Saturday, April 15, 2017

Little Spice Jar: Firecracker Chicken Meatballs


Every year I swear it gets harder and harder to make a dish that I can take to a family gathering and get everyone to eat.  Like moving-a-mountain impossible.  I've got medical issues to work around, weird aversions to certain ingredients, someone who pretty much only eats meat and potatoes, and someone who tries to keep the food fresh and healthy and without chemicals.  Okay, that last one is me.  Trouble maker: identified.  But I think I've found a good option here.  Meat, but not heavy, greasy meat.  Carbs are almost nonexistent in the meatballs.  Flavorful sauce hides lack of carbs, but don't take too much because sugar.  Crunchy lettuce works well with spicy meatballs.  I'm moving a mountain, one meatball at a time.

Firecracker Chicken Meatballs
Adapted from Little Spice Jar blog

2 pounds ground chicken thighs
1 cup panko breadcrumbs
2 large eggs
2 teaspoons dried parsley flakes
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
1½ teaspoon salt
1 teaspoon ground white pepper
Sliced green onions, for garnish
Boston lettuce leaves, for serving

Firecracker Sauce:
¾ cup Frank's hot sauce
1½ cups packed light brown sugar
3 tablespoons apple cider vinegar
¼ teaspoon salt
¼-½ teaspoon red pepper flakes (depending on spice preference)

Position 2 racks near the center of the oven and preheat the oven to 475ºF. Line 2 baking sheets with parchment paper, set aside.

In a saucepan, combine the ingredients of the Firecracker Sauce over medium-high heat, allow to come to a boil, reduce the heat so it simmers. Let simmer for 8 to 10 minutes. Remove from heat and allow the sauce to cool. The sauce will thicken as it cools, so don’t worry if it looks thin.

In a large bowl, combine the ground chicken, panko, eggs, parsley, onion powder, garlic powder, salt, and white pepper. Use your hands to mix all the ingredients together. The mixture should be sticky. DO NOT OVERMIX, it will result in drier meatballs.

Shape the meat mixture into ball, about 1 inch in diameter. Place shaped meatballs on prepared baking sheet. Bake for 11 to 13 minutes, or until the meatballs are completely cooked.

Place meatballs in serving dish and pour the sauce over the meatballs, making sure each meatball gets coated in the sauce.  Sprinkle with green onions and serve with Boston lettuce leaves.

Makes 44 meatballs

Saturday, April 08, 2017

St. Louis Post Dispatch: Lemp Mansion German-Style Cut Green Beans


I love these green beans.  I'm not sure what else to say, really.  They are just that good.  I even considered just cooking some plain white rice and eating these green beans on top of it for the whole week.  It's green beans in gravy, and somehow that seems to defy all the rules of eating your vegetables, but is somehow perfect.  If you have some kids and you struggle to get green stuff into them, try this dish.  If they don't eat it like it's chocolate cake, your children have serious problems and probably need a therapist.

Lemp Mansion German-Style Cut Green Beans
From the St. Louis Post Dispatch and Lemp Mansion restaurant

2 (14½-ounce) cans cut green beans
4 to 6 slices bacon, chopped
½ medium onion, diced small
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
1½ teaspoons chicken base
1½ teaspoons beef base
¼ teaspoon sea salt (optional)
½ teaspoon freshly ground black pepper
2 to 3 drops Kitchen Bouquet
Extra cooked bacon and onion, for garnish

Heat oven to 400°F.

Reserving the liquid for the gravy, drain the green beans for at least 15 minutes. Once drained, place beans in an oven-safe shallow baking pan.

In a large, heavy saucepan, sauté bacon on medium high heat until slightly crispy.  Add onion and use a whisk to sauté onions until they are slightly golden but still retain some texture, about 3 minutes.  Add margarine, let it melt, then stir in.  Sprinkle about half the flour over top, stir in well, then add remaining flour. Stir constantly on low heat until floury taste cooks off, about 4 to 5 minutes.

Stir in reserved green bean liquid and bring to a boil, stirring continuously to avoid lumps. Let simmer for about 5 minutes until mixture thickens, stirring often.  Stir in chicken base, beef base, salt (if desired), pepper, and Kitchen Bouquet. Let cook for 5 minutes.  Pour hot gravy over top of the beans without stirring in. Bake for 10 to 12 minutes until beans are hot.

To serve Lemp Mansion-style, transfer hot beans to a large serving bowl and top with extra bacon and onion.

Makes 4 servings

Saturday, April 01, 2017

Mission Lutheran Church: Shrimp and Rice Casserole


Tonight I was feeling very retro.  I just wanted something warm and comforting.  Something that comes in a casserole dish and screams '70's at the top of its lungs.  And luckily I found exactly what I wanted in an old community cookbook.  I swear, those housewives knew exactly what they were doing.  We all pretend like we're super foodies and above this kind of meal, but the moment any stress hits, we're right back to what mom used to cook.  Why?  Because it's good and non-threatening and reminds us of being 10 years old (when adulting was a far-away thing).

Shrimp and Rice Casserole
Adapted from Mission Lutheran Church community cookbook, Richardson, TX

½ cup (1 stick) unsalted butter
½ cup chopped celery
½ cup chopped green pepper
⅓ cup chopped roasted red pepper
1 small jalapeño, deveined and deseeded, minced
1 bunch green onions, chopped
3 cloves garlic, minced
1 teaspoon Emeril's Essence
½ teaspoon Goya Adobo All-Purpose Seasoning without pepper (blue lid)
2½ cups cooked long-grain white rice
1 (10½ ounce) can condensed cream of shrimp soup
1 (10½ ounce) can condensed cream of mushroom soup
⅓ cup sour cream
1½ pounds large shrimp, cleaned and patted dry
¼ teaspoon ground white pepper
⅓ cup chopped flat leaf parsley
½ cup panko

Preheat oven to 350°F.

Melt butter in a 12-inch skillet over medium-high heat, then add celery, green and red pepper, jalapeño, green onions, and garlic.  Sprinkle with Emeril's Essence and Adobo seasoning.  Sauté until onions are translucent and tender.  Add the shrimp and cook until they start to turn opaque.  Lower heat to medium and mix in the cooked rice, canned soups, and sour cream.  Add white pepper and parsley.  Stir well and cook until warmed through.  Pour into a large casserole dish and sprinkle with panko.  Bake for 20 to 25 minutes.

Makes 12 servings