Sunday, February 21, 2010

So Sweden has something better than hot guys

You have to admit, there is something about men from Sweden that is hot. I don't know if it is the language barrier, or what, but in my opinion they are handsome. Mr. G loves swedish meatballs. I have never really liked them, but since I am a good wife, I found a recipe and decided to try. The only problem with this recipe is that it does take time. So this not a 30 minute recipe. Make sure you plan plenty of time to make up the meatballs. They make about 30.

Swedish Meatballs
4 tablespoons butter
1 small onion, minced
1 pound ground turkey
2 egg yolks
1/2 cup heavy cream
2 tablespoons salt
fresh black pepper
1/2 cup Italian breadcrumbs

2 tablespoons butter
2 tablespoons all-purpose flour
3 cups chicken stock
Salt and pepper to taste
1/2 cup heavy cream
1/4 cup fresh chopped parsley leaves

Preheat oven to 325 degrees

Melt 1 tablespoon of the butter in a large saute pan over medium heat. Add the onion and cook until tender. Remove the onion to a plate and cool. Wipe out the pan with a paper towel. In a large mixing bowl, combine the turkey, egg yolks, heavy cream and onion. Add salt and pepper. Stir in bread crumbs. Mix gently until combined. With a bowl of cold water standing by, form meatballs about 1-inch across. Dip your fingers in cold water, from time to time. to keep the meat from sticking to your hands.

Melt the remaining butter in the saute pan and once the foam has subsided add a layer of meatballs. Do not overcrowd the pan. Shake the pan once in a while, to keep the meatballs round. Brown all of the meatballs, in batches, removing them to a large casserole dish. Put the dish in the oven for about 20 minutes.

To make the sauce: Pour off most of the fat from the skillet and return it to the heat. Add 2 tablespoons of butter and swirl it around to coat the pan. Sprinkle in the flour, and stir with a wooden spoon to dissolve the flour into the fat. Pour in the chicken stock and stir to loosen the bits from the botton of the pan. Simmer, stirring, until the liquid is reduced and the mixture starts to thicken to a sauce. Season with salt and pepper. Lower the heat and stir in the cream. Add the meatballs and simmer for about 20 minutes. Sprinkle with chopped parsley.

Instead of egg noodles, we had homemade mashed potatoes.

This recipe was taken from Tyler Florence. It has been altered for our likes.

Friday, February 19, 2010

The Name Sounds Fancy

So Mr. G every once in while asks for a specific dish that I have made in the past. Most of the time I humor him and make in the same week. However, Mr. G has asked for the following dish for over a month and now I am finally getting around to making it again. He specifically asked for me to put it in my blog so others can enjoy. The name of this dish sounds really fancy, but it is really just stuffed meatloaf, but that doesn't sound all that great right? I hope you enjoy

Beef Brasciole

1-1/2 lb ground beef
1/2 cup Italian bread crumbs
1/4 onion, minced
2 cloves garlic, minced
Salt & Pepper
1 egg
3 tablespoon parmesean cheese
3 tablespoon parsley
6 slices of provolone
a handful of fresh spinach

Mix all ingredients except for the last 2 in a bowl. (Just like meatloaf right?) Then put loaf on a piece of wax paper. Flatten into a rectangle about an inch thick. Then layer the provolone and the spinach. With the help of the wax paper, start to roll the meat with the spinach and provolone in the middle. It should look like a long log. Place onto a baking sheet. Drizzle the top with olive oil. Bake at 450 for 35-40 minutes.

Wednesday, February 10, 2010

Comfort Food

During this windy day, I thought that I would make Mr. G some comfort food that would keep him warm. One of his favorite "go to" meals is Hamburger Helper. While I don't think there is anything wrong with Hamburger Helper, I personally perfer something a little more homemade. Thanks to the Kraft magazine, here is a homemade version of Cheeseburger Helper.

Velveeta Cheeseburger Mac

1lb. ground beef
2-3/4 cups water
1/3 cup ketchup
1tsp. onion powder (i use 1 small onion)
2 cups elbow macaroni, uncooked (i use small shells)
8oz. Velveeta, cut into cubes

*Brown meat and saute onion in large skillet and drain.
*Add water, ketchup; mix well; Bring to boil. Stir in macaroni; cover. Simmer on medium-low heat 8 to 10 minutes.
*Stir in Velveeta; cook until melted.

I go one step further. After the Velveeta is melted, I pour into a 9x13 casserole dish, cover with shredded cheddar cheese and put under the broiler until cheese is melted.

This is a great recipe to make ahead of time and freeze. Trust me, there will not be any leftovers.