Category: MISC

HERB MEAT LOAF & GRAVY – from scratch HOMESTYLE

Part of the flavor of meatloaf is from the fat content in the meat.  Ground chuck has a higher fat contact than ground round but if you can’t get ground chuck be sure to use at least and 80/20 fat content or decrease the beef and increase the ground pork.

  HERB MEAT LOAF & GRAVY

*2 pound ground pork
*2 pound ground chuck
4-6 tablespoons Classico sun dried tomato pesto(can also use Hunt’s tomato paste)
2 medium eggs
1 KNORR beef bouillon gel
1/2 cup milk or cream
1/2 cup moscato wine
2 cups fine bread crumbs
2 cloves garlic, minced
2 cups finely chopped celery
1 large Vidalia onion, finely chopped
1/4 cup finely chopped flat leaf parsley (I used 1 tablespoon parsley paste)
Fresh ground sea salt and black pepper, to taste

  • Preheat oven to 350°.
  • Whisk eggs, milk, wine, bouillon and tomato pesto together.
  • With your hands blend together the meat, egg mixture, bread crumbs, onions, garlic, parsley and celery just until mixed.
  • Shape into loaf pan.
  • Bake 1 to 1 1/2 hours until cooked through.
  • Carefully drain and retain liquid from meatloaf for the gravy.

1/2 cup organic butter
1/2 cup Wondra flour
Beef broth, red wine and/or drippings from meat loaf for your favorite combo of 2 cups total
Fresh ground salt and black pepper, to taste

  • Melt butter in a saucepan over low heat.
  • Whisk in flour, cooking until golden.
  • Slowly whisk in broth/pan juices, increasing heat to medium and whisking constantly until gravy comes to slow boil.
  • Reduce heat and simmer gravy to desired consistency.
  • Season to taste.

    *I have found that buying these from a butcher vs. the grocery store has a more flavorful and tasty meat loaf.

    CHOCOLATE HEAVENS

    These cookies are melt in your mouth delectable.  I guarantee they will not last long enough to worry about putting them in the cookie jar.


    CHOCOLATE HEAVENS
    2 cups minus 2 tablespoons cake flour
    1 2/3 cups bread flour
    1 1/4 teaspoons baking soda
    1 1/2 teaspoons baking powder
    1 1/2 teaspoons sea salt
    1 1/4 cups unsalted butter
    1 1/4 cups packed brown sugar
    1 1/4 cup tablespoons sugar
    2 large eggs
    2 teaspoons PURE vanilla
    1 cup semisweet chocolate chips
    4 ounces BAKER’s bittersweet chocolate, grated or chopped in your food processor
    1 cup milk chocolate chips
    4 ounce package Diamond walnut topping pieces

    • Sift together flours, baking soda, baking powder, and salt. Set aside.
    • In a large mixing bowl cream together the butter and sugars until fluffy.
    • Add eggs, one at a time, blending well.
    • Add vanilla just until combined.
    • Gradually add flour mixture until all combined.
    • Fold in nuts and chocolates.
    • Roll dough into log and wrap dough in plastic for 24-36 hours before baking.*
    • Preheat oven to 350 °.
    • Line cookie sheet with Parchment paper.
    • Unwrap dough and slice into 1/4 inch cookies.
    • Lightly sprinkle each slice with sea salt.
    • Bake 10-12 minutes.
    • Cool.
    • Enjoy.

    *You can just slice the dough and lay the cookies out to bake, but I like to take the slices and roll each one into a ball.  Then after they have been in the oven about 15 minutes, I use my spatula to slightly flatten each cookie like you would a peanut butter cookie.

      SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

      SLOW COOKER MOO SHU CHICKEN 
      1/2 cup Hoisin sauce
      2 tablespoons water
      2 tablespoons white wine
      4 teaspoons sesame oil
      1 tablespoon cornstarch
      1 tablespoon soy sauce
      3 cloves garlic, minced
      16 ounce package coleslaw mix (cabbage and carrots)
      1 bag shredded carrots
      5-6 boneless, skinless chicken thighs
      green onions for garnish

      • Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
      • In slow cooker place cabbage and carrots on the bottom.
      • Top with chicken pieces.
      • Drizzle 1/4 cup of the Hoisin sauce mixture.
      • Cover and cook on low 6 hours.
      • Stir in remaining Hoisin sauce mixture.
      • Serve over green onion pancakes.
      • Top with green onions for garnish.

      GREEN ONION PANCAKES 6 servings
      2 cups flour
      1 cup boiling water
      3 tablespoons sesame oil
      1 1/4 cups chopped green onions including tops
      fresh ground salt and pepper to taste

      • Sift flour into a bowl and make a well in the center.
      • Pour boiling water into the well.
      • Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
      • Remove dough from the bowl and brush with sesame oil.
      • Invert bowl over dough and let cool 5 minutes.
      • Lightly knead dough until smooth and elastic.
      • Brush again with sesame oil and place in plastic bag. 
      • Set aside for an hour.

      • Roll dough back and forth to form a log about 10 inches long.
      • Cut into 6 equal pieces.
      • Roll each piece into a ball.
      • Roll out each ball to a 7 inch pancake.
      • Brush with sesame oil.
      • Sprinkle with salt.
      • Top each pancake equally with green onions.
      • Roll into a tight coil.
      • Brush with sesame oil.
      • Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
      • Use enough coconut oil to make 1inch deep in a shallow skillet.
      • When oil is hot, cook pancakes until golden brown, turning once.
      • Drain on paper towels and sprinkle with salt.

      HAPPY HOMEMAKER & MENU PLAN MONDAY

      I can’t believe how quickly Monday seems to come with each new week. This past week seemed to fly by and I didn’t get everything on my to do list finished. Maybe this week will be more productive. I’m adding a new category this week – Quotable Quotes.  Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

      WEATHER OUTSIDE
      Decent temperatures, unstable air, but dreary and rainy one minute and then sunny and gorgeous the next.

      TO DO FOR THE WEEK

      • Appointments
      • Shopping
      • Paperwork
      • Sorting and Cleaning

      CURRENTLY READING

      • Miss Fortune Mysteries by Jana DeLeon

      TELEVISION / DVR

      • Bones 
      • When Calls the Heart
      • the Hallmark movies I taped

      CRAFTS & PROJECTS
      Nothing new this week

      MENU PLANS FOR THE WEEK
      BREAKFAST
      DINNER
      DESSERT
      MONDAY
      Cereal & Fruit
      Y.O.Y.O. / C.O.R.N.

      TUESDAY
      Bran Muffin & Fruit
      EXPERIMENT

      WEDNESDAY
      Yogurt with Blueberries & Granola
      Slow Cook Moo Shu Chicken and Vegetables

      THURSDAY
      Scrambled Eggs with cheese & Toast
      South of the Border Chicken Wings and Salad

      FRIDAY
      Yogurt with Blueberries & Granola
      Herb Meat Loaf & Gravy with Broccoli

      SATURDAY
      Halibut & Cabbage Gratin

      SUNDAY
      Salmon in a Blanket
      Pickle Fried Chicken with Cauliflower Mashed Potatoes

      RECIPES in YELLOW = LINKS

      SUCCESSFUL RECIPES  FROM LAST WEEK

      RECIPE FINDS TO TRY LATER

      • Ultimate Stuffed Artichokes
      • Avocado Egg Rolls
      • Cauliflower Breadsticks
      • Peach Chili Lime Hot Wings

      HEALTH & BEAUTY TIPS

      • Mix a small amount of baking soda and hydrogen peroxide together until you have a paste.  
      • With a toothbrush scrub the paste into your nails.  
      • Add the remaining paste to enough warm water to cover your fingers and/or toes and let them sit 5-10 minutes.  
      • Rinse off and you have sparkling white nails.

      HOMEMAKING TIP
      Strong steeped tea makes a great permanent scratch cover for wood furniture.

      ON MY MIND
      Why is it that you no longer hear ” (insert name here) please pick up your children in the security office?  Not once, but twice while grocery shopping yesterday the same 3 young children (and I mean to young to not be with their parents – like 5 or 6) came racing around corners with racing empty carts bumping into people and almost knocking over an old lady.  When I was a kid these kids wold have been scooped up by a store employee and delivered to management to be picked up by their parents. 

      THINGS THAT MAKE ME HAPPY

      • Quiet time
      • Soft Chewy Cookies
      • Blue Skies with Fluffy white clouds

      FAVORITE PHOTO FROM THE CAMERA
      Spring in FULL bloom

      Life can only be understood backwards, 
      but it must be lived forward. 
      ~Soren Kierkwgaard

      INSPIRATION

      Chicken Gumbo & Sweet Chile Buttermilk Herb Dressing

      This recipe originally called for okra.  Not even this southern girl likes okra and the best substitution for okra is eggplant, but hubs can’t stand that so I substitute the split peas.

      CHICKEN GUMBO
      *1 1/4 pound boneless, skinless chicken pieces
      1 tablespoon avocado oil
      1 large Vidalia onion, chopped
      1 large shallot, chopped
      5 ribs celery, sliced
      4 cloves garlic, minced
      1 KNORR chicken gel bouillon
      1 teaspoon dried thyme
      1 cup dried split peas
      1 can petite diced tomatoes
      2 teaspoons file’ powder
      Fresh ground salt and black pepper, to taste
      2 cups water
      Brown rice

      • Oil sides of crock pot.
      • Place onions, shallots, tomatoes, garlic and celery on bottom of crock pot.
      • Top with split peas and then chicken.
      • Whisk together water, bouillon gel, thyme, salt, pepper and file’ powder.
      • Pour over Chicken.
      • Cover and cook 8-10 hours on low or 4-6 hours on high.
      • Serve over rice.

      *I add these frozen and they work great.

      SWEET CHILE BUTTERMILK HERB DRESSING
      1 cup buttermilk
      1/4 cup mayonnaise
      1/4 cup sour cream
      3 cloves garlic, minced
      1 small shallot, minced
      2 teaspoons freshly chopped chives
      1 tablespoon parsley paste
      1 tablespoon Frank’s Red Hot Sweet Chili Sauce
      Fresh ground salt and pepper, to taste

      • Using a quart  jar, add all ingredients and shake to mix well.
      • Chill several hours to blend flavors.
      • Shake well and toss with salad.

      ELVIS PRESLEY POUND CAKE – BAKING PARTNERS

      This month’s baking partner’s challenge is to make pound cake. I made lemon pound cake with an apricot pineapple filling and an orange glaze.

      This recipe makes 1 loaf, but if you want to use a Bundt pan, double the recipe.  Make sure this cake bakes in a cold oven,  DO NOT PREHEAT OVEN.

      Active Time: 20 min
      Total Time: 3 1/2 hr (includes cooling)
      from Gourmet | September 2005

      ELVIS PRESLEY’S FAVORITE POUND CAKE
      1 sticks (1/2 cup) unsalted butter, softened, plus additional for buttering pan
      1 1/2 cups sifted cake flour plus additional for dusting
      1/3 teaspoon salt
      1 1/4 cups sugar
      3 and 1/2 large eggs, at room temperature
      2 teaspoons PURE vanilla
      1/2 cup heavy cream

      • Generously butter pan and dust with flour, knocking out excess flour, line the bottom  of the pan with parchment paper.
      • Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer fitted with paddle attachment or 6 to 8 minutes with a handheld mixer. 
      • Add eggs 1 at a time, beating well after each addition, then beat in vanilla. 
      • Reduce speed to low and add half of flour, then all of cream, then remaining flour, mixing well after each addition. 
      • Scrape down side of bowl, and then beat at medium-high speed 5 minutes. Batter will become creamier and satiny.
      • Transfer the batter into pan and tap the pan against work surface once or twice to eliminate air bubbles.
      • Place pan in (cold) oven and turn oven temperature to 350°F. 
      • Bake until golden and a wooden pick or skewer inserted in middle of cake comes out with a few crumbs adhering, 1 to 1 1/4 hours. 
      • Cool cake in pan on a rack 30 minutes. 
      • Run a thin knife around inner and outer edges of cake, then invert rack over pan and invert cake onto rack to cool completely.

      Krab Salad Revisited

      One of our favorite spring and summer salads is my homemade Krab Salad and homemade 1000 island dressing.  Every time I make it we seem to add a bit more to it.  This time we added some pickled beets and some great cheese slices as well as some shredded shrimp to the mixture.

      CRAB SALAD & HOMEMADE 1000 ISLAND DRESSING
      CRAB SALAD
      8 ounces Louis Kemp Crab, finely chopped
      1 stalk celery, finely chopped
      1/3 cup minced red onion
      salt and pepper
      mayo (about 1/4 cup)
      Romaine lettuce
      Roma tomatoes, sliced
      Snap peas, halved

      • Wash lettuce, peas and tomatoes. Arrange on plate. Salt and pepper.
      • Mix crab, celery, onion, salt and pepper together until well blended using enough mayonnaise for desired consistency.
      • Place a large scoop of crab salad over the romaine mix.
      • Serve over chopped romaine lettuce, sliced tomatoes and snap peas.
      • Top with dressing.

      1000 ISLAND DRESSING
      1/2 cup mayonnaise
      2 tablespoons ketchup
      1 tablespoon white balsamic vinegar
      2 teaspoons sugar
      3 teaspoons sweet pickle relish
      1 heaping tablespoon minced red onion
      1 teaspoon Worcestershire sauce
      salt and pepper

      • In a mini blender blend all ingredients to desired consistency.

      HAPPY HOMEMAKER AND MENU PLAN MONDAY

      Hope you had a wonderful Mother’s Day weekend. Hubby is still recovering but doing much better and looking forward to the end of the month when he hopefully gets to move around a bit more. 

      Be sure to link up with Sandra at Diary of a Stay at Home Mom for Happy homemaker Monday and with Laura at I’m an Organizing Junkie for Menu Plan Monday.

      WEATHER OUTSIDE
      Warm days and chilly nights – just the way I like it NOT.  The past week was quite nice and really pretty.  Woke up this morning to something entirely not like that.  We’re supposed to wet, rainy and cold most the week.

      TO DO FOR THE WEEK

      • Grocery shopping
      • Errands
      • Paperwork
      • Cooking a few new recipes

      BREAKFAST PLATE 
      Honey and Oats Granola with yogurt and blueberries with a sliced navel orange.

      MENU PLANS FOR THE WEEK
      BREAKFAST
      DINNER
      DESSERT
      MONDAY
      Cereal & Fruit
      Y.O.Y.O. / C.O.R.N.
      TUESDAY
      Bagel & cream cheese
      EXPERIMENT NIGHT
      WEDNESDAY
      Yogurt with Blueberries & Granola
      South of the Border Chicken Wings and Salad
      THURSDAY
      Scrambled Eggs with cheese & Toast
      FRIDAY
      Yogurt with Blueberries & Granola
      Chicken Gumbo, Salad with Buttermilk Dressing
      Chocolate Monkey Bread
      SATURDAY
      Shirred Eggs & Bacon with Toast
      Slow Cooker    Moo Shu Chicken & Veggies
      SUNDAY
      Meatloaf & Herb Gravy
      Recipes in yellow are working links.


      SUCCESSFUL RECIPES FROM LAST WEEK

      RECIPE FINDS TO TRY LATER

      • Buffalo Chicken & Potatoes
      • Chicken Gumbo
      • South of the Border Chicken Wings
      • Slow Cook Moo Shu Chicken & Veggies
      • Cabbage Gratin
      • Salmon in a Blanket
      • Pickle Fried Chicken

      CURRENTLY READING

      • Barbara Freethy Callaways series
      • Louisiana Longshot by Jana DeLeon

      TELEVISION / TV

      • When Calls the Heart
      • Hallmark movies
      • Dancing with the Stars
      • DIG
      • BONES

      CRAFTS & PROJECTS
      Nothing this week.

      HEALTH & BEAUTY TIPS
      GREEN TEA ICE CUBES – Before you do your make up each day, run an ice cube over your skin and pat dry.  The coolness erases any puffiness and the green tea properties make the skin look more radiant.

      • Brew 2 cups strong green tea and let it steep 10 minutes. 
      • Pour the tea into an ice cube tray and freeze overnight.  

      HOMEMAKING TIP
      It’s that time of year again when most of bring home more fresh fruits and vegetables.  Along with those fresh fruits and vegetables come fruit flies.  I read somewhere years ago that a small bowl of apple cider vinegar with a drop or two of dish washing soap will attract the fruit flies and trap them in the bowl.

      I’ve been doing this for quite a few years and it works every time!

      ON MY MIND
      How can people be so oblivious, self-centered and just plain rude?  Do they just not care about others?

      We went to breakfast the other day to this quaint little town we like and the have the angled parallel parking on main street.  The restaurant wasn’t quite open so we were window shopping.

      This 40ish woman comes speeding (way faster than safe) into one of the parking spots, but pulls in straddling the line taking up 2 spots. She has her father with her.  They get out of the car and the old man says something about her parking job.  She claims she can’t see any lines.  Granted the lines do need refreshed, but they are visible.  If she couldn’t see them she shouldn’t have been driving.

      They ended up seated near us in the same restaurant (after dad convinced her to fix the parking job). She proceeded to order a double Bloody Mary all the while chatting away about how much smarter she is than all her coworkers and follows up with ANOTHER double Bloody Mary asking the waitress not to be so stingy with the vodka this time.

      REALLY? Is it horrible that I was hoping she got a DUI on the way home just to get her off the road before she killed someone?

      FAVORITE PHOTO

      THINGS THAT MAKE ME HAPPY

      • Sunny Days
      • Spring Flowers
      • Clean House
      • Spontaneous outing for fun

      INSPIRATION

      GRILLED PORK CHOPS WITH SOURDOUGH DRESSING & TOMATO GRAVY

      Grill or fry pork chops to desired doneness, salt and peppering to taste.

      TOMATO GRAVY
      1 box POMI’ passata
      4 tablespoons butter
      4 tablespoons Wondra flour
      1 cup water
      1/3 cup sun dried tomatoes

      • Melt butter in saucepan.

      • Whisk in flour until golden.

      • Add water, whisking until well blended.

      • Add Passatta whisking until combined.

      • Add sun dried tomatoes and simmer 10-15 minutes.


      OATNUT SOURDOUGH HERB DRESSING
      10 slices Brownberry or Oroweat OATNUT bread, cut intobite size chunks
      1/2 loaf sourdough French bread, cut into bite size chunks
      1 large sweet onion, chopped fine
      1 small bunch celery (leaves and all), chopped fine
      1/2 bag baby carrots, chopped fine
      1 box mushrooms, chopped fine
      1 tablespoon sea salt
      1 tablespoon white pepper
      2 sticks unsalted butter
      4 cups hot water
      2 tablespoons Better than Bouillon Chicken base
      2 tablespoons Buttery Herb & Garlic Mix (I believe McCormick makes it)
      4 cloves garlic, minced

      • Cut bread into bite sized chunks and spread out in a thin layer over cookie sheets.
      • Bake at 200 degrees for 3-4 hours until pieces are actually hard.
      • Chop all the vegetables.
      • In a large cast iron pan melt 1/4 cup of the butter.
      • Add the onions and saute until translucent. The add the celery and carrots and continue sauteing until crisp tender. Add the garlic last as it will burn first.
      • Whisk together the water, better than bouillon chicken base and all of the seasonings.
      • Add the melted butter.
      • In a large pan toss the bread slices together.
      • Add the sauteed vegetables and toss again.
      • Add the liquid mixture and toss again until well absorbed.
      • Fold entire mixture into at least a 9×13 baking dish.
      • Bake uncovered 1 hour.
      • At this point I use a small portion for our dinner that night and freeze the rest.
      • When it’s time to cook it again, I defrost it, put it back in the same baking dish and bake it again, but this time covered with foil until the last 15 minutes so it doesn’t dry out. We like it crisp on top so I remove the foil the last 15 minutes.