Swedish Meatballs with Sour Cream Sauce

Make Swedish Meatballs for a delicious and hearty dinner -- perfect for a cool fall day! Serve these warm, savory meatballs bathed in their rich, creamy sauce on top of a bed of buttered egg noodles, and a garnish of fresh parsley. Or, serve them with a side of mashed potatoes and some lingonberry sauce. These meatballs are a great do-ahead meal -- make some now, freeze some for later. Makes about 70 1-inch meatballs.

Meatball Ingredients:
1 small onion, finely diced
1 tablespoon olive oil
3 cloves garlic, crushed
1 lb. ground beef
1 lb. ground pork
1 cup Panko breadcrumbs
1/2 cup beef broth
1 tablespoon parsley, minced
2 eggs
1/4 teaspoon ground allspice
1/2 teaspoon Kosher salt
1/2 teaspoon black pepper

Sour Cream Sauce Ingredients:
4 tablespoons butter
4 tablespoons flour
2 cups beef broth
1 cup sour cream (additional for garnishing, if desired)
Salt and pepper, to taste
1 tablespoon minced parsley (for garnishing)

Serve with egg noodles, or mashed potatoes.

Directions:
1. Preheat the oven to 400°F.
2. In a small skillet, sauté the finely dice onions in the olive oil until translucent, about 5 minutes. Add the garlic and cook for an additional 2 minutes. Cool slightly.
3. Mix the sautéed onions with the beef, pork, breadcrumbs, broth, parsley, garlic, eggs, and spices.
4. With a small scoop, spoon, or your hands, form small balls about 1-inch in diameter. Place the meatballs on a baking sheet and bake in the hot oven for 14-16 minutes or until they are cooked through and browned. (DO-AHEAD TIP: Prepare and bake the meatballs one day ahead of time and then refrigerate or freeze to use later.)
5. Prepare the sauce. In a large sauté or saucier pan, melt the butter and then sprinkle in the flour to form a roux. Stir and cook for 2 minutes. Add the beef broth and whisk until smooth. Add the sour cream. Season generously with salt and pepper. Thin with additional beef broth, as needed.
6. Add the browned meatballs to the sauce, toss to coat, and serve. Or, serve the sauce as a bed for the meatballs, or on the side. Garnish with minced parsley (and maybe an extra dollop of sour cream).
7. Enjoy these meatballs served on a bed of egg noodles or with a side of mashed potatoes for a hearty dinner.

Chili & Cheese Empanadas

Empanadas are a delicious, savory meal that can be enjoyed for breakfast, lunch, or dinner. Perfectly grilled Anaheim green chilies and creamy Monterey Jack cheese make these empanadas extra satisfying. Devour them on the go, as an appetizer, or as the main event for dinner. There’s no wrong way to enjoy an empanada! Makes 16.

Empanada Dough:
3-1/4 cups all purpose flour
1/2 teaspoon salt
3/4 cup cold, unsalted butter, cut into 1/2” cubes
1 egg
1/2 cup whole milk
1 tablespoon distilled white vinegar

Filling:
8 Anaheim green chilies
3 tablespoons olive oil
1 small onion, chopped
1 Serrano pepper, chopped, stemmed and seeds removed
3 garlic cloves, minced
6 oz cream cheese, softened
1-1/4 cups Monterey Jack cheese, shredded
1/4 cup sour cream
1 teaspoon salt
1/2 teaspoon pepper
Wash: 2 egg whites

DIRECTIONS:
1. IN A STAND MIXER WITH A PADDLE ATTACHMENT, mix the flour and salt on a medium-low speed. Add the butter and mix until the dough resembles coarse meal. Add the egg, milk, and vinegar to the flour mixture and continue to mix on low until just incorporated. Gather the dough on a lightly floured surface and knead gently to bring the dough together. Form the dough into a flat disc, wrap in plastic wrap, and chill for 30 minutes.
2. PREHEAT A WELL-OILED GRILL. Pierce the green chilies with a knife (this will help release steam), and grill the chilies for 4 minutes on each side, until their skin is black and blistered. Place the roasted chilies in a glass bowl and cover tightly for roughly 10 minutes. This allows the chilies to steam, making the skin easier to remove.
3. ONCE THE CHILIES HAVE COOLED, use your fingers to gently peel off the skin. Discard the stems, use a small pairing knife to remove the seeds, and chop into a dice.
4. HEAT THE OLIVE OIL, ONION, AND SERRANO PEPPER in a medium skillet over medium heat until translucent, about 4-5 minutes. Add the garlic and cook for another minute, stirring occasionally. Add the chilies and cook over low heat until flavors are incorporated, about 2-3 minutes. Remove from heat and stir in the sour cream, cream cheese, Monterey Jack cheese, salt and pepper until combined.
5. PREHEAT THE OVEN TO 350°F. Remove the dough from the refrigerator and cut the dough in half with a dough cutter/scraper. Form 8 round balls from each half of dough, making 16 balls in total. On a lightly floured surface, roll the balls into flat circles, roughly 5” in diameter.
6. PLACE A GENEROUS DOLLOP OF FILLING ON ONE HALF OF EACH OF THE CIRCLES. Brush the edge of the dough with the egg wash and fold the dough to cover the filling, pressing with a fork to press the edges together. Place each empanada on a parchment-lined baking sheet.
7. REPEAT THIS PROCESS for all 16 empanadas and brush them with the remaining egg wash. Use a fork to carefully puncture the empanada tops to help release excess steam while baking. Bake for roughly 30 minutes until the empanadas start to brown. Serve warm, or at room temperature.

Baked Pork Tenderloin with Apples, Onion & Spinach

This is a satisfying sheet pan dinner that is very easy to prepare with delicious results. The herb and mustard-coated pork tenderloins pair perfectly with the sweet and savory roasted apples and onions. Pork tenderloins are generally inexpensive and quite tender. The spinach adds freshness, and is added at in the last few minutes of broiling. Serves 4-6.

Ingredients:
2 Honey Crisp apples, sliced
1/2 large red onion, thinly sliced, pole to pole
3 cloves garlic, minced
2 tablespoons extra virgin olive oil
2 teaspoons fresh thyme leaves
1/2 teaspoon kosher salt
2 pork tenderloins (about 1 pound each)
2 tablespoons olive oil
1 tablespoon stoneground mustard
1 teaspoon kosher salt
2 teaspoons dried Herbes de Provence
1/2 teaspoon freshly ground black pepper
2 cups fresh spinach leaves
1 tablespoon of olive oil

Directions:
1. Preheat the oven to 450°F with a rack about 6 inches from the top of the oven.
2. Toss together the apples, onion, garlic, 2 tablespoons of olive oil, 1/2 teaspoon salt, and the 1/2 teaspoon thyme. Spread in a single layer on a sheet pan.
3. Rub the pork tenderloins with 2 tablespoons of olive oil, stoneground mustard, 1 teaspoon kosher salt, 1/2 teaspoon pepper, and the Herbes de Provence until coated on all sides. Place the tenderloins on top of the apples and onions on the sheet pan, leaving some space between the two pieces of meat.
4. Roast the pork and vegetables for 15 minutes., Then using kitchen tongs, flip the tenderloins over. Continue to roast for an additional 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of the pork registers 145°F.
5. Add the fresh spinach to the roasting pan and broil the pork tenderloin for an additional 2-3 minutes per side until the skin turns golden brown.
6. Allow the tenderloins to rest for 10 minutes, loosely covered with aluminum foil, before transferring them to a cutting board to slice. Serve warm.

Sheet Pan Chicken Thighs with Brussels Sprouts, Butternut Squash, & Cherries

This recipe just might become a new fall family favorite! With just a few minutes of prep time and a reliable meat thermometer, this recipe is a weeknight dinner winner. We love the sweet and tangy glazed chicken thighs, hearty autumn vegetables, and sweet cherries - what an easy, flavorful combination! Serves 4.

Ingredients:
8 bone-in, skin on chicken thighs
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
4 cups chopped, peeled butternut squash, cut into 3/4-inch chunks
1 lb Brussels sprouts (about 3 cups), trimmed and halved
2 tablespoons olive oil
1 shallot, diced
1/2 cup dried cherries

Glaze Ingredients:
1/3 cup maple syrup
1/3 cup Dijon mustard
1 tablespoon fresh lemon juice
2 tablespoons olive oil

Directions:
1. Preheat the oven to 450°F with a rack about 6 inches from the top of the oven.
2. Season the chicken thighs with kosher salt and pepper on both sides.
3. In a large bowl, mix the glaze by whisking together the maple syrup, Dijon mustard, lemon juice and olive oil. Brush the chicken with the glaze on both sides.
4. Add the butternut squash cubes and shallot to the remaining glaze, and toss to combine. In a separate bowl, mix the Brussels sprouts and dried cherries with 2 more tablespoons of olive oil, kosher salt, and pepper.
5. Spread out all of the prepared vegetables and chicken thighs in a single layer on a large sheet pan. Roast for 25 to 30 minutes, or until the chicken's internal temperature reaches 165 degrees F. If you desire, broil the chicken for an additional 2-3 minutes until a golden crust is formed on the skin. Serve warm.

Creamy, Oven Sun-Dried Tomato Pasta

This dish is a great summertime comfort food pasta-style. These homemade, oven “sun-dried” tomatoes have an intense, sweet, and tart flavor that compliments the rich sausage, cheese, and creamy pasta. Traditional sun-dried tomatoes are made using the power of the sun, but we found it was easier to control the many variables by using a low-and-slow oven. The results are delicious! Serves 6-8.

Ingredients:
16 oz penne pasta
1 smoked kielbasa sausage link, thinly sliced
1 tablespoon olive oil
1 small shallot, minced
3 garlic cloves, minced
2 tablespoons butter
6-8 oven "sun-dried" tomatoes, cut into thin slices
2 tablespoons flour
1 cup chicken broth
2 cup half and half
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon
Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
1/4 cup freshly shaved
Parmesan cheese

Directions:
1. Cook the pasta in a large pot of boiling water until al dente. Reserve 1 cup of pasta water.
2. In a large sauté pan, cook the sausage until browned on all sides, turning with tongs often. Add a few tablespoons of water, as needed, while cooking to prevent any scorching. Once the sausage has browned, remove the cooked sausage from the pan, and set aside.
3. Add 1 tablespoon of olive oil to the sauté pan and sauté the shallot and garlic for two minutes.
4. Add 2 tablespoons of butter to the pan. Whisk in the flour to form a roux. Add the chicken broth, and half and half and whisk until combined. Season with oregano, basil, crushed red pepper flakes, salt, and pepper. Bring the sauce to a simmer, and cook until the sauce begins to bubble and thicken.
5. Add the cooked pasta, cooked sausage, and sliced sun dried tomatoes to the sauce and stir until pasta is coated with the sauce. Add any reserved pasta sauce, as needed until a silky coating is formed.
6. Garnish with basil and cheese.

Creamy, Oven Sun-Dried Tomato Pasta

This dish is a great summertime comfort food pasta-style. These homemade, oven “sun-dried” tomatoes have an intense, sweet, and tart flavor that compliments the rich sausage, cheese, and creamy pasta. Traditional sun-dried tomatoes are made using the power of the sun, but we found it was easier to control the many variables by using a low-and-slow oven. The results are delicious! Serves 6-8.

Ingredients:
16 oz penne pasta
1 smoked kielbasa sausage link, thinly sliced
1 tablespoon olive oil
1 small shallot, minced
3 garlic cloves, minced
2 tablespoons butter
6-8 oven "sun-dried" tomatoes, cut into thin slices
2 tablespoons flour
1 cup chicken broth
2 cup half and half
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon
Kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh basil leaves
1/4 cup freshly shaved
Parmesan cheese

Directions:
1. Cook the pasta in a large pot of boiling water until al dente. Reserve 1 cup of pasta water.
2. In a large sauté pan, cook the sausage until browned on all sides, turning with tongs often. Add a few tablespoons of water, as needed, while cooking to prevent any scorching. Once the sausage has browned, remove the cooked sausage from the pan, and set aside.
3. Add 1 tablespoon of olive oil to the sauté pan and sauté the shallot and garlic for two minutes.
4. Add 2 tablespoons of butter to the pan. Whisk in the flour to form a roux. Add the chicken broth, and half and half and whisk until combined. Season with oregano, basil, crushed red pepper flakes, salt, and pepper. Bring the sauce to a simmer, and cook until the sauce begins to bubble and thicken.
5. Add the cooked pasta, cooked sausage, and sliced sun dried tomatoes to the sauce and stir until pasta is coated with the sauce. Add any reserved pasta sauce, as needed until a silky coating is formed.
6. Garnish with basil and cheese.

Grilled Chipotle Shrimp with Cilantro Lime Rice

Sweet and spicy grilled shrimp skewers are hard to beat, but when paired with a savory, bright cilantro lime rice, we can’t help but feel transported to the tropics — even if it’s just for the night. Enjoy making and sharing this great combo of flavors! Serves 4.

Spicy Chipotle Shrimp Ingredients:
1 lb medium to large shrimp, peeled & deveined (about 20-24)
3 chipotles in adobo, plus 1 tablespoon adobo sauce
3 tablespoons honey
3 cloves garlic
2 tablespoons fresh lime juice
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground pepper
Vegetable oil for oiling the grill
3 tablespoons cilantro, chopped for garnish

Directions:
1. In a small food processor, prepare the marinade. Blend together the chipotles in adobo, the adobo sauce, honey, garlic, lime juice, salt and pepper until combined.
2. Place the peeled and deveined shrimp in a large bowl, and cover with the marinade. Cover, and refrigerate for 15-20 minutes.
3. Skewer the shrimp using 2 wooden skewers, or one flat metal skewer - place the shrimp close together. Discard the marinade.
4. Grill the shrimp over direct heat on a well-oiled grill. Cook for 2 minutes, then flip and cook for another 90 seconds, or until the shrimp are pink and opaque. Actual timing may vary by the size of the shrimp and the heat of the grill, so go by sight and touch.
5. Serve on a bed of cilantro lime rice and with a side of sliced avocado.

Cilantro Lime Rice: Ingredients:
1 cup white rice
2-1/4 cups chicken broth
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon cumin
2 tablespoons onion, minced
Juice and zest of 1 lime
3 tablespoons cilantro, chopped

Directions:
1. In a medium-sized saucepan rinse the rice under cold water until the water is clear.
2. Add the chicken broth, olive oil, salt, cumin, and onion to the rice and bring to a boil. Once boiling, turn the heat to low and cover with a tight-fitting lid. Simmer the rice on low for 20 minutes, or until the rice grains become tender.
3. Remove from the heat, and let sit for 5 minutes. Fluff with a fork and garnish with the lime juice, lime zest, and chopped cilantro before serving.