Tag: dinner

Food

Mediterranean Meatball Kabobs

meghanewhite

I love Mediterranean food and these meatballs are delightful. My husband, Tom, helped me develop this recipe. Sometimes, we become like one of my favorite cooking shows, America’s Test Kitchen. We have made these meatballs several times to get them just right. Our biggest issue was the meat would fall off the skewer during grilling. We solved that problem with refrigeration.

Add a Mediterranean sauce with the meatballs, like a yogurt based one, or any sauce of your choosing. Unfortunately, I did not have time to add a sauce recipe so use whatever you like, or don’t use any sauce. Enjoy the recipe.

Happy Eating!

Now if any of you lacks wisdom, he should ask God, who gives generously to all without finding fault, and it will be given to him. James 1:5

Mediterranean Meatball Kabobs

Ingredients

1 lb. 80/20 ground beef

½ yellow onion, minced

½ bunch of parsley, finely chopped

4 cloves of garlic crushed

1 egg

1 tsp. salt

1 tsp. Pepper

Olive oil to brush the outside of the meatballs

Instructions

  1. In a large bowl mix ground beef, onion, parsley, garlic, egg, salt and pepper, with your hands, until evenly combined.
  2. Roll meat into 1 ½ inch balls and place on a parchment lined baking sheet. Refrigerate for at least an hour.
  3. Place 3 to 4 meatballs per skewer with a little space between each one. Brush the meatballs with olive oil and place back in the fridge while the grill heats up.
  4. Heat grill to medium high heat, 375° to 425℉. Oil the grates well.
  5. Grill kabobs for 8 minutes total or approximately 4 minutes per side, depending on your grill. Turn the kabobs once. This can be tricky. Using a spatula, gently roll each skewer over.
  6. The internal temp should be 155℉.
  7. Cool for a few minutes before eating. Enjoy!

Notes:

  • Use high fat meat. This helps ensure the meatballs will keep their shape while cooking.
  • Chilling the meatballs is key to them not falling apart on the grill.

Food

Salmon Patties With Bang Bang Sauce

meghanewhite

Years of living in the Pacific Northwest came with benefits. One of which was access to salmon that we were amply supplied with by my fisherman father-in-law. My husband and sons love salmon and since we had a good stockpile of salmon steaks in the freezer, we ate it often. Unfortunately, I am allergic to salmon, so I can’t partake in this amazing superfood, but I still cook it.

There are countless ways to enjoy salmon, including salmon patties. We make this recipe with salmon steaks but canned salmon works just as well. The salmon is already cooked and inexpensive. Salmon patties are a great way to add healthy fish to your diet. Throw some bang bang sauce on the side for dipping and you’ve got a winner for kids and adults alike.

Bang bang sauce is sweet, tangy, creamy, and slightly spicy. It’s fun to say, and pairs well with fish, chicken, shrimp, burgers, tacos, or even as a sandwich spread. You can use this spicy sweet sauce however you like.

Happy Eating!

“Be still and know that I am God; I will be exalted among the nations, I will be exalted over the earth.” Psalm 46:10

Salmon Patties

Ingredients

½ an onion finely minced

handful of fresh parsley, chopped 

juice from ½ a lemon 

2 eggs

¾ cup bread crumbs

1 (14.75 oz.) can of salmon

salt and pepper to taste

avocado oil for frying

Instructions

  1. Drain the salmon and check for small bones.You can remove the skin too, if you prefer.
  2. In a medium sized bowl place onion, parsley, lemon juice, eggs, bread crumbs, salmon, and salt and pepper. Use a fork and mix until evenly combined.
  3. Heat a large skillet over medium high heat. Add avocado oil.
  4. Form salmon mixture into approximately 6 patties. Fry each patty for 3 to 5 minutes per side until they are brown. Enjoy!

Bang Bang Sauce 

Ingredients

½ cup mayonnaise

1 Tbsp Siracha

2 Tbsp sweet chili sauce

1 tsp lemon juice

1 tsp honey 

Whisk ingredients in a small bowl. Enjoy!

Food

Chuy’s Creamy Jalapeno Dip

meghanewhite

In case you’ve never heard of Chuy’s, it’s a Tex-Mex restaurant that started in Austin. My favorite thing at Chuy’s is this amazing creamy jalapeno dip. When they bring chips and salsa to your table, they also bring creamy jalapeno dip. It is so addictive and so delicious! If you have never been to Chuy’s or never had this incredible dip, you are going to want to make it.

This dip is super easy to make. Throw everything in the food processor and in a few minutes you’ve got creamy, spicy, deliciousness on a chip. It’s really close to the original Chuy’s recipe, maybe even better. That’s just my opinion. I’ll quit talking and get to the recipe. That’s what we all want anyway.

Happy Eating!

Cast all your anxiety on him because he cares for you. 1 Peter 5:7

Chuy’s Creamy Jalapeno Dip

Equipment needed: Food processor, blender, or immersion blender

Yield: 2.5 cups

Ingredients

2 to 3 jalapenos chopped, (seeds and ribs removed)

handful of fresh cilantro, chopped

3 gloves garlic, chopped

juice of 1 lime

1 (4 oz.) can diced green chiles

1 cup mayonnaise

1/2 cup sour cream

1/4 cup buttermilk

1 packet ranch dip mix (1 oz.)

Instructions

  1. In a food processor add jalapenos, cilantro, garlic, and lime juice. Pulse until finely chopped.
  2. Add the green chiles, mayonnaise, sour cream, buttermilk, and ranch dip mix. Pulse until smooth.
  3. Now it’s ready to enjoy. Keep in the refigerator for up to a week.

Notes

*The consistency is runny. Don’t be alarmed if it’s not thick. It’s not supposed to be.

*If you like things hot and spicy then add another jalapeno, or leave the seeds intact. It’s not super spicy, it’s mild.

* The flavors get better the longer it sits in the fridge. You can enjoy the dip right away, or let it chill for a few hours first.

* Ranch dip mix vs. ranch dressing mix. I use the dip mix. I assume the ranch dressing mix works as well.

Photo Credits: Meghan E. White