Southern Cooking

Best-Ever Chicken Swedish Meatballs & Gravy

2025-09-04T11:44:00.000-07:00

🍽️ Best-Ever Chicken Swedish Meatballs & Gravy

🧆 Ingredients for the Meatballs:

• 1 lb ground chicken

• 1 small onion, finely grated

• 2 slices soft bread (white or whole wheat), torn into bits

• 1 egg

• 2 cloves garlic, minced

• ¾ tsp salt

• ½ tsp black pepper

• ⅛ tsp ground nutmeg

• ½ tsp allspice (essential for that Swedish flavor!)

• 2 tbsp fresh parsley, chopped

• Olive oil for pan-frying

🥄 Ingredients for the Gravy:

• 3 tbsp unsalted butter

• 3 tbsp all-purpose flour

• 2 cups chicken broth (low sodium preferred)

• ½ cup heavy cream

• 1 tbsp Dijon mustard (optional for tang)

• ½ tsp soy sauce (adds depth)

• ⅛ tsp ground nutmeg

• Salt & pepper to taste

• Fresh parsley for garnish

🔥 How to Make It:

1. Make the Meatballs

• In a bowl, mix bread, onion, garlic, egg, and spices.

• Add ground chicken and parsley. Mix gently until just combined.

• Roll into 1-inch balls (wet hands help!) and brown in a skillet with olive oil until golden. Set aside.

2. Make the Gravy

• In the same pan, melt butter and whisk in flour to make a roux.

• Slowly add chicken broth, whisking constantly.

• Stir in cream, mustard, soy sauce, nutmeg, salt, and pepper.

• Simmer until thickened and velvety.

3. Bring It Together

• Return meatballs to the pan and simmer in the gravy for 10–15 minutes until cooked through.

• Garnish with parsley and serve over egg noodles, mashed potatoes, or even rice.

💫 Pro Tips:

• Want extra richness? Add a spoonful of sour cream to the gravy at the end.

• For a gluten-free version, swap bread and flour with GF alternatives.

• These freeze beautifully—just store meatballs and gravy separately.

Would you like a whimsical Milo-style twist on this recipe next? Maybe moonberry meatballs or a sparkle gravy surprise? I’d love to cook up something magical with you.

"Savory Salmon Croquettes: Fresh No Can, Flaky, Fantastic"

2025-07-28T06:17:00.000-07:00

🧾 Ingredients

1¼ lbs skinless fresh salmon, finely chopped
1 cup panko bread crumbs, divided
2½ tbsp fresh parsley, minced
2 green onions, chopped
1 clove garlic, minced
3 tbsp mayonnaise
1½ tsp lemon zest
1 tsp Dijon mustard
¾ tsp Old Bay seasoning
1 egg yolk
Salt & pepper to taste
6 tbsp olive oil, for frying
Lemon wedges, for serving

👩‍🍳 Instructions

Prep the Salmon:
Finely chop the salmon into ¼-inch pieces (or pulse briefly in a food processor). You want a sausage-like texture—not mushy.
Mix the Base:
In a large bowl, combine ¼ cup panko, parsley, green onions, garlic, mayo, lemon zest, mustard, Old Bay, egg yolk, salt, and pepper. Stir in the chopped salmon until evenly coated.
Form Patties:
Divide mixture into 8 portions (about ⅓ cup each). Shape into 3-inch patties.
Coat in Panko:
Press both sides of each patty into the remaining ¾ cup panko for a crunchy crust.
Fry to Perfection:
Heat olive oil in a skillet over medium-high. Fry patties 2–3 minutes per side until golden brown and cooked through.
Serve:
Drain on paper towels. Serve warm with lemon wedges, tartar sauce, or a dill yogurt dip.

Want to add a twist like fresh dill, capers, or a spicy aioli? I’ve got ideas for that too. Just say the word!

“Crispy, Golden, Perfect! WestBend Waffle Maker Review & Test Drive

2025-07-28T05:09:00.000-07:00

You got it! Here's a classic waffle recipe that's crisp on the outside, fluffy on the inside, and perfect for breakfast, brunch, or even dessert 🧇✨

🧾 Ingredients (Makes ~6 waffles)

2 cups all-purpose flour
1 tbsp baking powder
2 tbsp granulated sugar
½ tsp salt
2 large eggs (separated)
1⅔ cups milk
⅓ cup melted butter (or vegetable oil)
1 tsp vanilla extract

👩‍🍳 Instructions

Preheat your waffle iron according to the manufacturer’s instructions. Lightly grease if needed.
In a large bowl, whisk together flour, baking powder, sugar, and salt.
In a separate bowl, mix egg yolks, milk, melted butter, and vanilla.
Beat the egg whites in another bowl until stiff peaks form (this makes the waffles extra fluffy).
Combine the wet ingredients with the dry, then gently fold in the egg whites.
Pour batter into the waffle iron and cook for 3–5 minutes, or until golden brown and crisp.
Serve hot with maple syrup, fresh fruit, whipped cream, or your favorite toppings!

stir the spoon

2025-02-17T18:57:00.000-08:00

Coconut Cream Pie

2024-09-25T07:12:00.000-07:00

Coconut Cream Pie

Ingredients

1 9-inch pie crust, homemade or store bought, cooked and cooled

For Filling:

1/2 cup milk

1/4 cup corn starch

1/2 cup sugar

1/2 teaspoon Kosher salt

4 large egg yolks

1 can (13-14 oz.) full-fat coconut milk

3/4 cup heavy whipping cream

1 teaspoon vanilla extract

1/2 teaspoon coconut flavor,

2 tablespoons unsalted butter

1 cup sweetened shredded coconut, lightly packed

For Topping:

1 1/2 cup chilled heavy cream

2 Tablespoons sugar

1 teaspoon vanilla extract

For Garnish:

Sweetened shredded coconut

Instructions

In a medium pot, whisk together corn starch and milk until completely smooth. Add sugar and salt; whisk again to combine. Add egg yolks, coconut milk, and heavy cream; whisk again (mixture will be lumpy because of the fat in the coconut milk, that’s okay).

Set pot over medium high heat and, while whisking constantly, slowly bring mixture to a boil. Then immediately reduce heat to low and simmer, while whisking constantly, and cook for about 1-2 minutes, until pudding is thick and smooth. Remove pot from heat. Strain pudding through a fine-mesh strainer into a clean bowl.

While pudding is still warm, add vanilla extract, coconut flavor (if using), butter, and sweetened shredded coconut. Stir to combine.

Pour warm filling into fully-cooked, and fully-cooled pie crust. Smooth top with a spatula. Place plastic wrap flush against the pudding surface (to prevent “pudding skin” from forming), then wrap the entire pie in plastic wrap, and refrigerate to cool completely, 3 to 4 hours.

To make whipped cream, add heavy whipping cream, Instant vanilla pudding powder (if using), and 2 Tablespoons sugar to the bowl. Whisk to combine. Beat until soft peaks form.

Just before serving, spoon whipped cream on top of pie. Garnish with sweetened shredded coconut, if desired, and serve.

English Pea Salad

2024-09-23T19:21:00.000-07:00

Hi, Thank you for coming by.... Much Love Sandra

Ingredients

1/2 cup sour cream

1/4 cup mayonnaise

2 tablespoon granulated sugar

2 teaspoons vinegar

1/4 teaspoon knorr chicken powder

1/8 teaspoon pepper

4 cups frozen peas , thawed

1/3 cup diced red onion

1/3 cup green onion

1/8 curry

1/2 cup Pimento or roasted red bell pepper

1 teaspoon onion powder

1/8 crushed pepper flakes

bacon your choice

Three chopped eggs

3/4 cup cubed sharp cheddar cheese (approximately the same size as the peas)

8 slices bacon , cooked crispy and crumbled

Instructions

Put sour cream, mayo, sugar, vinegar, all dry Ingredients in a large bowl; whisk to combine.

Add peas, eggs onions, cheese, and bacon of choice to the bowl; gently stir to coat completely.

Refrigerate at least 1 hour before serving. Garnish with some crispy bacon.

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