Firecracker Meatball Bowls

Ingredients

• 2 bundles scallions, sliced
• 2 thumbs ginger (or an equivalent amount of ginger paste)
• ¾ lb ground beef
• ¾ lb ground pork
• ½ cup panko breadcrumbs
• 8 tsp (2⅔ tbsp) soy sauce
• 1 tsp Korean chili flakes (gochugaru) - Note: this ingredient is critical
• 1 lb fresh green beans
• Olive oil, salt, and pepper for roasting green beans
• Jasmine or white rice
• 2 tbsp sesame seeds (optional)

Sauce:

• 4 tbsp mayo
• 4 tbsp sour cream
• 4 tsp honey
• 4 tsp soy sauce
• 2 tsp sriracha

Directions

1. Adjust oven racks to top and middle positions. Preheat oven to 425° degrees. Lightly oil a baking sheet (or line with parchment paper).
2. Set rice to cook. (Don't forget! I always forget.)
3. Slice the scallions, separating whites from greens. Peel and mince the ginger (if using fresh).
4. Combine ground beef, ground pork, panko, ginger, scallion whites, and 8 tsp soy sauce. Form in 1½-inch balls. Place on oiled/parchment-papered baking sheet.
5. On a second baking sheet, toss green beans with a drizzle of oil, salt, and pepper.
6. Roast meatballs on middle rack and green beans on top rack for 14-16 minutes.
7. Make the sauce by combining all ingredients (sriracha to taste).
8. Divide rice, meatballs, and green beans between bowls or plates. Drizzle sauce over meatballs. Garnish with scallion greens, sesame seeds, and chili flakes to taste.

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Original Recipe: HelloFresh

Posted by Emilee

Edited by Piera

Easy Roasted Potatoes

Ingredients

• 5 large potatoes, peeled and sliced
• 1 cup chicken stock
• 1 teaspoon garlic powder
• Pepper to taste
• 4 tablespoons butter

Directions

1. Preheat oven to 400°
2. Place potatoes in a greased 13-in. x 9-in. baking pan. 
3. Combine chicken stock, garlic powder and pepper; pour over potatoes. Dot with butter. 
4. Cover and bake at 400° for 1 hour 
5. Remove cover and bake 15 minutes more to brown.

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Original recipe: I don't know

Posted by Jasmine

Creamed Spinach with Bacon

INGREDIENTS

• 1 pound fresh spinach, about 2 large bunches, thoroughly cleaned
• 3 to 4 strips of bacon, uncooked, finely chopped
• 1 medium onion, finely chopped
• 1 clove garlic, finely chopped (about 1 teaspoon)
• A pinch of nutmeg
• Salt and pepper to taste

For the béchamel cream sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup whole milk

METHOD

1. Blanch the spinach in a pot of boiling water until the spinach is wilted, about 30 seconds to 2 minutes. Drain and rinse in cold water to stop the spinach from cooking further.
2. Squeeze the spinach to remove all the moisture possible. Chop the spinach and set aside.
3. Heat a large skillet on medium high. Add the chopped bacon and sauté until the bacon begins to render some of its fat.
4. Add the chopped onion and garlic. Sauté until onions are translucent.
5. Melt the butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes.  Slowly add in milk, stirring all the while
6. Combine spinach, bacon and onion mixture, and béchamel sauce into one pan. Add nutmeg, salt, and pepper to taste. Bring to a simmer, remove from heat and serve.

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Original recipe: Simply Recipes

Posted by Jasmine

Cincinnati "Skyline" Chili

Total Time:(make a day ahead) 4 hrs 20 mins  Prep:20 mins  Cook:4 hrs
Yield:6 servings

Ingredients

• 1 quart water (cold)
• 2 pounds ground beef
• 2 cups crushed tomato
• 2 yellow onions (diced)
• 4 cloves garlic (minced)
• 1 tablespoon Worcestershire sauce
• 1 tablespoon unsweetened cocoa
• 1/4 cup chili powder
• 1 teaspoon cayenne
• 1 teaspoon cumin
• 2 tablespoons cider vinegar
• 1 bay leaf
• 1/4 teaspoon cloves (ground)
• 1 teaspoon cinnamon
• 1 1/2 teaspoons salt

For serving:

• Cooked spaghetti pasta to serve chili over
• Beans (I like black, but at the restaurant it's red kidneys)
• Chopped onions
• Oyster crackers
• Hot sauce (Tobasco and Tapatios are my favs)
• Shredded cheddar

Steps to Make It

1. Gather the ingredients. 
2. Add beef and water to a 4-quart pot.
3. Bring to a simmer while stirring, until the ground beef is in very small pieces.
4. Simmer for 30 minutes and add all the rest of the ingredients.
5. Simmer uncovered on low for 3 hours.
6. Add water as needed if the chili becomes too thick.
7. Refrigerated the chili overnight; the next day, remove the layer of fat from the top before reheating 

Cincinnati "Skyline" Chili can be ordered/served 5 different ways: 

1. Just the chili (honestly, eew.  That is not the purpose of this kind of chili)
2. Chili served over spaghetti 
3. Chili, spaghetti, and grated Cheddar cheese 
4. Chili, spaghetti, cheese, and onions 
5. Last but not least and my favorite: Chili, spaghetti, cheese, onions, and beans 
6. (On a hot dog - any combo of the above, but on a hot dog instead of spaghetti)

All are served with oyster crackers, and don't be shy with the Tobasco

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Original recipe: Cuisinart

Posted by Jasmine

Crockpot Dal Makhani (Creamy Black Lentil & Kidney Bean Stew)

The Ingredients
THE DAL

• 3/4c+some Black Urad Dal (Black Lentils)
• 1/4c Rajma (Kidney Beans)

THE MAKHANI

• 1/2c Yoghurt
• 1/4c Heavy Cream
• 2TBS Butter
• 1” Ginger 
• 1tsp Cumin Seeds

THE GRAVY

• 1 Onion, sliced
• 1 Tomato, chopped
• 2-3 Green Chillies, chopped  (or 1 serrano, whole)
• 4-5 flakes Garlic Paste
• Red Chilli Powder
• 1tsp Turmeric
• 1tsp Garam masala 

Cooking the Dal

1. You've got to soak the Kidney Beans (Rajma) and the Dal for at least 6-8 hours. Best done overnight.
2. Place the beans and lentils in a crock pot. Add a little salt and water and cook for 5-7 hours on low, till the dal is soft.
3. Mash the beans, then add the yoghurt, ginger, cumin, and cream and cook 20 min more.
4. Start with heating the oil and add garlic - till this gets a bit brown
5. Add the onions and fry till golden brown - 15 min
6. Add the other spices - chillies, garam masala, other spices, tomatoes, salt
7. Lastly add the dal to this gravy
8. You can add water as needed based on how thick you want the gravy
9. Garnish with more Cream and Butter

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Original recipe: I can't find this specific recipe by googling.  I think I took a different recipe and altered it for my slow-cooker and for American measurements?  No idea where the original recipe was from, but it was British, I think (it called for Double Cream).

Posted by Jasmine

Chicken Tequila Fettuccine

This dish is complex, with a slightly smoky flavor.  Don't let the strange ingredient combo scare you - it's good eats!

INGREDIENTS 

• 1 1/4 pounds skinless, boneless chicken breast halves - cubed
• 2 tablespoons minced garlic
• 2 tablespoons minced jalapeno peppers
• 3 tablespoons butter
• 1/2 cup chicken stock
• 5 tablespoons tequila
• 4 tablespoons fresh lime juice
• 3 tablespoons soy sauce
• 1/4 red onion, sliced
• 1 red bell pepper, thinly sliced
• 1/2 yellow bell pepper, thinly sliced
• 1/2 green bell pepper, sliced
• 1 (16 ounce) package fettuccine pasta
• 1 1/2 cups heavy whipping cream

DIRECTIONS

1. Grill chicken.
2. In a medium saucepan, saute the garlic and jalapeno pepper in 2 tablespoons of butter or margarine over medium heat for 4 to 5 minutes. 
3. Add the stock, tequila, soy sauce, and lime juice. Bring the mixture to a boil and cook until reduced to a paste-like consistency. Set aside.
4. In a medium sized skillet, saute the onion and the red, green and yellow bell peppers with the remaining tablespoon of butter or margarine, stirring occasionally.
5. Meanwhile, cook fettuccine according to package directions.
6. When the peppers have wilted, add the chicken. Toss and add the reserved tequila/lime paste and cream. 
7. Bring to a boil. Gently simmer until sauce is thick. 
8. Toss with well drained fettuccine. Serve.

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Original recipe: No idea.  None of the recipes I can find by googling it look the same? This, Maybe?

Posted by Jasmine

Crockpot Low Country Boil

You guys, I found a better one

Ingredients: 

• 7 cups of water
• 2-3 TBS cup of cajun seasoning (OG was Old Bay, but I don't like Old Bay. YMMV)
• 1 bay leaf
• 1/2 head of garlic
• 1/2 large yellow onion, largely diced
• 2 stalks of celery, cut into large 1″ chunks
• 1 1/2 pounds of small redskinned potatoes, washed and skin left on
• 2 ears of corn, shucked and cut into quarters
• 1 pound of sausage (I used smoked, but andouille or kielbasa would work too), cut into 3″ pieces
• 1 pound of medium shrimp, deviened with shell on
• 1 pound of lemons, halved (optional)

Instructions: 

1. Add water, seasoning, bay leaf, garlic, onion, celery and potatoes to Crock-Pot
2. Cook for 4 – 6 hours on low, until fork pierces potatoes easily.
3. Add corn and sausage.
4. Cook on low for additional 1 – 2 hours.
5. Add shrimp.
6. Cook on low for additional 20 – 35 minutes. You want the shrimp to be pink, but not overcooked.
7. Scoop out with slotted spoon and serve immediately with halved lemons for squeezing over meal. The easiest way to serve is to spread several layers of newspaper onto you table and evenly spread out the contents from the crock pot so that everyone can help themselves.

I cut the recipe in half because it was just for my family.  The writer of the original recipe said it served 6-8, but it was 7 Lbs of meat and potatoes, not counting everything else, so I think that's a low estimate.

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Original recipe: cpb

Posted by Jasmine

Curried Wild Rice Soup

INGREDIENTS 

• 1 cup uncooked wild rice
• 1/4 cup butter
• 1 onion, chopped
• 2 1/2 cups sliced fresh mushrooms
• 1/2 cup all-purpose flour
• 6 cups vegetable broth
• 2 cups half-and-half
• 2/3 cup dry sherry
• 1/2 teaspoon salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon curry powder
• 1/2 teaspoon dry mustard
• 1/2 teaspoon paprika
• 1/2 teaspoon dried chervil
• 1 tablespoon chopped fresh parsley, for garnish

DIRECTIONS

1. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer until tender, about 40 minutes.
2. Heat butter in a large saucepan over medium heat. Saute onion until golden brown; add mushrooms. Cook 2 minutes, stirring constantly.
3. Reduce heat to low; stir in flour and cook, stirring constantly, until mixture is bubbly. Gradually add broth; increase heat to medium-high and bring to a boil. Boil, stirring, for 1 minute.
4. Reduce heat to low and add cooked rice, half and half, sherry, salt, white pepper, curry powder, dry mustard, paprika and chervil. Simmer until heated through. Serve hot and garnish with parsley.

I made this for my husband for our first Valentine's Day together, along with a ton of other stuff.  It was a feast.  Then he came late and I had to microwave the soup and I was livid, which was ridiculous because it was something totally out of his control.  The soup was good, though.

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Original recipe: All Recipes

Posted by Jasmine

Muffin Pan Popovers

Ingredients

• 4 large eggs
• 1 1/2 cups whole milk, lukewarm
• 1/4 teaspoon salt (optional - the recipe called for unsalted butter, but ain't nobody, so I just use reg.  The extra salt doesn't bother me, but you can leave it out if you want)
• 1 1/2 cups all-purpose flour
• 3 Tablespoons butter, melted, plus more for greasing pan

Instructions

1. Preheat the oven to 450°F and position the oven rack on a lower shelf. (The 450 temp is important.  If you've noticed your oven burns hot, lower the temp, or else they won't rise)
2. Place the whole eggs in a bowl of hot water for 10 minutes. (Just to get them warm)
3. Generously grease a standard 12-cup muffin pan all over (including the areas around the cups) with butter.  (We're talking a full 1/2 TBS per cup, pooled in the bottom)
4. In a large bowl, whisk together the eggs, milk and salt until the mixture is well combined. Add the flour and continue whisking until the mixture is frothy. (There shouldn’t be any large lumps.)
5. Quickly whisk in the melted butter until combined then divide the batter among the muffin cups, filling them 2/3 to 3/4 full.
6. Bake the popovers for 20 minutes *without opening the oven door.* 
7. Reduce the heat to 350°F (again without opening the door), and bake the popovers for an additional 10 to 15 minutes, until they're a deep, golden brown. 
8. Remove the popovers from the oven, release them from the pan and serve immediately with jelly or preserves

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Original recipe: Just a Taste

Posted by Jasmine

Creamy Polenta with Roasted Corn and Fresh Sage

Ingredients

• 1 can corn
• 1 tablespoon butter
• 3 tablespoons chopped fresh sage leaves
• 3 tablespoons olive oil
• 1 teaspoon finely chopped garlic
• 1/2 yellow onion, diced
• 3 cups water
• 2 cups milk
• 1 cup cornmeal
• salt and pepper to taste
• 1/2 cup grated Parmesan cheese
• (You could add sausage to make this more of a meal instead of a side)

Directions

1. Saute Corn on the stove with butter and sage
2. In a heavy 4-quart saucepan, heat oil over medium heat. Stir in garlic and onions; reduce heat to low and cook until onions are translucent, about 5 minutes.
3. Stir in water and milk and bring to a boil over medium-high heat. Slowly stir in cornmeal, whisking thoroughly. 
4. Reduce heat to low and simmer for 30 minutes, stirring often to prevent sticking and burning. Season with salt and pepper; simmer 15 minutes more.
5. When mixture is thick and the cornmeal is tender, stir in corn, sage and Parmesan cheese. Transfer to a large bowl to serve.

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Original recipe: All Recipes

Posted by Jasmine