Middle Eastern Meatball Soup with Vegetables #SoupSwap

My favorite part of January is upon us: it’s #SoupSwap season! For the fourth year running, my friends and I are getting together for an afternoon of grilled cheese and soup sampling. The event always fills my freezer and recipe box for the season. You can check out recaps of some of our previous soup swaps here and here.

Today, I’m virtually soup-swapping with my blogging friends from #FestiveFoodies. We’re all sharing soup recipes we love to inspire you to make up a pot of cozy comfort food this winter!

This soup comes from Soup for Syria – my Mom gave me a copy for Christmas and I’m totally smitten with it. It’s full of gorgeous recipes and part of the proceeds benefit Syrian refugees – a win-win.

It’s a bit of a time consuming soup, but so worth it. My kids absolutely loved the mini meatballs and I loved how delicious and filling this was. It was outside of our normal flavor profile, but turned out to be a really worthwhile risk!

Whether you’re looking for something outside your norm, or just a great version of an old favorite, you’re sure to find something to fill up your bowl amongst these!

Middle Eastern Meatball Soup

Middle Eastern Meatball Soup with Vegetables
(adapted slightly from Soup for Syria)
Serves 8

1 1/2 cup dried chickpeas, soaked overnight
8 cups beef stock
1 cup fine bulgur
3/4 lb. ground beef
Salt and pepper, to taste
3 onions, finely chopped
3 Tbsp. vegetable oil
2 Tbsp. dried mint
2 Tbsp. tomato paste
1 clove garlic, minced
1 lemon
3 small zucchini, peeled and seeded, sliced into crescents

Add chickpeas and beef stock to a large pot and cook for an hour, until the chickpeas are tender. Set aside.

Wash and drain the bulgur, then add to it to a food processor along with the beef, salt, pepper and one of the onions. Process until a paste. Roll into marble-sized balls.

Heat 1 1/2 Tbsp. of the oil in a large pan and brown the meatballs. Remove and set aside. Add the remaining oil to the pan, along with the onions and salt and cook until lightly browned. Stir in the mint, tomato paste, garlic, juice of the lemon, and pepper. Cook for two minutes.

Spoon the onion mixture into the broth with chickpeas. Add in the zucchini and meatballs and simmer until the meatballs are cooked through and the zucchini is tender, about 15-20 minutes.

Middle Eastern Meatball Soup

Awesome At-Home Burgers

Note: Post contains affiliate links.

The beginning of the year always has me a bit reflective. I tend to spend a lot of time thinking about what the new year will bring, and what I want to take into it. One of the things I’m super pumped for this year is the travelling we have planned.

We already have a trip to Austin, Texas booked and ventures to Ocean City, Maryland and Lake George, New York are in the works too. We’re also debating a fall/winter trip and I’m hoping to make it up to Boston too. It should be a great year for travelling!

One of my little traveling traditions is to pick up a cookbook from everywhere we visit. I’ve amassed quite a little collection – and one of my goals for the year is to use them more. I picked up Spike Mehdelsohn’s The Good Stuff after a D.C. trip a few years ago. We had eaten as his restaurant We, The Pizza and loved it. The Good Stuff is pretty much a guidebook to turn your kitchen into a burger joint – never a bad thing!

There’s nothing terribly revolutionary here. No overly fancy ingredients – but the process makes such an awesome burger. Whip up an easy, special sauce, toast your buns, and wrap the burger in wax paper before serving and you’ll never be running for takeout burgers again!

At Home Burgers

Awesome At-Home Burgers
(from The Cook Stuff Cookbook)
Makes 6 Burgers

30 oz. ground sirloin
6 potato buns, cut in half
Canola oil
Salt and pepper
6 slices America cheese
6 leaves iceberg lettuce
6 tomato slices
6 red onion slices
12 pickle slices
Good Stuff Sauce
Wax paper

Make 6 burger patties from the ground sirloin and refrigerate. Prep your toppings and cut 6 sheets of wax paper. to wrap the burgers in.

Heat a large skillet on medium-high with just enough oil to cover the bottom. When the oil starts to smoke, reduce heat to medium and add patties. Season with salt and pepper. Cook for 3 minutes, flip, cook for another minute. Add cheese slices to the top, cook for another minute and a half, then cover to melt the cheese.

Toast the buns.

Place each burger patty on a toasted bun and top with lettuce, tomato, onion, pickle, and Good Stuff Sauce. Wrap each burger in wax paper and let rest for 2-3 minutes before serving.

Lighter Chicken Pot Pie

Texas Style Chili #foodbloggers4tx

A note: The #foodbloggers4tx event was organized before Hurricane Irma started marching her destructive path through the Caribbean and Florida. While today’s post reflects on Harvey and helping those still picking up the pieces, my heart is with those in Irma’s wake, too – and I’ll have a post up with ways to help soon.

foodbloggers4tx

We, like most of the rest of the country, watched as Hurricane Harvey pummeled Texas. It’s so hard to watch so many people lose everything in these situations – where nature just takes over and nothing you do will help.

When it’s my neighbors or friends that are struggling,  I tend to cook. Food is my love language, so a dinner or try of baked goods always makes be feel like I’m doing something good. But when the trouble is hundreds of miles away, I turn to groups that already on the ground feeding people – in this case, Houston Food Bank.

It’s hard to downplay how much good local organizations like the Houston Food Bank do. If you’re looking for a way to help out, donating to them is a great way.

TexasChili

Texas-Style Chili
(from House of Yum)
Serves 4

1 lb. ground beef
1 15 oz. can tomato sauce
1 cup beef broth
2 Tbsp. tomato paste
2 Tbsp. chili powder
1 Tbsp. paprika
1 Tbsp. onion power
1/2 tsp. garlic powder
1 tsp. cumin
1/2 tsp. black pepper
1/2 tsp. salt
Fritos, shredded cheddar, and chopped red onion, optional, for serving

Brown the ground beef in a Dutch oven over medium-high heat, breaking up, until no longer pink. Drain the grease and add the tomato sauce, broth, and tomato paste. Stir to combine. Stir in all spices until well combined.

Bring to a boil then reduce heat to low and simmer for 15 minutes.

Serve the chili over Fritos, topped with cheese and onion, if desired.

Slow Cooker Cocktail Meatballs

There’s nothing new about cocktail meatballs. I’m sure you’ve had them a million times. But I wanted to share this recipe today because it’s a great, easy option for your Super Bowl party.

This version uses the slow cooker – it’s a mix-it-up-and-forget-it dish that’s always a crowd pleaser.  Use a slow cooker liner for even easier clean up!

CocktailMeatballs

Slow Cooker Cocktail Meatballs
(from Cincy Shopper)
Serves 10-12 as an appetizer

12 oz. chili sauce
1 1/2 cups ketchup
1 1/2 cups grape jelly
1 Tbsp. Worcestershire sauce
1 tsp. Tabasco sauce
1 tsp. onion powder
1 tsp. garlic powder
3 lbs. frozen meatballs

Add all ingredients, except meatballs, to the slow cooker and whisk to combine. Stir in meatballs. Cook on low for 8 hours or on high for 4 hours.

Instant Pot Picadillo

The Instant Pot is still pretty new for me – I haven’t played with it as much as I want to – but I’ve been loving trying so many new things.

This was the first time I’ve used it to sauté, and it worked so well! I love that I can brown up the meat before pressure cooking (or slow cooking, for that matter), without having to dirty another pan. It’s ridiculously convenient.

This was a dish I knew I would love, but I was pleasantly surprised that the two-year-old also devoured it. This is definitely something I’ll be making again!

IPPicadillio

Instant Pot Picadillo
(from Skinnytaste}
Serves 6

1 1/2 lbs. lean ground beef
1/2 large chopped onion
2 cloves garlic, minced
1 tomato, chopped
1 tsp. kosher salt
1/2 red bell pepper, chopped
2 Tbsp. cilantro
4 oz. tomato sauce
1 tsp. cumin
1 bay leaf
2 Tbsp. sliced green olives

Press the Instant Pot’s sauté button. When heated, brown the ground beef and season with salt and pepper. Add onion, garlic, tomato, salt, pepper and cilantro. Cook for 1 minute, until fragrant. Stir in the olives, 2 Tbsp. of olive brine, cumin and bay leaf. Stir in tomato sauce and 3 tbsp. of water until well combined.

Cover and cook on high pressure for 15 minutes. Use the quick pressure release.

Chocolate-Chili Rubbed Brisket Sliders with Chocolate BBQ Sauce #Choctoberfest

The other product I received from Caveman Coffee Co to try out was their Sabertooth Roast Coffee. (You can check out what I made with their Cacao Butter in yesterday’s post.) Again, the product was complimentary, but all opinions are my own.

ChocolateBrisketSliders

Today, I wanted to go savory. Because if you can swing having chocolate for dinner, you totally should. I started with a chocolate bbq sauce. It’s is spicy with a touch of sweetness and the chocolate gives it a nice smooth, thick texture.

ChocolateBBQSauce

Then, I made a chocolate-chili spice rub and used it to crust a brisket. After slow cooking the brisket, I shredded it and served it on sliders, topped with the bbq sauce. They were delicious.

Chocolate Chili Rubbed Brisket Sliders with Chocolate BBQ Sauce
(adapted from this and this, both from Saveur)
Makes 18 sliders

For the bbq sauce:

2 Tbsp. butter
2 cloves garlic, minced
1 small yellow onion, minced
1/4 cup semisweet chocolate chips
1 1/2 cups ketchup
1/3 cup packed brown sugar
1/4 cup brewed Sabertooth Roast Coffee
2 Tbsp. honey
2 Tbsp. cider vinegar
2 Tbsp. unsweetened cocoa powder
1 Tbsp. Worcestershire sauce
2 tsp. dry mustard
2 tsp. chili powder
2 tsp. kosher salt
1 tsp. black pepper
Pinch of cayenne

In a saucepan over medium heat, melt the butter. Add the garlic and onions and cook for about 5 minutes, until soft. Stir in remaining ingredients and cook for about 3 minutes, stirring occasionally, until thickened.

For the chocolate-chili rub:

1/3 cup unsweetened cocoa powder
1/2 cup brown sugar
3 Tbsp. chili powder
2 Tbsp. kosher salt
2 Tbsp. onion powder
1 Tbsp. garlic powder
1 Tbsp. oregano
1 Tbsp. dried mustard
2 tsp. cinnamon
1 tsp. allspice

Whisk all ingredients together in a bowl.

To make the brisket:

Chocolate BBQ Sauce
Chocolate-Chili Rub
2-3 lb. beef brisket
18 slider rolls

In a slow cooker, add 1 cup of bbq sauce to coat the bottom of the crock. Rub the brisket generously with several tablespoons of chocolate-chili rub. Place the brisket in the slow cooker and cook on low for 8 hours. Remove and shred. Serve on rolls, topped with additional bbq sauce.

 

Garlic and Rosemary Sliders

I feel like we’ve been grilling up a storm this summer! And on days we can’t grill, I’ve been taking the grilling inside – like these delicious sliders.

Garlic Rosemary Sliders

These are elegant little bites – fancied up with some arugula, caramelized onions, and garlic aioli.

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Cheeseburger Burritos

I swear that every time I plan to grill out, it rains. Or at least it feels that way lately. I can’t remember the last time we’ve had so much rain!

It’s meant a few hiccups our meal plans. I was dreaming of burgers on the grill one night, but grilling in the pouring rain had zero appeal – so they became burger burritos instead. It wasn’t the juicy, grilled burger I was daydreaming about, but it was a good approximation for a rainy night – and my son loved them.

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Shake Shack-Style Sliders

A Shake Shack opened in our town last year and it’s been… dangerous. It’s probably the easiest and tastiest to-go burger around. And then add a milkshake? Yeah, bad news to have that in your backyard.

I was craving some last week when I remembered Sarah had blogged a copy-cat version a few years back. When I looked at the recipe, I was skeptical they’d be really that simple – but they are. These hit the nail on the head and totally cured my craving.

Now I’m trying to decide if it’s more dangerous to have a Shake Shack so close or to know I can make them at home so easily.

ShakeShackSliders

Shake Shack-Style Sliders
(slightly adapted from A Taste of Home Cooking)
Makes 8 Sliders

1/4 cup mayonnaise
1 1/2 tsp. ketchup
1 1/2 tsp. yellow mustard
2 slices kosher dill pickle, finely chopped
1/8 tsp. garlic powder
1/8 tsp. paprika
Pinch cayenne pepper
1 1/4 lbs. ground sirloin
Salt and pepper, to taste
2 Tbsp. butter, softened
8 slider rolls, preferably potato
8  leaves lettuce, tops of leaves only
8 slices ripe Roma tomatoes
8 slices yellow American cheese

In a small bowl, whisk together the mayonnaise, ketchup, yellow mustard, chopped pickle, garlic powder, paprika and cayenne. Set aside.

Split rolls and butter cut-side lightly. Broil until lightly toasted. After toasting, top with 1/2 – 1 tsp. of sauce, a slice of lettuce and a slice of tomato. Set the prepped buns on parchment paper.

Divide the ground sirloin into eight equal parts and form into patties. Season with salt and pepper and place seasoned-side down in a cast-iron skillet over medium-high heat. Press down and season again. Cook for about three minutes, until the bottoms have a nice crust and then flip, top with cheese and cover until cheese melts.

Transfer the cooked burgers to the prepped buns and wrap in parchment for a minute to let the juices absorb. (This is what really makes the burgers – don’t skip it!) Unwrap and serve immediately.

Cheeseburger Pizza

When I was pregnant with Jake, all I wanted to eat was pizza. I tried to shake it up by making as many different pizza-flavored dishes as I could find, but I’m pretty sure Mark was sick of pizza after first trimester.

This pregnancy, burgers have been the big hit. I joked with Mark early in the pregnancy that maybe it was a girl this time since I was craving something different – but I didn’t really expect to be right!

This pizza was one of my I’m-trying-to-pass-this-off-as-not-burgers-again meals. It was a huge hit here – and one we’ll make again even after the burger cravings are gone!

CheeseburgerPizza

Cheeseburger Pizza
(adapted from The Girl Who Ate Everything)
Serves 4-6

1/2 lb. ground beef
1/3 cup diced red onion
1 tsp. Worcestershire sauce
1 lb. pizza dough
1/2 cup ketchup
1/4 cup prepared mustard
1 Tbsp. mayonnaise
1 Tbsp. dill relish
2 cups shredded cheddar cheese
Dill pickle slices for topping

Preheat the oven to 400F degrees.
In a medium skillet, brown the ground beef and onion. Drain the grease and stir in the Worcestershire.
Roll out the pizza dough and bake for 8 minutes. While baking, whisk together the ketchup, mustard, mayonnaise and relish.
Once pre-baked, remove the crust from the oven, spread the sauce over evenly, top with the ground beef, cheese and pickle slices. Return to the oven for an additional 6-10 minutes, until cheese is melted and the crust is golden-brown.