Author Archives: The Moonlight & Star Cafe

Asian Meatballs

Asian Meatballs

Looking for a fun new appetizer or even a main course? Then you must try these Asian Meatballs! These are so quick and easy to make and very tasty and a great twist from the traditional marinara meatballs.

Meatball Ingredients:

2 lbs ground pork (or beef)
2 tsp. sesame oil
1 cup Panko or breadcrumbs
2 eggs
3 tsp. minced garlic
1/2 cup thinly sliced green onions (I didn’t have any on hand, but they still turned out great)
Sesame seeds for garnish

Asian Sauce:

2/3 cup hoisin sauce
1/4 cup rice vinegar
2 garlic clovs, minced
2 T. soy sauce
1 tsp. sesame oil
1 tsp. ground ginger

Directions:

In a large bowl, mix together the meatball ingredients until combined.

Shape into 1 inch balls and place on a rack atop a cookie sheet, or place on greased cookie sheet.

While the meatballs are baking, whisk together all of the sauce ingredients until blended. Once meatballs are cooked, you can either use the sauce for dipping, or pour over the meatballs and gently stir till coated.

Serve with some Jasmine Rice. Delish!

Roast Chicken

Roast Chicken

I love Roast Chicken, as it is probably the simplest recipe to make and you can always find it on sale.

Please feel free to change this basic recipe to adding different herbs, citrus and seasonings.

Ingredients:

One whole chicken, rinsed and patted dry
3 whole lemons
3/4 cup butter, softened
4 sprigs of rosemary
Salt and pepper to taste

Directions:

Zest two of the lemons. Strip the leaves off one of the rosemary sprigs and chop finely. In a bowl add the soften butter, lemon zest, rosemary, salt and pepper.

Use your fingers to smear the butter mixture all over the chicken, under the skin and inside the chicken. Cut the lemons in half and squeeze the juice of one lemon all over the chicken.

Place the lemon halves and rosemary sprigs in the cavity of the bird.

Place the chicken in the oven and roast for approximately 1 hour or until done or the white poppy thing pops. :)

Recipe adapted from The Pioneer Woman.

Smoky Tex-Mex Sloppy Joes

Smoky Tex-Mex Sloppy Joes

Believe it or not, I have never made Sloppy Joes! I have seen the can of it in the grocery store and heard that some people do like it, but I’m sorry I could never buy. It just looks gross. I never really wanted to even attempt at making it, as it just does not seem appetizing to me. But I then came across this recipe from Rachel Ray, which sounded really good with lots of smoky flavor, which I love. So I made this for me and my love and OMG! This was really delicious and definitely one for the cookbook. I did tweak it a little, but I hope you try it and feel free to tweak it to your liking. Enjoy!

Ingredients:

1 lb ground beef
Salt and Peper
2 Serrano or Jalepeno chile peppers, finely chopped
3-4 Cloves garlic, chopped
1 Tablespoon chili powder
1 1/2 Teaspoons ground cumin
1 1/2 Teaspoons ground coriander
1 Cup lager beer, at room temperature
1 Cup tomato sauce
1 Tablespoon light brown sugar
2 Tablespoons worcestershire sauce
1 Tablespoon cider vinegar
1 Tablespoon hot sauce
Burger rolls

Directions:

In a large skillet add the ground beef and cook, stirring with a spoon to crumble it, until well browned; season with a little salt and black pepper. Add the chiles, garlic, chili powder, cumin and coriander. Cook, stirring for approximately 2 minutes.

In a medium bowl, stir together the beer, tomato sauce, brown sugar, worcestershire, vinegar and hot sauce. Pour the mixture over the meat, lower the heat and simmer for 5 minutes or until ready to serve.

Spoon the Sloppy Joe mixture onto your roll. Yummy!

Chickpea Curry

Chickpea Curry

I have been in a “curry” mood lately and trying some new dishes. I found this recipe on Martha Stewart’s website and it is super simple and delicious. I will probably make another version of this recipe, as I found so many. I love the flavor of curry, but again you have been warned….your house will smell like curry for at least a day. :)

Ingredients:

1 Tablespoon Extra Virgin Olive Oil
1 Shallot (or onion)
3 Garlic cloves, minced
1 Tablespoon curry
1 Cinnamon stick (3 inches)
Pinch of ground cloves
3 Cans Chickpeas (15 oz.), rinsed and drained
3 Tablespoons ketchup
Salt & Pepper
2 Cups water
Chopped cilantro and sour cream, for serving (if desired)

Directions:

In a large skillet heat oil over medium-high heat and cook the shallot. Add the garlic, curry, cinnamon and cloves. Stir until fragrant, approximately 30 seconds.

Add chickpeas, pinch of salt and pepper and 2 cups of water. Bring to a boil.

Reduce to a simmer, cover, cook for 20 minutes. Uncover and increase heat to medium-high. Cook until sauce is slightly reduced, 5 minutes.

Serve with rice, if desired. We had it over Jasmine rice and then added a dollop of sour cream on top.

Goat Cheese Cranberry Log

Goat Cheese Cranberry Log

OK, this has to be the easiest appetizer recipe ever!

Ingredients:

1 (8 oz.) goat cheese
1 bag dried cranberries

Directions:

Chop up cranberries.

Roll the goat cheese into the cranberries. You will have to press them in as well.

IMG_3554

There it is! So simple and so yummy! It just doesn’t get any easier!

Curry Coconut Chicken

Curry Coconut Chicken

I have always wanted to make chicken curry and so I did! This was an extremely easy dish and such great flavor.

Ingredients:

2 lbs boneless skinless chicken breasts, cubed
Salt & Pepper
1/2 onion thinly sliced
1 1/2 Tablespoons canola oil
2 Cloves garlic, minced
3 Tablespoons curry powder
1 Teaspoon ground cinnamon
1 Teaspoon ground paprika
1 (14 oz.) can coconut milk
1 (8 oz.) can tomato sauce
2 Tablespoons sugar

Directions:

Season chicken with salt and pepper. Heat oil in skillet on medium-high heat and add the garlic and onion.

Add the curry powder, cinnamon and paprika to make a paste.

Then add chicken and cook on medium heat for approximately 7 minutes or until no longer pink inside.

IMG_3541

Add the coconut milk, tomato sauce and sugar to the pan and stir to combine. Simmer, stirring occasionally, for 30 minutes. Just a warning your house will smell like curry for about a day!

Serve over rice.

This is such a a great recipe, in which you can make changes too. You can omit the cinnamon and paprika if you want, add some stewed tomatoes or even add potatoes. Take this recipe and have fun with it! Bon appetite!

Pecan Crescent Cookies

Pecan Crescent Cookies

I love, love, love these cookies! They remind me of my childhood. My mom always made them at Christmastime and I loved helping her make these sugary, nutty, powdery sweet goodness, yummmmmmm. She would make these with almonds, but I had Pecans in the house and they are just as delicious. I am sure any nut will do!….hee hee that just made me giggle for some reason.

Ingredients:

1/2 lb. butter
5 Tablespoons sugar
2 Teaspoons vanilla
1 Teaspoon water

2 Cups flour
1/2 Teaspoon salt
2 Cups chopped nuts

Powdered Sugar

Directions:

Cream butter, sugar, vanilla and water.

Sift flour and salt and mix well with creamed butter mixture. Add Pecans.

Shape into crescents or balls and bake at 325 degrees for approximately 20 minutes.

Let cool for just a little bit and then roll in powdered sugar.

Enjoy!

Garlic Brown Sugar Chicken

Garlic Brown Sugar Chicken

I found this recipe on Pinterest and I am so glad I did, as will you. Such an easy peasy dish that you can make with ingredients I am sure you all have on hand….chicken, garlic and brown sugar. Simple!

Ingredients:

3 – 4 boneless skinless chicken breasts
4 garlic cloves minced
4 Tablespoons brown sugar
3 Teaspoons extra virgin olive oil

Directions:

Preheat oven to 500 degrees (yes, 500 degrees!)

Mince the garlic.

IMG_3532

and place in a small saute pan with the extra virgin olive oil until tender. Mmmmm I love the smell of garlic cooking. Remove from the heat and add the brown sugar until combined.

IMG_3533

Place chicken in a greased baking dish and cover with garlic brown sugar mixture

IMG_3535

Baked uncovered for 15-30 minutes, until internal temperature reaches 165.

IMG_3534

Voila! A juicy tasty piece of chicken!

IMG_3537

Three Cheese-Stuffed Shells

Three Cheese-Stuffed Shells

I had made a pot of sauce this past week and thought this would be a great dish. The last time I made these was when I was a teenager and helping my mom with dinner. That’s crazy, I know! I think I didn’t make them because I knew my daughter would not eat them, as she was and still is a picky eater. Well guess what? She loved them! Add this one to her list of “food she will eat.” :)

First start with marinara sauce or meat sauce. You can make your own, buy a jar or use my recipe on here Marinara Sauce

Ingredients:

10 ounces, Jumbo Pasta Shells
32 ounces, Whole Milk Ricotta Cheese
8 ounces, weight Parmesan Cheese, Grated, Divided
1/2 cup Grated Romano Cheese
1 whole Egg
2 Tablespoons Minced Parsley or Basil or both
Salt And Pepper, to taste

Combine all ingredients.

Stuff the half cooked shells with the cheese mixture. Do not overstuff, as you want them to be able to close.

This is how they should. Yummy already!

Then lay them seam side down in a casserole dish, which has been layered with sauce.

So good!

Add the sauce on top

Cover completely.

Top with the grated Parmesan Cheese

Then for more cheesyness (yes, its a word) add some grated mozzarella.

Bake for 25 minutes, until nice and bubbly.

Simply Delish!

Recipe adapted from The Pioneer Woman

Pumpkin Bread

Pumpkin Bread

It’s pumpkin time and I love anything pumpkin! This is such an easy recipe for pumpkin bread. You basically dump all ingredients in a large bowl, mix and bake. Enjoy!

Ingredients:

3 cups Flour
3 cups Sugar
1 can (15 Oz. Size) Pumpkin
1 cup Oil
3 whole Eggs
4 teaspoons Pumpkin Pie Spice
1 teaspoon Baking Soda
½ teaspoons Baking Powder
½ teaspoons Salt

Mix together all the ingredients in a large bowl until well blended. Bake in either a bundt pan or 2 loaf pans, greased and floured, for 1 hour at 350ºF. Allow to cool for about 20 minutes before serving. Note: If you use loaf pans, don’t cook both loaves at the same time.