Category: RECIPES

HOMESTYLE MEATLOAF with BUTCHER FRESH CHILI GRIND CHUCK ROAST

What is chili grind you ask?  Well, it’s really simple.  It’s just chuck steak ground much coarser than the ground beef you find in the supermarket.

I always prefer to find a butcher wherever we’re living – you usually get a better cut of meat and a fresher cut of meat.  Where we are now I also get the 3rd benefit of friendly service and the BEST benefit is they are actually less expensive than any of the 3 markets nearby. For a long time you either had to go to butcher that actually ground hid own meat or do it yourself.

HOMESTYLE MEATLOAF
1 1/2 pounds fresh chili grind beef
1 sleeve Nabisco saltines, crushed
2 LARGE eggs
1 bunch green onions minced
2 cloves garlic, minced
1 tablespoon Worcestershire sauce
1 tablespoon Hickory Smoke
1/3 cup ketchup**
1 teaspoon fresh ground pepper

  • Preheat oven to 350 degrees.
  • Using gloved hands mix all together until you have a well blended mixture.
  • Mold into a loaf pan.
  • Bake 1 hour until cooked through and edges are beginning to crisp.

**To spice it up I sometimes use the Jalapeno ketchup or the Tabasco Ketchup.

WALNUT BALSAMIC LONDON BROIL

I love to use flavored oils to create unique flavor combos. The balsamic vinegar and the Walnut oil were a perfect match.

WALNUT BALSAMIC LONDON BROIL
2 1/2 pound London Broil
6 cloves garlic, minced
3/4 cup balsamic vinegar
1/4 cup walnut oil
1 tablespoon avocado oil
Sea salt and fresh ground black pepper to taste

  • Whisk together vinegar, oil and garlic.
  • Marinade 6 hours, turning every 45 minutes, if you can.
  • When ready to roast, pour off marinade and pat roast dry.
  • In an oven safe skillet heat a tablespoon of avocado oil over medium high heat.
  • Season each side of roast with salt and pepper.
  • Brown roast until nice and brown.
  • Transfer skillet to oven and roast until thermometer reads 130 degrees for medium rare (about 15 minutes).
  • Let Rest 15 minutes before slicing.

SNICKERDOODLE TREASURES

These cookies are best warm or at least warmed in the microwave for a few seconds before biting into that caramel chewy goodness. I wish I had a picture of the inside ooey gooey melted goodness, but they didn’t last that long.

SNICKERDOODLE TREASURES
1/4 cup extra fine sugar
2 teaspoons ground cinnamon

  • Sift together and set aside.

2 1/2 cups all purpose flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon cinnamon
1/2 teaspoon sea salt
1 cup unsalted butter, sliced
1 1/4 cup packed brown sugar
1/2 cup sugar
1 large egg
1 egg yolk
1 tablespoon PURE vanilla extract
1 tablespoon sour cream
1 package Kraft caramel bites
1/2-3/4 cup golden raisins
coarse sea salt

  • Sift together the flour, baking soda, cream of tartar and cinnamon and set aside.
  • Melt butter slices over medium high heat until browned with a nutty aroma, whisking continuously to prevent burning. Let cool to room temperature.
  • Cream together the butter, brown sugar and white sugar.
  • Add in egg, egg yolk, vanilla and sour cream and blend until smooth.
  • Gradually add in the flour mixture until well incorporated.
  • Form the dough into a ball and cover with saran.
  • CHILL OVERNIGHT!
  • Preheat oven to 350 degrees.
  • Place a silicone baking sheet or parchment paper inside baking pan.
  • Roll about 2 tablespoons of dough into a ball. *
  • Flatten ball into a 2-3 inch circle.  Place 3-4 caramel bites and 3-4 golden raisins inside and wrap dough around to form a ball again.
  • Roll ball in cinnamon sugar and place on baking sheet about 2 inches apart.
  • Sprinkle lightly with coarse sea salt.
  • Bake 8-10 minutes or until edges are golden brown.
  • Cool on pan 2 minutes and then transfer to cooling rack until completely cooled.

*At this point I roll out all the dough into balls.  I then keep the balls in the refrigerator and work with a dozen or so at a time. It is easier to work with cold dough.

CINNAMON RAISIN BANANA FRENCH TOAST

Unfortunately I never got a photo of the finished inverted french toast that was oozing with yummy goodness.  I used my lasagna pan to create a nice loaf style french toast.

CINNAMON RAISIN BANANA FRENCH TOAST
TOPPING
6 tablespoons butter
1 cup brown sugar
2 tablespoons light corn syrup
1 teaspoon PURE vanilla
1 teaspoon Rum extract
1/4 teaspoon cinnamon
3 medium bananas, ripe and sliced thin

  • VERY LIGHTLY spray pan with non-stick cooking spray.
  • In a medium sauce pan melt butter.
  • Add brown sugar and corn syrup, stirring to dissolve.
  • Remove from heat and add cinnamon and vanilla.
  • Pour sauce into bottom of prepared pan.
  • Arrange banana slices evenly over the sauce.

FRENCH TOAST
1 loaf cinnamon raisin bread, cut into cubes
6 ounces cream cheese, cut into small cubes
8 LARGE eggs
1 cup milk
2/3 cup sugar
1 1/2 teaspoons PURE vanilla
3/4 teaspoon cinnamon
1/8 teaspoon nutmeg
powdered sugar, for garnish

  • Layer half of the bread cubes over the bananas followed by the cream cheese cubes and the remaining bread.
  • Gently press the bread down over the cream cheese.
  • Whisk together the eggs, milk, sugar, vanilla, cinnamon and nutmeg until well blended.
  • Pour the egg mixture evenly over the bread mixture.
  • Using a piece of wax paper press down again to GENTLY force the bread to absorb the egg mixture.
  • Cover and chill overnight.
  • Remove casserole from refrigerator  and bring to room temperature (about 20-30 minutes).
  • Preheat oven to 375 degrees.
  • Bake uncovered 30-40 minutes.
  • Invert onto platter*.
  • Slice and serve.
  • Let rest 5 minutes.

*Because I use my lasagna pan and it’s larger than any of my platters, I use a piece of heavy duty foil wrap over the lasagna pan to invert and then use a spatula to cut arrange pieces on the platter.

HEAVENLY HASH for that rainy Sunday morning brunch or Christmas Brunch

HEAVENLY HASH
2 pounds OreIda frozen diced hash brown potatoes
1 can cream of celery soup
2 + cups diced ham
1 cup sour cream
1/2 teaspoon Italian seasoning
1/2 teaspoon sea salt
1 bunch green onions, finely diced
2 1/2 cups grated cheddar cheese ( I use a combo of medium, sharp and Skellig Sweet)
1 cup crushed potato chips

  • Preheat 350 degrees.
  • Spray large flat baking dish with non-stick cooking spray.
  • Whisk together soup, sour cream and seasonings until smooth.
  • Fold in the ham and green onions.
  • Fold in 2 cups of the cheese.
  • Fold in hash browns.
  • Spread into prepared baking dish.*
  • Bake until top is slightly golden , about 1 hour.
  • Sprinkle with last cup of cheese and potato chips and bake additional 10 minutes.

COOK’S NOTES:
Great for brunches and large groups.
*We like a firmer casserole so I use a flatter baking dish to spread out the mixture.

SOUR CREAM APPLE COFFEE CAKE

This SOUR CREAM APPLE COFFEE CAKE is so versatile – use whatever appropriate fruit is in season – love it with strawberries in May or peaches in August!

SOUR CREAM APPLE COFFEE CAKE
1/2 cup butter, softened
1 cup sugar
2 large eggs, room temperature
1 teaspoon baking soda
1 teaspoon baking powder
2 cups flour, sifted
1/2 teaspoon salt
1 1/2 cups sour cream
1 teaspoon PURE vanilla
4 large Honey Crisp Apples

  • Preheat oven to 325 degrees.
  • Spray 9×9 baking dish with non-stick cooking spray.
  • Prepare the topping (see below) and set aside.
  • In a mixing bowl, cream together butter, sugar and eggs.
  • Add sour cream and vanilla, blending well.
  • Whisk together the flour, baking soda and salt until combined.
  • Gradually add flour mixture to the cream mixture until well mixed.
  • Pour half the batter into prepared baking dish. 
  • Layer half the apples over the batter.
  • Top with a scant half of the topping.
  • Pour remaining batter over topping, followed by the remaining apples and topping.
  • Bake 1 hour or until tester comes out clean.
  • Cool completely.
  • Refrigerate for an hour before serving.
  • Heat and top with Caramel sauce before serving (optional).

1/3 cup packed brown sugar
1/4 cup sugar
1 teaspoon cinnamon
3/4 cup Fisher’s Cinnamon Pecans

  • Combine the brown sugar, sugar, cinnamon and pecans, mixing well.
  • Set Aside.

SASSY PHILLY CHEESE, or ROAST BEEF JALAPENO or ?? SANDWICHES FOR TAILGATING TIME

The key here is in the dressing.  I have made these with ham and Swiss, different flavors of cream cheese or just plain, roast beef and jalapenos, etc… The flavor combos are endless.  Plus these are the perfect size for football tailgating or Superbowl parties and King’s Hawaiian is now making this bread in a mini sub size which is perfect for those big strapping guys who think the little squares are too dainty for them LOL.

Tonight’s combo is Genoa Salami, oven roast turkey, roast beef and colby jack with plain green cheese for me and the same meats for hubby with baby swiss.

Adapted from  Philadelphia® Cream Cheese Recipe

12 Servings
1 package (12 count) Hawaiian bread rolls or 1 package (6 count) mini sub rolls
1 pound shaved meats
12 slices cheese
1 bunch green onions, sliced thin
1 tub (8 ounces) PHILADELPHIA® Cheese Spread
*1/2 cup butter, melted
*1 tablespoon Worcestershire sauce
*1/4 cup grated Parmesan cheese
  • Cut all rolls in half. Place roll bottoms in 9×13-inch pan*.
  • Layer equal amounts of ham on each roll bottom. 
  • Top with Gruyere and then green onions.
  • Spread a generous amount of the cream cheese spread on top of each roll.
  • Return the tops to the bottoms making sandwiches.
  • In a separate bowl, mix together the butter, Worcestershire sauce and Parmesan cheese. 
  • Pour over your sandwiches, cover with plastic wrap and let sit for at least 20 minutes.***
  • When ready to bake, remove plastic wrap and cover with foil. If you chilled overnight, bring to room temperature before baking.
  • Bake in a preheated 350°F oven for 20 minutes or until warmed through. 
  • Enjoy!

COOK’S NOTES:

  • I use my Lasagna Pan and it works like a charm.
  • CHANGE YOUR overall sandwich FLAVOR by changing the meats and cheeses.
  • You can make these ahead of time and allow them to sit in the refrigerator overnight. 
  • *These ingredients are the key to these delicious sandwiches no matter which flavor combos you use. 

BUFFALO CHICKEN MEATBALLS

My DIL tried this recipe via Facebook, but it was “missing” something or had too much as hers was a bit “runny”.  She asked me if I’d take a look and after 2 tries I have finally adapted it into a working recipe.  I’ll list the original recipe and my changes are in red.

BUFFALO CHICKEN MEATBALLS adapted Facebook recipe of unknown origin

1 pound extra lean ground chicken
2 ounces reduced fat cream cheese, softened
2 eggs 1 egg
3 tablespoons crumbled blue cheese, 2 tablespoons Gorgonzola crumbles
3 green onions, finely minced
1/2 cup finely ground Panko crumbs
1/2 teaspoon celery salt
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
Blue Cheese or Ranch dressing for dipping sauce

  • Preheat oven to 350 degrees.
  • Line baking sheet with heavy duty foil or parchment paper for an easier clean up.
  • In a mixing bowl combine all the above ingredients until well combined.
  • Form into meatballs (about 24 small ones) and place on baking sheet.
  • Bake for 10 minutes.

4 tablespoons butter, melted
1/3 cup Frank’s hot sauce

  • Whisk together butter and hot sauce.
  • Brush sauce over meatballs liberally.
  • Return to the oven for 20 minutes more.
  • Serve warm with dipping sauce

 

VAMPIRE SLAYER MAC & CHEESE

I’m a BIG believer in buying local.  I also love when we move to a new area and there are so many new things to try.  My newest favorite is FACE ROCK CREAMERY cheese based out of Bandon, Oregon a quaint little seaside town that we visited not to long ago when our son and DIL were visiting.  I’ll add a few of those pictures after the recipe.  I tried a sample of FACE ROCK CREAMERY Jack cheese at Costco the other day and fell in love with their smooth and creamy cheese.  On a whim I bought their Vampire Slayer Garlic Cheddar and found a new favorite way to make an old comfort food on a cold and cloudy night.

Tonight because it is cold, foggy and miserable, I served it with left over Wagon Wheel Soup for a rib sticking good meal.

VAMPIRE SLAYER MAC & CHEESE
1 1/2 cups dried macaroni (elbows or shells)
3/4 cup heavy cream**
2 tablespoons butter
sea salt and fresh ground black pepper, to taste
3/4 pound or 2 cups shredded FACE ROCK VAMPIRE SLAYER garlic cheddar cheese

  • Preheat oven to 350˚.
  • Prepare macaroni according to package directions. Drain well.
  • Using the same pan, melt butter and add cream until smooth.
  • Add cheese a few pieces at a time, stirring until well blended.
  • Salt and pepper to taste.
  • Fold in pasta.
  • Pour into casserole dish.
  • Sprinkle with crispy onions or Garlic Croutons if desired.
  • Bake 20 minutes or until heated through and golden on top.

**I found I was out of heavy cream, but wait, there is a substitute using what you have on hand.
1/3 cup butter
3/4 cup 2% milk
1 tablespoon Wondra flour (this can be omitted if using whole milk)

  • In a small saucepan, melt butter.
  • Whisk in Wondra until golden.
  • Add milk gradually, whisking until well blended and starts to thicken slightly.

COLD, BUT CLEAR JANUARY TRIP TO THE BANDON, OREGON COAST

RAINBOW POTATO PANCAKES

RAINBOW POTATO PANCAKES serves 4

2 1/2 pounds, washed, unpeeled and shredded*
1 medium carrot, peeled and shredded*
1/2 cup finely diced red pepper
1 small bunch green onions, sliced thin
2 large eggs, lightly beaten
2 1/2 tablespoons Wondra
1 1/2 teaspoons sea salt
fresh ground black pepper, taste
avocado oil or butter
sour cream
applesauce

  • Shred potatoes and carrot into a large cheese or flour sack cloth (smooth and thin fabric).
  • Pull all four corners together and wring the cloth to rid the veggies of ALL water.
  • In a large mixing bowl toss together the dried potatoes, carrots, red pepper and green onions, reserving a few green onion tops for garnish.
  • Sprinkle flour, salt and pepper over top.
  • Pour eggs over top and toss like a salad until all the vegetables are well mixed and coated with the eggs.
  • On a large griddle heat butter to melted over medium high heat.
  • using a 1/4 cup measure portion out the potato mixture into several pancakes and flatten to thin rounds.
  • Fry until golden and then flip cooking second side until golden.
  • Keep warm while cooking in batches.
  • Serve with sour cream and applesauce.

CHINESE BBQ PORK LOIN

CHINESE BBQ PORK LOIN
2-2 1/2 pound pork loin, cut into 1 inch chunks
3/4 cup Hoisin sauce
1/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup soy sauce
1/4 cup honey
2 teaspoons sriracha
4 cloves garlic, minced

  • Place pork pieces in a large zip log bag.
  • In a mixing bowl whisk together the Hoisin sauce, soy sauce, sriracha, ketchup and honey until well blended.
  • Add brown sugar and garlic and mix well.
  • Pour over pork pieces and toss to coat.
  • Marinate for 24 hours.

  • Preheat oven to 375 degrees.
  • Cover baking pan with heavy duty foil*.
  • Remove pork pieces from bag, reserving marinade.
  • Place pork pieces on baking pan.
  • Bake 20 minutes.
  • Turn pork pieces and brush with reserve marinade.
  • Bake an additional 10 minutes or until cooked through.
  • Let rest 5 minutes before serving.

*This will make clean up sooooooooooo much easier.

WAGON WHEEL SOUP/STEW aka WINTER SOUP

WAGON WHEEL SOUP/STEW
2 pounds hamburger
6 cloves garlic, minced
1 large red onion, chopped
2 cups V-8
1 can tomato sauce
2 cans diced tomatoes with juice
+/- 8 ounces beef broth
salt and pepper to taste
1 small head cabbage, shredded
1 cup pasta

  • In a large saute’ pan, brown hamburger with onion and garlic.
  • Drain off fat and return to pan.
  • Add V-8, tomato sauce, diced tomatoes and broth, stirring to blend.
  • Salt and pepper to taste.
  • Simmer over low heat 1-2 hours.
  • Add cabbage and simmer 1 hour more.
  • Add  pasta and simmer 20 minutes more until pasta is tender.
If you like it thinner like soup, add more broth.