Salisbury Meatballs & Mashed Potatoes

salisbury meatballs

Its official, my first born is a high schooler!  I swear it feels as if he just started kindergarten a year or two ago.  This past week has been bittersweet.  It has been a sad realization that he is no longer a child, but is blossoming into the young man that we have worked so hard to mold him into.  Watching him enjoy his new found independence has been so rewarding.  We are excited for the next four years to unfold and to watch where his high school experience will lead him next.

recipe adapted from: mayakitchenette.com

listening to: “After the Storm” by Kalu Uchis

INGREDIENTS:

FOR THE MEATBALLS:

1 1/3 lb. ground beef

1/4 C panko breadcrumbs

1 TBSP ketchup

1 tsp Worcestershire sauce

1/2 tsp salt

1 tsp ground black pepper

1 clove of garlic, minced

1 onion diced, finely

2 TBSP olive oil

FOR THE GRAVY:

2 TBSP butter

1 onion, sliced

1 clove of garlic, minced

2 C beef broth

2 TBSP all purpose flour

1 TBSP ketchup

1 TBSP bbq sauce

1 tsp smoked paprika

1 tsp ground black pepper

salt to taste

FOR THE MASHED POTATOES:

6-8 potatoes, peeled & diced.

4 TBSP butter

1/2 C milk

fresh cracked black pepper and garlic salt to taste

 

DIRECTIONS:

 

  • Bring a large pot of hot water to a boil. Begin to boil the potatoes while starting the meatballs.  Keep a close eye on them and drain and set aside once tender.
  • In a large boil, mix together all ingredients for the meatballs except for the olive oil. Shape into 1 inch meatballs
  • In a large cast iron pan, bring the olive oil to a med/high temp and carefully add in the meatballs.  Cook them through on all sides. Once finished, carefully remove them from the pan and set aside.
  • Using the same pan, melt the butter.  Add in the sliced onion and cook until softened and translucent in appearance.
  • Whisk in the flour and minced garlic.  Continue to whisk for approx.  30 seconds.
  • Slowly whisk in the beef broth and allow to simmer for 3 minutes until thickened.
  • Whisk in the remaining ingredients needed for the gravy.  Turn the heat to low and return the meatballs back into the pan.  Allow it to simmer while preparing the potatoes.
  • Using a kitchen aid or a hand held electric mixer, mash the potatoes.  Add in the butter, milk, pepper and garlic salt halfway through.
  • Plate by placing a heap of mashed potatoes in a shallow bowl and top with a scoop of meatballs and gravy.  Garnish with parsley if desired
  • ENJOY!

 

 

Steak & Ale Soup with Wild Mushrooms

I love shopping at Costco.  No matter how often I visit the warehouse, it seems that there is always something new to be discovered.  For example, the rather large canister of Dried Gourmet Mix of Mushrooms that I used in this recipe.  I was intrigued the first time I saw it, but of course the rational part of me stopped and asked myself “do you really need that large of a container of dried mushrooms???”.  So I put it back on the shelf.  However, every time I was in the store after that and stumbled upon those mushrooms I felt a strong sense of longing.  After the fourth trip of me stopping at the mushrooms and putting them back on the shelf, the mister urged me to “just get them already!!” <—- I believe those were his exact words.  So, here we are, only a couple of months later and I’m already halfway through the canister!

kitchen tunes: oh girl/chi lites ; recipe adapted from: thecozyapron.com

INGREDIENTS:

1.5 lbs flank steak, cubed into bite sized pieces

Salt

Fresh Ground Black Pepper

4 TBSP flour, divided

2 TBSP butter

2 TBSP avocado oil

1 large white onion, sliced

12 oz. of dried mushrooms, prepared according to directions

5 cloves of garlic, minced

1 tsp Italian seasoning

1 C Ale

6 C beef broth

1 TBSP flat leaf parsley, chopped

1 tsp fresh Thyme, stripped from leaves

DIRECTIONS:

  • Place the cubed steak into a large bowl.
  • Season with salt/pepper and 2 TBSP of flour.
  • Toss to coat.
  • Heat oil and buter in a large soup pot over Med/High heat.
  • Once hot, add in the steak cubes and brown without cooking through.
  • Remove from the pot and set aside.
  • If needed, add more oil to the pot. Saute the onion and mushrooms until onions are golden.
  • Stir in the garlic and Italian seasoning, stir for 30 seconds before adding the ale.
  • Simmer for five minutes or until it reduces and thickens slightly.
  • Sprinkle the remaining 2 TBSP of flour, whisk to blend.
  • Slowly incorporate the beef broth.
  • Allow to simmer for 20 minutes.
  • Turn off the heat and add the steak back in.
  • Allow the steak to sit in the broth for at least five minutes before plating.
  • Ladle into bowls and top with chopped parsley and thyme leaves.
  • Serve with crusty sourdough bread.
  • ENJOY!

Roasted Turkey with Herbes de Provence and Citrus. Turkey Gravy

I was fortunate enough to have a brother in law who offered to smoke the turkey for Thanksgiving this year.  Man, oh, man!!  If you have never eaten smoked turkey before…I suggest you add that to your “To eat” bucket list immediately!  Since we didn’t host Thanksgiving this year, I decided to have a “second” Thanksgiving (on a much smaller scale) the Saturday after with just the four of us.  Trader Joe’s apparently had an abundance of fresh Turkeys this year and marked them all half off! So I was able to score an almost 15 lb fresh organic turkey for just under $30!!!

INGREDIENTS:

1 (14-15 lb) turkey, neck and giblets reserved

1 orange, cut into wedges

1 lemon, cut into wedges

1 onion, cut into wedges

3 cloves of garlic, whole

1/2 lb bacon fat

6 fresh rosemary sprigs

6 fresh sage sprigs

6 fresh thyme sprigs

7 TBSP butter, unsalted

2 TBSP herbes de provence

1 TBSP olive oil

1 1/2 tsp salt, plus more to taste

1 1/2 tsp fresh ground black pepper, plus more to taste

6 C chicken broth

1/2 C all purpose flour

DIRECTIONS:

  • Position the oven rack to the lowest third of the oven.  Pre-heat to 400 degrees F.
  • Place the turkey on the bottom of a large roasting pan.
  • Stuff the turkey with the orange, lemons, onion, garlic, bacon fat, and 2 sprigs each of the fresh herbs.
  • If the turkeys legs are not already secured, tie the legs together using kitchen twine.
  • In a small saucepan, over med. heat, melt 2 TBSP of the butter.  Stir in the herbes de provence, oil and 1 1/2 tsp of each salt and pepper.
  • Rub the butter mixture over the turkey, between the breast meat and the skin.
  • Place the neck and giblets in the roasting pan.
  • Cover the breast only with foil and roast for 20 min.
  • Pour in 3 C of the broth and stir the bottom of the roasting pan to scrape up any brown bits. Add the remaining sprigs of fresh herbs to the pan juices.
  • Return the pan to the oven and continue to roast for anther 40 minutes.
  • Reduce the oven temp to 350 degrees F.  Discard the foil. Pour in 1 C of the broth into the pan and continue to roast the turkey for about another 1 1/2 hours or until an instant read thermometer reads 160 degrees F when places in the thickest part of the thigh, basting once halfway through.
  • Allow the turkey to rest at least 45 minutes before carving.

NOT PICTURED: Turkey gravy

  • Using a sieve, strain the turkey juices into a 4 C glass measuring cup.
  • Discard the solids and spoon the fat off the top of the juices.
  • Melt the remaining 5 TBSP of butter into a saucepan over med-high heat.
  • Add the flour and whisk for 1 minute.
  • Gradually whisk in the pan juices while whisking constantly.
  • simmer until he gravy thickens, about 10 minutes.
  • If needed, season with salt and pepper.

Thai Lettuce Wraps

My recipe of choice to end an especially healthy weekend! I ran in a half marathon on Saturday and beat my personal best time! 🙂  ***I feel that using low sodium soy sauce is especially important as to not make the sauce too salty***

this recipe is a DG original

kitchen tunes: dog days are over by florence + the machine

INGREDIENTS:

Stir Fry Sauce:
1/3 C low sodium soy sauce
1.5 tsp. sugar
1 tsp. rice wine vinegar
1 tsp. corn starch
1 tsp. toasted sesame oil
1/4 tsp. garlic powder
1/4 tsp. ground ginger
1 TBSP sherry
1 lb. ground pork
1/2 C chopped onion
2 cloves of garlic, minced
1 tsp. toasted sesame oil
1/4 C cilantro, coarsely chopped
1 carrot
Romaine lettuce leaves
Chili Garlic Sauce
DIRECTIONS:
  • In a small bowl, whisk together all the stir fry sauce ingredients.  Transfer to a small saucepan and bring to a boil.  Turn heat down and allow to simmer for three minutes.  Remove from the heat and set aside.
  • In a wok or large skillet, stir fry the ground pork with the onion and garlic until the pork is no longer pink.  Drain.
  • Place the meat back into the pan and stir in the stir fry sauce making sure to coat the meat thoroughly.  Remove the pan from the heat and stir in the sesame oil and cilantro.
  • Peel the outer skin off of the carrot, after its peeled, use the peeler to peel long thin strips of the carrot to top the meat mixture with.
  • Serve in Romaine lettuce leaves and top with Chili Garlic Sauce.
  • ENJOY!

Chicken Tortellini Soup

 

 

I am not a fan of day light savings time.  I mean…what are we saving it for??? I’m trying to live every moment to its fullest, let just use it while we have it…am I right?!?

 

INGREDIENTS:

4 TBSP olive oil

1 onion, minced

4 carrots, diced

4 celery stalks, diced

1 bell pepper, diced

8 cloves of garlic, minced

3/4 tsp salt

3/4 tsp ground black pepper

1/2 tsp cayenne

1/2 tsp chili powder

8 C chicken stock

1 1/2 tsp herbs de provence

2 bay leaves

3 c cheese tortellini

1 lb shredded chicken

juice of 1/2 of a lime

1 tsp dried parsley

1/8 c shredded Parmesan & Romano cheese blend

 

DIRECTIONS:

  • In a large soup pot, heat olive oil over med/high heat.  Add onions, bell pepper, carrots and celery.  Stir occasionally for 5-6 minutes.
  • Next, add in the minced garlic, salt & pepper, cayenne, and chili powder.  Cook for another 1-2 minutes
  • Stir in the chicken stock, herbs de Provence and both bay leaves.  Bring to a gentle boil.
  • Once you’ve reached a gentle boil, carefully add in the cheese tortellini and bring to a gentle simmer for 10 minutes.
  • Lastly, stir in the shredded chicken, juice of 1/2 of a lime, 1 tsp of dried parsley and 1/8 c of grated Parmesan & Romano cheese blend.
  • Serve with a crusty french break.
  • ENJOY!!

Shrimp & Sausage Ciopinno

My inspiration often comes from the mister.  He will sometimes have a special request of something that doesn’t yet exist in my recipe library, which in turn motivates me to create! Here is our latest collaboration.

 

A Daily Garlic original recipe.

kitchen tunes: im into you by chet faker

 

INGREDIENTS:

olive oil

3 cloves of garlic, minced

1/2 yellow onion, diced

1 yellow bell pepper, diced

1/2 tsp salt & fresh ground pepper, each

2 tsp Herbes de Provence

1/2 tsp dried fennel

28 oz. crushed tomatoes

1/2 C red wine

2 C chicken broth

1 lb. spicy Italian sausage, divided and rolled into bite sized balls

1 lb. shrimp, peeled & deveined

 

DIRECTIONS:

 

  • In a soup pot, heat olive oil over med/high heat. Add the sausage balls and brown on all sides, stirring often until cooked through.  Remove from pan and place on a paper towel lined plate.
  • Using the same pot, add the onions, garlic, bell pepper, salt & pepper, Herbes de Provence and dried fennel in the residual sausage grease. Cook until the onions and bell pepper are softened.
  • Next, add the sausage back into the pot along with the crushed tomatoes, red wine and chicken broth. Bring to a simmer, cover and cook for 25 min.
  • Remove the lid, add in the shrimp, stir until the shrimp are cooked through.  They will cook quickly, remove from heat to be careful not to overcook the shrimp.
  • Serve with crusty french bread.  ENJOY!!

Jalapeno Popper Grilled Cheese

 

kitchen tunes: lush life by zara larsson

INGREDIENTS:

six slices of sourdough bread

3 TBSP butter

1/2 C mascarpone cheese

1 C cheddar cheese, shredded

1/2 jar of trader joes Hot & Sweet Jalapenos slices

 

DIRECTIONS:

 

  • Preheat a cast iron griddle over medium heat
  • Butter one side of each slice of bread
  • On the other side of the bread, spread evenly with mascarpone cheese
  • Once the griddle is hot, place three slices of bread onto the grill, butter side down.
  • Top with 1/3 C of the shredded cheddar cheese.
  • Top the cheddar cheese with 7-8 slices of jalapeno slices
  • Next, place the second slice of bread on top, butter side up, and gently press into the griddle using the backside of a wooden spatula.
  • Grill for 2-3 minutes, and carefully flip, grilling an additional 2-3 minutes or until evenly browned on both sides.
  • Cut in half.  ENJOY!