Tag: recipe

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

Greek Salad

meghanewhite

Fresh ingredients come together for this classic flavorful salad. So easy to toss with a vinaigrette dressing. In a few minutes you’ve got a delicious side, or make it a meal. It’s entirely up to you.

I love a Greek salad and this one is pretty classic, except I don’t add the bell peppers. If you like green peppers in your salad, then add them. The flavor combos are perfect with soft feta, sweet tomatoes, briny olives, crisp cucumber, and slightly bitter red onion. It makes the perfect bite.

If you are looking for a new salad to try, this is the one. Or, if this is a favorite and you’ve never made it, this is for you. Greek salad is refreshing, and packed with flavor. Enjoy!

Happy Eating!

And this is the message we have heard from Him and announce to you: God is light, and in Him there is no darkness at all. 1 John 1:5

Greek Salad

Ingredients

6 mini cucumbers sliced or 1 regular cucumber sliced

half of a red onion, thinly sliced

1 green bell pepper, chopped

10 oz. grape tomatoes, halved

6 oz. jar Kalamata olives drained

4 oz. feta crumbles 

Dressing

¼ cup extra virgin olive oil

2 Tbsp red wine vinegar

½ teaspoon dried oregano

1 clove of garlic, crushed

½ tsp salt

¼ tsp pepper 

Instructions

  1. In a small bowl whisk together olive oil, red wine vinegar, oregano, garlic, and salt and pepper.
  2. In a medium sized bowl, add cucumbers, red onion, bell pepper, tomatoes, olives, and feta. Drizzle the salad dressing on top and gently toss everything together. Enjoy!

Notes:

  • To reduce some of the bitterness from the red onions, place the sliced red onions in a bowl of ice cold water. Let sit for about 20 minutes, drain and enjoy.
  • This salad is meant to be eaten right away. Toss with the dressing just before eating. 

Food

Grape Tanghulu

meghanewhite

You know what is missing from your life? Tanghulu. Grapes are sweet and delicious on their own, but adding a candy shell takes them to a whole other level. Tanghulu is skewered fruit covered in a hard candy coating. It is so satisfying to bite into the sweet crunchy outside and then experience a juicy ripe grape inside. It’s so good!

Tanghulu originated in Northern China during the Song Dynasty (960-1279). Traditionally it’s made from hawthorn or haw fruits. Nowadays there are a variety of fruits used like grapes, strawberries, and mandarin oranges. This popular Chinese street food can also be found in South Korea and Japan.

Visually, these little fruit kabobs are stunning with their shiny glass coats. Taste them, and you will quickly find out why they have been around for centuries. Tanghulu would be fun to make with kids.

Happy Eating!

Many plans are in a man’s heart, but the purpose of the LORD will prevail. Proverbs 19:21

Grape Tanghulu 

Ingredients 

2 cups sugar 

1 cup water

grapes (approximately 75) 

Equipment needed:

bamboo skewers

parchment paper

candy thermometer

Instructions 

  1. Prep all the grapes by putting 5 grapes per skewer. Set aside.
  2. Line a baking sheet with parchment to use after dipping the fruit in the hot candy coating.
  3. In a medium sauce pan mix 2 cups sugar and 1 cup of water. Do not stir again. Heat over medium-high heat for approximately 20 to 30 minutes until the temperature reaches 300℉. The sugar will be an amber color and very bubbly when it’s ready. 
  4. You need to reach hard crack stage. If you do not have a thermometer, take one of the bamboo skewers without fruit on it, and dip it in the hot sugar, then dip it in cold water. If it is hard and cracks, the sugar is ready. If it’s still soft it’s not ready. 
  5. While the sugar and water is cooking, fill a large bowl with lots of ice and water.
  6. Once the sugar has reached hard crack stage, take the pan off the heat and immediately start rolling your prepared skewers in the hot sugar. Then put each skewer in the ice cold water bowl. The candy will harden immediately. Work quickly since the hot sugar will harden fast.
  7. Place each candy coated skewer on a parchment lined sheet pan to let some of the excess ice water drip off. 

Notes

  • Enjoy tanghulu right away.
  • Store them in the refrigerator for several days.
  • They freeze well and taste good frozen too.
  • Try other fruits like strawberries, or apples, or whatever you prefer.
  • Do not stir the sugar water once it’s cooking. Crystals can form if you stir the mixture. Just let it cook.
  • The skewers only need to sit in the ice water for maybe ten seconds to harden the candy and cool the outside. It’s ok if they sit in the ice water while you finish the rest of the skewers. 

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

Blueberry Muffins

meghanewhite

Who doesn’t want a piece of cake for breakfast? That’s what a muffin is, and that is why I love them. This recipe was given to me many years ago by my mother-in-law. My family loves these moist, delicious muffins that can be customized to any type of muffin you like.

The original recipe uses regular milk but I use buttermilk. It adds to the flavor and texture. Use whatever milk you prefer. I have only made these muffins with regular cow’s milk or buttermilk (made from cow’s milk), so I can’t speak for the various non-dairy milks. I can attest to the effectiveness of the original recipe, and it’s good.

The crumb topping is my addition to these perfect little breads. It’s crunchy and sweet, adding a nice contrast to the softness of the muffin. It’s completely optional, but highly recommended. I usually make half with the topping. Customize the muffins with the fruit of your choice, or keep them plain. Have fun with this recipe.

Happy Eating!

I have set the LORD always before me. Because He is at my right hand, I will not be shaken. Psalm 16:8

Blueberry Muffins

Yield: 12 muffins

Ingredients 

1 egg

1/2 cup buttermilk

1/4 cup vegetable oil

1/2 cup sugar

2 tsp. baking powder

1/2 tsp. salt

1 1/2 cups flour

1 cup fresh blueberries

Instructions

  1. Preheat oven to 400°, line cupcake pan with paper liners.
  2. In a medium bowl beat the egg with a fork.
  3. Stir in the milk and oil.
  4. Stir in the sugar, baking powder, and salt.
  5. Add the flour and mix until just combined. Don’t over mix.
  6. Fold in the blueberries.
  7. Fill each cupcake liner with the batter.
  8. Bake for 18 to 20 minutes until golden brown. Check after 15 minutes.
  9. Let cool slightly. The muffins are best served warm.

Optional crumb topping:

yield: enough for 6 muffins

Ingredients

4 Tbsp. melted butter

1/3 cup brown sugar

1/2 tsp. cinnamon

2/3 cup plus 1 Tbsp. flour

  1. Melt butter in a small bowl.
  2. Stir in the brown sugar, cinnamon, and flour.
  3. Scoop topping on raw muffin batter before going into the oven.

Notes

Blueberries: Use frozen or fresh. Frozen blueberries will give blue streaks in the batter.

Milk: Regular milk works great, buttermilk is even better.

Fillings: It doesn’t have to be blueberries. Add bananas, chocolate chips, poppy seeds, or your favorite fruit.

Cook time: Every oven is different. Start checking the muffins after 15 minutes. Tops should be golden brown.

Photo credit: Meghan E. White