I found out today I am a finalist in the Girl Scout Cookie recipe contest with my Chocolate Peanut Butter Tag-A-Dos Cheesecake!!! I am thrilled, but now I really need your help – the winner is determined by who gets the most votes, so I really need you to go here and cast your vote. Now for the fun part…so if I win, I get $250 (plus Girl Scout Cookies, for my team at work). I have never done a give-away on my blog before, so I am going to try something new. Please leave me a comment on the charity you think is most deserving of the money – and as a bonus, the wonderful company that I work for is going to match my donation, which means $500 to a deserving organization. The only rule is that it must have a valid 501 (c) (3) public charity status. My daughter will pick a random comment, and if I win – that charity will be given $500. So please send this blog post to your friends, ask them to vote, and leave a comment with a the charity of your choice – and better yet, post a link on your Facebook account or Twitter – this is a great cause!!
On a completely different topic – I have some milestones that I would like to acknowledge – I just posted my 300th recipe – can you believe it? I certainly can’t – but again, I do cook a lot. I love looking back to the first few posts, to see how much the blog has changed. In addition, I am one person away from having 500 subscribers – now that is even more amazing to me than the number of blog posts! When I started this blog, I never imagined that anyone would ever read it, outside of my family and friends. Then I discovered Foodgawker and Tastespotting, and now I have Pinterest to thank. It is amazing how these sites can get people to your blog – so thanks to all those sites that have helped me reach these milestones.
It must be my lucky day, because my blog friend Kirsty just posted her Banana Bread recipe contest, and my mother’s recipe came in a tie for second. I am thrilled, and so should you Mom!! She had a lot of great recipes, so I am honored to have come out almost on top. Thanks Kirsty!!
And, I almost forgot – Kristi from Necessary Indulgences awarded me a Liebster’ed Award – this is my first blog award! Thanks very much Kristi – I really appreciate it, and what a surprise that was!! Kristi has a lovely blog, so please check it out…
Now, I think I have used up my blogging time tonight…so I leave you with this recipe for Swedish Meatball Stoup, which I adapted from Rachael Ray. Normally, I am not a huge fan, but I must say – she makes some great dishes with meatballs. I made this for a crowd of people the other weekend, and it was a huge hit – for the kids and the grownups. It will take you longer than 30 minutes to make this, but it is worth it – and while you are waiting for it to cook – maybe you can vote for me again…
- 1 tablespoon extra-virgin olive oil (EVOO) (once around the pan)
- 2 tablespoons unsalted butter, cut into pieces
- 1/2 pound white mushrooms, thinly sliced
- 2 celery ribs, finely chopped
- 1 large carrot, cut into rounds
- 1 medium onion, thinly sliced
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 tablespoons all-purpose flour
- 2 cups beef stock or broth
- 1 quart chicken stock or broth
- 1/3 pound ground veal
- 1/3 pound ground beef
- 1/3 pound ground pork
- 2 rounded teaspoonfuls Dijon mustard
- 1 egg, beaten
- 1/2 to 2/3 cup plain bread crumbs (about 3 generous handfuls)
- 1/2 teaspoon freshly grated or ground nutmeg
- 1/2 pound medium or wide egg noodles
- 1 cup sour cream
- 2 to 3 tablespoons chopped fresh chives or fresh dill, your choice
Preheat the oven to 350 degrees. Heat a medium soup pot over medium to medium-high heat. Add the EVOO and butter and when the butter melts into the EVOO, add the mushrooms, celery, carrots, onions, and bay leaf. Cook until the mushrooms are tender and the celery, carrots, and onions begin to soften, 7 to 8 minutes. Season with salt and pepper and add the flour. Cook for another minute. Whisk in the beef and chicken stock to combine. Cover the pot and bring to a boil.
While the soup comes to a boil, mix the meat with the mustard, egg, bread crumbs, nutmeg, salt, and pepper. Roll the meat into small balls, 1 inch in diameter, tops. Place on a cookie sheet covered with parchment, and bake in the oven for 20 minutes or until slightly browned.
Remove the lid from the soup and add the balls. After 2 to 3 minutes, stir in the egg noodles and cook for 6 minutes more. Turn off the heat and stir the sour cream into the stoup. Adjust the salt and pepper and fish out the bay leaf. Serve the stoup with a generous sprinkle of either chives or dill.
For a printer-friendly version of this recipe, please click here: Swedish Meatball Stoup