Mexican Meatballs

I am a huge fan of this recipe. If you follow it completely, you get delicious meatballs, but it's also really easy to change and edit to your taste. I went on a meatball making binge after making these. Each batch was different than the last, and we loved them all!

Ingredients
2 eggs, lightly beaten
2/3 cup fine dry bread crumbs
1/3 cup chopped fresh cilantro
4 gloves garlic, minced
2 tsp. dried or 2 tbsp. fresh oregano
2 tsp. chili powder
1 tsp. salt
1 tsp. ground cumin
2 lb. lean ground turkey
8 oz. uncooked or cooked smoked chorizo sausage, finely chopped (I made my own chorizo by flavoring plain sausage. Will share that recipe later.)
2 tbsp. olive oil

Preheat oven to 400. Spray 9x13 with cooking spray. Mix together in large bowl the eggs, bread crumbs, cilantro, garlic, oregano, 1 1/2 tsp. of the chili powder, salt and cumin. Add the ground turkey and chorizo sausage; mix well. With damp hands or a small ice cream scoop (I used my hands) form into 24 to 30 meatballs. Combine oil and remaining 1/2 tsp. chili powder, brush over meatballs. Bake meatballs 22 to 25 minutes or until cooked through (165 degrees). With slotted spoon, remove meatballs to a serving bowl.

We ate with rice. They were awesome. If you make the meatballs as uniform in size as possible, they cook more evenly. I have to say, I love baking meatballs. I have always hated cooking them on the stovetop. Anytime I find a meatball recipe, I make them and cook them to this recipes directions. Love baking meatballs! Then you can even make them earlier in the day and refrigerate til it's time to bake.

Crispy Fish & Peppers

Here's a recipe from Reader's Digest. I couldn't find it for a while, but I'm glad I did. We've recently made it a few times and enjoy it even more than the first time. It's one of our most successful breading recipes. (You know how some breadings will come off on the pan, etc. This one is great!)

Ingredients

1 lb. fresh small fish filets

3/4 cup buttermilk

1 egg

1 tsp cajun seasoning

1 cup flour

vegetable oil

1-2 miniature sweet peppers

Rinse 1 lb. fish and pat dry. In a shallow dish, combine buttermilk, egg and cajun seasoning. Place 1 cup flour in another dish. Dip fish in buttermilk mixture then flour; repeat. Carefully add fish to hot vegetable oil and cook until golden (3 to 5 minutes per side), working in batches and adding more oil if needed. Drain on paper towels. Pour oil from skillet; wipe clean with paper towel. Add 1 or 2 sliced miniature sweet peppers. Cook 2 minutes. Sprinkle over fish.

The first time we made this, we didn't have cajun seasoning. We have since found this recipe. The breading comes out so great. We also haven't tried it with the mini peppers. But last time we made this, we cut up some bell peppers and fried those. It was a great addition. I'll definitely have to find some of those mini peppers they talk about. One of our new favorites!

Beef and Bean Stir Fry

This one came from Reader's Digest. Unfortunately I partially botched the recipe a bit. But it wasn't irreparable. I just don't doubt that it could've tasted way better than it did.

Ingredients

2 tbsp vegetable oil

1 lb. boneless beef top loin steak, trimmed of fat and cut in thin strips (I used ground beef. Not too fancy, I know.)

2 gloves garlic, minced

1 tsp. chopped fresh ginger (I didn't use fresh ginger, but ground)

2 carrots, thinly diagonally sliced

3 1/2 cups brooli florest (8 oz.)

6 green onions, cut in long thin strips (I'm pretty sure I didn't have any. Don't recall if I substituted with yellow onions or not.)

1/4 cup orange juice concentrate, thawed, or orange juice (Here's where I messed up. I put the whole container of concentrate, then when I realized, tried to scoop some back out. Needless to say, ours was a bit heavy on the orange flavor.)

2 tbsp soy sauce

1/4 tsp crushed red pepper

1 15-oz. can cannellini beans

In 12-inch skillet with flared sides or a large wok heat 1 tbsp. of the oil over medium-high heat. Cook and stir beef, garlic, and ginger until beef is browned, about 2 to 3 minutes. Remove from skillet. Heat remaining oil. Add carrots and broccoli; cook and stir 3 minutes. Add green onions; cook 1 minute more.

Add orange juice concentrate, soy sauce, and crushed red pepper; toss to coat. Add cooked beef and beans; cook until heated through.

We serve with rice. Although the flavor was a bit off, I still recall enojoying it and know that if I followed the recipe better (and added green onions) it would be even better. Perhaps one of you can cook it properly and let us know? :)

Roasted Tomato and Black Bean Soup

This one I took out of the Readers Digest and was very excited about. It was pretty darn good. I really enjoyed it.

Ingredients
7 medium tomatoes, quartered
1 large onion, cut into large pieces (about 1 1/2 inches)
3 garlic cloves, peeled
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
5 cups chicken or vegetable broth
2 15.5-oz. cans black beans, drained and rinsed
1 1/2 tsp. ground cumin
1 tsp. chili powder
1/4 tsp. hot pepper sauce, like Tabasco (I didn't have this part, but I can imagine the kick it would add!)
1/4 cup sour cream
1/4 cup chopped cilantro (Mine is freeze-dried, not fresh)

Preheat oven to 375. Toss tomatoes, onion, and garlic with oil, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl, then transfer to baking sheet. Roast until garlic cloves have softened, edges of onions are browned, and tomatoes have collapsed, 35 to 40 minutes, stirring onces after first 20 minutes.

Transfer roasted vegetable mixture to 4 qt. saucepan. Add broth, beans, cumin, chili powder, and remaining 1/2 tsp salt and 1/4 tsp pepper. Bring to a boil, reduce heat, and simmer 10 minutes. Remove from heat and blend until smooth with immersion blender or in batches in regular blender. Stir in hot sauce. Divide among 4 bowls and garnish with dollop of sour cream and sprinkle of cilantro.

Really, this was yummy. I want to make it again with garden tomatoes. I think that would be so yummy.

Chicken Tortilla Soup

This is a recipe Aaron found in the Reader's Digest and wanted to try. It turned out great. We just made it again for the second time and enjoyed it even more.

Ingredients
6 corn tortillas, cut into ¼ inch strips (You can most certainly use more tortillas. These are yummy!)
5 tsp olive oil, divided
½ tsp salt
¾ lb. boneless, skinless chicken breasts, cut into ½ inch cubes
1 large onion, chopped
5 cups reduced-sodium chicken broth
1 lb. red potatoes, cut into ½ inch cubes
1 cup frozen corn
1 can (4.5 oz) chopped green chilies
¼ cup minced fresh cilantro
¼ tsp pepper
3 tbsp lime juice
1 tbsp chopped garlic
1 tsp basil

In large resealable plastic bag, combine tortilla strips, 2 tsp oil, and salt. Seal bag and shake to coat. Arrange tortilla strips on ungreased baking sheet. Bake at 400 for 8-10 minutes or until crisp, turning once. Remove to paper towels to cool.

In large saucepan, saute chicken in remaining oil until lightly browned. Add onion and garlic; cook, stirring frequently, until onion is tender. Add broth and potatoes. Bring to a boil. Reduce heat; cover and simmer 10 minutes. Add corn, chilies, cilantro, and pepper, and heat through. Stir in lime juice. Top each serving with tortilla chips.

This has quite the citrus flavor. I wouldn't skimp on anything, especially not the cilantro or lime juice. It's a great soup.