Beef Algondigas

Another great recipe from Blue Apron. I googled the Albondigas Spice blend and McCormic makes a spice blend that I would probably try to find for when I'm not getting Blue Apron with all the ingredients provided.








Printable Version
Ingredients:
10 ounces ground beef
1 small baguette
2 cloves garlic
1 tomato
1 Yellow onion
2 yellow summer squash or 1 yellow squash and 1 zucchini

2 teaspoons Albondigas Spice Blend
(1/2 teaspoon smoked Paprika, 1/4 teaspoon ground Cinnamon, 1/4 teaspoon ground Coriander, 1/2 teaspoon dried Oregano and 1/2 teaspoon dried Basil) if you want to make your own spice blend.
2 Tablespoons Golden Raisins
2 Tablespoons Tomato Paste
1/4 cup Panko Bread Crumbs
Method:
1. Prepare the ingredients:  Preheat the oven to 450 degrees F. Wash and dry the fresh produce. Peel and small dice the onion. Peel the garlic; mince 1 clove, leaving the remaining clove whole. Half the 2 squash lengthwise; cut into 1/2 " pieces on an angle. Pick the parsley leaves off the stem; discard the stems and finely chop 1/2 the leaves. keeping the remaining leaves whole. Cut about 15 cherry tomatoes in 1/2. Half the baguette.
2. Cook the aromatics:  In a medium nonstick skillet, heat 2 teaspoons olive oil on medium-high heat. Add the onion and 1/2 of the minced garlic; season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until softened and fragrant. Add the spice blend; season with salt and pepper. Cook, stirring frequently 30 seconds to 1 minute, or until well combined. Transfer to a large bowl. Rinse and wipe out the pan.
3. Cook the squash:  In the same pan, heat 2 teaspoons of olive oil on medium--high heat. Add the squash, season with salt and pepper. Cook, stirring occasionally, 2-3 minutes, or until lightly browned and softened. Add remaining minced garlic; season with salt and pepper. Cook, stirring occasionally, 30 seconds to 1 minute, or until fragrant. Transfer to a bowl; set aside in a warm place. Wipe out the pan.
4. Form the meatballs: Add ground beef, raisins, breadcrumbs and chopped parsley to the bowl of cooked aromatics; season with salt and pepper. Gently mix until just combined. Using your hands, for the mixture into 12-14 equal-sized meatballs. Transfer to a plate.
5. Cook the meatballs and make the sauce:  In the same pan, heat 2 teaspoons of olive oil on medium-high heat. Add the meatballs; cook, turning occasionally, 5-7 minutes, or until browned on all sides. Transfer to a plate. Carefully drain off and discard the dripping, leaving any browned bits to the pan. Add the tomato paste; and diced tomatoes, and 1/2 cup water and browned meatballs; season with salt and pepper. Cook stirring occasionally and scraping up any brown bits. Cook 5-7 minutes or until meatblls are thoroughly coated and cooked through. Remove from heat.
6. Make the Baguette:  Place the baguette on a sheet pan, cut side up. Drizzle with olive oil; season with salt and pepper. Toast in the oven 10 minutes, or until golden brown. Remove from the oven. When cool enough to handle, rub the toasted baguette with the whole garlic clove.
7. Plate:  Divide the cooked meatballs and sauce and cooked squash between 2 dishes. Garnish with the whole parsley leaves. Serve the baguette on the side.

Spicy Pozu-Glazed Catfish

My daughter gave me a weeks worth of Blue Apron meals.  You get three meals per week and this is the first one we tried.  It was really good. I will try to reproduce the recipe for you here.






Printable Version Ingredients:
2 catfish filets
3/4 cup White Basmati Rice
3 cloves Garlic
2 Scallions
2 Zucchini
Topping:
3 Tablespoons peanuts
2 Tablespoons Ponzu Sauce (recipe follows)
2 teaspoons Black and White Sesame Seeds
1- 1" piece Ginger
1 Tablespoon Sesame Oil
Recipe for Ponzu Sauce- glaze for fish
1 Tablespoon green onions
3 Tablespoons lemon juice
2 Tablespoons rice wine vinegar
2 Tablespoons soy sauce
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper
1/4 teaspoon fish sauce
Method
1. Wash and dry the zucchini. Peel and mince the garlic. Roughly chop the peanuts. Peel and mince the ginger. Cut the zucchini into 1/2 " thick rounds. Cut off and discard the root ends of the scallions: thinly slice the scallions, separating the white bottoms and green tops. In a bowl, combine the ponzu sauce, white part of the scallions, 1/2 Tablespoon sesame oil.
2. Make the garlic rice: In a small pot, heat 1 teaspoon olive oil on medium-high heat. Add garlic, salt and pepper to taste. Cook, stirring occasionally, 1-2 minutes or until fragrant. Add the rice, a pinch of salt and 1 1/2 cups of water. Heat to boiling on high . Once it is boiling, cover and reduce the heat to low. Cook 12-14 minutes until the water has been absorbed and the rice is tender. Remove from heat and fluff the cooked rice with a fork.
3. Make the ginger peanuts - topping
Heat 1 teaspoon of olive oil on medium-high heat . Add peanuts and ginger; season with salt and pepper. Cook, stirring occasionally, 1-2 minutes, or until lightly browned and fragrant. Transfer to a paper towel-lined plate; immediately season with salt and pepper to taste. Wipe out the pan.
4. Cook the zucchini:
Heat 2 teaspoons of olive oil in same pan. Add the zucchini in a single and even layer; season with salt and pepper. Cook 2-3 minutes, or until browned and fragrant. Transfer to a medium bowl and add all but a big pinch of the sesame seeds. Toss to combine and season with salt and pepper to taste; set aside in a warm place. Wipe out the pan.
5. Cook and glaze the catfish;
Pat the catfish fillets dry with paper towels; season with salt and pepper on both sides. In the same pan, heat 2 teaspoons of olive oil on medium-high heat. Add the seasoned fillets and cook 4-6 minutes on the first side, or until lightly browned. Flip and add the glaze. Cook, occasionally spooning the glaze over the fillets, 2-3 minutes, or until thoroughly coated and cooked through. Remove from heat.
6. Plate your dish:
Divide the garlic rice between two dishes. Top with the glazed catfish fillets and cooked zucchini. Garnish with the ginger peanuts, green tops of the scallions and remaining sesame seeds.
Enjoy!

Ranch House Pork Chops with Parmesan Mashed Potatoes

I love crock pot meals where you can put it in and forget about it until dinner.

                                                                    

Ranch House Crock Pot Pork Chops with Parmesan Mashed Potatoes

6 pork chops, 1/2 inch thick
1 packet dry Ranch Dressing Seasoning
10 oz can Cream of Chicken Soup

4 lbs peeled, cubed potatoes
5 Tablespoons real butter
1 Cup fresh grated Parmesan cheese
6 cloves roasted garlic (click for directions how to roast garlic)
1- 1 1/2 Cups warm skim milk (any milk will do, I just happened to use skim)
1 Tablespoon salt, or to taste
1 teaspoon fresh cracked black pepper, or to taste

1. Place pork chops, Ranch seasoning and soup into a medium sized crock pot over high heat for 4 hours or low heat for 6 hours.

2. Place potatoes into a large pot of cold water. Place onto stovetop over high heat and bring to a boil. Once water is boiling, cook for 10-12 minutes or until potatoes are fork tender. Drain and transfer to the work bowl of a stand or electric mixer. Mix on low until potatoes are mashed then add butter, parmesan, garlic, milk, salt and pepper. Season to taste if needed. For thinner mashed potatoes add more milk, slowly until your desired consistency.

3. Scoop mashed potatoes onto serving plates and top with pork chops and soup gravy from crock pot. Enjoy!

Caprese Stuffed Avocados

The first time I made this, I made it just like the recipe, but forgot to take a picture.  The next time I cut the avocado in strips. This time, I skipped the avocado. It was good all three ways.  Yes, I have made this 3 times in a week. 





Ingredients:
2 avocados, but in half, stone and skin removed
1 cup salad greens
1 cup tomatoes, diced
1/2 cup fresh mozzarella, diced
2 tablespoons basil pesto
2 tablespoons balsamic reduction
Directions:
1. Plate the avocado on top of the salad greens and top with the mixture of the tomatoes, mozzarella, and pesto followed by a drizzle of the balsamic reduction.
Note: To make the balsamic reduction, simmer balsamic vinegar until it reduces to 1/2. Allow to cool before using.