AMAZING MEATLOAF

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.

 

HAMBURGER W/TOMATO GARLIC SAUCE

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.
 

CREAMED NEW POTATOES & PEAS

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.

SPANISH RICE GUMBO

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.


 

Taco Crunch Bowl

I really enjoy these cut little taco shell tortilla bowl makers.  If you're not in the market for these useful gadgets than you've certainly got an oven safe cereal bowl around that will work.  Just give it a light coating of cooking oil, snugly fit one flour tortilla inside and bake for 10 minutes.  I've gotten a lot of use out of mine.  They even hold up very well for several days so you can make a few in advance for a quick after work dinner.

This recipe will make four bowls

4-burrito size flour tortillas
1 LB ground meat
2 cups minced onion
4 cloves minced garlic
2 large diced tomatoes
1 3oz package taco seasoning
1 teaspoon cumin powder
1 1/2 teaspoon crushed or dried cilantro
2 cups cooked brown pinto beans
2 cups Mexican blend shredded cheese

Garnish:
Avocado
Sour Cream
Jalapeno
Pico de Gallo
Salsa

If you don't have a Tortilla Bowl maker, don't worry.  Try a ceramic cereal bowl, or a metal pan with no handle.  Try to find 6 to 8 (or more) inches across.  The metal will brown the tortilla much quicker.  Spray the bowl with a light cooking spray.  Fit the tortilla in the bowl as evenly as you possibly can.  A round bowl may cause a little "overlap", but that's OK. Bake the tortilla at 350 for 10 minutes or until the shell is golden brown and crisp all over.  Remove from oven all allow tortilla to completely cool.

Place ground meat, onion and garlic in a skillet.  Stir constantly until meat is done through and brown.  Remove from heat and stir in remaining spices and beans.  Fill each bowl with mixture and top about 1/4 cup of the shredded cheese.  Return to oven and allow to cook another 5 to 7 minutes or until completely warm and cheese is melted.  Top with you favorite garnish(es) and enjoy.  It really becomes fun when you get down to the bowl and start breaking the pieces to eat.

Empanada de Puerco

My favorite way to end any weekend is to relax with a good movie.  After the bustle of a few jammed pack days we deserve it, right?  That is why I prefer to prepare some make ahead trays of finger food such as these Empanada Puerco.  This recipe makes 2 dozen which left plenty for Monday's sack lunch.

Preheat oven to 350 degrees
 

Empanada Dough:

 

3 cups all-purpose flour

1/2 teaspoon salt

2 tablespoons sugar

2 tablespoons garlic powder

3/4 cups of chilled butter

1 egg

1 1/4 cups water

 

1 additional cup of flour

1 additional stick of butter

 

Mix flour, salt, sugar and garlic in a large bowl (sugar and garlic powder are optional, but I think they add better flavor to the crust).  Cut in butter using a pastry cutter, or fork until dough is nice and moist.  Beat egg and stir into flour.  Slowly add water about 1 tablespoon at a time until dough is stiff and hard to stir.  You will probably not require all of the water suggested.  Cover dough and set aside while you prepare the filling.

 

Rallado Puerco

 

 2 lbs pork

4 crushed garlic cloves

3 green onions chopped

1 cup chopped red pepper

1 cup chopped green pepper 

1/4 cup chili powder

1/4 cup water

Salt & Pepper

 

Cook pork until soft enough to pull apart using two forks.  Continue pulling pork with forks until all pork is finely shredded as pictured.  Place all ingredients in a skillet and heat together for 15 minutes. Remove from heat and allow to cool completely.

 

Turn dough from bowl onto a heavily floured surface and kneed for abut five minutes.  Cut the dough in half.  Roll one of the halves until fairly thin (but not translucent).  It may take a few tries to get the feel of the exact thickness needed.  Using a large round object (my cereal bowl worked perfectly for the proper size) cut a large round disk from the dough.  Place 2 tablespoons (more or less as you prefer) spread along one side of the dough (as pictured).  Fold the unfilled side over leaving 1/2 inch of the dough exposed.  Fold the 1/2 inch of the dough over and pinch the two edges together (as pictured).  Continue the process until all dough is exhausted and you've used both halves.  You will need to make sure you have plenty of flour on had to cover the surface of the dough so it does not stick.  As you roll the dough it will become stiffer.  Add a few drops of water to the dough and knead again it so it will soften it up.  Than roll it and cut as before.
 

Once you have filled and rolled all empanadas place them on a large cooking sheet.  Gently brush on melted butter to both sides of each empanada.  Bake in a preheated 350 degree oven for 15 minutes, or until golden brown.  Remove from oven and coat both sides again with melted butter. Serve warm, or cold with queso, or guacamole.

 

"Meat"ball and Bean Salad

Ingredients;

1 lb bag of Meatless Meatballs (Mine were from Trader Joe's, but you can certainly pick some out for yourself or make your own)
1 Large Beefsteak Tomato
1 15 oz Can of Black Beans
1 Cup Raw Sliced Mushrooms (I used Button)
1-2 Chopped Green Onions OR 1 tsp of Onion Powder
1 Minced Garlic clove OR 1 -2 tsp of Garlic Powder
1 tsp Chili Powder

2 tbsp of your favorite BBQ Sauce (I used a Sweet and Spicy flavor)

1-2 tbsp of Olive Oil
Salt and Pepper to taste

If possible, cut meatballs in half (if not, that's fine. I waited until they cooked a bit and then cut them in half since they were softer by that point) and add to skillet with olive oil.Saute Meatballs, Green Onions, and Minced Garlic over Medium High until Golden Brown on all sides. If using onion and garlic powder, simply add to the saute while the meatballs are browning.

While Meatballs are sauteing, dice the tomato and add to salad bowl along with Mushrooms. Drain and Rinse the black beans. Add those to the bowl as well. Season with Chili Powder and Salt and Pepper.

Once Meatballs have browned, add the Barbecue Sauce to the Pan. Saute until Meatballs are completely coated.

Let the Meatballs Cool and add to the bowl. Toss, or mix well. Cover and set in Fridge overnight.

The Longer this dish has to marinate, the better the flavors have to develop, so I recommend leaving it in the fridge for at least 12 hours.