SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS – Page 14

SLOW COOKED SWEDISH MEATBALLS

I found this recipe in Real Food Slow Cooker Suppers: Easy, Family-Friendly Recipes from Scratch By Samantha Skaggs

I love that they start by saying “If you’ve ever visited a certain, large, Swedish, rat-maze-like furniture store”…. Gee I wonder if they mean IKEA LOL 😀 I did adapt it slightly, but the final product is REALLY similar and VERY tasty!

SLOW COOKER SWEDISH MEATBALLS
MEATBALLS
2 pounds lean ground beef
1 cup FRESH sourdough bread crumbs
1/2 cup WHOLE milk
1/2 teaspoon onion powder
1/4 teaspoon ground allspice
1/4 teaspoon FRESH ground nutmeg
1 teaspoon FRESH ground sea salt
FRESH ground pepper, to taste

Combine ground beef, breadcrumbs, milk, seasonings, salt and pepper.
Form ping pong sized meatballs, about 24 of them.
Arrange meatballs in a couple layers in large slow cooker.

GRAVY
3 cups beef consommé
1/4 cup all-purpose flour
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 tablespoon House Seasoning
1/3 cup sour cream
FRESH ground sea salt and black pepper, to taste

Whisk together the consomme’, flour, Worcestershire sauce, vinegar and house seasoning.
Pour this over the meatballs evenly.
Cook on low 6-8 hours or high 3-4 hours until meatballs are cooked through, but still tender.
Using a slotted spoon remove meatballs to serving platter.
Skin any fat from the gravy.
Add sour cream to a small bowl.
Add a couple spoonfuls of gravy to the sour cream and whisk together. This will temper the sour cream and prevent curdling. Add a few more spoonfuls and keep mixing until completely tempered,
Add sour cream mixture into gravy, whisking to combine.
Adjust seasonings.
Add meatballs back into slow cooker and cook 30 minutes more.
Serve over prepared egg noodles with lingonberry jam.

Prepared egg noodles
Lingonberry jam

HOUSE SEASONING
1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder

PECAN CHICKEN with MAPLE CREAM GRAVY

PECAN CHICKEN with MAPLE CREAM GRAVY

CHICKEN
6 skinless, boneless chicken breasts or 2 pounds chicken tenders
1 cup buttermilk
Avocado oil or your favorite for frying or just plain old crisco
3/4 cup FINELY chopped or crushed pecan pieces
2 cups all purpose flour
2 tablespoons FRESH ground Himalayan pink salt
FRESH ground black pepper, to taste

Place chicken in large ziplock bag with buttermilk.
Chill for 8 hours.

Pour oil to a 1 inch depth in your favorite deep skillet, preferably cast iron.
Mix together the pecans, flour, salt and pepper.
Remove chicken from bag and discard marinade.
Dredge chicken in flour mixture, shaking off excess.
Fry chicken 6-7 minutes on each side until cooked through.
Drain on wire rack.
Keep warm.

MAPLE CREAM SAUCE
4 slices thick bacon, diced
1 shallot, minced
3 tablespoons Wondra flour
1/2 cup PURE and QUALITY maple syrup
1/4 cup whole grain mustard (optional)
1/3 cup bourbon
2 cups heavy cream
FRESH ground sea salt and black pepper

Cook bacon until crisp.
Using a slotted spoon remove bacon to paper toweling to drain.
Add shallots to bacon grease and sauce 2 minutes or so until tender.
Add flour, stirring constantly until golden.
Add syrup, bourbon and mustard if using. Stir constantly until thickens.
Add cream, stirring constantly 5-7 minutes until desired consistency.
Fold in bacon.
Plate chicken
Serve with mashed potatoes.
Ladle sauce over chicken and potatoes.

SWEDISH MEATLOAVES with MASHED POTATOES, ROASTED CARROTS & LINGONBERRY JAM with HOUSE SEASONING

Meatloaf is really just an oversized meatball. So, why not make it a personal size so you can get more finished edges covered in delicious gravy?

Swedish Meat Loaves are spicy beef meatloaves smothered in a rich tasty gravy served over mashed potatoes with roasted carrots with Lingonberry jam on the side—in other words, Thanksgiving for the rest of the year.

SWEDISH MEATLOAVES with MASHED POTATOES, ROASTED CARROTS & LINGONBERRY JAM

2 Carrots, peeled and sliced into thick coins
3/4 pound Yukon potatoes, peeled and cubed
1/3 cup minced yellow onion
several sprigs Parsley, finely chopped
1 slice white bread
3 tablespoons + 1/4 cup milk
2/3 pound ground beef
1 teaspoon Nutmeg
1 teaspoon thyme
1 teaspoon white pepper
1 tablespoon flour
1 cup beef consomme
2 tablespoon Lingonberry Jam
1 tablespoon avocado oil
2 tablespoons butter
FRESH ground salt and pepper, taste

PREHEAT oven to 425° and adjust rack to upper position.
Toss carrots on a baking sheet with a drizzle of oil and a large pinch of salt and pepper.
Roast in oven for 15 minutes.
Add potatoes to a medium pot with a large pinch of salt and enough water to cover by 1 inch. Bring to a boil and cook until tender, about 15 minutes. Drain and return to empty pot off heat.
Place bread and 3 tablespoons milk in a medium bowl. Break up bread with your hands until pasty.
Add in beef, 2 tablespoons minced onion, half the parsley, 1/2 teaspoon nutmeg, 1/2 teaspoon thyme, 1/2 teaspoon white pepper and salt to taste. Mix by hand gently until thoroughly mixed.
Shape mixture into two 1-inch-tall loaves.
Heat a drizzle of oil in a large pan over medium-high heat.
Add meatloaves and cook until browned on surface but not yet cooked through, about 3 minutes per side.
Once carrots have roasted about 15 minutes, remove sheet from oven and give carrots a toss. Add meatloaves to same sheet and place back in oven.
Bake until meatloaves are cooked through and carrots are tender, about 15 minutes more.
Melt 1 tablespoon butter in the same pan you browned the meatloaves in over medium heat.
Add remaining minced onion. Cook, sauteing, until soft, about 2 minutes.
Add flour and cook, stirring, until pasty, about 1 minute.
Slowly whisk in beef stock and 1/4 cup milk.
Bring to a simmer, then whisk until thickened, about 1 minute.
Season with salt, pepper, and a pinch of nutmeg to taste.
Add more water if too thick.
Place pot with potatoes over low heat.
Add 1/4 cup milk and 1 tablespoon butter mashing until smooth. Add more milk if too stiff.
Season to taste with additional salt and pepper.
Plate potatoes and meatloaves.
Drizzle with gravy.
Add carrots and jam to the side.
Garnish with remaining parsley.

HOUSE SEASONING MIX

1/4 cup fine sea salt
1/4 cup garlic powder
2 tablespoons onion powder
1 tablespoon FRESH ground black pepper

Combine in a small bowl until well blended.
Store in an air tight container.

BACON GREEN ONION DIP

Another awesome Facebook/internet find recipe. Just a couple changes to make is “US” friendly and we really enjoyed it on yesterday’s race day!! It will become a football friendly dip too 😀

BACON GREEN ONION DIP Adapted from the MIDNIGHT BAKER
16 ounces cream cheese, softened
1/4 cup mayonnaise
1/4 cup sour cream
⅓ cup grated Parmesan cheese
1 small bunch green onions, sliced thin
10 bacon strips, cooked and crumbled
1 teaspoon garlic powder

Combine the cream cheese, mayonnaise, sour cream, Parmesan cheese and garlic powder.
Add onions and mix well.
Fold in bacon.
Cover and refrigerate for 2 hours to allow flavors to blend.

NOTE: I have used my homemade Pimiento Cheese and just add the sour cream, garlic powder, green onions and bacon to it for a tasty variation. 😀

AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE

AVOCADO PEACH CHICKEN SALAD with HONEY LIME VINAIGRETTE

SALAD
2 boneless, skinless chicken breasts, grilled to perfection and sliced 😀
1 large peach, washed and sliced
1 large RIPE avocado, sliced
1 bunch green onions or 1 large shallot, sliced thin
4 strips bacon, diced, browned andcrisp
3 cups torn romaine or watercress lettuce

Arrange ingredients on plate.
Drizzle with vinaigrette.

HONEY LIME VINAIGRETTE
1/4 cup avocado oil
1/4 cup QUALITY balsamic vinegar
1 tablespoon molasses
Juice of 1 Lime
1 tablespoon QUALITY honey
Pinch FRESH ground sea salt

Add ingredients into a glass container or jar with a lid.
Shake jar vigorously until completely combined.
Serve on your favorite salad.
Store in the refrigerator.

NOTES: When using cold from the refrigerator make sure you shake it up REALLY well to re-blend the ingredients. I usually run my jar under warm water before giving it a good shake and if that doesn’t mix it enough a few seconds in the microwave should thin it enough to make mixable!

THE SUMMER OF SALADS – WALNUT CRANBERRY PEAR SALAD with PEAR LEMON VINAIGRETTE

I’m officially declaring this the summer of Salads. This extreme heat has left me wanting more, MORE salads that is! 😀

WALNUT CRANBERRY PEAR SALAD with LEMON PEAR VINAIGRETTE

SALAD
2 cups torn lettuce pieces
1 small bunch green onions, sliced thin
2 pears, peeled, cored and sliced
1/3 cup candied walnut pieces
1/3 cup craisins

Toss together.
Plate.
Drizzle with vinaigrette.
ENJOY!

LEMON PEAR VINAIGRETTE
1 RIPE pear, pureed
Juice of 1 large lemon
pinch of sugar
1 tablespoon QUALITY honey
FRESH ground sea salt and pepper, to taste
2 tablespoons champagne vinegar
2 tablespoons avocado oil

Whisk together.
Chill.

CHERRY BALSAMIC PORK CHOPS & PINEAPPLE COMPOTE

CHERRY BALSAMIC PORK CHOPS
2 boneless center cut pork chops
Avocado oil
1 shallot, sliced thin
FRESH ground sea salt and pepper
1 tablespoon white moscato wine
2 tablespoons cherry jam
2 tablespoons balsamic vinegar
PINCH sugar
1 tablespoon butter

Heat a drizzle avocado oil in heavy cast iron pan.
Season pork chops with salt and pepper.
Add to pan and sear 3-4 minutes per side until ALMOST cooked through.
Remove from pan and set aside.
Add another drizzle of oil to the pan.
Add shallots and sauce until browned.
Add vinegar into pan and simmer until reduced.
Add cherry jam and wine, breaking apart any large clumps.
Season with salt, pepper and sugar to taste.
Add butter, stirring to melt.
Add pork chops back to pan, turning to coat. Cook another couple minutes until cooked through.

PINEAPPLE COMPOTE
2 tablespoons butter
1 cup minced onions
1 tablespoon grated fresh ginger
2 tablespoons white moscato wine
2 cups FRESH diced pineapple (about 1/2 a pineapple)
6 ounce can pineapple juice (I sometimes use pineapple orange)
1/2 cup QUALITY honey
FRESH ground sea salt, to taste
Red pepper flakes, to taste
1 tablespoon white wine vinegar (I like to use champagne vinegar)
1 teaspoon cornstarch
2 tablespoons FRESH minced parsley

In a small saucepan melt butter over medium heat.
Add onions and ginger, cooking until softened.
Add wine, increase heat and cook until wine is absorbed.
Stir in the pineapple pieces, pineapple juice and honey, stirring to combine well. Bring to a SLOW boil. Reduce
heat and simmer until liquid is about half gone.
Season with salt and red pepper.
In a small bowl whisk together the vinegar and cornstarch.
Fold vinegar mixture into saucepan.
Simmer until thickened.
Stir in parsley.
Serve in parfait cups or ramekins.

APPLE SALAD with LEMON HONEY VINAIGRETTE

We’re still under a serious EXTREME heat warning so I am NOT cooking, but focusing on salads this week.

APPLE SALAD with LEMON HONEY VINAIGRETTE
1 lemon, juiced
1 tablespoon avocado oil
1 teaspoon apple cider vinegar
2 teaspoons honey
FRESH ground sea salt and black pepper, to taste
1 Honeycrisp apple, cored and sliced thin
3 green onions, sliced thin
2 cups torn lettuce

Whisk together the lemon juices, avocado oil, vinegar and honey.
Season to taste with salt and pepper.
Toss lettuce, onions and apple together.
Drizzle with dressing and toss again.
ENJOY!

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

Another PERFECT salad for a warm summer’s eve. The assortment of the chilled cheeses, meats and quick pickled veggies is quite satisfying especially after you add the vinaigrette for a tangy bite.

ANTIPASTO SALAD with CREAMY ITALIAN VINAIGRETTE

SALAD
2/3 cup red wine vinegar
2 cloves garlic, minced
1 tablespoon FRESH oregano
1 red onion, halved and sliced 1/4 inch thick
8 ounces marinated artichokes, WELL drained and chopped
1/2 cup sliced pepperoni
2 tablespoons avocado oil
2 romaine hearts, chopped or shredded
1 pint grape tomatoes, halved
3 thick slices provolone cheese, cut into matchsticks
3 thick slices hard salami, cut into matchsticks
FRESH basil, cut into chiffonades
olives, optional

Bring artichokes with their juice, vinegar, garlic, salt and oregano to a SLOW boil in a medium saucepan.
Add onions, reduce heat and simmer 2-3 minutes.
Remove from heat and pepperoni slices.
Transfer to a bowl and chill until cool.
Drain marinated veggies in a mesh strainer, but save to store any extra veggies in.
Toss drained veggies with torn lettuce, tomatoes, pepperoni, cheese and salami pieces.
Add olives if using.
Drizzle with dressing
Enjoy.

VINAIGRETTE
12 tablespoons mayonnaise
2 tablespoons sour cream
2 tablespoons champagne vinegar
2 tablespoons avocado oil
1 large clove garlic, minced
1 tablespoon FRESH finely chopped oregano
1 tablespoon FRESH finely chopped Italian parsley
PINCH sugar
FRESH ground sea salt and black pepper, to taste
1 tablespoon grated Romano cheese

Whisk together mayonnaise, sour cream, vinegar, oil, garlic and sugar.
Season to taste with salt and pepper
Fold in parsley, oregano and cheese.
Chill.

BLT SALAD with CREAMY CHIVE DRESSING

Looking for the perfect summer meal without turning on the oven or grill? Well, here it is, the PERFECT summer salad full of flavor and satisfying to everyone. I make the dressing in a double batch so there is always extra and preparing the bacon the night before after the sun sets keeps you cool too.

BLT SALAD with CREAMY CHIVE DRESSING
12 ounce package center cut bacon, cooked crisp and crumbled
2 tablespoons apple cider vinegar
2 cloves garlic, minced
FRESH ground sea salt, to taste
FRESH ground black pepper, to taste
3/4 cup sour cream
1/4 cup finely minced FRESH chives
2 tablespoons avocado oil
1-2 tablespoons buttermilk (yep, that reads milk :D)
1 head green leaf or Bibb lettuce, torn into pieces
1 package grape tomatoes, halved
1 bunch green onions, thinly sliced OR 1/3 cup finely chopped red onion
8 ounces of sourdough bread, WELL toasted, lightly buttered and cut into cubes

Whisk together the vinegar, garlic and salt. Let stand 10 minutes. This will help mellow the flavor a bit.
Whisk in sour cream and avocado oil until well blended.
Fold in chives.
Thin with milk to desired consistency.

In a large salad bowl toss together the lettuce, tomatoes, onions and bacon pieces.
Fold in toasted bread pieces.
Season to taste with FRESH ground salt and pepper.
Drizzle with dressing.
Garnish with additional chives and ENJOY!

APPLE CIDER PAN GRAVY PORK CHOPS

This recipe is good year round, but tastes especially GREAT during the fall when apples are at their prime.

APPLE CIDER PAN GRAVY PORK CHOPS
2 tablespoons avocado oil
4 3/4 inch pork chops
2 cloves garlic, minced
1 teaspoon honey
2 tablespoons heavy cream
1/2 teaspoon apple pie spice
FRESH ground sea salt and black pepper, to taste
3-4 sprigs FRESH thyme
1 cup apple cider
1 tablespoon + 1 teaspoon cornstarch
2 tablespoons water
thin sliced apples, for garnish SEE NOTE

Generously sprinkle pork chops with salt and pepper.
Heat avocado oil in large skillet over medium heat.
Sear pork chops on both sides.
In a small bowl whisk together the honey and apple pie spice.
Add in garlic and apple cider until well blended.
Pour over pork chops.
Reduce heat to medium low, cover and simmer 5 minutes.
Remove pork chops to a plate, tent and let stand 5 minutes.
Whisk together the cornstarch and water.
Add to pan gravy and whisk until well blended.
Add heavy cream and whisk to blend.
Increase heat and bring to a SLOW boil until desired consistency is reached.
Serve pork chops with apple stuffing, your favorite vegetable and top with pan gravy.

NOTE:

You can serve with thin sliced apple slices or you can use a little butter and apple pie spice to saute the apple slices for a sweet treat.
Many times I prefer to sear the pork chops for 3 minutes on each side over high heat and then place them into a 400° oven for 6-8 minutes to finish cooking while I prepare the veggies. I find that the pork chops stay moist and juicy this way.

APPLE STUFFING
2 honey crisp apples, peeled,, cored and chopped
3 Kaiser rolls, chopped small
1 large carrot, chopped
1 small bunch green onions, halved and sliced
2 cloves garlic, minced
2 + 2 tablespoons butter
1/2 cup apple cider
2 packets pork flavored top ramen seasoning packets

Preheat oven to 350°.
Heat 2 tablespoons of butter in skillet on medium high heat.
Add carrots and saute 2-3 minutes until they begin to soften.
Add green onions and garlic sauteing until fragrant.
Add apples, sauteing until beginning to soften.
Whisk together the pork seasoning packets into the apple cider.
Add the remaining butter and apple cider mixture to pan.
Fold in bread pieces, stirring to coat.
Cook until liquid is completely absorbed.
Fold into a casserole and bake 15 minutes or so to heat completely through.

Category: SAUCES, SEASONINGS, DRESSINGS, DIPS, RELISHES, GRAVIES & RUBS