beef

Cheeseburger Pockets

Yesterday morning I got up at 6am. I am not a morning person, but I got up so I could take pictures of the sunrise over this beautiful field. I drove to the field and ended up having to walk for like a quarter mile in the 18 degree weather. Then a cop stopped to see if I was running away from home which was interesting. And then I ended up not getting the picture I wanted. Sometimes I don’t like being a photographer one bit. But most of the time I love it.

I made these Cheeseburger Pockets for New Year’s Eve. They were super duper delicious! The filling was so good that my sister and I used the leftover filling as a dip. They’d be great for any get together or the Super Bowl. My family is not into football, but we watched the Patriots vs. Bronco game. I just felt bad for the Broncos!

How do you celebrate the Super Bowl? Who are you rooting for?

We’re from Boston so I’m rooting for the Patriots. Our church has a chili cook-off and dessert competition on Superbowl Sunday which I love. I’m trying to figure out what to make for the dessert competition. Suggestions?

Have a great week!

Cheeseburger Pockets

Ingredients:

  • Enough dough for 12 crescent rolls (or another kind of pre-made dough)
  • 1/2 pound bacon, diced
  • 1 poundground beef
  • 1/2 small onion, chopped
  • 3/4 teaspoon salt
  • 1/4 teaspoonpepper
  • 1/2 pound process cheese (Velveeta), cubed
  • 2 to 3 tablespoonsbutter, melted
  • Ketchup or barbecue sauce, optional (for dipping)

Directions:

  • In a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels.
  • In another skillet, cook the beef and onion until meat is no longer pink. Add the salt and pepper. Drain the excess fat.
  • Add in bacon and cheese. Cook and stir until cheese is melted. Remove from heat.
  • Unwrap the crescent rolls and lay out the sheet of dough. Push together the seems so it’s one rectangular sheet of dough.
  • Cut the crescent roll sheets into squares (two triangles to a square). Add a couple spoon-fulls of the meat mixture to the dough. Fold the corners up and press it together to form a little pocket.
  • Bake according to the crescent roll package instructions (usually for about 10 minutes).

Enjoy!

Makes 12 pockets.

Recipe adapted from Taste of Home.

Swedish Meatballs

If anyone offered you blood pudding, would you try it? My answer is most definitely NO. Blood pudding? Oh my gosh who wants to eat congealed blood? Well apparently I used to when I was little. I know. I find it disturbing, too.

I grew up in Sweden, the place of seafood and blood pudding, both of which I will not eat now. Seafood I just don’t like and who knows if I’d like blood pudding anymore but I am not going to try it again!

There are some Swedish foods I do love, though, and Swedish Meatballs are definitely one of them. My mom makes these for Christmas and Easter and I think they are just the most amazing thing ever. And they’re authentic Swedish Meatballs since, you know, we lived there and all. I took step-by-step photos of my mom making them this past Christmas so I would know how to make them in the future! These are tasty with anything…I enjoy them with mashed potatoes, sandwiches, or just by themselves :)

First, whisk together the cream and breadcrumbs.

In a separate bowl, whisk the eggs and then add in the seasonings.

Add the egg mixture to the ground beef.

Add the cream/breadcrumb mixture to the meat.

Umm yeah…just use your hand to mix it all together. This is why my mom makes these hehe :)

Use a cookie scoop to make the meatballs a uniform size.

Bring a large pot of water to boil. Pick up the meatballs, roll them in your hands so they become spheres, and drop them in the water, about 10 at a time. Boil them until they float. This almost completely cooks them so that when you brown them in the frying pan, you don’t dry them out trying to cook them through.

Use a slotted spoon to bring the meatballs out of the water and into the frying pan (that you’ve coated with a nice layer of butter :)

Fry them up until they’re nice and golden brown! I love eating them when they’re hot out of the pan :)

We eat the meatballs with the meal, but I know some people make meatballs for appetizers. They’re good anytime and for any occasion, in my opinion :)

What are the strangest foods you’ve eaten?

Mine would have to be the blood pudding and chocolate covered cricket. Don’t judge me. I was young and naive for the first one, and the second one was for extra credit in science…and peer pressure just might have played a huge tiny roll in that ;)

Swedish Meatballs

Ingredients:

1 lb ground beef

1/2 cup plain breadcrumbs

2/3 cup heavy cream

1/2 tsp onion powder

1/4 tsp cinnamon

1 tsp salt

1 egg

Directions:

  1. In a small bowl, whisk together the cream and breadcrumbs. Let it sit so that the breadcrumbs absorb the cream and becomes like a thick paste.
  2. In a separate small bowl, whisk the eggs. Add the spices and whisk it up a little more.
  3. Place the ground beef in a large mixing bowl. Pour in the cream and egg mixtures. Use your hand (or I suppose you could use a wooden spoon) to combine everything up.
  4. Use a medium cookie scoop to measure out the beef mixture into uniform meatballs.
  5. Bring a large pot of water to boil. When the water is boiling, pick up a meatball and roll it in your hands until it forms a nice little sphere and drop it in the water. Repeat this with about 10 meatballs and leave them in the water for a couple minutes until they float.
  6. When the meatballs are done cooking in the water, use a slotted spoon to put the meatballs in a skillet where you’ve melted a tablespoon or two of butter. Cook the meatballs in the skillet until they’re nice and brown.
  7. Transfer the done meatballs to a container and repeat with the rest of the meatballs :)

I hope you enjoy one of my favorite foods ever!

Makes about 24 meatballs.

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