Apricot BBQ Meatballs with Basil & Peanuts

Sometimes, one recipe's just not enough.  Awhile back, I learned about Grape Jelly Meatballs, the best and easiest meatballs you'll ever make.  After making them a hundred times over the past 2 years, I decided I was ready to switch up the recipe.  This is a take off of that recipe, with a few new flavors added to the mix.  These meatballs are sweet and robust, with a hint of asian flare.  They are splendid as a party food or appetizer or as a main course served with rice and veggies.  

Apricot BBQ Meatballs with Basil & Peanuts

1 C. of Apricot jelly

1 Small can of crushed pineapple

1 C. of BBQ sauce

1 Pinch of red chile flakes

1 Bag of traditional frozen meatballs (not italian flavored) 

Basil, sliced thinly 

Peanuts

Turn your crockpot to low heat.  Add the apricot jelly, pineapple BBQ sauce and chile flakes.  Stir to thoroughly combine.  Add the meatballs and gently toss to coat them in the sauce.  Cook on low heat until they are cooked through, up to 8 hours.  Toss them a couple times so the meatballs soak up all that great flavor.  To garnish sprinkle with basil and peanuts.  

*You could use this sauce as a mild, sweet version of General Tso's chicken, especially for kids.

Baked Bean & Chicken Soup

Close your eyes for a moment, please.  Yes, you too.  Thanks.  Now, imagine if you will the last BBQ you went to this summer that served dark and delicious baked beans.  I'm not talking about the dreadful "pork 'n beans" you dump out of a can and heat.  No.  I mean those brown sugar, bacon-covered, smoky and tantalizing beans that you desperately want more of, but you know they're so full of bad stuff that you just can't go back for seconds.  Yeah, you know which ones I'm talking about.  Okay, open your eyes!

This recipe is a rendition of those most sinful beans, but in soup form.  This soup is sweet and spicy and hearty, but without the morose heaviness that baked beans imbue.  

4 slices bacon

1 C. chopped onion

1 16 Oz. can Northern beans

1 16 Oz. can black beans

1 16 Oz. can Kidney beans

1/3 C. Ketchup

3 T. Worcester Sauce

3 T. Liquid Smoke

1/2 t. smoked paprika

1 Small Chipotle pepper in adobo sauce, minced

1/4 -1/2 C. brown sugar

2 T. Molasses

1/2 rotisserie chicken, shredded 

1-2 C. Chicken broth or water, or as needed

Tortilla Strips, cheddar cheese & cilantro, for garnish

In a large pot, brown bacon and remove to drain on a paper towel.  Add onion to the bacon grease and cook over medium heat until soft, but not brown. 

Add beans and each of the other ingredients.  Bring to a simmer.  Add broth or water as needed to create desired consistency.  Ladle into bowls and garnish with tortilla strips, cheddar cheese and cilantro.  Serve with good, fresh bread. 

BBQ Raspberry Chicken Sandwich

This is what I like to call the Perfect Brunch Sandwich.  Sometimes for Sunday Brunch, I’m just not in the mood for breakfast.  And sometimes a heavy lunch causes too much lethargy even for a lazy day.  So, this sandwich fits splendidly in between.  I like to serve it small, because the ingredients are rich and sinful.  The combination of flavors in this sandwich marries beautifully.  It is smoky and sweet, with just the right amount of crunch. 

1 Grilled chicken breast, thinly sliced

4 Ham slices

3-4 T. Soft goat cheese

2 T. Raspberry preserves

3 T. BBQ sauce

¼ Red onion, thinly sliced

Cilantro, roughly chopped

Small loaf of French bread

In a small bowl, mix the raspberry preserves and BBQ sauce until combined. 

Slice the bread laterally.  Spoon a thin layer of sauce onto each slice of bread.  On the top slice, spread the goat cheese.  Set this slice aside.  On the bottom slice of bread, place the ham, chicken, onion and cilantro.  Carefully place the top and bottom layers together.  Slice the sandwich in half and share it with your best brunch pal.  Serve with a light salad on the side. 

Chicken Marsala Rotini

Now, I know what you must be thinking.  I thought these recipes were supposed to be approachable!  This one has a bunch of ingredients, fancy wine and two different kinds of mushrooms!  How can that be approachable?  Well, I will show you.  Don’t be intimidated – this recipe might take a few steps, but it’s completely do-able even for the novice chef.  It’s perfect for a special occasion or just an evening when you need a lil’ bit o’ comfort.  And it’s RULL good! 

I’m very proud of this recipe because it has such a perfect mix of elements and ingredients.  The onion provides a natural sweetness; the mushrooms give earthiness (and each kind of mushroom tastes different); the pasta adds some hearty love and the sauce brings it all together harmoniously.  Maybe it should be called ‘Sweet Earth Lovely Pasta Marsala!’

You’ll find this meal to be robust and tempting, and soon a forget-me-not in your recipe box.  Call me if you can resist a second bowl!  I’ll be impressed…and then I’ll eat your extra serving.

3 chicken breasts, sliced

1 pint button mushrooms

2 Portobello mushrooms

1 small onion

                                                                                                               

1 1/2 C. Chicken Stock or low sodium chicken broth

3/4 C. Marsala Wine (don’t let this scare you – it’s cheap and easy to find)

2-4 T. heavy cream

Water, to cook pasta

Rotini pasta

Parmesan cheese, for garnish

In a shallow dish, season the chicken with salt & pepper and drizzle with olive oil.  Allow the chicken to marinate for 20 minutes or more.  Slice onion and mushrooms and set aside. 

Heat a large skillet over medium-high heat, and cook chicken until golden brown.  Remove and set aside.  Allow to rest.  Add the onions to the pan and sauté until caramelized.  Remove and set them aside.  Add the mushrooms and a little extra olive oil and cook until they are browned.  Remove and set them aside. 

In a large pot, bring water to a boil and cook the pasta until al dente. 

Meanwhile, pour the chicken stock into the pan where you cooked the chicken, onion and mushroom and scrape the bottom of the pan to release all of the brown bits.  Bring the stock to a boil and reduce by half.  Add the Marsala wine and bring to a boil.  Reduce by half again.  The sauce may taste salty – don’t worry!  Once you add the ingredients back in, the flavors will level out. 

***’Reduce by half’ can be scary.  But, it’s not.  It just means cook it down until it’s about half of the amount you started with.  By doing this, you are really accentuating the flavors.

Add the heavy cream, one tablespoon at a time.  Whisk the sauce until it is well combined, light and creamy brown.  The sauce will be thin.  Add the chicken into the sauce and allow the chicken to reheat. Add the onion and mushrooms to the sauce as well.  Toss gently so everything is coated in the Marsala sauce.  Season with salt and pepper to taste, if needed.  If your skillet is big enough, add the pasta as well.  This way, all the ingredients begin to soak up the delicious sauce. 

Spoon the pasta, chicken and vegetables into bowls and top with Parmesan cheese.