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Monday, February 16, 2009

Milkshakes

So my husband and I have been on a recent "milkshake kick," which is odd since it's the middle of winter here. But nevertheless, they are fun to make, and oh so delish to drink.

I prefer chocolate mint, whereas he's a berry guy and loves the strawberry shake.

I blame this new obsession partly on the fact that I recently inherited my Grandma's old blender.

Chocolate Mint Milkshake

4 scoops of chocolate ice cream
1/4 cup of milk
1 drop of peppermint extract

blend. enjoy.



Strawberry Milkshake

4 scoops of vanilla ice cream
1/4 cup of milk
1 cup of frozen or fresh strawberries (whatever floats your boat)

blend. enjoy.

Sunday, February 15, 2009

Gorgonzola-Filled Meatballs with Bay & Onion Creamy Tomato Gravy

I saw this recipe on Rachael Ray's 30-minute meals and I knew I HAD to try it. It's not every day that I watch the Food Network and come across a meal that I feel I actually have the time and the skills to make, so I always jump at the chance when I find one.

I love meat, I love cheese, and the tomato gravy is a fantastic compliment. Try it and be prepared to say "YUM!"

Gorgonzola Filled Meatballs with Bay & Onion Creamy Tomato Gravy

1 1/2 pounds ground veal (we substituted more ground beef instead, others have used pork)
1 pound ground beef
Salt and pepper
2 cloves garlic, grated or minced
1 large egg, plus 1 egg yolk
2 handfuls grated Parmigiano-Reggiano
2 handfuls plain bread crumbs
3 tablespoons sliced or finely chopped sage leaves
3 tablespoons extra-virgin olive oil
8 ounces Gorgonzola
1 tablespoon butter
2 fresh bay leaves
1 onion, finely chopped
1 cup chicken stock
1 (15-ounce) can crushed tomatoes
1/2 cup cream

Preheat oven to 400 degrees F.

Place meat in a mixing bowl and season with salt, pepper, add in garlic, eggs, cheese, bread crumbs and sage. Mix meat, roll into 8 large balls and arrange in a baking dish. Coat balls with 2 tablespoons extra-virgin olive oil. Using the end of a wooden spoon, make an indentation half way into each ball and fill the cavity with some Gorgonzola. Bake until golden and cooked through, 15 to 20 minutes.

Heat 1 tablespoon extra-virgin olive oil and butter in a sauce pot over medium heat, add bay and onions and season with salt and pepper. Add chicken stock and tomatoes and heat through, stir in cream, reduce heat to medium-low and simmer to thicken slightly 8 to 10 minutes.

Ladle sauce into shallow bowls and top with big stuffed meatballs.


Thursday, February 12, 2009

Down Home Meatloaf

I got this recipe out of an old Taste of Home magazine. While I've made meatloaf for years, something wasn't turning out right as of late, so I thought I'd actually try a recipe for once! Some people may not be huge fans of meatloaf, but I can honestly tell you this one was OUTSTANDING. So much flavor, the bread crumbs really held everything together, and we were able to eat several meals of leftovers.

I'm tellin ya...give this one a try.

Down Home Meatloaf

2 eggs, beaten
1/4 cup milk
2 cups soft bread crumbs
3/4 cup finely chopped onion
1/3 cup finely chopped green pepper
2 tablespoons prepared horseradish
1-1/2 teaspoons salt
1 teaspoon ground mustard
2 pounds ground beef
1/4 cup ketchup

In a bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Press into a greased 9-in. x 5-in. loaf pan.

Bake at 350° for 1 hour. Spread with ketchup; bake 15-20 minutes longer or until a meat thermometer reads 160° and meat is no longer pink. Let stand for 10 minutes before slicing. Meat loaf may be frozen for up to 3 months. Yield: 8 servings.


Tuesday, February 10, 2009

stop by and tell me who you are!

I'm just AMAZED at all the hits I'm getting on this blog a day...I'm talking in the hundreds. And it's so weird how many of you are coming from all over the world. How are you finding my blog? Are you googling certain recipes?

Please leave me a comment, let me know how you got here and where you're from! I'd love to know!