Monthly Archives: December 2010

We ate on plates!!

I am not sure how many of you have noticed, but Wes & I eat a lot of things in bowls – pasta, curry, chili, gumbo, etc.  For breakfast on the weekends, I often make hash with diced potatoes, some sort of meat like sausage or bacon, chopped veggies, and eggs which we, of course, eat in a bowl.  We like bowls!  Is that a crime?! 🙂

The other day, I knew I had a nice London Broil in the freezer, so I took it out and marinated it for a little over a day in *red wine, lemon juice, lemon zest, fresh garlic, s&p*

London Broil is so easy to cook and is also easy to over cook.  I broiled it for 6 minutes on one side, flipped it over and broiled it 8 minutes on the other side – done!


Also made steamed broccoli and parsley potatoes!  Haven’t had parsley potatoes in YEARS!  Super easy and also delicious – boil about 4-5 medium idaho potatoes you have cut in cubes and toss them with butter, olive oil, s&p, and fresh chopped parsley!

Plates are fancy…that is for sure!


Crock Pot Magic Meatballs

We had our holiday party for work today and all the properties got together.  Each person was to bring a dish and I decided to make something pretty easy and yummy – BBQ Meatballs in the Crock Pot!

I start with Bone Suckin Sauce – now, this sauce is pretty much only sold in NC, but I have found it in GA at the Fresh Market in Dunwoody.  It is more vinegar vs. tomato and has a little tang to it.  Yum-tastic.

So, last night got things all ready and (of course) cooked the meatballs all night.  I think this could be my new ‘go to’ potluck food as I don’t have to really bake it and heat up the house and THEN the crock pot travels, which is just MAGIC!  Heating the house up this time of year isn’t a big deal but the summer is a different story.

I mixed 2 lbs ground beef (85/15, but I would recommend a little leaner for next time), 1 lb ground turkey, 1 egg, 1 cup oatmeal, 3 cloves crushed garlic, 1/2 cup tomato sauce/crushed tomatoes, s&p, crushed red pepper (which I used) or a few dashes of hot sauce (your pick), 1/4 cup bbq sauce – mix all that together.

In the meantime, put the rest of the jar of sauce in the crock pot with 1 cup tomato sauce, about a 1/4 cup red wine, about a 1/4 cup white vinegar or cider vinegar (I used white, didn’t have the cider around) – then rolled the meatballs into about 1 inch balls and dropped them in the sauce.  Turned the crock pot on high and let her go for 6-8 hours.

Didn’t take a photo of this, but I will do so the next time I make them.  Seriously, they are meatballs…I think you all know what they look like! 😉


Chili that Jenny wanted, Wine that I wanted

Two nights ago, left work around 5pm b/c I went in around 8am.  Note to self…leaving at 5pm in Atlanta isn’t going to get you home faster.  I left and realized I left my glasses at work..Wes said go back, I said no thanks.  I then called Jenny and (as it was dusk) she could relate to the whole ‘not being able to see so well’, as she has been in glasses denial until about last week.  Jenny was freezing her ass off getting her tree and some garland – that is 2 stops in the cold in NC for Jenny who hates the cold people, take note!

Talked about what I had made the night before – overnight of course – White Chicken Chili.  Jenny, at this point, lamented that she could be enjoying the chili if I was there but that I could also be enjoying the wine she was drinking in Charlotte while I was STILL in Atlanta traffic.  Jenny was planning on enjoying some ravioli from Trader Joe’s – ain’t nothing wrong with that!

I haven’t made this chili in quite some time, so I kind of ‘winged’ the recipe:

Saute 1/2 a white onion, chopped with about 3-4 garlic cloves and some chopped jalapenos or green chilis – throw those babies in depending on how spicy you like things

Then add:

4 cups chicken stock (homemade…but of course) 🙂

4 chicken thighs (you can also use chicken breasts, but I didn’t have any of those around)

2 cans white corn, drained

2 cans white beans – I used white pinto (I know…who knew?) and white northern beans

About a half a bag of frozen spinach from the freezer – just found that and threw it in for color

Ground Cumin, Ground Coriander, Some ground Red Pepper, White Pepper, Salt

I pulled the chicken out after about 2-3 hours and removed it from the bone and put it back in.  Now, you could also do this with ground turkey-about a pound

I let it cook overnight…

Turned it off in the AM and put it in the fridge and then skimmed the fat off when I got home and reheated in the microwave in bowls

Served it with tortilla strips (you can crush up tortilla chips), shredded Monterrey Jack cheese, and a dollop of sour cream – Wes added a little Sriacha – loving the Rooster Sauce!

Had it again for dinner tonight – YUM!