Category: RECIPES

LOADED GARLIC BREAD

LOADED GARLIC BREAD
½ stick butter, softened
⅓ cup parsley, finely chopped
⅓ cup green onions, sliced
2 slices bacon, diced and cooked crisp
⅓ cup oregano, minced
5 cloves garlic, minced
½ cup shredded cheddar cheese
½ cup fresh mozzarella cheese, chopped
½ cup shredded Parmesan cheese
1 8-inch baguette

  • Preheat oven to 400°F (200°C).
  • In a bowl, combine the butter, herbs, garlic, bacon pieces and cheese mixing until smooth.
  • Slice the baguette in half lengthwise, then spread the butter mixture evenly on the cut sides of the baguette.
  • Place the baguette a parchment paper-lined baking sheet and bake for 15 minutes, until cheese is bubbly and starting to brown on the edges.
  • Slice, cool, and serve!

COWBOY SMOOCHES

Whether you use a grill or the oven these are a HUGE hit with the guys and a perfect appetizer for ANY sporting event!  They are quick, easy and can easily be prepared in advance!  If you want something with a little less punch try my COWGIRL KISSES with their raspberry chipotle sauce.

COWBOY SMOOCHES

8 ounces chive and green onion cream cheese
2 tablespoons Frank’s Hot Sauce
4 slices bacon, diced and browned crisp
1/3 cup shredded cheddar cheese
Jalapeno Peppers

  • Mix cream cheese and hot sauce until well blended.
  • Fold in half of the cheese.
  • Clean and remove seeds from peppers.
  • Fill peppers with cream cheese mixtures.
  • Sprinkle with the remaining cheese and bacon pieces.
  • Bake or grill over low heat 15-20 minutes.

or try my COWGIRL KISSES

BRAISED SHORT RIBS ala TAMY with Creamy Mashed Yukons & Sesame Snow Peas

BRAISED SHORT RIBS ala TAMY adapted from ANTON & MICHEL with CREAMY MASHED YUKONS & SESAME SNOW PEAS

RIBS
3 pounds beef short ribs, about 10 ribs
Salt and freshly ground pepper
2 tablespoons avocado oil
1 large shallot, sliced
10 garlic cloves, minced
1/2 inch piece ginger, peeled and sliced into 1/4-inch slices
12 ounces Sierra Nevada Pale Ale
3 tablespoons rice wine vinegar (or flavor of your choice)
1 cup hoisin sauce

  • Season the ribs generously with salt and pepper.
  • Heat the oil in a heavy Dutch oven over high heat.
  • Brown the ribs on all sides, in batches if necessary.
  • Remove the ribs and pour off all but a couple tablespoons of the rendered fat.
  • Return the pot to the stove, lower the heat to medium and saute the garlic and ginger for about 3 minutes.
  • Add the ribs back to the pot.
  • Add the beer and the vinegar.
  • Stir well, cover and simmer for 2 1/2 hours.
  • Preheat the oven to 300°.
  • Pour the hoisin sauce over the ribs, move the pot to the oven, and cook, uncovered, for 30 minutes.
  • Remove ribs and ginger from sauce.
  • Discard ginger.
  • Strain fat from the top of the pot so that you’re left with just the good stuff.
  • Serve with Creamy Mashed Yukons and Sesame Snow Peas – recipes below.

MASHED POTATOES
3 pounds Yukon gold potatoes, peeled
4 tablespoons butter, melted
1 cup half-and-half
FRESH ground salt and pepper, to taste
1 bunch chives, chopped

  • Boil potatoes until fork tender.
  • Heat the butter and half-and-half over medium heat until hot, but not boiling.
  • Drain the potatoes, return them to the pot and mash with a hand masher or use a ricer.
  • Add hot liquid to potatoes and whip with an electric hand mixer until smooth.
  • Season, to taste, with salt and pepper.
  • Add chives and mix before serving.

SESAME SNOW PEAS
1 pound snow peas
2 tablespoons avocado oil
1 tablespoon dark sesame oil
1 teaspoon sesame seeds
Salt and pepper

  • Rinse the peas and trim off the ends.
  • In a large saucepan over medium-high heat, add the oils and heat.
  • Add snow peas and saute until bright green, about 2 to 3 minutes.
  • Season with salt and pepper, to taste.
  • Sprinkle with the sesame seeds and toss.

CREAM OF TOMATO CHICKEN with RICE

CREAM OF TOMATO CHICKEN with RICE
3 cups chicken broth
2 cups tomato puree
1 tablespoon brown sugar
1/2 cup buttermilk
1 Large shallot, finally chopped
2 tablespoons FRESH chopped basil
1 teaspoon celery salt
1 teaspoon garlic powder
FRESH ground sea salt and black pepper, to taste
2 cups rotisserie chicken pieces
1/2 cup long grain rice
Bacon Crumbles (optional)
Parmesan cheese (optional)

  • Bring broth and shallot to a SLOW boil.
  • Add tomato puree, brown sugar, rice, celery salt, garlic powder and basil.
  • Simmer 25 minutes until rice is tender.
  • Stir in buttermilk and chicken pieces until well blended.
  • Season to taste and simmer 10 minutes more.
  • Serve in a toasted bread bowl or with toasted croutons.
  • Sprinkle with Parmesan cheese and crumbled bacon if desired.

APPLE BREAD PUDDING with CREME ANGLAISE & SAUTEED APPLES

APPLE BREAD PUDDING serves 8-10
2 tablespoons butter
3 large GRANNY SMITH apples (1 1/2 POUNDS), peeled and cut into 1/2-inch cubes
3 cups heavy cream
3 large eggs
1 large egg yolk
1/4 cup granulated sugar
1 teaspoon ground cinnamon
16 ounce cinnamon-raisin bread loaf, cut into 3/4-inch cubes
1 LARGE croissant, broken into small pieces
1/4 cup golden raisins
4 tablespoons turbinado sugar

  • Preheat oven to 375°.
  • Melt butter in a large nonstick skillet over medium-high heat.
  • Add apples, and cook, stirring occasionally, 8-10 minutes or until softened and lightly browned.
  • Whisk together cream, eggs, egg yolk, sugar and cinnamon in a large bowl until smooth.
  • Stir in bread cubes and croissant pieces and let stand 5 minutes.
  • Stir in cooked apples.
  • Sprinkle 2 tablespoons turbinado sugar into a buttered 13- x 9-inch baking dish.
  • Fold in bread pieces and raisins to apple mixture, and spread in an even layer into baking dish.
  • Sprinkle with remaining 2 tablespoons turbinado sugar.
  • Bake at 375° for 40-45 minutes or until light golden and center is set. Pudding will puff to the top of dish and pull away slightly from sides as it bakes.
  • Cool 10 minutes.
  • Serve warm with Apple Brandy Crème Anglaise and Sautéed Apples if desired.

NOTE:

  • If you like a thinner, crispier bread pudding use a larger baking dish to make a thinner layer. Personally I like LOTS of crispy edges!  Next time I’ll make it in individual ramekins!
  • To make ahead, cover and chill baked and cooled bread pudding overnight. Let stand 20 minutes, then reheat in a 350° oven for 20 minutes.

Sautéed APPLES (OPTIONAL)
2 tablespoons butter
2 large Granny Smith apples, peeled and diced
3 tablespoons sugar
2 teaspoons fresh lemon juice

  • Melt butter in a large skillet over medium heat.a
  • Add apples, and sauté 2 minutes.
  • Stir in sugar and lemon juice, stirring often, 6 to 8 minutes or until golden.

APPLE BRANDY Crème ANGLAISE (OPTIONAL)
1 cup heavy cream
2 large egg yolks
1/4 cup sugar
2 tablespoons apple brandy
1/4 teaspoon QUALITY cinnamon

  • Whisk together cream, egg yolks, and sugar in a 2-qt. saucepan, and cook over medium heat, whisking constantly, 8 to 10 minutes or until mixture thinly coats back of a wooden spoon.
  • Pour through a fine wire-mesh strainer into a bowl.
  • Whisk together the brandy and cinnamon. Stir in to cream mixture.
  • Fill a large bowl with ice and place cream mixture in ice, let stand, stirring constantly for 30 minutes.
  • Cover and chill at least 1 hour or up to 3 days.

CHICKEN & CHEESE ENCHILADAS with HOMEMADE ENCHILADA SAUCE

CHICKEN & CHEESE ENCHILADAS
4 cups rotisserie chicken pieces
1/3 cup sour cream
2 + 1 tablespoons finely chopped cilantro
1 small shallot, finely chopped
FRESH ground sea salt and black pepper, to taste
8-10 small flour tortillas
3 cups shredded Monterey Jack and Cheddar cheese mix
Enchilada Sauce (see recipe below)

  • Preheat oven to 350°.
  • Spray 13×9 baking dish with non-stick cooking spray.
  • Ladle 3/4 cup of enchilada sauce into the bottom of the baking dish and spread evenly. Se aside.
  • In a large mixing bowl combine the chicken and 1/2 cup enchilada sauce, tossing to coat well.
  • Add the sour cream, 2 tablespoons cilantro, shallot, salt and pepper, mixing well. Set aside.
  • Warm and soften the tortillas slightly.
  • Add a spoonful of the chicken mixture and 2 tablespoons of the cheese to each tortilla rolling and placing seam side down in the baking dish.
  • Spoon the remaining sauce over the enchiladas.
  • Bake covered for 20-25 minutes.
  • Uncover and top with remaining cheese.
  • Bake 5-10 minutes more until cheese is melted.
  • Sprinkle with cilantro and Serve.

NOTE: this recipe is just as good with corn tortillas if you prefer.

ENCHILADA SAUCE yields 3 cups
3 tablespoons avocado oil
3 tablespoons WONDRA flour
2 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon unsweetened cocoa powder
3 cups chicken or beef stock
2 cloves garlic, minced
1/4 cup tomato paste
3 tablespoons packed brown sugar
1/4 teaspoon FRESH ground sea salt

  • Heat oil in sauce pan over medium-high heat.
  • Add flour, whisking to combine until golden.
  • Add chili powder, cumin and cocoa, blending well.
  • Add stock, stir well and bring to a SLOW boil.
  • Reduce to a simmer and add tomato paste, brown sugar and salt, blending well.
  • Simmer 10 -15 minutes, stirring often, until sauce thickens slightly.

APPLE SLAB PIE – 3 WAYS – APPLE CARAMEL, APPLE CHEDDAR & APPLE STREUSEL

I’ve been working on this post since last July when I promised to find my slab pie recipes for my nieces.  Katie and Lulu I am so sorry this took so long – I sure hope you enjoy them!  I hope having all 3 versions together inspires you to make your own.

Today I made “half” pies in the same pan so they almost looked more like a galette, but they tasted perfect! 😀

APPLE CHEDDAR SLAB PIE
Pie Crust dough for a 2 crust pie (homemade or Pillsbury)
3/4 cup + 1/4 cup + 1/4 cup finely shredded sharp cheddar cheese
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices
1/2 cup sugar
Juice of 1 LARGE lemon
1/8 teaspoon salt
1/2 cup flour
1/2 cup rolled oats
1/2 cup packed brown sugar
4 tablespoons COLD unsalted butter, cubed
1 LARGE egg, beaten

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely shredded cheddar cheese. Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan. Refrigerate while you prepare the filling.
  • In a large mixing bowl toss apple slices with lemon juice, salt, sugar and 1/4 cup of the flour.
  • Remove piecrust from refrigerator.
  • Spread apple mixture evenly into crust.
  • Sprinkle with 1/4 cup cheddar cheese.
  • In food processor pulse together the brown sugar, rolled oats, 1/4 cup flour and cold butter until crumbly.
  • Sprinkle evenly over pie.
  • Fold crust edges over pie like a Galette.
  • Brush with egg.
  • Bake 35-45 minutes until browned.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

APPLE STREUSEL SLAB PIE
1 1/2 cups brown sugar
1 teaspoon +1 teaspoon QUALITY cinnamon
1/4 teaspoon FRESH ground nutmeg
1/2 teaspoon salt
1 3/4 cups all purpose flour
12 ounces COLD unsalted butter, cubed
1/4 cup + 2/3 cup chopped walnuts
1/2 cup golden raisins
3 pounds Granny Smith apples, peeled, cored and cut into 1/4 inch slices

  • Preheat oven to 400°.
  • Lightly flour your work surface.
  • Unroll first pie crust and sprinkle with 1/4 cup finely chopped walnuts and 1 teaspoon cinnamon.
  • Top with second crust and roll out to a 17×12 inch rectangle.
  • Place crust in a 15×10 jelly roll pan.
  • Refrigerate while you prepare the filling.
  • Combine brown sugar, cinnamon, nutmeg and salt.
  • Combine 3/4 cup of the sugar mixture with 1 1/2 cups of the flour, the butter and 2/3 cup chopped walnuts cutting in butter until coarse crumbs form. Set aside.
  • Combine remaining sugar with apples and 1/4 cup flour.
  • Spread apple mixtures over crust evenly.
  • Fold crust edges over pie like a Galette.
  • Sprinkle with crumb mixture.
  • Bake 35-45 minutes until browned and bubbly.
  • Cool 1 hour.
  • Cut into squares and serve with a dollop of vanilla ice cream.

I did save the BEST for last, at least in my opinion.  This pie tastes just like a caramel apple! The beauty though is that there is a thin and flaky crust that houses the juicy apples and crispy crust and is drizzled with a luscious homemade caramel for a melt in your mouth tasty treat.

CARAMEL APPLE SLAB PIE

CRUST
2¼ cups all-purpose flour
¾ teaspoon salt
⅔ cup CRISCO butter-flavored shortening
8 tablespoons cold water

  • Spray a 15x10x1 inch jelly roll pan with non stick cooking spray and set aside.
  • In a large bowl combine flour and salt. Using a pastry blender cut in the shortening until it resembles coarse crumbs.
  • Sprinkle 1 tablespoon of the cold water over the mixture and toss with a fork. Repeat using 1 tablespoon of water at a time until it is moistened and knead the dough into a ball.
  • Preheat oven to 375°.
  • On a lightly floured surface, roll dough into a 19×13-inch rectangle.
  • Wrap it around the rolling pin and unroll it into the prepared baking pan.
  • Ease dough into the pan and up the sides, being careful not to stretch it.
  • Trim dough to ½ inch beyond edge of pan.
  • Fold dough edge over and flute as desired.

APPLES
⅔ cup sugar
⅓ cup all-purpose flour
2 teaspoons QUALITY ground cinnamon
1/2 cup golden raisin, optional
3½ pounds granny smith apples, peeled, cored, and cut into ¼-inch-thick slices (about 10 cups)

  • In an extra large bowl combine the sugar, ⅓ cup flour, cinnamon, raisins and apples.
  • Toss until coated.
  • Spoon the mixture on the dough and spread evenly.

CRUMB TOPPING
1 cup quick-cooking rolled oats
1 cup packed brown sugar
½ cup all-purpose flour
½ cup butter, cold

  • In a large bowl, stir together quick-cooking rolled oats, packed brown sugar, and all-purpose flour.
  • Using a pastry blender, cut in butter until topping mixture resembles coarse crumbs.
  • Sprinkle EVENLY on top of apples.
  • Bake for 40-45 minutes or until apples are tender.
  • Cool slightly.

NOTES:

  • IF you are in a hurry, melting the butter and using a fork to mix it all together works well too.
  • IF TOP IS BROWNING TOO QUICKLY, COVER LIGHTLY WITH A PIECE OF FOIL.

CARAMEL
1 cup PACKED brown sugar
4 tablespoons butter
½ cup half-and-half
1 tablespoon PURE Vanilla
Pinch of salt

  • Mix all ingredients together until smooth in a medium saucepan over medium-low to medium heat.
  • Cook while whisking gently for 5 to 7 minutes, until thicker.
  • Turn off heat.
  • Serve warm or refrigerate until cold.
  • Drizzle on top of apple slab pie.

NOTE:  If you don’t use all your streusel topping, it stores perfect in the freezer.

VEGGIE CHEDDAR BISQUE SOUP

While this started as a traditional Broccoli Cheddar soup, like so many other recipes it morphed into something more, Veggie Cheddar Bisque or soup – your choice.  I just love the word bisque 😀

Now to be clear the definition of soup is “a liquid food especially with a meat, fish, or vegetable stock as a base and often containing pieces of solid food” while the definition of bisque is “ a cream soup of pureed vegetables“.  So, to be a true bisque you really need to puree ALL the vegetables.

VEGGIE CHEDDAR SOUP/BISQUE
2 cups chopped broccoli
1 cup chopped carrots
1 bunch green onions, minced
1 clove garlic, finely minced
2 teaspoons FRESH ground sea salt
1/2 teaspoon celery salt
1 teaspoon FRESH ground black pepper
5 cups chicken broth
1 cup heavy whipping cream
1 cup shredded cheddar cheese
1 teaspoon red pepper flakes (optional)

  • Bring broth to a boil.
  • Add sea salt, celery salt, black pepper and red pepper if using.
  • Add broccoli, carrots and onions.
  • Reduce heat to a simmer, cover and cook 30 minutes or until vegetables are tender.
  • Remove vegetables and puree with food processor if bisque is your ultimate goal.
  • Stir in whipping cream and cheese until smooth.
  • Add vegetable puree back in, blending until mixed well.
  • Simmer another 30 minutes.

COWBOY GOULASH

COWBOY GOULASH
1/2 pound ground beef
1/2 pound ground pork
1 large carrot, small chopped
1 red bell pepper, finely chopped
1 small onion, chopped
2-3 cloves garlic, minced
FRESH ground sea salt and black pepper, to taste
1 tablespoon avocado oil
4 cups beef broth
1 can original Rotes tomatoes
1 small can green chiles, drained well
1 tablespoon Worcestershire sauce
sour cream

  • Heat oil over medium high heat.
  • Add beef and brown.
  • Drain off grease.
  • Add carrot, onion, garlic and bell pepper sautéing until soft.
  • Season with salt and pepper.
  • Add broth and hot sauce.
  • Cover and bring to a FULL simmer for 20 minutes.
  • Add Worcestershire sauce, tomatoes and green chiles.
  • Return to a simmer for another 20 minutes.
  • Serve with warm tortillas or corn bread and a dollop of sour cream.  Sometimes we serve it over pasta, rice or mashed potatoes.

 

SWEET GARLICKY PORK CHOPS

Honey or sugar based marinades are a WONDERFUL way to bring out the rich flavors of pork especially when they are coupled with citrus juices, Asian flavored oils and vinegars.

SWEET GARLICKY PORK CHOPS
4 1 inch thick pork chops
4 LARGE cloves garlic, minced
1 1/2 tablespoons sugar
1/3 cup Bragg’s Amino Acids
Juice of 1 LARGE tangerine
3 tablespoons honey
3 tablespoons rice wine vinegar
2 tablespoons sesame oil
3/4 tablespoon Hidden Valley Ranch seasoning
2 teaspoons FRESH ground sea salt
1 teaspoon FRESH ground black pepper
1 tablespoon PURE maple syrup
2 tablespoons apricot pineapple jam

  • Whisk all ingredients together.
  • Reserve 4 tablespoons for later.
  • Pour over pork chops and marinate, turning frequently, for 2-4 hours before grilling.

Another great grilled pork chop recipe is for these grilled chops with Raspberry chipotle BBQ sauce.

  • Preheat grill to medium high heat.
  • Oil the grate.
  • Arrange chops on grill sear 5-7 minutes per side.
  • Heat reserve marinade in a small sauce pan.
  • Brush chops on both sides with the hot marinade as you remove them from the grill and place them on the platter.
  • Serve immediately.

NOTES:

  • If you prefer a thinner chop, be sure and adjust the cooking times!  Thinner chops take considerably LESS cooking time, usually only 2 minutes per side!
  • This recipe is best with FRESH green vegetables like asparagus or broccolini, slaws or salads.  I also like to grill orange slices slathered in the sauce to go with the whole meal.

CAJUN BARRAMUNDI & REMOULADE

While we don’t really miss Texas, there are parts and places we do miss.  One of our favorite seafood restaurants was RAZZOOS CAJUN CAFE – this we miss A LOT! I especially miss their stuffed fish!

This recipe makes us feel like we’re back there in the fun atmosphere sipping cocktails BAYOU BREEZES were my favorite,  Throw in some Mardi Gras beads and Zydeco music and it just feels like we’re back there enjoying their southern hospitality.

CAJUN BARRAMUNDI
2 skin on Barramundi fillets of similar size
2 sprigs Dill, minced
1 tablespoon GHEE*
1 tablespoon butter
1/2 teaspoon Tony Chachere’s creole seasoning
Fresh ground salt and pepper, to taste
1 teaspoon paprika
Lemon wedges

  • Over medium high heat melt butter and GHEE.
  • Score the skin side of the fillets.
  • Pat dry and generously season both sides with salt, pepper, paprika and Cajun seasoning.
  • Add fillets to sizzling butter skin side down.
  • Cook 4-5 minutes until skin begins to brown and crisp.
  • Flip fillets and cook another 3-4 minutes or until beginning to crisp and are cooked through.
  • Plate and sprinkle dill over fish fillets.
  • Serve with remoulade sauce.

NOTE*: I like the extra flavor from a well made GHEE, but butter or avocado oil could easily be substituted.

REMOULADE SAUCE
1/3 cup mayonnaise
2 tablespoons chili sauce
1 teaspoon Worcestershire sauce
1 green onion, minced
1/4 teaspoon cayenne pepper
Juice of 1/2 lemon
1 teaspoon creamy horseradish
2 cloves garlic, minced
1/4 teaspoon paprika
1/2 teaspoon Tony Chachere’s creole seasoning

  • Mix everything together.
  • Cover and refrigerate for 1-2 hours.
  • Enjoy.

FARM STYLE MEATLOAF

FARM STYLE MEATLOAF is a recipe I adapted from Kevin Penner’s 1770 House Meatloaf recipe after watching an episode of Ina Garten‘s Barefoot Contessa.  I debated on what to name this dish after my changes.  I flip flopped between Greenhouse and Farm style before finally landing on farm style.  All of the different meats and FRESH herbs and vegetables influenced my final decision for naming it Farm Style.  Honestly, I may yet rename it as I think more.

It is similar, yet completely different from my normal meatloaf recipe that I’ve been using for eons!  We instantly fell in love with the earthiness of this meatloaf and the savory herb sauce was perfect with mashed potatoes too!   Hubby normally loves ketchup or BBQ sauce with meatloaf, but with this flavorful sauce he bypassed it completely!

The key to this recipe is using QUALITY ingredients! Preferably grass fed meats and very FRESH organic ingredients.

FARM STYLE MEATLOAF
1/3 pound ground veal or lamb
1/3 pound ground pork
1/3 pound ground beef
1 teaspoon chopped, FRESH chives
1 teaspoon chopped, FRESH thyme leaves
1 teaspoon chopped, FRESH Italian parsley
1 LARGE egg
scant 1/2 cup finely ground Panko crumbs
scant 1/4 cup whole milk
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Avocado oil
1 stalk of celery, finely diced
1 LARGE shallot, finely diced

  • Preheat the oven to 350°.
  • Place the veal, pork, beef, chives, thyme, parsley, eggs, Panko crumbs, milk, salt and pepper in a large mixing bowl. Set aside.
  • Heat a medium saute pan over medium-high heat and film it with avocado oil.
  • Add the celery and shallot to the pan, stirring, until softened.
  • Remove the celery and shallot from the pan and let cool.
  • When the mixture is cool, add it to the mixing bowl with the other ingredients.
  • Using gloved hands, mix the ingredients until well combined and everything is evenly distributed.
  • Place a LARGE piece of parchment paper on a sheet pan.
  • Place the meat on the sheet pan and pat it and punch it down to remove any air pockets shaping the meat into a loaf about 6 inches long x 2 inches high.
  • Place the sheet pan in the oven and bake 40 to 50 minutes or until a meat cooked through (155-160°).
  • Remove the meatloaf from the oven and let it rest for 10 minutes.

SAUCE
2/3 cup chicken or beef stock
1 tablespoon Marsala wine
3 cloves roasted garlic, minced
1/2 teaspoon FRESH chopped chives
1/2 teaspoon FRESH chopped thyme leaves
1/2 teaspoon FRESH chopped Italian parsley
1 tablespoon butter, room temperature
1 teaspoon cornstarch (optional)

  • Combine the broth, Marsala wine, roasted garlic and butter over medium-high heat and simmer for about 10 to 15 minutes, or until lightly thickened.
  • Add the chopped thyme, chives and parsley.
  • Quickly whisk in the cornstarch if needed to thicken as necessary.
  • Slice the meatloaf into serving portions and spoon the hot sauce over the meatloaf and mashed potatoes.
  • Serve immediately.

NOTE: You can use a loaf pan if you prefer, but we like the firm crispy edges produced using this method.