Sweet and sour pork meat balls with purple Brussels sprouts.

Easy, budget friendly dinner!

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Place Brussels sprouts on the bottom of a steamer. Place meatballs on top of Brussels sprout and steam for 8-10 minutes depending on the size of the balls. Serve with warmed sweet chili sauce or homemade sweet and sour sauce. Garnish with cilantro and green onions. 

 

For the balls:

  • Ground pork
  • Diced bell pepper
  • Freshly grated ginger
  • Garlic powder
  • Salt & pepper

For the sauce:

  • Dark fruit jam (I used lingberry)
  • Hot sauce
  • White vinegar

Mexican style pozole.

This is not a 100% authentic, Abuela approved, recipe as I don’t have access to hominy or large dried ancho chilies to make my own chili sauce but the flavors were there. One of my favorite soups I’ve made so far.

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  • The night before: Brine your Boston butt (pork butt) in cold water, salt, brown sugar, cumin and 2 bay leaves.
  • Cut the pork into 1 inch cubes.
  • In a pressure cooker: meat cubes, an onion, 3 cloves of garlic, a heaping spoonful of ancho chili powder, a tablespoon of red pepper paste (roasted red peppers and garlic simmered until paste) and enough rich chicken or beef broth to cover the meat. 
  • Pressure cook on high for 45 minutes.
  • Adjust the seasoning if needed.
  • Add a can of huge white beans and half a can of corn (optional).
  • Simmer for 15 minutes.
  • Serve with radishes,  shredded cabbage, limes, green onions, sour cream, tortillas, etc..

Stick to savory, Amalia!

It all started with 1 bored girl and 4 innocent egg whites. Anyone who knows me knows that I’m not very good at just sitting. Sure, I can watch TV and movies non-stop for hours on end but I’m usually cooking or crafting something at the same time. Last night the 4 egg whites sitting in refrigerator where driving me crazy, I hate wasting food and I know that egg whites have a short shelf life, what should I make with them!!?! After some serious Pinteresting I decided to make Royal Icing Sugar, looked easy enough; eggs whites, vanilla extract, powdered sugar, blue food colouring because why not, and a splash of  vinegar (in lieu of cream of tartar). Whip, whip, whip and OMG, WHAT! I never read the recipe through, I just made a LITER of Royal Icing Sugar! I don’t even like desserts!

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Ok, well now I needed something to “ice”. Wow, I really didn’t think this through. Back on Pinterest and a few minutes later I decide to make Old Fashion BAKED Sour Cream Doughnuts. I’ve made fried doughnuts many times before and they always turn out so delicious, why not attempt the healthier version.  Mix, mix, mix, bake and TA DA!!!! I think I’ve nailed it.

doughnut

Heavenly crab and shrimp stuffed mushrooms.

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Imitation crab and shrimp stuffed mushrooms
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Print
356 calories
11 g
47 g
30 g
15 g
8 g
298 g
599 g
6 g
0 g
20 g
Nutrition Facts
Serving Size
298g
Amount Per Serving
Calories 356
Calories from Fat 262
% Daily Value *
Total Fat 30g
46%
Saturated Fat 8g
42%
Trans Fat 0g
Polyunsaturated Fat 13g
Monounsaturated Fat 7g
Cholesterol 47mg
16%
Sodium 599mg
25%
Total Carbohydrates 11g
4%
Dietary Fiber 3g
12%
Sugars 6g
Protein 15g
Vitamin A
5%
Vitamin C
10%
Calcium
22%
Iron
9%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 10 large mushrooms
  2. 6 surimi "crab" sticks, finely chopped
  3. 1/4 cup chopped shrimp
  4. 1/4 cup grated gouda
  5. 2 tablespoons of a good tasting mayo (like Japanese mayo)
  6. 1 tablespoon chopped green onion or leek
  7. 1 tablespoon chopped bacon
  8. 1/4 teaspoon garlic powder
  9. Olive oil
  10. A sprinkle of nutmeg
  11. Salt and pepper to taste
Instructions
  1. Peel or clean mushrooms with a dry cloth, remove stems. Place mushrooms top side down on a baking sheet, salt and lightly oil. Cook in a 350 degree oven for 8-10 minutes. Remove from oven, let rest until cool then drain the liquid (or keep the juices for stock or gravy).
  2. You can either mix everything together, stuff the mushrooms then bake at 450 degrees for 5-8 minutes or separate all the non-seafood ingredients into two bowls then mix one with shrimp and one with crab.
Notes
  1. My oven doesn't have numbers on it so I'm probably way off with the temperatures.
  2. 350 degrees = medium heat
  3. 450 degrees = medium high heat
beta
calories
356
fat
30g
protein
15g
carbs
11g
more
Amalia and Matt's blog http://mattandamalia.com/

Homemade Cheez Whiz

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Ingredients

  • 4 ounces of extra-sharp Cheddar cheese
  • 2 ounces of cream cheese
  • 1 teaspoon of honey
  • 1 teaspoon of cornstarch
  • 1/2 teaspoon of mustard powder
  • 1/2 teaspoon of garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 teaspoon salt 
  • 1/8 teaspoon of ground turmeric
  • more or less 1/2 cup of whole or reduced-fat milk

Instructions

  1. In a food processor blend the Cheddar cheese, the cream cheese, cornstarch, honey, turmeric, mustard powder, garlic powder, and onion powder.
  2. Heat the milk in a microwave-safe cup in the microwave for 45 seconds or until warm, not boiling.
  3. Slowly pour the milk over the cheese mixture a little at a time and blend in the food processor until smooth. Chill for 30 minutes before serving.

Palermo views.

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Palermo party!

Borzi city center rooms. Only 2 months old, very central and clean. cute place with young owners, great place.

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Main pedestrian street.

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Deep fried artichoke hearts.

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Giuseppe.

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Pretty bouquet.

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Fleeing the scene.

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5 year anniversary with seafood and a skipline competition.

Hello wonderful restaurant. Thank you for frying the catch of the from the fish market (2 meters away) so perfectly. Thank you for the octopus salad.

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Skipline competition 2016.

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Sunday street fish market in Catania.

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Best homemade cannolis in the world around the corner.

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Fancy train to Palermo.

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Catania fish market and more.

 

In my element.

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He’s happy I’m doing all the work.

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Salty, salty, salty sardines.

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Amalia and Matt.

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Slice a thing cut of horse leg, salt, grill, brush with vinegar and herbs, salt and serve.

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Etna at the end of the street.

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Etna from our hotel.

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Catania, the “bad part of town”.

“Bad part of town”? We loved the non- touristic, vibrant, working –class area. Friendly people, old buildings and cars.

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Mount Etna lava.

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Lard warming up.

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Horse meat…it’s a big thing in Catania.

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These girls are sooooo adorable.

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This part of town reminded me of Mexico.

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Creepy.

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New kids on the Catanian block.

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Pretty, dirty, amazing Catania, Sicily

Check out the Folklore room at B&B City Center Catania. 

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I missed the market by 20 minutes!

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Ste Agatha is kind of a big deal around here. I looked her up on Wikipedia, Sainthood sounds like a terrible job/lifestyle. Not for me.

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Sicilian food!

Sundried tomatoes, jelly meat, green onions wrapped in bacon and horse steak.

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Arancini. Deep fried rice balls stuffed with meat ragu, whipped butter, pistachios, etc.

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Mystery meat man. He comes out at night in front of the butcher shops, he boils large pots of broth cooking off cuts and offal. This is an illegal blood sausage.

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Lungs, blood sausage, tendon and tripe of my!

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Tripe.

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Boiled octopus in lemon olive oil sauce with fresh parsley.

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Deep fried catch of the day.

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Roasted red peppers and local jet engine wine.

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Made to order pistachio cannoli.

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Sfincione. Not a pizza.

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Lime garnita.

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Brioche. Pistachio ice cream in a sweet bun!

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Crocchette di patate.

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