Cooking with Nat

Made some appitizers for SB50

Cocktail Meatballs


  • 1 large egg
  • 1/4 cup heavy cream or milk
  • 3/4 cup cubed white sandwich bread, crusts removed
  • 1/2 pound ground pork
  • 1 garlic clove, minced
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground black pepper
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 pound ground beef (85% lean)

For The Sauce

  • 1/2 cup ketchup
  • 1/2 cup dark brown sugar
  • 2 tablespoons water
  • 1-1/2 tablespoons cider vinegar
  • 2 teaspoons Worcestershire sauce
  • 1 tablespoon finely grated shallot, from one shallot
  • 1 small clove garlic, minced
  • 1/8 teaspoon ground black pepper
  • 1/2 teaspoon salt

For Serving

  • Finely chopped parsley, if desired


  1. Preheat the oven to 325. Line a baking sheet with aluminum foil for easy clean-up and place an ovenproof baking/cooling rack over top; spray rack generously with nonstick cooking spray.
  2. Whisk the egg and cream together in a medium bowl. Stir in the bread and mash until no large bread chunks remain. Set aside.
  3. In a stand mixer fitted with the paddle attachment, beat the pork, garlic, allspice, pepper, salt, and baking powder on high speed until smooth and pale, about 2 minutes, scraping bowl as necessary. Add the bread mixture to the mixing bowl and beat on high speed until smooth and homogeneous, about 1 minute, scraping the bowl as necessary. Add the beef and mix on medium-low speed until just incorporated, about 20 seconds, scraping the bowl as necessary.
  4. Using moistened hands (it's sticky and wet hands help; keep wetting them as you go), form the meat mixture into tablespoon-size round meatballs and place on the prepared rack. Bake for about 20 minutes, until just done.
  5. Meanwhile, in a large sauté pan, mix together all of the ingredients for the sauce. Bring to a simmer and cook gently until thickened, about 10 minutes.
  6. Add the baked meatballs to the sauce and stir to coat evenly. Transfer the meatballs to a serving platter, spear with toothpicks and spoon the sauce over top. Garnish with parsley if desired. Serve warm.

Cheesy appetizer Loaf


3 tbsp miracle whip dressing

1/2 tsp garlic powder

1pkg. mozzarella shredded cheese

2 tbsp. chopped spanish olives

1 loaf french bread (about 24inches, cut lengthwise in half.)



Preheat broiler. Mix dressing, garlic powder, cheese and olives.

Spread mixture evenly onto cut surfaces of bread. Sprinkle lightly with paprika. Place bread on baking sheet.

Broil 6 inches from heat. 2 mins. or until cheese is melted. Cut into 24slices. Serve warm.


Citrus Pecan Salad


1 bag of mix salad greens

2 cans mandarin orange segments, drained.

1 cup thinly sliced red onions

1/2 cup pecan halves

1/2 cup raspberries

1/2 cup blueberries

1/3 cup balsamic vinaigrette dressing


Mix salad greens, orange segments, onions, raspberries and blueberries in a large bowl.

Toast pecans before adding to salad to intensify their flavour.

Add dressing toss lightly



Here's a delicious Fettuccine dish I just made.


12 oz fettuccine or other long pasta

1 tbsp butter

2 cloves garlic, minced

1/2 tsp each, dried basil and thyme

pinch of hot pepper flakes


2 tbsp all purpose flour

2 cups milk

grated zest of 1 lemon

2 cans of light tune, drained

10 small tomatoes, chopped

2 tbsp freshly squeezed lemon juice

1/4 cup whole or chopped black or green olives

1/4 cup chopped fresh basil



1. in a large pot of boiling, salted water, cook fettuccine for 10min of according to package directions, until tender; drain well.

2. Meanwhile, in a saucepan, melt butter over medium-low heat. Add garlic, dried basil and thyme, hot pepper flakes and 1/2 tsp salt; sauce for 1min or until softened. Whisk flour into milk and stir into saucepan with lemon zest. Increase heat to medium and bring to a boil, whisking constantly for 2 to 3 min, or until sauce is thickened. Stir in tuna and tomatoes and heat through. remove from heat; stir in lemon juice and season to taste with salt.

3. Divide pasta among shallow serving bowls and spoon sauce over top; sprinkle with olives and fresh basil.

#ChristmasBaking Made my fav #PeanutButterBalls


1 cup large-flake rolled oats

3/4 cup puffed rice cereal

1 cup Peanut Butter

1/4 liquid honey

2 bars semisweet chocolate, chopped and melted.



Mix together oats, cereal, peanut butter and honey in a large bowl.

Chill until firm, about 30minutes

Roll by 2 tbsp into balls. Using two forks dip each ball in chocolate, tapping forks to remove excess; arrange on parchment paper-lined baking sheet.



Made a Open-Faced Chicken Souvlaki Pita with an Avocado, Tomato and Arugula Salad with a Cilantro Vinaigrette.


Open-Faced Chicken Souvlaki Pitas


1 tbsp butter

2 cloves garlic, minced

1 onion, halved and thinly sliced

1 tsp dried oregano

salt and pepper

1lb. boneless skinless chicken, cut into 1-inch pieces.

2 tbsp all-purpose flour

1 1/2 cups milk

Grated zest of 1 lemon

Four 6-inch whole wheat pitas

1 cup diced english cucumber

1/2 cup plain yogourt

2 tomatoes, chopped



1. In a large skillet, melt butterover medium-high heat. Add garlic, onion, oregano, 1/2 tsp salt and 1/4tsp pepper and sauce for about 3 minor until softened and starting to brown. Add chicken and sauce for about 5mins or until lightly browned.

2.Whisk flour into milk and whisk into skillet ; stir in lemon zest. Cook stirring often, for about 5mins. or until sauce is thickened and chickens no longer pink. inside. Season to taste with salt and pepper.

3. Meanwhile, toast or heat pitas. In a bowl, combine cucumber and yogurt. Spoon chicken and sauce on top of pittas, dollop with cucumber yogurt and sprinkle with tomatoes.


Avocado, Tomato and Arugula Salad with Cilantro Vinaigrette


2 TBS finely chopped cilantro
2 TBS olive oil
1½ TBS Balsamic vinegar
2 tsp sugar
2 TBS water
½ tsp salt
½ tsp black pepper
2 to 3 cups baby arugula
1 medium size tomato, chopped
1 avocado, peeled, pitted and chopped
3 TBS shredded Parmesan cheese
Salt, to taste if necessary


In a small bowl, whisk together the cilantro, oil, vinegar, sugar, water, salt and pepper. Set aside.
Toss together the arugula, tomato and avocado.
Mix together with dressing.
Top with Parmesan cheese. Season with extra salt if necessary.



Made a Strawberry, Raspberry & Toasted Coconut Crumble

Ingredients for the pastry dough:

2 1/2 cups all-purpose flour

1 tsp kosher salt

1 1/2 tsp sugar

1 cup frozen unsalted butter

3/4 cold water

1 tbsp lemon juice



1. Combine flour, salt and sugar in a large bowl. Working with 1 stick of butter at a time, coarsely grate into flour mixture. Toss to coat, then repeat until all the butter has been incorporated.

2. Combine water and lemon juice. Drizzle into the flour mixture a little at a time, stirring or kneading gently until all the flour has been incorporated and you can bring dough into a ball ( you may need to add slightly more or less liquid depending on how much the butter has worked through the dough).  Wrap in plastic, and flatten into rectangular disc. Chill for 2 hours or overnight.


Filling Ingredients:

3 1/2 cups strawberries, hulled and halved

3 1/2 cups raspberries

1 tbs lemon juice

1/2 cup of sugar

1/4 tsp of salt

2/3 cup of starch


Topping Ingredients:

1 cup all purpose flour

1/2 cup unsalted butter, cut into pieces

2/3 cup packed light brown sugar

1/2 tsp salt

1 cup shredded toasted sweetened coconut



1. Preheat oven to 400F

2. Line a 13x9-inch rimmed baking dish with parchment paper. Roll Pastry out on a lightly floured surface into a rectangle. Fit pastry into prepared baking dish. You want to have a 3/4 inches on all sides. Moisten pastry edge with a little water and fold over to create a pastry lip that stands slightly above the edge of the pan. Squeeze pastry edge all around to seal. Chill while making filling and topping.

3. Combine strawberries, raspberries, lemon juice, sugar and salt in a bowl, and stir gently to mix. Let stand 10minutes or until sugar has dissolved and fruit looks juicy.

4. Combine flour, butter brown sugar and salt in a bowl of a food processor and process until all flour has been absorbed and mixture looks like cookie dough. Add coconut and process until incorporated.

5. Add starch to to fruit mixture and stir gently until it coats the fruit and is completely moistened. Spread fruit and any juices into prepared pastry crust in an even layer. Break crumble topping into large and small chunks and sprinkle all over fruit layer.

6. Bake in the lower third of oven for 50minutes or until fruit juices are bubbling and thickened, and until pastry and crumble are golden and cooked through.



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