Friday, January 6, 2017

Crock Pot Buffalo Honey Meatballs

Adapted from Carlsbad Cravings. I printed this out and the website didn't print.If I was guessing, I would say it came from the Austin American Statesman. I love crock pot meals and this one is easy and only takes 2 hours in the crock pot. I cut everything in 1/2 for just two people.
2 pounds lean ground beef
2 eggs
22 saltine crackers, crushed
1/3 cup minced onion
1/2 cup milk
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon chili powder
1/2 teaspoon smoked paprika
1/2 teaspoon ground cumin
1/4 teaspoon black pepper
Honey Buffalo Sauce
1/4 cup Frank's Red Hot Original Sauce
1/4 cup honey
1/4 cup apricot preserves
1/4 cup brown sugar
2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
1 tablespoon melted butter
1. Preheat oven to 450 degrees. Line a rimmed baking sheet with foil or parchment paper. Set aside.             2. In a large bowl, add eggs and whisk. Add the remaining Meatball Ingredients and mix until well combined. Roll the mixture into the meatball size you prefer and place on the prepared baking sheet. Bake for 8 minutes until just browned.
3. While meat cooks, add the Honey Buffalo Sauce ingredients to a small bowl and whisk.
4. Line the bottom of your slow cooker with the cooked meatballs and drizzle with some of the Honey Buffalo Sauce. Then throw in the remaining meatballs and the remainder of the sauce. Printable VersionIf you half the recipe, all the meatballs will fit in a single layer.                       

Thursday, January 5, 2017

Grilled salmon with avocado salsa

I found this recipe on Pinterest. You can find the recipe Here  It is by far the best Salmon recipe I have ever found.  I forgot to take a picture with the avocado salsa, but don't leave it out.  It is really good.  Mango or pineapple salsa would also be good on this salmon. Jud said this was as good as steak. That is saying a lot. This guy loves his beef.

2 pounds salmon, cut into 4 pieces (I used about a pound for two people 
1 T. olive oil
1 teaspoon salt
1 teaspoon ground cumin
1 teaspoon paprika powder
1 teaspoon onion powder
1/2 teaspoon ancho chili powder
1 teaspoon black pepper
For the Avocado salsa:
1 avocado, sliced or diced
1/2 small red onion (I used 1 thin slice and diced it)
juiceof 2 limes (I did not have a lime so used one juicy lemon)
1-2 tablespoons finely chopped cilantro
salt to taste
1. Mix the salt, chili powder, cumin, paprika, onion powder and black pepper together, rub the salmon fillets with olive oil and this seasoning mix.
2. Refrigerate for at least 30 minutes.
3. Preheat the grill.
4. Combine the avocado, onion, cilantro, lime juice, and salt in a bowl and mix well. Chill until ready to use.
5. Grill the salmon. (about 5 minutes)
6. Top with avocado salsa and enjoy!