Bowl Party Fare

It’s a bittersweet time of year for football fans everywhere.  

As if the college national championship game wasn’t emotional enough after a crazy season, pro fans everywhere will bid their season goodbye with the playing of the Super Bowl in Texas this coming Sunday night.

 

 

Whether you are pulling for the Steelers or the Packers, or just getting together with friends to watch the commercials (that’s me!), the Super Bowl is always a great opportunity to bring out the food while enjoying the big game!   This week is the perfect time to pull out some of those great “party” recipes and fix something other than traditional burgers and dogs for this football game.
 I hope to share several easy recipes to help make your Super Bowl party easy to organize and enjoyable for host and guests alike this week, so check back.  Who knows, you might find something you like!
Everyone loves meatballs in a sauce served up for game-day, so try a new twist this year.  Instead of plain meatballs made from ground sirloin, opt for a different flavor and go with Lamb Meatballs.  Your larger chain supermarkets like Publix, Kroger, and Ingles (these are local in the South) carry ground lamb in their meat departments, so it is readily available to experiment with.
LAMB MEATBALLS
2 pounds ground lamb
1 cup Panko (Japanese bread crumbs)
1/2 cup chopped dried cranberries
1 egg, slightly beaten
thinly sliced green onion
salt & pepper, to taste
Don’t be afraid to get your hands dirty and mix together all of the ingredients in a large bowl.  Roll the lamb mixture into 1-inch balls and place on a foil-lined baking sheet.  Be sure to spray the foil with Pam as lamb has less fat than beef.  Cook at 350 until the juices run clear; 20-30 minutes.
  Serve up your meatballs on a platter with a dipping sauce.  I made a dill sauce for the last lamb meatballs that I made, using 1 cup of thick Greek yogurt, 3 cloves minced garlic, 1 tsp. olive oil, 2 tsp. lemon juice, and 2 tablespoons fresh, chopped dill.  Blend well and chill for 2 hours so that the flavors will mesh.

Even my children love these bite-sized delights.

 

As I blog today focusing on the Super Bowl, I can’t help but think back to my childhood and one of the best commercials ever!   What great memories!

 

   
Will you watch the game Sunday night?  What’s on your menu?
 
 

{Comfort Food} Savory Stew for a Southern Snow Day

For the second time in two weeks, we have significant snowfall on our little farm in North Alabama. Needless to say, all four of our children are beyond thrilled!

 

We spent all day out playing in the 8-inches of snow as well as taking care of our little farm.
As you can see, there is rarely a dull moment to be found around here!

 

After a day out in the snow, there is nothing more satisfying than a bubbling pot of stew.  I don’t know why, but it seems that soups will always warm me up quicker than anything else!  We love lamb here, so Mulligan Stew fits a snowy occasion perfectly.  Overflowing with meat & veggies, this stew fills as well as warms you right up!

Savory Mulligan Stew

 

 

2 pounds cubed beef tips
2 pounds cubed lamb
2-1/2 tsp salt, divided
11/2 tsp ground black pepper, divided
1/2 all-purpose flour
6 Tbsp olive oil, divided
2 medium yellow onions, cut into i-inch pieces
1 (8 oz) pkg of baby bella mushrooms
1 Tbsp minced garlic
1 cup red wine
6 cups beef broth
3 cans (14 oz) of fire-roasted diced tomatoes
1 small can of tomato paste
6 medium carrots, sliced into 1-inch pieces
4 ribs celery cut into 1/2 inch slices
1 Tbsp sugar
4 cups cubed potatoes
3 Tbsp fresh thyme
Garnish: Fresh thyme
1.  In a large bowl combine beef, lamb, 1 tsp salt, 1/2 tsp pepper, add flour and toss gently to coat.
 
 
2. In a large Dutch oven, heat 4 Tbsp olive oil over medium heat.  Cook meat for 10-12 minutes, stirring frequently until browned.  Remove meat and set aside.
 
 
3.To the pot add remaining 2 Tbsp olive oil, onion, mushrooms, and garlic; cook for about five minutes, stirring often.  Add wine and cook for two more minutes.  
Add broth, tomatoes, tomato paste, carrot, celery, sugar, remaining salt and pepper, and reserved meat.  Bring to a boil, reduce heat to medium-low and simmer for about 1 1/2 hours, uncovered, stirring occasionally.  Add potatoes and cook until they are fork tender.  Add thyme, stirring until well mixed.
Garnish with fresh thyme if desired.
I went beyond the thyme garnish and added a tablespoon of Creme Fraiche.  With the texture of sour cream, it has a buttery taste that really added to my stew.   Don’t be afraid to try something new!





How has your week started out?  Is it snowing?  Raining?  What’s your favorite thing to eat on a snowy day?