Sweet and Sour Meatballs - Crock Pot

Okay, so this was hard for me to taste, but my spouse said it was great! This can also work as an appetizer. I will advise that you go for the lower end of cooking time. I like firmer meatballs and we went a little over time. Though still good, the meatballs were a little too soft. Also, when we made this, I halved it and did not have crushed pineapple, so I used slices and asked my spouse to cut them up into bits.


Sweet and Sour Meatballs

40 frozen meatballs
1 can (14oz) crushed pineapple, w/ juice
1 c. brown sugar
3 Tbsp soy sauce
1 Tbsp cornstarch
1 Tbsp water

1. Place frozen meatballs in greased 3.5 - 4 quart slow cooker.

2. In a saucepan, combine pineapple w/ juice, brown sugar, and soy sauce. Bring mixture to a boil, stirring frequently.

3. In a small bowl, mix cornstarch and water together, then add to simmer sauce to thicken.

4. Pour sauce over meatballs, cover and cook on low heat 3 - 4 hours. Makes 10 - 15 servings

Meatballs can be served on a platter with toothpicks as appetizers or over hot cooked white rice garnished with chow mein noodles as a main dish.

Beef Fajitas - Crock Pot

Okay, so this and the next post are based on mostly my spouse's preferences. I was not functioning in the olfactory region very well at the time.

What I will tell you about these Beef Fajitas is that they do not taste like Chili's or Applebee's fajitas. They are good - but if that's the taste you were shooting for, this isn't the recipe.

Japan: You might have to search for jalapenos. Try Pu-ro if you have one. As for cilantro, I can't remember if you all have cilantro there. Let me know if you don't, and I'll remove the label.

Beef Fajitas

1 1/2 lbs. beef flank steak
1 lg. onion, chopped (1 cup)
1 med. green sweet pepper, cut into 1/2-inch pieces
1 or 2 jalapeño peppers, chopped
1 Tbsp. snipped fresh cilantro
1 tsp. chili powder
1 tsp. ground cumin
1 tsp. ground coriander
1 tsp. bottled minced garlic
1/4 tsp. salt
1 can stewed tomatoes (8 oz.)
12 flour tortillas (7-onch.)
2 tsp. lime juice (up to 3 tsp.) (optional)

Shredded Colby and Monterey Jack cheese (optional)
Guacamole (optional)
Sour Cream (optional)
Salsa (optional)

Directions:

1. Trim fat from steak. Cut steak into 6 portions. Combine steak, onion, green sweet pepper, jalapeño peppers, cilantro, chili powder, cumin, coriander, garlic, and salt in Crockery Pot. Add undrained tomatoes.

2. Cover; cook on low for 8 to 10 hours. (Or cook on high for 4 to 5 hours.)

3. Set oven to 350°. To heat tortillas, wrap them in foil and bake for 10 to 15 minutes or until softened. remove steak from cooker and shred. return steak to cooker. stir in lime juice, if desired.

4. To serve, use a slotted spoon to spoon steak mixture onto warm tortillas. Top with cheese, guacamole, sour cream, and salsa, if desired. Roll up tortillas.

Makes 6 servings.