Recipe Reviews #25

Mexican Meatball Soup:


My Rating: 3.5/5 stars

My Review: I’ve never tried Mexican Meatball Soup before trying this so I’m not sure how it’s supposed to taste exactly. I liked the meatballs, they were very dense. The rice being mixed into the beef was genius. There was also a nice variety of vegetables. The broth is what needed work… it had a tinge of tomato flavor but, I was hoping for a beefier taste.

Ingredients Needed:

  • 1 lb (450g) lean ground beef
  • 2 garlic cloves, minced
  • 1/4 cup raw white rice
  • 1 teaspoon ground cumin
  • 1 teaspoons dried oregano
  • 1/4 cup chopped fresh parsley
  • 1 egg, beaten
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 carrot, peeled and cut into 1/2-inch pieces
  • 2 stalks celery, cut in chunks
  • 2 potatoes, peeled and chopped into small cubes
  • 3 cups chicken broth
  • 3 cups water
  • 1 14.5 oz. (400g) can diced tomatoes with juice
  • 1/2 teaspoon died oregano
  • 1/4 teaspoon ground cumin
  • 1 cup chopped zucchini
  • 1 tablespoon lemon juice
  • salt and pepper, to taste
  • fresh parsley, for garnish

Recipe by Jovita at Yummy Addiction

Seasoned Panko Crusted Baked Chicken Drumsticks w/ Mashed Potatoes & Mushroom Gravy:


My Chicken Rating: 5/5 stars
My Gravy Rating:
4/5 stars

My Review: The chicken was perfect. The crust was ever so crispy and the meat was juicy and tender. The seasoning was also spot on! The gravy was good but, a little bit too flour-y. The taste was off just a bit but, the mushroom pieces were quite amazing.

Ingredients Needed:

For the chicken:

  • 12 chicken drumsticks
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon onion powder
  • 1 tablespoon oregano
  • 1 tablespoon parsley
  • 1 tablespoon paprika
  • 2 cups panko crumbs
  • Vegetable Spray Oil (we used coconut oil spray)

For the gravy:

  • 3 tablespoons olive oil
  • ½ onion, chopped
  • 10 oz. sliced mushrooms
  • 3 tablespoons flour
  • 1½ cups soy milk (we used almond & cashew blend milk)
  • salt and pepper to taste
  • dried thyme

Chicken Recipe by Lord Byron’s Kitchen
Mushroom Gravy Recipe by Faith at The Conscientious Eater
Mashed Potatoes Recipe by Pamela at The Brooklyn Farm Girl (our favorite mashed potatoes recipe)

Pan-Fried & Roasted Pork Chops in Apricot-Dijon Sauce w/ Sweet Potato & Bacon Salad:


My Pork Chops Rating: 5/5 stars
My Potato Salad Rating: 5/5 stars

My Review: I usually don’t like pork chops but, boyfriend does so I thought we’d try this recipe. I actually ended up loving this! The sauce was probably what made me enjoy it so much. It was the flawless combination of sweet and savory. Apricot and Dijon mustard?!…yeesssThe potato salad was so yummy, too. The celery gave it a bit of a crunch that I so appreciated and the bacon gave it that nice touch of salt. The sauce was the right amount of tart… I just loved it all.

Ingredients Needed:

For the pork chops:

  • 4 small bone-in pork chops, fat well trimmed
  • salt and fresh ground black pepper for seasoning pork chops
  • 1 T olive oil
  • 1/2 cup chicken stock
  • 1/2 cup no-sugar-added or sugar-free apricot preserves
  • 2 T Dijon mustard

For the sweet potato salad:

  • 4 slices thick-cut bacon, cooked
  • 3 large sweet potatoes, peeled and cut into chunks
  • 1 cup thinly sliced celery hearts
  • 1 cup thinly sliced green onions
  • 1 jalapeno pepper, seeded and minced
  • 2 tablespoons whole-grain mustard
  • 2 garlic cloves, minced
  • 1/4 cup rice vinegar
  • 1/4 cup olive oil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Pork Chops Recipe by Kalyn Denny at Kalyn’s Kitchen
Sweet Potato Salad Recipe by Erin at Well Plated

XO, Hunida

20 thoughts on “Recipe Reviews #25

  1. Meatballs!! I haven’t had them in such a long time, Alex and I were talking about making some yesterday, I may just go get some ingredients to make them this week. I love meatballs that have rice too, which is one reason I never try the ones without it lol. I just don’t think it would taste the same haha


          1. Hmmm, that’s interesting. I haven’t cut it out completely but one of the reasons I started to cut it out was because of how it made me feel when I ate it, not necessarily sick but I’m thinking that maybe it’s all the shit they put in it so it doesn’t spoil too quickly. I’m gonna have to try the organic free range meat from whole foods to see if there’s a difference cause I don’t remember lol.

            Liked by 1 person

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