Category: FOOD NETWORK

STRAWBERRY COBBLER BARS – SQUARES

STRAWBERRY COBBLER BARS – SQUARES 18-20 pieces adapted from REE

FILLING
3 cups chopped FRESH strawberries
1/4 cup sugar 
1 tablespoon cornstarch 
1 SMALL lime, zested and juiced
1 tablespoon Malibu rum

  • Preheat the oven to 375°.
  • Add the strawberries, sugar, cornstarch, rum, lime zest and lime juice to a mixing bowl.
  • Toss to combine and set aside.

CRUST & CRUMBLE
2 1/2 cups all-purpose flour
1 1/4 cups (2 1/2 sticks) salted butter, cubed and chilled, plus more for the pan
1 cup PACKED brown sugar 
1 tablespoon baking powder 
1/2 cup heavy cream 
1/2 cup FINELY chopped walnuts (optional)
2 tablespoons turbinado sugar 

  • In a food processor, combine the flour, butter, brown sugar and baking powder.
  • Pulse until a loose crumb forms; continue to pulse as you add the cream.
  • Grease a 9-X13 baking dish with butter.
  • Spread two-thirds of the flour mixture onto the prepared pan and press flat.
  • Top with the strawberry mixture, spreading it into an even layer.
  • Sprinkle the remaining flour mixture by dollops, followed by the turbinado sugar.
  • Bake the bars until the top is golden and the strawberry layer is thick and bubbling, 28 to 30 minutes.
  • Remove and allow to cool before icing.

ICING
1 1/2 cups powdered sugar
2 to 3 tablespoons fresh lime juice 

  • Whisk together the powdered sugar and lime juice until smooth.
  • Cut the cobbler into small squares and drizzle with the icing.
  • Add to a platter and serve.

NOTE: Other flavor do work like cherries, peaches, blueberries and even raisins elieve it or not, but strawberry is the best we’ve tried. If using blueberries be sure to use the small WILD ones. If trying the raisins, substitute 1/2 cup of the fruit for figs and/or chopped walnuts.

HARISSA CARROTS & ONIONS

HARISSA CARROTS & ONIONS adapted from Molly Yeh

2 pounds medium rainbow carrots, halved lengthwise
2 LARGE shallots, cut lengthwise into wedges
1/4 cup avocado oil for drizzling 
FRESH ground sea salt and black pepper
2 tablespoons lemon juice
1 +/- tablespoon Harissa paste (recipe below)
2 cloves garlic, FINELY minced
Zest of 1 LARGE lemon 

  • Preheat a grill or grill pan over medium heat. (see notes)
  • Put the carrots and onions in a large bowl and drizzle with avocado oil.
  • Sprinkle with salt and toss to coat.
  • Place the carrots on the grill and cook, flipping halfway through, until fork-tender, 10 to 12 minutes. 
  • Meanwhile, combine the avocado oil, harissa paste, garlic, lemon juice and black pepper in a small bowl.
  • When the carrots are almost cooked, brush with the harissa glaze.
  • Remove from the grill and transfer to a serving plate, then drizzle with additional harissa glaze.
  • Serve and enjoy!

NOTES:

  • You can alternatively roast the carrots in the oven by preheating the oven to 425° and lining a sheet pan with parchment paper.
  • Once the carrots and onions are salted, spread on a sheet pan and roast, tossing occasionally, until a fork pokes easily into the thickest part of the carrot; begin checking for doneness at 20 minutes for skinny carrots but for big thick carrots it could take up to 45 minutes.
  • Brush the carrots with the harissa glaze during the last 10 minutes of cooking. You can then continue to the next step in the same manner as in the grilling recipe.
  • If using the oven you can also slice the carrots.

HARRISA PASTE
Use this North African spice blend to add heat to dressings, sauces, soups, and more!

1 tablespoon +/- Harissa spice blend, depending on desired spiciness
FRESH ground sea salt and black pepper
2 tablespoon lemon juice
1 tablespoon champagne vinegar or apple cider vinegar
1 tablespoon QUALITY tomato paste
4 cloves garlic, minced
1/4 cup avocado oil

  • Whisk spice blend into lemon juice and vinegar until you’ve achieved a paste.
  • Whisk in the tomato paste.
  • Stir in garlic.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Adjust flavor as needed, adding more lemon juice or vinegar for acidity, paprika for smokiness, tomato paste for depth of flavor, or salt to taste.
  • Add paste to a jar. Store in the refrigerator for up to 1 month. 


NO CHURN VANILLA ICE CREAM ala A KID from KID’S BAKING CHAMPIONSHIP or NO CHURN COOKIES & CREAM ICE CREAM

July 17th was National Ice Cream Day. So I made ice cream of course 😀

Hot where you are? What better way to beat the heat than to make some homemade ice cream? The best part about this recipe is that it’s a completely no churn, soft serve recipe.  It’s so good!! It disappears pretty quickly, so why not make a double batch. It is also great to change up in flavor by using flavored Oreos, freeze dried fruit flavors or a FRESH berries coulee! This one is plain with a hint of color and chocolate sauce.

NO CHURN ICE CREAM ALA Duff Goldman serves 6

One 14-ounce can sweetened condensed milk
1 teaspoon pure vanilla extract **See NOTES
Pinch kosher salt
2 cups heavy cream
Your favorite toppings, such as sprinkles, caramel syrup, etc. for serving

  • In a large bowl, whisk together the sweetened condensed milk, vanilla and salt.
    In a stand mixer fitted with a whisk attachment, whip the heavy cream to stiff peaks, about 3 minutes.
  • Gently mix a scoop of the whipped cream into the condensed milk mixture. Fold in the rest of the whipped cream very gently. Be careful not to overmix and deflate the mixture.
  • Transfer to a freezer container or a loaf pan, smooth the top, then press a piece of wax paper against the surface. This will prevent ice crystals from forming.
  • Freeze until the ice cream is frozen and scoopable, 6 hours to overnight.
  • Scoop the ice cream into bowls and serve with your favorite toppings or with a pie or cobbler. Enjoy!

NOTE: A great alternative is using 1/2 vanilla extract and 1/2 mint. And if you are using mint, why not add some mini chocolate chips too?

OR

NO CHURN COOKIE & CREAM ICE CREAM serves 6

2 cups heavy whipping cream
1 can sweetened condensed milk
1 tablespoon PURE vanilla extract
HALF of a 3 ounce package of vanilla pudding mix (or your flavor of choice)
1/2 normal package of Oreos, crushed (flavor of choice)

  • In a bowl, whip the heavy whipping cream and whip until stiff peaks begin to form.
  • In a separate bowl, pour in 1 can sweetened condensed milk.
  • Add the vanilla and the vanilla pudding.  Mix well.
  • Add in half of the crushed Oreo cookies and mix.  
  • Pour this mix into the whipped cream, and fold it in gently.
  • In a metal loaf pan, pour about half of the mixture.
  • Add a layer of crushed Oreos, and then top with the remaining ice cream mixture.
  • Sprinkle the top with the remaining crushed Oreos.
  • Cover with press and seal or plastic wrap and freeze for 24 hours.

NOTE: Make this any flavor you want by using flavored oreos.

APOLOGIES TO RODNEY SCOTT POTATO SALAD

I always make a recipe the way it is written the first time and then adjust to our likes the next time. So, while Rodney’s recipe was really good, we did adjust it a bit. DISCLAIMER: I’m deathly allergic to mustard, so when I make things that require mustard I make it without and then pull out a portion for me before adding the mustard for him and others.

When I made this the second time it really didn’t resemble Rodney’s recipe any longer but, hubby said it was so good when he taste tested it that I didn’t even need to add the mustard at all! High praise coming from the confirmed mustard King.

The sweet, yet spicy mix of flavors makes the perfect side for ANY backyard BBQ, picnic or potluck supper!

APOLOGIES TO RODNEY SCOTT POTATO SALAD

DRESSING
3/4 cup Duke’s ‘Hint of lime’ mayonnaise
3/4 cup sour cream
1/2 cup apple cider vinegar
1/2 cup sweet pickle relish
1/2-1 teaspoon red pepper flakes
1 teaspoon smoked paprika
1 tablespoon Pampered Chef 3 onion seasoning
Heinz yellow mustard, to taste (optional)
FRESH ground sea salt and black pepper, to taste

  • Whisk everything together until well blended, tasting and adjusting as necessary. Set aside.

1 purple onion, diced
2 stalks celery, FINELY diced
1/4 cup FRESH chopped parsley
3 1/2 pounds red potatoes, peeled if desired, quartered
6 hard boiled eggs, peeled
2 green onions, minced for garnish
Paprika, for garnish

  • In a LARGE mixing bowl, toss together the celery and onion.
  • Grate eggs into the mixture and gentle mix together.
  • Bring a saucepan of salted water to a boil.
  • Add the potatoes. Reduce the heat and gently boil potatoes 15 to 20 minutes until tender.
  • Drain potatoes.
  • Add potatoes to the mixing bowl.
  • Pour dressing mix over potatoes while still warm.
  • Using a large spoon or “meat chopper” break apart potatoes into smaller pieces while mixing everything together.
  • Arrange in serving bowl.
  • Top paprika with green onions.
  • Chill until ready to serve.

NOTES: Assemble this while the potatoes are still warm so that they absorb all the flavors better.

OPTIONS: Replace the apple cider vinegar with half FRESH lemon juice and half pepperoncini juice.

5 CHEESE PASTA

5 CHEESE PASTA adapted from Red Drummond serves 8

1 pound fusilli or similar type pasta
6 slices thick-cut bacon, diced
1 tablespoon chopped FRESH thyme
1 large shallot, diced
1-2 cloves garlic, FINELY minced
1/2 cup white wine
1 cup heavy cream
1/2 cup grated Fontina cheese
1/2 cup White Cheddar cheese
1/2 cup grated Romano cheese
1/2 cup grated Gruyère cheese
FRESH ground black pepper
1 cup mozzarella balls, halved
3 green onions, sliced thin

  • Bring a large pot of salted water to a boil.
  • Add the fusilli and cook for 1 to 2 minutes less than the package instructions.
  • Reserve 1/2 cup of the pasta water, then drain and set aside.
  • Cook the bacon in a cast iron skillet over medium heat until crisp, 8 to 10 minutes. With a slotted spoon remove to a paper towel-lined plate and remove all but 2 tablespoons of the grease from the skillet.
  • Add the thyme, shallots and garlic to the skillet and cook until softened, about 5 minutes.
  • Add the wine and cook until mostly evaporated, 1 to 2 minutes.
  • Add the cream and heat until bubbly, 30 seconds.
  • Gradually add the Fontina, cheddar, Romano and Gruyère in handfuls, letting each combine with the cream before adding the next.
  • Add the pasta to the skillet along with a good pinch of salt and pepper. Toss everything together, thinning with the reserved pasta water if needed.
  • Divide the pasta into lightly sprayed with non stick cooking spray individual gratin dishes or 1 baking dish.
  • Place casserole on a baking sheet.
  • Divide the mozzarella pearls over the top of the pasta.
  • Position an oven rack in the center of the oven and preheat to broil.
  • Broil 3-4 minutes on the center rack until the mozzarella pearls are brown and the pasta is bubbling.
  • Remove and garnish with the cooked bacon and sliced green onions.

CHOCOLATE CHIP COOKIES

These cookies are meant to be dense because they are served warm with ice cream or drizzled caramel. For best results do NOT just eat them directly from the jar. If you want to just eat the cookie only, for the best flavor and texture heat it in the microwave for 15 seconds first 😀

CHOCOLATE CHIP COOKIES ala MOLLY YEH

Level: Easy Total: 45 min Active: 25 min Yield: 12 servings

4 cups all-purpose flour
2 teaspoons kosher salt 
1 1/2 teaspoons baking powder 
1 cup unsalted butter, at room temperature 
2 cups light brown sugar 
2 LARGE eggs, at room temperature 
2 teaspoons PURE vanilla extract 
2 cups semisweet chocolate chips 
1 cup milk chocolate chips 
Flaky salt, for sprinkling 

  • Place an oven rack in the middle position.
  • Preheat the oven to 350°.
  • Line two rimmed baking sheets with parchment paper an set aside.
  • In a medium bowl, sift together the flour, salt and baking powder until combined. Set aside.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and brown sugar until JUST combined, scraping down the bottom and sides as needed.
  • Add the eggs and vanilla extract and beat to incorporate.
  • Add the flour mixture and mix slowly until JUST BARELY combined.
  • Mix in the chocolate chips.
  • Scoop out a slightly-heaping, 1/2-cup scoop of dough and place on a prepared baking sheet.
  • Lightly press the dough to flatten into the shape of a hockey puck. Repeat with the remaining dough, placing 6 cookies on each baking sheet and making sure to evenly space apart.
  • Sprinkle the tops with flaky salt.
    Bake the cookies until golden brown around the edges and lightly browned on top, 15 to 20 minutes.

NOTES:

  • The additional flour in this recipe makes for a more substantial cookie that stays firm. The recipe I’ve been using for decades uses 3 1/2 cups flour and only 1 teaspoon of salt.
  • Molly’s recipe called for semi-sweet and dark chocolate chips. The flavor of chips is up to you and your flavor palette. I used semi-sweet mini chips and milk chocolate.
  • After placing on baking sheet they can be frozen for use at a later date. If baking from frozen start checking the cookies for doneness at the 20 minute mark.

 

CHICKEN & DUMPLING SOUP

LOL 😀 It must be a Midwestern thing 😀

This would have been Molly Yeh’s recipe with very few changes until I realized I was making my great grans chicken and noodles minus the pasta and thickener. The dumplings are Molly’s MIL’s recipe though.

CHICKEN & DUMPLING SOUP – the items highlighted in blue are used in the second step.

Level: Easy Total: 3 hr 5 min Active: 1 hr 10 min Yield: 4 to 6 servings

SOUP BASE
One 3 1/2-pound whole chicken
1 tablespoon whole black peppercorns
2 bay leaves 
2 cloves garlic, MINCED
2 sprigs FRESH thyme 
3 large carrots, 1 cut into large chunks and 2 thinly sliced 
3 large celery stalks, 1 cut into large chunks and 2 thinly sliced 
2 medium yellow onions, 1 quartered and 1 chopped 
2 medium parsnips, 1 cut into large chunks and 1 thinly sliced 
6 sprigs fresh dill, 3 left whole and 3 chopped (I omitted this – I’m just NOT a dill fan)
2 BIG sprigs of sage
3 LARGE sprigs of Rosemary
6 sprigs FRESH flat-leaf parsley, 3 left whole and 3 chopped, plus more for serving 
1 tablespoon kosher salt, plus more as needed
FRESH ground black pepper 

  • Combine the chicken, peppercorns, bay leaves, garlic, thyme, carrot chunks, celery chunks, quartered onion, parsnip chunks and 3 sprigs parsley in a large pot.
  • Cover with 5 quarts of cold water to cover by 2 inches and bring to a boil, then reduce to a simmer. Simmer 1 1/2-2 hours, uncovered, until the chicken is very tender. The longer the better for the the flavor.
  • Add more water, as needed, skimming off scum and some fat, if desired.
  • Carefully strain the stock, discarding everything (veggies and herbs) except for the chicken. You should have 3 1/2 to 4 1/2 quarts of stock.
  • Set the chicken aside to cool briefly while you put together the rest of the soup.
  • Return the strained stock to the pot and bring it to a simmer.
  • Add the second step portions of sliced carrot, sliced celery, chopped onion, sliced parsnip, chopped parsley and the salt.
  • Bring to a boil and reduce to a simmer.
  • Simmer, covered, for 20 minutes.

DUMPLINGS (Molly’s MIL’s recipe)
6 tablespoons unsalted butter
1 1/2 cups all-purpose flour 
1 1/2 teaspoons kosher salt 
1 1/2 teaspoons sugar 
A few fresh grinds whole nutmeg 
3 LARGE eggs 

  • In a small saucepan, bring the butter and 3/4 cup water to a boil.
  • Remove from the heat and stir in the flour.
  • Let cool for a few minutes so it’s not so hot that it will cook the eggs, then whisk in the salt, sugar, nutmeg and the eggs, one at a time, until incorporated into a slightly lumpy thick batter. (It’ll take a little work to whisk in the eggs.)
  • Drop heaping teaspoons of the dumpling mixture into the simmering soup, then cover and cook until the vegetables are tender and the dumplings are cooked through; begin checking for doneness at 15 minutes.
  • Pull the chicken meat off the bones and chop into bite-sized pieces.
  • Season it with salt, then add it to the soup along with the ground black pepper.
  • Taste and add more salt as needed. TASTE AND REPEAT. ADJUST SEASONINGS UNTIL IT TASTES PERFECT TO YOU!
  • Serve, garnishing with fresh parsley.

CITRUS VINAIGRETTE SALAD with GOAT CHEESE WONTON CROUTONS

This recipe is an adaptation of a Molly Yeh recipe. The croutons are still hers, but I adapted the actual salad and vinaigrette to our likes. 😀

CITRUS VINAIGRETTE SALAD with Wonton Croutons

Level: Intermediate Total: 50 min Active: 50 min Yield: 4 to 6 servings

1 LARGE navel orange, segmented with pith and peel removed
1 can mandarin oranges and juice (use juice in the vinaigrette)
FRESH ground sea salt and black pepper 
3 tablespoons avocado oil 
Torn romaine lettuce
1 small red onion, thinly sliced 
2 green onions, sliced thin
1 cup grape tomatoes, halved
1 tablespoon toasted white sesame seeds
Vinaigrette from below
Fried Wonton Croutons from below

  • Place the lettuce in a large serving bowl.
  • Add the onions and tomatoes.
  • Drizzle with the dressing, tossing to coat.
  • Season to taste with FRESH ground sea salt and black pepper.
  • Top with orange segments, sesame seeds and Wontons.
  • Drizzle with more dressing, as needed.
  • Serve immediately.

CITRUS VINAIGRETTE yields 1 cup
1 tablespoon unseasoned rice wine vinegar
1/2 – 3/4 cup avocado oil
3 tablespoons FRESH lemon juice (2 medium lemons)
3 tablespoons FRESH orange juice (1 LARGE orange, mandarin orange juice from above or a combination of both)
1 tablespoon QUALITY honey
FRESH ground sea salt and black pepper, to taste
1 clove garlic, FINELY minced

  • Whisk together all ingredients until well-combined and emulsified.
  • Store in the refrigerator no longer than 3 days since it contains fresh garlic.
  • Shake WELL before each use.

FRIED GOAT CHEESE WONTON CROUTONS ala Molly Yeh
Neutral oil, for frying
3 ounces (84 grams) soft goat cheese 
1/4 cup (7 grams) chopped fresh chives
FRESH ground sea salt and black pepper 
12 wonton wrappers 

FILLING

  • Heat about 2 inches neutral oil in a large saucepan to 365.°
  • Fill a small bowl with water.
  • Set a wire rack over a baking sheet and set aside.
  • Combine the goat cheese, chives, honey, a pinch of salt and several grinds of pepper in a small bowl.
  • Mash with a spoon to combine.

WONTONS

  • Lay out the wonton wrappers and add 1 teaspoon filling to the center of each.
  • To seal, dip your finger in the water and wet the perimeter of the wrapper.
  • With your thumb and forefinger, fold 2 opposite corners of the wrapper in half and then bring them together to meet in the middle.
  • Pinch to seal.
  • Repeat with the remaining 2 opposite corners to create a four-cornered star.
  • Add half of the wontons to the oil and fry, turning occasionally, until crisp and deep golden, 2 to 3 minutes. DO NOT CROWD PAN.
  • Drain on the wire rack.
  • Season with salt.
  • Repeat with the remaining wontons.

NO KNEAD BREAD

This is a SUPER easy to use with other meats and/or make sweet instead of savory. Thanks Molly! 😀

NO KNEAD BREAD

Level: Easy Active: 30 min Yield: 6 servings
Total: 16 hr 50 min (includes overnight rising and cooling time)

3 cups (400 grams) bread flour, plus more for dusting
2 teaspoons kosher salt 
1/2 teaspoon instant yeast 
1 1/3 cups (320 grams) water 
8 ounces Genoa salami, diced into 1/4-inch pieces 
1/4 cup finely chopped fresh chives 
Butter, for serving, if desired 

  • In a large bowl, whisk together the flour, salt and yeast.
  • Add the water and stir with a stiff silicone spatula until combined and there are no longer bits of flour, 20 to 30 seconds. (It will be very sticky.)
  • Cover with saran and let sit on the counter at room temperature overnight, 12 to 18 hours.

 

  • Remove saran. It will have a funky, fermented aroma and bubbles.
  • Sprinkle one-third of the salami and chives over the top.
  • Using a rubber spatula, fold the outside of the dough over the salami to cover.
  • Repeat this process two more times until all of the salami and chives are folded in.

 

  • Lay a piece of parchment paper on the counter and sprinkle with an even layer of 1/4 cup flour to cover the surface.
  • Scrape the dough onto the floured parchment and use heavily-floured hands to shape it into a roundish blob.
  • Press in any exposed salami bits and pinch the dough to seal.
  • Sprinkle the top with another layer of flour and cover with a piece of saran.
  • Let sit until the dough has risen by half, 1 1/2 to 2 hours.

 

  • Place an oven rack in the lower third of the oven and preheat to 450°.
  • Place a 3-4 quart lidded Dutch oven on the rack and allow to heat while the oven reaches the desired temperature.

 

  • When the dough has proofed, carefully remove the Dutch oven from the oven and remove the lid.
  • Remove the saran from the bread and using the corners of the parchment lower the bread dough into the Dutch oven parchment and all.
  • Cover the Dutch oven and bake for 30 minutes.
  • Remove the lid, then bake until the top is golden brown and crusty, another 10 to 20 minutes.
  • Let it cool on a rack for about an hour, then slice and serve with butter if desired.

APPLE PANCAKE

APPLE PANCAKE adapted from MOLLY YEH
1/2 cup dark brown sugar
1/4 cup PURE maple syrup 
2 tablespoons unsalted butter 
1 1/4 teaspoons QUALITY ground cinnamon 
Pinch kosher salt 
1 medium HONEYCRISP or GRANNY SMITH apple, peeled, cored and sliced 1/4 inch (about 1 cup) 
4 LARGE eggs 
2 tablespoons FINE sugar 
1/2 cup buttermilk**
1/3 cup all-purpose flour 
1 teaspoon PURE vanilla 
1/4 teaspoon freshly grated nutmeg
Flaky salt, for finishing 

  • Preheat the oven to 450°.
  • In an 8-inch nonstick skillet (preferably cast iron) over low heat, combine the brown sugar, maple syrup, butter, 3/4 teaspoon of the cinnamon and a pinch kosher salt. Whisk together and whisk to combine.
  • Turn the heat up to medium and bring the mixture to a boil.
  • Allow to boil vigorously for 2 to 3 minutes.
  • Carefully add the apple slices and toss until the apples are fully coated in the caramel mixture.
  • Reduce heat to low and allow mixture to bubble for 3 to 4 minutes, or until the apples begin to soften and appear translucent.
  • Place the skillet onto a foil, parchment or silpat lined baking sheet to catch any bubbled-over caramel and bake for 5 minutes while you prepare the batter.
  • In a large mixing bowl, beat the eggs and granulated sugar until frothy.
  • Whisk in the buttermilk, flour, vanilla, 1/2 teaspoon cinnamon, 1/4 teaspoon kosher salt and the nutmeg to combine until no longer lumpy.
  • Remove the pan from the oven.
  • Carefully pour the batter into the skillet over the apples, swirling around the perimeter and ending in the center. According to Molly beginning on the sides and working inward gives the pancake better structure and will also ensure that the pancake “souffles” evenly.
  • Place pan back into the oven to bake for 18 to 20 minutes, or until the sides have risen and the edges are dark.
  • Remove from the oven and allow to settle for a minute or two.
  • Carefully invert on a plate.
  • Sprinkle with flaky salt and serve immediately.

**NOTE: Buttermilk can be made by using a combination of whole milk and vinegar.

NORWEGIAN MEATBALLS

NORWEGIAN MEATBALLS & LUTEFISK minus the LUTEFISK
I adapted this recipe from Molly Yeh

Lutefisk is one of those things that you either love or you hate it – there is no middle ground. It may be super common around where she lives during the holidays since so many families have Scandinavian heritage, but it won’t happen here LOL 🙂

Lutefisk consists of a dried white fish that is pickled in lye & it has a very strong smell and a gelatinous texture. She is ABSOLUTELY correct that it’s quite polarizing to a lot of people but to others, it’s very nostalgic and usually served with meatballs and lefse.

Molly used unsalted butter as did I the first time and we found it really lacking in salt so I switched to salted butter.

MEATBALLS
3 tablespoons butter
1 LARGE shallot, FINELY chopped 
1 LARGE bunch green onions, FINELY chopped
1 tablespoon FRESH chopped sage, about 6 leaves 
1 1/2 cups crustless white country bread cubes
1/4 cup WHOLE milk 
13 ounces 80/20 ground beef
13 ounces ground pork 
2 tablespoons FRESH chopped Italian parsley 
FRESH ground sea salt and black pepper
1/2 teaspoon ground allspice 
1/2 teaspoon ground ginger 
1/4 teaspoon FRESH grated nutmeg 
1 LARGE egg, beaten 

  • Melt the butter in a large skillet over medium low heat. I like my enameled cast iron sauce pan.
  • Add the shallots, onions and sage, stirring occasionally, cooking 15-18 minutes until a deep golden color.
  • Remove the pan clean with a paper towel, no need to wash.
  • While the onions cool, add the bread cubes to a large bowl.
  • Drizzle the milk over and toss to saturate it. Let sit 5 minutes or so until the bread is softened. Squeeze the bread through your fingers to make a paste.
  • Add the beef, pork, parsley, FRESH ground sea salt and black pepper, allspice, ginger, nutmeg, egg, and cooled onions. Mix well with your hands.
  • Use a scoop or roll by hand 20-22 meatballs about 1 1/2 inches in diameter and rest on a baking sheet or large plate.
  • Melt 3 tablespoons butter over medium heat.
  • When the butter is melted, brown the meatballs all over, in batches, removing them to the plate or baking sheet as they brown, about 5-6 minutes per batch. Don’t worry if they aren’t cooked through at this point, they’ll cook more in the sauce.

SAUCE
3 + 1 tablespoons butter
2 teaspoons FRESH chopped sage, about 4 leaves 
1/4 cup WONDRA flour 
3 cups beef stock 
1 tablespoon QUALITY Worcestershire sauce 
FRESH ground sea salt and black pepper, to taste 
1/4 cup FULL FAT sour cream 
2 tablespoons FRESH chopped Italian parsley 
Prepared pasta, for serving (optional)
Mashed Potatoes, for serving (optional) 
Lefse, for serving (optional) 

  • Once all the meatballs are out of the pan, add the remaining 1 tablespoon of butter and melt.
  • Add the sage and cook until sizzling, about 30 seconds.
  • Sprinkle in the flour and stir to make a paste. Cook toasting the flour, 1 to 2 minutes until golden.
  • Whisk in the beef stock and Worcestershire sauce until smooth.
  • Adjust the heat so the sauce is simmering and season to taste with salt and pepper.
  • Add the meatballs to the sauce and simmer 8-10 minutes, stirring occasionally, until the sauce has thickened and the meatballs are cooked through.
  • Turn off the heat.
  • Scoot a few of the meatballs to the side to make a space in the pan and whisk in the sour cream until smooth.
  • Sprinkle with the parsley and serve over mashed potatoes or pasta if desired.

SPINACH ARTICHOKE CHICKEN

SPINACH ARTICHOKE CHICKEN adapted from REE

2 tablespoons salted butter
2 tablespoons avocado oil 
4 thin-cut chicken breast steaks
FRESH ground sea salt and black pepper
WONDRA flour, for dredging
1/2 red onion, diced 
2-3 cloves garlic, minced 
Two 8-ounce jars quartered artichokes, drained WELL 
3/4 cup white wine 
3/4 cup heavy cream 
1 cup grated Parmesan
One 4-ounce jar diced pimientos, drained WELL  (optional)
3 cups baby spinach 
1 MEDIUM lemon, juiced 

  • Heat the butter and avocado oil together in a large nonstick skillet over medium-high heat.
  • Generously sprinkle the chicken on both sides with salt and pepper, dredge with flour lightly and add them to the skillet.
  • Cook until nicely browned and cooked through, about 3 minutes per side.
  • Remove to a plate.
  • Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes.
  • Pour in the wine and stir, then add the cream and more black pepper adjusting seasoning to your tastes.
  • Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
  • Add the pimientos if using, spinach and lemon juice, then stir  1-2 minutes until the spinach has wilted.
  • Nestle the chicken back into the skillet, spooning a little sauce over the top.