Swedish Meatballs and home made egg noodles.

Swedish meatballs were supper a couple days ago. Today was chili but no pictures

Swedish Meatballs

Prep time 10 min  Cook time 20 mins  Total time 30 mins

  

The Best Swedish Meatballs are smothered in the most amazing rich and creamy gravy. The meatballs are packed with such delicious flavor you will agree these are the BEST you have ever had!                 Author: Alyssa

Serves: 6

Ingredients1 pound ground beef                  Egg Noodles

• 1 tablespoon parsley, chopped                    2 1/2 C flour
• ¼ teaspoon ground allspice                        pinch salt
• ¼ teaspoon ground nutmeg                        2 eggs beaten
• ¼ cup onion, finely chopped                       1/2 C. Milk
• ½ teaspoon Garlic Powder                           1 T butter
• ⅛ teaspoon Pepper
• ½ teaspoon salt                                       Mix, knead smooth, rest 10 min. 
• 1 egg                                                      Roll out, cut, air dry.
• 1 tbsp. olive oil
• 5 tbsp. butter
• 3 tbsp. flour
• 2 cups beef broth
• 1 cup heavy cream
• 1 Tablespoon Worcestershire sauce
• 1 tsp. Dijon mustard
• salt and pepper to taste

Instructions

• In a medium sized bowl combine ground beef, panko, parsley, allspice, nutmeg, onion, garlic powder, pepper, salt and egg. Mix until combined.
• Roll into 12 large meatballs or 20 small meatballs. In a large skillet heat olive oil and 1 Tablespoon butter. Add the meatballs and cook turning continuously until brown on each side and cooked throughout. Transfer to a plate and cover with foil.
• Add 4 Tablespoons butter and flour to skillet and whisk until it turns brown. Slowly stir in beef broth and heavy cream. Add worchestershire sauce and dijon mustard and bring to a simmer until sauce starts to thicken. Salt and pepper to taste.
• Add the meatballs back to the skillet and simmer for another 1-2 minutes. Serve over egg noodles or rice.

Notes

Recipe inspired by Taste of Home magazine

The Office Chili KC Star Nov 2022

1 T. veg oil

1 med. yellow onion  (8 oz), chopped

1 lar. bell pepper (7 oz)  seeded and chopped

2 cl. garlic, chopped

2 lbs. Lean ground beef (90 % or +)

One ( six oz) can no salt added tomato paste

24 oz can no salt added diced tomatoes 

16 oz can no salt added tomato sauce

1/2 C. water (optional)

4 tsp chili powder

4 tso dried oregano

2 tso ancho chil powder

2 tsp fine salt, more if needed

1 tsp sugar

1/2 rap black pepper + more as needed

one )16 oz can) Bush’s pinto beans in mild chili sauce, undrained

Shredded cheese, avocado chunks, chopped red onion or pickled jalapeños and sour cream for serving (optional

in a large pot over med-high heat, heat oil until it simmers. Add onions, green peppers & garlic, stirring onions until translucent, about 3 min.

Add meat & cook 3-5 minutes, (still a little pink)  Add tomatoes and cook until meat  is thoroughly cooked & tomato darkens-about 5 min.

Stir in remaining ingredients except beans.  Cover, simmer 30 minutes. Stir in beans, cover, simmer another 20 minutes and at the desired consistency 

Taste for seasoning and correct if needed. Also add water if needed.

Spoon into bowls and top with desired toppings. 

Norm’s suggestions, When making this I used half a bottle of beer instead or water. After making this, I added 1 1/ tsp cumin, heaping tsp. cocoa powder and  a cup of salsa.

 

Grilled Steak with Street Corn Pudding

Street Corn Pudding serves 8-10

Ingredients Yield 8-10 servings

Nonstick cooking spray or butter or pan

1 large or 2 med. jalapeños 

1 (8.5 oz) box cornbread or corn muffin mix

1 (14.75 oz) can creamed corn, not drained

1 (14.75 oz) can whole kernel corn, rinsed

1/2 C. salted butter, melted, cooled

 2 T. sugar

2 large eggs, breaten

1 C. sour cream

1/4 C. milk

Crema, Tajim and crumbeld queso fresca for serving

Preparation

Heat oven to 350 º.  Coat 8’ baking dish with nonstick cooking spray.

Roast the Jalapeños on baking sheet until slightly tender, about 20 minutes. When cool enough to handle, cut stems off, discard seeds. Dice.

In a large bowl, mix together the cornbread mix, creamed corn, corn kernels, butter, sugar, eggs, sour cream, milk and diced jalapeños until combined. Don’t over-mix. Pour the batter into the prepared baking dish.

Bake until golden brown and gently set in the center, 55-65 minutes.

Top with the crema, Tajín and queso fresco. Serve hot.

 

Meatballs with Bucatini and Garozzo's Sicilian Tomato Sauce

 Classic Meatballs

• 1 lb lean (at least 80%) ground beef
  1/2 cup Progresso™ Italian-style Bread Crumbs
  1/4 cup milk
  1/2 teaspoon salt
  1/2 teaspoon Worcestershire sauce
  1/4 teaspoon pepper
  1 small onion, finely chopped (1/4 cup)
  1 egg

Steps

• 1 Heat oven to 400°F.
  2 Line 13x9-inch pan with foil; spray with cooking spray.
  3 In large bowl, mix all ingredients.
• 4 Shape mixture into 24 (1 1/2-inch) meatballs.
• 5 Place 1 inch apart on pan.
• 6 Bake uncovered 18 to 22 minutes or until temperature reaches 160°F and no longer pink in center.

end of the year smoker -Baby back ribs

 I doubt I'll be smoking outside again until next spring.  These were loin back ribs

Make the rub: Mix sugar, paprika, chili, onion and garlic powders, cayenne, salt, and pepper in a bowl. Apply generous coat of rub to the ribs and let sit 1 hour. Meanwhile, make the sauce: Whisk together ketchup, sugar, vinegar, molasses, Worcestershire, chili powder, paprika, onion and garlic powders, cayenne, pepper, and ¾ cup water in a 4-qt. saucepan and bring to a simmer over medium heat; cook, stirring, until thickened, about 20 minutes. Remove from heat, measure 1 cup into a bowl, and stir in ¼ cup honey and the apple cider vinegar; set aside. (Reserve remaining sauce for another use.) Pour apple juice into a spray bottle; set aside. Prepare your cooker or grill. If using a grill, set it up 2 zone method so that you have both a direct and indirect cooking area. This can be achieved by turning off one of the burners on a gas grill or by putting lit coals on only one half of the bottom of a charcoal grill. If using a grill cook on the side of the grill that doesn’t have hot coal or on the side that the burner is off. Place ribs, meat side up, on grill grate. Maintaining a temperature of 275° (if using a kettle grill or bullet smoker, replenish fire with unlit coals, as needed, to maintain temperature; see instructions), cook, spraying with juice every 30 minutes, for 2 hours. Remove ribs from grill; transfer to 2 large stacked sheets of foil. Drizzle butter, honey, and sugar evenly over both sides of ribs; position ribs meat side down and close foil around ribs. Return to grill and cook for 2 hours or until tender. This can be checked with a skewer or a meat thermometer. Internal temperature will be around 203-205°. Carefully uncover ribs and discard foil. Brush a coat of sauce on both sides of the ribs and return to grill/cooker. Cook for 15 minutes to set the sauce. Serve with remaining sauce on the side.

INGREDIENTS SERVES 4-6 FOR THE RUB AND RIBS: 1/2 cup light brown sugar 1/4 cup sweet paprika 1 tbsp. chili powder 1 tbsp. onion powder 1 tbsp. garlic powder 1 tbsp. cayenne 1 tbsp. kosher salt 1 tbsp. ground black pepper 2 racks St. Louis-cut pork spareribs (about 3 lb. each)

Cherry Barbecue Sauce

3 C. ketchup

1 C. packed light brown sugar

1/4 C. white vinegar

2 T. molasses

1 T. Worestershire sauce

1 tsp. chiipotle chili powder

1 T.  sweet paprika

1 tsp. granulated onion

 1 tsp. granulated garlic

1 1/2 tsp. kosher salt

1/2 tsp. fresh ground pepper

1/2 C. cherry preserves

1/2 C. sun dried cherries

Combine ingredients with 1/2 C. water & simmer, stirring continously 20 minutes, until sauce thickens. Cool puree until smooth.  refrigerate up to two weeks.  Recipe from Cool Smoke

GATES BAKED BEANS

2-55 OUNCE CANS B&M PORK& BEANS 3 TBS RUB SEASONING

1/2 C. FIRMLY PACKED BROWN SUGAR 3/4 C. BBQ SAUCE

1/2 C. MOLASSAS 1 TSP LIQUID SMOKE

1 c. beef drippings 1 c. brisket fat

1. IN CAST IRON KETTLE COMBINE ALL INGREDIENTS AND ABOUT 20 MINUTES BEFORE RIBS ARE DONE, PLACE OVER HOT COALS AND COOK, STIRRING OCCASIONALY UNTIL A “CRUST” FORMS ON TOP OF THE BEANS ( ABOUT 20 MINUTES.

Bucatini all' Amatriciana

 Feel free to stick to tradition, or go off script a little, making a version that best suits your tastes.

Bucatini all’Amatriciana 

4 to 6 servings  Active time: 20 minutes  Total time: 50 minutes

This Bucatini is becoming our new favorite pasta

3 T. olive oil

1 med. yellow onion, 1 cup fine chop

6 oz. guanciale, pancetta or bacon

2 cl. garlic minced

1/2C. dry white wine

28 oz can plum tomatoes or diced

1 tsp. seeded and fine chop serrano or red pepper flakes

fine salt

1 lb bucatini or perciatelli pasta

2/3 C. grated pecorino Romano cheese + more for serving

1 T. ch. fresh basil-optional

In a large skillet over medium-high heat, heat the oil until it shimmers. Add the onion and cook, stirring occasionally, until softened and beginning to turn golden brown, about 8 minutes. Add the guanciale and garlic and cook, stirring occasionally, until the pork is cooked, about 5 minutes. Add the wine, scrape up any browned bits at the bottom of the pan, and cook until it evaporates, 3 to 5 minutes, then add the tomatoes and their juices, the chile and salt. Reduce the heat to low so the sauce is at a simmer and cook until the tomatoes have broken down – use your spoon to help them along if necessary – and absorbed the flavors of the onion, garlic and pork, about 30 minutes

Meanwhile, bring a large pot of water to a boil. Add enough salt so it tastes pleasantly salty, followed by the pasta, and cook according to packaging instructions until al dente. Drain and transfer to a serving bowl. Add the sauce, cheese and basil, if using, and toss to combine. Serve family-style or in shallow bowls, with more grated cheese on the side.

Nutrition per serving (11/4 cups pasta and sauce), based on 6: 594 calories, 68g carbohydrates, 29mg cholesterol, 25g fat, 4g fiber, 20g protein, 8g saturated fat, 635mg sodium, 10g sugar

From “Savoring Italy” (HarperCollins, 1992)