Category Archives: dinner recipes

Simple and tasty dinner recipes for any night of the week.

Hygge Week: Danish Curried Meatballs

Happy Hygge Week!

It’s time to get cozy…time to forget about the fact that it’s Monday and to just find your happy place.  It’s time to dig out your woolen socks, wrap yourself in that thick-knit blanket you bought on Etsy when those were a thing, and sip a hot cup of tea, coffee, milk chocolate or cider as you read or listen to your favorite jazz record.  It’s time to hygge.

I first heard about hygge on NPR when the author of The Little Book of Hygge, Meik Wiking, was interviewed after the word “hygge” was named the Oxford English Dictionary’s Word of the Year in 2016.  He spent about 10 minutes trying to explain how to say “hygge” (it’s pronounced HOO-gah), then went into explaining the idea behind this Danish lifestyle.

Roughly translated to mean “cozy”, hygge is a lifestyle concept.  It’s about making your atmosphere cozy, about building in elements of togetherness, savoring simple pleasures, and encouraging yourself to embrace relaxation.

Think about the ultimate cozy afternoon…a storm brewing outside…a big blanket on your feet…a fire raging while you read your favorite murder mystery book…this is all hygge…and it’s amazing.

After hearing about hygge on NPR, I stored it away in my brain and meant to come back to it, but honestly totally and completely forgot about it…that is until one of my dear friends suggested I read this book called, The Little Book of Hygge and write about it on The Hobbee Hive…and here we are!  Thanks, Bridget!! ❤

My husband read The Little Book of Hygge first and was instantly hooked.  I read it after him and also fell in love with this lifestyle.  We immediately began incorporating hygge into our life…being more present at home, cooking delicious meals together while listening to jazz music, even removing the TV from our living room to encourage more discussion and togetherness with friends and family.

Hygge has become such an important part of our lives that I couldn’t wait to share it with all of you!  I wanted to wait until the fall/winter to make it easier to embrace hygge, as it is harder (but not impossible) to be hygge in the warmer months.

And there’s no better way to experience a full hygge experience than with a rich, delicious, stick-to-your-ribs comfort meal!

curried-meatballs

Pulled right from The Little Book of Hygge, this meatballs recipe is so delicious and will make your home smell AMAZING.  Turn on some Sarah Vaughn and let yourself embrace the night with this tasty and comforting hygge recipe!

Danish Curried Meatballs

Ingredients:

  • 1 cup breadcrumbs or 2 tablespoons flour
  • 1 egg
  • 2 finely chopped onions
  • 3 garlic cloves
  • Salt and pepper
  • 4½ lbs. ground pork
  • 4 cups beef stock

For Sauce:

  • 2 tablespoons butter
  • 2 heaping tablespoons mild yellow curry powder
  • 1 large chopped onion
  • 1 large chopped leek
  • 5 tablespoons flour
  • 1/2 cup heavy whipping cream
  • Chopped fresh parsley, for garnish

Place the breadcrumbs or flour with the egg, onions, garlic, salt and pepper in a big bowl and mix well. Add the pork, mix it again and leave in the fridge for one hour.

Using a spoon, form the mixture into the meatballs. Boil a pan of water, add the beef stock and the meatballs and let it simmer for five to ten minutes (depending on the size of the meatballs). Remove the meatballs from the liquid, but retain it.

Melt the butter in a pot, add the curry powder and let it brown for a couple of minutes.

Add the chopped onion and leek and let them, too, brown for a couple of minutes. Add flour, and mix well. Then add some of the cooking liquid, little by little, stirring until the sauce thickens. Add the cream and the meatballs and simmer for about 12 minutes.

meatballs1

Garnish with parsley and serve with rice, noodles, or garlic mashed potatoes, like I did!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

Advertisements

Leave a comment

Filed under dinner recipes

12 Cozy Slow Cooker Recipes

When the wild fall winds blow and the rain pelts your window, there’s nothing better than sinking into your couch with a hot bowl of something tasty from the slow cooker.  I love using the slow cooker in the fall.  When I get home at 5:00 pm and it’s already pitch black outside, there’s absolutely no part of me that wants to cook dinner…so having dinner cook as I work throughout the day is the perfect solution!

This is a collection of some of my favorite slow cooker recipes.  Great for fall and winter, these slow cooker recipes are sure to become seasonal staples you’ll find yourself coming back to again and again!

12 Cozy Slow Cooker Recipes

slow-cooker-recipes

  1. Slow Cooker Steak Diane
  2. Slow Cooker Apricot Chicken
  3. Slow Cooker Buffalo Chicken Meatballs
  4. Slow Cooker Pumpkin Pie Oatmeal
  5. Slow Cooker Apple Rhubarb Crisp
  6. Slow Cooker Chicken and Gravy
  7. Slow Cooker 5-Cheese Macaroni
  8. Slow Cooker Ramen Bowl
  9. Slow Cooker Lasagna
  10. Slow Cooker Beef Stroganoff
  11. Slow Cooker Thai Beef Stew
  12. Slow Cooker Homemade Apple Cider

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

Leave a comment

Filed under dinner recipes

Cowboy Tater Tot Casserole Recipe

There’s nothing like a quick, budget-friendly, and delicious dinner to sooth the soul this winter.  Full on flavor (and some New Year’s guilt–but well worth it!), this delicious tater tot casserole is sure to please kids and adults alike.

cowboy-tater-tot-casserole-recipe8

This cheesy, hearty, yummy dinner is made even better with good-quality chili.  You can use homemade chili if you have some on hand, but canned works as well…just make sure you use the best-tasting and best-quality chili you can find, as chili is the main flavor in this dish.

cowboy-tater-tot-casserole-recipe7

This Cowboy Tater Tot Casserole is so great for big family dinners and parties.  It can serve up to 8-10 people easily, or even more if you serve this as a side dish.  It can work as a meat-friendly or meatless dish, depending on what chili recipe you use, and if you can’t find Ore-Ida crispy crowns at your local grocery store, any sized hash brown will work.

 

Cowboy Tater Tot Casserole Recipe

Cowboy Tater Tot Casserole

Ingredients:

  • 2 cans chili (I used Amy’s Organic Chili Medium)
  • 4 tablespoons sour cream (plus more for serving, if desired)
  • 1 can whole kernel corn, drained
  • 1 can diced tomatoes and chilies, drained
  • 2 bags shredded Mozzarella cheese
  • 1 30-ounce bag Ore-Ida Crispy Crowns

 

Instructions:

  1. Let the tater tots defrost for about 1-2 hours at room temperature.  Once fully defrosted, preheat oven to 350 degrees F.
  2. Spray a 9 x 13 inch baking dish with nonstick spray. Layer half of the tater tots on the bottom of the baking dish in one even layer.  Set aside.cowboy-tater-tot-casserole-recipe1

    cowboy-tater-tot-casserole-recipe2

  3. In a large bowl, combine the 2 cans of chili with the sour cream. Mix in drained corn and drained tomatoes and chilies. Gently fold in one cup cheese.
  4. Pour chili mixture on top of the tater tots.cowboy-tater-tot-casserole-recipe3
  5. Layer the other half of the tater tots on top of the chili.cowboy-tater-tot-casserole-recipe5

    cowboy-tater-tot-casserole-recipe6

  6. Sprinkle with the remaining one cup of cheese and cover with foil.
  7. Bake, covered, for 30 minutes. Remove foil and bake another 10 to 15 minutes or until heated through.

cowboy-tater-tot-casserole-recipe9

 

What other tater tot recipes do you love?  Share your tater tot staples below!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

Leave a comment

Filed under dinner recipes

Summer Egg Rolls

Here’s a delicious and satisfying way to enjoy Chinese egg rolls without the guilt.

Summer Egg rolls with avacado and mango

SUMMER EGG ROLLS

Egg Roll wraps (7-8)

1 mango, sliced very thin

1 avocado, sliced very thin

1 cup chopped cilantro

Asian noodles, cooked, drained, and cooled (optional)

oil for frying

1.  Lay out all your ingredients in an assembly line.  Fill each egg roll wrap with noodles (if desired), cilantro, and 3-4 slices of mango and avocado.  Roll up tightly and dab the end with water to keep it together.  Set aside.  Repeat until completed.

2.  Heat the oil in a wok or skillet over medium heat for about 2 minutes.  Add the egg rolls 2 or three at a time, watching constantly because the wraps cook extremely fast and are easy to burn.  Flip once and cook on other side.  Remove and let drain.

3.  Sprinkle your rolls with salt and serve with spicy peanut sauce or just eat as is!

Thinly sliced ingredients

Ready for frying!

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

Leave a comment

Filed under dinner recipes

Soft Asian Summer Rolls with Dipping Sauce

Good Monday morning, everybody!

I hope all of you had a wonderful weekend.  I went to the Taste of Chicago with my mom on Saturday and it was a blast!  I love the Taste.  We go every year and it’s just so much fun to spend the day downtown and eat.

Anyway, one of the booths inspired me to do a little Asian cooking on Sunday…so here we have some delicious summer rolls that are just as easy to make as they are to eat…

Soft Asian Summer Rolls

For Dipping Sauce

1 tablespoon sugar

2 teaspoons warm water

¼ cup rice vinegar

1 teaspoon chili sauce (I used chili powder instead and it was fine)

1 tablespoon fresh lime juice

1 teaspoon soy sauce

1 tablespoon finely shredded carrot

1 scallion, thinly sliced

For the Rolls

6 medium shrimp, peeled and deveined (I am notorious for overcooking shrimp…so I used precooked cocktail shrimp and it was just fine.  If you don’t like shrimp, you can leave them out and make vegetarian rolls.)

2 oz rice noodles (these may be hard to find depending on where you live.  If you can’t find them, you can replace them with the oriental Ramen noodles)

6 rice paper rounds or egg roll wraps

12 basil leaves

12 large fresh mint leaves

½ cup shredded carrot

1.  To make dipping sauce, in a small bowl, dissolve the sugar in the warm water, then add the remaining sauce ingredients and stir until well combined.  Refrigerate until ready to use.  You can prepare the dipping sauce a day in advance.

2.  To make the rolls, cook the shrimp in boiling water for 2 minutes, and cut in half lengthwise; set aside.  If you’re using cocktail shrimp, simply remove the tail of 6-8 shrimps and set aside.  Cook the rice noodles/Ramen noodles according to the package directions.

3.  Line up the remaining ingredients on paper plates before beginning to make rolls.  Fill a large bowl or saucepan with very warm water that is not too hot to touch.  Place a rice paper round in the hot water and soak for 30 to 60 seconds, until it is pliable and the pattern on the round is barely visible.  Remove from the water and place on a clean work surface.  Place 2 basil leaves on the inner edge of the moistened round, about 1 inch from the edge and leaving about 1 inch on each side.  Top with about ¼ cup of the cooked rice noodles.  Place 2 shrimps on top.  Top with a heaping tablespoon of the carrots, then 2 leaves of mint*.

4.  Bring the edge of the round over the filling, fold in the sides, and roll.  Place the finished roll under a damp cloth or paper towel.  Repeat with the remaining rice paper rounds and filling ingredients.  The rolls may be prepared several hours before serving and stored covered by a  damp paper towel in a airtight container in the refrigerator.

5.  When ready to serve, slice the rolls in half on the diagonal and serve, cut ends up, with the dipping sauce.

*If you can’t find rice wraps, you can use egg roll wraps.  They have them at major grocery stores in the produce section (strange, I know).  Follow the directions on the package to prepare the wraps and fill as you would the rice round.  The egg roll wraps will need to be cooked, however, so heat up some oil in a pan and place 2-3 rolls in the hot oil, about 1-2 minutes on each side (watch carefully because as the oil heats, the cooking time will decrease).  Remove and let rest on some paper towels.

Every Monday is a “Reci-bee” post, where I share my favorite recipes, recipe collections, and cooking and baking hints and tips. 

Leave a comment

Filed under dinner recipes