Recipes and ideas so you never have to ask what the forks for dinner!
In a nod to New England in their bid for the Super Title, I give you Mini Whoopie Pies!
The Whoopie Pie is the the official state treat of Maine, and considered a New England classic. Also know as black moons, gobs, or black and whites, whatever their name, they are in the words of Rachael Ray…yum-o! Continue reading “Mini Whoopie Pies”
Just a few more days and the game of the year will be here! Every game day needs a cheese dip of some type or another. Classic Pimiento Cheese.
So, I thought making a recipe that was an homage to each team was a fun idea. After a little research, and some serious thought for Atlanta, I chose Classic Pimiento Cheese.
Never have I had Classic Pimiento Cheese or any other pimiento cheese. Pimiento…….I wasn’t so sure? From bartending for about a thousand years……I’m not kidding,I did…..I do not care for pimento stuffed olives. Thinking of the olives with the pimientos stuffed inside, I couldn’t imagine that Classic Pimiento Cheese would be good at all!! Continue reading “Classic Pimiento Cheese”
With each new year come diet resolutions and the need to still have comfort foods……… Light Swedish Meatballs fit both.
As I have said in previous posts, I am not a huge fan of ground turkey. It seem that when a recipe calls for ground beef the go to replacement is ground turkey. I prefer ground chicken, I think the flavor is so much better. For this recipe if you would rather use ground turkey I am sure you will still have very yummy Light Swedish Meatballs.
I seasoned the ground chicken with a touch of nutmeg, fresh rosemary, oregano, and parsley, a clove of minced garlic, and panko crumbs to hold it all together. Mushed it all together, with the best tools you have……your hands. Once mixed use a small ice cream scoop to portion out the mixture. This insures you have uniform meatballs. Wash your hands throughly after handling any raw meat.
I fried mine in coconut oil, you could also bake them, but I wanted the drippings from the pan for the gravy/sauce. Do them in batches, removing them to plate as they are cooked.
To make sure the cream cheese……yes there is cream cheese, but just a few tablespoons of light cream cheese…….much better than a bunch of heavy cream, melts use a few tablespoons of the heated stock to melt the cream cheese before adding the other ingredients. No lumps!!
Speaking of no lumps if you have never tried Wondra do it now!!!! http://www.goldmedalflour.com/ourflourstory/ourflour/wondraflour This is the flour you’ll want for extra- creamy, lump-free gravies and ultra- flaky and crispy pie crusts. Its lightness also makes it perfect as the dredging flour for fish and poultry. Tim turned me on to this early in our marriage and we use it all the time for sauces and gravies. Find it in the flour section of the grocery store.
My other secret ingredient is Lea & Perrins Marinade for Chicken…..a.k.a. White Wine Worcestershire Sauce. It is perfect for the Light Swedish Meatballs.
http://www.leaperrins.com Lea & Perrins® Marinade for Chicken. This is a special blend of white wine, garlic, and select herbs and spices that penetrates and tenderizes without compromising the wholesome goodness of chicken. The subtle flavor is also a perfect accompaniment for fish, pork and other lighter foods.
Chicken stock and dijon mustard round out the flavors for these tasty lightened up meatballs.
Once the sauce comes together put the reserved meatballs into the luscious sauce to rewarm them. Serve on noodles, mashed potatoes, or rice.
Light Swedish Meatballs will give you the comfort you crave with out breaking your resolutions!
