This is from the same friend - she is a vegetarian, but regularly cooks meat dishes for her husband and daughter. She doesn't eat the meatballs, but says she loves the sauce on cheese cubes! Enjoy!
1 bag of frozen, pre-cooked meatballs
8 oz. grape jelly
1 jar Heinz chile sauce
1 Tbsp. brown sugar
Mix chili sauce, grape jelly, and brown sugar in a crock pot. Jelly wont mix in too well yet. Add meatballs and cook on high for 3 hours or until meatballs are done. Stir around a little and enjoy.
Note: My mom made some similar meatballs last year for a family get-together and used a small jar of cranberry sauce instead of the jelly. She said it was delicious. So now you really have two recipes! And even though you use an entire jar of chile sauce, I have been assured that these aren't spicy in the least.
Showing posts with label guest contribution. Show all posts
Showing posts with label guest contribution. Show all posts
Saturday, November 5, 2011
Thursday, November 3, 2011
Guest contribution: Mediterranean brisket
My friend mentioned making this in a post on facebook - I was sold. I love Mediterranean flavors, and I really don't know how to cook a good brisket, so when she agreed to share the recipe with me, I had to turn around and share it with you all!
1-14.5 oz. can diced tomatoes, with juice
1 c. dry red wine
2 cloves garlic, chopped
1 cup kalamata (or other black olives) pitted and chopped
1 tsp. dried rosemary
1-2 1/2 lb. piece flat-cut brisket, trimmed
salt and pepper
1 Tbsp. finely chopped fresh parsley
Place tomatoes, wine, garlic, olives, and rosemary in crock of slow cooker and stir to combine. Sprinkle meat with salt and pepper to season. Place brisket on top of tomato mixture and spoon half of it over the meat to cover. Cover and cook on high until meat is fork tender, 5-6 hours.
Carefully transfer brisket to a foil-lined pan and tent loosely with foil, allowing to rest 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against the grain; spoon some sauce over the meat and sprinkle with parsley. Serve with remaining sauce on the side.
Note: to thicken the cooking juices left in your crock, mix 3 Tbsp. cornstarch in 1/2 c. cold water and stir into juices in crock. Turn on high and cover. After 15 minutes (enough time to let you meat rest and then slice it), you should have a thick and succulent sauce to serve with your meat!
1-14.5 oz. can diced tomatoes, with juice
1 c. dry red wine
2 cloves garlic, chopped
1 cup kalamata (or other black olives) pitted and chopped
1 tsp. dried rosemary
1-2 1/2 lb. piece flat-cut brisket, trimmed
salt and pepper
1 Tbsp. finely chopped fresh parsley
Place tomatoes, wine, garlic, olives, and rosemary in crock of slow cooker and stir to combine. Sprinkle meat with salt and pepper to season. Place brisket on top of tomato mixture and spoon half of it over the meat to cover. Cover and cook on high until meat is fork tender, 5-6 hours.
Carefully transfer brisket to a foil-lined pan and tent loosely with foil, allowing to rest 10 minutes. Skim excess fat from sauce and season with salt and pepper. Slice brisket against the grain; spoon some sauce over the meat and sprinkle with parsley. Serve with remaining sauce on the side.
Note: to thicken the cooking juices left in your crock, mix 3 Tbsp. cornstarch in 1/2 c. cold water and stir into juices in crock. Turn on high and cover. After 15 minutes (enough time to let you meat rest and then slice it), you should have a thick and succulent sauce to serve with your meat!
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