Norwegian Meatballs in Gravy

 For Christmas Eve, I like to keep to a general theme of some Scandinavian flavors.   I tried Norwegian Meatballs this year, and they did not disappoint.  This may be a new standard along side of our lefse.   This makes about 75 meatballs, so plan accordingly based on your crowd.  Meatballs in 2023, anyone?  (Update:  There were meatballs in 2023.)

A super-great thing about this recipe is that you can make the meatballs ahead of time and stick them in the freezer--Time saver!!  I would still recommend doing the gravy day-of.

I used my round shallow casserole enamel to make the sauce and add meatballs.  Worked great!

Norwegian Meatballs in Gravy

Meatballs

2 eggs, lightly beaten

1 c. milk

1 c. plain bread crumbs

1/2 c. onion, chopped finely

2 t. salt

2 t. sugar

1/2 t. ginger

1/2 t. nutmeg

1/2 t. allspice

1/4 t. pepper

2 lbs. ground beef

1 lb. ground pork

Mix all ingredients above except the meat.  Let it sit until the liquid is absorbed.

Add the meat and mix until well blended.  Shape into 1 inch meatballs.

Place the meatballs on a greased rack in a shallow baking pan.  Bake at 400 degrees until browned, about 18 minutes or until thermometer reads 160 degrees.  Drain and set aside, or cool completely and freeze them.

Gravy

2 T. finely chopped onion

3 T. butter

5 T. flour

4 c. beef stock

1/2 c. whipping cream

Dash of cayenne pepper

Dash of pepper (white if you have it)

Sauté onion in butter.  Add the flour and brown lightly.  Slowly add the the broth.  Cook and stir until smooth and thickened.  Blend in the cream, cayenne, and pepper.

Add the meatballs to heat through, but don't bring it to a boil.

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c = cup

T = tablespoon

t = teaspoon

lb = pound

NY Strip Steaks in Cast Iron

 It was waaaaayyyy to cold to grill out, so we pulled out the trusty old cast iron to prepare our steaks.   I love a grilled steak, but this was definitely an acceptable alternative.

NY Strip Steaks in Cast Iron

2 NY Strips

2 T. olive oil

3 T. butter

salt and pepper to taste

sprigs of fresh rosemary (feel free to add thyme if you like)

2 -3 cloves smashed garlic

Preheat the oven to 425 degrees.

Add the olive oil to a medium-high heated cast iron on the stovetop.   Pan sear the steaks 3-5 minutes on one side and flip for another 2-3 minutes on the other.

Add the butter, garlic, rosemary/thyme to the cast iron.  As the butter melts, spoon it over the steaks.

Pop the cast iron in the oven and finish off to the desired doneness, use your meat thermometer--probably about 8-10 minutes.  

Let them rest 5 minutes before slicing.

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T = Tablespoon

Slow Cooker Chicken Thighs and Mushroom Gravy

This recipe is great over pasta or with a side of mashed potatoes.  And it can be started in the afternoon if you need a last minute meal in a slow cooker.

Slow Cooker Chicken Thighs and Mushroom Gravy

1 c. chicken stock

2 1/2 T. flour

1 c. sliced shallots

8 oz. sliced cremini mushrooms

4 oz. sliced fresh shitake mushrooms (if you can't find them, just use more cremini)

1/3 c. dry white wine

2 t. chopped fresh rosemary

8 boneless, skinless chicken thighs (about 1 1/2 pounds)

3/4 t. kosher salt

1/2 t. black pepper

garnish of flat leaf parsley

Whisk together the stock and flour in a slow cooker until blended  Add the shallots, mushrooms, wine, and rosemary.  Sprinkle the chicken with salt and pepper.  Arrange the chicken in the slow cooker, nestling it among the mushrooms and liquid.  

Cover and cook on low until the chicken is tender and the sauce has thickened, about 4 hours.

Remove the chicken, and transfer the rest to a saucepan.  Bring to a boil over medium-high heat.  Boil, stirring occasionally until the sauce is reduced to 2 cups, about 5 minutes.

Combine the chicken and sauce in a serving dish and garnish with parsley.

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T = tablespoon

t = teaspoon

oz = ounce

lb = pound

Banana Cream Pie

Banana cream pie is my hubby's favorite pie and I try to make it every Easter and occasionally on Thanksgiving.  His mom made a really good one and I also found a recipe for one in my old Aunt Myrtle's recipe boxes after she passed.  I combined the 2 and came up with this great version.  

I've also learned a good trick for those pie crusts that shrink up when you bake them.  Not cool.    I tried the following this year and it actually worked!  Before baking the crust, put it in a glass or ceramic pie plate, poke it all over and then stick it in the fridge or freezer for a bit.   Then, put parchment on top of the crust and form a couple layers of aluminum foil in the pie plate on top of the parchment.  Then fill, the foil with dried beans to weight it all down.  Mine took longer to bake than  normal. When the usual baking time was up,  I took all the layers off the crust and baked it a couple more minutes bare to finish baking the bottom.

Banana Cream Pie

One baked pie shell (see notes above for tips!)

Filling:

3/4 c. sugar

2 T. cornstarch

2 T. flour

1/4 t. salt

2 egg yolks. slightly beaten

2 c. milk

1 t. vanilla

1 T. butter

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2 bananas thinly sliced

Heavy whipping cream, beaten with 1 - 2 T. powdered sugar

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Combine the sugar, cornstarch, flour, and salt. Sift if there are lumps.  Set aside.

Warm the milk in a sauce pan and slowly whisk the yolks in so they don't cook. Add the dry ingredients and cook over low-medium heat or double boiler until thick, stirring almost constantly.  Once thick like a custard or pudding, remove from heat and add the butter and vanilla.

Cool completely.

Put the cooled filling in the pie shell.  Make a layer with all of the sliced bananas over the top.  

Top with the whipped cream so the bananas are completely covered.

Refrigerate.

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c = cup

T = tablespoon

t = teaspoon

Beef Ramen

I made up this Ramen to use up some things I had around in the freezer and fridge.  Mmm Mmm Good.  It's a messy meal but manageable with a large spoon and fork.

Ramen noodles (You choose how noodle-y you want it to be.)

Leftover flank steak (I had leftover from this recipe).  Again, depends on how much you want to make and how meaty you want it)

Broth

3-4 c. beef broth

1 T. minced garlic

2 T. Mirin

2-3 T. soy sauce

splash of sesame oil

a couple of shakes of red pepper flakes

Heat the above to a boil.  I cooked ramen noodles right in this since my ramen package was only a 4 minute boil.

Thinly sliced veggies like broccoli florets, bell pepper, carrots, mushrooms that have been sautéed to soften.  Sometimes people like to put a quartered hard boiled egg in there too.

Put some broth and noodles in a bowl.  Top with the variety of veggies.

Garnish with sliced green onion and cilantro.

Chicken Avocado Salad

 Simple, yet delicious.  And easy!  It's great on it's own or serve it on a bed of greens or spinach.  

Chicken Avocado Salad

1 lb. chicken breast, cooked and shredded

2 ripe avocados

1/4 c. or so of mayo (try this homemade mayo version w the garlic infused avocado oil!)

1/4 c. or so red onion, diced small

salt and pepper

Mash the avocado with the mayo and season with salt and pepper.  Stir this with the shredded chicken and onion.

Done.

zucchini Patties

I found this recipe in the All Recipes magazine, June/July 2022.  When I looked it up, the measurements on line were different!  The flour went from 1/4 c. to 1/2 c. and the veg oil was doubled as well.  I stuck to the magazine version.  You don't need all those carbs added from the white flour--we gotta cut back on that!  The online version dropped the pepper, too.  Why?!?

I made these as a side with some baked cod, but they would also be super great as an appetizer!  You can get 8-9 patties out of this for a side, but if I were doing them as apps, I'll make them smaller, maybe 1/2 the size, so they were more of a finger food with a sour cream. pesto, or marinara dipping.   You really don't need a topping if serving as a side.  They are totally flavorful without!

Zucchini Patties

2 eggs, beaten

2 c. shredded zucchini

1/4 c. finely chopped onion

1/2 c. grated parmesan

1/2 c. shredded mozzarella cheese

1/4 c. flour

1/4 t. salt

1/4 t. pepper

1 T. veg oil (next time, I am going to try olive oil or avocado oil.  If using olive oil, keep in mind that the heat should be no greater than about 375 degrees)

In a larger bowl, combine the egg, zucchini, and onion.

In another bowl, combine the parmesan, mozzarella, flour, salt and pepper.  

Add the cheese/dry mix to the zucchini bowl and combine.

Heat a skillet or cast iron pan to med-high heat.  Drop 3-4 T. mix and spread it out a bit.  Fry on each side 3-4 minutes.    If doing these for apps, consider 2 T. or so.  Cook until golden brown, about 3-4 minutes per side for the bigger ones.  Adjust as needed for smaller portions.

Serve with sour cream, marinara, or pesto, if desired.

Mayonnaise

 I've been wanting to try to make my own mayonnaise for a while.  With BLT season in full swing, now was the time.  My first attempt was a complete and utter failure using the recommended large bowl or blender suggestion in the first recipe I found.  There was no way one yolk could have ever been beaten in either of those--the yolk sat far below the blades!  A bit of YouTubing showed me the way.  The trick is to use an immersion blender and a jar just barely larger than your immersion blender (or the vessel that the immersion blender came with--perfect!).  I also like the whole egg version over the yolk only one.  It literally takes less than 2 minutes to make this.

Should probably use pasteurized eggs if you can find them.  Or cross-your-fingers-and-hope-not-to-die, like I did.

Mayonnaise

1 whole egg, room temperature

1 T. lemon juice

1 t. dijon mustard

pinch of salt

1 c. avocado, safflower, or olive oil (not extra virgin) (I tried 3/4 c. regular avocado oil + 1/4 c. avocado oil infused with garlic and it was too garlicky-at first but REALLY mellowed over time, so I wouldn't cut back on it if you are not planning to use it all at once.)

Put the egg, lemon juice, dijon, and salt in the vessel.  Add the oil and let it sit for a minute so that the egg and stuff settle to the bottom while the oil rises to the top.

Submerge the immersion blender and don't turn it on until it is set on the bottom!  Start the immersion blender and keep it at the bottom.  This will whip up the egg part and slowly pull the oil down when it is ready.  It will turn white and turn into mayo as it blends.  Once it is all incorporated, you can lift the blender up a bit to make sure it is all blended well.

Spinach, Nectarine, and Halloumi Salad

 This salad screams late summer vibes.  So good, people! I found this one in the All Recipes magazine and have already added the ingredients to my next shopping list so we can have it again.  This said that it served 4.  Nope.  Not if it is a main meal.  We almost polished it off! Maybe we were just hungry?

Spinach, Nectarine, and Halloumi Salad

Dressing

2 T. white wine vinegar

2 T. olive oil

1 T. honey

1 t. dijon mustard

1/4 t. salt

1/4 t. black pepper

1/4 t. dried basil

Whisk all of this together in a small bowl or throw it in a little jar like I do and shake it until well combined.   

I only used 1/2 of this dressing--it's plenty.  Save the other half to make another batch of this--you will want to!

Salad

1 (5-oz) package of baby spinach

3 nectarines, pitted and sliced

1 red bell pepper, sliced

1/4 c. thinly sliced red onion

1/4 c. sliced almonds, toasted

1 (8-oz.) pkg. Halloumi cheese, sliced into strips (my package was 7 oz.  no biggie)

Toss 1/2 the dressing with the spinach, nectarines, bell pepper, onion, and almonds.

In a cast iron (or large skillet, but cast iron is great!) over med-high heat, add the cheese to grill it to golden brown on both sides.

Add to the top of the salad.  Enjoy.

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c = cup

T = tablespoon

t= teaspoon

oz = ounce

Flank Steak Stuffed Portobello Mushrooms with Parmesan Topping

 This is a total leftover hack, that I'm going to do again.  And again.  And again.  It uses parts of other recipes so they can do double duty.  

For this, I made this Flank Steak with 1/2 of the seasoning recipe since I wasn't using the veggies and then made a batch of this topping from the chicken breast recipe.  

I used less than half of the flank steak for the two of us and have 2/3's of the parm topping to use for something else later.  It would be a great veggie dip, too!

See these other ideas for the topping!

Flank Steak Stuffed Portobello Mushrooms with Parmesan Topping (2 options!)

Pull the stems and scrape out the gills out of 2 large portobello mushroom caps.  Spray them with a bit of cooking spray.

Fill each mushroom cap with some chopped flank steak.

Cover each with a good portion of the parm topping.

Bake at 375 degrees for about 10-15 minutes.

Option 2
I've also done some chopped flank steak mixed with ricotta cheese, parm cheese, salt, and pepper.  Good!

Zoodle Salad

 A nice summer salad and a healthier version when swapping out pasta noodles for zucchini!  I made the zoodles into a Mediterranean version, but use your imagination for other varieties.  Making one using ingredients similar to a pasta salad (bell peppers, mozz balls or another cubed cheese, onion, pepperoni, olives, maybe) would also be good.

There was plenty of dressing, so you could probably get away with using less if you wanted to cut back on it a bit.

2-3 zucchini made into zoodles (or buy them in zoodle form already)

1 bell pepper, diced

thinly sliced red onion

1/2 c. cucumber or so, diced

1-2 tomatoes, chopped

Greek olives (or use a small tub of antipasti mix that had marinated olives, button mushrooms, and cubed provolone all ready to go)

(I had some leftover shredded chicken, so I added that as well for protein since this was our dinner entree)

Dressing

3 T. apple cider vinegar or lemon juice

1/4 c. olive oil

1 t. dijon mustard

1 t. honey or maple syrup (optional)

1/2 t. each: onion powder, thyme, oregano, basil, pepper (instead of this, I just used a couple teaspoons of bread dipping herbs since is was similar and easy)

1/4 t. salt

Mix the dressing and set aside.

Put all of the salad ingredients in a bowl and toss it all in the dressing.  Let it sit for about 30 minutes in the fridge before serving.

Korean Grilled Chicken Breasts

 Skinnytaste.com has some good recipes.  Here is another one I found which I modified just a bit.  We need more garlic, people!

We had these in a lettuce wrap, which was delish.  We cut the chicken in thin strips with thinly sliced raw red pepper, radish, carrots, and zucchini with the green onion garnish.  Nice.

Korean Grilled Chicken Breast

1 pound of chicken breasts, cut lengthwise or pounded to 1/2 inch thick

1/4 c. soy sauce

1/4 c. unsweetened apple sauce (use this recipe if you want to make your own--I did!)

1/4 c. finely chopped yellow onion (I prefer a sweet Vidalia onion.  yellow onions don't work well for me)

1 t. sesame oil

1 t. grated ginger 

1 T. brown sugar

3-4 cloves garlic, minced

slightly less than 1 t. red pepper flakes (optional, but is it, really?)

1 t. sesame seeds, plus more for garnishing if you like

2 thinly sliced scallions for garnishing

In bowl, combine the soy sauce, apple sauce, onion, sesame oil, ginger, brown sugar, red pepper flakes, and sesame seeds.  Reserve 1/4 c. of the marinade.  Pour the rest in a ziploc bag with the chicken and marinate for at least a couple hours.

Over a medium-high heat, grill the chicken for 3-4 minutes or until it no longer sticks to the grill.  Flip the chicken and baste with the reserved marinade. Grill for another 3-4 minutes.

Garnish and enjoy.

Parmesan Topping for Steak, Mushrooms, Chicken or Fish

 Okay, seriously people.  This is good.  We had leftover topping from making these chicken breasts and I used it tonight with other leftovers--we also had leftover applewood bacon pork loin (smithfield, I think). 

Here's what I did:

• Wiped clean and scraped out the gills large portobello mushroom caps and sprayed them with cooking spray to they didn't burn.
• Filled each with chopped leftover pork loin.
• Spread with the parmesan topping.
• Bake at 350 for about 10-15 minutes.

This leftover topping would be a to-die-for topping for steak too.  You could saute some mushrooms, mix it in the topping, and then slather on a nice NY strip or beef tenderloin at the end of grilling.  

Honestly, I can't wait to try this.

See this idea, too--so good!

Watermelon Sorbet

 So, the basis for this recipe was actually a watermelon smoothie, but when I made it, it was so thick that it really is more of a refreshing frozen dessert.    Cool and bright.  Here is my version.

Watermelon Sorbet

3 c. cubed watermelon, frozen

7 large frozen strawberries

1/2 c. plain greek yogurt

1 1/2 T. honey

1/4 c. fresh mint leaves

1/2 c. or more milk of your choice (I've used almond milk and whole milk, both with good results)

Throw everything in the Vitamix and use the tamper to blend it.  Add more milk of it is too think, but don't add too much unless you want that smoothie!

Layer Salad

Yeah, this is known as a 7-layer salad, but why limit yourself to just seven?  Really, there are no rules with what you need to have for a layer or the amounts you use.  Just start with a base of greens and go for it.  Here are some ideas.

Layer Salad

Layer in a big bowl in this order (more or less, but lettuce at the bottom, bacon and shredded cheese at the top.)

1 head lettuce (or substitute romaine, or add some mixed greens and go lighter on the lettuce)

1/2 head or so of chopped cauliflower (or broccoli would also be good!)

Celery, chopped

Red onion or green onions, chopped

Peas

sliced radishes

Salt and pepper

dressing mix (just shy of 1 c. total combo of mayo and sour cream, heavier on the mayo.  Add a sprinkle of sugar, and 1/3 c. shredded parm cheese.)

1/2 lb. bacon, cooked and chopped (You kinda gotta have this. It's a key ingredient.  Cuz, bacon)

Shredded cheese

Optional:

Other possible mix-ins that I haven't tried, but would probably be awesome:  Shredded chicken.  Diced or mini cooked shrimp

Other dressing ideas:  add a bit of sriracha to the dressing for a kick!

Once everything is layered, cover and set in the fridge for several hours.  Toss and enjoy!

Almond Butter

 This is the reason we got the Vitamix--homemade nut butters.  Yum.  One ingredient---ONE!  If you try to use a regular blender or food processor, you'll probably blow out the motor.  In the Vitamix, it takes about 1 minute!

Almond Butter

2 - 4 c. raw almonds (my favorite batch so far was using the Costco Kirkland brand plain almonds that were steamed)

Toast the almonds for about 10 minutes at 350 degrees on a sheet pan lined with parchment paper.  To release the oils.  If you do this you shouldn't need to add any additional oil. Let these cool completely.

Add the nuts to the Vitamix.  Using the tamper through the lid, turn the Vitamix to high and continuously push down the almonds, especially in the corners.  

When it is the desired consistency, scoop out the nut butter and store it in jars in the fridge.

Nut and Seed Granola Bars

I found this recipe in a cookbook my daughter got for Christmas--The Well Plated Cookbook (Clean out the Pantry No-Bake Granola Bars).  It's loaded with seeds and nuts, so if you have someone in your house who is into that, these are awesome.

Nut and Seed Granola Bars

1 1/4 c. old fashioned oats, additional as needed

1/3 c. chopped mixed raw nuts and seeds of choice (almonds, pecans, sunflower, pepitas, etc.)

1/4 c. chia seeds

1/4 c. uncooked quinoa

1/4 c. ground flaxseed meal

1/2 c. honey

1/2 c. creamy peanut or nut butter, additional as needed

1 t. vanilla

1/2 t. ground cinnamon

1/4 t. kosher salt

1/4 c. mixed dried fruit (cranberries, cherries, berries) chopped

1/4 c. dark chocolate chips

Spread the oats, nuts, seeds, chia, quinoa, and flaxseed onto a large ungreased rimmed baking sheet  Bake until slightly toasted, 8-10 minutes at 350 degrees.  Transfer mixture to a large bowl.

Line 8x8 baking pan with parchment paper, leaving a few inches of overhang on 2 sides so you can lift it later.  Generously coat with nonstick spray.

In a microwave-safe bowl or saucepan, combine the honey and peanut butter at 15-30 second intervals, stirring in between until the mix is thin and smoothly combined.  Don't let it boil.  Remove from the heat.  Stir in the vanilla, cinnamon, and salt.  Let cool for 10 minutes.

Pour the honey/nut butter mixture over the oat/seed mixture.  Then add the dried fruit and chocolate chips.  Stir until all is evenly moistened.   If you need to add more melted peanut butter, honey, or oats for the right consistency, now is the time.

Press the mix in the pan into an even tight layer.  Use a sheet of plastic wrap if it is too sticky.

Place the pan in the fridge to set for a couple of hours or overnight.  Once fully chilled, lift it from the pan and slice into bars or squares.

Can be stored in the fridge for 1 week or in the freezer for 3 months.

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c = cup

t = teaspoon

Grain Bowl Ideas

 We've also been eating tons of grain bowls lately.  There is so much you can do with them and are a GREAT way to use up leftovers!  

Choose:

• A grain, I love the 7-grain 90 second packet from Aldi that you pop in the microwave.  A quinoa blend would be great, or brown rice/cauliflower blend.
• Add a bean, like chickpeas, pinto, black beans, edamame
• Add veggies of your choice (like peppers, red onion, avocado, shredded carrots, tomato, chopped broccoli, spinach, cucumber, etc)
• Add chopped fresh herbs like cilanto, parlsey, basil, mint
• Add optional toppings like salsa, hummus, tzatziki sauce, yogurt, sour cream

Beef or pork is especially good with edamame.

Chicken pairs nicely with chickpeas

Thai pork bowl

Brown rice, leftover shredded Thai pork, fajita veggies (multicolor peppers and onions), pineapple salsa, cilantro

Steak bowl

This one sounds a bit weird but it really worked.  7 grain blend, roasted cauliflower (in seasoned salt), grilled steak (generously seasoned 2 days ahead with salt and then seasoned with a steak seasoning about an hour before grilling), thinly sliced radishes, thinly sliced celery, thinly sliced quartered cucumber, cilantro, mango salsa.

Smoothie Ideas

 We've been making lots of smoothies with the new Vitamix blender.  Here is a list of some combination ideas.  Each of these is usually enough for two.

Orange Banana

1/2 c. milk (whole, almond, whatever)

2 oranges, peeled and sliced into big rounds

1 banana

handful of spinach (optional, but seriously, why not?  You can't taste it)

3 or 4 packets stevia sweetener

1 T. flaxseed (optional)

1 T. chia seeds (optional)

2 c. ice cubes

Mango Berry

1 c. milk (any kind) or 1/2 c. and cup or two of ice cubes

scoop of greek yogurt

big handful of spinach

1 mango, diced

1 c. berries of your choice, fresh or frozen (if frozen, thaw them a bit in the microwave)

1 T. flaxseed (optional)

1 T. chia seeds (optional)

Cranberry Blueberry Banana

1 c. milk

1/2 c. greek yogurt

1 banana

3/4 c. frozen blueberries

1 c. fresh cranberries

1 packet stevia

Spinach Feta Dill Dip

 I found this dip recipe to go with veggies on the eatingwell.com site but honestly, it almost makes even a better sauce for pasta.  Or, I bet it would be great as the sauce for a chicken salad.  It's super easy using a food processor or blender!  It makes enough for a really good sized bowl for dipping and plenty left over for a huge pasta meal (try it with peppers, red onion, and chicken breast with pasta!)  The color is so bright and happy looking.

                                                                                                                photo cred: Eatingwell.com

Spinach Feta Dill Dip

2 c. fresh spinach

1-2 cloves garlic

3/4 c. feta cheese crumbles

2-3 oz. cream cheese

1/2 c. sour cream

1/2 c. fresh dill sprigs

1/2 t. pepper

Throw everything in your food processor to blend it all together.

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c = cup

t = teaspoon

oz = ounces

Banana Oatmilk Pancakes

 I found this recipe in a Mariano's flyer and was intrigued since it used almond flour instead of regular flour, and guess who had some almond flour on hand that needed to be used up?  Really pleased with this.  I did add a bit more almond flour since mine looked a bit runny and have included that in the amounts below.  I also added some cinnamon.

Banana Oatmilk Pancakes

1 c. regular oats

2 c. unsweetened oatmilk

1 1/4 c. almond flour

2 eggs

1 banana

1 1/2 t. baking powder

1 t. vanilla

1/8 t. salt

1 t. cinnamon

Maple syrup and a sliced banana for toppings

Add oats to a high speed blender and pulse until it's a coarse flour consistency.

Add all of the other ingredients to the blender and pulse (or blend like I did) until combined.

Spray your griddle surface and heat over medium heat until hot (I did my griddle to 350 degrees)

Pour 1/4 -1/3 c. batter for each pancake and flip after bubbles form on the top of the pancake and the bottoms are golden.

Serve with the syrup and sliced banana.

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c = cup

t = teaspoon

Blueberry Lemon French Toast

 I usually make the same french toast because, well, people demand it.   But, this Easter I tried something new and it got really good reviews.  You can't beat the fresh taste of lemon, the burst of blueberry, and sweet crumble topping.  I found the recipe on damndelicious.net.

Big bonus that this is a prep-the-day-before recipe!  I love those--less stress when trying to get a brunch together.

Blueberry Lemon French Toast

1 (12-count) package of King's Hawaiian Sweet Dinner rolls, cubed (I used Trader Joe's brand of aloha rolls)

1 c. blueberries, fresh or frozen works fine

1 1/2 c. milk (I used whole)

3 large eggs

2 T. or so maple syrup

zest of 1 lemon

1 1/2 t. vanilla 

1 t. ground cinnamon

1/4 t. ground nutmeg

Crumb topping:

1/4 c. flour

1/4 c. brown sugar, packed

1/2 t. ground cinnamon

4 T. cold butter, cut into cubes

Spray a 9x13 baking dish with nonstick spray.  Place a layer of bread cubes evenly into the baking dish and top with 1/3 c. blueberries in an even layer.  Repeat 2 times.

Mix together the milk, eggs, syrup, lemon zest, vanilla, cinnamon, and nutmeg.  Pour mixture evenly over the bread cubes.  Cover and refrigerate overnight.

The next morning, combine the topping ingredients, toss to coat.  Using your fingers or a pastry cutter, work the butter into the dry ingredients until it resembles coarse crumbs.  Sprinkle the crumb topping evenly over the bread cubes.

Bake in a 350 degree oven for 35-45 minutes or until golden brown.

Serve immediately with a sprinkling of powdered sugar, if desired.

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c = cup

t = teaspoon

T = tablespoon

Seasoning for Fish or Shrimp

 We've got another seafood variation to go with mango salsa!  Yeah, we're on a mango salsa kick right now.   

Here's a great seasoning to complement your mango salsa topping.   We used this with 2 small tilapia filets and about 15 shrimp.  After the fish is done, putting it on top of some fresh spinach so the heat of the fish makes the spinach wilt a bit and topping it all with mango salsa is delightful.

Seasoning for Fish or Shrimp

2 t. chili powder

1 t. garlic powder

1 t. brown sugar

3/4 t. salt

zest of 1 lime

Mix the seasoning in a bowl.  Top the fish and toss the shrimp in the seasoning.  Line a sheet pan with foil and spray with non-stick spray.  Put the filet and shrimp on the pan and bake at 375 degrees for about 12 minutes, until the shrimp is cooked and the filet is flaky.

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t = teaspoon

Lime Marinade for Salmon

Salmon was on the menu tonight with Mango Salsa and I needed a marinade to complement that.  After some googling, I assembled this one for a one pound salmon with bright flavors.  Not too shabby.   A side of sautéed spinach with garlic, salt, and pepper rounded out the plate.

Lime Marinade for Salmon

(for 1 pound salmon)

1 lime, zested and juiced

1 1/2 T. olive oil

1 1/2 T. soy sauce

2 t. garlic, minced

1/2 t. crushed red pepper flakes

salt and pepper

Combine all the marinade ingredients and put in a baggie with the salmon.  Marinate for about an hour.  Grill it or bake it at 375 degrees until flaky.

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T = tablespoon

t - teaspoon

Italian Seasoning Spice Blend

 No need to buy a jar of italian seasoning--make your own!  Enjoy in lots of dishes.  You can grind it all together if you prefer a more even coarseness, but I kinda like it more natural looking.

Italian Seasoning

Equal parts:

Basil

Marjoram

Oregano

Rosemary

Thyme

Potato Wedges

Okay, today I learned that I have been doing potato wedges wrong this whole time.   Maybe you have, too?  I usually toss them in oil, season them, and bake them at like 375 degrees and hope they brown nicely.   Not anymore my friend, not anymore.  The secret?  Not oil....butter. 

Want to really kick it up a notch?  Add about 1 t. of harissa to 1/4 c. or so of ketchup.  Wowsa good.

Potato Wedges

2 lbs. russet potatoes, cleaned and cut in wedges.  I left the skin on mine.

3 T. salt

Water

Ice

3 T. butter, melted

salt and fresh cracked pepper

Dissolve the salt in a large bowl of water.   Add 1 c. ice and the potatoes.  Soak the potatoes for 20 minutes and then drain and pat them dry.

Preheat the oven at 450 degree and line a baking sheet with parchment paper.  

Melt the butter and toss with the potatoes and season generously with salt and pepper, either on the baking sheet or in a bowl. 

(I added my butter to a bowl with the potatoes to toss everything and the butter solidified some when they came in contact with the cold potatoes.  But, I tossed them anyway and then popped then in the oven to re-melt the butter and tossed them again with the salt and pepper. I'd do this again just to insure the potatoes get well coated)

Bake for about 20-30 minutes and flip the wedges.  Bake for another 20-30 minutes until they are the crispy brown-ness you're going for.

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lbs = pounds

T = tablespoon

c = cup

Friends Salad

 So, I read a story recently that the gals from the cast of Friends ate the same salad every day for 10 years. Do I really believe that?  No.  Was I intrigued to try it?  Yes.  I mean, they were all super healthy looking, so maybe they knew something?   Update:  I saw a follow-up article on this recently and it turns out Jennifer Aniston has never had this salad.  It was a viral tiktok!  Oh well. 

Turns out this is a pretty good lunch and really low in calories, which I kinda suspected would be the case.  I've made it a few times now and it is quite filling.  This recipe makes four really big servings.  I've gone heavier on the fresh herbs than the original recipe called for for flavor max.

This keeps for up to a week in the fridge.

Friends Salad

1 c. bulgur (Note: I only had 1/2 c. left in a bag once and I actually preferred it a bit less bulgur-y)

2 cucumbers, diced

1/4 c. red onion, finely diced

1 can chickpeas, drained and rinsed

1/2 c. crumbled feta

1/2 c. pistachios

2-3 T. fresh parsley, chopped

2-3 T. fresh mint, chopped

Although the recipe doesn't call for it, I usually add chopped tomatoes as well.

Cook the bulgur according to the package.  Mine was to add 1 c. bulgur to 2 c. water, bring to a boil and cover and simmer for 12 minutes. Then fluff with a fork.  Let it cool completely.

Combine all of the ingredients and enjoy.

Variation:  I swapped out the chickpeas for shelled edamame and added thinly sliced leftover beef tenderloin.  Delish!

Variation Version

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c = cup

T = tablespoon

Garlic Butter Skillet Flank Steak

 We usually grill our flank steak, but when the weather wasn't cooperating, it was time to look at other cooking methods.  A bit of googling led me to one that I tweaked a bit by adding mushrooms.  It's really quick and satisfying.  This will be on repeat.

Garlic Butter Skillet Flank Steak

1 lb. flank steak

kosher salt and ground pepper

2 t. vegetable oil

3 T. butter, divided

3 cloves minced garlic

6 -8 oz. mushrooms

1/3 c. dry white wine

2 T. chopped fresh parsley

The day before, generously salt the flank steak and set it in the fridge.

Preheat the oven to 400 degrees.  Mince the garlic and parsley and set aside.

Cut the flank steak in 4 squares, pat dry and season with the salt and pepper.  In a cast iron skillet, heat the oil over medium high heat until the pan is very hot.  Add 1 T. of butter to the pan and let it melt.  Sear the steaks on both sides, about 3 minutes per side.

Place the cast iron skillet in the oven and cook for another 3 minutes or until internal temperature reaches 125 degrees. 

Remove the skillet from the oven and put the steaks on a plate to rest. 

With the skillet back on the stove, over medium low heat, add 1 T. of butter and the mushrooms to the pan.  Saute the mushrooms and then add the garlic.  Add the wine and any juices from the resting steaks and increase the heat to medium high to let the sauce thicken for a few minutes.

Add the last tablespoon of butter and parsley.  

Slice the flank stead thinly against the grain.

Lemon Chicken Rice Soup

When my daughter got married, the soup course was a delightful lemon chicken rice.  It's been on my to-make list for quite some time and I finally got around to it.  Bright and comforting all at the same time.

Lemon Chicken Rice Soup

1 T. olive oil

3 carrots, diced small

1/2 of an onion, diced small

2-3 celery ribs, diced small

1 t. dried oregano

1 t. dried parsley

8-10 c. chicken broth

2/3 c. long grain white rice

3 eggs, beaten

1/3 c. lemon juice, freshly squeezed

3 t. kosher salt

3/4 t. black pepper

2 c. shredded chicken

In a big pot, add the olive oil and saute the carrots, onion, and celery until softened, about 7 minutes.

Then stir in the oregano, parsley and chicken broth.  Cover it and bring it to a boil.  

Once boiling, stir in the rice and cover.  Lower the heat and let the rice cook for about 20 minutes, stirring once or twice as the rice likes to stick to the bottom.

In a small bowl, beat the eggs with the lemon juice.

When the rice is cooked, remove the lid and ladle in a bit of the hot broth into the egg and lemon mixture, very slowly and while stirring to temper the eggs so they don't turn to scrambled eggs.  Once tempered, slowly add it to the pot while stirring.  

Add the chicken, salt and pepper, and the zest of about 1/2 a lemon.