Okay, I know what you're all thinking...
"Meatloaf is that gross stuff my mom used to try to get me to eat when I was younger. I will never EVER try to make it myself."
Well, I have to tell you that this meatloaf isn't your mother's meatloaf...
Let's just say, when I could have made something that would have taken less time tonight, my husband insisted on the meatloaf when I gave him the choice...he then proceeded to eat 3 helpings (more like shovel, because he was almost late for class waiting for said meatloaf).
Bottom line, its delicious and if it has the Jeff Nielson seal of approval, you know it has to be good.
Trust me...just try it.
You'll need to mix in a bowl:
1 1/2 pounds ground beef
1 1/2 TBS onion powder
2 slices bread, diced small
3 TBS dried onion flakes (or 1/2 of a small fresh onion, minced small)
1/2 TBS salt
1 tsp. pepper
4 TBS Ketchup
1/2 cup milk or Half and Half
1 egg
This mixture should be fluffed up from the milk or half and half, but not runny. Pour the milk or half and half in in segments and mix so that you don't over hydrate your meatloaf
Place this in a 9x13 pan, making your preferred "loaf" shape in the middle. (I usually just do a rectangle through the middle of the pan. But you could make it a circle shape, I suppose...)
Then mix in a different bowl
1/2 cup ketchup
4 TBS Brown sugar
4 TBS vinegar
1 TBS mustard
Spread this sauce all over the meatloaf, making sure it drizzles down the free sides (trust me, the sauce is the BEST PART)
Then, cover the sauced loaf in aluminum foil. Bake at 375 degrees for 30-4o minutes. Remove the aluminum foil, drain excess fat out of the pan, and bake for 15-20 minutes longer. (I usually err more on the side of taking a full hour to cook it, just to be sure its cooked through the middle. Don't be afraid to take a knife and slice into the center to see if its cooked. If you're in a hurry, you can slice it into desired portions and turn the oven on to Broil, this usually ends up finishing the cooking in 10-15 minutes)
Bon apetite darlings!
Thursday, January 27, 2011
Wednesday, January 19, 2011
30 minute Stroganoff (maybe less)
So...
In light of the fact that I am feeling nauseated today I don't feel much like cooking. However, that doesn't mean that my husband should go without a good home cooked meal. I will push through and persevere.
Since I don't feel much like cooking, its time to pull out the recipe to an old classic...well an old classic for my family in any case.
I will now bestow upon the world my recipe for Stroganoff...now let me preface this by saying that it isn't "true" stroganoff in the most traditional sense of the word. I have a freakish ability for being able to mimic recipes. I can go to a restaurant and within 2-3 bites I have tasted the spices and can mimic that recipe at home. This is NOT a restaurant recipe, this is actually my mimic of Hamburger Helper Stroganoff...but its way better for you because there are less preservatives and you know exactly what's going into it.
I will also say that this is my brother's favorite dish! I made him a tupperware of it before and after his mission, he had the whole thing downed in about 10 minutes (and it was a BIG tupperware)
Bon appetite darlings!
Here's how you make it:
put 1 lbs of hamburger into a skillet, salt it, add some minced onion, and some garlic powder. Brown it. Taste a piece to see if it's seasoned to your taste. Be careful not to over season it because of the next step....
Add 3 cups of beef stock ( this can be "made" by adding 4 beef boullion cubes to 3 cups of water- you want it to be a little strong)
Bring stock and beef to a boil then add anywhere from 2 to 4 cups of egg noodles. Stir so they are covered partially in the stock. Put the lid over the top and allow them to simmer until they are cooked (usually according to package specifications) DO NOT LIFT THE LID UNTIL THE COOKING TIME IS COMPLETE!
Add 1/2 to 1 pint of sour cream to the mix. Stir. If the sauce seems thin, go ahead and mix some flour with some milk and a little bit of the sauce, then stir it in (this is called a "rue" for those of you that like official cooking terms) Most of the time, this step is not necessary because the sour cream will thicken as it cooks to a good, creamy consistency.
Serve with your choice of vegetable...
You can thank me later... Its super fast, super easy, and delicious.
In light of the fact that I am feeling nauseated today I don't feel much like cooking. However, that doesn't mean that my husband should go without a good home cooked meal. I will push through and persevere.
Since I don't feel much like cooking, its time to pull out the recipe to an old classic...well an old classic for my family in any case.
I will now bestow upon the world my recipe for Stroganoff...now let me preface this by saying that it isn't "true" stroganoff in the most traditional sense of the word. I have a freakish ability for being able to mimic recipes. I can go to a restaurant and within 2-3 bites I have tasted the spices and can mimic that recipe at home. This is NOT a restaurant recipe, this is actually my mimic of Hamburger Helper Stroganoff...but its way better for you because there are less preservatives and you know exactly what's going into it.
I will also say that this is my brother's favorite dish! I made him a tupperware of it before and after his mission, he had the whole thing downed in about 10 minutes (and it was a BIG tupperware)
Bon appetite darlings!
Here's how you make it:
put 1 lbs of hamburger into a skillet, salt it, add some minced onion, and some garlic powder. Brown it. Taste a piece to see if it's seasoned to your taste. Be careful not to over season it because of the next step....
Add 3 cups of beef stock ( this can be "made" by adding 4 beef boullion cubes to 3 cups of water- you want it to be a little strong)
Bring stock and beef to a boil then add anywhere from 2 to 4 cups of egg noodles. Stir so they are covered partially in the stock. Put the lid over the top and allow them to simmer until they are cooked (usually according to package specifications) DO NOT LIFT THE LID UNTIL THE COOKING TIME IS COMPLETE!
Add 1/2 to 1 pint of sour cream to the mix. Stir. If the sauce seems thin, go ahead and mix some flour with some milk and a little bit of the sauce, then stir it in (this is called a "rue" for those of you that like official cooking terms) Most of the time, this step is not necessary because the sour cream will thicken as it cooks to a good, creamy consistency.
Serve with your choice of vegetable...
You can thank me later... Its super fast, super easy, and delicious.
Sunday, January 9, 2011
Today's Sunday Roast, tomorrows Pad Thai
So,
I will admit, I've never been a fan of Thai food. I think the main reason is that I've never had good Thai. I found this recipe on the Food Network website and decided to tweak it a little bit and see how I felt.
Last week I made some delicious pork pot roast in my crock pot. We've been enjoying the leftovers, but I was concerned that they would go bad before we had a chance to finish them. I decided, what better time to try to Pad Thai than when the meat is already cooked.
I made it for Sunday dinner tonight, and while Jeff, who has had good Thai food, says that he thinks there could have been more hot sauce, he also says that it is "really good." He went back for another large helping so I guess I didn't do too badly.
If you had pot roast today, I guess this would be a good recipe to try tomorrow or Tuesday; however, the original recipe calls of raw chicken or shrimp that you cook until cooked through with the vegetables. I'm sure (if you're vegetarian, or trying to cut down on meat) you could even use tofu. Try it the way you want to, see how you like it.
I actually liked it...I don't know if that says anything, but coming from a Thai skeptic it could mean something.
Another note, the recipe called for Thai rice noodles, they can be purchased in the asian cuisine section of your local grocery store, however I used regular spaghetti noodles and they seemed to work just fine.
Bon Apetite!
For the sauce whisk together the following ingredients and set aside:
1 TBS peanut butter
1 TBS soy sauce
1 TBS asian chili paste (I used less because I'm not a big fan of food that is too spicy)
1TBS brown sugar
1 TBS vinegar
(note= I doubled this recipe because I knew that with the type of noodles I was using I would likely need more sauce, I was right. If using regular pasta noodles double this!)
be sure to boil the noodles while you're doing this so they will be ready in time. When they're done, drain them and set them aside.
In a skillet or Wok heat 2 TBS canola oil then add 1 tsp of minced garlic and 1 tsp of ginger. Let them sizzle in the oil until fragrant (this takes 30 seconds to one minute.) (note= you can use dried minced garlic and ginger powder. The recipe says to use fresh, but I used dried and it turned out alright according to my husband)
once the garlic and ginger have made the oil fragrant add your vegetables and meat.
If using raw meat, you want to cook them all together until the meat is done. The benefit of using yesterday's pot roast is you get a more authentic "crunchy" vegetable effect- in other words they aren't soggy.
Veggie wise I used:
julienned cabbage
julienned onions
julienned carrots
the original recipe said to use
julienned carrots
julienned zuchinni
julienned yellow squash
Honestly, I think you can use whatever you like in your stir fry...the recipe wasn't really lacking anything because of my substitutions.
Once the meat and veggies are cooked to your liking, toss the drained noodles in, making sure they are coated with any remaining oil. Then add the peanut sauce. Cook for 2-3 more minutes so that the sauce will coat and infuse the noodles with flavor.
Whip out a fork and enjoy your Asian inspired meal!
I will admit, I've never been a fan of Thai food. I think the main reason is that I've never had good Thai. I found this recipe on the Food Network website and decided to tweak it a little bit and see how I felt.
Last week I made some delicious pork pot roast in my crock pot. We've been enjoying the leftovers, but I was concerned that they would go bad before we had a chance to finish them. I decided, what better time to try to Pad Thai than when the meat is already cooked.
I made it for Sunday dinner tonight, and while Jeff, who has had good Thai food, says that he thinks there could have been more hot sauce, he also says that it is "really good." He went back for another large helping so I guess I didn't do too badly.
If you had pot roast today, I guess this would be a good recipe to try tomorrow or Tuesday; however, the original recipe calls of raw chicken or shrimp that you cook until cooked through with the vegetables. I'm sure (if you're vegetarian, or trying to cut down on meat) you could even use tofu. Try it the way you want to, see how you like it.
I actually liked it...I don't know if that says anything, but coming from a Thai skeptic it could mean something.
Another note, the recipe called for Thai rice noodles, they can be purchased in the asian cuisine section of your local grocery store, however I used regular spaghetti noodles and they seemed to work just fine.
Bon Apetite!
For the sauce whisk together the following ingredients and set aside:
1 TBS peanut butter
1 TBS soy sauce
1 TBS asian chili paste (I used less because I'm not a big fan of food that is too spicy)
1TBS brown sugar
1 TBS vinegar
(note= I doubled this recipe because I knew that with the type of noodles I was using I would likely need more sauce, I was right. If using regular pasta noodles double this!)
be sure to boil the noodles while you're doing this so they will be ready in time. When they're done, drain them and set them aside.
In a skillet or Wok heat 2 TBS canola oil then add 1 tsp of minced garlic and 1 tsp of ginger. Let them sizzle in the oil until fragrant (this takes 30 seconds to one minute.) (note= you can use dried minced garlic and ginger powder. The recipe says to use fresh, but I used dried and it turned out alright according to my husband)
once the garlic and ginger have made the oil fragrant add your vegetables and meat.
If using raw meat, you want to cook them all together until the meat is done. The benefit of using yesterday's pot roast is you get a more authentic "crunchy" vegetable effect- in other words they aren't soggy.
Veggie wise I used:
julienned cabbage
julienned onions
julienned carrots
the original recipe said to use
julienned carrots
julienned zuchinni
julienned yellow squash
Honestly, I think you can use whatever you like in your stir fry...the recipe wasn't really lacking anything because of my substitutions.
Once the meat and veggies are cooked to your liking, toss the drained noodles in, making sure they are coated with any remaining oil. Then add the peanut sauce. Cook for 2-3 more minutes so that the sauce will coat and infuse the noodles with flavor.
Whip out a fork and enjoy your Asian inspired meal!
Monday, January 3, 2011
Caramel Apple Cheesecake
As I was surrounded by holiday goodness this year, I started thinking about all the things I love about the Thanksgiving/Christmas/New Year's trifecta. I love warm caramel apple pie, and cheesecake...oh cheesecake. This devilish confection has become a part of all of my family's major get togethers and has been since I can remember.
Then, after Thanksgiving without cheesecake or caramel apple pie...(mostly because I didn't cook Thanksgiving dinner this year- the first time in 14 years!) The wheels in my evil head began to turn...what if...what if I could combine the deliciousness of both desserts making one super confection that would take over the world? I began thinking of ways that it would be possible, coming up with the various flavor combinations that would make it a dessert to remember....
And (insert super hero theme music here) here is what I came up with! Enjoy!
Crust:
Combine in bowl until crumbly-
1 1/2 C. Flour
1/2 C. (or 1 cube) butter
1/3 C. sugar
1 egg
1/4 cup crushed/chopped pecans (optional)
press into a 9x 13 or 10 inch springform pan and bake in oven at 400* for 10-15 minutes or until lightly browned
While that is baking...
peel and dice 2 large granny smith apples, place them in a medium sized mixing bowl or saucepan
combine in microwave safe bowl:
1/4 C. packed brown sugar
1/4 C. butter
place in microwave for 1 minute 30 seconds, stirring at 30 second intervals
add to that concoction:
2 TBS sweetened condensed milk ( you will end up using the whole can throughout the recipe, so make sure you save what's left!)
Microwave for 1 more minute then pour over the apples and mix in (its okay if it turns into caramel "chunks" while you stir it in with the apples, just make sure they are coated so that when the caramel melts in the oven it will be uniform.)
Place the apples on the top of the crust (it should be out of the oven and partially cooled by now...look at you go multi-tasker!) Increase oven temperature to 425*
Next in a large mixing bowl combine
3 - 8 oz bricks of cream cheese ( ie 24 oz)
3 large eggs
1/3 c sugar
use mixer to whip together until there are no longer lumps. Then add:
1 egg yolk
1 tsp vanilla extract or caramel syrup (if you happen to have it on hand...I did... but vanilla works just as well, I'd imagine)
1/4 c sweetened condensed milk (see, I told you that you'd use it again!)
1/4 c Half and Half or Heavy Cream
1 1/2 TBS Flour
use mixer to whip all ingredients together. Make sure its smooth and that you have taken the time to scrape all the flour off the bowl.
Pour cream cheese mixture over the apples on the crust.
Place in oven. On the rack below place a 9x13 or 8x8 pan with water. Bake at the 425* temperature for 25 minutes then reduce oven temperature to 300* and bake for another hour or hour and half ( until the center of the cake jiggles but is solid.)
Important...DO NOT OPEN THE OVEN WHILE ITS COOKING! If you do the cheesecake will crack...it will still taste good, but it won't be as pretty...and we all know that any diva worth her weight in gold likes to serve not only tasty but pretty food...
BUT WAIT THERE'S MORE!!!!!!!
place the rest of the sweetened condensed milk in a sauce pan. Boil until it caramelizes, stirring continuously so that it doesn't scald and burn to the bottom of the pan...You will know its caramelized when it turns a golden brown color and thickens slightly. Cool and place in a ziplock baggie and put it in the fridge. Once the cheesecake is cooled clip the corner off the ziplock baggie (try not clip it so that its too open!!!!) Squeeze out on the top of the cheesecake in your own special design...I prefer a grid....cut, serve, and enjoy!
Bon Apetite..pictures to come...
Then, after Thanksgiving without cheesecake or caramel apple pie...(mostly because I didn't cook Thanksgiving dinner this year- the first time in 14 years!) The wheels in my evil head began to turn...what if...what if I could combine the deliciousness of both desserts making one super confection that would take over the world? I began thinking of ways that it would be possible, coming up with the various flavor combinations that would make it a dessert to remember....
And (insert super hero theme music here) here is what I came up with! Enjoy!
Crust:
Combine in bowl until crumbly-
1 1/2 C. Flour
1/2 C. (or 1 cube) butter
1/3 C. sugar
1 egg
1/4 cup crushed/chopped pecans (optional)
press into a 9x 13 or 10 inch springform pan and bake in oven at 400* for 10-15 minutes or until lightly browned
While that is baking...
peel and dice 2 large granny smith apples, place them in a medium sized mixing bowl or saucepan
combine in microwave safe bowl:
1/4 C. packed brown sugar
1/4 C. butter
place in microwave for 1 minute 30 seconds, stirring at 30 second intervals
add to that concoction:
2 TBS sweetened condensed milk ( you will end up using the whole can throughout the recipe, so make sure you save what's left!)
Microwave for 1 more minute then pour over the apples and mix in (its okay if it turns into caramel "chunks" while you stir it in with the apples, just make sure they are coated so that when the caramel melts in the oven it will be uniform.)
Place the apples on the top of the crust (it should be out of the oven and partially cooled by now...look at you go multi-tasker!) Increase oven temperature to 425*
Next in a large mixing bowl combine
3 - 8 oz bricks of cream cheese ( ie 24 oz)
3 large eggs
1/3 c sugar
use mixer to whip together until there are no longer lumps. Then add:
1 egg yolk
1 tsp vanilla extract or caramel syrup (if you happen to have it on hand...I did... but vanilla works just as well, I'd imagine)
1/4 c sweetened condensed milk (see, I told you that you'd use it again!)
1/4 c Half and Half or Heavy Cream
1 1/2 TBS Flour
use mixer to whip all ingredients together. Make sure its smooth and that you have taken the time to scrape all the flour off the bowl.
Pour cream cheese mixture over the apples on the crust.
Place in oven. On the rack below place a 9x13 or 8x8 pan with water. Bake at the 425* temperature for 25 minutes then reduce oven temperature to 300* and bake for another hour or hour and half ( until the center of the cake jiggles but is solid.)
Important...DO NOT OPEN THE OVEN WHILE ITS COOKING! If you do the cheesecake will crack...it will still taste good, but it won't be as pretty...and we all know that any diva worth her weight in gold likes to serve not only tasty but pretty food...
BUT WAIT THERE'S MORE!!!!!!!
place the rest of the sweetened condensed milk in a sauce pan. Boil until it caramelizes, stirring continuously so that it doesn't scald and burn to the bottom of the pan...You will know its caramelized when it turns a golden brown color and thickens slightly. Cool and place in a ziplock baggie and put it in the fridge. Once the cheesecake is cooled clip the corner off the ziplock baggie (try not clip it so that its too open!!!!) Squeeze out on the top of the cheesecake in your own special design...I prefer a grid....cut, serve, and enjoy!
Bon Apetite..pictures to come...
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