Market Meat Loaf

Market street means lots of veggies! 

3 tablespoons unsalted butter

1/4 cup finely chopped onion

1 green onion finely chopped

1/4 cup finely chopped carrot

1/2 celery stalk finely chopped

1/4 cup red or yellow pepper finely chopped 

2 minced garlic cloves

salt to taste

1 teaspoon ground pepper

1/4 tsp cayenne

1/2 tsp ground cumin

1/2 tsp nutmeg

2 eggs well beaten

1/4 cup ketchup

1/4 cup half and half

1 pound ground beef 

2 sausages removed from casing ( mild italian, or honey garlic ) 

1/4 breadcrumbs

BBQ sauce just to paint the top 

5 or 6 bacon strips

Melt butter in large skillet. Add the onions,carrots, celery, pepper and garlic. Cook stirring often, 10 minutes on medium heat. Set aside in fridge for 30-60 minutes.

preheat oven to 375F

Combine salt, pepper,cayenne,cumin,nutmeg and eggs in a mixing bowl and beat well. Add ketchup and half and half blend thoroughly.

Add the sausage , ground beef and breadcrumbs to the egg mixture. Then add the chilled veggies and mix thoroughly kneading for 5 minutes.

With damp hands form the mixture into an oval shape. If you have a rack to keep above juce all the better. 

Place in a large baking dish giving room on all sides. 

paint BBQ sauce on top of meatloaf

Drape bacon over tops ( don't tuck under too far, it will remain rubbery) 

Bake for 60 minutes ( internal temp should be 160F ) 

*if you want bacon crispier turn to broiler for 4-7 minutes longer

Rest for 10 minutes 

enjoy

 

Wonton Soup

 

The best part about home made Wonton soup, is you get more than  3 wontons!

1/2 pound ground pork ( I also break apart sausages ) 

1 green onion chopped

2 teaspoons soy sauce

1/2 teaspoon cornstarch

1/4 teaspoon ground ginger

1/4 teaspoon salt

1/2 can of water chestnuts

package of wonton skins

5 cups of water

3 cans condensed chicken broth

3 soup cans of water

1 tbsp soy sauce 

cook and stir onions and ground pork in a pan with a bit of oil until pork is cooked. Drain

Mix pork, green onion,2 teaspoons soy sauce, cornstarch, ginger and salt in a bowl. Place 1 teaspoon of filling on center of wonton skin. Moisten edges with water. Fold to form a triangle, press edges to seal. Pull bottom corners down and moisten with water pinch to seal. ( wontons can be covered and refrigerated no longer than 24 hours)

Heat 5 cups of water to boiling in dutch oven add wontons. Heat to boiling, reduce heat. Simmer for 2 minutes. (wontons will break apart if over cooked ) Drain. Heat chicken broth, 3 cans of water and 1 tbsp. soy sauce to boiling. Pour broth into bowl and add wontons to bowl. 

Enjoy

Shish Kabob ( Chicken )

1/2 cup BBQ sauce

1/3 cup soy sauce

1 TBSP rice wine vinegar

2 tsp sesame oil

2 garlic cloves minced

1 tsp ginger

1 tsp honey

ground salt

1 tsp crushed chili pepper flakes

2 Chicken breasts cubed into 1 inch pieces

cubed pineapple

1 red pepper cubed

1 red onion sliced big enough to skewer

BBQ or preheat oven to 425

whisk together BBQ sauce, soy sauce, vinegar, oil garlic ginger and honey, season with salt and chili flakes.

( I seared the chicken before skewering but if you're BBQing probably not needed)

build skewers alternating chicken, pineapple, peppers, and red onion.

Place on baking sheet and pour half the marinade.

Cook 20 minutes, turning at mid point and pouring remainder sauce on. Broil 1-2 minutes at very end if you want a golden charred look. 

Makes 4 skewers

 

 

Meatballs ( on the BBQ) and BBQ sauce recipe

From the Weber Cookbook ( with my own tweak :-)

(leave time to chill the meatballs)

3/4 pound ground beef

1/2 pound ground pork

1/3 cup bread crumbs

3 tablespoons whole  milk

1 teaspoon parsley

1 teaspoon basil

1/8 paprika

1 Egg beaten 

2 teaspoons Dijon mustard

1/2 teaspoon thyme

1/2 teaspoon onion powder

1/4 finely chopped onion

1/8 chopped garlic

1/2 teaspoon salt

1/4 teaspoon ground pepper

1/2 teaspoon Louisiana hot sauce ( or similar ) 

 

In medium bowl combine all the ingredients for meatballs. Gently mix everything together until well blended. Wet your hands with cold water and shape into 1 inch balls ( don't overwork the meat ) About 20-25 meatballs

Cover with plastic wrap and refrigerate for 45 minutes. Make the BBQ sauce below, or use your own. 

BBQ SAUCE

1/3 cup ketchup

2 tablespoons miracle whip (mayonnaise )

1/2 teaspoon red wine vinegar

1/8 teaspoon salt

whisk together 

When the meatballs are cold enough lightly brush with olive oil. Grill over direct high heat until thoroughly cooked but not dry. 6-8 minutes, gently turning occasionally.

Serve with the sauce to dip, you can paint a little on while BBQing. 

Enjoy

 

The perfect Corned Beef Sandwich

 Take your Corned beef and wrap it in tinfoil and place in oven at 300 for 10 minutes. You want to "steam it" not microwave it

In a pan toast your buttered rye bread (marble preferred) toast both sides in pan. 

Spread Keens mustard on both halves.

A slice of Provolone or Swiss cheese

(If you want a Rubin a layer of Saurkraut)

Fill sandwich with steamed corned beef

Serve with a pickle and your favorite soup 

Enjoy!!

Comfort food at it's finest Macaroni and Hamburger

 

This is so easy and it's a fave on a cold winter night ( although I crave it all year) so really any cold night will do. 

2.5 pounds ground beef regular

salt and pepper

garlic salt

2 tins of Campbells tomato soup

1 large onion chopped 

1 tbsp Louisiana hot sauce

1 box of macaroni noodles

Cook onions til tender and fragrant. Remove from heat. Brown the meat in a bit of oil. Drain when cooked ( just spoon some of the oil off after I don't remove it all) 

Cook a box of macaroni until almost done, it will finish in the pot. 

Add tomato soup and all spices stir and cook for 10 minutes together. Add everything into a large when the noodles are cooked and simmer 5 more minutes. Remove from heat so the noodles don't overcook. Let sit for 10 minutes and mangiare' 

OMG Peppered Pecans ( or any nut)

 OMG when Maddie made this at Christmas time I could NOT stop eating them! Sooooo so good!!

3 Tbsp. butter

3 garlic cloves

3 tsp of Louisiana hot sauce (or your fave) 

1.5 tsp salt

3 cups pecans ( you will want more) 

Preheat the oven to 250f

melt butter over medium heat, add garlic, hot sauce and salt. Cook for a minute stirring often. Add pecans an toss with mixture. Remove from heat. Spread nuts on a single layer on parchment (baking sheet) Bake for 1 hour, stirring occasionally. I dare you not to eat them all at once! 

(Maddie)