Swedish Meatballs

 

SWEDISH MEATBALLS

 

1# ground beef

1 pkg Lipton Onion Soup Mix

1t Worcestershire sauce

1/2c condensed milk

 

Mix together and refrigerate for an hour.  Shape into gooey meat balls [about 1” in diameter] and refrigerate for 30 minutes or more.   [refrigerating the mixture and then the meatballs makes them more easily handled]  Cook over medium heat in a skillet and brown.

 

Sauce:

 

2c Ketchup

1c brown sugar

1t Worcestershire sauce

 

Heat through and add meat balls.  Serve when meatballs are heated through.

Korean Beef & Lettuce Wraps

KOREAN BEEF LETTUCE WRAPS with Rice

 Ingredients

·                  1 pound lean ground beef

·                  2 garlic cloves, minced

·                  1 tablespoon sesame oil

·                  1 teaspoon chili powder

·                  3 tablespoons brown sugar

·                  1 teaspoon fresh ginger, grated

·                  1/4 cup soy sauce

·                  3 green onions, sliced

·                  cooked white rice

·                  lettuce leaves

Instructions

In a large skillet, brown the ground beef and garlic over medium high heat. Reduce heat to medium. Add the sesame oil, chili powder, brown sugar, ginger and soy sauce. Simmer for 5-7 minutes. Serve with the rice rolled inside the lettuce leaves.

Jan's Chili

Ingredients (6 servings)

1# Ground Beef
1 Onion, chopped
1 stalk celery, chopped
1 Jalapeno, minced
2t chili powder
1t salt...
dash pepper
Can stewed tomatoes
8oz tomato sauce
Can kidney beans, rinsed

Instructions

Lightly brown onion and celery in Olive Oil, add Ground Beef and cook through. Drain. Stir in remaining ingredients, except beans. Simmer covered, 30-45 minutes. Stir in beans; heat through.

Baked Zucchini Sticks with My Own Ranch Dressing

Ingredients (Serves 4)

For the Zucchini
4 zucchini, cut crosswise in half, then cut in six pieces lengthwise
2 cups Panko bread crumbs
1 cup freshly grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon oregano
2 eggs

For the Ranch Dressing
2 Cloves Garlic, Crushed & Minced or put through a Garlic Press
1 teaspoon Salt
3 Tablespoons of Finely Minced Flat Leaf Parsley
1 Cup Hellman's Mayonnaise
1/2 Cup Sour Cream
6 Tablespoons Buttermilk
1 1/2 teaspoons Vinegar
1/2 teaspoon Worcestershire Sauce
2 Tablespoons Minced Fresh Dill
1/2 teaspoon Paprika
1/4 teaspoon Dried Oregano

Instructions

For the Zucchini

Preheat oven to 400°F. Line baking sheet with parchment paper...or sprayed well with cooking oil. Combine bread crumbs, Parmesan cheese, salt and oregano. Beat eggs in shallow bowl until frothy. Dip zucchini sticks in egg, then coat in crumb mixture...one at a time. Place in single layer on baking sheet. Bake 20 minutes or until tender crisp and golden in colour. Serves 6

Now...you can serve these with a Marinara Sauce or Ranch Dressing, but I make my own Ranch Dressing. And, oh, is it DE-licious!!

For the Ranch Dressing

Combine all of the ingredients together, using more or less Buttermilk than the recipe calls for, to get the dressing the consistency you desire. Remember, you will be dipping Hot Zucchini Sticks into it, so you may want to leave it pretty thick, like I did. Chill the dip while you make the Zucchini Sticks.

I use this dip for veggies and even for potato chips! It's always a hit!

Jan's Ranch Dressing

Ingredients (Serves 4)

2 Cloves Garlic, Crushed & Minced or put through a Garlic Press
1 teaspoon Salt
3 Tablespoons of Finely Minced Flat Leaf Parsley
1 Cup Hellman's Mayonnaise...

1/2 Cup Sour Cream
6 Tablespoons Buttermilk
1 1/2 teaspoons Vinegar
1/2 teaspoon Worcestershire Sauce
2 Tablespoons Minced Fresh Dill
1/2 teaspoon Paprika
1/4 teaspoon Dried Oregano

Instructions

Combine all of the ingredients together, using more or less Buttermilk than the recipe calls for, to get the dressing the consistency you desire. Remember, you will be dipping Hot Zucchini Sticks into it, so you may want to leave it pretty thick, like I did. Chill the dip while you make the Zucchini Sticks.

I use this dip for veggies and even for potato chips! It's always a hit!

Chicken Gyro

2 cucumbers, divided
1 1/2 cups Sour Cream
1 teaspoon fresh lemon juice, divided
5 garlic cloves, minced, divided
1 pint grape tomatoes, quartered
1 small red onion, halved and thinly sliced...

1/3 cup chopped flat-leaf parsley
1/4 cup extra-virgin olive oil
1 teaspoon fresh oregano, chopped
1 rounded teaspoon fresh rosemary, chopped
1 (12-ounces) package naan bread (four 8-inch pieces)
1/2 roast chicken, skin discarded, meat shredded (about 2 1/4 cups) - [whole Rotisserie Chicken] 
1/2 head iceberg lettuce, thinly sliced

Instructions [4-6 servings]

Peel and grate 1 cucumber, then squeeze it with your hands to remove excess water. Stir together the Sour Cream (or Greek Yogurt), 1/2 teaspoon lemon juice, one third of garlic, and 1/4 teaspoon each of salt and pepper to make tzatziki.

Cut remaining cucumber into 1/4-inch pieces and stir together with tomatoes, onion, parsley, (you can also add mint if you like), remaining 1/2 teaspoon lemon juice, and 1/4 teaspoon each of salt and pepper to make salsa.

Gently simmer 3 Tablespoons oil, oregano, rosemary, remaining garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small heavy saucepan, stirring constantly, until garlic is fragrant but not browned, 1 to 2 minutes. Toss chicken in the oil and heat through.

Heat bread for 15-20 seconds, in the microwave.

Spread some of tsatsiki on warm bread and top with chicken and some of the lettuce and salsa. Serve remaining lettuce, salsa, and tzatziki on the side.

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Garlic Parmesan Chicken & Noodles

Garlic Parmesan Chicken and Noodles

Makes: 4 servings

Start to Finish: 30 mins

Bake: 5 mins 450°F

Ingredients

6 ounces extra-wide egg noodles

1 - 2 pound purchased roasted chicken

1 cup frozen peas

4 cloves minced garlic

1 ¾ cups whole milk or cream

2 tablespoons dry bread crumbs

¾ cup shredded Parmesan cheese

2 tablespoons butter, melted

Snipped fresh thyme (optional)

Directions

Preheat oven to 450 degrees F. In a Dutch oven bring 6 cups salted water to boiling; add noodles. Cook for 10 minutes or until tender; drain. 

Meanwhile, remove chicken from bones. Discard skin and bones; shred chicken. In a saucepan combine chicken, peas, garlic, and whole milk; heat through. Cover and keep warm. 

In a small bowl combine bread crumbs, 1/4 cup of the Parmesan cheese, and melted butter. 

Stir noodles and remaining Parmesan cheese into hot chicken mixture. Heat and stir until bubbly. Divide among four individual casserole dishes. Top each with some of the bread crumb mixture.  Bake for 5 minutes until top begins to brown.  If desired, top with fresh thyme.

Meatballs & Spaghetti - My Family Recipe

Sauce
3T Olive oil
1 large onion, chopped
2 minced cloves garlic
1T Water
2 small cans tomato paste
1 large can diced tomatoes
5 small cans water
Salt and pepper
1 1/2T sugar
1c Romano Cheese

 Meatballs
1-2# Ground Beef
3 eggs
2c bread crumbs
½ small onion, chopped or grated

Instructions

Sauce

Saute the onion in 3T Olive oil til brown.  Add the minced garlic and 1 t water and simmer 1-2 minutes.  Add tomato paste, diced tomatoes, cans of water, salt, pepper, sugar and Romano cheese and stir and simmer 1 ½ hours.

Meatballs

Mix eggs, dried bread crumbs and onion with the ground beef. Do not overmix.  Form into balls about 1-1 1/4" round. Brown and cook on low heat.  When meatballs are almost done, mix with the sauce and cook approximately 15 minutes.

Serve over your choice of pasta.   (6-8 servings)  Freezes well. Use within 30 days.

Creamy Garlic Shells

8oz mini shells pasta
1 Tablespoon extra virgin olive oil
1 Tablespoon butter
2 garlic cloves, minced
2 Tablespoons flour
3/4 cup chicken broth...

3/4 cup milk (I used skim)
salt & pepper
1/4 cup grated parmesan cheese
1/2 teaspoon garlic powder (not garlic salt)
2 teaspoons parsley flakes

Cook pasta in a pot of salted, boiling water until al dente. Drain then set aside. Let pot cool off the heat for several minutes.  Return pot to stove over medium heat then melt butter in olive oil. Add garlic then saute until golden brown, about 30 seconds, being very careful not to burn. Sprinkle in flour then whisk and cook for 1 minute. Slowly pour in chicken broth and milk while whisking until mixture is smooth. Season with salt & pepper then switch to a wooden spoon and stir constantly until mixture is thick and bubbly, about 4-5 minutes.

Take pot off the heat then stir in parmesan cheese, garlic powder, and parsley flakes until smooth then add cooked pasta and stir to combine. Taste then adjust salt & pepper if necessary.

Salisbury Steak

SALISBURY STEAK

Serves 4

Meat Mixture:

1 1/2 pounds lean ground beef

1/2 cup seasoned breadcrumbs

1 tablespoon ketchup

2 teaspoons dry mustard

4 dashes Worcestershire sauce

1 cube beef bouillon, crumbled (or powdered beef base)

Salt and pepper

1 tablespoon butter

1 tablespoon olive oil

Gravy:

1 whole onion, halved and thinly sliced (or diced if you prefer)

2 cups beef broth, more if needed for thinning

1 tablespoon ketchup

1 teaspoon seasoning sauce, such as Kitchen Bouquet, optional

4 dashes Worcestershire

1 teaspoon cornstarch, optional 

Salt and pepper

 1.     For the meat mixture: Combine the ground beef, breadcrumbs, ketchup, dry mustard, Worcestershire sauce, bouillon and some salt and pepper. Knead until all combined. Form into 4 to 6 oval patties, and then make lines across the patties to give them a "steak" appearance.  

2.     Fry the patties in a skillet with the butter and oil over medium-high heat on both sides until no longer pink in the middle. Remove from the skillet and pour off any excess grease.

3.     For the gravy: Reduce the heat to medium and add in the sliced onions. Stir and cook until golden brown and somewhat soft, for several minutes. Add the beef stock, ketchup, seasoning sauce, if using, and the Worcestershire. Then combine the cornstarch with a little beef broth and add to the sauce if using. Stir and cook to reduce. 

4.     Add a sprinkle of salt and pepper and more broth if needed for thinning. Then return the patties to the gravy. Spoon the gravy over the top and let them simmer and heat back up for a couple of minutes.

2012 Ree Drummond, All Rights Reserved

Sausage and Potato Bake

Smoked Sausage and Potato Bake

Ingredients :

1 package of sliced Eckrich skinless smoked sausage

8 quartered Yukon gold potatoes

1 diced green pepper

1 diced yellow pepper

Green Beans

Carrots

2T butter

1t oregano

1t basil

½t black pepper

2t olive oil

Preparation:

Preheat the oven to 375°.

In a pan, arrange the sausage, potatoes and peppers and place the butter over the top in small cubes. Drizzle with olive oil and season on top.

Bake covered for 40 to 50 minutes.

Simple, easy and yummy! I sometimes make this with veggies, carrots, zucchini, broccoli and some cheese over the top, it goes really well with the seasonings. I make this with ham too! Give it a try, you will love it!

Jan's Sloppy Joe's on Toasted Bakery Buns

2 pounds Angus Ground Chuck
1 large Sweet Onion, finely chopped
1 Red Pepper, chopped
1 Bottle of Masterpiece Original Barbecue Sauce
1 can of Campbell's Tomato Soup
1 teaspoon sugar
8 Bakery Hamburger Buns
Butter...

Instructions

Over medium heat the ground chuck and break apart into small pieces. When there is no more pink in the meat, add the onion and red pepper and cook for about 5-10 minutes over medium-low heat, stirring often.

When the onion and pepper are somewhat soft, add the Barbecue Sauce until it's the consistency you like. I'll usually add an entire small bottle, along with a bit of water to remove it all from the bottle. Add 1/2 of the can of Tomato Soup. Sprinkle the sugar over the top and stir. Cover and heat through and then serve on the toasted buns, below.

You can freeze the barbecue for up to 2 months.

Buns

Lightly butter the burger bun tops and bottoms. Put under the broiler and watch carefully until they're brown OR put on a large griddle and heat til browned. That's it. The butter and browning really add alot of flavor and texture to these sandwiches. {Only brown as many as you plan to eat, as they don't keep well.}

Salami & Cheese Pie

Yesterday, I tried a new recipe, one I'd made several changes to...and it was so good and so easy to make.  Here it is.  Enjoy!

Salami & Cheese Pie

Box of 2 Pillsbury Pie Dough Rounds

8 ounces hard salami [ask at Deli to cut on #10, for ez perfect dice]

1/2 small onion, minced

1Tablespoon Dijon Mustard 

4 cups shredded cheese [2c Mozzarella, 1c Cheddar & 1c Monterey Jack]

3 Tablespoons freshly grated Parmesan Cheese

3 eggs, beaten

Preheat oven to 350°.  Cut pie crust to fit and lightly press into a 9x13" pan.  Prick and bake for about 8 minutes, until barely browned.

Cut the sliced salami into ez cubes [you only need to cut one direction].  Mix in a large bowl, the salami, onion, cheeses and eggs.  

Spread 1 tablespoon Dijon Mustard over the entire crust and then pour on the salami mixture, pressing down lightly to firm it.

Bake until golden brown, about 35 to 40 minutes. 

NOTE:  This was REALLY delicious the first day, fresh from the oven.  I didn't care for left-overs re-heated in the microwave.    

Lemon Garlic Shrimp & Linguine

4 ounces Linguine 
1 Tablespoons olive oil
2 Tablespoons butter
2 cloves garlic, minced
1/2 pound large raw shrimp, shelled & deveined
salt and pepper to taste
1/2 teaspoon italian seasoning
1 cup broccoli crown, broken apart
1/4 cup parmesan cheese
1 Tablespoons parsley, chopped
1 1/2 teaspoon lemon juice

• In a large pot cook the linguine in salted, boiling water about 9 minutes. Drain and set aside.
• Heat olive oil and 1 Tablespoon of butter. Then add the garlic and cook until fragrant.
• Add the shrimp and salt and pepper to taste. Cook until the shrimp starts to turn pink. Add italian seasoning and broccoli and cook until slighly soft.
• Add the pasta to the pan with the remaining butter, parmesan, and parsley. Stir until mixed and butter is melted.
• Add the lemon juice and serve while hot.

2 Servings

***The original recipe for this dish was from therecipecritic.com and I changed a few things to suit my preference.  Easy - Yummy and Filling, I will make this again.

Sloppy Joe Pizza

Ingredients for Crust

2 Tbsp sugar

2 Tbsp oil

2 tsp salt

2 cups hot tap water

4 1/2 - 5 cups Flour

7 teaspoons instant (quick rise) yeast

Ingredients for topping

1 lb lean ground beef

1 Onion chopped

1 Red Pepper chopped

1 large bottle of Masterpiece Original Barbecue Sauce

3 Tbsp tomato paste

4 cups cheese (mix of favorites or mozzarella)

1 tsp dried oregano

Instructions

Method for Crust:

Put sugar, oil and salt in mixing bowl. Add hot water and stir in two cups flour.

Stir in the yeast and add 1/2 cup of flour at a time stirring until all the flour is mixed in well.

Knead for a few minutes until smooth.

Cover with towel and let rise for 20 - 30 minutes.  With greased or floured hands, scoop around the edge of the risen dough to deflate.

Spread out on a greased 18 X 13 inch cookie sheet pan. Allow dough to rise for 30 minutes

Bake at 400 F for about 10-12 minutes...until slightly browned..

Method for Pizza

While crust is browning. . .brown the meat and onion. Add chopped red pepper and simmer about 2 minutes.  Add Masterpiece Barbecue sauce.  Add tomato paste and 1/2 cup water. Simmer another 5-10 minutes.  Spread on baked pizza crust (hot or cold) Sprinkle with the cheese and then oregano.

Bake about 10-15 minutes or until cheese is melted.  Large cookie sheet serves 20 pieces.

Can be cut and frozen and warmed in a 375° oven for 10 minutes.

Onion Burgers with Green Bean Salad

This combination was a delightful dinner - I made both the Burgers & the Bean Salad and it was Fabulous!

Thanks for stopping by...Jan

Chicken Divan Casserole

4 tablespoons olive oil, plus more for greasing
2/3 cup breadcrumbs
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (about 2 pounds)
4 heads broccoli, cut into florets (about 6 cups)
2 cups grated Parmesan
1/4 cup unsalted butter...

1/2 cup all-purpose flour
1/4 teaspoon freshly grated nutmeg
Pinch cayenne pepper
3 cups milk
2 cups shredded sharp Cheddar
1 cup chicken stock
1/2 cup dry white wine
1/2 teaspoon paprika

Preheat the oven to 350 degrees F and place a rack in the top third of the oven. Grease a 9-by-13-inch baking dish with some olive oil and set aside.

In a medium bowl add the breadcrumbs and the olive oil. Season with salt and pepper and set aside.

Place the chicken in a large pot and cover with water. Add 4 teaspoons salt and bring to a boil, then immediately reduce to a low simmer. Cook the chicken until the internal temperature on an instant read thermometer reads 160 degrees F, 15 to 20 minutes.

Remove and cool slightly, then slice the chicken into thin strips or shred, and place in the bottom of the prepared dish. Add the broccoli and sprinkle the Parmesan over the top.

Melt the butter in a medium saucepan set over medium heat. Add the flour and use a wooden spoon or whisk to stir until smooth and cooked, 4 to 5 minutes. Add the nutmeg, and cayenne. Slowly whisk in the milk, Cheddar, stock and wine. Bring to a boil, whisking often. Reduce to a simmer and cook until thickened and smooth, 5 to 8 minutes.

Pour the sauce over the broccoli and chicken and then top with the breadcrumb mixture and sprinkle the paprika over the top. Cover the dish with foil and bake 15 minutes. Remove the foil and bake until the top is golden and the casserole is bubbling, 15 minutes.

Cool for about 5 minutes and then serve.

Cook's Notes: After it's made, wrap and freeze this casserole for up to 1 month. To reheat, thaw overnight in the refrigerator, then cover with foil and bake at 350 degrees F according to recipe directions.

You can also make this dish in individual ramekins and freeze for simple single servings; reduce the cooking time by 10 minutes.

You can use store-bought rotisserie chicken instead of poaching the chicken breasts.

This Chicken Divan Recipe is courtesy of
Nancy Fuller from Farmhouse Rules

View an Alphabetized Listing of all of my Recipes, click HERE and scroll down to RECIPES.

Salmon with Garlic, Lemon & Dill

Ingredients

1 lb salmon fillet
2 tsp butter
1 tsp olive oil
1 clove of garlic, minced
Sea salt and freshly cracked pepper, to taste...
Fresh dill, to taste
Lemon slices

Instructions

Preheat the oven to 450°. Line a baking sheet with foil then coat with cooking spray. Place Salmon skin side down on baking sheet. Combine butter, olive oil, and garlic together and spread evenly over the top of the fish. Season the Salmon with salt and freshly cracked pepper. Top with freshly chopped dill and a layer of lemon slices. Bake 10 minutes or until the salmon flakes easily with a fork. Remove from the oven and serve immediately.

NOTE: I had 2 THICK fillets - total weight of just over 1# and it took the 2 fillets about 18 minutes til they were done. So just keep an eye on them while they're baking at 450°

Jan's Dill Sauce

1/2 cup Mayonnaise
1/2 cup Sour Cream
1 1/2 Tablespoons finely chopped onion
2 teaspoons lemon juice
1 1/2 teaspoons prepared horseradish
1 1/4 teaspoon dill weed
1 clove crushed garlic
Salt & Pepper to taste

Combine and chill until ready to serve.

Crock Pot Beef and Broccoli

1 pound boneless beef chuck roast, sliced into thin strips
1 cup beef consumme
1/2 cup soy sauce
1/3 cup brown sugar
1 tablespoon sesame oil
3 garlic cloves, minced...

2 tablespoons cornstarch
2 tablespoons cooked and cooled sauce
Fresh broccoli florets {as many as desired}
Hot cooked rice {white or brown}

Place beef in a crock pot. In a small bowl, combine consomme, soy sauce, brown sugar, oil, and garlic. Pour over beef. Cook on low for 6-8 hours.

In a cup, stir cornstarch and sauce form the crock pot until smooth. Add to crock pot. Stir well to combine. If your sauce is not thickening, try bringing your sauce to a boil on the stovetop with the corn starch mixture. Boil until your desired consistency is reached. (the sauce has to boil for it to thicken).