Wednesday, August 20, 2014


I know, it sounds a slight bit out of sync to actually indulge in a Meatloaf anymore.  But, I for one find it hard to resist on occasion.  Meatloaf is one of those versatile dishes that will work well with anything.  With the price of beef I find it important to revitalize any leftover dish.  For breakfast topped with an over easy egg, or for lunch serve as a panini.   It adds delicious to any meal.  This particular dish made one bread pan loaf and served two for four meals.

1 LB lean ground beef
1/2 LB Italian sausage
1 small onion minced
2 large eggs
2 cups dried bread crumbs
1 medium green pepper chopped
4 large garlic cloves minced
1 medium jalapeno minced (optional)
4 TBS chili powder
salt and pepper

1 16 oz can original marinara sauce

Blend meats together in a large bowl until well mixed.  Fold in eggs and bread brumbs until dough is stiff and not sticky. Add all vegetables and seasonings and continue mixing until the meatloaf is smooth and all vegetables are evenly distributed for flavor.  Place the meatloaf in a large baking pan, such as a deep pie dish, or large bread pan.  Lightly cover with 1/2 of the marinara sauce and bake for thirty minutes.  Check the meat loaf after about 15 minutes and remove any grease that is sitting in the pan.  After 30 minutes top with remaining marinara and return to oven for another 30 to 45 minutes, until completely done.  Meatloaf is done when the center is no longer pink. Check frequently for any grease that will need to be removed so that the meatloaf remains solid and firm.


Monday, August 4, 2014


I don't like spending money on things I don't have to.  When my husband  requests some Hamburger Helper for dinner I just make my own.  It's easy when you've got a little imagination and the right ingredients to work with.  Best of all it's so much better than those prepackaged products with a seasoning packet full of who knows what.  Don't get me wrong.  I'm not knocking them.  In a real pinch they come in pretty handy.

2 lbs uncooked ground meat (beef, turkey or chicken)
1/2 cup fresh chopped onion
1/2 cut fresh chopped green onion
2 tbs garlic powder
salt and pepper to taste
4 cups fresh beef broth
2 cups tomato sauce with roasted garlic and chili's

4 cups elbow macaroni
1 lb Colby jack cheese cut in cubes

Brown ground meat in a large dutch oven until there is no pink visible.  Add onion and green pepper and stir for 2 minutes.  Add garlic, salt and pepper.  Pour in broth and tomato sauce and cover.  Once broth begins to boil add macaroni and cover again.  Stir occasionally cooking covered for 20 minutes or until macaroni is done.  Add more water if necessary. Once macaroni is done remove from heat and stir in cheese a little at a time until melted.  Set aside for 5 minutes to allow broth to fully thicken.


Fresh grown vegetables right from my own back yard don't get much better than this.  Tender vegetables creamed together make a perfect side dish for any meal.  If you have never had an opportunity to taste new potatoes right from the ground they are so much better than store bought.  They are so easy to grow and one of the most cost efficient crops to continuously grow year after year.

4 tbs butter
1/2 cup minced green onion
3 cups chicken broth
2 lbs New White potatoes
1 lb Snap Snow Peas
salt and pepper to taste

1/2 cup butter
4 tbs flour
2 cups milk

In a large dutch oven saute minced onion in butter for 2 minutes.  Slice all Potatoes and Peas in half. Add to onion.  Stir in chicken broth.  Add salt and pepper to taste.  Cover and simmer for 10 minutes.

In another pan melt putter and whisk in flour until smooth.  Quickly pour in cold milk and continue whisking until all lumps are gone.  Pour roux into potatoes and continue stirring gently until broth is smooth.


I can't get enough of using my fresh crops to come up with great tasting recipes.  This tasty feast includes fresh canned Tomato Sauce and infused Olive Oil using vegetables and herbs from my own garden.  Freshly grown vegetables will make any dish taste and even look so much better. This recipe will serve four, but be sure to make plenty.  The leftovers are just as tasty.  Add fresh garlic bread, or warm tortillas to the meal.

2 Cups White Rice
2 Tbs Olive Oil infused with garlic and chillies
1 Small Green Pepper diced
1 1/2 Cup Minced Onion

1 14.5 oz Can  (or 3 cups) of Tomato Sauce w/Roasted Garlic and Chilies
2 Tablespoons Tomato with Chicken bullion
1 1/4 Cups water
2 Tablespoons fresh Cilantro
2 Links Smoked Medium Spicy Summer Sausage
3 Cups Salad Shrimp
Fresh Ground Pepper

Heat olive oil in a sauce pan.  Add rice stirring constantly until rice is no longer translucent.  Turn heat to a low temperature and add chopped green pepper and onion.  Allow vegetables to saute with rice for no more than 2 minutes.  Add tomato sauce, water, bullion, cilantro and sausage.  Let simmer covered for 10 minutes before adding shrimp and pepper.  TIP:  You probably won't need salt.  The bullion has enough to flavor the dish.  Add more water if needed.  Cover and simmer stirring occasionally for another 10 minutes of until rice is done.  Cool for 5 minutes for before serving to allow broth to completely thicken.