Castellon's Kitchen: Peas

The school year is over and summer is finally here! I've spent the last few days just getting organized around my cluttered house. Tossing out my kid's old schoolwork, worn school clothes and trying to wrap up PTA stuff so I can finally focus on cooking, blogging and relaxing and just all around doing whatever comes up with my kiddos. Ahhh...summertime!
I'm also super anxious to get started on all my Halloween recipes for my annual Summer of Halloween. As you know, I spend all summer blogging new Halloween food and projects so you'll see a lot of those scattered about this summer. You'll also see non-halloween recipes as well. Like these mouthwatering Hungarian Meatballs. These savory meatballs are tender and loaded with flavor from cumin and coriander and then threaded on skewers and served with a sweet and creamy red pepper paprikosh sauce. They are simply heavenly.
Truth be told, I made these months ago and I'm just now getting to blogging them. I've had a bit of writers block that has been very frustrating at times, but bare with me as I get back into the groove of cooking, taking pics and writing again. I have some really awesome Halloween ideas coming your way and a ton of appetizing new summer and fall dishes to share with you. Enjoy!

Hungarian Meatball Kabobs

(slightly adapted recipe from Cuisine at Home)

1 1/2 lb. ground beef
3/4 cup bread crumbs
1/2 cup Parmesan cheese
1/4 cup parsley
2 t. garlic powder
1 t. salt
1 t. coriander
1 t. cumin
1/4 t. red pepper flakes
1/4 t. pepper
1/3 cup cream (or milk)
2 eggs

Mix all ingredients in a large bowl and use a medium cookie scoop to make about 2 1/2 dozen meatballs. Pan fry in batches if desired, or place on a parchment lined cookie sheet and bake at 350 degrees for 15-18 minutes. Thread three meatballs on skewers and serve with Paprikosh Sauce over couscous and peas.

Paprikosh Sauce
1 T olive oil
2 cups red bell peppers
1 cup onion, diced
2 T. Hungarian Sweet paprika
1 T. fresh garlic, minced
1/2 cup white wine
2 cup chicken broth
1 cup tomatoes, diced
salt and pepper
1/2 cup sour cream

Saute onions and peppers in olive oil until onions are translucent, ~5-8 minutes. Add paprika and garlic, heat until garlic is fragrant ~2 minute. Add white wine and deglaze pan. Heat until wine is reduced by half. Add chicken broth and tomatoes and simmer until peppers are soft and sauce thickens. ~ 20 minutes. Turn off heat and add sour cream. Salt and pepper to taste and serve with meatballs.

Serve with Couscous and Peas

More meatball recipes to try:

Lamb Kabobs with Yogurt Garlic Sauce

Albondigas with Chimichurri Pesto

Salisbury Meatballs

Greek Meatballs

As summer winds down and the kids head back to school, I can't help but feel a little sad that the long hot days of summer are a thing of the past. Another summer is in the books, so to speak. Our fun memories were made and forever imprinted in our minds. So why do I feel sad? I should feel great, because the kids are back in school and they love it so far! I should feel great because we're right on the cusp of my favorite season, FALL!
Maybe sad isn't the right word, but more like regretful because it's an ending. When summer comes to an end, I always feel a little regretful because I think, maybe I didn't do enough with my kids this summer. Maybe I didn't enjoy it as much as I should have. Maybe I was too preoccupied with other things to really live in the moment...to feel grateful and at peace. I certainly didn't do all that I had planned to do this summer, but as I'm turning 47 next week, I know all too well that, time waits for no one. Anyway, I need to let go of all this regretful thinking and realize I did all I could this summer and that is enough and that is okay.
I decided to end my summer recipes with my Auntie Dianne's Pea Salad. It is simple and super delicious and can be made a day ahead for your Labor Day weekend BBQ. My aunt usually serves this in a large glass salad bowl, but I thought it would be fun to layer them and serve in individual mason jars. Mix well before serving and enjoy!

Auntie Dianne's Pea Salad

Serves 4

2 cups frozen baby peas,
3 stalks celery, chopped
4 green onions, chopped
salt/pepper (to taste)
1/4 t celery seeds
4 cups of iceberg lettuce (I used Romaine)
4 T lite mayonnaise, divided
1 cup cheddar or cheddar/jack cheese, shredded
8 slices bacon, cooked and crumbled

In a medium bowl, combine peas, celery, green onions, salt and pepper and mix together.
Layer in mason jars or in a glass salad bowl.

1. Add about 1/2 cup of the pea mixture to the bottom of a mason jar. Sprinkle some celery seeds over top.

2. Layer about 1 cup Romaine lettuce on top of pea mixture.
3. Spoon about 1 T of mayonnaise on top of lettuce layer.
4. Using the back of a small spoon, carefully spread mayonnaise on top of lettuce as if icing a cake.
5. Sprinkle and cover mayonnaise with 1/4 cup cheddar or cheddar/jack cheese.
6. Sprinkle top with crumbled bacon.

Place lids on Mason Jars and chill until ready to eat. Toss when ready to eat.