Westerns BBQ Meatballs

We all love and miss the old Westerns meat store. We used their catering for many celebrations over the years! A friend brought these meatballs to our house one evening and gave me the recipe. They are sooooo good! We often serve them with mashed potatoes. You could also make them smaller and serve as an appetizer.  (this makes a large batch so you can adjust ingredient amounts if you like) 


Westerns BBQ Meatballs

3 lb. Ground Beef

1 - 12 oz. can evaporated milk or 1 1/2 cups milk

2 eggs 

1/2 cup chopped onion

1 cup oatmeal

1 cup cracker crumbs

1/2 tsp. garlic

1/2 tsp. pepper

2 tsp. salt

2 tsp. chili powder

Sauce:

2 cups ketchup

1.2 tsp. liquid smoke

1/4 cup onion

1 cup brown sugar

1/2 tsp. garlic powder 

Directions: 

To make meatballs, combine all ingredients (mixture will be soft) and shape into walnut-size balls. 

To make sauce, combine all ingredients and stir until sugar is dissolved. 

Place meatballs in 13" x 9" x 2" baking pan. Pour on the sauce. Bake at 350 degrees for 1 hour. 

Yields 80 meatballs.

My lovely Aunt Aleta

I think of my Aunt Aleta so often when I am cooking.  She was renowned for her cajun and creole dishes.  She had learned from her creole landlady when she and Charlie were first married and living in New Orleans.  I found some of her handwritten recipes and know they are cherished heirlooms.  I am posting them here for the recipes themselves, and also for the family history.  

See below for recipes for Gumbo, Shrimp Creole, and Red Beans & Rice Cajun Style

Gumbo

Shrimp Creole - this was probably my favorite - even better than her gumbo (and that was saying something!)  

Red Beans and Rice Cajun Style - 

Brianna's Chicken Pot Pie Casserole

Brianna's Chicken Pot Pie Casserole

3 cups of cooked chicken

2 cans Cream of Chicken soup

1 bag frozen veggies (3 cups veggies)

2 cups shredded cheese (your choice)

2 cans Pillsbury biscuits (the 5 count Grands)

Directions:

Grease pan.  Mix ingredients in bowl and spread evenly in pan.  Then cut the biscuits into quarters and toss with 2 Tbsp. melted butter.  Spread them evenly on top.  Bake in oven at 375 degrees for about 25 minutes or until the top of the biscuits are browned and the mixture is hot and bubbling. 

Brianna made this more gluten friendly by only using the first 4 ingredients then baking biscuits on the side.  That worked really well!  A simple, tasty and flexible recipe.  :)   (of course to make it totally gluten free you could make your own homemade cream of chicken soup) 

Jonathan's Curry

Jonathan was whipping up his supper the other night and it smelled so good!  When he brought it to me to offer me a taste I asked him immediately for his recipe.  Here it is!

Jonathan's Curry

Chop up an onion and saute in olive oil.  Add some chicken (he used chicken breast tenderloins this time around) and garlic powder (could totally use fresh garlic but didn't have any).  Saute till close to cooked through.  Add some curry powder and paprika (he thinks he probably used about a 2 to 1 ratio on that but he isn't sure).  Then some half and half.  (bet you could use coconut milk, too).  Not sure how much half and half he used but I would say it looks like about ½ cup to ¾ cup.  Serve over rice. 

This was for one BIG serving for him only.  SO DELICIOUS!  Better than my restuarant version yesterday!  This kid can cook!

Tortellini Sausage SheetPan Dinner

Tortellini Sausage SheetPan Dinner

I used frozen cheese tortellini - I would use a larger size filled pasta next time - these sort of dried out.  Sliced up some turkey smoked sausage and tossed with ½ onion, chopped, some sliced mushrooms, some sliced zucchini, and some sugar snap peas.  I would have added some fresh spinach but I didn't have any.  Stirred in some olive oil, then salt, pepper & garlic.  Finally, I added some Olive Garden Italian salad dressing and a bit of shredded Italian blend cheese.  Roasted in a 425 degree oven for about 25 minutes.  That was too long (for the small tortellini).  If using smaller pasta, roast for 18-20 minutes, perhaps. And I might add more Olive Garden dressing next time, too.  But overall, it was tasty.  

Baked Ziti

This was good with the spinach, but next time I think I'll just add onion and green pepper.  Could also toss in some pepperoni. 

Baked Ziti

½ pound Italian sausage, browned

1 onion, diced (brown this with the sausage)

1 box ziti, cooked

1 jar marinara sauce

½ bag spinach

1 tsp. Italian seasoning

½ tsp. garlic powder

shredded Italian cheese blend (1½ to 2 cups)

½ cup shredded Parmesan cheese (for sprinkling on the top)

optional - you can also add an egg and about a cup of cottage cheese blended together.  

Next time I'll add green pepper instead of the spinach, I think. 

Brown the sausage and then add the onion and brown. Remove skillet from heat then toss in the spinach.  (will use green pepper next time)  Stir in Marinara sauce and seasonings.  Stir in shredded Italian cheese.  Pour into 9x13 pan and bake at 375 degrees for about 45 minutes.  Sprinkle shredded Parmesan cheese over top and bake for another 5-10 minutes or until cheese is melted in and top is browned as you like. 

Lemon Butter Shrimp and Rice

This was so quick and easy and quite delicious!  If you change anything, go heavier on the lemon.  :) 

Lemon Butter Shrimp and Rice

1 stick butter, melted

2 lemons, sliced very thing

1-2 pound raw shrimp, peeled, deveined, tails removed

Italian dressing mix (I used Penzey brand)

Knorr Butter and Herb rice - I made 2 packages.  Added some butter, garlic and lemon juice to it.  Will just make my own rice mixture with herbs, wine, lemon and garlic next time. 

Melt a stick of butter and pour into 9x13.  (yes, I know...)  Slice up 2 lemons as thinly as possible (I need to get better at this - some of my slices were way too thick).  Lay the lemon slices over the butter.  Take 1-2 pounds thawed raw shrimp (I used 2 pounds large size) and, if needed, peel and remove tails, then sprinkle them over top of the lemons and butter.  Sprinkle a packet of Italian dressing mix over top of the shrimp.  (I just sprinkle a couple Tbsp. of my Penzeys Italian dressing mix - no idea if that is a whole packet amount or not.  I felt it was enough.)  Then bake at 350 (or 375 in my wonky oven) for about 10-15 minutes or just until shrimp are done.  I took them out at 10 minutes, gave them a little stir and then put them back in for 3 more minutes.  Was perfect.  Then you make the rice... I used 2 packets of Knorr Butter and Herb rice and then added some butter (couple Tbsp.) minced garlic (a couple cloves) and about ½ tsp. lemon juice (bottled - would have just used some lemon slices but my lemons were small and I used them all in the shrimp dish.)  You could also add parsley flakes but I forgot.  Follow package directions to cook rice.  This was really tasty!  Great with broccoli and french baguette bread.

Cucumber Sandwiches

SO GOOD! I could eat these all the time! I have to say that I think each part of this recipe is important - starting with the good soft rye bread.  This could definitely be cut into small squares/portions as an appetizer.  I just ate it as a main dish!!  Definitely can be your whole meal!

 

Cucumber Sandwiches

1 8oz. package cream cheese, softened

½ cup mayonnaise

1 envelop Italian salad dressing mix (I use Penzeys - I buy it by the bagful) 

36 slices snack rye bread (I used Pepperidge Farm soft rye, which I highly recommend for this recipe)

1 medium cucumber, sliced

snipped fresh dill, optional (would be great but I never have that on hand)

In a small bowl combine the cream cheese, mayonnaise, and Italian salad dressing mix.  Stir or use a hand mixer to make it a creamy blend.  Refrigerate to chill and thicken slightly.  (or if you are like me, and really hungry, go ahead and just smear it on the rye bread now!!)  :)  Just before serving, spread over each slice of rye bread then top with cucumber slices.  Sprinkle with fresh dill if you like.  

Zucchini, Corn, Onion, Mozzarella Pizza

This was really good! 

I found this recipe online and thought it looked interesting so gave it a try.  It is a keeper recipe, for sure.  

Pizza with Zucchini, Corn, Onion and Mozzarella

extra virgin olive oil

pizza dough (I just used the Pillsbury classic pizza crust)

8 oz. fresh mozzarella, sliced

1 medium zucchini

½ small red onion (I used ½ of a small sweet onion)

1 ear of corn  (I used 2 smaller ears of corn)

1 tsp. Italian blend or basil seasoning

½ tsp. garlic powder

½ cup shredded Parmesan cheese (could use ¼ cup grated Parmesan)

½ tsp. salt

fresh basil leaves (for garnish)

Spread the pizza crust on a pan.  I used my Pampered Chef stoneware bar pan.  Slice the zucchini and onion into very thin slices.  I let the zucchini sit on a plate for about 30 minutes to let it release some of its moisture first.  Shave the corn kernels from 1-2 ears of corn.  You will want about ½ - ¾ cup total. 

Drizzle a little olive oil on the crust.  Then sprinkle with the garlic powder and Italian seasoning.  Lay the mozzarella slices over the crust.  Then layer the thinly sliced zucchini, thinly sliced onion, and corn over top. Sprinkle the Parmesan cheese over it all.  Drizzle a bit more olive oil over top and then sprinkle with the salt.  

Place in oven and bake at 425 for about 18-20 minutes or until crust is browned and cheese is melted nicely.  Remove from oven and let cool 5 minutes then top with fresh basil leaves.  Cut and serve.  

this was a photo right after I put it into the oven

Shepherd's Pie

This is an old family favorite from when I was growing up right to present day.  This is pure comfort food.  

Shepherd's Pie

Brown ground beef in skillet.  I chop up an onion and usually some celery to brown with it.  Drain any remaining grease.  Add seasoning... salt, pepper, some garlic powder, onion powder. Then add 1 or 2 cans of cream of mushroom soup (to your desired consistency).  You can also brown mushrooms with the ground beef and onion/celery mixture - I like that but my fellas never have.  Pour this creamy beef mixture into your baking pan. 

Meanwhile, boil chunked, peeled potatoes in a pot with water and salt. When potatoes are cooked, drain water.  Add some butter and milk, salt & pepper, and whip them up.  Then spoon them over the ground beef mixture in your pan.  Cover and bake for about 30 minutes at 375.  Then uncover and bake about 10-15 minutes more or until everything is hot nad bubbly clear through.  

Served here with biscuits plus Sauteed spinach and mushrooms.  Yum!

Diane's Delicious Salmon

This is the salmon that Diane prepared for April wine club.  It was sooooo good!  I thank her for sharing the recipe with me!

Diane's Delicious Salmon

Rinse off the salmon in cool water and pat dry with a paper towel.  Place in air fryer, on a grill pan, or an oven safe sheet or pan.  Rub with olive oil, add plenty of coarse or kosher salt and cracked pepper.  Lay on fresh sprigs of dill (or rehydrate dill weed in a little water for 5-10 min and use that).  Thinly slice lemon and lime (or just lemon) and layer over the salmon.  Roast at 400 degrees for 12-15 minutes or till it flakes and the lemons have some crispy edges.  

Serve with melted butter and more lemon wedges.  

Creamy Swiss Steak

This is kind of a Creamy Swiss Steak recipe.  An old standby (slightly adjusted) for an easy and hearty weeknight meal. 

I made some slight adjustments on an older recipe...  First I diced an onion and sauteed in a skillet.  Then I put that in the bottom of my Pampered Chef stoneware baking bowl.  I seasoned cube steaks with flour, salt, pepper, a bit of garlic powder, then browned them in the same skillet that I cooked the onions.  (use a pat of butter or oil if need be)  Lay beef on top of onions in the stoneware bowl.  In the skillet, empty a can of mushroom soup.  I used beefy mushroom this time but you could use golden mushroom and add some beef bouillon.  You could probably also use cream of mushroom and add some beef bouillon.  Then I added some tomato paste (about 3 Tbsp. probably - love the tube that I just keep in my fridge!)  Then added about 1 cup milk with some Wondra flour stirred in - could also use corn starch.  Mixed through until heated then poured over the top of the onions and beef in the stoneware bowl.  I had already scrubbed potatoes for baking - and then covered in olive oil and salt - and placed them on top of the stoneware baker that was nestled upside down on the stoneware bowl.  But you could also lay the potatoes directly on the top of the meat and sauce in the bowl.  Depends if you want them to bake inside the dish with the flavors of the meat or bake outside the bowl to have crisper skins.

'Paninis' in Air Fryer

I was in the mood for paninis and improvised with the air fryer. They turned out super well and now I am finding myself making these sandwiches for lunch quite often!

For this first one I just sliced up some apple and placed it on a plain piece of bread. Topped with some sliced deli turkey and sliced smoked gouda.  Air fried for about 5 minutes.  It was very good.  

But then I upped my game the next time.  I put a little spreadable butter on the underside of the bread and then put some honey mustard on the top side of the bread.  Then did the same sliced apple, deli turkey and smoked gouda. Air fried for about 5 minutes - I think at 400?

Same as last time (with added butter and honey mustard) but this time on a piece of sourdough. Yum!  Will keep coming up with slightly different variations.  A perfect lunch!

Mav's english muffin pizzas

Mav helped make lunch one day - we made English Muffin pizzas in the air fryer.  Simple and tasty.  You can add any toppings you like but Mav prefers just cheese, please.  :) 

Take one half of an english muffin and spread pizza sauce on it.  Then top with shredded cheese and any other toppings of your choice.  Place in air fryer and cook at 380 for about 5-10 minutes (just keep an eye on them and take them out when they look right to you.)

Mushroom Swiss Burger Casserole

This was delicious!  It is a slightly different type of hamburger/tater tot casserole and I really enjoyed it.  Mav liked it too.  He told me today that he 'likes casseroles'.  :) 

Mushroom Swiss Burger casserole
1 pound ground beef

8 oz. button or cremini mushrooms

½ cup diced onion

½ cup ketchup

2 tsp. worcestershire sauce

1 tsp. mustard

1 tsp. salt

¼ tsp. black pepper

¼ tsp. garlic powder

½ cup Swiss cheese

¼ bag (about ½ pound) frozen tater tots

Note - I doubled this recipe and baked in a 9x13 baker.

Preheat oven to 425 degrees.  Brown ground beef and onion.  Add mushrooms and saute until softened. Drain any excess oil, if necessary.  Stir in ketchup, worcestershire sauce, mustard, salt, pepper and garlic powder.  Cook until bubbly, about 2 minutes, then stir in the cheese.  Transfer to a prepared casserole dish and top with an even layer of tater tots.  Bake for 35-40 minutes or until tots are cooked and golden. 

Fish Tacos with Avocado Crema

February 2023

These were soooooo good!  I made them alongside Shrimp Tacos with Lime Sweet Chili Sauce and Cilantro Lime coleslaw and you will want to make them altogether, too!!  Also note, this avocado crema is incredible as a dip for tortilla chips and veggies (or to just eat with a spoon directly from the bowl!)  Ha!

Fish Tacos with Avocado Crema

Fish filets of your choice (we used breaded this time but will also use non-breaded)

can of mexicorn 

Cilantro Lime coleslaw (see recipe here)

corn tortillas or fajita sized soft flour tortillas

For the Avocado Crema

1 avocado

¾ - 1 cup Crema (you can use plain greek yogurt but the crema (table cream) makes it over the top delicious!)

⅓ cup cilantro

juice of one lime (more to taste if you like)

a couple cloves of garlic (more or less to taste)

2 Tbsp. olive oil

1-2 Tbsp. red wine vinegar (to taste)

salt and pepper to taste

a couple dashes of hot sauce (optional)

Cook the fish accordingly (I air fried our breaded fish filets).  In a food processor add the avocado, crema, cilantro, juice of lime, garlic cloves, olive oil, red wine vinegar, salt, and pepper.  Pulse several time to thoroughly combine ingredients and make it the creamy texture. This is where you can add more ingredients, including the hot sauce, if you like. Taste and adjust as you like. This sauce is fairly thick, but if you want it thinner you may add more of the crema, vinegar, lime juice or even a teaspoon of water. 

To assemble the tacos, layer the tortilla with avocado crema, fish, cilantro lime coleslaw, and mexicorn.  

I will say that this avocado crema is one that you can add things to and just taste as you go to see if you want more of any one ingredient.  You can bring the flavor up or down by adding ingredients.  If you are marinating your unbranded fish, you may want to bring the flavor down to showcase your marinade.  If you are using breaded fish filets, you will want to bring the flavor up a bit.  So just play around with it.  

Shrimp Tacos with Lime Sweet Chili Sauce

February 2023

Oh my goodness... these were soooooo good!  And I made them alongside the Fish Tacos with Avocado Crema and Cilantro Lime coleslaw.  Yes, you should make ALL these recipes together!

Shrimp Tacos with Lime Sweet Chili Sauce

18 oz. SeaPak popcorn shrimp

**6 Tbsp. sweet chili sauce**

3 Tbsp. Crema (you can also use sour cream if you prefer)

squeeze of lime

fajita sized soft tortillas

2 cups Cilantro Lime Coleslaw (see recipe here)

1 can Mexicorn (optional but oh so good!)

Cotija cheese (optional for topping)

**Note - you can substitute the following for the sweet chili sauce if you need to.

6 Tbsp. hoisin sauce mixed with 1½ Tbsp. rice vinegar and a few shakes of red pepper flakes**

Cook the popcorn shrimp according to the package directions - I air fried ours.  In a small mixing bowl, combine the sweet chili sauce, crema and a squeeze of lime juice.  Stir well until combined.  To assemble the tacos, place cooked popcorn shrimp on the tortilla, add ⅓ cup cilantro lime coleslaw (see recipe), add a spoonful (or two!) of the mexicorn and drizzle with the sweet chili sauce.  Serve immediately!

This photo shows both the sweet chili lime sauce and also the avocado crema which
we served with the fish tacos.  But both sauces work on both types of tacos...

Rav'n Ravioli

This is an old Pampered Chef recipe from 'back in the day'.  Pretty good, still.  You can change it up by choosing different kinds of ravioli (I used cheese and mushroom).  You could also brown some ground beef and add to the sauce if you wanted meat in this dish.

Rav'n Ravioli
1 medium green pepper
½ cup onion, chopped
1 tsp. olive oil

1 garlic clove, pressed

1 jar spaghetti sauce (26-28 oz)

2 packages refrigerated ravioli (9 oz) OR you can use frozen ravioli (that is what I did)

1 ¼ cups water

12 French bread baguette slices 

¼ cup butter or margarine, melted

4 oz. mozzarella cheese, shredded (1 cup)

1 oz. fresh Parmesan cheese, grated (about ¼ cup) 

Preheat oven to 400 degrees.  Chop bell pepper and onion.  Heat olive oil over medium high heat and add pepper, onion, and garlic to sauté. Cook for 2-3 minutes.  Stir in spaghetti sauce, ravioli and water.  Bring to a boil. 

Meanwhile, cut the French bread into 12 slices about ½ inch thick.  Melt butter and coat the bread slices. 

Spoon half of the ravioli mixture into casserole dish (I used the PC Oval baker).  Top with shredded mozzarella and then the other half of the ravioli mixture. 

Arrange bread slices, overlapping slightly, around the edges of the dish. Press them slightly into the ravioli mixture. Sprinkle grated parmesan cheese over the top of all.  Bake 15-20 minutes or until ravioli is heated through and the bread is crisp and golden brown.  

Chicken Broccoli Alfredo

February 20, 2023

Brianna made this for family lunch - delicious! 

Here is the official recipe from Brianna...

Crockpot Chicken Alfredo with Broccoli

1 bottle Olive Garden Italian dressing

1 cup Parmesan cheese

1 box of pasta - your choice

1 pkg (8 oz.) cream cheese

about 4 chicken breasts

broccoli (optional) 

Place 3-4 chicken breasts in crock pot.  Pour the whole bottle of dressing over top.  Add package of cream cheese and the parmesan.  Cook on Low for about 5-6 hours.  When meal is almost ready, cook the pasta and add to the crock pot.  Then cook some broccoli (if you like) and add, as well.  Stir together and serve. 

Baked Chicken Salad Pie

Baked Chicken Salad Pie
10 inch unbaked pie crust

½ - 1 cup sweet yellow onion, chopped

½ cup celery, chopped

½ cup toasted slivered almonds

3 cups cooked, diced chicken

2 Tbsp. lemon juice

½ cup mayonnaise 

½ cup sour cream

12 oz. can cream of chicken soup

6 oz. can water chestnuts, diced

½ tsp. Parisien or Bonnes Herbs

½ tsp. ground black pepper

¼ tsp. smoked paprika

1 ½ cups shredded cheese, divided

Preheat oven to 375 degrees.  Place pie dough in 10 inch pie plate.  Saute the onion and celery in 1 Tbsp. butter and 1 Tbsp. olive oil.  Toast the almonds in a toaster oven or skillet. 

In a large bowl, combine all ingredients with ¾ cup of the cheese (you can use whatever cheese you like - cheddar and swiss are recommended).  Mix well.  Pour into the pie crust.  Bake uncovered for 30 minutes.  After 30 minutes, sprinkle the last ¾ cup of cheese over top then bake 10-15 minutes more.  The pie should be set in the middle and the crust golden brown.  Allow to cool for 10-15 minutes before cutting and serving.  

I just used a frozen pie crust already in the foil pan