Tag: ground beef

Swedish Meatballs and the Most Under Appreciated Celebrity Chef Ever

Whenever there’s a discussion about the history of celebrity
chef pop culture, one name is invariably left out, and this Swedish Meatballs
recipe served as a reminder of that sad fact. How anyone can talk about the
pioneers of food television without including the Swedish Chef from the Muppets
is beyond me.

His frenetic energy and charisma makes Gordon Ramsey seem
like a shrinking violet by comparison. His technique surpasses Emeril’s on
every level, and if we’re just talking catch phrases, how can you even begin to
compare “Yummo” to “Bork, Bork, Bork?”

Some use the excuse that he wasn’t actually real, that he
was just a bunch of stained, smelly fabric, wrapped around some dude’s hairy
forearm. Well, that may be true, but it goes beyond that. I believe there’s
been a systematic discrimination against Swedish chefs, which has made
advancing upward impossible. I call it the ice ceiling.

Do NOT forget the Lingonberry jam!

Anyway, in related news, these Swedish meatballs rocked!
Unlike most of the recipes I post here, I’ve had little experience with the
recipe, but was very happy with the results, except for one major issue, which
I mention in the video. I broke the cardinal rule of meatball making, and used
lean meat.

Not paying attention, I picked up a package of ground pork
that turned out to be 95% lean. The horror. I might as well have used tofu.
Nonetheless, I loved the flavor, but implore you to use regular ground beef,
and ground pork with a 75/25 lean-to-fat ratio. Do that, and you’ll be enjoying
a plate of meatballs even the world’s most under appreciated celebrity chef
would love. Enjoy!

Ingredients for 4 large portions:

For the meatballs:

2 tbsp butter

1/2 yellow onion, finely chopped

1/4 cup milk

2 large eggs

1/3 cup plain bread crumbs

3/4 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon ground allspice

1 1/2 teaspoon fine salt

pinch of cayenne

1 pound ground chuck

1 pound ground pork

*Note: you can always cook a little piece to taste for salt,
and adjust from there.

Brown meatballs in 425 degrees F. oven for about 20-25
minutes.

For the sauce:

2 tbsp butter

3 tbsp
all-purpose flour

3 1/4 cups beef broth

1/2 cup heavy cream

1/2 tsp sugar

1/4 tsp Worcestershire sauce

salt and pepper to taste

Incoming search terms:

Score Big with this Skinny Game Day Menu

Tailgating is a sport of its own, with more than 70 million Americans hosting or attending tailgate parties to root on the home team.

But here’s the Game Day dilemma: How can you enjoy yourself and serve up great-tasting food without racking up the calorie and nutritional penalties? Julie Upton, MS, RD, CSSD from Appetite for Health^[1] is here to help with a winning strategy.

The four food groups of football—beer, wings, pizza and chips and dip can really pile on calories. In fact, a tailgate party can set you back some 1,500 calories—and that’s all before kickoff. By the fourth quarter, it’s not uncommon to eat and drink several days’ worth of calories. Some simple substitutions in your Game Day menu can make you the “MVP” of the party. Here’s what to serve and what to sideline, and several winning recipes to try.

Blitz on Chips and Game Day Dip: Opt for baked chips instead of fried to slash calories and fat and make your dips with nonfat plain Greek yogurt in place of sour cream. Using a cup of nonfat Greek yogurt in place of regular sour cream shaves off 315 calories and 45 grams of fat from your dip recipes.

A Few Skinny Dip Ideas:

Skinny Artichoke Dip^[2]
Creamy Cold Parmesan Spinach Dip^[3]
Hot Spinach Dip^[4]
Skinny Taco Dip^[5]
Hot Spinach and Artichoke Dip^[6]
Skinny Buffalo Chicken Dip^[7]
Southwestern Black Bean Salsa^[8]

Wings pack in about 75 calories—not counting the dip! Bench Wings and Put Burgers on Your Playbook: For a main course to serve and ones to sack, go with burgers made from ground sirloin or 95% lean ground beef; or make a turkey or salmon burger.

Try these leaner tasty options…

Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw
Chicken Parmigiana Burgers
Turkey Burgers with Zucchini
Spicy Black Bean Burgers with Chipotle Mayo^[9]^[10]^[11]^[12]

If you’re serving pizza, make sure it’s veggie-rich and ask for half the cheese and meat toppings. Or eliminate the bread altogether and serve these Zucchini Pizza Bites^[13].

Score with Extra Light Beer: As an official food group of football, beer is required if it’s a real football party. There are 150 calories in a bottle of regular and 95-100 in most light beers. But if you try a new extra light choices, like MGD 64, Budweiser Select 54 or Beck’s Premier Light you’ll not only have a skinnier sip, you’ll help damper the appetite-stimulating impact of alcohol.

Guest Post from Julie Upton, MS, RD, CSSD from Appetite for Health^[14]

References

^{^} Appetite for Health (www.appforhealth.com)
^{^} Skinny Artichoke Dip (www.gordon-ramsay-recipe.com)
^{^} Creamy Cold Parmesan Spinach Dip (www.gordon-ramsay-recipe.com)
^{^} Hot Spinach Dip (www.gordon-ramsay-recipe.com)
^{^} Skinny Taco Dip (www.gordon-ramsay-recipe.com)
^{^} Hot Spinach and Artichoke Dip (www.gordon-ramsay-recipe.com)
^{^} Skinny Buffalo Chicken Dip (www.gordon-ramsay-recipe.com)
^{^} Southwestern Black Bean Salsa (www.gordon-ramsay-recipe.com)
^{^} Buffalo Turkey Burgers with Blue Cheese Broccoli Slaw (www.gordon-ramsay-recipe.com)
^{^} Chicken Parmigiana Burgers (www.gordon-ramsay-recipe.com)
^{^} Turkey Burgers with Zucchini (www.gordon-ramsay-recipe.com)
^{^} Spicy Black Bean Burgers with Chipotle Mayo (www.gordon-ramsay-recipe.com)
^{^} Zucchini Pizza Bites (www.gordon-ramsay-recipe.com)
^{^} Appetite for Health (www.appforhealth.com)

Incoming search terms:

Italian Chili

by Pam on September 9, 2012

We finally had a cool day today in Portland. It was cloudy, cool, and a much needed break from the heat! I found a recipe at The Slow Roasted Italian^[1] that looked and sounded perfect! It had a wonderful chili flavor with an Italian twist. It smelled amazing while it simmered on the stove all afternoon and tasted even better. My daughter, who does not like chili, actually liked this and nearly ate her whole bowl full. My son loved it and asked for leftovers for his school lunch tomorrow. My husband and I both really liked it too and I look forward to eating the leftovers this week. Thanks for the great recipe Donna.

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Print^[2]

Italian Chili

Yield: 12

Prep Time: 10 min.

Cook Time: 2-3 hours

Ingredients:

1 tsp olive oil
1 lb lean ground beef (I used 90/10)
1 lb turkey Italian sausage, removed from casings
1 tsp chili powder
1 tsp dried oregano
1 tsp dried basil
1/2 tsp dried cumin
Sea salt and freshly cracked pepper, to taste
1 sweet yellow onion, diced
1 red bell pepper, diced
5 cloves of garlic, minced
2 15oz cans of diced tomatoes
1 10oz and 1 8oz cans of tomato sauce
2 15oz cans of chili beans with sauce
1 15oz can of kidney beans, rinsed and drained
Parmesan cheese, shredded

Directions:

Side Note: Use a potato masher to break up the ground beef and Italian sausage quickly and easily into crumbles.

Heat the olive oil in a large Dutch oven over medium heat. Add the ground beef and the turkey Italian sausage, removed from casings, into the Dutch oven. Use a potato masher to break up the meat into crumbles. Add the chili powder, dried basil, oregano, cumin, crushed red pepper, sea salt and freshly cracked pepper, to taste; cook stirring occasionally for 2-3 minutes. Add the diced onion, bell pepper, and garlic to the meat crumbles; cook, stirring occasionally, for 3-4 minutes. Add the diced tomatoes, tomato sauce, chili beans with sauce, and drained kidney beans. Cover with a lid then lower the heat to low simmer. Cook, stirring occasionally, for 2-3 hours. Taste the chili and re-season if desired.

Ladle into bowls then top with shredded Parmesan cheese. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Slow Roasted Italian

References

^{^} The Slow Roasted Italian (theslowroasteditalian.blogspot.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)