Meatloaf
1 lb ground beef (there is a local market that sells bacon ground beef. OH YUM)
1/2 cup of onion chopped
1 tsp ground mustard
1 cup breadcrumbs or dry oatmeal
1 garlic clove minced
1 Tbsp dry Good seasonings Italian Dressing Mix
1 egg
2 Tbsp milk
2 tsp Worcestershire sauce
*(1/2 cup chopped green pepper) optional
In a mixing bowl, mix beef, onion, mustard, and breadcrumbs with a fork until mostly combined.
Add garlic, dressing mix, egg, milk, Worcestershire sauce and mix until combined. Using a fork will keep the meat moist and not toughen it up.
Shape meat mixture into loaf shape with your hands.
On an oven proof baking rack, set your meatloaf on top of it. Put the baking rack on top of another cookie sheet. THIS IS IMPORTANT. The cookie sheet will catch the grease that drips down, but the grease won't absorb back into the meatloaf.
(One trick I have done before is made a stuffed meatloaf, and put small balls of mozzarella in the center of the meatloaf, so when you cut in the center, you have a delicious gooey bite of cheese.)
Drizzle 1/4 cup of ketchup, or barbecue sauce, or hot chili sauce over the top of the meatloaf. Whichever you prefer.
Serve with hot, buttery, mashed potatos.
Grilled Portobello Mushroom Burgers
3-4 large portobello mushroom caps
1/4 cup butter
2Tbsp Worcestershire sauce
Mediterranean Tomato Feta Stuffing
Arnold Multi grain Bread Thins
Wipe mushroom caps dry with a paper towel. Do not wet them. If there is a stem, pull it out and save for stuffing.
Melt butter. Add Worcestershire sauce to butter. Brush the tops and insides of mushroom caps with butter mixture. Grill 4-5 min each side. The mushrooms become dark and very tender when cooked.
Brush bread thins with leftover butter mixture and grill 2-3 min each side.
These mushroom burgers can be treated just like hamburgers. Add your favorite toppings, lettuce, cheese, onions, Med. Tomato Feta stuffing or steak sauce.
Put mushrooms on grilled bread thins and add toppings.
Mediterranean Tomato Feta Stuffing
2-3 Roma tomatos finely chopped
1/4 cup chopped onion
1/4 cup chopped flat leaf parsley
1/4 cup crumbled feta cheese
1 tsp Greek seasoning (can be found in the spice isle in the McCormick spices)
*1/4 cup chopped black olives (optional)
1/4 to 1/2 cup drizzled olive oil
Mix all ingredients in a bowl. Add olive oil until just combined. You may need more or less depending on the juiciness of the tomatoes. In summer, you hardly need any olive oil.
Tabouli Salad
1 1/2 cup boiling hot water
pinch of salt
1 cup dry Bulgar wheat (can be found in organic section of the grocery store)
In a bowl, put water and Bulgar together. Mix until combined. cover with plastic wrap and let sit for 1 hour, or until all water is absorbed and the Bulgar has doubled in size.
Fluff with a fork. Add:
1/2 cup chopped onion
1 cup chopped cucumbers
1 cup chopped roma tomatos
1/2 cup feta cheese
salt and pepper to taste
juice and zest of one lemon
2 Tbsp Greek Seasoning (found in spice isle of grocery store in the McCormic spices)
1/4 cup chopped flat leaf parsley
Drizzle olive oil until salad is moist and combined. The olive oil I use for this is an AMAZING lemon olive oil. It's called "gli Agrumati" and is delicious.
This salad can be served at room temperature or cold.
Chicken Korma with Apples and Coconut
2-3 boneless chicken breasts
1 jar Pataks Korma sauce (can be found in the International section of your grocery store)
2 apples, peeled, cored, and diced
1/2 cup shredded coconut
1/2 slivered almonds
1/4 c chopped flat leaf parsley
On baking sheet, season chicken breasts with salt, pepper and a drizzle of olive oil. Bake for 50 min or until juices run clear.
**You can take a shortcut, and use drained, canned, chunk chicken. It's VERY quick, but more expensive.**
In skillet, add cooked chicken that has been cut into chunks, entire jar of Korma sauce, and apples. Allow to simmer for 20 minutes. Add coconut, almonds, and parsley.
Serve with hot, cooked rice.
Mom's Cherry Cheesecake
1 graham cracker crust baked and cooled
1 8 oz pkg cream cheese (softened)
1 can sweetened condensed milk (Mom used Eagle Brand)
1/2 cup lemon juice
1 tsp vanilla
1 21 oz can cherry pie filling
In med bowl beat cream cheese until light and fluffy. Add milk, blend thoroughly. Stir in lemon juice and vanilla. Pour into crust. Chill 2 hours. Top with cherry pie filling.
IF there are any leftovers, refrigerate! (There were NEVER any left overs.)
Peanut Satay Sauce
1 Tbsp Extra Virgin Olive Oil
2 Tbsp Dark Sesame Oil
1/3 cup diced onion
2 Tbsp minced garlic
2 tsp minced ginger
1/4 tsp red pepper flakes
1/4 cup brown sugar
2 Tbsp soy sauce
1/2 cup smooth peanut butter
1/4 cup ketchup
1 Tbsp apple cider vinegar
freshly ground black pepper
In a saucepan cook olive oil, sesame oil, onion, and ginger on low heat until the onion is transparent (10-12 min). Add the garlic and ginger and cook for 2-3 minutes, still on low. Add the red pepper flakes, brown sugar, soy sauce, peanut butter, ketchup, and vinegar. Whisk until smooth for 1 minute. Season to taste.
*I have also substituted red chili sauce for the ketchup....it's a zippy thing!
