Sausage and Wild Mushroom Frittata
5 tablespoons extra-virgin olive oil
2 large shallots, diced (about 2/3 cup)
5 ounces sliced shiitake and maitake mushrooms
1/3 bunch fresh thyme, leaves picked
4 links spicy Italian sausage, cut into 1-inch pieces
12 large eggs
1 cup heavy cream
6 ounces Gruyere, diced
Kosher salt and freshly ground black pepper
Creme fraiche, for garnish
Watercress, for garnish
Preheat the oven to 350 degrees F.
Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes.
Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel.
Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in.
Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes.
Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.
5 tablespoons extra-virgin olive oil
2 large shallots, diced (about 2/3 cup)
5 ounces sliced shiitake and maitake mushrooms
1/3 bunch fresh thyme, leaves picked
4 links spicy Italian sausage, cut into 1-inch pieces
12 large eggs
1 cup heavy cream
6 ounces Gruyere, diced
Kosher salt and freshly ground black pepper
Creme fraiche, for garnish
Watercress, for garnish
Preheat the oven to 350 degrees F.
Heat 2 tablespoons oil in a 12- to 14-inch nonstick ovenproof saute pan over medium-high heat until it starts to smoke. Add the shallots, mushrooms and thyme and cook until the mushrooms start to soften, about 3 minutes. Add the sausage and cook, stirring occasionally, until the sausage starts to brown, 5 to 6 minutes.
Transfer the mushroom and sausage mixture to a paper towel-lined plate. Wipe the pan clean with a paper towel.
Place the pan back on the stove over medium heat and add the remaining 3 tablespoons oil. Whisk the eggs in a bowl with the cream. Once the oil in the pan starts to smoke, add the egg mixture to the pan, making sure to swirl the pan as it goes in.
Set aside some of the mushroom and sausage mixture for garnish. Gently spread the rest of the mushroom and sausage mixture evenly over the top of the uncooked eggs. Sprinkle with the Gruyere and season with salt and pepper. Transfer the pan to the oven and bake until puffed and just beginning to color, about 18 minutes.
Flip the frittata out of the pan onto a cutting board or sheet pan. Garnish the top with dollops of creme fraiche, watercress and the reserved mushroom and sausage mixture.
Friday Night Lights - Frito Pie
Ingredients:
1 Large bag of Fritos
2 lb ground beef
2 tbsp olive oil
1 onion, diced
1 10 oz can of Rotel
1 8oz can of tomato sauce
1.5 cups beer,(Beef broth)
1 clove garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1/4 tsp cayenne
2 tbsp cornmeal or masa harina
Salt to taste
1.5 cups grated cheddar cheese
Instructions:
Set a large dutch oven over high heat, add half the olive oil and brown the ground beef. Work in batches if necessary to avoid overcrowding the pan and stewing the meat in it's own juices.
Remove the meat and set aside. Add the remaining oil, and the onion, and cook until nicely browned.
Add in garlic, chili powder, cayenne, cumin and salt. Stir to combine.
Return the meat to the pan. Add in the beer, Rotel and tomato sauce, then bring to a low simmer. Cover with a lid and allow to bubble and simmer so sauce reduces and thickens, and the flavors intensify, about 1 hour.
After an hour, stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water, and if it's not yet thick enough, continue to simmer until desired consistency is reached.
Slice or fold open the bags, and spoon the chili on top of the Fritos. Then top each bag with a sprinkle of cheddar cheese. Allow to melt slightly, then serve and enjoy.
Ingredients:
1 Large bag of Fritos
2 lb ground beef
2 tbsp olive oil
1 onion, diced
1 10 oz can of Rotel
1 8oz can of tomato sauce
1.5 cups beer,(Beef broth)
1 clove garlic, minced
2 tbsp chili powder
1 tsp ground cumin
1/4 tsp cayenne
2 tbsp cornmeal or masa harina
Salt to taste
1.5 cups grated cheddar cheese
Instructions:
Set a large dutch oven over high heat, add half the olive oil and brown the ground beef. Work in batches if necessary to avoid overcrowding the pan and stewing the meat in it's own juices.
Remove the meat and set aside. Add the remaining oil, and the onion, and cook until nicely browned.
Add in garlic, chili powder, cayenne, cumin and salt. Stir to combine.
Return the meat to the pan. Add in the beer, Rotel and tomato sauce, then bring to a low simmer. Cover with a lid and allow to bubble and simmer so sauce reduces and thickens, and the flavors intensify, about 1 hour.
After an hour, stir through the cornmeal which will help to thicken the sauce. If sauce starts to get too thick, add a little water, and if it's not yet thick enough, continue to simmer until desired consistency is reached.
Slice or fold open the bags, and spoon the chili on top of the Fritos. Then top each bag with a sprinkle of cheddar cheese. Allow to melt slightly, then serve and enjoy.
Mexican Cornbread Casserole
Ingredients
non-stick cooking spray
1 pound ground beef
1.25 ounce taco seasoning mix
17 ounces cornbread mix 2 boxes
14 ounce cream-style corn canned
14 ounces corn canned
1 1/2 cups cheddar cheese shredded
4 ounces green chilies canned
Instructions
Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.In a skillet, brown the ground beef. Add the taco seasoning per package directions.Mix the corn muffin batter per package directions. Stir in half of the cream-style corn and half of the regular corn.
Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat. Sprinkle with half of the cheese, then the green chiles. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve.
non-stick cooking spray
1 pound ground beef
1.25 ounce taco seasoning mix
17 ounces cornbread mix 2 boxes
14 ounce cream-style corn canned
14 ounces corn canned
1 1/2 cups cheddar cheese shredded
4 ounces green chilies canned
Instructions
Preheat the oven to 350 degrees F. Lightly coat a 9 x 13-inch baking pan with cooking spray.In a skillet, brown the ground beef. Add the taco seasoning per package directions.Mix the corn muffin batter per package directions. Stir in half of the cream-style corn and half of the regular corn.
Spread half of the batter in the baking pan. Top with the meat. Mix the remaining cream-style corn and corn kernels and spread that over the meat. Sprinkle with half of the cheese, then the green chiles. Spread the remaining batter on top, and sprinkle with the remaining cheese. Bake for 35 to 40 minutes, until the cornbread is baked through. Let sit for about 5 minutes, then cut into squares to serve.
SHEPARD'S PIE
Meat Filling:
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
Potato Topping:
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheeseMake the Meat Filling.
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
Meat Filling:
2 tablespoons olive oil
1 cup chopped yellow onion
1 lb. 90% lean ground beef -or ground lamb
2 teaspoons dried parsley leaves
1 teaspoon dried rosemary leaves
1 teaspoon dried thyme leaves
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 tablespoon Worcestershire sauce
2 garlic cloves -minced
2 tablespoons all purpose flour
2 tablespoons tomato paste
1 cup beef broth
1 cup frozen mixed peas & carrots*
1/2 cup frozen corn kernels
Potato Topping:
1 1/2 - 2 lb. russet potatoes -about 2 large potatoes peeled and cut into 1 inch cubes
8 tablespoons unsalted butter -1 stick
1/3 cup half & half
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup parmesan cheeseMake the Meat Filling.
Add the oil to a large skillet and place it over medium-high heat for 2 minutes. Add the onions. Cook 5 minutes, stirring occasionally.
Add the ground beef (or ground lamb) to the skillet and break it apart with a wooden spoon. Add the parsley, rosemary, thyme, salt, and and pepper. Stir well. Cook for 6-8 minutes, until the meat is browned, stirring occasionally.
Add the Worcestershire sauce and garlic. Stir to combine. Cook for 1 minute.
Add the flour and tomato paste. Stir until well incorporated and no clumps of tomato paste remain.
Add the broth, frozen peas and carrots, and frozen corn. Bring the liquid to a boil then reduce to simmer. Simmer for 5 minutes, stirring occasionally.
Set the meat mixture aside. Preheat oven to 400 degrees F.
Make the potato topping.
Place the potatoes in a large pot. Cover the potatoes with water. Bring the water to a boil. Reduce to a simmer. Cook until potatoes are fork tender, 10-15 minutes.
Drain the potatoes in a colander. Return the potatoes to the hot pot. Let the potatoes rest in the hot pot for 1 minute to evaporate any remaining liquid.
Add butter, half & half, garlic powder, salt, and pepper. Mash the potatoes and stir until all the ingredients are mixed together.
Add the parmesan cheese to the potatoes. Stir until well combined.
Assemble the casserole.
Pour the meat mixture into a 9x9 (or 7x11) inch baking dish. Spread it out into an even layer. Spoon the mashed potatoes on top of the meat. Carefully spread into an even layer.
If the baking dish looks very full, place it on a rimmed baking sheet so that the filling doesn’t bubble over into your oven. Bake uncovered for 25-30 minutes. Cool for 15 minutes before serving.
The Best Lasagna
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
DirectionsIn a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
Ingredients
1 pound sweet Italian sausage
3/4 pound lean ground beef
1/2 cup minced onion
2 cloves garlic, crushed
1 (28 ounce) can crushed tomatoes
2 (6 ounce) cans tomato paste
2 (6.5 ounce) cans canned tomato sauce
1/2 cup water
2 tablespoons white sugar
1 1/2 teaspoons dried basil leaves
1/2 teaspoon fennel seeds 1 teaspoon Italian seasoning
1 tablespoon salt
1/4 teaspoon ground black pepper
4 tablespoons chopped fresh parsley
12 lasagna noodles
16 ounces ricotta cheese
1 egg
1/2 teaspoon salt
3/4 pound mozzarella cheese, sliced
3/4 cup grated Parmesan cheese
DirectionsIn a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remaining parsley, and 1/2 teaspoon salt.
Preheat oven to 375 degrees F (190 degrees C).
To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese.
Bake in preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before serving.
TOMATO PIE
Ingredients:
1 pre-made or homemade pie crust
1 large sweet onion, sliced
5 – 6 very fresh, preferably farmer’s market or garden tomatoes, sliced
1 cup mayonnaise
1 cup cheddar cheese
1 teaspoon dried Italian herbs
1 cup sliced fresh mozzarella
salt and pepper
Method:
Preheat oven to 350 degrees. Place pie crust in pie plate. Arrange onions in the bottom of the pie in a circular formation. Then arrange sliced tomatoes, around in a circle, and some in the middle. Add salt and pepper. Combine mayonnaise, cheddar cheese and dried Italian seasonings in a small bowl. Mix well and spoon over tomatoes, leaving about 1 inch gap in between mayo and the edge of the pie so you can still see the tomatoes. Place sliced cheese on top of mayonnaise layer.
Bake for about 30 minutes, at 350 degrees, or until cheese is golden.
http://eclecticrecipes.com/
Ingredients:
1 pre-made or homemade pie crust
1 large sweet onion, sliced
5 – 6 very fresh, preferably farmer’s market or garden tomatoes, sliced
1 cup mayonnaise
1 cup cheddar cheese
1 teaspoon dried Italian herbs
1 cup sliced fresh mozzarella
salt and pepper
Method:
Preheat oven to 350 degrees. Place pie crust in pie plate. Arrange onions in the bottom of the pie in a circular formation. Then arrange sliced tomatoes, around in a circle, and some in the middle. Add salt and pepper. Combine mayonnaise, cheddar cheese and dried Italian seasonings in a small bowl. Mix well and spoon over tomatoes, leaving about 1 inch gap in between mayo and the edge of the pie so you can still see the tomatoes. Place sliced cheese on top of mayonnaise layer.
Bake for about 30 minutes, at 350 degrees, or until cheese is golden.
http://eclecticrecipes.com/
Southwestern Baked Spaghetti
Ingredients:
8 ounces uncooked spaghetti
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
Directions:
Cook spaghetti per package direcions.
Combine milk and egg, mix well.
Combine drained spaghetti, milk and egg; mix well.
Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
Stir in tomato sauce and cook for 2 more minutes.
Spread meat mixture over spaghetti.
Sprinkle with cheese.
Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
Remove from oven and let stand for 10 minutes.
http://www.food.com/recipe/southwestern-baked-spaghetti-87085?oc=linkback">http://www.food.com/recipe/southwestern-baked-spaghetti-87085?oc=linkback</a>
Ingredients:
8 ounces uncooked spaghetti
1/2 cup milk
1 egg
1 lb ground beef
1 medium onion, chopped
1 medium green bell pepper, chopped
2 garlic cloves, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon salt
1/4 teaspoon pepper
2 (8 ounce) cans tomato sauce
1/2 cup shredded cheddar cheese
1/2 cup shredded monterey jack cheese
Directions:
Cook spaghetti per package direcions.
Combine milk and egg, mix well.
Combine drained spaghetti, milk and egg; mix well.
Pour spaghetti mixture into a buttered 9X13 inch casserole dish.
Brown ground beef with onion, bell pepper and garlic in a large skillet; drain.
Return drained meat back into the skillet and add seasonings; Cook for 2 minutes.
Stir in tomato sauce and cook for 2 more minutes.
Spread meat mixture over spaghetti.
Sprinkle with cheese.
Bake at 425°F for 10 minutes or until cheese melts and is bubbly.
Remove from oven and let stand for 10 minutes.
http://www.food.com/recipe/southwestern-baked-spaghetti-87085?oc=linkback">http://www.food.com/recipe/southwestern-baked-spaghetti-87085?oc=linkback</a>
Meatball Sub Casserole
Ingredients:
1 loaf Italian bread, cut into 1 inch thick slices
8 oz cream cheese, softened
2 Tbs mayonnaise
1 tsp Italian seasoning
1/2 tsp black pepper
2 cups freshly grated Mozzarella cheese, divided
1-2 Lbs frozen (OR HOMEMADE) meatballs, thawed
4 cups marinara sauce (CAN MAKE YOUR OWN)
1/2 cup water
Directions:
Preheat oven to 350
Arrange your bread slices in an ungreased 9x13 baking dish; set aside. In a bowl, combine your cream cheese, mayonnaise, seasonings, and pepper; spread over bread slices. Sprinkle with half of your Mozzarella; set aside. Mix together your meatballs, marinara, and water; spoon over Mozzarella. Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes.
Serve with a nice green salad and you're good to go!
http://dishingwithleslie.blogspot.com
Ingredients:
1 loaf Italian bread, cut into 1 inch thick slices
8 oz cream cheese, softened
2 Tbs mayonnaise
1 tsp Italian seasoning
1/2 tsp black pepper
2 cups freshly grated Mozzarella cheese, divided
1-2 Lbs frozen (OR HOMEMADE) meatballs, thawed
4 cups marinara sauce (CAN MAKE YOUR OWN)
1/2 cup water
Directions:
Preheat oven to 350
Arrange your bread slices in an ungreased 9x13 baking dish; set aside. In a bowl, combine your cream cheese, mayonnaise, seasonings, and pepper; spread over bread slices. Sprinkle with half of your Mozzarella; set aside. Mix together your meatballs, marinara, and water; spoon over Mozzarella. Sprinkle with remaining cheese. Bake, uncovered, for 30 minutes.
Serve with a nice green salad and you're good to go!
http://dishingwithleslie.blogspot.com
Southwest Meatball Skillet
Meatballs:
1 pound ground beef (like sirloin)
1 egg
1/4 cup bread crumbs
1 teaspoon dried oregano, crushed between fingers
1 teaspoon chile powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon chopped fresh cilantro or parsley
coarse salt and fresh ground pepper
1 tablespoon olive oil
Skillet:
½ large onion, diced
3 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced + 1 teaspoon of the sauce (or 1 + ½ teaspoons chile powder)
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 cup yellow or white corn
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can petite diced tomatoes with juices
1/2 cup low-sodium beef or chicken broth
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro or parsley
warm corn tortillas, for serving
Instructions:
In a large bowl combine with a fork the beef, egg, bread crumbs, spices, cilantro, 1/2 teaspoon salt and a few cracks of black pepper. Form into meatballs about the size of a golf ball.
In a large skillet heat oil on medium-high; add meatballs and brown on all sides. Remove the meatballs to a platter. Drain off the grease leaving about a tablespoon in the pan.
Add onion and cook over medium-low heat 3-4 minutes; add garlic; cook until fragrant. Add chipotle pepper, adobo sauce and spices; cook 1 minute.
Add corn, beans, tomatoes, broth and lime juice; season lightly with salt and pepper; mix well; return meatballs to pan.
Simmer 10-12 minutes. Stir in cilantro and serve.
Adapted from Clean Eating
http://www.cinnamonspiceandeverythingnice.com
Meatballs:
1 pound ground beef (like sirloin)
1 egg
1/4 cup bread crumbs
1 teaspoon dried oregano, crushed between fingers
1 teaspoon chile powder
½ teaspoon smoked paprika
½ teaspoon ground cumin
1 tablespoon chopped fresh cilantro or parsley
coarse salt and fresh ground pepper
1 tablespoon olive oil
Skillet:
½ large onion, diced
3 cloves garlic, minced
1 chipotle pepper in adobo sauce, minced + 1 teaspoon of the sauce (or 1 + ½ teaspoons chile powder)
1 teaspoon smoked paprika
½ teaspoon ground cumin
1 cup yellow or white corn
1 (15 ounce) can black beans, rinsed and drained
1 (15 ounce) can petite diced tomatoes with juices
1/2 cup low-sodium beef or chicken broth
1 tablespoon fresh lime juice
2 tablespoons chopped fresh cilantro or parsley
warm corn tortillas, for serving
Instructions:
In a large bowl combine with a fork the beef, egg, bread crumbs, spices, cilantro, 1/2 teaspoon salt and a few cracks of black pepper. Form into meatballs about the size of a golf ball.
In a large skillet heat oil on medium-high; add meatballs and brown on all sides. Remove the meatballs to a platter. Drain off the grease leaving about a tablespoon in the pan.
Add onion and cook over medium-low heat 3-4 minutes; add garlic; cook until fragrant. Add chipotle pepper, adobo sauce and spices; cook 1 minute.
Add corn, beans, tomatoes, broth and lime juice; season lightly with salt and pepper; mix well; return meatballs to pan.
Simmer 10-12 minutes. Stir in cilantro and serve.
Adapted from Clean Eating
http://www.cinnamonspiceandeverythingnice.com
Meat loaf
Ingredients:
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions:
Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
ENJOY!
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
**Recipe should be "plump" from the addition of the milk or Half & Half.
It should NOT be runny.
***A second batch of sauce served hot is good to serve with the meatloaf.
http://www.food.com/recipe/yes-virginia-there-is-a-great-meatloaf-54257?oc=linkback">http://www.food.com/recipe/yes-virginia-there-is-a-great-meatloaf-54257?oc=linkback</a>
Ingredients:
1 1/2 lbs ground beef (ground shoulder roast is good)
1 slice bread (broken or chopped finely)
1 egg
1 small vidalia onions or 1 small type sweet onion, finely chopped
1 teaspoon table salt
1/4 teaspoon black pepper
4 tablespoons ketchup
1/2-2/3 cup whole milk or 1/2-2/3 cup half-and-half
Sauce
4 tablespoons apple cider vinegar
2 -4 tablespoons dark brown sugar, packed firm (to taste)
1/2 cup ketchup
Directions:
Meatloaf: Combine meat loaf ingredients and place into a loaf baking dish.
Smooth out top.
Sauce: Combine sauce ingredients and pour on top and sides of meatloaf.
Bake at 350°F about 1 hour to 1 hour 15 minutes or until done.
ENJOY!
*The addition of 1 or 2 teaspoons of Kitchen Bouquet® makes this recipe very good.
**Recipe should be "plump" from the addition of the milk or Half & Half.
It should NOT be runny.
***A second batch of sauce served hot is good to serve with the meatloaf.
http://www.food.com/recipe/yes-virginia-there-is-a-great-meatloaf-54257?oc=linkback">http://www.food.com/recipe/yes-virginia-there-is-a-great-meatloaf-54257?oc=linkback</a>
Knock-Your-Pants-Off Sweet & Spicy Glazed Buttermilk Meatloaf
INGREDIENTS:
For the Glaze:
1 cup ketchup
1 cup barbeque sauce
1/2 cup brown sugar
For the Meatloaf:
1/3 cup panko bread crumbs
1 cup whole-fat buttermilk
1 tbsp. olive oil
1 clove garlic, minced
1 cup small-diced onion
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
2 tbsp. tomato paste
1 1/2 lbs. ground beef (85% lean-15% fat)
1/2 lb. ground pork
1 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. ground pepper
DIRECTIONS:
Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat.
Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown). Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool.
In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined.
On a rimmed baking pan (I use 13x9x2), form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.* Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze. (At the end of baking, you will not have used all of the glaze mixture – just keep it in the saucepan on low and stir it every few minutes.)
Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.
INGREDIENTS:
For the Glaze:
1 cup ketchup
1 cup barbeque sauce
1/2 cup brown sugar
For the Meatloaf:
1/3 cup panko bread crumbs
1 cup whole-fat buttermilk
1 tbsp. olive oil
1 clove garlic, minced
1 cup small-diced onion
1/4 cup chopped fresh parsley
1/3 cup chopped fresh basil
2 tbsp. tomato paste
1 1/2 lbs. ground beef (85% lean-15% fat)
1/2 lb. ground pork
1 cup grated parmesan cheese
1/2 tsp. salt
1/2 tsp. ground pepper
DIRECTIONS:
Heat oven to 425 degrees. Combine the glaze ingredients in a small saucepan and place over low heat.
Heat olive oil in a skillet over medium heat. Add onions and garlic and cook until soft and translucent (try not to brown). Add parsley, basil, and tomato paste and cook for about a minute. Set aside to cool.
In a small bowl, combine Panko and buttermilk and set aside for 5 minutes. Then in a large bowl, place beef, pork, cheese, salt and pepper, the onion mixture, and the panko mixture. Mix with your hands until just combined.
On a rimmed baking pan (I use 13x9x2), form the mixture into a loaf shape sitting in the center of the pan, with all four sides exposed.* Brush sides and top with some glaze, then bake for about 50 minutes, removing the pan every 10 minutes or so to brush on more glaze. (At the end of baking, you will not have used all of the glaze mixture – just keep it in the saucepan on low and stir it every few minutes.)
Cool for 5 minutes, slice, and serve hot with leftover glaze as sauce.
Country Tomato Pie
This is a really tasty supper dish, just perfect for these summer days when the tomatoes are ripening on the vine fastet than we can get them used up! I also make this in the winter, but I use tinned tomatoes then. I use one tin of chopped tomatoes, and I drain them really well, and then, I squeeze as much moisture out of them as I can.
Ingredients:
2 to 3 large tomatoes
1 small bunch of spring onions, thinly sliced
1 TBS julliened fresh basil (roll several leaves into a cigar shape and cut crosswise)
sea salt and freshly ground black pepper
3/4 to 1 cup good quality mayonnaise (I like to use French Mayonnaise)
1 cup grated sharp cheddar cheese
1 partially baked 9 inch wide, deep pie shell
Pre-heat the oven to 350*F.
If you are using fresh tomatoes, peel. This can be very easily done by cutting a small x with a sharp knife on the bottom. Dip into boiling water and leave for 30 to 40 seconds. Remove from the boiling water and plunge into ice water. The skin should now easily slip right off.
Slice the tomatoes into thick slices. Place them in layers into the pastry shell, sprinkling each layer with some spring onions, basil, salt and pepper. Mix together the mayonnaise and the cheese. Spread this mixture over top of the tomatoes. Bake for 30 to 45 minutes, until the filling is nicely browned.
Remove and allow to sit for 10 minutes before cutting into slices to serve. Delicious!
This is a really tasty supper dish, just perfect for these summer days when the tomatoes are ripening on the vine fastet than we can get them used up! I also make this in the winter, but I use tinned tomatoes then. I use one tin of chopped tomatoes, and I drain them really well, and then, I squeeze as much moisture out of them as I can.
Ingredients:
2 to 3 large tomatoes
1 small bunch of spring onions, thinly sliced
1 TBS julliened fresh basil (roll several leaves into a cigar shape and cut crosswise)
sea salt and freshly ground black pepper
3/4 to 1 cup good quality mayonnaise (I like to use French Mayonnaise)
1 cup grated sharp cheddar cheese
1 partially baked 9 inch wide, deep pie shell
Pre-heat the oven to 350*F.
If you are using fresh tomatoes, peel. This can be very easily done by cutting a small x with a sharp knife on the bottom. Dip into boiling water and leave for 30 to 40 seconds. Remove from the boiling water and plunge into ice water. The skin should now easily slip right off.
Slice the tomatoes into thick slices. Place them in layers into the pastry shell, sprinkling each layer with some spring onions, basil, salt and pepper. Mix together the mayonnaise and the cheese. Spread this mixture over top of the tomatoes. Bake for 30 to 45 minutes, until the filling is nicely browned.
Remove and allow to sit for 10 minutes before cutting into slices to serve. Delicious!
Baked Eggplant Parmesan
For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
4 cups breadcrumbs
1 cup grated Parmesan (about 2 ounces)
Salt and freshly ground black pepper
1 cup all-purpose flour
4 large eggs
6 tablespoons vegetable oil
For the Tomato Sauce:
2 cans (14 1/2 ounces each) diced tomatoes or pureed or crushed tomatoes
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, minced (about 1 tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup coarsely chopped fresh basil leaves
Salt and ground pepper
For Baking:
8 ounces whole or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves, for garnish
To make the eggplant:
In a large bowl, toss half of the eggplant slices and 1 1/2 teaspoons kosher salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
While eggplant is draining, adjust oven racks to upper- and lower-thirds of the oven, place rimmed baking sheets on both racks, and heat oven to 425 degrees F.
In a pie plate or shallow dish, combine breadcrumbs, Parmesan, salt and pepper. Set aside.
Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
To make the sauce:
While eggplant bakes, process 2 cans diced tomatoes in food processor or blender until almost smooth (if using pureed or crushed tomatoes, skip this step).
Heat olive oil, garlic and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until garlic is light golden, about 3 minutes; stir in processed and remaining can of tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste.
To assemble:
Spread 1 cup tomato sauce in bottom of 13-by-9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with 1/2 cup Parmesan and remaining mozzarella.
Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes, scatter basil over top, and serve, passing remaining tomato sauce separately.
For the Eggplant: 2 medium eggplant (about 2 pounds) cut crosswise into 1/4-inch-thick rounds
1 tablespoon kosher salt
4 cups breadcrumbs
1 cup grated Parmesan (about 2 ounces)
Salt and freshly ground black pepper
1 cup all-purpose flour
4 large eggs
6 tablespoons vegetable oil
For the Tomato Sauce:
2 cans (14 1/2 ounces each) diced tomatoes or pureed or crushed tomatoes
2 tablespoons extra-virgin olive oil
4 medium garlic cloves, minced (about 1 tablespoon)
1/4 teaspoon red pepper flakes
1/2 cup coarsely chopped fresh basil leaves
Salt and ground pepper
For Baking:
8 ounces whole or part-skim mozzarella, shredded (2 cups)
1/2 cup grated Parmesan cheese (about 1 ounce)
10 fresh basil leaves, for garnish
To make the eggplant:
In a large bowl, toss half of the eggplant slices and 1 1/2 teaspoons kosher salt; transfer salted eggplant to colander set over bowl. Repeat with remaining eggplant and salt. Let stand until eggplant releases about 2 tablespoons liquid, 30 to 45 minutes. Arrange eggplant slices on a triple layer of paper towels; cover with a triple layer of paper towels. Firmly press each slice to remove as much liquid as possible, then wipe off excess salt.
While eggplant is draining, adjust oven racks to upper- and lower-thirds of the oven, place rimmed baking sheets on both racks, and heat oven to 425 degrees F.
In a pie plate or shallow dish, combine breadcrumbs, Parmesan, salt and pepper. Set aside.
Combine flour and 1 teaspoon pepper in large zipper-lock bag; shake to combine. Beat eggs in second pie plate. Place 8 to 10 eggplant slices in bag with flour, dip in eggs, let excess egg run off, then coat evenly with breadcrumb mixture. Set breaded slices on wire rack set over baking sheet. Repeat with remaining eggplant.
Remove preheated baking sheets from oven; add 3 tablespoons oil to each sheet, tilting to coat evenly with oil. Place half of breaded eggplant on each sheet in single layer; bake until eggplant is well browned and crisp, about 30 minutes, switching and rotating baking sheets after 10 minutes, and flipping eggplant slices with wide spatula after 20 minutes. Do not turn off oven.
To make the sauce:
While eggplant bakes, process 2 cans diced tomatoes in food processor or blender until almost smooth (if using pureed or crushed tomatoes, skip this step).
Heat olive oil, garlic and red pepper flakes in large heavy-bottomed saucepan over medium-high heat, stirring occasionally, until garlic is light golden, about 3 minutes; stir in processed and remaining can of tomatoes. Bring sauce to boil, then reduce heat to medium-low and simmer until slightly thickened and reduced, about 15 minutes. Stir in basil and season to taste.
To assemble:
Spread 1 cup tomato sauce in bottom of 13-by-9-inch baking dish. Layer in half of eggplant slices, overlapping slices to fit; distribute 1 cup sauce over eggplant; sprinkle with half of mozzarella. Layer in remaining eggplant and dot with 1 cup sauce, leaving majority of eggplant exposed so it will remain crisp. Sprinkle with 1/2 cup Parmesan and remaining mozzarella.
Bake until bubbling and cheese is browned, 13 to 15 minutes. Cool 10 minutes, scatter basil over top, and serve, passing remaining tomato sauce separately.