Sweet and Tangy Meatballs

These meatballs are a bit labor intensive, but totally worth it.  I like to use half the meatballs for this recipe and I flash freeze the other half to use on spaghetti, or just about any meatball recipe! They are incredibly versatile and super duper delicious!!

 5 lbs ground beef (93% lean)
5 eggs
1 1/4 c milk
2 1/2 c breadcrumbs
2 1/2 tsp salt
5 tsp oregano
5 tbsp. fresh parsley
2 1/2 tsp minced garlic
2 1/2 tsp pepper
1 1/4 c parmesan cheese pulsed in food processor to be minced

Sauce
2 cans whole berry cranberry sauce
2 bottles Heinz Chili Sauce

In a large bowl, mix by hand the meatball ingredients until well incorporated.  Using a 2tbsp scoop, portion the meat and roll into balls.  In a large skillet over medium-high heat, brown the meatballs on all sides.  This is the labor intensive part, but I feel that by getting a good sear on the all sides will lock in the moisture...which is essential to this dish!!

Mix together the cranberry sauce and the chili sauce, pour half into the bottom of a 6qt crockpot.  Place the browned meatballs into the crockpot and pour the rest of the sauce over the top of the meatballs.  Cook on low for 4-6 hours.  Mix all together before serving. 

For a quicker way to make this dish...use Costco Italian Meatballs...they are the only meatball I have used that even holds a candle to my meatball recipe!!  However, if you don't have a Costco close...stick to the above recipe!!

Crescent Roll Veggie Cups

These veggie cups are perfect for a party...can be served at room temperature, individually portioned, just grab-and-go!  Despite their looks, they are very easy to whip up...and the recipe will make 3 dozen!  Wham-bam, thank you mam!!

2 cans Pilsbury crescent rolls (the seamless ones are the easiest to work with, but harder to find)
1 tub whipped cream cheese
2 tsp fresh dill (or 2 tsp dry dill)
1/2 packet Hidden Valley Ranch mix
Chopped veggies (like small...the smaller the veggie is cut the better it stays on)  I like to use broccoli, cauliflower, red and yellow peppers, carrots, cucumber, sprouts, avocado
1/4 c freshly grated parmesan cheese

Roll out the crescent dough onto a flat surface.  Use a circle cookie cutter that is slightly larger than the bottom of the muffin tin circle; I used my Costco sized Johnny's seasoning lid.  Cut circles out of the dough and place in the bottom of a muffin tin rounds.  Bake at 350 degrees for 8-10 minutes or until golden brown.  Let cool completely.

While the crescent dough is baking, mix together the cream cheese, ranch mix, and dill.  Place in a piping bag for easier spreading.  Pipe the cream cheese mixture onto the veggie cup base...not too much, but enough to get out to the edges...this is what helps all that veggie goodness stay secure!

Sprinkle the veggies over the top of the cream cheese mixture and top with your cream cheese.  Serve asap...but can be refrigerated overnight and served the next day.  Make sure to bring to room temp before serving!

Steak Fajita Kebabs with Cilantro Pesto

This is one of those meals that is a new favorite in our house...like both TJ and I absolutely loved it...that's a rarity!!!  While overall this meal looks a bit labor intensive the whole thing actually only takes about 30 minutes to whip up.  So many flavors and the meal becomes incredibly cohesive!!  The absolute perfect summer evening supper!!

1 cup fresh cilantro leave, chopped
1 clove garlic
1/4 cup grated parmesan cheese
salt and pepper to taste
3 tbsp. olive oil

1 1/4 lbs steak (I use chuck or top sirloin...nothing fancy)
32 cherry tomatoes
1 red onion cut into large pieces
3 peppers, cut into large pieces

Toppings and Sides
This meal pairs perfectly atop of some cilantro lime rice,  with a sprinkle of pico de gallo, and queso fresco cheese.  You certainly can eat the kebabs as is...but with the above items it becomes magical!!!

In the food processor, pulse cilantro, garlic, olive oil, salt, pepper, and parmesan cheese until smooth.    Put the pesto into a large ziplock bag along with the steak cubes.  Seal and refrigerate for at least an hour to marinate.

While marinating, soak the wooden skewers in water for at least 30 minutes.  Assemble the skewers by skewering on the onions, peppers, steak, and tomatoes.  Add the skewers to the grill and cook for 10 minutes or so, or until your steak is cooked to your preferred level of doneness.  We usually grill for 7-10 minutes and they are a perfect medium rare.  Enjoy!!