- cup whole milk
- 1 cup dry bread crumbs
- 1/2 cup finely chopped onion
- 2 teaspoons salt
- 2 teaspoons sugar
- 1/2 teaspoon ground ginger, nutmeg, and all spice
- 1/4 teaspoon pepper
- 2 pounds ground beef
- 1 pound ground pork
- 2 tablespoons finely chopped onion
- 3 tablespoons butter
- 5 tablespoons all purpose flour
- 4 cups beef broth
- 1/2 cup heavy whipping cream
- dash cayenne pepper give or take depending on taste
- dash white pepper give or take depending on taste
- In a large bowl, combine the eggs, milk, bread crumbs, onion and seasonings. Let stand until crumbs absorb milk. Add meat, stir until well blended. Shape into 1 inch meatballs
- Place meatballs on a greased rack in a shallow baking pan. Bake at 400 degrees until browned, about 18 minutes or until a thermometer reads 160 degrees; drain. Set aside.
- In a large skillet, sauté onion in butter until tender. Stir in flour and brown lightly. Slowly add broth; cook and stir until smooth and thickened. Blend in the cream, cayenne and white pepper. Gently stir in meatballs; heat through but do not boil
Korean Style Turkey and Rice Bowl
1/6 bunch of green onions
1 tablespoon sesame oil
2 teaspoons ginger paste (I used heaping amount)
2 teaspoons garlic paste (I used heaping amount)
16 ounces ground turkey breast
brown jasmine rice (it calls for precooked jasmine rice you cook in the microwave- I used regular brown jasmine rice and it was fine.
1/3 cup hoisin sauce
1 (13 oz) Asian chopped salad kit
(if you are cooking your rice account for 20 minutes extra- so get that started)
1. Preheat large nonstick skillet on medium high, 2-3 minutes. Slice green onions.
2. Pour oil in skillet, then stir in ginger and garlic paste; cook and stir 1 minute. Add turkey; cook 4-5 minutes, stirring to crumble meat, and until 165 F. Meanwhile, if you are microwaving rice – follow package directions.
3. Add Hoisin sauce and greens mix and dressing (from kit) to turkey; (I turned down the temperature to low not to wilt salad too much.) and stir 1-2 minutes or until heated through. Serve turkey mixture over rice with green onions, almonds and wonton strips from the kit.
- I don’t really have exact measurements. It’s more of going by the eye and taste.and this makes a big soup pot of healthy goodnessI use russet potatoes (3 lbs) washed and cubed ( l like using the skin – I have a thing of it having more nutritional value with the skin on)carrots ( I use the whole bag) cleaned and chopped into bite size (again skin on)celery stalk (cleaned and chopped- leaves and all)small onion- I like Vidalia onions- choppedthis is optional but I use about two or three finely chopped garlic clovesLentils ( I use the bag with seasoning)Ground beefItalian sausage (cut into bite size)water
- A- cook the onion and garlic until fragrant. Add the ground beef and sausage. cook until browned and cooked through ( I use a large soup pot so I can throw everything in and save on clean up later)B- add the carrots and celery and cook until softC- add the water (again eye ball it I fill it about halfway up the pot)D- add the lentils with the seasoning and give it a good stirE- let it simmer for a few hours while watching the water levels- don’t let it get too low. I always keep it halfway up the potF- season with salt and pepper during the cooking process- just go by your tasteG- Enjoy with some crusty bread for dipping or not
Chicken with olives and artichokes
- 1/4 cup all purpose flour
- 1/2 tsp garlic salt I used garlic powder
- 1/4 tsp pepper
- 8 bone in chicken thighs, skin removed I used skinless, boneless (that's all I could find) But I prefer with the bone and with the skin
- 1 Tbsp olive oil
- 4 garlic cloves, thinly sliced
- 1 Tbsp grated lemon peel I used two lemons
- 1 tsp dried thyme
- 1/2 tsp dried rosemary, crushed I used fresh rosemary (Not sure how much – I eyeballed it) and chopped it to maybe 1 tablespoon?
- 1 can of water packed artichokes, drained I used 2 because I love artichokes!
- 1/2 cup pimiento stuffed olives I used maybe a cup??
- 1 bay leaf
- 1 1/2 cups orange juice
- 3/4 cup chicken broth
- 2 Tbsp honey
- 1/4 cup fresh basil, minced
- 1 tsp grated lemon peel
- 1 garlic clove, minced
- In a shallow bowl, mix flour, garlic salt, and pepper. Dip chicken thighs in flour mixture to coat both sides; shake off any excess
- Select saute setting on a 6qt electric pressure cooker and adjust for normal heat; add oil. In batches, brown the chicken on all sides.
- Sprinkle garlic, lemon peel, thyme and rosemary over chicken. Top with artichoke hearts, olives and bay leaf. In a bowl, mix orange juice, broth and honey; pour over top. Lock lid; make sure vent is closed. Select manual setting; adjust pressure to high and set time for 15 minutes. When finished cooking, allow pressure to naturally release for 10 minutes and then quick release any remaining pressure according to manufacturer's instructions. Remove bay leaf
- Mix Gremolata ingredients in a small bowl. Sprinkle over chicken and artichoke mixture
- I served mine over rice…..yummy!!