Category Archives: Entrée

[Slow Cooker] Hawaiian Meatballs

Posted by Lindsey @ Baking Bytes in Entrée, Slow Cooker

Although my KitchenAid stand mixer will probably always be my favorite counter-top appliance, the slow cooker M found for free is quickly becoming my second. In hot weather no one likes to turn on the oven, and I’m looking forward to coming home from work to hot soups and stews this winter.

[Slow Cooker] Hawaiian Meatballs

I came across this recipe on Pinterest a few months ago, and although I loved the taste, I definitely felt it needed some tweaking. Even M commented on the meat to not meat ratio, and he usually adds more than the average cook. Third time’s the charm, so today I’m sharing my version with you. Frozen meatballs make it quick and easy, while pineapples and peppers keep it summery. The sauce is amazing; just the right balance of sweet and sour. I like to serve it over Jasmine rice, but it would be great over any kind you prefer.

[Slow Cooker] Hawaiian Meatballs

I like green bell peppers best, but mix and match to your heart’s content – I’m sure they’d all be fabulous. If you have a bigger slow cooker, you can always fill up some extra space with more peppers, more pineapple, or whatever else you can dream up. This is a fun recipe to play with, and I look forward to hearing about everyone’s variations!

Slow cooker recipes are great for keeping the oven free for dessert without affecting dinner plans. I currently have a rhubarb pie in the oven, and I might throw together some cookies soon too. A quick pot of rice and dinner is ready to go whenever we’re ready to eat. As an added bonus, this recipe reheats very well; great for lunches or dinners for another day (or in my case, the rest of the week.)

[Slow Cooker] Hawaiian Meatballs[Slow Cooker] Hawaiian Meatballs

Adapted from Six Sister’s Stuff
Makes 3+ quarts

Ingredients

22 oz frozen meatballs1
2 medium-large bell peppers2
2 (20 oz) cans pineapple chunks

reserved pineapple juice
1 1/2 cups brown sugar (do not pack!)3
1 cup white vinegar
3 Tbsp soy sauce
4 heaping Tbsp cornstarch

Directions

  1. Slice the peppers and cut into approximately 1″ pieces; set aside.
  2. Drain the pineapple juice into a medium bowl and set aside the pineapple.
  3. Add sugar, vinegar, soy sauce and cornstarch to the juice, whisking vigorously until well mixed.
  4. In your slow cooker, layer the meatballs, pineapple chunks and green peppers.4
  5. Carefully pour in the sauce and cover with the lid.
  6. Cook on low for about 8 hours.
  7. Serve with a side of rice, and maybe some pie for dessert.

Notes

1 If you have a large slow cooker, feel free to use a larger package of meatballs. If you have a little one like me, try to get as close to 22 oz as possible or the recipe won’t fit.
2 Again, I like green best, but play around with red and yellow if you want!
3 If you pack the brown sugar, it’ll be way, way too sweet. Just lightly scoop it in and level it off like you would with white sugar.
4 If it’s convenient, you can wait and add the peppers during the last hour or two. This way they’ll retain a little crunch and a more vibrant green color.

Macaroni & Cheese

Posted by Lindsey @ Baking Bytes in Entrée

Comfort food. We all have that one meal we go to when it’s been a rough week. Mine is macaroni and cheese. Usually the kind out of a box (I’m lazy when it comes to real cooking), Kraft or Pastaroni depending on my mood.

However, after a truly awful day, only homemade will do. So when I had a terrible Saturday, I felt the extra work on Sunday would be well worth it. Plus then I would have dinner for the whole week and not have to worry about cooking anything during the last week of classes.

This is the recipe my mom uses, so in addition to being warm, filling, and delicious, it also reminds me of home. It’s a bit time consuming, but not difficult so don’t be intimidated by the long directions. If I, someone who kind of hates all cooking that doesn’t involve dessert, can make it without issue, so can you.

This recipe serves 4-6 depending on how much you eat and how many side dishes you have; goes great with steamed vegetables and a fruit salad. If you have big eaters or want leftovers, double the recipe and use a 9×13” dish. To reheat, put a splash of milk in the bowl, heat in the microwave, and give it a good stir.

Macaroni & Cheese

From Martha Stewart
Serves 4-6

Ingredients

3 slices good-quality white bread
4 tablespoons unsalted butter, plus more for dish
2 3/4 cups milk
1/4 cup all-purpose flour
1 teaspoons kosher salt
1/8 teaspoon ground nutmeg
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
2 1/4 cups (about 9 ounces) grated sharp white cheddar
1 cup (about 4 ounces) grated Gruyere or 5/8 cup (about 2.5 ounces) grated pecorino Romano
1 pound elbow macaroni

Directions

  1. Heat the oven to 375°F. Butter an 8×8” casserole dish; set aside.
  2. Remove crusts from bread and cut or tear into 1/4- to 1/2-inch pieces. Place bread pieces in a bowl.
  3. In a small saucepan over medium heat, melt 1 tablespoon butter. Pour butter into the bowl with bread, and toss. Set the breadcrumbs aside.
  4. In a small saucepan set over medium heat, heat milk until thoroughly warmed.
  5. Melt remaining 3 tablespoons butter in a medium saucepan over medium heat. When butter bubbles, add flour. Cook, stirring, 1 minute.
  6. Slowly pour hot milk into flour-butter mixture while whisking. Continue cooking, whisking constantly, until the mixture bubbles and becomes thick.
  7. Remove the pan from the heat. Stir in salt, nutmeg, black pepper, cayenne pepper, 1 3/4 cups cheddar, and 3/4 cup Gruyere or 1/2 cup pecorino Romano. Set cheese sauce aside.
  8. Fill a large saucepan with water. Bring to a boil. Add macaroni; cook 2 to 3 fewer minutes than manufacturer’s directions, until outside of pasta is cooked and inside is underdone. (Different brands of macaroni cook at different rates; be sure to read the instructions.) Transfer the macaroni to a colander, rinse under cold running water, and drain well.
  9. Stir macaroni into the reserved cheese sauce. Pour the mixture into the prepared casserole dish. Sprinkle on remaining cheese; scatter breadcrumbs over the top.
  10. Bake until browned on top, about 30 minutes. Cool for 5-10 minutes on a wire rack before serving.

Notes: Unless your stove boils water super fast, I would start the water for the macaroni before step 5.