Blue Cheese Stuffed Buffalo Meatballs

I made these with ground turkey and they were good, but I think they'd be AMAZEballs
with ground chicken!

 

Blue Cheese-Stuffed Buffalo Meatballs

Adapted from Inspired By Charm

Makes about 28 to 32 meatballs.

2 lbs ground chicken
1/2 small red onion, grated
4 cloves garlic, minced
2 egg whites
1 cup panko bread crumbs
2 packets powdered Ranch Dip mix
8 ounce block blue cheese cheese, cut into 1/2” cubes
4 tablespoons unsalted butter
2 cups buffalo wing sauce (by BBQ sauce and hot sauce in grocery store)

Directions:
1. Preheat oven to 400 degrees F. With a fork, stir together chicken, onion, garlic, egg whites, bread crumbs, and ranch dip mix in a large bowl. Mix until just combined.

2. Press a cube of blue cheese into the center of each ball then form the mixture around cheese to seal. Roll into a ball.

3. Place meatballs on a non-stick sprayed cooling rack set on top of a baking sheet and then bake for 16-18 minutes or until cooked through.

4. Meanwhile, melt butter in a large skillet over medium heat. Then add buffalo wing sauce and stir to combine. Add cooked meatballs to skillet using a spoon to coat them with sauce. Place a lid on the skillet and turn heat to low to keep the meatballs warm. Alternatively. you can finish the meatballs in a slow cooker on high for about 20 minutes or until warm.

Chicken Enchilada Soup

Chicken Enchilada Soup 

Adapted from  Real Mom Kitchen 

 

Ingredients

• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes
• 1 10-ounce package frozen whole kernel corn
• ½ cup chopped onion
• ½ cup  red bell pepper
• 1 10-ounce can enchilada sauce (I used mild)
• 1 10.75-ounce can condensed cream of chicken soup
• 1 14-ounce can chicken broth 
• 1 cup milk 
• 2 chicken breasts
• 1 cup shredded Pepper jack cheese (4 ounces), for topping
• tortilla chips, for topping
• optional toppings: cilantro, avocado, sour cream

Instructions

1. In a 3½ to 5 quart slow cooker, combine drained beans, tomatoes, corn, onion, and bell pepper. Place 2 chicken breasts on top of mixture. In a large bowl, whisk together enchilada sauce, cream of chicken, and broth. Gradually whisk in milk until smooth. Pour sauce mixture over ingredients in cooker. Cover; cook on low heat for 6 to 8 hours or on high for 3 to 4 hours.
2. Remove chicken and shred with 2 forks. Add chicken back into soup.
3. Top with pepper jack cheese and tortilla chips and serve. Can also be topped with avocado, sour cream, and cilantro.

Savory Slow Cooker Cabbage & Pork Soup

Sigh. Still winter here in Wisconsin.

Savory Slow Cooker Cabbage & Pork Soup
Serves 8.
Adapted from Betty Crocker's Slow Cooker Cookbook

Ingredients:

1 lb. boneless country-style pork ribs, cut into 1-inchpieces 

  -Or, I used 1 lb of the pre-cut "chop suey" pork

 4 medium carrots, cut into 1/4-inch slices (2 cups)

2  medium stalks celery, chopped (1 cup)

1  medium potato, peeled and cut into 1/2x1/4-inch pieces

1  medium onion, chopped (1/2 cup)

4  cups chopped cabbage (about 1 medium head) 

8 ounces fresh mushrooms, sliced

1/4  cup packed brown sugar

4  cups water

1  teaspoon crushed red pepper

1/2  teaspoon salt

1/2  teaspoon pepper

4  chicken bouillon cubes 

   -Or, 4 cups of chicken broth and skip the 4 C water above

1  can (28 ounces) crushed tomatoes, undrained 

Sour cream, for serving (optional)

1.      Mix all ingredients in 3 1/2- to 6-quart slow cooker.

2.     Cover and cook on low heat setting 8 to 9 hours (or high heat setting 4 to 5 hours) or until pork and vegetables are tender. 

3.   Top each bowl with a dollop of sour cream, if desired.  

Good Ol' Rice Pudding

I am a huge fan of Depression Era desserts like bread pudding and rice pudding. They're so satisfying -- comforting and WARM! Here's a good old fashioned rice pudding recipe that I made the other night. I packed the leftovers in single serving sized tupperware because I also love it cold.

 Rice pudding 

SERVES 4

Ingredients:

3/4 cup uncooked white rice 2 cups milk, divided 1/3 cup white sugar 1/4 teaspoon salt

1 egg, beaten 2/3 cup golden raisins 1 tablespoon butter 1/2 teaspoon vanilla extract 1 teaspoon cinnamon 1/4 teaspoon nutmeg

Directions:

1.	Soak raisins in hot water. Bring 1 1/2 cups water to a boil in a saucepan; stir rice into boiling water. Reduce heat to low, cover, and simmer for 20 minutes.
2.	In a clean saucepan, combine 1 1/2 cups cooked rice, 1 1/2 cups milk, sugar and salt. Cook over medium heat until thick and creamy, 15 to 20 minutes. Stir in remaining 1/2 cup milk, beaten egg, and raisins; cook 2 minutes more, stirring constantly (Make sure it doesn't boil or your eggs will "cook"). Remove from heat and stir in butter, vanilla, cinnamon, and nutmeg.

Baby Mama Milk Makin' (Lactation) Cookies

Disclaimer: This post may be too much info if you're not down with breastfeeding!

I started working again a couple of weeks ago. My job is pretty damn busy, so I only have time to pump once or twice during the day. Sadly, this didn't produce much milk for daycare for the next day. Then I made these lactation cookies and SHABAM! - I'm now pumping almost double what I was. So, if you need a little help in the milk-making area of your life, THERE'S NO BETTER EXCUSE TO EAT COOKIES!!!

Baby Mama Milk Makin' Lactation Cookies

Makes 36 cookies
Adapted from allrecipes.com

Ingredients:

2 tablespoons flax seed meal 1/2 cup water 1 cup coconut oil, softened (or 1 cup butter  for a slightly less healthy version) 1 cup white sugar 1/2 cup brown sugar 3 egg yolks 1 1/2 teaspoons pure vanilla extract 2 cups all-purpose flour

1/4 cup brewers/nutritional yeast (This is the magic ingredient! It can be found in baking aisle of health foods store, or I got mine on Amazon) 1 tablespoon wheat germ 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon cinnamon 2 cups old-fashioned oats 1 cup chocolate chips 1/2 cup dried cranberries or raisins (optional) 1/2 cup walnut pieces (optional)

Directions:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	Mix flaxseed with 1/2 cup water in small bowl and let soak for 5 minutes.
3.	Beat coconut oil, white sugar, and brown sugar together in a large mixing bowl until creamy. Add egg yolks and vanilla extract; beat to incorporate. Stir flax seed mixture into the butter mixture.
4.	Mix flour, brewer's yeast, wheat germ, baking soda, salt, and cinnamon in a separate bowl; add to sugar mixture and stir until just combined. Fold oats, chocolate chips, cranberries, and walnuts into the dough.
5.	Roll dough into golf-sized balls and place 2 inches apart onto a baking sheet.
6.	Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.

Juicy Lucys

Since grilling out is a favorite pasttime of mine, I've made my own burger patties more times than I can count. I've tried the "fancy" recipes with Worcestershire sauce or diced jalapenos or dry onion soup mix. The consensus?  Meh.

But THIS recipe... so simple. So amazing. I will never make another burger recipe again. And you can make it any time of year because they're not grilled!

This is the "Juicy Lucy" burger - made famous by a bar in Minneapolis. And all you need is straight up beef and cheese. But I wouldn't skimp on the diced onion topping, fried up all fatty in vegetable oil.

As my husband put it, "This is like what a $20 gourmet White Castle burger would taste like." Boo yah.

Cheese oozing out of the burger in all its glory.

Jamie was pretty psyched about his burger.

Matt's Bar's Juicy Lucys

Makes 6 burgers.
Note: Since it was just Jamie and I, I used 1# of beef & 3 slices of cheese. This made 3 burgers. Original recipe below

2 1/2 pounds 80% lean ground beef/chuck
6 slices American cheese
1 T vegetable oil
1 onion, diced
Kosher salt and freshly ground pepper
Dill pickle slices, for serving
6 soft hamburger buns (I used "take and bake" ciabatta rolls... they were perfect!)

1. Divide the meat into 12 loose balls, then form into 1/4 inch thick patties.  Fold 1 slice cheese into a small square; center it on a patty, leaving a 1/2 inch border of meat around the cheese. Top with another patty. Crimp the edges of the 2 patties together, sealing the cheese inside. (Note: Make sure you do this well or the cheese will melt out all over the pan! That's what happened during my first trial in Chicago!) Repeat with the remaining meat and cheese to make 6 cheese-stuffed patties. Season both sides of the patties with salt & pepper.

2. Warm the vegetable oil in a skillet over medium-high heat. Add the onion and cook, stirring, until browned, about 10 minutes. Transfer the onion to a bowl and wipe out the skillet.

3. Add the patties to the skillet and cook 7 to 8 minutes. Flip, then poke the middle of each patty with a toothpick to release the steam; cook 7 more minutes for medium well. (Note: My patties were starting to burn but were still bloody in the middle, so I turned down the heat and threw a lid on the pan for a few minutes. Then they were cooked perfectly!)

4. Put about 3 pickle slices on each bottom bun. Top with sauteed onion, patty, and top bun. 

Apple-Cheddar Soup with Bacon & Cheesy Dijon Croutons

This recipe has a unique flavor, along the lines of a beer/cheese soup. It's garnished with bacon bits, chives, and homemade croutons. The husband and I were both fans!

 

 

Apple-Cheddar Soup with Bacon & Cheesy Dijon Croutons

Serves 4.

Adapted from The Food Network 

Ingredients
 4 slices bacon
1 small onion, chopped
2 medium apples, peeled and chopped 

2 medium potatoes, peeled and chopped
3 cups low-sodium chicken broth
1 1/2 cups unsweetened apple juice
Kosher salt and freshly ground pepper
2 1/2 cups shredded extra-sharp cheddar cheese  

2 slices rye bread, toasted
2 teaspoons dijon mustard
Chopped fresh chives, for topping

Directions

Cook the bacon in a large pot over medium heat until crisp, 4 to 5 minutes per side. Transfer to paper towels to drain; let cool slightly, then roughly chop. Pour out all but 3 tablespoons of the drippings from the pot.

Increase the heat under the pot to medium high. Add the onion, apples and potatoes and cook, stirring frequently, until the apples are soft, about 8 minutes. Add the chicken broth, apple juice, 3/4 teaspoon salt, and pepper to taste. Bring to a simmer and cook until the potato is soft, 10 to 12 minutes (may take longer... Make sure it's all very tender or you will end up with a grainier/crunchier soup) Stir in all but 2 tablespoons of the cheddar until melted. Working in batches, transfer the soup to a blender and puree, or better yet, use an immersion blender if you have one. Return to the pot and season with salt and pepper to taste.

Meanwhile, preheat the broiler. Spread the pre-toasted bread with the mustard and sprinkle with the reserved 2 tablespoons cheese. Broil until the cheese melts, then cut into 1-inch squares. Ladle the soup into bowls and top with the bacon, chives, cheese croutons and more pepper.