Tag: ground

Mexican Meatball Soup

by Pam on October 28, 2012

Wow. I absolutely LOVED this soup that I found on Bev Cooks^[1]! The meatballs were tender, flavorful, and juicy while the soup was spicy and delicious. I loved the creamy bits of avocado in each bite along with the salty cotija cheese. I had the leftovers for lunch for two days and it just seemed to get better and better. My kids were disappointed that they couldn’t eat it because it turned out much spicier than I thought it would be so maybe next time I will add only one chipotle pepper for them – they did try the meatballs and liked them a lot! My husband and I both really loved the spiciness and thought this soup was amazing.

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa^[2] and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Print^[3]

Mexican Meatball Soup

Yield: 8

Prep Time: 15 min.

Cook Time: 30 min.

Total Time: 45 min.

Ingredients:

1 lb lean ground turkey
2 green onions, chopped finely
2 tbsp fresh cilantro, chopped
1 tsp ground cumin
1 tsp chili powder
1/2 tsp oregano
1/2 tsp coriander
1 clove of garlic, minced
Sea salt and freshly ground pepper, to taste
2 crisp corn tostada shells, pulsed in a food processor until crumbled
2 cups fresh salsa (see link above for recipe)
2 chipotle peppers, in their adobo sauce
2 tbsp tomato paste
1 quart chicken stock
1 avocado, diced
Cotija cheese, crumbled, for garnish

Directions:

Combine the ground turkey, green onion, cilantro, cumin, chili powder, oregano, coriander, garlic, tostada shells, and sea salt and freshly cracked pepper, to taste, in a bowl. Using your hands, roll them into little balls.

Bring a large Dutch oven to a medium high heat. Add the meatballs and brown all over but not completely cooked through, about 4 minutes. Set them aside.

In a blender, combine the salsa and chipotle peppers. Pulse until smooth and well combined.

In the Dutch oven, bloom the tomato paste for about a minute by stirring it with a wooden spoon. Add the salsa mixture and the chicken stock. Bring to a boil, add the meatballs, lower the heat and simmer for about 20-30 minutes.

Ladle into bowls then top with freshly diced avocado, cotija cheese, and fresh cilantro. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bev Cooks

References

^{^} Bev Cooks (bevcooks.com)
^{^} salsa (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)

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“Ultimate” Ranch Dressing – The Ultimate “Ultimate”

After five years, and a few thousand requests, I’m finally
posting my “ultimate” ranch dressing recipe. What makes it the “ultimate?”
Nothing, except that’s what I’m calling it, and in the world of dips and
dressings, that makes it so. By the way, ignore those other roughly 65,000
“ultimate” recipes; this one is the actual “ultimate” ranch dressing.

It’s been ages since I made homemade ranch dressing, and I’d
forgotten how much better it is than the bottled stuff. Don’t get me wrong; I
like high-fructose corn syrup, artificial flavorings, and preservatives as much
as the next low-information voter, but this really is significantly more
delicious.

As you’ll see, I used some crème fraiche (which we showed
you how to make in this video), but relax, sour cream will work perfectly.
However, I do believe the buttermilk is crucial. That some of my peers are
calling their ranch dressings “ultimate” without using buttermilk, really makes
me question their grasp of the word “ultimate.”

Anyway, hyperbole aside, this really is the best ranch
dressing I’ve ever had, and I hope you give it a try soon. Enjoy!

Ingredients for about 2 cups Ranch Dressing:

1 1/3 cup real mayonnaise

1/3 cup sour cream or crème fraiche

1/3 cup buttermilk

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon freshly ground black pepper

pinch of cayenne

pinch of salt

1/2 teaspoon dried dill weed

1/4 teaspoon dried tarragon

2 teaspoons sliced fresh chives

1 tablespoon minced fresh Italian parsley

2 drops Worcestershire sauce

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Italian Meatloaf

by Pam on October 8, 2012

I was craving meatloaf so I decided to try a new recipe from Michael Chiarello^[1] instead of my usual meatloaf^[2] recipe. I found this recipe for an Italian meatloaf that looked and sounded terrific. It was very easy to put together, it smelled amazing while it baked, and it turned out really moist and tender. We all liked the meatloaf and it paired well with potatoes & greens I served with it (recipes to post soon).

Preheat the oven to 350 degrees. Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions, peppers, and mushrooms to the skillet. Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, Worcestershire sauce, oregano, and balsamic vinegar along with the onion mixture. Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix. Pack the mixture into the loaf pan. Spread the marinara sauce evenly over the top of the loaf.

Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees. Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.

Print^[3]

Italian Meatloaf

Yield: 8

Prep Time: 15 min.

Cook Time: 60 min.

Total Time: 1 hour 15 minutues

Ingredients:

2 tsp canola oil
1/2 sweet yellow onion, finely diced
2 baby bell peppers, finely diced
3 button mushrooms, finely diced
2-3 cloves of garlic, minced
1 lb lean ground beef
3/4 cup of Italian seasoned bread crumbs
1/2 cup of Parmesan cheese
2 eggs
3 tbsp fresh basil, chopped
1/2 tsp dried oregano
3 tsp Worcestershire sauce
3 tsp balsamic vinegar
Sea salt and freshly cracked pepper, to taste
1 cup of marinara sauce

Directions:

Preheat the oven to 350 degrees. Coat a loaf man with cooking spray.

Heat the olive oil in a skillet over medium heat. Add the onions, peppers, and mushrooms to the skillet. Cook, stirring often, until tender; about 5 minutes. Add the minced garlic and cook, stirring constantly, for 1 minute. Remove from the heat and let them cool.

Combine the ground beef with the bread crumbs, Parmesan cheese, eggs, basil, oregano, Worcestershire sauce, and balsamic vinegar along with the onion mixture. Season with sea salt and freshly cracked pepper, to taste; combine gently with your fingers until evenly mixed – be sure not to over mix. Pack the mixture into the loaf pan. Spread the marinara sauce evenly over the top of the loaf. Place into the oven and bake for 1 hour or until a meat thermometer inserted in the center reaches 160 degrees.

Remove from the oven and let the meatloaf rest for 5-10 minutes before slicing and serving.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Michael Chiarello

References

^{^} Michael Chiarello (www.foodnetwork.com)
^{^} meatloaf (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)