Thumbprint Cookies

2/3 c. butter
1/3 c. granulated sugar
2 eggs, separated yolks from whites
1 tsp. vanilla
1/2 tsp salt
1 1/2 c. sifted all purpose flour
3/4 c. finely chopped pecans
1/3 c. strawberry or cherry preserves

Cream together butter and sugar until fluffy.  Add the egg yolks, vanilla, and salt and beat well.  Gradually add the flour, mixing well. 

Shape into 3/4 inch ball, dip them into the egg whites and then roll them in the nuts and place them 1 inch apart on a cookie sheet.  Press down the center of each cookie with your thumb.  Bake at 350 for 15-17 minutes.  Cool slightly, remove from pan and cool on rack.  Just before serving, fill the centers fo the cookies with jam.  I warmed the jam slightly to make it easier to work with...it set back up as it cooled. 

Red-Apple Walnut Salad...

4 red apples chopped
1/4 cup orange juice
2 (16 oz. bags mixed salad greens)
1 (6 oz. carton Gorgonzola cheese)
3/4 cup pomegranate seeds or raisins
1 recipe candied walnuts
1 recipe winter salad dressing

One half hour before serving time, combine apples and orange juice to keep apples fresh.  At serving time drain off juices.  Place everything in a bowl and mix.

Candied Walnuts
1/2 cup sugar
2 Tbs. water
1 cup walnuts

Line a baking sheet with well-greased foil or parchment paper.  Place sugar and water in a small saucepan; stir to moisten sugar evenly.  Bring to a simmer over medium heat and cook and stir until sugar melts and caramelizes to a rich brown color.  Watch carefully so it doesn't burn.  Remove from heat and add walnuts and stir with a fork to cover.  Place nuts on baking sheet in an even layer.  Let cool until caramel hardens.  This step can be made days ahead if needed.

Winter Salad Dressing
1/2 cup red wine vinegar
1/2 cup vegetable oil or olive oil
1 tsp. salt
1 tsp. pepper
1 clove garlic
1/2 cup honey

In a quart jar combine all dressing ingredients.  Shake vigorously.  Refrigerate for at least 4 hours.  Dressing can be made a few days in advance if needed.

So Simple Instant Pot Saucy Meatballs

Ingredients:

Frozen Italian Meatballs (I've heard the ones from Costco are great, but I just grabbed a bag from the grocery store)
1 bottle Sweet Baby Ray's Original BBQ Sauce
water

Dump meatballs in the instant pot.  (I filled my 6 qt. pot about 1/2 full.)  Pour 1 cup of water over the meatballs and then dump 1 to 1.5  cups of the BBQ sauce over the top of the meatballs.  Cook on high pressure for 8 minutes.  When it beeps and is done, turn off the Instant Pot and let the pressure naturally release for 10 mins.  Quick release the rest of the pressure and open the pot.  Stir the meatballs and serve over rice or mashed potatoes with a green salad and/or veggies.  You could also serve these as an appetizer without the rice.

If you were doing more meatballs you would want to add a little more water and more BBQ sauce.

Pork Lettuce Wraps

Sauce:
2 Tablespoons sugar
1/4 cup warm water
1 Tablespoon soy sauce
1 Tablespoon rice wine vinegar
1 Tablespoon ketchup
1 1/2 teaspoons fresh lime juice
1/4 teaspoon sesame oil
1/2 teaspoon red chili paste

Filling:
3 Tablespoons sesame oil, or olive oil (This was a lot, especially using ground pork.  I would use 1 TB sesame oil and 1 TB of olive oil in the future.  I ended up draining a lot of fat off the pork before adding the onions, etc.)
1 lb. fresh ground pork, finely ground
1/4 cup shallot or onion, diced
3 cloves garlic, minced
1/3 cup canned water chestnuts, diced  (I didn't have water chestnuts so I used matchstick carrots, roughly chopped)
2 Tablespoons brown sugar
2 Tablespoons soy sauce
2 teaspoons rice wine vinegar

12-16 Butter lettuce leaves or Boston Bib (may use Iceberg)

Instructions:
Rinse the lettuce leaves. Drain well. Pat dry with paper towels. Place in a plastic bag and keep in the refrigerator until ready to use.

In a small bowl stir together 2 Tablespoons sugar and 1/4 cup warm water until dissolved. Add the soy sauce, vinegar, ketchup, lime juice, sesame oil and chili paste. Mix well. Set aside.

Heat the oil in a wok or large frying pan over medium/high heat. Stir-fry the pork quickly in the oil breaking the meat up as much as possible. Add the onions, garlic, and water chestnuts and continue to stir-fry until the pork is cooked through and the onions are soft. Add the brown sugar, soy sauce and rice wine vinegar. Cook until the liquid has evaporated. Should only take a couple of minutes. Serve warm.

Serves 8 as a side dish or 4 as a main dish.

** You can buy the chili paste at most grocery stores...Sambal Oelek Ground Fresh Chili Paste, Huy Fong Foods, Inc.