JULY 19 - 20, 2014: THE WEEKEND GOURMET NEWSLETTER: ================================================== :) Please LIKE, SHARE, or COMMENT. Thank You :) ================================================== Greetings & Salutations My Foodie Friends! How about a heping helping of hearty homestyle fixins this weekend? It doesnt get much more homestyle than the basic meat & potatoes meal. Ive had a hankering for some meatballs and so I decided to whip up some meatballs with gravy and potatoes, with a side of fresh green beans, and a super easy Jell-O dessert. Check out this weeks recipes to find out whats cookn! ================================================== CONTACT THE WEEKEND GOURMET: The Weekend Gourmet Help me spread the joy of cooking and share this newsletter with your friends and family! The Weekend Gourmets FREE e-mail Mailing List: Yahoo Groups: groups.yahoo/group/TheWeekendGourmet/ LIKE & SHARE us on FaceBook: facebook/WeekendGourmet Questions? Comments? Feedback? Contact/Email The Weekend Gourmet: Dan W. at [email protected] I always love to hear from my readers!! ================================================== THIS WEEKENDS MENU: Main Dish: Meatballs & Gravy Side Dish: Boiled Beans with Warm Bacon Dressing Dessert: Peach Fluff ================================================== When Im in the mood for something quick & easy that tastes homemade but really isnt, I reach for a bag of frozen homestyle meatballs. Bake them off in the oven for 20 minutes and then smother them in my fool-proof lump-free gravy! Serve the meatballs & gravy over boiled potato cubes, cooked noodles, or rice for a fast & easy meal. MEATBALLS & GRAVY: Printable recipe card available at: https://facebook/WeekendGourmet 1 (12 - 16 oz bag) Frozen Homestyle Meatballs 2 (6 oz cans) Sliced Mushrooms (drained) 2 (10 oz cans) Condensed Cream of Mushroom Soup 2 (12 oz cans) Beef Broth 2 envelopes Onion Soup Mix 2 tsp. Worcestershire Sauce 2 tsp. Gravy Master* 1 TBSP Parsley Flakes Fresh Ground Black Pepper (to taste) Boiled potato cubes, cooked egg noodles, or cooked rice (enough for 6 - 8 servings) Dump the frozen meatballs out into a single layer in a 9x13 sheet cake pan and bake uncovered at 350F for 20 minutes, stirring them around after 10 minutes to help promote even cooking. In a large shallow pan add the drained sliced mushrooms, the mushroom soup, the onion soup mix, and the beef broth. Whisk together. Add the Worcestershire sauce, Gravy Master, parsley, and black pepper. Whisk again to combine. Bring to a boil over high heat and continue cooking for up to 5 minutes until thickened to a creamy consistency (whisking occasionally to prevent sticking). Pour the gravy over the cooked meatballs and toss together to coat. Serve while hot ladled over boiled potato cubes, cooked egg noodles, or cooked rice. NOTE: * Gravy Master is a gravy browning & caramelizing seasoning liquid. Gravy Master can usually be found in most supermarkets near the canned/jarred gravy and gravy mixes. There are other brands of gravy browning available. If you are unable to find gravy browning you can skip this ingredient. Your gravy will just not be as dark in color but it really wont effect the flavor. Serves: 6 - 8 Serving Size = about 6 - 8 meatballs with gravy over a serving of potatoes noodles, or rice ================================================== During the summer months when fresh green beans are at their most plentiful, my favorite way to eat them is boiled and then smothered in butter with some bacon & onion. The other day while I was flipping through a magazine, I spotted a recipe for beans with a bacon dressing on them. I thought it sounded pretty good but at the same time knew I could do better. Last year I traveled to Lancaster, PA to the QVC studio to be part of the studio audience for their In The Kitchen With David show. While there, I purchased his cookbook and fell in love with many of the recipes. One of which was for a Warm Bacon Dressing that had my taste buds soaring with delight. So heres my take on the green beans with bacon dressing recipe with some help from TV host & chef David Venable. BOILED BEANS WITH WARM BACON DRESSING: Printable recipe card available at: https://facebook/WeekendGourmet 1 pound Fresh Green Beans 1 pound Fresh Yellow Wax Beans 1 tsp. Salt Water Warm Bacon Dressing (recipe follows) Wash the beans in cool salted water by swishing them around in the water for a few minutes with your fingers. Drain the beans, rinse with cool water, and then drain again. Prepare the fresh beans by nipping off the ends of each bean with a sharp paring knife and also removing any dark spots or blemishes. Leave the beans whole. Place the beans in a large stock pot and cover them with water and add 1 tsp of salt to the cooking water. Bring to a boil and cook until the beans are tender/crisp. Drain and transfer the cooked beans to a large serving bowl. While the beans are cooking, prepare the Warm Bacon Dressing (recipe follows). Drizzle the dressing over the cooked beans, add some crumbled bacon, and toss to coat. Serve while warm. WARM BACON DRESSING: Recipe by: David Venable 6 - 8 strips of Bacon 3 TBSP Red Wine Vinegar 1 tsp. Sugar 1/2 tsp. Dijon Mustard 2 TBSP Basil 3 TBSP Bacon Drippings (reserved from frying the bacon) Salt & Pepper (to taste) Fry the bacon in a large non-stick skillet over medium heat until browned and crispy. Transfer the cooked bacon to a plate lined with several layers of paper towels to drain & cool. Measure out 3 TBSP of the rendered bacon fat dripping from the skillet. In a saucepan combine all of the remaining ingredients, whisk together until well combined, and heat over low heat until warm. Serve while warm drizzled over salad, cooked green beans, or as a dipping sauce. Serves: 6 - 8 Serving Size = about a 1/2 cup (4 ounces) ================================================== They say that some of the best things in life are free. I tend to disagree. I believe some of the best things in life are tasty & easy! Take this Peach Fluff Jell-O dessert for instance. Anyone can make Jell-O... its quick, simple, easy, and quite tasty too. Just add a couple other ingredients to it and you can make a really tasty & cool dessert in very little time with very little effort. Thats what I call one of the best things in life. Even better -- this recipe is great for those of us watching our weight as well as those of us with diabetes because it is virtually sugar free and fat free! PEACH FLUFF: Printable recipe card available at: https://facebook/WeekendGourmet 1 small box (8.5g) Sugar Free Peach or Orange Flavor Gelatin 1 cup Boiling Water 1 cup Ice Water 1 (8 oz tub) Fat Free/Lite COOL WHIP Whipped Topping 1 (16 oz can) Diced Peaches in Lite Syrup (drained) Into a mixing bowl prepare the gelatin by dissolving it into 1 cup of boiling water. Once dissolved, add the ice water. Cover with plastic wrap and chill in the refrigerator for 1 - 2 hours until only partially set. The gelatin should be kind of soft and rather wobbly. Remove the gelatin from the refrigerator and add 1/2 of the whipped topping. Using an electric mixer, whip at high speed until the gelatin & whipped cream are thoroughly combined and fluffy. Gently fold in the diced peaches and re-cover with plastic wrap. Return to the refrigerator and chill another 2 hours or until set. Serve while cold with a dollop of the remaining whipped topping. Serves: 4 - 6 Serving Size = about a 1/2 cup (4 ounces) ================================================== Be sure to check out The Weekend Gourmets Facebook page at: facebook/WeekendGourmet for helpful tips & tricks, new product reviews, cooking humor, printable recipe cards for each weeks recipes, and much more!! Visit often and please remember to LIKE, SHARE, and COMMENT. See you next week & bon appetit! Dan Wigle - The Weekend Gourmet
Posted on: Sun, 20 Jul 2014 01:00:10 +0000
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