Breakfast

Oatmeal Muffins – third time a charm?

December 31, 2015

Oatmeal Muffin

As we begin the new year, I want to find some healthy recipes (all this blogging as added a couple unwanted pounds…more on that later).  Recipes need quick and easy, and if I can freeze them or my mother-in-law during the week, bonus!  I found some ideas on Pinterest for Flourless Oatmeal Muffins.  The ingredients were simple, and more than likely, I would always have them on hand.

1st Attepmt

The first recipe I tested, were very sweet (1 cup packed brown sugar) and fell apart (these were however the best day two).  Still loving the idea…I decided to adjust the recipe and try again the next morning. I eliminated the brown sugar and applesauce and added 2 bananas instead (I really wanted to use them up before they went bad).

Oatmeal Muffin Take 2

With the second batch, it became clear that I should not line the muffin tin with paper cups.  More of the muffin stuck to the paper…agh.

Today, using a tip from my mom (thank you Peggy Larson), I threw all the ingredients into a blender.  Hoping, grinding up the oatmeal would be more like a flour.  I sprayed the muffin tins instead of paper.  The batter poured into the cups easily.

Much better results….I over cooked slightly.  I would adjust the oven temp.  I cooked at 375 degrees for 25 min.  I would drop that to 350 next time.  Other adjustments, I’d mix the blueberries into the batter after blending.  They still lacked a little flavor and sweetness.

 

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Blueberry Oatmeal Muffins
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Loved using a blender, easy pouring and easy clean up! You can mix it up and add your choice of fruits and nuts.
Ingredients
  • 2¼ cups of oatmeal
  • 1 egg
  • 1 cup skim milk
  • 1- 2 bananas
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • ½ pint of blueberries
  • 6-8 pecans
Instructions
  1. Mix first 6 ingredients in a blender (only need about 30 seconds)
  2. Stir in blueberries and pecans.
  3. Pour into pregreased muffin tin.
  4. Top with more oatmeal, pecans and blueberries of desired.
  5. Bake preheated oven 350 degrees for 25 minutes or until done.

Salads and Dressings

Greek Salad with Lettuce

December 30, 2015

Greek Salad

Short blog tonight.  In an effort to eat better for the new year, I resurrected a salad I made a few months ago, but this time I added lettuce.

Happy with the results…however, I may need to work a little more flavor into the chicken.

No Lettuce Greek Salad

Appetizers

Sriracha BBQ Meatballs

December 29, 2015

bbqmeatballs

Yes, this is another meatball post. I was hosting appetizers at my house for Christmas Eve and needed something to satisfy a group of 20.  Last year, I served three varieties of  meatballs, they were such a hit I decided to go with more of the same. Feedback from last Christmas Eve, was I over served the apps and no one ate much of the dinner! Kicking it down a notch, I went with one meatball dish, a cheese platter, the brussels sprouts, wedge salad stick and these amazing shrimp wonton cups that I managed not to get a picture of (and overdid it again).

I’m not going to post the meatball recipe as it is the same as the Swedish Meatball recipe I just posted.  I’ll just add the sauce!

I didn’t measure anything….so I’m guessing here…the great thing is if you have the ingredients…make it to taste!

 

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Honey Sriracha Meatballs
Author: 
Recipe type: Sauce
Prep time: 
Cook time: 
Total time: 
Serves: 80
 
Awesome appetizer! Would be great sauce on meat or ribs!
Ingredients
  • ½- 3/4 cup Sriracha (depending on how hot you like it).
  • 1 cup ketchup
  • ½ cup brown sugar
  • 2 teaspoons Worcestershire Sauce
  • 2 tablespoons of apple cider vinegar
Instructions
  1. Whisk together all ingredients pour.
  2. Place meatballs in slow cooker on low
  3. Pour sauce over meatballs
  4. Cook on low for 3 hours or until meatballs cooked through.
  5. Serve with blue cheese dressing on side.

Main Dishes

Swedish Meatballs – Updated Tradition

December 27, 2015

Swedish Meatballs

My Great-Grandpa was 100% Swedish.  His parents emigrated here in 1892. He passed away shortly after I was born, however several Swedish recipes and traditions have held strong over the years.  One is making Scandinavian cookies, like Krumkake, Sandbakelse (my favorite) and Goros, the other is Swedish Meatballs.  Every Christmas Eve, my mom would make up a big batch and we would eat them for days.

After moving to Colorado, I more or less gave up the tradition, as Christmas Eve has been spent with friends.  This year, I suggested to the family making meatballs Christmas Day instead of ham. Now, my husband was less than thrilled.  Swedish Meatballs are not his favorite.  He finds them to be bland and flavorless.  Not wanting him to be disappointed in Christmas day dinner, I needed to infuse flavor in the meatballs and gravy, while still staying true to my Swedish heritage.

cookingmeat

I started with  3 lbs of ground beef and 1 lb of hot and spicy sausage.  I didn’t want it too spicy, just a little extra flavor.  Next, I caramelized the onions before mixing with the meat and used Panko bread crumbs.  I fried the meatballs in the same pan I cooked the onions in, again adding a little extra flavor.

For the gravy, I used sour cream vs half and half and based them in the oven for about 50 min.

Very pleased with this version. Thumbs up from the family….and everyone will eat the leftovers!

Swedish Meatballs

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Swedish Meatballs - Updated Tradition
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Serves: 8-10
 
This is a great update to my family's traditional meatball recipe. This version made about 80 meatballs and can easily be cut in half. Serve over mashed potatoes or egg noodles.
Ingredients
  • 3 lbs ground beef
  • 1 lb ground hot sausage
  • 1 c. Panko Bread Crumbs
  • 3 eggs - beaten
  • 1 onion - diced
  • 1 tbsp olive oil
  • Gravy
  • 1 stick butter (1/2 c)
  • ⅔ c flour
  • 4 cups chicken broth
  • 1 beef bouillon cube
  • ½ c sour cream
  • Parsley
  • Salt and Pepper
Instructions
  1. Saute onions in fry pan with olive oil until brown -set aside to cool.
  2. Mix ground beef, ground sausage, eggs, bread crumbs
  3. Add caramelized onions - mix all together (I used my hands, agh!)
  4. Form 1-2" balls from meat. Place on a cookie sheet.
  5. In the same pan as the onions - fry the meatballs so they are brown on all sides. I shook the pan frequently to avoid on side getting flat (3-5 min).
  6. Place meatballs in a dutch oven - set aside.
  7. Gravy
  8. In the same pan used with meatballs, melt butter. Whisk in flour and cook until lightly brown (1-2 min). Whisk in chicken broth and beef bouillon cube. Continue whisking until thickened (5-8 min). Stir in sour cream. Sauce should be thick and creamy. Add salt and pepper to taste,
  9. Pour over meatballs and place in preheated oven. Cook approx 40-50 minutes until cooked through.
  10. Top with fresh parsley. (I also added grated Asiago cheese).
  11. Serve immediately.