Author: QuiltLady

PERFECT CHEESECAKE ~ BAKING PARTNER’S CHALLENGE #9

We had many scrumptious choices this month – too many – hard to choose just one. It was a beautiful and classic cheesecake, tangy and sweet, with a velvety smooth and rich texture that I chose.  I added my homemade caramel sauce and served it for Easter.

adapted from Perfect Cheesecake by Simply recipes for Baking Partners GROUP

Crust
2 cups of Graham cracker crumbs (I used a combo of ginger snaps and vanilla wafers)
2 tablespoons sugar
Pinch sea salt
5 tablespoons unsalted butter (if using salted butter, omit the pinch of salt), melted

Filling
32 ounces cream cheese at room temperature and cut into 1/2 inch pieces
1 1/3 cup sugar
Pinch of Sea salt
2 teaspoons PURE vanilla
4 large eggs
2/3 cup regular sour cream
2/3 cup heavy whipping cream

Topping – I omitted to help cut down on the cholesterol since I was adding the caramel sauce
2 cups regular sour cream
1/3 cup powdered sugar
1 teaspoon vanilla

CRUST PREPARATION

  • Preheat oven to 350 degrees.
  • Place a 9 inch spring form pan on a large sheet of heavy duty foil.  Smooth foil up the sides rolling at the top edge.  You are basically making your pan water proof.
  • Grind the graham crackers and/or ginger snaps in a food processor until finely ground.
  • In a large bowl stir together the crackers, sugar and salt. With your hands blend in the melted butter until you have a uniform consistency.
  • Press the cracker crumb mixture evenly into the bottom of your prepared springform pan.
  • Bake for 10 minutes.
  • Remove from the oven and let cool.
  • Reduce the oven temperature to 325 degrees.

FILLING PREPARATION

  • Cream the cream cheese until smooth.
  • Add the sugar and beat for a few minutes more.
  • Add the salt and vanilla, beating until well blended after each addition.
  • Add the eggs, one at a time, beating until well blended after each addition.
  • Add the sour cream, beating until well blended.
  • Add the heavy cream, beating until well blended.
  • Scrape down the sides of the mixer bowl scraping up any thicker bits of cream cheese that has stuck to the sides or bottom.

BAKING

  • Place the foil-wrapped springform pan in a large, high-sided roasting pan.
  • Pour about 2 quarts of boiling water around the pan.
  • Pour the prepared cream cheese filling into the springform pan over the cracker crust.
  • Smooth the filling level.
  • Bake on the lower rack of your oven.
  • Carefully pour the hot water into the roasting pan creating a water bath for the cheesecake. Pour enough water to reach halfway up the side of the springform pan.
  • Bake at 325 degrees for 1 1/2 hours.
  • Turn off the oven.
  • Crack open the oven door 1-inch or so, and let the cake cool in the oven for 1 hour. Slow cooling this way helps prevent cracking in the cheesecake.
  • Remove the cake from the oven and discard the foil.
  • With a fresh piece of foil, tent the cheesecake so that the foil doesn’t actually touch the cheesecake.
  • Chill in the refrigerator for a minimum of 6 hours or overnight.

TOPPING PREPARATION

  • In a large mixing bowl cream together the sour cream, powdered sugar and vanilla, until well blended.
  • Chill topping mixture until you are ready to serve the cake.

PREPARE THE CAKE FOR SERVING

  • Run a table knife around the inside edge of the spring form pan to release anything that might have stuck during baking.
  • Remove outer pan ring.
  • Spread the sour cream topping evenly on cheesecake.
  • Drizzle with caramel sauce and serve.
  • Enjoy.

CARAMEL SAUCE
1/2 cup heavy cream
4 tablespoons butter, softened
2 tablespoons light corn syrup
3/4 cup sugar
2+ tablespoons water

  • Combine the cream and butter in a small saucepan and bring to a simmer, stirring frequently to prevent scorching.
  • Remove from the heat.
  • In a medium saucepan cook the corn syrup over a medium heat until bubbly.
  • Fold in 1/4 cup of the sugar and continue to cook until the edges begin to turn a light amber color.
  • Add in 1/4 cup sugar more and repeat until all the sugar is blended in.
  • Continue cooking until amber color darkens stirring constantly.
  • Remove from the heat and carefully fold in the cream mixture.
  • Cook over medium heat stirring frequently until caramel is bubbling.
  • Serve warm.

Makes 1 1/2 cups. Refrigerate for up to 2 weeks.

NOTE: Microwave20-30 seconds to soften refrigerated caramel before serving

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HAPPY HOMEMAKER & MENU PLAN MONDAY

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
Cold and rainy again.

TO DO FOR THE WEEK

  • Laundry 
  • Prep for hubby’s surgery
  • Paperwork
  • Sorting spring clothes LOL just in case it stays for awhile next time

CURRENTLY READING

  • Barbara Freethy Callaways #3

TELEVISION/DVR

  • NCIS
  • Justified
  • Murdoch Mysteries – a new find for me and I’m really liking this show.
  • American Odyssey
  • Big Bang Theory
  • Mike and Molly

CRAFTS & PROJECTS
Nothing going on this week with hubby’s recovery.

MENU PLANS FOR THE WEEK
BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.

TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT

WEDNESDAY
Yogurt with Blueberries & Granola

THURSDAY
Scrambled Eggs with cheese & Toast

FRIDAY
Yogurt with Blueberries & Granola

SATURDAY
SUNDAY

SUCCESSFUL RECIPES FROM LAST WEEK
None to report this week

RECIPE FINDS TO TRY AT A LATER DATE

  • Marshmallow Chocolate Cookie Sammies
  • Chicken Gumbo
  • Razzleberry Crisp
  • Lemon Pudding Cakes
  • Chocolate Cinnamon Babkallah

RECIPES TO TRY FOR NEXT YEAR’S CHRISTMAS PLATES

  • White Chocolate Green Tea Sugar Cookies

  • Golden Cashew Curry Brittle

  • Cookies and Cream Brownies

  • Irish Cream Brownies

  • Chocolate Fudge with Bourbon Sugar

HOMEMAKING TIP
To freshen the air in your house, sprinkle cinnamon on aluminum foil and place it in a hot oven leaving the door ajar.  As the cinnamon heats up it will freshen the whole house.

ON MY MIND
A lot and too much to put all of it into words. But a big problem for this germaphobe girl is people blowing their nose at the dinner table. In my opinion excusing yourself to the bathroom is not only proper etiquette, but also the best and only hygienic option. When you blow your nose, you introduce a myriad of germs. Think about that as you reach for any bowl of food on the table, the salt and pepper, or grab the handle of the restaurant door as you leave.

In my opinion (based on how I was raised) it is rude and just plain gross to blow your nose in front of others, ESPECIALLY when eating. In my opinion it is always better to excuse yourself….you can go outside or preferably the restroom because you really should wash your hands afterwards. Be respectful, polite and clean.

I went in search of an answer to whether this is polite or not and found only articles to support the old fashioned answer that is NOT polite.  Etiqutte Daily said it best:

  • “Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.
  • A: …If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.”
Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
– See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf
Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
– See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf
Q: Is it acceptable to blow your nose at the dinner table? My husband says that it is okay and has even blown his nose into a cloth napkin.
A: Nose-blowing at the table should be limited to small puffs. If what is required is big, noisy nose-blowing, this should be conducted away from the table. It is distasteful to others to hear or see someone beleaguered by mucus deal with it at the table.
– See more at: http://www.etiquettedaily.com/2013/04/table-manners-dont-blow-it/#sthash.BU4GTS3V.dpuf

FAVORITE PHOTO
LOL – I actually didn’t take any this week. I think that is a first for me.

INSPIRATION

HAPPY HOMEMAKER & MENU PLAN MONDAY

Here we are at another Monday. I hope you had a great Easter.  Easter morning was gorgeous, absolutely beautiful sunrise (we would normally have fog or clouds until 10 or 11) but it didn’t last and the storm hit around noon.

Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
Typical April weather – stormy and wet.

TO DO FOR THE WEEK

  • Research 
  • Paperwork
  • Dr. Appointments

CURRENTLY READING

TELEVISION/DVR

  • Dovekeepers
  • Killing Jesus
  • Castle
  • NCIS 
  • Bones

CRAFTS & PROJECTS
 Nothing going on this week.

WEEKLY MENU PLANS

BREAKFAST
DINNER
DESSERT
MONDAY
Cereal & Fruit
Y.O.Y.O. / C.O.R.N.
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
FRIDAY
Yogurt with Blueberries & Granola
SATURDAY
Death by Chocolate Cakes
SUNDAY

EXPERIMENTAL RECIPE SUCCESSES with LINKS

RECIPES TO TRY IN THE FUTURE

  • Corn Bread Stuffing Muffins
  • Cream Cheese Danish Braid
  • Chocolate Coconut Macaroons
  • Crock Pot French Onion Soup
  • Salted Caramel Eclairs

HOMEMAKING TIP
Not all onions taste the same and can alter the flavor of your dish.  Know your onions.

  • Vidalia (Georgia), Walla Walla (Washington) or Maui (Hawaii) = SWEET onions which have a higher water and sugar content – found mostly in the spring and/or summer.
  • Red or Purple onions also have a sweeter flavor and are also known as Italian onions,  They do tend to lose their color when cooked, but add a mild sweet flavor and color to salads and burgers when used raw.
  • Green onions are “young” bulb onions and much milder in flavor making them perfect for salads and casseroles.
  • Shallots (Greek originally) form like garlic in clusters. These are a milder form of an onion, but don’t let that fool you.  Shallots are flavor packed miniatures.

ON MY MIND
If one more person tells me, “But the computer says” or “The computer won’t let me” I swear I’ll scream.  Your computer DOES NOT talk and like the old adage says, garbage in, garbage out! So if you can see that something does not make sense and the computer program is such that it won’t allow the proper corrections, CALL an IT guy!

Last year I had a medical bill that should have been 100% covered, but they DEMANDED 20% up front which I gave in and paid just to get out the door.  A few weeks after that I received a bill for the remainder of the whole amount.  I called them and explained (AGAIN) that my insurance (if billed properly) covered that expense 100%.  They said they understood and would re-bill the insurance correctly.

Then a few weeks ago (several months after the last phone call) I received a phone call from a different girl demanding full payment or they would send me to collections.  I went through the roof!  She said that I had NO insurance according to their computer, and that every time they billed my insurance company it was rejected for that reason.

Fortunately I had never spoken to this girl before and as it turns out she possessed not only common sense, but compassion and understanding as I explained one more time that I didn’t owe them anything, what my insurance was as well as HOW to bill it properly and what it covered and that they actually owed me money from the initial payment. She said she’d look into and fix it.  Honestly she was nice, but I wasn’t holding my breath. Guess what?  I received my refund check this week. Thank you new girl with a brain!

FAVORITE PHOTO FROM THE CAMERA THIS WEEK

INSPIRATION

MOVING ON UP TO A BETTER ROOM WITH A VIEW

There were 2 platforms with old nests a few months ago.  I noticed that one of the platforms was getting bare and the other one was being built up, but today was the first time I saw the new neighbors.  I think spring is finally here.
Please visit other Camera Critters!
Camera Critters

WHITE BEAN & ARTICHOKE CASSOULET

WHITE BEAN & ARTICHOKE CASSOULET
2-3 boneless, skinless chicken breasts, cut into bite sized pieces
1/2 pound thick-cut bacon
1 pound mild Italian sausage, cut into bite sized pieces
3 tablespoons butter
2 shallots, diced
4 garlic cloves, minced
1/4 cup fresh minced Italian flat leaf parsley
14-ounce can petit diced tomatoes, basil, garlic & oregano, drained well
14-ounce can white beans, drained and rinsed
14-ounce can small artichoke hearts, drained and halved
2 tablespoons chopped fresh thyme
1 cup Moscato white wine
1 +/- cups chicken stock
2 cups seasoned bread crumbs (fresh are best)
1 cup shredded Parmesan cheese
salt and ground black pepper

  • Preheat oven to 325 degrees.
  • Brown the bacon until browned and crumbly in Dutch oven casserole dish.  Remove with a slotted spoon and drain on paper towels.
  • Add chicken and sausages and brown on all sides. Add salt and pepper to taste. Remove from fat and set aside. 
  • Add the onions and garlic and cook 3-4 minutes until softened. 
  • Add white wine and chicken stock, bringing to a boil. Turn off heat.
  • Add tomatoes, beans and artichoke hearts. 

  • Add meat back in.
  • Mix together crumbs, Parmesan cheese, parsley, thyme and 1 tablespoon melted butter together until well blended.
  • Spread crumb mixture over the top and cook covered for 45 minutes until browned.

GARLIC CIDER CHICKEN

Hubby keeps telling me that he wants more greens in his dinner.Unfortunately he didn’t see the humor in this recipe.  All kidding aside, the flavor was awesome.

GARLIC CIDER CHICKEN
4 skinless, boneless chicken breasts
3 tablespoons avocado oil
1 tablespoon apple cider vinegar
Juice of 1 lemon
2 cloves garlic
1/2 cup (packed) fresh Italian parsley (no stems)
coconut oil
Wondra
fresh ground salt and pepper

  • Place chicken breast between pieces of saran or in a ziploc bag.  Using a rolling pin flatten chicken pieces to even sizes.
  • Generously salt and pepper each chicken breast.
  • Lightly dredge chicken pieces in Wondra.
  • In a large skillet melt coconut oil over medium high heat.
  • Add chicken pieces and saute’ each side until brown.
  • In a small food processor combine garlic, green onions, avocado oil, lemon juice, parsley and apple cider vinegar and process until smooth.
  • Transfer sauce to microwaveable measuring cup.
  • Microwave 30-45 seconds until warm.
  • Plate chicken.
  • Cover with sauce.
  • Enjoy.

DURANGO CHICKEN & I LOVE MY BAKING BANDS

DURANGO CHICKEN
4-6 boneless, skinless chicken breasts
1 can diced green chiles, drained REALLY well
1 green onion per chicken breast, minced
1 1/2 slices thin swiss or jack cheese
8 ounce package Old El Paso Roasted Tomato Mexican Cooking Sauce
salt and pepper to taste
1 tablespoon butter per chicken breast, melted and cooled slightly
1/4 cup shredded Parmesan cheese
1/2 cup fresh fine bread crumbs
1/2 tablespoon chili powder
1/2 teaspoon garlic salt

  • Preheat oven to 400 degrees.
  • Crush together the bread crumbs, chili powder and garlic salt until you have fine crumbs.
  • Add Parmesan cheese and blend well.  Set aside.
  • Pour sauce into bottom of baking dish.
  • Flatten chicken breasts – I like to put them in a large ziploc bag and use a rolling pin.
  • Season with salt and pepper.
  • Add a single layer of cheese on chicken breasts.
  • Top with green onions and green chiles.
  • Carefully roll chicken breasts, securing with baking bands. DO NOT USE RUBBER BANDS.
  • Roll each breast in butter and then the crumb mixture.
  • Place on top of sauce.
  • Bake uncovered 20-25 minutes until chicken is cooked through.
  • Plate chicken.
  • Ladle sauce over chicken.
  • Enjoy.

HAPPY HOMEMAKER & MENU PLAN MONDAY

Here we are at another Monday and at the end of March already.  2015 is 1/4 over already – where does the time go?  Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

WEATHER OUTSIDE
TODAY
A little foggy and partly cloudy, but with an afternoon of sun.

WEEK
By Tuesday we’re supposed to drop 20 degrees and get rain.

TO DO FOR THE WEEK

  • Digging out the warm weather clothes (just in case)
  • Laundry
  • Spring Cleaning

CURRENTLY READING

  • Give a Little (Summerhill #7) by Kate Perry
  • Where the Heart is (Ribbon Ridge) by Darcy Burke

TELEVISION/DVR

  • NCIS 
  • NCIS Los Angeles
  • Castle
  • Dancing with the Stars

CRAFTS & PROJECTS
I’m re-working a decorative birdhouse for my mom that was recently found to house thousands of wasps. It had completely faded to a gray.  I blocked the hole so no more wasps can take up residence and then added a little fresh color.

I tried an interesting egg color kit called 24K Eggs by RJ Rabbit.  They had a beautiful picture on the front that made the eggs appear to be a deep gold leafed color. After 2 coats of the “gold leaf” mixture and only a thin opaque layer I decided to get creative.  There wasn’t enough “gold leaf” provided in the package to actually have coated 12 eggs so I put on some rubber gloves and started mixing and matching by hand the “gold leaf” with the 3  basic colors (yellow, red and blue) provided and ended up with some pretty eggs at least.  The kit though was an epic fail if you solely follow their directions.

Tried to polish the brass porch lights, but the brass is too far gone,  so went with a matching paint job to the house trim.

With all the winter rain, the slope of the yard and the spongy soil the blocks around the front yard planter always sink each year.  I spent a few hours leveling the blocks and ridding the area of moss and weeds before adding a spring touch.

MENU PLANS FOR THE WEEK

BREAKFAST
DINNER
DESSERT
MONDAY
Cereal and Fruit
TUESDAY
Bagel & cream cheese
EXPERIMENT NIGHT
WEDNESDAY
Yogurt with Blueberries & Granola
THURSDAY
Scrambled Eggs with cheese & Toast
FRIDAY
Yogurt with Blueberries & Granola
SATURDAY
SUNDAY
Easter Ham and all the trimmings

RECENT SUCCESSFUL RECIPES

RECIPE FAILS or DISLIKES

  • Lemon Souffle Pancakes – Flavor was great, but just not worth the work.
  • Couch Potato Bars – Hubs likes it, but honestly it didn’t have enough flavor for all the work.  I much prefer my Chunky Monkeys.

RECIPE FINDS TO TRY AT A LATER DATE

  • Pumpkin Empanadas
  • Strawberry Coconut Cake 
  • Pumpkin Brulee’ Tart

HOMEMAKING TIP

 A few definitions this week to help clarify:

  • BASTE – Using the drippings to coat the food as it bakes to keep it moist.
  • BEAT – Whisk briskly and vigorously with a beater until mixture is stiff.
  • BLEND – Mashing or mixing 2 or more ingredients together until blended well.
  • BRAISE – Simmering seared meat in a covered dish with only a small amount of moisture.
  • DREDGE – To coat thoroughly with flour.
  • FOLD – Add delicate ingredients gently with a spoon or spatula to a thicker mixture.
  • FRICASSEE – Cooking meat by stewing in a gravy.
  • MINCE – Chopping ingredients very fine.
  • SAUTE’ – Frying in a small amount of fat.
  • SIMMER – cooking over VERY low heat.

ON MY MIND LATELY
Why are we so able to accept computers and/or automation to run our lives?  When did it become acceptable to ignore the needs of people because some script on a computer dictates the flow chart of a conversation?

You can’t call a doctor’s office, store, or business for the most part without first encountering an automated menu.  Many times these menus do not even have the option you need on it.  It allows you to ask for a human, but first you MUST answer their questions and if you don’t answer them correctly 9 times out of 10 the person you do reach will need to transfer you to someone else.  And don’t even get me started on having to press 1 or 2 for English.

Long story short I want to thank Sade’ for being a human that still cares and went the extra mile to help me fix a serious issue for my step dad.  It took me 2 calls and an hour and a half to get to her and then another half hour working with her, but she personified the attitude we should ALL have to help others in need.

FAVORITE PHOTO FROM THE CAMERA
I finally wrote my post about the Queen Mary and Aquarium of the Pacific this past week and as I edited pictures to post I have to say this was my favorite not only for the week, but I think for the year.

INSPIRATION

GARLIC BROWN SUGAR CHICKEN

Today I was using up some wingettes, but I prefer to make this recipe with the boneless and skinless thighs.

GARLIC BROWN SUGAR CHICKEN adapted from Damn Delicious
8 skin-on boneless chicken thighs
Sea salt and freshly ground black pepper, to taste
3 tablespoons unsalted butter, divided
4 cloves garlic, minced
1/4 cup brown sugar, packed
1 tablespoon honey
1 teaspoon Italian seasoning
2 tablespoons chopped fresh flat leaf parsley, garnish

  • Preheat oven to 400 degrees.
  • Season chicken thighs with salt and pepper.
  • Melt 2 tablespoons of the butter in a large skillet over medium high heat. 
  • Add chicken, skin-side down, and sear both sides until golden brown, about 2-3 minutes per side; set aside. 
  • Place chicken pieces in baking dish.
  • Melt remaining tablespoon butter in the skillet. 
  • Add garlic, and cook, stirring frequently, until fragrant, about 1-2 minutes. 
  • Remove from heat.
  • Stir in brown sugar, honey, oregano, thyme and basil until well combined. 
  • Pour over the chicken in the baking dish..
  • Bake about 25-30 minutes or until cooked through.
  • Garnish and serve chicken immediately.

Prep Time:   10 minutes
Cook Time:   40 minutes
Total Time:  50 minutes
Yield:            8 servings

VANILLA LATTE MEATBALLS with COFFEE GRAVY

Anyone can make a meatloaf or fried chicken.  When I search for recipes for recipe experiment night I look for the unusual. I found this recipe loose in my file. Heaven only knows where it came from.  It was a xerox of a xerox called Norwegian Meatballs. I changed it enough to utilize what I had on hand and we really liked it so I’ll make it the same way again, but I changed up the directions a bit.  I’ll give you the original ingredients in red with my changes in black.

VANILLA LATTE MEATBALLS with COFFEE GRAVY
1 1/2 cups ‘nilla wafer crumbs 1 1/2 cups bread crumbs
1/2 cup heavy cream 1/2 cup half and half
1/4 cup espresso 1/4 cup strong coffee

2 eggs, lightly beaten
1 medium onion, finely chopped (I used a small Vidalia)
1/4 cup fresh chopped Italian leaf parsley
1 teaspoon fresh ground Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper
1 teaspoon fresh ground nutmeg
1/4 cup organic butter
3/4 pound ground chuck 1 pound ground beef
3/4 pound ground country pork 1/2 pound ground turkey or ground pork

  • In a large mixing bowl combine ‘nilla wafers, heavy cream and espresso until evenly moist.
  • Add eggs, onion, parsley, nutmeg, salt and pepper, mixing again by hand until well blended.
  • Add meat and blend again until evenly mixed.
  • Cover and chill for several hours.
  • With gloves or moist hands form golf ball sized meatballs.
  • Chill again for 30 minutes or so.
  • In a large skillet melt 2 tablespoons of the butter over a medium-high heat.
  • Cook meatballs, turning as necessary until cooked through, about 10 minutes. As meatballs finish remove them with a slotted spoon to drain on paper towels as you cook the rest of the meatballs.  Add remaining butter as necessary until it is all in the skillet.

1/4 cup flour
1 KNORR beef gel bouillon 1 cup beef broth
1 cup boiling water
1 cup espresso 1 cup strong coffee
1 teaspoon fresh ground nutmeg
1/2 teaspoon  Himalayan Pink salt 1 teaspoon salt
1/2 teaspoon fresh ground pepper

  • After meatballs are all cooked, whisk flour into skillet, scraping all the bits from the bottom.
  • Whisk together KNORR gel, coffee, water and seasoning.
  • When flour is golden and smooth, gradually add coffee mixture, whisking until smooth.
  • Cook over medium heat until thickened and bubbly.
  • Return meatballs to gravy, lower heat, and simmer a few minutes until meatballs are hated through.