Everybody likes meatballs!

Ten months later I'm back online. 

Life has been busy and really, I just kept forgetting to take photos as I cooked this past while. But today! I remembered. I am heading to another holiday gathering tonight and if you've read some of my previous posts, I'm all about using my crockpot whenever I can. It's fast and easy, and let's me get anything else I need to do done while it does the work. (Like today, for example, was very busy with napping and reading my book.) 

So here's another recipe to make and bring as an appetizer for any party you may be attending, or you could serve it over rice and veggies as an entree. And only FIVE ingredients required. Say what?! Yeah. Five.

*Apologies for the photo-taking above. I blame hunger for the fuzzy shot but at least you get the gist. 

1) Box of frozen meatballs, approximately 60 pieces 

2) Two Tablespoons of Dijon mustard 

3) One can of jellied cranberry sauce 

4) Three tablespoons of low-sodium soy sauce 

5) 3/4 bottle of BBQ sauce (the one in the photo is my favorite!) 

If I've got the time and patience, I would make my own meatballs as an alternative recipe for the protein too, but in a pinch the premade ones from the grocery frozen section is very handy. Turkey meatballs would be good with this sauce, too. 

Now get how ridick-simple this is....don't thaw out the meatballs; just place them in the crockpot as-is. Next: Take the remaining four ingredients in a bowl and combine them until there's a smooth consistency. No jelly lumps, please. 

*Digression: Has anyone seen that old cartoon called "The Family Dog"? If so, you'll remember the scene where they feed him, and the food comes out of the can, still can-shaped. Heh. That's cranberry sauce,too. https://www.youtube.com/watch?v=tGbXqbhDZyM  

Now cover the meatballs with the sauce, then gently stir them to ensure all are evenly covered with it. Cover, set the temp to low, cook 4 hours. 

Voila! 

The salt of the soy cuts the sweetness of the cranberry, and the BBQ and mustard brings just enough savoury zing to it, too. Your party-people will be so impressed with your culinary bringings. Enjoy and remember to share. 'Tis the season!

Get cookin',

Stace 

Stew: winter's not over yet.

I love soups, stews, and sometimes even chili. This recipe is sort of a combo of all three. I hope you give it a try as it is hearty and wonderfully simple to whip up on a weekend, or set it up after work one night, then turn it on the next morn and let the crock pot do it while you're at the office. Come home to dinner ready to roll. 

Mmm...roll...rolls...dinner rolls would be good to dunk in this but sadly I try to keep my house bread-free. So you should carb out and tell me how awesome it was. 

Ok let's get this show on the road. Here's what you need to make the chicken and bean stew:

-1 pound uncooked skinless boneless chicken breasts *I used cutlets as they cook fast and evenly.

-1/2 teaspoon each salt and pepper 

-1 red pepper

-1 onion

-1 can no-salt-added kernel corn

-1 tablespoon dried oregano 

-2 teaspoons cumin

-1/4 teaspoon pepper flakes

-4 cloves garlic, minced 

-1 teaspoon taco seasoning (I make my own...the other stuff has silicone! Ick!) 

-2 cans white kidney beans

-1 Tetra Pak sodium reduced chicken broth.

**The wine in the background is optional to drink during. It always keeps this cook happy!**

Start layering your ingredients....chicken on the bottom, with salt n pepper.

Then add the veg (diced pepper, diced onion, and your drained can of corn). Top with spices. 

Open the two cans of beans and give a rinse. Shake-shake to get rid of most of the water, then plop that over the other pot ingredients. NO STIRRING! You want to layer. Add the broth last, lid it, and cook on high for 4-6 hours or low for 6-8 hours. 

I cooked on high as I was home on a Sunday to do it faster. I scooped out the chicken breasts at 4.5 hours, shredded them, then put them back in. Next was a quick teaspoon taste test of the broth n' beans; a touch more coarse salt was needed. Stirred it all up and switched it to low for another 45 mins.

That worked out great! It's got a hint of mexi flavour. The chicken is bountiful with just those two cutlets. I measured out 1.5 cup portions into containers and have lunch for most of the week... A definite recipe to repeat.

Happy cooking!,

Stace