Meatballs and Rice

In the meatballs I add an egg, crushed cracker crumbs and whatever spices you want.  I cook them in the oven for about 20 minutes.

 

In the meantime, I start the sauce in a saucepan on low heat.  Measurements are all approx - I lost the real recipe years ago!

 

1/2 brown sugar

4 tablespoons corn syrup

2 tablespoons vinegar

1 tsp dry mustard

 

Heat that and bring to a boil.  Suggest you taste test it to make sure it's not too sweet or sour. 

 

Pour it over the meatballs and cook for an additional 20 mins.  I always kind of roll the meatballs around so they are covered on all sides.

Rotisserie Chicken

Ingredients

• 1 (3 pound) whole chicken
• 1 pinch salt
• 1/4 cup butter, melted
• 1 tablespoon salt
• 1 tablespoon paprika
• 1/4 tablespoon ground black pepper

Directions

1. Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes.
2. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer.
3. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.

Nanaimo Bars

Nanaimo Bars: Butter or spray a 9 x 9 inch (23 x 23 cm) pan with a non stick vegetable spray. Bottom Layer: 1/2 cup (1 stick) (113 grams) unsalted butter, room temperature 1/4 cup (50 grams) granulated white sugar 1/3 cup (30 grams) unsweetened cocoa 1 large egg, beaten 1 teaspoon pure vanilla extract 2 cups (200 grams) graham cracker crumbs 1 cup (65 grams) coconut (either sweetened or unsweetened) 1/2 cup (50 grams) walnuts or pecans, coarsely chopped Middle Layer: 1/4 cup (56 grams) unsalted butter, room temperature 2 - 3 tablespoons milk or cream 2 tablespoons vanilla custard powder (Bird's) or vanilla pudding powder 1/2 teaspoon pure vanilla extract 2 cups (230 grams) powdered sugar (confectioners or icing)  sugar Top Layer: 4 ounces (115 grams) semisweet chocolate, chopped 1 tablespoon (14 grams) unsalted butter Bottom Layer: In a saucepan over low heat, melt the butter.  Stir in the sugar and cocoa powder and then gradually whisk in the beaten egg.  Cook, stirring constantly, until the mixture thickens (1 - 2 minutes).  Remove from heat and stir in the vanilla extract, graham cracker crumbs, coconut, and chopped nuts.  Press the mixture evenly onto the bottom of the prepared pan.  Cover and refrigerate until firm (about an hour). Middle Layer:  In your electric mixer, or with a hand mixer, beat the butter until smooth and creamy. Add the remaining ingredients and beat until the mixture is smooth.  If the mixture is too thick to spread, add a little more milk.  Spread the filling over the bottom layer, cover, and refrigerate until firm (about 30 minutes). Top Layer:  In a heatproof bowl over a saucepan of simmering water, melt the chocolate and butter. Spread the melted chocolate evenly over the filling and refrigerate until the chocolate has set. To Serve:  To prevent the chocolate from cracking, using a sharp knife, bring the squares to room temperature before cutting.  Yield: Makes about 25 squares

Fajita or Taco Seasoning

1 tablespoon chili powder
1 1/2 teaspoons cumin (I prefer more ...)
1 teaspoon black pepper
1 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon dried oregano
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes (or pinch of cayenne, to taste)

THIS MAKES ALMOST 3 TBSPS OF SEASONING. i USED 2 TBSPS ON OUR BATCH (4 CHICKEN) TONITE