Meat and Potato Skillet with Green Chiles

1 Tbsp. olive oil

Meat, potatoes, etc.

1 very large baker potato, diced
1 onion, chopped
salt and pepper, to taste
coriander, cumin, basil, to taste
9 oz. Polish sausage, sliced
3 cloves garlic, minced
1 can whole kernel corn, drained
4 oz. can roasted green chiles
1/2 c. canned black beans

Add the olive oil and diced potato to a large skillet over medium high heat. Cover and cook 5 minutes, stirring once. Add in the onion, cook for 2-3 minutes uncovered. Season the potato and onion with the salt, pepper and other seasonings. Stir, then cover and cook 5-8 more minutes, stirring occasionally.

Add in the Polish sausage and garlic. Cover and cook about 4-6 minutes. Check to make sure the potatoes are soft. If not, cook a little longer.

Dinner!

Add the corn, green chiles, and black beans to the skillet. Cook until heated through. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2013/05/Garlicky-Potato-Kielbasa-Green-Chile-Skillet-Recipe.html

Swedish Meatballs

Meatballs:
1/2 c. breadcrumbs

1/2 c. heavy cream
4 Tbsp. onion, minced
4 Tbsp. butter, divided
1/2 lb. ground pork
1/2 lb. ground beef
1 egg, beaten
1 tsp. kosher salt
1/2 tsp. white pepper
1/4 tsp. allspice
black pepper

Sauce:
2 Tbsp. butter
2 Tbsp. flour
1 c. beef stock
1/4 c. cream
black pepper
nutmeg
white pepper
dried parsley
1 tsp. soy sauce

To make the meatballs: In a small bowl, combine the breadcrumbs and heavy cream. Stir, then set aside for 5-10 minutes so the cream can be absorbed.

In a large skillet, saute the onion in 2 Tbsp. butter, about 4 minutes.

In a large bowl, break up the pork and beef. Stir in the egg, spices, cooked onions, and the breadcrumb/cream mixture.

Preheat oven to 350 F. Line a baking dish with foil. Set aside

Form the meat into balls. In the large skillet, melt the rest of the butter over medium high heat. Add the meatballs (in batches if you need to), and cook. Rotate until browned on all sides. Transfer to the prepared baking dish.

Bake for 10 minutes. While the meatballs are baking, make the sauce.

To make the sauce: Melt the butter in a small saucepan over medium low heat. Add the flour, and stir about 1 minute. Add the beef stock. Let it start to bubble, then whisk continually until it thickens.

Add in the cream and spices. Heat through. Add in the soy sauce. Stir. Pour over the baked meatballs. Serve hot.

Here's a link to the recipe I adapted: http://barefeetinthekitchen.blogspot.com/2012/04/swedish-meatballs.html

Burgers Lafayette Sauce

2 cooked hamburgers
2 toasted hamburger buns
cheese, optional

Sauce:
1/2 an onion, chopped

Sauce

2 Tbsp. butter
2 Tbsp. vinegar
1/4 c. water
1/4 tsp. salt
dash cayenne pepper
1 Tbsp. Worcestershire sauce
1 Tbsp. brown sugar
1/2 Tbsp. prepared mustard
black pepper, as much as you like
1/4 c. ketchup

Saute onion in butter, about 5 minutes. Add all of the sauce ingredients to the pan. Simmer about 20 minutes.

Place cooked burgers in the pan with the sauce; reduce heat as low as it will go. Cover and let steep for about 10 minutes.

Place meat on a bun and put a spoonful of extra sauce on top. Add cheese if you like (I did!). Recipe is easily doubled or tripled if you want to make more hamburgers. Delightful sauce. I meant to add a picture of the final burger, but... I forgot and ate it. =) Maybe next time because I will definitely be making this sauce again.

Original recipe courtesy of Charlaine Harris