixture and spread it into an even layer. Top the spinach with 1/3 of the ricotta mixture. Top the ricotta with 1/4 each of provolone and parmesan cheese. Place two more noodles on top of the cheese.
3. Spread about 1/2 of the white sauce on the noodles. Top with another layer of the spinach-herb mixture (leaving enough for one more layer) followed by more ricotta (leaving enough for one more layer). Add another layer of provolone and parm (leaving 1/2 for the rest of the layers). Top the cheese with two more noodles.
4. Top the noodles with the rest of the spinach mixture followed by the rest of the ricotta. Add more cheese (leaving enough for the last layer). Top the cheese with the last two noodles.
5. Spread the rest of the sauce over the noodles. Top the sauce with the rest of the cheese. Sprinkle the Italian seasoning over the top.

Bake the Lasagna

1. Cover the baking dish with foil and bake the lasagna for 20 minutes. Uncover and bake for 5 to 10 minutes longer, or until the cheese is melted on top. Rest the lasagna for a few minutes before slicing and serving.

Chicken Fried Chicken

 

Ingredients

• 6-8 thin sliced chicken breasts
• 2 cups flour
• 2 tsp baking powder
• 1 tsp baking soda
• 1 tsp season salt
• 1 tsp pepper
• 1 tsp garlic powder
• 1 1/2 cup buttermilk
• 1 egg
• 1 Tbs hot sauce
• Oil for frying

Gravy:

• 1/4 cup reserved oil from frying
• 1/3 cup flour
• 2 cup milk
• Salt & pepper

Instructions

• Heat oil in deep fryer or large pan on stove (a few inches deep) to 325.
• In large bowl whisk together your flour, baking powder, baking soda, salt, pepper and garlic powder.
• In another bowl whisk together buttermilk, egg and hot sauce.
• Dredge your chicken in the flour mixture then dip into the egg mixture than back into the flour mixture making sure to press down flour to get stuck on the steak real good.
• Place chicken in pan/deep fryer and fry on each side 3-5 minutes until golden brown, remove and drain on paper towel lined plate, repeat with all chicken.
• To make your gravy, in large pan add 1/4" of oil from cooking and heat on medium-high, stir in your flour until absorbed and cook for about 1 minute.
• Slowly add in your milk whisking to blend and heat until thickened then stir in salt and pepper to desired taste.
• Pour gravy over individual chicken before serving.

Air Fryer chicken Thighs

 

Ingredients

• 4 Bone in, skin on chicken thighs, trimed of excess fat and skin
• 1/2 teaspoon Kosher salt
• 1 teaspoon Smoked paprika
• 1 teaspoon Garlic powder
• 1/2 teaspoon Oregano
• 1/2 teaspoon Onion powder

Instructions

• Preheat your air fryer to 380F for 5 minutes. After pre-heating, spray with cooking spray.
• Add the chicken thighs to a large zip-top bag or a bowl with a lid. Top with the kosher salt, smoked paprika, garlic powder, oregano and onion powder. Shake to coat.
• Place the chicken thighs in the air fryer, skin side down, for 12 minutes. 
• Turn your chicken thighs skin side up and cook for 10 minutes more. If you would like your chicken thighs super crispy. Cook for 4 minutes increments to get your desired crispness. 
• Thighs are done when an internal meat thermometer reads 165F. Serve. I cooked my chicken for a total of 25 minutes.Cut up some potatoes and and place those along side the chicken.. not touching the chicken... optional. You want to spray the potatoes with cooking spray.
  

Rice Krispy Treats

 

Ingredients

• 6 Tbsp unsalted butter
• 16 oz bag mini marshmallows, divided
• 1 tsp pure vanilla extract
• 6 cups rice krispies cereal

• Instructions

  1. Line a 9-inch square baking dish with parchment paper. Set aside.
  2. In a large saucepan, melt butter over medium heat. Once melted, add in all but 1 cup of the marshmallows. Reduce heat to low and continue stirring until completely melted.
  3. Remove from heat and stir in the vanilla. Add the cereal and the remaining 1 cup of marshmallows.
  4. Pour into the prepared baking dish. Press GENTLY with your fingertips just until completely spread out (the harder you pack them in, the harder they are to eat).
  5. Allow to set, about 1 hour. Cut and enjoy!

Jamaican Fried Chicken

 

Marinate/Seasoning Rub Ingredients

• 1 teaspoon salt
• 1 teaspoon onion powder
• 1 teaspoon minced garlic or garlic powder
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon black or white pepper
• ½ teaspoon cayenne pepper
• 1 teaspoon curry powder
• 2 teaspoons minced thyme
• 2-3 teaspoons hot sauce – adjust to taste
• 1 teaspoon of Allspice can be added if desired

1. Combine the dry ingredients into a large bowl.
2. Place chicken with or without the skin in the bowl with all the marinate/seasoning rub ingredients.
3. Mix with hands or stir until each piece of chicken is thoroughly coated.
4. Discard extra rub/seasoning
5. Leave chicken in the bowl, cover tightly and place in the refrigerator for at least 2 hours, but preferably overnight. The chicken can also be placed in a reclosable zip-lock bag instead of in the bowl if desired while it marinates.
7. Coating Ingredients

• 1 ½ cups all-purpose flour
• ¾ teaspoon salt, adjusted to taste
• 1 Tablespoon garlic powder
• 1 Tablespoon onion powder
• 1 teaspoon cayenne pepper
• ½ teaspoon dried thyme
• ½ teaspoon paprika
• 1 cup milk

Mixing/Coating the Chicken

1. Whisk together the dry coating ingredients in a large bowl.
2. Pour 1 cup milk into a separate, shallow bowl or dish.
3. Dip/roll each piece of chicken in the milk.
4. Take each piece of chicken from the milk and immediately roll it in the coating mixture until completely covered.
5. Shake off any excess. 
6. Place on a plate or platter to await frying.
7. Frying the Chicken
9. In a deep cast iron skillet or deep fryer, heat 2-3 cups vegetable oil to 375 degrees. The oil temperature will drop once the chicken is added.
10. Use a pair of tongs to gently place four pieces of chicken in the oil. It’s best to fry no more than four at a time so the skillet or deep fryer isn’t overcrowded.
11. Turn the pieces once every 10-20 minutes with the tongs, depending upon the size of the pieces.
12. Fry the chicken until it has a rich, golden brown color.
13. The chicken is done when the inside is no longer pink and the juices are clear when pierced with a chicken fork.
14. Remove the chicken from the pan or deep fryer using tongs.
15. Drain the chicken on paper towels that have been placed on a wire rack.
16. Repeat the process with the remaining pieces. Allow at least 10 minutes time for each batch to cool before serving. 

School cafeteria pizza

 If you love and miss the old school rectangle pizza, here’s the recipe:

Half sheet pan and line with parchment paper.

Crust:  

• 2 ⅔ flour
• ¾ cup powdered milk
• 2 T sugar
• 1 packet of quick rise yeast
• 1 tsp salt
• 1 ⅔ cup warm water (105-110 degrees)
• 2 T vegetable oil

Filling:

½ pound ground chuck

½ tsp salt

½ tsp pepper

1 8oz block mozzarella cheese – grated yourself  (To be authentic school pizza, you will have to use imitation mozzarella shreds.)

Sauce (I make sauce the day before):

• 6oz can tomato paste
• 1 cup water
• ⅓ olive oil
• 2 cloves garlic minced
• 1 tsp salt
• 1 tsp pepper
• ½ tbsp dried oregano
• ½ tbsp dried basil
• ½ tsp dried rosemary crushed

Crust:

1. Preheat oven to 475 degrees.  Spray pan with Pam and lay Parchment paper down (Pam makes it stick)
2. In a large bowl – flour, powdered milk, sugar, yeast, salt – whisk to blend
3. Add oil to hot water (110-115 degrees) – pour into your mixture
4. Stir with a wooden spoon until batter forms – don’t worry about lumps – you just want no dry spots
5. Spread dough into pan using fingertips until it’s even.  If dough doesn’t want to cooperate, let rest 5 minutes and try again
1. Bake just the crust for 8-10 minutes – remove from oven and set aside.
6. Brown meats until it resembles crumbles – set aside and drain meat
7. Get out the pizza sauce – to partially baked crust, assemble:
1. Sauce – spread all over crust
2. Sprinkle meats
3. Sprinkle cheese
4. Bake at 475 degrees for 8-10 minutes until cheese melts and begins to brown
5. Remove from oven – let stand 5 minutes
6. Cut in slices and serve!