6

Family Friendly Lettuce Wraps

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One of the reasons I love Spring Break is that I get to feel like a stay-at-home mom, and join my good friends in their daytime activities. On today’s agenda was a killer kettle bell class that my girlfriends have been agonizing through for the past few weeks. This class, with its drill sergeant instructor, has been a source of curiosity for me, so of course I jumped on the opportunity to try it.

Wow! It lived up to my expectations, and while I am certain that I will not be able to use my arms, legs, abs, or ANY OTHER MUSCLE in my body tomorrow, I loved it. No pain, no gain, right?

Well, since it is my mission not to gain weight, I best be taking the same kick ass attitude towards my diet. So, in order to preserve the benefits of my exercise, tonight we are having lettuce wraps for dinner. The added bonus is that my kids LOVE them!! I’m not kidding, my middle has chosen lettuce wraps over pizza before. Happy wife = Happy life! Here is a meal that will help me achieve my dream of skinny thighs while making my kids happy with a nutritious meal. Everyone wins, and gets to be happy…even if one of us will not be able to walk up the steps for a few days.

Family Friendly Lettuce Wraps

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The Chicken:

1 1/2 -2 lbs. boneless skinless chicken breast strips
1/2 cup soy sauce
4 tablespoons fresh lime juice
4 cloves garlic – minced
1 teaspoon of powdered ginger
3/4 teaspoon red pepper flakes
1 tablespoon of honey

Blend all of the ingredients except the chicken in a medium bowl. Add chicken, coating each piece in the marinade, and allowing it to sit for about 1 hour.

Cook chicken strips until they are fully cooked. They can be broiled on a baking sheet lined with foil, about 7 minutes a side depending on the strength of your broiler. You may also grill them on the grill, using skewers, or in a grill pan on the stove top.

Once the chicken is cooked, allow it to cool a bit, then shred or slice in to smaller pieces. Set aside.

The Noodles:

1 5.5 oz package of rice noodles

1 Tbsp. of coconut oil

2 Tbsp. of soy sauce

Cook noodles according to the package instructions and drain. Toss noodles with oil and soy sauce. Set aside.

The Rest:

2 heads of Boston Bibb lettuce

1 cup of shredded carrots

1 cup of alfalfa or bean sprouts

Optional: Chopped green onions, thin sliced red peppers, cucumber ribbons, and chopped peanuts or cashews.

Carefully separate the leaves of lettuce from the head, wash, and dry. Clean and prepare any other fix-ins.

The Dressing:

For an easy weeknight meal, you can purchase pre-made sauces. My family loves Wegmans Sesame Garlic Sauce and Wegmans Thai Peanut Sauce. We drizzle both on our wraps. But, if you are looking to make your own, see below.

Thai Peanut Sauce-
1/4 cup of peanut butter
3 Tbsp sugar
2 Tbsp soy sauce
2 Tbsp of sesame oil
1 small pinch of red pepper flakes (to taste)

Combine all ingredients in a small sauce pan stir to combine over medium heat until smooth, warm, and blended.

Sesame Garlic Dressing-

3 cloves garlic, minced

2 Tbsp. minced fresh ginger root

1/2 cup olive oil

1/3 cup rice vinegar

1/2 cup soy sauce

3 Tbsp. honey

1 tsp. of sesame oil

Combine all ingredients, mixing well.

The Presentation:

On a large platter, arrange lettuce, carrots, sprouts, chicken, & any other fix-ins. This will allow each person to choose based on their own likes. Place the platter in the center of the table with tongs or spoons. You can serve the noodles in a separate bowl or on the platter if there is room. Place dressings in small bowls with spoons for drizzling. Finally, put chopped peanuts or cashews in small separate bowls. Each person needs a small plate on which to assemble their own wraps as they go. Now you are good to go for a fun, nutritious meal!

***Variation: If this seems a bit complicated, or messy, tear lettuce leaves on a plate and top with chicken, noodles, and vegetables. Sprinkle with chopped nuts and drizzle with dressing for a Thai Chicken Salad. This dish can be tailored to suit your own tastes, so feel free to add or delete ingredients to suit your likes.

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8

Lasagna Muffins

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My friend, Heather, always comments on my “pretty food”. So, I laugh and usually tag her in all of my “pretty food” Facebook photos. I like pretty food. It is nice to look at, you want to eat it, and most importantly, other people want to eat it (like my kids). Pretty food is also necessary if you want people to actually visit and interact with your food blog. But, pretty food has to taste as well as it looks. Pretty food is useless if it sucks, right? So I was so very happy tonight when my supermodel pretty food had hall of fame taste! WOW! When I say hall of fame taste, I’m talkin’ grand-slam H-O-M-E-R-U-N in the 9th inning of the World Series taste! So, naturally I am excited to share.

I made lasagna “muffins” or “cupcakes”. Whatever you call them, they were awesome! Now, I cannot take credit for this idea. It is all over Pinterest, and if you Google it, a million recipes will appear–Food Network, LOTS of blogs, Pinterest… the list goes on. So, why am I bothering to post? Well, when I looked at the other recipes, they were missing taste, so I took the time to blend this creative technique that others have already shared (why re-invent the wheel?) and I added the flavors that I integrate into my homemade lasagna. That is what makes mine different from all of the rest– the “better mouse trap, so to speak.

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Lasagna Muffins

The Sauce: (you can use jar sauce to save time, but then you compromise the flavor)

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  • 1/2  lb. of ground beef
  • 1 28 oz. can of crushed tomatoes 
  • 2 cloves of garlic
  • 1/2 Tbsp. of sugar
  • salt & pepper (to taste)
  1. Brown ground beef, drain, & set aside.
  2. In the same pan, sautee fresh minced garlic for 1 minute.
  3. Pour tomatoes into the pan and simmer for 3 minutes.
  4. Add sugar, salt, & pepper.
  5. Add beef and simmer for 15 minutes while you prepare the rest of the ingredients.

The Cheese:

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  • 16 oz. of ricotta cheese
  • 1/2 cup of fine shredded mozzarella cheese
  • 1/4 cup of grated parmesan cheese
  • 1 egg
  • 1 small dash of nutmeg
  • 1 dash of salt & pepper
  1. mix all ingredients, blending well.

The Rest:

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  • 1 pkg. of square wonton wrappers. (about 3 inch squares)
  • 1/4 cup of grated parmesan cheese
  • 1/2 cup of finely shredded mozzarella cheese
  • 1/2 cup of fresh basil, chopped
  • cooking spray

1. Grease a muffin pan with cooking spray.

2. Place 1 wonton wrapper into each cup.

IMG_06583. Add a small spoonful of cheese to cover the bottom of the cup.

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4. Add a small spoonful of sauce.

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5. Top with another wonton wrapper. 
6. Add another layer of cheese, then sauce
7. Top with parmesan cheese, fresh basil, and mozzarella cheese

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8. Bake at 375 degrees for about 18 minutes.
9. Let them rest in the pan, undisturbed, for at least 5 minutes. (if you cheat, they will fall apart)

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*** AWESOME VARIATION***

If you want to make these as an appetizer, or if you have extra wrappers, cheese, & sauce, make them as a single layer in a mini-muffin pan. They are like the cutest little one bite appetizers!

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Picture-less version:

Lasagna Muffins

The Sauce: (you can use jar sauce to save time, but then you compromise the flavor)

  • 1/2  lb. of ground beef
  • 1 28 oz. can of crushed tomatoes
  • 2 cloves of garlic
  • 1/2 Tbsp. of sugar
  • salt & pepper (to taste)
  1. Brown ground beef, drain, & set aside.
  2. In the same pan, sautee fresh minced garlic for 1 minute.
  3. Pour tomatoes into the pan and simmer for 3 minutes.
  4. Add sugar, salt, & pepper.
  5. Add beef and simmer for 15 minutes while you prepare the rest of the ingredients.

The Cheese:

  • 16 oz. of ricotta cheese
  • 1/2 cup of fine shredded mozzarella cheese
  • 1/4 cup of grated parmesan cheese
  • 1 egg
  • 1 small dash of nutmeg
  1. mix all ingredients, blending well.

The Rest:

  • 1 pkg. of square wonton wrappers. (about 3 inch squares)
  • 1/4 cup of grated parmesan cheese
  • 1/2 cup of finely shredded mozzarella cheese
  • 1/2 cup of fresh basil, chopped
  • cooking spray
  1. Grease a muffin pan with cooking spray.
  2. Place 1 wonton wrapper into each cup.
  3. Add a small spoonful of cheese to cover the bottom of the cup.
  4. Add a small spoonful of sauce.
  5. Top with another wonton wrapper.
  6. Add another layer of cheese, then sauce
  7. Top with parmesan cheese, fresh basil, and mozzarella cheese
  8. Bake at 375 degrees for about 18 minutes.
  9. Let them rest in the pan, undisturbed, for at least 5 minutes. (if you cheat, they will fall apart)

*** AWESOME VARIATION***

If you want to make these as an appetizer, or if you have extra wrappers, cheese, & sauce, make them as a single layer in a mini-muffin pan. They are like the cutest little one bite appetizers!

0

Chicken & Dumplings

If you need some food love

And a full belly’s your wish

Chicken & Dumplings is the perfect

Fab Fairy dish

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Chicken & Dumplings

The Chicken:

3  boneless chicken breasts– poached and shredded

4 cups of chicken broth

1 cup of carrots,

1-2 cups of cubed potatoes

Any other vegetables that you may have in the fridge– peas or corn

The Dumplings:

1 cup of flour

1 cup of Jiffy cornbread mix

1 tbsp. of baking powder

1 cup of half and half

Preparation:

Boil chicken, broth, and vegetables on the stove in a large pot until cooked thoroughly.

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Once that is cooked, mix 1 cup of flour, 1 cup of Jiffy cornbread mix, 1 tbsp of baking powder, and 1 cup of  half and half.

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Drop the dumplings into the boiling soup and simmer covered for 15 minutes.

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I then placed it uncovered under the broiler to brown the dumplings.

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0

Crockpot Jambalaya

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A cold rainy day
Will dampen the mood
To get off the couch
And cook some good food.
No reason to fret,
No reason to whine.
Crockpot Jambalaya
Is a meal that’s divine!

Today was a yucky rainy Sunday. The only thing I had to do was run out to the pharmacy. I didn’t want to shop, I would not clean, I just wanted to veg. Cold and rainy weather is not my friend.
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Days like today, I just want warm…a warm blanket, a warm cozy spot on the couch, and a warm tasty meal. The problem is that once I settle into that warm cozy spot on the couch, under my warm fleecy blanket, with my warm snugly doggie at my feet, I don’t want to get up. Crockpot jambalaya is a prefect recipe for this kind of day.

This recipe is perfect for the lazy cooking days. No lengthy prep, no constant stirring, no elaborate finishing process. Just cut, dump, wait, and then eat. In fact, this dish is so efficient in promoting relaxation, I grant you permission to deviate from the traditional dinner table and eat it in the family room while watching a movie as a family.

Tonight, my kids will settle in on the floor, spread a large blanket beneath them, and enjoy dinner, “picnic style”. It is a fun treat, and I use the format to bribe (or threaten) them into eating it all gone (ex. “If you do not eat all of you dinner, we will not be able to have picnic dinners again!”…I know, they will need therapy…blah, blah, blah.) My husband and I will claim the couch, and a movie will be chosen. Peace, family, warmth, and a great meal are the necessary ingredients to make this a fantastic Sunday.

So, whether you are an experienced cook, who just wants to take a night off, or a novice kitchen mom, who is looking for a low-risk start, this is the recipe for you. Not only will your family love it, but you will feel relaxed and fulfilled by your new cooking from the couch skills. Enjoy!

Crockpot Jambalaya

Ingredients:

1 pound of skinless, boneless chicken breasts, cut into 1 inch cubes
1 pound of andouille sausage, sliced
1 pound of peeled, deveined shrimp without tails
6 cups of chicken broth
3 cups so white rice
1 (28 ounce) can of crushed tomatoes
1 large onion, chopped
1 green bell pepper, chopped
2 red bell peppers, chopped
1 cup of chopped celery (about 3 stalks)
4 cloves of garlic, minced
2 Tbsp. of fresh oregano
2 Tbsp. of fresh parsley
2 Tbsp. of Cajun seasoning
1 Tbsp. of fresh thyme
1 tsp. of cayenne pepper

Preparation:

Combine all ingredients in your slow cooker. Cook on low for 7-8 hours, or on high for 3-4 hours. Stir occasionally.

Garnish with a slice of warm cornbread.

0

Magnificent Meatballs

Spaghetti and meatballs may be the greatest form of comfort food. Sometimes you crave it on a cold, blustery day when you are looking for something to warm you from the inside out. And other times, I think it is the perfect way to fill a belly after an exhausting summer day at the pool. The bottom line is that this is a great go to meal that is sure to please!

The Meatballs–

1. Put 2 lbs. of ground beef in a large mixing bowl.

2. Mince the garlic. A good garlic press is essential to any kitchen. You would be wise to invest in a good one.

3. Add the remaining ingredients. If your kids like to cook with you, this is a good task for them. I know that my little helpers like to help me measure and “dump” it all in the bowl.

4. Use your hands (or your stand mixer if the thought of raw meat skeeves you) to blend the mixture well.

5. Roll meatballs to about the size of a golf ball.

6. Place meatballs in even rows onto a parchment lined baking pan.

7. Bake about 30 minutes at 375.

8. Heat up 2-4 quarts of Positively Perfect Pasta Sauce

9. I enhance my sauce with 1/4 cup of red wine, 4 cloves of minced garlic, and 2 tablespoons each of fresh basil & fresh oregano. (optional)

10. Drop cooked meatballs into a boiling pot of Positively Perfect Pasta Sauce.


11. Reduce heat and simmer for about 30 minutes. (The longer, the better)

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Serve over spaghetti, sprinkle with Parmesan cheese, and a big slab of garlic bread!

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Ingredients

2 lbs. ground beef
2 eggs
1/2 cup lowfat buttermilk
1 cup of seasoned breadcrumbs
1 teaspoon salt
2 teaspoons oregano
1 teaspoon of dried basil
4-6 cloves of fresh garlic, minced
1 teaspoon fresh ground pepper
1/2 cup grated Parmesan cheese
Directions:

Preparation:
1. Mix all ingredients in a large bowl by hand.
2. If you are skeeved by raw meat, use a stand mixer on low speed until blended.
3. Roll meatballs to about the size of a golf ball.
4. Place meatballs in even rows onto a parchment lined baking pan.
5. Bake about 30 minutes at 375.
6. Drop into a boiling pot of Positively Perfect Pasta Sauce.
7. Reduce heat and simmer for about 30 minutes. (The longer, the better)

**serve over spaghetti, sprinkle with Parmesan cheese, and a big slab of garlic bread!

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0

The Turkey is Done!

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3

The Best Freakin’ Turkey EVER!

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Turkey IS NOT turkey!

We all know what it is like to have awful, dry, sawdust turkey topped with watery, bland gravy that tastes of the floury lumps that plop out of the gravy boat. It is usually at the hands of a well-meaning, elderly relative that does not own a meat thermometer.

This post is an attempt to end the tradition of turkey travesty, and I intend to turn you into a turkey snob.

THIS IS THE BEST TURKEY!!!! It is unbelievable, and if you don’t use any other recipe on this site, TRY THIS ONE!!

Imagine serving the moistest, most amazing meat, topped with golden gravy goodness that will make you crave leftovers for days.

Go ahead, step out of your comfort zone, and just do it!

Now, to be fair, I cannot take credit for this. The original recipe is courtesy of Emeril Lagasse and can be found here: http://www.foodnetwork.com/recipes/emeril-lagasse/brined-and-roasted-turkey-recipe/index.html

But over the last ten years, I have made some adjustments that make it a bit easier.

Brined and Roasted Turkey

Recipe courtesy Emeril Lagasse, 2001

Ingredients

  • 1 (10 to 12-pound) turkey
  • Brine, recipe follows
  • 4 tablespoons unsalted butter at room temperature
  • 1 large yellow onion, cut into 8ths
  • 1 large orange, cut into 8ths
  • 1 stalk celery, cut into 1-inch pieces
  • 1 large carrot, cut into 1-inch pieces
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 1/2 to 2 cups chicken or turkey stock, for basting

Turkey Broth:

  • 1 tablespoon vegetable oil
  • Reserved turkey neck and giblets
  • 1 large carrot, coarsely chopped
  • 1 onion, coarsely chopped
  • 1 large celery stalk, coarsely chopped
  • 1 small bay leaf
  • 3 cups turkey stock, chicken stock, or canned low-salt chicken broth
  • 3 cups water

Gravy:

  • 4 cups turkey broth
  • 1 cup dry white wine
  • 4 tablespoons unsalted butter
  • 1/4 cup flour
  • Salt and freshly ground black pepper

Directions

THE DAY BEFORE–

Brine:

  • 1 cup salt
  • 1 cup brown sugar
  • 2 oranges, quartered
  • 2 lemons, quartered
  • 6 sprigs thyme
  • 4 sprigs rosemary

To make the brine, dissolve the salt and sugar in 2 gallons of cold water in a non-reactive container (such as a clean bucket or large stockpot, or a clean, heavy-duty, plastic garbage bag.) Add the oranges, lemons, thyme, and rosemary.

I cook a 22lb. turkey, so if you have a big turkey and need more brine than this, use 1/2 cup salt and 1/2 cup brown sugar for every gallon of water.

Remove the neck, giblets, and liver from the cavity of the turkey and reserve for the gravy. Rinse the turkey inside and out under cold running water.

Soak the turkey in the brine, covered and refrigerated, for at least 4 hours and up to 24 hours. I cook a very large turkey, so I put the turkey in a doubled trash bag with the brine. Then, I store it in a large cooler with ice overnight, on my patio.

 

THE NEXT MORNING

Preheat the oven to 325 degrees F.

Remove the turkey from the brine and rinse well under cold running water. Pat dry with paper towels, inside and out. Place breast side down in a large, heavy roasting pan, and rub on all sides with the butter. Season lightly inside and out with salt and pepper. Stuff the turkey with the onion, orange, celery, carrot, bay leaves, and thyme. Loosely tie the drumsticks together with kitchen string.

For the turkey broth: I add all the broth ingredients, along with the “turkey parts” into a medium pot and boil it for about an hour. Strain, reserving the liquid and discarding the solids. Reserve this broth for the gravy.

Roast the turkey, uncovered, breast side down for 1 hour. Remove from the oven, turn, and baste with 1/2 cup stock. Continue roasting with the breast side up until an instant-read meat thermometer registers 165 degrees F when inserted into the largest section of thigh (avoiding the bone), about 2 3/4 to 3 hours total cooking time.Baste the turkey once every hour with 1/2 to 3/4 cup chicken or turkey stock. BE AWARE THAT THE BRINING PROCESS CAN SHORTEN THE COOK TIME! Keep a close eye on the thermometer.

Remove from the oven and place on a platter. Tent with aluminum foil and let rest for 20 minutes before carving.

For the pan gravy: Pour the reserved turkey pan juices into a glass-measuring cup and skim off the fat. Place the roasting pan on 2 stovetop burners over medium heat add the pan juice and 1 cup turkey broth and the white wine to the pan, and deglaze the pan, stirring to scrape any brown bits from the bottom of the pan. Add the remaining 3 cup of broth and bring to a simmer, then transfer to a measuring cup.

In a large heavy saucepan, melt the butter over medium high heat. Stir in the flour and cook, stirring constantly, to make a light roux. Add the hot stock, whisking constantly, then simmer until thickened, about 10 minutes. Adjust seasoning, to taste, with salt and black pepper. Pour into a gravy boat and serve.

4

Braised Short Ribs (That will cause you to lose your manners)

This was good. This was so good that I wanted to abandon all the manners that I have taught my children and lick the plate! And then, when dinner was over, and we were doing the dishes, I yearned for lunch the next day so that I could have leftovers. This is just one of those meals.

Don’t save this for company. Make this for yourself. It is perfect for a lazy Sunday. Oh, and put your pajamas on before you eat, because when you are done, all you will want to do is lay on the couch and not move your overstuffed belly.

Ingredients

  • 6 boneless short ribs
  • Kosher salt & ground pepper
  • 1 cup of flour
  • Extra-virgin olive oil
  • 1 large Spanish onion, cut into 1/2-inch pieces
  • 3 ribs celery, cut into chunks
  • 2 carrots, cut into chunks
  • 3 cloves garlic, smashed
  • 2 shallots, peeled & chopped
  • 1 cup of tomato sauce
  • 1 750mL bottle of Cabernet, or dry red wine
  • 1 bunch fresh thyme & rosemary, tied with kitchen string
  • 2 bay leaves
  • 2 cups of beef broth

Directions

Sprinkle each short rib generously with salt & pepper.

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Then coat each rib in flour, shaking off any excess.

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Coat a large dutch oven or stock pot with olive oil and bring to a high heat. Add the short ribs to the pan and brown very well, about 2 to 3 minutes per side. Do not overcrowd pan. Cook in batches, if necessary.

Pre-heat the oven to 375 degrees F.

While the short ribs are browning, chop all the vegetables coarsely in the food processor.

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Don’t forget the shallots & garlic!

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When the short ribs are very brown on all sides, remove them from the pan.

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In the same pan, and remaining oil, saute the vegetables until soft.

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Use a wooden spoon to scrape the schmuge* off the bottom of the pan. Once the vegetables are soft, transfer them to a food processor and puree.

* Schmuge– n. 1. The very browned bits at the bottom of a pan that contain all the good flavor for your dish. 2. n. The gross, grayish gook that collects at the corners of your child’s mouth, usually when your mother-in-law is about to come over, or when you are walking into a fancy function with your children in tow.

Return the pureed vegetables to the pot and add the tomato sauce and add the wine. Heat until it starts to boil.

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Return the short ribs to the pan and add the thyme/rosemary bundle and bay leaves.

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Cover the pan and place in the preheated oven for 3 hours. Check periodically during the cooking process and add beef broth, if needed. Turn the ribs over halfway through the cooking time. Remove the lid during the last 20 minutes of cooking to let things get nice and brown and to let the sauce reduce. The meat should be very tender but not falling apart. Serve over mashed potatoes with the braising sauce.

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Now, this is where the sweat pants come in handy. Just look at how yummy!

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And then…you get this!

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…which is where it all gets awkward, because you will want to lick your plate, in front of your children, and husband. Plus, you may find yourself “stealing” bites from the pan, or your family member’s plates. But it is all good! You can now retire to the couch with a full belly, and a happy heart knowing that you produced something so fantastic!

4

Misery Meatloaf

Misery Meatloaf

A new fangled twist
On an old beef tradition
Will cause you to crave
This modern rendition

Once upon a time, I was a meatloaf hater! I didn’t want to make it, eat it, or even look at it.
But, about 15 years ago my sister changed me. She shared a recipe for “Misery Meatloaf” and insisted that I try it. Well, I did, and I instantly changed in to a meatloaf lover…but only my own creation.


Well, unfortunately, I lost the pathetic scrap of paper that this recipe was hastily jotted on, and I was forced to try to recreate my favorite meal from a sketchy memory. Apparently, I forgot a few details along the way and so it was never as good as the original.
Then, when we moved into a new house, the recipe reappeared, and I made “Misery Meatloaf” correctly, thus renewing my love for this bar-b-que wonder. But, sadly, it then disappeared once again.
Time marched on, and 2 babies later, we moved again. Miracle of all miracles, the recipe fluttered out of a cookbook as I was unpacking my new kitchen! (I have a tendency to put important things in “safe places”, never to find them again)
But…before I could make it again, the recipe disappeared AGAIN! (Seriously, I’m not kidding) I called my sister, desperately seeking the recipe and vowing to keep it safe from this point forward. (Kitchen Tip: tape your most favorite recipes inside of your spice cabinet)

Unfortunately, my sister did not remember the recipe and insisted that she had never heard of it. I tried Googling the ingredients and name with no luck. I simply gave up.

Then…during my most recent kitchen renovation, I came home from the grocery store to find the most coveted slip of paper on the counter! My wonderful husband, and a very helpful neighbor, found it under the refrigerator while they were ripping my old floor out. WOOOO WHOOOO!!!

So, in an effort to stop the crazy meatloaf roller coaster, I am posting the recipe, so that it may live in digital eternity, and I can retire the crinkled, faded slip of a recipe that likes to play hide & seek.

Misery Meatloaf

***I am not sure how this meal got its name, but I surely know that its constant disappearing act made me pretty miserable!

Ingredients:
3lbs. ground beef or chicken
3 eggs
1 1/2 C. Seasoned bread crumbs
4Tbsp. Shredded Parmesan cheese
2Tbsp. Balsamic vinegar
1/4 C. Finely chopped Spanish onion
2tsp. Minced Garlic

Preparation:

The Meatloaf

  • Combine all ingredients, mixing well. (I use my stand mixer on low)
  • Form into an oval loaf with a uniform thickness, and place in a roasting pan or casserole dish
  • Bake in an oven at 350 degrees for about 40 minutes
  • Slice across the top of the meatloaf and baste with the sauce.
  • Return the meatloaf to the oven and cook for 20 more minutes.
  • Remove from the oven and let rest for 15 minutes before serving.

The Sauce

1C. Ketchup
3Tbsp. Brown sugar
2Tbsp. Worcester sauce
2Tbsp. Balsamic vinegar
2Tsp. Minced garlic
3Tbsp. Shredded Parmesan cheese

  • Combine the ingredients below in a saucepan and simmer until well combined.

** you can double the sauce recipe and reserve some for dipping.

The photo above shows Misery Meatloaf served with mashed potatoes and roasted Brussels sprouts with kale.

0

Roma Heaven

Let the saucing begin!!!

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30 lbs. down…90lbs. to go.

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