Ron's Mighty Meatballs

 

There are many recipes that are similar for meatballs. This recipe that I have refined uses beef and pork. I think it makes the best meatballs that are flavorful and juicy. 

1 pound ground beef

1 pound ground pork

1/2 cup minced onion

4 cloves garlic, minced

2 eggs (lightly beaten)

1/4 cup milk

1 cup Panko crumbs

1/2 cup Parmesan cheese

2 tsp Worcestershire sauce

2 tsp Italian seasoning

1 tsp Sriracha sauce

1 tsp paprika 

1 tsp sea salt

1/2 tsp black  pepper

In a large bowl, gently mix together pork, beef, onions and garlic.Make a large indentation in the meat and add in the eggs, milk, panko crumbs, parmesan and the rest of the ingredients. Mix gently, but thoroughly with fingers.Shape into walnut sized balls, and brown in butter or olive oil in large frying pan.Check one for doneness, finish in oven if necessary.Use with pasta dishes or alone with potatoes and gravy.Freezing any leftover ones works great for quick meals in the future.

SOUTHWESTERN EGG ROLLS

If you search the internet for Southwestern Egg Rolls, you will find many recipes that tries to copy a certain chain restaurant's appetizer.
Those recipes will have an ingredient list for example, "2 Tbsp. red pepper"
or,"2 Tbsp. spinach" What? Who cooks like that?
What are you going to do with the rest of your red pepper?..... My recipe has been scaled up to make the best use of ingredients.
My recipe also uses egg roll wrappers vs. tortillas, which makes it less calories and fat. Hey, I do try to make an effort! You could replace the cream cheese with 4 oz. more shredded cheese, if desired. On the other hand, you could use a whole package of cream cheese and cut the shredded cheese to reduce the calories more! Trust me though, this recipe is much better than the others on the internet!  ENJOY !

Ingredients:
                                            
2 Tbsp. vegetable oil
1 large chicken breast, cooked and diced (approx. 1-1/2 cups)
4 green onions, sliced thin
1 red bell pepper,  diced
1 cup frozen corn kernels
1- 15 oz. can black beans, rinsed and drained
1/2 cup frozen chopped spinach, thawed and drained
1 jalapeno, seeded, finely chopped
1/4 cup fresh cilantro, chopped (or fresh parsley)
2 cloves minced garlic or, 1 tsp. garlic powder
1 tsp. cumin
1 tsp. chili powder
1 tsp. salt
1/2 tsp. black pepper
1/4 tsp. ground cayenne pepper, or smokey paprika (optional)
4 oz. shredded Monterey Jack cheese
1/2 package cream cheese (cube and bring to room temp)
1 pack (24/pack) egg roll wraps
1 egg slightly beaten
Oil for frying
Directions:

In a large mixing bowl, combine rinsed, drained, beans.
Add chopped, cilantro, peppers, onions, garlic and chicken.
Add frozen corn and drained spinach.
Sprinkle seasonings over all.
Heat oil in large skillet on med. heat
Place all ingredients into pan, (except for cheeses)
Sauté and stir occasionally until peppers and onions are slightly softened.
Turn heat to low and add cubed, cream cheese
Stir, and add jack cheese, stir until melted
Turn off heat, cool slightly.
Drop 1-2 Tbsp. filling, onto center of egg roll wrapper.
With corner facing towards you, fold corner over filling.
Fold sides in and tightly roll, sealing edges with beaten egg.
Using medium saucepan or fryer, cook several at a time
in 375 F. oil, until golden brown. Drain on paper towels and serve with sauce below.....

Avocado Dipping Sauce

1 ripe avocado mashed

2 Tbsp. sour cream

2 Tbsp. chopped cilantro

1 Tbsp. mayo.

1 Tbsp. vinegar

1/4 tsp. cumin

3 dashes hot sauce

Mix all together with fork until blended, add salt and pepper to taste.

Chill and eat within 3 days.



Vietnamese Egg Rolls

I love Vietnamese style egg rolls. That being said, I have always been afraid of trying to make them. Now that I have made them, I have got to say, It's not that hard ! 
Don't fear the fryer ! I just used my stainless steel saucepan with just enough oil to cover the rolls to cook 4 at a time. Enjoy !

Ingredients:

 • 1 pkg. of Egg Roll Shells (25/pkg.)

• 1- 2oz pkg. Mung bean vermicelli noodles

• 1 lb. ground pork

• 4 cups shredded cabbage

• 1-1/2 cups shredded carrots

• 1 cups minced onion

• 1 tablespoons minced fresh garlic

• 1 egg (slightly beaten) 

• 1/2 teaspoon salt

• 1/2  teaspoon black pepper

• 1 tablespoon fish sauce

• 3 qt. pot or deep fryer

• Peanut oil- enough to fill 1/3  depth of pot or deep fryer.  Can also use corn or vegetable oil.

Directions:

Season pork with salt and pepper then brown and crumble until cooked,
then set aside to cool.

Place noodles in bowl and pour boiling water on top to cover. Let sit a few minutes until soft, then drain and cut with scissors into 1- 2 inch pieces. 

Shred cabbage and carrot and place in a large bowl

Mix in, well drained noodles, onion, garlic, fish sauce  
Add ground pork to cabbage mixture and mix well. Place one corner of egg roll wrap towards you and place 1 heaping tablespoon of filling in the middle, fold the corner facing you, over the filling, fold the side corners in and roll tightly. Seal with beaten egg. To freeze, place in single layers between wax paper and freeze.

Cook in oil heated to 350 - 375 until browned, turning as needed. Drain on paper towels and eat !
Serve with a good fish sauce or a good sweet and sour sauce from an Asian food market, or the ethnic food section of your super market. 

Strawberry Rhubarb Sauce

Early summer means fresh rhubarb and fresh strawberries are plentiful. Here is a recipe to put the two together to enjoy now, or freeze for later in the year. Enjoy !

Ingredients:

1/4 cup sugar, depending on desired tartness

1/4 cup water
2-1/2 cups rhubarb stalks, cleaned, 1 inch dice
1 quart strawberries, cleaned, hulled and halved
1/2 tablespoon lemon juice
1 inch piece of fresh peeled ginger, chopped (optional)
1/4 tsp. salt (optional)

Directions:

In a heavy saucepan over medium heat combine sugar and water. Stir to dissolve sugar. Add rhubarb and allow to simmer for 15 minutes or until tender. Add strawberries and lemon juice and simmer for 10 minutes more. Allow mixture to cool for about 10 minutes.

If necessary, puree mixture in blender. Add water if mixture appears too thick. Drizzle over yogurt or ice cream or serve with crumpets and sweetened whipped cream.

PIZZA BURGERS

I grew up in the 60's and 70's and attended Bloomington, MN public schools.
You can ask anyone around this area and grew up in those days, about the school lunches and I think most would agree that, they served up some pretty good chow. Some of my favorites were the "Toasty Dogs", (hot dogs with cheese wrapped in a buttered piece of bread, then baked) the, "Flying Saucers" (pretty much, a lunch-meat and cheese sandwich on a round bun) served with, "Tater Tots" perhaps. The turkey and gravy with mashed potatoes, there was an American style "Chow-Mein" and "Creamed Tuna" over shoestring potato sticks.
The "Hot Buttered Buns" made from scratch and baked right there, were fantastic! Sure, there were a few things that everybody hated, like the "Lime Green Jello" concoction !
One of my all time favorites was the, "Pizza Burgers". So, I did some searching and with the help of the internet and some old newspaper clippings, I have a recipe that is pretty close to the same taste that I remember.  ENJOY !

Ingredients:

1 lb. lean ground beef
1/2 can grated Spam
1/4 cup minced onion
1/4 lb. shredded cheddar cheese
1/2 tsp. salt
1/2 tsp. ground pepper
2 Tbs dried parsley
1 Tbs ground sage
1 Tbs oregano
Sprinkle of garlic powder
2 Cups spaghetti sauce (most of a 24 oz. jar)
8 hamburger buns (split)

Directions:
In skillet, add salt, pepper and onion to ground beef and cook until browned. Drain any fat from pan. Turn heat to low and add garlic powder, sage, parsley, oregano. Add grated Spam and cheese. Cook until warmed through and combined. Add pasta sauce and simmer for 2 minutes. Adjust seasonings as desired.
Spread mixture on each bun half and place on cookie sheet.
Place in preheated oven (375 degrees) for, 10-15 minutes or until bun feels slightly crisp. Makes 16 pizza burgers.