Meat Loaf, Glazed & Bacon Wrapped

MEAT LOAF
2 tsp vegetable oil
1 med onion, chopped
2 med cloves garlic, minced
2 large eggs
1/2 tsp dried thyme
1 tsp table salt
1/2 tsp ground black pepper
2 tsp Dijon mustart
2 tsp Worcestershire saue
1/4 tsp hot saue
1/2 C plain yogurt
1 lb ground beef
1 lb ground pork
2/3 C saltine crackers, crushed (about 18), or quick oatmeal
1/3 C minced fresh parsley leaves
8-12 slices bacon, thin sliced

GLAZE
1/2 C chili sauce
4 Tbs brown sugar
4 tsp cider vinegar

For glaze? mix all ingredients in small sauce pan & bring to a simmer. Simmer 2-3 minutes or until slightly thickened & set aside.
Heat oven to 350.
Heat oil in med skillet. Add onion & garlic. Sauté until softened, about 5 min. Set aside to cool whil preparing remaining ingredients.
Mix eggs with thyme, salt, pepper, mustard, Worcestershire sauce, pepper sauce, yogurt. Add egg mixture to meat in large bowl along with crackers, parsley, and cooked onion & garlic. Mix with fork until evenly blended and meat mixture does not stick to bowl. (If mixture stick, add additional milk or yogurt.)
Turn meat mixture onto work surface. with wet hands, pat mixture into approximately 9X5 loaf shape. Bursh with half the glaze, then arrange bacon slices over loaf.
Bake loaf until bacon is crisp and loaf registers 160 degrees. About 1 hour. Cool 10-15 minutes. Bursh meat loaf with more sauce if desired 

Creamed Corn, Spanish Style

2 Tbs olive oil
4 ears corn, kernels removed from cob
1/4 C chopped green onions or chives
1/2 tsp chipotle chili powder
1/4 tsp cayenne pepper
2 Tbs avocado oil mayo
3/4 C crumbled cotija or feta cheese
1/2 C roughly chopped cilantro
live zest & juice

Heat olive oil in large, oven safe skillet.
Add corn, chives, chili powder, cayenne & a pinch of salt.
Cook until the corn is softened, about 5 minutes.
Remove from heat & spoon corn into serving bowl.
Add mayo, cheese, & cilantro. Mix & serve.

Avocado Dressing

1 onion
1 avocado
1-2 jalapenos
1/2 bunch cilantro
1-2 limes, juiced
1 garlic clove
1 can hatch green chilis
1/2 C water
salt to taste

add to blender and blend until smooth

Million Dollar Macaroni & Cheese

1 lb cellentani pasta (may sub rigatoni, penne or mararonni)
4 tbs butter
1/4 C all-purpose flour
3 C milk
1 12oz can evaporated milk
1 Tbs cornstarch
1 Tbs Dijon mustard
1 Tbs chicken bullion
1 tsp ea: onion powder, garlic powder, dried parsley, salt
1/2 tsp pepper
1/2 tsp red pepper flakes
4 C freshly grated sharp cheddar cheese
6-8 slices provolone cheese
1 C sour cream
1 C freshly grated parmesan cheese

Panko Topping (optional)
3/4 C panko breadcrumbs
2 Tbs butter
1 Tbs extra virgin olive oil

Cook pasta just until al dente according to pkg directions; strain & rinse with cold water.

Preheat oven to 350; lightly grease 9X13 baking dish; set aside

Melt 4 Tbs butter in large skillet over medium heat then whisk in four. Cook, while stirring for 2 min. turn heat to low then gradually whisk in milk. Whisk cornstarch into evaporated milk and gradually add to skillet followed by Dijon mustard and all remaining spices/seasonings.

Bring to a boil, whisking constantly then reduce heat to med & simmer, whisking occasionally until thickened (but not overly thick). Remove from head and whisk in sharp cheese until melted.  Add pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing.

Pour half of the macaroni & cheese into prepared baking dish. Layer macaroni evenly with provolone cheese followed by an even layer of sour cream. Pour remaining macaroni & cheese over sour cream and spread into an even layer. Sprinkle w/ 1 c parmesan cheese. (or more to taste)

Panko topping (optional) Melt butter in olive oil over medium heat in a medium skillet. Add panko and stir to coat. Continue cooking until crumbs become golden brown. Evenly sprinkle over macaroni & cheese.

Bake 25-30 min or unil bubbly & inside provolone is melted. If no topping w/ pankl, broil until Parmesan is golden. Cool 10 minutes to set before serving.

Really Super Awesome Salad & Dressing

Salad
12C baby spinach
1C quinoa
1C pecans
1C dried cranberries
1C sunflower seeds
2 apples

Dressing
1/2 C lemon juice
1/2 C nut oil of choice
1/4 C honey
1Tbs + 1tsp Dijon mustard

serves 8
sometimes I add chicken to make this my meal rather than a side

BBQ Chicken Twice Baked Sweet Potatoes

Sweet Potatoes
4 small sweet potatoes, scrubbed clean
1/2 tsp kosher salt
1/4 tsp black pepper
1/4 C chicken broth or milk
1/2 C shredded smoked gouda cheese, divided

BBQ Chicken
2 C cooked chicken breast, shredded
1/3 C BBQ sauce

Caramelized Onions
2 tsp olive oil
1 red onion, thinly sliced
1/4 tsp kosher salt

1. Preheat oven to 400 degrees and line a baking sheet with foil.

2. Prick the washed sweet potatoes w/ a fork, bake potatoes for 45 minutes.

3. While potatoes are baking, heat a large skillet over med heat.

4. Once skillet is hot, saute onions about 10-15 min or until soft and golden brown.

5. Cool potatoes for a few minutes then cut in half lengthwise.

6. Scoop out flesh, leaving 1/4 inch border all around the potato.

7. Discard 2 of the potato skins and place remaining skins back on the foil-lined baking sheet.

8. In a large bowl add the sweet potato filling, salt, pepper, chicken broth and 1/4 C of shredded smoked gouda cheese. Mash together with a potato masher until mostly smooth.

9. In a med bowl combine shredded chicken and BBQ sauce, stirring together until completely coated.

10. Spoon the sweet potato filling evenly back into the skins.

11. Top with the shredded chicken, caramelized onions, and remaining cheese.

12. Place the potatoes back into the oven and bake for another 10 minutes until the filling is hot and cheese is melted.

13. Remove the potatoes from the oven and top with more BBQ sauce and cilantro if desired.

Kristen's Chili

Sauté Together:
2 lb ground beef
2 onions
1 bell pepper, chopped
3 cloves garlic, minced
1 Anaheim pepper, chopped
1 Tbs Worcestershire

Combine:
2 cans Rotel (mild)
1 can stewed tomatoes
1 15 oz can tomato sauce
1 12 oz can tomato paste
1 can dice green chilis
1 Tbs soy sauce
3 10 oz can water
1/4 C Catsup
1 Tbs Pickapeppa Sauce
4 beef bullion cubes
1/2 C brown sugar
1/2 tsp Accent
1 pkg McCormic chili seasoning mix
chili powder to taste

Add meat mixtre
Simmer 30 minutes
Serve with cheese and cornbread

Peanut Butter Banana Chocolate Chip Cookies

2 C bread flour
1 tsp corn starch
1/2 tsp salt
1 stick butter, melted
2 med ripe bananas
3/4 C brown sugar
1/2 C granulated sugar
2 tsp vanilla
1 C chocolate chips
1 C peanut butter chips

Whisk together the flour, baking soda, corn starch, and salt in a medium bowl and set aside.
Cream butter, bananas, and sugars together until combined.
Add vanilla extract and mix until combined.
Stir in the flour mixture just until combined.
Stir in chocolate and peanut butter chips.
Preheat oven to 375F.
Line two cookie sheets with parchment paper.
Use a cookie scoop to scoop out cookie dough onto prepared cookie sheets.
Bake cookies for 10 to 12 minutes or just until they start to turn light, golden brown on top.
Let cookies cool completely on cookie sheets.
Store in airtight containers for up to a week

Baked Chicken & Zucchini Casserole with Tomatoes

2 Chicken breasts
1 Tbs olive oil
1 dash garlic powder
1 dash salt
1 dash pepper
1 small zucchini
1 med tomato, diced
1/2 tsp basil
1/2 tsp oregano
1/2 C mozzarella cheese

1. Butterfly slice each chicken breast in half to make 4 thin pieces. Season with garlic powder, salt, and pepper. Brown chicken slices on each side in olive oil. Place in medium baking dish.

2. Sautee zucchini in pan until soft. Add diced tomato, basil, and oregano. Season with salt, and pepper. Cook an additional 2-3 minutes. Pour over chicken.

3. Cook in 325 degree oven for 20 minutes. Top with mozzarella cheese. Bake an additional 15 minutes.

Corn Salad with Cilantro

2 lb bag frozen white sweet corn
6 green onions, chopped
1 bunch cilantro, chopped fine
4-7 jalapenos, chopped fine

Dressing:
1/2 C Mayonayse
1/2 C Miracle Whip
1 Tbs sugar
1 Tbs lemon juice
salt, to taste
pepper, to taste
garlic salt, to taste

Heat corn in water until almost boiling. Take out and drain.

Mix dressing ingredients together and let set. You can make this ahead of time and put in refrigerator until needed.

Mix corn and dressing and serve. This is best after it's set for a while for the flavors to meld.

Cuban Style Chicken

1/2 C diced fresh pineapple
2 Tbs rice vinegar
1 Tbs orange marmalade
1 15 oz can black beans, rinsed and drained
1/4 tsp ground red pepper, divided
1/2 tsp salt
1/2 tsp paprika
4 boneless, skinless chicken breast halves
cooking spray
1/4 C chopped fresh cilantro

Combine the first 4 ingredients in a medium saucepan; add 1/8 teaspoon pepper. Bring to a simmer over medium heat; cook 1 minute or until thoroughly heated.

Keep warm.

Heat a large nonstick skillet over medium heat. Combine the remaining 1/8 teaspoon pepper, salt, and paprika, and sprinkle evenly over chicken. Coat the chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Serve with bean mixture; sprinkle with cilantro.

*I serve with yellow rice cooked in pineapple juice instead of water.

Black Bean Soup

15 oz can beans, drained and rinced
1 tsp oregano
salt to taste
2 1/2 C water
1 Tbs butter
1 onion, chopped
2 garlic cloves, chopped

Heat black beans in water with oregano and salt.
In separate pan saute the onion and garlic.
Mix together in blender and serve hot.

Chocolate Praline Cake

Cake:
1 C butter
1/4 C cocoa
1 C water
2 large eggs
1/2 C buttermilk
1 tsp baking soda
1 tsp vanilla
2 C sugar
2 C flour
1/2 tsp salt

Combine butter, cocoa and water in small saucepan and heat until butter melts. Cool. In mixing bowl, beat eggs, buttermilk, baking soda and vanilla. Add chocolate mixture to egg mixture and beat until blended. Gradually add sugar, flour and salt. Grease three 8 inch cake pans and line with wax paper. Bake at 350 degrees for 25 minutes or until done. Place pans on wire rack to cool.

Chocolate Ganache:
2 C semisweet chocolate chips
1/3 C heavy cream
1/4 C butter

Combine chocolate chips and heavy cream in microwavable bowl and heat for 2 minutes. Add butter and let sit until cool. Stir until smooth. Spread between layers and on top and sides of cake.

Praline Topping:
1/4 C butter
1 C packed light brown sugar
1/3 C heavy cream
1 C powdered sugar
1 tsp vanilla
1 C chopped pecans

Place first 3 ingredients in small boiler and bring to a boil. Remove from heat and whisk in powdered sugar and vanilla. Add pecans. When mixture begins to thicken, pour over top of cake and let it drizzle down the sides.

Caprese Chicken

1 Tbsp olive oil
1 lb boneless skinless chicken breast
Kosher salt
Black pepper
1/4 C balsamic vinegar
2 cloves garlic, minced
1 Pint grape tomatoes, halved
1 Tbsp shredded basil
Fetta cheese

In a large skillet over medium-high heat, heat oil.

Season chicken with salt and pepper and cook until golden and cooked through, 6 minutes per side.
Transfer to a plate.

Add balsamic vinegar to skillet to deglaze, then add garlic and stir until fragrant, 1 minute. Add tomatoes and season with salt. Let simmer until soft, 5 to 7 minutes.

Stir in basil.

Return chicken to skillet and nestle in tomatoes. Top with cheese and cover with lid to soften cheese.

Spoon tomatoes over chicken and serve.

Mexican Chicken Soup

1.5 lbs boneless skinless chicken breasts, cubed
2 tsp olive oil
1/2 C water
1 envelope taco seasoning
1 can (32 oz) V8 juice
1 jar (16 oz) salsa
1 can (15 oz) black beans, rinsed and drained
1 package (10oz) frozen corn, thawed

In a large skillet, saute chicken in oil until no longer pink. Add water and taco seasoning; simmer, uncovered, until chicken is well coated.

Transfer to a 5 qt pot. Stir in the V8 juice, salsa, beans and corn. Cook until heated through.

Serve with cheese, sour cream and cilantro.

Picadillo

2 pounds ground beef
1 onion - chopped
1/2 green pepper
1 8 oz tomato sauce
salt - taste
garlic powder - to taste
pepper - to taste
cumin - to taste
bay leaf
white cooking wine
saffron - a few stems
green olives, halved - to taste
raisins - to taste

This recipe came from our Cuban Abuela, hence the lack of measurements. 
Brown ground beef and pour off grease.  Add the rest of the ingredients to the pot and simmer.  Enjoy served over rice.

Bacon Tomato Capellini

2 packages (16 Oz. Package) bacon
½ cups bacon grease, from the bacon you're cooking
2 cans (28 Oz. cans) Diced Tomatoes, nothing added
½ cups chopped fresh basil
2 cloves fresh garlic, minced
1 bunch chopped green onions
2 teaspoons salt, optional
1 box (16 Oz. Box) Capellini or angel hair pasta
 
Fry bacon in a large frying pan, making sure it’s cooked thoroughly but not too crispy. Drain cooked bacon on paper towels, but don’t throw away the grease in the pan! You want to reserve 1/2 cup bacon grease. Dump the rest of the bacon grease out, then put the skillet back on the stove without cleaning it. Trust me. When the bacon is cool, use your fingers to tear it into small pieces. (Please, don’t ever use store bought bacon bits in this recipe.) Set your cooked, crumbled bacon aside.
 
Now, open your tomato cans and dump them into a large bowl. Throw in the chopped fresh basil and stir. You want to be able to see the basil, distributed evenly in the tomatoes, so if you have to add more, you can. Set this bowl aside and let the flavors mingle while you do the next step.

Dice your garlic, and chop your green onions. Pour your 1/2 cup of bacon grease back into the skillet and heat it to medium. Throw in and saute your garlic and onions. When they’re getting a nice tan from the color of the bacon grease, add your bacon. On low heat, saute the bacon together with the garlic and onions for around ten minutes. When you start getting high from the smell in your kitchen, pour in the bowl of tomatoes and basil. Stir together really well, bring to a boil and then cover and simmer 20 minutes, stirring occasionally. Taste and add salt if necessary.

Meanwhile, in a large pot, cook your pasta according the directions on the package. Drain noodles and set aside. Right before serving, in a very large bowl, add the bacon/tomato sauce to the noodles and mix well.

Murphy's Hot Hamburger

1 pound Ground Beef
1 Tablespoon Minced Garlic
1 Tablespoon Onion Powder
1 teaspoon Seasoned Salt
5 Tablespoons Flour
2 cans (14 Oz. Can) Beef Broth OR 4 Cups Water With Beef Bouillon
5 whole Large Potatoes
1 Tablespoon Oil, Or As Needed
Salt And Pepper, to taste
 
Preheat oven to 425 degrees.
Slice potatoes into fries. Place on a large baking sheet. Pour about 1 tablespoon of oil over the fries and toss with fingers to coat evenly. Sprinkle fries with seasoning of choice. I use seasoned salt. Place in the oven. Bake for approximately 45 minutes or until golden and crispy.

In a mixing bowl, mix hamburger, garlic, seasoned salt, onion powder and salt and pepper. Mix well with hands. Form 4 large patties. I like to make really rustic, greasy diner-style patties with no uniform shape. Place in a large preheated skillet over medium heat, preferably one with deep sides. Brown burgers on each side until done.

Remove burgers from the skillet and place on a plate covered in paper towels. Do not drain the grease. Add the flour a tablespoon at a time, stirring with a whisk. You have enough when the grease is all absorbed and the flour mixture gets thick and bubbly. Slowly add the broth a little at a time, whisking constantly. Bring to a simmer and allow to thicken.

To serve, place an ample amount of fries on the plate. Place a hamburger on top of the fries and cover it all amply in gravy. Enjoy!

Sage & Pecan Pork Tenderloin Cutlets

1 C red wind vinegar
5 Tbs seedless blackberry preserves
1/4 tsp salt
1 lb port tenderloin
3/4 C fine, dry breadcrumbs
1/2 C finely chopped pecans
2 tsp rubbed sage
2 large eggs, beaten
4 tsp olive oil

Bring vinegar to a boil in a small saucepan over medium-high heat.
Reduce heat to medium, and cook 6 minutes or until reduced my half.
Stir in blackberry preserves, and cook 5 minutes.
Stir in salt.

Remove silver layer skin from tenderloin, leaving a think layer of fat.
Cut port into 8 slices.
Place each pork slice between 2 sheets of plastic wrap, and flatten to a 1/4 inch thickness.

Stir together breadcrumbs, pecans, and sage in a shallow bowl.

Dredge pork in breadcrumb mixture, dip in eggs, and dredge again in breadcrumb mixture.

Cook 4 port slices in 2 tsp hot oil in a large nonstick skillet over med heat 8 min or until done.
Turn every 2 minutes.
Repeat procedure with remaining pork and oil.
Drizzle with vinegar mixture.

Hot Chocolate Chip Cookies

2 sticks Salted Butter- at Room Temperature
1 cup White Granulated Sugar
⅔ cups Packed Light Brown Sugar
2 whole Large Eggs
1 teaspoon Pure Vanilla
3-¼ cups All-purpose Flour
4 packages (1 Oz. Packets, NOT Sugar-free) Hot Chocolate Mix
1 teaspoon Salt
1-¼ teaspoon Baking Soda
1 cup Each White, Milk, And Semi-sweet Chocolate Chips

Heat oven to 350 degrees F. Cream butter and sugars until smooth. Beat in eggs and vanilla until combined. In a separate bowl, combine flour, hot chocolate mix, salt and baking soda. Add to wet ingredients in 3 to 4 parts, making sure all is incorporated. Fold in chips. Chill the dough for an hour or so. Scoop dough onto baking sheets lined with parchment paper. Bake for 9-11 minutes or until edges are golden brown. Let cool for 5 minutes before removing from pan.