Friday, September 22, 2017

Swedish Meatballs

Recently my beloved and I were hanging out at home and he said, "You know what I want for dinner? Swedish meatballs with noodles." I had never made them, though I quite like them, so we decided to try this recipe together (we have SO much fun cooking together!) and it was SO good!!!! We both agreed that it tasted like something that had been cooked for hours to develop wonderful flavors, even though it only took less than an hour to make it. Most of the ingredients were things that I generally keep in the fridge/cupboards, which makes me like the recipe even more. We served it over egg noodles and were both nearly in a food coma after dinner, but it was so very worth it!

As a note before you begin, I know this is a long list of ingredients, but I highly recommend measuring everything out before you begin preparing this dish.  For example, I measured the parsley, allspice, nutmeg, garlic powder, salt, and pepper, all into one tiny bowl and mixed them together. It made things MUCH easier for me to have everything measured and ready to go so I could just dump it in when needed. Enjoy!!

Ingredients:
1 1/2 lbs. lean ground beef
1/4 c. panko bread crumbs
1 Tbsp. chopped parsley
1/4 tsp. ground allspice
1/4 tsp. ground nutmeg
1/4 c. onion, minced
1/2 tsp. garlic powder
1/8 tsp. pepper
1/2 tsp. salt
1 egg
1 Tbsp. olive oil
5 Tbsp. butter, divided
3 Tbsp. flour
2 c. beef broth
1 c. heavy cream
1 Tbsp. Worcestershire sauce
1 tsp. dijon mustard
Salt and pepper to taste

In a medium-sized bowl combine ground beef, egg, bread crumbs, parsley, allspice, nutmeg, onion, garlic powder, pepper, and salt. Mix until combined, but do not over-mix. Over-mixing will cause the meatballs to be more tough than you might like. Roll this mixture into small meatballs.

In a large skillet heat olive oil and 1 Tablespoon of butter.
Add meatballs and cook, turning continuously, until browned all over and cooked throughout.
Transfer to a plate or bowl and cover with aluminum foil.

Add 4 Tablespoons butter and flour to skillet and whisk until it is nicely browned.
Slowly stir in beef broth and heavy cream.
Add Worcestershire sauce and dijon mustard. Bring to a simmer until sauce starts to thicken.
Salt and pepper to taste.

Add meatballs back to sauce and simmer for another 3-5 minutes. Serve over egg noodles or rice.





Saturday, August 26, 2017

Super Simple Meatloaf

I have been making meatloaf for years and have a recipe that is always a success. Except when it comes to my husband. He doesn't particularly care for it. SO I took his challenge and made a meatloaf that he loves and wouldn't you know, I like it a little better than the old recipe myself! :). Enjoy!

Ingredients:
1 1/2 lb. lean ground beef
1/2 c. onion, diced
1/2 c. green bell pepper, diced
1 egg
Salt to taste
Crushed Ritz crackers, about 15-16
1/4 c. ketchup, plus additional ketchup for topping

Preheat oven to 350 degrees.
Combine beef, onion, bell pepper, egg, salt, crackers, and ketchup by hand. Don't over-mix or meatloaf will be tough.
Spread this mixture into an 11"x7" baking dish, or you can put it in a loaf pan. If you choose to bake it in the loaf pan you will need to allow additional cooking time.
Top with ketchup, as much as you like.
Bake for 45 minutes.





Saturday, August 19, 2017

Beefy Twice-Baked Potatoes

I have mentioned before that I married a meat-and-potatoes kind of guy. And he married a meat-and-potatoes kind of girl so we are very happy :). This is a favorite dish at our house and I bet it will become a favorite at yours as well! Enjoy!

Ingredients:
6 medium baking potatoes
1 lb. ground beef
2 Tbsp. chopped onion
1/3 c. sour cream
4-oz. can chopped green chilies
3 Tbsp. butter
1 Tbsp. Worcestershire sauce
1 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. chili powder
3/4 c. shredded cheddar cheese


Bake potatoes at 400 degrees for an hour or until tender. Cool.
In a large skillet, cook beef and onion over medium heat until meat is no longer pink; Drain.
Cut a thin slice off the top of each potato.
Carefully scoop out pulp, leaving a thin shell; Place pulp in a bowl.
Add sour cream, chilies, butter, Worcestershire sauce, salt, garlic powder, and chili powder; Mash.
Stir in meat mixture until combined.
Stuff into potato shells.
Place on an ungreased baking sheet. Sprinkle with cheese.
Bake at 350 degrees for 10-15 minutes or until cheese has melted and filling is heated through.

Monday, July 3, 2017

My FAVORITE Coleslaw!

Being married to someone who works 12-hour rotating shifts, alternating between days and nights, often means that you have to celebrate holidays a little early or a little late. In our case, we are celebrating Independence Day a day early because he has to work tomorrow night. We're having barbecued ribs and our favorite coleslaw. There are so many variations on coleslaw and I have tasted very few that I didn't like, but this one is hands down my favorite and the one I make on a regular basis! I love the sweetness of the slaw complimented by the tanginess of the apples and cranberries. This recipe makes a decent amount for a small gathering but I always double it when making it for larger gatherings.


Before we begin, there are a couple of things you should know:

  • I prefer using fresh cabbage and grating it myself because I think it just tastes better than the bagged coleslaw, however I won't judge you if you choose to use the bagged stuff for convenience :).
  • The measurements for mayonnaise, half and half, and sugar are approximate. I never measure when I make this so when I made it today I actually took the time to measure things as I added them. But if your head of cabbage is slightly larger or smaller than the one I used you might need to adjust these particular ingredients slightly. You want the mixture to be just slightly soupy so the cabbage can sit and soak up some of that yummy goodness. I like to refrigerate my coleslaw for at least 4 hours if possible, and sometimes I will even make it the night before. 


Ingredients:
1 med. head of cabbage, grated
1 Granny Smith apple, cored and diced into small pieces (leave the peel on)
3 oz. dried cranberries
3/4 c. mayonnaise
1/4 c. half and half
1/4 c. sugar


Combine cabbage, apple, and cranberries in a large bowl (I always mix my coleslaw in a large bowl and then transfer it to something smaller and maybe slightly prettier LOL).
Stir in the mayonnaise and half and half.
Sprinkle sugar over top of mixture and then stir in completely.

Let sit in refrigerator for at least four hours, then serve.


I'm telling you, this is a YUMMY recipe! Hope you enjoy!!






Tuesday, June 27, 2017

Baked Southwest Chicken Egg Rolls

I made these recently and we absolutely loved them! Now that I have discovered how simple it really is to make egg rolls, I will be trying all sorts of variations. I made this particular recipe when we had a group over for Bible study and it makes quite a bit. You can easily half it if you are just making it for your family. Hope you enjoy!

Ingredients:

2 Tbsp. vegetable oil or canola oil
4 Tbsp. minced green onion
4 Tbsp. minced red bell pepper
1 small can of whole kernel corn
1 can black beans, drained and rinsed (I prefer the black beans that have jalapeƱo and lime)
1/4 c. frozen chopped spinach, thawed and drained
2 cans cooked chicken breast, drained and shredded (of course you can cook your own chicken but I am all about time-savers!)
1 tsp. ground cumin
1 tsp. chili powder
Salt, to taste
3/4 c. shredded Monterey Jack cheese
2 packages of egg roll wrappers


Preheat oven to 400 degrees.
In a large skillet saute green onion and bell pepper in oil, just until soft.
Add corn, black beans, and spinach and cook until heated through.
Add chicken, cumin, chili powder, and salt.
Stir until well blended.
Remove from heat and stir in cheese.

To fill egg rolls:
Start with the corner of one egg roll wrapper facing you, and add just a little less than 1/4 cup of filling to the center of the wrapper.
Fold the corner facing you over the filling, tuck in the sides, and finish rolling.
Place the rolls on a greased baking sheet.
When finished, spray the rolls with cooking spray.
Bake for 10 minutes, flip them, and bake for 10 minutes more.
Serve hot.

You can serve them as is or with any dipping sauce of your choice. One of my favorites is made by combining ranch dressing with mild salsa. Yummy!!

Saturday, June 24, 2017

Beef and Cabbage Stir Fry

My husband and I both love stir fry, especially on nights when our time is a little more limited or we just want something light. I made this recently and we both loved it. I will definitely be making this one on a regular basis! Enjoy.


Ingredients:
1 head of cabbage, chopped into thin pieces
3 green onions, chopped
1/2 of a red bell pepper, diced
1 Tbsp canola oil
1 lb. lean ground beef
3 cloves garlic, minced
2 Tbsp fresh ginger, peeled and finely minced (don't use the dry stuff, fresh makes a HUGE difference!)
Salt and pepper to taste
4 Tbsp soy sauce
1 Tbsp sesame oil
1 tsp sriracha
1 Tbsp brown sugar
Small can of chow mein noodles


Begin by preparing the stir fry sauce. In a small bowl combine the soy sauce, sesame oil, sriracha, and brown sugar. Set the sauce aside.

Heat a large skillet over medium heat. Once hot add the canola oil, ground beef, garlic, ginger, and salt and pepper. Cook until beef is browned.

Add the cabbage and peppers to the skillet and continue to stir and cook until the cabbage is slightly wilted (or fully wilted, whichever you prefer).

Stir in the prepared sauce and chopped green onions. Add as many chow mein noodles as you would like just before serving. They really add a wonderful texture to this dish!








Tuesday, June 6, 2017

Breakfast Potatoes

My husband and I enjoy having "breakfast for dinner" from time to time. Neither of us like to eat a big meal first thing in the morning, but we love having breakfast foods at night! I made these for such a meal recently and we both loved them. They're definitely going to be a regular side dish in our house! Enjoy!


3-4 medium potatoes, scrubbed well but not peeled, cut into 1/4" chunks
Salt and pepper
Smoked paprika
Garlic powder
1/2 stick of butter
1 small onion, minced

First, boil the cut potatoes in salted water for about 5 minutes. You don't want them completely cooked through. Drain and rinse with cool water to stop the cooking process.
Melt butter over medium heat in a large skillet.
Saute onions in melted butter until they are translucent.
Add potatoes, spreading them out in a single layer. You want as little overlap as possible.
Add salt, pepper, garlic powder, and paprika to taste, and then let the potatoes cook for about 3-4 minutes. Don't stir or turn them; You want them to start to brown nicely.
After 3-4 minutes, turn them; Again, leave them in a single layer as much as possible. Add seasonings to this side and let the potatoes cook again for 3-4 more minutes, undisturbed.
Continue turning potatoes regularly after this until they are nice and golden.

That's it! Simple ingredients, simple recipe, YUMMY flavor!



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