when i was growing up there was a chain of swedish smorgasbord restaurants in the area which i lived. it wasn't until about 10 years ago that i met the original owner of that chain at a private party in the last remaining restaurant in the chain. he cooked the foods for this party himself with his son who at that time was the manager of that one remaining establishment. one of the dishes that he served, personally to the 20+ persons invited, was his swedish meatballs. they were the absolute best tasting meatballs i ever ate. i took him aside and asked him quietly..."is the wonderful taste in these meatballs the fennel seeds in the sauce?" he smiled and whispered back..."yes that is my secret for making the best swedish meatballs". i came upon a recipe for swedish meatballs at group recipes.com that sounded so similar to that recipe so i wanted to post this version for the zwt #6 2010 scandinavian region.
while on a salt-free high protein diet, i became addicted to baked chicken bits coated with penzy's adobo seasoning. this version came about when i was too lazy to go to the penzy's store to get more adobo. so easy. i like to squeeze fresh lime over th
i love this seasoning for skewered meat whether its lamb, chicken, or beef. its also delicious on air popped pop corn and mixed with olive oil and balsamic vinegar to make a fantastic salad dressing. cook time is the time to put the spice mix in the jar
this is a fast, easy, and delicious dish that i created during a sudden craving. it's garlicky and a bit spicy- but can be easily altered to be more or less of either. to make into a vegan dish, simply omit the parmesan cheese.
deliciously healthy bread which i adapted from bread machine baking. although i used raisins and dates when i made this bread, i think other dried fruit would also be delicious or even using only nuts.
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