Swedish Meatballs

Swedish Meatballs... What's not to love?  In case you're wondering, that was a rhetorical question. Lol.  They are so good!! Beef, pork, bacon... I mean, come on!!!  This is a great recipe I found in September's  Bon Appétit.  My guys devour this every time I make it, eating two or sometimes three servings.  So I'm going to give y'all the link so you can try it out.  You can serve it with egg noodles, or rice.  I pretty much stick to the recipe, I adjust the seasoning amounts a little bit, and add an extra piece of bacon or two.  I also double the gravy.  We like gravy!! A LOT!  So here ya go.  Y'all enjoy!!!


Swedish Meatballs:


http://www.epicurious.com/recipes/food/views/Swedish-Meatballs-367157

Balsamic-Garlic-Rosemary Marinated Grilled Pork Tenderloin

If you haven't figured it out by now, my favorite piece of meat to grill is pork tenderloin. It always ends up so tender and juicy and the flavor combinations are almost endless.  I adapted this recipe from a Weight Watchers recipe. The flavor combo  is amazing!!  Tonight I served it with Parmesan Mashed Potatoes seasoned with Truffle Salt and Pepper, and Green Beans. Obviously if you're watching your calories the mashed potatoes are a no-no. Lol. So since fall is upon us why don't ya fire up your grill and give this recipe a shot?

Balsamic-Garlic-Rosemary Marinated Grilled Pork Tenderloin:
Serves 6-8

2T balsamic vinegar
1/4c soy sauce
6 cloves garlic, minced
1T brown sugar
2T fresh rosemary, chopped finely
2T extra virgin olive oil
1tsp ground mustard powder
1tsp fresh ginger root, minced
2 1lb pork tenderloins

Mix the first eight ingredients in a gallon zip top bag. Rinse and pat the pork tenderloins dry. Place them in the bag with the marinade.  Make sure the pork gets covered with the marinade, and remove as much air from the bag as you can and seal. Place in a flat container in the bottom of your refrigerator and marinate turning occasionally for at least 8 hours.  An hour before you're ready to grill, take the pork tenderloins out of the fridge and let them come up to room temperature.  Get your grill hot.  I have a gas grill, so I set mine on high with the lid closed.  After you've taken the chill off the pork. Place it on the grill over direct heat. (RESERVE THE MARINADE!!!!)   Grill on each side for 3 minutes (it kinda turns into a rectangle so 4 sides, 12 minutes).  Then move the tenderloins over to indirect heat and cook until a thermometer reads 145° in the thickest part. Remove the pork to a platter and tent with foil rest for 10 minutes.  While the pork is resting take the reserved marinade and place in a small sauce pan.  Bring to a boil (important to kill the bacteria) and boil for 4 minutes to reduce to almost a glaze consistency.  Slice the tenderloins into 1/2 inch medallions and drizzle the sauce over.

Italian Sausage and Rice Stuffed Poblano Peppers

This is a tasty and simple meal to make, and is a nice change from a stuffed bell pepper. My son and his friend came back for seconds and even thirds! Even though it's in a poblano it really isn't spicy at all. If you'd like it spicier (like me), just add more hot sauce and red pepper flakes. Enjoy!




Italian Sausage and Rice Stuffed Poblano Peppers:


4 Large Poblano Peppers, halved and seeded
1lb Italian Sausage, bulk or remove from casings
1T. Extra Virgin Olive Oil
1 Onion, chopped
4 Garlic Cloves, minced
1 1/2c. Cooked Rice
2 Medium Tomatoes, diced
1tsp Dried Basil
1/2 tsp. Dried Thyme
1/2 tsp. Dried Oregano
1/4 tsp. Red Pepper Flakes
1 tsp hot sauce ( your fav, as little or as much as you want)
Salt and Pepper
2c Cheddar and Pepper Jack Cheese combo (or your favorite)

Preheat the oven to 375°. Heat the oil in a skillet over medium heat. Brown the sausage and onion, till sausage is cooked through and onion is soft. Add the dried spices, hot sauce, and garlic, stirring for one minute. Turn off the heat and add in the rice and tomatoes. Season the mixture to taste with salt and pepper. Place the pepper on a baking sheet and fill them with the rice mixture. Top them with cheese. Bake for 30-35 minutes, or until the peppers are tender when pierced with a fork. Serve with the sides of your choice.