Souzoukaki Kebab

I know a certain someone who was really anxious for me to post this, so here you go:)

This recipe was discovered by my mother while we were visiting them in Germany. It was published in the local paper in conjunction with an article about a restaurant that supported my favorite soccer club. I have never needed that many onions for a recipe. It is split up in two parts, the meat and the sauce. Other than the prep, meaning the dicing of the onions, the recipe is pretty simple and easy and it is delicious as well. The meat is seasoned with fresh mint, which is just wonderful, so make sure you try it too.

For 4 servings you need the following:

2lbs. Ground meat (the recipe actually calls for mixed pork and beef)
3 ½ Tbsp. Olive Oil
4 Onions, diced
6-8 Mint leaves, chopped
1 bunch Parsley, chopped
Salt to taste
Pepper to taste

For the sauce:
7 Tomatoes, cut into small pieces
1 Big Onion, finely chopped
1 Tbsp. Tomato Paste
6 Tbsp. Olive Oil
Oregano
Salt
Pepper

So, we start chopping the onions for the meat, cop chop:

And since we're in a choppy mood we might as well take care of the onion for the tomato sauce as well:
Don't they look yummy?

Ok, back to the meat. Add the chopped parsley and mint leaves as well as the oil, salt and pepper, mix thoroughly and form meat balls, about 4 per person.

For the sauce cut the tomatoes into small pieces and sauté with the finely chopped onion in a large pan in some olive oil. Add the tomato paste and the rest of the olive oil. Add oregano, salt and pepper to taste. For some reason I didn't take pictures of that part, so just trust me on that:)

Next, spread the sauce on a baking sheet and arrange the meatballs on top of the sauce. Bake at 350 for about 35-40 minutes.

That picture didn't turn out too good, but I just had to share it:

Serve over rice and with some wine and you will be happy for at least the rest of the meal.

Enjoy!

Pork Tenderloin - really tender

Start out with one tenderloin and spice it to your likings. I use some salt, pepper, parsley, garlic powder and majoram. Don't forget to spray the casserole dish with some PAM:

I cook it at 350 degress for about 40 minutes or until the internal temperature is about 175 degress. Then I turn off the oven and cover the dish with aluminum foil and leave it in the oven for another 30-40 minuts or whenever I'm ready:

Then, it just falls apart:

Serve it with whatever you like.

The Best Meat Loaf EVER

That is according to my husband:)
You can find the recipe here.


Put the meat loaf in the loaf pan and make sure to set it on a baking sheet or something while it's in the oven because it will leak.

Et voila!

Bulletten, Spaetzle and Vegies

OK we start off with the ingredients for the Bulletten, which are ground meat patties, mostly a mix of beef and pork. I usually buy the two seperately, but I found a meat loaf mix, consisting of beef, pork and veal, so I tried it this time. Then I used two eggs, but normally I only use one but this was so much meat. I added a chopped large onion, about three cloes of garlic, about a Tbsp. of bread crumbs. salt, pepper, chilli powder and marjoram as well as some worchestire sauce.

I mix all the ingredients:



And form little patties, making sure they're all evenly sized:

Then I panfry them in some canola oil and butter:



Meanwhile I make the Spaetzle. Just mix 500g flour, 5 eggs, 220 ml warm water and one Tbs salt and let it stand for ten minutes. Then stir it again. The dough should not rip when being pulled up.

Boil salt water and then use a Spaetzle Maker (mine is a Tupperware one from Germany-Thanks Mom!). Just do one batch at a time and scoop up the Spaetzle as soon as they come up, which is pretty much right away.

After the Bulletten are done I make gravy. I just add about 2 cups of water and then some binder and spice it so it tastes good.

And then you get to enjoy it all after working so hard to make it:)

Pork Chops with Maple Mustard Glaze

My favorite pork chops recipe, found at Cooking Light.
And here are all the ingredients.

Brown the pork first and remove from pan:

Add the broth (I only had chicken broth), maple syrup, mustard, sage and thyme:

And let it cook:

Add the cream:

Return the pork chops to the pan:

And enjoy! I made Near East rice and some frozen veggies: