Meatier Meatloaf

 This a an amazing meatloaf recipe from America's Test Kitchen's magazine Cook's Illustrated #118. It takes about 1 1/2 hours to cook in the oven. Mine was actually done in 60 minutes so I would start checking it about then.

--- --- ---Meatloaf---
2 Tablespoon Unsalted Butter
1 Onion, finely chopped
6 Ounce White Mushrooms, trimmed and sliced thin
1 Tablespoon Tomato Paste
3 Tablespoon and 1/2 Cup Chicken Broth
2 Garlic Cloves, minced
2 Large Eggs
2 Tablespoon Soy Sauce
1 Tablespoon Unflavored Gelatin
1/2 Slice Hearty White Sandwich Bread, torn into 1 inch pieces
1/3 Cup Minced Fresh Parsley
2 Teaspoon Dijon Mustard
3/4 Teaspoon Pepper
1/2 Teaspoon Dried Thyme
1 Pound Ground Pork
1 Pound 85% Lean Ground Beef (recommended ground chuck)
--- --- ---Glaze---
1/2 Cup Ketchup
1/4 Cup Cider Vinegar
3 Tablespoon Packed Brown Sugar
1 Teaspoon Hot Sauce
1/2 Teaspoon Ground Coriander


1. Adjust oven rack to middle position and heat oven to 350. Line a large rimmed cookie sheet with
foil. Use foil to create a 9x5 inch rectangle. Place the foil rectangle on a cooling rack and center it
on your lined cookie sheet. Poke holes in the foil rectangle about 1/2 inch apart. Spray foil with
Pam.
2. Melt butter in 12 inch skillet over medium heat. Add onion and mushrooms. Cook, stirring
occasionally, until beginning to brown, 10-12 minutes. Add tomato paste and cook, stir constantly,
until browned, about 3 minutes. Reduce heat to low, add 3 T broth and garlic, cook, scraping the
bottom of pan to loosen any browned bits, until thickened, about 1 minute. Transfer mushroom
mixture to a large bowl to cool.
3. Whisk eggs, remaining 1/2 cup broth, and soy sauce together in bowl. Sprinkle gelatin over egg
mixture and let sit until gelatin softens, about 5 minutes.
4. Pulse bread in food processor until finely ground, 5-10 pulses. Ad gelatin mixture, mushroom mixture, parsley, mustard, pepper, and thyme to bread crumbs and pulse until mushroom are finely
ground, about 10 pulses. Transfer to your large bowl. Add pork and beef and mix with hands until
thoroughly combine.
5. Transfer meat to foil rectangle and shape into 9x5 inch loaf. Bake until it registers 155 degrees,
75-90 minutes. Remove from oven and turn on broiler.
For the Glaze:
1.While the meat loaf bakes, mix the glaze ingredients in a small saucepan over medium heat.
Cook stirring occasionally, until thick and syrupy and 5 minutes.
2. Spread 1/2 the glaze evenly over cooked meatloaf. Broil for 2 minutes until bubbly. Repeat with
other 1/2. Remove meatloaf from oven and let cool for 20 minutes before slicing and serving.

Mixed up Spaghetti

found this on dealectible mommies....
New theme!! Pasta dinners.........whatcha got??



Mixed Up Spaghetti





Ingredients:

- 1 lb. of thin spaghetti
- 6-8 oz. of Smoked Gouda Cheese – Shredded
- 1/2 bunch of Italian Parsley
- 4 cups of Grape Tomatoes – Roasted
- 6 cups of Chicken Broth
- Olive Oil

Directions:

Drizzle grape tomatoes with olive oil and bake at 400 deg. for 10 minutes. Set aside.

Heat chicken broth in a saucepan on low heat until bowling. Break spaghetti noodles in half and place in a large skillet. Slowly add hot chicken broth. Continue to pour a little at a time as the noodles soak up the liquid. Continue until noodles are soft (this could take up to 25 minutes).

Once spaghetti is soft, add shredded cheese and grape tomatoes. Stir together on low heat until cheese melts. Top with italian parsley and enjoy!

Pioneer Woman Pizza Dough

We have pizza night every Friday, so this is a staple in our house. It can be made many days in advance! From the Pioneer Woman Blog.

Pizza Dough (MAKES TWO CRUSTS):

• 1 teaspoon Active Dry Or Instant Yeast
• 1 1/2 cups warm water
  
• 4 cups All-purpose Flour
• 1 teaspoon Kosher Salt
• ⅓ cups Extra Virgin Olive Oil

• Preheat oven to 500 degrees.

Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.

Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It’s best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.

Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.

Lightly drizzle a little olive oil on the dough and use fingers to spread.

Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!

Crockpot Tortilla Soup

This is the EASIEST dinner ever!

3-4 frozen chicken breast
1 cup salsa
1 can chicken broth
1 can black beans
1 can corn
1 1/2 packet taco seasoning
1 can diced green chilies

Dump into the crockpot and cook.

Shred chicken and add back in about 30 minutes before serving.
Serve with tortilla chips, cheese, sour cream, chopped cilantro, avocado.

*To make this burrito filling instead of soup add less broth.

Easy Chicken Pot Pie

I love freezer friendly meals and this is one my entire family eats without fussing. I usually double it and use one for dinner and freeze the other for later.

3 boneless, skinless chicken breasts, cooked and diced
1 (16 oz) bag of frozen vegetables or 2 cups of veggies of your choice
1 can cream of chicken soup
1/4 cup milk
1 double ready to bake pie crust
season to taste

Mix together soup and milk. Stir in veggies and chicken. Pour into pie crust and cover with top crust. Cut slips into top crust. Bake at 400 for 30-40 minutes.

Honey-Lime Enchiladas

Yummy in my tummy! We LOVE these enchiladas and have served them over and over to friends.

from The Sisters' Cafe

1.5 lbs cooked, shredded pork or chicken

Sauce:

1/3 c. honey

1/4 c. lime juice

1 T. chili powder

1/2 tsp garlic powder

2 (10 oz) cans green enchilada sauce

equal parts mixed:

mozzarella cheese, shredded

cheddar cheese, shredded

flour tortillas

Mix together sauce ingredients then add to shredded pork or chicken. Let the sauce soak into the meat for about 30 minutes.

Lightly spray pans with non-stick spray. Pour green enchilada sauce into pans to coat the entire bottom. Fill tortillas with shredded meat and desired amount of cheese. Roll and place in dish.

Pour remainder of sauce over enchiladas and sprinkle more cheese on top. Bake uncovered at 350 degrees for 30 minutes.

*I add a can of diced green chiles and a can of black beans drained to mixture before putting into tortillas*

Quiche 2

I know we already have a quiche recipe, but this is another one we love so you can mix it up.

12 oz shredded hash browns (thawed)
1/2 cup butter
1 cup shredded cheddar cheese
1 cup shredded swiss
1 cup ham/ canadian bacon (chopped)
4 eggs
1 cup 1/2 and 1/2 (you can use fat free if you want)
1 tsp lawry's season salt

Pack browns in to pie plate and drizzle with butter. Bake @ 375 for 20-40 min (lightly brown)

Place meat and cheese over brown crust, beat egg and stir in half and half, pour over. Sprinkle with season salt.

Bake 30-40 min more (until egg is done)

Let stand 10-15 min. I like to serve this with green beans for dinner.....

Amanda's Chicken Enchiladas

We used to make these all the time when we were up at Ricks whenever I make them I think of amanda!

6-8 cooked chicken breasts
8-10 flour tortillas
3 cups grated cheese
2 cans cream of chicken soup
2 cups sour cream
2 (5 oz) cans sliced olives
1 (5 oz) can diced chiles

Bake at 350 for 30-40 minutes
Tear tortillas in medium sized pieces to cover a 9x13 pan overlapping the pieces a little. Cover the tortillas with half of the pieces of cut up chicken. Mix soup, sour cream, olives, and chciles and thin mixture with a little milk. Spread half the mixture over the top of the chicken. Spread half cheese over the sauce. Repeat layers. You can substitue low fat cream and chicken and light sour cream with basically the same results.

Grandma Lorraine's Broccoli Cheese Soup

Grandma doesn't really have a recipe for this, she kinda just adds what she thinks. SO here is the recipe I have from watching her make it.

White Sauce:
1 cube butter
8 Tbsp flour-let bubble
1 tsp salt
1 quart milk (4 cups) add milk after it bubbles-gradually stir in until it comes to a bubble

add these ingredients to white sauce:

1-2 pounds broccoli (cooked until barely tender)
1 medium onion finely chopped
2 cups chicken broth + 2 Bouillon cubes
1/4 tsp garlic salt
salt & pepper
1 cup cooked chicken
1 c grated cheese (I usually use more)

Enjoy!

South of the Border Chicken

my family loves this recipe, you can mix it up too, we usually add black beans. Serve with chips (last time we tried those yummy new lime ones)


South of the Border chicken
1/2 cup cottage cheese
1 3oz cream cheese
1 cup sour cream
1 can cream of chicken
garlic powder
1 8oz can diced chillies

3 cups cooked chopped chicken (I just guess and sometimes I don't add it)
3 cups cooked rice (I guess on this to)
shredded cheese
olives
can add tomatoes
put it together mix up and cook in a 9x13 pan on 350 until heated through
put salsa on individual servings and use tortilla chips to eat it
My kids sometimes just eat it with a spoon. I bet you could take out the cottage cheese and it still would be good.

Red and White Pasta

this recipe is taken from the food nanny but I use store bought alfredo instead-home made is yummier but this way is still SUPER good and SUPER easy

Red and White Pasta
8 Servings


1 pound box Penne Pasta
1 (26 oz) jar meatless Spaghetti Sauce
1 (16 oz) jar Alfredo Sauce
3 cups shredded Mozzerella Cheese


Directions: Preheat oven to 375 degrees. Boil and cook pasta in a large pot of water according to package directions. Drain.
In a 9x13 glass baking dish, spread 1/2 cup of spaghetti sauce on bottom. Pour half of the cooked pasta on top. Pour half the alfredo sauce, half the spaghetti sauce and 1 cup of cheese evenly over pasta. Repeat with remaining pasta, sauces and cheese. Cover with foil and bake for 30 minutes or until hot & bubbly!

Delish Carne Asada Marinade

Yummy Carne Asada Marinade

Ingredients
3/4 cup orange juice
1/2 cup lemon juice
1/3 cup lime juice
4 cloves garlic, minced
1/2 cup soy sauce
1 teaspoon finely chopped canned chipotle pepper
1 tablespoon chili powder
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon dried oregano
1 tablespoon black pepper
1 bunch fresh cilantro, chopped
1/2 cup olive oil
3 pounds flank steak

Directions
Combine the orange, lemon, and lime juice in a large glass or ceramic bowl along with the garlic, soy sauce, chipotle pepper, chili power, ground cumin, paprika, dried oregano, black pepper, and cilantro. Slowly whisk in the olive oil until marinade is well combined. Remove one cup of the marinade and place in a small bowl, cover with plastic wrap and refrigerate for use after the meat is cooked.
Place the flank steak between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the steak with the smooth side of a meat mallet to a thickness of 1/4 inch. After pounding, poke steak all over with a fork. Add the meat to the marinade in the large bowl, cover, and allow to marinate in the refrigerator for 24 hours.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
Remove the steak from the marinade and grill to desired doneness, about 5 minutes per side for medium rare. Discard used marinade. Remove meat from heat and slice across the grain.
Pour the one cup of reserved, unused marinade over the hot meat and serve immediately.