, you devourer of
free-time… what would
I do without you?
I was browsing pins, probably far too late at night, and came across the idea for meatballs stuffed with cheese. The link didn’t go anywhere, but the idea stuck. Luckily, I have my mom’s meatball recipe and was able to improvise.
1 lb ground beef
1/2 c bread crumbs
1 clove garlic, minced
1 Tbsp parsley, minced
1 Tbsp basil, crumbled
1 egg, beaten
1/2 tsp salt
1/4 tsp pepper
2 Tbsp vegetable oil
mozzarella cheese, cut into chunks*
Combine all of your ingredients except for the oil and cheese into a large bowl and mix thoroughly.
Heat your oil in a large skillet. While it warms, shape your meat mixture into ball shape, poking a hole with your finger to place the mozzarella inside and then closing the meat around it.
Place your meatballs into the oil, turning them to brown them lightly on all sides.
These were pretty dang good, BUT, a big word of warning…I thought I’d be clever and cut up cheese sticks to do this, since they’d be easy to get to a good size. Turns out, *cheese sticks don’t really melt. I wouldn’t say this made them any less delicious, but I didn’t get the ooey gooey cheese centers I was hoping for. I think next time I may shred mozzarella right into the mix instead of trying for the center. These went over without a hitch with the little food critic and I expect will be being made again soon!
So if I hadn’t already made it abundantly
clear, my Mr is a keeper. I recently found a new obsession. This peanut butter
, if you must know. I was complaining to him a bit about feeling guilty about how fast I was ripping through jars of it. Smart man that he is, he responded that I should eat as much peanut butter as I wanted, I never gain an ounce, ect, ect. I promptly amended my statement to clarify that I felt guilty about the amount of peanut butter I was consuming because it was expensive
He immediately developed this recipe and made me an enormous tub.
8 oz toffee (weight)*
12-16 oz peanut butter (weight)
1/4 c chia seeds
1/4 c flax meal or seeds
1 tsp cinnamon powder
1 tsp ginger powder
Pulverize toffee, chia seeds, flax, cinnamon and ginger in a food processor until toffee is uniformly granulated.
Add peanut butter. Pulse until fully mixed and smooth.
*The recipe he used for the toffee is below.
16 oz (weight) butter, melted
16 oz (weight) granulated sugar
3 oz (fluid) water
1 tsp salt
1 tsp vanilla extract
Mix your butter, sugar, water, and salt in a saucepan. Bring to a boil, stirring constantly.
Cook over moderate heat, stirring gently, until a candy thermometer reaches 298 degrees**.
Remove from heat and mix in your vanilla, stirring until well combined.
Pour the mixture onto a silicone baking mat or good parchment paper. Use a spatula to spread quickly before the toffee sets. Spread thin.
Allow to cool completely before breaking into pieces.
** We don’t actually have a candy thermometer, but our instant read thermometer worked perfectly.
Bah, this is so addictive. On the plus side, I’m eating a ton of carrots. Mostly because I’ve told myself I’m not allowed to just eat the peanut butter by the spoonful and need to put it on a vegetable. I’m hooked, G is hooked, we sit on the couch together shoveling peanut butter laden carrots into our faces.
Also, you know, flax and chia mean there are great omegas in there.
Who am I fooling? I’m only in it for the toffee. Hand over the peanut butter and nobody gets hurt.
More ham! …seriously folks, with only 2 adults and a 3 year old eating, a single ham will feed you for a full week at every meal if you can stand it. Today we’re doing a little bit of dietary cultural tourism.
12 (1/4 inch thick) ham slices
1 c port wine
3/4 c heavy cream
1 tsp curry powder
1/4 c tomato puree
1 Tbsp butter
Start by placing your ham in a shallow dish and pouring your port over it. Allow it to marinate overnight in the fridge. …ok, now if you don’t have time for that, put everything in a vacuum sealing bag and suck the air out of it. We’re terrible at remembering to marinate things so we typically wind up marinading with vacuums. Better living through science ladies and gentlemen.
Once your ham is good and wine soaked, start your oven preheating to 425 degrees.
Remove your pork from your port, pouring the port into a bowl. Roll the slices of ham lengthwise and sandwich them into a baking dish side by side. Mix your cream, curry and tomato puree into the bowl with the port. Pour the mixture over the slices of ham, covering them evenly. Dot the top of each slice with butter.
Bake everything, uncovered, for around 45 minutes until the tops of the slices begin to brown.
Now, I haven’t got a drop of Swedish blood in my body, but this recipe gets a big ol’ Muppet’s Swedish Chef “YAH!” from me. I expected it to be good, I did not expect it to be anywhere near as good as it was.
Everybody loved this. Even if G did refuse to call it anything but chicken. We pick our battles.
I warned you there are more ham recipes coming…there are, but not today. Today it’s chicken. And mushrooms. And artichokes. Yum.
16 oz lasagna noodles
8 oz mushrooms, sliced
1 Tbsp olive oil
2 cans artichoke hearts, drained and chopped
1 rotisserie chicken, chopped
2 c ricotta cheese
2 c mozzarella cheese, shredded
2 c Parmesan cheese, shredded
~25 oz spaghetti sauce
Start by boiling your noodles. While they cook, preheat your oven to 375°. When the noodles are done cooking, drain them and set them to the side.
Meanwhile, heat your olive oil in a large pan and saute your mushroom for about 4 minutes, until they are lightly browned.
In a large bowl, combine your chicken, cooked mushrooms, artichokes, egg, ricotta, 1 c Parmesan and 1 c mozzarella and mix.
Next, spread 1/2 c of your tomato sauce on the bottom of your lasagna dish. Layer noodles, chicken mixture and then cheese in layers until all of your ingredients are used. You may need to use more than one dish.
Cover your dish with foil and bake it for around 40 minutes. Remove the foil and cook another 10 to brown the cheese. Allow to cool slightly before serving.
Man I love a good lasagna…and so does my family. This one is no exception. I’m really enjoying artichokes in things lately too…they give such a great, tart flavor that contrasts with other flavors so nicely. G dug into this, so no claiming you can’t make food with artichokes because you have little ones, try it out!
The Mr. and I like to buy locally raised meat. We’ve been buying pork from a farm in town for a few years now, and usually get a ham in our order. It’s always delicious, but the problem is, unless we throw a big party where we serve ham, it tends to be a lot more food than we can eat in one meal for our family. So, in an attempt to clean out our freezer, we’ve been putting ham-based recipes on the menu left and right. They’re coming…you’ve been warned.
thinly sliced smoked ham
fresh pear, thinly sliced
Crumbled goat cheese
Dip your tortillas in a bowl of water and place in a pan over medium high heat for a minute and a half to two minutes to steam them (until they begin to develop dark brown spots), flip them and allow to steam for another minute. Place tortillas on a cookie sheet and top with layers of ham, sliced pears, and cheese. Broil for 3-5 minutes or until cheese is melted and bubbly.
This was a great, quick and easy way to use up some ham. G had some issues with his falling apart when he was trying to eat it, but generally enjoyed this, so it’s kid approved. I always enjoy paring sweet and savory in a meal, so this was golden for me. I expect this will be making its way onto our menu again!
Uh oh…seems like I forgot to buy buns again, doesn’t it? You could, of course, serve this on a traditional hamburger bun, but this dinner doesn’t really need it.
4 Tbsp butter, divided
3 onions, thinly sliced
10 oz mushrooms, sliced
2 chipotle peppers, seeded and minced (from a can of chipotles in adobo sauce)
1 avocado, sliced
1.5 lbs ground beef
1/2 tsp salt
1/2 tsp black pepper
1 Tbsp Worcestershire sauce
Start by heating 2 Tbsp of your butter in a large skillet over medium heat. Add your onions and a bit of salt and cook until they become soft. Reduce your heat to medium low, place a cover on your pan and cook for about half an hour, stirring occasionally, until the onions turn golden brown. Add the remaining butter, your mushrooms and the peppers. Cook for around 10 minutes until your mushrooms cook through and your onions are a deep caramel color.
Meanwhile, add salt, pepper and Worchestershire to your ground beef and gently mix it. Divide your meat into 6 patties. Let the patties rest at room temperature while your pan warms to medium high heat and then grill them for 4-6 minutes per side. Top the burgers with your prepared onions and mushrooms and a few slices of avocado.
Man I love the paleo/primal trend of putting avocado on everything. Oh darn, more delicious healthy-fat goodness. If I have to. I’ve been slowly phasing wheat out of my diet lately, because I’ve found, much to my chagrin, that I seem to have a mild gluten intolerance. Certainly not bad enough to make me avoid it forever-at-all-costs, but I’ve noticed a definite connection between how much wheat I’m eating and how badly my face is breaking out. Cookies? Worth a zit or two. Hamburger bun? Not. Anyhow, these are really delicious, bun or not, so I’d definitely suggest trying them out the next time you’re looking for something a little different on burger night!
Drat! My picture for these didn’t turn out nearly as pretty as it ought to have because I had to substitute an ingredient…
1lb ground beef
1/4 c almond flour
1/2 tsp salt
1/4 tsp ground black pepper
1/2 c sharp cheddar cheese, shredded
1 tsp ground cumin
1 tsp garlic powder
3 Tbsp prepared salsa
1 Tbsp pickled jalapenos, chopped*
1/4 cup prepared salsa
1/4 cup sharp cheddar cheese, shredded
16 pickled jalapeno slices*
2 Tbsp sour cream
*my jalapenos got used for another recipe so I substituted banana peppers.
Start by combining all of the ingredients above the line into a medium bowl and mixing them well. Form the mixture into about 16 meatballs and saute them in a large nonstick pan until cooked through (about 4 minutes per side).
Place your meatballs in an ovenproof dish and top each one with about a teaspoon each of salsa and cheese. Place everything under the broiler for a minute until the cheese melts. Remove and top with sour cream and peppers before serving.
These were pretty good. I’m not sure that I’ll bother making them again, because they weren’t crave-worthy good, but as I’ve mentioned before, the bar for “nachos” is pretty high in this house. G really liked them, so they’ve got a chance of a repeat performance on that count, but we’ll see!
My Mr. is a genius in the kitchen. I know I’ve said as much before, but seriously folks, he figured out a way to make creme brulee dairy-free so a friend of ours who can’t tolerate dairy could have some. Mad cooking skills on that man of mine.
So without further adieu, I’ll hand the how-to over to him:
1 can (14 oz, +/-) coconut milk
1/2 cup sugar
6 egg yolks
1 tsp vanilla extract
1/2 tsp xanthan gum
1 tsp lemon juice
Preheat oven to 325. Boil 2 or 3 quarts of water.
Whisk egg yolks, sugar, lemon juice, xanthan gum and vanilla
Scald (i.e. heat to almost, but not quite boiling) the coconut milk on the stove or or microwave. Slowly add the hot coconut milk to the egg mixture while whisking.
Place ramekins into a baking dish, Pour mixture into ramekins, pour hot water around ramekins until approximately halfway up the sides. Bake at 325 for 40-45 minutes until set.
I have found the best results occur when the ramekins aren’t too full. I prefer around 1/2 inch to 3/4 inch.
Alternately, the microwave may be used, though timing and power level will vary. Our 1000W microwave can do the job in about 20-25 minutes at 30% power. I haven’t found the time savings to be worth it.
Cool ramekins on the counter, then chill for at least two hours. Remove from fridge half an hour before serving. Sprinkle more sugar on top. Caramelize with a blow torch.
I’ve had a lot of this creme brulee. The Mr. wanted to make sure he got the recipe just right so there were many, many test batches. I know, I know, my life is so hard, right? I’m honestly not sure I could tell that this wasn’t traditional creme brulee if you didn’t tell me. Honestly, even knowing it’s not dairy based I question if this isn’t all some elaborate hoax on the part of my husband…
Point being, it’s incredibly delicious, and if you know someone who is dairy intolerant, you should make them some. Pretty sure you’ll be their hero.