Swedish Meatballs

 Meatballs:

1/2 c plain breadcrumbs

1/2 tsp nutmeg

1/2 tsp allspice

1/2 tsp garlic powder

1/2 tsp salt

1 lb. ground pork

1 lb. ground beef

2 large eggs, lightly whisked

Gravy

8 Tbs butter, divided

8 Tbs flour

4 c beef broth

2 tsp Worcestershire sauce

1/4 tsp nutmeg

2/3 c heavy cream

1/2 tsp pepper

2 Tbs chopped fresh parsley (optional)

Serve with mashed potatoes (or egg noodles) and cranberry sauce.

In a medium bowl, combine the breadcrumbs, nutmeg, allspice, garlic powder, and salt.

Add the pork and beef to a large bowl.  Lightly whisk the egg, then add it to the bowl with the meat.  Lastly, add the breadcrumb mixture.  Use your hands to mix the meat and seasonings together until evenly combined, but avoid overmixing.  Divide and shape the meat into 32 meatballs, about 1.5 Tbs each.

Add 2 Tbs butter to a large skillet and heat over medium.  When the butter is melted and foaming, add the meatballs.  Cook for a minute or two on each side, or until well browned.  The meatballs do not to be cooked through at this point.

Remove the browned meatballs from the skillet.  Add the remaining 6 Tbs of butter and the flour.  Whisk the butter and flour together as the butter melts.  Cook the butter and flour mixture for about two minutes.  Slowly whisk in the beef broth, making sure to release all of the browned bits off the bottom of the skillet.  Allow the broth to come up to a simmer, at which point it will thicken.  Stir in the Worcestershire sauce, pepper, nutmeg, and heavy cream.  Taste the gravy and adjust the salt or seasonings to your liking.  Return the meatballs to the skillet and stir to coat in the sauce.  Heat the meatballs over low, stirring occasionally, until heated through (about 5 minutes).

Serve the meatballs over mashed potatoes or egg noodles with a little chopped fresh parsley and cracked pepper for garnish.

From Budget Bytes

Slow Cooker Creamed Corn

32 oz. frozen corn

8 oz. cream cheese

1/2 c butter

1/2 c milk

1 Tbs white sugar

Salt & pepper to taste

Cut butter and cream cheese into cubes, combine everything in a slow cooker.  Cook on high for 2-4 hours, or low for 4-6 hours, stirring occasionally.

From Leah Bentley

Missy's Cinnamon Rolls

The night before: set out 8 oz. cream cheese, 2 sticks + 2 Tbs (divided!) of butter to soften.

Dough:

22.4 oz. milk

34 oz. flour

4 oz. white sugar

Slightly less than 1 Tbs. salt

2.5 Tbs yeast

10 Tbs butter (or 1 stick plus 2 Tbs!)

Slightly less than 1 Tbs vanilla

5 tsp lemon juice

Cinnamon Layer:

8 Tbs butter

2.6 oz sugar

5 oz. brown sugar

3 Tbs cinnamon

Cream Cheese Frosting:

8 oz. cream cheese

8 oz. powdered sugar

8 oz. white chocolate chips

1/2 Tbs vanilla

1/2 Tbs milk (if needed)

Put pot on scale to measure the milk, then heat to 130° F.  Combine flour, sugar, salt and yeast in mixer, beat with bread hook.  Add softened butter and mix again, then add all liquids and mix again.  Knead in mixer for 5 min.  Turn out dough onto floured surface and let rest for 15 minutes.  Preheat oven to 375° F.  Prepare 12 X 18 cooking sheet with parchment paper.  Wash the mixing bowl

While dough is rising, combine cinnamon layer ingredients.

Knead some flour into it a few times if it's too sticky to roll out.  Then roll out dough to approximately 36 in. X 12 in.

Spread 4 oz. softened butter over dough, then sprinkle with cinnamon layer.  Roll up and crease the log, then cut with string into 1 inch rolls.  Place each cinnamon roll on parchment paper, spread out about 1/2 inch between each roll.  Should make about 20-24 rolls.

Bake in oven for 15 minutes or until golden brown.

Melt white chocolate in a microwave safe bowl in 20 second bursts until smooth and creamy.  In mixing bowl, beat cream cheese until smooth.  Add powdered sugar and mix.  Add vanilla and melted white chocolate, beat again until smooth.  Add milk if it becomes too dry.  

Spread cream cheese frosting on baked cinnamon rolls.  And enjoy!

Modified to family proportions from Missy's Ugly Cookies & Bake Shoppe

Pollo a la Crema (Creamed Chicken)

5 Tbs butter, divided

2 lbs chicken breasts or tenderloins, cut into thin strips

1 large green bell pepper, thinly sliced 

1 white or yellow onion, thinly sliced

2 c sliced baby bella/cremini mushrooms

2 garlic cloves, minced

3 Tbs flour

2 c sour cream

1/2 c heavy whipping cream

2 tsp smoked paprika

1 tsp lime juice

1 tsp salt

Serve with Spanish rice and refried beans

Heat one Tbs of butter to med-high heat in a large skillet or Dutch oven.  Add the chicken and cook 5-10 minutes, until no longer pink.  Transfer the chicken to a strainer and drain the excess liquid.  Return skillet to stove

Melt 2 Tbs butter in skillet, add pepper, onions, mushrooms, and garlic and sauté for 5 minutes, stirring often, until onions are semi-translucent and veggies are slightly tender.  Transfer veggies to the strainer with the chicken.  Return skillet to stove and reduce heat to medium.

To make the roux, melt 2 Tbs butter in the skillet.  Whisk in the flour one Tbs at a time and continue whisking for two minutes or until roux is slightly browned and begins to emit a toasted fragrance.

Stir in the sour cream, heavy whipping cream, smoked paprika, lime juice, and salt.  Add the chicken and veggies, reduce heat to medium-low and simmer for 15 minutes, stirring frequently to avoid burning.  Serve warm.

From Tao of Spice 

Instant Pot Spanish Rice

1 Tbs olive oil

1/4 c onion, diced

1 jalapeño (or half), seeded and minced

2 cloves garlic, minced

2 c vegetable or chicken broth

1 tsp paprika

1 tsp kosher salt

1/2 tsp cumin

1/4 tsp oregano

1 tsp chili powder

2 c rice

8 oz. tomato sauce

1 Tbs butter

Place rice in a colander and rinse really well.  Turn Instant Pot to sauté mode and let heat up, then add oil, onion, jalapeño, and garlic.  Sauté for 2-3 minutes.  Turn Instant Pot off.

Add in stock and scrape up any browned bits from the bottom of the inner pot.  Add in seasonings and stir well.  Add in the rice and gently push down so it's submerged in stock.  Top with tomato sauce.  

Place lid on Instant Pot with vent closed on HIGH for 3 minutes (22 for brown rice).  Let pressure release naturally, then fluff rice with a fork.  Stir in butter if desired.

From A Mind Full Mom

Cheesy Chicken and Refried Bean Enchiladas

1 Tbs olive oil

1 small onion, diced small

4 garlic cloves, minced

29 oz. red or green chile enchilada sauce, 1/2 c reserved

4 oz. diced green chili

3/4 tsp cumin

1/2 tsp red pepper flakes

1/2 tsp salt (adjust to taste)

4 c cooked chicken, chopped or shredded 

28 oz. refried beans

12-16 corn tortillas, cut into pie-shaped triangles

3 c cheddar or Mexican blend shredded cheese

1/2 c fresh cilantro, chopped, reserve 1-2 Tbs for topping

2 green onions, sliced thin

Preheat oven to 350.  In a large skillet, heat oil over medium-high heat.  Add the onion and cook until softened (about 5 minutes).  Add the garlic and stir, cooking an additional minute.

Stir in the enchilada sauce (keeping back 1/2 c) and the green chilis.  Add 3/4 tsp cumin, red pepper flakes, and salt.  Add chicken and stir to combine.  Remove from heat.

Scoop the refried beans into a saucepan over medium heat.  Warm and mash the beans until they are smooth and spreadable.  Remove from heat.

Drizzle 1/4 c of the reserved enchilada sauce into the bottom of a deep 9 X 13 baking dish.  Place a stack of corn tortillas on a cutting board and cut into 6 wedge shapes, using a pizza cutter.  Place a single layer of the tortilla wedges across the bottom of the pan.

Scoop half the beans over the tortillas in small spoonfuls and flatten a bit with the back of a spoon.  Sprinkle with about 3/4 c cheese.  Layer tortillas over the cheese.  Scoop half the chicken mixture over the tortillas and sprinkle with a tablespoon or so of cilantro.  Layer with about 3/4 c cheese, and another layer of tortillas.

Repeat the layers, top the final tortillas and the remaining enchilada sauce and sprinkle with the last of the cheese.  Bake until cheese has melted and the edges are bubbling, about 15 minutes.  Remove from the oven and sprinkle with the remaining cilantro and green onions.  Let cool 10-15 minutes before serving.

From Barefeet in the Kitchen

Street Corn Pasta Salad

8 oz. ditalini pasta

4 ears of corn, kernels removed (no need to cook!)

1/4 c red onion, finely chopped

1/4 c cotija cheese, crumbled or sliced thin (queso fresco works, too)

2 Tbs fresh cilantro, chopped small

Dressing:

3/4 c mayonnaise

1-3 Tbs Cholula hot sauce

2-3 Tbs lime juice

1 tsp sugar

1/2-1 tsp kosher salt

1/2 tsp pepper

1/4 tsp red chili powder

Cook the pasta according to package directions, adding a generous tablespoon or so of kosher salt to the water.  When the pasta is done, drain into a colander and rinse with cold water to prevent further cooking.

In a large mixing bowl, stir together the dressing ingredients, then add the pasta, corn, and red onion.  Sprinkle with cotija and cilantro.  Taste and add salt if needed.

Serve immediately or refrigerate until ready to serve.

From Barefeet in the Kitchen