Monday, September 20, 2010

Meatloaf with Fried Onions and Ranch Dressing

Got this recipe from  We absolutely LOVE this recipe.  So moist and flavorful.  No picture since you know what meatloaf looks like :)

1 1/2 lbs ground beef (or any combo of meat you like)
2 eggs, beaten
1/4 cup ketchup
3/4 cup seasoned dry stuffing crumbs (like Stove Top)
1/2 of a 1 oz package of Ranch Dressing Mix
1 6oz can French's Fried Onions

Preheat oven to 350 degrees
In a large bowl, combine all ingredients (it will seem like there are way too many onions, but I promise, add the whole can!).  Shape into a loaf and fit into a greased 9x5 inch pan.
Bake, covered loosely with foil, for 50-60 minutes or until a meat thermometer measures 145-150 degrees.

Serve with ketchup on top if you like.

Important note:  Don't be tempted to skimp and only use 1 lb of meat, definitely use 1 1/2 lbs of meat.  I usually just brown up the other 1/2 lb and freeze it for later.  Use the stuffing crumbs, don't substitute bread crumbs, the stuffing crumbs help make it really moist.

Friday, September 10, 2010

Latin Baked Chicken

From Cooking Light Magazine.

I'll warn you now, this one is HOT.  It was about at the top of my tolerance level (and I like to think I have a pretty high tolerance level).  If you want it to be less spicy, remove the seeds from the chipotle chiles before chopping them.  I wouldn't necessarily consider this a kid-friendly dish.

1/4 cup lime juice
3 tbsp soy sauce
2 tbsp honey
2 tbsp minced chipotle chile in adobo sauce (found in the hispanic food section)
3-4 chicken breasts

Preheat oven to 400*.  Combine lime juice, soy sauce, honey and chipotle in a large bowl.  Add chicken and toss well to coat.  Let stand for 10 minutes at room temperature.  Arrange the chicken in an oven-safe dish coated with cooking spray, reserving marinade.

Bake at 400* for 15 minutes.  Place reserved marinade in a blender and process until smooth.  Place pureed marinade in a small saucepan.  Bring to a boil and cook 3 minutes.  Brush chicken with 1/2 of the cooked sauce; return to oven and bake an additional 10 minutes.  Brush chicken with remaining sauce; bake an additional 10 minutes or until a meat thermometer registers 165*.

Serve with your choice of rice and a vegetable.

Wednesday, September 8, 2010

Spaghetti Pie

I got this from my friend's blog.  The original recipe is here, her blog has pictures of each step.  This is my version of her recipe:

1 lb spaghetti noodles
2 cloves garlic, minced
olive oil
1 lb ground beef or pork
1 28oz can diced tomatoes
1 14 oz can tomato sauce
Italian seasoning
1/2 cup cottage cheese
1/2 cup ricotta cheese
1/4-1/2 cup mozzarella cheese
1 egg
3-4 tbsp butter
Parmesan cheese

Preheat the oven to 350*.  Cook the spaghetti noodles according to directions.  When they have 3-4 minutes left to cook, drain them, return to the pot and add the egg and butter.

While the water boils for the spaghetti, cook the minced garlic in the olive oil over medium heat.  Do not let the garlic brown.  Add the pork or beef, season to taste, and cook until browned.  Add the diced tomatoes, tomato sauce and italian seasoning.  Add salt/pepper to taste.  Let simmer until you are ready to put everything together.

Mix the cottage cheese, ricotta cheese, and mozzarella cheese in a bowl.  Pour the noodles into the bottom of a 9x13 casserole dish.  Layer the cheese mixture on top.  Pour the meat sauce over the cheese mixture.  Sprinkle Parmesan cheese over the top.  Bake in a 350* oven for 20-30 minutes, until the cheese is browned.  You can finish it under the broiler if you like.

This was a fun and easy twist on spaghetti/lasagna.

Tuesday, September 7, 2010

Homemade Flour Tortillas

Sorry, no picture.

5 c. flour
1 c. Crisco shortening (I like them better with the butter flavor)
1 tsp. salt
1 1/4 c. warm water

Mix flour and salt. Add shortening until well incorporated (I use a pastry blender). Add warm water, mixing until dough is of an even color and texture. Cut into balls of about 3 inches in diameter. Stretch using rolling pin until about 1/8 of an inch thick. Cook on a preheated flat grill or pan on medium-low heat. Flip it when the tortilla top forms bubbles.

Note: These don't have much flavor and if you've never had homemade tortillas, you probably won't like them. WE LOVE THEM. They are best when fresh and warm!!

If you want to make quesadills, then put the cheese on once you flip it and fold in half, cook until cheese is melted (you might have to flip it again to not burn it.


Saturday, September 4, 2010

Spinach Calzones

Sorry, no picture for this one either, I've been a bum with the camera lately.... In any case, we ate it up too fast to take a pic :)

3/4 cup low fat cottage cheese
1/2 cup low fat sour cream
1/4 cup (2 oz) low fat cream cheese, softened
3 tbsp parmesan cheese
2-3 cups fresh spinach leaves
10 oz bottle roasted red bell peppers, drained & chopped
1 tsp garlic powder
1/4 tsp ground black pepper
1 10 oz can refrigerated pizza crust
Cooking Spray
1/4 cup mozzarella cheese
1/4 cup shredded sharp cheddar cheese
1 1/2 cups red pasta sauce

Preheat oven to 425*
Combine first 4 ingredients; beat with a mixer at medium speed 2 minutes or until well-blended.  Stir in spinach, bell peppers, garlic powder & black pepper.

Unroll pizza crust onto a baking sheet coated with cooking spray; pat into a 14x10 inch rectangle.  Spread spinach mixture over 1/2 of the crust (long-ways) leaving a 1 inch border.  Sprinkle mozzarella and cheddar cheese over spinach mixture.  Fold dough over filling; press edges together to seal.

Bake at 425* for 15 minutes or until browned.  Cook on a wire rack 5 minutes.  Heat pasta sauce in a small saucepan over medium heat.  Cut into 6 pieces and top with sauce.

A few side notes:
You can use a 10oz package of frozen spinach instead (just thaw, drain and dry), but I don't like how frozen spinach tastes, so I use fresh. 
Use whatever pizza dough you like, I made my own.

Meaty Mac n Cheese

I'm always looking for a good homemade Mac n Cheese recipe.  If you have one, post it!

1 lb elbow pasta
4 cups broccoli florets, cut into bite-size pieces
1 lb cubed ham
2 tbsp milk, plus 1 cup
2 tbsp flour
1 tbsp butter
2 cups cheddar cheese, shredded
salt to taste (VERY important!)

Cook the pasta according to directions, when the pasta has 5 minutes left to cook, add the broccoli.  Continue cooking until the pasta is al dente and the broccoli is bright green.

While the pasta cooks, make the sauce.  Combine 2 tbsp milk with the flour in a small bowl, stir until smooth.  Melt the butter over medium heat in a sauce-pan (don't let the butter brown or it will clump the milk/flour mixture).  Stir in the milk/flour mixture and whisk in the remaining 1 cup milk, stirring constantly.  Continue stirring until the sauce is the consistency of heavy cream, 2 to 3 minutes.  Remove from heat and stir in the cheese and ham until the sauce is smooth again.  Add salt to taste.

Toss the pasta mixture with the sauce and serve.

Optional topping:
Transfer the macaroni and cheese to a baking dish coated with cooking spray.  Combine 2 tbsp melted butter with 1/3 cup each bread crumbs and grated parmesan cheese.  Sprinkle the mixture on the pasta.  Bake at 450* until the topping is golden, 3 to 5 minutes.