Mom's Meatloaf

Mom's Meatloaf

 Ingredients:

1 package lean ground beef

2-3 packages Lipton Onion Soup Mix

2 eggs

1- 1 1/2 cups fine bread crumbs

1/4 cup katchup

1 8oz tin tomato paste

Grated cheese of your choice (optional)

1. Preheat oven to 350F

2. Mix all ingredients, except cheese together (by hand is easiest). If mixture is too dry, add more katchup, too moist add more bread crumbs. You want the mixture to stick together without falling apart.

3. Pack into ungreased loaf pan, cover with tin foil. Cook for one hour, then for 15-20 minutes uncovered.

4. Sprinkle cheese on top of meatloaf, return to oven until melted. Let cool for 5-10 minutes before serving.

Banana Bread

Banana Bread

This is a denser, moister banana bread than most. The kids love it, as do my neighbors!

Ingredients:

1 cup sugar

4 tbsp butter

2 eggs

1 tsp vanilla

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/2 tsp salt

1 cup light buttermilk

3 ripe bananas (perfect if they are starting to turn black)

1 cup chocolate ships (optional)

*Preheat oven to 350F

* Mix all ingredients until well blended. Pour into greased loaf pan.

*Bake 45-60 minutes, or until toothpick inserted into the middle comes out clean.

Crockpot Honey Mustard Chicken

Crock Pot Honey Mustard Chicken

Ingredients:

1 whole chicken, defrosted
1/3 cup grainy mustard
1/3 cup honey
1/3 cup olive oil
1/4 cup butter, softened

Directions:

Put whole chicken in slow cooker. In a small bowl, whisk together mustard, honey, olive oil, and butter, and pour over chicken. Set slow cooker on HIGH for 6 hours or LOW for 8 hours. Remove from slow cooker and pour some of the leftover juices over the chicken to serve.

Turkey Stew and Dumplings (My favorite!)

I looooove Turkey Stew! This can also be done with leftovers from a whole chicken! As always, add more spices if you like!
Turkey Stew from Scratch (and Dumplings!)

Broth:

Turkey carcass, stripped of all the meat (keep the meat!)
2 tsp Cinnamon
2 tsp Sage
2 tsp Cumin
1/2 tbsp Seasoning Salt
1 small bunch fresh Thyme
1 onion, coarsely chopped
4 garlic cloves, cut in half
3-4 tbsp Cornstarch*
1 cup water*
*only if not making dumplings

Additions after broth is made: (some or all, whatever you'd like)

Chopped Carrots
Corn
Green Beans
Peas
Diced Red Pepper
No-Yolk noodles

Dumplings: (I have never successfully made these from scratch!)

2 cups Original Bisquick Mix
2/3 cup water

*******

Place Turkey carcass in a large stock pot, fill with enough water to sufficiently cover. Add all ingredients, bring to a boil then simmer covered for at least 4 hours. ( I start mine in the morning and simmer it all day.)

After broth is done, pour through strainer into bowl. Discard everything in strainer, return broth to stock pot.

Add meat, any additions you want, and simmer for an additional hour. If you are not making dumplings, once the stew has simmered for an hour, mix the cornstarch and water together in a glass or bowl. Turn heat to high and bring stew to a boil, add cornstarch/water, stirring constantly, turn heat to just under Med heat and simmer until it thickens, continuing to stir.

If adding dumplings: (I LOVE dumplings! A great way to thicken any stew!)

Mix Bisquick and milk until soft dough forms. Spoon by tablespoon onto stew (do NOT drop them into it!). Simmer for 10 minutes uncovered, and then 10 more minutes covered.

 

 

Roasted Garlic, Chicken & Herb Pizza

Ingredients
1 pound pizza dough (*see note below)
1 Tbsp butter
8 cloves roasted garlic, minced (*see note below)
2 Tbsp all-purpose flour
½ tsp black pepper
½ cup skim milk
¼ cup half and half
¼ cup Parmesan cheese
1½ cup boneless skinless chicken breast, cooked and shredded
¼ cup red onion, diced
¾ cup Mozzarella cheese
1 tsp fresh thyme, chopped
½ tsp dried oregano
1 Tbsp fresh parsley, chopped

Instructions
Preheat oven to 450 degrees. Prepare a baking sheet with a siplat liner, or grease and sprinkle with cornmeal. Melt butter in a small saucepan. Saute roasted garlic for 1 minute. Add flour, and mix until well blended. Cook for 1 minute. Slowly whisk in the milk and half and half. Mix in the pepper. Cook for about 3 minutes, or until it starts to thicken. Remove from heat, and stir in Parmesan cheese. Spread dough into roughly a 12 inch circle on prepared baking sheet. Spread white sause over the dough. Top with chicken, red onions and cheese. Bake for 17 minutes, or until the crust is golden, and the cheese is melted. Remove from the oven, sprinkle with herbs. Cut and serve immediately. 

* If using the Pizza dough recipe I have posted on this blog, it makes enough dough to cover a large cookie sheet, so you can make a rectangular pizza rather than a circular one. Also, make sure you change the cooking temperature to 350F if using dough recipe from here!!!!*

 

How to Roast Garlic

This is a super easy, quick way to roast garlic!

1 bulb garlic
Olive Oil
Tin Foil

Preheat oven to 400F.
Cut top of garlic bulb off, so tops of cloves are exposed. Fold a piece of tin foil in half, and form into a bowl shape. Place garlic in tin foil bowl, drizzle with olive oil. Roast in oven on middle rack for 20-25 minutes, or until garlic feels soft when squeezed.
Once done, let cool, squeeze cloves at bottom of bulb and they will just pop right out!

Home made Pizza Dough (/ Rosemary Garlic Foccacia)

This was originally a recipe for Rosemary Garlic Foccacia Bread, but works fantastic as a light, fluffy pizza dough!

1 3/4 Cups warm water
1 tbsp traditional baking yeast
1/2 tsp sugar
2 tsp salt
1/4 cup olive oil
4 cups unbleached flour (you can substitute one cup of unbleached flour for whole wheat flour if you wish)

1. In a large mixing bowl, combine warm water, yeast and sugar. Let sit until mixture foams. Stir in salt and olive oil, then start adding flour one cup at a time, until you can no longer mix. Turn dough onto a lightly floured counter, add remaining flour and knead until soft and elastic.

2. Form dough into a ball, place in a large, slightly oiled bowl. Cover with a warm, damp cloth, and set bowl in a warm, draft free spot. Let rise until doubled in bulk (1 - 1 1/2 hours). Punch dough down, let rise again until doubled.

3. Pre heat oven to 350F. Place dough on a well oiled 12x16 baking sheet (or round pizza pan). Gently stretch dough to fit the dimensions of the pan, folding up and over at the edges for thicker crust. Let rise for about 15 minutes, or just until it puffs up slightly.

4. Add sauce, pizza toppings and cheese. Bake for 20 minutes, rotating pan half way through. Crust should be starting to turn golden brown around edges when done.

If you are wanting to make Foccacia Bread: After stretching dough to fit pan in step 3, drizzle surface with olive oil, minced garlic and chopped rosemary, followed by some coarse salt. Gently poke indentations all over the surface with your finger tips. Let rise 15 minutes or until puffy looking, bake as directed.

Peanut Butter, Banana & Chocolate Chip Cookies

Peanut Butter, Banana & Chocolate Chip Cookies

1 cup All-Natural Peanut Butter
1 ripe banana
2 tsp vanilla extract
1 egg
3 tbsp honey or maple syrup
1/2c chocolate chips

Pre-heat oven to 325F.
Combine all ingredients until well blended. Drop by tablespoon onto cookie sheet lined with lightly greased parchment paper.
Bake for 20 mins.

 

Baked Italian Eggplant

This is another one of my fave's :-) Goes great with a salad and corn on the cob! This does require some initial prep, best to start as soon as you get home from work, or save for a day you are home :-)

Baked Eggplant

1 eggplant
1-2 eggs
Salt
Bread Crumbs
Italian Seasoning (or seasoning mix of your choice)
Mozzarella or Swiss
Sliced Tomato (optional)

* Peel and slice eggplant (about 1/4 of an inch thick)
* Place one slice down on a plate, sprinkle with salt, place another slice on top, sprinkle with salt. Continue to do this until all the eggplant has been salted and stacked (I make 2 separate stacks on the same plate.) Once done, place another plate on top of stacks with some added weight (I use additional plates, or a heavy book). Let sit for at least 1 hour; 2 hours is best.
* Drain all liquid off plate.
* Pre-heat oven to 400F.
* In a bowl, beat 1 -2 eggs.
* In a separate bowl, mix bread crumbs and seasoning (amount is totally dependent on how much eggplant you have to coat. Use your best judgement.)
* Doing once slice of eggplant at a time; place in egg and coat well, transfer to bread crumb mix and coat well, then place on an ungreased baking sheet. Continue until all eggplant is done.
* Put eggplant in oven. Cook for 10-15 minutes.
* After 10-15 minutes, turn eggplant slices over. Place a small pad of butter on each slice. Return to oven, continuing to cook for an additional 10-15 minutes, until starting to turn golden brown.
* Once eggplant has started to brown, take out of oven and place slices of mozzarella or swiss cheese on each piece. If using sliced tomoato, you can put the slices under the cheese or on top of the cheese, it's up to you (I prefer it on top). Return to oven until cheese is melted.

Of course I forgot to take a picture of the finished product :-) But here's some pictures to help you along while making this yourself!

Apple Cinnamon Breakfast Quinoa

Apple Cinnamon Breakfast Quinoa 

 

* This is really filling stuff! I have actually made this and halved the ingredients, and still wound up with 2 satisfactory servings*

Ingredients:

1 cup dry quinoa, rinsed well
1 1/2 cups water
1 tsp cinnamon + more for sprinkling
2 tsp vanilla extract
1/2 cup unsweetened applesauce
1/4 cup golden raisins
1 cup warmed fat-free milk for drizzling (non-dairy milk is fine)
1 gala apple, peeled and diced
1/4 cup pecans, chopped

Directions:

Combine quinoa, water, cinnamon and vanilla in a small saucepan and bring to a boil. Reduce to a simmer, cover, and let cook for 15 minutes until quinoa can be fluffed with a fork.
Divide cooked quinoa between two/four bowls then stir in apple sauce, raisins, and pour in warmed milk. Top with fresh cut apples and pecans and a dash of cinnamon.

* This is really filling stuff! I have actually made this and halved the ingredients, and still wound up with 2 satisfactory servings *

 

 

Parmesan Crusted Chicken

This HAS to be one of the best ways to cook chicken. It stay's super moist, and the crust has just enough crunch.

Parmesan Crusted Chicken

Serves 4

- 4 Chicken Breasts, rinsed and dried (could probably use chicken thighs if that is your preference)

- 1/2 cup Mayonnaise

- 1/4 cup Parmesan Cheese

- Italian Seasoned Bread Crumbs ( or add whatever seasonings you fancy to plain ones)

1. Preheat oven to 425F

2. Place chicken on foil lined baking sheet, or in a shallow Pyrex dish.

3. Mix mayonnaise and parmesan cheese together. Spread evenly over chicken (if you want a thicker crust, increase the amount of mayonnaise and cheese until you have enough to achieve what you prefer.)

4. Sprinkle bread crumbs onto chicken.

4. Bake for 20 minutes, until crust is slightly browned.

French Onion Soup

French Onion Soup

This is super easy to make, goes great along side a salad for a light meal, or served as a starter :-)

1 1/2 lbs yellow onions, cut into chunks

2 tbsp butter

1 tbsp extra virgin olive oil

1/4 tsp sugar

1 tsp salt

3 tbsp flour

6 cups beef broth + 6 cups water
Salt & Pepper

Grated swiss cheese

Croutons (plain or flavored)

• Cook onions slowly on low-med heat, with butter and oil in a pan, covered for 20 minutes.
• Uncover, raise heat to medium and stir in salt and sugar. Cook uncovered for 45 minutes, stirring frequently until onions are golden brown.
• Sprinkle flour over onions and stir in pan for 3 minutes (this is important!).
• Bring beef broth and water to a boil in a separate pot. Once boiling, Carefully spoon onion mixture into broth. Add salt and pepper to taste. Simmer at least 45 minutes, stirring ocassionally. ( I simmer mine for 2-3 hours).
• Put soup into onion soup bowls, top with croutons (push the croutons down into the soup just a bit so they soak up some of the broth), then top with grated swiss cheese. Place in oven under broiler on HI until cheese is melted and golden.

As with all my recipe's, alter ingredients to suite your taste! Sometimes I use a bit more onion, depends on my mood, sometimes I add some garlic powder. I added Hickory Smoke Flavoring once (just an itty bit) - it tasted fantastic!  You can also add beef bouillon for more flavor as well. BE CREATIVE, MAKE IT YOURS!

Roasted Potatoes & Veggies

Roasted Potatoes & Veggies

*Red and/or yellow potatoes (baby potatoes are great, but big ones are fine too!)
*Red pepper (or whichever you fancy)
*Red or yellow onion
*Mushrooms
*Baby carrots or sliced carrots
*EVOO
*Salt & Pepper
*Seasoning (I used Epicures Rosemary Garlic oven fries seasoning last night, you can use Montreal Steak Spice, Garlic powder, seasoning salt....Whatever you like)

Preheat oven to 425ºF.

Cut potatoes into bite size pieces, chop pepper, finely dice onion, slice mushrooms and carrots (if not using baby ones).

Put all veggies into roasting pan, add enough EVOO to lightly coat veggies (add a bit at a time, tossing veggies to coat), add seasoning/spices, salt & pepper to taste, toss to coat veggies.

Put roasting pan oven, uncovered. Cook for 45 minutes or until fork slides into potatoe pieces easily. Stir veggies at 20 minute mark, and again just before finished cooking.

 

 

Omlette's The Narcoleptic Housewife's Way

Omelette's The Narcoleptic Housewife's Way

Serves 2

1 red pepper, diced
1/2 red onion, diced
3(ish)cups sliced mushrooms
8 eggs
2 tbsp milk
Butter
Salt and pepper to taste

-Saute pepper, onion and mushrooms in butter until liquid has cooked off. Add salt and pepper to taste.
- Beat eggs and milk together with whisk. Add salt and pepper to taste.
-Put a lil butter in a separate frying pan (I use a larger size one) & melt over med-high heat. Add eggs once butter has melted, cover frying pan with lid. Continue cooking over med-high heat.
- Once eggs are cooked, turn onto plate, top with pepper, onion and mushroom mixture. Fold sides inwards so they overlap. Flip Omelet over so folded side is face down on plate, cut in half if you wanna share

Top with some Franks Red Hot Sauce for a bit of kick.

Stuffed Zucchini

Stuffed Zucchini (One of my fave's!)

Make's 2 - 4 servings

1 zucchini
1 package fresh mushrooms, sliced
1 red pepper, diced
Fresh crushed garlic (as much as your heart desires!)
1 red or white onion, diced
Bread crumbs
1/2 cup-ish Butter
Cheese, grated (swiss and mozzarella are good choices)
Extra Virgin Olive oil

Preheat oven to 350º
1. Fill a pot big enough to hold the zucchini with enough water to cover. Bring water to a boil, cook zucchini for 10 minutes.
2. While zucchini is boiling fry mushrooms, red pepper, garlic and onion in olive oil in frying pan. Try to cook off as much liquid as posible.
3. Once zucchini has boiled for 10 mins, take out of water and cut in half lengthwise. Scrap out as much of the zucchini pulp as possible. Chop pulp and add to veggies in frying pan. Cook for 5-10 minutes.
4. In a microwave safe dish, melt approx 1/2 cup butter, once melted stir in enough bread crumbs to soak up all the butter.
4. Place zucchini halves in a baking dish (I actually use a glass loaf pan, it keeps the sides of the zucchini's up). Spoon veggie mixture into zucchini halves. Spoon butter/bread crumb mixture ontop of veggies, sprinkle with cheese of your choice.
5. Cook uncovered for 25-30 minutes.

Bread and Butter Pickles

Fantastic Bread & Butter Pickles!

20 cups thinly sliced cucumbers
8 cups thinly sliced white onion (curious as to how red onions would do in this)
1/3 cup pickling salt
1/4 cup pickling spice
3 cups white vinegar
5 cups white sugar
1 1/2 tsp Ground Tumeric
1 1/2 tsp Mustard Seed
1 tsp Celery seed

1. Toss cucumbers and onions with salt in large bowl. Cover with lid or plate, let stand 30 - 60 mins. Once done, drain for 5 minutes.
2. Place pickling spices into a cheesecloth bag.
3. In a large saucepan, bring remaining ingredients and spice bag to a boil, stirring occassionally.
4. Pack drained cucumbers and onions into sterilized 1L jars.
5. Pour brine solutions into jars, ensuring cucumbers and onions are covered.
6. Seal jars. Once jars are sealed and cooled, store in a cool, dark place, or in the fridge. Ready to eat in 4-7 days! (Remember the longer they sit, the better they taste!)

The BEST Whole Wheat Bread

Here is the recipe for what I think, is the BEST whole wheat bread I have had! Best of all there's no added sugar, no additives/preservatives, and can be made organic (if you choose use organic ingredients). While kneading can be a lot of work, there is plenty of time for naps in between the steps :-)

Whole Wheat Bread

12 cups Whole Wheat Flour

1 1/2 cups seeds (optional. I have not added seeds myself yet. Can use hemp, sunflower seeds, flax, etc.)

4 1/2 tsp yeast

1/2 cup liquid honey + 1 tbsp 

6 tbsp melted butter, cooled to room temperature

2 tsp salt

Water

Up to 3 eggs (optional - makes bread moister/chewy)

1. Soak for 30 minutes or up to 2 hours in a large bowl (I soak for 2 hrs): 6 cups flour in 5 cups of warm water (seeds as well if you are using). Mixture should not be watery. Cover with a damp tea towel.
2. Have a nap, but be sure to set alarm to go off in 2 hours!
3. 30 minutes before flour and water mixture is done soaking, gently mix 1/2 cup warm water, 1 tbsp honey and 4 1/2 tsp yeast in a medium sized bowl. Let sit until mixture is visibly bubbling. (This is called the "sponge").
4. Melt 6 tbsp butter and cool to room temperature.
5. Add sponge (once bubbly), eggs (if using. I use 1 -2 for chewier/moister bread), melted butter, 1/2 cup honey, 1 cup warm water and 2 tsp salt to flour/water mixture. Mix well.
6. Mix/knead in 6 cups flour. Knead for 15 minutes on a floured surface.
7. Place dough in a large, greased bowl. Cover with a damp tea towel, place in a warm spot. Allow to rise until doubled in bulk; up to 2 hours.
8. Have another nap, again, remember to set alarm to go off in 2 hours!
9. Remove dough from bowl, punch down and knead for 2 minutes. Divide dough into 4 equal pieces.
10. Knead each individual loaf. Roll with rolling pin to remove air, then roll dough up, form into shape and place in greased loaf pans. Cover loaf pans with damp tea towel and let rise until doubled in bulk; up to 2 hours.
11. Have one more nap :-)
12. Bake at 350F for 40 minutes or until lightly browned and loafs sound "hollow" when knocking on them.
13. I don't recommend having a nap here. I did, and burnt my bread :-/
14. Cool for 10 minutes on wire rack. Brush top of loaves with butter, remove from pans and allow to cool completely.

Once loaves have completely cooled, store in freezer safe plastic bags. Bread can be frozen for up to 1 month.
When thawing a frozen loaf, leave bag open to avoid bread becoming soggy, once thawed, keep bag closed to avoid loaf from drying out!