Cheddar & Crab Wraps

1 pkg imitation crab meat, finely chopped
1 C finely shredded cheddar cheese
1/2 C Mayo
1/4 C Sour Cream
2 Tbs Finely Chopped Onion
1/4 tsp Garlic Powder
9 (6in) Flour Tortillas

Combine ingredients, spread out 1/3 c on each tortilla, wrap up tortilla and cut into pieces

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Swedish Meatballs Recipe

• Prep time: 20 minutes
• Cook time: 1 hour
• Yield: Serves 4 to 6 as a main, 8 to 12 as an appetizer

Lingonberry jelly is traditionally used with Swedish meatballs; you can substitute cranberry, red currant or raspberry jelly if you can't find lingonberry jelly.

This recipe serves 4 to 6 people and can easily be doubled for serving a party.

INGREDIENTS

Meatballs:

• 1 Tbsp butter
• 1/2 large yellow or white onion, peeled, grated (use the large holes of a box cheese grater)
• 1/4 cup milk
• 3 slices of bread, crusts removed, bread cut into cubes (2 cups of cubed bread)
• 1 large egg
• 3/4 pound ground beef
• 1/2 pound ground pork
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1/2 teaspoon freshly ground nutmeg
• 1/2 teaspoon ground cardamom

Sauce:

• 3 Tbsp butter
• 3 Tbsp flour
• 2 cups beef stock
• 1/4 cup sour cream (use full-fat sour cream or the sauce may curdle)
• Salt and pepper
• 2 Tbsp of Lingonberry, red currant, raspberry or cranberry jelly, less or more to taste (optional)

METHODHIDE PHOTOS

1 Soak bread in milk, shred: Place the cubed bread in a large bowl and mix with the milk. Let sit for 5 to 10 minutes for the bread to absorb all of the milk. Once the bread has soaked up the milk, shred with the tines of a fork or by hand.

2 Sauté grated onion: Melt the butter in a sauté pan on medium-high heat. Stir in the grated onion and cook until translucent and softened, 3-4 minutes. Remove from heat and let cool for a minute.

3 Make meatball mixture with bread, onions, eggs, meat, spices: Stir the cooled onions into the milk bread mixture. Add the eggs, ground pork and beef, salt, pepper, nutmeg, and cardamom. Use your (clean) hands to mix everything together until well combined.

(If you have extra time, chilling the mixture for 20 minutes or so will make it easier to roll out the meatballs.)

4 Form meatballs: Use your hands to form the mixture into meatballs about 1 1/4-inch to 1 1/2-inch wide and place them on a plate or sheet pan. This recipe should make about 40 meatballs. Note that the meatballs will be a bit on the wet side.

5 Brown meatballs on all sides: Heat 3 Tbsp of butter in a large sauté pan on medium heat. When the butter is melted and foamy, start adding some meatballs to the pan.

Working in batches as to not crowd the pan, slowly brown the meatballs on all sides. Use a spoon or tongs to turn them. Handle the meatballs gently so they do not break apart as you turn them.

  

Once the meatballs have browned on all sides and are just cooked through, remove them from the pan to a bowl. You'll warm the meatballs in the sauce later.

Once you have removed the meatballs from the pan, wipe out the butter and browned and blackened bits with a paper towel and rinse out the pan.

We'll want to start with fresh butter because that way we won't pick up any burnt bits from the pan, and we will be able to more accurately gauge the amount of fat in the pan for making the meatball sauce in the next step.

6 Make a roux: To make the sauce, first make the roux. Add 3 Tbsp of fresh butter to the pan. Heat the butter in the pan on medium heat until it melts and starts to bubble up.

Slowly whisk in 3 Tbsp of flour. Stir until smooth. Continue to stir, allowing the flour mixture to cook, several minutes, until the roux is the color of coffee-with-cream.

  

7 Add stock to roux to make sauce: When the roux has cooked to a lovely shade of light brown, slowly add the stock to the roux, stirring as you add the stock.

The stock will sputter at first and the roux may seize up, but keep adding the stock slowly and keep stirring. Eventually the sauce will loosen and become silky.

8 Stir in sour cream and jelly if using: Remove the pan from heat and stir in the sour cream. If you are including jelly, either stir it in now or serve it on the side. Taste for seasonings and add more salt and pepper to taste (I use about 1/2 teaspoon of kosher salt, and 1/4 teaspoon of pepper.)

9 Add meatballs to sauce: Return the meatballs to the pan with the sauce and cook on low heat to warm the meatballs through for a few minutes.

10 Serve: Serve over mashed potatoes or egg noodles. Or serve individual Swedish meatballs dipped in gravy as an appetizer.

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HOMEMADE HUMMUS INGREDIENTS:

One of the other things I love about making homemade hummus is that most all of the ingredients can be found in your pantry, making this an easy impromptu dip to make for parties, game day, or a regular ol’ delicious weeknight dinner.  You will need:

• Chickpeas*: I simply recommend buying a can of good organic chickpeas, which we will rinse and drain and add straight to the hummus.
• Tahini: Since this ingredient is arguably the most prominent flavor in hummus, I recommend purchasing a jar of good-quality tahini.
• Garlic: This recipe calls for two cloves, but feel free to double that if you would like more garlicky flavor.
• Lemon juice: Fresh, please!
• Ground cumin: I absolutely love the added flavor of some cumin in hummus.
• Olive oil: We will incorporate some into the hummus itself, and then drizzle extra on top for serving.
• Salt: I always use fine sea salt.
• Cold water: This is another game-changing ingredient when it comes to the texture of your hummus.  If it’s too thick and not smoothing out, just add in some more water.

*Or, as I mentioned earlier, feel free to instead use:

• Chickpeas that have been cooked from scratch: Either in the Instant Pot or on the stovetop.  I recommend overcooking them a bit to slightly soften the chickpeas and loosen up the skins.
• Canned chickpeas that have been simmered for 20 minutes: If you have the extra time, just rinse and drain your chickpeas. Transfer them to a saucepan and cover with an extra inch or two of water.  Then bring to a simmer, continue simmering for 20 minutes, and drain.  If you happen to buy a brand of chickpeas that seems to be harder and undercooked — I’ve found that brands can vary significantly — this method may be helpful.

Then, of course, there are the toppings.  For a classic batch of hummus, I recommend drizzling some olive oil on top of the dip, and then sprinkling it with either ground sumac or paprika, plus maybe a sprinkle of chopped fresh parsley.  But the sky’s the limit with other toppings you could add!  Toasted pine nuts, chopped roasted red peppers, and everything bagel seasoning are a few of my other faves.

HOW TO MAKE HUMMUS:

To make this hummus recipe, simply:

1. Puree the first seven ingredients in a food processor until smooth. Tahini, cold water, olive oil, cumin, salt, garlic and lemon.
2. Add in the chickpeas. One can, rinsed in warm water and drained.
3. Puree for 3-4 minutes, or until smooth.  Yep, put that food processor to work!  Just keep it going and going until the hummus is nice and smooth, pausing once or twice to scrape the sides down.  If the hummus seems too thick, feel free to add in an extra tablespoon or two of water too.
4. Taste and season.  Give the hummus a taste, and add in extra salt, cumin and/or lemon juice if needed.
5. Garnish and serve.  Transfer it to a serving bowl, add on any toppings that you would like, and enjoy!!

HUMMUS RECIPE VARIATIONS:

The sky’s the limit if you’d like to get creative and mix things up with your hummus!  Some of my favorite variations include:

• roasted red pepper hummus: a classic, and even better with some crushed red pepper flakes sprinkled in too
• pesto hummus: store-bought or homemade, plus maybe an extra garnish of toasted pine nuts
• roasted garlic hummus: nix the fresh garlic in favor of a few cloves of rich, sweet, roasted garlic

WAYS TO USE HUMMUS:

Of course, you can always use hummus as a dip.  But it’s also delicious used in:

• toast: I’ve been on a major hummus toast kick this year (more on that coming soon!)
• burgers/sandwiches: just use the hummus as a spread for extra flavor
• wraps: similarly, hummus makes a great spread in wraps or gyros
• salads: mix in some extra lemon juice, water and oil, and hummus can double as a delicious salad dressing
• mixed into pasta: similarly, just thin the hummus out with some water, and it can be used as a sauce for hot noodles or cold pasta salads
• as a “crust” for chicken: this old hummus-crusted chicken recipe is still one of my faves
• deviled eggs: the flavors in hummus pair perfectly with deviled eggs!
• mashed potatoes: so good.

Michelle’s Braised Salted Beef

Items needed:
Large fry pan (no nonstick coating‘s)
Large electric roaster
Shredding forks
Freezer containers

Ingredients:
Two jars Johnnys
Two jars Hienz beef gravy
Five large thick chuck roasts
Lawrey‘s seasoned salt
McCormick California blend garlic-salt
Butter
Olive oil

Additionally:
Equal parts vinegar and blue Dawn dish soap in spray bottle

Instructions:
Dump one container of Johnny’s In the bottom of a large electric roaster.

Sprinkle roasts on both sides with good amount of Lawry’s seasoned salt and McCormick California blend garlic salt.

Pan fry and Caramelize Crust on 5 large Chuck Beef Roasts with Butter and Olive oil on Med High Heat (No Non Stick Pans)

Place roasts in bottom of electric roaster and push all roasts to be tight with the sides. If everything is scrunched in there that’s even better! (The heat will create burnt ends on the sides of the roasts that are touching the roaster and create a deeper flavor).

In caramelization fry pan, deglaze with half a can of Johnny’s. Pour over roasts in electric roaster.

Cover roasts with two cans of premade Heinz beef gravy.

Cover and cook at 200° for 12 hours. (I put this on after dinner all night, and finish the next day).

Cock lid on roaster and increase temperature to 225°.

Cook for another 3 to 4 hours until juice is reduced and thick. (You may baste roasts during these 3-4 hours to keep from drying, but will have a crust of gravy on top and look dry. )

When finished cooking, let cool for 30 minutes with lid off in pan.

Remove roasts one at a time onto a plate and separate/shred beef fibers from fat and sinew.

Place only beef meat back into the roaster and coat the beef with the remaining juice/ gravy.

Put an airtight containers and freeze. I like to use the smallest Ziploc freezer containers which are enough for two sandwiches each. Keeps for one year in the freezer.

Microwave to reheat or place in crockpot with low-sodium beef broth to reheat for a crowd.

Tastes even better with reheating!  Great for serving to a crowd!

Costs about $100 per batch to make and makes 30-40 servings. Serve on small hamburger buns. You can serve it with mayonnaise, miracle whip, or creamy horseradish for an extra kick.  Be mindful of adding any extra salt. It will already be very salty!

Special note: to clean roaster and frypan easily, combine equal parts blue Dawn dish soap and vinegar in a spray bottle. Spray combination on metal and let sit.  ( if super stuck on burnt, may add water and reheat pan) Debris with kitchen brush and wash normally.

If this ends up tasting like a pot roast, you did it all wrong!  🤪 Lol The key is low and slow and then higher temp to create braised flavor.  I have tried this recipe in a cast-iron pan in the oven, a roaster in the oven, and in a crock pot, but I have not found the same results in deepness flavor and fall apart moist texture.

If you have been lucky enough to have my salted braised beef, you know that all of this work and time is worth it! 🤣😍😉

Happy braising!

Embrace the journey!