Search This Site:

Sunday, June 16, 2019

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!

Friday, June 7, 2019

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.