We are sitting around watching football today. It is very cold outside (9 degrees, 40mph wind gusts anyone?). So, nice to sit inside on a sunny day and eat some yummy food. Hubby is crazy and has decided to make ribs outside on the charcoal grill. I, on the other hand, am making stuff in the oven. Which seems much more sensible on such a blustery day.
Our hanging around the house, watching football, snacking all day, New Years Day meal:
1. Aunt Michele’s meatballs
2. Spinach-Artichoke Dip with crackers
3. Cheese/crackers – Brie, Manchego and maybe some cheddar
4. Ribs – 4 ways
5. Maine shrimp, steamed in Old Bay, served cold with cocktail sauce
I think I might make some brownies for later. We need something sweet, although I do have to admit to eating my fare share of yummy chocolate in the last two weeks. So, *need* is probably relative.
Aunt Michele’s Meatballs
2 cans of Campbell’s condensed tomato soup
2 cans of jellied cranberry sauce
Frozen cocktail meatballs
Mix all together in the crock pot, and heat on high for 2 hours, or until heated through. Turn down to low and simmer all day while you snack.
I know it sounds kind of gross, but they are awesome and amazing. We like to serve these for all-day snacking, keeping warm in the crock pot, but they also make a good dinner, served over egg noodles.
2 8.5oz cans of quartered artichoke hearts, chopped in small chunks
1 box of chopped frozen spinach, thawed and drained
2 cups of mayonnaise
2 cups of shredded Parmesan cheese
2 Tbsp. minced onion
1 Tbsp. hot sauce
Mix all together and cook in a 350 degree oven, uncovered, for about 20-30 minutes, until heated through and starting to brown on top. Serve with crackers, pita chips, baguette, etc.
Hubby took 2 racks of baby back ribs, and decided to have a little experiment. He cut them in half, and is making them four different ways, so we can have a little New Year’s rib taste test.
1. Our original dry rub
2. Dry rub mixed with some cider vinegar, water, some sugar
3. Hoison sauce with some Chinese 5-Spice Powder rubbed into the ribs
4. A traditional wet rub with Sweet Baby Ray’s barbeque sauce
Yum, yum! I can’t wait to taste test. Hubby has them smoking outside on the charcoal grill. Will update with taste test results later.
Hubby just boiled these up yesterday, in the shell, with some water and Old Bay. Our oldest loves shrimp, and Maine shrimp are so sweet and delicious. Seasons starts in early December, and goes through winter, so you get them while you can! I make my own cocktail sauce by just mixing ketchup with fresh horseradish. That way, we can make some milder sauce for K, and some spicy sauce for us. I’m sure there are fancier cocktail sauce recipes out there, but it works for us.
These are my favorite brownies. Dense and chewy. Recipe courtesy of my best friend, Meredith, many many years ago. Not sure where it came from originally. I’ll have to ask her.
2 ounces unsweetened baker’s chocolate
½ cup (1 stick) of unsalted butter
1 cup white sugar
1-1/3 tsp. vanilla
3/4 cup all-purpose flour
1/2 tsp. baking powder
3/4 tsp. salt
2 Tbsp. light corn syrup
1/2 cup chopped walnuts (optional)
Preheat oven to 350 degrees. In a small bowl, microwave chocolate and butter. Cut up chocolate and butter into coarse chunks for best results. Microwave for about one minute, stir, and continue to microwave until chocolate is melted. Be very careful because the chocolate can easily burn if left too long in the microwave.
Beat together eggs, sugar and vanilla until lightened in color (on high for a few minutes). Stir in melted chocolate mixture. Make sure chocolate is fully melted. Stir in flour, baking powder and salt until well blended. Stir in corn syrup and walnuts by hand.
Pour brownie mix into an 8×8 metal pan that has been sprayed with non-stick cooking spray. (They cook better in a metal pan than a glass pan.) Bake for approximately 25-30 minutes (until toothpick inserted in center comes out clean). Cool in pan before cutting and serving. (25 minutes for gooey in the center brownies.)
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