Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry and SECOND PLACE WINNER!!!

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

I’ve been slipping off the grid a little and I think I know why. My new schedule of picking up the kids from their grandma’s has cut into my meal brainstorming time.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

I used to drive home from work every night with my thoughts to myself, thinking about dinner and what my next creation would be in the kitchen. You’re probably thinking ,” Well gee, why can’t she think of something on the way TO work when she’s by herself?” Well hello, I’m not exactly hungry for dinner on the way to work. I’m really just half asleep and craving a hot cup of coffee.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

So back to my point – I was driving home from work yesterday and my husband was getting the kids, and a new recipe popped in my head with inspiration from Golden Girl Granola. I had already made a breakfast with this delicious granola, but a dinner sounded challenging, savory, and just plain delicious.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Golden Girl Granola has given bloggers the opportunity to create an entrée featuring their delicious variety of granolas made from their family business in Massachusetts. Their granola is distributed widely in stores across the New England area. It is all natural and full of flavor. My choice was Chocolate Decadence with luscious chocolate chips, slivered almonds and shaved coconut flesh throughout.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

The rich chocolate and hearty texture of the granola inspired me to make a Spanish mole sauce made with chipotle and peanut butter, onions and garlic. I wanted something to pour the sauce over so I opted to make nontraditional meatballs made of lean ground beef and spicy pork chorizo. I used additional granola to hold the meatballs together and baked them in the oven while I made the sauce. Ladled over hot steamed white rice and sprinkled with fresh cilantro, the sweetness and spices were competitive enough to even tickle my children’s taste buds. My oldest son even served himself seconds.

So without further ado, I give you Chorizo Meatballs with Sweet Mole Sauce over Rice, Golden Girl Granola style!!!

UPDATE: I WON SECOND PLACE!!!!

Thank you Golden Girl Granola for the years supply of granola!! I’m so happy you loved my second place recipe!!

Posted by Famished Fish, Finicky Shark on Saturday, September 19, 2015

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Rounding up the ingredients. I used one can of chipotle sauce. Feel free to use two if you like it spicy!

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Ready to mix the meat with finely ground granola and spices.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

26 meatballs easily scooped then rolled with damp hands.

Chorizo Meatballs with Sweet Mole Sauce | Famished Fish, Finicky Shark

Making the mole sauce: processing the granola, spices, onion, garlic, chocolate and peanut butter.

Please let me know what you think by commenting below. And be sure to check out Golden Girl Granola for all their tasty options.

*This post was sponsored by Golden Girl Granola. I received free product from the sponsor for participating in their Blogger Recipe Challenge. No additional compensation was received by me. All opinions, text, images, and recipe are my own. Feel free to substitute the branded ingredients as needed with a like for like product.

Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Number of servings: 6

Per Serving 825 calories

Fat 49 g

Carbs 55 g

Protein 40 g

6

Chorizo Meatballs with Sweet Mole Sauce – Golden Girl Granola Recipe Challenge Entry

Ingredients

    For the Meatballs

  • 1 lb lean ground beef
  • 12 oz pork chorizo
  • 1/2 cup Golden Girl Granola, Chocolate Decadence, processed finely
  • 1 egg, lightly beaten
  • 1 tsp cumin
  • 1 tsp oregano
  • 3/4 tsp salt
  • For the Sweet Mole

  • 2 medium onions, diced
  • 4 cloves garlic, smashed
  • 1 Tb canola oil
  • 1 tsp cumin
  • 1 tsp oregano
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 7.75 oz can medium chipotle sauce
  • four blocks Mexican chocolate
  • 1/3 cup creamy peanut butter
  • 1/2 cup Golden Girl Granola, Chocolate Decadence
  • 1 Tb chicken bouillon
  • 1-2 cups hot water
  • Serve Over

  • 4 1/2 cups cooked rice
  • 6 Tb fresh cilantro, chopped

Instructions

  1. Preheat oven to 400F. Combine all meatball ingredients in a large bowl and mix gently with clean hands until well incorporated. Scoop heaping tablespoon portions onto an ungreased baking sheet. With dampened hands, roll meatballs smoothly. Bake for 20 minutes until browned.
  2. In a large skillet, heat the canola oil over medium heat. Cook the onion until softened, about 4 minutes. Add the cumin, oregano, salt and pepper. Add the garlic and cook 2 minutes more. Remove from heat.
  3. In a food processor, process the granola with the chocolate. Add the onion and garlic mixture and the peanut butter and process until combined well.
  4. Pour in the chipotle sauce and add the chicken bouillon. Process again, With the processor running, stream in the hot water until desired consistency is reached.
  5. Add the sweet mole back to the large skillet. Keep warm over low heat. When the meatballs are done, carefully transfer meatballs one by one into sauce. Toss to coat and heat through.
  6. Serve ladled over hot rice, 3/4 cup per serving. Sprinkle with chopped cilantro, 1 Tb per serving.

Notes

Feel free to substitute the branded ingredients as needed with a like for like product.

Lemon Chicken and Broccoli

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

There’s a thing about Chinese food. It’s either super greasy and laden with salt, or it’s simple, lightly woked and bursting with freshness.

I choose to make my Chinese food at home the latter way. I love my vegetables to be crisp tender and bright, therefore I blanch them. And I prefer my meats to be grilled with a bit of sauce that can actually stick. So I toss my proteins in cornstarch and lightly cook them in a touch of oil, then add in my sauce.

 

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Enter this Light Lemon Chicken and Broccoli. Where I’ve diced little pieces of lean chicken breast and tossed them in cornstarch, then cooked them evenly and tossed together with freshly blanched broccoli.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Our family loves Chinese buffets, but I really wish more of the selections were made like this, instead of swimming in salty sauce and loads of grease. Maybe it’s the just the buffets that make it this way. Because I have dined at Chinese restaurants, and their food-so much better!

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

I love the bright green of this broccoli and light coating on the chicken. Such a match made in poultry.

Lemon Chicken and Broccoli | Famished Fish, Finicky Shark

Lemon Chicken and Broccoli

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Number of servings: 4

Per Serving 311 calories

Fat 16 g

Carbs 13 g

Protein 30 g

4

Lemon Chicken and Broccoli

Ingredients

  • 14 oz chicken breast, diced in 1/2" pieces
  • 2 Tb cornstarch
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 lb broccoli florets
  • dash salt
  • dash pepper
  • dash garlic powder
  • dash chili powder (optional)
  • 1 Tb canola oil, divided
  • 1 cup cold water, divided
  • 1 tsp cornstarch
  • 2 Tb lemon juice
  • 1/2 tsp minced ginger
  • salt and pepper to taste

Instructions

  1. In a large skillet or wok set over medium heat, heat 1/2 Tb canola oil. Add the broccoli and season with salt, pepper, garlic and chili powders. Saute lightly to coat then pour 1/4 cup water over and cover. Cook until crisp tender, about 3-4 minutes.
  2. Transfer broccoli to a colander and rinse quickly under running water. Set aside.
  3. Toss the chicken in 2 Tb cornstarch, 1/2 tsp salt and 1/2 tsp pepper.
  4. Wipe the skillet then add remaining 1/2 Tb canola oil. Cook the chicken over medium, stirring occassionally, until cooked through and no longer pink, about 5 minutes.
  5. In a small bowl, combine the remaining 3/4 cup cold water, 1 tsp cornstarch, lemon juice and ginger. Pour over the chicken and season with salt and pepper.
  6. Cook until sauce is slightly thickened and bubbly, then add back in broccoli, until heated through.
  7. Serve with rice or noodles, if desired.

Cheesy Chili Tots – #SRC

Cheesy Chili Tots | Famished Fish, Finicky Shark

My finickiest shark has been on a chili fry kick since the beginning of summer. Yes, I know these are a bit on the fatty side, but he’s a bit on the thinner side, a nasty side effect of his ADHD medication. But a plus to chili fries is they are typically gluten free, and therefore autism friendly. Win, win, and happy mom!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Another happy note: I got to review Amy’s blog over at Amy’s Cooking Adventures this month for Secret Recipe Club. It’s this super cool recipe where a group of us food bloggers sneak onto another’s blog, explore it, cook it and share it. I love Amy’s blog. I’ve actually been stalking her blog for awhile, as I’ve actually linked with her on other events before too!

But Amy, when I saw these Chili Tots…Oh I immediately thought how perfect it was for Finicky Shark! Gluten free, meaty, cheesy, potatoey (is that a word?). And this was her dinner! How much more personal to Amy can we get than that! I love to share my secret bloggers’ more personable recipes. It really gets to the gut of their blog.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Amy started her blog almost like me, inspired by her picky child, her oldest boy Dude. Amy loves to read and sew and would be a school teacher had she not made the respectful decision to stay home with her kiddos. Amy’s reference to her home as “organized chaos” rings true to me too! So funny!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Of course I could have made her Homemade Egg Noodles which called to my inner child, but nagged at my lazy self. Amy’s super Easy Slow Cooker Risotto is definitely in my make later book. I did base my chili for this recipe on her Hearty Garden Chili here. I swapped veggie for veggie and added canned chili instead of beans. I also swapped ground beef for ground turkey sausage. Either way, it was delicious and even more delicious the very next day!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Now let’s cook!

Cheesy Chili Tots | Famished Fish, Finicky Shark

Add the mushrooms to the browned meat.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Stir in the tomatoes and red wine.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Stir in the canned chili with beans.

Okay, now stuff your face, as Amy says. 😉

And check out the other SRC recipes below.

Cheesy Chili Tots | Famished Fish, Finicky Shark

Cheesy Chili Tots

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Number of servings: 6

Per Serving 763 calories

Fat 48 g

Carbs 50 g

Protein 33 g

6

Cheesy Chili Tots

Ingredients

  • 1 32 ounce bag potato tots or rounds
  • 1 lb ground turkey breakfast sausage
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 cup mushrooms, diced
  • 1 roma tomato, diced
  • 1 cup sweet red wine
  • 1 Tb canola oil
  • 1 tsp salt
  • 2 15 oz cans spicy chili with beans
  • 5 oz cheddar cheese, shredded
  • 5 oz monterrey jack cheese, shredded

Instructions

  1. First bake the potato tots as directed on the packaging, (approx 425F for about 12-15 minutes).
  2. In a large skillet set over medium heat, brown the ground turkey and diced onion in the canola oil. Cook 5 minutes, breaking down the sausage. Add the minced garlic. Season with salt.
  3. Stir in the mushrooms and saute 1 minute. Add the tomatoes and red wine and reduce heat slightly. Cook down wine about 5 minutes. Stir in the canned chili and simmer about 5-10 minutes, stirring occasionally until heated through and flavors have combined.
  4. Serve chili ladled over potato tots and sprinkled with shredded cheese.

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Easy Refrigerator Playdough

Easy Refrigerator Playdough | Famished Fish, Finicky Shark

I have a rambunctious 4 year old with a playdough obsession. He collects playdough in every color imaginable. If he could squish it, he wants it. Manipulative objects are his thing. Heck, he even squishes and swirls his food at any given opportunity.

Easy Refrigerator Playdough | Famished Fish, Finicky Shark

So of course, after his older brother decided to make literal popcorn with his last two tubs of colorful dough, I decided to make him a fresh batch of the soft stuff. I made this in high school in my Child Development class. It was always a favorite with my babysitting clients.

Easy Refrigerator Playdough | Famished Fish, Finicky Shark

And a big batch this makes! About the equivalent of 4 plastic containers worth! Your kids will love squishing and shaping this simple playdough and you’ll love the money you’ll save!

Easy Refrigerator Playdough | Famished Fish, Finicky Shark

Ingredients:
2 cups all purpose flour
1 cup salt
1 Tb canola oil
1 tsp cream of tarter
2 cups water
1 tsp extract (vanilla, lemon, almond-optional)
several drops food safe food coloring (optional)

Directions:
In a medium saucepan set over medium heat, combine the water, salt, oil, food coloring and extract.

Easy Refrigerator Playdough | Famished Fish, Finicky Shark

Stir in the flour and cream of tarter and mix until a dough forms, about 3-5 minutes.

Easy Refrigerator Playdough | Famished Fish, Finicky Shark

Caution: dough will be hot! Turn out on a cutting board.

Easy Refrigerator Playdough | Famished Fish, Finicky Shark

Knead with a dough scraper or oven gloves until smooth.

Easy Refrigerator Playdough | Famished Fish, Finicky Shark

Store in a zip tight bag in the refrigerator. Non-toxic.

Cheesecake Stuffed Camo Cupcakes with Mocha Cinnamon Vanilla Swirl Frosting

Cheesecake Stuffed Camo Cupcakes with Mocha Cinnamon Swirl Frosting | Famished Fish, Finicky Shark

Those who say summertime is a crazy time of year aren’t kidding. Life has been in full swing since my oldest son’s 11th birthday. Ever since I wrapped up #HotSummerEats with my friend Camilla, I have been MIA. But OMG with 1 kid out of school and working with for me once a week, 1 in summer school and still having ongoing ABA therapy, now 4 times a week, 1 out of preschool and ready for Kinder and 1 infant… Well, doesn’t that explain the OMG??

Cheesecake Stuffed Camo Cupcakes with Mocha Cinnamon Swirl Frosting | Famished Fish, Finicky Shark

And my hubby, wow, props to him for taking care of the little boogers until nearly 3pm everyday until they get to spend a couple hours of quality with grandma so he can work odd 2nd shift hours. Then the kids go back to me and such is life. He’s been working late (can you say 11pm?!) which has limited my cooking to fish sticks, leftover pizza and grilled cheese sandwiches. Okay, time to kick it up Saundra and blog some kid recipes to keep this going, yea?! Check out FB post here!

Jesse told me this was finicky shark approved and I needed to blog it. Spinach Alfredo Noodles and Chicken.Quick…

Posted by Famished Fish, Finicky Shark on Sunday, June 28, 2015

It is kinda tricky getting home from work and picking up kids, nursing the baby and watching over Jesse and his behavior therapists three times a week from 6-8pm. Where is my life??

I will force myself to cook this week, I will force myself to cook this week.

Cheesecake Stuffed Camo Cupcakes with Mocha Cinnamon Swirl Frosting | Famished Fish, Finicky Shark

But hey, can I just share these wonderful Camo Cheesecake Stuffed Cupcakes topped with Cinnamon Cream and Mocha Frosting??? They are so drool worthy I actually caught my son eating one of the few I forgot to throw out after the party that were hiding in the back of the fridge. Of course, I was hiding them from myself!

Cheesecake Stuffed Camo Cupcakes with Mocha Cinnamon Swirl Frosting | Famished Fish, Finicky Shark

Cheesecake Stuffed Camo Cupcakes with Mocha Cinnamon Vanilla Swirl Frosting

To make about 32 cupcakes, first you’ll need:
1/2 box chocolate cake mix and half ingredients on box
1 box yellow cake mix and ingredients on box
green food coloring
half recipe No Bake Cheesecake without chocolate chips

Prepare the cake mix as directed on the box. Using the yellow cake mix, mix 2-3 different shades of green using 1/4 each of the yellow cake batter and desired drops of green food coloring in small bowls. Save one bowl of just plain yellow cake batter.

Preheat the oven according to the directions on your cake mix box. Line a muffin tin with cupcake liners. Using a small cookie scoop, drop the cake mixes in various patterns to create a camoflaug batter. Fill the cupcake only up to 3/4 full.

Bake as directed, then meanwhile, prepare the No Bake Cheesecake filling.

When the cupcakes have cooled slightly, fill the cupcakes with about 1 Tb cheesecake filling using a pastry bag. Don’t overfill them as the cupcakes may burst.

Prepare the frosting using the recipe below and frost as desired. Top with desired candies or decorations. I used melting chocolates to create these delicious lego bricks and people.

Cheesecake Stuffed Camo Cupcakes with Mocha Cinnamon Swirl Frosting | Famished Fish, Finicky Shark

My son adored these cupcakes. This recipe is for 32 cupcakes. For my son’s party, I made 3 boxes of cake mix and ended up with 48 cupcakes and an army tanker, pictured here. I used a cinnamon stick for the canon shooter and decorated the tanker cake with remaining frosting. I also used a full recipe of cheesecake filling and filled the tanker cake as well.

What a delicious 11th birthday party we all had!

Mocha Cinnamon Vanilla Swirl Frosting

Prep Time: 10 minutes

Total Time: 10 minutes

Number of servings: 32

Per Serving 114 calories

Fat 6 g

Carbs 15 g

Protein 0 g

32

Mocha Cinnamon Vanilla Swirl Frosting

Ingredients

  • 1 cup unsalted butter
  • 3 tsp vanilla
  • 4 cups powdered sugar
  • 3 Tb cocoa powder
  • food coloring gel, optional
  • 2-3 Tb cinnamon vanilla flavored coffee creamer
  • 2-3 Tb espresso or 1/2 Tb instant coffee granules dissolved in 2-3 Tb water

Instructions

  1. In a stand mixer, cream the butter until fluffy. Add the vanilla and mix well.
  2. Beat in the powdered sugar, ! cup at a time, beating well after each addition, until the frosting is light and fluffy.
  3. Divide the mixture in half and set aside half in a bowl.
  4. For the cinnamon vanilla frosting, add the coffee creamer in a thin stream with the mixer running. Beat until combined well, Add optional food coloring and mix until combined well and fluffy. Using a rubber scraper, remove frosting from mixer and set aside.
  5. For the mocha frosting, add the plain frosting back to the clean mixer and beat in 3 Tb cocoa powder. Mix until combined. With the mixer running, pour in the espresso in a thin stream and mix until combined well and fluffy.
  6. To frost the cupcakes, spoon half of each color into a pastry bag, side by side and frost cupcakes in a swirl pattern to create the cinnamon vanilla mocha swirl.

What are your adventures this summer?