Author: manthatscooking

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Swedican Meatballs

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Swedican Meatballs

Here it is, the original Swedican meatball recipe! Passed down through the generations, the great people of Swedica combined their Swedish meatballs with Mexican jalapeño and chipotle peppers. This meatball recipe will easily surpass any snap together furniture store meal.

Ingredients

  • 1 pound ground beef
  • 1 pound ground pork
  • 1 egg
  • 1 white onion
  • 2 jalapeno peppers
  • 2 cloves garlic
  • 2 slices of bread
  • 3 cups beef broth
  • 6 tablespoons butter
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon chipotle powder
  • 1/4 teaspoon allspice
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 cup flour
  • 1/2 cup half and half
  • 1/2 cup heavy whipping cream

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Directions

First, dice up a whole white onion and saute in a pan with 1 tablespoon of butter and a pinch of salt. Next, remove the crust from 2 slices of day old bread bread, and soak it in half and half for 10 minutes. When the onions are translucent, remove them from heat and let them cool. Next, remove the seeds and chop up 1 jalapeno pepper. Then peel and mince 2 cloves of garlic. Using your hands, shred the bread and pour out excess milk. Add the onions, egg, meats, seasonings, chopped garlic and jalapeno. Hand mix the contents of the bowl. Next, remove the seeds from another jalapeno pepper and cut into slices. Melt 2 tablespoons of butter in saute pan, then saute the jalapeno slices for 2 to 4 minutes. Once they start to brown, remove the jalapenos from pan and set them aside. Next preheat your oven to 250 degrees. Next, form meatballs by rolling meat into small balls. Make enough meatballs to fill the frying pan, then continue to make more. Cook the meatballs 8 minutes then flip to the other side. After another 8 minutes, brown them on all sides in the pan. As the meatballs finish cooking, transfer them from the pan to a cookie sheet. After cooking all meatballs, place the cookie sheet of meatballs into the oven for at least 10 minutes. Add more butter to the frying pan iff needed and set the heat to low. Add flour and whisk until brown about 2 minutes. Slowly add beef broth, then the heavy whipping cream. Salt and pepper to taste. Add jalapeno slices and meatballs then let simmer for 5 minutes. Serve with mashed potatoes and smother everything with gravy!

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Mushroom Swiss Burgers

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Mushroom Swiss Burgers

Summer grilling time is here and we have the cure to your burger blues! If you love mushroom swiss burgers, you have to try this recipe for monster 1/2 pound beasts of burgers.

Ingredients

  • 1 pound grond chuck beef
  • 1 pound ground sirloin beef
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons soy sauce
  • 1/4 teaspoon everglades seasoning
  • 1 pack sliced portabella mushrooms
  • 1 stick salted butter
  • 6 – 12 slices swiss cheese
  • 6 keiser burger buns

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Directions

First, in a large mixing bowl add ground chuck and ground sirloin. Add Everglades Seasoning and Worcestershire sauce. Mix the beef and seasonings together for about 1 minute until well mixed. Form the beef into 4 large equal sized patties and place on a cutting board. Add salt and pepper to the tops of the patties. Preheat your grill to 400 – 500 degrees and if you have any smoke chips or wood, use Mesquite. Thoroughly clean the mushroom slices removing all dirt. Add the mushrooms to a cast iron skillet. Add 1/2 stick of butter (4 tablespoons) to the skillet. Coat the mushrooms with soy sauce and season with Everglades seasoning. When the grill reaches temperature, add the skillet. Next melt 1/2 stick of butter and brush the butter onto freshly sliced burger buns. Next place the burger patties on the grill and cook for 8 minutes. After 8 minutes, flip the burgers and cook for another 8 minutes. Be sure to stir the mushrooms occasionally. After 8 minutes, move the burgers to the top rack of your grill and cook another 8 minutes. Next, flip the patties again and then add 2 slices of Swiss cheese to each burger. At this point we will cook the burgers about another 2 – 3 minutes. Place the buns on the grill surface and cook for 2 minutes max, making sure to avoid direct flame. Remove the buns from the grill, place the burger patties on the buns and spoon on some mushroom toppings! Enjoy!

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Loaded Potato Salad

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Loaded Potato Salad

Looking for a great side dish for your summer BBQ? Our loaded potato salad recipe is the perfect fit for anything on the grill. And it yields a large amount so you can feed a gang of hungry party people. For this recipe you will boil the potatoes like you would for a traditional potato salad. If you want to bake the potatoes instead, you can salt and oil up the potatoes and bake at 400F for 50 – 60 minutes. Either way this potato salad is topped off with the usual loaded baked potato dressings. Optionally add sour cream or greek yogurt to top off this summer pleaser.

Ingredients

  • 4 large russet potatoes
  • 6 – 8 slices bacon
  • 4 chopped green onions
  • 1/4 chopped red onion
  • 4 hard boiled eggs
  • 1 cup shredded cheddar cheese
  • 1 cup mayonnaise
  • 1 1/2 cup sour cream
  • 2 tablespoons dijon mustard
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon rosemary
  • 1 teaspoon kosher salt
  • 1/2 teaspoon fresh cracked pepper

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Directions

First, place 4 potatoes in a large pot. Add 1/4 cup kosher salt and then submerge the potatoes in cold water. Cook the potatoes on high heat until the water reaches a rolling boil, then dial back the burner to a medium high. Cook the potatoes for 40 minutes then test for tenderness. Once tender, remove the potatoes and let them cool for 1 to 2 hours until they reach room temperature.


While cooking the potatoes, cook the slices of bacon and when finished, place them on a paper towel to absorb the grease. When the bacon has cooled, chop into small bits and set aside for later.


Once the potatoes have cooled to room temperature, peel the potatoes using a paring knife. Cut each potato in half lengthwise, then cut the halves in half lengthwise producing 4 lengthwise potato slices. Next cut the potato slices into chunks.


In a large mixing bowl, combine the wet ingredients of mayonnaise, sour cream, and dijon. Add the potatoes to the mixing bowl.


Next, chop the onions and add to the mixing bowl but leave a small amount of green onion for later. Add the seasonings to mixing bowl.


Double slice 2 eggs and add them to the mixing bowl.


Mix the contents of the bowl, then cover and refrigerate for 3 hours or until fully chilled. You can also leave the potato salad in the refrigerator overnight and continue the next day.


When ready, remove the potato salad from the refrigerator. Stir up mixing bowl contents a little bit, then taste test checking if you need more salt, mayo, or sour cream. And usually the answer is yes! Make adjustments, then add the cheese and most of the bacon. Stir this together to mix the ingredients.


Finally as a topping, and last 2 eggs, more cheese, and the reserved bacon and green onions. Bring it to your BBQ and rock it like a boss!

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Grilled Hot Jerk Chicken Wings

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Grilled Hot Jerk Chicken Wings

Are you ready for some seriously hot wings? Our jerk wings recipe will burn your mouth with 6 scotch bonnet peppers but the sweet brown sugar will keep you eating more.

Ingredients

  • 4 pounds chicken wings
  • 6 green onions
  • 1 white onion
  • 6 scotch bonnets
  • 6 garlic cloves
  • 1 lime (juiced)
  • 1/2 cup orange juice
  • 1/3 cup soy sauce
  • 1/4 cup white wine vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 tablespoon kosher salt
  • 2 teaspoon allspice
  • 1 teaspoon black pepper
  • 3 tablespoon brown sugar
  • 6 sprigs of fresh thyme or 2 teaspoons of dried thyme

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Directions

First, rough chop the green onions, white onion, and garlic and add it to the food processor.


Next remove the seeds from the peppers (unless you want ridiculous amounts of heat) and add them to the food processor.


Add the lime juice, orange juice, and white wine vinegar to the food processor. Add the spices (do not skip any of these spices!) and the brown sugar. Close the food processor, then pulse it several times to break down the contents.


Following this, run the food processor for two minutes. At this point the jerk marinade is ready to use.


Add the chicken and some marinade to a zipseal bag and shake around the contents to coat the wings evenly. Store any remaining jerk marinade for later use. Place the wings in the refrigerator and allow to marinate overnight.


On the next day, preheat your grill and use wood chips for smoking. Ideally pimento wood is best for jerk chicken but if you can’t find this try pecan wood. Once your wood chips are smoking, cook the wings using your favorite method (direct or indirect). For direct heat, cook the wings 8 minutes per side flipping the wings three times. Pair these wings with a garlic aioli sauce and salty fries.

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