Sunday, June 30, 2013

Slow Cooker Brown Sugar and Garlic Chicken

This is another saucy, easy to make, crock pot chicken recipe that went great over some steamed brown rice with steamed green beans on the side. The sauce is tangy and sweet, and the perfect consistency after simmering with some thickener mixed in on the stove top. Super tender chicken and a yummy sticky sauce go together perfectly! This was a great weeknight meal that we all really enjoyed.

Slow Cooker Brown Sugar and Garlic Chicken from Makin' It Mo' Betta
4-6 chicken breasts (1 1/2-2 lbs total)
3/4 cup packed brown sugar 
2/3 cup apple cider vinegar  
1/4 cup lemon-lime soda (mountain dew or sprite)
3 cloves garlic, minced
2 Tablespoons soy sauce
1 teaspoon black pepper
2 Tablespoons corn starch
2 Tablespoons water
Dash Red pepper flakes (optional) 
  1. Spray slow cooker with non-stick cooking spray. Place chicken inside slow cooker. Mix brown sugar, vinegar, soda, garlic, soy sauce, and pepper together. Pour over chicken. Cook on low for 6-8 hours, or high for 4 hours. Remove chicken from slow cooker and place in a bowl or on a plate, cover to keep warm. Pour remaining sauce from slow cooker into a medium saucepan. 
  2. Mix together corn starch and water in a small bowl or container until well blended, whisk briskly into saucepan (before turning on the heat) and stir until thoroughly combined. Turn heat to high. Continue whisking frequently and let the sauce come to a boil, reduce heat and simmer for 2-3 minutes or until it starts to thicken and become a glaze. Remove from heat and let sit for a minute or two (it will continue to thicken as it cools down).
  3. Sprinkle red pepper flakes on top if desired and serve sauce over chicken (or mix chicken into sauce and then serve as desired).

Saturday, June 29, 2013

Whiskey Burger with Bacon, Onions, and Mushrooms

We get some terrific ground beef in our monthly CSA box and I thought burgers might be a nice treat for the weekly menu, and this one looked terrific! Bacon, mushrooms, onion, and a fantastic whiskey sauce make this burger one to remember and enjoy!

Unfortunately the burgers we made up were really on the "soft" side and I ended loosing a fair amount of them in the process of cooking them on the grill, and wish I'd used my indoor grill or been gentler with them in the process of flipping! They tasted fantastic though. :)

I did wish I'd thickened the sauce up a little more - added some cornstarch slurry to it, or reduced until it was thickened up enough to stay on top of the burger a little more; it dripped down around and was still super tasty, but made the bun a little soggy. My hubby and I agreed these could use a nice thick slice of melty sharp cheddar too - it would be a fantastic complement to the flavors and ingredients!

Whiskey Burger from Will Cook For Smiles and Burger Patties from Amy's Cooking Adventure

Whiskey Sauce: 
1 TBS butter 
1/4 cup chopped onion 
1/2 cup whiskey 
1 cup of beef stock 
1/2 bay leaf 
1 TBS roux (see instructions below)
1 tsp tomato paste 
fresh ground pepper 

Burger patties: 
1 lb ground beef
1 egg
¼ cup bread crumbs
2 TBS white onion, minced
2 garlic cloves, minced
1 tsp salt
1 tsp pepper
1 tsp brown sugar
¼ tsp dried sage
¼ tsp dried thyme

Burger buns 
Mushrooms (about 6 large fresh mushrooms, sliced)
Onions (1/2 medium onion, sliced into thin strips)
Crispy bacon (4 thick cut slices, cooked to crispy)
Whiskey Sauce
1 slice cheddar cheese (optional)

  1. In a small sauce pot, melt butter and sauté the onion until transparent, on medium heat. 
  2. Add whiskey and simmer for about 2-3 minutes. 
  3. Add beef stock, bay leaf and tomato paste. Using a whisk, stir until all is combined. 
  4. To make the roux, combine 1/2 TBS soft (not melted) butter and 1/2 TBS of flour. Stir together very well. 
  5. Briskly whisk in the roux, salt and pepper. Simmer for about 5 minutes, whisking often; simmer until sauce reaches desired consistency (should be fairly thick so that it will stay on the burger). Take out the bay leaf before serving. Set aside.
  1. Combine the patty ingredients, shape into 4 burger patties. Cook the burgers to your preference on a grill or griddle over medium-high heat, about 8-10 minutes total. If using, add a slice of cheese to the top of cooked burger patty when burgers are almost done and allow to melt during the last 1-2 minutes of cooking time.
  2. Meanwhile, sauté mushrooms and onions in 1-2 TBS of butter and/or olive oil until caramelized (about 10-15 minutes), and then add 2-3 TBS of whiskey sauce to the mixture. 
  3. Place cooked burger on the bottom half of a bun, top with sautéed mushrooms and onions, bacon, and whiskey sauce.  

Friday, June 28, 2013

Lemon Sunshine Cake

This is a SUPER easy and yummy cake! I was craving something bright, and lemony, and tender, and quick for dessert and this fit the bill beautifully. I love that everything is mixed together in one bowl, and the glaze is a wonderful accent to the tender and moist cake. My son absolutely LOVES this cake and was completely bummed that I took just over half of it in to work the night after baking it (so we wouldn't eat it all!) - he would have been happy to make sure it was all eaten up! :)

Lemon Sunshine Cake adapted from ACYGAN on

1 (18.25 ounce) package lemon cake mix
1 4.5-serving package instant lemon pudding mix (I used sugar free, 1 oz package)
1/2 cup white sugar
4 eggs
1 cup lemon lime soda (I used diet Sun Drop)
1/2 cup vegetable oil

1 cup sifted confectioners' sugar
1 1/2 TBS lemon lime soda
1/2 TBS lemon juice
1 teaspoon grated lemon peel (optional)

  1. Preheat oven to 350 degrees F.
  2. Grease and flour a 10-inch fluted tube pan (such as a Bundt).
  3. Beat lemon cake mix, lemon pudding mix, white sugar, eggs, 1 cup lemon lime soda, and vegetable oil in a bowl with electric mixer on medium speed for 2 minutes.
  4. Pour batter into prepared cake pan.
  5. Bake in preheated oven until top of cake springs back when lightly pressed and a toothpick inserted into the middle of the cake comes out clean, about 50 minutes.
  6. Cool cake in the pan for 15 minutes before carefully removing cake to finish cooling on rack.
  7. Mix confectioners' sugar, 1 1/2 TBS lemon lime soda, lemon juice, and lemon peel (if using) in a bowl to make a smooth frosting.
  8. Place cake on a serving platter; poke holes in top of the cake (gently) with a fork. Pour frosting slowly over the cake, allowing frosting to soak into the holes, and drizzle down the sides of the cake. If frosting puddles at the base of the cake, drain it off back into the bowl and re-pour over the top until most of it has stuck to the top and sides of the cake.
Link Parties:

Thursday, June 27, 2013

Slow Cooker Chicken Teriyaki

This is a great, super easy, crock pot meal for any day of the week. We all really enjoyed the way this dish came out; it has a very nice teriyaki flavor to it - not too strong, not too salty, not too weak. The flavors are delicious, and the sauce has a nice sticky consistency to compliment the super tender chicken and rice.
We like to cook our brown rice with some chicken bouillon for extra flavor!
We served this with some steamed broccoli for a complete and satisfying meal.

Slow Cooker Chicken Teriyaki from Easy Cookbook Recipes
3 lbs boneless, skinless chicken breasts
3/4 cup white sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
1 clove garlic, minced
1/4 teaspoon pepper
4-1/2 teaspoons cornstarch
4-1/2 teaspoons cold water
3-4 cups hot cooked rice
  1. Combine the sugar, soy sauce, vinegar, ginger, minced garlic, and pepper in a slow cooker. Add the chicken and stir to coat.
  2. Cover and cook on low for 4-5 hours or until chicken is very tender.
  3. Carefully remove chicken to a serving platter and cover to keep warm.
  4. Skim fat from cooking juices and transfer juices to a small saucepan. Combine cornstarch and water until smooth. Gradually whisk into the juices. Turn the heat to high, and bring liquid to a boil and stir for 2 minutes or until thickened, remove from heat. Serve over chicken and rice.
Link Parties:
What's Cooking Love
What's Cookin' Wednesday
Show and Share Wednesday

Wednesday, June 26, 2013

Hash Brown Breakfast Skillet

This is a delicious and tasty weekend breakfast treat! The potatoes got nice and crunchy on the bottom, but were still tender and soft in the middle. If you like them crispier all around I'd suggest extending the initial bake time to about 20-30 minutes until they brown on top too, and then add the meat and veggie filling. I used a yellow pepper, but think pretty much any color would work great for this recipe.

My husband thought this could use a little more cheddar cheese, and my son and I enjoyed ours served with a fried egg and some ketchup accompanying. I thought it was really tasty, and loved that this was almost completely cooked in one skillet in the oven (plus I just happen to love about any excuse to cook in my cast iron skillet)!

Hash Brown Breakfast Skillet adapted from Never Enough Thyme

1 1/2 TBS butter, divided
4 cups shredded potatoes for hash browns
2 egg whites
1/2 medium onion, finely diced
1 small bell pepper, finely diced
8 oz sausage, ground
1 cup cheddar cheese, shredded


  1. Preheat the oven to 475 degrees.
  2. Using 1/2 TBS butter, prepare a large cast-iron skillet by smearing butter generously all around the base and up the sides.
  3. In a large microwave safe bowl, melt 1 TBS of butter. Remove from microwave and add the hash browns and egg whites. Season with salt and black pepper to taste.
  4. Using a fork, mix gently but thoroughly until evenly combined.
  5. Use a spatula to spoon the mixture into the prepared skillet, pressing firmly into the bottom and all the way up the sides. Bake in preheated oven for 15 minutes.
  6. While the hash browns are cooking, prepare the filling.
  7. In a large non-stick skillet add the onion, bell pepper and sausage. Cook over medium to medium-high heat, stirring occasionally, until the onion has softened and sausage is cooked through. If there is excess grease, drain it off.
  8. Remove the skillet with the hash browns from the oven and spread the onion, pepper, sausage mixture into the pan over the hash browns. Top evenly with the cheddar cheese.
  9. Bake for 8-9 more minutes or until cheese is completely melted and lightly browned.
  10. Cut into large wedges and serve.

Tuesday, June 25, 2013

Baked Chicken Fajitas

I ended up having to use a packaged fajita spice mixture (which also works great) since I was out of cumin! How do I keep running out of things and not replacing them??! This is what happens when you have other people in your kitchen using up ingredients too I've come to realize and am working on accepting. Just because it was there when you used it last, doesn't mean it still is! Sigh. Oh well, it's on the grocery list now and this recipe still came out very tasty and was an easy way to prepare chicken and veggies for fajitas! Instead of standing over a hot skillet, stirring frequently, and trying not to burn the veggies, I just mixed everything up in a baking dish and cooked at 400 degrees for 30 minutes! The veggies came out crisp-tender, and the meat was cooked through and tender.

Just drain off any excess liquid, serve with your favorite fajita toppings (we used guacamole, sour cream, and some shredded cheese) and enjoy this tasty meal!

Baked Chicken Fajitas adapted from Eatin’ on the Cheap 

1 lb boneless, skinless chicken breasts cut into thin strips
1 (15-oz) can Rotel tomatoes w/ diced chilies
1 medium onion, sliced into thin strips
1 large bell pepper, seeded and sliced into thin strips
2 TBS vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
12 flour tortillas, warmed to serve

  1. Preheat the oven to 400 degrees. Lightly grease a 9x13 baking dish. Mix together chicken, tomatoes, peppers, and onions in the dish.
  2. In a small bowl combine the oil and spices. Drizzle the spice mixture over the chicken and toss to coat.
  3. Bake uncovered for 30 minutes, or until chicken is cooked through and the vegetables are tender. Serve with warmed tortillas and enjoy!
Link Parties:

Monday, June 24, 2013

Secret Recipe Club - Country Club Chicken

Oh my gosh, I am in trouble this month! I was excited, as always, to get my e-mail announcing who my Secret Recipe Club blogger would be for June and when I linked over to Colie's Kitchen the very FIRST thing I saw was a recipe for a Mug Brownie?! Need I look any further??! Well, yes, of course I had to open the recipe index up to see what other goodies I might find... oh dear. I began to see the entire month of June's Meal Plans forming out of Nicole's recipes! WOW!!

Reading Nicole's "About Me" page made me smile, over and over - I felt like I could have just copied and pasted most of what she wrote about aiming to make dinner every night, but life gets in the way sometimes, not dieting, but trying to eat well and healthier, not liking cleaning, but disliking a dirty house - yep, yep, and yep!! :)

So, as I was browsing through the fantastic Recipe Index, several things jumped out at me including the Baked Spaghetti, Melt-in-Your-Mouth Meatballs and Gravy, Easy Cheesesteak Sandwiches, Country Club Chicken, Maple Brown Sugar Oatmeal, and the Trash Can Spiral Omelet - oh my!!

I have actually made a couple of Nicole's recipes now, but the one I want to share today is the absolutely delicious Country Club Chicken! This is a slightly labor intensive recipe, but once you have the sauce completed, you set the chicken to bake, make some pasta and you're all set to go! The flavor is incredible and we all LOVED this recipe! The bacon, mushroom, and onions are great additions and really give you a great array of taste and textures to enjoy. I completely forgot there was canned soup in the sauce as we were eating it - it's just yummy!! I scaled down the amount of pasta called for, but other than that pretty much stuck to the original recipe. It is perfect! I didn't need to add any butter to my pan for browning the chicken, as I had plenty of bacon grease, so that is totally optional depending on how much grease you have left in your pan after cooking your bacon.

Country Club Chicken slightly adapted from Colie's Kitchen 
Serves: 4

8-oz spaghetti
4 chicken breasts halves (about 1 - 1 1/2 lbs total)
1 large onion
7-oz fresh mushrooms (about 6 large)
1 can cream of mushroom soup
5 slices thick cut bacon
1/4 cup white wine
2/3 cup sharp cheddar cheese, shredded
Beef Bouillon cube (or 1 tsp bouillon)
butter (if needed)
Salt and pepper

  1. Mince the onion and clean and slice the mushrooms then set aside.
  2. Season the chicken breasts with a generous amount of salt and pepper and set aside.
  3. Cook the bacon until it just starts to get crispy, remove from pan and place on paper towels to absorb excess grease. Don’t clean out the pan, the bacon drippings are important!
  4. Add butter to the drippings (if needed) and quickly brown the chicken breasts on both sides (about 4-5 minutes per side), then transfer them to a small casserole dish (just large enough to fit chicken plus sauce).
  5. Add onions to the skillet and cook for about five minutes.
  6. Next add the sliced mushrooms, and allow them to sauté for a few minutes, then season lightly with salt and pepper.
  7. Chop the bacon into large, bite-sized pieces and add to the skillet, the beef bouillon cube (crumbled), and add in the wine. Stir to combine.
  8. Add in the cream of mushroom soup and mix in well. Next add in sharp cheddar and stir until well blended, and the cheese has melted into the sauce. 
  9. Next pour the sauce over the chicken breasts so that they are well coated.
  10. Put the casserole, uncovered, in a preheated oven at 350 degrees F for 30 minutes, or until the chicken is completely cooked through and the sauce is hot and bubbly.
  11. While your chicken is cooking, cook spaghetti per the package directions and then drain and set aside until needed.
  12. Once your spaghetti and chicken are ready, place a serving of spaghetti on a plate, top with a chicken breast, and cover with sauce. 

Sunday, June 23, 2013

Meal Plan week of 6/24/2013

There's a little bit of everything to enjoy this week! Creamy mashed potatoes with meatballs smothered in gravy, pasta with bacon and mushroom chicken, tender and slow-cooked barbecued beef, Chinese BBQ pork, and an easy one for the grill at the end of the week - cheesy bacon hot dogs! Yumm! I remember Chinese BBQ Pork from visits with my grandmother - they often had that red tinged, thin sliced pork out to snack on, complete with tangy mustard and sesame seeds. I would half fill up on the yummy treat well before it was time to actually eat a meal! I've never tried to recreate this dish at home, but have wanted to for a long time! I'm hoping it will come together and taste at least similar to what I remember from all those years ago. :)

Dinner: Melt-In-Your-Mouth Meatballs with Gravy (from Colie's Kitchen), steamed rice, green beans

Dinner: Country Club Chicken (from Colie's Kitchen), Caesar Salad, garlic Texas Toast

Dinner: Baked Round Steak in BBQ Sauce (from, mashed potatoes, steamed veggies

Dinner: Chinese BBQ Pork (from, steamed broccoli, steamed brown rice 

Dinner: Cheesy Bacon Ultimate Dogs, baked onion rings, carrot and celery veggie sticks

Link Parties:
Meal Plan Monday

Saturday, June 22, 2013

Mushroom Parmesan Rice

This was a delicious and rich side dish to accompany our steak dinner recently. It cooks up creamy, and full of great flavor from the Parmesan. I tweaked the original recipe based on what I had available. The original recipe calls for a full 1/2 cup of grated Parmesan which is what we used in our recipe, but we found the flavor to be too strong (we were using fresh grated, aged Parmesan which has a pretty strong taste to it in, so a little goes a long way). So below, I suggest using 1/4 cup of Parmesan cheese to stir in; you can always add more to your taste preferences! :)

I think this is a really nice side dish and it dresses up brown rice very nicely!

Mushroom Parmesan Rice adapted from Tickled Red
2 tablespoons olive oil
2 tablespoons onion, finely diced
1 cup brown rice
2 cups chicken broth
1/3 cup dry white wine
1 cup fresh mushrooms, sliced
1-2 tablespoons unsalted butter
1/4 cup Parmesan cheese, grated
  1. In a medium sauce pan over medium high heat add the olive oil and onions, cook until soft about 4-5 minutes.
  2. Add rice and cook, stirring until the rice just starts to brown, approx. 3 minutes.
  3. Add the chicken broth, wine, and mushrooms.
  4. Cover, lower the heat to a simmer, and cook for about 30-45 minutes or until all of the broth has been absorbed.
  5. Add butter and Parmesan.
Link Parties:
Melt In Your Mouth Monday
Marvelous Mondays
Motivate Me Monday
BBQ Block Party

Friday, June 21, 2013

Great Garlic Bread

This is a great cheesy garlic bread recipe! Lots of toasty, chewy bread basted with seasoned butter and topped with melty, gooey mozzarella! Absolutely delicious and a perfect complement to our steak dinner. The boys both loved this one too. The only thing I might do a little differently next time is add a sprinkling of Parmesan cheese under the mozzarella, otherwise I thought the amounts and ingredients worked great!

Great Garlic Bread by Noelle C :) on

1/2 cup butter
1 1/2 tablespoons garlic powder
1 tablespoon dried parsley
1 (1 pound) loaf french bread, cut lengthwise
8-oz shredded mozzarella cheese

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a small saucepan over medium heat, melt butter and mix with garlic powder and dried parsley.
  3. Place bread on a medium baking sheet. Using a basting brush, brush generously with the butter mixture (try to make sure the seasonings stay evenly mixed as you spread the mixture over the bread).
  4. Bake in the preheated oven approximately 10 minutes, until lightly toasted. Remove from heat. Sprinkle with mozzarella cheese and any remaining butter mixture. Return to oven approximately 5 minutes, or until cheese is melted and bread is lightly browned.

Thursday, June 20, 2013

Manly Steak Topped with Bacon, Mushrooms, and Red Pepper

This was a steak recipe I wanted to serve to my hubby and son on Father's Day. Seemed like a great manly meal for the boys! We all ended up really enjoying this recipe! I used a different steak marinade then the seasoning called for in this recipe - I didn't have any "steak seasoning", so I used a marinade I had in my pantry (tomato, basil, and garlic mixed with some vinegar, oil, and water). I was using round steak, so I let mine sit in the marinade overnight before cooking to help make sure the meat would be as tender as possible. You can use some steak seasoning, or a complimentary marinade to the rest of this recipe. Ours came out really delicious, and I'm sure there are a variety of other seasonings / marinades that would work for seasoning the meat as well.

We served this with some Parmesan Mushroom Rice, Caesar salad, and some delicious cheesy garlic bread!

Manly Steak Topped with Bacon, Mushrooms, and Red Pepper adapted from KLEVEAR on

1 lb steaks
1/2 TBS steak seasoning                            
3 thick slices bacon                              
2 teaspoons butter (optional)
1/4 teaspoon Worcestershire sauce
3/4 teaspoon Dijon mustard
1 red bell pepper, sliced into thin strips
2 1/2 cups sliced fresh mushrooms
salt and pepper to taste
2 tablespoons Parmesan cheese (optional)

  1. Prepare grill over medium-high heat.
  2. Fry the bacon in a skillet over medium-high heat until crisp. Remove from the skillet and drain on paper towels. Leave grease in the pan.
  3. Stir the butter (only use if there's not enough grease to saute the vegetables in), Worcestershire sauce and mustard into the bacon grease. Cook and stir over medium-high heat for a minute or two. Add the red bell pepper and mushrooms; cook and stir until tender about 10-15 minutes. Taste test, and add a little salt and pepper if desired.
  4. While the vegetables are sauteing, put the steaks on the grill. Cook for 3-4 minutes per side, turning once, or to your desired degree of doneness. Chop the bacon into large pieces, and add into vegetable mixture, stir in before serving.
  5. To serve, place steaks onto plates. Top with vegetable and bacon mixture and a sprinkling of Parmesan cheese (if desired). Serve immediately.
Link Parties:
A Peek Into My Paradise
Weekend Potluck
BBQ Block Party
What's Cooking Love
What I Am Eating

Wednesday, June 19, 2013

Baked Round Steak in BBQ Sauce

This was a terrific round steak recipe we all enjoyed! The steak baked up super tender and delicious, cooked low and slow in the oven with a tangy barbecue sauce. My hubby wanted his with extra BBQ sauce on the side for dipping.

This comes from the BBQ and Grilling collection. One of our AllRecipes Brand Ambassador assignments for June was preparing a recipe from the BBQ collection, and this one looked delicious, and seemed like something different to try out. It kind of reminded me of how we typically cook country style pork ribs, but with a cut of steak instead. My hubby is a big steak fan, so it seemed like it would go over well with the boys. :)

This went great with a baked potato and some steamed broccoli for a complete, summery meal!

Baked Round Steak in BBQ Sauce adapted from Jamie Verhoff on

1 to 1 1/2 pounds round steak - cut into thick strips 
1 tablespoon vegetable oil 
1/2 clove garlic, minced 
1/4 cup and 2 tablespoons distilled white vinegar 
1-1/2 teaspoons white sugar 
1/4 cup ketchup 
1/2 teaspoon dry mustard 
1/2 teaspoon paprika 
1/2 teaspoon salt 
1/8 teaspoon black pepper

  1. Preheat oven to 325 degrees F.
  2. Heat oil in a large skillet over medium heat. Brown steak strips on all sides. With a slotted spoon, transfer steak strips to a 9x13 baking dish. Stir garlic into skillet; cook 5 minutes. Add vinegar, sugar, and ketchup. Then stir in mustard, paprika, salt, and pepper; simmer 3 minutes. Pour sauce over steak strips.
  3.  Cover baking dish, and bake in a preheated oven for 1 hour. Uncover, and bake for 30 minutes more.

Tuesday, June 18, 2013

Meatballs and Gravy

One of the new recipes I saw this month and quickly inserted into one of our weekly meal plans were these delicious sounding Melt-In-Your Mouth Meatballs with Gravy from Colie's Kitchen. I don't make meatballs very often at our house, when I do it's typically these Sweet and Sour Meatballs which are a family favorite, passed down from Kenneth's mom.
My mom used to make Swedish Meatballs and rice or pasta, and I don't remember anything too specific about the dish, other than the creamy brown gravy smothering the little meatball morsels. Yumm! When I saw the photo on Colie's website, I knew these were meatballs that needed to make their way onto our dinner plates!
We used ground beef from our meat CSA and it's very lean and I think contributed to these meatballs coming out rather firm in texture, other than that I really loved this recipe. The gravy was perfect and the amount matched the amount of meatballs well. Everything is well seasoned, and we served this over some cheesy mashed potatoes with green beans on the side. I think it would be terrific over pasta or rice as well!

Melt-In-Your-Mouth Meatballs with Gravy from Colie’s Kitchen
Meatball Ingredients
1 1/2 lbs ground beef
1 large egg, slightly beaten
1/2 cup grated parmesan cheese
1/3 cup breadcrumbs
1 tablespoon garlic powder
1 - 2 teaspoon season salt
1 teaspoon fresh ground black pepper
1/3 cup milk
2 tablespoons dried parsley
Gravy Ingredients
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup flour
2 cups beef broth
1/4 teaspoon pepper
1 teaspoon dried thyme
  1. Mix all meatball ingredients together in a large bowl (you can use the Kitchen Aid mixer if you have one).
  2. Shape into small meatballs and set aside while getting your gravy started.
  3. In a medium saucepan, melt the butter. Once the butter is melted, add the onions. Sauté onions until they are translucent (about 10 minutes).
  4. Whisk in flour and cook until bubbly, then whisk in beef broth (whisking briskly). Add liquid slowly and stir thoroughly to avoid lumps.
  5. Bring sauce to a boil, and then add the pepper and thyme. Reduce heat to medium low, bringing to a low simmer.
  6. Gently place meatballs in gravy. Do not stir for at least 20 minutes or you will risk breaking the meatballs. Maintain a low simmer.
  7. After the 20 minutes are up you, gently stir the gravy and rotate the meatballs.
  8. Continue cooking the meatballs in the gravy for another 20 minutes, stirring occasionally, until they are completely cooked through and tender.