My dad's sister, Harmena--or "Aunt Meanie" to me and my brothers--often made these spinach balls for us when we were kids. She shared the recipe with mom, and so each time we enjoy them now, they remind me of being a kid, when Aunt Meanie would make them. Simple to make and very handy to have in the freezer! They can be used as appetizers or a main dish.
20 oz. spinach, chopped, frozen
2 small onions, finely diced
2 cups seasoned stuffing crumbs
1 teaspoon thyme
1 pound bulk sausage
6 eggs, beaten
1/2 cup grated parmesan cheese
Thaw & drain spinach. Mix all ingredients together and chill for a couple of hours. Shape into walnut-sized balls. Bake at 350 for 30 minutes.
Enjoy!
Showing posts with label recipes. Show all posts
Showing posts with label recipes. Show all posts
Tuesday, April 19, 2011
Thursday, May 13, 2010
Sweet & Spicy Kielbasa Recipe
This is a recipe that is so simple to put together and is perfect for freezer cooking. Over pasta, potatoes or rice this can make a super main dish, and would also make a nice appetizer or tailgate party recipe. The sausages make a yummy sandwich on a hearty roll with a bit of the sauce drizzled over them, too. Choose the sausage of your choice...kielbasa, polish sausage, smoked sausage, turkey smoked sausage or kielbasa, summer sausage, etc. I heard a German sausage can be quite yummy too? :-) Enjoy!
Sweet & Spicy Kielbasa
2 pound Kielbasa Sausage, smoked
1 cup Brown Sugar
1/3 cup Spicy mustard
1/3 cup Onion, finely chopped
Cut sausages into 1 inch lengths. Combine brown sugar, mustard & onion in an electric crock-pot or slow cooker and stir well to combine. Add the sausages and stir well to coat them with the sauce. Cover the crock pot with its lid and cook on low for 2 1/2 to 3 hours, stirring occasionally to re-coat the sausages with the sauce.
To Freeze:
cool the sausages & sauce. Store in freezer containers or freezer bags and freeze. to serve, thaw & reheat in the microwave, on the stove on low heat, or in covered dish in a 350 degree oven for about 350 minutes. Since the dish is already fully cooked, you just need to reheat it.
Sweet & Spicy Kielbasa
2 pound Kielbasa Sausage, smoked
1 cup Brown Sugar
1/3 cup Spicy mustard
1/3 cup Onion, finely chopped
Cut sausages into 1 inch lengths. Combine brown sugar, mustard & onion in an electric crock-pot or slow cooker and stir well to combine. Add the sausages and stir well to coat them with the sauce. Cover the crock pot with its lid and cook on low for 2 1/2 to 3 hours, stirring occasionally to re-coat the sausages with the sauce.
To Freeze:
cool the sausages & sauce. Store in freezer containers or freezer bags and freeze. to serve, thaw & reheat in the microwave, on the stove on low heat, or in covered dish in a 350 degree oven for about 350 minutes. Since the dish is already fully cooked, you just need to reheat it.
Thursday, January 14, 2010
Salsa Chicken & Black Bean Soup Recipe
These wintry Ohio days call for cozy soup & homemade bread! I like to use my crock pot to make soups as often as possible, and this recipe was a huge hit at our house and SO easy! Found the recipe at A Year of Slow Cooking, where you will find a ton of recipes to try in your slow cooker, and the blogger's reviews of the recipe, too. So gather the ingredients, bake some fresh bread or cornbread to go with it, toss a colorful salad together and you've got a budget-friendly delicious meal for your family! Just you, or too many leftovers? I think this recipe would be a great one to freeze in individual servings! (we didn't have ANY leftovers at our house!)
Salsa Chicken & Black Bean Soup
--1 pound chicken
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--1 cup sliced mushrooms (I omitted these, as they weren't on hand)
--1 cup frozen corn
--1 jar prepared salsa (16 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream (to stir in at the end)
--shredded cheddar cheese, avocado slices, cilantro (all optional)
You will need a 4 quart or larger crock pot.
If you know you are going to make this the night before (yay for meal planning!) soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. (I used canned beans)
Drain and rinse the beans. Add to the slow cooker. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 9 hours. Yup. High. For 9 hours. It took a crazy long time for the beans to soften, but they did.
If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.
If you'd like to thicken the broth, you can use your immersible blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.
Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.
Salsa Chicken & Black Bean Soup
--1 pound chicken
--1 cup dried black beans (or 2 cans, drained and rinsed)
--4 cups chicken broth
--1 cup sliced mushrooms (I omitted these, as they weren't on hand)
--1 cup frozen corn
--1 jar prepared salsa (16 oz)
--1 1/2 tsp cumin
--1/2 cup sour cream (to stir in at the end)
--shredded cheddar cheese, avocado slices, cilantro (all optional)
You will need a 4 quart or larger crock pot.
If you know you are going to make this the night before (yay for meal planning!) soak the black beans in enough water to cover and another 2 inches overnight. In the morning, drain the water and rinse the beans. (I used canned beans)
Drain and rinse the beans. Add to the slow cooker. Put in the chicken, and add the broth and salsa. Pour in the corn and mushrooms, and add the cumin. Stir, but don't disturb the beans---let them stay at the bottom of the pot, closest to the heating element.
Cover and cook on high for 9 hours. Yup. High. For 9 hours. It took a crazy long time for the beans to soften, but they did.
If you are using beans you soaked overnight, canned beans, or pre-cooked beans, you can cook on low for 6-8 hours, or on high for 4-5--similar to normal soup-cooking time.
If you'd like to thicken the broth, you can use your immersible blender to blend a bit of the beans and chicken. If you don't have one, scoop out 2 cups of the soup and carefully blend in your traditional blender. Stir the mixture back into the crockpot.
Stir in the 1/2 cup of sour cream before serving, and garnish with shredded cheese and avocado slices.
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