Buffalo Meatball Subs

Buffalo Meatball Subs

Buffalo Meatball Subs

A day late & dollar short, that kinda sums up this here blog. Made this concoction for the playoffs & it turned out way better than expected (I’m not one for the buffalo sauce).

Surprised that I really couldn’t find a meatball recipe that didn’t involve frozen Italian meatballs from the store, so just somewhat had to wing it on that end. Really try to do mostly whole foods when making these crocks – sometimes it doesn’t work out that way.

Stuffs:

  • 2 lb ground chicken/turkey
  • 1.5 cups bread crumbs
  • 2 carrots – finely diced
  • 2 celery stalks – finely diced
  • 2 egg – beaten lightly
  • 2 cups buffalo sauce (Franks, is what I used)
  • 4 oz blue chess crumbles
  • 1 small container greek yogurt (4-6 oz?)
  • 6-8 hogie buns (from bakery not crappy off the shelf – you have more self respect than that, right?)

Make it happen:

  • Heat oven @ 450 degrees (sadly, you need to oven)
  • In large bowl combine chic/turkey, bread crumbs, eggs, carrots, celery
  • Form into 2 in. balls – yes, I said balls
  • Cook in baking dish for 15 mins (might need to do a couple batches)
  • Move the meatballs to crock pot & pour the buffalo sauce over
  • Crock on low for 6-8 hrs.
  • When ready to serve, put meatballs on hogie buns & broil for 1 min (for crisp buns, be careful!)
  • Top with yogurt/blue cheese mixture

Yep, this is one of those amazing sportball slow cooker dishes. Just enough bad crap with some good mixed in there for good measure. Not scientific, but I believe taking out the frozen meatballs helps somewhat.

These were amazing – you could eat w/o the buns – so that is something. Great tasting main dish with the yogurt/blue cheese topping – you can eliminate if need be, but I wouldn’t suggest doing so.

P.S. swear I’m going to learn how to take good photos of food – there is an art to it & obviously I don’t possess that skill.

Chicken Sausage with Bell Peppers & Spaghetti

Chicken Sausage Sauce

Chicken Sausage Sauce

Welcome back to me & the slow cooker. Definitely been a while, but I aim to do a lot more posts. The other item that I need to address is my food photography.

There is some sort of art to this & I’m going to do my best to make the dishes appear to be more appetizing. In the past I’ve just went for the “whatever” mode & am going to try to change my ways after this post.

Picked up some chicken sausages via my favorite store display “Managers Special”. Had some whole wheat pasta that needed to be removed from cabinet – so begins the newest slow cooker dish.

Ingredients:

  • 4-5 mild Italian chicken sausage links (prefer hot, but this is was a $1.43 “managers special”), sliced at 1 3/4″
  • 1 Tbsp olive oil
  • 1 green bell pepper, sliced into 2 to 3 inch long strips
  • 1 red bell pepper, sliced into 2 to 3 inch long strips
  • 4 garlic cloves, sliced into slivers
  • 1 yellow onion, thin sliced & halved
  • 8oz of Agaricus bisporus (crimini) mushrooms, sliced
  • 1 sm can (14oz) can of crushed tomatoes
  • 1 lg can spaghetti sauce (just got the cheap stuff)
  • 1 Tbsp of dried oregano
  • 1/2 teaspoon red pepper flakes (optional)
  • 1 pkg spaghetti

Make it:

offensive dish

offensive dish picture

Saute the peppers, garlic & onion until semi-soft. Throw the sliced sausage in there until just browned – doesn’t need to be cooked thoroughly as the slow cooker will do the rest of the work.

Throw ingredients in crock (besides spaghetti – don’t be stupid!) & set for 8 hrs.

Just before ready to eat cook spaghetti per instructions on the box.

Put pasta on plate, pour some stuff from crock over it & serve with a baguette.

Experience: this was quite good – tons of flavor & just the right amount of sausage to sauce ratio.

A ton of leftover sauce – frugal as I am, threw that in a freezer bag for later use.

Done, P.

Wasabi Teriyaki Wings

wings

wings, not mccartney band

Let me start out by saying that I’m not a huge wing fan. Greasy, boney, skinny & messy is how I view these. Yet, I feel compelled to make this at least once in a while for my Sunday Seahawk game day fare.

This is seriously one of the easiest ones to crock.

Ingredients:

  • 4 lb bag of chix wings (drummets/wings pieces/non-flying bird apparatus) – can be frozen
  • 1 bottle 15/20 oz Soy Vay Wasabi Teriyaki sauce (this is the best!), but you can use other lesser forms of teriyaki sauce & it will work

A wing & a prayer:

  • pre-heat oven to 300 degrees
  • put those bastards on a baking sheet (suggest using broiler pan to let that freaking nasty-ass skin grease recede to the netherworld)
  • bake for 73 mins (turning once)
  • pour a little sauce in crock bottom while in wait
  • transfer cooked wings to crock & pour rest of sauce over the wings
  • crock on HI for 2 hrs
  • stir that damn thing up once in a while to distribute sauces & to waste some time
Bring on the paper towels – these things are messy (as per most wings)
Suggested side dish:
  • Jalapeno Cornbread
  • I used Bob’s Red Mill mix instead of that other box crap
  • added in 3 fresh jalapenos
cornbread

cornbread, jalapelos

Everyone enjoyed this ‘yaki wing thing & the cornbread – so I’d say this is a winner. I need to spread my wings a bit (I iz funner) & do a hot lava wing dish sometime. Suggestions?

In the words of the great rock band Kansas – crock on my wayward son, there’ll be no wings when you are done, don’t you cry no more – or something like that.