My Favorite Danish Meat Balls

After posting my Danish Sour Cream-Dill Potato Salad the other day, I immediately knew the next recipe I wanted to share with you!

One of my family’s favorite dishes to pair with potatoes has to be Danish Meat Balls!

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Growing up, these meat balls were different than others — so extremely moist, tender and flavorful! When I was old enough to cook, this is one of the first dinner recipes I wanted to learn! They are one of my very favorites, and to my delight, my husband and daughters love them as well!

When I make them, my kitchen immediately smells like my grandparent’s or parent’s kitchen, and this makes me smile!

My Favorite Danish Meat Balls

*I prefer to use all organic ingredients

l pound ground beef

1/2 cup red onion, finely chopped

2 eggs

1 cup milk

2 pieces of dry bread, processed into fine crumbs

salt and pepper to taste

flour

extra-virgin olive oil

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-In a large bowl, combine all ingredients by hand or large spoon until well incorporated. I like to use a food processor to finely chop the onion and turn the bread into fine crumbs.

-In a small bowl, add approximately 2/3-3/4 cup flour to dip the meat balls.

-In a large pan or on a griddle, coat with olive oil and heat to medium-high.

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-Form into round meat balls or flat patties (about the size of a golf ball or slightly larger), and roll into the flour. The meat mixture will be extremely moist, so the flour is a tip from my Great-Uncle Rudger to help hold everything together! 😉

-Cook meat balls completely through until there is no pink left in the middle. I usually check one or two before I put all of them onto a plate. As you continue cooking, add more olive oil as needed to prevent sticking.

I highly recommend trying this wonderful dish with the potato salad recipe — they pair extremely well together and for me, always taste like “home sweet home”!

I hope you will enjoy!

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Danish Sour Cream-Dill Potato Salad

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This week I noticed something lovely — as I walked outside, I didn’t need a winter jacket! Not only that, I felt fine in a lightweight, long-sleeved shirt! Our temperatures have climbed into the 40 degree range, even inching into the 50’s, and it feels wonderful!

Ahh! Spring really is on it’s way! The chickens are overjoyed to see grass and sunbathe in sunshine, the bunnies are hopping for joy and Marcie has once again began venturing outdoors!

Of course, Jonathan, the girls and I are pretty excited, too! I’ve found myself beginning to daydream of spring/summer picnics and barbecues — which in turn got me daydreaming about a delicious family recipe — Danish Warm Potato Salad or as Grandma would call it, Varm Kartoffle Salat.

The official first day of spring isn’t until March 20th, but I simply couldn’t wait that long to share this with you! Warm, creamy and so delicious — this recipe is sure to inspire you of spring/summer gatherings as well!

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Danish Sour Cream-Dill Potato Salad

*I prefer to use all organic ingredients

16 small red potatoes

2 Tablespoons extra-virgin olive oil

1/3-1/2 of a red onion, finely chopped

1 tsp. kosher salt

1 tsp. sugar

2 tsp. dill, or to taste

5 Tablespoons sour cream

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-Rinse potatoes well and cut into cubes. In a medium-size saucepan, cover potatoes with water, add a pinch of salt and boil for approximately 15 minutes or until tender.

-While potatoes are cooking, finely chop (by hand or in a food processor) 1/3 to 1/2 of a red onion. Saute onion in the olive oil until onion becomes soft — mix in salt and sugar.
-When potatoes have finished cooking, drain in a colander and pour back into the saucepan. Mix in onion mixture, dill and sour cream.
-Serve warm and enjoy!

Serves approximately 4-6 people

Creamy Tomato-Garlic Soup

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Autumn leaves are falling more rapidly, the weather is gradually changing and I find myself wondering,

“Weren’t we welcoming autumn only a few weeks ago?

We typically have our first snow very close to Thanksgiving, and right on schedule, we woke yesterday to our first light dusting. Today the sun shone bright and golden, yet I found myself breathing in cold air mixed with the wonderful aroma of a nearby wood stove, looking up new recipes for hot chocolate and feeling the desire to make soup.

One of my favorite go-to soup recipes comes from the Pioneer Woman (no surprise there!) — her tomato soup is creamy, flavorful and warming.

The original recipe is simply wonderful, but since my husband is not a huge fan of onions, I’ve adapted the recipe to accommodate my family’s love for garlic and made a few other changes. The combination of garlic, olive oil and tomato in a rich creamy base is reminiscent of a fresh summer bruschetta, and the next time I make this, I plan on adding homemade garlic croutons to take it over the top! 😉

Creamy Tomato-Basil Soup

Inspired and adapted from the Pioneer Woman

*I prefer to use all organic ingredients

5-6 garlic cloves (depending on your love of garlic!)

1/4 cup extra-virgin olive oil

4 cups diced tomatoes in tomato sauce

3 Tablespoons sugar

6 oz. tomato paste

1/4-1/2 cup chicken stock

1 chicken bouillon cube

1 Tablespoon Italian seasoning

3/4 cup heavy cream

3/4 cup half and half

-In a small sauté pan, heat olive oil and finely chopped garlic on medium-low heat until garlic is softened.

-In a large sauce pan, add olive oil and garlic to the tomatoes, tomato paste and sugar. Stir well, and begin cooking on medium heat.

-Stir in chicken stock, bouillon cube, Italian seasoning, heavy cream and the half and half.

-Stir and allow soup to reach a slow boil — turn heat to low, and simmer for approximately 10 minutes.

-Serve soup warm-hot. (The soup will be very hot, so I typically allow it to cool until desired temperature is reached.)

-If desired, garnish with grated parmesan and garlic croutons.

This soup is delicious as is or can accompany a variety of sandwiches (such as pesto grilled cheese!), fresh breads or even salad.

Enjoy, and stay warm!

 

 

 

 

 

 

 

 

 

Dreamy Chocolate Cupcakes with Peanut Butter Frosting

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I have been wanting to share this new recipe with you for over a week now! However, I lost the notes for my recipe on two separate occasions! Jonathan was able to find my frosting recipe and was so sweet to get me a new kitchen notebook so I wouldn’t keep writing my notes on tiny pieces of scrap paper — so thankful for such a sweet husband! I have always wanted to try baking with olive oil, and I was so pleased with the results!

Ingredients for cupcakes- (I prefer to use all organic ingredients)

1/4 cup butter, softened

1/2 cup extra virgin olive oil

1 1/4 cups raw cane sugar

1 tablespoon vanilla

2 eggs

1 1/2 cup flour

1 cup cocoa powder

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup (dark) chocolate almond milk

Preheat oven to 375°

In stand mixer or with a hand mixer, gently blend butter and olive oil together.

Gradually add sugar, vanilla and eggs – mix until smooth.

Gradually incorporate flour, cocoa powder, baking soda, baking powder and salt until well blended.

Slowly add chocolate almond milk and mix until batter is smooth and silky.

In a cupcake pan, fill cupcake liners 2/3 full and bake for approximately 17-20 minutes or until toothpick comes out clean from center of cupcakes.

Ingredients for peanut butter frosting- (I prefer to use all organic ingredients)

1/4 cup butter, softened

1/4 cup palm fruit oil

2 cups powdered sugar

1/2 teaspoon vanilla

1/4 cup milk

1/2 cup creamy peanut butter

In stand mixer or with hand mixer, cream butter and palm fruit oil together.

Gradually incorporate the powdered sugar, vanilla and milk until soft and smooth.

Finally add peanut butter and mix until light and creamy.

When cupcakes have cooled, frost and, if desired, top with grated chocolate.

Enjoy!

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