Sweet and Sour Meatballs or Jelly Meatballs

I think everyone probably already has this recipe; it's a potluck staple.  But, since I don't have it here and it's yummy and super quick, here ya go!

Sweet and Sour Meatballs or Jelly Meatballs
Our Best Bites

1 12 oz jar Chili Sauce
1 16-18oz jar grape jelly*
2lb frozen meatballs or 2-3 packages cocktail sausages

*note that you could use the smaller jar of jelly instead, I think it’s more like 10oz.  I like the sweetness of the 18oz jar, but you could make it less sweet with the small jar if you prefer.

Combine jelly and chili sauce in a crock pot an stir until smooth.  Heat the mixture if needed to combine.  Add meatballs or cocktail sausages and set temperature to low.  Cook for 2-5 hours on low.  Serve with toothpicks.

Peanut Butter Frosting

You'll want to ditch the cake and just eat the frosting.  And, I'm not a huge frosting gal, but this is light and creamy and heavenly.

Peanut Butter Frosting
Annie's Eats

3 sticks (1½ cups) unsalted butter, at room temperature
1 cup creamy peanut butter
4½ cups confectioners’ sugar, sifted
Pinch of coarse salt
2 tsp. vanilla extract
3 tbsp. heavy cream

To make the frosting, combine the butter and peanut butter in the bowl of an electric mixer. Beat on medium-high speed until smooth. Mix in the confectioners’ sugar and salt. With the mixer on low speed, mix in the vanilla and cream just until incorporated. Increase the mixer speed to medium-high and whip until light and very fluffy, about 4 minutes. Transfer the frosting to a pastry bag fitted with a plain round tip. Pipe a swirl of frosting on top of each cupcake. 

Grilled Fish Tacos Honey Lime Marinade

This marinade is so delicious and also subtle.  We've made it several times this summer and unless I find something better, will be our go to fish taco recipe.

Grilled Fish Tacos Honey Lime Marinade
allrecipes: mabcat

• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 2 tablespoons fresh lime juice
• 2 teaspoons lime zest
• 1 1/2 teaspoons honey
• 2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1 teaspoon seafood seasoning, such as Old Bay™
• 1/2 teaspoon ground black pepper
• 1 teaspoon hot pepper sauce, or to taste
• 1 pound tilapia fillets, cut into chunks       * I've used my whole 2lb bag of tilapia and felt that the marinade stretched that far with no problem.

Whisk all of the marinade ingredients in a bowl, then pour into a ziploc bag or  casserole dish.  

Add fish chunks and coat all pieces well.  Cover and refrigerate 6-8 hours or even overnight.  

Preheat an outdoor grill for high heat and lightly oil grate. Set grate 4 inches from the heat.  Remove fish from marinade. Grill fish pieces until easily flaked with a fork, turning once, about 9-15 minutes.

Serve in soft corn tortillas with shredded cabbage or lettuce, tomatoes, cilantro and fresh squeezed limes.  We also love to add one of our fish taco sauces- the Lone Star Taqueria Cilantro Jalepeno Mayo or this one

Lone Star Cilantro Jalepeno Mayo for Fish Tacos

We love the fish tacos at the Lone Star Taqueria in Cottonwood Heights, Utah (near Salt Lake City).  Curious if anyone had a copycat for their recipes, I found one that the restaurant posted themselves! I haven't tried the marinade yet, but it is out there if you want it.  We loved this sauce though!  

Lone Star Cilantro Jalepeno Mayo for Fish Tacos

1. In a blender or food processor, combine: 
2. 1 3/4 cups mayonnaise
3.  2 tablespoons water
4. 2 tablespoons distilled white vinegar
5. 1 rinsed and stemmed fresh jalapeño chili (remove seeds for less heat)
6. 1 peeled garlic clove
7. 1/2 cup lightly packed fresh cilantro
8.  and 1/4 teaspoon pepper. 
9. 
   
10. Whirl until smooth. Add salt to taste.
11. Makes about 2 1/4 cups.

Honey Mustard Dressing

We love dipping sauces here. But, I am on this trying to eliminate processed foods from our pantry kick right now and am slowly attempting to replace the store bought stuff with homemade versions.  This four ingredient recipe tasted exactly like the honey mustard's we love at restaurants and the store and being so easy to make and having everything already on hand, this is one natural version we'll never go back on.  Eventually I will try to make homemade mayo, but I made this with Best Foods.  I also saw that some people used plain yogurt instead to make it lower fat and healthier.

Honey Mustard Dressing

AllRecipes: Mary Ann Benzon

makes: 1 1/2 cups

1 cup mayo

4 Tablespoons mustard (regular or Dijon according to preference, I used reg.)

4 Tablespoons honey

1 tablespoon lemon juice

Turkey Pesto Ciabatta Sandwich

I love this sandwich.  We've had it for dinner three times since I found this recipe and I could probably just eat it everyday and be happy. So. Good.

Turkey Pesto Ciabatta Sandwich
adapted from Jamie Cooks it Up

5 square ciabatta rolls ( I really love the Wal-Mart bakery ones)
1/2 cup mayo
1/3 cup pesto
1 lb sliced deli turkey (get the good stuff)
1 lrg tomato
1/2 red onion
fresh spinach leaves
5 slices provolone cheese

Slice ciabatta's in half and lay them out on a large cookie sheet.  Mix mayo and pesto together in a dish and spread over each half bread.  Layer tomato, onion and spinach on one half and top with one slice cheese.  Layer turkey on other half.  Bake on center rack of oven at 400 degrees for about 10 minutes.  Turn broiler on and broil for ~2 minutes until cheese is slightly golden and bubbly.  remove from oven and let cool for a couple minutes then put then join the meat half to the veggie half and enjoy.  We serve these with fruit, fresh veggies or sweet potato fries.  Seriously delightful.

Italian Nachos

Oh my goodness, these are so good!  We had these for the first time as a starter at Carino's Italian restaurant about 4 years ago and fell in love.  I knew if I could just figure out what they used for their chips (since the weren't typical nacho tortilla chips) I could totally recreate this at home.  After searching for copycat recipes I concluded that wonton wrappers would do the trick. They worked perfectly and this is now one of our very favorites meals.  The flavors all combine so perfectly that all you can think about while you're chewing is your next bite.  And, even though the chips do get soggy, the leftovers are still just as tasty.

Italian Nacho's
Leah Matthews

Wonton Wrappers, cut in half diagonally forming triangles ( we use about 3/4 package for 4-6people)

Vegetable oil

16 oz jar alfredo sauce, heated (we prefer 

shredded mozzarella cheese

fresh, shredded parmesan cheese

Toppings:

jalepenos

banana peppers

sliced olives

roma tomatoes, diced

grilled chicken slices (I used the pre cooked Tyson kind you can buy in a package for salads)

cooked italian sausage

In a frying pan pour oil 2-3 inches deep and heat on med-high.  When oil is hot put in 3-4 wonton triangles at a time and turn them over in oil with tongs.  Being so thin, these literally only take about 3-5 seconds to get crispy so be careful.  Remove onto paper towel lined plate when light golden. 

Spread chips onto a cookie sheet in close to one layer and sprinkle toppings all over top.  Wait until the end to drizzle the warmed alfredo sauce over toppings * if you put it on first it will make the chips soggy by they time you're ready to eat them. Finally sprinkle cheeses over top.  Set oven to broil with rack in the center.  Put nachos in broiler only long enough for cheese to melt.  

Serve immediatley!