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)

Ham and beans variation and other recipes not pictured

I recently got a ham with bone (not pre sliced)  and have been dealing with leftovers since.  After We had our ham dinner and ham sandwiches and ham and eggs breakfast,  I made ham and egg salad which is one we always enjoy.   I don't really have any pictures of any of that but today I cooked cooked the bone and meat on it with some navy beans and corn bread.  To switch it up a little, I added some Cajun smoked sausage, and sine Cajun seasoning.

Saturday Charlie had a Halloween party for his car club friends. I did not do any cooking for that but did get a pumpkin for a Jack 0'Lantern and a sugar pumpkin for a pie later on.  I toasted the seeds for his party and then I made the sugar pumpkin ready to season for the pie  filling. 

 Southern Ham and Beans

PREP:  10minutes COOK:  2hours SOAKING TIME  8hours TOTAL:  10hours 10  SERVINGS  8

Simple, hearty, and flavorful, ham and beans is a traditional meal that’s been  enjoyed throughout the south and Appalachia for generations!

Ingredients

• 1 lb. dried Great Northern beans
• Cold water
• 2 tablespoons olive oil
• 1 large onion, diced 
• 1 large carrot, chopped
• 1 stalk celery, diced
• 4 cloves garlic, minced
• 4 cups low-sodium chicken broth
• 1 smoked ham hock (about 10-12 ounces)
• 1 dried bay leaf
• 1 fresh thyme sprig (or about ½ teaspoon dried thyme)
• 8 ounces cooked, diced ham
• Garnish: hot sauce; chow-chow; apple cider vinegar; chopped fresh herbs; chopped onion
• Optional, for serving: cornbread

Instructions

• Place beans in a large bowl or pot. Cover with cold water by 2 inches. Cover and let stand overnight. Drain and rinse the beans.
  
• Heat olive oil in a large Dutch oven over medium-high heat. Add the onion and celery; cook until the vegetables start to soften, about 5 minutes. Add the garlic; cook for 30 more seconds, stirring constantly.
  
• Add the beans, broth, ham hock, bay leaf, thyme, and ground black pepper to taste. Do not add salt at this time. Pour in enough cold water to cover the beans by about 1 inch. Give
• Bring the mixture to a boil, then reduce the heat to low or medium-low so that the liquid is at a gentle simmer. Partially cover the pot with a lid, allowing some of the steam to escape. Simmer for about 1 hour, stirring occasionally. If the beans start to look dry, add more water to keep them covered. If there’s more liquid in the pot than you would like, remove the lid completely.
• Stir in about a teaspoon of salt. Add the diced ham. Continue simmering for 30-45 more minutes, until the beans are tender.
  •Discard ham hock, bay leaf, and thyme sprig. Use the back of a spoon or a potato masher to mash some of the beans, thickening the broth. Taste and season with additional salt and pepper, if necessary.
  •Ladle into bowls. Garnish with hot sauce, chow chow, a splash of vinegar, herbs, and/or chopped onion. Serve with a side of cornbread.
  Notes
• Slow Cooker Ham and Beans: after soaking the beans, place all of the ingredients in a Crock Pot. Cover and cook on HIGH for 4-5 hours, or on LOW for 8-10 hours, until the beans are tender. Season with about 1 teaspoon of salt and add the diced ham during the final 1-2 hours of cooking time.
• Stir the pot occasionally while the beans cook. This will help to break them down a bit, distribute the starches, and prevent sticking.
• Garnish with fresh herbs (such as chopped parsley or thyme), a dash of hot sauce, pickled chow chow, a dash of vinegar, or a squeeze of fresh lemon juice for a bright finishing touch.
  The total amount of water necessary will vary. As a result, check the beans periodically as you stir them and add extra water to cover, if necessary.
• Smoked ham hocks can be quite salty, so wait to season the pot towards the end when you can give it a taste. Also, salting the beans too early in the cooking process can make them take longer to soften.
• Swap out the Great Northern beans and use a different variety of white beans, such as cannellini or navy. Pinto beans will also work!
• Instead of a ham hock, add flavor to the beans with a different smoked meat, such as a leftover ham bone, bacon, smoked sausage, smoked turkey wings, or smoked pork neck bones.
• Vegetarian Beans: omit the ham hock and diced ham. Add smoky flavor to the pot with liquid smoke, smoked paprika, or some cumin. Use vegetable broth instead of chicken broth.
• Make the beans spicy with some crushed red pepper flakes, cayenne pepper, Cajun seasoning, or hot sauce.
• Herbs: add more fresh (or dried) herbs to the pot in addition to the thyme, such as parsley, oregano, cilantro, or rosemary.

• Add more vegetables such as green bell pepper, diced carrots, or tomatoes.

Ham n Egg Salad

Ingredients

2 c. Left over baked ham, diced very small
4 hard boiled eggs, chopped
1 c. mayonnaise
1/2 c. chopped celery
1/4 c. chopped sweet onion
1/4 c chopped dried apricots Have used dried apples and or golden raisins.
Salt and Pepper to taste

Instructions

Combine diced ham, eggs, celery, onion, and dried apricot. Add mayonnaise and mix. Salt and pepper to taste. If possible, allow to sit in refrigerator for 1 hour. Serve alone or on bread.

Roasted Pumpkin Seeds

Here is a super easy recipe for roasting fresh pumpkin seeds that come out  perfectly every time.

Ingredients

• 1 ½ cups raw whole pumpkin seeds
• 2 teaspoons butter, melted
• 1 pinch salt

Directions

1. Preheat oven to 300 degrees F (150 degrees C) and gather ingredients.
   
2. Toss seeds in a bowl with the melted butter and salt. Spread the seeds in a single layer on a baking sheet and bake for about 45 minutes or until golden brown; stir occasionally.
   
3. Enjoy!
   

Nutrition Facts

calories

83

total fat 5g saturated fat 1g cholesterol 4mg sodium 13mg total carbohydrate 9g dietary fiber 1g protein 3g calcium 9mg iron 1mg potassium 147mg

Roasted Pumpkin Seed Flavor Variations

This simple recipe allows for countless flavor combinations, both sweet and savory. Here are just a few favorite ingredients you can use to season and sweeten pumpkin seeds:

• Savory: chili powder, garlic salt, paprika, Worcestershire sauce, cumin, cayenne pepper, ranch dressing mix, Tajin, curry powder
• Sweet: maple syrup, honey, pumpkin pie spice, brown sugar, cinnamon    

Pumpkin Pie from a sugar pumpkin

Ingredients

1 3/4 lb. sugar pumpkin, halved, seeded

1 T. olive oil

2 lar. eggs

1/2 C. heavy cream

1/4 C. packed light brown sugar

1/4 C. granulated sugar

1 tsp. vanilla extract

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. salt

1/4 tsp ground nutmeg

1 par[baked pie shell or graham cracker crust

lightly sweetened whipped cream for serving1

Directions

• Preheat oven to 400 F. Drizzle cut side of pumpkin with olive oil, then place cut side down on a rimmed baking sheet. Bake until tender when pierced with a sharp knife, 30 to 35 minutes. Let cool. Reduce oven to 350°F.
  •  When cool enough to handle, scoop pumpkin flesh into a food processor and process until smooth. Add eggs, cream, brown sugar, granulated sugar, vanilla, cinnamon, ginger, salt, and nutmeg, and process until smooth, scraping down sides of bowl to make sure ingredients are evenly incorporated.
  •  Pour pumpkin mixture into par-baked pie shell or graham cracker crust and smooth top. Bake on bottom rack of the oven until center is firm to the touch, 45 to 50 minutes. Let cool completely.
  *  Just before serving, top with whipped cream.

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