The Juicy Lucy burgers have been making their way through all of the diners and have been seen on many food network shows. I came across the Juicy Lucy meatballs on Pinterest and thought that would be a fun idea for a game day or tailgating especially with the combination hot sauce and barbecue sauce. I baked them in the oven and kept them warm in the slow cooker for us to munch on through the afternoon.
INGREDIENTS
1 pound ground beef
2 Tablespoons minced onion
1 egg yolk
3 Tablespoons Panko bread crumbs
1 teaspoon Worcestershire sauce
2 Tablespoons hot sauce
Dash of salt
Dash of pepper
4 ounces cheddar cheese, cut into small cubes. About 15 pieces
Sliced scallions for garnish if desired
SAUCE
1/3 cup hot sauce
2/3 cup barbecue sauce, I used a honey BBQ sauce
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with foil and spray with cooking spray. Set aside. Cut cheese into 15 small squares and set aside. Combine onion, egg yolk, bread crumbs, Worcestershire sauce, hot sauce, salt, and pepper. Mix until combined, add the ground beef and mix until just combined.
Divide the meat mixture into 15 equal pieces, flatten one piece at a time. Add one cheese cube into the center of the flattened beef and wrap the beef around the cheese sealing the cheese in the best you can. Do this for the remaining beef and cheese. Bake 15-18 minutes, it’s ok if the cheese leaks out slightly.
Combine the sauce ingredients in a saucepan and bring to a boil over medium heat, allow to boil for two minutes while stirring. Add meatballs to the sauce, toss to coat the meatballs and serve warm. If you want to you can transfer to a slow cooker to keep warm.
Enjoy!
This is such an easy lunch or dinner dish that is packed with flavors. I made this for a lunch and put the chicken slaw in a wrap to make sandwiches with it. This dish is great to make ahead as the flavors do need time to come together, perfect for those busy weeknights or nights when you are on the go with activities!
4 servings
INGREDIENTS
1/4 cup fresh lime juice
1/4 cup reduced sodium soy sauce
1/4 cup creamy peanut butter
2 Tablespoons honey
1 Tablespoon sriracha sauce
1 garlic clove, minced
1/4 teaspoon ground ginger
1 teaspoon sesame oil
SALAD
1 14 ounces coleslaw mix
1 1/2 cups shredded rotisserie chicken
1/4 cup chopped fresh cilantro and or peanuts- optional
DIRECTIONS
For the dressing whisk the first eight ingredients until blended.
Place the first four salad ingredients in a large bowl and toss with the dressing. Cover and refrigerate for 1 hour before serving. If desired sprinkle with cilantro and peanuts.
Enjoy!
Jackie’s Too is a beautiful restaurant at 91 Perkins Cove in Ogunquit, Maine. It is located where the Marginal Way walking trail begins and ends. Jackie’s Too is a casual dining restaurant with fresh seafood and award-winning chowder that is open year round for lunch and dinner. Very few restaurants in the cove are open year round as the winters can be difficult. Believe it or not, we had a 70-degree day a few weeks ago and Jim and I decided to take full advantage of it and take a walk on the Marginal Way and have lunch after at Jackie’s Too!
The first thing you notice when walking into Jackie’s Too is all the windows overlooking the ocean, I don’t think there is a bad seat in the house! In the summer they also have outside seating. We finished our walk right when Jackie’s Too was opening so we got right in and were seated at a window seat looking out at the ocean, and it was just beautiful! After reviewing the menu and placing our order we had warm rolls with butter brought to the table and before we knew it our lunch had arrived!
I ordered something called Jackie’s Favorite, how could I not? I’m at Jackie’s Restaurant I had to order her favorite! This dish did not disappoint. It is shrimp, sea scallops and haddock broiled in lemon butter and tossed with seasoned crumbs. Served with rice and steamed vegetables. $21.95. The seafood was seasoned nicely and cooked perfectly. Everything was juicy and tender. The scallops were amazing!
Jim ordered the fried haddock sandwich with fries and coleslaw. They certainly don’t skimp on their sandwiches. It was a large piece of haddock nicely fried to golden perfection. Excellent fish sandwich. Fries and coleslaw were a nice addition but without a doubt, the sandwich was the star of the plate and there was not a crumb left on Jim’s plate! Very good! $12.95.
We rarely order dessert but we were really excited about a 70-degree day in the middle of February in New England. So we had to order the brownie hot fudge sundae! One sundae, two spoons! Perfect ending to a delicious lunch. $7.95.
Jackie’s Too has a lot to pick from although most of the menu as you would expect does revolve around the amazing local seafood. If you have someone that is not a fan or has allergies to seafood don’t worry as they have lots of other options too.They have chicken wings and nachos as appetizers. Lots of hamburger, salad and sandwich options along with steak tips and grilled chicken choices!
Let’s talk a little more about the menu. Starting with soup. They offer two soup choices…New England Clam Chowder and Lobster Bisque. I noticed while we were there a number of people ordered the chowder so I’m thinking it must be good! They have a number of salad choices but there was one salad that I know I will be having on our next visit. It is the crispy goat cheese and ricotta ball salad with mixed greens, toasted nuts, caramelized shallots and dried fruit served with a sweet mustard vinaigrette. Sounds amazing right?
Along with the lobster and various seafood dishes they also have a few pasta choices. Again, there was one of the pasta dishes that jumped out at me, well…ok, two pasta dishes! The Lobster Alfredo and the Seafood Fettuccine with salted lobster, sea scallops, and shrimp tossed in their own garlic Parmesan cream sauce over fettuccine. Needless to say, we will be back and if you want more information they do have a website that includes their menu and prices. They are on Facebook as well, so go ahead and give them a like and check them out. Don’t forget to take a walk on the beautiful marginal way.
Note – We like to visit this area in the spring and early fall as the summer months get very crowded and parking can be an issue.
Enjoy!
This is an easy recipe but does take some time to make with marinating and cooking. But it’s worth it as this chicken was juicy and full of flavor. It was sweet, salty and a little bit of heat from the hot pepper sauce! This is the kind of recipe my family really enjoys. I served this with a salad and dinner was done!
INGREDIENTS
8-10 bone-in, skin on chicken thighs and or legs
1/3 cup honey
1/4 cup ketchup
2 Tablespoons low sodium soy sauce
2 Tablespoons hot sauce
1 Tablespoon Worcestershire sauce
1 Tablespoon minced garlic
DIRECTIONS
Add chicken to a large Ziploc bag or resealable container. Combine remaining ingredients and mix well. Pour over the chicken and let marinade 6-10 or overnight. Heat a large cast iron skillet (see note if you don’t have a cast iron pan or a large frying pan) over medium heat. Add just enough vegetable oil to skillet to coat the bottom of the pan. Once oil and pan are hot, add the chicken pieces, reserving the marinade. The honey can burn if you cook these too hot so be sure to have your temperature at medium. Cook chicken on all sides until browned, it will not be cooked all the way through at this point, just looking for the brown. Pour the marinade into the skillet, place uncovered in a 325 degree heated oven and bake for one hour, basting chicken pieces 3-4 times through the hour. When the chicken is cooked through, remove from oven and serve warm.
NOTE:
If you don’t have a cast iron skillet or frying pan large enough to fit all the chicken just brown the chicken in batches using whatever skillet you have and transfer the browned chicken into a 13 x 9 baking dish. Pour the reserved marinade into the baking dish, bake and baste as directed above.
Enjoy!
This recipe comes from www.southyourmouth.com
This recipe comes from a friend and fellow Taste Of Home volunteer field editor and it is delicious! This became a family favorite after just one bite. We shared the bread with family and friend who also loved it! I made two small changes to the recipe after reading some of the reviews. I added one cup of sour cream to the batter to keep the bread moist and added the zest of one lime to the icing mixture. This recipe makes two loaves.
INGREDIENTS
2/3 cup softened butter
2 cups sugar
4 large eggs
2 Tablespoons Key Lime juice (can use regular limes)
2 Tablespoons lime zest
1 teaspoon vanilla extract
3 cups all-purpose flour
1 cup sour cream
3 teaspoons baking powder
1 teaspoon salt
1 cup of milk
1 cup chopped walnuts
GLAZE INGREDIENTS
2/3 cup powdered sugar
1-2 Tablespoons lime juice
Zest of one lime
DIRECTIONS
Preheat oven to 350 degrees. In a large bowl cream butter and sugar until light and fluffy. Beat in eggs, lime peel, juice, vanilla and sour cream. In a bowl whisk flour, baking soda, and salt. Gradually add flour mixture to the creamed mixture alternating with milk, beating well after each addition. Fold in nuts.
Transfer into two greased 9 x 5-inch loaf pans. Bake 50 – 55 minutes or until a toothpick inserted in the center comes out clean. Cool ten minutes before removing from pans to a wire rack.
For the glaze, combine the confectioners’ sugar and enough lime juice to get your desired consistency. Add the lime zest and mix. Drizzle over the warm bread and let cool completely.
Enjoy!
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