Sunday, February 17, 2013

Family Secret Meatballs and Sauce

I don't think I told you but I was accepted in a little fun program called Allrecipes Allstars.  I have been a member of the web page for years.  Sheesh, back in those days they had many sites.,, were tons....then they wised up and condensed.  Long story short....they are a place where people like me can post or look up recipes that are TRIED and TRUE.  All the members post their own pictures of how it turned out (if they want)...tons of reviews, suggestions, videos....I've been a member for 13 years.
So I see a FB friend post about this program where you do fun stuff each month they assign.  Sounded like fun AND would give me something to do on my own blog.
This month one of the activities we could do was to select a 'faceless' (no picture) recipe on and give it try in our kitchen, review it and provide a picture.  Completion would be 3 faceless....or do more if you so desired.
The first one I did not like much.  It was OK, even though I took a picture of start my AR CRED. lol  It was Lemon-Dijon Grilled Chicken. I was not thrilled about it and my review said as such.  Eh.  It needed some herbs.  Too much honey as well.  Ok next recipe....

YAY!  Winner!  I wondered why someone would put a Secret Family Recipe online...I guess we are now at the time in our lives when there are no more secrets anymore....everything good or bad goes on the Internet.  Well HONEY....this is one of those GOOD things to put out there.  Awesome stuff.  These were called Secret Family Meatballs and Sauce.  These are an appetizer kinda thing.  One person pictured theirs on a bed of, not seeing that.  The sauce has ketchup, onion, vinegar, Worcestershire sauce.....not an Italian thing.  Are people eating BBQ on spaghetti now?   We ate these with a salad and some homemade jalapeno mac and cheese and garlic bread.  I can't wait for the leftovers tomorrow!

Here is the recipe to look over, however the link above is easier to print from if you like:

2 pounds ground beef
3/4 cup rolled oats
6 tablespoons chopped sweet onion (such as a Walla Walla)
1 cup milk
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 1/2 cups ketchup
3 tablespoons Worcestershire sauce
3 tablespoons white sugar
4 1/2 tablespoons chopped sweet onion (such as a Walla Walla)
4 1/2 tablespoons apple cider vinegar
3/4 cup water

1.  Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish.
3. In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs.
4. Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).


Thursday, February 7, 2013

Flourless Almond Cake (Gluten Free!)

The holidays killed me and it's been a struggle to get back to my Paleo lifestyle.  But I swear that bread and sugar is like a crack to, I saw this cake recipe and had to try it.  I tweaked it a bit and it really turned out awesome.

Flourless Almond Cake
adapted by Jenny Mac's Lipsmack

1 1/2 cups whole almonds, toasted
5 large eggs, at room temperature, separated 1/2 cup honey
2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt

Peach Preserves
1/4 cup almonds, toasted (they used sliced, I had only slivered ones to use up.)

1.  Preheat oven to 350°F. Coat a 9-inch cake pan with cooking spray. Line the bottom with parchment paper and spray the paper. (they suggested a springform, I used a regular cake pan with the parchment  and it popped right out).
2.  Beat 5 egg whites in large bowl with the electric hand mixer on medium speed until very foamy, white and doubled in volume, but not stiff enough to hold peaks, 1 to 2 minutes (they said to not over whip which will cause it to sink).
3.  Process whole almonds in a food processor or blender until finely ground. Beat 5 egg yolks, 1/2 cup honey, vanilla, baking soda and salt in a large mixing bowl with an hand mixer. Add the ground almonds and beat on low until combined.
4.  Using a rubber spatula, gently fold the egg whites into the nut mixture until just combined. Scrape the batter into the prepared pan.
5.  Bake the cake until golden brown and a skewer inserted into the center comes out clean, about 28 minutes. Let cool in the pan for 10 minutes. Cake should pull from the sides and be easy to pop out of pan.
6.  To serve, glaze the top of the cake with peach preserves (or whatever you have available or more honey) and sprinkle with toasted almonds.

Cook's Notes:

1. I loved how lightly sweet this was.  Not a sickening sweet like some Paleo stuff can be.  When you think about the 1/2 cup honey and how the cake sliced into 6 pieces...that is Tbsp and 1/2 of honey.  The topping is ridiculously thin (just to make the almonds on top stick really.).

2.  I've noticed something....I read alot about food 'stuff'.  I've been a Diet Coke drinker my WHOLE life.  Never a regular soda has touched my lips (unless by a careless server mixed up my drink order with my husband).  They say...Sugar Free drinks are just as bad....for it still makes your body crave sugar.  At work, I drink nothing but seltzer water.  I have no cravings and will make cookies with the club after school, no desire to eat them.  However when I go home I will allow myself a diet coke (trying to taper off) and will notice I am hunting around after dinner for something sweet....I really think there is something to this theory.  I am beginning to see this....OH HOW CAN I GIVE UP my FRESCA, DIET COKE and CRYSTAL LIGHT??  The TORTURE!!!

3.  Very light and spongy.  Great for breakfast too.  I passed some out to my Paleo Pals at work....still waiting on their opinion!


Saturday, February 2, 2013

Sriracha Deviled Eggs

Happy Super Bowl Weekend Kids!I have a fun and easy recipe for you.  If you'd like to change up a familiar recipe for your Super Bowl food tomorrow here's a nice recipe I created.

Sriracha Deviled Eggs
created by JennyMac's Lipsmack

12 hard boiled eggs
2-3 Tbsp of mayonnaisse
2-3 Tbsp of Sriracha
1/8 tsp of dry mustard
salt to taste
cayenne to taste
smoked paprika

Split your hard boiled eggs and remove the yolks.  Here's a fun tip if you choose to try all your yolks in a ziploc bag.  Arrange your whites on a pretty plate.  Close the ziploc and smush all your yolks in the bag until no more chunks.  Add the mayo and sriracha, salt and cayenne (I left the measurements for you to taste and add more or less to your liking).  Taste and make adjustments.  Squeeze out air from bag and close again.  Cut hole on bottom bag about 3/4 inch.  Squeeze most of yolks to bottom of bag.  Squeeze out yolks into eggs.  Use a little pulsing squeeze to get the 'rippled' affect on your yolks as seen on mine.  Top with smoked paprika.  Serve to hungry guests.  Stand Back!

Cooks Notes:
1.  How picky are you?  Some days I am picky about my food some days I could care less.  The boiling and hoping of are they cooked enough or are they over cooked I am tired of the stress of that.  The peeling of the eggs...ugh.  Fresh eggs are NOT to be used for hard-boiled eggs.  The membrane takes out chunks and it makes your eggs look awful.  Hard to believe the older the eggs the better.  I guess fresh is out since you need air between the white and membrane to easily peel eggs.  ANYWAY- my you realize they have already hard boiled eggs in your local grocery?  Yes, they do!  However....they are little more rubbery for my taste.  You own boiled ones are much more soft and delicate.  But if you have a husband who is crazy for deviled eggs....his craziness just may over rule his taste in soft vs. rubbery eggs.  LOL.
Just thought I'd share that with you.

Since my Redskins couldn't make it this year.  I will put a Shout out to our neighbors the RAVENS!  We'll be rooting for you this year!