Wednesday, December 30, 2015

Mozzarella Stuffed Wagu Meatballs

For reasons unknown my husband purchased a pound of Wagu Beef along with our Grass Fed Beef from our local butcher.  I have never tried Wagu Beef before and had no real idea what to do with it. It seems like a fattier version of ground beef. I decided to make Meatballs and added pound of grass fed beef to the Wagu.  I made both small poached meatballs and also roasted meatballs.  I did a somewhat generic recipe so I could use them in multiple recipes.

1/2 cup milk (whole, 2%, or skim)
1/2 cup fine breadcrumbs (I used some leftover french bread)
1 large egg 
1 teaspoon salt
Freshly ground black pepper
1/2 cup grated Parmesan cheese
1/2 tsp garlic powder
1/4 tsp Cayenne
1 pound ground hamburger and 1 pound ground Wagu or 2 pounds regular hamburger (you can add pork or whatever you like)
1/2 cup finely chopped onion (or grated on a coarse grater) from 1 small yellow onion
4 cloves garlic, finely minced
(I put the onion and garlic in the food processor which turned into a mush like consistency)
Fresh Mozzarella

Combine the milk and breadcrumbs: Pour the milk over the breadcrumbs in a small bowl and set aside while preparing the rest of the meatball mix. The breadcrumbs will absorb the milk and become soggy.

Whisk the egg, salt, pepper, Parmesan, and other spices.

Add the meat to the egg mixture, add the onions and soaked breadcrumbs

Pinch off a piece of the meat mixture and gently flatten, add your cheese and form the meat around the cheese, sealing well. Continue shaping until all the meat is used.

To roast the meatballs in the oven: Arrange the meatballs spaced slightly apart on a baking sheet. bake at 400°F for 25 to 30 minutes. (Watch closely if cooking meatballs made with lean meat.) The meatballs are done when cooked through and the outsides are browned, and when they register 165°F in the middle on an instant read thermometer. 

Freezing cooked meatballs: Let the cooked meatballs cool completely, then transfer to a freezer container or bag. Freeze for up to 2 months. Frozen meatballs can be thawed overnight or reheated directly from the freezer. Reheat meatballs in a simmering sauce for 10 to 15 minutes or in a warm oven for 10 to 15 minutes.

Wednesday, December 16, 2015

Blueberry Cream Cheese Turnover

After a final trip to our local Farm Store before they close for the season, we stocked up on Blueberries and Raspberries. I have been thinking about making a berry and cream cheese turnover and today I decided to give it a try.

It is a simple recipe and so delicious, and satisfying, even for those who do not have a sweet tooth such as my husband.  I think next time I am going to use Maple Syrup for the sweetener.

1 pint blueberries, rinsed and picked over
1 brick cream cheese
2 tablespoons sugar (I have Vanilla Sugar which I used)
1/2 box of Puff Pastry (a box holds 2)
1 beaten egg

Place your puff pastry on the counter and let thaw, (takes about 30 minutes)

Place your cream cheese on the counter and let is soften while you are waiting for your puff pastry to thaw.

Mix the cream cheese, blueberries and sugar together well, I used my hands.

Smooth the puff pastry on the counter and flatten with your hand, cut into 4 pieces.

Place a large dollop of the cream cheese mixture on each square, you will have leftover cream cheese blueberry mixture.

Fold over into a triangle and using a the tines of  a fork, seal the edges (you may need to move the filling around to get it to close, don't overfill)

Using a pastry brush, paint the turnovers with the beaten egg mixture, be sure and cover the entire turnover.  Using a knife make one or two small slits in the top of the turnover.

Bake at 400 degrees for 20 minutes.  Let cool and serve alone or with ice cream or whipped cream.

Wednesday, December 2, 2015

Fried Potatoes and Onions

I faithfully follow the blog of Welcome Home and she shares some very tasty recipes. I noticed she posted one for Fried Potato and Onions a few weeks ago which hit home for me, it reminded me of the potatoes my dad used to fry up in his cast iron skillet on the weekends.

I requested my husband make them for me the following weekend and they were so delicious, thank you for the memories!

6 medium white potatoes (the right potato really makes the difference)
1 sweet onion
2 tbl butter
salt and pepper
2 tbl bacon fat (very important)

Slice the potatoes and onions, I used a mandolin to make it easier

Add the butter and the bacon grease to the pan, a cast iron works best

Fry the onion till just tender then add the potatoes, spreading them in a layer on the bottom of the skillet

Allow potatoes and onions to cook till golden brown and then flip to the other side and allow to continue to cook, as the onions start to caramelize you can scrape up those bits as you continue to cook the potatoes.

Cook until golden brown and a knife easily pierces the potato

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