Some of my favorite recipes come from the Pioneer Woman on Food Network and this recipe is no exception! This made an excellent dinner served over buttered egg noodles. I would also serve these meatballs as an appetizer at any get-together. I would just make smaller size meatballs! These are beefy and hearty and would be great on a snowy cold day!
INGREDIENTS
2 pounds ground beef
3/4 cup seasoned bread crumbs
1/4 cup brown mustard
1/4 cup ketchup
1 teaspoon powdered beef base
1 Tablespoon Worcestershire sauce
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 cup butter
1 large onion, sliced
2 1/2 cups beef broth
1 Tablespoon Worcestershire sauce (additional)
1 Tablespoon ketchup (additional)
2 Tablespoons cornstarch, mixed with a little beef broth to make a paste
1 pound egg noodles, cooked el dante, drained and buttered, optional
DIRECTIONS
To make the meatballs, combine the ground beef, breadcrumbs, mustard, ketchup, beef base, Worcestershire sauce, salt and pepper. Mix until all the ingredients are well combined. Form into medium size balls and set aside on a plate. Heat a large skillet over medium heat and add the 2 Tablespoons of butter,. When the butter is melted add half of the meatballs and gently move around the pan to brown on all sides. When brown, remove them to a clean plate and repeat with remaining meatballs. In the same skillet, add the onions and cook for three to four minutes, until golden brown and starting to soften. In a small bowl mix 1/2 cup of beef broth with the cornstarch. Add 2 cups of beef broth to the pan along with the Worcestershire sauce, ketchup and mustard. Stir and scrape up any bits that may be in the bottom of the pan. Bring the sauce to a gentle boil and add the cornstarch mixture. Return the meatballs to the pan, reduce heat to low and allow to simmer in the sauce for about ten minutes or until the meatballs are cooked through and the sauce has thickened. Serve meatballs over cooked, buttered egg noodles. Serve warm.
Enjoy!
I am not a huge fan of typical egg rolls, but I love these and so did everyone else at my house! We had our neighbors Tim and Maureen over for a little bit before watching football and we all loved having these egg rolls. I made them with a hoisin sauce sweet and sour sauce. However this sauce is not super sweet, so you can certainly serve them with your favorite duck sauce or sweet no sour sauce! Although I don’t typically deep fry, I will be making these again! In one word that we all agreed on…delicious! I think Maureen may have said she could lick the plate! These are simple and tasty!
INGREDIENTS
Egg roll wrappers
1 rotisserie chicken, meat pulled from the bone.
1 Tablespoon olive oil
8 ounces of coleslaw mix
1 package of McCormick Sesame chicken Stir-fry Sauce
Vegetable oil to fry
HOISIN SWEET AND SOUR SAUCE INGREDIENTS
4 Tablespoons hoisin sauce
3 Tablespoons sugar
3 Tablespoons white vinegar
1 teaspoon cornstarch
DIRECTIONS
To make the hoisin sweet and sour sauce, mix all ingredients together until well blended. Store in fridge until ready to serve.
For the Sesame Chicken Egg Rolls, preheat a large skillet over medium heat, add the olive oil, add the pulled rotisserie chicken meat and the slaw mixture and combine. Add the McCormick sauce. Stir until it is well incorporated and everything has warmed through. Remove from heat. Let cool slightly until easy to handle. Heat vegetable oil to medium to medium high heat using a large deep and wide pot. You will want about 1 1/2 to 2 inches of oil. Using one egg roll wrapper at a time, add about two tablespoons (more or less) to the egg roll wrapper and wrap according to package directions. Do this until all of the chicken mixture has been used. When your oil is hot (I use the end of a wooden spoon by dipping the narrow end of the spoon in the oil and if the oil bubbles up around the wooden spoon, the oil is hot enough). Adding a few egg rolls in at a time, fry until golden brown turning the egg roll over making sure all sides get browned. Once browned remove from oil and drain on a paper towel. Do this until all of the egg rolls are complete. If you want to keep them warm while all of them fry, you can place a cooling rack on a baking sheet and place the egg rolls on top and into warm oven. Serve warm with the dipping sauce.
Enjoy!
I have made Chinese chicken where you have to cut the chicken, batter the chicken, fry the chicken, make the sauce and finally bake the chicken for an hour. Although that recipe is pretty good, but extremely time consuming and the batter does not always stay on the chicken. So that is why I made this cheater version using ready made frozen popcorn chicken! This recipe is super simple…make the sauce, coat the chicken and bake! Really that simple! This recipe came with mixed reviews. I will say everyone really enjoyed it but a couple of us, me included, felt it was a little too salty. Next time I am going to try adding more honey and less soy and I think it will make a difference. Then it will be loved by all!! I will update this post with the results when I make it gain!!
INGREDIENTS
3/4 cup honey
3/4 cup low sodium soy sauce
1/2 cup ketchup
1/2 cup brown sugar
1/2 cup rice wine vinegar
1 teaspoon sesame oil
1 Tablespoon cornstarch
1/2 bag of frozen popcorn chicken
DIRECTIONS
Preheat oven according to package directions. In a large bowl, mix all of the ingredients together except the chicken. Once well combined, add half the bag of your frozen popcorn chicken coating all of the chicken with the sauce. Place the chicken on a baking sheet and bake according to package directions, stirring at least one time during baking.
Remove from oven and serve warm with the easy fried rice!
Enjoy!
I don’t know many people that don’t like the sweet and sour chicken from their favorite Chinese food place. How can you not love sweet crispy chicken? This recipe is definitely on the super sweet side so with that being said everyone enjoyed this but everyone said it was definitely on the sweeter side. I actually made this the same night I made the honey soy chicken and funny enough, everyone loved having both a sweet and salty chicken together! This sauce does not thicken as much as the honey soy chicken so if you like extra sauce you can make it as written if you want it to thicken up go ahead and add 1 Tablespoon of cornstarch to the sauce.
INGREDIENTS
1 cup of granulated sugar
4 Tablespoons of ketchup
1/4 cup white vinegar
1/4 cup apple cider vinegar
1 Tablespoon low sodium soy sauce
1 teaspoon garlic salt
1/2 bag of frozen fully cooked popcorn chicken
DIRECTIONS
Preheat oven according to the chicken package. In a large bowl mix all ingredients together except the chicken. Once mixed well, add 1/2 of the bag of popcorn chicken. Coat the chicken with the sauce and place the chicken on a baking sheet. Bake according to package directions stirrring at least once throughout the baking. When chicken is cooked through and baked according to package directions remove from oven and serve warm.
Enjoy!
I just love Chinese food and I especially like Chinese food when I am completely stressed out! With that being said when I am stressed, I don’t usually want to go out for dinner and I also don’t want to pay for the food to be delivered. So I went on a little quest to find some delicious Chinese food I can make at home that does not take All day to make. So you are in for four great recipes. I am starting with this rice recipe as it was so easy, fast and hands down scrumptious! I had five adults that had this rice and it was gone in no time, not one grain to be left! We all loved this. The recipe is supposed to serve eight but the five of us ate it all and could have had more!!! That good!! This recipe does call for already cooked rice. I made this rice in the morning and made the fried rice in the evening and it was perfect!
INGREDIENTS
3 cups COOKED white rice
2 Tablespoons sesame oil
1 small white onion, chopped
1 cup frozen peas and carrots, thawed
2 to 3 Tablespoons of low sodium soy sauce (use to taste)
2 eggs, lightly beaten
2 Tablespoons chopped scallions
DIRECTIONS
Preheat a large skillet or wok to medium heat. Add sesame oil to the hot pan along with the chopped onion, peas and carrots and fry until tender. Slide the vegetables to the side of the pan and add your lightly beaten eggs to the empty side of the pan and cook through. Once cooked mix the eggs with the vegetables. Add the cooked rice to the pan and add the soy sauce and mix until everything is combined and heated through. Add the scallions and serve warm.
Enjoy!
+
Th+i+s recipe can be found at www.therecipecritic.com
Stay In Touch
Follow me!
Recent Pins
