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Tuesday Tip – Grilling with Lemon

September 2, 2015

Here’s just a quick little post for Tuesday.  I have others coming soon.  I saw this idea and thought it was really great, ingenious in fact.  It is from the blog The Mother Huddle.  I am not a big fan of salmon, so I might try it with another type of fish and I would think it would work just as well. Check it out and enjoy!

Cooking Fish on Lemons

 


Filed under: California, Calivore, Food Hack/Tips, Tuesday Tip, Uncategorized

Mom’s Meatballs – A Fall Comfort Food

October 17, 2012

Mom’s Meatballs

I have made these meatballs dozens of times, we usually remember to make them around fall because they are very filling and one of our own comfort foods. I have never followed a recipe, just tossed the ingredients in a bowl and voila! Delicious meatballs occur!

My special equipment for this recipe is an electric skillet that we got as a wedding gift 28 years ago.  I do not know if they still make them anymore and pretty much to only dish I make in it are these meatballs and the gravy too!

THE Electric Skillet Circa 1980’s

Serve the meatballs with a nice green vegetable (green beans or broccoli come to mind) and some creamy mashed potatoes.  Yummy 🙂

On a local note, the beef in this recipe is from a ranch in Tracy, California.  We decided to purchase a quarter side of beef this year from Connolly Ranch. I will write about our experience with them at another time, but I will say I am not going back, I have been converted!

Well, I hope you enjoy “Mom’s Meatballs” and you can always tweak the recipe here and there based on what you have on hand and what you enjoy.  But to tell you the truth, it’s the skillet that’s the trick!  <3

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Mom's Meatballs - A Fall Comfort Food
Recipe type: Entree
Serves: 4
 
Ingredients
  • 1 pound ground beef
  • ½ medium onion, coarsely chopped
  • 2 cloves garlic, chopped
  • 2 - 3 slices white bread, cubed
  • 1 egg
  • ¼ cup milk, (approximately)
  • 2 teaspoons Worcestershire sauce
  • salt/pepper
  • Oil
Instructions
  1. Mix together in a bowl ground beef, onion, garlic and cubed bread. (I use the best tools in the kitchen for this, my hands). Then add enough milk to just moisten the mixture. Add the Worcestershire sauce and salt/pepper to taste.
  2. Form into small patties and chill for about 15 minutes.
  3. Warm up skillet and add oil.
  4. Cook for about 10 minutes a side on medium heat or until desired doness.
  5. Then make gravy with the pan drippings.
Notes
© Cinder's Kitchen I make a simple gravy with the pan drippings. I don't measure and it's different every time. I use milk, flour (Wondra) and some seasoning salt.

 

Ready for that fancy skillet!

Ready for my plate!

 

 

 

 

 

 

 

Cinder’s Notes – Local foods Connolly Ranch Natural Beef – Beef (Tracy, CA), Strauss Family Creamery – Milk (Petaluma, CA), Onion (Stockton, CA), Shelly’s Farm Fresh – Eggs (Brentwood, CA)


Filed under: Beef, California, Food Find, Fresh Green Beans, Heirloom Tomato, Soup, Tomato, Uncategorized
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Grandma A’s Potato Chip Cookies

October 13, 2012

Yum! Potato Chip Cookies 🙂

Christmas already?!? I don’t know about you, but it is too early for me to think about Christmas.  But on the flip side, maybe it’s a good idea to plan ahead.

I am going to share a recipe with you from my Grandma A.  We used to visit her during the summer at her home in Mesa, Arizona and she would make some treats for our arrival.  One of my favorites was her Potato Chip Cookies.  They resemble a shortbread cookie with a salty, crunchy surprise of a potato chip.  I bring up Christmas, because every year for our holiday baking we make these Potato Chip Cookies and share them with friends and family.  For me, biting into these cookies is just like sharing a memory, fun times and family.

To get the holiday started, so to speak, I am sharing the recipe with you and those from other blogs.  Enjoy!

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Grandma A's Potato Chip Cookies
Recipe type: Dessert
Cook time: 
Total time: 
Serves: 48
 
Ingredients
  • 1 cup sugar
  • ¾ pound butter
  • 2 egg yolks
  • 2 teaspoons vanilla
  • 2½ to 3 cups flour
  • 1 cup chopped nuts
  • 1 cup crushed potato chips
  • Powdered sugar
Instructions
  1. Mix first 4 ingredients and cream together. Add flour and mix well. Fold in potato chips and nuts.
  2. Drop by teaspoonfuls on to a greased cookie sheet. Press with fork dipped in powdered sugar.
  3. Bake 15 to 20 minutes until edges are brown. 350 degree oven.
  4. Dust with powdered sugar while warm, if desired.
Notes
Cinder's Notes - Local Products are Walnuts - California, Butter - California, Eggs - Shelly's Farm Fresh, Brentwood, California,

Local Sources/Finds – Shelly’s Farm Fresh (Eggs), Continente Ranch (California Nuts)


Filed under: California, Calivore, Cookie, Dessert, Local Flour, Local Foods, Recipe, Walnuts
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