Swedish Meatballs and Sour Cream Brown Gravy

So, I'm not a fan of frozen meatballs and gravy.  It just doesn't do anything for my taste buds!  That being said, this week, I set out to buy groceries for a full 2 week menu.  We are currently working through a stash of ground pork and ground deer meat so I tried to use them as best I could.
I decided on the following meals:
Swedish Meatballs
Grilled stuffed burrtios
Tacos
Shepherd's Pie
Smothered Crock Pot Pork Chops
Salmon Packets
Lasagna
Porcupines
Grilled marinated Chicken Breasts
Chicken Spaghetti
King ranch Chicken

So let me start with the first!

Swedish Meatballs with Sour Cream Brown Gravy
This wasn't a complete success, so the items in bold are what I would do when I make them again.
I didn't add the onion for the sake of laziness and time.  I used the onion powder instead.  Definitely take the extra 5 min, if you've got it.


1 Lb of ground pork sausage or beef (or a combination of the two)
2 slices fresh bread
1/4 c. milk
1/2 c. bread crumbs
1/2 c. flour
1/2 tsp onion powder
1/2 medium onion, diced small
3 tbsp butter
1/4 tsp allspice
S & P
2 egg yolks
Cooking spray
Preheat oven to 300 - spray cooking spray lightly on a flat sheet pan/cake pan/whatever you've got!
In a small bowl, pour milk over bread and let sit to soften
Melt butter in a small sautee pan, add onions and sweat until clear/soft.Combine ground meat, mushy bread, bread crumbs, flour, spices, cooked onion, egg yolks and stir/mush/mix until all items are consistant.
Form into 1 1/2" meatballs
Sautee on medium browning each sideTransfer to greased pan and bake 30-45 min or until internal temp is 165+

Sour Cream Brown Gravy

No detailed recipe here - I prepared a brown gravy (from a package) and added 1/4c. of sour cream and wisked until smooth!


I served over No Yolk noodles and even baby A thought they were great!! 
semi-success!

i was born to cook

King Ranch Chicken - My version at least.

Well, it's not exactly "King Ranch Chicken" like they serve in lots of restaurants, but it's close to it, and its definitely comfort food.

1 - 1 1/2 lbs boneless skinless chicken
1 can cream of chicken soup
1 can cream of mushroom soup
1 can of rotel (choose your hotness)
1/2c milk or water (milk will yeild a higher fat and yummyness)
S & P to your liking
1/2 bag of tortilla chips (or more, depending on how much crunch you want)
1 1/2 cups cheddar or mexican blend shredded cheese

Preheat your oven to 325
Boil, bake, pan fry - heat your chicken until its fully cooked!
Fill the bottom of a 13x9 pan with tortilla chips (crushed or not, whatever)
Pull/shred/slice/dice the chicken (remove any fat or otherwise yuckyness - I pull mine because I like the consistancy
In a large bowl combine your chicken, 3 canned items, chicken, milk, and salk and pepper.
Pour over the tortilla chips.
Cover with cheese and bake for approx 40 min. 

If you're worried about your cheese getting too brown, cover with foil for the first 20 min.






Disclaimer: 
If you need it in about 30m, use canned chicken and bake 350 for 30m.
I use 98% fat free cream soups because I can't stand the thought of full fat soups... do what you want!
No pictures this time, I made it last night :)

i was born to cook.

Starting up again :)

Well, after the birth of our sweet one and a whole year of mommyhood, I've decided to start blogging again!

If there are any recipes that you know that I make, I would be glad to post the recipe!  Comment with your request!

If you are new to my cooking style; here's the low-down. 
I will cook just about anything that looks yummy, no matter the time, effort, or skill level involved.  Most of my meals take 1 hour or less from prep to dinner table, but sometimes I throw in a super long recipe!  Some of my meals come from my sweet mama and some from internet or TV inspiration. 
I have decided to include pictures of prep and final product for those who need the extra help.
Thanks for the interest!

i was born to cook