A trip to Ikea isn’t complete without lunch at the restaurant. We love the meatballs but can’t regularly justify the several hour drive whenever we crave them. Luckily, we’ve found a copycat recipe. The best part is we can make it with chicken products in addition to beef.
Easy at Home Swedish Meatballs
For the meatballs choose your favorite storebought or make your own by combining beef/pork/chicken mixture add an egg and breadcrumbs (or breadcrumb alternative), a grated onion, milk or milk alternative, salt and pepper into a bowl and mix with your hands. Form into balls. If the mixture is too dry, add more milk. If the mixture is too wet, add more breadcrumbs. Cook the meatballs in a skillet until cooked through over medium heat turning when browned.
Heat the broth until simmering. Carefully whisk flour or flour alternative into beef broth or chicken stock until smooth.
Turn the heat down to low. Add the cream or milk and cook gently until thickened.
Season to taste with soy sauce, salt and pepper.
Serve over meatballs and egg noodles or peeled boiled potatoes.
This five-ingredient crockpot (or Instapot!) is perfect for an easy weeknight meal. The longer the chicken cooks in the crockpot the more fall off the bone tender it is. Serve with a side of rice and some broccoli and it is a perfectly “delightful” (as the five-year-old would say!) dinner.
Weeknight Honey Soy Chicken
Combine all the ingredients together in a measuring cup and stir to combine.
Lay the chicken skin side up in a single layer, pour the sauce mixture over the chicken and cook on low for 6-7 hours.
If your chicken isn't browned on the top you can put it in the Air Fryer for 3-4 minutes until the skin has crisped up. Alternatively, you can put it under a broiler for 2-3 minutes.
If using an Instapot, follow these notes:
- Combine sauce ingredients, set aside.
- Add oil to pot and add thighs skin-side down. Cook, in batches if needed, until golden and crisp, 3 to 5 minutes, then flip and cook 3 minutes more. Remove chicken from pot.
- Fit Instant Pot with trivet and place thighs skin side up. Pour sauce over the chicken thighs. Secure lid and press the manual setting. Cook on high for 12 minutes and then naturally release pressure.
- Carefully remove thighs and trivet, plate and serve.
We love sushi. This deconstructed sushi stack is an easy weeknight meal that tastes delicious and is super simple to make, especially if you use precooked shrimp and precooked rice! Even our five-year-old loves these and calls them “shrimp cakes.”
Spicy California Shrimp Stacks
Cook rice according to package directions. When rice is done, add rice vinegar and stir.
Cut shrimp into 1-inch cubes (sometimes we leave them whole). In a small bowl, combine mayonnaise and sriracha sauce.
Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice.
Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with sesame seeds and drizzle with 1 teaspoon soy sauce or Ponzu sauce and sriracha mayonnaise.
Repeat with remaining ingredients.
If you’re thinking about opening another location, then congratulations! You’re probably seeing strong sales, a steady flow of customers (maybe even customers complaining that they have to wait too long), and healthy profits. But just because you’re doing well doesn’t mean that it’s time to expand.
There are a number of questions you should ask yourself before expanding. Most importantly, you should have a compelling reason to expand.
Are You Ready To Hand Over the Reins?
Your business is your baby! You probably do most (or all) of the work. Are you comfortable with walking away for a couple of months as you open another location? Is there someone you trust to take over the day-to-day operations?
Are You Ready Financially?
One of the biggest mistakes that small business owners make when opening another location is borrowing too much money from their original location. The last thing you want to do is allow another location to cannibalize the original one.
A good rule of thumb here is to treat your expansion project like you would a brand new business. Hold off on moving ahead unless you can draw from an outside bank account or find a source of funding that is distinct from your original location.
Are There Customers (and Employees) Waiting For You?
Only expand to another location if you can open yourself up to new markets. Think about who your current customers are. Do they travel long distances to get to you? Are they centered in your neighborhood? Are there new customers that will want to try your product if you expand to another location?
Also, consider your hiring potential. Maybe you’ve already exhausted your current employee market and would like to move to a new location to attract diverse talent.
Can You Recreate Your Brand?
Don’t expand to another location unless you can keep your unique brand voice intact. Huge brands, like Target and Starbucks, have tried to expand into new markets and failed miserably. Make sure you can maintain whatever it is that makes your business unique.
Check out this flowchart created by Fundera that guides you through a number of questions to decide if you should open a new location.
I really love this dish. It’s quick enough for a weeknight and usually just the perfect amount of food.
Leeks, Eggs and Bacon
This is one of our most favorite reset dinners. There are only so many nights in a row we can indulge in rich meals before J and I begin craving simple, vegetable-heavy dishes. While this dish is at its peak in spring, if you can find leeks year round, don't be afraid to try it out of season.
Cut each leek lengthwise into halves and then cut each half into half circles. Soak leeks in a large bowl of cool water to allow any dirt to settle to the bottom. The best way we've found to do this is using a salad spinner.
In a saute pan, melt the butter over medium heat.
Add the leeks to the skillet.
Cook the leeks, stirring occasionally, for 5 minutes. It's best to let them brown a bit on the bottoms. Sprinkle with thyme and cook one minute more.
Add stock, reduce heat to medium-low.
Braise the leeks At this point you can choose to either cover the leeks or leave them uncovered. Uncovered the flavor concentrates a bit more but covered there is more broth to sop up with bread. Cook for about 10 more minutes or until the leeks are very tender.
Season with salt and pepper and serve. We like to serve it with some french bread, crumble cooked bacon and hard-boiled eggs.