Greek Meatballs with Tzatziki Sauce

You know how us bloggers can get OCD on a particular type of food? Well, I've gone mad about meatballs!! And boy did I hit the jackpot with these!! OMG! These are really really good! I was kinda hesitant at first about them because they had no breadcrumbs to hold them together but they are SOO flavorful and moist, you forget that there is no bread!! YUM-O! After I had made them I knew they needed some sort of 'sauce' to go with them so what better accompaniment to go with them than Tzatziki Sauce! Double YUM-O. And then I went back and read that these are on the South Beach Diet I almost couldn't believe it! Seriously you've gotta try these!!!

Mini Greek Meatballs
Adapted from Kalyn's Kitchen

Makes about 24 small meatballs

1 pound ground turkey
1/2 small onion, minced
1/2 cup very finely crumbled feta cheese
2 cloves garlic, minced
1 large egg
1 T extra virgin olive oil, plus more for baking dish
1 T dried Greek oregano
4 tsp. red wine vinegar
1/4 tsp. salt
1/4 tsp. fresh ground black pepper
1 tsp. Greek seasoning

Preheat oven to 400*F. Grate the onion, then drain if it seems like there is a lot of liquid. Combine all ingredients in a bowl, then use your hands to mix ingredients.

Lightly oil a 9 X 13 baking dish. Shape meat into 1 tablespoon size meatballs and place on baking sheet. Bake 20 minutes, after which time you will see some liquid oozing out. Turn meatballs and bake 10 more minutes. Turn again, and bakd 5-10 more minutes, until meatballs are well-browned and cooked through.

Meatballs are delicious served with Tzatziki Sauce.

Tzatziki Sauce

Tzatziki is one of the classic sauces in Greek cuisine, and there are as many versions out there---most of them very good. If you've had a Gyro (pronounced yeero), Tzatziki is the type of white sauce that's often served with the Gyro. SOOO GOOD!

You can cut the recipe in half, but it's so good, you probably shouldn't cuz you'll kick yourself when you're scraping the bottom of the bowl wanting more.

Tzatziki (Greek Yogurt and Cucumber Sauce)
Adapted from Kalyn's Kitchen

Makes about 3 1/2 cups

3 cups Greek Yogurt (or regular plain yogurt, strained as described below*)
3 Tbsp fresh lemon (juice of one lemon)
1 garlic clove, chopped
2 medium cucumbers, seeded and diced
about 1 Tbsp kosher salt for salting cucumbers
1 T finely chopped fresh dill (can substitute mint leaves for a slightly different version)
Kosher salt and fresh ground black pepper to taste

If you don't have Greek yogurt, strain plain yogurt as described below.

Peel cucumbers, then cut in half lengthwise and take a small spoon and scrape out seeds. Discard seeds. (If you use the small seedless or European cucumbers with few seeds, you can skip this step.) Dice cucumbers, then put in a colander, sprinkle on 1 T salt, and let stand for 30 minutes to draw out water. Drain well and wipe dry with paper towel.

In food processor with steel blade, add cucumbers, garlic, lemon juice, dill, and a few grinds of black pepper. Process until well blended, then stir this mixture into the yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend. (This resting time is very important.) This will keep for a few days or more in the refrigerator, but you will need to drain off any water and stir each time you use it.

*If you can't find Greek yogurt, a good substitute for something similar is straining regular plain yogurt for several hours to remove the liquid and thicken the yogurt. You can also use two coffee filters inside a colander placed inside a bowl to catch the liquid. Let the yogurt drain on the counter for 2 hours, or until it reaches the thickness you want.

Chicken Breasts with Mediterranean Stuffing

This weekend was action packed. My birthday was Thursday, I picked my aunt from the airport that evening, went home, got up the next morning, drove to Fresno (yes of COURSE we stopped at Gilroy outlets...duh!!!), did some last minute party shopping, went to bed, got up and prepped for the party, attended the party, and literally pooped out that evening. THEN...got up the next day (lost the hour for daylight savings!) and headed back home from Fresno so I could pick up my baby from my friend's house (yes of COURSE I stopped at Gilroy outlets...again...duh!!!).

I had been meaning to make this for some time when I first saw it but just hadn't had the time. It really was very simple once I got all the ingredients! The only thing I changed was I closed up the chicken with toothpicks and it seemed to work perfect! Dinner was yummy tonight and a perfect finish to a very busy weekend!

Chicken Breasts with Mediterranean Stuffing
Adapted from Cara's Cravings

2 tablespoons olive oil
1 garlic clove, chopped
5 ounces baby spinach, or regular spinach, stemmed
Salt and freshly ground black pepper
1 1/2 pounds boneless, skinless chicken breast halves (about 4 medium)
4 ounces soft goat cheese or mascarpone cheese
1/4 cup chopped sun-dried tomatoes, packed in oil
2 tablespoons black olive tapenade, available in specialty food stores
1 tablespoon plus 1 teaspoon unsalted butter
1/2 cup dry white wine

In a medium microwavable bowl, add 1 tablespoon of the olive oil, garlic and the spinach and season with salt and pepper. Cook on high for 5 minutes or until the spinach has wilted completely and excess liquid has evaporated. Remove the spinach to a small plate and set aside to cool slightly.

Using a small, sharp knife, cut one chicken breast almost in half horizontally so it opens like a book - the breast meat should still be held together on one long side. Repeat with the remaining chicken pieces. Season the outside of each breast with salt and pepper and open the chicken breasts up on the cutting board.In a small bowl, mix the goat cheese and sun-dried tomatoes until well blended. Using your hands, squeeze the excess moisture out of the sauteed spinach. Chop it and spread a quarter of it on one half of each chicken breast. Spread equal amounts of the cheese mixture over the spinach. Then, using a small spoon, spread some of the tapenade on the empty side of each chicken breast. Close the tapenade side of the chicken breast over the cheese, and press gently to adhere.

Heat a large skillet over medium heat. Add the remaining olive oil and about 1 teaspoon of butter. When the butter has melted, gently place each chicken breast in the pan. Cook for about 6 to 8 minutes per side, depending on the thickness of the breast, or until chicken is golden and cooked through and the cheese has melted. (Lift up the pocket flap to check to see if the chicken is thoroughly cooked; there should be no signs of pinkness.)

Remove the chicken to a serving plate and cover loosely with foil to keep warm.Raise the heat to high. Add the wine to the skillet. Let the wine cook off for 2 to 3 minutes, scraping the browned bits off the bottom of the pan with a spatula or a wooden spoon. Add the remaining tablespoon butter to the pan, stir until the butter melts, and then pour the sauce over chicken.

Serve the chicken whole or sliced.

Granola

So I've been craving granola lately...you know...the homemade kind. But of course having no time make any I go to my friend TJ's and buy their Maple & Pecan Granola -- YUM-O. But I still miss that good ol' fashioned get your hands dirty homemade granola. I remember when I was growing up my mom used to make it in the kitchen sink then transfer it to a huge jellyroll pan and turn it every so often in the oven. I remember that was my job...to watch the clock and then flip the granola!! I LOVED IT!


So a couple days ago I'm in a meeting with my boss and we get on the subject of breakfast, etc, etc and he says...I have a really good recipe for granola...I say BRING IT ON and so he begins to dictate the recipe. I scrambling to write it down because of course I never took short-hand and god forbid that I ask him to repeat it. So I write down what I can and say thanks. Then I go email my caterer aunt and ask (aka BEG) her for her granola recipe and then compare the two. The recipe here is a combination of both. And all I can say is...I have a winner!! The taste brought be back to the days of my mom's kitchen sink granola! YUM!

Granola
Adapted from My Boss & My Aunt Hope


1 large box old fashioned oats (42oz)
1 cup roasted Wheat Germ
1 cup Honey
1 cup oil
1 cup pecans, chopped
1/2 cup macademia nuts, chopped
2 cups coconut
1/2 cup sunflower seeds
2 Tbsp vanilla
1 Tbsp cinnamon
1 3/4 cup orange juice
1 cup dried fruit (raisins, cranberries, dried blueberries, etc)

In a large bowl, mix oatmeal, nuts, coconut, wheat germ, sunflower seeds. Mix well. Measure oil into the measuring cup and swirl it around befor epouring into bowl. Then measure out the honey in the same, unwashed cup. The oil will help the honey exit the cup. Toss everything together until evenly coated. Add vanilla and orange juice. Mix well.


Pour out into a large jellyroll pan. Bake @ 300*F for 1-1/2hrs. Stir every 20 minutes or so. Let it get golden brown. Let stand for 40 minutes, break it up with a fork then add the dried fruit.

Food Blog Search

I just stumbled upon this really cool search feature from another fellow blogger (Simply Recipes) who recently unveiled Food Blog Search! Its a really cool search engine that searches over 1800 food blogs for content utilizing Google technology. Started in October 2006, Food Blog Search now searches over a thousand hand-selected, high quality food blogs. Add the banners to your site as well (see my sidebar for an example). Check it out!

Chocolate And Peanut Butter Filled Peanut Butter Blondies

I have made these blondies for my folks several times in the past. I even made a batch for them this weekend but then mom called early this morning and indicated that they weren't coming for their usual Sunday dinner. So as usual, lucky for my co-workers, they get a nice little Monday treat!

These blondies are really good. I like how this recipe makes a small batch. You can definitely double the recipe and then bake them in a 9x13 pan for about 7 more minutes than the 'regular' batch size. The original recipe called for creamy peanut butter but I found that I liked the crunchy version better for this recipe.
Chocolate And Peanut Butter Filled Peanut Butter Blondies
Adapted from The Savory Notebook


3/4 cup crunchy peanut butter
1/4 cup (1/2 stick) butter or margaine, softened
1/2 cup packed light brown sugar
1/4 cup granulated sugar
1 egg
2 Tbsp milk
1 tsp vanilla extract
1 cup all-purpose flour
1/2 teaspoon baking soda
1/8 teaspoon salt
8-oz. pkg REESE'S Milk Chocolate Baking Pieces Filled with Peanut Butter Creme (or substitute 3/4 cup chocolate chips & 1/2 peanut butter chips)

Heat oven to 350*F.


Grease 8- or 9-inch baking pan.


Beat peanut butter, butter, and sugars in a large bowl until well blended. Add egg, milk and vanilla; beat well. Stir together flour, baking soda and salt; add to peanut butter mixture, beating until well blended. Mix in chocolate chips. Spread batter in prepared pan.


Bake 25 to 30 minutes or until lightly browned. Cool completely in pan on wire rack. Cut into bars.

About 16 bars.

Swedish Meatballs

So my carpooler asked me a few weeks back to make swedish meatballs. Ok, but I've never made meatballs before and definitely not SWEDISH...that's what IKEA's for! HA! So I (accepted the challenge and) searched for a recipe and came up with this one. Verdict? Surprisingly really good. For a first-timer, I'd give this recipe 4 forks (epicurious) if I were rating it. The meatballs were very moist and flavorful and the sauce was just right...very swedish with the dill and all too. I think making it with Rye Bread was key (with the caraway seeds as extra seasoning). It was really good. I accompanied them with (buttered) egg noodles and a vegetable (prepared after the pic was taken...really!) This is definitely going into my 'make often' recipe pile.

Swedish Meatballs
Adapted from Eupicurious

For meatballs:
4 slices Rye bread (or substitute canned breadcrumbs)
1 medium onion, grated
1 large egg
1/2 tsp freshly grated nutmeg
1 tsp ground allspice
2 tsp salt
1 tsp freshly ground black pepper
2 Tbsp Worcestershire sauce
1 tsp dried parsley
2 garlic cloves, minced
1 Tbsp Dijon mustard
1 1/2 pounds lean ground turkey
1/4 pound Jimmy Dean Sausage
1 Tbsp vegetable oil

For sauce:
1 small onion, grated
1 garlic clove, minced
2 1/2 Tbsp cornstarch
3 cups beef broth (24 fluid ounces)
3 Tbsp medium-dry Sherry
1 tablespoon Worcestershire sauce
1 Tbsp Dijon mustard
1/2 cup sour cream
2 Tbsp chopped fresh dill leaves (or 1 1/2 tsp dried dill leaves)

Garnish:chopped fresh dill leaves
Accompaniment:1/2 cup lingonberry preserves or cranberry sauce

Make meatballs:
Into a mini food processor, tear 2 bread slices and grind into fine crumbs. Transfer crumbs to a large bowl. Make more bread crumbs in same manner and transfer to bowl. Grate enough onion to measure 3/4 cup and add to bread crumbs. In a small bowl whisk together egg, and add spices and egg to bread crumb mixture. Add turkey and sausage and with your hands mix mixture until just combined (do not overmix).

Form turkey mixture into balls (about 40) and arrange on a tray. Meatballs may be prepared up to this point 1 day ahead and chilled, covered.

Preheat oven to 375°F.

In a 12-inch non-stick skillet heat oil over moderately high heat until hot but not smoking and brown meatballs in 2 batches, turning them occasionally, about 4 minutes for each batch. With a slotted spoon transfer meatballs as browned to a shallow baking pan (9x13) and reserve any drippings in skillet. Bake meatballs, tightly covered with foil, in middle of oven until just cooked through, about 25 minutes.

While meatballs are baking, grate enough onion to measure 1/2 cup. In a small bowl whisk together cornstarch and 1/2 cup broth. To reserved drippings in skillet, add Sherry, onion and garlic and simmer mixture, stirring and scraping up brown bits, until most of liquid is evaporated. Add remaining 2 1/2 cups broth and bring to a boil. Stir cornstarch mixture and whisk into broth mixture. Boil mixture, whisking, 1 minute and remove skillet from heat. Whisk in Worcestershire sauce, mustard, sour cream, and dill and keep sauce warm, covered, over low heat (do not let boil).

Gently toss meatballs into sauce and garnish with dill. Serve and put 1 Tbsp preserves or cranberry sauce on top of each serving.

Servings: Serves 8 as a main course (approx 4 meatballs per person)