Potluck Crockpot BBQ Meatballs

Potluck Crockpot BBQ Meatballs

This isn't a recipe per se, it's a survival tip!

This is my go to dish for the potluck at work.

Tis the season! It's the season of shopping, family, parties and lots of extra activities. It's also the

season of potlucks! Now if you're running short on time, here's a slam dunk way to participate in a potluck without spending too much time preparing a dish.

  I've got a 6qt oval crockpot, pretty much any one will do. Buy some pre-cooked frozen meatballs - for the latest one I grabbed two 2# bags of frozen meatballs. Each bag had approximately 64 1/2 oz bite size meatballs, flame broiled - I believe that adds some flavor and an 18 oz bottle of BBQ sauce. The beauty of this is that I can grab my crockpot, the bag(s) of frozen meatballs, and BBQ sauce all fit inside the crockpot along with a serving spoon. Don't forget the serving spoon!

 When I get to work, I layer the meatballs and BBQ sauce in the crockpot. I'll put an ounce or so of hot water in the BBQ sauce bottle and rinse it out into the crockpot, giving me some extra moisture for thawing and cooking. I turn the crockpot on low. I stir them every 45 to 60 min - when lunch time rolls around, the meatballs are heated through and are ready to go! And the nice part is that they usually get completely eaten and I don't have to deal with transporting leftovers! 

 

Easy Thai Curry Brussels Sprouts

Easy Thai Curry Brussels Sprouts

Are you looking for a way to create Thai food at home? Impress your friends, family, and visiting dignitaries - not to mention your taste buds, by preparing this simple yet tasty dis at home.

Easy Thai Curry Brussels Sprouts is simple and quick to prepare and the results are very

Easy Thai Curry Brussels Sprouts

impressive. Those that are familiar with Thai food will be impressed with your cooking skills and those that are not familiar with Thai food will find themselves liking it!

1 Can Coconut Milk
1 pound Brussels Sprouts (stem cut, cut in half length-wise, loose and discolored leaves discarded)
8 or so Mushrooms quartered
1/2 medium Onion sliced
Thai Curry Paste (Green, Yellow, or Red)

Into a deep skillet or pot, empty the can of coconut milk. Heat the coconut milk over a medium high heat. Dissolve teaspoons of Thai Curry Paste into the coconut milk until the curry mixture tastes slightly stronger than you typically prefer. I typically start with 2 to 3 teaspoons of Thai Curry Paste. Add the Brussels Sprouts, onion slices and mushrooms to the curry mixture. Bring the mixture to a slow boil, stir until the Brussels Sprouts reach the tenderness you prefer. Serve in a bowl.

For taste Sake
Typically Green Thai Curry is on the sweeter and milder side, Yellow Thai Curry is medium spicy and Red Thai Curry can be spicy hot. BUT since you are preparing this dish, you are in control. Extra Green paste can make the dish spicy, and holding back on the Red Curry Paste can give you milder results.    

BBQ Grilled Sweet Potatoes

BBQ Grilled Sweet Potatoes

Imagine a warm slice of sweet potato with appealing grill marks, a slight crust,

BBQ Grilled Sweet Potatoes

giving way to moist fluffy potato. The sweet taste of sweet potato with a slight tang of mustard on your tongue.

Impress your friends and family with this simple recipe that makes an excellent addition to any BBQ.

Take one or more Sweet Potatoes or Yams, pealed and then sliced 1/4" to 3/8" thick. Place the potato slices in a microwavable bowl, cover them with water then microwave them on high for approximately 10 min. Drain the water off and lay the slices out on a cutting board or any flat surface. I prepare a mixture of 1 part mustard and 1 part Cooking oil. If you don't like mustard you can use straight cooking oil. The mustard does add a bit of tang to the potatoes. Remember that mustard typically has vinegar in it and vinegar and oil don't mix well so you do need to use a wisk or fork and give the mixture a good whippin'! Brush one side of the potato, place it oiled side down on a preheated grill over a medium heat. Then brush the other side of the potato with your oil mixture.

The goal of microwaving the potato slices are to partially cook the potato - not completely cook it through. A thoroughly cooked potato is going to need some extra care on the grill - you'll probably need a spatula to turn them. Partially cooked potatoes should be able to be handled with tongs. The oil mix will keep the potatoes from sticking to the grill. With some practice, you can achieve perfect grill marks. The combination of heat and oil coating will give the potato slices a slight crust and they'll be soft and moist inside.

My local Farmer's Market carries Japanese Sweet Potatoes which can grow relatively large when

Japanese Sweet Potato

compared to most sweet potatoes and yams. Cutting a smaller sweet potato diagonally or length-wise will give you larger slices which are easier to handle. You can also use regular potatoes in this recipe, the waxier type (red, yellow Yukon etc.) work best.

Emulsified Green Chili Salsa

Green Chili Salsa

Salsa Verde - An Emulsified Green Chili Salsa
This recipe came from my attempts to make a Salsa Verde that I found at Dos Coyotes Border Cafe their Green Chili Salsa is one of my favorites. While I still don't think I 'Nailed it' I do believe I've made some batches that were better! This recipe will give you a fresh, light, exotic green salsa with a hint of heat.  As with most of my recipes, I strive to give you the basic building blocks of the recipe, so that you can make it your own my changing it. This recipe will give you a fresh tasting, rather exotic salsa with just a hint of heat.

Green Chili Salsa

Salsa Verde Ingredients:

2 Poblano or Pasilla Peppers - these are large fat mild Chili Peppers
2 Jalapeno Peppers - these are  small smooth skinned hotter Chili Peppers
1/2 Large onion
1/2 cup Canola or other vegetable Oil
1 Bunch Cilantro leaves stripped from the stems

A Chili by any other name? There's lots of confusion concerning the names of Chilis: Poblano, Ancho, Pasilla. Here's a picture of the ones I use http://www.worldcrops.org/images/content/Poblano_peppers_in_S._Deerfield_-_550.JPG

Roast the Peppers and onion, I like to separate the layers of the onion

Green Chili Salsa

Once the pepper's skins have been scorched - place them in a closed plastic container to steam and cool down. Once the peppers are cool enough to handle, remove the tops, skin and seeds.

Place the oil in the blender and either add each ingredient separately between bursts of blending, or turn on the blender and add the Onion, Peppers (I cut them into strips), and cilantro.

Serve it with traditional Tortilla Chips, Crackers, as a vegetable dip, and as a topping for your favorite Mexican dish.

For Taste Sake

Green Chili Salsa

It's the emulsification of the oil and the moisture in the peppers and onions that gives the salsa it's unique color

The oil does add to the flavor, so experiment with different oils.

Add Salt and pepper to taste

When adding salt to this recipe, remember to take into account the amount of salt that may already be present on the chips that you're serving it with - be sure to taste it with a chip and not just with your finger

Roasting the onion releases the gas that gives onions their 'bite', so if you like the bite of raw onion, don't roast the onion.

Roasted tomatillos add great flavor - cut them in half or quarters and roast them with the Chili Peppers and onion - you'll have to add extra jalapenos to keep the tomatillos from diluting the heat.

You can also throw a raw garlic clove or two in the blender with the other ingredients to step up the flavor.

Serve it with traditional Tortilla Chips, Crackers, as a vegetable dip, and as a topping for your favorite Mexican dish.

If you have a really good blender, you don't have to strip the cilantro leaves from the stems - the blender will pulverize the stems.

The Chili Peppers can be roasted on a BBQ grill, on a gas stove burner, gas or electric oven broiler, turn them often until the skin has been scorched and blistered