Monday, January 2, 2012

Crock Pot Stuffed Meatballs and Spaghetti Sauce By Paula Deen Family Favorite

Paula Deen Recipe

Ingredients
1 lb. ground beef
1 lb. ground pork
4 tablespoons fresh parmesan cheese, grated
1 to 1 1/2 cups Italian dry bread crumbs
3 large eggs
1 teaspoon salt
1/2 teaspoon freshly ground pepper
2 cloves garlic, finely minced
1 tablespoon fresh basil, finely chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon dried oregano
4 oz. fresh mozzarella, divided into 12 pieces
3 tablespoons olive oil
2 jars of your favorite red sauce
2 pounds spaghetti, cooked al dente

Directions

In a large mixing bowl combine ground beef, ground pork, parmesan, eggs, salt, pepper, garlic, basil, parsley and dried oregano. Add bread crumbs 1/2 cup at a time until mixture is not to wet and can be formed into balls easily. Form mixture into 12 balls using your thumb to press a hole in the center. Insert a piece of the fresh mozzarella into the hole and close the hole by pushing the meatball mixture around it to secure the mozzarella inside each ball.

Heat a large saute pan over medium heat and drizzle olive oil into it. Add meatballs and cook until just browned. Using a slotted spoon, transfer meatballs into a slow cooker. Pour red sauce over the meatballs and cook on LOW for approximately 5 hours. Serve the stuffed meatballs and sauce over spaghetti

Chili Dip

Chili Dip

What You Need:

1 lg. jar (16oz) picante sauce, mild
2 cans refried beans
8 ounces sour cream
1/2 tsp. chili powder
1 lb. ground beef
1 onion, chopped
salt and pepper to taste
8 oz. Cheddar cheese, shredded
several jalapenos or mild chili, chopped finely, to taste
How To Make It:
Cook ground beef in a skillet with chopped onion; drain well. Combine everything together in crock pot and cook slowly until cheese is melted. Serve with favorite vegetables or chips

Chicken Tacos

CHICKEN TACOS

Ingredients:

 2 (8 ounce) cans tomato sauce

 2 teaspoons white distilled vinegar

 2 teaspoons garlic (minced)

 3 ½ teaspoons chili powder

 1 teaspoon cumin

 2 teaspoons oregano

 ½ teaspoon sugar

 2 tablespoons olive oil

 2lbs bone-in chicken breasts (with the skin on)

 ¼ cup cilantro (chopped)

 flour or corn tortillas



In a medium bowl combine tomato sauce, vinegar, garlic, chili powder, cumin, oregano, and sugar. Mix well and set aside. In a large skillet over medium high heat, add olive oil. Cook chicken breasts until golden brown on each side (about 5 minutes per side).

 Once chicken is golden brown add the tomato sauce mixture to the pan.

 Bring to a boil. Reduce heat to medium-low.

 Cover and simmer until chicken is fully cooked.



Remove the chicken breasts from the pan (leaving the tomato sauce in the pan).

 Remove and discard the bone and skin of the chicken breasts.

 Using two forks shred the chicken.

 Place the shredded chicken back into the tomato sauce.

 Cook until the sauce reduces and blends into the chicken.

 Add cilantro and stir into chicken mixture.



Transfer chicken to a serving bowl and make spoon onto warmed tortillas.

 (Makes about 4 servings)