Cocktail Meatballs

Cocktail Meatballs

1/2 bag Costco Italian frozen meatballs

Sauce
1 (8 oz) can jellied cranberry sauce
3/4 cup chili sauce
1 tbs brown sugar
1 1/2 tsp lemon juice

Easy Guacamole

Ingredients

• 3 Haas avocados, halved, seeded and peeled
• 1 lime, juiced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground cumin
• 1/2 teaspoon cayenne
• 1/2 medium onion, diced
• 1/2 jalapeno pepper, seeded and minced
• 2 Roma tomatoes, seeded and diced
• 1 tablespoon chopped cilantro
• 1 clove garlic, minced

Directions
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.

Source
http://www.foodnetwork.com/recipes/alton-brown/guacamole-recipe-1940609

Taco Soup

Ingredients:

• 1 pound hamburger or turkey burger
• 1-2 Tablespoons taco seasoning (more or less to taste)
• 1 pkg ranch dressing
• 1 medium sweet onion, chopped finely
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 15 oz can black beans, drained
• 1 15 oz can kidney beans, drained
• 1 15 oz can pinto or white beans, drained and rinsed (optional)
• 1 15 oz can corn
• 1 15 oz can tomato sauce
• 1 10 oz can Rotel tomatoes
• 1 15 oz can diced tomatoes
• 1/4 cup salsa (fresh is best)
• 1 bag corn chips or nacho Doritos

Directions:

1. Brown hamburger in a large pan over medium heat. Add in the onions, bell peppers and saute for a few minutes.
2. Add in the remaining ingredients and stir until combined. Let simmer for about 20 minutes, stirring occasionally. You can add a little water if it starts getting too thick. If you have more time let it simmer longer. You could also put this soup in a crock pot and let cook on low for several hours.
3. Top with sour cream and cheese. Serve with tortilla chips. Enjoy!

Greek Lemon Pilaf

Ingredients

• 2 tablespoons butter or 2 tablespoons margarine
• 1/2 cup chopped onion
• 1 cup long grain rice
• 2 tablespoons orzo pasta
• 2 cups chicken broth
• 1/4 cup lemon juice
• 2 tablespoons chopped parsley

Directions
In a heavy saucepan, saute onion in butter until tender.
Add rice and orzo and cook, stirring, for 2 minutes.
Add chicken broth and lemon juice and bring to a boil.
Reduce heat, cover, and simmer for 20 minutes or until rice is tender and liquid has been absorbed.
Fluff pilaf up with fork and stir in chopped parsley.

Marinated Greek Chicken

Chicken

Ingredients

• 1 (8 ounce) container Greek-style full fat plain yogurt
• 1/3 cup crumbled feta cheese with basil and sun-dried tomatoes
• 1/2 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 2 teaspoons dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon crushed dried rosemary
• 1 pound skinless, boneless chicken thighs - cut into 1 inch pieces

Grilled veggies

• 1 large red onion, cut into wedges
• 1 large green bell pepper, cut into 1 1/2 inch pieces

Directions
In a large shallow baking dish, mix the yogurt, feta cheese, lemon zest, lemon juice, oregano, salt, pepper, and rosemary. Place the chicken in the dish, and turn to coat. Cover, and marinate 3 hours or longer in the refrigerator. Preheat an outdoor grill for high heat. Brush on remaining yogurt mixture as chicken cooks. Grill until the chicken is no longer pink and juices run clear.

Tzatiki Sauce

Ingredients

• 1 medium cucumber, peeled, halved lengthwise, and seeded
• 1 cup plain whole-milk yogurt, Greek or Greek-style (see note)
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons finely chopped fresh mint leaves and/or dill leaves
• 1 small garlic clove, minced or pressed through a garlic press (about 1/2 teaspoon)
• Salt and pepper to taste

Directions
Using Greek yogurt here is key; don’t substitute regular plain yogurt or the sauce will be very watery. FAGE Total Classic Greek yogurt is the most widely available brand in this country. You can also make your own Greek-style thickened yogurt (see procedure below) to use in place of the Greek yogurt. Shred the cucumber on the large holes of a box grater. Wring out shreaded cucumber in dish towel. Whisk the yogurt, oil, mint (or dill), and garlic together in a medium bowl. Stir in the cucumbers and season with salt and pepper to taste. Cover and refrigerate until chilled, about 1 hour. (The sauce can be refrigerated for up to 2 days.)

Sunburst Deviled Eggs

1 tsp. vegetable oi
1/4 medium onion, chopped
1 7oz can diced green chiles (or fresh roasted)
12 hard-boiled eggs
1 stalk celery, finely chopped
1 ½ tbsp mayonnaise
½ tsp mustard
½ tsp salt
1/4 tsp pepper
1/4 tsp red chile powder

Directions:

1. Heat oil over low heat. Saute onion.
2. Add green chile. Cook 10 min over medium heat. Remove from heat.
3. Split eggs in half. Remove eggs from shells. Place whites on a serving plate. Scoop out yolks in to a bowl.
4. Mash yolks with a fork
5. Stir in cooked onion/green chile mixture, celery, mayonnaise, mustard, salt & pepper. Mix well.
6. Scoop spoonfuls of mixture into each halved egg white.
7. Sprinkle red chile powder over each egg half to add color.

Slow Cooker Baby Back Ribs

Prep: 10 m
Cook: 4 h 10 m
Ready In: 4 h 20 m

Ingredients:
3 lbs baby back ribs, trimmed
salt and ground black pepper, to taste
½ cup water
 ½ onion, sliced
1 clove garlic, minced
1 (18 ounce) bottle barbecue sauce

Directions:
Season ribs with salt and pepper.
Pour water into slow cooker. Layer the ribs into the slow cooker. Top the ribs with onion and garlic.
Cook on High for 4 hours (or Low for 8 hours).
Preheat oven to 375 degrees F (190 degrees C).
Transfer ribs to a baking sheet. Discard onion and garlic. Coat ribs with barbecue sauce.
Bake in preheated oven until the sauce caramelizes and sticks to the meat, 10 to 15 minutes.