Daily Recipe: May 27th: APPERTIZER GRAPE JELLY MEATBALLS

Grape Jelly Meatballs
Grape jelly meatballs are a popular appetizer for holiday parties and get-togethers.
Meatballs

1 pound ground beef
1/2 cup fine dry breadcrumbs
1/3 cup onion -- minced
1/4 cup milk
1 egg -- beaten
1 tablespoon fresh parsley -- minced
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons Worcestershire sauce
1/4 cup Crisco vegetable shortening -- to brown meatballs




Sauce

1 12oz bottle chili sauce
1 10oz jar grape jelly
Meatball Directions
Combine the first 9 ingredients, mixing well. Shape into 1" meatballs. Cook in an electric skillet in hot shortening over medium heat for 10-15 minutes or until browned. Cool meatballs by draining on paper towels. Discard grease.
Simmer Sauce Directions

Combine chili sauce and grape jelly in a medium saucepan (or same electric skillet); stir well until jelly is melted. Add meatballs and simmer UNCOVERED on low for 30 minutes (to thicken the sauce), stirring occasionally. Serve hot meatballs with toothpicks out of the skillet or a crockpot or chafing dish set on low to keep warm. Makes about 5 dozen 1" meatballs.
Makes about 4 to 5 dozen meatballs, depending on size.

DAILY RECIPE: MAY 23RD CUBAN LIMEADE

Cuban Limeade
Mint and lime combine to make the perfect drink for summer.


Ingredients
1/2 Cup Fresh Mint Leaves, plus sprigs for garnish
2 limes, cut into wedges, plus more for garnish
2 Cups Crushed ice, plus more for serving
1 Cup Lime-Mint Syrup, recipe follows
1 Liter White Rum
1/2 Cup Fresh Lime Juice
1 can Club Soda
Preparation
1Muddle the mint leaves and lime wedges with 2 cups crushed ice in the bottom of a large pitcher.

2Add Lime-Mint Syrup, rum, lime juice, and more ice. Top off with club soda, to taste.

3Pour into glasses over ice and serve. Garnish each glass with a lime wedge and mint sprigs, if desired.

4Lime-Mint Syrup: 2 cups sugar, 2 cups water, 2 limes zested, 1/2 cup fresh mint leaves. Bring the sugar and water to a boil in a medium saucepan and cook until the sugar is completely dissolved, about 1 minute.

5Remove from the heat, stir in the lime zest and mint, and let sit at room temperature for 30 minutes to infuse the syrup with the flavor of lime and mint. Strain out the mint and zest and refrigerate the syrup, covered, until cold.

DAILY RECIPE: MAY 17TH:BONELESS PORK OSSO BUCCO

Boneless Pork Osso Bucco

2 boneless pork chops (about 1/2 inch thick)
2 Tbsp. Bertolli® Classico™ Olive Oil, divided
1 small onion, finely chopped
1 small carrot, finely chopped
1 rib celery, finely chopped
1/2 cup dry white wine
1 clove garlic, chopped
1 package Bertolli® Premium Champignon & Portobello Mushroom Pasta Sauce
1/2 tsp. grated lemon peel
1/2 tsp. finely chopped fresh parsley
Season chops, if desired, with salt and black pepper. Heat 1 tablespoon Olive Oil in 12-inch nonstick skillet over medium-high heat and brown chops. Remove chops and set aside.

Heat remaining 1 tablespoon Olive Oil in same skillet over medium-high heat and cook onion, carrot and celery, stirring frequently, 20 minutes or until onion is caramelized. Stir in garlic and wine; bring to a boil and boil 1 minute. Stir in Sauce and bring just to a boil. Reduce heat to low and return chops to skillet. Simmer covered 5 minutes or until chops are done. Stir in lemon and parsley.

TIP: Serve with polenta or mashed potatoes and crusty bread to dip into the sauce.

Please Read

I do not have aa recipe for today, Yesterday My daughter was rushed to the hospital she had another seisure, she has a Brain tumor, so please bare with me, until we know shes ok thanks

MAY 12 DAILY RECIPE:HONEY-CHIPOTLE GLAZED CHICKEN SKEWERS

Honey-Chipotle Glazed Chicken Skewers

1/2 C. honey
1/2 C. soy sauce
1 t. black pepper
1/4 C. chipotle chilies, canned in adobo sauce
1/4 C. lime juice
1/2 C. olive oil
2 lbs. chicken tenders or sliced chicken breasts
12 10-inch wooden skewers, soaked in water
salt to taste

Combine honey, soy sauce, black pepper, chipotle chilies and lime juice in blender; process until emulsified. Add salt to taste.

Place chicken and one-half of the marinade in a resealable bag; marinate 4 hours or overnight. Remove chicken from marinade and thread onto soaked skewers. Discard used marinade. Cook chicken skewers on a hot grill; baste once after turning. Serve with any unused marinade and your favorite side dish.

Makes 6 servings.

May 11th Daily Recipe:CAPE COD PASTA WITH SCALLOPS

Cape Cod Pasta with Scallops


Ingredients:
5 ounces sea scallops
1/8 teaspoon Cajun seasoning
1 tablespoon butter
1/4 cup red bell pepper, cut in 1/4 inch pieces
1/4 cup zucchini, cut in 1/4 inch pieces
1/4 cup mushrooms, cut in 1/4 inch pieces
1/8 cup plum tomatoes, peeled, seeded, diced
1 tablespoon scallions, chopped
1 clove garlic, chopped
1/8 teaspoon white pepper
Pinch salt
1 teaspoon Worcestershire sauce
2 tablespoons Parmesan cheese
6 ounces spinach linguine, cooked, cooled

In a heavy skillet, melt butter. Wash scallops and pat dry on paper towels. Sprinkle with Cajun seasoning and quickly sauté in butter until firm to touch (about 4 minutes). Add vegetables and sauté another 5 minutes. Season with salt, white pepper, Worcestershire sauce, and Parmesan cheese and toss lightly.

Stir in cooked spinach linguine and heat only long enough to warm entire mixture. Serve on a warmed dinner plate with additional Parmesan cheese, if desired.

May 10th Daily Recipe. Italian Sauce

Authentic Italian Spaghetti Sauce
I got this recipe from a Neighbor when I was first married, I do change it where it says dry, when I have it I use fresh herbs, You can add a pinch of red pepper flakes if you like, I do





Yield: 8 Servings



1 (28 ounce) can stewed tomatoes 2 tablespoons white sugar
1 (28 ounce) can crushed tomatoes 1 tablespoon dried basil
2 6oz tomatoe paste
1/2 c red wine

1 pound lean ground beef 1/2 teaspoon dried oregano
2 yellow onions chopped 1/4 cup fresh parsley
2 green bell peppers chopped 2 Bay leaves
5 cloves garlic chopped salt and pepper to taste

Instructions
Blend the stewed tomatoes and crushed tomatoes and paste in a blender. In a stock pot or large kettle, brown the ground beef with the onions, peppers, garlic. Pour in tomatoes, and reduce heat. Add sugar, basil, bay leaves and oregano, add wine and simmer about 40 minutes. Remove bay leaves and season with salt and pepper before serving.

MAY 8tH Daily Recipe

German Brownie Torte



Active Time: 30 minutes
Total Time: 3 hours
INGREDIENTS
11⁄2 cups (5 oz) sweetened flaked coconut
11⁄2 cups (6 oz) chopped pecans
1⁄2 cup firmly packed light-brown sugar
1⁄2 stick (4 Tbsp) butter, melted
1 box (21 oz) Family-Style Chewy Fudge Brownies mix
2 cups heavy (whipping) cream
1⁄3 cup confectioners’ sugar
PREPARATION
1. Heat oven to 350ºF. Line a 15 x 10-in. rimmed baking sheet with heavy-duty foil, letting foil extend above pan on both ends. Coat foil with nonstick spray.



2. Mix coconut, pecans, brown sugar and butter in a bowl until well blended; set aside.



3. Prepare brownie mix as package directs for cake-like brownies. Pour batter into prepared pan, spreading evenly. Top with coconut mixture.



4. Bake 25 minutes, or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack.



5. Lift foil by ends onto a cutting board. Cut brownie crosswise in thirds. Beat cream and confectioners’ sugar in a large bowl with mixer on medium-high speed until moist, stiff peaks form when beaters are lifted.



6. To assemble: Place 1 brownie layer, nut side up, on a serving platter. Spread top with 1 cup whipped cream. Repeat with remaining layers and cream, ending with cake. Frost sides with remaining cream. Refrigerate at least 2 hours.



7. To serve: Cut with a serrated knife in 1-in. slices; cut each slice in half.



Planning Tip: Can be made through Step 6 up to 1 day ahead.

MAY 4th Daily recipe: GRILLED FLANK STEAK WITH AVOCADO RELISH

Grilled Flank Steak with Avocado Relish




2 teaspoons grated lime rind, divided
4 teaspoons avocado oil or fruity extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/8 teaspoon freshly ground black pepper
1 garlic clove, minced
1 (1-pound) flank steak, trimmed
Cooking spray
1 cup diced peeled avocado
1/2 cup chopped plum tomato
2 tablespoons chopped red onion
1 tablespoon fresh lime juice
2 teaspoons finely chopped seeded jalapeño pepper (about 1 small)
4 lime wedges


1. Combine 1 teaspoon rind, 2 teaspoons oil, 1/4 teaspoon salt, black pepper, and garlic in a small bowl.

2. Score a diamond pattern on both sides of steak. Rub both sides of steak with oil mixture. Cover and refrigerate 2 hours.

3. Prepare grill to medium-high heat.

4. Place steak on a grill rack coated with cooking spray; grill 6 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

5. Combine remaining 1 teaspoon rind, remaining 2 teaspoons oil, remaining 1/4 teaspoon salt, diced avocado, tomato, red onion, lime juice, and jalapeño pepper in a small bowl. Serve sliced steak with the relish and lime wedges.