Slow-Cooker Tangy Cocktail Meatballs

Everyone makes Cocktail Meatballs.  But, not everyone makes them with cranberry sauce like me.  The traditional way is with a jar of grape jelly instead.  And although I will eat them, I personally think that they are a little too sweet for my liking.  That's why I just love them so much with the cranberries.  They are still sweet but also a tiny bit tart.  You'd never think to use them for a meatball sub too, but they are great that way.  If we ever have any leftover after a party, the next day I throw them on a big soft bun with a couple slices of mozzarella cheese.  Ooh, that's so good.

2 lbs. of frozen Italian meatballs (I use my Homemade Meatballs-you can use store bought though)

1- 14oz. can of jellied cranberry sauce

1- 12oz. jar of chili sauce

-Place all ingredients into your slow-cooker and go Slow and Low for 6-8 hours.  Serve alone or on a hoagie bun with some mozzarella cheese.  Makes about 65 meatballs.  Enjoy!

Parsley New Potatoes

What a presentation these potatoes make on any table.  No matter what they're paired with, they are always the focal point of the plate.  Just look at how beautiful they come out with all the bright green parsley, the gorgeous red skins and the exposed creamy yellow potato.  That's the best part, the yellowing of the potato.  It literally shows you that they have soaked up all of the wonderful stock and flavor while they were cooking. 

8-12 new potatoes (baby red one's) (peel just the center of the skin off-keeping it on the ends still)

1 T. of real butter

1 medium yellow onion (diced)
2 garlic cloves (minced)
sea salt/ fresh cracked pepper

1- 14 1/2 oz. can of chicken stock

1 1/2- 2 cups of fresh flat-leaf Italian parsley (chopped)
1/4 cup of grated Parmesan cheese

garnish with more fresh flat-leaf Italian parsley (snipped)

-In a large saucepan over medium-high heat, melt the butter and add in the onion.  Add in a fare amount of salt/ pepper, then the garlic.  Saute' for about 3-5 minutes to soften onions.  Pour in the chicken stock, parsley and the Parmesan cheese; bring to a boil.  Place your potatoes in the pot (don't stack them-they need to evenly cook).  Cover pan with a lid and lower to medium heat.  Simmer for 25-30 minutes or until potatoes are soft.  Serves 4.  Enjoy!http://www.youtube.com/user/JustCookingAway?feature=mhum

Lemon-Basil Salmon

I grew up thinking that Orange Roughy was the only fish that you ate.  And that baking it with butter, although not bad, was the only way it could be prepared .  I thought fish was over rated and so extremely boring.  That is, until I was introduced to salmon.  I am absolutely positively in love with salmon.  I make it all the time.  And I never bake it or use butter on it.  I grill it, I broil it, I BBQ it, I do everything possible to it other than baking it with butter.

1 1/2 lbs. of fresh salmon (sliced into 4 equal pieces)
zest and juice from 1 lemon
4 T. of extra virgin olive oil
1 tsp. of dried crushed basil (fresh herbs will burn on the grill)
sea salt/ fresh cracked pepper
1 large garlic clove (minced)
garnish with flat-leaf Italian parsley (snipped)

-Preheat the grill to a medium-high heat.  Create a make-shift pan out of aluminum foil for your salmon (remember to fold the edges up so the juices don't run off).  Smear about a tsp. or so of e.v.o. all over the foil (or else it's gonna stick bad) and place your salmon cuts scale-side down (don't bother removing-it will separate from fish once grilled); set aside.  In a small bowl combine the lemon zest, lemon juice, e.v.o., basil, salt, pepper and garlic.  Brush onto salmon and place foil pan and salmon onto the top rack of the grill.  Cook for 8-10 minutes (salmon is done once it flakes apart).  Garnish with more parsley and lemon slices.  Serves 4.  Enjoy!http://www.youtube.com/user/JustCookingAway?feature=mhum

Tuna Salad

OK, I'll be the first to admit, tuna salad ain't rocket science.  But, I will say that I only like it like this.  So, with that being said, this tuna salad is just plain wonderful.  I love the great crunch from the celery and the red onion.  And of course I love the bits of dill pickles throughout.  The key is the fresh cracked pepper and sea salt.  The more the better.

1- 6oz. can of Light Tuna in water (drained)
1 rounded tsp. of real mayonaise
1/2 tsp. of fresh lemon juice
1 tsp. of dill relish
1/2 stalk of celery (diced)
1 slice of red onion (diced)
sea salt/ fresh cracked pepper

-Combine all of the ingredients above in a small mixing bowl.  Serve on wheat bread, croissant, pita, wrap or just with some crackers.  Makes 3 sandwiches.  Enjoy!

Bleu Bacon Burgers

Whenever we go out for a burger, which isn't all that often, I immediately scan the menu for any kind of a blue cheese burger.  This is my burger restaurant go-to selection.  And this recipe here is a combination of all of my favorite one's.  Each ingredient and topping marries in with the next creating a nice smooth flavor experience.  Each one compliments the next.  Starting with the sweet honey bun, then the spicy beef, the salty bacon, the bitter cheese, the crunchy onion, the sweet juicy tomato, the tangy pickles and the creamy sauce over it all. 

2 lbs. 80/20 ground beef
4 tsp. of McCormick's Grill Mates Montreal Steak Seasoning
1/2 lb. of pre-semi cooked bacon (done-but still a little bit limp-it will crisp up on the grill)
crumbled blue cheese
sliced tomatoes
sliced red onion
sliced dill pickles
blue cheese salad dressing
honey flavored hamburger buns
1 recipe of my Seasoned Oven Fries:   http://tonya-justcooking.blogspot.com/2011/05/seasoned-oven-fries.html

-Preheat grill to a medium-high heat.  Place ground beef and steak seasoning in a medium sized mixing bowl and knead well to thoroughly combine.  Separate into desired amount of patties.  Toss onto the top rack of the grill and cook for about 5 minutes on each side (depends on the thickness/ size of the burger).  Once the burger is almost done on the second side, place a few pieces of bacon across the top and a handful of the crumbled blue cheese right on top.  Grill for about 3-4 more minutes or until the cheese puffs up a bit and just barely turns light brown on the top.  Remove from grill onto a clean plate (never use the same one that you brought the raw patties out on!)  Assemble on a soft honey bun with a thick slice of tomato, some thin slices of onion, a couple pickles and a drizzle of blue cheese dressing.  Serve with my Seasoned Oven Fries.  Serves 4-6.  Enjoy!

Seasoned Oven Fries

Here we go, a healthy and simple alternative to french fries.  And not to mention that these are so much better!  I never want to have fries made or seasoned any other way now.  These fries are packed with flavor and spice, but are not too spicy or hot at all.  They have a super crispy crunchy exterior and because of being the Yukon Gold variety, they are soft, creamy and buttery on the inside.  What a compliment these amazing fries are to any burger.

4 Yukon Gold Potatoes (julienne sliced)
sea salt/ fresh cracked pepper
1 tsp. of garlic powder
1 tsp. of paprika
1/4 cup of grated parmesan cheese
2 T. of real unsalted butter (melted)

-Preheat oven to 375*.  Place your french cut potatoes into a medium mixing bowl.  Add in the salt, pepper, garlic powder, paprika and parmesan cheese;  toss well to thoroughly coat them.  Slowly drizzle in the melted butter and again toss well.  Cover a large cookie sheet with aluminum foil and then coat with cooking spray (or else they will stick).  Evenly arrange potatoes on pan with space between them (or else you will have soggy sides).  Bake for 40-45 minutes or until just starting to crisp and turn a dark golden color.  Serve with Ranch dressing or ketchup.  Serves 4.  Enjoy!

Strawberry Lemonade Icebox Pie

You never hear of Icebox Pies or Cakes anymore.  And for why I have no idea.  They are so easy to assemble, use few ingredients, have endless combinations and are simply delicious.  This particular one is a favorite of ours at the end of a long hot summer day.  It is so bright and refreshing while being cool and creamy.  And if anyone knows me, even just a little, they'll know that I am obsessed with the scent and flavor of lemons.  Heck, sometimes I'll slice some up for no other reason than to just rub them into my cutting board.  That way I can smell lemons all day long.  And my children, they will each split a lemon and suck on it like a popsicle.  I may have eaten a few too many while they were still in my tummy.

1 1/2 cups graham cracker crumbs

3 T. of sugar

1/3 cup of melted real unsalted butter

1 Large tub of Cool Whip

1 container of frozen lemonade concentrate (slightly melted)

zest from 1 lemon

juice from 1/2 of lemon

1-14oz. can of sweetened condensed milk

1 cup of fresh strawberries (rinsed/ diced)

-Preheat oven to 350*.  In a medium mixing bowl combine the first 3 ingredients in the order shown above.  Once graham cracker mixture is evenly moist, press it firmly into the bottom of a 9" glass pie pan.  You want to make sure to create a slight edge about a 1/2" around the edge of the crust.  Bake for 8 minutes; remove to cool.  Meanwhile for the filling, mix together the remaining ingredients in a large mixing bowl.  Once pie crust has completely cooled, spoon in filling (you may have some leftover-just freeze it in tupperware for a frozen scooped treat for another time).  Toss pie into the freezer (making sure to have it level) over night to properly set and freeze.  Serves 8.  Enjoy!