Ingredient: garlic powder

Italian Chicken, Potato & Green Bean Bake

This dish likely evolved from rustic Italian North American home cooking, where ‘dump and bake’ meals became popular in the 1970s and 80s for their minimal cleanup. It combines affordable proteins (chicken) with pantry staples (potatoes, canned or frozen green beans) and a fat source (butter or olive oil) to create a savory, tender meal.

The ‘Italian’ moniker comes primarily from the Italian herb seasoning used to coat the ingredients, rather than from traditional Italian culinary techniques. Dry herb blends became widely available in the mid-20th century, allowing home cooks to easily create Italian flavors without needing an extensive spice rack.

Soldiers returning from WWII brought home a taste for Italian flavors—specifically oregano on pizza—which paved the way for a market for Italian flavored products.

You generally won’t find this pre-mixed blend in Italy; Italian cooks typically use fresh herbs (like basil, parsley, or rosemary) individually or in regional combinations rather than a single ‘all-purpose’ dried mix. 

The classic blend typically includes dried oregano, basil, thyme, rosemary, sage, and marjoram. 

The Italian chicken, potato and green bean casserole is enjoyed for its ability to transform simple, humble ingredients into a comforting, nutritious, and versatile dish.

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 Italian Chicken, Potato & Green Bean Bake
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Course Main Dish
Cuisine North American
Keyword Italian chicken, potato & green bean bake
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Course Main Dish
Cuisine North American
Keyword Italian chicken, potato & green bean bake
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat the oven to 400 F.
  2. In a large mixing bowl, add the chicken, potatoes & green beans. Drizzle the olive oil over the ingredients in the bowl. Add Italian seasoning, garlic powder, onion powder, rosemary, basil, salt & pepper. Toss everything together until the chicken, potatoes & green beans are evenly coated with oil & seasoning.
  3. Transfer the mixture into a 9 x 13-inch baking dish, placing the chicken breasts in the center. Arrange the potatoes around the chicken & place the green beans on top. Cover the dish with aluminum foil (optional for a softer finish) or leave uncovered for a bit more crispiness.
  4. Bake for 35-40 minutes or until the chicken is cooked through & the potatoes are tender. If desired, sprinkle grated Parmesan cheese over the chicken & vegetables during the last 5 minutes of baking for a cheesy finish.

Bacon & Egg Hot Cross Buns

CELEBRATING GOOD FRIDAY!

Here’s a savory twist on the classic Easter hot cross bun you might enjoy!

One of the food items I love most about the Easter season is . . .  Hot Cross Buns!   Although they are generally available all year round now it seems, Brion & I prefer to reserve them for an Easter treat. I think when something becomes an everyday thing it loses its ‘specialness’.

The tradition of marking buns with a cross on the top goes a long way back in time. Pagon Saxons baked cross buns at this time of year to mark the beginning of spring, in honor of their god Eostre. The cross was representative of the four seasons along with the four quarters of the moon, the wheel of life and a rebirth of the earth after the long winter. Christians adapted the cross when an Anglican monk baked the buns and marked them with a cross in honor of Good Friday.  The buns were usually served on Good Friday, marking the end of Lent and the spices are said to represent the spices used to embalm the Savior after his crucifixion.

Every year at this time, I enjoy making some version of hot cross buns or bread. Generally, I stick to the sweet kinds but this year I thought I’d take it to the savory side. These avocado, bacon & egg hot cross buns are just the thing to kick off an excellent Easter brunch.

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 Bacon & Egg Hot Cross Buns
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Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Course Brunch
Cuisine Canadian
Keyword bacon & egg hot cross buns
Servings
Ingredients
Savory Hot Cross Buns
Flour Paste
Other Ingredients to Assemble Brunch Buns
Votes: 1
Rating: 5
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Instructions
Buns
  1. In a small bowl, combine warm milk, sugar & yeast. Let it sit for 5 minutes until foamy.
  2. In a large mixing bowl, combine flour, salt, garlic powder & dried herbs. Mix well.
  3. Add the yeast mixture, melted butter & beaten egg to the dry ingredients. Mix until a dough forms. Knead the dough on a lightly floured surface for about 5 minutes until smooth and elastic. Place the dough in a greased bowl, cover with a kitchen towel & let it rise in a warm place for 1-2 hours until doubled in size.
  4. Punch down the dough & divide it into 8 equal portions. Flatten each portion & place a cube of cheese in the center. Fold the dough over the cheese & shape into a ball. Place the buns on a baking sheet lined with parchment paper. Cover with a kitchen towel & let them rise for another 30 minutes.
  5. Preheat oven to 375 F.
  6. In a small bowl, mix flour & water to make a paste. Transfer the paste to a piping bag or a plastic bag with a small corner cut off. Pipe a cross shape on top of each bun with the flour paste.
  7. Bake the buns for 15-20 minutes until golden brown. Remove from the oven & brush buns with melted butter. Allow the buns to cool for a few minutes before serving.
Assemble Bacon & Egg Buns
  1. Grate cheese & slice tomato or ready tomato sauce.
  2. On a griddle, fry bacon until it is beginning to crisp. Blot bacon on paper towels then set aside to keep warm.
  3. Slice buns in half & LIGHTLY butter cut sides. Wipe excess bacon drippings off griddle then place buns on it to toast lightly. Remove to serving platter & keep warm. Place 8 eggs on the griddle & cook just until whites are set.
  4. Top each toasted bun base with an egg, bacon, cheese, sauce (or tomato slice) & avocado slices. Season with salt & pepper. Sandwich with bun tops & serve.
Recipe Notes

• Alternately, if there is no time for making the savory hot cross buns from scratch, purchased ones will work just as well.

Boursin Cheese & Italian Sausage Scalloped Potatoes

Scalloped potatoes are one of those dishes that brings a lot of nostalgia with it for many of us. Maybe your mother or grandmother made a version of scalloped potatoes with onions or used a white sauce as a base — but the end result is always hearty and undeniably delicious. Plain or fancy, depending on the occasion, it was a popular go-along with roasts and chops on the farm or in the city. Arranged in layers and smothered in liquid, the potatoes were baked under a blanket of toasty breadcrumbs.

 Like a lot of recipes, the origin of scalloped potatoes and their name are pretty much unknown. There are theories, of course, but it’s not known which one is really true. It’s possible the ‘scallop’ part of the name derived from a dish of baked oysters covered in breadcrumbs, but there’s also speculation that ‘scallop’ came from foods baked in scallop shells or foods that looked like scallops. One common definition eventually emerged, in which ‘scalloped’ meant you’d cooked a vegetable in a creamy sauce and added breadcrumbs.

Both scalloped potatoes and potatoes au gratin are casseroles made by baking sliced potatoes in cream or milk. Scalloped potatoes were traditionally baked in infused milk without cheese, whereas potatoes au gratin layered cheese and sometimes other ingredients in between the potatoes. But to be honest,  the lines have blurred considerably over the years and recipes for both may have a lot of overlapping ingredients.

In today’s recipe, I’m using Boursin cheese and adding some Italian sausage. I guess I should be calling it ‘potatoes au gratin w/ Italian sausage’ to be more exact. Oh well, what’s in a name, the flavor is fantastic!

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 Boursin Cheese & Italian Sausage Scalloped Potatoes
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Course Main Dish
Cuisine European
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Ingredients
Course Main Dish
Cuisine European
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat oven to 400 F. Spray an 11 x 7-inch baking dish with cooking spray & set aside.
  2. In a saucepan, scramble fry Italian sausage meat until cooked. Drain on paper towels & wipe out saucepan.
  3. Add milk, half & half, Boursin cheese, garlic powder & smoked paprika. Heat over medium heat, stirring constantly until the mixture is smooth & the cheese has melted. Remove from heat & set aside.
  4. Arrange half the sliced potatoes in overlapping rows in the prepared baking dish. Sprinkle with cooked sausage meat & pour half of the cream mixture evenly over potatoes. Repeat with the remaining potatoes, sausage & cream mixture.
  5. Bake, uncovered, until potatoes are tender & the top is nicely browned for about 55-60 minutes. Remove casserole from oven & sprinkle with chives.

French Onion Meatloaf

French onion meatloaf is a modern comfort food mashup that combines traditional  North American meatloaf—derived from European, particularly German, traditions like ‘Hackbraten’—with the savory, caramelized flavors of classic French onion soup. It evolved from 1950s—1960s casserole-style cooking, using caramelized onions and Gruyère cheese to elevate the standard ground beef dish. 

Hackbraten, the traditional German-style meatloaf, has a history that dates back to the Middle Ages, evolving from a humble, filling meal for laborers into a staple of German, Austrian, and Swiss cuisine. It is fundamentally a ‘ground meat roast’—a mixture of ground beef and pork, onions, eggs, and breadcrumbs, seasoned and baked until golden brown. 

Unlike standard meatloaf recipes that use raw onions, this version relies on 20+ minutes of slow cooking to develop a sweet-savory base. Authentic versions typically feature Gruyere, a Swiss-type Alpine cheese, to mimic the molten topping of traditional French onion soup. Using breadcrumbs or soaked bread to stretch the meat was a common practice during the Great Depression. It remains a staple in this recipe to ensure a moist texture. 

Basically, French onion meatloaf is a high-flavor ‘mash-up’ that combines the nostalgic comfort of a classic family dinner with the sophisticated, savory-sweet profile of French onion soup. 

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 French Onion Meatloaf
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Course Main Dish
Cuisine European
Keyword French onion meatloaf
Servings
SLICES
Ingredients
Meatloaf
Topping
Course Main Dish
Cuisine European
Keyword French onion meatloaf
Servings
SLICES
Ingredients
Meatloaf
Topping
Votes: 1
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Instructions
Caramelized Onions
  1. Slice the onions thinly & sauté them in butter or olive oil over medium-low heat. Cook for about 20-25 minutes until they turn golden brown & sweetly fragrant. Season with salt & pepper, then allow to cool.
Meatloaf
  1. Preheat oven to 350 F.
  2. In a large mixing bowl, combine the ground beef with half of the caramelized onions, garlic powder, onion powder, dried thyme, Worcestershire sauce, egg, & breadcrumbs. Mix gently until just combined to keep the meatloaf tender.
  3. Transfer the meat mixture into a greased loaf pan. Shape it into a loaf & bake for 45-50 minutes, or until the internal temperature reaches 160°F for safe consumption.
  4. Once baked, take the meatloaf out of the oven & pile the remaining caramelized onions on top. Sprinkle the Gruyere cheese generously over the onions. Return to the oven for another 10-15 minutes until the cheese is melty and bubbly.
  5. Allow the meatloaf to rest for about 5 minutes before slicing. This helps maintain its juiciness. Serve while hot, alongside creamy mashed potatoes or a salad.

Baked Lobster Tails

HAPPY NEW YEAR TO EVERYONE!

Food has always been a powerful symbol, especially during rites of passage, such as the start of a new year. It’s hard to know which came first – the belief in the food being lucky, or the tradition of eating it because it was available, and then attaching meaning to it.

New Year’s signifies a new beginning and is a time of renewal and regeneration. Each year people welcome the New Year with a variety of traditions that include fireworks, noisemakers, drinking and making resolutions. New Year’s is celebrated at different times around the globe and in many different ways. However people celebrate, they do so in hopes of ushering in a happy and prosperous new year.

It is a tradition to sing ‘Auld Lang Syne’ on New Year’s Eve. The words to the Scottish song were first published by the poet Robert Burns in 1796. Burns made refinements to the lyrics after hearing it sung by an old man. Guy Lombardo, a Canadian born bandleader, made the song a New Year’s tradition when his orchestra played it each year at the stroke of midnight at the annual New Year’s Eve festivities held at the Roosevelt Grill in New York, and later at the Waldorf Astoria.

People follow certain food traditions for luck on New Year’s Day. What one eats often depends on his or her family heritage. Here are some of the world’s popular culinary traditions for a promising new year. Eating pork and sauerkraut is a German tradition. In the American South, some people eat black-eyed peas and collards, while in Sicily, some people eat lasagna. In Spain and parts of Mexico, it is common to eat 12 grapes at the stroke of midnight. In Sweden and Norway, people serve rice pudding with an almond hidden inside. The person who finds the nut will have a year of good fortune.

Not everyone celebrates the New Year on January 1. Koreans celebrate New Year’s during the first three days of January. In China, which follows a lunar calendar, and celebrates the new year in the spring, a parade is led by a silk dragon, which is the Chinese symbol of strength.

People in parts of South America and Mexico wear red underwear on New Year’s Eve to be lucky in love, yellow undies to be lucky with money. The Dutch welcome the new year with fireworks and bonfires of old Christmas trees.

As we welcome the New Year, many of us are looking for ways to start afresh, particularly when it comes to our health and diet. If you’re a seafood enthusiast, the good news is that lobster, a luxurious treat, can be part of your healthy eating plan. Many cultures believe that eating lobsters before midnight on New Year’s Eve is bad luck because they move backwards, therefore setting you up for a year of setbacks. Since Brion & I are having them for a New Year’s Day feast I think we’re safe!

Brion & I would like to wish everyone happiness, health and of course a little good luck in the new year!

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 Baked Lobster Tails
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Course Main Dish
Cuisine American
Keyword baked lobster tails
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Ingredients
Course Main Dish
Cuisine American
Keyword baked lobster tails
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Using a clean pair of scissors or kitchen shears, cut along the middle of the top of the shell towards the fins of the tail, making sure to cut in a straight line. Do not cut through the end of the tail.
  2. Using a spoon, separate the meat from the two sides of the shell, then lift the meat up and out from inside the shell.
  3. Press the two sides of the shell together, then lay the meat over the seam where the two shells meet.
  4. If you are having difficulty opening the shell up to lift out the meat, flip the tail over and make cuts along the carapace where the legs meet the bottom part tail. This will help break the rigid structure of the shell and allow it to be more flexible.
  5. While cutting through the shell, you may have also cut into the meat, which is perfectly okay. Make a shallow cut through the middle of the lobster meat so that you can peel down the thin layer of meat over the sides. This gives the lobster tail its signature look.
  6. Preheat the oven to 450 F.
  7. In a small bowl, combine the butter, salt, pepper, garlic powder, paprika, lemon juice, and parsley, then brush the mixture evenly over the lobster meat.
  8. Place the tails onto a baking sheet, then bake for approximately 12-15 minutes, until the lobster is fully cooked but not rubbery.
  9. Nice to serve with a side of rice & some fresh broccoli with lemon wedges.
Recipe Notes
  • 4-6 ounce (113 gm-170 gm) tail serves 1 person
  • 8-10 ounce (226 gm-283 gm) tail serves 1-2 people
  • 12-14 ounce (340 gm-396 gm) tail serves 2-3 people
  • 18+ ounce (510 gm)  tail serves 4+ people

Cheddar Bay Biscuit Shrimp & Lobster Pot Pie

The Red Lobster Cheddar Bay Biscuit Shrimp & Lobster Pot Pie was first introduced as a limited-time menu item by the restaurant chain in May 2013. The pot pie was part of its ‘Seaside Mix & Match’ promotion. This marked the first time the iconic biscuits were used as a topping for a main dish in the restaurant’s history. The dish featured a creamy sauce with shrimp, lobster, peas, and carrots, topped with the biscuit dough, then baked until golden brown.

The specific Red Lobster menu item was a unique, promotional creation designed to leverage the immense popularity of their free, unlimited biscuits. It has inspired numerous copycat recipes and variations that circulate online, allowing fans to recreate the dish at home using the store-bought Red Lobster biscuit mix.

The biscuits are made with a blend of medium cheddar cheese, garlic, and herbs, finished with a melted butter topping. This rich, savory flavor profile makes them highly addictive and distinct from typical bread or rolls. Being a ‘drop biscuit,’ it gives them a light, fluffy, and airy texture, as opposed to the denser, rolled biscuits. This unique consistency makes them melt-in-your-mouth delicious when served warm.

This copycat recipe checks all the boxes for Brion & I so I had to try it.

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 Cheddar Bay Biscuit Shrimp & Lobster Pot Pie
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Course Main Dish
Cuisine Canadian
Keyword cheddar bay biscuit shrimp & lobster pot pie
Servings
RAMEKINS
Ingredients
Pot Pie Filling
Cheddar Bay Biscuit Topping
Course Main Dish
Cuisine Canadian
Keyword cheddar bay biscuit shrimp & lobster pot pie
Servings
RAMEKINS
Ingredients
Pot Pie Filling
Cheddar Bay Biscuit Topping
Votes: 1
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Instructions
Pot Pie Filling
  1. Preheat oven to 400 F.
  2. In a saucepan over medium heat, melt butter. Add garlic, onion, & celery. Cook until soft, about 5 minutes. Stir in flour & cook 1 minute, forming a roux.
  3. Slowly whisk in seafood broth & cream. Stir until smooth & slightly thickened, 5–7 minutes. Season with Old Bay, salt & pepper.
  4. Add shrimp & cook 2–3 minutes until pink. Stir in lobster parsley. Remove from heat.
Biscuits
  1. In a bowl, whisk together flour, baking powder, garlic powder & salt. Cut in the grated cold butter until crumbly. Stir in cheddar & herbs. Add milk & mix until just combined. The dough will be sticky.
Assembly
  1. Spoon seafood mixture into 4-12 oz. ramekins or a baking dish. Drop biscuit dough over the top, spreading gently. Bake 20–25 minutes, until biscuits are golden & cooked through. Let rest 5–10 minutes before serving.

Baby Potatoes w/ Bacon, Onions & Smoked Gouda Cheese

Just like red wine with chocolate, and milk with cookies, some combinations are enduring classics. Here’s another: meat and potatoes. But not just any potatoes — ‘little potatoes’ have reinvigorated this duo.

Little Potatoes are the brainchild of Jacob van der Schaaf and his daughter Angela Santiago. Unlike a big, bland, starchy potato, the small creamers have a distinctive, naturally buttery flavor—with some varieties more pleasantly nutty, and others more mineral in taste. Little Reds, for example, are slightly sweet with notes of asparagus and artichoke, and a velvety texture. Little Fingerlings, in addition to their spunky shape, are firm yet fluffy with an earthy taste and nutty finish.

Potatoes have taken a lot of flak in recent years. Fad diets and sub-par preparation methods have steered the health conscious away from these tuberous little root veggies. But, these little potatoes are such versatile vegetables, flavorful, naturally buttery tasting, and creamy. You can bake, microwave, roast, barbecue, fry, mash, purée or boil them.

The Little Potato Company was co-founded by Jacob van der Schaaf and his daughter Angela Santiago in 1996 in Edmonton, Alberta, Canada. They aimed to popularize small, flavorful ‘creamer’ potatoes, inspired by Jacob’s childhood memory of working in his father’s fields back in Holland. They started with a single acre of hand-dug potatoes, washing them in a bathtub and selling them at farmers’ markets. These tubers, although tiny, deliver a big, buttery flavor, and because these small creamer potatoes are purposefully pulled from the patch early, their skins are tender enough to skip the peeling step altogether.

The company quickly expanded, driven by Angela’s leadership and strategic vision. Within a few years, the company grew to 30 employees and secured widespread distribution across Western Canada. 

Today, The Little Potato Company is a leader in North America’s creamer potato market, with 14,000 acres of contracted crop, 400 employees, and multiple facilities, including a flagship 95,000-square-foot plant in Edmonton, Alberta. They are expanding with a new, sustainable site equipped with solar panels and water conservation technology.

I prepared this recipe using the ‘garlic & parmesan’ little potatoes as the base. After they were roasted, I topped them with caramelized onions, bacon and smoked gouda cheese. The combination is a stunning balance of spice, smokiness, and creaminess making the ultimate comfort food!

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 Baby Potatoes w/ Bacon, Onions & Cheese
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Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
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Ingredients
Course Main Dish
Cuisine Canadian
Keyword baby potatoes w/ bacon, onions & cheese
Servings
Ingredients
Votes: 1
Rating: 5
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Instructions
  1. Preheat your oven to 425 F. Line a large baking sheet with parchment paper or lightly grease it with cooking spray.
  2. In a large mixing bowl, toss the little potatoes & spice packet with olive oil, smoked paprika, garlic powder, cayenne pepper, salt & black pepper. Mix well to ensure the potatoes are evenly coated.
  3. Spread the seasoned potatoes out in a single layer on the prepared baking sheet. Roast the potatoes in the preheated oven for 30-35 minutes, flipping them halfway through, until they are cooked through.
  4. While the potatoes are roasting, cook the bacon in a large skillet over medium heat until crispy. Transfer the cooked bacon to a paper towel-lined plate to drain, then crumble it into small pieces. Reserve about 1 tablespoon of the bacon grease in the skillet & discard the rest.
  5. Thinly slice the onion. In the same skillet with the reserved bacon grease, add the butter & sliced onions. Cook over medium-low heat, stirring frequently, for 10-12 minutes, or until the onions are soft & caramelized. Remove from heat & set aside.
  6. Once the potatoes are roasted, remove the baking sheet from the oven & top them with the crumbled bacon & caramelized onions. Lay the slices of smoked gouda cheese evenly over the potatoes. Return the baking sheet to the oven for 2-3 minutes, just until the cheese melts.
  7. Remove the potatoes from the oven and transfer them to a serving dish. Serve immediately.

Polish Hamburgers

Polish Hamburgers could be described as a cross between a meatball and an actual hamburger. These tender burgers have unique flavors of mushroom, garlic, and dill simmered in a rich gravy creating a savory comfort food that is best served over mashed potatoes, steamed bread dumplings, buttered egg noodles, or rice.

Klotlety or Klupskies, also known as Polish burgers, are a classic dish originating from Poland. Every Polish family has their own unique recipe and way to prepare them, making it a dish that is both a culinary tradition and a source of family memories. Typically, they are made with ground pork and beef, onions, eggs, bread, and milk along with spices and seasonings.

You may notice the traditional recipes for these hamburgers have some unique ingredients such as dill and nutmeg. Although that may seem a bit unusual to you, the nutmeg adds another layer of flavor to the gravy while the dill adds some brightness. Frying is one common preparation method, but you can also bake them.

Today, Polish hamburgers can be found in various forms served in the traditional way with mashed potatoes and gravy or they can be used for a more North American-style hamburger on a bun, with dill pickles, sliced tomatoes, onions, cheese, sauces, and other toppings. 

These hamburgers taste great the next day for lunch or as a nice picnic meal.

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 Polish Hamburgers
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Course Main Dish
Cuisine Polish
Keyword Polish hamburgers
Servings
Ingredients
Hamburger Patties
Mushroom Gravy
Course Main Dish
Cuisine Polish
Keyword Polish hamburgers
Servings
Ingredients
Hamburger Patties
Mushroom Gravy
Votes: 1
Rating: 5
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Instructions
Patties
  1. In a large bowl, combine the meat, crackers, eggs, onions, green peppers, milk, herbs & seasonings. Do NOT OVERMIX. One of the main reasons recipes like meatloaf, burgers and meatballs are not good is due to over mixing the meat mixture. When you make these Polish hamburgers, you want to make sure to combine the ingredients but do not over mix them or your burgers will cook up too dense & hard.
  2. Prepare a cookie sheet with foil & form mixture into 10 patties that are about the size of your hand and about 2 inches thick. These patties may be wetter than your usual meatballs or hamburgers.
  3. Allow the patties to rest at room temp for about 30 minutes so they have time to bind.
  4. When the patties have rested for about 30 minutes heat 2 - 3 Tbsp of butter in a large deep skillet. When the butter is warm, add the minced garlic and give it a swirl in the butter. Prepare a plate with some paper towels to keep near the stove where you will be frying your patties.
  5. Carefully remove patties & place them in your skillet. Allow the patties to cook for about 5 to 7 minutes on the first side before carefully flipping. You want to get a nice sear on each side. When they are well seared on both sides, remove them from the skillet & place on the prepared paper towel dish. Fry remaining burgers getting a nice sear on all.
Mushroom Gravy
  1. When you are done frying all the burgers, add the rest of the butter, then add the mushrooms to the hot skillet. Allow the mushrooms to brown. Add the Worcestershire sauce. Use a spatula to scrape up the meaty bits from the bottom of the pan as the Worcestershire sauce loosens them.
  2. Give the mushrooms about five minutes to simmer in the Worcestershire sauce. Next add the beef broth & cream of mushroom soup, whisking until smooth.
  3. Now, add the burgers BACK to the pan of gravy you just made. They should have shrunk while cooking so you should have room for them all. Make sure they are submerged in the gravy & bring the pan to a simmer.
  4. Reduce heat, cover with a lid & allow to simmer for 30 minutes. You may want to rearrange the burgers halfway through simmering to make sure they all get a chance to be submerged in the gravy.
  5. After 30 minutes, make room in the center of the pan & add a heaping Tbsp of sour cream, whisking until combined into all of the gravy. Serve your hamburgers on top of mashed potatoes or a steamed bread dumpling and top with gravy and a sprinkle of dill.
  6. Serve hamburgers on top of mashed potatoes, steamed bread dumplings, buttered egg noodles, or rice and top with gravy and a sprinkle of dill.
Recipe Notes

One of the main reasons recipes like meatloaf, burgers and meatballs are not good is due to over mixing the meat mixture.

Oktoberfest German Spätzle Lasagna

Oktoberfest is an annual festival which began in Munich. It actually begins in September, ending on the first Sunday in October.

The festival originated on October 12, 1810, in celebration of the marriage of the crown prince of Bavaria, who later became King Louis I, to Princess Therese von Sachsen-Hildburghausen.

Of course, as with any celebration, there are many foods associated with the occasion, ‘spätzle’ being one of them. The first name that comes to the mind when one thinks of pasta is Italy, however, the Germans too love pastas. Spätzle is a cross between pasta, an egg noodle and a dumpling, a kind of ‘German mac & cheese,’. It originates from the Baden-Württemberg region of southwest Germany and is a common dish at any beer hall or beer tent during Oktoberfest. 

Celebrating Oktoberfest doesn’t have to be all about the German beer. So I thought, why not take the spätzle idea one step further and make it into lasagna?! Classic German staples come together in this lasagna to make a very unique version of the classic dish.

There are six main ingredients in this recipe. The first is spätzle. The second is onion. By caramelizing the diced pieces you turn it into little velvety pieces of heaven that add incredible depth and sweetness to the dish. Third is Bratwurst, a fresh link sausage characterized by its many different spices and seasonings. Fourth is sauerkraut, bratwurst’s classic sidekick. Fifth is bacon and the crowning touch and grand finale is the Emmentaler cheese.

Compared to traditional pasta dough, spätzle is softer and quite moist. The dough is quite basic, made from flour, eggs, water and salt. Although these little ‘dumplings’ can be eaten with almost anything, I thought they added something real special to this German lasagna.

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 Oktoberfest German Spätzle Lasagna
Votes: 1
Rating: 5
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Course Main Dish
Cuisine German
Keyword Oktoberfest German Spaetzli Lasagna
Servings
Ingredients
Spätzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Course Main Dish
Cuisine German
Keyword Oktoberfest German Spaetzli Lasagna
Servings
Ingredients
Spätzle
Sauce
Caramelized Onions
Cottage Cheese
Additional Ingredients
Votes: 1
Rating: 5
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Instructions
Spätzle
  1. 1. In a large bowl, mix the flour with salt & make a well in the center. Add eggs to the well & whisk the flour into the eggs. Gradually whisk in the water until a very thick batter forms. Cover with a damp cloth & allow to rest for 30 minutes.
  2. Bring a large pot of salted water to a boil. Place spätzle dough maker above the pot with the water. Load with dough & slide back & forth or press to squeeze the dough through & form the spätzle noodles.
  3. Once the spätzle begins to float to the surface, scoop with a large, slotted spoon & transfer to a colander placed inside a bowl for the drained water to collect. Continue the process until all of the dough is used.
Caramelized Onions
  1. Heat oil in saucepan, add onion & sprinkle with salt. Cook & stir about 15 minutes or until moisture is evaporated & onion is soft. Reduce heat, sprinkle with cider vinegar. Cook & stir until golden. Stir in brown sugar; cook & stir until caramel brown in color. Set it aside.
Sauce
  1. In the saucepan, melt butter. Stir in flour, bouillon, garlic powder & salt until smooth. Gradually stir in milk & broth. Bring to a boil; cook & stir for 2 minutes or until thickened. Remove from heat to a bowl & set aside.
  2. In the saucepan, cook bacon (not too crisp); remove to a cutting board to coarsely chop. Add bratwurst sausage meat (which has been removed from casings) to saucepan & scramble fry until cooked. Drain on paper towel. Add chopped bacon, bratwurst & caramelized onions to your prepared sauce.
Cotage Cheese & Other Ingredients
  1. In a small bowl, beat eggs; add cottage cheese & pepper. Set aside. Drain sauerkraut & rinse. Squeeze dry. Grate cheese
Assembly
  1. Preheat oven to 350 F. Grease a 13 x 9-inch baking pan.
  2. Spread 1 cup sauce mixture over bottom of pan. Layer with 1/3 of the spätzle noodles, 1/3 of sauce mixture, 1/2 of the cottage cheese mixture, 1/2 of the sauerkraut & 3/4 cup grated cheese. Repeat layers (spätzle, sauce, cottage cheese, sauerkraut, spätzle, sauce). Save grated cheese for the last 5 minutes of baking.
  3. Cover & bake for 50-60 minutes. Sprinkle with remaining GRATED CHEESE; bake 5 minutes longer until cheese is melted. Allow to stand 15 minutes before cutting.
Recipe Notes
  • If you do not have a spätzle dough maker, just drop spoonsful of dough into the boiling water to form spätzle noodles. Dip your spoon into water to prevent it from sticking on the spoon.

Retro Porcupine Meatballs

Porcupine meatballs are an North American casserole dish of ground beef and rice meatballs cooked in tomato sauce. This recipe, that appealed to cooks in the 1930s, appears to have been developed during World War I when rice was affordable and readily available, but meat was pricey. The recipe appeared as ‘rice meat balls’ in the 1918 cookbook ‘Conservation Recipes’, a clear forerunner of the recipe from the Better Homes and Gardens Cookbook (1939). The name comes from the appearance of the meatballs, which appear prickly when the rice pokes out of them as they cook, resembling a porcupine.

Meat, even something as mundane as ground beef, was expensive and home cooks used innovation and imaginative ways to make a small amount of protein stretch to feed a large and hungry family. Porcupine meatballs were one of the answers to the problem.  It’s great that generations later we are still enjoying them!

Of course, this simple recipe is very customizable. Other ingredients could be added to the meatballs like green pepper, mustard, celery, horseradish, Worcestershire sauce, ketchup, or other seasonings. The simple tomato sauce made with canned soup could be enriched with molasses and seasoned with chili powder and cumin. A later recipe from 1969 for ‘porcupine meatballs paprika’ replaces tomato soup with cream of mushroom, and adds other ingredients like mustard, or sour cream and paprika. ‘Porcupine meatballs Chinois’ was a variation influenced by Chinese cooking techniques and ingredients. Served with peach sauce, the Chinois meatballs are made with ground pork, shrimp, rice and green onion, seasoned with soy sauce and sherry, and steamed instead of being cooked in sauce.

Ground turkey can also be substituted for the ground beef, just add 1/4 cup oatmeal to the mix to compensate for the extra moisture in the turkey.

I recall my mother making these meatballs numerous times when I was growing up. They tasted great then and still do today. I decided to make some with the tomato sauce and some with mushroom sauce since Brion was not familiar with this meal. I think he will enjoy them.

Print Recipe
 Retro Porcupine Meatballs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword vintage porcupine meatballs
Servings
SERVINGS
Ingredients
Meatballs
Sauce
Alternative Tomato Sauce
Alternative Brown Mushroom Sauce
Course Main Dish
Cuisine American
Keyword vintage porcupine meatballs
Servings
SERVINGS
Ingredients
Meatballs
Sauce
Alternative Tomato Sauce
Alternative Brown Mushroom Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Meatballs/Sauce
  1. Preheat oven to 350 F.
  2. In a medium bowl, lightly mix together all meatball ingredients. Form mixture into 12 meatballs & place in an 11 x 7-inch baking dish.
  3. In a small bowl, whisk together sauce ingredients; pour over meatballs. Cover & bake 1 1/4 hours or until rice is tender.
  4. These meatballs are nice served over rice, egg noodles, mashed or baked potatoes. Simple but tasty!
Alternative Tomato Sauce
  1. In a saucepan, heat oil over medium heat. Sauté onion until tender crisp. Add crushed tomatoes & simmer for about 5 minutes. Add seasoning to taste & sour cream; combine then whisk in chicken broth. Pour over meatballs & bake.
Alternative Brown Mushroom Sauce
  1. In a skillet, heat oil & sauté onion & mushrooms. Add beef base, pepper, garlic powder & 2 cups of the water. Bring to a boil. Combine cornstarch with remaining 1/2 cup water. Gradually add cornstarch mixture to pan & stir as you are pouring. Cook, stirring often, until thoroughly mixed. Pour over meatballs & bake.
Recipe Notes
  • The advertisement picture on the blog was from life magazine in 1948.