Swedish Meatballs

INGREDIENTS

• 2 tablespoons olive oil, divided
• 1 onion, diced
• 1 pound ground beef
• 1 pound ground pork
• 1/2 cup Panko*
• 2 large egg yolks
• 1/4 teaspoon ground allspice
• 1/4 teaspoon ground nutmeg
• Kosher salt and freshly ground black pepper, to taste
FOR THE GRAVY
• 1/4 cup unsalted butter
• 1/3 cup all-purpose flour
• 4 cups beef broth
• 3/4 cup sour cream
• Kosher salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh parsley leaves

INSTRUCTIONS

• Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• In a large bowl, combine ground beef, ground pork, Panko, egg yolks, allspice, nutmeg and cooked onion; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 24 meatballs.
• Add remaining 1 tablespoon olive oil to the skillet. Add meatballs, in batches, and cook until all sides are browned, about 4-5 minutes. Transfer to a paper towel-lined plate.
• To make the gravy, melt butter in the skillet. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in beef broth and cook, whisking constantly, until slightly thickened, about 1-2 minutes. Stir in sour cream; season with salt and pepper, to taste.
• Stir in meatballs and cook, stirring occasionally, until heated through and thickened, about 8-10 minutes.
• Serve immediately, garnished with parsley, if desired.

Recipe: http://damndelicious.net

Chicken Tortilla Stack

INGREDIENTS

• 1 tablespoon olive oil
• 5 9-inch flour tortillas
• 3/4 cup sour cream
• 2 1/2 cups shredded chicken
• 1 cup shredded sharp cheddar cheese
• 1 cup shredded Pepper Jack cheese
• 1 cup shredded mozzarella cheese
• 1 avocado, halved, seeded, peeled and diced, for serving
• 1 roma tomato, diced, for serving

INSTRUCTIONS

• Preheat oven to 400 degrees F. Lightly coat a 9-inch springform pan with nonstick spray.
• Heal olive oil in a large skillet over medium high heat. Working one at a time, add tortilla and cook until crisp and lightly browned, about 1-2 minutes per side, flipping only once.
• Place 1 tortilla on the bottom of the springform pan. Spread 2-3 tablespoons sour cream evenly over the top, followed by chicken, sharp cheddar, Pepper Jack and mozzarella. Repeat with 3 more layers; top with remaining tortilla, sour cream and cheeses.
• Place into oven and bake for 25-30 minutes, or until the cheeses have melted and the stack is heated through.
• Cut into wedges and serve immediately, garnished with avocado and tomato, if desired.

Recipe: http://damndelicious.net via Pinterest

Restaurant Style Spanish Rice

Ingredients

3 tablespoons vegetable oil
1 cup uncooked long-grain rice
1 teaspoon garlic salt
1/2 teaspoon ground cumin
1/4 cup chopped onion
1/2 cup tomato sauce
2 cups chicken broth

Directions:

Heat oil in a large saucepan over medium heat and add rice. Cook, stirring constantly, until puffed and golden. While rice is cooking, sprinkle with salt and cumin.
Stir in onions and cook until tender. Stir in tomato sauce and chicken broth; bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes. Fluff with a fork.

Recipe: http://mytastebuddies.blogspot.com via Pinterest

Chili Seasoning II

Ingredients:  

• 1/4 cup all-purpose flour
• 4 teaspoons chili powder
• 1 tablespoon crushed red pepper
• 1 tablespoon dried minced onion
• 1 tablespoon dried, minced garlic
• 2 teaspoons white sugar
• 2 teaspoons ground cumin
• 2 teaspoons dried parsley
• 2 teaspoons salt
• 1 teaspoon dried basil
• 1/4 teaspoon ground black pepper

2 tablespoons of mix per 1 lb. of meat

add diced tomatoes, chili/black/kidney beans

www.allrecipes.com

Basic Vinegar Sauce

Used as a marinade after pork butt has finished smoking and is resting

Ingredients:

1 cup cider vinegar

1/2 cup ketchup

1/4 cup hot sauce (we used Frank's)

1 tbs salt

1 tbs coarsely ground black pepper

1 1/2 tbs red pepper flakes

1/4 cup sugar

In a stockpot over medium heat, combine the vinegar, ketchup, and hot sauce. Stir together. Pour in all the remaining ingredients and stir to dissolve. Do not boil.

When the spices are thoroughly dissolved, take the pot off the heat, funnel the sauce in a bottle. The sauce will keep, refrigerated, for up to 1 year.

Smoke your pork shoulder to about 180 for 6 hours, put it in an aluminum pan, add a cup of vinegar sauce over the top, cover the pan with aluminum foil cook it to 205 internal temperature in oven at 275 for 2 hours. Turn off oven and let it rest 1 hour. Shred meat and mix meat with sauce in pan.

Recipe: Myron Mixon

Apple Injected Smoked Pork

marinade injection for smoking a pork butt, with some modifications

Ingredients:

2 cups apple juice
2 tablespoons Rub seasoning (plow boys)
2 tablespoons apple cider vinegar
2 tablespoons honey
1/2 teaspoon cayenne pepper
1/2 cup lemon juice
Dash Worcestershire sauce
2 teaspoons kosher salt
1 (6 to 8-pound) pork butt

In a large bowl, whisk together all the ingredients for the marinade.

Put the pork into a casserole dish. Fill a syringe with the marinade and inject 3/4 of the way into the pork. Inject the meat in several places with the marinade. Pour the remaining marinade over the meat. Cover with plastic wrap and refrigerate for 2 to 12 hours, so flavors can permeate.

Preheat a grill to 275 degrees F, using indirect heat and applewood chips (we used hickory)

Recipe:

http://www.foodnetwork.com/recipes/patrick-and-gina-neely/apple-injected-smoked-pork-recipe.html?oc=linkback

Buffalo Chicken Burgers

A friend of mine introduced me to this recipe knowing that this is right up our alley! I will be honest..we substituted venison for chicken burger though. We followed everything else exactly as the recipe stated and it was delicious! Either way, you won't be disappointed!

Ingredients

• Chicken Burger:
• 1 lb of ground chicken
• 1/4 cup finely chopped onion
• 2 cloves of garlic, pressed
• 1 egg
• 1/4 cup plain bread crumbs
• Salt
• Fresh crackednd  pepper
• 1 tsp minced fresh dill weed
• 1 tsp minced fresh parsley
• 2 tbs oil for cooking
• Sandwich:
• Burger buns
• Chicken Burgers
• Buffalo sauce
• Ranch Dressing
• Blue cheese crumbles
• Tomato slices
• Chopped green onion
• Sliced Mozzarella cheese

Instructions

1. Chicken Burgers:
2. Preheat the pan and the oil on medium heat. Combine the ingredients for the chicken burgers in a mixing bowl and mix well. Scoop out the meat mixture (as big as you want the burgers) and form patties with your hands. Cook the chicken burgers, on medium heat, for about 10 minutes of each side.
3. When the chicken burgers are fully cooked, pour some buffalo sauce in the pan and and cook the burgers in the sauce for about a minute on each side.
4. To assemble the sandwiches: spread some ranch dressing on the bottom bun, add some blue cheese crumbles and tomato slices. Add the buffalo chicken burger and top it off with some green onion and Mozzarella cheese slices.

Recipe: http://www.willcookforsmiles.com/2013/07/buffalo-chicken-burger.html