Swedish Meatballs; the Amazing Anna!

Swedish Meatballs; the Amazing Anna!

From the Kitchen of Terri Bergman

Swedish Meatballs; the Amazing Anna!

SERVES: (20 small meatballs) approx. 6 servings
LEVEL: Intermediate—you got this!

INGREDIENTS
Base
:
2/3 Cup of finely ground *oatmeal (That’s the French Canadian Roots but use bread crumbs if you like!)
½ C heavy cream
2 tsp butter
1 onion, finely minced
2/3 pound of ground beef
1/3 pound of ground pork
1 egg
1 Tbsp **
Amazing Rub (brown sugar based house seasoning)
½ tsp black pepper
1 tsp. ***
Pummull Spice (just the best Warm Spice Cinnamon, Allspice, Cardamon Blend going/our house!)
1 tsp. Dijon Mustard

For the Sauce: 2 Ways!
Quickie:
2 cups Beef Broth
1 Can condensed Cream of Mushroom (gluten free if required)
1 tsp Dijon Mustard
½ C heavy cream
2 Tbsp Worcestershire sauce
½ C sour cream optional

Traditional:
2 cups Beef Broth
1 C heavy Cream
½ Sour cream
1 tsp Dijon Mustard
to thicken if necessary use 1 Tbsp Corn Starch with 1/8 C cold water

For the Garnish:
Chopped fresh Parsley
coarse ground black pepper
Cranberry Sauce

DIRECTIONS
Preheat the oven to 350 degrees

Place ground oatmeal in a small bowl with Cream to absorb and soften, let stand a few minutes.

Important! Cook onion!Melt tsps Butter in a skillet and gently cook and wilt the onions, take off heat and cool in large bowl.

To onions add oatmeal/cream, ground beef, ground pork, egg, Amazing Rub, Black Pepper, Pummull Spice, Dijon Mustard, lightly mix all ingredients together. When mixed, take about 2 tbsp meatball mixture, roll and place on a baking sheet lined with parchment paper. When meatballs all made up, bake in 350 degree oven for 25 minutes. 

Set aside and make sauce. You can make a quick sauce in skillet or use listed sauce ingredients and place in a slow cooker, add meatballs and cook until tender. 

These can be served immediately or set in cooler for the next day.  Holds wonderfully.

Garnish when serving if desired with chopped parsley and serve with a chilled cranberry sauce! 

Now that is part of the tradition! ENJOY!

The Amazing Sweet n’ Savory Spiced Nuts

The Amazing Sweet n’ Savory Spiced Nuts

These Walnuts (using English or Black Walnuts) are perfectly coated, a little sweet, a little spicy, with a delicious crunch! Use for a salad, YES – on their own, delicious! (Make for gifts!)

WARNING; Absolutely addictive!

From the Kitchen of Terri Bergman

The Amazing Sweet n’ Savory Spiced Nuts

SERVES: 8-10
LEVEL: Presto!

INGREDIENTS
Base

4 Cups Walnuts whole or halves

Sauce
4 tablespoons of the Amazing Rub
2-3 tablespoons of Brown Sugar,
optional for sweeter taste
1 large egg white

DIRECTIONS
Parchment Sheet and baking spray

Preheat oven to 350 Convection, place parchment paper on a sheet pan with baking spray.

Whisk egg white in a large bowl until frothy then add and coat walnuts. Add Amazing Rub and any additional brown sugar desired and toss to coat.

Spread nut mixture in 1 layer in sheet pan. Bake, stirring once or twice, until dry and well toasted, about 20 minutes total time.  Loosen nuts from pan, then cool completely. ENJOY!

WATCH FOR THESE AMAZING SWEET N’ SAVORY NUTS coming soon on the Kitchensbounty.com Shop ( 8.8oz bags)!

Chilled Watermelon Soup

Chilled Watermelon Soup

A soup that hails from Canadian Roots…serve very cold…. a sweet base with savory garnishes for that interesting zip!

From the Kitchen of Terri Bergman

Chilled Watermelon Soup…with Zip!

SERVES: 8

INGREDIENTS
6 pounds watermelon (yellow or red seedless, diced 9-10 cups)
2 tablespoons chopped fresh mint
1 tablespoon sugar
2 tablespoon lemon juice (fresh is best)
1 cup white wine – slightly sweet – we recommend Riesling
(Wine can be substituted with a sparkling sweetened water)
1 tablespoon ginger, freshly, finely diced
8 tsp Feta Cheese (crumbled)
1 tsp Amazing Heat
(1 jalapeno pepper) optional
Sea salt to garnish/taste – fresh mint leaves to garnish

DIRECTIONS
Combine 1 cup of the diced watermelon with mint and sugar in a bowl, set aside. Blend remaining 8 cups watermelon, lemon juice, wine, ginger and Amazing Heat in a blender until smooth – let chill at least 30 minutes or longer.  Strain soup; divide among 8 bowls.

Top each with 1/8 cup reserved watermelon mixture, and a teaspoon of feta cheese, and diced jalapeno (optional)…..sea salt to taste.   I do suggest a little sprinkle for savory interest.

Amazing Heat Pita Chips

Amazing Heat Pita Chips

The Amazing Heat Pita Chips are the perfect quick, homemade snack for any occasion. Delicious by themselves or kick them up with your favorite toppings!

From the Kitchen of Terri Bergman

Amazing Heat Pita Chips

INGREDIENTS
1 Pita Pocket
½ inch Canola Oil (for shallow frying)
Amazing Heat to tast

DIRECTIONS
1. Cut Pita pockets into 8 triangles and separate into 16 pieces per pita pocket
2. Heat ½ inch Canola Oil (or favorite cooking oil) in a skillet
3. Drop pita triangles into hot oil, as many as will fit in your skillet without overlapping
4. Flip triangles after about 5-10 seconds.
5. Fry another 5-10 seconds and transfer to towel-lined dish.
6. Dust hot pita with Amazing Heat to taste
7. Repeat with as much pita as your heart desires!

Chicken Ricotta Meatballs

Chicken Ricotta Meatballs

These recipes are inspired by the Kitchen of my sister Joyce.  Her house always smells delicious and you also get nutritious when you enter her home! These are a base for wonderful Chicken/Ricotta Meatballs.  Use these in a light chicken broth for soup, We use a slightly adapted recipe for appetizers.

From the Kitchen of Terri Bergman

Joyce’s Mini Chicken /Ricotta Meatballs

MAKES: 32 MINIS

INGREDIENTS
1lb of ground chicken
1/3 cup of ricotta (whole milk)
1 egg
1 cup of bread crumbs
¼ cup of hard cheese shredded
Three tablespoons of fresh parsley or spinach
1 tsp of Amazing Heat

DIRECTIONS
Mix lightly and form into 1” mini meatballs.  Can be baked for 10 min at 350 or poached in Chicken Stock (delicate and delicious).

Here is our take on these same meatballs as a spicy appetizer!

The Amazing Minis’…Chicken, Ricotta, Herbes

accented with a tangy dipping sauce!

INGREDIENTS
1lb of ground chicken
1/3 cup of Ricotta
1 egg
1 C bread crumbs
2 Tbsp of Amazing Herbes
1 tsp of Amazing Heat

DIRECTIONS
Roll into minis, bake in over 10 minutes, serve warm with *Raspberry dipping sauce.Use 1 small jar of raspberry preservatives, warm and remove seeds, add ¼ cup of your favorite vinegar and ½ tsp hot pepper flakes – add squeeze of lemon and serve. (Spicy and fun!)

Gazpacho Shots with Avocado Crème

Gazpacho Shots with Avocado Crème

From the Kitchen of Terri Bergman

Gazpacho Shots with Avocado Crème

INGREDIENTS
1 cucumber, seeded/peeled
2 red bell peppers, cored
4 plum tomatoes
1 small red onion
3 garlic cloves, minced
1 Tbls lemon juice
1 tsp honey
1 tsp Amazing Heat
Parsley/chives/green onion
3 cups tomato juice
1/4 c white wine vinegar
1/4 cup good olive oil 
(a little salt, optional)

DIRECTIONS
Process the vegetables in food processor or blender to desired consistency – then add all liquid ingredients and spices – mix in a glass bowl and let flavors develop.  The consistence should be as coarse or smooth as you desire.  For the gazpacho shots, I prefer a smoother consistency for the drinkable appetizers.

Avocado Crème Fraiche

INGREDIENTS
1 cup crème fraiche or sour cream
1 small avocado (softly mashed)
1 Tsp finely minced cilantro (fresh only)
Squeeze of lime
Sea Salt/ Fresh coarse Black Pepper

DIRECTIONS
Garnish your chilled shots with a teaspoon of Crème fraiche or sour cream to which a very soft avocado, finely minced cilantro, squeeze of lime and a little salt and pepper, has been added.  Top shot of crème with garnish of cilantro…. may use straw of celery if desired.  Limes and salt bowl on tray add panache!  A shot of this marvelous Gazpacho crowned with Avocado crème…. it is a clear sign of great things to come in this culinary adventure!