Recipe of the Day: Cheeseburger Meatballs with Fry Sauce

I decided to share these, although they are not my own creation or a history of having them in my life, but the first time I tried them I thought I had died and gone to heaven. I love tator tots with fry sauce and these meatballs are like an upgrade to those.

Cheeseburger Meatballs with Fry Sauce

Cheeseburger Meatballs
1 lb. 80% lean ground beef
1 large egg
3 T. chopped sweet pickles
3 T. Heinz ketchup
1 T. mustard
1 tsp. liquid smoke
1 tsp. onion powder
1/2 tsp. salt
1/4 tsp. ground black pepper
1 c. panko bread crumbs
1 c. shredded sharp cheddar cheese

Fry Sauce
1/4 c. mayonnaise
2 T. Heinz ketchup
1 T. sweet pickle juice


instructions
Preheat your oven to 375 F. Line a rimmed baking sheet with aluminum foil, and spray a wire rack with nonstick cooking spray. Place the wire rack over the aluminum foil; set aside.
In a large bowl, combine ground beef, egg, pickles, ketchup, mustard, liquid smoke, onion powder, salt, and pepper. I just use my hands to mix it.
Add the bread crumbs and cheddar cheese, and mix until incorporated. Again, I just use my hands to mix it.
Using a medium cookie scoop (1 ½ tablespoons), scoop out meatballs.
Roll into balls, and place on wire rack.
Bake for about 15-20 minutes, or until done in the center.
While the meatballs are baking, make the fry sauce.
In a small dish, stir together mayonnaise, ketchup, and pickle juice.
Serve meatballs with sauce for dipping.
Makes 27 meatballs.

Source for recipe https://completerecipes.com/cheeseburger-meatballs-with-fry-sauce.html

Recipe of the Day: Beef Stew

This is one of those recipes that was handed down from my grandmother to my mother. But I really learned how do it better from a woman whose children I used to babysit.

I know most bloggers post much fancier type foods, more ethnic cuisines, or fusion, or Julia Child French recipes.

But mine is more cottagecore, basic, comforting, easy to do, and traditional.

Beef Stew

1 pound stew meat
1 tablespoon shortening
kitchen bouquet
1/4 cup flour
garlic powder, salt, pepper
2 cups water
1 beef bouillon cube
1-2 whole bay leaves
1 onion, quartered
4-6 peeled potatoes, cut up and quartered
6-10 carrots, peeled and cut up
1/2 cup cold water

Melt shortening in Dutch oven, and add Kitchen bouquet. Mix flour with garlic, salt and pepper and coat raw stew beef. (Store leftover flour in refrigerator until time to make gravy). Saute meat in shortening until browned. Add 2 cups of water, the bouillon cube and bay leaves, and simmer for 2-3 hours. Add 2 cups more water and the onion, potatoes, and carrots and cook on medium for about an hour, until vegetables are tender. Remove vegetables from the Dutch oven to make gravy. Mix 1/2 cup cold water with leftover flour mixture with a whisk until smooth. Gradually add hot broth to flour/water mixture, stirring in between additions. Slowly pour back into rest of broth in Dutch oven and stir and cook until thick and bubbly. Carefully return vegetables to Dutch oven and heat through. Serve with tossed salad and homemade biscuits and ice-cold milk.

Recipe of the Day: Adobe Chicken

Adobe Chicken

This is my version of the Filipino dish of Adobe chicken, based on the ingredients I had on hand and cooked in the crockpot.

4 chicken thighs
2 chicken breasts
1/2 cup of Yoshiko’s Teriyaki sauce (or soy sauce)
1/2 cup of Balsamic Vinegar
Raw carrots, cut up
Raw onion, cut up
Spices of choice

Mix sauce, vinegar and spices together and pour into a marinade pan. Add chicken and marinade over night. Put carrots and onions in the bottom of a crockpot, add chicken and pour marinade over all. Cook on low for 7 hours.

Pour sauce into saucepan. Mix 2 tbsp of cornstarch with water and then slowly stir into hot marinade until thicken for gravy.

Serve over rice.

Here is an example of the inspiration I used https://www.themagicalslowcooker.com/slow-cooker-chicken-adobo/

Recipe of the Day: Mabon Hot Cider


Mabon Cider

8 cups fresh apple juice
2 cinnamon sticks
1/8 teaspoon grated nutmeg
4 whole cloves
Whole star anise
Apple slices with star cut out in the middle

Heat the cider, cinnamon, nutmeg, and cloves, in a 3-quart saucepan. Cook over medium heat for 5 minutes or until the mixture is hot, stirring occasionally.

Strain the cider into a heatproof pitcher or individual mugs. Garnish with cinnamon sticks, apple slices and star anise.

Recipe of the Day: Gingerbread with Lemon Sauce and Whipped Cream

1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup molasses
1/4 cup hot water
2 tablespoons packed brown sugar
2 tablespoons shortening
1 egg white
1/2 teaspoon baking soda
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
Lemon Sauce (below)

LEMON SAUCE
3 tablespoons sugar
1 tablespoon cornstarch
1 cup water
1 tablespoon grated lemon peel
1 tablespoon lemon juice

Heat oven to 325°.
Spray loaf pan, 8 1/2 × 4 1/2 × 2 1/2 inches, with cooking spray.
Beat all ingredients except Lemon Sauce in medium bowl with electric
mixer on low speed 30 seconds, scraping bowl constantly.
Beat on medium speed 3 minutes, scraping bowl occasionally.
Pour into pan.
Bake 30 to 35 minutes or until toothpick inserted in center comes out
clean.
Cool 10 minutes; remove from pan.
Serve warm or cool with Lemon Sauce and Whipped Cream

LEMON SAUCE:
Mix sugar and cornstarch in 1-quart saucepan.
Gradually stir in water.
Cook over medium heat, stirring constantly, until mixture thickens and
boils.
Boil and stir 1 minute; remove from heat.
Stir in remaining ingredients.
Serve warm or cool.

Recipe adapted from a Betty Crocker recipe.

Recipe of the Day: Harvest Pot Roast

Harvest Pot Roast

This is a tender slow cooker pot roast with a flavorful homemade gravy. If you don’t care for rutabaga, use turnips or more potatoes and carrots. I used a boneless beef chuck roast, but any boneless pot roast cut will work.
4 Ingredients
ts:

6 slices bacon, halved crosswise
2 pounds red skinned or Yukon gold potatoes, peeled and cut in 2-inch pieces
1 small rutabaga, cut in 2-inch pieces
4 to 6 carrots, peeled, cut in 2-inch lengths, halved lengthwise
Salt and pepper
1 teaspoon dried leaf thyme, divided
1 boneless beef chuck roast, about 3 pounds
1 bag, about 16 ounces, frozen small white onions
8 ounces mushrooms, scrubbed and left whole, halved if large
1 1/2 cups beef broth
3 tablespoons tomato paste
2 tablespoons flour
2 to 3 tablespoons cold water

Preparation:
Place bacon over the bottom of the crockpot. Arrange potatoes, rutabaga, and carrots over the bacon. Sprinkle lightly with salt, pepper, and half of the thyme. Place the pot roast on the vegetables, then add onions, and mushrooms over and around the roast. Sprinkle lightly with salt, pepper, and the remaining thyme. Combine beef broth and tomato paste; pour over the pot roast. Cover and cook on LOW for 8 to 10 hours.

Remove the pot roast to a warm platter. With a slotted spoon, remove vegetables and arrange around the roast. Cover and keep warm.

Separate fat and broth using a fat separator, or skim fat off the top of the broth; discard fat. Put the broth in a saucepan and bring to a boil; reduce heat to medium and simmer for 5 minutes.

In a cup of small bowl, whisk flour with water until smooth. Whisk the flour mixture into the broth until thickened and bubbly. Serve gravy with the meat and vegetables.
Serves 6.

Recipe of the Day: Grandma’s Fried Chicken and Cream Gravy

When I was a kid, every Sunday we went to my grandparent’s for Sunday Dinner. Occasionally dinner was pot roast, but more likely it was fried chicken, mashed potatoes and cream gravy, cooked carrots and at least three other vegetables, often out of grandma’s garden, biscuits and apple pie for dessert.

This is my take on grandma’s fried chicken, very much like her own recipe.

Grandma’s Fried Chicken and Cream Gravy

1 whole white onion
Chicken pieces (I usually use thighs, wings and legs)
Flour
Milk
Olive oil
cube butter
salt and pepper
Paprika, sage, and turmeric

Put enough olive oil in a cast iron skillet until the bottom is covered, add a cube of butter and melt into the oil.

Slice onion and cook in the oil until translucent and slightly crisp. Remove from oil and keep warm in a 300 degree oven.

Put about a cup of flour in a bowl and add the salt, pepper and spices.

Put about 1/2 cup of milk in another bowl.

Dip each piece of chicken into milk and then into the flour mixture and then put into the hot oil/butter. Don’t crowd the chicken pieces… Let cook on one side until crispy and brown and then turn. Cook the same on the other side.

Put a cookie cooling rack on a cookie sheet with a ledge (or a cake roll pan) and remove each piece of chicken from the oil and onto the sheet/rack. Keep warm in a 300 degree oven where it will continue to cook while you cook the rest of the chicken and make the cream gravy.

After all chicken pieces are cooked, use the rest of the flour mixture and whisk in the oil/butter until smooth. Add more flour if needed. Stir in milk (may take 2 cups of milk) and continue whisking until gravy is bubbly and smooth and looks velvety.

Serve with mashed potatoes, sauteed onions and cooked vegetables (for me it’s usually carrots and green beans)…

Recipe of the Day: Tomato Tart

1aatomatotart

Tomato Tart

1 pie shell
1 cup grated Gruyere cheese
4 onions, sliced & caramelized (sautéed in small amount of oil until
soft and lightly browned)
2 each yellow & red tomatoes, sliced 1/4″ thick
Small can sliced black olives
Chopped herbs, any of these: basil, oregano, thyme, parsley
Drizzle of balsamic vinegar
Drizzle of olive oil
Salt & pepper

Preheat oven to 400.

Place crust in 9″ pie plate or quiche pan. Cover with cheese. Place
onion over cheese. Swirl & overlap tomato to cover. Drop black
olive(s) on top. Sprinkle with herbs. Drizzle a small amount of
vinegar and oil. Season with salt & pepper.

Bake at 400 until crust is lightly brown (30-45 min)

This is a simpler version of Bobby Flay’s Tomato Tart

 

Recipe of the Day: Root Beer Floats

Summertime at my house when I was growing up meant root beer floats. I remember the excitement when dad brought home bottles of root beer and mom got out the vanilla ice cream. One year, dad decided to make homemade root beer from scratch. It was a lot of work so that was the one and only time it ever happened.

Root Beer Floats

1 pint vanilla ice cream
2 quarts root beer

Hang a large well packed sloop of vanilla ice cram on the edge of a fountain glass or other tall drinking glass. Fill 3/4 full with root beer. Catch any overflow on a small plate. Serve with straws and parfait spoons and don’t forget to knock the ice cream into the root beer and watch it fizz up as the ice cream floats. Yummy! This is the simplest and most favorite of fountain drinks.
Makes 4 servings

Recipe of the Day: Broccoli With Caramelized Onions & Pine Nuts

1aabroccoli

Broccoli With Caramelized Onions & Pine Nuts

3 tablespoons pine nuts or chopped slivered almonds
2 teaspoons extra-virgin olive oil
1 cup chopped onion, (about 1 medium)
1/4 teaspoon salt, or to taste
4 cups broccoli florets
2 teaspoons balsamic vinegar
freshly ground pepper, to taste

Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool.
Add oil to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes.
Meanwhile, steam broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately.