With such a busy month behind me I wanted to treat us with a nice meal. Selling and buying a house not only leaves little time for cooking, but eating pizzas and burgers resulted in a permanent life belt around my waist. Graduation and birthday parties, baby shower all provided great food, but there is nothing better than a good homemade meal. These individual meatloaves are flavorful and simple to make. I paired them up with Spätzle (German dumplings) which complemented their subtle heat. Being stuffed into the collard greens makes me believe that Hawaii adopted this recipe from Bosnian cuisine. Everyone knows that we’re famous for stuffing everything 🙂
1 teaspoon Salt
2 teaspoon Ground Cumin
1 teaspoon Red Pepper Flakes
2 teaspoons Onion Powder
1 teaspoon Garlic Powder
1 teaspoon dried Cilantro (can substitute with Oregano)
¼ teaspoon ground Nutmeg
¼ cup Breadcrumbs
2 tablespoon Oil
1 ½ cups Chicken Stock
Ham or Bacon (optional)
Preheat oven to 400 degrees F. Bring a large pot of salted water to a boil. Trim the stems from the collard greens removing as much as possible (see picture).
Cook Spätzle according to the package directions. You can buy them at Meijer or substitute with rice.
In a large skillet, brown bacon pieces. Drain Spätzle and add to the skillet. Gently toss to cover completely with bacon grease. Add salt and pepper to taste. Serve.
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