Triple Meat Italian Meatballs

I know that most Italian meatballs are made with a combination of beef, pork, and veal and I rarely make mine that way.  When I went to the market, they were out of ground veal and so I substituted ground bison which added another beefy level of flavor to these yummy meatballs.  I won't ever search for the ground veal for these meatballs again since we just loved the flavor of the beef, pork and bison.  These were pan fried and then finished in a simple tomato sauce.  We loved these meatballs and got several meals out of this.  I still have 2 generous servings stashed in the freezer.  We looked forward to this meal each time we ate some of it.  I served it over spaghetti squash which I had baked in the oven.

Triple Meat Italian Meatballs
Makes 6-8 servings

1 pound ground beef
1 pound ground pork
1 pound ground bison
2 eggs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon dried rosemary
3 cloves garlic, minced
1 large onion, diced
splash of red wine
28 ounce can crushed tomatoes

Combine the beef, pork, bison, eggs, olive oil and seasonings in a large mixing bowl.  Gently combine all ingredients until just blended mixing very gently.  Form meat mixture into 1 1/2-inch balls.

Heat 1 tablespoon olive oil in a large, deep skillet over medium-high heat and brown meatballs in batches until browned on all sides.  Once all the meatballs are browned and set aside, add the onion and garlic to the drippings and cook until the onions are translucent.  Pour in enough red wine to just cover the bottom of the skillet and let cook down until almost gone.  Add the tomatoes and meatballs back to the skillet, bring to a simmer and then reduce heat and allow to simmer for about 30 minutes.

Slightly adapted from TGI Paleo

Our rating:

Chicken Cacciatore

This is a really quick and easy version of the classic dish making it practical to serve on a weeknight.  It started with chicken thighs and had the addition of onions, mushrooms, tomatoes and capers which all simmered together for less than 1/2 hour.  The chicken came out of the pan and the sauce was allowed to cook down a little to thicken up which created a wonderful topping for the chicken.

I served it over quickly sauteed zucchini ribbons which added yet another wonderful color and contrast to the dish.

Chicken Cacciatore
Makes 4-6 servings

4-6 chicken thighs
Sea salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, chopped
10 baby bella or cremini mushrooms, quartered
4 cloves garlic, minced
1/2 cup dry white wine
2 tablespoons capers, drained
1/2 teaspoon dried oregano
5-6 basil leaves, julienned

Sprinkle chicken thighs with salt and pepper.  Heat olive oil in a large skillet over medium-high heat and add chicken, skin side down.  Cook until golden brown and it no longer sticks to the skillet.  Flip over and cook other side until golden brown.  Remove chicken and set aside.

Carefully pour out most of the oil and chicken fat in the pan, leaving about 2 tablespoons in the pan.  Add the onion and mushrooms and allow to cook until the onions start to turn translucent.  Add garlic and cook another minute or so, stirring frequently.  Add the wine and scrape up any browned bits in the bottom of the pan.  Add the tomatoes with their juices, capers and oregano and salt and pepper to taste, and stir to combine.   Nestle the chicken pieces in the tomato mixture and bring to a simmer.  Continue to simmer, adjusting heat as necessary to keep it at a low simmer for 25-30 minutes or until the chicken is cooked through.

Remove chicken when done and cover to keep warm.  Heat sauce over high heat to reduce and thicken for about 5-10 minutes.

Serve chicken topped with sauce mixture and garnished with basil.


Slightly adapted from A Sweet Pea Chef

Our rating:

Mediterranean Halibut

A lovely piece of halibut was covered with a spice mixture and seared in a hot skillet before being finished off in the oven and finally placed over a mixture of vegetables and aromatics.  The finishing touch was a poached egg placed over the top of it all.  Even though the ingredient list seems long and the recipe complicated, it really isn't and well worth the little extra time.

Mediterranean Halibut
Makes 2 servings

For the veggie base:
1/3 cup diced tomato
3 tablespoons shallots, minced
3 tablespoons cornichon pickles, minced
2 tablespoons capers
1/4 cup olive oil
2 tablespoons dry sherry
Juice of 1/2 lemon
Sea salt and freshly ground black pepper
1 teaspoon fresh tarragon
1 teaspoon fresh parsley
1 scallion, minced

For the fish:
1 tablespoon extra virgin olive oil
1 tablespoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon fresh ground black pepper
1/2 teaspoon dried mustard
1/2 teaspoon oregano
1/2 teaspoon chili powder
Pinch cayenne pepper
2 halibut filets
2 poached eggs

Start by making the veggie mixture.  In a medium bowl, stir the tomato, shallots, cornichons, capers, olive oil, vinegar, and lemon juice.  Season with salt and pepper and set aside until ready to serve.

For the fish:
Preheat the oven to 400 degrees.  In a small bowl, combine all the dry seasonings.  Brush the fish fillets with the olive oil and dredge in the spice mixture.  Heat 1 tablespoon olive oil in an oven-proof skillet over medium heat.  Add the seasoned fish fillets and sear for 2 minutes, sprinkle on the rest of the seasoning dividing between the two fish fillets.  Flip fish and sear for 2 minutes on other side.  Place skillet in preheated oven for 10 minutes.  If not using an oven-proof skillet, oil a baking dish and place seared fillets in oiled pan and bake for 10 minutes. 

While fish is finishing in oven, poach two eggs.

To serve, divide the vegetable mixture between two plates, top with the fish fillets, and top with the poached egg.

The creaminess of the egg yolk over the fish and vegetables makes this dish quite special.


Slightly adapted from Mom What's for Dinner

Our rating:

Willamette Valley

After spending a couple of weeks in the Portland area, we decided to explore the Willamette valley for a bit.  We have tried several Willamette Valley wines over the years and since we are now in the area we knew we had to explore the area.  Willamette valley is known for its Pinot Noir and Pinot Gris wines and make a variety of other really good wines.  We found a RV park that is located in the heart of the Willamette valley and appropriately named Willamette Wine Country RV Park since there are almost 200 wineries in this particular valley. 

 We visited the Willamette Valley Vineyards tasting room and had a tasting flight which was a fun way to spend an hour or so.  The wines were wonderful and we walked away with 4 bottles of wine.  

We drove through the countryside on Saturday on our way to Salem to explore the city a little and just stumbled across the Willamette Valley Cheese Company.  This cheese company was in the middle of the countryside with the cows close enough to see and touch.  We did a tasting of several cheeses and they were all fabulous.  We ended up leaving with three different cheeses, a creamy Havarti, a toasted cumin Gouda, and a raw milk Cheddar.  We are looking forward to a cheese and wine tasting evening. 

We also explored an actual vineyard and tasting room and from the numerous ones available, we chose to visit Anne Amie Vineyards and Tasting room in Carlton which is just around the corner from our RV park.  There is something very satisfying about seeing the vineyards from where the wine is coming from.  We did a tasting flight at this vineyard as well and walked away with another bottle of Pinot Noir.  The vineyards and tasting room were lovely with a view of the Cascade Mountains in the background from the vineyards.

For dinner on Saturday night we decided to try a local restaurant called Red Hills Provincial Dining which was just around the corner from our RV park.  Their philosophy is to use locally grown produce and meats and highlight the meal with locally produced wines.  It turned out to be a wonderful evening of food and wine in a very comfortable restaurant with an attentive wait staff.

We started our meal with Shrimp Cakes for Gerry and Crab Cakes for Me.  I snapped a picture of the Crab Cakes.  We each had a glass of white wine with our appetizers, a local Chardonnay for Gerry and a Pinot Gris for me which complemented our food beautifully.

 For our entrees Gerry chose the pan seared Salmon with a Dill and Thyme Cream Sauce over Rice with a saute of fresh vegetables and he though everything was superb.  The salmon was cooked perfectly, just done so it was still moist.

 I had the Braised Short Ribs served over Polenta with the same side of sauteed vegetables which was fabulous.  The meat was fork tender and full of flavor and everything else on the plate was done to perfection.  A glass of Pinot Noir for both of us worked well with our entrees.

We actually decided to order desserts which is pretty rare for us.  Gerry opted for the local fresh Berry Cobbler topped with a homemade ice cream.

I opted for the Creme Brulee since it is one of my favorites and a test for me to see how a restaurant measures up to my standards.  This one did not disappoint.  It was a classic creme brulee, done well with a simple garnish of fresh berries.  I feel if this dessert is done well, it doesn't need to be messed with too much.  This one was done perfectly; a nice crunchy, sugary crust that needed to be broken through to get to the creamy, eggy custard underneath.  A nice fresh cup of coffee with dessert rounded out our evening.

This restaurant was in an old craftsman style house, with the original wide plank floors and the decor was done perfectly creating a delightful ambiance.  I highly recommend this restaurant!

We are looking forward to exploring this area a little more this week.

Fish Meuniere

I really wanted to make Sole Meuniere but the market I went to was out of sole, so I substituted tilapia instead.  I like tilapia since it is so versatile but didn't really pay attention to the fact that it is farm-raised instead of wild-caught.  I am really trying to keep our proteins as organic, humane and wild as I can and so I'll need to remember to check the fish counter labels more closely.  The dish turned out wonderfully even with the fish substitution.  I served it with oven roasted broccoli and carrots.

Fish Meuniere
Makes 2 servings

2-3 tilapia fillets
1/4 cup brown rice flour
Sea salt and freshly ground black pepper
3 tablespoons organic butter
1/2 teaspoon grated lemon zest
3 tablespoons freshly squeezed lemon juice
1/2 tablespoon fresh parsley, minced

Combine the flour, 1 teaspoon salt and 1/2 teaspoon pepper in a large shallow plate.  Pat the fish fillets dry with paper towels.

Heat the butter in a large saute pan over medium heat until it starts to brown.  Dredge the fish fillets in the seasoned flour on both sides and place them in the hot butter.  Lower the heat to medium-low and cook for 2 minutes.  Turn the fillets carefully with a spatula and cook for another 2 minutes.  While the second side cooks, add the lemon zest and juice to the pan.  Plate the cooked fillets carefully and sprinkle with the parsley.

Slightly adapted from Barefoot Contessa

Our rating:

Sweet Potato Pancakes

These sweet potato pancakes were a nice change of pace for a side dish.  I served these with simply baked chicken legs and it was a great pairing.  I used my food processor to quickly shred the sweet potato which made prep time quick.

Sweet Potato Pancakes
Makes 6-8 medium sized pancakes

3 eggs
2 teaspoons coconut flour
1/2 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon sea salt
2 cups shredded sweet potatoes (1 medium)
Coconut oil for pan frying

In a medium sized bowl, whisk the eggs with the flour and spices.  Shred the sweet potato either using a food processor or hand grater.  Add the potatoes to the eggs and mix well.

In a large skillet, melt enough coconut oil to just coat the bottom of the pan.  Spoon the potato mixture in and gently press out into a circle shape.  Cook for approximately 2-3 minutes and flip to cook other side.

Remove cakes to a paper towel lined plate and lightly season with sea salt while still hot.  Continue pan frying cakes until batter is done.


Recipe from Practical Paleo

Our rating:

1/2

Sage Baked Chicken Legs

I seem to be on a streak of simply prepared foods lately and this recipe certainly falls in that category.  I simply brushed them with melted butter and sprinkled them generously with sage flavored salt and baked them in a moderately hot oven.  These chicken legs turned out perfectly with nice crispy skin on the outside and perfectly juicy meat on the inside.

I served these with Sweet Potato Pancakes and wilted spinach.

Sage Baked Chicken Legs
Makes 2-4 servings

4 chicken legs
1 tablespoon pastured, organic butter or coconut oil, melted
1/2 teaspoon sea salt
1/2 teaspoon dried sage
Freshly ground black pepper to taste

Preheat oven to 375 degrees.

In a small bowl, combine sea salt and sage.  Melt butter or coconut oil and brush over chicken legs.  Sprinkle with the sage salt and black pepper to taste.  Place chicken legs in a shallow baking dish and cover with foil.  Bake for 30 minutes.  Remove foil and continue to bake for approximately 20-30 minutes longer or until thermometer registers 165 degrees in the center of the leg (not touching bone).

Slight adapted from Practical Paleo

Our rating: