Friday, August 22, 2014

Meatloaf

INGREDIENTS FOR MEATLOAF
2 tablespoons vegetable oil 
1 cup chopped yellow onion 
1/2 cup chopped celery 
1/2 cup chopped green bell pepper  
1 tablespoon minced garlic
 1 1/2 teaspoons salt 
1/2 teaspoon dried basil  
1/2 teaspoon dried thyme 
1/2 teaspoon ground black pepper 
1 1/2 pounds ground beef 
1/2 pound ground pork 
 1/2 pound ground veal 
2 eggs
1/2 cup heavy cream
1/4 cup ketchup
1 1/2 teaspoons Dijon mustard 
1 teaspoon Worcestershire sauce 
2/3 cup fine dried bread crumbs 

INGREDIENTS FOR GLAZE
1/2 cup ketchup ~ 2 tablespoons light brown sugar ~ 1 teaspoon Worcestershire sauce 

DIRECTIONS FOR GLAZE
To make the glaze, combine the ketchup, brown sugar, Worcestershire, and hot sauce, if desired, in a small bowl. Stir to blend. Spread the mixture evenly over the top of the meatloaf.

DIRECTIONS FOR MEATLOAF
Heat the vegetable oil in a skillet over medium heat. Add the onion, celery, bell pepper, garlic, salt, thyme, and black pepper. Cook, stirring, until the onions are soft and lightly golden, about 6 minutes. Remove from the heat and set aside to cool.

In a large mixing bowl, combine the ground beef, pork, and veal with a wooden spoon or with clean hands. 

In a medium mixing bowl, combine the eggs, heavy cream, ketchup, Dijon mustard, and Worcestershire sauce, and whisk to combine. Add the egg mixture to the meat mixture along with the cooled vegetables and bread crumbs. 

Mix with your hands or a wooden spoon until thoroughly combined. Transfer the mixture to a 9 by 5 by 3-inch loaf pan. Using your fingers or the back of the wooden spoon, smooth the top into a rounded loaf shape. Spread the glaze mixture evenly over the top of the meatloaf. 

Bake the meatloaf for 1 hour and 15 minutes. 350 degrees. Using oven mitts or pot holders, carefully tilt the pan away from you and drain off the excess grease from the pan.


YIELD: 8 servings
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Thursday, August 21, 2014

Ham with Pineapple Sauce

INGREDIENTS
    1/4 (4 pound) boneless fully-cooked ham
      3 tablespoons and 2-1/4 teaspoons water, divided
        1/4 cup and 1 tablespoon packed brown sugar
          1-1/2 teaspoons soy sauce
            1-1/2 teaspoons ketchup
              1/2 teaspoon ground mustard
                1/3 cup and 2 tablespoons undrained crushed pineapple
                  2-1/4 teaspoons cornstarch

                  DIRECTIONS

                  • Place ham on a rack in a shallow roasting pan. Bake at 325 degrees F for 1-1/4 to 2 hours or until a meat thermometer reads 140 degrees F and ham is heated through.
                  • Meanwhile, in a saucepan, combine 1/4 cup water, brown sugar, soy sauce, ketchup, mustard and pineapple. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. 
                  • Combine cornstarch and remaining water until smooth; stir into pineapple sauce. Bring to a boil; cook and stir for 2 minutes or until thickened. 
                  • Serve with the ham.
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                  Wednesday, August 20, 2014

                  French Onion Salisbury Steak on Cheese Toast

                  INGREDIENTS
                  1 1/4lb ground chuck
                  1/4c minced fresh parsley
                  2 tbsp minced scallion
                  1 tsp kosher salt
                  1/2 tsp pepper
                   2 tbsp all-purpose flour

                  INGREDIENTS FOR SAUCE
                  1 tbsp olive oil
                  2c sliced onion
                  1 tsp sugar
                   1 tbsp minced garlic
                  1 tbsp tomato paste
                  2c beef broth
                  1/4c dry red wine
                   3/4 tsp kosher salt
                  1/2 tsp dried thyme leaves

                  INGREDIENTS FOR CHEESE TOAST
                  4 slices French bread or baguette, cut diagonally (1/2" thick
                  2 tbsp unsalted butter
                  1/2 tsp minced garlic
                  pinch of paprika
                  1/4c shredded Swiss cheese
                  1 tbsp shredded Parmesan cheese


                  DIRECTIONS FOR STEAK

                  • Combine chuck, minced parsley, scallion, salt, and pepper. Divide evenly into four portions and shape each ino 1" thick oval patties. Place 2 tbsp flour in shallow dish; dredge each patty in flour. Reserve 1 tsp flour.
                  • Heat oil in a saute pan over medium-high heat. Add patties and saute 3 minutes on each side, or until browned. Remove from pan.
                  • Add onion and sugar to pan; saute 5 minutes. Stir in garlic and tomato paste; saute 1 minute or until paste begins to brown. Sprinkle mixture with reserved flour; cook 1 minute. Stir in broth and wine, then add salt and thyme.
                  • Return meat to pan; bring sauce to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes.
                  • Serve steaks on Cheese Toasts with Onion sauce ladled over. Garnish with parsley and Parmesan cheesE

                  DIRECTIONS FOR CHEESE TOAST
                  • Preheat oven to 400. Place bread on a baking sheet.
                  • Combine butter, garlic, and paprika. Spread on one side of each slice of bread.
                  •  Combine cheeses and sprinkle evenly over butter. 
                  • Bake until bread is crisp and cheese is bubbly. 10-15 minutes.

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                  Monday, August 18, 2014

                  Pan Seared PorkChops with Apple Jelly

                  INGREDIENTS
                  4 porkchops, 1 1/2 - 2 inches thick
                   2 Tbs butter
                  1 Tbs olive oil
                  1 small shallot, chopped
                   1/4 cup chicken stock
                   1/2 cup white wine
                   3/4 cup apple butter or apple jelly
                   salt and pepper to taste

                  DIRECTIONS

                  • Preheat oven to 375F. In a large, heavy skillet melt butter and heat olive oil over high heat. 
                  •  Season pork chops with salt and pepper on both sides, sear in skillet until golden brown and flip.  
                  • When both sides are seared, transfer skilled to preheated oven to finish cooking (about 8-10 minutes).  
                  • When done remove skillet from oven and remove pork chops with tongs to a plate. Tent with foil to retain heat.


                  • Spoon out any fat from skillet in excess of 2 tablespoons.  Return skillet to medium high heat and add shallots.  Saute until soft and fragrant.  
                  • Pour in wine and scrape up and browned bits from bottom of pan with a wooden spoon. Let wine evaporate until almost gone and then stir in apple butter and chicken stock.  
                  • The sauce with thicken slightly.  Season sauce with salt and pepper.  Pour sauce over chops and serve immediately.


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                  Friday, August 15, 2014

                  Vodka Cream Pasta

                  INGREDIENTS
                  1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
                  1 tablespoon butter
                  2 cloves garlic, minced
                  2 shallots, minced
                  1 cup vodka
                  1 cup chicken stock
                  1 can crushed tomatoes (32 ounces)
                  Coarse salt and pepper
                  16 ounces pasta, such as penne rigate
                  1/2 cup heavy cream
                  20 leaves fresh basil, shredded or torn
                  Crusty bread, for passing

                  DIRECTIONS
                  Heat a large skillet over moderate heat. Add oil, butter, garlic, and shallots. Gently saute shallots for 3 to 5 minutes to develop their sweetness. 

                  Add vodka to the pan, 3 turns around the pan in a steady stream will equal about 1 cup. Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

                  While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). 

                  While pasta cooks, prepare your salad or other side dishes.

                  Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves. Pass pasta with crusty bread.

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                  Thursday, August 14, 2014

                  Crepes

                  INGREDIENTS
                  1 1/2 cups flour
                  1 TBSP sugar
                  1/2 tsp baking powder
                  1/2 tsp salt
                  2 cups milk
                  2 eggs
                  1/2 tsp vanilla
                  2 TBSP butter, melted

                  DIRECTIONS
                  In a large bowl whisk together flour, sugar, baking powder and salt. 
                  In a small bowl whisk together milk, eggs and vanilla. 
                  Add to dry ingredients and beat together until well mixed. 
                  Heat a medium skillet over medium heat and melt butter. 
                  Add the melted butter to batter and combine.
                  For each crepe, pour 1/3 cup batter into hot skillet and tilt the pan until you've created about a 5" circle. Cook until light brown (about 1-2 minutes) and then using a rubber spatula, flip over and continue to cook for another minute or until light brown. Serve warm.

                  *I filled mine with fresh berries and whipped cream, then dowsed them in powdered sugar. Other filling options can be jam, sour cream, pudding, or fresh fruit.

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                  Tuesday, August 12, 2014

                  Chicken Pomodoro

                  INGREDIENTS:
                  2 boneless, skinless chicken breasts (cut ino cutlets) ~ salt and pepper ~ all-purpose flour ~ 2 tbsp vegetable oil ~ 1/4c vodka ~ 1/2c chicken broth ~ 2 tbsp fresh lemon juice ~ 1/2c chopped tomato ~ 2 tbsp heavy cream ~ 1/3c sliced scallions

                  DIRECTIONS
                  Season cutlets with salt and pepper, then dust with flour. Coat a saute pan with nonstick spray, add oil, and heat over medium-high.

                  Saute cutlets on both sides. Transfer cutlets to a platter, pour fat from the pan.

                  Deglaze pan with vodka (away from heat); return to heat and cook until nearly evaporated. Add broth and lemon juice. Return cutlets to a warm plate.

                  Stir tomato and cream into sauce. Heat through; pour over cutlets.
                  Garnish with scallions.

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                  Monday, August 11, 2014

                  Chicken Parmesan

                  Ingredients
                  olive oil ~ 1 teaspoon chopped fresh rosemary leaves ~ 1 teaspoon chopped fresh thyme leaves ~ 1 teaspoon chopped fresh Italian parsley leaves ~ Salt and pepper ~ 8 (3-ounces each) chicken cutlets ~ 1 1/2 cups Ragu marinara sauce ~ 1/2 cup shredded mozzarella ~ 16 teaspoons grated Parmesan ~ 2 tablespoons unsalted butter, cut into pieces

                  Note: Sometimes if I'm in a hurry I will use seasonsed breadcrumbs.

                  DIRECTIONS
                  Preheat the oven to 500 degrees F.

                  Stir the oil and herbs in a small bowl to blend. Season with salt and pepper.
                  Brush both sides of the cutlets with the herb oil.

                  Heat a heavy large oven-proof skillet over high heat. Add the cutlets and cook just until brown, about 2 minutes per side. Remove the skillet from the heat.

                  Spoon the marinara sauce over and around the cutlets. Sprinkle 1 teaspoon of mozzarella over each cutlet, then sprinkle 2 teaspoons of Parmesan over each. Sprinkle the butter pieces atop the cutlets.

                  Bake until the cheese melts and the chicken is cooked through, about 3 to 5 minutes.Photobucket

                  Friday, August 8, 2014

                  Friday Four Fill-In Fun

                  Each week, Hilary from Feeling Beachie lists four statements with a blank for you to fill in on your own blogs. If you want to join the fun and come up with four fill in’s of your own, please email them to her at Hilary(at)feelingbeachie(dot)com.

                   The statements: 

                  1. ___ is ___
                  2. I am much better at ___ than ____
                   3. In the winter I will ___ because____
                  4. Growing up I ate ____ but as a adult I eat ____

                  My Answers

                  1. Reading a book is a way I can escape from the world.  Perhaps that is why I read a lot. ;-)
                  2. I am much better at playing with children than relating to (some) adults.  =)  This is one reason I run a daycare / preschool.
                  3. In the winter I will hibernate because I hate being cold.
                  4. Growing up I ate meat but as a adult I eat  fruit and vegetables.  I do not consider myself as a "vegetarian".  I do, however, prefer not to eat me.
                  Feeling Beachie
                  This is a blog hop:



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                  Sunday, August 3, 2014

                  Cape May, NJ {Sunday In My City}

                  During our vacation we spent a day in the lovely town of Cape May.   In fact, it's one of our country's oldest vacation spot.  I would recommend this gorgeous town as a top place to visit.

                  Cape May began as a vacation spot for people from Philadelphia in the early 1800's.  In 1878 a huge fire burned down many homes.  The homes were re-built in a victorian style.  Cape May is designated as a National Historic Landmark because of the victorian home.  The details of the homes are stunning.  My husband and I walked around the town and tried to capture the beauty in these homes.

                  A lot of the homes have been turned into Bed and Breakfast's, but some are still private residences.
                  Could you envision yourself sitting on this rocker, relaxing during a cool summer day?
                  I love this hammock!  
                   I hope you enjoyed the lovely view of Cape May.
                  Unknown Mami
                  Feel free to take a tour of other view from someone else's city.
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                  Friday, August 1, 2014

                  Turkey Meatloaf

                  Ingredients
                  Vegetable cooking spray
                   1/2 cup plain bread crumbs
                   1/ cup chopped fresh flat-leaf parsley
                  1/4 cup chopped garlic and herb-marinated sun-dried tomatoes
                  2 cloves garlic, minced, optional
                  2 eggs, at room temperature, lightly beaten
                  2 tablespoons whole milk
                  1 1/2 teaspoon kosher salt
                  1 tsp freshly ground black pepper
                  1 pound ground turkey

                  Place an oven rack in center of the oven, preheat 375F.  Spray a 9 x 5-inch loaf pan with cooking spray.

                  In a large bowl, stir together the bread crumbs, parsley, sun-dried tomatoes, garlic, eggs, milk, sale, and pepper.  Add the turkey and gently stir to combine, being careful not to overwork the meat.

                  Carefully pack the meat mixture into the prepared pan and bake until the internal temperature registers 165 degrees F. (about 45 minutes).  Remove from oven and let rest for 5 minutes.  Transfer to a cutting board and slice.  Put on a serving platter and serve.

                  Serves: 4 to 6

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