Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

Tangy Sweet-and-Sour Meatballs Dinner ala ~DKBB~

(original recipe by Ruth Andrewson in June/July 2019 issue of Simple & Delicious)

1 20oz can pineapple chunks, in own juice

Photo from Taste of Home

⅓ cup water

3 Tbsp. red wine vinegar

1 Tbsp. low-sodium soy sauce

½ cup packed brown sugar

3 Tbsp. cornstarch

Crushed red pepper or chili sauce, as desired

20-30 cooked Italian meatballs

1 lg. green pepper, cut into 1” pieces

½ onion, cut into small chunks

Carrots and/or celery, cut into small chunks, as desired

1 can sliced water chestnuts, drained

Hot, cooked rice

• Drain pineapple, reserving juice; set pineapple aside.
• Add water to juice (if needed, add water to measure 1 cup); pour into skillet; add ⅓ cup water, vinegar, soy sauce, brown sugar, and cornstarch; stir until smooth; cook over medium heat until thick, stirring constantly.
• Add the pineapple, meatballs, veggies, water chestnuts, and crushed red pepper or chili sauce (to taste); simmer, uncovered, until heated through (about 20 minutes).

Serve over rice.

Pizza Sloppy Joes ala ~DKBB~

Pizza Sloppy Joes ala ~DKBB~

(original recipe by Connie Pettit in June/July 2019 issue of Simple & Delicious)

Photo from Taste of Home

1 lb. lean ground beef

1 medium onion, chopped

¼ cup chopped green pepper

1 14oz. jar pizza sauce

3 oz. pepperoni (about 50 slices), chopped

½ tsp. dried basil

¼ tsp. dried basil

Vom Fass Pizza Margarita spices*

Hamburger buns or ciabatta buns

Shredded mozzarella cheese

• In a nonstick skillet, cook the beef, onion, and green pepper over medium heat until meat is no longer pink; drain if necessary.
• Stir in pizza sauce, pepperoni, and herbs; bring all to a boil; reduce heat, cover, and simmer for 10 minutes.
• Place open buns on baking sheet; spoon 2/3 cup (or more) mixture onto each bun, sprinkle with generous amount of cheese; broil until cheese is melted.

*No longer available, but if you have some around, use it!

Roasted Red Pepper Hummus ala ~DKBB~

Roasted Red Pepper Hummus ala ~DKBB~

(original recipe by Valerie Bertinelli on foodnetwork.com)

(photo from foodnetwork.com)

Two 15-oz. cans chickpeas, drained and rinsed

½ cup roasted red peppers (jarred in water or oil, either will work)

3 Tbsp. tahini 

1 lg (or 2 sm) clove(s) garlic, minced

4 Tbsp. lemon juice 

A decent squirt, or two, of Sriracha

1 tsp. Kosher salt 

¼ cup olive oil (more or less, as needed)

Pita chips, naan, celery, carrot sticks, radishes, for serving 

·       In a food processor, combine the chickpeas, roasted red peppers, tahini, garlic, lemon juice and 1 teaspoon salt; pulse a few times to chop up the chickpeas.

·       With the food processor running, pour in the olive oil and process until a smooth paste forms; start slow and add oil as needed; add Sriracha as desired.

·       Transfer to a serving bowl.