Sweet and Sour Meatballs

As a kid I hated sweet and sour but as an adult I really enjoy it.  It helps that whenever I make sweet and sour anything it makes my husband extra happy.  I was drawn to this recipe because of the simple ingredients and I was very happy with the results.  I am all about easy and quick meals right now and this one is just that- easy and quick.  Add some veggies from your garden and your set for a great dinner.

1 lb. hamburger
1/4 C. Fine Bread Crumbs
1 Egg
1/2 of an Onion, diced small or 1 T. Onion Powder

Mix all ingredients together very well and shape into small meat balls, about 1 1/2 inches in diameter.  I was able to make 35.  Place on a baking sheet and bake at 400 degrees for 15-20 minutes.   

Sweet and Sour Sauce:
1 C. Brown Sugar, packed
1 1/2 C. Water
1 1/2 T. Corn Starch
1/4 C. Vinegar
3 T. Soy Sauce
2 T. Kechup

Combine all ingredients in a skillet and bring to a boil.  Add meatballs and simmer uncovered 15 minutes until sauce is thick.  If sauce becomes too thick just add a little bit of water.  Serve over rice.  

Minestrone

Having fresh peas and beans in my kitchen from the garden made me think of Minestrone. I was feeling adventurous so I just came up with this recipe on my own. The only thing I did with a recipe was look one up to see what spices to put in. It has such fresh taste.

1/4 large onion chopped

2 t. oil

3 carrots peeled and chopped

1 clove garlic minced

3/4 quart bottled tomatoes

2 t. beef base

3/4 cup water

1 small bowl green beans

1 small bowl peas

1 can corn

1/2 T. basil

1/2 T. dried rosemary

4 baked potatoes peeled and chopped

Salt to taste

Add onion, carrot into warm oil and saute for about 6 min. Turn to low heat and add garlic. Add tomatoes, and every other ingredient, besides the potatoes. Simmer for 10 min or until cooked through. Turn to low and add potatoes.

Chunky Monkey Pancakes

I found this totally awesome recipe on allrecipes.com the other day.   I must tell you that these are fantastic!  They are a nice, fun change to traditional pancakes.  And who doesn't like chocolate for breakfast?

1 C. Flour
2 tsp. Baking Powder
1 tsp. Baking Soda
1/4 tsp. Salt
3/4 C. Milk
3 T. Oil
2 Eggs
1 T. Sugar
1 tsp. Vanilla
1 Banana, diced
1/2 C. Chocolate Chips
1/4 C. Chopped Nuts (I used pecans)

Mix all ingredients together except chocolate chips and nuts.  Mix thoroughly then fold in chocolate chips and nuts.  Spoon onto hot griddle and cook until brown on both sides.  Serve with maple syrup.  Makes 9 pancakes.

Stuffed Quesadillas

I know it has been a long time since anyone has heard from me on this blog.  Where have I been?  Well, I didn't take any exotic vacations but I did have a sweet little baby boy in June!  He is so, so cute and I have been way more interested in cuddling him than in any recipe, no matter how alluring the ingredients might be!

But recently my cookbooks and appliances have been calling my name and I finally feel the urge to cook again.  Here is a new recipe that I tried a couple of days ago.  I love meatless dinners in the summer!  This recipe is completely delicious while also lowfat, quick, very filling and convenient since you probably have everything in your pantry to make this meal right now!  I loved the slightly sweet flavor of the filling with brown sugar in it.  And, by the way, if you end up liking these, give my chicken taco recipe a try.  It's pretty similar to this recipe and my family loves them.

2 T. Olive Oil
1 Onion, chopped
1 Can Black Beans, rinsed and drained
1 Can Corn, drained
1 1/2 T. Brown Sugar
1/4 C. Salsa
1/4 tsp. Red Pepper Flakes
Cheese
8 Tortillas

Preheat oven to 350 degrees.  Heat oil in a skillet and add onion.  Cook until translucent.  Add beans, corn, sugar, salsa, and red pepper flakes.  Cook in skillet until any excess water has cooked out and mixture is pretty thick.  Sprinkle a small amount of cheese over one half of each tortilla then divide mixture evenly among tortillas and spread over the cheese.  Sprinkle a little bit more cheese over bean/corn mixture and fold tortillas over.  Place quesadillas on a large baking sheet and bake for 10-15 minutes until tortillas are crispy and lightly browned.  You can also place them under the broiler for a few minutes on each side.