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October 30, 2007

Sweet-and-Sour Pork

Total Time: 20 min

1 lb boneless pork loin chops, cut into 1-inch cubes
1 egg, beaten
3/4 cup Bisquick mix
1/2 tsp salt
1/8 tsp pepper
1/2 cup vegetable oil
1 1/2 cups frozen bell pepper and onion stir-fry (from 1-lb bag)
1 can (8 oz) pineapple chunks, drained
1 jar (11 1/2 oz) sweet-and-sour sauce

In medium bowl, toss pork with egg. In 1-gallon resealable food-storage plastic bag, place Bisquick mix, salt and pepper; seal bag and shake to mix. Drain excess egg from pork. Place pork cubes in plastic bag; seal bag and shake to coat.

In 12-inch nonstick skillet, heat oil over medium heat. Place pork in single layer in skillet. Cook 6 to 8 minutes, turning occasionally, until brown and crispy on outside and no longer pink in center. Drain on paper towels. Cover to keep warm.

Reserve 1 tablespoon oil in skillet; discard any remaining oil. Add bell pepper mix and pineapple; cook over medium-high heat 2 to 3 minutes, stirring frequently, until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pork; heat to boiling.

Makes 4 servings. Per serving: Calories 670/ Total Fat 42g (Saturated Fat 8g, Trans Fat 1/2g); Cholesterol 125mg; Sodium 960mg; Total Carbohydrate 43g (Dietary Fiber 2g, Sugars 22g); Protein 29g

October 23, 2007

Roasted Tomato Quesadillas

Prep Time : 15 minutes
Total Time: 30 minutes

1 can (14.5 ounces) Hunt’s® Fire Roasted Diced Tomatoes, drained
2/3 cup frozen whole kernel corn, thawed
2/3 cup Ranch Style® Black Beans, rinsed and drained
1/3 cup chopped white onion
2 Tbsp finely chopped cilantro
1 tsp lime juice
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp ground cumin
1/4 tsp ground red pepper
6 flour tortillas (8 inch)
2 cups (8 ounces) shredded Chihuahua cheese
1 lime, cut into 6 wedges

Prepare filling by placing tomatoes in large bowl; mash into large pieces with fork or potato masher. Add corn, beans, onion, cilantro, lime juice, garlic powder, salt, cumin and red pepper; stir to combine. Set aside.

Sprinkle 1/3 cup cheese evenly over half of each tortilla. Top each with 1/4 cup tomato mixture. Cover filling with other half of tortilla; set aside.

Heat large nonstick skillet over medium heat. Cook quesadillas 2 to 3 minutes on each side or until cheese melts and tortilla is lightly browned.

Slice each tortilla into 3 wedges. Divide remaining tomato mixture evenly and serve with each quesadilla along with a lime wedge. A dollop of sour cream may be added, if desired.

Makes : 6 servings (1 quesadilla each)

October 22, 2007

Corn and Crab Quesadillas

Prep Time: 5 min
Start to Finish: 15 min

1 pkg (8 oz) cream cheese, softened
1 can (11 oz) whole kernel corn, drained
1/2 cup chopped fresh cilantro or parsley
1/3 cup sliced green onions (5 medium)
1 jar (2 oz) diced pimientos, drained
1/2 tsp pepper
1/4 tsp ground red pepper (cayenne)
1 lb chopped cooked crabmeat or imitation crabmeat (2 cups)
6 sun-dried tomato or spinach-cilantro flavored flour tortillas (8 to 10 inch)
1 Tbsp butter or margarine, melted
Sour cream and chopped fresh cilantro, if desired

In medium bowl, mix cream cheese, corn, cilantro, onions, pimientos, pepper and red pepper. Fold in crabmeat. Spread 2/3 cup of the crabmeat mixture over each tortilla; fold tortilla in half, pressing lightly. Brush both sides of each tortilla with butter.

In 12-inch skillet, cook 3 tortillas at a time over medium-high heat about 5 minutes, turning once, until light brown. Garnish with sour cream and cilantro.

Makes 6 servings. Per Serving: Calories 420 (Calories from Fat 180); Total Fat 20g (Saturated Fat 10g, Trans Fat 1g); Cholesterol 120mg; Sodium 660mg; Total Carbohydrate 36g (Dietary Fiber 3g, Sugars 3g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 20%; Calcium 20%; Iron 20%

October 18, 2007

Sour Cream Coffee Cake

1 cup (2 sticks) margarine, softened
2 cups sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups sifted flour
1 tsp baking powder
1/2 tsp salt
1 cup chopped pecans
1/4 cup packed brown sugar
1 tsp cinnamon

Preheat the gas oven to 350°. Cream the margarine and sugar in a mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the sour cream and vanilla extract. Sift the flour, baking powder and salt together. Add the sifted ingredients to the batter and mix well. Pour half of the batter into a greased and floured Bundt pan.

Combine the pecans, brown sugar and cinnamon and mix well. Sprinkle three-fourths of the pecan mixture over the batter; do not let the pecan mixture touch the side of the pan.Top with the remaining batter and sprinkle with the remaining pecan mixture Bake for 45-60 minutes. Cool in the pan on a wire rack for 10 minutes. Invert onto a serving plate.

Yield: 16 servings

October 17, 2007

Savory Steak Stroganoff

8 oz egg noodles (about 5 cups), uncooked
1 lb boneless beef top sirloin steak, divided
1/4 tsp salt
1/4 tsp ground black pepper
1 Tbsp vegetable oil
12 oz sliced fresh mushrooms
1 medium onion, cut into thin slices (about 1 cup)
1/4 cup distilled white vinegar
8 oz Hunt’s® Tomato Sauce
1/2 cup sour cream

Cook noodles in medium saucepan according to package directions. Meanwhile, sprinkle both sides of steak evenly with salt and pepper; cut into thin strips.

Heat oil in large skillet over medium-high heat 1 minute. Add half of the steak; cook until no longer pink, stirring constantly. Remove from skillet; place in medium bowl. Cover to keep warm. Repeat with remaining steak; set aside.

Add mushrooms, onions and vinegar to same skillet; mix well. Cook 5 minutes, or until liquid is almost evaporated, stirring occasionally. Return steak and any accumulated juices to skillet. Stir in tomato sauce. Bring to a boil. Reduce heat to low; simmer, uncovered, 5 minutes. Remove from heat.

Makes 4 1-cup servings

October 13, 2007

Salmon New Orleans

4 salmon fillets
salt
pepper
cajun seasoning
olive oil
4 oz lemon juice
2 oz white wine
4 oz heavy cream
1 lb butter
1/2 lb shrimp
rice

Heat the lemon juice and white wine in a saucepan over medium heat. Bring to a boil and reduce by one-third. Add cream and simmer until mixture thickens (3 to 4 minutes). Slowly add butter until completely incorporated, allowing to thicken while the salmon cooks.

Meanwhile heat some olive oil and a pat or two of butter in a pan on medium-high heat. Salt and pepper the salmon, then coat each side with as much cajun seasoning as you can handle. Pan fry the salmon until done.

Season the lemon butter mixture with salt and pepper and add the shrimp. Heat until the shrimp is done.

Serve salmon on top of rice, topped with the sauce.

October 8, 2007

Corn, Jicama & Pineapple Salsa

1 1/2 cups finely chopped jicama
1 cup finely chopped pineapple
1 cup corn
1/2 cup diced green or red bell pepper
1/4 fresh habanero chile, seeded and chopped (can use more for a hotter salsa)
2 Tbsp chopped cilantro
1 clove garlic, minced

In bowl, combine the jicama, pineapple, corn, bell pepper, habanero chile, cilantro and garlic. Process in blender or food processor in two batches, using a few stop-and-start motions, for a relish-like consistency. Cover and chill for at least an hour to allow flavors to blend.

Makes 7 1/2 cup servings.

October 7, 2007

Pumpkin Biscotti

2 1/2 cups flour
1 cup sugar
1 tsp baking powder
1 tsp cinnamon
1/2 tsp nutmeg
Pinch ginger
Pinch cloves
Pinch salt
2 eggs
1/2 cup pumpkin purée
1 tsp vanilla extract

Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients. The dough will be crumbly.

Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 12-15 inches by 4-5 inches. Bake for 22 minutes at 350 F.

Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch long pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space.

Makes approximately 15 cookies.