Ingredient: olive oil

1770 House Meatloaf w/ Garlic Sauce

The other day I came across a recipe for meatloaf that certainly seemed like something ‘special’. Years ago, every family had a meatloaf recipe that was so dearly loved, it achieved iconic status. Today, I’m not so sure that is the case anymore. Nevertheless, this recipe was called ‘1770 House Meatloaf’ which made me curious as to what the history was behind it. Most every review raved about it being pure comfort food and much more than just meatloaf.

From my research on this meatloaf I found that the 1770 House is an East Hampton Inn and Restaurant famous for this dish. East Hampton Village on Long Island, New York is a beautiful village. It’s been that way for years with a glorious pond right as you come into town where swans swim in summer and skaters take to the ice in winter.

The 1770 House has welcomed guests with hospitality and comfort, a tradition that continues to attract guests from around the world to the intimate Inn, steps from the heart of East Hampton Village. The venerable home, today a boutique hotel and restaurant, seamlessly integrates historic elegance with luxurious, modern amenities and first-class dining.

This glorious colonial house has two restaurants—a more formal fine dining room on the ground level and, down a flight of stairs, a cozy ‘tavern’ with its roaring fireplace and comfort food menu.  And always, on this seasonally changing menu, there is Chef Kevin Penner’s remarkable meatloaf with its even more remarkable garlic sauce.  

This familiar dish is simple enough that it can be prepared as a weekday meal, but that has been elevated by adding a few key ingredients. The celery and thyme infuse the mix with intense flavor, and the garlic sauce works perfectly. The outcome is a delicious dish with moist texture: not your average meatloaf.

So there you have it …. meatloaf with first-class dining status!

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 1770 House Meatloaf w/ Garlic Sauce
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Keyword 1770 House meatloaf w/ garlic sauce
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Meatloaf
Garlic Sauce
Course Main Dish
Keyword 1770 House meatloaf w/ garlic sauce
Servings
Ingredients
Meatloaf
Garlic Sauce
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Instructions
Meatloaf
  1. Preheat the oven to 350 F.
  2. Heat the olive oil in a large (12-inch) sauté pan over medium heat. Add the onion & celery and cook for 5 to 7 minutes, stirring occasionally, until the onion is translucent but not browned. Set aside to cool slightly.
  3. Place the beef, veal, pork, parsley, thyme, chives, eggs, milk, salt & pepper in a large mixing bowl. Put the panko in a food processor fitted with the steel blade and process until the panko is finely ground.
  4. Add the onion mixture & the panko to the meat mixture. With clean hands, gently toss the mixture together, making sure it's combined but not compacted.
  5. Place a piece of parchment paper on a sheet pan. Pat the meat into a flat rectangle and then press the sides in until it forms a cylinder down the middle of the pan (this will ensure no air pockets). Bake for 40 to 50 minutes, until a thermometer inserted in the middle reads 155 F. to 160 F. Remove from the oven and allow to rest for 10 minutes. Slice and serve hot with the Garlic Sauce.
Garlic Sauce
  1. Combine the oil & garlic in a small saucepan & bring to a boil. Lower the heat & simmer for 10 -15 minutes, until lightly browned. Be careful not to burn the garlic or it will be bitter. Remove the garlic from the oil and set aside.
  2. Combine the chicken stock, butter & cooked garlic in a medium saucepan and bring to a boil. Lower the heat & cook at a full boil for 35 - 40 minutes, until slightly thickened. Mash the garlic with a fork, whisk in 1/2 teaspoon salt and 1/4 teaspoon pepper & taste for seasonings. Spoon the warm sauce over the meatloaf.
Recipe Notes
  • Since there are just two of us, I made the full recipe then divided the mixture into 3 portions. I baked all 3 & used one for our supper meal today,  froze the second one for a future meal & with the third, I sliced it for 'meatloaf' sandwiches. Doesn't get better than that!

Beef & Barley Pie

Barley has a storied history that extends well beyond the beef and barley soup. It’s Canada’s fourth largest crop, after wheat, canola and corn, and is an ancient grain that has been grown and consumed for thousands of years. In North America, barley is used for pet food, as a malt for brewing beer, and what it’s perhaps most famous for, as an ingredient in soup. But its applications go far beyond these examples. This is Canada’s homegrown wholegrain. Dried, it lasts for months. Ground, it makes a cake-like bread. Cooked, it triples in size and provides an ample amount of fiber. Its nutty flavor blends well with winter vegetables.

The beef-barley combination is a classic that is cooked in many households across the globe. Usually, it comes up in the form of either soup or stew but today I’m incorporating the combo in a ‘pie’ with potatoes.

Beef & Barley Pie is a rustic dish with plump barley and tender beef. It’s savory and satisfying with flavors that are reminiscent of the classics. This is a ‘no fuss’ easy to make meal.

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 Beef & Barley Pie
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Course Main Dish
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Keyword beef & barley pie
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Instructions
  1. Preheat oven to 350 F. Butter a DEEP 9-inch pie pan. Set aside.
  2. Place half of the butter in a large skillet over low heat & sauté leek, onion & mushrooms for 5 minutes or until softened. Transfer to a plate & set aside.
  3. Add olive oil to pan, increase heat to high. When oil is hot, add beef & brown. Transfer to a separate plate. Add garlic & barley to pan, season with salt & pepper & cook for 1 minute then return beef to pan & stir to combine.
  4. Place half the potatoes in base of pie pan. Layer meat over top followed by leek mixture. Use back of a spoon to flatten contents of pie, the overlap remaining potatoes on top. Pour in beef broth & sprinkle with thyme. Cover with foil & bake for about 2 hours.
  5. Remove from oven, top with grated cheese, return to oven & bake uncovered for 15 - 20 minutes or until pie is golden. Remove from oven & serve with a vegetable of choice.

Guacamole Prosciutto Chicken Breast

One of my basic, unwritten, rules for food preparation is: everything that can be baked in the oven should be baked in the oven. I have no doubt that there are others who will say that baking in the oven is expensive, that it consumes a lot of electricity, but baking in the oven has some other advantages compared to classic frying in a pan. 

Apart from the fact that food is prepared faster, which consumes less energy and consumes much less fat, you need much less time to prepare, as well as to wash the sprayed and greasy stove (or fryer). When I mention the speed of preparation, it is certainly much faster and easier to bake a few kilograms of chicken in one or two pans at the same time in the oven than in a pan. And if you also use baking paper, the profit is incomparable.

I always thought guacamole was an unlikely stuffing or topping for chicken breast as it usually served as a cold tortilla chip dip. It’s one of those taste ‘sensations’ you must taste to believe. Of course, you must start with liking avocados —and you guessed it, Brion & I do.

Then enter Italian prosciutto … which, is like ham that went to university abroad — sophisticated and cultured. What’s not to love about chicken oven baked, or air fried, loaded with guacamole; prosciutto & pepper jack cheese for some ultimate juicy and tender chicken roll ups.

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 Guacamole Prosciutto Chicken Breast
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Guacamole
Chicken Breasts
Course Main Dish
Cuisine American
Keyword guacamole prosciutto chicken breast
Servings
Ingredients
Guacamole
Chicken Breasts
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Instructions
Guacamole
  1. In a large bowl, coarsely mash avocados, lime juice & salt. Stir in garlic, onion & cilantro; blend well. Cover & set aside until ready to use.
Chicken
  1. Slice chicken breasts in halve lengthwise. Place the chicken in the air fryer basket. Rub olive oil on the chicken.
  2. Rub creole seasoning (or seasoning of choice) on each side of the chicken pieces.
  3. Cook in the air fryer at 360 degrees for 9 minutes. Open the air fryer and flip the chicken. Divide guacamole, prosciutto & cheese between the 8 pieces of chicken. Cook for another 9 minutes or until internal temperature reaches 165 degrees.
Recipe Notes
  • If you prefer to oven roast your chicken breast without using an air fryer, just preheat the oven to 375 F. After oiling & seasoning, wrap the prosciutto loosely around the chicken breasts. Place the chicken on a foil lined baking sheet & bake for about 30 minutes or until no longer pink inside. Remove from oven, top with cheese & guacamole, return to oven until cheese is melted. 
  • I roasted some grape tomatoes for the garnish which adds more flavor to the end result.

Fruity Roast Chicken w/ Couscous

I’m not sure how far back I came to really enjoy using fig balsamic dressing as a marinade for various roasted meats. This dressing marinade adds a bold, zesty flavor to almost anything. Bursting with fig juice, balsamic vinegar, and herbs and spices. So, it only makes good sense that I take the idea further and test the possibilities of using fig preserves with savory meals.

Most people think of fig jam or preserves as what you find in the middle of a fig newton…basically dried figs and sugar, but a good preserve is a combination of sweet figs with a nice balance of balsamic acidity and the mustard heat lends itself to a whole lot of dishes far beyond a simple cheese plate.  

The flavor of the preserves is more complex and less sweet than most fruit spreads, so it gives you enough of a contrast with salty items without tasting too sugary.

This is the very definition of a winning weeknight chicken dish: quick, sweet and savory, a little something different. The herbs enhance the savory quality of the dish and provide a touch of earthiness to balance the sweet. 

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 Fruity Roast Chicken w/ Couscous
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Course Main Dish
Keyword baked chicken w/ fig preserves
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Chicken
Spicy Fruit Filling
Couscous
Course Main Dish
Keyword baked chicken w/ fig preserves
Servings
Ingredients
Chicken
Spicy Fruit Filling
Couscous
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Instructions
Fruit Filling
  1. Combine apricots, raisins, apple & orange juice in a small bowl. Season with spices; mix well. Set aside to marinate.
Chicken
  1. Preheat oven to 350 F.
  2. Place chicken thighs in a heavy freezer bag. Gently pound until about 1/4-inch thick. On a sheet of plastic wrap lay out thighs to form a 'solid' piece. Sprinkle chopped fresh herbs over meat (if using). Mound the filling on flattened thighs then using the plastic wrap, roll up, tucking in the ends.
  3. Line a baking sheet with foil & lightly spray center area. Transfer chicken roll to foil & top with fig preserves. Pull foil up around meat to form a catch 'basin' for meat & fruit juices (leave top open).
  4. Roast about 25 minutes until meat is cooked. When you remove it from the oven reserve fruit & meat juices to use over your couscous if you wish. While the meat is cooking, prepare the couscous.
Couscous
  1. Heat first amount of oil in a medium saucepan. Add next 4 ingredients. Cook & stir for about 3 minutes until green onion is softened. Add honey. Heat & stir for about 30 seconds until green onion is coated.
  2. Add broth. Bring to a boil. Add couscous & second amount of olive oil; simmer covered for about 10 minutes. Fluff with fork & stir in remaining 3 ingredients.
  3. Place couscous on a serving plate topped with sliced chicken thigh roll. Serve.

Salmon -Stuffed Savoy Cabbage w/ Tomato Sauce

Stuffed cabbage rolls are believed to have originated in the ancient Middle East where it spread to Eastern Europe as trade routes flourished and various ethnic groups migrated. Many countries lay claim to its origins, which accounts for the several interesting riffs on the traditional recipe.

German cabbage rolls called kohlrouladen is the quintessential German comfort food that’s a complete and hearty dinner on its own, but it also goes well with boiled mashed potatoes or spaetzle.

Jewish cabbage rolls (called holishkls, a concoction of ground beef, rice and raisins enveloped in cabbage leaves and simmered in a sauce of brown sugar, lemon and tomatoes) have been traced back 2,000 years to Eastern Europe.

Romanian sarmale combines ground pork, caramelized onions and rice nestled in a pickled sauerkraut leaf, and then smothered in dill and tomato sauce. It is often topped with bacon or smoked sausage.

Poland’s golabki, translating to ‘little pigeon feet’ (named after the French dish that wrapped cabbage around cooked pigeon), stuffs the leaves with pork, beef, rice or barley, accompanied by sour cream and sweet paprika.

Ukrainian holubtsi are typically vegetarian, filling pickled cabbage leaves with either buckwheat and wild mushrooms or a mixture of whole grains and root vegetables, braised in tomato juice or vegetable stock served with perogies.

Egyptian mahshi kromb are simmered in an aromatic tomato-based sauce with mint, cumin and other Middle Eastern herbs and spices.

The Asian variation wraps Chinese cabbage around seafood blends, tofu and shiitake mushrooms.

On a blog some years ago, I made a whole stuffed cabbage but used a ground turkey filling. Today, I wanted to try doing it with a salmon filling. I think this should be real tasty!

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 Salmon -Stuffed Cabbage w/ Tomato Sauce
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Cuisine American
Keyword salmon stuffed cabbage w/ tomato sauce
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Ingredients
Stuffed Cabbage
Sauce
Cuisine American
Keyword salmon stuffed cabbage w/ tomato sauce
Servings
Ingredients
Stuffed Cabbage
Sauce
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Instructions
Stuffed Cabbage
  1. In a large saucepan over medium heat, sauté onions, mushrooms & garlics for 5 minutes in oil. Add rice & broth; bring to a boil. Cover & cook for 30 minutes over medium-low heat or until rice is tender & all liquid has been absorbed. Add salmon cubes. Cook uncovered for 5 minutes, stirring frequently, until salmon begins to flake. Season with salt & pepper; set aside.
  2. In another large saucepan of salted boiling water, blanch cabbage leaves for 5 minutes or until tender. Cool in an ice bath & drain. Pat dry with paper towels. Lay cabbage leaves flat & using a paring knife, trim the thickest section of the stem at the base of each leaf.
  3. Line a bowl with a 9-inch opening with 7 cabbage leaves, starting with the greenest leaves. Cover with 1/3 of the salmon mixture. Layer with 4 cabbage leaves. Cover with remaining salmon mixture & remaining 4 cabbage leaves. Press stuffed cabbage into the bowl to create a rounded shape.
Sauce
  1. In a small bowl, combine the broth & tomato paste. Set aside.
Cooking
  1. Gently turn stuffed cabbage out into a large skillet. Reshape, if needed. Pour broth mixture into skillet & place tomatoes around cabbage. Season with salt & pepper. Bring to a boil. Cover & simmer over low heat for 15 minutes or until tomatoes are cooked & cabbage is tender but still bright green.
  2. Gently cut stuffed cabbage into wedges & serve with tomatoes & sauce.

Turkey, Bacon & Apricot Pie

HAPPY THANKSGIVING DAY!

For the last 66 years, Canada has celebrated Thanksgiving Day on the second Monday in October. It’s one of those holidays that tend to bring families together, both physically and emotionally. Unfortunately, though, in this highly technological age, it seems as if we have become more connected digitally than emotionally.

We have now entered into our Autumn season with all its breathtaking fall foliage. Part of Canada’s appeal is it’s four seasons that offer changing landscapes and temperatures. Fall also represents a time of change. As nature bursts with its fabulous fall foliage, it gives us a little bit of extra time to make the most of what we have left in this year before the grand finale.

I, for one, have always loved the changing seasons. That’s not to say that I like freezing cold and slippery roads but that I have come to understand the important role each one plays in the ‘big picture’. When Brion and I initially landscaped our property, careful consideration was given to what plants were planted. Over the years it has developed into a beautiful tapestry of color through our growing season.

Growing up on the farm, Fall was an especially busy time with the grain crops being harvested, garden vegetables being canned, frozen or just stored for use over the coming months. So much needed to be done before winter would set in. As a teenager it all just seemed like a lot of work. Even as hard as my parents worked at making a living from farming, I think they felt a real sense of satisfaction in what they were able to achieve. I realize now that even without being aware of it the visual beauty of the farmland at harvest was imprinted on me forever.

Most of us here in Canada, have far more things to be grateful for than not. I have fond memories of my wonderful parents, carefree childhood days with my siblings, having enjoyed a successful career, a loving husband, our home, the many wonderful world travels we have been able to enjoy together, but above all we are both in relatively good health. It is so important to just take the time and appreciate the blessings in our lives and make every day count.

For our Thanksgiving meal I am preparing a turkey, bacon & apricot pie. Should be good!

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 Turkey, Bacon & Apricot Pie
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Course Main Dish
Cuisine American
Keyword turkey, bacon & apricot pie
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Instructions
  1. Heat the olive oil over medium-high heat in a large skillet. Add the bacon & cook until slightly crispy. Remove from pan with a slotted spoon to paper towel & set aside.
  2. Add the onion to skillet & sauté over a low heat until soft but not colored. Add the mushrooms & cook until soft & any liquid has evaporated, add thyme; set aside.
  3. Melt butter in skillet, then add the flour & stir over heat for 1 minute. Remove from the heat, gradually add the milk a little at a time, stirring well. Return to heat & bring to a boil; add turkey broth & stir. Simmer for 2-3 minutes; add seasonings.
  4. Add bacon, turkey, apricots & mushroom mixture to the sauce. Stir well.
  5. Preheat oven to 400 F.
  6. Roll 1 sheet of puff pastry to fit a DEEP 9-inch pie dish. From the second sheet of puff pastry cut pastry designs of your choice for top crust.
  7. Spoon filling into pie dish & top with pastry designs. Brush pastry with egg wash & place in oven.
  8. Bake for 30-40 minutes or until pastry is golden brown & filling is piping hot. Remove from oven & allow to cool slightly before serving.
Recipe Notes
  • Don't hesitate to use your own spice combination in place of the coriander & cumin.
  • Spiced cranberries make an extra special condiment for this meal.

Turkey-Bacon Rolls w/ Mushroom Risotto

Bacon is not one of my most favorite foods. I have a very clear ‘taste of a memory’ from the bacon my father would cure on the farm when I was growing up. It was way too salty and fatty for my liking, so I avoided it like the plaque. Brion, on the other hand, loves bacon!  Over the years I have come to find there are many versions of smoked bacon that can really take a recipe to another level. I have used it on, in and around so many things.  I have dipped filets in it, encrusted filets in it, wrapped chicken and salmon filets in it, extra, extra …

Bacon fans are an innovative bunch. Forget the simple slice alongside eggs. Diehards have dipped the meat in chocolate, crumbled it into ice cream, infused it into vodka and the list goes on. You’d have to be living under a rock to miss the signs of our cultural obsession with bacon these days.

In this meal I’m making some sliced turkey-bacon rolls to have with our mushroom risotto. Should be quite flavorful.

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 Turkey-Bacon Rolls w/ Mushroom Risotto
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Keyword turkey-bacon rolls w/ mushroom risotto
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Turkey/Bacon Rolls
Mushroom Risotto
Course Main Dish
Keyword turkey-bacon rolls w/ mushroom risotto
Servings
Ingredients
Turkey/Bacon Rolls
Mushroom Risotto
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Instructions
Turkey/Bacon Rolls
  1. Chop the rosemary & thyme leaves, add a pinch of dried marjoram, parmesan, breadcrumbs & a little lemon zest.
  2. Lay out turkey slices on a work surface, brush them with mustard, distribute the prepared mixture & roll them up to perfectly contain filling. Wrap each roll tightly with a slice of bacon. Secure with a toothpick if necessary.
  3. Sauté garlic in a drizzle of oil for 1-2 minutes over low heat. Add more oil if necessary & brown mini rolls evenly for 3-4 minutes, turning occasionally & adding salt & pepper to taste.
  4. Add wine, lower heat a little & put the lid on & continue cooking for 5-6 minutes, adding very little boiling water if necessary, Remove from heat & keep warm until risotto is cooked.
Mushroom Risotto
  1. In a medium saucepan, bring the broth to a boil over medium-high heat. Add the porcini mushrooms, remove the pan from the heat & set aside for 30 minutes until mushrooms are tender. Then, using a slotted spoon, remove the mushrooms & set aside.
  2. Return the broth to a simmer & keep warm over low heat.
  3. In a large, heavy saucepan, melt 2 Tbsp of the butter over medium-high heat. Add onion & mushrooms & cook for about 3 minutes, until the onions are tender but not brown. Add rice & stir to coat with butter. Add wine & simmer for about 3 minutes, until the wine has almost completely evaporated.
  4. Add a soup ladle full of warm broth & stir for about 2 minutes, until almost completely absorbed.
  5. Continue with remaining broth, adding a ladle full at a time & allowing each addition to be absorbed, until rice is tender to the bite & the mixture is creamy. This should take about 20-25 minutes in total.
  6. Remove the pan from the heat. Stir in the parmesan, gorgonzola, chives, salt & pepper. Transfer to a warm serving bowl & serve immediately.

Oktoberfest Potato Stacks

Come Autumn and Oktoberfest celebrations will be cropping up all over Canada.  It’s come to be known as a beer festival in modern culture that lasts for 16 to 18 days from the period between mid or late September lasting until the first weekend of October.

Oktoberfest in Munich, Germany started back in the 1800s and was quite unlike the dancing-on-benches festival of today. The very first Oktoberfest was actually the wedding celebration of King Ludwig I and Princess Therese on October 12th, 1810. During that particular celebration, the citizens of Munich were invited to party as well and they just never wanted it to end. The ‘Oktoberfest’ tradition has carried on ever since. 

The world’s largest Oktoberfest is held annually in Munich, Germany but Oktoberfest is also quite popular around the world. The largest Oktoberfest celebration in Western Canada was held this year here, in our city of Edmonton, Alberta from Sept. 22 to Sept. 30. Edmonton’s Ice District was transformed into a ‘Bavarian wonderland’ with a 22,000-square foot tent where visitors could sample traditional German dishes, including schnitzels, sausages, sauerkraut, pretzels and strudels provided by local and international chefs. Beer and beverages were provided by Fahr Brewery, Wild Rose Brewery, Blindman Brewing, Troubled Tea and Molson Canadian. The all-ages event included a number of family-friendly activities and live music by a mix of traditional German bands and other entertainers.

Brion & I are acknowledging the tradition with Oktoberfest potato stacks topped with sauerkraut, smoked sausage and beer braised onions. Festive flavor in every bite!

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 Oktoberfest Potato Stacks
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POTATO STACKS
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Course Main Dish
Cuisine German
Keyword Oktoberfest potato stacks
Servings
POTATO STACKS
Ingredients
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Instructions
Potato Stacks
  1. Preheat oven to 400 F. Line a small baking sheet with parchment paper.
  2. Place potato slices on a bowl. drizzle with about 2 tsp of the olive oil plus sprinkle with salt & pepper. Place potatoes in a single layer & roast for about 40 minutes or until slightly golden & tender. Flip potatoes over about halfway through roasting.
  3. While potatoes are roasting, place a heavy bottomed skillet over high heat & drizzle in about 1-2 tsp olive oil. Once hot, add the sliced sausage & caramelize it for a few minutes until golden, then remove from the pan for a moment,
  4. Into the same hot skillet, add in a touch more olive oil & the sliced onions along with a pinch of salt & pepper; stirring frequently. Allow onions to caramelize & become golden brown & soft, about 12-15 minutes.
  5. Once soft & caramelized, pour in the beer & allow it to bubble up & reduce down until the onions become slightly sticky, about 1 minute or so; add the sliced sausage back in & stir to combine.
Assembly
  1. Place the potato slices onto a serving board or platter & top each one with about 1 Tbsp of the sauerkraut, next a couple of the sausage slices then some of the beer braised onions. Sprinkle with some parsley & serve.

Roast Pork Tenderloin w/ Gorgonzola Sauce

I have always enjoyed incorporating different varieties of cheese into my cooking. Like the saying goes ‘cheese makes it better’. One of the few kinds both Brion and I are not fond of though, is Blue Cheese. Never being able to get past that real strong smell and flavor, it came as a surprise to me when I tasted Gorgonzola and loved it.

It all came about some years ago, Brion and I had the pleasure of eating lunch at Gayles Bakery & Rosticceria in the little seaside town of Capitola, about 64 km (40 miles) north of the Monterey Peninsula in California. It was there I tasted gorgonzola and it was just incredible!

We had arrived at Gayle’s right around noon. The place was bustling with business. It had a massive rotisserie and deli case packed with roasted chicken, slow barbecued ribs, hot entrees, salads and sandwiches. In the bakery cases were desserts that could give any French bakery some pretty stiff competition. I stood there trying to make a lunch choice and decided on a very ordinary looking Spinach-Gorgonzola Pasta. Wow! It was so good; I wouldn’t dream of ordering anything else on future visits. My love affair with Gorgonzola still continues.

Imported from Italy, this sweet or ‘dolce’ Gorgonzola has the characteristically creamy texture and nutty aroma Gorgonzola is known for yet a milder taste due to a shorter aging period. A great option for those who normally shy away from blue cheese.

Brion has come to enjoy it as much as I do, so it comes up often in our meals.

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 Roast Pork Tenderloin w/ Gorgonzola Sauce
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Tenderloin
Gorgonzola Sauce
Course Main Dish
Cuisine American
Keyword roast pork tenderloin w/ gorgonzola sauce
Servings
Ingredients
Tenderloin
Gorgonzola Sauce
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Instructions
Tenderloin
  1. Preheat oven to 400 F.
  2. Slice tenderloin horizontally into 1-inch slices but leave the bottom STILL INTACT. Thread onto a skewer, pulling the pieces open slightly. Brush with oil & sprinkle with seasoning.
  3. Place skewer OVER a roasting pan with only the ends of the skewer resting on the pan. Roast ONLY until meat is cooked through, about 30 minutes or when thermometer reads around 150 F. Remove from skewer & slice through. Prepare sauce while meat is roasting.
Sauce
  1. In a small saucepan, melt butter then whisk in flour. Cook for 1 minute, stirring occasionally, then began adding milk gradually while whisking constantly. Continue cooking until the sauce begins to thicken. Remove from heat.
  2. Allow the sauce to cool slightly before adding gorgonzola. Stir until the cheese is incorporated & add salt to taste if preferred.
  3. Pour sauce on serving dish & place tenderloin medallions on top. Garnish with green onion.

Garlic Bread Meatball Bombs

HAPPY LABOR DAY!

Although, we have not officially reached the first day of fall (Sept. 23), this part of the year often begins with a tinge of melancholy. Even so, there are many ways to appreciate Canada’s most sentimental season.

Part of our country’s appeal is its four season’s: Winter, Spring, Summer & Fall. We are entering the season of the fall harvest and the leaves on the trees begin their transformation to stunning shades of orange, red and yellow.

Labor day week-end gives us an opportunity to enjoy family and friends before summer is officially over. I remember as a kid, once we arrived at the Labor Day week-end all those ‘lazy, hazy, crazy days of summer were gone’. Back to school for another year. So, whatever your choice of relaxation is, you know good food will play a big part in the week-end gatherings.

Meatball bombs are a round homemade ‘hot pocket’. They have everything in them you need to make a great tasting meal. Serve two bombs per person. That means each person gets two meatballs, two dinner rolls, lots of sauce, and some gooey, cheesy goodness. Serve these with a simple side salad to round out the entire meal.

Speaking of Hot Pockets, I’m sure most everyone has tried them at some time since they have been around for over 40 years.

Probably the one lasting memory if you have,  is you know that the first bite of the microwavable, molten-in-the-middle meal will burn at least three layers clean off the roof of your mouth.

The frozen creations known as Hot Pockets were created by two Jewish Iranian brothers Paul and David Merage, who immigrated to the United States from Tehran. In 1977, the Merage brothers founded Chef America Inc. and set out to create a portable sandwich whose dough would actually retain its crispness after a few minutes in the microwave. Their creation, which debuted in 1980, was called the Tastywich, but it didn’t last long with its original name. By 1983, after some recipe tweaking, the Tastywich had a new name and Hot Pockets officially hit the market.

History aside, if you’re looking for some flavorful garlic bread meatball bombs, this is just the dish for you! And, you have the choice to use a lot of prepared ingredients from your grocery store, or you can make them all from scratch. There are options for both types in this recipe.

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 Garlic Bread Meatball Bombs
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Course Main Dish
Cuisine American
Keyword garlic bread meatball bombs
Servings
Ingredients
Dinner Rolls
Meatballs
Garlic Butter
White Sauce
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Dinner Rolls
  1. Dissolve yeast & sugar in lukewarm water & allow to sit a few minutes until frothy. Add oil, salt, & 2 1/2 cups flour, beat until smooth. Stir in enough remaining 1/2 cup flour to form a stiff dough..
  2. Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning to grease the top. Cover: let rise in a warm place until doubled, about an hour.
  3. Punch down the dough. Divide the dough into 18 pieces. Pinch the ends of each dough piece together in the center. Place seam side down. Use the palm of your hand to gently roll each dough ball until smooth and round.
  4. Place the dough balls in a parchment lined baking dish. Cover & allow rise until doubled in size, about 30 minutes.
  5. Preheat the oven to 350F.
  6. Lightly brush with egg wash. Bake until golden brown, 20-25 minutes. Remove rolls to a wire rack.
Meatballs
  1. Preheat oven to 350 F.
  2. In a large bowl, combine all ingredients for the meatballs & mix well. Divide mixture into 18 meatballs & place on a foil lined baking tray. Bake 35 minutes or until meatballs are cooked through. Remove from oven & set aside.
White Sauce
  1. In a saucepan, cook butter & flour until bubbly. Slowly add broth & cream; boil for a FEW minutes, add soy, salt & pepper. Set aside.
Assemble & Bake
  1. Hollow out the top of each roll with a sharp knife. The hole will need to be slightly bigger than the meatballs, but not so deep that you puncture the bottom.
  2. Set the rolls into a 9×13" baking pan which has been coated with non-stick cooking spray. Set aside.
  3. Whisk together garlic butter ingredients. Using the back of a teaspoon, liberally smear the holes of the dinner rolls with the garlic butter. Use all of the butter evenly into each dinner roll.
  4. Spoon about a tablespoon of the prepared sauce into each of the hollowed out dinner rolls. Place a cooked meatball into each hole. Top each meatball with the remaining sauce mixture. Evenly distribute the cheese over each of the dinner rolls. Sprinkle on the Italian seasoning.
  5. Bake for 10-12 minutes, or until the cheese is melted and bubbly. Remove from oven.
  6. Using a sharp knife, slice between each dinner roll. Garnish with parsley if you wish.
Recipe Notes
  • For a QUICK & EASY meal use:
  • 12 (store bought) dinner rolls
  • 12 frozen meatballs, cooked
  • FOR SAUCE: 
  • 1/2 cup dried tomato paste
  • 2 cups marinara sauce
  • 1 Tbsp olive oil
  • NOTE: I found for the original recipe it was easier to make the meatballs & sauce first, then the rolls. Just a suggestion!