I kind of mentioned last week that I’m in the middle of a major power struggle with one of the kiddos over food.

I think part of it is normal and then I think part of it is just because he just really loves to aggravate me. He’ll say things like, “I don’t like chicken. Except McDonald’s chicken nuggets.”

Oh, well isn’t that convenient!

Or, like on the night I made these Slow Cooker Aloha Pork Chops, he informed me that he doesn’t like pork. And I told him that I guess he won’t be having bacon anymore and bacon is his FAVORITE.

It took him about an hour but he eventually said that maybe he does like pork after all and he agreed to give it a try. And he loved it! Because what’s not to love about pork chops cooked in pineapple juice?

These were a huge hit with all the kids and a bigger hit with me because I had to do basically zero work. They cooked all day and then I simmered the sauce for about 10 minutes just to get it thickened up a little bit. I served it with mashed cauliflower in an effort to be healthy but the kids were not a fan and next time I’ll definitely serve it with rice. The extra sauce would be delicious on rice!

Click for the full recipe

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Meatballs are one of the few things all 3 of my kids will eat without complaint. And this recipe is proof that I can literally put anything in meatballs and they will eat them.

As I was shredded the zucchini for these, my 4 year old walked into the kitchen and said “Eww, I don’t like zucchini!”

Umm… guess who asked for more meatballs not once but twice!

If we’re being technical here, these aren’t really Thai meatballs. Honestly, I’m not even sure Thai meatballs are a thing. I think Thai-Inspired would be a better title but…

Yeah.

So these are pork meatballs with a little ground turkey which I love because I love love love the flavor of pork but not necessarily the fat/calories so I feel like I can eat more if I mix in some super lean ground turkey. The meatballs have lots of shredded zucchini and carrots mixed in with some curry powder, fresh ginger, garlic, all kinds of good stuff. And then you cover them with a peanut sauce before baking!

Except I don’t eat peanut butter because I do try to eat paleo when I’m not drinking wine and eating my weight in Qdoba 3-cheese nachos so I used almond butter in this “peanut” sauce. You could totally use peanut or even sunbutter if you prefer the taste of those!

Anyway, the sauce is SO good. I could drink it! Coconut milk, almond butter, and curry powder just make the yummiest combination.

These are super simple and I anticipate making these often in the coming months.

Click for the full recipe

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I had planned on posting a fun Easter treat today but… if you follow me on Instagram, you know that I accidentally left a grocery bag on the husky’s crate and she managed to open a bag of pretzels and a bag of Cadbury mini eggs in the 30 minutes we were gone yesterday.

She didn’t even eat them. (Thankfully.) She just tore the bags into a million pieces and stood in the middle of a sea of pretzels and chocolate, looking quite pleased with herself when we walked in.

Anyone want a husky?

So you’re getting an Easter brunch idea instead! With my husband gone, I think I’m going to skip our usual ham lunch and thought these biscuits sounded like a way to still have ham but make my life a lot easier.

I’m obsessed with honey ham lately and biscuits are one of my favorite foods… I could’ve eaten the entire recipe myself. Luckily I have boys who ate all of them so I couldn’t!

And then they all argued because the baby had 4 and the other two only got 3.

And now we’re going to the grocery store this morning for another can of biscuits so I can make them again.

Two years ago: Orange Sweet Rolls
Three years ago: Honey Chicken
Four years ago: Applesauce Granola
Five years ago: Chocolate-Chocolate Chunk Muffins

Honey Ham Biscuits

adapted from Plain Chicken

Ingredients

1 10-count can of biscuits (with layers)
1/2 pound deli-sliced honey ham
1 cup swiss cheese, shredded
2 tablespoons butter, melted
2 tablespoons honey

Instructions

  1. Preheat oven to 400F. Line a baking sheet with parchment or spray with oil.
  2. Separate your biscuits into 2 layers; placing the bottom halves on your prepared baking sheet. Top with a mound of swiss cheese and ham. Place top of biscuit on top. Brush the tops with the melted butter.
  3. Bake for 12 - 15 minutes or until golden brown. Warm the honey in the microwave just until liquid. Brush on top of biscuits as soon as they come out of the oven. Serve hot!
http://fakeginger.com/2014/04/07/honey-ham-biscuits/

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Nope, no need to wipe your screen to get rid of that black speck. That’s a piece of pepper that I somehow overlooked in 27 different photos of this dish. Ugh.

I almost scrapped this post because of that stupid pepper piece but my boys loved it so much that I just had to share. They absolutely love Sweet and Sour Chicken and would happily eat it every night but I just haven’t been up to frying lately. I was watching a vlog the other day and whoever I was watching mentioned Sweet and Sour Kielbasa – I started searching for a recipe immediately.

The great thing about this recipe is that, even though it’s a slow cooker recipe, it’s ready in 2 hours! So if you’re an amazing procrastinator like me, you can still have dinner ready in time if you’re too lazy/tired/busy on Pinterest to put it in the slow cooker first thing in the morning. I actually put it in the slow cooker right before we left for soccer practice and by the time we got home, it was ready to go.

My boys went nuts over it. They ate all of it. All of it. My two older boys were actually arguing over who was going to eat what was left on the baby’s plate (there was none).

One year ago: Buffalo Chicken Meatballs
Two years ago: Hot Cross Buns
Four years ago: Pretzel Bites
Five years ago: Tomato and Goat Cheese Tarts

Slow Cooker Sweet and Sour Kielbasa

Ingredients

2 cups ketchup
1/2 cup brown sugar
2 tablespoons worcestershire sauce
2 tablespoons butter
1/2 cup onion, diced
4 tablespoons white vinegar
1/2 cup water
salt and pepper to taste
1 pound kielbasa

Instructions

  1. Put ketchup, brown sugar, butter, onion, white vinegar, water, and salt and pepper in the bottom of a slow cooker. Stir until combined.
  2. Slice kielbasa into bite-sized pieces. Put in slow cooker and stir to coat with sauce.
  3. Cook on low for 2 hours or high for 1 hour.
  4. Serve hot, over rice if desired.
http://fakeginger.com/2014/03/26/slow-cooker-sweet-sour-kielbasa/

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Have I ever told you guys what happens when the cockatoo gets her haircut? It is the most ridiculous thing and endlessly amusing to me.

The husky doesn’t recognize her. And, you know, the first time it happened I thought it was just because she was a puppy and hadn’t lived with us long. But now, over a year later, it stills happens every single time. So Clementine got her haircut yesterday and all night Penelope was growling at her and wouldn’t let her near the food bowls.

After a day or two, she stops acting up and I never know if she finally realizes that it’s actually Clementine or if she just accepts the fact that an impostor has moved in.


I made one of my family’s favorites the other day and decided to finally share it with you guys. Swedish Meatballs! I have the worst time getting sour cream to melt completely into sauces which is why you’ll always see spots in any sauce I make with it. But it doesn’t make these meatballs any less delicious! I love love love them! My husband calls them “meatball stroganoff” and stroganoff is his favorite meal ever so I guess it’s a compliment.

Don’t skip the jelly! Sounds weird but the teeny bit of sweetness it adds is so delicious with the otherwise savory dish. I can never find the jellies the recipe recommends so I usually go with blueberry.

One year ago: Brownie Pudding
Two years ago: Farfalle with Bacon and Endives
Four years ago: Vanilla Cupcakes with Cinnamon Buttercream

Swedish Meatballs

Ingredients

1 large onion, grated (or very finely diced)
2 tablespoons butter
2/3 cup milk
4-5 slices of bread, crusts removed, bread cut into pieces
2 eggs
1 pound ground pork
1 1/2 pounds ground beef
2 teaspoons salt
1 teaspoon freshly ground nutmeg
1 teaspoon ground cardamom
2 teaspoons black pepper
For the sauce:
6 tablespoons butter
1/3 cup flour
4 cups beef stock
1/2 to 3/4 cup sour cream
Salt
2 to 4 Tbsp of Lingonberry, cranberry, red currant or raspberry jelly, more or less to taste (optional)

Instructions

  1. Sauté the grated onion in the butter over medium-high heat until the onions soften and turn translucent, about 3-4 minutes. Remove from heat and let cool.
  2. In a medium bowl, mix the bread pieces with the milk. Set aside for 15-20 minutes, or until the bread soaks up all the milk. When it does, pulverize the bread in a food processor and pour it into a large bowl.
  3. Add the cooled onions to the bowl of milk and bread. Add the rest of the meatball ingredients—eggs, ground pork, ground beef, salt, nutmeg, cardamom, pepper. Using your (clean) hands, mix well for about 2 minutes until the ingredients are well combined.
  4. Use a tablespoon to measure out the meat for the meatballs. As you form the meatballs, set each one aside on a sheet pan or plate. You should get 40 to 50 meatballs.
  5. Heat 6 tablespoons of butter for the sauce in a large sauté pan over medium heat. When the butter has melted, reduce the heat to medium and add some of the meatballs. Do not crowd the pan. Work in batches, browning them slowly on all sides. Be gentle when you turn them so they don't break apart. Do not cook the meatballs all the way through, only brown them at this stage. Once browned, use a slotted spoon to remove them from the pan, setting them aside so you can make the sauce with the remaining pan butter.
  6. Start the sauce. (Check the pan butter to see if it has burned. If the butter tastes burnt, discard the butter and replace with new 6 tablespoons.) Heat the pan butter on medium until hot. Slowly whisk in the flour. Stirring often, let the flour cook until it is the color of coffee-with-cream; this is a classic roux.
  7. As the roux is cooking, heat the beef stock in another pot until it simmers. When the roux has cooked until the color of coffee-with-cream, slowly add the hot beef stock a little at a time. Everything will sputter at first, and the sauce will seize up and solidify. Keep stirring and adding stock slowly, and it will loosen up and become silky.
  8. Add the meatballs to the sauce and turn the heat down to low. Cover the pot and cook on low heat for 10 minutes, until the meatballs are completely cooked through and the sauce has thickened slightly.
  9. To finish, remove from heat add the sour cream; mix well. Either add the lingonberry jelly to the sauce or serve it on the side.
http://fakeginger.com/2014/02/13/swedish-meatballs/

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