Frikadeller opt

Frikadeller AKA Danish Meatballs

Frikadeller (AKA Danish Meatballs)

These little "sausage-y", "oniony" meatballs are delicious and decadent because they are fried in butter. Then add to that the fact that the gravy is made from the pan drippings. Yes, all the sausage grease and butter! I can feel my arteries clogging just writing this.

Ingredients
  

  • 1 Pound Ground Pork
  • 1/2 Pound Ground Beef
  • 1 Large Onion Shredded
  • 2 Eggs
  • 1.2 Cup Bread Crumbs
  • 2 Tablespoons Butter
  • 4-5 Fresh Sage Leaves chiffonade
  • 1 Clove Garlic
  • 1 Pint Half and Half
  • 1-2 Bay Leaves
  • 8 Tablespoons Flour
  • 2 Beef Bouillon Cubes
  • Pepper and Salt to Taste

Instructions
 

  • Grate the onion using a box grater (make sure you have wet paper towels handy and wear a cut resistant glove)
  • In a bowl combine the ground pork and beef with the eggs, breadcrumbs, onion, sage leaves, and garlic.
  • Add in 4 tablespoons of flour
  • Slowly add in 1/8 of a cup of half-and-half mixing everything with your hands. Do not over mix!
  • The meatballs should be moist but be able to be formed into balls
  • Lay each one onto a pan lined with a silpat until you have filled the pan
  • Add the butter to a frying pan
  • Fry the balls in the melted butter until fully cooked. I wait until the start to firm up, them insert a thermometer in each one to ensure they are 170F internal.
  • Remove the balls into an oven safe dish to be kept warm at 250F or place them directly into a warm crockpot with lid while you make the sauce
  • Add the bouillon to melt in the hot pan drippings
  • Add the rest of your flour to the pan drippings to make a rue.
  • Slowly add the rest of the half-and half until you have reached the desired consistency. Pop in the bay leaf and let is sit on low for 10 mins or so then add to the meatballs.

Notes

The first time I made these it was the semi-finals for the EUFA. That is the European Union Football Association for those who may not know. Apparently, it is Britain Against Denmark so it's sure to be a fun game.
Why am I talking about this on a food blog? You see, I received a request to prepare some Danish and British dishes to bring over to our local pub. D's Bottle Shop in Wake Forest, North Carolina. They typically do not serve food but one of the owners, Nathan felt it might be fun to provide some complementary food for their patrons.
Me being who I am naturally was up for the challenge. I set off to find some traditional recipes that could be fun to make. For the English side, I made English Meat Hand Pies and for the Danish side, it's Frikadeller (aka Danish meatballs). Partly because meatballs are easy to make and mainly because I just like saying Frikadeller. It sounds a bit naughty, almost like I am cursing but I am not.
These little "sausage-y", "oniony" meatballs were delicious and decadent because they are fried in butter. Then add to that the fact that the gravy is made from the pan drippings. Yes, all the sausage grease and butter! I can feel my arteries clogging just writing this.
The Danes that were at the pub offered some honest feedback for me which was, the Frikadeller were delicious and well-received however, they asked if I used spice. Apparently, Danish cooking is quite bland, traditionally they rarely add anything beyond salt or pepper. I have to admit I added sage from my garden, a clove of garlic, a bay leaf in the gravy, and lots of black pepper, One of the Danes surely picked up on that! 
Well, Nicole always says "start with a basic recipe and elevate it, make it your own." Apparently, I did just that sorry Denmark for kicking up the Frikadeller, but they are decadent and delish. 
Tried this recipe?Let us know how it was!

Tomorrow is the semi-finals for the EUFA That is the European Union Football Association for those who may not know. Apparently, it is Brittan Against Denmark so it’s sure to be a fun game.

Why am I talking about this on a food blog? You see, I received a request to prepare some Danish and British dishes to bring over to our local pub. D’s Bottle Shop in Wake Forest, North Carolina. They typically do not serve food but one of the owners, Nathan felt it might be fun to provide some complementary food for their patrons.

Me being who I am naturally was up for the challenge. I set off to find some traditional recipes that could be fun to make. For the English side, I will make English Meat Hand Pies and for the Danish side, it’s going to be Frikadeller. aka Danish meatballs. Partly because meatballs are easy to make and mainly because I just like saying Frikadeller. It sounds a bit naughty, almost like I am cursing but I am not.

These little “sausage-y”, “oniony” meatballs were delicious and decadent because they are fried in butter. Then add to that the fact that the gravy is made from the pan drippings. Yes, all the sausage grease and butter! I can feel my arteries clogging just writing this.

The Danes that were at the pub offered some honest feedback for me which was, the Frikadeller were delicious and well-received however, they asked if I used any spice. Apparently, Danish cooking is quite bland, traditionally they rarely add anything beyond salt or pepper. I have to admit I added sage from my garden, a clove of garlic, a bay leaf in the gravy, and lots of black pepper, One of the Danes surely picked up on that! Oops

Well, Nicole always says start with a recipe and elevate it, make it your own, and apparently, I did just that. Sorry Denmark for kicking up the Freakin Frikadeller. Oh and sorry you lost to England yesterday, but they loved my lucky English meat pies!

Ingredients

  • 1 Pound of Ground Pork
  • 1/2 Pound of Ground Beef
  • 1 Large Onion Shredded
  • 2 Chicken Eggs or 5-6 Quail Eggs
  • 1.2 Cup of Bread Crumbs
  • 2 Tablespoons of Butter
  • 4-5 Fresh Sage Leaves (chiffonade)
  • 1 Clove of Garlic
  • 1 Pint of Half and Half
  • 1-2 Bay Leaves
  • 8 Tablespoons of Flour
  • 2 Beef Boullion Cubes
  • Pepper and Salt to Taste

Instructions

  1. Grate the onion using a box grater (make sure you have wet paper towels handy and wear a cut resistant glove)
  2. In a bowl combine the ground pork and beef with the eggs, breadcrumbs, onion, sage leaves, and garlic.
  3. Add in 4 tablespoons of flour
  4. Slowly add in 1/8 of a cup of half-and-half mixing everything with your hands. Do not over mix!
  5. The meatballs should be moist but be able to be formed into balls
  6. Lay each one onto a pan lined with a silpat until you have filled the pan
  7. Add the butter to a frying pan
  8. Fry the balls in the melted butter until fully cooked. I wait until the start to firm up, them insert a thermometer in each one to ensure they are 170F internal.
  9. Remove the balls into an oven safe dish to be kept warm at 250F or place them directly into a warm crockpot with lid while you make the sauce
  10. Add the bouliion to melt in the hot pan drippings
  11. Add the rest of your flour to the pan drippings to make a rue.
  12. Slowly add the rest of the half-and half until you have reached the desired consistency. Pop in the bay leaf and let is sit on low for 10 mins or so then add to the meatballs.

English Hand Meat pies opt

English Meat Hand Pies

English Meat Hand Pies

When I saw how easy these can be made with a bit of cheating with some already prepared ingredients I decided to give them a try. Using refrigerated biscuit dough and dry instant potatoes is not usually my style but I am making these to share at the local pub during the EUFA semi-finals. England is the predominant leader so I needed some kind of easily held British-style food to bring. I read that Robert Irvine uses puff pastry dough to make his pasties so in true experimental fashion I made some using that dough too. During my second go at it, I sliced the onions thin instead of chopping them. too.
According to the reviews at the game, I nailed them! Although both versions of dough were good, people preferred the biscuit dough version over the pies made with puff pastry. Most importantly England won the semi-finals for the first time in over 50 years they will be in the finals. Were my meat pies good luck? Maybe!

Ingredients
  

  • 1 Pound Ground Sausage
  • 1/2 Pound Ground Beef
  • 1 Meduim Onion sliced thin
  • 2-3 Carrots Julienned
  • 1 Stalk of Celery Minced
  • 1 Clove Garlic Minced
  • 1 Tsp Red Pepper Flake
  • 1 Tablespoon Worcestershire Sauce
  • 1/2 Teaspoon Nutmeg
  • 2 Cans Premade Biscuits
  • 1 Packet Instant Potatoes
  • 1 Egg Beaten
  • 1 Tablespoon Butter

Instructions
 

  • Start by melting the butter with the red pepper flake and nutmeg
  • Preheat the oven to 350F
  • Add the celery, carrots, and opnion over very low heat to sweat the vegetables
  • Once they are all glistening and nearly soft add the garlic either move them to the edges of the pan or remove them and set aside.
  • Turn the heat up on the pan to medium and add the sausage and beef and worstershire sauce
  • Cook until browned and incorporate the vegetables
  • Cook the instant potatoes according to the package
  • Open the biscuits and lay a few of them on a lighltly floured surface
  • Using a floured rolling pin roll them into a thin oblong shape
  • Add a dollop of potato and meat mixture onto one side of the biscuit and folder over
  • Using a fork close up the sides of the biscuit
  • Place on a parchment paper lined baking sheet
  • Brush the tops with the beaten egg
  • Cook for 12-14 minutes

Notes

The first batch was a bomb, There was simply too much biscuit and not enough meat and veggies.I went back to the drawing board and decided to julienne the carrots so that you could see them and taste them. I rolled the biscuit dough much thinner this time.  Viola! 
Tried this recipe?Let us know how it was!

When I saw how easy these can be made with a bit of cheating with some already prepared ingredients I decided to give them a try. Using refrigerated biscuit dough and dry instant potatoes is not usually my style but I am making these to share at the local pub during the EUFA semi-finals. England is the predominant leader so I needed some kind of easily held British-style food to bring. I have not made them before so I am hoping the reviews on the recipe I read are accurate. I will let you know as I post my photos tomorrow.

The first batch was a bomb, There was simply too much biscuit and not enough meat and veggies

. I went back to the drawing board and decided to julienne the carrots so that you could see them and taste them. I rolled the biscuit dough much thinner this time. I read that Robert Irvine uses puff pastry dough to make his pasties so in true experimental fashion I made some using that dough too. During my second go at it, I sliced the onions thin instead of chopping them. too.

According to the reviews at the game, I nailed them! Although both versions of dough were good, people preferred the biscuit dough version over the pies made with puff pastry. Most importantly England won the semi-finals for the first time in over 50 years they will be in the finals. Were my meat pies good luck? Maybe!

Ingredients

  • 1 Pound of Ground Sausage
  • 1/2 Pound of Ground Beef
  • 1 Meduim Onion (sliced thin)
  • 2-3 Carrots (Julienned)
  • 1 Stalk of Celery (Minced)
  • 1 Clove of Garlic ( Minced)
  • 1 Teaspon of Red Pepper Flake
  • 1 Tablespoon of Worstershire Sauce
  • 1/2 Teaspoon of Nutmeg
  • 2 Cans of Premade Biscuits
  • 1 Package of Instant Potatoes
  • 1 Egg (Beaten)
  • 1 Tablespoon of Butter

Instructions

  1. Start by melting the butter with the red pepper flake and nutmeg
  2. Preheat the oven to 350F
  3. Add the celery, carrots, and opnion over very low heat to sweat the vegetables
  4. Once they are all glistening and nearly soft add the garlic either move them to the edges of the pan or remove them and set aside.
  5. Turn the heat up on the pan to medium and add the sausage and beef and worstershire sauce
  6. Cook until browned and incorporate the vegetables
  7. Cook the instant potatoes according to the package
  8. Open the biscuits and lay a few of them on a lighltly floured surface
  9. Using a floured rolling pin roll them into a thin oblong shape
  10. Add a dollop of potato and meat mixture onto one side of the biscuit and folder over
  11. Using a fork close up the sides of the biscuit
  12. Place on a parchment paper lined baking sheet
  13. Brush the tops with the beaten egg
  14. Cook for 12-14 minutes
pork belly stuffed mushrooms opt

Pork Belly Stuffed Mushrooms

Pork Belly Stuffed Mushrooms

This recipe was born out of an experiment of leftover barbecued pork belly, also known as "poor man's burnt ends". I thought since bacon is often added into stuffed mushrooms then why not pork belly? What I was hesitant about was just how the barbecue sauce would translate. I was pleasantly surprised as these were so yummy.
The sweet tang of the sauce with the saltiness of the pork combined with the earthiness of the mushrooms all worked together so well. I added breadcrumbs and cream cheese to bind it all together. So simple, so good, and what a great way not to waste leftover pork belly.

Ingredients
  

  • 6 Large Mushroom Caps washed stems removed
  • 2 Tablespoons Cream Cheese
  • 2 Tablespoons Chopped BBQ Pork Belly
  • 2 Tablespoons Italian Bread Crumbs
  • Olive Oil

Instructions
 

  • Preheat the oven to 350 F
  • Chop the barbecue pork belly into bits
  • Mix the cream cheese in and add the breadcrumbs
  • Fill the mushroom caps
  • Place on a baking sheet lined with foil or a silpat
  • Drizzle Olive Oil on top
  • Bake for 15 minutes until brown
Tried this recipe?Let us know how it was!

This recipe was born out of an experiment of leftover barbecued pork belly, also known as “poor man’s burnt ends”. I thought since bacon is often added into stuffed mushrooms then why not pork belly? What I was hesitant about was just how the barbecue sauce would translate. I was pleasantly surprised as these were so yummy.

The sweet tang of the sauce with the saltiness of the pork combined with the earthiness of the mushrooms all worked together so well. I added breadcrumbs and cream cheese to bind it all together. So simple, so good, and what a great way not to waste leftover pork belly.

Ingredients

  • 6 Large Mushroom Caps (washed stems removed)
  • 2 Tablespoons of Cream Cheese
  • 2 Tablespoons of Chopped BBQ Pork Belly
  • 2 Tablespoons of Italian Bread Crumbs
  • Olive Oil

Instructions

  1. Preheat the oven to 350 F
  2. Chop the barbecue pork belly into bits
  3. Mix the cream cheese in and add the breadcrumbs
  4. Fill the mushroom caps
  5. Place on a baking sheet lined with foil or a silpat
  6. Drizzle Olive Oil on top
  7. Bake for 15 minutes until brown
Roasted Cherry Tomato Caprese opt

Roasted Cherry Tomato Caprese Salad

Roasted Cherry Tomato Caprese Salad

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.
I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer's markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer's market.

Ingredients
  

  • 1 Pint oCherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup Olive Oil
  • 1/4 Tablespoon Dry Thyme
  • Salt to Taste
  • 1/8 Cup Balsamic Vinegar Optional

Instructions
 

  • Wash and dry the tomatoes
  • Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  • Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  • Preheat the oven to 400 F
  • Pour onto a baking sheet lined with a Silpat mat
  • Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  • Roast for 15- 20 minutes until tomatoes start to wrinkle
  • Pour the entire contents of the baking sheet oil and all over the Mozzarella
  • Garnish with the fresh basil
  • Add the balsamic vinegar if desired
  • Salt to taste

Notes

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.
I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.
Enjoy!
 
Tried this recipe?Let us know how it was!

This colorful dish will be a crowd-pleaser at your next summer outing. This recipe is versatile since it can be served warm or cold. What a great way to put a new spin on an old favorite. What attracted me to this salad is that it looks more rustic than a traditional Caprese salad. The tomatoes show off their own style with some darker and lighter some bursting and some just slightly wrinkled. Its jagged mozzarella cheese chunks just sit in and among the little red cherry tomatoes.

I like it because it is simple with very few ingredients, just what summer calls for! There is an abundance of fresh, garden cherry tomatoes this time of year. Even if you do not grow them yourself, the local farmer’s markets are flush with them. The fresh basil is also easily acquired from either your own herb garden or the farmer’s market.

I love tomatoes and this time of the year I find myself eating them often, however when I eat too many of them raw my tummy rebels. Tomatoes can be acid especially the red ones, so by cooking them you actually help cut down on the acidity. One more reason to love this recipe.

I am excited for my yellow cherry tomato plants to start producing so that I can incorporate them into this recipe, however, these red beauties worked out just fine. I served this dish with some fun cheesy bread however you can also try it with some dark pumpernickel or crusty Italian bread.

Enjoy!

Ingredients

  • 1 Pint of Cherry Tomatoes
  • 1 Ball of Mozzarella Cheese
  • 1 Handful of Basil
  • 1/2 Cup of Olive Oil
  • 1/4 Tablespoon of Dry Thyme
  • Salt to Taste
  • 1/8 of a Cup of Balsamic Vinegar Optional

Instructions

  1. Wash and dry the tomatoes
  2. Add in a bowl or plastic bag the tomatoes, a pinch or two of salt, the thyme, and the olive oil
  3. Let them sit in the fridge 30 minutes to an hour moving them around occasionally to coat
  4. Preheat the oven to 400 F
  5. Pour onto a baking sheet lined with a Silpat mat
  6. Rip or jaggedly cut the Mozzarella cheese and place it in the serving dish
  7. Roast for 15- 20 minutes until tomatoes start to wrinkle
  8. Pour the entire contents of the baking sheet oil and all over the Mozzarella
  9. Garnish with the fresh basil
  10. Add the balsamic vinegar if desired
  11. Salt to taste
Air Fryer Pot Skins opt

Air Fryer Potato Skins

Air Fryer Potato Skins

I read that this could work and I was excited that my group of test-tasters agreed. These little russet taters filled with cheddar cheese and bacon totally fit the bill. They are so less calorie-laden than their counterparts that are usually ordered at a pub. Those from the pub are deep-fried in oil, which we all know makes them high in saturated fat and adds many calories. According to the source at Kitchen Snitches, potatoes that are cooked in a traditional deep fryer may contain more than twice the calories

Ingredients
  

  • 5 Small to Medium Russet Potatoes
  • 1 Cup Cheddar Cheese
  • 4 Pieces Thick Bacon
  • Olive Oil
  • 1 Tablespoon Dried Chopped Chives or Green Onion chopped or Both
  • Salt to Taste
  • Sour Cream for Serving

Instructions
 

  • Wash and scrub the potatoes
  • Bake at 400 degrees F for 1 hour until tender
  • Let cool for 1 hour
  • Scoop some of the potato out of its shell, reserving enough to get a good taste of potato with the skin
  • At this point, you can freeze the skins on a sheet pan in the freezer for later or continue to work with them
  • Set the air fryer to 400 degrees F to preheat
  • Brush the skins with a bit of olive oil and sprinkle salt
  • Place them face down in the air fryer and cook for five minutes until the skins are crisp
  • Add the cheese and bacon bits and cook three-four minutes until the cheese is melted
  • Sprinkle with dried chives and or chopped green onion and serve with sour cream

Notes

They are so less calorie-laden than their counterparts that are usually ordered at a pub.
We baked our potatoes at 400 F for one hour then waited for approximately one more hour in order for them to be cool enough to handle. This worked out well for us since while the potatoes were baking, we fried some bacon for the homemade bits. We were also able to use this time to prepare some of the other appetizer foods we planned to serve.
Once the potatoes cooled we used a tablespoon and carefully scooped out the middle of the potato. We made sure to leave a good layer of yummy potato goodness intact. It is at this point if you wanted to make these later that you can place them on a cookie sheet in your freezer. When they have frozen separately, you can place them all in a freezer bag. This can a big time saver if you are planning a party, Note that the cooking times will vary if using frozen skins versus room temperature skins.
We have saved the scooped-middle portion of the potatoes and plan to test some of the theories that tell us that this potato can be used for mashed, or homemade tater tots. We will give it a try with our leftovers and add a link to another blog post if we find it useful.
Before air frying our room-temperature potatoes, we brushed them with a bit of olive oil. this helps them to crisp and not to stick to the basket, We fried them at 400F turning after 4-5 minutes when they started to brown. Once slightly crisp on the edges we filled each one with cheddar cheese and bacon bits and popped them back in the air fryer until the cheese melted. About 3 - 4 minutes longer.
We used the Instant Pot Air Fryer Lid which came as a separate attachment to the Instant Pot that we have been using for years. The brushes that we prefer art the wooden handle silicon brushes, these clean us easily by detaching them from the wooden handle and dropping the brush in the dishwasher.
Once the cheese was melted we used our tongs to remove them from the fryer and onto a plate where everyone was given the option to add sour cream. I waited in anticipation to find out if, in fact, these were going to be a hit or not, When I checked the serving plate not a single potato skin had been left uneaten. I was thrilled to find out that these little budget-friendly appetizers could be a regular edition to my party foods list.
Tried this recipe?Let us know how it was!

I read that this could work and I was excited that my group of test-tasters agreed. These little russet taters filled with cheddar cheese and bacon totally fit the bill. They are so less calorie-laden than their counterparts that are usually ordered at a pub. Those from the pub are deep-fried in oil, which we all know makes them high in saturated fat and adds many calories. According to the source at Kitchen Snitches, potatoes that are cooked in a traditional deep fryer may contain more than twice the calories.

They are so less calorie-laden than their counterparts that are usually ordered at a pub.

We baked our potatoes at 400 F for one hour then waited for approximately one more hour in order for them to be cool enough to handle. This worked out well for us since while the potatoes were baking, we fried some bacon for the homemade bits. We were also able to use this time to prepare some of the other appetizer foods we planned to serve.

Once the potatoes cooled we used a tablespoon and carefully scooped out the middle of the potato. We made sure to leave a good layer of yummy potato goodness intact. It is at this point if you wanted to make these later that you can place them on a cookie sheet in your freezer. When they have frozen separately, you can place them all in a freezer bag. This can a big time saver if you are planning a party, Note that the cooking times will vary if using frozen skins versus room temperature skins.

We have saved the scooped-middle portion of the potatoes and plan to test some of the theories that tell us that this potato can be used for mashed, or homemade tater tots. We will give it a try with our leftovers and add a link to another blog post if we find it useful.

Before air frying our room-temperature potatoes, we brushed them with a bit of olive oil. this helps them to crisp and not to stick to the basket, We fried them at 400F turning after 4-5 minutes when they started to brown. Once slightly crisp on the edges we filled each one with cheddar cheese and bacon bits and popped them back in the air fryer until the cheese melted. About 3 – 4 minutes longer.

We use the Instant Pot Air Fryer Lid which came as a separate attachment to the Instant Pot that we have been using for years. The brushes that we prefer art the wooden handle silicon brushes, these clean us easily by detaching them from the wooden handle and dropping the brush in the dishwasher.

Once the cheese was melted we used our tongs to remove them from the fryer and onto a plate where everyone was given the option to add sour cream. I waited in anticipation to find out if, in fact, these were going to be a hit or not, When I checked the serving plate not a single potato skin had been left uneaten. I was thrilled to find out that these little budget-friendly appetizers could be a regular edition to my party foods list.

Ingredients

  • 5 Small to Medium Russet Potatoes
  • 1 Cup of Cheddar Cheese
  • 4 Pieces of Thick Bacon
  • Olive Oil
  • 1 Tablespoon of Dried Chopped Chives or Green Onion (chopped) or Both
  • Salt to Taste
  • Sour Cream for Serving

Instructions

  1. Wash and scrub the potatoes
  2. Bake at 400 degrees F for 1 hour until tender
  3. Let cool for 1 hour
  4. Scoop some of the potato out of its shell, reserving enough to get a good taste of potato with the skin
  5. At this point, you can freeze the skins on a sheet pan in the freezer for later or continue to work with them
  6. Set the air fryer to 400 degrees F to preheat
  7. Brush the skins with a bit of olive oil and sprinkle salt
  8. Place them face down in the air fryer and cook for five minutes until the skins are crisp
  9. Add the cheese and bacon bits and cook three-four minutes until the cheese is melted
  10. Sprinkle with dried chives and or chopped green onion and serve with sour cream

Italian Artichoke Opt

Italian Spinach Artichoke Dip

Italian Spinach Artichoke Dip

Why do we call this Italian style?
Instead of lots of cheddar cheese that is what you usually see in this dip.  We make Asiago cheese the star of the show. Sure we add a little bit of cheddar but not much by any means. We also call it Italian style because we insist on using the artichoke hearts that are marinated in olive oil and spices.  We think it adds a depth of flavor that you just can’t achieve with canned artichoke hearts.
While I am explaining the name. I will tell you that we call it fresh since we only use fresh spinach leaves. This is not only for the taste but also for the process. I absolutely hate squeezing out the excess water from a half-frozen bag of spinach. It is so much more pleasant to squeeze lukewarm spinach in your hands to remove that excess water. 

Ingredients
  

  • 1 Bag of Fresh Baby Spinach Leaves
  • 1 Clove Garlic Minced
  • 1 10 Ounce Jar of Marinated Artichoke Hearts
  • 1 Cup Asiago Cheese
  • ¼ Cup Cheddar Cheese
  • 4 Ounces Cream Cheese
  • 1 Teaspoon Worcestershire Sauce
  • ½ Teaspoon Tabasco
  • ½ Teaspoon Cayenne Pepper
  • 1 Pinch Garlic Powder
  • 1 Pinch Onion Powder
  • ¼ Cup Sour Cream
  • ¼ Cup Mayonnaise or Greek Yogurt

Instructions
 

  • Soften the cream cheese by cutting it into small cubes and let it sit while you make the spinach
  • Preheat the oven to 350 F
  • Spray a glass or ceramic pan with cooking spray
  • Saute the spinach until it is soft, let it cool for 20 minutes, and squeeze all the water out of it discard the water
  • Chop or shred the spinach
  • In a bowl mix all the ingredients together, being mindful not to overmix
  • Bake for 20-25 minutes until the dip is bubbling and the top starts to brown
  • Serve warm with tortilla chips, pita, or veggies

Notes

You can also add some fresh tomato, because what screams Italian but a nice red tomato, preferably an Italian plum tomato?. In my opinion, their flesh holds up better to heating as compared to other styles. Just make sure that you scoop the insides of the tomato out and discard before chopping. We skipped the tomato this time due to an allergy restriction of one of my guests.
Tried this recipe?Let us know how it was!

Why do we call this Italian style?

Instead of lots of cheddar cheese that is what you usually see in this dip.  We make Asiago cheese the star of the show. Sure we add a little bit of cheddar but not much by any means. We also call it Italian style because we insist on using the artichoke hearts that are marinated in olive oil and spices.  We think it adds a depth of flavor that you just can’t achieve with canned artichoke hearts.

While I am explaining the name. I will tell you that we call it fresh since we only use fresh spinach leaves. This is not only for the taste but also for the process. I absolutely hate squeezing out the excess water from a half-frozen bag of spinach. It is so much more pleasant to squeeze lukewarm spinach in your hands to remove that excess water. 

You can also add some fresh tomato, because what screams Italian but a nice red tomato, preferably an Italian plum tomato?. In my opinion, their flesh holds up better to heating as compared to other styles. Just make sure that you scoop the insides of the tomato out and discard before chopping. We skipped the tomato this time due to an allergy restriction of one of my guests.

Ingredients

  • 1 Bag of Fresh Baby Spinach Leaves
  • 1 Clove of Garlic (Minced)
  • 1 10 Ounce Jar of Marinated Artichoke Hearts
  • 1 Cup of Asiago Cheese
  • ¼ Cup of Cheddar Cheese
  • 4 Ounces of Cream Cheese
  • 1 Teaspoon of Worcestershire Sauce
  • ½ Teaspoon of Tabasco
  • ½ Teaspoon of Cayenne Pepper
  • 1 Pinch of Garlic Powder
  • 1 Pinch of Onion Powder
  • ¼ Cup of Sour Cream
  • ¼ Cup of Mayonnaise or Greek Yogurt

Instructions

  1. Soften the cream cheese by cutting it into small cubes and let it sit while you make the spinach
  2. Preheat the oven to 350 F
  3. Spray a glass or ceramic pan with cooking spray
  4. Saute the spinach until it is soft, let it cool for 20 minutes, and squeeze all the water out of it discard the water
  5. Chop or shred the spinach
  6. In a bowl mix all the ingredients together, being mindful not to overmix
  7. Bake for 20-25 minutes until the dip is bubbling and the top starts to brown
  8. Serve warm with tortilla chips, pita, or veggies
Jan's Peach Berry Opt

Jan’s Berry Peach Jam

Jan's Peach Berry Jam

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients
  

  • 2-3 Cups Leftover Berries Peaches and Grapes
  • ½ Cup Sugar
  • Zest of a Half of Lemon

Instructions
 

  • Chop the peaches, discard the pit
  • Add the berries and grapes and peaches to a small saucepan with cover
  • Add the sugar
  • Cook on medium heat until the fruit starts to break down stirring frequently
  • Reduce the heat and cook on low for approximately an hour
  • Stir and mash the fruit on the sides of the pan occasionally
  • Add the lemon zest
  • Let it cool for one hour
  • Add to Mason Jars and store in the fridge for up to 3 days
  • Or freeze for up to 3 months

Notes

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork
Tried this recipe?Let us know how it was!

Don’t waste summer fruits when they make the most delicious jams. You can control the amount of sugar or if you prefer use a lower calorie sweetener.  If your fruit has become very ripe you may omit the sugar all together. 

Ingredients

  • 2-3 Cups of Leftover Berries, Peaches and Grapes
  • ½ Cup of Sugar
  • Zest of a Half of Lemon

Instructions

  1. Chop the peaches, discard the pit
  2. Add the berries and grapes and peaches to a small saucepan with cover
  3. Add the sugar
  4. Cook on medium heat until the fruit starts to break down stirring frequently
  5. Reduce the heat and cook on low for approximately an hour
  6. Stir and mash the fruit on the sides of the pan occasionally
  7. Add the lemon zest
  8. Let it cool for one hour
  9. Add to Mason Jars and store in the fridge for up to 3 days
  10. Or freeze for up to 3 months

Serve on toast
On top of goat cheese
or you can mix it in some prepared barbecue sauce for grilling chicken or pork

 

Easy Emp

Celebrating Cinco De Mayo In 2020

It is May 2020, Cinco de Mayo is quickly approaching. Due to the recent pandemic, we are all sheltering in place. That means no celebrating this year’s holiday at our favorite Mexican restaurant We thought why not celebrate at home by making something new. Empanadas! We have all been cooking a lot more at home and in order to make this as easy for you as possible we decided to use a store-bought pie shell dough. You can certainly make your own dough and these would be even better.

Empanadas would be a fun family project as older kids could get creative with making their fillings, younger ones might like rolling and forming the shells.

We experimented with the air fryer as an option for cooking and pan-fried some of the empanadas in oil. We found that the pan-fried were crispier and we liked that texture better than the air fried, however, the air fried version allowed more of the filling flavors to shine. The third option is you could bake them, someone made me some baked empanadas a few years back and they were good also. Whichever way you decide to go they will be delish!

Ingredients

  • 2 Boxes of Refrigerated Pre-Made Pie Shell Dough
  • 1 Pound of Ground Beef, Chicken, or Pork
  • 2 and 1/2 Cups of Shredded Mexican Blend Cheese
  • 1 Medium Yellow Onion (chopped)
  • 2 Cloves of Garlic (minced)
  • 1 Tablespoon of Olive Oil
  • 1/2 Cup of Pickled Jalapenos (minced)
  • 3 Ounces of Tomato Paste (1 half of a small can)
  • 1 Cup of Diced Tomatoes (fresh or canned)
  • 1 Teaspoon of Oregano (or Approximately 1 Tablespoon of Fresh)
  • 1 Teaspoon of Cumin
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Smoked Paprika
  • 1/2 Teaspoon of Black Pepper
  • 1 Egg for Eggwash

Instructions

  1. Prepare the filling by adding the olive oil to a skillet and heat on medium
  2. Add the onions and cook until translucent
  3. Add the garlic let it cook for 1 minute or until you can smell it has released its scent
  4. Add the meat and cook fully through
  5. Add the tomato paste until incorporated with the meat
  6. Add the tomatoes and the jalapenos
  7. Simmer until everything is well incorporated, stir and watch the heat, cook until mixture is no longer liquid
  8. Let the meat mixture cool to a warm, not hot temperature and then fold in your cheese
  9. Place your dough on a lightly floured surface (unroll it if you are using the pre-made pie crust)
  10. Roll the dough to 1/6 or 1/4 depending on how thick or thin you like your dough
  11. If you have the empanada molds you can cut the circles with the back of the mold spread open, If you do not have the molds, you can use a biscuit cutter to make the circles, or use a knife to form a circle.
  12. Place a teaspoon or so of the mixture in the center of the circle. Brush the edges with water If you are using the molds fold it over and press, then remove gently. If you are shaping by hand fold the dough over and press the edges with a fork. Regardless of which method you are using, make sure all the meat is inside the pastry with no chance of leaking out or you will have a mess when cooking.
  13. Brush each empanada with the egg wash
  14. To air-fry, place empanadas in a 400-degree f preheated air fryer, lined with parchment paper in a single layer not touching. Cook for 10 -11 minutes flip the empanadas very gently halfway.
  15. To pan-fry, heat the oil over medium heat once the oil has reached a frying temperature. I test by dropping a tiny drop of dough in a pan if it sizzles its ready. Carefully place the empanadas in the frying pan with a spatula. Flip over once you see the sides start to brown. Cook until both sides are the color you like.
  16. To bake, place a Silpat or parchment paper on a baking sheet and cook at 400-degrees f for 20 minutes until golden brown.
https://youtu.be/GbgUPHIf4n8

English Muffin Pizzas

  • English Muffins (sliced)
  • Tomato Sauce
  • Choice of Cheese -Mozzarella, American or Provolone
  • Garlic Powder
  • Italian Seasoning
  • Choice of Toppings (I used bacon but another meat or vegetable can be a good choice also) 

 

  1. Toast the English muffin prior to making the pizza.
  2. Add the tomato sauce.
  3. Add your choice of cheese. 
  4. Add the spices.
  5. Top the muffin with your meat or vegetable. 
  6. Place in the toaster oven and broil for 4-5 minutes. 
opt pickled shrimp

Pickled Shrimp

Pickled Shrimp

Easy to make, a savory taste that makes you want to come back for another bite, and does not require a lot of time. Make this for your next gathering instead of shrimp cocktail. Your guests will rave about this dish for a long time.
Course Appetizer

Ingredients
  

  • 1 Lb. of Raw Shrimp
  • 2 Lemons sliced
  • 1 Large Onion
  • 1 Tablespoon of Your Favorite Seafood Boil I purchased mine at the spice store
  • ½ Cup of White Vinegar
  • ½ Cup of Olive Oil
  • 1 Teaspoon of Salt
  • ½ Teaspoon of Salt for the Boiling Water

Instructions
 

  • Remove head and peel the shell and legs (I leave the tail on)
  • Devein shrimp if not already purchased this way
  • Boil a pot of lightly salted water (½ teaspoon of salt)
  • Add the shrimp along with half of the onion and slowly stir as they will boil up and foam
  • Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  • With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  • Slice the lemon and the rest of the onion in thin rings
  • In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil. Repeat until all are gone.
  • Add the teaspoon of salt
  • Add the oil and vinegar
  • Place the lid on the jar and shake a few times
  • Place this in the refrigerator for a minimum of 8 hours
  • Make sure the shrimp is covered. If you need to, add a little water and more of the olive oil and vinegar mix to the brine.

Notes

Note This is not a canning recipe. Although the shrimp will be pickled, this is not meant for storing and will not be shelf stable. They are meant to be stored in the fridge and eaten with in a day or two. 
Tried this recipe?Let us know how it was!
  • 1 Lb. of Raw Shrimp 
  • 2 Lemons (sliced) 
  • 1 Large Onion 
  • 1 Tablespoon of Your Favorite Seafood Boil (I purchased mine at the spice store) 
  • ½ Cup of White Vinegar 
  • ½ Cup of Olive Oil 
  • 1 Teaspoon of Salt 
  • ½ Teaspoon of Salt for the Boiling Water
  1. Remove head and vein from shrimp if not already purchased this way
  2. Peel the shell (I leave the tail on) 
  3. Boil a pot of lightly salted water (½ teaspoon of salt) 
  4. Add the shrimp along with half of the onion and slowly as they will boil up and foam
  5. Reduce the heat and simmer for 3-4 minutes until the shrimp turn slightly pink
  6. With a slotted spoon transfer the shrimp to an ice bath (If you get some of the onion in the bath that is fine)
  7. Slice the lemon and rest of the onion in thin rings
  8. In a mason jar layer the lemon and some raw onion and then some shrimp and a sprinkling of your seafood boil.  Repeat until all are gone. 
  9. Add the teaspoon of salt 
  10. Add the oil and vinegar
  11. Place the lid on the jar and shake a few times
  12. Place this in the refrigerator for a minimum of 8 hours 
  13. Make sure the shrimp is covered if you need to add a little water and more of the olive oil and vinegar mix to the brine. 

Enjoy!

marinated baby bella opt

Marinated Baby Bella Mushrooms

Marinated Baby Bella Mushrooms

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

Ingredients
  

  • 3 8 Oz. Packages of Whole Baby Bella or White Mushrooms Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size.
  • 1 Cup Red Onion
  • ½ Cup White Vinegar
  • ½ Cup Apple Cider Vinegar
  • 1 Cup Olive Oil
  • Cup Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced optional

Instructions
 

  • Fill a pot with water
  • Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  • Scoop out the mushrooms with a slotted spoon
  • Plunge the mushrooms into a bowl of ice water.
  • In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  • the raw onion, garlic, and Italian seasoning
  • When the mushrooms are cooled add to your Mason jar
  • Fill jar and gently shake with all the ingredients.
  • Put on the lid and shake gently to incorporate all the seasoning

Video

Notes

You can eat these after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.
Enjoy! 
Tried this recipe?Let us know how it was!

Ingredients

This recipe makes a large batch for a party. If you love mushrooms make these to keep eat over a few days.

  • 3, 8 Oz. Packages of Whole Baby Bella or White Mushrooms (Try to select bite-sized mushrooms if some in the package are very large I half them to create a bite-size).
  • 1 Cup Red Onion
  • ½  Cup of White Vinegar
  • ½ Cup of Apple Cider Vinegar
  • 1 Cup of Olive Oil
    ⅓ Cup of Brown Sugar
  • 1 Tablespoon Italian Seasoning
  • 1 Teaspoon Red Pepper Flake
  • ½ Teaspoon Salt
  • 2 Cloves of Garlic Minced (optional)

Instructions

  1. Fill a pot with water
  2. Add mushrooms to the water and bring to a boil and reduce to a simmer with the lid off for 3 minutes.
  3. Scoop out the mushrooms with a slotted spoon
  4. Plunge the mushrooms into a bowl of ice water.
  5. In your jar combine the white vinegar, apple cider vinegar, brown sugar, and salt.
  6. the raw onion, garlic, and Italian seasoning
  7. When the mushrooms are cooled add to your Mason jar
  8. Fill jar and gently shake with all the ingredients.
  9. Put on the lid and shake gently to incorporate all the seasoning

Can eat after 2 hours and can last for several days in the refrigerator, covered tightly. Make sure the mushrooms are covered.  If you need to add a little water or more of the olive oil and vinegar to the already cooked brine.

Enjoy!

Watch How To Make It

Red pepper jelly opt

Red Pepper Jelly

Red Pepper Jelly - Canning Recipe

We love red pepper jelly served with hard Italian cheese such as parmigiano reggiano. In the south, it is often seen served over a block of creme cheese at Christmas time. I could eat this on chicken or pork too. I have used this jelly in a marinade and it is fantastic that way also.

Ingredients
  

  • 2 Cups Sweet Red Bell Red Peppers
  • 1 Cup Green Bell Pepper
  • 1 -2 Jalapeno Peppers
  • 3 Tablespoons Red Pepper Flakes
  • 1.5 Cups Apple Cider Vinegar
  • 6.5 Cups Sugar
  • 1.75 to 2 Ounces Dry Pectin

Instructions
 

  • When preserving foods the jars and all the equipment used in the process need to be sterilized.  This is very important so that you do not make anyone sick. Process the canning jars according to the manufacturer’s suggestion.   If you are not sure how to do this check Ball’s official website www.freshpreserving.com for instructions.  They also have ideas for and recipes for canning.
  • Remove stems, seeds, and pith, from the peppers. (some recipes say to leave the pith on, I did not since I find the pith bitter and did not want to add a bitter taste to my jelly.) Use gloves when working the hot peppers and be careful not to touch your eyes.
  • Using the food processor place all the peppers and pulse until they are tiny bits. You may need to scrape the sides down to get any chunks missed by the blades.
  • Add to a non-reactive stockpot, the vinegar, sugar, peppers, and pectin. Bring it to a rolling boil quickly over high heat, stirring constantly, then reduce and let it boil 1 -3 minutes more.  Keep a careful watch over it as it will foam up. It is normal that it foam, just lift it away from the heat to an unused burner. If you still have foaminess when it stops boiling simply scrape the foam off and toss that part in the sink.
  • Fill the dry, sterilized, still-warm jelly-jars (never cold) with the mixture. Using a wide-mouth funnel is recommended, but if you use a ladle directly be very careful this is extremely hot melted sugar and will stick to your skin and can severely burn you. Leave a 1/4 inch space at the top of the jar for air.
  • Seal immediately with the metal lids and screw on the bands. Banks should be well secured but do not tighten strongly.
  • Place all the filled jars back into a pot of boiling water. (If you used the boiling method to sterilize your jars you can use that same pot and water).
  • If you are using a canning rack (recommended)lower jars into the water. I used the Secure-Grip Jar Lifter since my jars were small.
  • Keep water level and inch above the jars. Bring back to a rolling boil for 10 minutes.
  • Remove from the water once safe to do without getting burned by steam or hot water, by lifting out the rack or using the Secure- Grip Jar Lifter. Remove any residual water from the jars and set aside to cool.
  • Once cooled the tops of the lids should not flex up or down when pressed in the center and you should see a dimple in the lid. You may even hear a pop of the lid as it cools, that is good!
  • If you don’t see this dimple or you feel flexibility on a jar lid or two, all is not lost, simply put those jars into the fridge and eat within a few weeks. The food is good, just not fit for dry storage.

Notes

Always follow the official Ball canning instructions as improperly canned foods can can be toxic. 
As a side note: Several factors can change how pectin reacts therefore if you have any problems with it setting-up properly don’t worry. You can reboil it and add more pectin and sugar to firm it up. If your jelly is too stiff, you can dilute it and use it as a glaze.
Tried this recipe?Let us know how it was!

We love red pepper jelly served with hard Italian cheese such as Parmigiano Reggiano. In the south, it is often seen served over a block of creme cheese at Christmas time. I could eat this on chicken or pork too. Since it is so diverse, I decided to make some of my own. This is the recipe I used.

If you like it very hot adjust the jalapeno and red pepper flake amounts. 

 

  • 2 Cups of Sweet Red Bell Red Peppers 
  • 1 Cup of Green Bell Pepper 
  • 1 -2 Jalapeno Peppers
  • 3 Tablespoons of Red Pepper Flakes
  • 1 and 1/2 Cups of Apple Cider Vinegar 
  • 6  and 1/2 Cups of Sugar
  • 1.75 to 2 Ounces of Dry Pectin 
  1. When preserving foods the jars and all the equipment used in the process need to be sterilized.  This is very important so that you do not make anyone sick. Process the canning jars according to the manufacturer’s suggestion.   If you are not sure how to do this check Ball’s official website www.freshpreserving.com for instructions.  They also have ideas for and recipes for canning.  
  2. Remove stems, seeds, and pith, from the peppers. (some recipes say to leave the pith on, I did not since I find the pith bitter and did not want to add a bitter taste to my jelly.) Use gloves when working the hot peppers and be careful not to touch your eyes. 
  3. Using the food processor place all the peppers and pulse until they are tiny bits. You may need to scrape the sides down to get any chunks missed by the blades.
  4. Add to a non-reactive stockpot, the vinegar, sugar, peppers, and pectin. Bring it to a rolling boil quickly over high heat, stirring constantly, then reduce and let it boil 1 -3 minutes more.  Keep a careful watch over it as it will foam up. It is normal that it foam, just lift it away from the heat to an unused burner. If you still have foaminess when it stops boiling simply scrape the foam off and toss that part in the sink.
  5. Fill the dry, sterilized, still-warm jelly-jars (never cold) with the mixture. Using a wide-mouth funnel is recommended, but if you use a ladle directly be very careful this is extremely hot melted sugar and will stick to your skin and can severely burn you. Leave a 1/4 inch space at the top of the jar for air.
  6. Seal immediately with the metal lids and screw on the bands. Banks should be well secured but do not tighten strongly. 
  7. Place all the filled jars back into a pot of boiling water. (If you used the boiling method to sterilize your jars you can use that same pot and water).
  8. If you are using a canning rack (recommended)lower jars into the water. I used the Secure-Grip Jar Lifter since my jars were small.
  9. Keep water level and inch above the jars. Bring back to a rolling boil for 10 minutes. 
  10. Remove from the water once safe to do without getting burned by steam or hot water, by lifting out the rack or using the Secure- Grip Jar Lifter. Remove any residual water from the jars and set aside to cool. 
  11. Once cooled the tops of the lids should not flex up or down when pressed in the center and you should see a dimple in the lid. You may even hear a pop of the lid as it cools, that is good!
  12. If you don’t see this dimple or you feel flexibility on a jar lid or two, all is not lost, simply put those jars into the fridge and eat within a few weeks. The food is good, just not fit for dry storage. 

Enjoy!

As a side note: I understand several factors can change how pectin reacts therefore if you have any problems with it setting-up properly don’t worry. You can reboil it and add more pectin and sugar to firm it up. If your jelly is too stiff, you can dilute it and use it as a glaze.