For in the kitchen,
Someone lit a matchstick.

Sunday, November 27, 2011

Homemade Apple Sauce

Best apple sauce you've ever had. :)

4-5 Golden Delicious Apples
1/2 C Water
Sugar
Cinnamon

Cut apples into chunks. Be sure to remove skin. Place in a pot to boil. 1/2cup water is an estimation. You just want enough in the pot so the apples don't burn. Also, you could add lemon juice so the apples don't brown. When you can stick a fork into them, they're done. :) Mash apples using a potato masher. Add sugar and cinnamon to your liking. I added two dashes of cinnamon and two tablespoons of sugar and it was plenty sweet. You may want less.

Tuesday, November 15, 2011

BBQ Turkey Meatballs

1 1/2 pound ground turkey (you can also use ground beef)
3/4 cups rolled oats
1 cup milk
3-4 T. onion, finely minced
1 1/2 tsp. salt
Black Pepper, to taste

BBQ Sauce
1 cup ketchup
1 T. sugar
3 T. apple cider vinegar
2 T. Worcestershire Sauce
4 T. onion, minced
1 dash Tabasco

Preheat oven to 375 degrees
Combine all meatball ingredients and place on a baking sheet.  Combine all sauce ingredients.  You can either make the sauce and pour over the meatballs and bake them together or bake the meatballs first and let them soak in the sauce.  I prefer the latter.  Bake for approx. 35-40 minutes or until the meatballs are brown and done.
Take out of oven and place meatballs in a crockpot to keep warm or a shallow dish.  Pour sauce over meatballs and let them marinate.  Serve warm.  Goes well with macaroni and cheese.

Adapted from Pioneer Woman

Thursday, November 10, 2011

Baked Macaroni and Cheese

There are many recipes for baked mac and cheese. I have made many variations with most of them turning out dry. This recipe seems to have the right amount of cheese and moisture.


Ingredients
1 (16 oz.) package elbow macaroni or shell pasta
8 tablespoons butter, divided
2 cups heavy cream or half and half, warm
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese,
1 cup shredded Monterrey Jack cheese,
8 ounces Velveeta, cubed
1 cup Panko breadcrumbs
Salt and pepper, to taste

Directions
Preheat oven to 350 degrees.  Cook pasta according to package directions for 8-10 minutes or until al dente; drain.  Meanwhile, melt 6 tablespoons of the butter.  Transfer pasta to a large bowl and toss with melted butter.  Stir in cream.  Add shredded cheese and Velveeta and mix well.  Season with salt and pepper to taste.  Pour pasta mixture into a greased, 9x13 baking dish (cheeses will not be melted yet).  Melt the remaining 2 tablespoons of butter and stir into the breadcrumbs.  Sprinkle the breadcrumbs over the macaroni.  Bake for 30-35 minutes or until cheese is hot and bubbly and topping is golden brown.
The Panko breadcrumbs can be found at Winco in the bulk foods.  I think they really make a better choice.  This recipe can be found at http://letsdishrecipes.blogspot.com/2010/05/easy-baked-mac-and-cheese.html