Tuesday, October 31, 2017

Crockpot Maple Country Pork Ribs

You don't have to be a Dum Dum to throw this recipe together. (Except for me as I mistook dried minced onions as minced garlic) If you love crockpot cooking you are sure to love how easy and yum yum yummy these maple country pork ribs taste. Only 9 ingredients and they are:

1 1/2 lbs Country pork ribs
1 tablespoon maple syrup
1 tablespoon soy sauce
2 tablespoons dried minced onions
1/4 teaspoon each of cinnamon, ginger and allspice 
1/2 teaspoon garlic powder
Dash of black pepper

 Combine all ingredients in crockpot ribs first on low for 7-9 hours. Serves 4.

Thursday, October 19, 2017

IKEA Swedish Meatballs vs My Swedish Meatballs

The new IKEA opened near me two weeks ago and I have to say I went there 4 days of the first 5 days it was open. I had to try their  Swedish meatball meal. It was good, so I bought a package of the regular meatballs. (They also have chicken and vegetable meatballs) Now I'm going to ask the family if they prefer mine or IKEA's meatballs. I will only know which meatball is which....let the judging begin!

My Ingredients:

Meatballs:
1 lb ground beef
1/4 cup panko bread crumbs
1 tablespoon parsley
1/4 teaspoon ground nutmeg
1/4 teaspoon ground allspice
1/4 cup chopped onion
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 egg
1 tablespoon olive oil
1 tablespoon butter

Cream Sauce:
4 tablespoons butter
3 tablespoons flour
2 cups beef broth
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste

Directions:

In a medium size bowl combine the ground beef, panko bread crumbs, parsley, nutmeg, allspice, onion, garlic powder, salt, pepper and egg. Mix well. Roll into 12 large meatballs or 20 small ones. In a skillet melt the 1 tablespoon of butter and add the olive oil. Add the meatballs continuously turn them until they are brown and cooked throughout. Put them on a plate and cover them in foil.

In the same skillet and the 4 tablespoons of butter and 3 tablespoons of flour. Whisk until it turns light brown. Slowly stir in the broth and heavy cream. Then add the Worcestershire sauce and Dijon mustard simmer until sauce begins to thicken. Salt and pepper to taste. Add the meatballs back in and let simmer an additional 1-2 minutes. Serve on mashed potatoes or egg noodles.

IKEA Ingredients:

Meatballs:
1/2 lb ground beef
1/2 lb ground pork
1 egg
1/2 cup cream
1/2 cup water
1 small onion, chopped
1/4 cup panko bread crumbs, crushed
2 tablespoons butter
Salt and pepper to taste
Dash of allspice, optional

Cream Sauce:
1/2 cup half and half
1/4 teaspoon soy sauce
1 cup beef broth
1 tablespoon flour
1 tablespoon butter
Salt and pepper to taste

Add all the ingredients together except the butter and form meatballs. Fry them in butter until they are brown and cooked throughout. Set aside. In the same skillet add the butter and the flour until its brown and the flour is cooked. Add the remaining ingredients and stir until you get the desired thickness. Serve cream sauce over meatballs ...don't forget the mashed potatoes and the lingonberry jam.





Saturday, October 7, 2017

Sauteed Chicken In Red Wine With Spaetzle

It's so easy to find an Italian recipe, I decided to do something different and feed my 17% German heritage. (I am 9% Greek/Italian) I mean, how many of us get the opportunity to dine in a German restaurant and sample their food? In Jasper, Indiana there is a German restaurant called the Schnitzelbank. I've been there only a few times, but I don't get down to Jasper much. Last week while grocery shopping, I found some spaetzle. Now what to do with it. I've never had it let alone know how to cook it or what to cook it with. I expected to find most recipes with bratwurst, pork or veal then with chicken. Oh and a lot of recipes made the spaetzle from scratch ...one thing at a time.

 Ingredients:

 3 1/2-4 lbs skinless boneless chicken breasts
2 tablespoons butter
8 oz container of white mushrooms, quartered
1 small white onion, chopped
2 teaspoons minced garlic
2 tablespoons flour
2 tablespoons brandy, optional
1 1/2 cups red wine
1/2 cup chicken broth
Seasonings: in a cheesecloth add some parsley, thyme, bay leaf and 2 cloves (Bouquet Garni)
Salt and pepper, to taste

Directions:

Salt and pepper bothe sides of the chicken. Melt the butter in a skillet on med/high heat. Brown the chicken about 5-6 minutes on both sides. Set aside.

In the same skillet add the mushrooms, garlic and onions stir for 3 minutes. Sprinkle flour over mushroom mixture and stir an additional minute. Add the brandy and ignite. When the flames die down add the wine, chicken broth, seasonings, salt and pepper. Stir and reduce to simmer. Add the chicken back into the skillet, cover and cook about 20 minutes or until the vegetables are tender.

While the chicken is cooking make the spaetzle according to the package instructions.

Remove the cover to reduce the liquid slightly. Remove the bouquet garni and serve with spaetzle. Yum Yum.

NOTE: If you are not flambéing with brandy the skip that part and go right for the wine. But if you are here are some flambéing tips:

Use an alcohol with a content of 80% proof . Less might not lite, more like 150% might combust!

Remove pan from burner when add the alcohol. This will prevent your bottle of brandy from exploding.

Heat the alcohol to the point when it begins to bubble before igniting

If the open flame is making you nervous. You can put it out by putting a lid on it or simply blowing it out. (I'd have a lid handy)

The best pan for flambéing is a flambé Stainless Steel pan.