Polenta Rounds with Black Eyed Peas

Quick easy weeknight dish. If you can not find the tube of already made polenta, you can easily make it yourself. Bring 3 cups of water to a boil in a saucepan. Reduce heat to low. Add 1 tsp. Salt, 1 C. yellow cornmeal. Cook, stirring regularly, until mixture is thick about 40 minutes. Spoon mixture into a lightly greased pan. Cover and refrigerate overnight. Cut into thin slices.  

16 oz. Tube Polenta
15 oz. Black Eyed Peas
15 oz. Tomatoes, diced
4 Tbsp. Cilantro, fresh, chopped
½ C. Onion, minced
¼ C. Water
¼ tsp. Red Pepper Flakes
¼ tsp. Salt
Sour Cream
Vegetable Oil

Cut polenta into ¼ inch rounds. Heat a small amount of oil in large non-stick skillet. Cook polenta in batches until golden brown on both sides. Remove to a baking sheet. Keep warm in the oven while you make the sauce. In a skillet, saute onion until translucent. Add water, peas, tomatoes and spices. Cook over medium heat, stirring frequently until thickened. Season with salt and pepper. Spoon over rounds and top with sour cream.

Pork potstickers

Not the prettiest dumpling out there, but oh what a taste!  You can make the round pleated dumplings if you prefer, but I like the no fuss triangles.  The taste will be the same.  I like to use a non-stick skillet when making these.  You’ll still get a nice browned side, but won’t have to worry about tearing the bottoms off when removing from the pan. Serve with wonton dipping sauce, steamed rice and veggies.

1 Pd. Ground Pork
3 Garlic Cloves, minced
1 egg, beaten
½ Onion, minced
2 Tbsp. Soy Sauce
½ Tbsp. Sesame Oil
1 Tbsp. Ginger, minced
Wonton Wrappers
Vegetable Oil

Mix all ingredients in large bowl. Let sit for 20 minutes. Heat a small amount of oil in skillet over medium high heat. Place about 8 wrappers (or what will fit comfortably in the skillet) on work surface. Place the unused wrappers under a towel to keep from drying out. Place 1 Tbsp. of pork filling in center of each wonton wrapper. Lightly moisten two edges of each wrapper. Fold over to form a triangle, pressing down on edges to seal seams. Cook until browned on each side. Pour in ½ cup of water in skillet and cover with lid. Cook for about 5 minutes until filling is cooked through. Repeat with remaining wrappers. Serve with Wonton dipping sauce.

Marinated Tomatoes

There is nothing like the taste of tomatoes fresh from the garden.  The marinade for these tomatoes only accentuates their taste.  Very good as a side dish or serve with crusty bread and some good cheese for a meal.  Vary the spices for your own personal preference.  Leftover marinade is also excellent as a salad dressing.

¼ C. Fresh Parsley, chopped
1 Tbsp. Sugar
1 ½ tsp. Garlic Powder
1 ½ tsp. Seasoned Salt
1 ½ tsp. Ground Black Pepper
¾ C. Vegetable Oil
½ C. Red Wine Vinegar
¼ C. Onion, chopped
3 – 5 Tomatoes, sliced

Blend all ingredients, except tomatoes, in a large sealable container. Add tomatoes. Marinate in refrigerator overnight.     

Glazed Kielbasa

Nice appetizer to serve at gatherings or parties.  If you do not want to include the wine, just substitute additional apple juice. 



1 pd  Kielbasa, ½ “ diagonal sliced

1 C. White Wine

¼ C. light Brown Sugar

2 Tbsp. Dijon mustard

½ C. Apple Juice

Place kielbasa in large skillet.  Add wine and heat to medium heat.  Simmer until almost all of the wine has evaporated, stirring occasionally.  Add brown sugar, mustard and apple juice.  Simmer until syrupy.  Can transfer to a crock pot to keep warm until ready to serve. 

Swiss Cheese Fondue

This recipe was given to me by my sister, who spent several years living in Switzerland.  This was the recipe given to her by the locals.  The Gruyere is a must, but you can substitute the Jarlsberg for Emmenthaler.  The first time I tried this recipe it was a failure.  I overheated the cheese which turned it into a gooey mass.  Do not overcook or overheat the cheese; it will rebel against you.  Keeping a constant eye on the heat and stirring constantly will prevent this.  Once this dish is smooth and velvety, don’t hesitate to start dipping.  It won’t wait on you.  Truly a great dish for those who love cheese, bread and wine. 

 



Cut bread and place into bowl.  Let the bread openly sit and lose some of its moisture for 2 – 3 hours to dry out slightly.  Peel and cut a garlic clove and thoroughly rub the entire inside of the fondue pot.  Use more garlic if necessary.  Add the white wine to the pot and heat gently over medium heat.  Alternately add the cheese by small handfuls, stirring constantly after each addition to melt the cheese.  Once all of the cheese has been added and melted, dissolve the cornstarch in a small additional amount of white wine or brandy.  Add the cornstarch to the fondue stirring constantly to incorporate.  Serve with the cubed bread.

**If you do not have a fondue pot, you can use a thick walled small kettle.  Keep the kettle on the stove over low heat to keep the cheese in a smooth consistency.

Spicy Sweet Meatballs

These are great meatballs whether you make them as an appetizer, for a party or for dinner.  Vary the size of the meatball for each occasion.  We have made them smaller when we have had them for a party, and bigger when we made them for dinner.  Try them over rice with some steamed broccoli or asparagus on the side.  Also great on a hoagie with some sauted strips of onions and peppers covered in provolone cheese.

 

Meatballs

2 eggs, lightly beaten

½ C. Breadcrumbs

1 Lg. Onion, minced

¼ C. Milk

1 Lb. Pork Sausage

1 Lb. Ground Beef

Sauce

16 Oz. Apple Jelly

2/3 C. Spicy Brown Mustard

2/3 C. Apple Juice

1 Tbsp. Worcestershire Sauce

Hot Sauce                                                                                                                   

In a crockpot, combine all ingredients.  Heat on high until jelly melts and sauce is smooth.  Meanwhile, in bowl, combine eggs, bread crumbs, onion, milk, sausage and beef.  Season with salt and pepper.  Mix well until ingredients are combined.  Shape into meatballs.  Cook in a skillet until browned on all sides but not cooked through.  Add meatballs to sauce in crockpot.  Cook on high for 5 – 7 hours or until meatballs are cooked through depending on size of meatball. 

Spinach Rolls

Use your favorite spaghetti sauce with these rolls, whether it's homemade or store bought.  This makes alot of rolls, so it's perfect as an appetizer or as a buffet style entree.  We have made them for occasions like a Superbowl Party where everyone can help themselves.  Adjust all seasonings to taste.  Leftovers taste wonderful the next day, so plan to take some to work for lunch.

 

Cheese Filling:

16 oz container ricotta cheese

2 eggs

20-oz package frozen spinach, drained well

1/4 tsp pepper

1 tsp dried basil

1/4 cup Parmesan cheese

Other:

1 cups mozzarella cheese

1/4 cup Parmesan cheese

2 C. Spaghetti sauce
cooked lasagna noodles

Add ricotta cheese, cooked drained spinach, eggs, basil, pepper, and Parmesan in bowl and mix well.

Add 1/4 to 1/2 cup of sauce in bottom of 13 X 9 baking dish.
On workspace, lay one noodle flat. Spread noodle with a couple of tablespoons of the cheese mixture, spreading to 1/2 inch of far edge.  Roll up and place in baking dish seam side down.  Repeat.  Top with remaining spaghetti sauce.  Sprinkle on the mozzarella cheese.

Bake at 350 degrees covered with foil for 30 minutes.

Uncover and bake an additional 15 minutes or until cheese is lightly brown.

Italian Meatballs

These meatballs have multiple uses.  They can be paired up with pasta and sauce, used in a hoagies for sandwiches, or by themselves as an appetizer for a party.  Make a lot because you will want these leftover for the next day.

 

1 Pd. Ground Beef

3 Garlic cloves, minced

½ C. Parsley, fresh, minced

½ C. Parmesan, grated

1 medium Onion, minced

½ C. Breadcrumbs

1 Egg, lightly beaten

6 Oz. Tomato Paste

¼ C. Dry Red Wine

Spaghetti Sauce (your favorite, homemade or store bought)

Mix all ingredients except spaghetti sauce.  Shape into balls.  (I use an 1/8 C. measuring cup to make uniforms balls.)  In a non-stick skillet, lightly brown on all sides.  Pour into the skillet your favorite spaghetti sauce to cover.  Bring to a low simmer with a lid on.  Simmer until meatballs are cooked through.  Serve with pasta, on hoagies or as an appetizer.