Sweet Love and Ginger

Recipe

Leftover Chicken Croquettes with Smoked Cheddar & Squash Soup

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You may have noticed I have been into posting whole meals. I feel like it’s more real this way. Everything I post here is usually made right before we eat it. Occasionally I will make something ahead so I can get a good picture of it but it’s always eaten for dinner later or lunch the next day, besides some things just taste better after a few hours of sitting in the fridge, soups and stews especially.

What I’m getting at is that I hope you don’t mind that I do this sometimes. You know, bombard you with 3 or 4 recipes in one post. This is how we eat, what we eat all together I thought it might be helpful for people trying to come up with dinner menus, weeknight meals and other combinations. Plus I also get really excited about some of these recipes and combos and want to share them all at once.

This collection of recipes seems a little off at first glance but I’m telling you all the pieces fall nicely into place. The croquettes were developed out of necessity I have an abundance of leftover chicken, and we are kind of getting sick of chicken soup these days. My step mom Miss Amy has made these same croquettes before with turkey so I figured the same could be done with chicken. Now what do you serve with such a thing?
Squash soup of course! Chuck just really wanted it, and I really wanted Maple Walnut Salad Dressing, which goes so well with the smoked cheddar and apples, so let put it all together. What goes better together than soup and salad anyway?

The croquettes need liquid, whether it be gravy, salad dressing or some other kind of sauce it‘s definitely required because they  are kid of dry
without it. They are a pretty blank canvas which I like because I wanted to taste more of the dressing; however you can jazz them up by adding some chopped up veggies or spices to the mix.

 

Leftover ChickenCroquettes
5 tbsp butter
3 tbsp flour
1 cup milk
2 cups cooked and minced chicken (you may want to use a food
processor)
½ cup bread crumbs
1 tbsp dried parsley
1 tsp salt
Preheat the oven to 375 degrees. In a sauce pan, melt the butter over medium heat, and whisk in flower.
Cook for 1 minute, whisking continuously.
Add milk whisking until well combined and cook for 1-2 minutes, until thickened then remove from heat and allow to cool. In a large bowl combine the chicken and cooled sauce, mixing well. The combination should be sticky, if it doesn’t start to form clumps then add a few bread crumbs a pinch at a time.
Sift together breadcrumbs, parsley and salt in a shallow dish or plate.
With your hands create hockey puckshaped disks. Coat the disks with the bread crumb mixture and place in a greased baking dish.
Bake for 30 or so minutes or until the croquettesbegin to turn a golden brown color.


Maple Walnut Salad
Dressing
¾ cups chopped walnuts
3 tbsp Apple Cider vinegar
1 tbsp extra virgin olive oil
3 tbsp pure maple syrup

Combine all ingredients in a small bowl or jar, then whisk or shake well to combine.

Squash Soup with Smoked Cheddar
and Apple
 1 medium onion, peeled & chopped
 1 tbsp extra virgin olive oil
1 medium roasted butternut squash, flesh only
 ½ cup apple cider vinegar
 4 cups Low Sodium vegetable broth
 1 medium apple, peeled and diced
 1/3 cup apple smoked cheddar
In a large thick bottomed sauce pan heat oil over medium high heat and sauté onion until it begins to soften and become translucent.
Add squash and broth to the pan. Cook for 1-2 minutes then with an immersion blender or in batches blend until smooth.
Over medium heat add apple and smoked cheddar and cook for 5-6 minutes stirring regularly.
Adjust seasoning and serve warm with extra cheese for garnish.

 

 

Chicken Parm Meatballs & Homemade Tomato Sauce

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Chicken Parm Meatballs
Back in January I stumbled on this post, and while the recipe was pretty awesome, I wasn’t ready to gripe about the cold yet. But seeing as how it’s now March and we are still, to put it in her words, in the midst of “unrelenting cold” I’m ready to succumb to the idea that I may in fact be ready for spring.

I also have to agree with her position on soup. We have been eating it quite a lot lately, and I’m so in the mood for something else, so why not recreate her recipe? The original version is pretty amazing, but I wanted something a little more week day friendly so I cut a few ingredients and simplified the steps a bit.

I also wanted to keep this recipe completely clean, so I added the recipe for my home made tomato sauce. I usually make this in big batches then freeze it in smaller quantities for later use, but if you are strapped for time you can use a store bought sauce just as easily, there are a lot of options out there. Also using a ready made sauce makes it a one pan meal, two if you make a pasta side like I did.
Chicken Parm Meatballs

Chicken Parmesan Meatballs

1 lb ground chicken

1/3 cup whole wheat bread crumbs

1 egg white

3 tbsp grated parmesan cheese

1 tsp dried oregano

½ tsp salt

½ tsp pepper

1 tbsp extra virgin olive oil

Premade Sauce *** (recipe follows)

2/3 cup shredded part skim mozzarella cheese

2 or 3 large basil leaves, chopped

Parmesan cheese for garnish

 

Preheat the oven to 400 Degrees. Combine chicken,
breadcrumbs, egg, cheese and spices in a large bowl until evenly mixed. With your
hands shape the meat mixture into 1-2 inch balls. In a large oven proof skillet
heat oil over medium high heat, then add meatballs cooking for 5-6 minutes,
turning regularly.  Once all sides are
browned add the sauce to the pan, making sure that the meatballs are covered.
Top with mozzarella, basil and a sprinkle of parmesan cheese. Place in the oven
and cook until the cheese is melted and the meatballs are cooked through (about
15 minutes). Serve warm.

 

Chicken Parm Meatballs

 

Homemade Tomato Sauce

 

1 tbsp extra virgin olive oil

1 medium onion, peeled and chopped

1 small carrot, shredded

3 cloves of garlic, minced

3-4 large basil leaves

1 tbsp fresh Italian parsley

5 cups seeded, diced tomatoes (if jarred no salt added)

 

In a large thick bottomed sauce pan heat oil and saute
onion, and carrot for 2-3 minutes or until the onions begin to turn
translucent. Add garlic and cook for an additional minute. Stir in herbs and
cook for another 10 minutes or so. Blend until smooth with an immersion blender
or by transferring in small batches. Bring to a low simmer, cover and cook for
2-3 hours stirring regularly. Once simmered add salt and pepper to taste and
serve warm, or allow to cool and store. (will last for 3-5 days in the fridge
or a few months in the freezer)


Whats bringing you out of this cold winter blues?

Venison Sausage Stuffing

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I’m so incredibly excited to share this recipe with you today.

It’s a recipe that I got from Miss Amy, kind of. She’s not exactly one to write down what she does or how she does it, so there is definitely some improvisation in nearly everything she makes based on what she has on hand. This of course makes it difficult for me or anyone else to recreate it. I can usually figure it out pretty easily. I mean most of these recipes I have seen made about 8 bajillion times but once in a while there is just one that I cannot for the life of me get right.

This is one of those recipes.

It only took me 2 or 3 YEARS to get right. I didn’t make it often at first because I could never get it right, but this winter I made it my life goal, and after several unsuccessful attempts I think I’ve finally gotten it.

You see this is one of Chuck’s favorite things ever so it’s kind of imperative that I get it right. I don’t think it would make or break the relationship or anything but I like pleasing him, so it became pretty important to me, and he was happy to be my guinea pig.

The thing is with stuffing that it’s very dependent on personal preference. I know quite a few people who prefer it dry and others that prefer more of a chunky-pudding consistency. Personally I like it exactly in the middle, and that’s what made getting it right hard.

Now if you don’t have or are not a fan of venison sausage just swap it out for any other sausage you prefer, it will change the flavor a bit, but not the recipe.

If you do prefer it moister I would suggest not uncovering it while it cooks, before you try adding more liquid. It makes a big difference. If you like it dryer simply uncover it sooner. However I would do this in small increments because a lot can happen in a minute or two in the oven.

Venison Sausage Stuffing
Prep time:
Cook time:
Total time:
Serves: 4 to 6 Servings
Ingredients
  • ½ lb venison sausage
  • 1 tbsp butter
  • 1 onion, peeled & chopped
  • 1 celery rib chopped
  • 3 cups chopped toasted bread of choice (I like to use
  • different types for texture)
  • 1 cup vegetable broth
  • 1 tsp oregano
  • ½ tsp thyme
  • Salt & Pepper to taste
Instructions
  1. Preheat oven to 350 Degrees.
  2. Place bread cubes on a rimmed baking pan and bake for 6 to 8 minutes, until toasted and golden.
  3. Meanwhile in a large skillet cook and crumble the sausage until browned over medium high heat. Discard excess fat if any (venison usually doesn’t have much but beef or pork sausage will) and remove from pan and place in a 9×12 inch baking pan.
  4. In the same pan add butter, onion, celery thyme, parsley, salt and pepper. Sauté over medium heat for 8 to 10 minutes, or until the vegetables are softened. Remove from heat and combine with sausage.
  5. Deglaze the hot pan with broth and allow it to simmer over medium high heat until reduced slightly (you should be left with 1 ½ cups liquid), scraping the browned bits from the bottom of the pan while it simmers.
  6. Combine the toasted bread with the sausage and vegetables. Add the reduced broth and toss to combine.
  7. Place in the oven and bake for 30 minutes until browned on top and hot in the middle.

Similar Recipes:

Caramel Apple Bread Pudding

Leftover Turkey & Stuffing Casserole

Leftover Mashed Potato Pancakes

 

 

 

Taco Pot Pie with Some Clean Alternatives

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Sometimes I like to mix a little good with a little bad.

 

Times like these between work/home stress and the polar
vortex that has been slamming us we need a little comfort, but we don’t want to
slack of our goals entirely. So we compromise by adding a little bad to a
little good.

 

The result is usually pretty delicious. In this case it was
pretty much heaven.

 

It may not be the prettiest thing around but the flavor, and
the buttery wonder of that crust were to die for! I totally cheated and bought
a premade piecrust because well lazy. I work all day with dirty cranky men, so
sometimes it’s necessary to be kind to myself. You can use any pie crust recipe
you like that’s all a matter of your preference.

 

For a clean eating pie crust I like this one from TheGracious Pantry.
This recipe + this pie crust = a totally clean meal. Now what?! Isn’t it
exciting? Something that feels so bad is actually clean. CANIGETA AMEN!

 

But for those of us being lazy kind to ourselves at least
there’s comfort in knowing it’s not going to ruin our diet this week if we use a pre-made crust.Taco Pot Pie

½ tbsp extra virgin olive oil
1 small onion, peeled & chopped
½ lb ground chicken
2 tbsp clean taco seasoning (recipe fallows)
1 tsp corn starch
1 can no salt added diced tomatoes
2 oz low fat sour cream
1 can black beans, drained & rinsed
1 ½ cups frozen corn
3 oz low fat shredded cheddar cheese
2 premade pie crusts

Preheat the oven to 450. In a skillet heat oil and sauté
onion until it begins to turn translucent. Add chicken and cook until brown and
crumbled. Add taco seasoning and corn starch mixing until well blended the add
tomatoes with juices. Stir and cook for 3-4 minutes or until the sauce
thickens. Remove from heat. In a large bowl combine meat mixture, sour cream,
black beans, corn and cheese stirring well to incorporate. Lay one of the pie
crusts in the bottom of a prepared pie pan and press it down into the sides. Spoon
the meat and vegetable mixture into the crust. Place the other pie crust on top
and pinch the edges of the two crusts to close them. With a fork or knife poke
a few small hole in the top of the crust and place in the oven for 35 minutes
or so, until the top crust begins to brown. Let stand for 5-10 minutes before
serving.

 

This recipe is adapted from The Gracious Pantry. She’s got
some good stuff over there I tell you. The original recipe is comparable to
what you will find in store bought taco seasoning, but without all the extra salt
& chemicals. The recipe below has a few small changes based on what Chuck
and I like best. I usually make a double batch and keep it in an air tight
container with the rest of my spices. Having it on hand makes cooking anything Mexican
style a snap.

Clean Taco Seasoning

2 tbsp ground cumin
1 1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp onion powder
1 tsp garlic powder
1/4 tsp black pepper
1/4 tsp chili powder
1/4 tsp salt
1/4 tsp ground pepper
1/4 tsp oregano

Combine all ingredients in an air tight container and stir to combine. Use as
desired for seasoning.

D4One: South Western BLT Salad

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Where has this series gone
too?

Ramen noodles mostly. I
love that stuff.

This time of year I tend to
make big casseroles, or roasted dinners so we eat leftovers for days, which is
also a reason why I haven’t been cooking for my single self a lot, even though
this is the time of year Chuck is gone the most, why when I have an entire
fridge of food to eat and all I have to do is reheat?

Well I’m going to get back
on that horse and keep this series alive. It’s been around since the beginning,
and is one of my favorites, so it must be done.

For the first Dinner 4 One
of the New Year I thought I would start out with an old favorite. I’m finding
myself compelled to share a lot of the recipes that I had previously thought
were rather boring because I believe that you guys may not find them boring,
and they may open up new doors for you. This whole thing is about sharing after
all.

This trick is a fail proof
healthy and cheap method for making dinner or lunches for your single self. It’s also super easy. 

Black Bean & Corn Toss


1 can of black beans,
drained & rinsed

1 cup frozen corn

1 handful of cilantro
chopped

2tsp cumin

1 tsp paprika
1 tsp cayene

1/2 tsp garlic powder

1/4 tsp chili powder

Salt & pepper to taste

1 tsp extra virgin olive
oil


Combine all ingredients in
a large bowl and toss to combine. Serve as you please, warmed in the microwave,
stove or cold. Will keep in an air tight container for up to 1 week.

Once this concoction is
made it can be tossed around on a myriad of different things to extend, liven
or transcend the flavors. It is my favorite addition to plain ol’ boxed mac n
cheese (I will never give that stuff up). It’s great on its own or just plopped
over some rice or quinoa. I also like it tossed with salsa and eaten with
chips. Oh or tossed with salsa and scrambled eggs. Or just over salad.

Are you catching on here?
Spend some times on day 1 and make this thing, then for the next few days you
have a good clean source of protein to create an infinite number of meals. The
recipe here will last me alone, two or three days, but it’s easy enough to
double or triple or even make and freeze, so don’t be shy about it, especially
if you like that southwestern kind of flavor.

If you are looking for the
all-time best recipe to possibly make with this, well let me help you
out.

Southwestern BLT Salad


A big pile of mixed greens

1 tomato, chopped

½ an avocado sliced or
chopped

2 oz. goat cheese crumbled

3 strips of bacon, crumbled

½ cup of black bean &
corn toss

Salad dressing of choice (I
like catalina)

Layer the ingredients on a
large plate. Top with dressing and enjoy!

 

How do you like
to prepare food when your alone, fancy, or boxed mac?