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Archive for October, 2015

1 pound ground beef
1 pound ground turkey
2 egg, beaten
1 1/2 teaspoon salt
1 teaspoon black pepper
2 teaspoon garlic powder
2 teaspoon paprika
1/2 large onion, grated into meatball mixture
1 1/4 cup breadcrumbs
1/2 cup grated Parmesan cheese

Meatball Directions:
Place the ground beef in a large mixing bowl. Whisk the egg and add it to the ground beef. Add in the rest of the ingredients. Combine ingredients until everything just comes together and is evenly distributed throughout. Wet hands with water, then roll meat mixture into balls roughly the size of golf balls.
Brown meatballs on all sides in large saute pan on medium-high heat in a little olive oil. Do this in batches so you don’t “crowd” the pan. You’re not looking to completely cook the meatballs at this point … just sear well. Once all of the meatballs are browned, set them aside. Now is when you’ll start the mushroom soup.
Mushroom Soup Ingredients:
5 tablespoons butter or olive oil or a combination of the two
16 oz. package of whole button mushrooms, wiped clean and chopped
1/2 cup flour
1 1/4 cup beef broth
2 cups whole milk
Salt and pepper, to taste
Mushroom Soup Directions:
In a large saute pan heat the butter and/or oil over medium heat and saute the mushrooms for about five minutes. Stir occasionally during cooking time. Sprinkle the flour over the mushrooms, stir to coat and cook for a few minutes. Give the mushrooms a stir every now and then as you’re cooking off the raw flour taste.
Add broth slowly and stir continuously until all is incorporated
Stir in milk … start with 1 1/2 cups and add a little at a time. Season with salt and pepper.
Once the mushroom soup is made, drop your meatballs back into the pan, cover and gently simmer over low heat for about 15 minutes. Uncover and stir off and on to make sure that the sauce doesn’t burn or stick to the bottom of the pan. If at any time the sauce becomes too thick, add in a few splashes of milk and gently stir to combine it into the sauce.
Serve over cooked egg noodles or prepared mashed potatoes

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Parmesan Crusted Salmon

4 Salmon Fillets
Olive oil
Garlic powder
Salt
Pepper,
10 crushed Ritz crackers
ΒΌ cups Parmesan cheese, grated
1. Preheat the oven to 400F.
2. Dry filets with paper towel.
3. Place fillet on a baking sheet lined with foil or parchment paper.
4. Sprinkle with olive oil
5. Sprinkle the salt, pepper & garlic powdered.
6. Mix the breadcrumbs & Parmesan cheese.
7. Sprinkle the breadcrumb mixture and press it in with your hand.
8. Bake 12 to 15 minutes or until salmon flakes easily with a fork.

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