Apparently, meatballs are a thing. This week I have made 3 different kinds and two other bloggers that I follow have also made meatball dinners. Although we all made meatballs, we all varied cooking methods, type and flavor. What’s For Dinner Moms made slowcooker sweet and sour Meatballs. Kitchen Portfolio made taco meatballs with black bean spaghetti. I made wonton meatballs, from Nom Nom Paleo, turkey and cranberry meatballs and Thai green curry meat balls from the cookbook, Well Fed 2, baked in the oven.
I can’t speak for the other blogs yet but the three meatball recipes I made were beyond fantastic. I like to eat them on a salad or just cold out of the fridge for a snack. You could serve them with pasta with a sauce or in a soup of some kind. The only changes I made were to the Well Fed 2 recipes. I made the meatballs out of 2 tablespoons of the meat mixture instead of one tablespoon. I felt the meatballs were too small otherwise.
Preheat oven to 400 degrees. In a small bowl, combine warm water, cream of tartar and baking soda, mix well. In another bowl, combine the turkey, orange juice, garlic, cranberries, sage, orange zest, salt and pepper. Add the water mixture to the meat mixture. Using your hands mix well. Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.
Preheat oven to 400 degrees. In a small bowl, combine the warm water, cream of tartar and baking soda. Miix well. In another medium bowl, combine the ground beef, coconut milk, fish sauce, green curry paste, garlic, basil, salt, ginger, and pepper. Add the water mixture to the meat mixture. Using your hands, Mix well. Using 2 tablespoons of the meat mixture shape into 12 balls. Place the balls on a sheet pan covered with parchment paper. Cook 20 – 25 minutes, or until cooked through.
I think I have a problem. My spice cabinet runneth over. I have 27 jars of spices and that is not including salt and pepper and after a major spice clean out. Is 27 jars of spices extreme? Not if you actually use them. You know, if you have been around A Solitary Feast for awhile, I absolutely love makeing spice rubs and spice blends for my food. No matter how basic your ingredients are you make them amazing simply by adding spices, a spice blend or spice rub. I used alot of spice blends and rubs on my Whole30 because they kept me from being bored with my food when I only felt like spending the minimum amount of time in the kitchen.
I made an adobo seasoning blend to make this stir fry from one of my new favorite blogs, Welless Mama. It is a quick and easy Whole30 compliant recipe. Oh, yeah, it tastes really good too, even if you aren’t doing a Whole30.
Heat skiller over medium high heat. Add olive oil, onions, and zucchini. Cook until they are just starting to soften. Remove from the pan and place in a baking dish. Put under the broiler and cook, 7-10 minutes, or until the desired crispness is achieved. Meanwhile, brown the meat and spices until the beef is no longer pink. Add the zucchini/onion mixture back to the skillet, combine well. Serve.
I am not the biggest bacon fan in the world. I’ll eat it if it is on the table but I’ll always chose sausage links or patties when I make breakfast myself. So I was at a loss with what do with some leftover bacon I had from a pork chop recipe I tried. I remembered seeing a recipe for bacon baked in the oven in Christina Lanes’ Comfort and Joy cookbook and decided to try it for breakfast with my eggs.
OMG!! It was the best bacon I have ever had. It was crisp and well done. It would have been even crisper if I would have put it on a rack. It took about 12 minutes and I just cooked the eggs with the bacon for a very quick breakfast. Oh, another great thing about bacon made in the oven, it doesn’t splatter and you don’t have to flip.
Preheat the oven to 400 degrees. Arrange the bacon in a single layer on a rimmed baking sheet. Don’t overlap it or it will stick together and you won’t ever get it apart. Bake it for about 12 minutes. Drain on paper towels.
Sorry for the unscheduled break but you know….life and all that. Last week I was pulled from my position to go to the Bakery and cake decorate for the week. It’s graduation season and we are getting hit pretty hard. Fortunately, I work with 2 awesome women and we kicked serious butt.
I am amazed at the number of last minute orders people tried to place then got upset when I have to tell them no. As my 7th grade english teacher said, “lack of planning on your part doesn’t constitute an emergency on mine.” I know that seems harsh but I had plenty of people who ordered their cakes in advance. I wasn’t taking last minute orders that put getting those orders done in jeporady. I had one lady who called at 10:30 saturday morning and wanted 200 cupcakes frosted smooth with 2017 on each cupcake by noon. Seriously!!!??? 90 minutes notice for 200 cup cakes? I told her I would be able to do it if she just wanted the regular swirl but to do it her way I would need more time. She must not have needed those cupcakes very badly because she refused to compromise. I had one lady tell me the only reason I wouldn’t do a last minute cake for her son’s birthday was because I was lazy.
I guess my reason behind this little rant is to encourage you to order cakes early during the next two months, prime graduation and wedding season. If you don’t and you get turned down remember it isn’t because we don’t want to do your order, its we can’t do your order.
You are going to need this spice blend for later in the week. It is also good rubbed on chicken and pork and sprinkled on vegetables.