Maui Wowie Shrimp Salad...Wow Did You Really Say That?

I suppose that even after 20+ years, my husband and I still have to work on our communication skills.  I don't think that challenge ever goes away no matter how long you have been married.

I admit that during our three months of quarantine (thus far) that I may have become a little slack in my work dress code attire on most some days.  My husband however, sticks to the code!  His sleep hours are the same, shower and coffee prep same time each morning, and he is impeccably dressed for work (at home) every day.  Me...not so much.

So, yesterday I thought I would get a little "dressed up" for my work day.  I had to make a quick stop in the morning to Sam's Club for Father's Day food before they ran out of everything this week.  It was 97 degrees, so I figured I would put on something light and airy. 

Back at work, in my fifth office remodel I did last weekend, my desk now sits over our HVAC vent in the floor.  Since it was so hot, our A/C was running a lot...on my feet and legs.  The air flow from the vent had me doing my best Marilyn Monroe flying skirt from "The Seven Year Itch" .  By late afternoon my toes had frostbite.  To avoid going into complete hypothermia, I needed to change clothes.  My work day was almost over, so I put on my cropped sweatpants, fuzzy Crocs, and my favorite cardigan to try and warm up.

My husband walked into our home office.  He said, "What happened to your pretty Sunday dress?"  Now mind you, what he was calling my "Sunday dress", which I would never wear to church, was an old Costco skirt from 15 years ago paired with my latest Target tank top and my nude Laura Conrad sandals from Kohls.  Given what my attire has been the past few months, I guess this was definitely a step up.  I said jokingly, "What's wrong with my outfit?"  He said, "It looks like Grunge!"  And there the words floated in the air....I went from my Sunday best to Grunge in 6.5 seconds flat.

My husband also says that I make shrimp too much.  I tell him he golfs too much.  Know this now, if he makes one more comment about my work attire, I will cook every single item from Bubba Gump Shrimp Company's restaurant menu for dinner for the rest of the year.

I would imagine that you could use really any shrimp you would like for this salad.  I chose to make last month's Maui Wowie Shrimp and it was an excellent compliment.

Please continue to be safe, healthy, and...sparkling!

Maui Wowie Shrimp Salad
Inspired by Roy's Hawaiian Fusion Cuisine
Courtesy of Food.com
Makes 4 Servings

Dressing:
2 tsp minced shallots
1 tsp capers
1/4 frsh lime juice
1/2 cup plus 1 Tbl olive oil
3/4 tsp Dijon mustard
1 Tbl honey

Salad:
4 vine ripened tomatoes, sliced very thin
1/3 cup crumbled feta cheese
2 Tbl capers
1/3 cup finely chopped sweet onion
12 large cooked shrimp, each cut crosswise into 3 pieces (grilled shrimp works great)
1/2 medium avocado, diced into pieces the same size as the shrimp
4 butter or bibb lettuce, cut into 1/8 inch strips
4 popcorn shoot mixed sprouts (optional)

For the dressing: Combine shallots, 1 tsp capers and lime juice in a blender and puree until smooth.  Add olive oil and mustard and blend until well combined.  Stir in honey.

For the salad:  Arrange 5 slices of tomato on each of four plates, overlapping them to form a circle with a hole in the middle.

Combine shrimp and avocado in another bowl, drizzle with some dressing and salt and pepper to taste and toss well.  Drizzle lettuce with a little dressing and salt and pepper to taste and toss well.

Mound 1/4 of the lettuce in center of tomato ring.  Spoon one 1/4 of the feta and shrimp mixture on top.  Drizzle tomatoes and salad with some of the remaining dressing.  Garnish with popcorn shoot sprouts, if desired.

One Year Ago: No Post
Two Years Ago: No Post
Three Years Ago: No Post
Four Years Ago: Grilled Lemon Chicken Flatbread Wraps and Happy Father's Day
Five Years Ago: Asian Shrimp Salad, Age Spots and Angeline Wine
Six Years Ago: Grilled Caesar Salad with Shrimp

Empanadas and Meal Trains

For a time that I am 95% at home between working and daily life, this has been one amazingly busy week.  I feel like I have been on the go (all for good reasons) and really packed a lot in...including rearranging my home office for the fourth AND fifth time this weekend.

A friend of mine from college also lives here in Colorado.  I learned that her husband was receiving a kidney transplant from her sister.  What an incredible miracle and blessing to have in her family.

Another friend of hers started a meal train calendar and asked people to sign up to deliver meals to her family, so she wouldn't have to worry about that while tending to her recuperating husband.

But of course, I said...sign me up!

The hardest part with the thousands of recipes I have was trying to decide which would work best, would travel well and would be easy for her to warm up for dinner.  I also wanted to make breakfast for her family, so I included a breakfast casserole and fresh pastries for them as well.  I supplied everything in caterers foil containers, to save her from having to dishes and also included the recipes for everything.  Here care package included:

Dinner

Chips, Salsa, and Fresh Guacamole

Sour Cream and Chicken Enchiladas

Spanish Rice and Pinto Beans

White Trash Cookies

Breakfast

Bear Claw, Cream Cheese Croissant, Apple and Cherry Turnovers

Chile-Cheese Egg Bake

During the week, I gathered up some girlfriends for an evening of outdoor Barre Yoga Fitness Class and Wine (my family decided it was really a chick night of "Drunk Yoga").  One of our favorite wineries Sweet Heart Winery offered this event.  It was so beautiful, out on their lawn during sunset.  However, I thought it was going to be a simple yoga stretching class.  It kicked my butt!  Now I know what a barre fitness class actually is.

I wrapped up my week for a date night with my husband at Hale & Bradford Stillhouse.  It finally reopened with limited hours and we got lucky to find a table for us that night to just unwind for a couple hours.  This place has a great ranch vibe and I love the architecture of this old building with all the original works.

Luckily for an easy dinner, I try to always have a tray of these on hand in the freezer for a quick go-to.  One of my other (drunk yoga friends') husband turned me on to these and we LOVE them!  I hope you all have a blessed, healthy week and keep on sparkling!

Empanadas
Courtesy of Douglas
Makes 20 Empanadas

1 lb. ground beef
1 lb. of ground chorizo
3 cloves pressed fresh garlic
1 cup pitted green olives, chopped
salt and pepper to taste
1/2 tsp cumin
1/4 tsp chili powder
Goyo Adobo all purpose seasoning to taste.  Start with 1/4 tsp.

2 packs Goyo Empanada Shells (in frozen section of grocery store, pack of ten). 
***If you cannot find the Goyo shells, I have also used the prepared/rolled refrigerated pie crusts.  You will need 4 rolls of them (2 double packs).  Cut these in 4-1/2 " diameter circles.

1 cup shredded Mexican/Taco blend cheese
1 cup shredded Monterey Jack cheese

1 egg (for egg wash), slightly whisked
1 tsp. water

Preheat oven to 400 degrees.

In a large frying pan, combine ground beef, chorizo, garlic, green olives, salt, pepper, cumin, chili powder, and Goyo Adobo seasoning.  Cook until ground beef and chorizo are completely cooked through.

Remove meat mixture from pan and place in large mixing bowl.  Add the Mexico/Taco Blend and Monterey Jack cheeses.  Mix well.

Before putting the meat in the shells, put egg wash around the inside edges of the empanadas so they get tacky.

Add approximately 1 Tablespoon of meat mixture to the empanada shell.

Fold over and press together with a fork.  Egg wash the remaining shell.  Do not do the edges again.

Bake on a parchment paper lined cookie sheet for 20 minutes or until golden brown.

Enjoy with Chimichurri Sauce, your favorite salsa, or guacamole.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Basil, Bacon and Peach Baked Brie and "The Bee Sting"

Five Years Ago: Asian Shrimp Salad, Age Spots and Angeline Wine

Six Years Ago: Grilled Caesar Salad with Shrimp

Coconut and Macadamia Nut Bread Pudding

Apparently I missed quite the party at my house last night!

I should have listened to my senses when my first clue was one of my "barometric pressure migraines" coming on.  I am learning that it is a real thing and wind is not my friend.  Whenever we have one of our Colorado summer storms coming through, my head can feel it way before the meteorologists report it.

I checked with "Alexa" (because she is supposed to know EVERYTHING, right?) and she said wind from 6pm to 3am.  That's it.  That's all she had to say about the weather for the night.

At the last minute, my husband decided that we should probably bring in the cushions for the evening, since we are getting tired of chasing them down through all our neighbors yards every morning after these wind storms...there are A LOT of cushions!

Well, I took my ZzzQuil to help me sleep with my headache and try to rest through the night.  My husband said he was up all night with the wind, thunder, lightning and severe rain, maybe a little hail thrown in there too.  Ooops, sorry to hear that.  I slept through Mother Nature's entire party.

So here is what I have learned...listen to your instincts and...Alexa doesn't know shiznit!!

In honor of Tropical Storm Cristobal that is completely jacking with my head this week, I made a tropical dessert.  Enjoy!

Coconut and Macadamia Nut Bread Pudding

Courtesy of Donatella Arpaia and King's Hawaiian

Custard:

1-12 pack King's Hawaiian Original Hawaiian Sweet Dinner Rolls, cut into cubes

16 ounces heavy cream

16 ounces whole milk

8 ounces coconut milk

6 ounces granulated sugar

6 egg yolks

2 eggs

1/4 tsp salt

1 cup coconut flakes

2 ounces butter, melted

8 ounces macadamia nuts, toasted and chopped

Coconut Caramel:

8 ounces coconut milk

6 ounces dark brown sugar

For Custard:

Preheat oven to 325 degrees.

Heat the milks, cream and sugar and whisk into the eggs, yolk, and salt.  Strain.

Toss the bread cubes with some melted butter and spoon into a prepared (sprayed with non-stick spray) 9"x13" pan.

Pour the custard over and stir in the flaked coconut, allowing it to soak in and then pour on extra if needed.  The more butter and custard, the better.

Sprinkle the top with toasted macadamia nuts.  Bake for 30 minutes or until a knife inserted in the center comes out clean.

For Caramel:

Place the coconut milk and brown sugar in a small sauce pan and heat over medium heat until mixture simmers.

Whisk constantly until sauce thickens slightly, about 5 minutes.

Drizzle over bread pudding before serving.

Stay well and keep on sparkling!

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Caprese Grilled Chicken with Balsamic Reduction and The 2 AM Towel

Five Years Ago: Reese's Cheescakes

Six Years Ago: Fajita Salad and Island Fever

Chimichurri Sauce / Steak Marinade

June and summer are officially here and it's grill'n season!  We have both a traditional propane island grill and rotisserie, along with our my Traeger smoker/grill.  The weather is stunning right now and I cannot get enough of being outside this time of year as I am sure all of you are experiencing as well.

My husband is all about sauces.  He loves to have some kind of a sauce with meals.  This Chimichurri Sauce is what he loves to have with our empanadas.  Little known fact though, thanks to Bon Appetit, I learned that it also makes an AMAZING marinade for steaks too.

If you're looking for something special to make this coming Father's Day or want to share a special meal with your loved ones, trust me, this is the ticket.  Enjoy!

Chimichurri Sauce

Courtesy of Bon Appetit, Published, July 2011

1 shallot, finely chopped

1 Fresno chile or red jalapeno, finely chopped

3-4 garlic cloves, thinly sliced or finely chopped

1/2 cup red wine vinegar

1 tsp. kosher salt, plus more

1/2 cup finely chopped cilantro

1/4 cup finely chopped flat-leaf parsley

2 Tbl finely chopped oregano

3/4 cup extra-virgin olive oil

tri-tip, flat iron, or skirt steak

Combine shallot, chile, garlic, vinegar, and 1 tsp salt in a medium bowl.  Let sit 10 minutes.  Stir in cilantro, parsley, and oregano.  Using a fork, whisk in olive oil.  Transfer 1/2 cup chimichurri to a small bowl; season with salt and reserve as a sauce.  Place steak in a glass, stainless steel, or ceramic dish.  Toss with remaining chimichurri.  Cover well and chill at least 3 hours or up to (even better) overnight.

Remove meat from marinade, pat dry, and grill to desired doneness.

Spoon reserved chimichurri over grilled meat.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Caprese Grilled Chicken with Balsamic Reduction and The 2 AM Towel

Five Years Ago: Crockpot Beef Tips, Tornadoes and Turtle-Brownie Sundaes

Six Years Ago: Fajita Salad and Island Fever

Ravioli with Lemon, Peas, and Pancetta

During my most recent grocery foraging (which actually is getting better), I made great progress.  I have learned to go early on weekday mornings with my new senior citizen friends.  They don't know I am their new friend, but that's okay.  They are wondering why I am there infringing on their allotted time.  I love watching my new friends, we have a lot in common.  They are very efficient and friendly (most mornings).

At checkout time, I looked over and noticed Food Network's recent magazine cover.  The dish on the front cover looked so beautiful and delicious.  Since it was early in the morning I was starving.  I had not eaten anything for breakfast yet, because I wanted to get to the store early to see my new friends.  

I saw the price of the magazine.  Sorry folks, no-can-do.  I am just too cheap.  I took a photo of the magazine and searched for the recipe on their website when I returned home.  Mission accomplished!

It has been in the high, very high 80's here and will be pushing up to 100 degrees this weekend.  Ooof, it's toasty here no doubt about that.  The saving grace is that it cools way down in the evenings so we can enjoy our nights outside.

This dish is the perfect summer dinner.  So easy, light, and has an incredibly fresh taste with the lemon and peas.  I loved it!!

I pray that you are all staying well and sparkly...Enjoy.

Ravioli with Lemon, Peas, and Pancetta

Courtesy of Food Network

2 ounces thinly sliced pancetta (8 to 10 slices)

2 10-ounce packages spinach-ricotta ravioli

6 Tbl unsalted butter

2 tsp finely grated lemon zest, plus 1 tsp lemon juice

1 cup frozen peas, thawed

1/4 cup grated pecorino-romano cheese, plus more for topping

Freshly ground pepper

Chopped fresh basil, for topping

Bring a large pot of salted water to a boil.  Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes.  Remove to a paper towel lined plate and wipe out the skillet.

Add the ravioli to the boiling water and cook as the label directs.  Reserve 1/2 cup cooking water, then drain gently.

Combine the butter and lemon zest and juice in the reserved skillet over medium heat.  Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat.  Stir in the pecorino and toss.  Season with salt and pepper.  Add more cooking water, 1 tablespoon at a time, if needed to loosen.

Divide the ravioli, peas, and any sauce among shallow bowls.  Sprinkle with more pecorino.  Crumble the pancetta and scatter over the ravioli.  Top with basil.

One Year Ago: No Post

Two Years Ago: No Post

Three Years Ago: No Post

Four Years Ago: Olive Cheese Bread, Washers and Dryers and Ice Makers, Oh My!!!!

Five Years Ago: Grilled Balsamic and Blue Steak

Six Years Ago: Fajita Salad and Island Fever

Sizzler's Cheese Toast and Timeless Memories

It has been just a little over two weeks since my Grandma went to be with God and her Angels.  I am still more sad than ever.  Three weeks have gone by since I've been able to hear her voice and have our weekly chat.  I miss her voice and her laughter so much.  My spontaneous bouts of tears (when I least expect them...including right now as I write this) are tough.  If I'm being completely honest, I'm having a tough time living with me right now, so I can only imagine what my family is going through.  I know this roller-coaster of mine will pass and I know that my Grandma is with me and all her loved ones still here on earth.

Whenever I would have a visit with Grandma, we would always go to Sizzler for lunch or dinner.  Her favorite meal was their crunchy butterfly shrimp, rice pilaf, a garden salad and piece of their famous Texas Cheesy Sizzler Toast.  In honor of Grandma, we made her favorite meal this week and wrapped it up with a Nestle Drumstick Sundae Cone for dessert (also one of her favorites).

Also this week, we have been trying to take advantage of good weather and get more of our yard and gardening done.  This spring we lost one of our rose bushes to the last blizzard of the season.  

My husband took me to the nursery to find a replacement.  There were roses everywhere, so many different sizes and colors to choose from.  I looked all around trying to find one that I thought would be a suitable and affordable replacement.  I picked this bright pink one called "Shining Moment".  The color was so vibrant and cheered me up.

Later that day, my aunt sent me photos of my Grandma's graveside service.  I couldn't believe what I immediately noticed.  The casket my Grandma had chosen so long ago had pink rose designs all round the edging.  It goes without saying, yes, I completely broke down again.  Pink roses.  I truly believe she was guiding me that morning at the nursery.  We have renamed our new rose bush, "Helen's Rose".  We planted it that night and it is thriving in it's new home.

For now, we have to just keep thanking God every day for our gift of life, breath, and health.  

Be well and keep on sparkling!

One Year Ago: Ultimate Pizzette

Two Years Ago: Rosemary-Parmesan-Garlic Popcorn and Childhood Memories

Three Years Ago: Italian Sausage Surprise and Life From Scratch

Four Years Ago: Blackberry Sangria, The Spice Shop and Stella's Surprise

Five Years Ago: Grilled Island Chicken with Asian Slaw

Six Years Ago: Aloha and Mahalo To Kohala Coast

Goodbye GGMa

Yesterday my Grandmother went Home and God welcomed her with open arms as He now has another beautiful soul as one of his Angels.

To say that I am heartbroken would be an understatement.  I am so blessed to have my "GGMa" all my life.  I have experienced a sadness this week that I cannot even find the words to describe.  Anyone who met her instantly fell in love with her.

She is no longer in pain and now has an eternity of peace, which she has waited a very long time for.  I know that there were many waiting for her in Heaven and I am comforted knowing how blessed and happy she is for that.

Grandma had incredible wisdom and often would send me special typed items like this one and tuck them in my birthday and Christmas cards, or send me a special note...just because.

There are so many things that Grandma taught me.  I will cherish these forever and pass them on to my children and grandchildren.

Faith

Family Is Everything

Butterfly Kisses

Forgiveness (of others and yourself)

Scrapbooking, Crafts, and Card Making
Be Thankful and Gracious

Humor (be okay to laugh at yourself...don't take life so seriously)
Think before you speak.

Drink plenty of water.

Enjoy a little something sweet at dinner.

Always dress appropriately when leaving the house.

Don't complain!...If you don't like something and refuse to change it,

 "Then you must like it that way".

In addition to these contributions, she also had so many signature recipes that we still enjoy to this day.  

Many of these I have shared on this blog.  I hope you enjoy them too.

Snickerdoodles

Angel Food Cake

Wintery Day Bean Soup

Lemon Shrimp

Chocolate Layered Pudding

  Your beautiful heart and smile will shine on forever within each and every one of us. 

Bella! Bella! Benny for Mother's Day...or Any Day

Today I am celebrating all the 2020 Graduates plus so many wonderful women (moms or not) for this weekend's Mothers Day and graduations.

It will without a doubt be different types of celebrations this year for everyone.  Nonetheless, it's so important to reach out to them and show you care.

My mom's and my Senior Portraits.  I for one think they really need to bring back the "feather drape".  Classic look!!  What are your thoughts?

This Mother's Day breakfast is inspired by one of our favorite morning spots... Snooze A.M. Eatery  

They have created Eggs Benedict dishes that take them to a whole different level.  My family loves this new version so much, they never want to make it the traditional way again.

Wishing a blessed, healthy, sparkly, and wonderful weekend to all the graduates and moms!

Bella! Bella! Benny 

Inspired by Snooze A.M. Eatery

4 slices ciabatta bread, lightly toasted

4 slices thin prosciutto

4 thin slices Taleggio cheese

4 poached eggs

*Prepared Creamy Mock Hollandaise Sauce (recipe below)

2 Tbl balsamic glaze (you can find in the olive oil / vinegar section of grocery store)

Start with a toasted ciabatta slice on plate.  Place the prosciutto on top, then a slice of the Taleggio cheese, place a poached egg on top of of that, spoon on a helping of the prepared Creamy Hollandaise Sauce, finish off with a drizzle of the balsamic glaze.

Serve with fresh fruit and breakfast potatoes.  Enjoy!

*Creamy Mock Hollandaise Sauce

Courtesy of Allrecipes.com

Makes 4 Servings

3 ounces cream cheese, softened

2 egg yolks

2 Tbl lemon juice

1/4 tsp fine salt

1/2 cup milk, or as needed

Mix cream cheese and egg yolks together in a bowl with an electric mixer.  Stir lemon juice and salt together in a separate small bowl.

Transfer cream cheese mixture to a saucepan over low heat; whisk in lemon juice mixture.  Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes.  Whisk milk in gradually until desired consistency is reached.  Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.

One Year Ago: Croissant French Dip

Two Years Ago: Rosemary-Parmesan-Garlic Popcorn and Childhood Memories
Three Years Ago: Italian Sausage Surprise and Life From Scratch

Four Years Ago: One Pan Sour Cream Enchilada Skillet and Spring

Five Years Ago: Pan-Fried Goat Cheese and Balsamic Strawberry Salad

Six Years Ago: Happy Mother's Day Brunch with German Pancakes

Maui Wowie Shrimp

Happy Cinco de Drinko (I mean...de Mayo).  At any rate, I hope you are all staying safe and enjoying your spring weather.

I realized this week that I may actually (by choice) become an Agoraphobiac.  This decision is not because I am afraid to leave my house, but because it is such a pain in the #@%& to actually deal with leaving the house.  Our community has been "ordered" to wear masks at all businesses now.  I had to go to the store with my daughter the other day and was stopped before we went in and told we cannot enter unless we had masks on.

We put on our makeshift...(okay, they were my spring dinner napkins) masks.  It only took me about 45 seconds before I started to hyperventilate and panic.  I got so claustrophobic and my breathing started fogging up my glasses.  I instantly had a flashback and PTSD of growing up in Alaska, wearing a scarf wrapped so tight around my head to keep me from getting frostbit.  We would stand at the bus stop as kids, wrapped like mummys, eyelashes frosted over and our breath freezing to our scarves.  Nope!  This mask thing is not going well for me.  Looks like our Amazon delivery people and I are going to become very good friends.

Our friends gave me this recipe last week.  They were supposed to be in Hawaii celebrating their 10th wedding anniversary.  Instead, they were in their backyard and making their own luau.

They know how much I love shrimp, so I was happy to try this out.  However, I went to start up the grill and we were out of propane (Strike 1). Okay, no problem, I'll just use my grill pan on my gas cooktop.  Then, I went to find our metal skewers...which apparently have completely disappeared from my kitchen (Strike 2).  This just hasn't been my week.

Plan B:  Individualized shrimp on grill pan with lemon-butter sauce = Amazing Dinner!  Enjoy.

Maui Wowie Shrimp
Courtesy of Allrecipes.com

2 pounds uncooked medium shrimp, peeled and deveined
1 pinch garlic salt
1 pinch ground black pepper
1/4 tsp cayenne pepper
1 cup mayonnaise
1 lemon, cut into wedges

Preheat outdoor grill for medium heat, and lightly oil the grate

Thread shrimp onto skewers.  Season both sides of shrimp with garlic salt and black pepper, and cayenne pepper.

Generously coat both sides of shrimp with mayonnaise.

Cook shrimp on heated grill until shrimp are bright pink on the outside and opaque on the inside, and the mayonnaise turns golden brown, 5 to 10 minutes on each side.  Serve with lemon wedges.

One Year Ago: The Paloma and Cinco De Drinko

Two Years Ago:  Waborita and Cabo Wabo Shrimp Quesadillas
Three Years Ago:  Lemon-Blueberry Buckle and The Masters Champions Dinner

Four Years Ago:  Sweet Samoas Cake for a Sweet Victory

Five Years Ago: Lemon Pound Cake with Citrus Glaze

Six Years Ago: Margarita Cupcakes

Slow Cooker Swedish Meatballs

Lots going on this week and next week...

My husband has a major bid due that we are praying comes through for his company.

My firm has been ramping up and we are busier now more than ever.

My daughters are in the middle of college finals and either studying, watching virtual lectures, or taking online exams all hours of the day and night.

During our "off work" hours, we are working on our new fencing, getting our lawn up to par, and trying to finish the landscaping of our side yards, for the upcoming summer season (in between our annual thunder and lightning storms).

Dinners need to be simple and easy this coming week, to help keep my sanity.  This one is so, so good!  Your home will smell amazing as these little beauties fuse in the flavorful sauce all afternoon.

Slow Cooker Swedish Meatballs

Adapted from thereciperebel.com

Meatballs

You can use your favorite frozen traditional (not Italian seasoned) meatballs, or make your own meatball recipe from scratch, depending on how much time you have.

Sauce for Swedish Meatballs

1-1/4 cups low sodium beef broth

1/2 cup half and half

1 Tbl corn starch

1 Tbl Worcestershire sauce

1 tsp minced garlic
1 tsp dried parsley

1/2 tsp salt

1/4 tsp thyme

1/4 tsp pepper

1 pinch nutmeg

Cook (or bake) your meatballs, according to directions.

Spray the inside of your slow cooker with non-stick cooking spray.  Once meatballs are cooked through, place them in the slow cooker.

In a separate bowl, stir together broth, half and half, corn starch, Worcestershire sauce, garlic, parsley, salt, thyme, pepper and nutmeg.  Pour over meatballs in slow cooker.

Cook on low until heated through and sauce has thickened, about 4-5 hours on low (or 2 hours on high).

Serve with sauce over mashed potatoes or your favorite egg noodles.  Make a fresh garden salad to accompany the richness of the dish.

Stay sparkly, healthy, and safe.

One Year Ago: Prosciutto-Wrapped Chicken Breasts with Eggplant Panzanella and Raisin-Pine Nut Vinaigrette

Two Years Ago: Sammy's Wabo Shrimp

Three Years Ago: Lemon-Blueberry Buckle and The Masters Champions Dinner

Four Years Ago: Sweet Samoas Cake for a Sweet Victory

Five Years Ago: Creamy Baja Avocado Pasta with Chili Lime Chicken

Six Years Ago: Taco (Tortilla Bowl) Salad