MONDAY MORNING RECIPE POST - BUTTERMILK AND BLUE CHEESE MASHED SWEET POTATOES

I found this recipe at LivingLou.  I have tried two of Lou’s recipes before and if you click on the label ‘Living Lou hosted by Louisa Clements’ below this recipe, it will take you to them. You can also see other sweet potato recipes I have tried at this link.

Buttermilk and Blue Cheese Mashed Sweet Potatoes - serves 6

4 medium sweet potatoes, washed and cut into eighths 

1/2 teaspoon salt

1 cup buttermilk

2 tablespoons butter

1/4 cup blue cheese

1 tablespoon thinly sliced fresh chives or green onion

Boil salted water in a large pot (use about 1 to 2 teaspoons of salt in the water). Carefully add sweet potatoes and cook for 15 minutes or until soft enough to mash. Drain and return to pot.

Add salt, buttermilk and butter (see my notes below). 

Mash using a potato masher until it reaches your desired consistency.

While still warm, stir in blue cheese and garnish with chives.

This was very tasty I served it with quinoa, and a spring green salad with diced sweet red bell pepper.

The creamy flecks are the crumbled blue cheese. If you don’t like this cheese, it would be easy enough to leave out.

The buttermilk gives it a little bit of a tangy zip but you can use regular milk if you don’t like that, or a plant-based milk.

I also didn’t use all the buttermilk called for, as I didn’t want it to get too soupy.  My potatoes may have been smaller but you be the judge on what consistency suits you best and how much liquid you add.

There are leftovers. I filled several freezer-proof containers (1 cup portions) and put them in the freezer. 

I try to remember to add the full address so that you can copy and paste rather than use the link at the top of the page if you prefer.

https://www.livinglou.com/buttermilk-blue-cheese-mashed-sweet-potatoes

If you have any questions leave them in the comments and I will be happy to answer if I can.

MONDAY MORNING RECIPE POST - SLOW COOKER MONSTER MEATBALLS IN TOMATO SAUCE

I forgot to take photos so came up with the artwork. When this is made again, I will add my own photos. In the meantime, you can see what the meal looks like if you go to the original website.

It’s been a while since I put meatballs on the menu. When I found this recipe, both ingredients and slow cooker won the day. There was no browning the meatballs first, which made it even easier. I am happy to say we both gave it a 10 out of 10, really delicious! My thanks goes to Louisa Clements, host of Living Lou. The original recipe can be found here.  I made another of her recipes which I put on this blog, a Greek Orzo Salad. You can see it here. It's not a salad I would serve with this meal, but is a really good one.

Slow Cooker Meatballs in Tomato Sauce 

Serves: 6

Calories: approximately 422 per serving 

For tomato Sauce:

1 28 ounce can whole tomatoes, broken up with a spoon

1 5.5 ounce tomato paste

1 carrot, chopped 

4 cloves garlic, minced

1 teaspoon sugar

1/2 teaspoon salt

1/4 teaspoon chili flakes 

10 fresh basil leaves, thinly sliced, for garnish

For Meatballs:

1 pound lean ground beef

1 pound ground pork

2 eggs

3/4 cup breadcrumbs 

1/3 cup milk

3 cloves garlic, minced

1/4 cup minced fresh parsley 

1/4 cup grated Parmesan Cheese

1/2 teaspoon fennel, crushed

1/2 teaspoon salt

1/4 teaspoon pepper

In the slow cooker, add the tomatoes that you have broken up with a spoon, also tomato paste, onion, carrot, garlic, salt and hot pepper flakes. Mix until well combined.

In a large bowl, mix beef, pork, eggs, breadcrumbs, milk, garlic, parsley, Parmesan cheese, fennel seeds, salt and pepper until combined.

Shape in 12 large meatballs and arrange meatballs on top of tomato sauce in slow cooker.

Cover and cook on low for 6 to 8 hours, until carrots are tender and an instant-read thermometer inserted into meatballs read 160 degrees F. Skim off fat.

Serve sprinkled with basil. 

We made no changes  It is described as a traditional style meatball recipe. 

I was curious about using the fennel seeds as I don’t remember using this ingredient before. My super taster hubs could detect a faint taste of it but I couldn’t. All I know is that it was a delicious dish and as mentioned, we both easily gave it a 10 out of 10. 

We served it with Angel Hair Spaghetti and extra grated Parmesan sprinkled over the top, along with the thinly sliced basil leaves.

A nice mixed veggie salad would finish it off perfectly.

I checked after 6 hours and everything was cooked perfectly. You be the judge though as temperatures may differ from one slow cooker to another.  

There are leftovers which will taste even better the next day but…

we both said we would like more sauce and would double those ingredients next time  Not the meatballs though! Any sauce left over that we don’t finish, I will freeze it.  

The added ingredients might alter the length of cooking time, but I will allow for the 8 hours while checking after 6, for both carrot and meatball. Easy enough to check the carrot but will always use a thermometer to make sure the meatball is cooked all the way through. 

Another thing I wanted to add was that one of the commenters said her meatballs turned out softer than she likes. Louisa’s response was that they tend to be more tender than those made in a frying pan or in the oven as they are braised rather than roasted or fried.  I personally thought these were excellent both in texture and taste, but wanted to let you know just in case you wondered about them once served. I am looking forward to making this recipe again. 

That’s all I can remember for now but if you have any questions, write a comment and I will be happy to try and answer. I highly recommend visiting Louisa’s blog to look at the original recipe. 

Below is the full address if you prefer to copy and paste today’s recipe, as well as the salad,  rather than using the links above.

https://www.livinglou.com/slow-cooker-monster-meatballs-tomato-sauce/

and

https://www.livinglou.com/greek-orzo-salad

Thanks for looking and have a great week.

MONDAY MORNING RECIPE POST - MEDITERRANEAN BEAN SALAD

I was looking for a salad that was healthy, light, refreshing and tasty. I found it in at Living Lou hosted by Louisa. The original recipe can be found at this link. I made it today (Thursday, July 3rd, 2025) and there was more prep work than I am used to, but it was fun and I enjoyed the process. My dear other half was out for a few hours and I decided to make it that day, preparing everything sitting at the kitchen table. We both enjoyed it at dinnertime and it was worth the extra effort. 

Also, there was more than enough left for our 4th of July meal and it tasted even better. We shared a steak with a baked potato and there was pistachio ice-cream for dessert. 

The cooked steak was cut into thirds, and on the 5th we ate the rest for breakfast/brunch, with eggs, grilled tomatoes and a slice of wheat toast.

Mediterranean Bean Salad - 4 servings 

1 19 oz. can mixed beans, drained and rinsed

1/2 English cucumber, chopped 

1 green bell pepper, chopped 

1 cup halved cherry tomatoes

1/2 cup drained and chopped marinated artichokes

1/3 cup diced red onion

1/4 cup drained and minced sun-dried tomatoes packed in oil

1/4 cup crumbled feta

1/4 cup pitted and sliced Kalamata olives

1/4 cup tablespoon drained capers

Dressing:

3 tablespoons olive oil

1 tablespoon red wine vinegar

2 teaspoons dried oregano

1 small clove garlic, grated (I just chopped mine very fine)

1/4 teaspoon salt

In a small bowl or measuring cup, whisk the dressing ingredients together.

In a large bowl toss the prepared salad ingredients together.

Give dressing ingredients another quick whisk and pour over the salad ingredients.  

Mix well and serve. 

This salad was one of the best we have had, a 10 out of 10. It was excellent but a few changes: 

I didn’t have olive oil and used avocado oil. 

I couldn’t find oregano in the cupboard and found three bottles of Italian herbs instead. Not sure how we acquired three bottles of unopened!

Gregg is not a big fan of beans but will eat the kind already in a sauce, which was a no for this recipe. Fortunately he does enjoy garbanzo beans (chickpeas) and I used a 15 oz. can, which was more than enough. 

Neither of us like the green bell pepper and used an orange one instead.

This is a good recipe to swap ingredients to suit your own taste.

It said four servings but we stretched it to 6. It seemed like there was a lot leftover. 

This was put on the table for our evening meal and, as you can see, we served it with deli ham on the side.

Below is the full address for you to copy and paste, rather than use the link above.

https://www.livinglou.com/mediterranean-bean-salad

Thanks for looking everyone and 

I wish you all a great week.

On a short blog break but had a few posts set up so there will be another tomorrow. I will be back in a few days to catch up with you all. 

MONDAY MORNING RECIPE POST - QUICHE FLORENTINE

Today's recipe came from Living Lou, hosted by Lou.  I have shared a few of her recipes before. I enjoyed it very much and made a few changes, which I have added below.

Quiche Florentine 

1 9" deep dish frozen pie crust

For the filling:

1 tablespoon salted butter

2 shallots, chopped

1/2 teaspoon salt, divided

4 cups spinach (mature or baby spinach), roughly choped

3/4 cup cheddar cheese (Gruyere or Swiss will also work)

1/2 cup heavy cream

1/2 cup 2% milk

4 large eggs

Preheat oven to 375 degrees F. Place pie crust on a baking sheet and prick all over with a fork. Blind bake for 10 minutes.

Meanwhile, make spinach filling. 

Melt the butter in a nonstick pan over medium heat. Add the shallot and cook for about 2 minutes until it begins to soften. Add the spinach and 1/4 teaspoon salt and freshly ground pepper. Cook another 2-3 minutes until spinach is wilted.

Transfer spinach mixture into a sieve, using the back of a spatula, push and stir the mixture to draw out excess liquid. I do this about 6 to 8 times, or until barely any liquid comes out.

Spread evenly in the bottom of the crust and sprinkle cheese evenly over the spinach.

In a large bowl, whisk together the cream, milk, eggs with remaining salt and pepper. Pour over the spinach and cheese.

Bake for 30 minutes in the preheated 375 deg. F. oven until quiche is golden brown and still slightly jiggly.

Lou's freezing instructions:

After baking, allow to cool completely before wrapping in aluminum foil and freezing. The quiche will last for three months in the freezer.

When ready to bake, unwrap and bake in a 375 degrees F. oven for about 50 to 60 minutes.

Louisa's notes:

You can also use your own favorite pie crust recipe.

This recipe can be easily doubled to make two quiches.

Changes I made or would make in the future:

I didn't buy or make a crust for this quiche today. Simply because I wanted something easy and nourishing to put together.  I made the filling ingredients and poured those in my pie plate that had been coated with avocado oil spray. I didn't miss the crust at all. It was very tasty. 

I added four cloves of chopped garlic, put them in for about a minute, stirring, after I had sauteed the shallots.

I'm sure you can add any of your own favorite veggies here. I thought I would add mushrooms next time and even some halved cherry tomatoes.

I used Cheddar cheese.

I also didn't use the heavy cream or 2% mixture, but in the fridge I had a carton of whole milk used in a baking recipe. There was just enough left in there to make the 1 cup.

I used Lowry's seasoned salt and pepper instead of regular. 

Next time I will use the 9" pie plate as I had a larger one handy, and the quiche came out thinner than normal. It did not detract from the taste though. 

My dear other half was out of town for a few days, so I made this for myself. Next time I will cut into single portions and freeze individually.

I served it with a simple mixed veggie salad of crispy lettuce, sliced radishes, diced sweet red pepper and a couple of sliced mushrooms. No dressing as I didn't grow up with salads and to this day, still prefer my salads without.

That's about it. If you have any questions, please leave them in the comment section. 

Here is the full address of the recipe, just in case you prefer to copy and paste instead of using the link above.

https://www.livinglou.com/quiche-florentine-fresh-spinach/

Thanks for looking. I hope you all have a great week and Bon Appétit.

MONDAY MORNING RECIPE 12-23-24

Even though this is a recipe for lamb chops, we used it for pork chops instead, although I have left the ingredient list alone.  I came across the recipe at Living Lou hosted by Louisa. The marinade used was excellent and we knew it would be just as good using the pork chops we had just bought. I wanted something a little different, and found a recipe for the Greek-style marinade at Lou's food blog. 

The internal temperature needed for the pork is 145 degrees, instead of 135 for the lamb. We cooked the pork five minutes on each side to get the desired degree of doneness. You can look at Lou's recipe link above to read all her tips for making this dish.

Greek Lamb Chops - serves 4

8 lamb rib chops

¼ cup olive oil

¼ cup lemon juice, plus extra for serving

4 cloves garlic, minced

1 teaspoon oregano

1 teaspoon salt

In a large glass bowl, whisk olive oil with lemon juice, garlic, oregano and salt. Add lamb chops and toss to coat. Cover and marinate in the fridge for 30 minutes to 6 hours.

Pre-heat a cast iron skillet over medium-high heat. Add lamb chops, and cook for 2-3 minutes per side until browned and lamb reaches an internal temperature of 135F. Repeat with remaining lamb chops.

Lou's suggestion to serve with these chops was a  traditional Greek salad, and also homemade tzatziki on the side. These would also be just as nice with the pork chop.

Cooking the pork chops was a last-minute decision and all we were having that night was the last of the cheesy vegetable chowder we made. Gregg cooked the pork chops and we had a bowl of soup with it.

Here is the full address for the recipe, and I have added it in case you would like to copy and paste instead of using the link at the beginning of this page:

https://www.livinglou.com/greek-lamb-chops/

Thanks for looking everyone 

and I hope your day is a great one.