I'd like to introduce you to my sous chef, Calico. She's a wonderful cooking partner, and she isn't afraid to experiment with new foods. But she is most experienced in determining fresh and wholesome flavors.
One of her strengths is an ability to clearly let you know she doesn't like the taste of something you've whipped up. There are times when all of us could use that kind of honesty in the kitchen. Sometimes politeness gets in the way of an honest assessment of the results of a new recipe.
Calico is also quite bold in her creations. In this photo, she is whisking equal parts brown mustard and grape jelly, which believe it or not, made a very delectable sauce for crock-pot cocktail meatballs.
I actually got this recipe from Carla, one of the most creative cooks I know. She always has some unique trick up her sleeve. She said that mixing equal parts apricot jam and thousand island dressing makes a great meatball sauce too, but the color isn't very pretty. What I love about these recipes is they are so easy. So easy, even a 2 year old can make them.
CROCK POT MEATBALLS
1 large jar Guldens brown mustard 1 large jar grape jelly 1 bag frozen meatballs, any kind
Warm grape jelly in microwave until no longer gelled. Mix with equal parts brown mustard. Place frozen meatballs in crock pot and pour mustard/jelly mixture over the top. Stir together. Heat until meatballs are hot. Serve with toothpicks.
I look forward to future cooking adventures with Calico helping me in the kitchen.