As I mentioned in the previous blog, new year’s eve food = finger food. I thought I’d post one other recipe for the occasion. Meatballs seem to check all the right boxes. Crispy, savory, spicy and can be eaten in a single bite. These lemon chicken meatballs are kind of an interesting blend of chicken and bacon. The lemon sauce is a bit unusual in that it uses lemon jelly powder but rounds out nicely with some garlic and ginger spice.
The idea of being able to do some of the prep work ahead of time always appeals to me. These meatballs can be made anytime and frozen raw or cooked. Just perfect when you are ready to serve them.
I’ve probably said this before, but deep fried food never appeals to me. Baking these little morsels still achieve’s a great taste. Hope you give them a try!
Lemon Chicken Meatballs
Preheat oven to 350 F. Fry bacon until crisp & drain on paper towel. Crumble & set aside.
To skillet, add onions & garlic. Saute & remove with a slotted spoon. In a large bowl, combine bacon, onions & garlic with remaining ingredients; mix well.
Form into 1-inch size meatballs & place on a parchment lined baking sheet. Bake for 15-20 minutes.
In a small saucepan, combine dry jelly powder & cornstarch. Add broth, dressing, garlic & ginger; stir until jelly powder is dissolved.
Cook over medium heat for 3 minutes or until sauce is thickened, stirring frequently. Pour over meatballs & stir to coat. Serve with picks.
Are you aware that today, May 20th, the USA celebrates ‘National Quiche Lorraine Day’. It is one of their many ‘fun food holidays’. Who makes up these holidays is not clear but it gives a great excuse to enjoy this classic quiche.
In a strict sense, there are no national holidays in the United States. Each of the 50 states has jurisdiction over its own holidays. The federal government proclaimed ten holidays that most states observe on the same dates. These are called ‘legal’ or ‘public’ holidays.
Fun food holidays usually originate from and are promoted by industry groups, clubs, health organizations and occasionally individuals.
Over 50 years ago, Julia Child introduced us to French cuisine with her cooking series, The French Chef, on PBS television. Among the many dishes she introduced was the original or classic Quiche Lorraine.
Quiche Lorraine (named for the Lorraine region of France) was originally an open pie with a filling of custard and smoked bacon. It was only later that cheese was added to this quiche. Today we have many variants to the original that include a wide variety of ingredients. Myself, I could eat quiche anytime, for any meal. This fun food holiday sure seems like a great idea. To our quiche Lorraine I am adding some mushrooms for a little extra flavor since we both enjoy them.
Mushroom Quiche Lorraine
In a skillet, fry bacon. Remove from skillet & lay on paper towel. In bacon drippings, saute mushrooms, onions & garlic until moisture evaporates. Crumble bacon. Grate cheese.
Preheat oven to 350 F. In a bowl, whisk together eggs, milk, salt, pepper & thyme. In the bottom of quiche shell place half of the grated cheese. Top with bacon, mushrooms, green onion & garlic. Carefully pour egg mixture over all. Bake for 35-45 minutes or until quiche tests done in center. Allow to sit for 5 minutes before serving.
- If your using milk it will take a bit longer to bake but does cut down those calories.