Slow Cooker Peanut Chile Meatballs

Author: Summer // Category: , , ,
Oh my~ I came home to this delicious meal all ready for me and I had to blog it right after so we wouldn't lose the recipe. Ty found this off of the blog crockpot365.blogspot.com. Lots of yummy recipes to try now!


40 already cooked meatballs (frozen or fresh)
2 tablespoons chunky peanut butter
1 cup canned coconunt milk (I used light, it was fine. If using regular, shake well and include the cream on top)
1 tablespoon red chile paste (jarred, in the Asian cooking aisle)
2 teaspoons fish sauce (in Asian cooking aisle, surprisingly inexpensive, although I bet you could substitute a gluten free soy sauce and not notice much of a taste difference)
1 1/2 tablespoons white granulated sugar

The Directions.

I used a 4 quart slow cooker. It's okay to use a 6 quart, but decrease cooking time by about an hour.

Put meatballs into slow cooker (frozen is fine). Add peanut butter and coconut milk. Drop in a gollop of red chile paste, then add fish sauce and sugar. Stir as well as you can to combine---it won't be perfect because the peanut butter will still be clumpy. No worries.

Cook on low for 4-6 hours, high for 2-4, or until peanut butter mixture is fully melted and the meatballs are heated throughout.

Serve as a hot appetizer, or over long grained basmati rice as a meal.

Ty drained the fat and added 1 Tbsp of minced garlic and 1small white onion chopped.
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Molten Chocolate Cakes with Sugar Coated Raspberries

Author: Summer // Category: ,
1 cup unsalted butter or magarine
8 oz semi-sweet chocolate chips
5 large eggs
1/2 cup sugar
pinch of salt
4 tsp flour
8 extra-large paper muffin tins ( or 12 regular cups)

Garnish:

1 (6 oz) container raspberries barely moistened and rolled in about 1/2 cup sugar right before serving

Directions:

1.) Melt butter and chocolate in a medium heat proof bowl over a saucepan of simmering water; remove from heat. Beat eggs, sugar and salt with a hand mixer in a medium bowl until sugar dissolved. Beat egg mixture into chocolate until smooth. Beat in flour until just combined. (batter can be made a day a head; return to room temperature an hour or so before baking.

2.) Adjust oven rack to middle position; heat oven 450 degrees. Spray paper muffin cups with vegetable cooking spray. Divide batter amonge cups.

3.) Bake until batter puffs but center is not set, 8-10 minutes. Carefully lift cakes from tin and set on a work surface. Pull papers away from cakes and transfer to dessert plates.

4.) Top each with powdered sugar and/or sugared raspberries.
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Soft Sugar Cookie Dough w/Cream Cheese Frosting

Author: Summer // Category: , , , ,
2 cups butter
3 cups sugar
4 eggs
2 tsp vanilla
16 oz sour cream or plain yogurt
3 tsp soda
2 tsp salt
8-10 cups four

Cream together butter and sugar. Add eggs,, vanilla, and sour cream. Mix well and add flour (add rest of dry ingredients). Chill. roll 1/2 inch think. Cut. Bake 8-10 minutes @350 degrees. Frost.

Frosting:
8 oz cream cheese
2 Tbsp butter (melted)
1 Tbsp vanilla
powdered sugar.

From Olane--
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Garlic Roasted Asparagus

Author: Summer // Category: ,
1 1/2 lb fresh asparagus spears
2 to 3 cloves garlic thinly sliced
2 to 3 Tbsp olive oil
1/4 tsp salt
1/4 tsp ground black pepper

Preheat oven to 450. Snap off and discard woody bases from asparagus. Place asparagus and garlic in a 15X10X1 pan. Drizzle with oil and sprinkle with salt and pepper. toss to coat.
Roast 10-15 min. Flip halfway through. Serve immediately.

From Olane. Simple but delicious.
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Summer Salsa

Author: Summer // Category: , ,
2 cans diced tomatoes
1 can black beans (drained)
3 avocados
1/2 c. white onions (chopped)
1 tsp white vinagar
2 limes
cilantro

Mix all ingredients together. From Olane Harris--my favorite salsa to eat plain!
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Pumpkin Gorgonzola Soup

Author: Summer // Category:
1 can (15 oz) Libby's 100% pure pumpkin
1 1/2 c. water
2 tsp MAGGI Instant Chicken Flavor Bouillon
1 tsp ground sage
1 can (12 oz) evaporated milk
3/4 c. (3 oz) crumbled gorgonzola cheese
1 large green onion, finely chopped

Cook pumpkin, water, bouillon and sage in a large saucepan over medium-high heat, stirring frequently, until mixture comes to a boil

Stir in evaporated milk and cheese. Reduce heat to low. Stir frequently until most of the cheese is melted. Sprinkle with green onion before serving. Season with black pepper.
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Chicken Cobb Burger

Author: Summer // Category: , ,

For the burgers:

  • 8 (1/2- thick) strips bacon
  • 1 1/2 pounds ground chicken, 90 percent lean
  • 2 tablespoons canola oil
  • Salt
  • Freshly ground black pepper
  • 1/2 cup crumbled blue cheese
  • 4 burger buns, split
  • 1 large ripe beefsteak tomato, cut into 4 slices
  • 1 ripe avocado, peeled, pitted and cut into 8 slices

For the vinaigrette:

  • 2 tablespoons red wine vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 clove garlic, finely chopped
  • 1/4 teaspoon sugar
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons olive oil
  • 1 cup finely shredded romaine lettuce

    • Heat the grill to medium.

    Place the strips of bacon on the grill (lay them across the grate so they don't fall through) and grill for 3 to 4 minutes on each side, until golden brown and slightly crispy. Remove the bacon to a plate lined with paper towels. Increase the heat of the grill to high.

    Form the meat into 4 (8-ounce) burgers, brush with the oil and season with salt and pepper on both sides. Grill the burgers until golden brown on both sides and cooked completely through, about 5 minutes per side. Top the burgers with the blue cheese, close the cover, and continue cooking until the cheese begins to melt, about 1 minute longer.

    Place the burgers on the bottom half of each bun and top with a slice of tomato, 2 slices of avocado, 2 slices of bacon and some of the dressed romaine. Cover each burger with the bun tops and serve.

    For the vinaigrette:

    Whisk together the vinegar, lemon juice, mustard, Worcestershire, garlic, sugar, salt, pepper and oil in a small bowl. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

    Just before assembling the burgers, place the romaine in a medium bowl and toss with the vinaigrette.
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