Tag Archive for olive oil

Blue Cheese Meatballs

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Blue Cheese Meatballs - The Surprised Gourmet

Blue Cheese Meatballs make a tasty meal

If you’re looking for an odd combination meal, why not try meatballs and soup. Doesn’t sound odd until you make it Blue Cheese Meatballs and Acorn Squash Soup. Add a side dish of Creamy Cheesy Spinach to round out the meal.

This is a meal that will delight your taste buds on so many levels. I shared the Acorn Squash Soup recipe here and now here’s the Blue Cheese Meatballs recipe.

In a large bowl mix one pound of ground chuck (80/20), 2 eggs (beaten), 1 tablespoon dried oregano, 2 tablespoons dried basil, 1 teaspoon garlic powder, and 1 teaspoon Kosher salt. When mixed well, add in 1/2 cup fine bread crumbs and 1/4 cup grated blue cheese. You can turn this mixture into three 1/3-pound blue cheese burgers or delicious Blue Cheese Meatballs.

You can roll the mixture into meatballs by hand or use a small ice cream scoop to make them out. Remember, they don’t have to be perfect. The mixture should make about 14 meatballs that are 1 1/2-inches in diameter.

If you like blue cheese like I do, 1/4 cup usually turns out to be a bit (okay a lot) more. I like blue cheese for its tart, tangy earthy flavor. I love to mix it with a little grain alcohol to make a cologne (just kidding, LOL). Seriously, add as little or as much as you like of your favorite blue cheese.

Blue Cheese Meatballs and Acorn Squash Soup Meal - The Surprised Gourmet

Blue Cheese Meatballs pairs well with Acorn Squash Soup

Heat a skillet to medium heat and go around the pan a couple of times drizzling olive oil. Place the meatballs in the skillet and brown. Turn the heat up to medium high making sure to coat the meatballs all over with the olive oil and brown them on all sides.

Once the meatballs are brown, add 1 cup Clamato to the pan and coat them well. Put the pan in a pre-heated 350 degree oven for 30 minutes. Half way through the cooking time, roll the meatballs around in the mixture to make sure they are well coated.

When the meatballs are done, remove them from the skillet and place the skillet back on the stove. Cook the liquid until it reduces to half. When it’s reduced, add 1 tablespoon of butter, stir in well and pour the liquid over the meatballs. When you serve the meatballs, top them off with freshly grated Parmesan cheese to enhance the taste even more.

This is a fun and delicious take on traditional meatballs. Thanks for stopping by today. Do you have a favorite meatball recipe? Think you might like Blue Cheese Meatballs? If you give this a try, please let me know how it turns out.

Cucina Felice!

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Blue Cheese Meatballs

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Cook time: 

Total time: 

Serves: 3-4 servings

Not your average everyday meatballs
Ingredients
  • 1 Pound ground chuck (80/20)
  • 2 Eggs, beaten
  • 1 Tablespoon dried oregano
  • 2 Tablespoons dried basil
  • 1 Teaspoon garlic powder
  • 1 Teaspoon Kosher salt
  • ½ Cup fine bread crumbs
  • ¼ Cup grated blue cheese
  • Olive oil, to taste
  • 1 Cup Clamato
  • 1 Tablespoon butter
  • Grated Parmesan cheese, to taste
Instructions
  1. In a large bowl mix one pound of ground chuck (80/20), 2 eggs (beaten), 1 tablespoon dried oregano, 2 tablespoons dried basil, 1 teaspoon garlic powder, and 1 teaspoon Kosher salt. When mixed well, add in ½ cup fine bread crumbs and ¼ cup grated blue cheese. You can turn this mixture into three ⅓-pound blue cheese burgers or delicious Blue Cheese Meatballs.
  2. You can roll the mixture into meatballs by hand or use a small ice cream scoop to make them out. Remember, they don't have to be perfect. The mixture should make about 14 meatballs that are 1½-inches in diameter. Also remember to add as little or as much as you like of your favorite blue cheese.
  3. Heat a skillet to medium heat and go around the pan a couple of times drizzling olive oil. Place the meatballs in the skillet and brown. Turn the heat up to medium high making sure to coat the meatballs all over with the olive oil and brown them on all sides.
  4. Once the meatballs are brown, add 1 cup Clamato to the pan and coat them well. Put the pan in a pre-heated 350 degree oven for 30 minutes. Half way through the cooking time, roll the meatballs around in the mixture to make sure they are well coated.
  5. When the meatballs are done, remove them from the skillet and place the skillet back on the stove. Cook the liquid until it reduces to half. When it's reduced, add 1 tablespoon of butter, stir in well and pour the liquid over the meatballs. When you serve the meatballs, top them off with freshly grated Parmesan cheese to enhance the taste even more.

 

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Fish and Chips Southern Style

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Fish and Chips Southern Style - The Surprised Gourmet

Fish and Chips Southern Style – The Surprised Gourmet

Fish is one of those foods that is good for you so I’d like to share a delicious recipe for Fish and Chips Southern Style.

Living on the lake you might think we would tend to eat a lot of fresh fish. Not that much. While I have enjoyed fishing since I was a young boy, I don’t do it as often as I once did. My youngest brother, however, loves to fish and does it every chance he gets. He’s quite good at it (if I do say so myself), winning numerous fishing tournaments. I’d love to see him go pro one day.

Not long before Thanksgiving we were still having nice weather and my brother had a good day fishing. That evening he brought by a number of large size crappie that he had caught. I filleted and froze them. Going through the freezer this week, I came across the fillets and decided to have Fish and Chips Southern Style. It would be southern style because instead of the common cod, halibut, flounder or tilapia used for the fish, I was using crappie. Also instead of flat, thin fried potatoes for chips, I was making regular homemade french fries.

Since I had such a large number of fillets, I decided to fry half and bake the other.

Fillets battered for Fish and Chips Southern Style

Fillets battered for Fish and Chips Southern Style

For the batter I mixed 1/2 cup self-rising flour, 1/4 cup self-rising corn meal, 2 tablespoons garlic salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Tony Chachere’s Original Creole Seasoning together in a large, plastic zip-lock bag. In a shallow casserole dish, I mixed together 1 1/4 cups bread crumbs, 2 1/2 teaspoons onion powder, 2 1/2 teaspoons garlic powder, and 2 1/2 teaspoons Tony Chachere’s Original Creole Seasoning. In a small dish, I combined 1 jumbo egg and 1/2 cup milk to make an egg wash.

One at a time put the fillets in the flour mixture in the bag. Make sure they are completely coated and then shake off an excess coating. Place on a plate to set until all fillets are coated. After they set, dip each in the egg wash and then in the crumb mixture.

I put half the fillets on a baking sheet that I had lightly brushed with olive oil. The other half of the fillets I sat aside to fry. Before placing the fillets in the oven, I lightly brush them with melted butter. I put them in a preheated 350 degree oven for 6 minutes. Test for doneness and then return to oven on broil for a couple of minutes to finish crisping the fillets.

For the fried fish, cook in a skillet on medium high heat with a splash of olive oil. Cook on each side about 3 to 4 minutes depending on the thickness of the fillet. Place on paper towels to drain.

Serve with homemade French fries for a Fish and Chips Southern Style meal. You can also serve with a dish of delicious cole slaw.

The amount of ingredients and cook time will vary depending on the type and size of fish you are cooking. You can adjust it to fit your needs.

Are you a fan of traditional Fish and Chips or do you have your own variation? If you decide to give my Fish and Chips Southern Style a try, please be sure to stop back by and let me know how it turned out.

Cucina Felice!

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Fish and Chips Southern Style

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Serves: 4-6 servings

A tasty meal that's healthy for you
Ingredients
  • Crappie fillets (cleaned, deboned, cut-up)
  • Batter mixture
  • ½ cup self-rising flour
  • ¼ cup self-rising corn meal
  • 2 tablespoons garlic salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon Tony Chachere's Original Creole Seasoning
  • Bread crumb mixture
  • 1¼ cups bread crumbs
  • 2½ teaspoons onion powder
  • 2½ teaspoons garlic powder
  • 2½ teaspoons Tony Chachere's Original Creole Seasoning
  • Egg wash
  • 1 jumbo egg
  • ½ cup milk
Instructions
  1. For the batter mix ½ cup self-rising flour, ¼ cup self-rising corn meal, 2 tablespoons garlic salt, 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 teaspoon Tony Chachere's Original Creole Seasoning together in a large, plastic zip-lock bag. In a shallow casserole dish, mix together 1¼ cups bread crumbs, 2½ teaspoons onion powder, 2½ teaspoons garlic powder, and 2½ teaspoons Tony Chachere's Original Creole Seasoning. In a small dish, combine 1 jumbo egg and ½ cup milk to make an egg wash.
  2. One at a time put the fillets in the flour mixture in the bag. Make sure they are completely coated and then shake off an excess coating. Place on a plate to set until all fillets are coated. After they set, dip each in the egg wash and then in the crumb mixture.
  3. Put half the fillets on a baking sheet that is lightly brushed with olive oil. The other half of the fillets sat aside to fry. Before placing the fillets in the oven, lightly brush them with melted butter. Put them in a preheated 350-degree oven for 6 minutes. Test for doneness and then return to oven on broil for a couple of minutes to finish crisping the fillets.
  4. For the fried fish, cook in a skillet on medium high heat with a splash of olive oil. Cook on each side about 3 to 4 minutes depending on the thickness of the fillet. Place on paper towels to drain.
  5. Serve with homemade French fries for a Fish and Chips Southern Style meal. You can also serve with a dish of delicious cole slaw.
  6. The amount of ingredients and cook time will vary depending on the type and size of fish you are cooking. You can adjust it to fit your needs.

 

 

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Have You Tried Stroghetti?

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Stroghetti - The Surprised Gourmet

Stroghetti is like stroganoff and spaghetti together

What do you call a dish that reminds you of stroganoff and spaghetti, how about Stroghetti?

I had 3 bell peppers in the fridge I needed to use and had no idea how I wanted to cook’em. I cut them in half, removed the seeds and then julienned them.

I put 8 ounces of spaghetti noodles into boiling water and boiled according to the package instructions for al dente.

I got my wok out, added 2 tablespoons olive oil and dropped the bell pepper in to saute on medium heat for 5 minutes. I added 1 small onion, minced, and cooked for 3 more minutes. Next came 2 tablespoons minced garlic and cooked for another minute. Then I added 1 Roma tomato, finely diced, to cook for still another minute.

Stroghetti - The Surprised Gourmet

Stroghetti is a quick and easy dish the family will enjoy

I then added 1 cup chicken stock, 1/2 cup tomato sauce and when it came to a boil, added .84 pounds ground chuck cooking everything for about 6 minutes more. Then came 1 tablespoon fresh ground kosher salt, 1 cup cottage cheese and turned the heat down to allow the mixture to thicken into a creamy sauce. The last ingredient while it was heating was 2/3 cup shredded mozzarella cheese.

I took the mixture off the stove, added the drained spaghetti noodles and 1/3 cup shredded sharp cheddar cheese, mixing well.

The creamy mixture has the consistency of the stroganoff with the delicious texture of the spaghetti. Sometimes a dish just comes together as you start cooking.

Thanks for popping by. Are you a fan or stroganoff and/or spaghetti?

Cucina Felice!

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Have You Tried Stroghetti?

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Serves: 4

A creamy dish that's like stroganoff and spaghetti together
Ingredients
  • 3 Bell peppers, seeded and julienned
  • 1 Small onion, minced
  • 1 Roma tomato, finely diced
  • .84 Pounds ground chuck
  • 2 Tablespoons minced garlic
  • 1 Cup chicken stock
  • ½ Cup tomato sauce
  • 1 Tablespoon kosher salt
  • 1 Cup cottage cheese
  • ⅔ Cup shredded mozzarella
  • 8 Ounces spaghetti noodles
  • ⅓ Cup shredded sharp cheddar cheese
Instructions
  1. Cut the bell pepper in half, remove the seeds and then julienne them.
  2. Put 8 ounces of spaghetti noodles into boiling water and boiled according to the package instructions for al dente.
  3. Using a wok or large skillet add 2 tablespoons olive oil and drop the bell pepper in to saute on medium heat for 5 minutes. Add 1 small onion, minced, and cook for 3 more minutes. Next add 2 tablespoons minced garlic and cook for another minute. Then add 1 Roma tomato, finely diced, to cook for another minute.
  4. Add 1 cup chicken stock, ½ cup tomato sauce and when it come to a boil, add .84 pounds ground chuck cooking everything for about 6 minutes more. Then add 1 tablespoon fresh ground kosher salt, 1 cup cottage cheese and turn the heat down to allow the mixture to thicken into a creamy sauce. The last ingredient to add while it is heating is ⅔ cup shredded mozzarella cheese.
  5. Take the mixture off the stove, add the drained spaghetti noodles and ⅓ cup shredded sharp cheddar cheese, mixing well.

 

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Lamb Chops with Mint Sauce

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Lamb Chops with Mint Sauce - The Surprised Gourmet

Tasty lamb chops with mint sauce paired with potatoes is delicious

You just can’t go wrong when you serve savory Lamb Chop with Mint Sauce.

This tantalizing dish is a wonderful combination of tender meat and sweet minty flavor. While the flavor of lamb is often thought to be strong and overpowering, these chops weren’t anything like that.

Place the broiler on high. Sprinkle each chop with fresh ground kosher salt and fresh ground black pepper. Drizzle olive oil over them and gently rub in. Put the lamb chops (these were 1/4 pound each from Kroger, don’t you just love that place) on a broiling pan and place approximately 4 inches from the heat. Cook for 5 minutes, turn the chops and cook for another 5 minutes. The chops should reach an internal temperature of 160 degrees for medium well.

Take the chops out of the oven and set aside allowing the meat to rest while the mint sauce is prepared.

There are a vast number of recipes on how to make mint sauce from scratch. If you want something a bit quicker and easier, begin with mint jelly.

Lamb Chops with Mint Sauce - The Surprised Gourmet

A meal of delectable lamb chops with mint sauce

Take 2 tablespoons mint jelly (I used Crosse & Blackwell Mint Flavored Apple Jelly) and place in a small saucepan on medium heat. Add 1 1/2 tablespoons butter and 2 large mint leaves, finely diced. Cook approximately 2 minutes or until the mixture has combined and come to a sauce-like texture. Additional butter can be added, if needed.

Drizzle the mint sauce over the lamb chops right before serving. Pair this with a side dish of mashed potatoes for a delicious meal. The mint sauce is so scrumptious you may find yourself drizzling some over the mashed potatoes as well.

I appreciate you dropping by today. Do you like lamb? Do you have a favorite lamb recipe to share? If you try this recipe, please be sure to drop back by and let me know how it turns out. If you post your results online, include the tag #thesurprisedgourmet. I’d like to know what you think.

Cucina Felice!

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Lamb Chops with Mint Sauce

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Serves: 3 servings

A delectable meal sure to please everyone at the table
Ingredients
  • 3 (1/4 pound) lamb chops
  • fresh ground kosher salt (to taste)
  • fresh ground black pepper (to taste)
  • Olive oil (to taste)
  • MINT SAUCE
  • 2 Tablespoons mint jelly
  • 1½ Tablespoons butter
  • 2 Large mint leaves, finely minced
Instructions
  1. Place the broiler on high. Sprinkle each chop with fresh ground kosher salt and fresh ground black pepper. Drizzle olive oil over them and gently rub in. Put the lamb chops on a broiling pan and place approximately 4 inches from the heat. Cook for 5 minutes, turn the chops and cook for another 5 minutes. The chops should reach an internal temperature of 145 degrees.
  2. Take the chops out of the oven and set aside allowing the meat to rest while the mint sauce is prepared.
  3. Mint Sauce
  4. Take 2 tablespoons mint jelly and place in a small saucepan on medium heat. Add 1½ tablespoons butter and 2 large mint leaves, finely diced. Cook approximately 2 minutes or until the mixture has combined and come to a sauce-like texture. Additional butter can be added, if needed.
  5. Drizzle the mint sauce over the lamb chops right before serving. Pair this with a side dish of mashed potatoes for a delicious meal. The mint sauce is so scrumptious you may find yourself drizzling some over the mashed potatoes as well.

 

 

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Assembling Dinner in a Pinch

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Assembling a meal comes together with sirloin chops

Assembling a meal with sirloin pork chops

Assembling dinner in a pinch comes about when you don’t have a clue what to serve. You may have a faint idea of what you want, but not a complete meal.

I knew I wanted to fix a pack of boneless sirloin pork chops for dinner. When it came to side dishes, not so sure. Then I remembered there was a spaghetti squash in the refrigerator and a pack of Betty Crocker Homestyle Stuffing Mix in the pantry.

I cut the spaghetti squash length-wise and removed the seeds. I rubbed it with olive oil and turned it cut side down in a casserole dish and put it in a preheated 375 degree oven to cook for 15 minutes.

While the squash cooked, I put the chops in a 2-quart baking dish. I then sprinkled them with Lawry’s Garlic Salt, onion powder, paprika and drizzled them with olive oil. I rubbed this into the chops and then drizzled Worcestershire sauce over the top of them and let them marinate while the squash cooked.

When the squash came out of the oven after 15 minutes, I put the chops in to cook for 30 minutes. The oven was still set at 375 degrees.

Assembling a meal, sirloin chop meal - The Surprised Gourmet

Sirloin pork chops, stuffing mix and spaghetti squash…yum

Once the squash cooled, I scraped it  from the skin using a fork. Then I toss the squash with 2 tablespoons butter, Lawry’s Garlic Salt and fresh julienned basil. I topped it off with fresh grated Parmesan cheese right before I served it.

I prepared the stuffing mix according to the directions on the package.

All in all the meal came together quite well. In the end there was leftover stuffing mix, which I put in the fridge to use with another meal (recipe to come later).

Thanks for dropping by today. Do you plan your meals ahead of time or just put dishes together as they come to you? Hope you’ll give this recipe a try. If you do, please be sure to drop back by and let me know how it went or if you post it online tag it with #thesurprisedgourmet.com. I’m always happy to hear how a recipe turned out for you.

Cucina Felice!

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Assembling Dinner in a Pinch

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Serves: 2 Servings

Putting together a meal can sometimes turn out completely different than what you were planning in the beginning
Ingredients
  • 1¼ Pounds boneless sirloin pork chops
  • Garlic salt (to taste)
  • Onion powder (to taste)
  • Paprika (to taste)
  • Olive oil
  • Worcestershire sauce (to taste)
Instructions
  1. Put the chops in a 2-quart baking dish. Sprinkle them with garlic salt, onion powder, paprika and drizzled them with olive oil. Rub this into the chops and then drizzled Worcestershire sauce over the top of them.
  2. Put the chops in a preheated 375 degree oven and cook for 30 minutes.

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