The One Pounder

14 Mar

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It is my grandsons birthday and I wanted to make him something special.

My daughter was making the cake so what else could I do?

Then it came to me like a dream.

A One Pound Meatball.

It was done.

One pound of 85% lean hamburg.

2 eggs

1/2 small onion

2 cloves garlic

2 teaspoons chopped parsley

1/4 salt and pepper

1/2 cup grated parmesan cheese

2 pieces of bread

Put the onion and garlic in the food processor and mix till it is fine diced.

Add the parsley, salt,  pepper and bread and mix well.

Add the meat and cheese just until everything is mixed.

Take everything out of the bowl and form into a ball.

Bake at 375 degrees for 45 minutes.

Put it into the tomato sauce and let it simmer for at least one hour in the sauce.

My grandson loved it.

 

 

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Fish Fillet Sandwich

11 Mar

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I wait all year to overeat the fish sandwich at McDonalds.

I LOVE them and I do use the plural because I used to eat so many.

This is why I am fat.

Not this year.

McDonalds usual 2 for $3.00 has become 2 for $5.00.

I know inflation, blah, bah, blah.

But I put my foot down and refuse to pay that.

My wonderful Shaws fish department had haddock on sale and, once again, it is wonderful.

One bag of Martin potato rolls

Two pounds of haddock

Eight slices of American cheese

Good tartar sauce

3 tablespoons cornstarch

1/4 teaspoon salt and pepper

2 tablespoons olive oil

One tablespoon butter

Cut the fish into eight pieces

Combine the cornstarch, salt and pepper in a bag.

Put the fish inside and shake until everything is lightly coated

Heat the pan with the oil and butter on medium high heat.

Add the fish but do not let it touch

You may have to do two batches and if so add more butter and oil if you have to.

The fish should have a nice golden crust before you flip it over

Add a slice of cheese on each fillet and the fish will cook for another couple of minutes and the cheese will melt.

Warm the rolls for 5 to 10 seconds in the microwave.

Spread the tartar sauce on both sides of the roll

Add the nice hot fish and cheese.

Cover with the other half of the warm roll.

Serve with pickles.

McDonalds you will never see $5.00 from me again. Maybe $3.00 on two when you have a sale…

 

 

 

Love It Lobster

7 Mar

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Shaws supermarket had a great sale today on lobster.

I had to get some.

What could be better eating lobster when someone else takes it out of the shell?

I bought a pound of lobster meat for $16.99. What a deal.

I just wanted to enjoy the lobster without mayo or a lot of bread.

1/2 pound of lobster meat

1  pat of butter

Ten to twelve homemade garlic croutons

Put everything together in a microwave safe bowl and heat for one minute or until the butter has melted.

This is so good.

I am saving the other 1/2  pound  of lobster for tomorrow.

I’m so excited I can hardly wait.

Fast Fried Shrimp

6 Mar

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Again, I didn’t feel like cooking.

This is so easy and fast.

Two tablespoons olive oil

3 cloves sliced garlic

Ten large peeled and deveined shrimp

Three tablespoons corn starch

1/4 teaspoon salt

1/8 teaspoon ground black pepper

Two handfuls arugula

Two tablespoons lemon dressing

1/2 fresh lemon

Heat the oil in a  pan.

Add the garlic and cook till golden.

Mix the cornstarch, salt and pepper.

Add the shrimp and coat well.

Place each shrimp in the garlic oil and cook till brown on one side then flip over and cook the other side.

I always stand the shrimp on their side to brown up that one little strip in the middle.

Squeeze 1/4 of the lemon over the shrimp.

Mix the arugula with the dressing.

Add the shrimp.

I added a little hot sauce and some extra lemon.

This took five minutes and was soooo delicious.

 

 

Korean BBQ Chicken

5 Mar

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Stop what you are doing and make this now.

I must have too much time on my hands because I can’t stop reading Pinterest.

This recipe looked interesting and I have made it a couple of different ways and it is delicious.

It is so important to marinate the meat.

I am going to give you my changes in this recipe.

1/4  grated pear or apple

1 to 2 grated cloves garlic

2 tablespoons soy sauce

One teaspoon red pepper flakes

One tablespoon grated peeled fresh ginger

2 level teaspoons brown sugar

One tablespoon toasted sesame oil

One pound boneless chicken tenders. Cut each tender into four long pieces

Mix everything together and marinate for at least eight hours.

I just do this the night before I cook it and keep it in the refrigerator.

Put two tablespoons of oil in a frying pan and heat to moderate high heat.

Place the chicken in the pan in a single layer.

Nothing should touch.

Let the chicken get a nice char on one side so don’t touch it until it is done.

Turn and cook the other side.

These pieces of chicken are small so they cook fast.

Serve with diced scallions and rice.

Peapods, baby corn or  stir fry vegetables would be great

This chicken can also be skewered and cooked on the grill.

My grandchildren are going to go wild, they love anything on a stick.

 

Pulled Pork Salad

4 Mar

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This is a leftover meal but so good.

3/4 cup warm leftover pulled pork. You can also use chicken.

One bag of kale, cranberries and pumpkin seeds salad mix.

Two big handfuls of arugula

8 pepperdew sliced peppers or sliced vinegar peppers

1/2 of the poppyseed dressing that came in the salad mix.

1/2 sliced thin red onion

Mix the salad together with the dressing

Place 3/4 cup of the warm pulled pork on each salad portion.

This meal took five minutes and it was great.

 

 

Red Lentil and Butternut Soup

2 Mar

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I love the recipes from Saveur Magazine.

Go out and buy one today.

This recipe I found on the internet and it is from Saveur.

I will make it again. It is a different tasting soup.

I just made minor changes but the recipe is almost the same as Saveurs.

1/4 cup olive oil

4 cloves chopped garlic

3 large sliced carrots

3 stalks chopped celery

One large chopped onion

One teaspoon cumin

3/4 teaspoon crushed red pepper flakes

One pound chopped, peeled butternut squash

1/2 teaspoon kosher salt

1/2 teaspoon fresh ground black pepper

6 cups chicken stock

One cup red lentils

Heat oil in a pot.

Add the garlic, onion, celery and carrots.

Cook till soft.

Stir in the cumin, red pepper flakes, squash, salt and pepper.

Cook till you smell the cumin.

Add the chicken broth.

Cook till the squash is cooked.

Add the lentils and bring to a boil.

Let everything cook for about 20 minutes on medium heat.

The lentils have to be almost mushy.

Let this cool down before you puree it  till it is smooth.

I think it needed more chicken stock because it was too thick.

When I heated it up the next day I added cream. So good.

I topped the soup with pita chips and a little white cheddar.

I liked it because it had a kick from the pepper and sweetness from the squash.

I did make a side salad with balsamic dressing.

If you have a sensitive stomach please remember that lentils are pure fiber.

Thank you, Saveur for another delicious meal.

 

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