Spiced Apple Swedish Meatballs

This recipe sounded so "Fall like" and since our temps have been lower lately, I thought I'd try this one.  We had our block's 3rd "Appetizers for Dinner Friday Night" and I made these for that event.  I think they turned out really good and moist.  They'd be great for a fun appetizer to share or a football game snack!  

The Spiced Meatballs

The Block's Appetizers

Ingredients:

1/2 cup grated red onion

1 Tb. butter

1 lb. pork sausage

1 lb. ground beef

2 cups panko bread crumbs

1 cup Musselman’s Apple Butter, divided

1/4 cup sour cream

2 eggs

2 tsp. salt

1 tsp. allspice

1 tsp. black pepper

1/2 cup beef broth

2 Tb. honey

Cayenne pepper

Directions

Preheat the oven to 400 degree F and line a large rimmed baking sheet with foil.

Place a skillet over medium heat and melt the butter in it. When the butter has melted, add the grated onions and saute for 3-4 minutes, until soft.

In a large bowl, mix the sausage, ground beef, panko, 1/2 cup apple butter, sour cream, eggs, salt, pepper, and allspice. Add the onion, once it cools. Get your hands in it and mix well, until evenly combined.

Measure out the meatballs into one ounce portions. Roll tight balls and place them on the baking sheet, close together, but not touching. You should have 40-45 meatballs.

Bake for 15 minutes. Meanwhile, mix the remaining 1/2 cup of apple butter, with beef broth, honey, and 1-2 dashes of cayenne pepper. Whisk well.

After 15 minutes, remove the meatballs from the oven. Pour the sauce over the top, making sure to cover each meatball, and place back in the oven for 5-7 minutes.

Once cooked through, shake the baking sheet a little to loosen the meatballs and serve warm.

  

Bacon Wrapped Pork Roast

I saw this recipe and just had to try it!  How do you go wrong with bacon wrapped - anything?!  It turned out really nice and moist!  It's not my favorite pork roast (unbelievably) but I would make it again.  I served it  with my stuffed red bliss potatoes and broccolini.

Before the oven

When it came out

Our dinner

Ingredients:
1 pork loin (1-1/2 lbs)
1 tbsp olive oil
2 tbsp finely chopped rosemary
1/4 lb bacon thinly sliced
1 cup white wine
Salt & Pepper, to taste

Directions:
Preheat oven to 375 degrees.  Pat roast dry with paper towels
Season pork with salt & pepper
Heat oil in a large cast iron skillet over medium heat & sear pork on all sides
Rub pork with rosemary and wrap with bacon, overlapping pieces slightly.  Tie pork with kitchen string
Roast in oven, basting occasionally with cooking juices, until internal temp reaches 145 degrees, approximately 35-40 minutes.  Remove from oven and place on serving dish
Place roasting pan on stove top over low heat and add the wine.  Deglaze the pan by scraping bits of pork off the bottom of the pan with a wooden spoon
Pour through a fine mesh sieve into a small sauce pan & skim off any fat.
Drizzle sauce over pork & serve.

(Lite) Creamed Spinach

I love, love, love creamed spinach but don't like all the calories that go along with it!  I found a recipe here that called for low fat milk and fresh spinach (I don't like frozen).  This turned out delicious and the best part is that it's done in minutes!  A great side dish for a weeknight meal!!

Ingredients:
2 tsp Extra Virgin Olive Oil
1/4 cup mined shallot, or red onion
10 oz fresh spinach, tough stems removed
1 tbsp butter (I used margarine)
1 tbsp all-purpose flour
1/2 c low fat milk (I used 2%)
1/8 tsp ground nutmeg
Salt & Pepper to taste
2 tbsp fresh grated Parmesan cheese

Directions:
Heat oil in a large non-stick skillet or dutch oven over medium high heat. 
Add shallot (or onion) and cook, stirring until fragrant, about 30 seconds.
Add spinach and cook, stirring until just wilted, about 2 minutes
Heat butter in a small sauce pan over medium heat.
Add flour & cook, stirring until smooth and bubbly, about 30 seconds
Add milk, nutmeg, salt & pepper.  Cook whisking constantly until thick, about 1 minute.
Stir the spinach into the sauce. 
Sprinkle with Parmesan cheese & serve. 

Mushroom Risotto

I have always wanted to make risotto but have heard how labor intensive it is to make.  I decided to give it a try while my lamb was cooking this past Sunday night.  I'm so glad I gave it a try as it was a great compliment to the lamb and really wasn't that bad to make!  It does require constant stirring but if you're going to be in the kitchen anyway, you should give this a try!  I found the recipe here.

Ingredients:
6 cups chicken broth, divided
3 tablespoons olive oil, divided
1 pound portobello mushrooms, thinly sliced
1 pound white mushrooms, thinly sliced
2 shallots, diced
1 1/2 cups Arborio rice
1/2 cup dry white wine
sea salt to taste
freshly ground black pepper to taste
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup freshly grated Parmesan cheese

Directions:
In a saucepan, warm the broth over low heat.
Warm 2 tablespoons olive oil in a large saucepan over medium-high heat. Stir in the mushrooms, and cook until soft, about 3 minutes. Remove mushrooms and their liquid, and set aside.
Add 1 tablespoon olive oil to skillet, and stir in the shallots. Cook 1 minute. Add rice, stirring to coat with oil, about 2 minutes. When the rice has taken on a pale, golden color, pour in wine, stirring constantly until the wine is fully absorbed. Add 1/2 cup broth to the rice, and stir until the broth is absorbed. Continue adding broth 1/2 cup at a time, stirring continuously, until the liquid is absorbed and the rice is al dente, about 15 to 20 minutes.
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan. Season with salt and pepper to taste. 

Guiness Braised Lamb Shanks

I hosted some girlfriends for dinner on Sunday night.  We had been together on Friday and I was telling them what I had planned to make for B and me on Sunday.  They all thought it sounded so good so I invited them too!  I realized I didn't have enough of the lamb shanks so Sunday morning, I ran back up to the Whole Foods (subliminally, it was probably just my way of getting back up to that wonderful store!!).  They didn't have any more lamb shank so I purchased a boneless lamb shoulder and hoped it would work about the same!  I found the recipe here and made both the shank and the shoulder the same way.  (The shank is going to be our left over dinner tonight!)  This probably wouldn't make a good weeknight dinner just due to the cooking time but it was wonderful on a Sunday evening!

I served it with mushroom risotto (recipe will follow) and pancetta roasted brussel sprouts (that my friend brought).

Ingredients:

2.5 Pounds Lamb Shank
1 Tbsp Canola Oil
1/2 Onion, Chopped
2 Carrots, Chopped
2 Stalks Celery, Chopped
4 Whole Garlic Cloves
2 Tbsp Flour
8 Oz. Guinness Stout Beer
1 Cup Red Wine
3-4 Cups Beef Stock (enough to cover the shanks about halfway up)
3-4 sprigs Mint, Thyme and Rosemary (either tied together or chopped)
1 Tbsp White Vinegar
Salt and Pepper, to Taste

Directions:
Over high heat, add the oil to a large dutch oven.
Salt and pepper the lamb shanks and set in the pot to sear for 2-3 minutes per side.
Remove the lamb and add in the onions, carrots, celery and garlic. Cook for 2-3 minutes until onions are translucent.
Add in the flour and coat the vegetables. Let cook for a 2-3 minutes more to toast the flour, stirring occasionally.
Pour in the beer to deglaze the pot.
Add in the red wine. Add in beef broth until the liquid level is high enough to cover the meat about halfway.
Drop in your tied herb bundle or chopped herbs.
Place the meat back into the pot and cover tightly.
Slide into a 325 degree oven for about 2 to 2.5 hours. Meat is done when it is falling off the bone.
Remove the lamb from the dutch oven and, if you used a tied herb bundle, pull it out at this time.
Smooth out the sauce with an emulsifier.
Add in the vinegar and season with salt and pepper to taste.

Buffalo Chicken Bites

I have really great neighbors (those of you on FB know that we get together often!).  A few weeks ago we started doing "Appetizers for Dinner Fridays".  Everyone brings something and we just un-wind after a long week.  It's been so much fun!!
Last Friday I made these little apps and found the recipe here.  The only thing I did different was add a little Blue Cheese on top of the finished product and served them along with celery and blue cheese dip.  These are easy to throw together and would be a fun app for sporting events!

Ingredients:
2 cups shredded or pulled deli rotisserie chicken
1 pkg (8 oz) cream cheese, softened (I used the 1/3 less fat)
1-1/2 c shredded Mexican Blend cheese
2 tbsp Buffalo Wing Sauce
24 wonton skins
Blue Cheese Dressing

Directions:
Heat oven to 375 degrees and spray mini muffin tins with Pam
In a medium bowl, combine chicken; cream cheese, 1 cup cheese and wing sauce
Plan 1 wonton skin in each muffin tin & fill each with the chicken mixture
Bake 6 minutes; then place the remaining cheese evenly on each muffin tin top
Bake another 2 minutes, until wontons are golden and cheese has melted
Remove & serve warm along with blue cheese for spooning on top of wonton

Sausage Stuffed Zucchini Boats

I saw these on this site and was waiting for an opportunity to try them. I had a few neighbors over on Sunday evening and thought I'd give these a try.  These have a ton of potential but need a few changes.  They were very soft (mushy) but the flavor was really good.  These would also be good as a meal all on their own (although I served them as an appetizer).

The next time I try them, I won't put them in the boiling water and I would probably add a little Italian bread crumbs to the mixture to avoid the mushy consistency. 

Sausage Stuffed Zucchini Boats (original recipe below...not including my proposed changes)

Ingredients:
1 1/4 cups quick marinara sauce
4 (31 oz total) medium zucchini
1 tsp oil
1/2 small onion, finely diced
3 cloves garlic, crushed
1/2 cup diced red bell pepper (I replaced this with baby bella mushrooms)
14 oz lean Italian chicken sausage, removed from casing (Al Fresco)
1/2 cup part skim shredded mozzarella (Polly-O)
8 tsp grated Parmesan cheese

Directions:

Bring a large pot of water to boil.

Preheat oven to 400°. Cut zucchini in half lengthwise and using a spoon or melon baller, scoop out flesh, leaving 1/4" thick. Chop the scooped out flesh of the zucchini in small pieces and set aside.

Drop zucchini halves in boiling water and cook 1 minute.Remove from water. (I would omit this step next time)

Place 1/4 cup of sauce in the bottom of a 9 x 12" baking dish, and place zucchini halves cut side up.

In a large saute pan, brown sausage, breaking up as it cooks into smaller pieces until browned; set aside. Heat oil and add onion, garlic and bell pepper. Cook on a medium-low heat for about 2-3 minutes, until onions are translucent. Add chopped zucchini, season with salt and pepper and cook about 2-3 minutes. Combine with sausage and cook a few more minutes.

Using a spoon, fill each hollowed zucchini with 1/3 cup cooked sausage, pressing firmly. Top each with 2 tablespoons each of sauce, 1 tablespoon each of shredded mozzarella cheese and 1 teaspoon each of parmesan cheese. Cover with foil and bake35 minutes until cheese is melted and zucchini is cooked through.