Garlic Chicken Thighs

2 T. canola oil, divided
4 skinned chicken thighs, bone in, trimmed of fat
1 c. diced onions
12 med. garlic cloves, peeled only
2 T. flour
1 c. chicken broth
1/2 t. thyme
1/4 t. salt
1/4 t. pepper
 
1.     In a large skillet, heat 1 tbsp. canola oil over medium-high heat.  Add chicken and brown for 3 minutes on each side. Set aside on plate.

2.     Reduce heat to medium and add remaining 1 tbsp. canola oil, onions, and garlic, and cook for 3 minutes or until onions are translucent, stirring frequently. Set aside with chicken.

3.     Stir flour into drippings in skillet and cook 2 minutes or until beginning to lightly brown, stirring constantly. Stir in chicken broth, thyme, salt, and pepper.  Add chicken, onions, and any accumulated juices. Set aside garlic to mash later. Bring to boil over medium-high heat and simmer for 30 minutes or until chicken is almost tender.

4.     Place chicken to one side of skillet.  Add and mash garlic cloves with the back of a spoon. Combine chicken and garlic. Turn chicken pieces over several times until well coated. Cover and cook 5-7 minutes or until chicken is tender.
 
Tip:  Serve over hot cooked rice, egg noodles, or mashed potatoes.

Norwegian Meatballs

1 lb. ground beef
1 egg
1/2  c. milk
1/2  c. onion, finely chopped
1/2  tsp. ginger
1/2  tsp. allspice
1/2  tsp. nutmeg
1/2  tsp. salt
1/2  tsp. black pepper
2 tbsp. butter
2 tbsp. flour
1/2  tsp. salt
1/4 tsp. pepper
2-3 c. beef broth
1/4 c. cream

1.      Mix together, ground beef, egg, milk, onion, and ginger, allspice, nutmeg, and 1/2  tsp. each salt and pepper.  Form into meatballs (I used a heaping tablespoon for each).

2.      Heat frying pan to medium and add 1 tbsp. oil.  Brown the meatballs on all sides.  They do not need to be fully cooked.  Remove to plate.

3.      Add the butter, flour, 1/2 tsp. salt and 1/4 tsp. pepper (or more to taste depending on whether your broth has salt in it) to frying pan. Cook and stir for a minute or so. Add 2 c. beef broth and the cream. Simmer until gravy starts to thicken.  (I used the additional 1 c. beef broth and then whisked in 2 tbsp. flour dissolved in 2 tbsp. milk to get the desired consistency for the gravy.) Add meatballs back into the gravy and simmer until the meatballs are done (~30 minutes).

4.      While the meatballs are simmering, cook potatoes, egg noodles, or rice to serve with your meatballs and gravy.

Crockpot Chowder

2 c. cooked turkey or chicken, diced

1 c. celery, diced

1 c. onion, diced

1 c. carrots, sliced

2 c. red potatoes, diced

1 can cream corn

1 can whole kernel corn

1 1/2 tsp. salt

1 tsp. black pepper

1/4 tsp. dried thyme

 2 tsp. dried parsley

1 tsp. dried basil

4 c. turkey or chicken broth

Combine all of the above ingredients in a crockpot. Cook for 8 hours on low heat setting or 4 hours on high heat setting.

1/4 c. corn starch

1/4 c. cold water

1 c. heavy cream

Turn heat setting to high. Add corn starch, water, and cream and cook for an additional 30 minutes.