side dish
If you like spice, you are going to love this! I made these as an appetizer, but you could certainly make them a little bigger for a main course. There is a lot of spice in the meatball as well as the dipping sauce. I will caution you if you don’t like spice this recipe is not for you! This would be a great game day appetizer for your spice loving friends!
INGREDIENTS
1 pound ground chicken
1 teaspoon garlic powder
2 teaspoons chili powder
Salt
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon crushed red pepper flakes
3 Tablespoons of honey
1 teaspoon cider vinegar
Cooking spray
DIPPING SAUCE
1/4 cup ranch dressing
1 Tablespoon buffalo wing sauce (I used Frank’s)
2 Tablespoons honey
DIRECTIONS
Preheat oven to 400 degrees. Line a baking sheet with heavy duty foil and spray lightly with cooking spray. In a large bowl combine the ground chicken, garlic powder, chili powder, salt, cumin, paprika, and crushed red pepper flakes. Mix well until all of the spices are combined throughout the ground chicken. Form the chicken into uniform balls and place on a single layer on your prepared baking sheet. Continue making the meatballs until you have used all of the chicken mixture. Bake the meatballs in your preheated oven for 15 minutes. While the meatballs are cooking combine the honey and cider vinegar, mixing well. After the first 15 minutes of cooking brush the honey mixture onto each of the meatballs coating them generously until all of the honey mixture is gone. Continue baking for another 10-15 minutes until the meatballs are cooked all the way through.
For the sauce, simply combine the ranch dressing, buffalo sauce and the honey mixing well. Refrigerate sauce until ready to serve. Remove meatballs from oven, serve warm along with the dipping sauce.
Enjoy!
This recipe can be found at www.realhousemoms.com
A couple Sunday’s ago Jim and I were getting caught up on some work around the house and Jim decided he was making dinner. He knew exactly what he wanted and was off to the store gathering the ingredients before I could say a word! Not that I would ever complain about having dinner made for me!! I love days like that as it does not happen often, not because Jim is not a good cook, he is a fabulous cook, but just never has the time!
So the BBQ sauce is a recipe Jim’s dad did for every family BBQ, although Bob is no longer with us, all of his kids still make this recipe and it is enjoyed just as much now as it was years ago! This sauce is simply two ingredients and is terrific with grilled chicken, as the sauce brings the sweet and tangy flavors to your BBQ!
This is one of my favorite pictures of Joan and Bob.
The butter recipe is also just a couple of ingredients, but makes corn on the cob much more interesting and delicious ! Jim is not a huge fan of cilantro so he did not add a lot of it to the butter, so feel free to add more if you enjoy cilantro!
BBQ Sauce Ingredients
18 ounce bottle of Kraft BBQ sauce (we used honey BBQ)
15 ounce can of cling peaches
DIRECTIONS
Combine the BBQ sauce and peaches (don’t drain the peaches) in a blender and blend until well combined and smooth. Baste both sides of the chicken as it is being grilled. Be sure chicken is fully cooked first. Remove from heat and serve warm.
Cilantro Butter Ingredients
1 stick of unsalted butter, room temp.
1 Tablespoon (or more) diced fresh cilantro
Salt
DIRECTIONS
Combine butter and cilantro until well combined. Jim grilled our corn by wrapping each corn in tin foil and placing on the upper rack of the grill and grilling for 15 minutes, turning occasionally! When corn is cooked remove from heat, remove tin foil and run the cilantro butter over the corn and salt as desired. Serve warm.
Enjoy!
It has been so hot and humid the past couple weeks. The last thing I have been wanting to do is heat the kitchen up!! Our grill has been working overtime, but I did take a little time to make this “everything” pasta salad! You can add as much or as little of the add in ingredients as you like. I made a full pound of pasta so this lasted us more than one night! This would be great to take for a potluck or picnic as well.
INGREDIENTS
1 pound spiral pasta
Wishbone Robust salad dressing
1/4 cup McCormick’s salad supreme seasoning
Mix -in’s
Cucumber, sliced into bite size pieces
Cherry tomatoes, halved
Pepperoni halved
Smoked cheddar cheese, cut into bite size cubes
Black olives
Green olives
Pepperonchini, sliced
DIRECTIONS
Boil your pasta until cooked al dente, drain and place in large bowl. Add all of your favorite mix-ins and mix well. Add the salad supreme seasoning and about half of a large bottle of the Robust Italian salad dressing mix well and you are done! Serve chilled.
Enjoy!
I love fruit salad but I especially love this one with the honey lime dressing! The dressing adds a sweet and tart flavor to the fruit. The day I was making this I was fortunate to have a great helper in the kitchen with me! I had Meghan with me, a sweet young lady who was helping me prepare dinner for, not only her family, but mine too! Meghan did ALL of the chopping and mixing for this salad and I might also add she made my Tex Mex Turkey Burgers and let me tell you, she did an awesome job! No one was hungry that night!!
This is Meghan grilling up the burgers she made the same day we worked together!!
INGREDIENTS
1 pound fresh strawberries, diced
1 pound fresh pineapple, diced
12 ounces fresh blueberries
12 ounces red grapes
4 kiwis, peeled and diced
1 (15 ounce ) can mandarin oranges
2 Bananas, diced
HONEY LIME DRESSING
1/4 cup honey
2 teaspoons lime zest
1 Tablspoon fresh lime juice
DIRECTIONS
Add the fruit to a large bowl. In a small bowl whisk together all of the dressing ingredients. Pour dressing over fruit just before serving, stir to evenly coat the fruit. A very special THANK YOU to Meghan for all of her hard work!
Enjoy!
This recipe comes from www.cookingclassy.com and can also be found on Pinterest.
Summer is finally here and I love seeing all of the fresh fruits and vegetables at the store and the farm stands!! This is a simple fresh salad that you can change up anyway you like! Add whatever berries you like and if you don’t like goat cheese… change that too. Don’t like avocado, simply leave it out! I served this with a fruit vinegrette, it was perfect!
INGREDIENTS
9 ounces baby spinach
1 cup sliced strawberries
1 cup raspberries
1 cup blueberries
1/2 cup sliced almonds
1/3 cup chopped basil
1 avocado, chopped
4 ounces goat cheese
DIRECTIONS
Simply add all ingredients into a large bowl, mix well and serve with vinegrette.
Enjoy!
I found this recipe at www.iowagirleats.com
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