Taco Meatloaf (or burgers)

I got my new Meatloaf cookbook this week.  I was going to make burgers tonight.  Then I thought about the Taco Meatloaf recipe I saw in my cookbook yesterday.  When I got home from work I checked to see if I had the ingredients to make it and I sure enough I did!  I decided to make both burgers and a meatloaf.  I made the recipe, took one pound for the burgers and formed a one pound meatloaf.  Two dinners in one.  Gotta love those leftovers!

Taco Meatloaf
(Compliments from “A Meatloaf in Every Oven”)

I have to get a little more creative with my meatloaf pics.  It tastes tons better that it looks.  🙂

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Ingredients

1 1/2 cups crushed tortilla chips
2 pounds ground chuck (not too lean, you fat for flavor)
1/2 cup shredded cheddar/Monterey Jack or combo of both (I used cheddar)
1/2 cup sour cream
1 cup hot salsa (I used mild, that’s all I had.  You can also make fresh.  Not happening during the week in this kitchen!)
2 eggs, lightly beaten
1 Tablespoon chili powder
2 teaspoons cumin (I always add a little extra of cumin)
2 teaspoons salt (I used kosher.  If using table salt I would use 1 teaspoon.)
1/2 teaspoon red pepper flakes
1/2 teaspoon dried oregano
1/2 teaspoon hot paprika, not smoked (All I had was Hungarian sweet paprika, worked for us)
1/2 teaspoon ground black pepper
3-4 slices cheddar cheese (I ended up not using the slices of cheese)

Directions

  1.  Preheat oven 350 degrees.  I used a sheet pan lined with parchment paper.  I put the hamburgers and meatloaf on a wire rack.  The recipe recommended using a glass or metal baking pan lines with foil or an iron skillet.  I have all of those but when I bake meatloaf I like elevating it with a wire rack.
  2. Place the meat in a bowl, add all ingredients except the slices of cheese, mix with your hands.  Transfer the mixture to the prepared baking pan of your choice.  Shape into a loaf, taking care to keep the width consistent except for tapering at the ends.
  3. Bake for 45 minutes or until the internal temperature reaches 145 degrees for medium rare.  Slide the pan out of the oven just long enough to drape the cheese over the top of the loaf so that they cover its length and overlap slightly.  Bake another 5-10 minutes, until cheese is melted but isn’t sliding off the loaf. (Next time I will do the cheese slices.)
  4. Remove the loaf from the oven and let it sit for 10 minutes, uncovered, before slicing.
  5. Have any sour cream and salsa left over?  Use as condiments for your meatloaf (or hamburgers).  Add a wedge of avocado or go one step further and make some guacamole.

This really was simple and delicious.  I can’t wait to try the Cheesy Chorizo Loaf. Guess what’s for dinner this Sunday?!

Enjoy!

Mom’s Meatloaf – Simple and Delicious

I was listening to one of my favorite podcasts, Special Sauce with Ed Levine.  The host was interviewing Frank Bruni.  He used to be a New York Times Food Critic. He was talking about a cookbook he co-wrote with Jennifer Steinhauer, “A Meatloaf in Every Oven”.  They were talking about their favorite meatloaf recipes. They spoke about their mom’s meatloaf recipe which got me thinking about my mom’s recipe.

When I spoke with my mom during the week I told her about this interview and mentioned her meatloaf.  I had a pretty good memory of what she put in her recipe.  It was fun talking about it and that got us into other recipes too.  She used to work second shift at Chrysler on the assembly line.  Prior to leaving for work she always made sure we had a good meal for dinner, every single night.  Meatloaf was easy for her to prepare before work. When I came home (or other siblings) we would put the dinner in the oven, set that table and have it ready for when Dad got home from work. We always had sat at the dinner table. I enjoyed the weekend when she wasn’t working so she was a part of our food and conversation.

I am sure everyone remembers their mom’s recipe or has one of their own they love. I am going to share her recipe.  If you would like to share your mom’s or your own recipe, please do.

Mom’s Meatloaf

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Ingredients

2 pounds ground beef (she mentioned that sometimes she did 1# ground beef, 1/2 pound ground pork, 1/2 pound ground veal)
1 small onion, diced fine
1 small green pepper, diced fine
1 clove garlic, minced
1/2 cup Italian Seasoned Bread Crumbs
2 eggs
1 teaspoon salt
1/2 teaspoon pepper

Directions

  1.  Preheat oven 375 degrees
  2. Mix all of the above together and form into loaf
  3. Place in loaf pan (or you can do free form.  My mom always used a loaf pan, so I did too)
  4. Place in oven and bake for 45-60 minutes

That’s it.  She also mentioned to serve with ketchup.  Oh, and it makes really good sandwiches if there is any left over.

By the way,  Frank Bruni’s was a Cheesy Chorizo Loaf.  He made it sound so good I bought the cookbook. img_5062 I guess we will be having some meatloaves in 2017.

Everyone loves meatloaf, right?

 

Shrimp Po’Boy – Simple and Delicious

**Bringing this to the front page again.  I made the shrimp for dinner tonight.  Kent really likes the breading from this recipe.  Quick dinner too.**

Eric requested Po’Boys for dinner over the weekend.  I had no idea what that was.  The original Po’Boys are basically a seafood sub sandwich.  You can also make hot sausage, chicken breast, roast beef and french fries too.  The bread and remoulade sauce (check out my recipe) are an important piece to this sandwich.  I got the rolls at Costco.  They have great artisan bread there if you don’t feel like baking your own.   I had fun making these. What was even better is everyone really enjoyed them!

Shrimp Po’Boy

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Ingredients
(compliments of Bon Appetite)

1 teaspoon kosher salt (original recipe calls for 2 1/2 teaspoons kosher salt.  We found that too salty.  I love salt and I rarely decrease salt but I did the second time I made them.)
1 teaspoon cayenne pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon oregano
1/2 teaspoon thyme
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
Vegetable oil for frying (FYI:  Peanut oil is great for frying as it can take high heat.)
1 1/2 pounds raw medium (about 40)  shrimp peeled and deveined (I got these at Costco too. You could use large, also (about 20-25).
1 cup buttermilk (No buttermilk. Click on the link and it will take you to substitutes.  Too lazy, here is one; Add one tablespoon lemon juice or white vinegar to a liquid measuring cup, and add enough milk until it measures 1 cup. Stir, and let sit for five minutes before using. This also works with non-dairy milks.)  
1 1/2 cups all purpose flour
1 cup cornmeal
4 – 6″ long french rolls, split horizontally

Directions

  1.  Whisk first 8 ingredients in a small bowl.
  2.  Use a heavy wide pot and add enough oil to measure 2″.  Heat over medium heat to 350 degrees.  You can use a deep fry thermometer if you have one.
  3. While oil is heating, place shrimp and spice mix in a medium bowl and toss to coat.
  4. Pour buttermilk into another medium bowl.
  5. Whisk flour and cornmeal in another bowl.
  6. Dip seasoned shrimp briefly in buttermilk, coat with flour mixture.
  7. Work in batches, fry shrimp, stirring occasionally, until golden brown and just cooked through.  About 4 minutes per batch.  Transfer on paper towels to drain.
  8. Open rolls and toast (or not – we toasted).  Spread remoulade sauce on roll.  Top with lettuce, tomato, pickles and shrimp.  Serve with Louisiana Hot Sauce if desired.

Chicken Burritos

The first time I posted this recipe was in 2013. Since it was Eric’s birthday I am keeping the original post. A nice memory to save. 🙂

July 2016; Thought I would bring it forward in my feed.  This is another easy recipe.   You can grab a rotisserie chicken on your way home tonight and make these simple and delicious burritos.  (Costco has some delicious chicken!)

Eric’s birthday is today, March 10, 2013.  eric birthday 034He is 21 years old.  I cannot believe time has flown by so fast.  He is my youngest.  For his birthday he requested California Burritos which he has always enjoyed!  I found this recipe a long time ago.  Hope you enjoy it too!

California Chicken Burritos

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2 tablespoons vegetable oil
1 (15 1/2 ounce) can black beans, drained (in a rush, use canned refried beans. Omit adding the water though)
1/2 cup water
1 cup chunky salsa, drained and juices reserve
1 small chipotle chile, minced (from 1 can of chipotles adobo)
1 teaspoon adobo sauce
1 teaspoon cumin (I LOVE cumin.  You don’t have to if you don’t like it.  They are still delish)
3 garlic cloves, minced
kosher salt & fresh ground pepper
2 cups cooked white rice
2 cups shredded rotisserie-cooked chicken
2 cups shredded cheddar cheese
6 – (10 inch) flour tortillas

Directions:

1.  Adjust oven rack to middle position and heat oven to 450 degrees.
2.  Heat oil in large nonstick skillet over medium-high heat until just beginning to smoke. Add black beans (as noted in ingredients; you can use a can of refried beans. Don’t add the water.), water, reserved salsa juices, chile, and adobo sauce and cook until liquid has evaporated and beans are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Using potato masher or fork, mash beans lightly. Season with salt and pepper.
3.  Place rice in medium microwave-safe bowl, cover with plastic wrap, poke holes in plastic, and microwave on high power until hot, about 90 seconds. Stir in salsa, chicken, and 2 cups cheddar.
4.  Spread black bean mixture down center of each tortilla, leaving 2-inch border at ends. eric birthday 030Mound rice mixture (about 1/2 cup) on beans and fold tortillas to form burritos.
5.  Transfer to baking sheet and bake about 10 minutes. 

Enjoy!  This is very simple and incredibly delicious!

Spicy Honey Glazed Ham

We enjoy a glaze on our hams. Kent found this recipe in the Spring Food Network magazine.  We used this glaze on our ham last weekend.  I ended up making it twice because I did not bother to read the directions.  Just know, the chicken broth is NOT a part of the glaze.  I always tell anyone who will listen to always read the recipe before starting.  Someday I will take my own advice. Also, I cut the recipe in half. We did not use the extra to serve with the ham.  If you like to serve your ham with extra glaze you may want to make the full recipe.  There was still some leftover when I cut it in half also.  Here it is;

Spicy Honey Glazed Ham

Ingredients

1 8 pound fully cooked bone in half ham
1 cup chicken broth
1 cup of honey
3/4 cup light brown sugar, packed
1/2 cup Dijon mustard
1/2 cup whole grain mustard
3 Tablespoons apple cider vinegar
3 Tablespoons hot sauce (I used Louisana Hot Sauce)
1 Tablespoon chopped fresh thyme (I used 1 teaspoon dried thyme)
1/2 teaspoon red pepper flakes

Directions

  1.  Bring the ham to room temperature 1 hour before baking.
  2. Position oven rack to lowest position; preheat to 350 degrees.  Place the ham flat side down in a roasting pan and add the chicken broth. Cover with foil and bake 1 1/2 hours.
  3. Meanwhile, make the glaze;  Whisk the honey, brown sugar, mustards, vinegar, hot sauce, thyme and red pepper flakes in a medium bowl.  Remove 3/4  cup of the glaze to a separate bowl and set aside for serving.  Remove the ham from the oven, discard the foil and brush with about 1/4 of the remaining glaze.  Continue baking, brushing with the glaze and the pan juices ever 30 minutes until the ham is a deep reddish brown and the thermometer inserted into the center registers 140 degrees.  This will take another 1-1 1/2 hours.  (Add 3/4 cup water if the pan juices dry out.)
  4. Transfer the ham to a cutting board and let rest 20 minutes before slicing.  Serve with the reserved glaze.

This glaze was simple and delicious.  My new go to glaze when we make a ham.  Enjoy!

Meat Loaf – Simple and Delicious

Sunday = comfort food = meat loaf.  This is a recipe I have used for years.  Every time I make this meatloaf it disappears way too fast.  Most of the time there is not enough left over for sandwiches the next day.  YIKES!!  This time I managed to get a couple of sandwiches for Kent’s lunch this week.

Meat Loaf with Glaze (I forgot to take the pic until it was almost gone.  Next time a “just out of the oven” pic!)
Ingredients

Brown Sugar – Ketchup Glaze

1/2 cup ketchup
4 Tablespoons brown sugar
4 teaspoons cider vinegar (or white vinegar)

Meat Loaf

1 Tablespoon vegetable oil
1 medium onion, chopped
2 cloves garlic, minced
2 large eggs
1/2 teaspoon dried thyme
1 teaspoon table salt
1/2 teaspoon ground pepper
1 Tablespoon Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon hot sauce
1/2 cup yogurt or milk
1 1/2 pound ground chuck (this time I used 2 pound ground chuck to 1 pound ground pork)
1/2 pound ground pork
2/3 cups bread crumbs (I take 3-4 pieces of bread and put in food processor to make bread crumbs.  Fresh bread crumbs work well with this recipe)

Directions

1.  For the glaze;  Mix all ingredients in small saucepan.  Heat through on low heat until brown sugar dissolves, set aside.

2.  For the meat loaf;  Heat oven to 350 degrees.  I make a free form meatloaf.  I do not use a loaf pan.  I use a baking pan lined with foil with a baking rack.  I place the meatloaf on top of a baking rack.  This allows the fat to go into the pan and not all over the meatloaf. They also have perforated meatloaf pans but I don’t have one of those. Thus, I use the free form method.  🙂  You could wrap the meatloaf in bacon if you desire.  I prefer not.
3.  Heat oil in medium skillet.  Add onion and garlic; saute until softened, about 5 minutes.  Set aside to cool while preparing remaining ingredients.
4.  Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, and milk or yogurt. (I usually use plain yogurt) Add egg mixture to meat in a large bowl along with bread crumbs and cooked onion/garlic; mix with hands or fork until evenly blended and meat mixture does not stick to bowl. (If meat mixture sticks, add additional milk or yogurt, a couple of Tablespoons at a time until mix no longer sticks)
5.  Place formed meatloaf on top of the baking rack (or in your meatloaf pan.  That is up to you.) and place in oven.  Brush with 1/4 of the glaze.  Bake for 45 minutes.  Top again with 1/4 of the glaze.  Continue to bake until second coat has set and loaf registers 160 degrees, about 15 minutes longer.  Take out of oven and cool 10-15 minutes.  (If the hungry crew allows!) Slice and serve with a extra glaze passed separately.

Big hit in this house.  Hope you give it a try and ENJOY!!

Bakin’ Bacon – Simple and Delicious

This is the easiest way to make your bacon.  No more splattered stove top.  I know, bacon is bad for you.   Oh well, we enjoy our bacon and I am not giving up on it!!  “Everything in moderation, including moderation!”

 

Bakin’ Bacon

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Ingredients

6 pieces bacon (I ate a piece before I took the picture!)

Directions

  1.  Line a baking sheet with parchment paper.  That will make cleanup much easier.
  2. Place bacon on your parchment lined baking sheet.
  3. Put in cold oven, set at 400 degrees.  Set your timer for 15 minutes.  (I did check at the 15 minute mark and it still needed 5 more minutes. If you bake less, the timing is less.  2 pieces are done in 10 minutes.)

All done.  Enjoy your bacon!!

 

Roasted Chicken – Simple and Delicious

You say, “why would she post how to roast a chicken?”.   Well, I found a great recipe that gives you a flavorful and moist roasted chicken in an hour.  This is Thomas Keller’s recipe.  I don’t truss my chicken because I am lazy.  But, I do roast it.  Here you go;

Roasted Chicken

Ingredients

4-5 pound whole chicken
1 Tablespoon kosher salt (you may use less depending on size of chicken)
1 sprig rosemary
2 sprigs thyme

Directions

  1.  Preheat oven to 450 degrees
  2. Rinse off chicken and pat dry with paper towels.  Be sure the chicken is dry.  This will give you a crispy skin.
  3. When dry, stuff cavity with rosemary and thyme sprigs.  Generously salt the skin of the chicken.
  4. Place chicken in roasting pan or large skillet.  (I use a skillet)
  5. Place in oven and bake for 50-60 minutes. (Be sure to check the temperature of your chicken.  Should be 165 degrees.)

That is it.  Perfect chicken every time.  Told you it was easy.  Next time I will post a picture for you.  Just trust me on this one!!

Home Fries – Simple and Delicious

I posted this recipe last fall.  Another recipe from America’s Test Kitchen. I thought I would post again since we had Breakfast Friday last week.  Everyone loved these.  Kent thought they could have stayed in the oven an extra 15 minutes.  Next time.  They are just like your favorite diner home fries.  Simple and Delicious and time consuming but worth it!  (What else do you have to do when your hanging out with family!)

Home Fries

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Ingredients

3 1/2 pounds russet potatoes, peeled and cut into 3/4 inch dice
1/2 teaspoon baking soda (Don’t miss this important part of the recipe!)
3 Tablespoons unsalted butter, cut into 12 pieces
Kosher salt and pepper
pinch of cayenne pepper
3 Tablespoons vegetable oil
2 onions, cut into 1/2 inch dice
Directions

1.  Adjust oven rack to lowest position, place rimmed baking sheet on rack, and heat oven to 500 degrees.
2.  Bring 10 cups water to boil in Dutch oven over high heat.  Add potatoes and baking soda.  (Another reminder; you need to add the baking soda, don’t forget it).  Return to boil and cook for 1 minute.  Drain potatoes.  Return potatoes to Dutch oven and place over low heat.  Cook, shaking pot occasionally, until any surface moisture has evaporated, about 2 minutes.  Remove from heat.  Add butter, 1 1/2 teaspoons salt, and cayenne; mix with rubber spatula until potatoes are coated with thick, starchy paste, about 30 seconds.
3.  Remove baking sheet from oven and drizzle with 2 Tablespoons oil.  Transfer potatoes to baking sheet and spread into even layer.  Roast for 15 minutes.  While potatoes roast, combine onions, remaining Tablespoon oil and 1/2 teaspoon salt in bowl.
4.  Remove baking sheet from oven.  Using metal spatula, scrape and turn potatoes.  Clear about 8x5inch space in center of baking sheet and add onion mixture.  Roast for 15 minutes.
5.  Scrape and turn again, mixing onions and potatoes.  Continue to roast until potatoes are well browned and onions are softened and beginning to brown, about 10-15 minutes.  (To get these brown it is about 60-75 minutes in oven) If using chives, stir in.  Season with salt and pepper to taste.   Serve immediately.September 019I had to post this.  He enjoyed Breakfast Friday and he cracks me up!

Twice Baked Potatoes – Simple and Delicious

These are delicious.  Paige requested recipe so here it is!

Twice Baked Potatoes

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Ingredients

6 russet potatoes (7 to 8 ounces each), scrubbed and dried
4 ounces sharp cheddar cheese, shredded (about 1 cup), I did 1 cup
2 pieces bacon, chopped, fried & crispy
3/4 cup sour cream
3/4 cup buttermilk
4 Tablespoons unsalted butter, room temperature
3 medium scallions, white and green parts sliced thin (about 1/2 cup)
1/2 teaspoon table salt
1/4 teaspoon ground black pepper

Directions

1.  Adjust oven rack to upper middle position and heat oven to 400 degrees. Bake potatoes on foil-lined baking sheet until skin is crisp and deep brown and skewer easily pierces flesh, about 1 hour. Setting baking sheet aside, transfer potatoes to wire rack and let sit until cool enough to handle, about 10 minutes
2. Using an oven mitt or folded kitchen towel to handle hot potatoes, cut each potato in half so that blunt sides will rest on work surface. Using a small dinner spoon, scoop flesh from each half into medium bowl, leaving a 1/8-inch to 1/4-inch thickness of flesh in each shell. Arrange shells on lined sheet and return to oven until dry and slightly crisped, about 10 minutes.
3.  While potatoes shells are baking, mash potato flesh with fork until smooth. Stir in remaining ingredients, including pepper to taste, until well combined
4.  Remove shells from oven and increase oven setting to broil. Holding shells steady on pan with oven mitt or towel-protected hand, spoon mixture into crisped shells, mounding slightly at the center, and return to oven. September 029Broil until spotty brown and crisp on top, 5 to 10 minutes. Allow to cool for 10 minutes. Serve warm.