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 

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

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.

Short Ribs in slow cooker

1 medium onion, sliced
4 cloves garlic, peeled and crushed
1/4cup rice vinegar
1/4cup low-sodium soy sauce
2 tablespoons chopped fresh ginger
2 tablespoons light brown sugar
1 teaspoon crushed red pepper
3 pounds short ribs (preferably flanken)
2cups white rice
1/2pound snap peas, sliced

Combine the onion, garlic, vinegar, soy sauce, ginger, sugar, red pepper, and ¼ cup water in a 4- to 6-quart slow cooker. Add the beef and turn to coat. Cover and cook until the beef is very tender, on low for 7 to 8 hours or on high for 5 to 6 hours (this will shorten total recipe time). Skim off and discard most of the fat. Twenty minutes before serving, cook the rice according to the package directions.

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.

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.

Vegetable Chili

1 Tb.olive oil 1 Large onion, coarsely chopped 3 cloves garlic, minced 1 lb butternut squash, peeled, seeded and cut into 1/2 inch chunks 1 red bell pepper cut into chunks 1/4 tsp. chili powder salt/pepper 1 can (14.5 oz.) stewed tomatoes in juice 1 can chickpeas, drained and rinsed 1 can black beans, drained and rinsed 1/2 cup chopped cilantro lime wedge In a dutch oven or saucepan with lid, heat oil over med. heat. Add onion and garlic and cook stirring occasionally, until tender, 5-7 min. Add squash, bell pepper, and chile powder; season with salt/pepper...cook stirring 1 min. Add 1/2 cup water. Cover and simmer until veggies are crisp-tender, about 7 min. Stir in tomatoes and their juice, breaking them up with a spoon; add chickpeas, black beans, 1/4 cup cilantro and 1/2 cup water. Bring to a boil. Reduce to simmer, partially cover and cook until lightly thickened about 20 min. Season with salt/ pepper. Stir in remaining cilantro...YUM!

Lil ' Cheddar Meat loaves

3/4 c milk
1 egg
1 c cheddar cheese
1/2 c quick oats
1/2 c chopped onion
1t salt
1lb ground beef
Mix together and make into round loaves (almost tennis ball size)

Sauce
1/3 c ketsup
1/4 c. Brown sugar
1t mustard
Spoon over loaves before cooking 45 mins at 350

Chicken Casserole

6 chicken breast cooked and broken into bite size pieces/shredded ( I boil the breast)
1 can cream of mushroom soup
1 can cream of chicken soup
1 8 oz ctn sour cream
1 1/2 stacks ritz cracker crumbs
1 1/2 sticks butter melted

Mix chicken, soups and sour cream. Place in 9x13. Top with cracker crumbs and pour the melted butter over the crumbs. Cover when cooking. 350 degrees. 30 mins if warm. Can freeze. Thaw in the refrigerator and cook 50 mins. I don't put the crackers/butter on until I cook the dish.

Fish Tacos with Lime-Cilantro Crema

Crema:
1/4 c. Thinly sliced green Onions
1/4 c. Chopped fresh cilantro
3T. Fat-free mayo.
3T. Reduced-fat free sour cream
1 t. Grated lime rind
1 1/2 t. Fresh lime juice
1/4 t. Salt
1 garlic clove, minced

Tacos:
1 t. Ground cumin
1 t. Ground coriander
1/2 t. Smoked paprika
1/4 t. Ground red pepper
1/8 t. Salt
1/8 t. Garlic powder
1 1/2 lbs. Red snapper fillets
Cooking spray
8 (6 inch) corn tortillas
2 c. Shredded cabbage

Preheat oven to 425

To prepare crema, combine the first 8 ingredients in a small bowl; set aside.

To prepare tacos, combine cumin and next 5 ingredients (through garlic powder) in a small bowl; sprinkle spice mixture evenly over both sides fish. Place fish on a baking sheet coated with cooking spray. Bake at 425 for 9 mins or until done. Place fish in a bowl; break into pieces with a fork. Heat tortillas according to package directions. Divide fish evenly among tortillas; top with 1/4 cup cabbage and 1 T. Crema.

Amazing Pork Chops

4 whole thick cut bone in pork chops (need to be the thick cut bone in ones with a little fat)
1 envelope onion soup mix (1 oz)
1 1/2 cups of chicken broth
1 10.5 oz can of cream of chicken soup
1 envelope dry pork gravy mix

place pork chops in the slow cooker
mix all other ingredients in a bowl and pour on to chops.
cook on low 6-8 hours until they are VERY fork tender...if they still aren't fall apart cook 30 minutes more and then check again ( continue until they are how you want them)

Crockpot Carne Asada Meat for Tacos

Ingredients:

1 (3-5 pound) cut of cheap beef
flap, london broil, flank or roast all work beautifully
1/2 cup limeade
1/2 cup white vinegar
1/4 cup oil
1 onion
4-5 garlic cloves
1 jalapeno
2 tablespoons Knorr Mexican beef boullion (granulated)
1 (7 ounce) can Embasa Salsa Verde Green
1 teaspoon cumin
1 tablespoon chili powder

Directions:

Early in the morning, place your meat in a large crockpot. In a blender, combine limeade, vinegar, oil, onion, clovers, jalapeno, boullion, salsa, cumin, and chili powder. Blend until well pureed. Pour the sauce over your meat, making sure it's well coated (the meat doesn't have to be entirely submerged, just nicely coated with the sauce). Cover crockpot with a lid, and cook all day on low heat. After allowing the meat to cook 8-10 hours, shred the meat, then return it to the crockpot. Stir it in the pan juices and allow it to continue cooking until it's ready to be served. Spoon over corn tortillas, top with grated cheese, homemade salsa or pico de gallo, and sour cream. Es Muy Bien!

Chicken Enchiladas with Pumpkin Cream Sauce

A simple, earthy take on traditional enchiladas. The pumpkin cream enchilada sauce is so slightly scented with nutmeg, cinnamon, and cumin, then slathered beneath a rich layer of crumbled Queso Fresco. If you've never used Queso Fresco, you're in for a treat. It's a fresh, mild Mexican cheese which can be found in the deli. In this recipe, it's gentle flavor beautifully compliments the rest of the meal. While you can substitute it with Monterey Jack, I definitely recommend sticking to this recipe as is.

Ingredients:
1 sweet onion, thinly sliced
2 tablespoons butter
1 1/2 cup chicken, cooked and diced
1/2 cup pumpkin
1/2 cup heavy cream
1/2 cup chicken broth
1/4 tsp. cinnamon1/4 tsp. nutmeg
1/4 tsp. cumin
Dash of salt & pepper
8 corn tortillas
1 cup Queso Fresco, crumbled
1/4 cup. diced scallions

Directions:
In a saucepan, melt the butter over medium heat, then add the onion slices. Saute until brown and caramelized, about 5 minutes. Add the chicken to the pan, stirring it to mix with the caramelized onions, then remove from the heat. In a large bowl, whisk together the pumpkin, cream, broth, cinnamon, nutmeg, cumin, salt and pepper. Spoon chicken mixture into the tortilla's, rolling them tightly and placing in a medium-sized baking dish. Once all enchiladas have been rolled, spread the pumpkin cream sauce over the top. Sprinkle generously with Queso Fresco, then bake in an oven preheated to 425 degrees for 20-25 minutes, or just until the tips of the cheese begins to brown. Garnish with diced scallions before serving.

Hot Lime Chicken Soup

6 cups chicken broth
6 slices (1/4 inch thick) gingerroot
3 jalapeno peppers , cored, seeded and minced
6 T. sliced green onion (white and green parts)
6 T. chopped cilantro (* divided)
3 t. nam pla (fish sauce) - OR soy sauce
6 T. fresh lime juice (*divided)
3 boneless chicken breasts (cut into 1/2 inch pieces)
Salt (I accidentally omitted the salt - maybe that was it!!)
Ground white pepper

3 C. Cooked rice (I used brown rice)

Combine chicken broth, gingerroot, jalapeno peppers, green onion, 1/2 the cilantro, nam pla, and 1/2 of the lime juice in stock pot. Bring to boil over medium heat. Reduce to low and simmer for 10 minutes. Add chicken and simmer until cooked through, about 10 minutes more. Spoon out and discard ginger slices. Add remaining 3 T. lime juice and season to taste with salt and pepper. Divide rice between bowls. Ladle soup and sprinkle with remaining cilantro. Serve hot. (I should have turned up the heat a bit before serving!!)

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.