Tuesday, December 11, 2012

MiMi's BBQ Meatloaf

I am NOT a fan of meatloaf.  My mom never cooked it and to see it...it looks gross with all that ketchup slathered on top of it...bleh!

When we lived in Oil City, my dear friend Melissa, had mentioned bringing meatloaf to a gathering at my house.  I was a bit concerned because of my meatloaf aversion but she said "this is really good and different."

Based on looks alone, it is NOTHING like a "normal" meatloaf, so that won me over and made me try it.  The taste was good...hard to explain but just a really good, somewhat barbecue-ish flavor.  Try it, you won't be disappointed.

1 cup fresh bread crumbs (2 pieces of sandwich bread)
1 onion, chopped finely (or use onion salt and powder for picky eaters)
1 1/2 tsp. salt
1/4 tsp. pepper
2 8oz. cans tomato sauce, divided (set 1/2 cup to the side for the sauce)

Mix above ingredients together well...don't not add meat yet.  Then add to 1 1/2lbs. ground beef.  Form into loaf and place in pan.  Put into oven at 350 for 15-20 minutes. While the meatloaf is cooking, make the following sauce:

Remaining 1/2 cup of tomato sauce
1/2 cup water
1 Tbsp. vinegar
3 Tbsp. brown sugar
1 Tbsp. ketchup
2 Tbsp. worchestershire sauce
2Tbsp. barbecue sauce

Remove the meatloaf from the oven and drain off any fat.  Pour sauce over loaf and cook for 1 hour or until done.  May want to baste occasionally or divide and pour sauce 2-3 times during cook time.

Serves 4-6 people.

Monday, June 11, 2012

Field Pea & Corn Dip

I'll be honest...the first time I saw this dip I thought...ewwww!  Then I heard others saying, "Ooooh" and "Mmmm" and figured I should try it.  It is delicious and very fresh tasting.  This is a perfect dip for summertime.  Not too heavy and made with good ingredients.  Eating it with the Fritos gives just the right salty kick to it.  This makes a TON so the recipe can be halved very easily.  Let me know if you love it!

2 cans field peas with snaps (15.8 oz can), rinse and drain
2 cans shoepeg corn (11 oz can), drained
2 cans Rotel tomatoes (10 oz can)
1 can diced tomatoes (14 1/2 oz can)
5 green onions, slices
2 cloves garlic, minced
1 Tbsp finely choppe fresh parsely
Prepared Good Seasons Zesty Italian Dressing (you need the packet of seasoning, olive oil and red wine vinegar)

Stir all ingredients together.  Cover and chill 8 hours.  Add 2 diced avocados when ready to serve.  Drain.  Serve with Frito Scoops.  Yields 8 cups.

Saturday, June 09, 2012

Cream Cheese Chicken Enchiladas

Recipe from:  http://pearls-handcuffs-happyhour.blogspot.com/

I.HEART.MEXICAN.FOOD!  Seriously, I could eat it every day.  My oldest son, Hayden, just the other day said, "Why do we always eat mexican food?"  Hmmm..."cause Mom's addicted to it, sweet boy."  The picture on Pinterest sucked me in and made me want to try this recipe.  The black beans and rice in the enchilada mixture is a little different but really good and very filling.  The cream cheese, in addition to everything else, makes it all come together. Speaking of really liking mexican...recently Hayden said, "When are we going to have those enchiladas with the black beans?"  I think he takes after his mom more than he would admit.  Ha!

2-3 chicken breasts, shredded
1 8 oz. pkg. light cream cheese
1 28 oz. can green enchilada sauce
1 can black beans, drained & rinsed
2 cups cooked rice
1-2 cups shredded monterrey & colby cheese

Cook chicken and shred; boil rice. Mix the shredded chicken, cream cheese, and 2 cups of the enchilada sauce together. Pour half a cup of the enchilada sauce into the bottom of a 9x13 baking dish. Layer the rice & black beans to your taste and top with the chicken mixture in each tortilla.  Roll up each of the tortillas and place them in the baking dish seam side down.  Top with 1 cup of the enchilada sauce and 1-2 cups of shredded cheese.  Cover the baking dish with foil and bake at 375 for about 25 minutes.  Uncover the enchiladas, turn on the broiler, and broil for about 3-5 minutes uncovered...just long enough to brown the cheese. 

Tuesday, February 14, 2012

Caramel-Apple Bread

My favorite desserts usually involved apples.  For my birthday each year I'm usually untraditional and go for an apple cake.  My mom-in-law, Eloise, is a wonderful baker and is my "cake lady".  Apples...warm...cinnamon...mmm!  Anyway...back to the coffee cake...

We had an Afternoon Tea at church for our widows a few weeks ago.  Even though I couldn't attend I knew I wanted something very special to make for these sweet ladies at our church.  My friend, Sandra, told me about making this recipe from Southern Living so I knew it would be delicious.  I hope you enjoy!

4 big apples (enough to get 3 cups chopped apples)
2 cups sugar
1 cup vegetable oil
3 large eggs, lightly beaten
2 teaspoons vanilla extract
3 cups all-purpose flour
2 teaspoons ground cinammon
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chopped pecans

Peel and finely chop enough remaining apples to equal 3 cups. Set aside. 
Stir together sugar and next 3 ingredients in a large bowl.  Stir together flour and next 3 ingredients; add to sugar mixture, stirring just until blended. (Batter will be stiff.) Fold in finely chopped apples and pecans.  Divide batter evenly between 2 greased and floured 9- x 5-inch loaf pans. Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean. Remove from pans, and cool on wire racks. Makes 2 (9-inch) loaves. Prep: 20 min., Bake: 1 hr.

For a variation of this recipe make a coffee cake.  Prepare recipe without pecans.  Everything else will be the same except make a wonderful Caramel Frosting to be drizzled on the cakes.

Quick Caramel Frosting

1 (14-oz) can sweetened condensed milk
1/4 cup light brown sugar
1/4 cup butter
1/2 teaspoon vanilla extract

Place all ingredients in a heavy 3-quart saucepan; bring to a boil, stirring constantly, over medium-low heat. Cook, stirring constantly, 3 to 5 minutes or until mixture reaches a pudding-like thickness. Remove from heat.  Stir in pecans and drizzle over cakes.

Friday, February 03, 2012

Shrimp & Grits

I'm always looking for new recipes.  My friend, Sandra, and I share recipes back and forth and are constantly talking about what is on our menu for the week.  When Sandra gives me a recipe I know it is GOOD and this recipe did not let me down.  I was a little nervous about working with the grits and shrimp because I don't usually cook them but it was SO easy.  Two big pots and a baking dish is all you need.  The best thing about this dish is you can make it the day before and then just pop it in the oven when it's time to cook. I served this for breakfast but it could also be served at dinner with a nice salad. 

1 cup Quick Grits (not instant)
3 cups chicken broth
1 cup heavy cream
1/2 tsp. salt
1 small can cream corn
1 cup sharp cheddar cheese, grated
1 cup Monterey Jack cheese, grated
2 Tbsp. butter
1 green bell pepper, chopped small-ish
6 green onions, chopped
1 can Rotel tomatoes
1 clove garlic, minced
2 pounds raw shrimp, peeled and deveined

Prepare grits in broth and cream and salt.  Stir in cream corn and 3/4 cup of each kind of cheese.
Melt butter and saute green pepper, green onions, tomatoes and garlic.  Add dash of salt and pepper if desired.  Add shrimp, cooking until they turn pink.  Stir shrimp and veggies into grits.
Pour into a 9x13-inch baking dish and sprinkle with remaining cheese.  Bake at 350 degrees for 30-40 minutes.  Add and additional 20 minutes if it was prepared ahead and is coming from the refrigerator.

Wednesday, January 18, 2012

Black Bean Soup

Another Pinterest recipe...surprise!  I love being able to see a photo of the finished recipe.  It sucks me in every.single.time.  You wouldn't think this would have much flavor but the chicken broth and pico de gallo are the hidden stars in this show.  They give the otherwise, boring black beans some depth and flavor.  Serve this with enchiladas or a mexican salad and it will be a hit!

From:  http://www.realsimple.com/

1 teaspoon olive oil
1 pint pico de gallo (I got mine from Nicky's Mexican Restaurant)
1 16-oz can refried black beans
1 15-oz can black beans, rinsed
1 14.5-oz can chicken broth
1/2 cup sour cream
1/4 cup fresh cilantro, roughly chopped

Heat the oil in a saucepan over medium heat.  Add 1 1/2 cups of the salsa and cook, stirring occasionally, for 4 minutes.
Add the refried beans, black beans, and broth and bring to a boil.  Reduce heat and simmer for 5 minutes.
Divide among bowls and top with sour cream, cilantro and remaining 1/2 cup pico de gallo.

Serves 4.  Each serving has:  240 calories, 5 grams of fat, 1 gram saturated fat, 1194 mg. sodium, 37 grams carbs, 12 grams fiber and 13 grams protein.