Tag Archives: Vinegar

BBQ Comfort Meatballs with Mashed Potatoes

15 Apr

BBQ Comfort Meatballs with Mashed Potatoes

This has become a weeknight favorite.  In a rush?  Pull out some ready-to-cook meatballs, whip up a quick sauce, add some instant mashed potatoes and a frozen veggie to the equation and you’ve got a meal fit for a busy and somewhat picky family.

Ingredients

  • 20-30 packaged, frozen Italian style meatballs

FOR SAUCE

  • 1 cup Ketchup
  • 2 Tablespoons Sugar
  • 3 Tablespoons Vinegar
  • 2 Tablespoons Worcestershire
  • 4 Tablespoons (to 6 Tablespoons) Onion
  • 1 dash Tabasco

 

Preparation

Preheat oven to 425 degrees.

Place frozen Italian style meatballs in a single layer on a cookie sheet.

Combine all sauce ingredients. Pour over meatballs and bake at 425 degrees for 22-23 minutes. Serve with egg noodles, mashed potatoes, or crusty French bread.

 

Recipe inspired by Pioneer Woman

Photo by me, mylittlefoodspot

Maple Dijon Glazed Chicken

15 Apr
Maple dijon glazed chicken
This dish is so easy to throw together and then immediately bake or freeze for another day.  It’s one of the eight meals from Six Sisters Stuff that I prepared in a two hour sitting frantic rush, just a few nights before our youngest was born.  The six sisters claim you can do it in one hour, but I was still pleased to completely prepare eight meals in such a short time.  They make it really easy for you, too, by providing a combined shopping list for all eight meals.  You can’t go wrong with that!  And while the slow cooker is an easy way to go, I prefer my food baked.  So bake it as described below, or slow cook it on low for 8 hours (on high for 4 hours).
Ingredients:
  • 1 (1.5 lb) pkg. chicken breasts or thighs (boneless, skinless)
  • 1/2 cup Dijon mustard
  • 1/4 cup maple syrup
  • 1 Tbl. rice wine vinegar
  • Salt and pepper for taste
  • Fresh or dried rosemary

Directions:

Preheat your oven to 450 degrees F.  Mix together Dijon mustard, maple syrup and rice wine vinegar.  Put the whole package of chicken thighs into an oven-proof baking dish (I lined mine with aluminum foil for easy clean up).  Salt and pepper the thighs.  Pour your maple mustard mixture over them, turning the thighs in the mixture so they are fully coated.  Put the chicken thighs in the oven, and let them bake for 40 minutes or until a meat thermometer reads 165 degrees F.  Baste the tops of the chicken with more sauce halfway through.  Let the chicken rest for 5 minutes before serving.  Sprinkle with fresh rosemary.
Photo by me, mylittlefoodspot

Spiced Shrimp Cocktail

23 Feb

spiced shrimp cocktailA very simple and flavorful version of shrimp cocktail.  Plus, you have half of a beer left to enjoy.  Besides a full beer, what could be better?  I will be serving this again.

Ingredients

  • 1/2 cup cider vinegar or beer
  • 1/2 cup water
  • 2 tablespoons Old Bay Seasoning
  • 1 lb large shrimp, peeled & deveined; leaving tail on
  • 1 cup cocktail sauce

Mix vinegar, water and Old Bay in medium saucepan.  Bring to boil on medium heat.
Gently stir in shrimp; cover.  Steam 2 to 3 minutes or just until shrimp turn pink.  Drain well.
Serve immediately with cocktail sauce.

Recipe taken from McCormick.com

Photo by simplyrecipes.com

Sloppy Joe Loaf

17 Jan

sloppy joe loaf 1

Easy and tasty.  I like to drain the mixture before topping the loaf.  Nobody likes a soggy sandwich.

Ingredients

  • 3/4 pound ground beef
  • 1/2 cup chopped onion
  • 14 1/2 oz. can diced tomatoes
  • 2 T brown sugar
  • 2 T white vinegar
  • 1 pound loaf Italian bread
  • 1 1/2 cups shredded nacho-and-taco cheese blend

Brown ground beef and onion in a large skillet over medium heat, stirring until beef crumbles; drain and return to skillet.  Add tomatoes, brown sugar, and vinegar; cook, stirring constantly, 3 minutes.

Slice bread in half lengthwise; place on an ungreased baking sheet.  Bake at 425 for 5 minutes or until toasted.  Spread bread halves with meat mixture, and top with cheese.  Bake at 425 for 12 minutes or until cheese melts and loaf is thoroughly heated.  Cut each half into 3 pieces.

sloppy joe loaf 2

Recipe from Southern Living: Easy Weeknight Favorites

Photos by me, My Little Food Spot

Chicken with Wild Mushroom and Balsamic Cream Sauce

3 Oct

Ingredients

  • Salt
  • 1/2 pound orzo pasta
  • 2 tablespoons extra virgin olive oil, 2 turns of the pan
  • 4 boneless, skinless chicken breasts, 6 ounces
  • Pepper
  • 2 tablespoons butter
  • 2 pounds white mushrooms, sliced
  • 2 large cloves garlic, chopped
  • 1 tablespoon thyme leaves, a couple of sprigs, chopped or 1 tsp. dried
  • 1 onion, thinly sliced
  • 2 tablespoons all-purpose flour
  • 1 1/2 cups chicken stock
  • 1 tablespoon balsamic vinegar, eyeball it
  • 3 tablespoons heavy cream or half-and-half, a couple turns of the pan
  • 1/4 cup chopped flat-leaf parsley, a generous handful, or 1 tsp. dried

Heat a large pot of water to a boil. Salt the water and add orzo pasta. Cook to al dente.

Preheat a large skillet over medium-high heat and add extra-virgin olive oil, 2 turns of the pan. Season chicken liberally with salt and pepper and add to the hot skillet. Cook the chicken for 5 to 6 minutes on each side. Remove the chicken from the pan and cover with foil to keep warm.

Return the skillet to the heat, turn heat back a bit, and add the butter. Once the butter melts add the mushrooms and brown stirring occasionally for about 4 to 5 minutes. Once the mushrooms are brown season with salt and pepper then add the garlic, thyme and shallots. Cook stirring occasionally for about 2 minutes or until the shallots are wilted. Sprinkle the flour into the pan and cook 2 minutes more. Whisk in the stock, balsamic vinegar and the cream. Turn the heat up to high and simmer for about 2 minutes or until thickened. Slice the chicken on an angle. Add the parsley and the chicken back to the skillet to heat up, about 1 minute.

To serve, pile orzo on dinner plates and top with the sliced chicken and sauce.

Recipe inspired by Rachael Ray

Photo by me, My Little Food Spot

Grilled Chicken with Italian Salsa

20 Jun

Simple, healthy, delicious.  The salsa is like a bruschetta, minus the oil.  Excellent served over a bed of fresh baby spinach or with sauteed spinach on the side.  Slice a loaf of ciabatta, brush it with olive oil, sprinkle with salt and pepper and toss it on the grill just before the chicken is done.  I just made it for a friend who recently had a baby.  It’s perfect for a summer “gift meal” because you can get the chicken marinading in a zip-top bag, package up the salsa in a reused sour cream tub and drop it off early.  All they have to do that evening is throw it on the grill.  On those super hot days your friends won’t have to heat up their house with the oven and they will have absolutely zero clean-up.

Ingredients for Salsa:

  • 2 1/4 cups chopped tomatoes (about 2 medium)
  • 1/2 cup chopped fresh basil
  • 1 tablespoon thawed orange juice concentrate
  • 1/2 tsp. salt
  • 2 cloves garlic, minced
  • 1/2 tsp. balsamic vinegar
  • 1/4 tsp. freshly ground black pepper

Ingredients for Chicken and Marinade:

  • 1 tsp. oregano
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 tablespoon Dijon mustard
  • 1 tsp. rosemary
  • 1 tsp. parsley
  • 1/2 tsp. garlic powder
  • 1/2 tsp. thyme
  • 1/2 tsp. freshly ground black pepper
  • 1/4 tsp. salt
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • Cooking spray

To prepare salsa, combine the first 7 ingredients in a medium bowl.  Cover and chill 1 hour.

To prepare chicken, preheat grill.

Combine oregano and next 10 ingredients (through 1/4 teaspoon salt) in a large zip-top plastic bag.  Add chicken to bag; seal.  Marinate chicken in refrigerator 1 hour, turning occasionally.

Remove chicken from bag; discard marinade.  Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until chicken is done.  Serve with salsa.

 

Recipe from myrecipes.com

Photo by me, My Little Food Spot.

Ginger-spiced Cucumbers

5 May

gingerspiced_cuc[1]

One of my favorite summer salads (or any time, really) with a flavorful, sweet twist.  I used white cooking wine because I didn’t have any mirin and it turned out great.  And I used crystallized ginger instead of fresh (because it’s easier) or ground (because it dissolves better).  Oh, and it turns out fine without onion, too.

Ingredients

  • 1/4  cup seasoned rice vinegar
  • 1/4  cup mirin (sweet cooking rice wine)
  • 1/4  cup packed brown sugar
  • 2  teaspoons grated fresh ginger
  • 1  large English cucumber (about 12 oz.), peeled if desired, and thinly sliced
  • 1/4  cup thinly sliced red onion

1. In a medium bowl combine rice vinegar, mirin, brown sugar, and ginger. Stir in cucumber and onion slices. Cover and chill for 30 minutes. Serve with a slotted spoon. Makes 4 to 6 side-dish servings.

Recipe and photo from BHG.com

Chipotle Chicken Quesadillas

11 Jul

Ingredients:

  • 1.5 lb boneless, skinless chicken thighs
  • 12 oz bottled chili sauce
  • 4 ea chipotle chiles in adobo sauce (from 7oz can)
  • 1 T adobo sauce from can
  • 1/4 cup fresh lime juice (about 2 limes)
  • 1/3 cup molasses (or maple syrup)
  • 1/3 cup packed dark brown sugar
  • 1/2 cup vinegar
  • 1 ea large sweet onion, peeled
  • 2 T vegetable oil
  • 16 ea fajita-size flour tortillas
  • 8 oz pepper-jack cheese, shredded

Directions:

CHIPOTLE MARINADE: In a food processor, blend chili sauce, chipotle chiles plus adobo sauce and lime juice.  Place chicken in a resealable plastic bag or glass dish.  Add marinade; turn to coat.  Refrigerate for 30 minutes or up to several hours.  Remove chicken to a plate; scrape off and reserve marinade.

SAUCE: Transfer marinade to saucepan.  Add molasses, brown sugar and vinegar.high heat; boil 4 minutes.  Set aside.

Heat gas grill to medium-high heat.  Cut onion into 1/2 inch thick slices.  Slide a skewer through each slice sideways to keep rings together.  Brush both sides of onion with 1 T of the oil.  Grill about 8 minutes per side, until lightly charred and tender.  Transfer to a bowl; remove skewers.  Separate into rings; cover bowl with plastic wrap.  Set aside.

Grill chicken 5-8 minutes per side, until cooked through.  Remove to cutting board; thinly slice and place in a bowl with 1/2 cup sauce.

Top one tortilla with 2 T cheese, a generous 1/4 cup chicken, a few pieces of onion, 2 T cheese and a second tortilla.  Brush both sides with oil.  Grill 1 minute per side.  Repeat with remaining ingredients, for a total of 8.  Serve with sour cream and extra sauce on the side.

Mom’s Potato Salad

11 Jul

Ingredients:

  • 1/2 cup distilled white vinegar
  • 1/2 cup sugar
  • 5 lb boiled,skinned red potatoes, cubed
  • 2-3 cup Miracle Whip
  • 1/2 cup Dijon mustard
  • 1 T horseradish
  • 1 dozen chopped boiled eggs
  • 6-8 ea whole spring onions, sliced
  • 1 dash salt and pepper

1.  Microwave sugar and vinegar until sugar is dissolved.  Allow to cool.
2.  Mix Miracle Whip, mustard, horseradish, sugar/vinegar solution, eggs, onion, salt and pepper.
3.  Add potatoes.  Stir and chill.

From the kitchen of Cathy Knorr