Cinco De Mayo: Who's having a Fiesta??

We are week away from Cinco De Mayo and I'm actually going to host a lil something with one of my besties and her fam. So I'm kind of excited about it! Any excuse to have some Micheladas and Margaritas, right!?! Hehe. For a YUMMY Carnitas recipe, that's perfect for a fiesta, check out last years post here. This year I wanted to share a simple tasty dessert that happens to be one of my FAVS! Now I'm sure there are different names for them, according to region but I know them as Sopapillas. And boy are they SUPER easy to make!*Cut flour tortillas into triangles, deep fry them to a golden brown color, drain on a paper towel and BAM, you're done! Dust sugar on top and if you really want LIVE, drizzle chocolate sauce over them, even serve them a la mode! HEAVEN! My mouth is watering just thinking about them! :)

Having a small or big gathering, whatever the case is you must style it cute! Tini Posh is offering FREE Cinco De Mayo printables that you will just LOVE. I'm in love with the bright color scheme she used. I plan on using them as well!What are all of you up to? What's going on your menu? =)

Mexican Comfort Food: Beef Picadillo & Papas con Chorizo

If you live in Southern California, you know how cold and rainy it's been. Stuck indoors, because it's too crazy to be out on the road, all I'm thinking about is what I can eat. Comfort food is what really comes to mind! A favorite of mine is Beef Picadillo (similar to hash, made of ground meat) and Papas con Chorizo (potatoes and chorizo). The kids really love this dish and especially when I make it in the form of sliders, kind of a Mexican sloppy Joe's. It's very simple and oh so yummy!

Beef Picadillo

Ingredients

• 2 tablespoons vegetable oil
• 1/3 cup finely diced white onion
• 1/4 cup finely diced celery
• 1/4 cup finely diced carrot
• 1 ear corn, shucked and kernels removed or 1 cup frozen corn, thawed
• 2 garlic cloves, minced
• 2 jalapenos, stemmed and deveined
• 1 pound ground beef
• 1 1/2 cups tomato puree
• 1 bay leaf
• 2 sprigs fresh thyme, leaves removed and chopped
• 2 springs fresh oregano, leaves removed and chopped
• Salt and freshly ground black pepper
• 6 hamburger buns (I used Hawaiian rolls for sliders)
• Serving suggestion: Pickled jalapenos and avocado slices

Directions

In a large saucepan, heat the oil over medium-high heat. Add the onion and celery and cook until translucent. Add the carrot, corn kernels, garlic, and jalapeno. Cook for 5 minutes. Add the ground turkey and saute until cooked through. Stir in the tomato puree, bay leaf, thyme, oregano and salt and pepper, to taste. Reduce the heat to medium, cover the pan and cook for 10 minutes. Discard the bay leaf. Put about 1/4 cup of the picadillo into each hamburger bun. Serve warm with pickled jalapenos and avocado slices.

Papas Con Chorizo

Ingredients

• 1 tablespoon vegetable oil
• 10 ounces Mexican pork chorizo, casings removed*
• 1 small onion, diced
• 1 pound red skinned new potatoes, cut into small (1/4-inch) dice, and boiled
• Kosher salt and fresh ground black pepper

Directions

Heat the oil in a heavy large skillet over medium-high heat. Add the chorizo and cook, breaking up the clumps, until dry and crisp, about 10 minutes. Using a slotted spoon, transfer the chorizo to a paper lined plate to absorb any additional oil. Pour off all but 1 tablespoon of fat from the pan and heat the pan over medium-high heat. Add the onions and boiled potatoes and saute until brown, about 12 minutes. Stir in the cooked chorizo and season with just a little salt and pepper, to taste. Transfer to a serving bowl and serve.

Strawberry Cheesecake Dessert Shots

Need another idea for your holiday party, perhaps New Year's Eve parties?? As you can tell, I'm loving mini desserts and especially when their in shot or martini glasses. I think it's such a cute and very chic way of presenting a dessert. For my "Girls Night In" party, I made a super easy Strawberry Cheesecake dessert and put them in shot glasses that I purchased at Ross (6pk for $3.99). My friends loved them! Not to mention, it's NO-bake, meaning.......NO STRESS!

cheesecake filling

• 12 ounces cream cheese (1 1/2 8-ounce pkgs)
• 2 eggs, beaten
• 1/3 cup sugar
• 2 tablespoons sour cream
• 1/2 teaspoon vanilla extract
• 1/2 cup graham cracker crumbs
• 2 tablespoons butter, melted
• 1/2 cup frozen sliced strawberries in syrup, thawed
• canned whipped cream

Directions

1. Make cheesecake filling by blending cream cheese, eggs, sugar, sour cream, and vanilla in a large bowl with a mixer on high speed, until smooth.
2. Pour mixture into a large saucepan and cook over med-high heat, stirring often, for 8-10 min or until mixture begins to thinken. The mixture should stick to the spoon when it’s inverted. Next, pour cheesecake filling into a covered container and chill for several hours, until cold.
3. To prepare each serving, combine melted butter with graham cracker crumbs. Next, spoon 2 tbsp of graham cracker crumbs into a 6-ounce rock glass,.
4. Top with 1/3 cup cheesecake filling. Next, spoon 2 tbsp of strawberries and syrup on top of cheesecake filling, and top off the dessert with whipped cream.

Pesto Crostini

I thought I would start the week with a recipe. Something for your entertaining needs, as we approach another holiday. For my "Girls Night In" party, I tried something that I saw on Oprah. Jessica Seinfeld was the guest, promoting her newest cookbook "Double Delicious", she made these simple Pesto Crostinis.......boy did they look yummy! Not only did they look yummy, they tasted yummy! And so simple, no fuss, done in no time. Entertaining for the holidays can be stressful enough, you can't go wrong with these appetizers. Enjoy!

Servings: Makes 24 crostini

Ingredients

Pesto Crostini Recipe

• 1/2 loaf of baguette
• 2 Tbsp. olive oil
• 12 cherry or grape tomatoes , halved (about 1 cup)
• 12 bocconcini (small mozzarella balls), halved
• 1/4 tsp. kosher salt
• 4 grinds freshly ground black pepper
• 1/2 cup pesto (try to find freshly made in the cheese section of the store)

Directions

Heat the oven to 375??. Slice the baguette into 1/2-inch-thick slices. Place on a baking sheet and brush with 1 tablespoon of the oil. Bake until golden and crisp, 10 to 12 minutes.

Once the bread is toasted, smear—dividing evenly—a bit of pesto onto each crostini. Top each piece with one half each of the tomato and bocconcini. Drizzle each with some of the remaining tablespoon of oil and season with the salt and pepper.

Pop back in the oven for 1 minute until heated through.

Jalapeno Popper Dip

It's been quite a while since I shared any recipes (sorry) but for a few months now, my bestie has made the most delicious dip, at our gatherings. She found the recipe on Our Best Bites, a website by 2 very talented ladies, Kate and Sara. They have the most delicious recipes and it's become one of our favorite recipe "go to" sites. You have to try this Jalapeno Popper dip, it's incredible! If you know me, you know that I am NOT a fan of jalapeno poppers AT ALL. My poor hubby loves them but I won't make them because they gross me out, lol. But since my friend started making it, I have fallen in love and so has my hubby. And since I can't very well have my friend make it for us, whenever we crave it, I've had to make it as well. It's not the prettiest dish but oh my god, how the taste will totally win you over.

image source: Our Best Bites

Ingredients:

2 8-oz. packages cream cheese (light works great)

1 c. mayonnaise (light also works here, but DON'T use Miracle Whip!)

1 c. Parmesan cheese

1 4-oz. can fire roasted green chilies

1/2-1 4-oz. can diced jalapeno peppers*, drained

1-2 sourdough baguettes, sliced, and/or crackers

*1/2 can is mild with a little bite, a whole can is definitely on the spicy side, but if you've got taste buds of steel, you might prefer a 7-oz. can. 4 ounces definitely pushes the limit for my husband and I and our kids won't touch it.

Preheat oven to 350. In a medium bowl, combine the ingredients and spread into a 9" pie plate or a small baking dish. Bake for 20-25 minutes or until dip is bubbly and golden brown.

Pizookies

If you've ever dined at BJ's restaurant, I'm sure you know what a "Pizookie" is. If not, I will tell you; it's a warm cookie sundae and it's oh so yummy. For dessert this evening I decided to try it and even though the recipe is super easy, I wasn't sure how to execute it. While checking out one of my new favorite blogs, I seen a "recipe" for pizookies and I then realized I could totally do it. Take a look at tonight's dessert and my family LOVED them (who wouldn't?!?!)!

Chocolate chip cookie dough

Vanilla ice cream

Chocolate sauce

Caramel Sauce

Preheat oven to 350. Fill ramekins about 1/2 full of cookie dough.

Bake in preheated oven for about 12-14 minutes or until golden around the edges but still soft in the middle.

Remove from oven and allow to cool about 5 minutes. Top with a scoop of vanilla ice cream and drizzle with caramel and chocolate sauces.

Courtesy of Our Best Bites

Mexican Mini Pizzas

Monday I decided to try another recipe from Marcela Valladolid, of the Foodnetwork. Basically in an effort to get my kids to eat some veggies, in this case tomatoes. My son, especially has learned to shake his head NO, at anything grown from the earth! LOL! He went from eating all veggies, to wanting nothing to do with them. It's very frustrating! This homemade pizza was very flavorful and best of all, Nate ate the tomatoes hidden underneath. Try it..... you'll like it!

Ingredients

• 1 pound ball store-bought pizza dough
• Olive oil, for brushing pans
• 4 tomatoes, thinly sliced
• 12 ounces Mexican chorizo, casing removed, cooked and crumbled
• 1 /2 to 2 cups shredded mozzarella or Monterrey Jack cheese
• 1 teaspoon dried oregano

Directions

Cook the chorizo in a medium-size skillet over medium heat. Drain on paper towels.

Preheat the oven to 375 degrees F.

Put the dough out onto a well-floured surface. Divide the dough into 4 equal pieces. Roll into 4inch circles, using a rolling pin or stretching it into circles by hand. Arrange the circles on 2 baking sheets lightly brushed with oil.

Top each pizza with tomato slices and crumbled cooked chorizo. Top with shredded cheese and sprinkle with dried oregano.

Bake until the dough is golden brown and cheese is bubbly, about 20 minutes.

Two Sisters Gourmet by PartyLite: Racy Wasabi Raspberry Mustard

The next product I tried from Two Sisters Gourmet, was their Racy Wasabi Raspberry Mustard. It is such a yummy spread for sandwiches (that's what I used it for). I wouldn't recommend this mustard for kids, because it is a very mature taste but for the palate that can handle wasabi, it's perfect!

This unique combination of mustard, raspberries, horseradish and spices is a smooth and savory blend that will absolutely entice your palate.
• Use as a baste for poultry & pork
• Delicious on hot dogs & sausages
• Add to your deviled egg filling• Makes a great dip for sushi & salmon

(sorry for not posting my own image, I'm still not up and running...pc wise!)

Two Sisters Gourmet by PartyLite: Swirled Cheddar Merlot Cheese Mix

A couple of months ago a friend hosted a PartyLite party. For those who are not aware, PartyLite is a company that produces the best quality candles! They have a huge selection of scents and accessories for candles as well. They recently released a new line to there already amazing products and best of all, it's FOOD! They offer products that help you make dishes that are quick, easy and delicious. I had such a good time tasting some of the products that the consultant displayed, who happen to be my Aunt as well. I told her I would be trying as much, if not all of the Two Sisters Gourmet food and share them on my blog. So here is the first product: Swirled Cheddar Merlot Cheese Mix.
Smooth merlot flavor, highlights tangy cheddar. Just mix with cream cheese to create a spread for crackers or make 2 cheese balls. You can also add to mash potatoes.

I made this for an appetizer and my hubby LOVED it! It's definitely easy to make and when you have to come up with a last minute appetizer, this is what you want!

You can shop online for Two Sisters Gourmet products by going on www.partylite.biz/sites/celestialgoddess

Cinco De Mayo: Michelada

Over the weekend my friend showed me how to make one of the many versions of Micheladas. The Michelada or cervesa preparada is a term loosely defining a Mexican alcoholic beverage made with beer, lime juice and assorted sauces, spices, peppers, tomato juices or Clamato. It is served in a chilled salt rimmed glass. There are numerous variations of the beverage throughout Mexico and Latin America. A common variation includes Clamato or Tomato juice. They are SO yummy, I could have these for all my celebrations! And with her permission, I get to share this delicious drink recipe, perfect for your Cinco De Mayo celebration! Thanks Roxy! I'm hooked!
Micheladas
1 cold beer (Tecate, Dos XX or Budlight are great)
3 or 4 Ice cubes
A couple drops of Tabasco or Tapatio Sauce
Salt
1 or 2 oz Clamato
1/2 a lime juiced
Rim a glass with salt and add all the ingredients. Garnish with a slice of lime and enjoy!

Cinco De Mayo: Baja Style Fish Tacos

For awhile now, I've been on a seafood kick. I just can't get enough shrimp, scallops and fish! Not sure what that's about but anyways, last week I decided to make fish tacos. Wanting to add them to my Cinco De Mayo recipes, I made them Baja style fish tacos. They were so yummy, that even Tahlia (who is picky with fishy) liked them! Not to mention, they are really easy to make. If I don't get a chance to post more on Cinco De Mayo, hope everyone enjoys themselves, whatever you do!

Baja Fish Tacos

Ingredients:

• 1 pound tilapia fillets (about 4)
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/4 tsp. garlic salt
  
• 1 1/2 cups shredded cabbage
• 4 yellow corn tortillas
  
• 5 Tbsp. Crisco® Pure Canola oil
  

Cream Sauce:

• 1/3 cup mayonnaise
• 2/3 cup Mexican crema** or sour cream
• 1 teaspoon grated lemon zest
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• Salt and freshly ground black pepper
• 1 1/2 tbsp finely chopped chipotle chilis in adobo sauce (from a 7oz can)
  

Directions:
For Cream Sauce:
Add the mayonnaise, chipotles and crema to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).

For Tacos:
Cut each fish fillet lengthwise into 3 strips. Season both sides of fish strips with salt, pepper and garlic salt. Heat oil in fry pan. Fry tilapia on both sides, for about 4 minutes or until browning. Careful when you turn your fish, Tilapia tends to shred easlily. Place cooked fish on a paper towel covered dish, to absorb any excess oil.
Heat tortillas and assemble each one with a few strips of the fish, sauce and shredded cabbage.

Cinco De Mayo: Carnitas

With Cinco De Mayo about a week away, I've started to put my menu together, in celebration. It really isn't much of a different menu, since it's ALWAYS Cinco De Mayo at my house. Mexican food is my favorite! I seriously could have Mexican everyday. But it deserves some special recognition. When I started thinking about it, the first thing that came to mind was Carnitas. For those who aren't aware, Carnitas is Spanish for 'little meats,' this dish is simply small bits or shreds of well browned pork. A while back, my BFPV taught me her recipe and with her permission, I'm sharing it with all of you. It's so flavorful! And EVERYONE in my house just loves when I make it now. My sister usually comes over for this dish and even takes some to go. We like to make Tortas (mexican sandwiches) or Tacos with the Carnitas and they are just DELICIOUS.

Carnitas
Ingredients:
3-4 lb. Pork Butt
1 Onion sliced
4- 6 Garlic Cloves (your preference)
2 Oranges (juiced)
2 -3 tbs Seasoned Salt (preferably Lawry's Seasoning) Just eye ball it. You want the pork coated well.
2 tbs Garlic Salt-Using the same technique as seasoning with the seasoned salt.
Salt (eyeball it)
1 Reynold's Oven bag (Large size)


Directions:
Place pork butt in a baking pan or casserole dish. With a knife, poke holes around the pork and insert the garlic cloves. Cut slices into the pork, just deep enough to fit in onion slices. Stuff them with the onions. Juice the oranges over the pork. Season the entire pork butt with all the seasonings. Place the pork butt into the oven bag and pour all the juices from the pan into the bag as well. Poke a couple holes into the bag. Close the bag, using the bag ties that are provided. Place the bag back on the pan and into a preheated oven of 350 degrees, for 2 hours.Once finished, with a fork, shred pork and it's ready to go!

For a Torta: Use Bollio bread (an oval shaped Mexican bread. Typically found in a Mexican bakery but also in Food4Less stores). Spread refried beans on one side of your bread and mayo on the other side. Add your carnitas and your favorite toppings; avocados, lettuce, tomatoes, queso fresco, jalapenos or your favorite salsa.

For Tacos: Just use corn or flour tortillas and again, add your favorite toppings. A yummy guacamole on top is a great addition to these tacos.

Easter: Corn on the Cob with Parmesan Cheese

This year, like I had stated before, I'm going super simple for Easter. In view of the fact that I still have tons to do for Nate's birthday party, next weekend. So our Easter will be simple but still tasty! A yummy spring favorite for our backyard BBQ's, is corn on the cob. Whether it's grilled, boiled, or whatever, my kids love corn on the cob. Since this is easiest dish to make, it's going on the Easter menu for sure. I can't say enough, how much I love EASY!

Corn on The Cob with Parmesan Cheese

Ingredients

nocoupons

• 1/2 cup olive oil
• 2 garlic cloves, chopped
• 1/2 cup freshly grated Parmesan
• 2 tablespoons chopped fresh Italian parsley leaves
• 1/2 teaspoon salt
• 6 ears yellow corn, husked, halved crosswise

Directions

Heat the oil in a heavy small skillet over medium heat. Add the garlic and saute until tender and fragrant, about 1 minute. Remove the skillet from the heat and cool. Set aside 2 tablespoons of the Parmesan cheese and stir the rest into the garlic mixture, along with the parsley and salt.

Cook the corn in a large saucepan of boiling salted water until crisp-tender, about 5 minutes. Using tongs, transfer the corn to a platter. Brush the cheese mixture over the hot corn and serve. Sprinkle the remaining 2 tablespoons of cheese on top of the corn.

Easter: Spring Salad with a Creamy Strawberry Balsamic Vinaigrette

Now that we are into Spring, salads are something that most people, as well as myself, favor. Something light and fresh, is more appealing than a hot, heavy meal. One of my favorite salads is the Spring Salad. Although there are different variations to this, the recipe below is my favorite and the Creamy Strawberry vinaigrette is delish . This is also a perfect addition to your Easter brunch. Our Easter table will definitely be having this fresh, tasty side. I can't wait!

Spring Salad

Ingredients:

1 medium red onion, cut into 1/2 inch-thick slices
2 tbs. olive oil
1 (6-ounce) bag fresh baby spinach
1 (5-ounce) bag fresh baby arugula
10 strawberries, hulled and sliced
1 1/2 cups praline pecans (candied)
3/4 cup blue cheese crumbles
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Directions:

Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil. Using a pastry brush, lightly coat onions with olive oil. Bake for 20 mins., or until tender and brown. Remove from oven. When onions are cool enough to handle, chop coarsely.
In a large bowl, toss together onions, spinach, arugula, strawberries, pecans and blue cheese. Season with salt and pepper.

Creamy Strawberry Balsamic Vinaigrette

Ingredients:

1/2 cup prepared strawberry syrup
1/2 cup balsamic vinegar
1/2 cup olive oil
1/2 cup mayonnaise
3 tbs. chopped fresh chives
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper

Directions:
In a medium bowl, whisk together ALL the ingredients until smooth. Cover, and chill for at least 2 hours before using. Store, covered, in refrigerator for up to 3 days.

Getting Ready for WrestleMania

As some of you may know, my kids (as well as hubby and myself) are BIG wrestling fans. I've been a fan, since the days of the Ultimate Warrior and Andre the Giant. My cousins were big fans and we lived right next door to them, so of course we were drawn in. A few years ago, hubby started watching again and I was blown away to see how much my GIRLS, of all people, really got into it. So it's been part of our weekly routine, to watch Monday Night Raw and Smack Down on Fridays, ever since. It's not "appropriate" to watch TV while you are having dinner but on Monday's, those rules are thrown out the window! We sit together, as a family, eat dinner and watch wrestling. We've actually had the pleasure of going to quite a few shows and even got to attend last summer's, Summer Slam. It was so much fun and my girls went NUTS! Usually if we don't make it out to a show, we always order the PPV event and enjoy it at home. Unfortunately, we were not able to make it out to Arizona for Wrestle Mania, this year but we are definitely going to enjoy it at home. So in preparation for the big event, I decided to get a menu together. I'd like to share a couple of our Wrestle Mania munchies with everyone.

"The Show Stopper" Pepper Poppers

Ingredients

• 1 package (8 ounces) cream cheese, softened
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• 1 cup (4 ounces) shredded sharp cheddar cheese
• 1 cup (4 ounces) shredded Monterey Jack cheese
• 6 bacon strips, cooked and crumbled
• 1/4 teaspoon salt
• 1/4 teaspoon garlic powder
• 1/4 teaspoon chili powder
• 1 pound fresh jalapenos, halved lengthwise and seeded
• 1/2 cup dry bread crumbs
• Sour cream, onion dip or ranch salad dressing

Directions

• In a large bowl, combine the cheeses, bacon and seasonings; mix well. Spoon about 2 tablespoonfuls into each pepper half. Roll in bread crumbs.
• Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake, uncovered, at 325° for 15 minutes for spicy flavor, 25 minutes for medium and 35 minutes for mild. Serve with sour cream, dip or dressing. Yield: about 2 dozen.

"You Can't See Me!" Chicken Wings

Ingredients

• 1/2 cup corn syrup
• 1/2 cup ketchup
• 1/4 cup cider vinegar
• 1/4 cup Worcestershire sauce
• 1/4 cup Dijon mustard
• 1 small onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 16 chicken wings (about 3 pounds)

Directions

• In a large saucepan, combine the first eight ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 15-20 minutes or until thickened.
• Meanwhile, cut chicken wings into three sections; discard wing tips. Place wings in a well-greased 15-in. x 10-in. x 1-in. baking pan.
• Bake at 375° for 30 minutes, turning once. Brush with sauce. Bake 20-25 minutes longer, turning and basting once, or until chicken juices run clear. Serve with additional sauce if desired. Yield: 10-12 servings.

March Madness Munchies

If you're a sports fanatic or married to one, like I am, you always have to keep the munchies coming. As many of you are aware, it is March Madness time (college basket). So here I am, trying to serve my hubby some new munchies. I searched the Food Network website, for something fresh. I also wanted something spicy, since my daughters LOVE spicy food (they can handle more than I can, how embarrassing!). Here are two yummy recipes, that also received two thumbs up by my hubby and kids!

Mini Italian Club Sandwiches

Ingredients

nocoupons

• 3 large eggs
• 2 tablespoons whipping cream
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 1 tablespoon (about) unsalted butter
• 10 slices bacon
• 2 (8-ounce) round loaves focaccia bread (7-inch diameter)
• 1 cup purchased pesto
• 8 ounces thinly sliced turkey
• 4 ounces thinly sliced provolone cheese

Directions

Whisk the eggs, cream, salt, and pepper in a medium bowl until well blended. Heat a 6-inch-diameter nonstick skillet over medium-low heat. Brush the skillet with some butter. Pour 1/4 cup of the egg mixture into the pan, swirling to coat the bottom of the pan evenly. Cover and cook until the egg crepe is just set, about 1 minute and 30 seconds. Invert the skillet over a plate, and allow the egg crepe to drop onto the plate. Repeat to make 4 crepes total, brushing the skillet with melted butter as needed and stacking crepes on the plate.

Cook the bacon in a heavy large frying pan until crisp. Transfer the bacon to paper towels to drain.

Preheat a griddle or grill pan over medium-high heat. Cut the focaccia horizontally in half. Place the focaccia cut side down on the griddle and cook until the focaccia is heated through and golden brown on the bottom, about 2 minutes. Spread the pesto over the toasted sides of each halved focaccia. Cover the bottom halves of the focaccia with the egg crepes, turkey, provolone and bacon, dividing equally. Cover with the top halves of focaccia, pesto side down. Cut the sandwich into bite-size wedges. Arrange the sandwiches on a platter and serve.

Spicy Cocktail Meatballs

Ingredients

For the meatballs:

nocoupons

• 1 pound ground beef
• 1 pound ground pork
• 1 cup plain bread crumbs
• 1/2 cup milk
• 1/2 cup finely chopped onion
• 2 eggs
• 1 chipotle pepper in adobo sauce, finely chopped
• 2 tablespoons adobe sauce (from can of chipotle peppers in adobo)
• 1 1/2 teaspoons salt
• 1 tablespoon canola oil

For the sauce:

nocoupons

• 2 tablespoons canola oil
• 1 cup finely chopped onion
• 2 teaspoons crushed red pepper flakes
• 2 cups ketchup
• 1/4 cup brown sugar
• 2 tablespoons red wine vinegar

Directions

To make the meatballs: In a large bowl, mix together all the ingredients, except the canola oil. Shape heaping teaspoons of the mixture into 1-inch balls. In a Dutch oven, heat a tablespoon of oil over medium-high heat. Working in batches, wiping pan in between, saute the meatballs, turning frequently for even browning, until cooked through, about 4 to 5 minutes. Place on a paper towel-lined plate.

To make the sauce:

Heat oil in the same Dutch oven over medium-high heat. Add the onions and saute until golden brown, about 8 minutes. Add the crushed red pepper and cook 1 minute. Stir in the remaining ingredients and reduce heat to low.

Add the browned meatballs to the Dutch oven and toss gently to coat with sauce.